LASSI - SWEET PUNJABI LASSI

     Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Yoghurt/Curd based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots).  The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core.  Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.
      Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan.  A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer.  Roadside shops and eateries cater this creamy drink during summer.  A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.
     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States.  Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form).  All the more, we have a special place for it in our Pantry. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi.  We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yoghurt/Curd.

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Cuisine - Punjabi (North Indian)
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

HOW TO MAKE LASSI - SWEET PUNJABI LASSI

INGREDIENTS:

Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Sugar - 2-3 Tablespoons
Fresh Cream - 2 Tablespoons (Optional)

Salt - a Pinch

METHOD:

• Crush the Ice Cubes in a blender.
• Add Yoghurt/Curd, Milk and Sugar along with a pinch of Salt to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well incorporated and Sugar is well dissolved.
• Pour it out into a tall glass.
• Beat the fresh Cream and add it to the Sweet Punjabi Lassi.
• Serve Sweet Punjabi Lassi Chilled, topped with a dollop of fresh cream.

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Adding fresh cream is totally optional.
• Adding a pinch of Salt to Sweet Punjabi Lassi, helps to enhance the overall taste of the drink.
• Can add Cardamom Powder while making  Lassi, if you prefer a much flavoured drink. 
  

KASHMIRI DUM ALOO

     Dum Aloo is one of the most sought and ordered vegetarian dish around the world. It is one of the dishes from Kashmiri Cuisine. Baby Potatoes are steamed and then deep-fried with spices.  Then they are again slow cooked in a rich yoghurt based spicy gravy. Dum Aloo is a rich yoghurt based gravy loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder and Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Wazwani Cuisine along with Dogra Cuisine is widely known when it comes to Kashmiri Style of cooking.  Where Wazwani Cuisine is reminiscent of Afghan and Mughal cuisine mostly cooked by Kashmiri Muslims, and Dogra Cuisine tends to be more similar to Punjabi Cuisine.  These style of cooking use Onions, Tomatoes and loads of distinct spices, while cooking Vegetarian and Non-Vegetarian dishes.
     But the least known style of Kashmiri cuisine is the Pandit Style cooked by Kashmiri Brahmins.  Pandits have tried to retain the authentic culinary tradition, which can be traced back to Aryan Era.  pandit style of cooking totally avoids Onions and Garlic in their dishes which was a norm during the Vedic Period. A variety of recipes are primarily cooked basically with Turmeric Powder, Kashmiri Chilli Powder, Asafoetida, Dry Ginger Powder and Fennel Seeds.  Most of the dishes have Curd/Yogurt as an important ingredient and are traditionally served with steamed rice - especially with Basmati Rice.


Cuisine - Kashmiri (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 1 Hour

HOW TO COOK KASHMIRI DUM ALOO

 

INGREDIENTS :

For Potatoes :

Baby Potatoes - 10 Nos.
Salt - To Taste
Kashmiri Chilli Powder - 1 Tspn (Dry Chilli Powder - 1/2 Tspn)
Turmeric Powder - a Pinch
Mustard Oil  - 4-5 Tbspn
Water - as Required

For the Gravy :

Onion - 1 No.
Tomato - 1-2 Nos.
Ginger Garlic Paste - 1 Tbspn
Asafoetida Powder - 1 Tspn
Dry Ginger Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tbspn (Dry Chilli Powder - 1/2 Tbspn)
Garam Masala Powder - 2 Tspn
Coriander Powder - 1 Tbspn
Rattan Jot Infusion -1/2 Tbspn (Optional)
Yogurt (Curd) - 2 Cups
Mustard Oil - 4 Tbspns
Cashew Nuts - 10 - 12 Nos.
Salt - To Taste
Sugar - 1 Tspn

To Garnish :

Coriander Leaves - Few
Spring Onions - Few
Kasuri Methi (Dried Fenugreek Leaves) -1 Tspn

METHOD :

For Potatoes :

• Pressure cook the Potatoes with salt and enough water for 2 Whistle in high flame and for about 5 minutes or a whistle on a very low flame.
• Switch off the flame and wait for the pressure to release.
• Allow the Potatoes to cool, then peel the skin off.
• Gently poke the Baby potatoes with a fork.
• Heat Oil in a pan, once the oil is hot lower the flame, add Turmeric and Kashmiri Chilli Powder into it.
• Immediately add cooked Potatoes to the spicy Oil and fry them until they turn into golden brown colour.
• Once done, remove the fried potatoes from oil and keep it aside.

For the Gravy :

• Puree the Tomatoes and keep it aside. 
• Grind Cashew nuts with few teaspoons of Water into a paste and keep it aside.
• Add few teaspoons of Oil to the remaining oil used for frying the Potatoes.
• Splutter Fennel seeds in a low flame.
• Saute Ginger-garlic paste until fragrant, add Asafoetida powder and give a quick stir.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Kashmiri Chilli Powder, Coriander Powder, Garam Masala and fry the spice powders on a low flame until the raw flavour goes.
• Pour in the Tomato Puree and mix well.
• Allow it to cook on a low flame until oil separates from the mix.
• Whisk the curd and pour it into the above gravy and mix well.
• Add fried Baby Potatoes along with Salt, Sugar and Ratanjot infusion.
• Cover and cook on a very low flame for about 5-8 minutes.
• Pour in the Cashew paste and mix well.
• Cook on a very low flame until the Potatoes are well infused with the flavours and until you get the desired consistency. 
• Sprinkle Dry Ginger Powder and mix well.
• Finally, garnish it with Kasuri Methi, Coriander leaves and Spring Onions.
• Serve Kashmiri Dum Aloo with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Can prepare the dish with normal Potatoes, just cube and cook them as mentioned in the recipe. 
• Alternatively can cook the Potatoes in a Saucepan too.
• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dum Aloo comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

PUNJABI CHOLE/AMRITSARI CHOLE

     Punjabi Chole / Amritsari Chole is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. This dish is a wonderful combination of flavours and tastes.Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     My most frequented recipe is Channa Masala along with Batura, which is Chef Damodar's recipe. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  We at home prefer a gravy version of curries for Rotis. But I have always liked this Punjabi Chole since Winnie Aunty (My MIL's Sister) had prepared this when she visited us in Coimbatore.  She had added Tea Bags while cooking Chick Peas and I had immediately asked why it's done so.  She said that the flavour gets infused into the Chick Peas and also gives a dark colour to the dish which is one authentic style how the dish is prepared. The curry was slightly a dry version, and she had asked me to mash few cooked Chick Peas if we need a thicker gravy.
     But my liking for this curry strengthened during our trip to Hong Kong.  As usual, the very first thing we did was to search for an Indian restaurant in the city. Though we could eat local cuisine, I and my husband are a kind of people who crave for Indian food.  After a tiresome day and elaborate search in vain, I came across an Indian lady in the street, who suggested us a restaurant called 'Branto'. Thanks to the lady I should say, the food was great and especially their Batura and Punjabi Chole served along with fresh Onions and Mango Pickle was so good that we made sure to visit the place all four days we stayed there for dinner.
      Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Amchur, Anardhana Powder and Black Salt adds an extra zing to the curry.  Punjabi Chole with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Punjabi Chole goes well with Tandoori Rotis, Chapatis, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed rice.

Cuisine - Punjabi (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

 

INGREDIENTS :

Chick Peas/White Channa(Kabuli Channa) - 1 Cup
Tea Bag - 2 Nos.
Black Cardamom - 1 No.

 

To Puree :

Onions - 2 Nos.
Tomato - 2 Nos.

 

For Masala Mix:

Onions - 1 No
Ginger Garlic Paste - 2 Tbspn
Ginger 1" Piece - 1 No.
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Chole Masala Powder - 2 Tbspn
Bay Leaves - 2 Nos.
Black Cumin Seeds/Shah Jeera - 1 Tbspn
Ghee/Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tbspn
Lime Juice - 1 Tspn
Amchur (Dried Mango) Powder - 1/2 Tspn
Aradhana (Dried Pomegranate) Powder - 1 Tbspn
Black Salt - a Pinch

For Garnishing :

Onion - 1 No
Coriander Leaves - Few
Ginger Strips - Few
Lime Wedges

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

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For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.

      It's Summer!!!  It proclaims its arrival with wonderful notes of Chirping birds & Buzzing Bees lingering around the Summer Fruit yielding trees to devour the Fruits. Houseflies loitering behind Mangoes & Jackfruit. The air gets heavy with humidity, comes along slight rustling of dry leaves from a mild breeze & evening showers at times. Along with Summer comes School Holidays commonly called Summer Holidays, Regional New Year, the arrival of relatives or some years go around with trips to your relative's homes. Some go ahead with the ritualistic Summer Vacation Plans.
      The emanating heat from the rise of temperature and way far a step ahead comes the Agni-nakshathram to finish off the Season.  The heat makes us all run helter-skelter in search of some source to cool down own body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
     Beat the heat, beat the heat - a mind voice repeatedly insists, finding a way to soothe the scorching heat. Most of us come up with ritualistic Summer Food and Drinks which helps to cool down and hydrate our body system.  I have tried to comprise some of the best Juices & Smoothies made from Fresh Fruits and Drinks which are suitable to be catered for Summer. The overall idea is to keep your body cool and well hydrated during Summer.

BUTTERMILK

BUTTERMILK

      Buttermilk is a versatile ingredient and is used in various dishes & drinks for its taste & flavour. Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.  Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.


For detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

 

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

     Pazhankanji/Pazhaya Sadham/Neeragaram all are the names given to a simple but nutritious dish prepared with soaked and fermented left-over Rice - providing us with Nutrition, Health & Strength. It is made by adding few cups of Water to cooked Rice and leaving it aside overnight which facilitates mild fermentation, dramatically changing the flavour, taste and significantly increasing the nutritious value. Adding a Cup of thick Curd/Yogurt & Salt to this humble dish enhances the overall nature, taste & nutrition of the dish.  Simply add some crushed Shallots and Kanthari Mulagu(Bird's-eye Chillies), there you get the flavours of the seasonings along with added health benefits of the ingredients. It is one best drink which will instantly cool your system.  Best for Breakfast or as a drink.

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

     Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yogurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a South Indian household to serve Sambharam/Neer Moru when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.

LASSI - SWEET PUNJABI LASSI

LASSI - SWEET PUNJABI LASSI

      Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Curd/Yogurt based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots).  The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core.  Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.

MANGO LASSI

MANGO LASSI

     Yet another refreshing drink for Summer, prepared with ripe Mangoes, Curd/Yogurt and Milk.  With the richness of traditional Lassi comes along the flavour of Summer - Mangoes.  Mango Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink.     Mango Lassi is one best way to enjoy the seasonal fruit. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.

BADAM MILK

BADAM MILK

RAGI HEALTH DRINK

RAGI HEALTH DRINK

BARLEY DRINK

BARLEY DRINK

 
     Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls. As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.

FRESH FRUIT JUICE/SMOOTHIES

WATERMELON JUICE

WATERMELON JUICE

      Fruits like Watermelons with rich water content are readily available in the market during Summers.  Water-rich fruits hydrate your body and help to cool down your body heat.  Let's have some cool water filled Watermelons to beat the summer heat. How do you like them- a Big Luscious Slice of Watermelon or a Glass of chilled Watermelon Juice?  Both ways it is one of the best ways to quench your thirst without any guilt of added calories.

HONEYDEW MELON SMOOTHIE

HONEYDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SOURSOP SMOOTHIE

SOURSOP SMOOTHIE

MANGO SMOOTHIE

MANGO SMOOTHIE

APPLE, PEAR, BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

     Apple, Pear, Banana Smoothie is a wonderful combination of fruits converted into a delicious and refreshing drink. I have sweetened this Smoothie with Dates & Honey. It is an easy smoothie recipe and all the more it is a completely satisfying & delicious drink which suits best to be served for Breakfast.  Smoothies with combinations of Fruits makes it a wonderful drink with notes and flavours from each fruit with combined benefits of all the fruits.  Apple, Pear, Banana Smoothie is a tasty and nutritious way to start your day.

POMEGRANATE JUICE

POMEGRANATE JUICE

     Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants & has a rich source of Vitamin A, C and E.  It is also loaded with Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

ILANEER NANNARI SARBATH

ILANEER NANNARI SARBATH

   Ilaneer Nannari Sarbath is a cool & refreshing combination of Tender Coconut Water, a syrup made from a cooling natured herb Nannari/Sarsaparilla and Lemon, served with Tender Coconut shavings for a more comforting and refreshing feel.  This is a wonderful drink with a perfect combination of taste, flavour, aroma and above all, it cools down your body heat.

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER 

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

     This is a wonderful and all the more a detoxifying fruit juice prepared with Green Apples along with Ginger and Lemon.  I usually sweeten this drink with honey.  Combined together the ingredients which go into this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Green Apple Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

VIRGIN PINA COLADA

VIRGIN PINA COLADA

     Virgin Piña Colada - A simple mocktail recipe, creamy, refreshing and all the more non-alcoholic.  It's a sip of paradise in every glass which will surely help you dream yourself sitting under a shady palm tree on a beach, relaxing to the monotonous sound of the waves. An absolute sneak-in for a party -  Virgin Pina Colada is so rich and tasty that you won't even miss the alcohol.
     This Virgin Piña Colada is a mocktail recipe & one of the easiest drink you can ever make.  It’s literally a few chunks of Pineapple and cream of Coconut (Coconut Milk), two distinct and uniquely flavoured ingredients when combined together that they complement with each other so perfectly. Throw the ingredients into a blender along with few ice cubes, blend it up into a smooth, rich and creamy drink. The traditional Piña Colada is garnished with either a Pineapple Wedge, a Maraschino Cherry, or both. Follow your whims and fancy to garnish your Piña Colada, add a small paper umbrella to make it look fancier.

TOMATO JUICE

TOMATO JUICE

     Tomato Juice prepared from fresh Tomatoes is a wonderful drink and it is power-packed with nutrition and a wide range of health benefits.  Above all, it cut down your calorie intake and help you create that calorie deficit required to lose weight. Drink Tomato Juice as a beverage or convert it into a wide range of Cocktail.

GRAPE JUICE

GRAPE JUICE

      It’s very easy to make fresh grape juice at home, no peeling, coring, de-seeding, etc., Just blend the grapes with water in a blender, strain the juice and there you go with a wonderfully refreshing Grape Juice. You don't even need fancy Juicers for the purpose, you can get the job done using a simple blender.  Along with loads of health benefits, this homemade Grape Juice is an absolute refreshing drink.

APPLE SMOOTHIE

APPLE SMOOTHIE

     Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day.  It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing.  The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey.  I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

CARROT JUICE

CARROT JUICE

     Carrot Juice is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw.  So Juicing is one best way and you even don't have to worry about losing the nutrients from it.

STRAWBERRY MILK SHAKE

STRAWBERRY MILK SHAKE

     This Strawberry Milkshake tastes like pure Strawberry, with a natural taste not too sweet & not too milky. This Milkshake is loaded with Strawberries and Strawberry Ice Cream to give a creamy, thick & pink coloured treat.

PINEAPPLE JUICE

PINEAPPLE JUICE

     Homemade Pineapple Juice – refreshingly sweet, a bit tangy with just the right amount of tartness made from real fresh pineapples. Easy, simple and loaded with tons of nutrients in every glass. A glass of Pineapple juice is fit enough to serve you with an essential dose of Vitamin C for a day. A delicious tropical delight, which can boost your immunity & also can suppress inflammation.

PANAGAM - TRADITIONAL SOUTH INDIAN REFRESHING DRINK

PANAGAM

     Panagam is a natural coolant and it helps to get our body hydrated. This drink is absolutely not limited to be prepared as a Prasadham.  It is a totally refreshing drink which can be easily made to quench your thirst on a hot day. Almost all the ingredients in Panagam has health benefits which makes this a totally wonderful and refreshing drink suitable for all Seasons.

     So enjoy the Summer by keeping yourself healthy, fit and hydrated.  Beat the Summer heat naturally with the above drinks and juices. 

Oven Roasted Tandoori Chicken Recipe

Authentic Tandoori Chicken Recipe in Oven

Tandoori Chicken

    Tandoori Chicken is undoubtedly one of the most famous and sought-after dishes in Indian cuisine, beloved worldwide. Originating from the Mughal era, this iconic dish has been a staple in Indian culinary traditions. Here, I share an authentic way to prepare Tandoori Chicken using an oven, bringing the classic flavours to your home kitchen.

Historical Background of Tandoori Chicken

    Tandoori Chicken originated in Punjab before the independence of India and Pakistan. Although tandoor-cooked chicken dates back to the Mughal era, it is believed to have been perfected by Kundan Lal & Gujral, who ran the famous Moti Mahal restaurant in Peshawar. Their move to Delhi introduced this dish to a broader audience, including Indian Prime Minister Jawaharlal Nehru. Over time, Tandoori Chicken became a delicacy enjoyed worldwide.

Traditional Tandoori Cooking

    In India, tandoori cooking is traditionally associated with Punjab. Tandoor ovens, made of clay and heated with coal or wood, reach temperatures around 900 degrees Fahrenheit. This intense heat cooks the chicken to perfection, making it crispy on the outside and tender inside, with a distinct smoky flavour. Tandoori Chicken is often used as a base for various Indian and Middle Eastern curries. While commonly served as an appetizer, it is also enjoyed as a main course with Naan, Kulchas, Roti, Parathas, or Chapatis.

My Oven-Baked Tandoori Chicken Recipe

    After extensive research and experimentation, I have perfected a Tandoori Chicken Recipe for the oven. This method ensures a genuine Indian restaurant-style Tandoori Chicken with the convenience of an electric oven. This recipe is an easy and healthy way to enjoy authentic Tandoori Chicken at home. I’ve also included a simple technique to infuse a smoky charcoal flavour into the chicken.

 

For a wide range of Starters/Appetizers, click here...

Cuisine - North Indian
Course - Side Dish, Appetizer/Starter
Spice Level - Medium - High
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 3-4 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour

 

"Step-by-Step Guide to Making Homemade Restaurant-Style Tandoori Chicken in Oven"

Ingredients for Tandoori Chicken Recipe in Oven

Chicken Marinade:

Chicken Drumsticks - 6 Medium-Sized Pieces
Thick Curd - 6 tablespoons
Ginger-Garlic Paste - 1 tablespoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Kashmiri Red Chili Powder - 1 tablespoon
Turmeric Powder - 1/4 teaspoon
Chat Masala - 1 teaspoon
Pepper Powder - 1 teaspoon
Black Salt - 1/2 teaspoon
Lemon Juice - 1 tablespoon
Optional: Red Food Colour - 1/4 teaspoon
Crushed Kasoori Methi (Dried Fenugreek Leaves) - 1 teaspoon
Salt - to taste
Oil - 1 tablespoon

For Smoky Flavour:

Charcoal Briquette - 1 Big Piece
Ramekin - 1
Vegetable Oil - 2 tablespoons

 

Method: How to Make Tandoori Chicken in Oven

Prepare the Chicken:

• Clean and pat dry the chicken drumsticks, making slits for better marinade absorption.

Marinate the Chicken:

• Mix all marinade ingredients in a large bowl until well combined. Coat the chicken drumsticks thoroughly, adding oil gently. Marinate in the refrigerator for 3–4 hours or overnight.

Pre-heat the Oven:

• Preheat your oven to 450°F (230°C).

Method 1 - Oven Roasting in the Tray

• Prepare the Tray: Sprinkle oil on a cooking tray and arrange chicken pieces evenly.
• Oven Roasting: Place on the top rack. Adjust to middle rack if browning too quickly. Roast for 15–20 minutes.

Method 2 - Oven Roasting in a Rotisserie:

*(Use if you have a Rotisserie attachment)

• Prepare the Rotisserie: Follow manufacturer instructions to set up and preheat to 400°F / 200°C.
• Cooking in the Rotisserie: Secure chicken on skewer, start rotisserie motor, and cook evenly, rotating slowly.

Oven Roasting the Tandoori Chicken:

• Basting and Roasting: Baste with butter, flip and roast 10–15 minutes until fully cooked.
• Check Doneness: Ensure thorough cooking. Adjust time as needed.

Adding Smoky Flavour (Optional)

• Smoky Infusion: After cooking the tandoori chicken, place a small ramekin with vegetable oil in the middle of the tray. Burn the charcoal briquette until red-hot, then place it in the oil-filled ramekin. Cover the tray with aluminium foil and let it sit for a while to infuse the chicken with a smoky flavour similar to traditional tandoor cooking.

Serving Suggestions:

• Serve: Hot with onion rings, thin slices of capsicum, coriander, lemon juice, and chaat masala. Serve with green chutney.
  

Green Chutney Recipe

• Grind mint leaves, coriander leaves, and 1-2 green chillies with lemon juice. Add black salt to taste, adjusting salt levels as needed. A pinch of sugar can help retain the green colour.

Notes and Tips for Making the Best Oven-roasted Tandoori Chicken

• Use chicken pieces or a whole chicken for this recipe.
• Adjust tandoori masala and oven temperature accordingly if grilling a whole chicken.
• Deep-frying is an alternative cooking method.
• For authentic smoky flavour, use a barbecue grill or tandoor oven.
• Kashmiri chilli powder provides less heat and vibrant red colour without food colouring.
• If kasoori methi is unavailable, dry roast fenugreek seeds and powder finely.
• Adjust cooking time and temperature based on your oven's settings.
• Smoky flavour infusion is optional but enhances authenticity.

Experience Authentic Tandoori Chicken at Home

    Enjoy this delicious, authentic Tandoori Chicken Recipe, which hails from traditional Punjabi Tandoori Cooking, now conveniently prepared in your oven. Experience the rich history and flavours of Indian cuisine with this easy-to-follow guide. This Indian Restaurant-Style Tandoori Chicken is perfect for appetizers or as a main course, and this dish will surely impress your family and friends. Whether you are hosting a dinner party or simply craving a taste of Indian culinary heritage, this Tandoori Chicken Recipe in Oven is guaranteed to be a hit.