Oct 2, 2015 No comments:

Oven Roasted Chicken Joints

This is very simple Chicken Joints recipe, when you don't have time to cook an eloborate chicken curry, this recipe will be the rescue recipe for you, with less cooking effort this will be ready with restaurant style look. This recipe is similar to any other Chicken Bake Recipes, but these Chicken Joints shape make this dish look special on the table. Here is the recipe, Njoy!

Oven Roasted Chicken Joints
Chicken Joints - 4

Marinating spices:
Line Juice - 1 tsp
salt - 1 tsp
black pepper powder - 1/2 tsp
turmeric powder - 1/2 tsp
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp ( Cumin Powder)
Garam Masala Powder  - 1 tsp
Ginger Garlic Paste - 1 tsp
Vegetable Oil - 1 Tbsp

  1. Wash Chicken joints under warm water and set aside in a wide plate. Make slits all around chicken for the marination to sink inside. 
  2. Rub with 1/2 tsp of salt and black pepper all over the chicken, so that it sinks inside. leave it there in a plate for 15 min. Now rub the chicken joints with Lime juice and set aside. Rub Ginger garlic paste all over the chicken. leave for 10 more minutes.
  3. Mix remaining 1/2 tsp salt and rest of the spices in a small bowl. Rub this mixture on Chicken Joints. Finally brush with Oil on all over chicken ( especially where skin is not there, so it protects from over roasting). Now leave chicken joints with marinade for 30 minutes under close lid. You can keep this refrigerator for better results, leaving it overnight in refrigerator is best if you have time. 
  4. Now Bake these marinated chicken joints in the Oven at 350 F or 180 C for 40 minutes, in the middle rotate and turn Chicken Joints gets roasted on all sides. Once the baking is done, leave the Oven in Roast mode and roast these for 5 minutes. ( be careful, in roast mode they can quickly turn dark roast, keep them on watch in roast mode). Switch off the oven and remove the Chicken Joints out of the oven.
  5. Ta Da, Oven Roasted Chicken Joints are ready now! Now surprising guests with this recipe is your turn! 

Serve with any light flavored rice like Jeera Rice or Plan Basmati Rice. 
Serve with Jeera Rice or Plain Basmati Rice!

Make Ahead Tip:
You can mix all the dry spices above and keep as Indian Chicken Marinade mix and store in pantry.  When rush times comes it will be so easy to make this recipe, just rub this spice mix on and bake the Chicken in the oven.

Will be back with another easy Savory Bake,
Happy Cooking until then!

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Sep 26, 2015 1 comment:

Wheat Flour Halwa ~ Halwa Recipes

When I was browsing for sweets that can be made in Jiffy ( to surprise the Guests that surprised me) come across this recipe from Rak's Kitchen! I am totally fallen for this recipe as it takes only 10 min to prepare and made with simple and healthy ingredients. When it comes to Sweets, I am not brave to experiment, I have sincerely followed Rak's recipe and the result is Delicious Sweet in minutes. Since the day I have tried this recipe, this is happening lot of times in my kitchen, to convince my family's sweet tooth! Here is the recipe, Njoy!

Recipe source: Rak's Ktichen

Wheat Flour - 1/2 cup
Sugar - 1/2 cup
Water - 1/2 cup
salt -  a pinch
Ghee -1/4 cup ( + little more as needed)
Cashew - 5
Almond - 5 to 6 ( for garnish)
Cardamom Powder - a pinch (Optional)
* yields: 4 servings

Preparatory Steps:

  • Measure all the ingredients and keep things ready. 
  • Take water in a small bowl and add salt to it until it dissolves. 


  1. Heat non-stick pan and keep it on medium to low heat. Add Ghee to the pan. Add chopped cashew nuts to Ghee. When they start slightly roasting, add Wheat Flour to the pan. mx it well with ghee. 
  2. You notice the What flour color changing to light golden color ( nice aroma comes). 
  3. Now add Water (with salt in it) to the Pan and keep on mixing the Wheat Flour until it becomes like paste ( no lumps should be forming). 
  4. Add sugar to the mixture in the pan. Keep on mixing. It becomes like thick paste, gets Halwa consistency, starts shining and leaving the Ghee out. Switch off the stove, transfer this to a plate that is slightly ghee coated. Serve and Enjoy this Halwa immediately. 
  • I haven't used cardamom powder in this recipe. 
  • The recipe exactly measures for 4 people. If you need to make for more people, multiply the ingredients accordingly. 
  • This taste good when made fresh than stored. I suggest to make this sweet in small quantities to get the great fresh taste. 

Will be back with another simple recipe,
Happy Cooking until Then!

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Sep 24, 2015 No comments:

Borugula Pulihora ~ Lemon Flavored Puffed Rice Pulihora

I have tried various Pulihora Recipes so far, but never tried Pulihora with Puffed Rice. For this Ganesh Chathurthi I wanted to try something special on the festive menu, and this dish resulted as Naivedyam for Lord Ganesha! Puffed Rice is a nice variation from regular white rice and this can be made instantly and apt for when you don't have time to cook rice. Here is the recipe, Njoy!

Puffed Rice Pulihora
Puffed Rice - 4 cups ( Muramaralu / Borugulu)
Peanuts - 1/4 cup
Oil - 2 Tbsp
Dry Red Chili - 2
Green Chili - 3
Chana Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Mustard Seeds - 2 tsp
Curry Leaves - 2 stems
Turmeric Powder - 1 tsp
Lemon Juice - 2 Tbsp
salt - 1 tsp

Preparatory Steps:
  1. Take a medium bowl and add 2 to 3 cups of water. Add 4 cups of Puffed Rice to the water, let it sit for exactly 2 min. After that drain water and squeeze any excess water from Puffed Rice and transfer them to a wide plate.
  2. Dry Roast Peanuts in a non-stick pan and keep them aside. 
  3. In a small bowl mix salt and lemon juice, until salt is melted into lemon juice and keep it aside. 

  1. Heat oil in non-stick pan. Once the oil is hot add Red Chili, Chanda Dal and Urad Dal. As the Lentil starts browning, add mustard seeds and turmeric powder. As mustard starts spluttering add sliced green chili and curry leaves.Add roasted peanuts and combined with the tempering. Switch off the stove and keep it aside. 
  2. Add lemon juice to the puffed rice in a plate and mix it well. Add tempering to the Puffed Rice until everything is well incorporated. 
  3. That's it,  Lemony Puffed Rice Pulihora is Ready now, serve immediately!

This doesn't stay long fresh for long time like normal Pulihora. So I suggest to make in small quantities and consume everything instead of storing for later.

Check out Other Specialty Pulihora Recipes:

Will be back another easy festive dish
Take care until we meet here again

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Sep 19, 2015 2 comments:

Undralla Paayasam ~ Paala Undrallu

As the name says this is the Paayasam that is made with Undrallu. This is a special festive dish that can be made specific to Vinayaka Chavithi festival. This is little similar to Palataalika Paaysam expect that this Undralla Paayasam is made with Sugar instead of Jaggery, which makes it very simple to make. I have never seen or tasted this before, but today I have learnt this recipe for Ganesh Chaturthi with the intention to try a new festive dish. This came out superb and delicious, I loved the taste as this is not too Sweet, the savory taste of Undrallu in between the bites of paayasam gives a new taste and makes this paayasam dish unique. Here is the recipe, Njoy!

Undralla Paayasam
To make Undrallu
Rice Flour - 1/2 cup
Water - 1/2 cup + 1/4 cup water
salt - 1/4 tsp
Oil - 1 tsp

To make Paayasam
Milk  - 2 cups
Sugar - 1/4 cup
Saggu Biyyam ( Tapioca) - 3 Tbsp ( Optional)
Chana Dal -  2 Tbsp ( Optional)
Cardamom Pod - 1
Cashew Nuts - 5
Pistachio Nuts - 5
Ghee - 1 Tbsp
Raisins - 5

Preparatory Steps:
  • Soak Chana Dal and Saggu Biyyam in 1 cup of water in a small bowl. 
  • Heat Ghee in non-stick pan, once it is hot, add chopped Cashew Nuts, Pistachio Nuts and Raisins, fry them until golden color, take it off the stove and keep it aside. 
  • Crush the Cardamom in small Mortar and make it into coarse powder. 


  1. Heat 1/2 cup + 1/4 cup water in a steel bowl or in non-stick pot. Add salt to it and let the water boil. At this point add oil to water and mix it well. 
  2. Then add rice flour to this boiling water and keep on mixing it so that rice flour mixes with water and makes into smooth paste. Mix it well so that there are no lumps formed. If you need some more water add 1 or 2 Tbsp water. Switch off the stove and take this off the stove and let it cool. 
  3. Now grease your palms and fingers and knead this into smooth dough. Divide this into small parts and roll them into balls. 
  4. Steam these balls in pressure cooker for 5 mins, this helps the rice balls to be soft. Take them out of pressure cooker and keep them aside. 

  1. Heat non-stick pot and add Milk to it. Keep the milk boiling on medium heat. To this add soaked saggubiyyam and chana dal  (drain the excess water from soaking). Mix it well with milk. Simmer for few minutes. 
  2. Add Sugar to milk and mix it well simmer for few more minutes, until saggu biyyam is cooked half ( becomes transparent) . 
  3. Now add Steamed Rice Balls to the milk mixture. Cook these in milk for 3 to 4 minutes. 
  4. Add cardamom powder, fried nuts and raisins. Mix everything well and simmer for 2 minutes ( until everything comes together making the paaysam thick). Switch off the stove and Transfer Paayasam into Serving Bowl. 
  5. Offer this Yummy Undralla Paayasam to Lord Ganesha first and then Serve as Prasasdam to your family.

  • If you need to make paayasam even more thick, add 1 Tbsp of  Rice Flour to 4 Tbsp water and add it to Milk mixture before you add fried nuts. That will make Paayasam very thick. I prefer thin consistency, so I haven't added this step in my recipe. 
  •  Some people skip the Steaming step, you can do that but that makes the Undrallu little hard in the payaasam. Steaming helps the Undrallu to be soft and it gives shining look to your Undrallu. 
  • If you don't prefer Sugar and want little healthy version, add Jaggery instead of Sugar. If you use Jaggery, you might need to use at least 1/2 cup of Jaggery to get the same sweetness.

Hope you have enjoyed today's festive recipe!
Happy cooking until we meet here!

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Sep 12, 2015 1 comment:

Spicy Mushroom and Sweet Corn Rice ~ Lunch Box Recipes

When I overloaded my kitchen with Sweet Corn recently this spicy fusion rice dish happened to put the good use for left over rice and which in turn did some magic in Lunch Box! This recipe is totally made up by me, if you want to alter some ingredients, veggies and method, feel free to do that! Here is my version!

Spicy Mushroom Sweet Corn Rice

Mushroom - 1 cup
Sweet Corn - 1 cup
Left Over Rice - 2 cups
Onion - 1/3 cup ( chopped)
Oil - 1 Tbsp
salt - 1 tsp
Coriander Powder - 1/2 tsp

Spicy Paste:
Red Chili - 4
Cilantro - 1/2 cup

Preparatory Steps:
Grind Red Chili and Cilantro in small mixie grinder into smooth paste.


  1. Heat non-stick pan, add Oil to it. Once the oil is hot, add chopped onions to the pan. Sauté for 2 min until onions become translucent.
  2. Add chopped Mushroom to the pan and stir fry for 2 min until you notice mushrooms get wilted. Then add Sweet Corn and fry along with Onion and Mushroom. Add salt and coriander powder to the pan and coat vegetables well. Now add prepared Red Chili and Cilantro paste to the pan and combine well until all the veggies are coated. 
  3. Add Rice to the pan and gently fold it up side down until rice is well combined with veggies and spices. Stir-Fry on high for 3 to 4 min, until rice starts getting browned. Taste and adjust any salt and seasonings at this point. Switch off the Stove and Serve immediately or pack in lunch box.

Take a close peek! Yum!

Perfect for Lunch Box!

Here are some related Categories:

Lunch Box Recipes   OR  Variety Rice Dishes

Another complete look!

will be back with another interesting fusion rice recipe,
stay tuned until then, Happy Cooking!

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