Love Served Daily

Cooking up Smiles..Across the Miles


10 Comments

Eggless Coconut Cake

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Hello Guys. Thanks for sticking around. Hope 2018 is going great for you. I have been trying my best to get back to blogging but the girls keep me extremely occupied. I hope to be more regular but I really appreciate each one of yours effort to stay connected. Thanks a bunch 🙂

Today I am sharing a delicious coconut cake I baked a few days ago. It turned out much better than expected. Extremely soft and oh so flavorful. And when I shared a video of my Mid Night Baking on Facebook, I received so many requests for the recipe. So here I am again, back to writing. Frankly I owe it to you guys for keeping me motivated. Thanks for all the requests and appreciations, this cake is especially for you guys.

So Lets get onto the recipe.

Ingredients:

Freshly grated coconut or Dry desiccated coconut – 1 cup

All purpose flour – 1 cup

Semolina or Rava Sooji – 1 cup

Sugar – 1.5 cup

Thick Yogurt – 1 cup

Milk – 1 cup  (you might need more or less depending on the thickness of your curd)

Oil – 1/2 cup

Baking Powder – 1 tsp

Baking Soda – 1/2 tsp

Sliced Almonds and Pistachios – for Garnish

Procedure:

  • Preheat your oven to 350F and grease an 8 inch cake pan well with nonstick spray.
  • Mix together flour, semolina, coconut, sugar, baking powder and baking soda.
  • Add in the wet ingredients – Yogurt, Oil and Milk. Note that the quantity of milk used will vary based on how thick your yogurt is. We are looking for the consistency of a fairly thick but flowing batter (not runny). Just how a regular cake batter should be.
  • Mix everything until well combined. Pour the batter in the greased pan and lightly tap it on the kitchen counter to release the air bubbles. Garnish the cake batter with sliced almonds and pistachios.
  • Finally bake it in the preheated oven for 30 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.
  • Since all ovens work differently, its best to check after 25 minutes. If your cake starts to brown but is still uncooked at the center, cover it with an aluminum foil and continue cooking till the toothpick inserted comes out clean.
  • Once done, take it out from the oven and let it rest on the kitchen counter for at least 20 minutes before unmolding it. Slice and enjoy this delicious cake.

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So that’s how I made this delightful cake. Do let me know if you give this a try.

I hope to see you again soon.

Love, Ritu. 🙂

 

 

 

 

 


95 Comments

Carrot Cake..A special celebration

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A big hello to all of you. Just in case you were wondering where have I vanished..here is something special to share with you. God has been really kind and has blessed us with a beautiful angel. My second daughter was born on June 9th, 2016. Our lives just got a lot happier, the big sister being the happiest of all. 🙂

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This carrot cake was made to celebrate her “1 month” completion and is therefore a very special one. Just in case you have never had a carrot cake before, let me warn you that it won’t taste like carrot. That’s the primary difference between baking with fruits and vegetables, A banana bread has an amazing flavor of the fruit but hide some zucchini in a bread and no one will ever know. Shredded carrots lend a beautiful color and texture to this cake and makes the cake very moist and delicious. A full serving of vegetables in a dessert..How awesome is that 🙂

 

So without wasting any more time, lets make this delicious carrot cake

Ingredients:

All purpose flour – 2 cups

Grated carrots – 2 1/2 cups

Eggs – 4

Sugar – 1 1/2 cups

Oil – 1 cup

Raisins – 1/2 cup

Baking powder – 1 1/2 tsp

Baking Soda – 1 tsp

Cinnamon powder – 1 1/2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

Cream Cheese Frosting:

Cream Cheese – 8 oz

Unsalted butter – 1/4 cup

Powdered Sugar – 2 cups

Method:

  1. Preheat oven to 350F and lighty grease a 9 inch cake pan. Finely grate the carrots and keep aside.
  2. Mix together the flour, baking powder, baking soda, salt and cinnamon powder.
  3. Using an electric or hand mixer, beat the eggs until frothy and then add in the sugar and beat till the batter is thick and creamy. Slowly add in the oil and vanilla extract and continue mixing.
  4. Add in the dry ingredients to the wet and mix until just combined. Fold in the carrots and raisins.
  5. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let it rest for about 10 minutes before removing the cake from the pan. You can enjoy the cake as is or frost it if you like.
  6. Use an electric or hand mixer and blend together the ingredients listed under cream cheese frosting until smooth and well combined.
  7. Spread the frosting as desired and sprinkle with chopped pecans. Enjoy.

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So that is how I made this carrot cake to celebrate my daughter’s one month in our lives.

You never really know how happy someone can make you..until they come along. 🙂

Thanks so much for stopping by. Do let me know if you try this cake.

Love,

Ritu. 🙂

 

 

 

 

 

 

 


67 Comments

Tandoori Salmon…A delicious fish recipe

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Welcome back to my page. I am so glad you have stopped by. Call me crazy but yeah this is my third tandoori recipe on my blog after Whole Tandoori Cauliflower and Tandoori Chicken. I do really like the flavors here, just marinate and bake. It doesn’t get any easier than this. Without wasting any more time, let’s make some delicious tandoori salmon. Feel free to use your choice of fish here.

Ingredients:

Salmon Fish – 1 pound

Thick yogurt – 3 tbsp

Ginger and Garlic paste – 2 tbsp.

Lemon Juice – 1 tbsp

Oil – 2 tbsp., more for basting the fish, as needed

Salt to taste

Tandoori Masala – 2 tbsp. (See notes for recipe or use store bought)

Method:

  1. Wash your fish well and soak it dry. Meanwhile, mix together the yogurt, ginger garlic paste, lemon juice, salt and the tandoori masala. Now coat the fish well in marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the fish.
  2. A zip lock works best here. Just transfer the marinade and fish pieces to a zip lock, mix well and let it rest in the fridge for at least 1 – 2 hours.
  3. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. Carefully place the marinated fish on the baking dish and bake for 15 minutes, turning mid ways to ensure even cooking. Apply some oil, if needed.
  4. You know the fish is done when it flakes easily with a fork. Now, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your fish.
  5. Serve it hot with some mint chutney and onion rings.

Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So that is how I made this delicious fish. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu 🙂

 

 

 

 

 

 


44 Comments

Eggless Chocolate Pudding Cake

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A big hello to all of you. Today I am making a skinny (healthy) chocolate dessert. It has no butter, cream and just 2 tbsp. of oil. Its super easy to make and you will end up with a delicious cake topped with chocolate syrup, all in one bowl. That is why its called a pudding cake. You have to try it to believe it, a truly chocolate lover’s delight. 😛

Without wasting any time, lets make this yummy pudding cake. 🙂

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Recipe inspired from here.

Ingredients:

For the Cake:

All purpose flour – 1 cup

Sugar – 1/2 cup

Unsweetened Cocoa Powder – 1/4 cup

Milk – 1/2 cup

Oil – 2 tbsp

Baking powder – 2 tsp

Salt – 1/4 tsp

Vanilla Extract – 1 tsp

For the Chocolate Topping:

Water – 1 3/4 cups

Brown Sugar – 3/4 cup

Unsweetened Cocoa powder – 1/4 cup

Procedure:

  1. Preheat your oven to 350 F and lightly spray an 8 inch square dish with cooking spray.
  2. In a mixing bowl, sift the flour, baking powder, cocoa powder, sugar and salt. Add in the milk, oil and vanilla extract. Mix everything till well combined. Pour this mixture in your baking dish.
  3. Now to make the sauce, take a sauce pan and add the water, sugar and cocoa powder. Mix well to make sure there are no lumps. Bring to boil, stirring occasionally. Turn off the gas. Pour this sauce mixture over the cake batter. Don’t stir the mix after this.
  4. Bake this for 30 – 35 minutes till a toothpick inserted at the center of the oven comes out clean. Allow it to rest 30 minutes before serving.
  5. When the cake bakes, the liquid will settle at the bottom and form a thick sauce.
  6. To serve, cut a slice of the cake, pour the sauce on top and serve with some vanilla ice cream or whipped cream topping, if desired. Enjoy.

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So that is how I made this delicious chocolate pudding cake. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 

 

 


33 Comments

Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

Update: The B’Khush website isn’t working at the moment so you can find the recipe here.

Ingredients:

Sweet mini peppers – 1 lb

Black Beans – 1 cup, rinsed and drained well, if using a can. (Or pressure cook and use as needed)

Frozen Corn – ¾ cup, cook in microwave for a minute

Salsa – ½ cup, Mild or medium taste, as preferred

Shredded Cheese – 1 cup

Salt and pepper – as per taste

Chopped Cilantro – for garnish

Method:

1. Preheat your oven to 350 F and grease a baking sheet with non-stick spray.

2. Cut each of the pepper length wise and take out all the seeds.

3. In a bowl mix the black beans, frozen corn, salsa, salt and pepper.

4. Spoon this mixture into each of the peppers and bake it in the oven for 15 – 20 minutes, till the peppers are just soft to touch and all the filling is heated through.

5. Top each of the peppers with cheese and let it bake for another minute or so, till the cheese is just melted.

6. Garnish with chopped cilantro leaves and serve hot.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 


33 Comments

Pineapple & Cherry Cake..A simple Vanilla Cake transformed

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Hello everyone. Winter in New England is not very kind. Several snow storms and bone chilling temperatures keep you trapped indoors, unless if you enjoy winter sports, which no one in our family does. Thank God for indoor playgrounds, malls and of course some wonderful friends. We get our share of entertainment in this otherwise not so interesting winters. But then again, I am thankful for the winters, cause if they weren’t any cold days, we really would have nothing to look forward to in the summer. 🙂

For today’s post I am sharing this beautiful pineapple and cherry cake I had made for a new year’s eve get-together. If you are looking for an eggless recipe to make this cake, here is my fresh fruit cake I made a while ago. The recipe below uses a simple vanilla cake and transforms it into a beautiful and delicious pineapple cake. The cake was moist and well liked by all.

Here is how I made it

Ingredients:

For the cake

All purpose flour – 1 1/2 cup

Sugar – 1 cup

butter or oil – 1/2 cup

baking powder – 1 1/2 tsp

salt – 1/4 tsp

eggs – 2 large

milk – 1/2 cup

vanilla extract – 1/2 tsp

For the frosting

Heavy Whipping cream – 2 cups (You can also use store bought already whipped cream)

Pineapple slices – 1, 20 oz., can

Cherry – canned, as needed

Strawberry or cherry jam – for filling, as needed

Sprinkles – for garnish, optional

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, salt and baking powder and keep aside.
  3. Cream together the butter and sugar and slowly add in the eggs, milk and vanilla extract. Make sure not to over mix.
  4. Gently fold in the dry ingredients and mix everything until just combined.
  5. Grease an 8 inch pan and dust it with flour or line with parchment paper. Pour in the cake mixture and gently tap it on the counter so that there are no air bubbles.
  6. Bake it for 30 – 35 minutes till a toothpick inserted in the center of the oven comes out clean.
  7. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  8. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of pineapple here.
  9. Once the cake has cooled down, we can start frosting it. Cut the cake into two layers (or three layers, if you like)
  10. Now spread some pineapple syrup from the can on the first layer. This is done to keep the cake moist and spread a layer of cherry jam and top with finely chopped pineapple slices.
  11. Cover this with the other cake layer, spread some pineapple syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  12. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with pineapple slices and cherry. Use your imagination and preference.
  13. Lastly, add some sprinkles. This is totally optional.
  14. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that is how I made this beautiful cake and welcomed the new year.

I hope this year is just as beautiful and sweet for you, as the cake above. Thanks for sticking out with me.

Let me know if you try this out.

Love,

Ritu. 🙂

 

 

 

 

 

 

 

 


32 Comments

Fresh Fruit Eggless Vanilla Cake

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Hope everyone is doing great. We recently celebrated my husband’s birthday and I made this fresh fruit cake for him. This is one of his favorites kind of cakes and I really wanted to try making it myself after my first try at the frosted cake that I made for my daughter – the eggless black forest cake. It turned out pretty good in spite of no eggs. I have pretty much based it off my eggless chocolate cake recipe and you can hardly miss the eggs. It was soft and moist. And the fresh fruits added a lot of beauty and flavor. I will definitely be making this again. 🙂

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Here is how I made this..

Ingredients:

For the cake:

All purpose flour – 2 cups

Sugar – 1 cup

Baking Soda – 3/4 tsp

Baking Powder – 1 tsp

Milk – 1 cup

Butter or oil – 1/2 cup

Vanilla Extract – 1 tsp

Vinegar – 1.5 tsp

For the Frosting:

Heavy Whipping cream – 2 cups

Cut mixed fruit of your choice – for filling and decorating – I have used kiwi, strawberries, cherries and some pineapple.

Sugar syrup – 1/2 cup

Coarsely Chopped almonds – 1/2 cup

Method:

  1. Lets bake the vanilla cake first because it needs to cool down completely before you start frosting it. Preheat your oven to 350 F.
  2. Sift the flour, baking soda and baking powder and keep aside.
  3. Take the milk and add vinegar to it to form some butter milk. If you have butter milk available, you can just use that.
  4. Now in a mixing bowl cream together the butter and sugar and add in the vanilla extract. Finally mix in the milk and flour mix to the butter little at a time, making sure not to over mix.
  5. Grease an 8 inch round cake tin and bake this mixture in a preheated oven for 30 minutes, or till a toothpick or knife inserted in the center of the cake comes out clean.
  6. Now let this cake cool completely and we will start working on the frosting in the meanwhile.
  7. Take the chilled whipping cream and beat it for at least 3 – 5 minutes till it has doubled in volume. Be careful not to over mix or you will end up with butter. Stop when you see stiff peaks. Keep in the fridge to chill until ready to use. I have not added any sugar to the frosting so as to enjoy the natural sweetness of fresh fruits here.
  8. Once the cake has cooled down, we can start frosting it. Cut the cake into two slices (or three layers, if you like)
  9. Now add some sugar syrup on the first layer. This is done to keep the cake moist and spread a layer of whipped cream and top with finely chopped fruits of your choice.
  10. Cover this with the other cake layer, spread some sugar syrup and cover the whole cake with whipped cream, making sure to smooth out the edges in the process. Now let the cake rest in the fridge for another 15 minutes.
  11. Finally, smooth out all the cream to ensure the cake is completely covered. Now decorate the cake with your choice of fresh fruits as you like. I have altered between a layer of kiwi and strawberry slices and also placed some cherries on the side and one in the center. Use your imagination and preference.
  12. Now take the coarsely chopped almonds and cover the sides of the cake. Add some sprinkles if you like.
  13. Your beautiful cake is ready. Keep it in the fridge, until ready to serve.

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So that was my second attempt to frost a cake. I will continue to improve and try some new ones in the process. I am so glad you have stopped by.

See you again soon.

Love,

Ritu.


29 Comments

Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. 🙂

Ingredients:

Small or medium cauliflower – 1
Mozzarella cheese – ½ cup (Use your choice of cheese)
Egg -1 (See notes for substitutions)
Mixed Italian Herbs – 1 tbsp
Garlic cloves – 2, minced
Black pepper powder – ¼ tsp
Salt to taste
Red chilly flakes – to taste, optional
Pizza Sauce – ¼ cup
Cheese – ½ cup (more or less, as per your preference)
Your choice of Pizza toppings

Method:

  1. Remove the stems of the cauliflower and pulse the florets in a food processor till you get very fine cauliflower rice. You can also grate the florets if you like.
  2. Cook the florets in a microwave for about 8 minutes. You can also cook it on a stove top in boiling water for about the same time.
  3. Once done, drain all the water and let it cool down. Finally, wrap the cooked cauliflower crumbles in a kitchen towel and squeeze out as much water as you can. This step is very important to get a good pizza base.
  4. Preheat your oven to 450 F and line your baking sheet with Parchment paper. The parchment paper is very important here to ensure your pizza does not stick to the baking sheet.
  5. Now mix the cauliflower (which should be really dry by now) with cheese, garlic, herbs, salt and pepper, egg and the chili flakes. Use your hand and make a soft dough.
  6. Now form a round pizza crust using the dough making sure it is not too thick or thin and place it on the baking sheet.
  7. Bake it for about 20 – 25 minutes till the sides are nicely brown.
  8. Take it out of the oven and flip on the other side. Apply the tomato sauce, your choice of pizza toppings and the cheese.
  9. Put it back in the oven and let it cook for another 7 – 8 minutes till the cheese has nicely melted.
  10. Let it rest for about 2 minutes. Finally cut your healthy pizza into slices and enjoy this guilt free delight.

Notes:

To replace egg you can either use 1 tbsp of flax seeds mixed with 3 tbsp of water or
1 tbsp of chia seeds mixed with 3 tbsp of water. Leave it aside for 10 minutes and use as in the recipe.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂


18 Comments

Healthy Banana Oats Cookies…Sugar Free, Butter Free & Oil Free

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Hello everyone. Sorry for missing in action for so long. My daughter started her Preschool today and I was super busy getting ready for the big day. I am so glad she thoroughly enjoyed her first day at school. There were lots of firsts for all of us and we are excited for the new beginnings. I really wish her the best in this new phase of life. 🙂

School also means thinking what to pack for lunch everyday. I can’t believe I have reached that stage. I still remember asking my mom – what’s in lunch box tomorrow and then saying..No give me something different. Sigh..how life takes a full circle. Having said that, I am excited to try new recipes for her so if you have an interesting lunch box idea, do share in the comment below. Would love to try it out.

Speaking of lunch box and healthy treats, today I am sharing a very healthy cookie recipe with you. If you are looking for a healthy snack, this is it. These cookies have the natural sweetness of banana, the goodness of oats and are free from any oil or butter. Best of all, they get ready in 15 minutes. So the next time, you see some ripe bananas lying round, make this delicious and healthy treat.

Here is how I made them:

Ingredients:

Ripe bananas – 2 (You can also use very ripe plantains instead)

Quick Oats – 1 cup

Baking powder – 1/2 tsp

Cinnamon powder – 1 tsp

Vanilla extract – 1 tsp

Raisins or chocolate chip – 1/4 cup

Method:

  1. Mash the bananas well and add in the rest of the ingredients till everything is well combined.
  2. Preheat your oven to 350 F and line a cookie sheet with parchment paper.
  3. Scoop little balls of this mixture on the baking sheet and bake for 15 minutes. You should get about 12 – 16 cookies based on the size.
  4. Let the cookies cool completely before storing them away in an air tight container. Enjoy your healthy snack.
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So that is the super simple recipe of the healthiest cookies. These taste like the chewy cookies and not the crispy ones. You can also make these like a bar. Just put the whole mix in a baking dish together and cut into pieces when done.
Thanks for stopping by. Do let me know if you try this out.
I hope to see you again soon.
Love,
Ritu. 🙂


25 Comments

Tandoori Chicken..Indian style barbecue chicken

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An old post, updated with new pics…still so delicious 🙂

I can’t believe summer is almost over. The nights are starting to get a little colder now which means Fall is on it way. I love the fall season as it makes everything around so beautiful. It just makes saying good bye to summer so much easier. End of summer also means end of picnics, beaches, barbecues and grills. And just in case you are looking to make something special before the summer ends, here is a perfect Indian style barbecue chicken aka Tandoori chicken for you.

Tandoori chicken is probably one of the most famous Indian dishes. Chicken is marinated with yogurt and spices and finally roasted in a tandoor or clay oven at a very high temperature. You can make it on the grill or also in your oven. It is pretty easy to put together and makes for a great party or picnic appetizer. You can also turn this into an entrée by cooking the tandoori pieces in a gravy, called Butter Chicken, another very famous Indian curry.

For this tandoori chicken preparation, I am using the same tandoori masala as used in my Whole Tandoori Cauliflower preparation, but you can most certainly use store bought tandoori masala here.

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Lets make some delicious Tandoori Chicken

Ingredients:

Chicken Drumsticks – 3 pounds or about 1.5 kgs, 10 pieces (feel free to use a whole chicken here and cut into pieces)

Thick yogurt – 1.5 cup

Lemon Juice – 4 tbsp.

Red Chilly Powder – 2.5 tsp, preferably Kashmiri red chilly powder

Salt to taste

Ginger Garlic Paste – 2 tbsp.

Mustard Oil – 2 tbsp., more for basting the chicken, as needed

Tandoori Masala* – 3 tbsp., (more or less, as per your spice preference) see recipe below

Red food color – 1 tsp, optional

Onion rings and lemon wedges – serve on the side

Method:

  1. Make cuts in your chicken pieces on both sides and keep aside. Mix together lemon juice, salt and the chilly powder and apply it well inside the chicken cuts. This ensures your tandoori chicken is well flavored inside out. Let it rest for 30 minutes.
  2. Meanwhile, mix together the yogurt, ginger garlic paste and the tandoori masala. Now coat the drumsticks well in this second marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the chicken.
  3. A zip lock works best here. Just transfer the marinade and chicken pieces to a zip lock, mix well and let it rest in the fridge for as long as you can, preferably overnight.
  4. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. You can also place some vegetables like peppers or onion at the bottom and then place your drumsticks over it which helps air to circulate and cooks the chicken better. A rack over your baking pan would work too.
  5. Cook the chicken for 30 minutes, turning midway and applying cooking oil as needed. Once the chicken is almost done, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your chicken.
  6. Serve it hot with some onion rings and lemon wedges. A little chat masala sprinkled on top would add a lot of flavor to this lip smacking appetizer.

*Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So there was my recipe to make this delicious tandoori chicken. I hope you will give this a try and let me know if you like it.

Thanks for stopping by.

Love,

Ritu. 🙂