Tandoori Potatoes (in microwave)

     Potatoes are always find place in all parties and this particular recipe for Tandoori Potatoes or Aloo Tikka is a wonderful starter for a party or snack for any occasion and can be had as an accompaniment to any meal. I made this delicious Tandoori Potatoes in microwave today, so it's like Cherry on top!!!

     Baby potatoes ,cooked with a special dry-red chili based masala paste, kasoori methi(dry fenugreek leaves) and hint of fresh cream...hum, I know you are all ready craving for this. Combination of these all  magical ingredients, results in a flavorful treat that taunts the taste buds with its spicy, tangy and creamy hues. Cooking it for the right duration and using the right methods in the microwave oven gives the Tandoori Potatoes a rich aroma, as if cooked in an authentic tandoor.. Strikingly, all it takes is less than 20-25 minutes to prepare this delicacy from start to end! Can't believe it?? Try it now.

    My entry for #foodiemonday #bloghop challenge #microwavecooking. Let's celebrate #foodiemonday today with all super easy and modern #microwavecooking challenge today.

 

Ingredients:
1 cup washed and peeled Baby potatoes
1 tablespoon oil
1 teaspoon Tandoori or Tikka masala( adjust according to your taste)
1 tablespoon Whipping-cream or fresh cream or Milk (I personally prefer whipping-cream)
1/4 teaspoon dried Kasuri methi (dried fenugreek leaves)
Salt to taste
For Smooth Paste:
2-3 Dry Kashmiri red chilies (If your chilies are too spicy, use just1-2)
1 tablespoon chopped Garlic
1/2 tablespoon chopped Ginger
2 teaspoon Dhana-Jeeru powder(coriander-cumin seeds' powder)
1/4 cup Water
Method:
* First, grind all the smooth paste ingredients in a grinder and make smooth paste.

 * Keep paste aside.
* Peel the baby potatoes and wash them.

* Prick them with the fork evenly all over.

* Place them into microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. ( time is totally depend up to potato's size)

* Keep them aside.
* In another microwave safe bowl, heat the oil on high for 30 seconds.
* Add the prepared smooth paste, mix well and microwave on high for another 1 minute.

* Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well.

 

 

 

 

* Microwave on high for another 2 minutes.
*If potatoes are not fully cooked than microwave them again for 1 minutes or they get cooked fully.

* Squeeze some lemon juice and serve.(optional)

* Serve it with mint chutney.

I know, it smells so amazing that you can't resist to have it once it is made...

       Stay connected on FB Page and follow me on Insta for more updates..
    Happy cooking until next time..!
 

Orange Mocktail

   Beverages quench your thirst in colorful spring or in hot summer or warm you up in cold winter. Right from classic mocktails to fresh juices to hot brews there is a drink for every mood and season.

      A very easy mocktail for you today.. If you aren't familiar to mocktail is, it's alcohol-free cocktail..:) Yay.. so very much likeable in kids. I'm here to share you how to make drink that is every sip is as delicious and interesting, but booze free! Let's enjoy Macktail day today :)

Ingredients::
1 cup fresh orange juice
1 tablespoon fresh lemon/lime juice
1 cup sprite or 7 up or club soda or ginger ale
Sugar if needed(optional)
Few leaves of mint
Ice cubes
Method::
* Combine orange juice and lime/lemon juice.
* Take 2 glasses for serving
* Add some ice cubes in it.
* Pour orange juice in the glass till half full.
* Add lemon/lime juice
* Pour sprite or 7up .
* Crushed mint leaves from hand and add some.
* Add some more ice cubes if needed.
* Serve it immediately.
* Enjoy the drink.. Cheers!!!

VARIATION NOTES:
* You can add 1-2 teaspoon ginger juice if you like it.
* If fresh oranges juice is too sour, add some sugar in it.
Happy weekend!

Khapse

    After North- Indian Cuisine, let's talk about North-East Cuisine this week. Northeast India has exotic cuisines to offer and has slightly different food habit compared to other parts of India. I am delirious to share a recipe from Arunachal Pradesh- the place where the first rays of sun falls-'Land of the rising Sun.' Arunachal Pradesh is the largest among the North-east Indian states. The dishes of this state vary within the region, including according to tribal influence. Food in Arunachal Pradesh is simple and scrumptious and less use of oil and masala. So, after so many researches I found the perfect recipe for my #foodiemonday #bloghop #northeastcuisine challenge. It's all about the Khapse today.

    First when I read about this, I was like this is the really challenging recipe with little tricky shapes but in reality, it was as simple as abc.. I just struck to this and made it for snacks. Khapse- the fried biscuit that finds an important place during the Losar festival. I referred so many sites for more details on making this fried and crispy biscuits and the importance is in making it in different shapes. Khapse has very similar taste to Sakkarpare. Khapse can be make in more than one shape, I am going to share 2 shapes of Khapse here. For more variations check the notes below.

    So let's get in tKitchen, and secure our #foodiemonday #bloghop #northeastcuisine challenge this week. Cheers!

Ingredients::
2 cups all purpose flour(Maida)
1/4 cup oil
3 tablespoon sugar( if you like more sweeter, use 4 tablespoon)
1/2 cup milk
Oil for deep frying
Method::
* Dissolve the sugar in 1/2 cup of warm water.
* Combine flour, oil, sugar water and milk.
* Mix everything together to make a smooth-ish ball of dough.

* Roll out dough to about a 1/4 inch thickness.

For 1st shape;* Cut the dough in strips.

* Slice a slot in the middle of each piece.

* Pull one corner of the piece of dough through the slot in the middle, creating a twist.

* Deep fry them on medium-high heat.

* Enjoy them with tea.

For 2nd shape;* Cut the stripes.

* Roll the stripes and give rope shape.

* Connect the rope and give round shape.

 

 

 

 

 

 

 

 

 

 

 

* Twist the round rope from one side.

 

 

 

 

 

 

 

 

* Connect the twisted part in the middle of rope.(press it properly)

 

 

 

 

 

 

 

 

 

 

* Make rest of Khapse with your favorite shape.

* Heat the frying oil in the pan on high.

* Drop the Khapse in the hot oil and turn on the heat on medium-high.

* Cook the Khapse until golden brown, moving them around fairly often and very gently.

* Remove Khapse once gets brown and crispy.

* Serve with Tea or just eat anytime.

* Enjoy.

NOTES:

* You can store them in air-tight container after cool down, and keep them quite a while.

* You can make Salty Khapse too. Just don't use the sugar and use salt to taste .

* You can sprinkle some powdered sugar after cooked.

    Hope you have wonderful trip(treat) at Arunachal Pradesh with me this time. Stay connected for more delicious trips. Happy Cooking until next time..

Chinese Bhel

    We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and color. Be it sweet, sour, pungent, hot, salty or spicy-all the basic flavors are incorporated deftly in all Chinese dishes. Here the recipe with full of lip smacking taste with some Indian twist.."Chinese Bhel"-Crispy noodles with vegetables, toasted with sauce. Enjoy the crunchy-munchy Chinese Bhel...

Ingredients::
2-3 cups boiled Noodles
1/3 cup chopped Spring onions
1/4 cup chopped Cabbage
1/4 cup chopped bell-peppers
1/4 cup chopped onions
2 tablespoon chopped Carrots
1 tablespoon Ketchup
1 tablespoon Schezwan sauce
1 tablespoon Soya sauce
1 teaspoon red chili-garlic paste( I used ready made)
1/4 teaspoon Sugar
Salt to taste
Oil for Frying
Method::
* Take a mixing bowl and add all chopped vegetables in it.

* Add ketchup, schezwan sauce, soya sauce, red chili-garlic paste,salt and chopped spring onions.(keep 1-2 tbls chopped spring onions for garnishing)
* Add sugar to balance the taste and mix.
* Mix all vegetable and sauce very well.

* Keep it on side.
* Heat the oil in frying pan.
* Add boiled noodles and fry them till gets golden and crispy.

For Serving;
* Combine vegetable sauce mix with fried noodles in a big bowl and mix well gently.

* Transfer as in a serving plate or bowl.
* Garnish chopped spring onions.
* Serve it immediately.

Note:: Adjust sauce according to your taste.

Papad Parathas

    Papad or Poppadums are very favorite Indian meal accompaniment-and also are eaten either before meals with chutney as an appetizer, or with meals as side. In many parts of India and in many Families (specially mine!), papad eating is almost an obsession and must-have with every Indian meal. Papad can be prepared in various ways-fried or roasted or even cook in gravy or just serve I roasted or fried papad as garnishing the dish. Here is a rather freakish Papad based recipe. "Papad Parathas"...!

   As #foodiemonday #bloghop today, we all #foodiemonday blogger decide to try out each other's recipe. And there way, I got opportunity to try out such a talented young girl, Jolly's recipe. Now, quick introduction about Jolly and her recipes. Jolly means Happy/joy and you can see it in her recipes.:) Jolly is food blogger cum SEO professional. She enjoy cooking as her passion. Her homemade recipe's blog has both vegetarian and non-vegetarian recipes She has large amount of delicious recipes on her blog . It was hard to decide which one, should I try, but after scrolling for half a day I decide to try out her Stuffed Papad Paratha. It is easy and awesome recipe by her. This recipe can also cook with some variations too. I follow her recipe step by step with just a small twist in it. Jolly used the roasted Papad in this recipe and I used fried papad. Besides this everything else remains the same.

Ingredients:
4-5 Fried and crushed Papads
3/4 cup Finely chopped onions
1/3 cup Finely chopped cilantro
1/4 teaspoon Red chili powder
1/4 teaspoon Garam masala
1/4 teaspoon Chaat masala
Salt to taste
1 teaspoon oil
Wheat flour Paratha dough
Oil or Ghee for cooking
Method:
* Fry the papads and crushed them in a bowl.

* In another bowl mix finely chopped onions, finely chopped cilantro, red chili powder, garam masala, chaat masala, some salt and 1 teaspoon oil.

* Mix all well and keep on side.
* Mix crushed papads and masala onion when you ready to roll Parathas.

* Roll out the Paratha in to medium roti size.
* Place the 1-2 tablespoon of papad stuffing on center of Parathas.

* Close all the edges in a middle and make ball.

* Roll the stuffed papad ball again and make Paratha.

* Place on heated tawa or pan.

* Cook it as you would cook plain paratha. Cook one side with oil or ghee until light golden brown spots appear on one side.

* Repeat same method and make all parathas like this.

* Cut it into your favorite shape.(Optional)

* Serve it hot with yogurt, pickle or mirchi.

* Enjoy it.

   Thank you again for such a  delicious recipe, Jolly..
Happy Cooking until next time...!!