Orange Tea Recipe

Orange Tea

Ingredients
Water - 1 & 1/4 cup
Cloves crushed - 1
Orange slice - 1 chopped
Honey as needed
Tea leaves - 1/4 tsp
Method
Pour water in a sauce pan add the tea leaves,chopped orange slice,cloves and bring it to a nice boil.
Switch off the stove filter the tea,mix honey as needed and enjoy hot.

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Dalgona Coffee / How to make Dalgona Coffee

Dalgona Coffee

Ingredients
Instant coffee powder - 1 tsp
Sugar - 3 tsp
Hot water - 1 tsp
Cold milk 3/4 cup
Method
Take a cup add the coffee powder,sugar and hot water using a hand beater or spoon start whisking till they are fluffy,frothy and forms peaks.
Pour cold milk in a cup and top the whipped coffee on top sprinkle some cocoa powder and serve immediately.

Note:
Hand beater is better to get good result,

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Lemongrass Tea / Fresh Lemongrass Tea / Easy Lemongrass Tea

Lemongrass Tea

Ingredients
Water - 2 glasses
Tea leaves - 1 tsp
Honey as needed
Lemon wedges - 2
Fresh Lemongrass - 1 long leaf chopped
Method
Pour water in a pan add tea leaves and copped lemongrass leaves bring it to a boil.
Switch off the stove add the lemon wedges and honey,cover and wait for a minute.
Filter the tea and serve hot or warm.

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Chicken Malai Tikka / Malai Tikka / Murgh Malai Tikka

Murgh Malai Tikka

Ingredients for marination
Chicken breast cut into medium size - 15
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 6 ( optional)
Ginger and garlic paste - 1 tsp
Chopped green chillies - 3
Heavy cream - 1/4 cup
Thick hung curd - 1/4 cup
Corn flour - 3/4 tsp
Cheddar cheese - 2 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Method
Take a wide bowl mix all above ingredients together cover and rest it overnight in fridge or at least 3 hrs.
Other ingredients
Butter - 1 tbsp
Chaat masala
Lemon  wedges,sliced onions for garnish
Method
Take a metal skewer and insert the marinated chicken pieces,Place these on a baking tray which is lined with an aluminium foil.
Bake it in oven at 400 deg.F for 30 minutes or till light brown on all sides.Brush it with butter in intervals.each oven is different so keep an eye on temperature and cooking time.
For 5 minutes keep in broil to get a light dark colour on top.
You can do this even on stove by placing an iron tawa or grill.
Arrange on a plate and brush with some more butter sprinkle chaat masala and garnish with lemon wedges and sliced onions.
Serve hot with mint curd chutney

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Thinai Pongal / Thinai Ven Pongal / Foxtail Millet Pongal - Millets Recipes

Thinai Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 2 tsp
Crushed pepper - 1/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch
Other ingredients
Thinai arisi / Foxtail millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated ginger - 1/4 tsp

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the foxtail millet and saute till its just hot.
Pour water add salt,ginger and turmeric powder,pressure cook till done.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.


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Dahi Puri / Dahi Puri Chaat / Dahi Poori - Chaat Recipes

Dahi Puri

Ingredients

Golgappa
Imli / Tamarind Chutney
Green chutney
Sprouted green moongh dal
Thin sev
Chopped onion
Chopped coriander leaves
Boiled and mashed potato - 1 large
( add some chaat masala,red chilly powder and salt to the potato mix it and keep)
Beaten curd
( add needed sugar and a pinch of salt to curd mix and keep)

Dahi Puri

Method

There is no any measurements for this recipe add the above ingredients according to your taste.
Carefully make a small hole in the middle of golgappas (small puffed pooris) put some green moongh sprouts then fill it up with some potato mixture,sprinkle onions and coriander leaves.
Then add both the chutneys and curd, garnish with lots of sev,
Serve this immediately.
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Tamarind Chutney / Imli Chutney For Chaat / Sweet Tamarind Chutney

Tamaring Chutney

Ingredients
Tamarind -1 large lime size ball
Dates or Raisins - 1/4 cup
Brown sugar  or Jaggery -2 tbsp or less
Black salt - to taste
Chilly powder -1/2tsp
Roasted crushed jeera powder -1 tsp
Chaat masala -1/2tsp
Method
Boil tamarind & raisins together for 5 minutes,cool it  completely& make a puree.
Add enough water & boil it for 5 minute with other dry masala powders.
Cool & store it in fridge.
This chutney can be used as a dip for any starter or chaat items.

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Green Chutney / Mint Coriander Chutney For Chaat

Green chutney

Ingredients
Fresh mint leaves -1 cup
Coriander leaves -1 cup
Salt to taste
Lime juice - 6 tsp
Green chillies - 5
Ginger-1/4''
Method
Blend all ingredients in a mixi jar, add water & dilute it to a chutney consistency.
Store it in fridge & serve it with any starter or chat items.

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Bhel Puri / Bhel Poori - Chaat Recipes

Bhel Puri

Ingredients
Puffed Rice
Imli / Tamarind chutney
Green Chutney
Sprouted green gram dal
Grated carrot
Chopped onion
Chopped boiled potato
Chopped cucumber
Chopped tomato
Chopped coriander leaves,
Salt to taste
Chaat masala
Roasted peanuts
Thin Sev
Method
Take a wide bowl mix all above ingredients together lastly sprinkle some sev for garnish and serve immediately.There is no specific measurements add all according to your taste.

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Manathakkali Kuzhambu Recipe / Manathakkali Kulambu Recipe

Manathakali Kulambhu

Ingredients

Fresh Manathakali seeds-1/2 cup

Tamarind paste-1/2 tbsp

(dilute it in water)

Chopped onion-1/4

Chopped tomato- 1

Chopped garlic - 6

Chille powder-1/2 tsp
Coriander powder - 1/4 tsp
Jaggery - 1/4 tsp

Salt to taste

Sesame oil-5tsp

Turmeric powder-1/4 tsp

Tempering

Vadavam - 1 tsp

(or mustard,jeera,urad dhal & methi)

Method

Heat oil in a pan and temper it with above ingredients
Add onion,garlic & tomato fry till brown,then add the Manathakali seeds & all dry powders,fry for couple more minutes till raw smell has disappeared
Pour the tamarind juice and jaggery cook till oil separates.
Switch off the stove garnish with curry and coriander leaves and serve it with rice.

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