Sunday, 10 December 2017

How I make my Ghee Parathas.

This is a simple Roti tutorial. Be ready to swim in Ghee. Just kidding!



I love making triangular layered and yummiest parathas with gee and flour. And everyone love them too and I thought i must share with my blog reader community too. It is very heavy and is a straight No No for anyone on diet.

This is not a rocket science or some fancy complicated recipe. If you are looking for something like that than this is not for you.

Keep reading anyways.

Ingredients:

1. All purpose Flour.
2. Ghee.
3. Water.

Method:

1. Make the dough from flour and water. Neither too dry, nor too moist.



2. Keep it covered for at-least 1 hour.
3. After 1 hour make dough balls of the size of your choice. I prefer the size of a small ball, too little a ball wont make a good paratha.



4. Spread the 2 dough balls and apply hot/liquid ghee.



5. Put one one another, spread a little and apply ghee again.



6. Fold once and apply ghee for the second time.



7. Fold again thus make a triangle.



8. Spread the triangle you just made into a full roti.
9. Put this paratha on  hot pan and apply ghee over it.



10. Turn to other side. Apply ghee to this side now.
11. fry till light brown and turn occasionally.
12. serve hot with chai or Sabzi.


Thats it.. I hope you like it too. Give it a try.



Saturday, 2 September 2017

My Sanjeev Kapoor inspired Butter Chicken Recipe

Who doesn't want to taste a li'l magic when in south Asia?! It is the most loved delicacy of Indian cuisine. Today, with me, relish your soul with this amazing spicy chicken recipe.

It is called Butter chicken because the gravy is cooked in the butter. You can use cheese instead of chicken to make Butter Paneer. The method to cook the gravy remains same.



Here we go:

Ingredients:


For Gravy:

1. Freshly Picked tomatoes. 1kg.
2. Butter. 2Tbsp
3. Cardamom. 3-4
4. Ginger Garlic Paste. 2Tspn
5. Red chilli. 1Tspn
6. Salt to taste.
7. Fenugreek leaves (methi). 2Tbsp
8. Fresh Cream.
9. Honey. 1Tspn
10. Garam Masala. 1Tspn

For Chicken:

1. Lemon. 1 medium.
2. Red chilli.
3. Salt.
4. Yogurt.
5. Ginger garlic paste. 2 Tbsn
6. Garam masala. 1Tspn
7. Mustard oil. 1-2Tspn
8. Chicken (boneless or with bones). 1kg.

Method.


Preparing the chicken:


1. First marinate.

The first marinate consists of red chillies, salt and lemon juice. Refrigerate for at least half an hour.



2. Second marinate.

Now take the curd in the bowl, add ginger-garlic paste, Garam masala, red chillies, salt. Mix well. Put the chicken in this marinate. Add some mustard oil to it and leave for at least 2 hours.

Cooking the chicken:


1. In a Frying pan.

Just in case you don't have an oven around, take a non stick, heavy bottomed pan/cooker, add some oil and put all the marinated chicken in it. Cover the lid and let it cook on the low flame first and than at high flame. Turning it occasionally. Cook till brown and crisp.



2. In an Oven.

Cook on 350 degrees for about 15-20 mins. Checking it occasionally. Keep it for more time if required.

3. In the gas Tandoor.

Oil the tandoor and put the chicken pieces on it. Let it cook.

The chicken thus prepared should be crisp and moist.


Preparing the Buttery Gravy:


1. Make a tomato puree or peel and chop the tomatoes.
2. In a non stick pan take the butter, add cardamam and ginger garlic paste. cook for 1 minute.



3. Add the tomatoes.
4. Cook for 5 minutes.
5. Add Red chillies and salt.



6. Cook for 10 minutes. Add dried fenugreek leaves(methi).
7. Cook for 5 more minutes.



8. Add fresh cream, honey and some more butter. Cook.
9. Add garam masala powder to it and cook.



When the grave is prepared add the cooked chicken to it and cook for few minutes.

Serve hot.



Sunday, 27 August 2017

How I Converted My Old Abhaya/maxi dress into a Skirt.

Salam my lovelies. Weekend is finally here and I'm all set for a new post despite being busy with sorting out my life. My schedule is so filled that it is close to being exploded. Regardless I was lucky enough to find half an hour or so to turn this old (but in good condition) Abhaya into a gorgeous skirt that I can totally wear to outdoors too.


Reqirements


It is super easy to follow and obvious! No expertise required, just the Abhaya, scissor, elastic, needle and thread and couple of beads maybe.


Steps.


  • Spread out the Abhaya on a flat surface. It should be probably ironed. Make sure there are no bumps and creases here and there.

  • Take your measurements. You can use a measuring tape or some other bottom wear that you deem fit for the measurement.

  • Mark it and cut it using your scissor.

  • To make a belt, fold at least 1 cm from the top side of the skirt. Iron it. Now fold again to about 1 inch and stitch all along, leaving a little space to put in the elastic through it.



  • After putting the elastic through it close that little opening too.

  • Affix beads on the front side of the skirt in a pattern that you love with the help of a fabric glue or needle and thread. 

  • Match it with your favorite top. 


I hope you enjoyed reading this post.
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