Butter Chicken | Side dishes for Parottas/Rotis

As everyone out there is blogging about sweets and savories for Diwali, I donot have even one in my kitty and I am in no mood to make one. That doesn't mean that I will not be preparing anything for the festival, I have some ideas but I am gonna get into it next week only. Diwali is never complete for us without a non-veg three course meal but this Diwali I am planning something new and this Butter Chicken is definitely in the menu. Its rich, creamy and totally addictive and pairs perfectly with parottas and naans.

~*What U Need*~ For the chicken: Chicken - 1/4 lb, with bone Yogurt - 1/4 cup Ginger garlic paste - 1 tsp Chilli powder - 1/2 tsp Salt, pepper For the sauce: Onion - 1, finely chopped Ginger garlic paste - 1 tsp Garam masala - 1/2 tsp Chilli powder - 1/2 tsp Coriander powder - 1 tsp Cumin seeds - 1/2 tsp Tomato puree - 3/4 cup Water - 1/4 cup Cream - 1/8 cup Ghee - 1 tbsp Butter- 2 tbsp Salt and Pepper to taste Kasurimethi leaves - 1/4 tsp Cilantro - 1 tbsp How I Made it: In a bowl, mix together the chicken with the marination ingredients and set aside for 30 mins or overnight. Preheat oven to 475 degrees, place the chicken on a baking sheet lined with foil paper and bake it in the oven for 10 minutes, turn the broiler on high and broil till the chicken is charred and then remove from the oven. In a large pan, heat the oil and butter and allow the butter to melt. Add the cumin seeds and allow them to cook for about 30 seconds. Add the onion and cook till soft, add the ginger garlic paste and cook till raw smell goes off. Add tomato puree and cook for 3-5 mins. Add the garam masala, coriander powder and chili powder and cook for about 30 seconds. Add the chicken, add some water and cover with a lid and simmer for about 20 minutes. Stir in the cream and fenugreek leaves, season with salt and pepper to taste, add in the cilantro and reduce the heat to low and allow to cook gently for a few minutes.

Serve over some jeera rice or parottas or rotis!!!

So thats it Folks...
With Love,

Signs off!!!

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Three Pepper Casserole | Tomato & pepper Casserole | Easy kids Lunchbox Recipes

It was a big day for us, today. Another milestone in our lives; another day to be marked in the calendar. Today we enrolled our son into preschool and he starts school from Thursday. All these changes are really making us emotional. Well there are lots to take in, right from look he is already ready for school to how is he gonna adjust to the new environment to is he gonna be okay without me. But that needs to be done has to be done at the right time. So wish me luck everyone for all that is happening right now.

A few days back, I got an email from Indusladies about their Kids lunch box recipe book event announcement asking me if I would like to participate. With everything going on, the concept fitted the bill just right and I sent out an okay e-mail right away. And this is what I came up with. Kids love anything with cheese and that layer of melty stringy cheese will definitely ooohhh your kids to take a mouthful and more...

~*What U Need*~ Cooked rice - 2 cups Red, yellow, orange peppers - 1 cup, chopped Crushed tomatoes - 1/2 cup Garlic - 2, chopped Onion - 1, medium, chopped Olive oil - 1 tbsp Salt, pepper - to taste Italian seasoning - 1 tsp Mozzarella cheese - 1 cup How I Made it: Heat oil in a saucepan. Add the garlic and saute for a minute followed by the onions. Saute till brown. Add the peppers and saute for 2 mins. Add the tomatoes and combine together. Season with salt, pepper and italian seasoning. Transfer to a greased loaf pan and top with loads of grated cheese. Preheat oven to 350F. Bake the casserole for 25-30 mins or until the cheese is melty and bubbly.

Serve warm!!!

I am linking this to the kids lunchbox event @ Indusladies

So thats it Folks...
With Love,

Signs off!!!

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