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Ingredient: Chicken leg piece- 4or 5 Ginger paste-1 tsp Garlic paste-1tsp Chilli powder-2tsp Curd-100gram Cumin powder-1 tsp Coriander Powder-1tsp Tandoori masala-1tsp Garam masala powder-1tsp Lemon juice-2tsp Oil-2tbsp Salt-as per taste How to make tandoori chicken: 1.At first make paste for marination Of all powdered spices & curd.Mix ginger garlic paste in it. 2.Now mix salt,lemon juice in paste. 3.cut chicken pieces through knife or fork to absorb paste. 4.Coat chicken pieces in paste. 5.Marinate chicken in above paste for overnight in fridge. 6.preheat oven at 350°. 7.apply oil through brush on marinated chicken. 8.grill it for 18 -20 minutes from one side. 9.grill it for 10 minutes  from other side. 10.To make more crispy grill extra 5 minute more. 11.tandoori chicken is ready to serve.serve it with spring of onion & coriander leaves.

Ingredients- ½ Cup of besan (gram) flour ¼ Cup of sugar or per your taste ¾ Cup of water ¼ Teaspoon crushed cardamom seeds 2 Tablespoons of melted ghee 1 Tablespoons thin sliced almonds 1 Tablespoons thin sliced pista Gram floor/Besan Halwa How to make besan ka halwa: 1. Firstly heat 1.5 cups of milk in a thick bottomed pan till it comes to a boil. 2. at the same time, when you keep the milk for boiling, on another stove top keep a thick bottomed pan. add ¼ cup of ghee in it. 3. once the ghee melts, then lower the flame. 4. add 1 cup of gram flour (besan) and mix very well with the ghee. 5. keep on stirring continuously so that the besan is evenly roasted. 6. mix and stir well for 14 to 15 mins on low heat, till the besan leaves a nutty aroma. 7. soon the gram four will start releasing ghee. 8. by now the milk must have also got boiled. in case the milk gets boiled earlier, before the besan gets roasted, then switch off the flame and cover the milk pan. the ...

Ingredients: 1 medium size bottle gourd (lauki) 1 tablespoon butter or ghee 5 cups milk 1/2 cup sugar 1/2 teaspoon coarsely ground cardamom powder How to make lauki kheer: 1. Lightly peel the bottle gourd leaving shades of light green. 2. Cut it half length wise and take out the seeds from center of the bottle gourd. 3. Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups . 4. Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes. 5. Turn off the heat and transfer the stir-fry bottle gourd in to the bowl. 6. Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan. 7. Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the...

Popcorn chicken recipe – how to make crunchy KFC style popcorn chicken at home. To make chicken popcorn similar to KFC, is not difficult but need just small dedication for your recipe. You just have need to add a step, to soak chicken in butter milk (diluted yogurt) for at least 45 mins to 5 hours makes it tender and juicy. It yields tender bites that are so soft from inside and crusty outside since we will bread them before frying. However it is just an optional step. If you are wondering why am I sharing a deep fried recipe here on a healthy recipes blog? I personally feel, it is right and healthier to enjoy deep fried foods at home rather than in take away or fast food outlets like KFC, since we can use the fresh and best kind of meat and oil to make these when prepared at home. We really don’t know the kind of oil or meat used when we eat out. For a healthier homemade popcorn chicken recipe, use unbleached flours and whole grain bread crumbs or coarsely powdered cornflakes inste...

Kalakand is an delicious milk based Indian dessert, made out of solidified, sweetened milk and paneer. Kalakand is flavors with cardamon gives a excellent taste. Ingredients: Citric acid-1/2 tsp Milk-1/2 cup Sugar-1/2 cup Almonds(chopped)-1/2 cup Water -1/2 cup How to make Kalakand: *Dissolve citric acid in water. *Boil 1 litre of milk in a pan. Add citric acid solution as it comes to boil. *Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down. *Now put the remaining milk to boil. *Add cheena and boil till it turns thick *Now add sugar and cook till the mixture turns lumpy. *Spread it over a greased plate, allow to cool and sprinkle chopped nuts. Once set, cut it into square pieces and serve.

how to make palak paneer bhurji recipe: 1. rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside. 2. crumble 200 grams paneer and keep aside. 3. heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee. 4. now add ½ cup finely chopped onions. 5. stir and saute onions on a low to medium flame. 6. saute till the onions turn a light brown. 7. add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away. 8. then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped. 9. mix well and saute the tomatoes on a low to medium flame. 10. saute till the tomatoes soften and become mushy. 11. then add ¼ tsp turmeric powder and ¼ tsp red chilli po...