Vegetable Burger

Yummy Vegetable Burger Recipe...

Coconut Cookies

Delicious Coconut cookies decorated with grated coconut..

Mushroom Rice

Delicious Mushroom Rice recipe...

Orange Cake

Eggless Orange cake decorated with oranges and kiwi fruits...


Eggless chocolate Brownies with cashew nuts..

Chinese Salad

Tasty Salad with tomato sauce..

Coconut Laddu

Coconut Laddu made with condensed milk..

March 29, 2011

Roasted chicken legs recipe..

. 4 to 5 Chicken leg pieces with skin
. 4 tablespoon Yoghurt
. 1 Lime
. 2 medium sized Onions, roughly sliced
. 2 teaspoon Ginger garlic paste
. 1 teaspoon Coriander powder
. 1 teaspoon Cumin powder
. 1/2 teaspoon Red Chili powder
. 1/2  teaspoon Turmeric powder
. 2 teaspoon Salt 
. Oil for frying..

1) Place Chicken legs in a large bowl.  Make small cavities in the chicken legs by using the tip of the knife.
2) Apply lime juice all over the chicken legs.
3) Add sliced ginger garlic paste,onions, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
4) Add the yogurt.  Mix well to coat all the pieces evenly. 
5) Heat oil in a pan. Fry each leg piece seperately till golden colour.

Yummy yummy Roasted chicken legs are ready to serve...

March 4, 2011

Gobi 65

Ingredients :
. Cauliflower - 1 medium
. Thick curd(drain out execss water) - 1 cup
. Red food color - a pinch
. Garam masala - 2 tbsp
. Red chilli powder - 3 tbsp 
. Lemon juice - 2 tbsp
. Gingergarlic paste- 1 tbsp
. Cornflour - 1/2 cup
. Salt - 3 tsp approximately

Method :
1. Cut the cauliflower in to small pieces,boil it in water for about 5 mins and keep it a side
2. Add the curd in the bowl. Add Ginger garlic paste, color,garam masala powder,chilli powder,cornflour, salt and lime juice.Mix well.
3. Add gobi pieces, mix well. The whole pieces has to be nicely coated.
5. Add the pieces in the oil. Fry till golden brown color.
6. Remove from the oil, drain them and put it in the kitchen towel.
7. Serve hot with ketchup.