Jolly Homemade Recipes

A quick, easy and flavorful "Homemade Tandoori Masala" powder using with fresh organic herbs and spices. It has a unique flavor of taste and a fresh aroma also.

Tandoori masala is an important ingredient in Indian dishes. It is a blend of spices, specifically for to use of marinating the chicken, potato, meat, fish and so many.

This is a combination of aromatic dry and ground spices together to prepare this flavorsome tandoori masala powder. This powder is used in marination part or you can add into curries also just like other masala.

Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Tandoori Masala powder with up to 2 months. Till 2 month, it stays fresh.

The general idea is to mix tandoori masala powder in yogurt to make a flavorful marinade which has an authentic taste to your dish.

This masala can be used in many tandoori dishes like Chicken tikka masala, Tandoori Potato Wedges, Indian Chicken curry, Paneer tikka or you can use any barbeque / tandoori dish.

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

No preservatives,
Unique Aroma and
WONDERFUL taste

Check out other homemade spice powders recipe

Another style of tandoori masala
sambar powder
chole masala
thandai masala

Let start this easy and flavorful recipe of Indian style Tandoori Masala Spice Mix at home with step by step photos

Author : Jolly Makkar
Prep Time: 5 minutes
Total Time: 10 minutes
Course: Masala / Indian spice
Cuisine: Indian

Ingredients :

Kasuri Methi / Dried Fenugreek leaves - 2 tbsp
Garam masala powder - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1 tsp
Fresh ground cumin - 2 tbsp
Coriander powder - 1 tsp
Kashmiri Mirch / Paprika- 2-3 tsp (if you don't have this, you can increase the quantity of red chilli powder to 1 tbsp)

Preparation Method :

1. Mix all the ingredients and blend in a blender.

2. Store it in an air-tight container. It stays fresh for up to 2 months.

3. You can use Tandoori Masala powder, when required.

PIN IT later for future use

Happy Cooking & Enjoy 😊😊

Rich and juicy, Murg Musallam is a Mughlai style chicken recipe. I cooked this special chicken dish on the occasion of "Father's Day" along with phulkas, jeera rice and vegetable salad. Everyone enjoyed this rich curry dish and No left overs. :)

This recipe need some time to prepare it but the end result is so worth it ! Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers and Chicken is always popular in our house. :D

This chicken is delicious curry from Mughlai Cuisine made from fresh spices in onion base thick-creamy gravy, that is mildly spicy and tastes great with Naan or Paratha. The dish was popular among the royal Mughal families of Awadh.

The next time you have a party at home, try this chicken dish with phulkas or any flavored rice and its sure to be a hit. Follow the recipe with step by step process and you have a truly Awadhi style chicken curry to relish.

Prep: 30 minutes, Cooking Time: 30 minutes, Total time : 1 hour

Serves : 3-4 persons

Cuisine: Mughlai

Ingredients:

Chicken - 1/2 kg (washed and cleaned)
Large onions - 2 no sliced
Garlic cloves - 2 no sliced
Large tomatoes, pureed - 2 no
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Chopped Ginger - 1/2 tsp
Fresh Cream - 1 tbsp
Fresh coriander leaves for garnish
Oil - 3 tbsp

Dry roast on low flame for 3 minutes:

Pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 1"
Cloves - 4 no
Elaichi/cardamom - 2 pods
Bay leaf - 1 no

For Marinade:

Ginger garlic paste - 1 tsp
Curd/yogurt - 3-4 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder- 1/2 tsp
Garam Masala - 1/2 tsp
Tandoori Masala powder - 1/4 tsp (optional, I used it in marination the chicken only)
Salt to taste

Note : Adjust the spices according to your taste or If you increase the quantity of chicken, double all ingredients.

Homemade Tandoori Masala

Preparation Method :

1. Put the chicken into a large, deep, non-metallic mixing bowl, add yogurt, ginger-garlic paste, all spices 1/2 tsp of salt, turmeric powder, coriander powder, garam masala powder, red chilli powder and tandoori masala powder. Mix well to make the marinade for the chicken. Keep aside for 1/2 hr in a fridge, Meanwhile make other preparations.

2. While the chicken is marinating, Make Roasted Masala Powder :
1) heat a shallow pan or griddle on medium heat and when hot, roast the cloves, peppercorns, cinnamon, bay leaf, elaichi, cumin seeds on it. 2) Stir frequently until the spices begin to turn slightly darker in color. Take off from heat and allow to cool. 3) Grind in a grinder in form of powder

3. Heat a tbsp of oil in a vessel, add garlic and sliced onions and saute for 6-7 minutes till they turn brown. Remove and keep aside.

Once cool, put the fried onions and garlic into a grinder along with above roasted spices and the ginger. Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.

4. Take another pan, add 2 tablespoons of cooking oil to the pan and set up on medium heat. Brown only the pieces of chicken (in batches) and the marinade and with water, cook it. When this is done, keep the chicken aside. (don't throw the water , we used the same water in curry)

5. Add 2-3 tbsp of oil (using the same pan you used to fry the onions), when it is hot, add the ground paste you made above. Saute for 2-3 minutes, stirring continuously.

In a grinder, add chopped tomatoes and make a puree of that for curry.

6. Add the tomato puree and spices turmeric powder, salt to taste, red chilli powder. Cook this paste for few seconds till the oil leaves around.

7. Then add the cooked chicken pieces into above paste and add 1/2 a cup of chicken stock (remaining water in which chicken is cooked)

8. Reduce heat to a simmer and cook until chicken is tender - most of the liquid will have dried up. Add 1 tbsp of fresh cream for more creaminess in the curry, cook for few seconds, switch off the flame.

8. Garnish your Murg Musallam with chopped fresh coriander leaves and serve with Jeera Rice and a salad! Naans also go brilliantly with Murg Musallam!

Happy Cooking & Enjoy :)

Rava Kesari is a popular South-Indian sweet made from semolina. The another name of Rava Kesari is "Sooji ka Halwa" which is famous in North-India especially made during the festive season. The only difference between the rava kesari and sooji ka halwa is the color.

Rava Kesari has an orange color – hence the term kesari which means orangish. Generally synthetic orange food color is added while making rava kesari.

This is my Mother-in-Law(MiL) recipe, she usually used orange food color in it. Since i don’t use any synthetic colors in food, I have used "saffron" to give the color tones. Saffron will give yellow tones as well it gives a nice flavor and aroma to the halwa. If you want orange tones, then add orange food color.

This is one of my family's favourite sweet dish. It is very easy to make. This sweet desert made from rava (sooji / semolina), cooked in a ghee with sugar syrup and other dry fruits.

This is one of the Indian perfect desert and easy and quick halwa recipe, so you don’t need any excuse or occasion to make it. Rava kesari is often made for an auspicious occasion or a pooja, it could also be a festive occasion like Diwali, Ganesha chaturthi, holi or a religious ceremony conducted in my home or just want to have something sweet.

If you are looking for more sweet recipes then do check :-
Sweet Vermicelli
Aam Papad
Motichoor Ladoo
Rava Sheera
Rasgulla

Lets begin the step by step rava kesari recipe with pictures.

Ingredients :

Sooji / Rava / Semolina - 1 cup (thin one)
Sugar - 1 and 3/4 cup ( use 2 cup for more sweetness )
Desi Ghee - 1/2 cup
Water - 4 cups
Saffron threads/kesar - 2 to 3 pinches
Chopped cashews - 5-6 nos
Cardamom powder - 1/4 tsp (optional)
Raisins - 5-6 nos

Note* : You can adjust the dry fruits as per as your taste.

Preparation Method :

1. Heat ghee in a kadai or a thick bottomed pan. Add the rava or sooji along with cashews and begin to roast.

2. Dissolve sugar, water and saffron in a another pan. Keep on flame and allow it to come to a boil.

3. Meanwhile continue to roast the rava (semolina) and add cardamom powder. Roast till you can see the ghee getting separated and the color of the rava should not become brown. This takes approx 7-8 minutes on a low flame.

4. Let the sugar-saffron solution come to a boil.

5. Pour the sugar-saffron solution in the ghee-rava mixture slowly with continuous stirring make sure that there no lumps are formed.

6. The rava or sooji will absorb the water and swell and the mixture will thicken.

stir till the mixture starts to leave the sides of the pan. switch off and then cover the pan for 5 minutes just to allow the rava kesari to steam.

7. Serve hot or warm rava kesari as it is. You can also serve rava kesari as a side sweet dish.

Happy Cooking & Enjoy :)

The Kala chana curry is staple food at my home. This is simple punjabi curry recipe is very easy to make. Kala chana, also known as 'Kale Chole' is an exotic Punjabi delicacy, which is cooked in onion and tomato based gravy with flavorful and aromatic Indian spices.

This is a thin curry dish like consistency and is not thick or creamy, is a perfect accompaniment with jeera rice , lachha paratha or chapati also.

While making chana recipes, always soak the chickpeas overnight to soften them. Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. This is good food for them.

This is my mother recipe. She prepares very well and too yummy...This is my and my family favorite dish. It's a popular North Indian dish.

We Punjabi's prepare this kala chana especially on Saturday's either on lunch or dinner, whenever we all sisters demanded for black chole-chawal to my mother, she said we prepared kala chana on saturday only :D I don't no behind the story of making black chole on saturday :D :P

I have learn't this kala chana curry recipe from my mother. Her recipes are always easy and made with basic ingredients like punjabi Moong-masoor di dal , dal makhani, aloo-gobi-matar, aloo-methi and so on.

Category	Cuisine	Prep Time	Cook time	Total time	Serves
Main Course	Punjabi - North Indian	10 minutes + Soaking Time	45 Minutes	50-55 Minutes	4-5

Ingredients:

Black Chickpeas/Kala Chana - 1 Cup
Roughly chopped Onion - 2 large
Roughly chopped Tomato - 2 Large + 1 small
Baking soda- a pinch
Ginger-Garlic Paste - 1 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Oil - 3 tbsp
Fresh chopped Coriander Leaves - 2 tbsp (for garnishing)

For the masala :

Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned) [optional]

Preparation Method:

1. Wash and soak kala channa over night, keep soaked kala chana in fridge.

next day, pressure cook it with little salt, adding a pinch of baking soda and 4 cups of water to the pressure cooker, Close the cooker. As it starts steaming, turn down the heat to low flame and cook for approx. 25 to 30 min.

2. Turn off the heat and wait until all the steam has released before opening the pressure cooker. In another bowl, take boiled chickpeas and water from cooker and keep it aside. Don't throw the water we'll use this chole water later in curry process.

3. For making masala - In a mixer grinder, add finely chopped onion, tomatoes, ginger-garlic paste and green chillies(optional), grind it and make a thick paste, add 1 tbsp of water(if it is required).