Category Archives: Recipe

Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

 

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Tandoori Masala Powder

1 tblspoon Pepper Corns

3 tblspoon Cumin Seeds

4 tblspoon Coriander Seeds

1 tblspoon Fenugreek Seeds

1 tblspoon Green Cardamom Seeds

1 tblspoon Black Cardamon

2 pieces Turmeric

1 tblspoon cloves

3 piece cinnamon

1 tablespoon mace

All the above to be dry roasted and dry ground along with the below powders

¾ tblspoon Nutmeg Powder

1 tblspoon Garlic Powder

1 tblspoon Ginger Powder

1 tsp salt

After the spices are ground, allow to cool. Then store in airtight container or ziplock bag. Use as required.

Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

Schezwan Sauce

 

Ingredients:

6 Tablespoons of Red Chilli Paste ( see my recipe for Red Chilli Paste)

5 tablespoons Sesame Oil

12 cloves finely chopped garlic

1 small piece (1 inch) finely chopped ginger

1 small onion, finely chopped

2 tablespoons finely chopped celery

1 cup water

1 tsp pepper powder

2 to 3 tablespoon brown sugar

1 tblsp Soy Sauce

1 tblsp vinegar

1 tsp salt

Method:

Heat Sesame Oil in a pan and when hot add the ginger and garlic. Saute for a minute and add the chopped onion. Saute till the Onions turn translucent. Now add the Red Chilli Paste and mix well, fry for a minute. Add water and the rest of the ingredients. Cook for five minutes. Check for salt, vinegar and sugar. The taste should be spicy, sweet and tangy.

When cool, store in sealed container in refrigerator. Good accompaniment for Fried Rice, Chicken Lollipop etc.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Sheera or Kesar Bhath

Sheera or Kesar Bhath

https://www.youtube.com/edit?o=U&video_id=C0y6T0ti5Tw

Ingredients:

1 Cup Semolina or Rava or Soji (Medium to Coarse)

Few Cashewnuts (10)

Few Raisins or Sultanas (10)

2 Cardamom Pods

2 Cloves

1 Cup Milk

1 Cup Water

Ghee or Clarified Butter

1 Cup Sugar

½ tsp Orange Colour

Saffron (few strings) to add to milk

2 Tblsp Oil

Method:

In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.

Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir.  Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.

Masala Peanuts or Groundnuts in Microwave Oven

 

Ingredients

1 cup raw peanuts with skin

3 tbsp. Gram Flour or Besan

3 tbsp. Rice Flour

1 to 1.5 tsp salt

1 to 1.5 tsp Chilli Powder

½ tsp Garam Masala Powder

½ tsp Amchor Powder or Mango Powder

¼ tsp Asafoetida or Hing

2 tbsp. oil (optional)

Little Water for mixing the flour with peanuts.

Method:

Drop the groundnuts in a bowl of water and immediately remove and drain.

In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.

Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.

If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.

Enjoy. Snack for all occasions. Remember Spice to taste.