corallista giveaway

corasllista makeup blog

this is a very g8t giveaway ..the products are awsome ...in here...just check i t out...

the products of giveaway are..

MAC SMOLDER EYE KHOL
L'OREAL PARIS VOLUME MILLION ASHES MASCARA
INGLOT 446 PEARL EYE SHADOW
AROMA MAGIC ALMOND UNDER EYE CREAM

tandoori chicken

I'm sharing this easy recipe with you and I would highly recommend that you marinate this one day in advance :

Stir and mix all the wet and dry ingredients except the butter and chicken in a large mixing bowl. Then add chicken pieces and make sure all chicken are well coated. Cover bowl with a plastic wrap or transfer it into a Zip Lock bag , store in your fridge and let it marinate about about 12-24 hours.( I prefer to marinate it for about 24- 48 hours to let the flavors infuse into the chicken).

Melt butter (approx 1-2 tbsp) in a pan and pan fry the chicken over medium heat for about 5-10 minutes  on each side, making sure chicken is cooked all the way through.

 You can brown the chicken a little for the charred flavor.

Transfer cooked meat to a platter, sprinkle some Cilantro and garnish with Lemon wedges! Serve with Rice or Naan.

 I hope this will be useful to u ...soo njoy eating this dish ..

TANDOORI CHICKEN RECIPE :

Chicken Tandoori Ingredients:

•2/3 cup Sour Cream

•2 tbsp Tandoori Masala Spice

•1/4 tsp black pepper

•1/4 tsp salt

•1 tbsp lemon juice

•4 pcs skinless chicken thighs (**recommended to debone and cut to half, as this shorten cooking time)

•1 tsp garlic powder **Optional

•1 tsp onion powder **Optional

•Butter/margarine

Garnish:
•1 lemon, cut into 6-8 wedges

•2-3 tbsp cilantro, roughly chopped

Method:

• Stir and mix all the wet and dry ingredients except the butter and chicken in a large mixing bowl. Then add chicken pieces and make sure all chicken are well coated.
•  Cover bowl with a plastic wrap or transfer it into a Zip Lock bag , store in your fridge and let it marinate about about 12-24 hours.( I prefer to marinate it for about 24- 48 hours to let the flavors infuse into the chicken).
• Melt butter (approx 1-2 tbsp) in a pan and pan fry the chicken over medium heat for about 5-10 minutes on each side, making sure chicken is cooked all the way through.
•  You can brown the chicken a little for the charred flavor.
• Transfer cooked meat to a platter, sprinkle some Cilantro and garnish with Lemon wedges! Serve with Rice or Naan.
•  I hope this will be a palatable dish to most! Enjoy!

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chicken biryani

 

 

 

palak paneer

Hii frns ...this is another dish of paneer ..which is equally preferred to paneer buttter masala in restaurants ..mostly for naans and rotis ..now lemme tell u how to prepare this fantastic palak paneer... Mix green chilli paste and ginger-garlic paste with spinach. Add little water. Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.  Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.  Now..Heat vegetable oil in a frying pan. Next,fry the paneer cubes on a medium flame till they become light brown.  Take the pieces out of the pan.  Take 2 tbsp butter and heat it.   Add bay leaves and cumin for frying.   The bay leaves looklike this ..i think u know ..the bay leaves....  Now,add chopped onions and fry again until they turn pink.  Add garam masala powder, black pepper powder and salt. Mix well. Now add fried paneer and cooked spinach. Mix them properly. now keep the palak paneer in a baking tray.  Add the remaining butter and bake for about half an hour at 180 deg C.  Grate remaining paneer pieces and decorate.   Palak paneer is ready to serve.  dis s a g8t work ....now njoy eating ..palak paneer ...thank you Now ,the total making of palak paneer recipe once again for you ... Ingredients:

• 1/2 kg Spinach • 100 gm Paneer • 1 Onion  • 1/4 tsp Black pepper powder • 3/4 tsp Ginger-garlic paste • 1/2 tsp Green chilli paste • 3 tbsp Butter • 2-3 Bay Leaves   • 1 tsp Cumin Seeds • 1 tsp Garam Masala Powder • Vegetable oil • Salt to taste

How to make Palak Paneer:

• Mix green chilli paste and ginger-garlic paste with spinach. Add little water. • Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle. • Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration. • Heat vegetable oil in a frying pan. • Fry the paneer cubes on a medium flame till they become light brown. • Take the pieces out of the pan. • Take 2 tbsp butter and heat it. • Add bay leaves and cumin for frying. • Add chopped onions and fry again until they turn pink. • Add garam masala powder, black pepper powder and salt. Mix well. • Now add fried paneer and cooked spinach. Mix them properly. • Put the palak paneer in a baking tray. • Add the remaining butter and bake for about half an hour at 180 deg C. • Grate remaining paneer pieces and decorate. • Palak paneer is ready to serve. you may also like: paneer butter masala

chicken biryani

chicken biryani is the most favorite food of non vegetarians ...lets now see about ..the preparation of this tasty and yummy chicken biryani .........come on

first of all...mix all the spices ..like turmeric powder,coriander powder,red chili powder,garlic and  ginger paste,roasted cumin powder.yogurt,  garam masala powder green chili paste

 Then, Marinate the chicken with this mixture and keep aside for 3-4 hours. 

Now ,Heat oil in a pan. Fry the onions until golden brown. 

 Add the marinated chicken and cook for 10 minutes...

 Add 4 cups of water to the rice. Mix saffron in milk and add to it.Add cardamom powder. Add the chicken pieces.Pressure cook the rice. Mix gently.

  Now the spicy chicken biryani is ready ..Garnish with green coriander leaves and serve hot.

 The procedure for cooking chicken biryani ...fully is given below...

   Ingredients:

• 2 cups Basmati Rice
• 3/4 kg Chicken Pieces
• 1/2 cup Milk
• 1 cup Yogurt (curd)
• 3 sliced onion
• 1 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 1 tsp Green Chili Paste
• 1/2 cup Tomato Puree
• 2 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Roasted cumin powder
• 2 tsp Garam Masala Powder
• 1/2 tsp Green Cardamom Powder
• Saffron a pinch
• 1 tsp Coriander Powder
• 2 tbsp Green Coriander Leaves
• Salt to taste
• 7 tbsp Oil 

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

you may also like:

http://indianrecipes-diya.blogspot.in/2012/03/tandoori-chicken.html

egg curry

There are several different styles for making Egg Curry and this recipe is North Indian in origin. Serve Egg Curry with a vegetable side dish and rice.
Ingredients:
•6 hard boiled eggs
•5 tbsps vegetable/ canola/ sunflower cooking oil
•2 medium sized onion cut into quarters
•3 medium sized tomatoes cut into quarters
•2 green chillies
•2 tsps garlic paste
•2 tsps ginger paste
•2 tsps coriander powder
•1 tsp cumin powder
•1 tsp garam masala
•1/2 tsp turmeric powder
•1/2 tsp red chilli powder
•Salt to taste
•Chopped fresh coriander leaves to garnish
•2 potatoes cut into 1" cubes (optional)
Preparation:
•Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible.
•Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
•Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).

•Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.
•If adding potatoes to the curry, add them now and cook till half done.
•Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
•Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.

paneer buter masala

Helo ...this is a panner dish i.e panner butter masala..i luv it because it'll be very spicy .u can try it when guests arrive to ur house ..soo lets see about it..

Add 2 tbsp oil to a hot pan and swirl around until the base of the pan is well coated.

Add in cubed paneer pieces.

Lightly fry the paneer cubes until golden brown on all sides.

Drain and set aside on a plate lined with a paper napkin.

Add 1tbsp oil to the same pan and thrown 1 medium-sized chopped onion.

Fry until golden brown. To this, add 1 tbsp freshly minced ginger-garlic paste. (Ok fine, use your bottled paste, it just doesn't taste as good)

Fry for a minute.

To this, add 1 tbsp dhania powder/malli podi, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined.

Next you need 1 tbsp tomato paste. I used the same kind I used for the Tomato Spinach Pulao. If you don't have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage.

Next we need tomato ketchup or tomato sauce, the bottled Maggi/Heinz kind. Add in an almost-1tbsp of this.

To this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.

Once the tomato sauce mixture has cooked covered for 5 mins, open and add the fried paneer.

Top this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.

The recipe again, all in one place

Paneer Butter Masala: Restaurant Style Recipe

What I Used:


Paneer - 1 block, approx. 2 cups of cubes
Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato paste- 1 tbsp (or 1 tomato, pureed)
Tomato sauce/ketchup - almost 1 tbsp
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Cream - 1 cup
Oil - 3 tbsp
Salt - to taste


How I Made It:


1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a minute.
4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
6. Lower fire and cook covered for 5 mins.
7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
8. Garnish with fresh coriander leaves if you have any.


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paalak-paneer