After a month of glorious holidays and having enjoyed enough family time, catching up with old friends and witnessing great weather, we are back with refreshed souls that are all set to face the day-to-day music of life.
In all honesty, we are so used to our busy lives that we actually missed our life here in Muscat. The main thing here is that we enjoy waiting for the weekends and then friends and cooking and shopping become the major highlights of the week. Sometimes, we just use the weekends for ourselves and sit back to relax and wipe away the fatigue out of our souls.
For me holidays were as good as holidays for the kitchen also. I did not try new recipes and thankfully I have a few more saved in my drafts to share here. And I am back with energy oozing out of every cell of mine and all set to try out a long list of cuisines bookmarked regularly. I do have some interesting ideas to make my blog more enterprising which I am keen to adopt soon before this year passes. Yes.... you guessed it right !!! It is one of my new year resolution!!!
Coming to the recipe ..... Another Kebab recipe for al the kebab lovers out there. Warm from the grill with a bit of butter, these simple, crispy treats get better with every bite. You'll never go back to those coffee shop grills again!
INGREDIENTS:
1kg Chicken drumstick
1 tsp Deggi mirch
1 tbsp Ginger garlic paste
Salt to taste
2 tbsp Hung curd (Beaten)
2 tbsp Peanut (Roasted)
2 Green chilli (Chopped)
1 tbsp Lemon juice
1 tsp Turmeric
2 tbsp Mustard oil
1 tsp Jeera powder(Roasted)
2 tbsp Sonth powder(optional) --- Sonth is dried ginger
1 tsp Kasoori methi
1 tsp Garam masala
1tsp Coriander powder
10ml Lemon juice
HOW TO MAKE:
1) Clean and wash the chicken drumstick on a clean chopping board then marinate first with salt, lemon juice and ginger garlic paste.
2) Make paste of roasted peanut, Jeera, green chilli keep aside.
3) For second marination put in a bowl peanut paste add Sonth chutney, Deggi mirch, coriander powder, kitchen king, garam masala, Kasoori Methi.
4) Heat mustard oil in a pan, Put Deggi mirch and turmeric to slight hot oil to get released color of chilies and add into marination mixture to mix well.
5) Add the Chicken drumsticks into the ready marination and leave it for 2 hour under refrigeration.
6) Cook in tandoor/oven/grill in moderate temperature at 250 c for 15 min until crisp red color and get well done.
7) Serve with spiced onion and lemon wedges.
In all honesty, we are so used to our busy lives that we actually missed our life here in Muscat. The main thing here is that we enjoy waiting for the weekends and then friends and cooking and shopping become the major highlights of the week. Sometimes, we just use the weekends for ourselves and sit back to relax and wipe away the fatigue out of our souls.
For me holidays were as good as holidays for the kitchen also. I did not try new recipes and thankfully I have a few more saved in my drafts to share here. And I am back with energy oozing out of every cell of mine and all set to try out a long list of cuisines bookmarked regularly. I do have some interesting ideas to make my blog more enterprising which I am keen to adopt soon before this year passes. Yes.... you guessed it right !!! It is one of my new year resolution!!!
Coming to the recipe ..... Another Kebab recipe for al the kebab lovers out there. Warm from the grill with a bit of butter, these simple, crispy treats get better with every bite. You'll never go back to those coffee shop grills again!
INGREDIENTS:
1kg Chicken drumstick
1 tsp Deggi mirch
1 tbsp Ginger garlic paste
Salt to taste
2 tbsp Hung curd (Beaten)
2 tbsp Peanut (Roasted)
2 Green chilli (Chopped)
1 tbsp Lemon juice
1 tsp Turmeric
2 tbsp Mustard oil
1 tsp Jeera powder(Roasted)
2 tbsp Sonth powder(optional) --- Sonth is dried ginger
1 tsp Kasoori methi
1 tsp Garam masala
1tsp Coriander powder
10ml Lemon juice
HOW TO MAKE:
1) Clean and wash the chicken drumstick on a clean chopping board then marinate first with salt, lemon juice and ginger garlic paste.
2) Make paste of roasted peanut, Jeera, green chilli keep aside.
3) For second marination put in a bowl peanut paste add Sonth chutney, Deggi mirch, coriander powder, kitchen king, garam masala, Kasoori Methi.
4) Heat mustard oil in a pan, Put Deggi mirch and turmeric to slight hot oil to get released color of chilies and add into marination mixture to mix well.
5) Add the Chicken drumsticks into the ready marination and leave it for 2 hour under refrigeration.
6) Cook in tandoor/oven/grill in moderate temperature at 250 c for 15 min until crisp red color and get well done.
7) Serve with spiced onion and lemon wedges.
No comments:
Post a Comment