Sheebz Kitchen

Ingredients

• Chicken Drumsticks - 12
• Plain Yogurt - 6 tbsp
• Ginger Garlic paste - 1 tbsp
• Chilli Powder - 2 tbsp (add more or less based on required spice level)
• Corriander Powder 2 tsp
• Cummin Powder 2 tsp
• Turmeric Powder - 1 tsp
• Pepper Powder - 1 tsp
• Chicken Masala Powder - 2 tsp
• Tandoori Paste 2 tbsp
• Lemon - 1
• Carrot - 5
• Celery - 4
• Onion - 1
• Oil - 2 tbsp
• Salt

Marination - 1

• Make small cuts in the fleshy parts of the drumstick
• Make a paste of chilli powder (1 tbsp, 1/2 lemon juice and salt).
• Apply the paste in the cuts you made in the drumstick
• Keep it aside for 30 minutes

Marination - 2

• Take the yogurt in a bowl
• Add the remaining chilli powder, coriander powder, cumin powder, turmeric powder, pepper powder, chicken masala, tandoori paste and ginger garlic paste to the yogurt
• Add the remaining lemon juice to the mix it well
• Mix the drumstick pieces and add oil on top of it finally
• Keep it aside for 6 to 8 hours

Preparation

• Cut the carrots and celery into big pieces to form a layer (bed) in the baking pan (This will prevent the chicken getting soggy with the water coming out of the chicken. This is not needed if you have a grilling stand on top of the baking pan)
• Arrange the chicken pieces one by one on the carrot and celery layer
• Preheat the oven to 350°
• Keep the pan inside the oven and bake for 45 minutes
• Slice the onion vertically and fry it little bit in a pan
• Sprinkle the fried onion on top of the tandoori chicken
• Garnish with sliced lemon pieces

I love plum cake a lot and I wanted to try it out myself and it came out really well. I would love to share the recipe here. The recipe below makes 2 cakes.


Ingredients

For Caramelizing

• Sugar - ½ cup
• Water - 1 cup

Other Ingredients

• All purpose flour (Maida)- 2 1/2 cup
• Sugar - 1½ cup
• Butter - 2 stick
• Dried fruits (dates, raisins, dried cherries, plums, prunes and apricots) - 1 cup
• Dried nuts (almonds, cashews and walnuts) - ½ cup
• Egg - 6
• Baking soda - ¼ tsp.
• Salt - ½ tsp.
• Vanilla extract - 1 tsp.
• Dried orange peels - 1 tbsp.
• Spice powder (cinnamon, clove and dry ginger) - 1 tsp.
• Rum - ½ cup

Preparation

• Chop the dried fruits and soak them in Rum for 1 day. (Orange juice can also be used instead of Rum. If Orange juice is used soak the fruits for 3 days in room temperature)

Caramelizing

• Add 1 tbsp. of water to the sugar and heat it in medium heat.
• When the sugar starts to turn brown keep stirring and increase the heat to high.
• The sugar will start to change color from light brown to very dark brown.
• Microwave 1 cup of water for a minute and add it to the brown sugar solution.
• Boil it for a min and take it off the stove.

Mixing & Baking

• Preheat the oven at 350 degree, grease a cake pan with butter and keep aside.
• In a blender, add 2 cloves, ½ inch cinnamon, dry ginger powder, orange peel and make a powder and keep aside.
• Take a mixing bowl, and add butter and sugar and blend them really well. Now add the eggs and blend them to get fluffy.
• Now add the all purpose flour little by little and keep blending it.
• Add the caramelized sugar, vanilla essence, salt, spice powder, baking soda and beat again. Now the batter is really soft and fluffy.
• Add the dry fruits with Rum and blend it with the mix.
• Take 1 tbsp. of flour and mix it with the broken nuts.
• Pour the batter in the already greased pan. Now spread the flour coated nuts on top of the batter.
• Cook in middle of the rack for 45 minutes in 350 deg. C. The cake is ready when a toothpick inserted into it comes out clean without any cake being stuck to its sides.
• Cool completely before storing it.

The cake was so yummy as it would be in bakery.

Ingredients

• Chicken - 1 (whole Chicken)
• Spring Onions - 2 bunch
• Cumin seeds - 1 tsp
• Ginger garlic paste - 1 tsp
• Grated coconut - 1 tsp
• Chilli powder - 2 tsp
• Corriander powder - 2 tsp
• Turmeric powder - 1 tsp
• Garam masala - 1 tsp
• Corriander leaves
• Lemon - ½
• Oil
• Salt

Preparation

• Cut the onion bulbs from spring onions and grind it to a smooth paste.
• Chop the rest of the green leaves very finely.
• Add 2 tsp of oil in a pan and when oil is hot add cumin seeds.
• Then add the grated coconut and stir a little bit and add the ground paste.
• Now, add turmeric powder and ginger garlic paste.
• Keep stirring for two minutes and then add chilli powder, corriander powder and salt.
• Now, add the chicken and chopped spring onions.
• Cover with a lid and cook for 20 minutes in a low flame.
• Add corriander leaves, garam masala and the lime juice.
• Mix well and serve hot.

Ingredients

• Basmathi rice -2 cups
• Carrot -2 (grated)
• Capsicum -1 (cut vertically and thin)
• Cabbage -100g (shredded)
• Oil - 2 tsp
• salt to taste
• Spring onions -2 (chopped)
• Garlic pods - 2(chopped)
• Soy sauce - 2 tsp

Preparation

• Cook basmathi rice and cool it down for 3-4 hrs.
• Take oil in a pan on high flame.
• Add  garlic and fry for a minute.
• Add grated carrots, shredded cabbage and vertically cut capsicum.
• Mix them until they are half cooked .Do not cook too much to have little crunchy effect.
• Add rice to this and keep stirring.
• When the rice is hot now, add soy sauce and salt.
• Stir for a minute and now add spring onions and its ready to eat.

This recipe is a very famous Chinese recipe. It could be made easily and the Manchurian balls are so yummy and mouth watering when in the gravy and not very spicy too.

Ingredients

• Cabbage - 1 cup (grated)
• Carrots - 1 cup  (grated)
• Spring Onion - 1 (chopped)
• Green Chilies - 2 (chopped)
• Garlic pods - 3 (crushed)
• Corn  Flour - 2 tbsp
• Soya Sauce - 1 tbsp
• Sugar - 1 tbsp
• Pepper Powder - 1 tbsp
• A pinch of Ajino moto
• Corriander leaves
• Oil
• Salt

Preparation

• Mix grated cabbage and carrots in a white cloth and squeeze the water out from them.
• In a bowl, take the squeezed cabbage and carrots and mix 1 tbsp corn flour.
• Add few chopped chilies and little salt to it.
• Make small balls.
• Heat the oil in a pan and deep fry the balls till golden brown, drain and keep aside.
• Take 2 tbsp oil in a pan and when oil is hot, add garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce and bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it and add to pan.
• Cook for 5 mins.
• Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3 to 4 minutes and serve hot garnished with chopped coriander.

Vegetable manchurian tastes yummy with vegetable fried rice.