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The Indian - Chicken Tikka

Tikka means pieces, chunks or bits. A very delicious dish in which pre-marinated pieces of chicken are grilled.It is traditionally baked skewers with small pieces of chicken, usually boneless, in a clay based oven called tandoor, after marinating in spices and yogurt.

It is typically eaten with a green coriander & tamarind chutney, served with onion rings and lemons. A very good appetizer dish

Ingredients

• 500g Boneless chicken/ chicken thigh,chicken breast - skinless and off the bone
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tbsp lemon juice or vinegar
• Salt, to taste
• 1/2 cup thick drained yoghurt
• 1 tsp red chilli powder /deghi mirch
• 1 tsp garam masala
• 3 tbsp oil
• a pinch of tandoori color (optional)
• a pinch of chat masala (optional)

Preparation

Wash and pat-dry the chicken. Press with a kitchen towel. Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oiul. Leave aside for an hour.

Add beaten yogurt and tandoori colour, chat masala (optional). Refrigerate for 6 to 8 hours to marinate the chicken tikka.

Preheat the barbecue or grill and put the chicken pieces on the skewers. Baste with the marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbecue.

Turm them 2-3 times for even browning. Brush with oil, remove from skewer when they are cooked. Sprinkle chat masala.

Serve hot with onion and chilli salad and mint chutney.

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Fish in Australia

Common fish names in Australia

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Knife and Forks

Salad Forks : They'll turn up at nearly every meal! For salads, pies, cakes, pastries, fruits and fish
Dinner Forks: The universal tableware piece for entrees.Can also be used a s dessert fork
Dinner Knife: Serves equally well as a butter knife, bread knife or dessert knife.
Soup spoon:The most versatile spoons.Use for pudding, fruits, cereals - even in a pinch as serving spoons.
Teaspoon: You can't have too many! Perfect for cereal, dessert, coffee, ice cream and fruits.
Sugar Spoon: Another multi-purpose server! Ideal for jellies, jams, condiments, sauces as well as for sugar
Serving Fork: For cold meats, cheese slices, chops, waffles, sliced tomatoes and spaghetti
Tablespoon: Foe vegetables, fruits, desserts, casseroles and stuffing
Butter Knife: Not only for serving butter. These handy knives appear on tray for cheese, pates, spreads
Gravy ladle: The correct way to serve gravy, creamed dishes, sauces, syrups, cut-up fruits.



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Beauty Tips from Kitchen

Radiant, glowing skin is the first step to looking great. And that can be yours sans expensive skin treatments and skin products or makeup layers. Practice these simple tips for an everlasting glow the natural way.

• Mix equal volume of glycerine, rose water and lemon juice. Keep in bottle and apply on face, arms and legs to moisture your skin to keep smooth and soft.
• T0 rejuvenate your skin, use flour mixed with fresh cream, a pinch of turmeric powder and a few drops of lemon juice. For oily skin, use milk instead of cream.
• Face mask of egg white and honey gently removes the tan from your face
• Cucumber is a natural cleanser. Mix cucumber juice with milk and use it as a cleanser.
• Tomato juice, cucumber juice and orange peels can also be applied for a healthy glowing skin
• To bring sparkle to your eyes, add a few drops of lemon in a glass of water and splash your eyes with it. it might smart a bit, but see the results.
• For oily skin apply a mixture of grapes, lemon and egg white. Leave it for 20 mins and rinse with warm water. While lemon acts as a natural cleanser, grapes will soften your skin and egg whites will tighten it.


• Cut lemon and rub the wedge all over your face.Leave it for 20 mins, then rinse off with cold water. This will refresh you. Avoid it if your face is dry type.
• Mix honey, lemon and vegetable oil. This mixture is a good moisturiser for dry skin. Apply this mask for 10 mins.
• To strengthen your hair roots and to get rid of dandruff rub lemon juice on the scalp after oiling the hair. leave for 2 mins and then wash as usual.
• Amla or gooseberries are also very good for hair. if you have very thin or falling hair, eat a few every day. Also boil six amlas in a cup of milk till soft. Remove the seeds and mash into pulp. Apply on the hair roots and leave for 20 minutes before washing. Amlas contain the highest amount of vitamin C can be taken raw, in juice form, as chutney or a morabba(sweet pickle)
• Apply a mixture of honey and milk on the face. This will make your face skin glow.
• For removing facial hair apply a sticky paste of egg white blended with sugar and cornflour. When it dries, gently peel it off Repeat this three to four times a week.
• Thin apple slices rubbed onto oily skin will help in controlling oily shine.

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Kitchen Hints

• When making soup stoke add cucumber & ginger and boil it.This makes the smell go.
• Rice grains can be kept separated by adding lemon juice while they are boiling.
• To keep the cauliflower looking bright white, add a tablespoon of milk to the water while boiling it.
• To cook beetroot, cook them with 2 inches of the stem. Add a tablespoon of vinegar to the cooking water, which will prevent discolouring
• A slice of bread added to the water when boiling broccoli or cabbage lessens the odour.
• To remove bitter taste off eggplants soak them in salted water. later drain and cook as desired. Same applies to raw green banana (Kai)
  
• To make limp lettuce look fresh soak in ice water for half an hour. Add lemon juice to the water.
• Add a dash of lemon juice to mushroom when cooking them.
• Use an egg slicer to slice mushrooms to get even pieces.
• If the onions you plan to use in a salad have too strong a smell, soak them in cold water before cutting or toss in lemon juice.
• To stop from crying while cutting onion, cut in front of running water or keep you mouth open, pull your tongue out as this absorbs the gave released by the onion which makes us cry.
• Rub potatoes with butter before baking to improve the taste.If in a hurry, boil for ten minutes, then bake.
• When making potato chips,fry them twice to get crispy crust.
• To keep the red cabbage from discolouring while cooking add a little vinegar to it.
• To keep the colour of vegetables from discolouring add a pinch of baking soda to it especially spinach.
• Add a pinch of sugar to enhance the flavour.
• To remove skin of tomatoes, dip them in boiling water for a few minutes and peel them off.
• To make mashed potatoes fluffier, fold in beaten egg white.
• To keep boiled syrup from crystalling, add a pinch of baking soda or a teaspoon of milk
• Before baking a two crust pie with butter or milk, dust with sugar for delicious glaze. Before filling, brush the base with egg white. This prevents the crust from getting soggy.
• Don't throw away bread crusts. To make a pudding in a jiffy make coarse slice of bread and add them to a mixture of milk and pudding powder. Stir in a few raisins and bake. Yummy desert is ready.
  
• To whip cream, pour the measured quantity into a bowl and chill. Then whisk.
• When separating egg whites, break one egg at a time in a small container. This is to ensure that no egg yolk goes in and then pour it to a bigger container else if you are careless and some egg yolks get mixed the whole egg whites get wasted for a particular dish.

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Easy Black Forest cake

Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, along with shaved chocolate.

Ingredients:

• 1 chocolate cake mix, 2-layer size
• 2 cups whipping cream or heavy cream
• 2 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract
• 1 can (21 ounces) cherry pie filling
• 1 ounce shaved semisweet chocolate

Method:

Prepare chocolate cake following directions on package, making 2 round 9-inch layers.
Cool cake thoroughly.
In a small bowl, beat the cream with the confectioners' sugar and vanilla until stiff peaks form.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream.
Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.
Serves 12.

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Chicken 65

One of the most popular dishes in India.Its a punjabi dish. Serve wit plain rice, chappati or Naan

Ingredients:

1 Kg Chicken Boneless or with Bone(as you prefer)

Red Chilli powder 1 tsp

Black pepper powder 1/2 tsp

Salt to taste

2 Egg White

2 Tbsp Corn flour

2 Tbsp Refined Wheat Flour

1 cup Butter Milk

1 tbsp Ginger paste

1 tbsp Garlic paste

1/4 tsp Orange food color

2 tbsp Vegetable oil

1 1/2 tsp Lemon Juice

Oil for deep frying

Method:

Cut Chicken breast into small bite size pieces

To this add chilli powder, pepper powder and salt to taste

keep aside for 30 -45 mins. After 30-45 mins, take a deep bowl.

Mix all the ingredients below-

the chicken pieces,corn floyr, egg whites and refined flour/maida/all purpose flour.

In a deep skillet heat oil and when oil is hot, fry the chicken pieces until they are light brown on all sides.

Also,fry the chicken pieces in medium heat so that they are well done inside, instead of turning brown right away, if the heat is high. Remove from heat and keep aside.

Heat the two teaspoons of oil in a wide skillet and when oil is hot add garlic and ginger pastes and fry until it turns brown.Now lower the heat to medium low and add butter milk, food colour and salt to taste.

Now raise the heat to medium and cook till butter milk mixture comes to boil. Now add the fried chicken pieces and stir.

Raise the heat and cook, while stirring periodically until the liquid is evaporated and meat looks dry.

Remove the skillet from heat add lemon juice . Stir well.

Serve with dal and rice or have it with roti or Naan.

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Chicken Curry Andhra Style

Ingrdients:

1 chicken
2 1/2 tbsp ginger paste
2 1/2 tbsp garlic paste
1 1/2 tbsp green chilli paste
1 1/2 tbsp lime juice
100 gms refined flour
2 tbsp corn flour
1/4 tsp cooking soada
1 tbsp red chilli powder
1 tbsp pepper powder
1 tspmustard seeds
3 tbsp curry l eaves
salt to taste
oil for deep frying
pinch of tandoori colour

Method:

Clean and cut chicken into medium sized pieces
Marinate it in ginger garlic paste, soda, chilli powder, lime juice, pepper powder, green chilli paste and salt


for 30 minutes.
Cook chicken for 10 minutes till tender and completely dry
Make thick batter out of flour,corn flour,tandoori color, salt and water approx 1/2 cup.
Dip chcicken pieces in the batter and deep fry till light brown.
Drain off well and keep aside.
Heat 1 tbsp oil fry mustard seeds and curry leaves
Add fried chciken pieces to it.
Mix well.Add 1 tbsp water stir for a minute and serve hot.

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