Boneless Chicken Tikka - Step By Step

Ingredients

1. Boneless Chicken cubes - 200 gram
2. red chilli pwd - 1/2 tspn
3. pepper pwd - 1/2 tspn
4. red food colour - 2 generous pinches
5. salt  - 1/2 tspn
6. ginger garlic paste - 3/4 tspn
7. besan flour - 1 tspn
8. fennel pwd - 1/4 tspn
9. curd - 2 tspn
10. lemon juice - 1 tspn
11. kasuri methi - 1 tspn
12. oil for Frying

for garnishing

Carrot

coriander leaves

Method

1. Wash chicken and drain the water completely.
2. In a bowl add all the  Ingredients except oil and  marinate for about 10 minutes.
3. Heat oil in a pan fry all the marinated chicken in 2 , 3 batches or you can grill or Barbecue it.
4. Drain the oil in an  absorbent paper. 
5. Arrange the tikka in a  Plate and garnish with carrot and coriander ( cilantro)  leaves. 

Best finger food for kids and Party special too
How to Make Boneless Chicken Tikka ( Step by Step)

Red Spinach Raw Mango Salad

Red Spinach Raw Mango Salad

Sometimes for my morning breakfast I eat this type of salad. It’s a great filling and very light food. Eating salad every day giving us many health benefits. Salad helps to prevent from many diseases like heart problem and blood pressure, it helps to reduce our weight, control the cholesterol It also helps in weight gain, It is a high energy low fat snack too//

Ingredients

Chopped Red Spinach – ½  cup

Chopped Raw Mango – ½ cup

Chopped Cucumber – ½ Cup

Chopped Carrot – ½ Cup

For Dressing

Rose Marry   dry – ¼ tspn

Lemon juice – 1 tbspn

Olive oil – 1 tbspn

Salt, pepper – to taste.

Method

Mix salad dressing in a bowl and add all chopped veggie and mix well.

Transfer the salad in to serving plate garnishing with Red Spinach.

Refrigerate for 1/2 hour  and serve it immediately.

 Very simple and easy Healthy salad ready.

For More Healthy Salad u can see below my links

Healthy Salad, Healthy Diet, Salad for Breakfast, Salad for weight loss

Yellow Apple Pome Salad
Boiled Egg Salad
Beetroot Salad 
Kidney Beans with Raw Mango Salad
Boiled Peanut Salad
Moong Dal Carrot Salad
Chick Peas with Mixed Fruit Salad 
Pineapple salad with Cabbage (Arabian Salad)
Channa ( chickpeas Melon Salad for Babies 
Water Melon Fingers ( for babies)
Katti Miiti Cucumber Salad

New Model Shoulder to Hand Net Design

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Ladies tailoring facility and xerox facility also available. 

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Interested parties  may mention their quantities. Price vary according to quantity.

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No, 277/30 Pycrofts Road,1st Floor,(opp:shoba cut piece)
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Email Address:  feedbackjaleela@gmail.com

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Healthy Diet - Third Place

My cousin's daughter Fathima Fazila Sulthana participated in cooking competition held at ST.William's A.I. High School, she won the Third Place in the competition.

I taught her the Recipes Paneer Tikka and Lemon, Honey with Friut Salad. I am very happy for her success.

I will Post the Paneer Tikka recipe Later.

Maththangka Erissery - Yellow Pumpkin Curry

Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.

Recipe Source :Julie  ( Erivum Puliyum)


Ingredients


yellow pumpkin (mathaga )200 gram
turmeric powder ¼ tspn
chilly powder 1/2 tsp
salt


To grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3


To temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp

Method

Wash and remove the skin and seeds , cut the cube sized pieces.

 

1. In a wide vessel maththangka ( pumpkin), salt, chilli pwd  and  add enough water let it cook for 10 – 15 minutes covered on low medium flame.
2. In the meantime, grind the coconut , shallots & cumin seeds to a smooth paste.
3. Uncover the lid, mash a few cubes with the back of the spoon and leave some just like that. (If its very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
4. Add the ground paste to the boiled pumpkin cubes.
5. Let it come to a slow boil for 2 minutes. Put off flame.
6. In another pan, Heat oil. Splutter mustard seeds, curry leaves. Fry red chillies.Saute the sliced shallots till light pink in color.
7. Then add the reserved shredded coconut and fry till light brownish color appears evenly.
8. Pour this over the curry, Mix & serve.

Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery. The water added for cooking pumpkin should be accordingly.

Boiled Egg Salad

Boiled Egg Salad /Healthy Diet Breakfast

Boiled Egg Salad

Oil Free Breakfast

Boiled Egg Salad Prepared by My son Abdul Hakeem SK

Ingredients

1. Egg- 2nos
2. Onion – ½ of 1 (Chopped)
3. Crushed Whole Black Pepper – ½ tspn
4. Salt – ¼ tpsn
5. Fresh Mint Leaves – few (chopped)
6. Lemon Juice – ½ tspn

Method

1. In wide vessel add egg, water and salt boil for 10 minutes
2. Switch off the stove, Strain the hot water from egg.
3. Transfer the egg into cold water Remove the egg shells carefully, and cut each boiled the egg into 4 pieces.
4. Arrange the egg in a plate, add chopped onion and mint leaves.
5. Sprinkle salt and pepper mix well.
6. Sprinkle  the lemon juice over the egg.
7. Healthy  Diet Breakfast, serve with Ragi porriage.

Diet Recipes,Healthy Breakfast

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Or

You can contact the following email.- feedbackjaleela@gmail.com 

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Chana Palak Masala with Pomegranate

Chana masala is a famous side dish for Puri in this i have added Palak and Pomegranate.  Chana for  Protein, Palak for Iron,Pomegranates contains a variety of antioxidants, vitamins and minerals. So we can get three healthy benefits from this recipe.

Chana Palak Masala with Pomegranate

Recipe Source: My Own

Severs: 4

Ingredients

Chana Palak with Pomegranate

White Chana – 200 gram

Palak – 1 cup

To Roast in a oil and Grind

Oil – 1tspn

Tomato – 2 nos

Curd – 2 tspn

Fennel seeds – 1 tspn

Onion – 2 nos

Green chilli – 2 nos

Pomegranate – 3 tspn

Garam masala pwd – ¼ tspn (cinnamon, cardamom, clove)

Sugar – 1 pinch

Red chilli pwd – ¼ tspn

Coriander pwd – ½ tspn

Salt – to taste

For tempering

Butter (or ) ghee – 1 tspn

Oil – 2  tspn

Ginger garlic paste – 1 tspn

For garnishing

Coriander ( cilantro) leaves – few

Method

1. Chop and wash the palak and ensure that there is no sand particles sticking to it,
2. While Strain the water .
3. Soak white chana over night , boil the chana (which was soaked in water over night)in a pressure cooker.
4. In  a wide pan add 1 tspn oil add  fennel seeds, chopped green chilli and leave it to sauté, then add add roughly  chopped tomato,  onion, palak, pomegranate cook 2 minutes and leave it to a cool. Then grind it to smooth paste.
5. Heat a vessel, add oil + butter, and add ginger garlic paste sauté about 2 minutes.
6. Add ground palak  masala paste and required amt of water, cook 5 minutes.
7. Add spice powders (chili, coriander, turmeric, salt cook for 5 minutes.
8. Cook until the raw smell goes off and add chana cook for 5 minutes. Finally add garam masala and sugar cook for 5 minutes.
9. Transfer it to a bowl and garnishing it with few cilantros.
10. Healthy Palak chana is very good side dish for puri, chappathi, roti naan, bread ,bun.

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Iyar Aaththu Adai & Kerala Aviyal

 Iyar Aaththu  Adai &  Kerala Aviyal

Adai/Lentil Pancake/Paruppu adai

ஐயர் ஆத்து ஸ்பெஷல் பருப்படை

Adai

Protein Pack Breakfast, this recipe is Traditional Iyengar Special.

Our Muslim Special Channa dhal adai.  with Mint Chutney.

Ingredients

Channa dhal – 100 gram

 Idly Rice – 50 gram

Urad dhal – 25 gram

Tuar dhal – 25 gram

Red chilli – 3 nos

Ginger – 1 inch piece

Salt – to taste

Asafetida – ¼ tspn

Curry leaves

Method

Soak urad dhal, channa dal, tuar dhal, rice separate for 1 hour

In a grinder or mixer Add red chilli, asafetida, ginger, salt grind well with rice

Next add tur dhal & urad dal grind ¾ th .

Add channa dhal grind 3/4^th

Mix altogether well & and ferment for about 8 hours

In a iron tawa pour the adai batter one ladle full spread and sprinkle oil around the adai 

Flip the adai and prepare crispy adai (dosai). Crispy adai is ready eat with any kind of chutney or avail.

My favorite tiffin  adai I would like to eat with jaggery (vellam)

Note: You can use green chilli instead of Red chilli, To get more taste we can add Moringka  leaves to this adai or Palak or Methi leaves

கேரளா ஸ்பெஷல் அவியல்
Kerala Special Aviyal

Aviyal

Ingredients

Yam ( cheenai kizangku)

Bringal

Pumkin

Big cucumber

Carrot

Tinda

Green banana

Drumstick

Beans

To grind

Green chilli – 3 nos

Cumin seeds – 1 tbspn

For Tempering

Coconut oil ( KL Nirmal Brand) – 2 tbspn

Curry leaves

Coconut milk – 1 cup thick milk

Coconut milk – 2 cup thin milk

Method

Wash and cut  all the vegetables, add thin coconut milk and salt and cook for about  15 min until all veggies gets cooked well.

Grind the given ingredients to form a  smooth paste

Add it to cooked vegetables and cook for 5 min.

Now  Add coconut oil and curry leaves and cook for about 5 min.

Remove from the heat and serve it with plain rice or Adai.

Adai aviyal is the best combination.

Note:  Instead of Adding coconut oil and curry leaves you  can also temper it and pour to a cooked veggie.

Linking to Srivalli's Breakfast Event Novemeber

Linking to Babis Recipe Event and Give away