Chicken Cheese Nuggets or Chicken Nuggets a popular snack or appetizer loved by kids and adults equally .Chicken Nuggets make a lovely evening snack.Chicken Nuggets can be enjoyed with any dip They make a great option for snacks and lunch boxes as well .

Frozen Chicken Nuggets are handy when you have guest home or when you want to have something yummy and don't want to stand for long hours in the kitchen.We love nuggets and always keep it ready at home .Homemade chicken nuggets are economical and easy too.Not to mention they are free from preservatives or artificial flavouring.

Ingredients
Chicken breast 300 gm
1 tbsp butter softened
1 tsp lime juice
1 tsp red chilli flakes
1/2 tsp pepper powder
1/2 tsp ginger garlic paste
1/2 tsp garlic powder
1 tsp coriander chopped finely .
1 tsp mixed herbs
1/2 tsp oregano
Salt as needed
Cheese cut in small cubes

For coating
2 eggs beaten
5 tbsp maida /all purpose flour
1 cup Breadcrumbs/ as needed

Oil to fry .

Method

• Wash the Chicken Breast and pat dry .
• Cut into small cubes
• Grind it to a paste in a mixer or food processor
• Take a bowl add the Chicken ,salt,lime  juice ,butter,herbs pepper powder ,oregano,ginger garlic paste,garlic powder , coriander chilli flakes and mix well.
• Keep in the fridge for 30 minutes
• Oil your Palms and take a small portion of the mixed chicken mixture  flatten it place a small piece of cheese and cover it well

• Once you are done shaping all dust each of them in the flour and set aside .
• Now dip it in the beaten egg and coat it with bread crumb
• Again dip in the egg mixture and coat it with breadcrumbs.

• Keep them in the refrigerator for 30 minutes to 1 hour or freeze it storing it in air tight container .
• Heat oil in a pan and fry until golden brown .

• Serve it with ketchup or any dip .

Notes
I have used chicken breast you may use boneless pieces as well .
To store foe later ,once you shape them line a plate with a parchment and place the nuggets on a tray
Freeze the tray for an hour or 2 and later pack them in Ziplock bags or air tight container and fry as and  when needed .
You may add grated cheese to the mixture and skip adding cubes on the centre .
You can shape it using cookie cutters .
You can feel fry until golden brown I always shallow fry them.
These can be baked as well.

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Sambar/Udupi Hotel style Sambar is simply delicious No sambar powder used .Freshly ground spices takes this sambar to a whole new level.fragrant flavourful sambar goes well with Soft idlis / dosa uttapam .We love it with rice though .

Udupi sambar is easy and delicious .unlike the other sambars it slightly sweet .Udupi  sambar is my most favourite among all other variety of sambar .It pairs well with idlis and also with steamed rice as well .

Ingredients
1 /2 cup tur/arhar dal/pigeon peas lentil
5 to 6 Shallots
2 drumstick
4 to 5 baby brinjal/1 brinjal chopped
1 carrot
1 cup pumpkin diced
1 med sized tomato
salt to taste

1 1/2 tsp jaggery or as needed
Tamarind 2 tsp soaked in warm water

Grind to
4 tbsp fresh grated Coconut
1 tsp chana dal
1/4 tsp methi seeds
1 tsp cumin seeds
1 1/2 tbsp coriander seeds
4 to 5 dry red chillies
7 to 8 pepper corns

Tempering
2 red chillies
 a sprig Curry leaves
1 1/2 tbsp Oil /ghee
1 tsp Mustard seeds
Pinch of asafoetida

method

• Soak the dal for 20 min .
• Boil it till soft .I prefer boiling it in a vessel you can pressure cook  too.
• Also I  boil the veggies separately .
• Dry roast the chana dal chilli and all spices mentioned.
• Grind the roasted spices with fresh coconut to a paste.
• In a vessel /pan heat oil or ghee add curry leaves mustard seeds and asafoetida.
• Add the chillies.
• Add shallots and saute .
• Also add 1 chopped tomato and saute.
• Now add the ground paste and saute for few minutes.
• Add the boiled dal and mix.
• Add water and salt.
• Now add the boiled veggies and let it simmer .
• Now add jaggery.
• Add tamarind pulp and simmer for 10 minutes .
• you can add tempering over the sambar too.

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Pista Cookies ,buttery delicious egg free cookies..these pistachio cookies are buttery delicious egg free cookies .Just mix slice and bake .Bakery style Pista cookies are not only easy to make but taste so delicious .Enjoy them with chai or Coffee or munch on them plain .Aromatic addictive delicious Pista cookies .

Ingredients
140 grams  all purpose flour/maida
1 tbsp cornflour
100 grams butter
60 to 70 grams powdered sugar
90 grams pistachio
1/2 tsp rose/1 tsp vanilla essence
2 tbsp milk .

Method

• In a bowl mix butter and sugar well
• To this add flour cornflour , milk , 2tbsp sliced pista ,essence and mix to a dough
• Take chopped pista in a plate.
• Roll the dough into logs .

• Now roll each log on the sliced/chopped pistachio.
• Keep the rolled log in the refrigerator for 5 to 6 hours.
• Slice them with a knife into 1/4 inch slices.

• Line a baking tray with parchment and arrange the cookie slices.

• Bake for 15 to 18 min at 170 degree Celsius.
• Allow them to completely cool before storing in air tight container.

notes
I have added  some pista to the dough you can skip and just use them to roll.
If you prefer less sweet use 50 gram sugar

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Malwani Kombdi Vade /Kombdi Wade is a classic malwani dish popular throughout Maharashtra. Kombdi Wade /Vade means Fried vadas with chicken Masala.Its an amazing combo.  Kombdi vade is not complicated if you have the flour ready at home .Though these days bhajni or vade flour is available easily its always better to make it from scratch..So lets see how to make Kombdi Vade with homemade flour .

Ingredients
For the flour
Rice 2 1/2  cups any variety
Jowar 1/4 cup
Urad dal 1/2 cup
Chana dal 1/2 cup

2 to 3 tbsp Dhania/coriander seeds
1/2 tsp Methi or fenugreek seeds
2 tsp fennel seeds

Salt
1/2 tsp haldi /turmeric powder .
1/2 tsp chilli powder to mix in the dough (optional)
Oil to fry

Method
Wash the grains and sun dry them well for a day or two
Or dry roast them separately and then grind it .
Grind it in a flour mill make sure the texture is not smooth but a coarse powder just like rava /semolina
Adding warm water knead the dough
And cover and keep aside for an 2 to 4 hours .
Divide into balls and roll it like a puri over  a plastic sheet
You can make a puri or roll it and make a hole in the centre as shown in the pic
Heat oil to deep fry
Add the rolled vade and fry in hot oil over medium flame turning both sides till golden brown .
Serve with Chicken Masala/Kombdi Rasa and solkadhi.

You can add  choppes onion coriander leaves and gren chilli to the dough as well .

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Malwani Chicken Masala/Malwani Kombdi Rassa  Lipsmackinlgy delicious .One of the  most loved and popular chicken dish from Maharashtra /Malwani Cuiisne..Full of Flavours Robust authentic malwani chicken masala taste  finger licking good.I have posed malwani chicken curry /kombdi rassa in the blog earlier and it was a huge hit.This chicken massla is a semi dry version of the same ..Goes extremely well with wade/kombdi vade .check my next post kombdi wade recipe

ingredients
500 gm chicken pieces
1 tsp ginger garlic paste
1 1/2 tsp  lime juice / as needed
1/2 tsp spoon haldi
Salt to taste

1/2 cup dry coconut i used khobra
2 onions sliced
1 tsp dhania/ coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
7 to 8 peppercorns
2 green chillies
1 inch ginger
5 to 6 garlic cloves
handfull  coriander leaves
2 to 3 bay leaves
2 to 3 tbsp oil

2 tsp malwani masala
 1 tsp chilli powder
1 tsp Goda masala

method

• Wash the chicken pieces well and drain excess water.
• Apply salt lemon juice turmeric powder and ginger garlic paste and marinate for 4 to 5 hours.
• Heat a pan add oil roast the roughly chopped onions  and chilli garlic and ginger saute till onion turn soft and translucent
• remove aside.
• Dry roast the cumin coriander and coconut till light brown and fragrant.
• Grind the onion coconut to a smooth paste.
• in a thick bottomed vessel /pan add 2 -  3 tbsp oil
• Add bay leaves.
• Then add 1 small finely chopped onion and fry till golden brown.
• Add the marinated chicken and saute well for 5.to 7 min
• Add the ground masala paste and saute really well for few minutes.
• Add the malwani masala ,chilli powder and goda masala also add salt if required and also add little water saute till oil separates.
• Once the chicken has cooked switch flame off and add coriander leaves and lime juice if needed.
• Serve hot with Malwani vade /Kombdi Vade or bhakri .

notes
for homemade goda masala click this link 
you can use gavti /country chicken as well it may take a little while to cook .
i have used dried coconut or khobra you can use half fresh and half dry or.dessicated coconut too.
you can adjust the chilli and.pepper as.per.taste.

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Eggless  Kesar Mawa Cupcakes rich and delicious mawa cupcakes with an amazing and perfect texture.I have shared different mawa/mava cake recipes all of  which contain egg . Been getting positive feed backs for all mawa cakes posted far.

Eggless mawa Cake / eggless mava cakes has to be one of the most requested recipe and finally got a chance to publish it.Sharing a fail proof ,absolutely delicious eggless mawa cupcakes recipe .Saffron or kesar take these mawa Cake cupcakes a notch higher. Do try them I'm damn sure you will love it.

Eggless mawa cake / eggfree mava cupcakes make a wonderful snack enjoy it with cup of chai or coffee or as it is Plain..they are so amazing that we gobble them up as they are warm from the oven.

Ingredients
90 gm maida/apf
90 gm butter
100 gm mawa /mava /khoya
150 ml condensed milk
1/4 cup warm milk mixed with saffron strands or kesar
1/2 tsp cardamom powder
3/4 tsp baking powder
1/4 tsp vanilla extract (optional)

Method
Sift flour with baking powder and keep aside.
Preheat the oven at 170 degree for 10 min.
Line the muffin /cupcake  moulds with muffin liners.
In a bowl add condensed milk and softened butter  and cardamom powder  .

Beat it well until combined.
Add khoya/ mawa and mix with beater.

Add saffron infused milk  and mix well.

Add the sifted flour and mix well.
Pour the batter in the cupcake /muffin tray.

Bake for 15 to 18 min at 170 degree Celsius or until the toothpick inserted comes out clean.
Allow it.to cool completely or enjoy it warm .

Notes
You can adjust the condensed milk,you can take 100 ml condensed milk and add 1/4 cup powdered sugar instead .
The butter and mawa should be soft and at room temperature.

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