Tandoori Chicken

Ingredients:

• Chicken Legs: 6
• Plain Yogurt: 1 Cup
• Lemon Juice: 1 & 1/2 tbsp
• Red Chili Powder: 1 tsp
• Onion: 1 Small
• Garlic Cloves: 3-4
• Ginger: 1/2 Inch
• Fresh Coriander Leaves: 1/2 Cup
• Garam Masala Powder: 1 tsp
• Kandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per Taste
• Salt To Taste

Procedure:

1. If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.
2. Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.
3. In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.
4. Make a fine paste of onion, ginger, garlic and coriander leaves.
5. In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.
6. Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.
7. Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.
8. Serve this hot tandoori chicken with sliced onion and lemon.

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Trupti
Fahsion Deals For Less
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Alu Vadi (Steamed Colacasia/Taro Leaf Rolls or Arbi Vadi or Patra)

Ingredients:

• Alu (Taro/ Colocasia / Arbi) Leaves: 6
• Besan (Chickpea Flour): 1 Cup
• Green Chillies, Ginger, Garlic, Coriander Seed Paste: To Taste
• Soda: 1 Pinch
• Sesame Seeds: 1 tbsp
• Tamarind Paste: 1 tsp
• Jaggery: 1/2 tsp
• Oil for Frying
• Salt To Taste

Procedure:

1. Wash and clean alu leaves.
2. Add besan, ginger- garlic- green chillies - coriander seeds paste, salt, soda, sesame seeds, tamarind paste, jaggery and water. Make a thick mixture of all these ingredients just like pakoda batter.
3. Place leaves upside down and flatten the veins of leaves by pressing rolling pin.
4. Place largest leaf on flat surface. Apply some batter evenly on it. Place another leaf on this leaf and apply batter.
5. Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves.
6. Steam these rolls in a steamer or in a pressure cooker without pressure for 15-20 minutes. Insert knife or toothpick. It should come out clean. Remove rolls from steamer and let it cool.
7. Cut these rolls into small pieces. You can eat these vadies various ways. You can spread tempering on these pieces or you can shallow fry them or deep fry them till they become golden brown.
8. Sprinkle some shredded coconut or finely chopped coriander leaves on these vadies.
9. Serve these vadies as a side dish or as a snack with any sauce or chutney.

Dear Preethi of Preethi's Online Cookbook gave me 'One Lovely Blog Award'. Thank you very much Preethi for this award. I want to share this award with all my fellow blogger friends.

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Trupti
Fahsion Deals For Less

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Fruit Custard

Ingredients:

• Milk: 3 Cups
• Custard Powder: 2tbsp
• Sugar: 1/2 Cup (or More)
• Grapes: 1 Cup
• Diced Apples: 1 Cup
• Diced Mango: 1 Cup
• Diced Banana: 1 Cup
• Oranges: 1 Cup

Procedure:

1. In small bowl take half cup of milk and add custard powder. Mix it well to form a fine paste.
2. Pour remaining milk in a heavy bottom sauce pan. Boil this milk. Then add sugar.
3. While stirring milk continuously add custard powder paste in milk . Keep cooking and stirring this mixture till it gets semi thick liquid consistency.
4. Let it cool to room temperature.
5. Then add chopped fruits. You can use fruits of your own choice. Mix well.
   
6. Keep this custard in a freeze for at least half hour.
7. Serve this cold fruit custard any time of the day.
   

Dear Chaitra of Aathidhyam gave me 'Global Food Blogger Award'. Thank you very much Chaitra for this award. I am so honored. I will like to share this award with all my fellow blogger friends.

Comfort Food For Illness Round Up

Here comes the round up of Comfort Food For Illness.

All entries by alphabetical order:

1. Chakolya by Me
2. Convalescent Kootu by Shanti
3. Gujarati Khichdi by Nehal
4. Herbal Spiced Tea (Khadha) by Food fanatic
5. Kollu/Horsegram Rasam by Padma
6. Lettuce Soup by Sunita
7. Menasina Saaru/Pepper Soup by Asha
8. Milagu Jeeragam Rasam by EC
9. Mint Coriander Rasam by Pooja
10. MIRIYALA CHARU (PEPPER RASAM) by Rekha
11. Pathiya kozhambu/Herbal kozhambu by VidyaVenky
12. Peppercorns N Ginger Surasam by Priya
13. Pepper Milk by Priya
14. Pithale by Me
15. Ragi Ambli (Finger millet drink) by Sushma
16. Saag Paneer by DK
17. Spicy Rasam by Srilakshmi
18. Spinach Rasam by Ramaya
19. Stewed Ashgourd by Deepika
20. Sukku Kuzhambu(Dry Ginger Curry) by Padma
21. Wheat Rawa Kanji by Shanti

Now here are the entries from non blogger SS.

1. Garlic-Tomato Rasam.
Garlic has many medicinal properties when you are ill. The tomatoes and tamarind add Vitamin C. The pepper and cumin help digestion. You will feel better in no time!

Ingredients:

1 lemon sized lump of tamarind, soaked in 2 cups hot water, and squeezed out (save the water, throw the stringy stuff away).
3 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt (if you cook it with 2 cloves crushed garlic, even better)
6 to 8 cloves garlic, crushed or finely minced
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
water

Roast and grind to make rasam powder:
1 1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tbsp toor dal
4 dry red chillies (adjust amount to your taste)
2 tsp black pepper seeds

Coriander/cilantro for garnish

Method:
1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves. Add the crushed garlic and fry till the garlic is golden. Don't let it brown or burn. Then add the tomatoes and cook till tomatoes are done.
2. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind and garlic are gone. You may need to add more water to make up about 4-5 cups of rasam. Add salt to taste.
3. Add the rasam powder (start with 2 tbsp, let it simmer, taste, and add more if you want).
Garnish with coriander/cilantro sprigs.

2. Lemon Rasam
Definitely helps if your stomach is feeling 'off' because of the ginger and lemon. Plus the hot soup conquers any cold.

Ingredients:

1/2 lemon sized lump of tamarind, soaked in 2 cups hot water and squeezed out (save the water, throw the stringy stuff away).
2 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt
freshly squeezed juice of 2 lemons
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 inch piece ginger, peeled and sliced into thin coins and crushed
3 to 4 green chillies, slit
water

Rasam powder, as above (you need less for this recipe vs garlic rasam)

Coriander/cilantro for garnish

Method:
1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves, crushed ginger and slit green chillies.
2. Then add the tomatoes and cook till tomatoes are done.
3. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind is gone. You may need to add more water to make up 4 to 5 cups of rasam. Add salt to taste.
4. Add the rasam powder (start with 1 tbsp - i.e. less than for other kinds of rasam, let it simmer, taste, and add more if you want).
5. When it is done, turn the heat off, and when the rasam is no longer boiling, add the lemon juice (add half, taste, add more if you want).
6. Garnish with coriander/cilantro springs.

I would like to thank you every one who participated in this. Now you all have atleast 23 recipes when someone get sick in the house :)

Bread Upma

Ingredients:

• Bread Slices: 5-6
• Finely Chopped Onion: 1 Cup
• Coarsely Grated Carrot: 1/2 Cup
• Frozen Peas: 1/2 Cup
• Finely Chopped Green Chillies: 3-4
• Finely Chopped Coriander Leaves: 1/2 Cup
• Curry Leaves: 4-5
• Mustard Seeds: 1/2 tsp
• Turmeric Powder: 2-3 Pinch
• Lemon Juice to Taste
• Salt to Taste
• Oil: 1 tbsp

Procedure:

1. Cut bread slices in to cubes.
2. Heat oil in a kadhai. Add mustard seeds and curry leaves. When they stop popping add green chillies. Fry green chillies for 1 minute. Then add onion. Cook onion till they become golden brown.
3. Then add turmeric powder, carrots and green peas. Cook them for 2-3 minutes.
4. Then add bread cubes and salt. Mix everything well. If bread is little bit dry sprinkle some water or milk. Add lemon juice and mix again. Cover this kadhai with lid and cook for 4-5 minutes. Stir it once in between.
5. Garnish with coriander and serve hot.

Tomorrow is last date of 'Comfort Food for Illness' event so hurry up.

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