Chicken Hariyali Tikka | Green Murgh tikka hariyali kabab

The entry of microwave in my kitchen led to cooking of delicious kababs which was a long time pending request from husband.

Murg Malai kabab was first one followed by Chicken hariyali tikka is one of my favourite too..

Hariyalli Chicken Tikka Kebab or Murgh Tikka Kebab Hariyalli are famous as starters or appetizers in restaurants,specially in Punjabi Dhabas.The boneless small chicken pieces are perfectly coated with mint and coriander paste and are grilled in fire.The mint and coriander paste give it a beautiful greenish color and a wonderful flavour.


Murgh means chicken & hariyali is green ,It is apt for its name because the kabab just melts away into the mouth exploring the flavors and taste right through to give a euphoric heavenly experience.

A smooth creamy chicken kabab midly flavored with cheese, herbs & spices, yoghurt and grilled to perfection is what we needed for sunday night snacks

The Chicken hariyali tikka kababs are a great party dish and would be truly enjoyed by one and all.Unlike the Tandoori chicken or chicken tikka which makes a regular appearance in most of the Indian restaurants, Murg Malai kabab is little different and is served in its natural greenish brown golden colour.

Murg Hariyali kabab is a north Indian Mughlai non vegetarian dish.

Ingredients

Cardamom powder – 1 – pinch
Cheese – 2 tbsp
Chicken breast – 250 gms
Coriander leaves – 1 cup
Mint leaves (pudina) - 1/2 cup
Corn flour – 1 – tbsp
Cream – 1 – tbsp
Curd thick – 1 – tbsp
Ginger garlic paste – 1 tbsp
Hyderabadi garam masala - pinch
Lemon juice - 1 tablespoon
Green chilli – 1 or 2 number
Meat tenderizer ,or raw papaya paste – 1/4 – tsp (optional i didnt use it)
Oil – 1 – tbsp
Pepper powder – 1  pinch
salt -1 – pinch



Method:

1.Cut chicken breast to bite size pieces(1.5 inches) and dry them with paper towel.make few slits with knife so that marination will be absorbed well in chicken

2. mix chicken with pepper powder , tenderizer and squeezed ginger garlic paste,lemon juice

3. Grind green chilli, pudina & coriander leaves to a coarse paste.now rub green chilli mint coriander paste on chicken and keep in fridge for 30 min before adding to other marination.

4.Next make marination by making paste of mozzarella cheese or using mascapone cheese ,, add curd ( thick ) or sour cream , corn flour ,salt ,oil,cardamom powder ,garam masala and mix well.



4. Marinate the chicken with this marination and put in the fridge for another hour




5. preheat oven for 180 C for 5 minutes . Brush chicken pieces with butter or oil before putting in oven .Select grill mode in oven,place chicken pieces on hot plate and cook for 10 min on each side (after 9-10 minutes turn the chicken pieces apply little oil /butter & then again grill for 8-9 minutes or  till you see fine brown colour on the kabab.




6 .Serve with sprinkled chat masala and lime juice .You can also serve with mint and coriander chutney

Tips:


 While you are grilling or baking, make sure not to overcook as it will tend to dry off the chicken bites pretty quick. They need to be tender, cooked and succulent.

For cooking on stove top ,heat little bit oil in a pan and grill chicken from all sides till the chicken properly browned stirring in between .

Double Layered Chocolate Truffle Gateau | Microwave chocolate truffle gateau recipe

After trying walnut brownie in microwave my next venture was double layer chocolate truffle gateau from tarla dalals book MICROWAVE SNACKS & DESSERTS.

What is a gateau ?

Gateau is a rich cake with layers of cream or fruit.

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.



I have followed the recipe as is from Tarlajis book  the only change is I have used  whipped cream instead of white chocolate  icing and chocolate ganache frosting instead of dark chocolate icing  which i have mentioned in notes  (see Notes) as i was running out of white & dark chococate slabs.

Pls click here for whipped cream recipe


Also the original recipe the sponge cake was cut into three layers but i have cut mine into two layers as I had baked mine in 6 inch pan.




But in the recipe section i have mentioned the original icings as mentioned in the tarla dalals book .As per your choice & avialability you can go ahead with original icings or the alternatives suggested in notes.

For cake base you can follow either of the below recipes:

Chocolate Sponge  pressure cook cake recipe 

Rich moist chocolate pressure cooker cake recipe 

Basic vanilla sponge pressure cooker cake recipe.



Ingredients:


1 (150 mm. (6") diameter) Chocolate Sponge Cake

For the dark chocolate truffle icing

1 cup (150 grams) chopped dark chocolate
1/2 cup (100 grams) fresh cream


For the white chocolate truffle icing
1/2 cup (75 grams) chopped white chocolate
1/4 cup (50 grams) fresh cream


To be mixed into a soaking syrup

2 tbsp sugar
1/4 cup water
1/4 tsp vanilla essence




Method :
For the dark chocolate truffle icing 

1. In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.
2.Mix well till there are no lumps and till it resembles a smooth sauce.
3.Stir the truffle over a bowl of ice to cool quickly.


For the white chocolate truffle icing 

1.In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.
2. Mix well till it resembles a smooth sauce.

3.Stir the truffle over a bowl of ice to cool quickly.

METHOD:

1.Slice the chocolate cake horizontally into two equal parts.




2.Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.




3.Spread half of the white chocolate truffle icing over the cake layer, sandwich with another layer of the cake.



4.Moisten this cake layer with a little soaking syrup.




5.Spread the dark chocolate truffle icing and top of the second cake layer  and spread the remaining dark chocolate truffle icing on the sides.

6 Decorate with whipped cream & chocolate shavings

7 Serve chilled.



Notes /Tips

1. Instead of white chocolate icing you can even use whipped cream icing .

2.Instead of dark chocolate icing you can use CHocolate Ganache frosting.

Mixed Vegetable paratha |Stuffed mix veg parathe

An intelligent way to make your fussy kids eat veggies is veg paratha

Use veggies as per your avialability like corn,cauliflower,capsicum, carrot,beetroot,beans etc,but boiled potato is mandatory in this paratha as its used for binding and also a hit among kids.

To increase nutritional value i have added chopped methi leaves in the wheat flour dough .you can even add chopped palak (spinach leaves)



Parathas sure are filling, and will keep your child satisfied till the next meal. 


Mixed vegetable paratha, a wholesome breakfast option of north india, which is so tasty that it does not even require a side dish! grab all the veggies you can find in your refrigerator and stuff it into this paratha. A sprinkling of spices improves the taste of this parathas, while a dollop of butter further enhances it flavours.


It can be served with pickles or curd.The filling of these parathas is very flavorful. 
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of mixed Parantha.



Ingredients :

For dough
Wheat flour - (2 cup)
methi leaves - 1/2 cup
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)

For  stuffing :

shredded carrot-1/4 cup
boiled crushed green peas - 1/4 cup
finely chopped capsicum-1/4 cup
finely chopped beans-1/4 cup
boiled mashed potato -1/2 cup
chopped onion -1/4 cup
1 tsp fennel seeds
Green chilies-2
Grated ginger-1tsp
Chili powder-1 tsp
Garam masala-1/4 tsp
Lemon juice /amchur powder -1.5 tsp
Salt-1 tsp
Cooking oil-2 tbsp
Cumin seeds or ajwain -1 tsp
Asafoetida-1/4 tsp
coriander leaves - 1 tbsp

Method:

Dough

1.In a bowl add wheat flour ,methi leaves,  Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.

2.Cover the dough and keep aside for 15-20 minutes.



For the Stuffing :

1.Heat the oil in a broad non-stick pan,cumin seeds,fennel seeds,ginger garlic paste, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.

2.Add the mixed vegetables and potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add the coriander, green chillies, chilli powder, garam masala and salt, mix well and cook on a medium flame for another minute.
4. Remove from the flame ,add amchoor powderand keep aside to cool for a while.
5. Divide the stuffing into  equal portions and keep aside.



Paratha :

1.Place pan(Tawa) on gas and heat.

2. Make small  lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.



3. now put 1 1/2 tsp mixed veg stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. 

  

4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling  parantha as it should not tear while rolling. 


  

 5.Put rolled parantha on hot  tawa, apply oil/ghee  on both sides, turn over time to time and cook till both sides turn brown.


 
6.Stuffed Mixed Veg Parantha is ready.Serve hot with lemon pickle ,curd or mixed veg raita


Tips:

1. When in hurry  I simply mix all the ingredients of stuffing and skip sauteing of veggies & spices in oil .In this case ensure all veggies are completely dried by draining excess water & then absorbing excess water by wrapping them in tissue paper & then cutting them


2. Use any veggies of your choice

Microwave chocolate brownie recipe | Easy 3 minute chocolate walnut brownie

The mere mention of brownies makes my mouth watering .Who doesnt like brownies ?? 

Todays recipe is microwave chocolate brownie which is an instant , easy and eggless brownie .A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.

If you are brownie lover than you can check the below brownie recipes on my site

No bake eggless brownie

Microwave brownie cake in pressure cooker

I had won  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.



I had made this brownie on 13th November on my hubbys birthday which we both enjoyed a lot 



Ingredients
1 cup plain flour (maida)
8 tbsp cocoa powder(1/2 cup to 3/4 cup)
1/2 cup sour curds (khatta dahi)
1/2 tsp soda bi-carb
1/2 tsp baking powder
1/2 cup melted butter ( or saffola oil)
3/4 cup powdered sugar
1 tsp vanilla essence
1/2 cup roughly chopped walnuts (akhrot)
2 tbsp butter for greasing

Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining

Method:

1.Sift together the flour and cocoa powder using a sieve. Keep aside.
2.Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
3.Combine the melted butter, powdered sugar, vanilla essence and ½ cup of hot water in another bowl and whisk well.
Add the curds-soda mixture and mix well.
4 Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping consistency.
5.Grease a 150 mm. (6”) diameter shallow microwave safe dish using butter. Line it with a piece of greaseproof paper at the bottom of the dish and again grease it using a little butter.
6.Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon and microwave on high for 3 minutes.
7. Reduce temperature to 70 percent and microwave for another 2 minute .remove and keep aside .
8. Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease proof paper and serve hot.




Tips

1.You can add dryfruits of your choice instead of walnuts
2.For low calorie version use any mild cooking oil which doesnt has a strong smell.

Microwave banana wafers |How to make spicy pepper banana low calorie wafers in 5 minutes

I love to pop banana wafers in between especially when i am hungry .the normal yellow wafers you get in market are made from a variety of banana known as nendran bananas. you can check out the recipe here.

Todays recipe is made using raw banana (green kaccha kela) .BEST PART IS ITS EASY, QUICK & LOW CALORIE

Recipe source is  MICROWAVE SNACKS & DESSERTS BOOK by Tarla Dalal as a prize when we had visited Rajasthan tour arranged by Kesari tours and travels .



I barely had idea during that time that I would ever enter the cooking field & that too baking.Its rightly said God does everything with a purpose.


Ingredients :

1 raw banana peeled
salt to taste
1 tsp freshly ground pepper (kali miri) / 1 tsp red chill powder

Method :


1.Peel the banana and slice them using a wafer slicer.



2.Place them on a microwave safe plate lined with a thick tissue paper .



3.Microwave them on HIGH for 3 minutes turning them over once after 1 minute.



4. Sprinkle salt and pepper/red chilli powder and microwave on HIGH for another two minutes.

5.Cool and store in an airtight container

Tips

1. Slice raw banana as thin as possible to get crisp wafers.
2. You can use either black pepper or red chilli powder for flavouring
3.To add some zing you can sprinkle chat masala /black salt /sendha namak on wafers

Rich moist eggless chocolate cake | Eggless chocolate cake in pressure cooker no butter

I had tried this chocolate cake recipe from sharmis passion and used 

it as a base while making eggless black forest cake .

Believe me this cake tasted nothing less than bakery cake & was a tough fight to brownie

its definitely a keeper recipe which i will suggest you to try

Had baked this cake in pressure cooker for those people who dont own 

microwave

 Ingredients

Dry Ingredients:

All purpose flour(Maida) - 1 and 1/2 cups 

Cocoa powder - 3 tbsp

Baking soda - 1 tsp

Baking powder - 1/8 tsp (optional)

Salt - 1/4 tsp

Granulated Sugar - 3/4 cup  [Increase it to 1 cup if you dont use choco chips]

Chocolate Chips - 2 tbsp

Wet Ingredients:

Water - 1 cup (250 ml)

Vanilla essence - 1/2 tbsp

Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)

Oil - 1/4 cup (60 ml)

Method:

1 Grease the cake tin with a little butter or oil.Preheat a pressure cooker as follows.Remove the whistle/regulator of cooker  you wont need it throughout the process.

 

2 Place a pressure cooker on flame and place a separator and close the cooker with its lid. Remove the whistle/regulator you wont need it throughout the process. (you can either close the cooker with the lid as you normally do or place the Lid upside down too)Then place the cooker set up on high flame for 10 minutes. till the cooker is being preheated lets prepare batter

3 Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar completely dissolves .

4.lets mix dry ingredients.Now take flour, baking soda, baking powder and coco powder and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is evenly spread out.

5.slowly add the the sifted flour mixture to the wet ingredients mixture part by part.Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you see in the pic.Fold in choco chips and give a quick stir.

6 Pour the batter into the 6 inch cake pan. Do not pour up to the brim, stop when the pan is 3/4th full. . Now cake is ready to go in cooker 

6.Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid.(whistle or regulator is not needed )

7.Now switch the flame to low mode and cook for 35-40 minutes on low flame. To Check  if your cake has got cooked after half an hour insert a knife or toothpick in centre of cake if it comes out clean that means cake is done. my cake  took 35 minutes to cook.

8 When the cake is ready,remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes. •You will find that the cake has puffed up well 

9 Allow the cake to cool down for 10mins.•transfer the tin onto a wet cloth for easy unmoulding. Just tap the cake tin and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.

 

10.Leave aside on a wire rack until it cools down. till the cake is cooling lets prepare the other ingredients.make sure to cool cake completely before trying to cut it or else it can break.

Tips:

• Please remove cooker ring and whistle while making the cake or else your cooker can get damaged,.use an old cooker for making this cake.
• Do not forget to line the pan or else the cake might stick to the pan.
• After the batter is ready, don't allow the batter to sit for more than the preheating time as cake can turn hard.
• while inserting fork or toothpick try checking in the center if its cooked completely or not.If  the center of the cake isnt cooked and is slightly sticky, cover the top of the cake with butter paper and bake it for 5 more mins,it will be perfect. The butter paper covering will avoid more browning on top at the same time the centre will be cooked perfectly.

Kothimbir bhajji | kothmiri pakora |Dhania bhajiya,pakoda

A different type of delicious pakoda /bhajia /fritter using kothimbir aka coriander leaves /dhania ke patte

Had seen this on mejwani paripurna kitchen a marathi cookery show which was hosted by vishnu manohar



Ingredients

Coriander leaves (kothimbir /dhania patta) - 2 cups
corn flour - 2 tbsp
cooking soda - pinch
Ginger + green chilli + garlic paste + coriander paste- 2 tbsp
Besan (chick pea flour) - 1 cup
Lemon juice - 2 tbsp

salt as per taste

Method:

1. Wash coriander leaves thoroughly & chop it coarsely.

2 Add Ginger + green chilli + garlic paste + coriander paste to coriander leaves & salt and mix thoroughly. now mix lemon juice & keep aside for 10 minutes .

3. Add corn flour & besan & mix well. 

4 Just before making bhajiya add cooking soda mix well.



5. Heat oil in a pan and put small portions of the batter and deep fry till the pakodas becomes golden brown. Remove the pakodas onto an absorbent paper.



6 .Serve hot with tomato ketchup .