Tandoori chicken

Ingredients:
1.)Chicken - 1 kg(about 7 to 8 drumsticks)
2.)Thick yogurt - 1/4 to 1/2 cup(may vary based on how thick the yogurt is.)
3.)salt - to taste
4.)ginger garlic paste - 1tbsp
5.)chili powder - 1tsp
6.)paprika - 1tbsp(this just adds color to the dish, but does not increase the spice level of the dish)
7.)lime juice - 1tbsp
8.)garam masala powder - 1tbsp
9.)food color - 1 pinch(red)
10.)turmeric powder - 1/2 tsp
11.)coriander powder - 1/2 tsp
12.)cumin powder - 1/2 tsp
13.)oil - 2 tsps

Procedure:
Wash the chicken drumsticks. Make deep slits(about 1/2 inch slits,this is not a standard size, varies based on the drumstick size) on the drumsticks on three side length wise.(make the slits carefully such that, the drumstick piece does not open out or meat tears apart from the bone. Even after making the slit, the drumstick piece should be intact.)
To make the marinade and curd to a bowl , to it add ginger garlic paste, turmeric powder, chili powder, paprika, garamasala, coriander powder, cumin powder,lime juice, salt, food color and mix well. (If the curd is not thick then the marinade does not stick to the chicken peices well, so while preparing the marinade add curd little by little depending on the consistency of the curd u have)To each drumstick piece apply this marinade thoroughly. Make sure u apply the marinade into the slits that we made. After we coat the drumsticks with the marinade add a little oil and mix well.Having applied the marinade leave the chicken for about 3 hours.(The longer you marinate the better it taste)
Preheat the oven to 350 degree Fahrenheit, and spread the drumsticks on a tray covered with aluminium foil. Spray cooking spray(PAM) on the drumstick pieces and let it sit in the oven for about 15mins. After 15 mins, flip the drumstick piece and spray PAM and push it back into the over for another 15.20 mins(By flipping the chicken u are making sure that all the sides of the chicken are cooked evenly).Cooking time may vary based on the chicken piece size,but approximately it would take about 30-40 mins.
Once the tandoori is ready, squeeze fresh lime juice over all the pieces and serve it with onions.
This is a great appetizer.

Note:
You could adjust the spices based how how spicy you want the tandoori chicken to be.

Where to find host string and port name in oracle

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To change the port number of apache server , go tto the httpd.conf file and change the port number to the available port number(8080 or 8081).
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Pav Baji

This my sis' s favorite dish. I'm posting this recipe for her.She is a person, who can survive on fast food..:):). I guess it would make sense if add a separate label for her and post her favorite recipes..hehehe.





Ingredients:
1.)Carrots, peas,beans - 1 cup(chopped into small pieces )
2.)potatoes - 3 medium (boiled and mashed)
3.)tomato -2
4.)cloves - 2
5.)cinnamon - 1/2 inch
6.)onion - 1 medium
7.)pav baji masla - 2 tsps
8.)oil - 2 tbsp
9.)ginger garlic paste
10.)coriander leaves - 1/2 cup
11.)butter - 1 inch cube
12.)lime juice - 2 tsp
13.)bread /pav
14.)salt

Procedure for baji:
Take oil is a pan, when it is hot add the spices. Once the give out an aroma add the onions and saute till golden brown. Now add ginger garlic paste and saute till raw flavor is gone. Next add tomatoes and saute till they get cooked. Now add salt and pav baji masala add mix well. Next add the vegetable and potatoes and cook. Once the vegetables are cooked try to mash it in the same vessel that u are cooking in. mash it coarsely and mix well. Finally add butter and mix well. Just before serving add lime juice and garnish with coriander leaves.


Procedure for Pav:
For this use either the pav or bread. Toast the pav/bread in ghee or oil on a pan. The other option is toast the bread in a bread toaster.I prefer the bread toasted in the toaster. :)
Now serve the Pav and baji together.

Vegetable stew

Any party that goes on at my home(back in India) was incomplete without "vegetable stew". This was one of the "should be dishes" in the parties, which my granma used to host. I still remember how she would make all her recipes with so much attention to the detail of the ingredients that go into it. And every time she made it it would have the exactly same "yummy" flavor. I would be satisfied if i become half as good a cook as my granma :) .So today i will be sharing the vegetable stew recipe.

Ingredients:

1.)Potato - 3 large(cut into 1 inch cubes)

2.)cauliflower - 6 florets

3.)carrot and peas - 1/2 cup

4.)cloves - 2

5.)cardamon - 3

6.)cinnamon - 1/2 inch

7.)onion - 1 small (chopped length wise)

8.)ginger garlic paste - 1tsp

9.)coconut powder - 1 cup

10.)tomato - 2(chopped)

11.)coriander leaves - 1/2 cup(finely chopped)

12.)turmeric - 1/2 tsp

13.)green chillies - 4 (vertically slit)

14.)curd/yogurt - 1/2 cup

15.)salt - taste

16.)oil - 1tbsp

Procedure:

Take oil in a pan. When it is hot add cloves,cardamon and cinnamon. When they start giving an aroma add onions and green chillies and sauteed till golden brown. Into it add turmeric powder and ginger garlic paste and saute till the raw flavor goes.Then add tomatoes and saute till they are cooked. Next add vegetables and fry for 5 mins. Next add water and close the lid and let the vegetables cook. When the vegetables are 50 % done , add salt and coconut powder and mix well. Again close the lid and let it cook till the vegetables are done. Once the vegetables are cooked add yogurt and mix well. Let it simmer for 5 mins and finally garnish with coriander and serve. This goes extremely well with vegetable biryani, roti or plain rice.

Kheera/Cucumber sambar

Sambar is one of 'THE' most important dish on south India. Me being from Hyderabad, i do not remember one day at home , that there was no sambar. Today i will be sharing Cucumber sambar recipe.It can be done in two ways. Procedure 1 is an easy and quick recipe, and procedure 2 is a more authentic one. Procedure 2 takes more time to prepare that procedure 1. But in the end, both the tastes are quite comparable.


Ingredients:
1.)Toor dal - 1 cup
2.)dried red chillies - 3
3.)cucumber - 1(skin peeled and chopped into large pieces)
4.)onion - 1 small(cut length wise)
5.)tomato - 2
6.)mustard seeds - 1 tsp
7.)cumin seeds - 1tsp
8.)ginger garlic paste - 1tsp
9.)sambar powder - 1 tsp
10.)astefodia - pinch
11.)turmeric powder - 1/4 tsp
12.)oil - 1tsp
13.)coriander leaves - 1/4 cup
14.)curry leaves - 5
15.)salt

Procedure1:
Follow the same procedure as mango dal, instead of mango, add tomato and cucumber and saute.Follow the other steps exactly similar(please omit adding the sugar part, if following the mango dal recipe).

Procedure2:
Wash toor dal well and let it pressure cook with 2 cups of water and turmeric powder for 3-4 whistles. Once the dal is cooked mash the dal into a paste. Take oil in a pan, add a little mustard seeds,dried red chillies and cumin seeds. When it starts spluttering add onion and saute till it gets transparent. Then add ginger garlic paste and saute till raw flavor is gone.Now add salt and tomatoes and fry for 2 mins. Then add the cucumber pieces and mix well and cook with the lid closed till the cucumber pieces are cooked well. Once the cucumber is cooked well add to this mixture the already cooked and mashed dal. Mix well and add water till it gets thin(not very thick not very thin). At this point add sambar powder and mix well. Add salt according to taste and let it boil for 15 to 20 mins. Boil till the raw flavor of dal is gone and all the flavours blend well and turn off the stove.Take oil in a pan, add a little mustard seeds,cumin seeds,curry leaves and dried red chillies, once they start spluttering and this to the sambar and garnish with coriander leaves.
Sambar goes well with rice.

Note:
Add water to toor dal in 1:2 proportion(for 1 cup toor dal, add 2 cups water).