CHICKEN TIKKA -A GUEST POST FOR MAHAS LOVELY HOME

Firstly I want to thank Maha for giving me this wonderful oppurtunity.Today I am super excited .This special post is for one of the most famous Blog MAHAS LOVELY HOME owned by a very lovely lady Usha Rani(I love to cal her by Maha :)).We met each other very recently on a Community site.I was lucky to get an invitation to do a guest post on our very first chit chat .From then on she became one of my few blogger friends .i would say..she is a super woman with full of energy. You will realize this once you check her blog.  She is loving and down to earth person, Above all a great cook. Thanks to the blogging world .The great advantage of being a blogger is that I could get to meet lovely ladies like Maha. 

Once again I express my heartfelt gratitude for giving a space in your wonderful blog Maha.Wishing you all the happiness .

 

Over to the recipe.This is a simple yet famous Chicken tikka.Hope Maha and her readers enjoy this post :) .Pease click here to read morehttp://www.mahaslovelyhome.com/2015/05/friday-guest-post-by-rani-arun-spicy.html#more

DOMINO'S STYLE GARLIC BREAD

Garlic bread is everyone’s favorite. It is such a comfort food that I love to have it anytime. Many restaurants serve this as a starter.I feel the one from Domino's or Pizza hut tastes best. This is my humble attempt to recreate Domino's style garlic bread. Luckily it came out pretty well.

It is easy to make and the aroma of homemade bread is heavenly. Do try. Everyone would love this…

For the bread dough

1.      Maida-2 n ½ cups

2.      Yeast-2 n ½ tsp

3.      Sugar -tbsp

4.      Salt-3/4tsp

5.      Luke warm water-1/4 cup + required to knead the dough(I didn’t measure it)

6.      Oil-1tbsp

With this measurement 4 medium sized garlic breads can be made. Below mention the filling for per bread.

1.      Butter-1tbsp or more

2.      Garlic-3 or 4 pods

3.      Cheese grated-1 or 2 tbsp

4.      Salt-a pinch

5.      Oregano- 1/2tsp

Method of preparation

1.      Mix yeast, lukewarm water and sugar. Keep it aside for 15 minutes for proofing.

2.      Mix flour, salt and oil in another bowl. Add proofed yeast into this and give a nice mix. Now add lukewarm water little by little and knead into smooth dough. It should be kneaded for minimum of 8 minutes.( the dough consistency is to be like chappathi dough).Keep the bowl closed for 2-3 hours .

3.      Once the dough doubles in size, Punch it  to release the air. Transfer it onto a floured work space. Take a big ball out of it and flatten into thick bread (almost 0.5 cm thickness) using rolling pin.

4.      Heat a pan. Melt butter ,add crushed garlic pods and salt into this. Give a stir. Switch off the flame. Let it cool a bit. Smear this garlic butter mixture over the flattened dough. Spread grated cheese over and fold.Slighlty press to seal the edges.

5.      Transfer this on to greased baking tray. Now  cut the folded dough into strips. While making each cut dip the knife in cold water so that the dough will not stick to it

6.      Smear the remaining garlic butter mixture over the top. Sprinkle oregano. Keep it aside for 15 minutes for second rise. By this time preheat the oven at 250◦ for 10 -15 minutes.

7.      After the preheating reduce the temperature to 200◦and bake the bread for 15 minutes or until it cooks through. Mine took 15 minutes and I kept it 3 more minutes with only the upper heater on to get the top portion brown color.

8.      Once it has cooked take out from the oven, apply some more butter and serve hot..

EASY EGGLESS BUTTERLESS LEMON CAKE

I have used the same recipe of lemon cup cakes  for making this cake.As already mentioned this one is super easy ,delicious and perfect for this summer as anything lemony is truly refreshing.

Ingredients

1.      Maida-1 cup

2.      Sugar-less than ¾ cup

3.      Oil-1/4 cup(use any unflavoured oil)

4.      Baking powder-1tsp

5.      Baking soda-1tsp

6.      Milk-1/2 cup

7.      Lemon juice-1tbsp

8.      Lemon zest- zest of two small lemons (it was around 1 tbsp or more)

9.      Lemon yellow color-tad a bit (it is purely optional)

Method of preparation

1.      Preheat oven at 180 degree for 10 minutes.

2.      Prepare an 8” inch cake tin.

3.      Take a bowl.mix all ingredients except flour and stir till the sugar dissolves.

4.      Add the flour in two batches and give a nice stir without any lumps.

5.      Pour in to prepared tin and bake for 30 minutes at 180degree or till the inserted knife comes out clean or cook this in a pressure cooker for about 45 minutes.

 check this to know more about pressure cooker baking

Notes: lemon zest is lemon peel. It can be taken by grating the skin .Be careful not to include the white inner part while grating as it would taste bitter.

KERALA FISH MASALA

Though we used to have fish almost every day its been ages since I posted a fish recipe. Because I end up making two same curries every time(kottayam style fish curry  and thenga aracha meen curry ). But this time I wanted to try something different and this was the one which came into my mind without any confusion. This fish masala is one dish which we both love to order whenever we dine out in any seafood restaurants in Kerala. Fried fish pieces coated with onion and tomato masala...its truly delicious:)

 

This recipe is simple but bit time consuming .But the end result worth all the efforts. This curry goes well with anything and everything.

Ingredients

1.      Fish-500gm,cleaned and cut into smaller medium sized pieces(any fleshy fish)

2.      Onion-4 medium thinly sliced

3.      Ginger1 n ½ tbsp chopped

4.      Garlic-8 pods,chopped

5.      Green chilly-2 nos,slitted

6.      Tomatoe-2medium sized,chopped

7.      Garam masala-3/4tsp

8.      Kashmiri chilly powder-1/2tsp

9.      Thick coconut milk-4 tbsp  (optional)

10.  Salt

11.  Oil-around ¼ cup

12.  Tamarind extract( puli vellam) -2tbsp 

For the marinade

1.      Kashmiri chilly powder-2tsp

2.      Turmeric powder-1/4tsp

3.      Pepper powder-1/2tsp

4.      Lime juice-1tbsp

5.      Salt

6.      Water to make the paste

Method of preparation

1.      Prepare marinade with the ingredients listed under marinade. Marinate the fish pieces and keep it for 15 minutes. Shallow fry the fish pieces .if any marinade remains keep it aside .It can be added while making the masala.

2.      In the same oil sauté ginger, garlic,green chilly and onion respectively. Cook until onion turns soft and slightly brown.(add salt while sautéing  the onion)

3.      Add ½ tsp chilly powder and garam masala.Add if any leftover marinade is there. Stir for 1 minute. Now add tomatoes .cook until tomato melts completely.

4.      Add 1 cup of water and tamarind extract. Check for salt. Be careful while adding salt since the fish is already added with salt. Let the water boils. Add fried fish pieces in. Cover and cook till the masala thickens. Lastly add coconut milk and give a gentle stir.Keep this curry closed for some time.

I made it as semi dry.If you like to have dry version reduce the amount of water.