Meat Pitha cooked in Haldi Leaves.

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One more recipe , this one is called  Meat Pitha cooked in  Haldi Leaves. 

Haldi or Turmeric Leaves

5 Cups of rice

2 cup urad dal

Salt to taste. 

Haldi ( turmeric leaves) 

For meat stuffing: Three cups Minced chicken or minced mutton (boneless)

Boil and cook the minced meat, along with curry leaves, minced ginger, minced garlic and little turmeric powder.When cooked take a heavy bottom pan, add oil  and fry the cooked meat along with minced tomatoes, a little garam masala, coriander leaves and salt to taste . When its fully fried and cooked and all the ingredients come together set it aside .    

Soak rice and urad dal  for 3-4 hours. Grind and set aside for 2-3 hours. The batter should be thick. Add salt to it. Take a turmeric leaf, spread some batter over it then put some meat  stuffing. Then fold the leaf , repeat the process until the vessel is filled in one layer and cook it in a steamer or idly stand till done .

TIKKA AND LEGS !!

TIKKA  AND LEGS !!  

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 I  am going to blog about one of my favorites  the ever young, undying Tikka. The word ‘tikka’ means pieces, bits or chunks, and is traditionally marinated in curd, aromatic spices and other herbs  and then grilled on skewers. Served simply with sliced onions and a squeeze of lemon or lime, and it's  flavors? Mind blowing  

Ingredients for curd dipped Tikka is : 250 gm cubed chicken, 1 tsp  refined oil, 1 tsp turmeric powder,1 Tbsp ginger-garlic paste,50 gm malai ,50 gm curd,1 lime,1 Tbsp garam masala,Salt, to taste

Prep for the garam masala: 1 tsp cumin,1 tsp coriander powder,1 tsp black pepper,1 tsp kebab chini,5-6 green cardamom,1 stick cinnamon,5-6 cloves,1 tsp mango powder

In a pan, dry roast cumin, coriander powder, black pepper, kebab chini, green cardamom, cinnamon and cloves.

Grind them in a mortar and pestle and add mango powder. Mix them well.

For the tikka: In a bowl, add chicken cubes, refined oil, turmeric powder, ginger garlic paste, malai, curd, juice of 1/2 lime, the prepared garam masala and salt. Mix them well together. Keep them in the fridge for 20 minutes.

Preheat the oven or tandoor  for 20 minutes at medium heat and  roast the marinated chicken pieces in the oven for 20 minutes. Remove ,squeeze half lime over it and Serve hot.

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