Indian quick and easy recipes
Mango Malai in Coconut boat
The dessert ‘Rasmalai’ is known to have immense popularity not only in India,but also around the world.Rasmalai is also known as roshomalai or rashmalai.
Since Rasmalai and Mango both are my husband’s favorite , i wanted to try something new using the combination of the both.
This recipe is inspired from one of the TV show “Bacha party”,i have given slight twist to the recipe.
I have used “Gits” packet of rasmalai and mango pulp as well as ½ coconut shell for garnishing. .Not only my kids but my husband too loved the presentation and
they were excited to finish them all. Hope your family will enjoy it too.
So check out this different mango malai ; served in a coconut boat
Preparation Time : 15 mins
Cooking Time : 15 – 20 mins
Serves : 8
Ingredients
1 Gits Rasmalai packet
¼ cup mango pulp
2 – 3 tbsp rice flour
1 tbsp ghee
500 litre milk
1 tsp of cardamom powder
For Sugar Syrup
¼ cup suar
For garnish
Cherries as required
Decorative mango piece arranged on a toothpick
½ coconut shell
Direction || How to prepare Mango malai
To prepare Mango balls
Add 1 tsp of ghee in a bowl and add Gits Rasmalai packet Pouch ‘A’
Add mango pulp in a bowl and mash all the ingredients together to form a soft dough
Add rice flour to bind the dough together.
Now make small balls out of the prepared dough and keep it on a plate.
To prepare Sugar syrup
To make sugar syrup in a pan add water and sugar and let it melt.
Now put the prepared mango balls in the sugar syrup and give it a boil.
Once cooked remove on a plate.
To prepare Rasmalai
Heat the 500 litre of milk in a broad non-stick pan milk and once the milk starts boiling empty content of Pouch ‘B’ bring it to a boil.
Add little sugar syrup and cardamom powder and mix well.
Remove from the fire.
For garnishing
In a coconut shell add the Rasmalai and then add cooked mango balls in it.
Garnish with cherry and decorative mango piece arranged on a toothpick.
Chicken Korma
Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.
Ingredients:
For the Marination
1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder
For the Paste
3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)
For the Gravy
1 Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste
Direction || How to prepare Chicken Korma
Wash and clean the chicken.
Cut into desired size pieces.
Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.
Soak the poppy seeds in half a cup of hot water for 10-15 min.
In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.
Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.
Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.
Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.
Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.
Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.
Add milk cream at the end just before serving.
Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.
Chicken Bread rolls
An innovative crispy tasty bread rolls made from mashed potatoes,left over bread slices and chicken curry.
Now no need to worry about your leftovers anymore.
These bread rolls are favorite at my home and I usually pair them with the evening chai as a snack served with tomato ketchup. Hope you too will try this at home.
Its very simple and easy to prepare. Watch out this step by step recipe of these yummy chicken bread rolls
Preparation time : 10 mins
Cooking time : 10 mins
Serves : 4
Ingredients:
1/2 cup left over chicken
8 bread slices( I used brown bread, you can use any breads of your choice)
2 medium size potatoes(boiled peeled and mashed)
1 tsp of ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1 tsp soya sauce
1 tablespoon Cilantro (hara dhania), finely chopped
Oil to fry
Directions || to prepare Chicken Bread Rolls
To prepare the filling
Pick up all the chicken pieces from the curry and shred them all.
In a bowl mix all the ingredients shredded chicken,mashed potatoes,ginger garlic paste,red chilli,garam masala,salt,soya sauce,chopped coriander
and knead lightly to form a soft dough.
To prepare the rolls
Trim the edges of the bread slices and set aside.
Fill a small bowl with water to wet the bread.
Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
moist.
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.
Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.
Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.
Serve them hot with any chutney or ketchup.
Tips:
Before frying, let the roll sit for about five minutes. This will evaporate some of the water from the bread so that it
absorbs less oil while frying; also making the bread rolls crisper
Malai Chicken Tikka
Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
Ingredients
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Enjoy!!
Tips
Marinate the chicken and cheese at room temperature else both will leave water.
Moong dal Methi uttapam
Moong Dal Methi Uttapam is very nutritious and yummy appetizer,it can served as snacks or can be had as light dinner.
This recipe clicked me one day when i was starving , wanted to prepare something quick and could serve as light dinner.
It is quick and simple not only it adds good taste but also adds lot of nutritonal value.
Prep time: 10 mins
Cooking time: 10 mins
Serves:2+ people , makes around 4-5 uttapams.
Ingredients
1 cup each of moong dal,soaked for 4-5 hours. (Alternatively can use 250 grams of moong dal flour..)
2 -3 tsp (ginger+garlic+green chilly) paste.
1 medium size onion chopped.
1 medium size tomato finely chopped.
2-3 springs of Methi leaves finely chopped.
Salt to taste
Oil to cook.
Directions
Grind the Moong dal(Can use moong dal Flour).Add required quantity of water so that the consistency of batter is spreadable(similar to dosa batter)
In it add the onion,tomatoes,methi & ginger-garlic-green chilly paste & mix well,also add salt as per taste & mix well.
Heat Non-stick pan & Spread oil on it.
Pour the batter in the centre of the pan & spread it evenly with a spoon.
Apply oil from the sides of the spread batter for crispiness.
Cover & cook for 2-5 min on both the sides.
Serve with Tomato sauce or any chutney of your choice.
KomalFiesta 