Chicken tandoori

Ingredients:

8 large Chicken pieces (2 pieces breast, 2 pieces of thighs, a couple of wings)
Oil to baste

For the marinade:
4 tsp red chilli paste
3 Tbsp ginger and garlic paste
2 tsp chaat masala
1 1/2 tsp of the masala
1 Tbsp oil
3 Tbsp curd
Salt, to taste
Juice of 1/2 lemon

For the tandoori masala:
2 sticks cinnamon
1 Tbsp black peppercorns
5 green cardamom
3 black cardamom
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves
1 bay leaf
3/4 tsp turmeric

Method:
Score the chicken pieces for the marinade and coat in nicely.

For the tandoori masala:
In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
Grind the dry roasted spices into a fine powder.

For the marinade:
In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
Rub the marinade on the chicken pieces. Marinate the chicken pieces for 2 Hrs (the longer the better).
Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.
Serve with lemon wedges and onion rings.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.

Healthy Veg. Soup

Ingredients: (For 2 servings)

1 tsp Oil/Butter

1 small Leeks/onions

1 small Carrots

1 small Potato

1-2 leaf/ves Cabbage

2 cups Veg. stock (Or any stock of your choice)

2 heaped tbsp Green peas

1 heaped tbsp Sweet corn kernels

Herbs (I used Basil and Oregano)

1 tbsp Cornflour mixed with water

Salt and pepper to taste

Method:

On stove:

In a pan pour oil saute onions then add in all veggies along with stock and boil till all veggies are full cooked. (To speed up you could boil or steam veggies before hand).

In Microwave:

In a casserole dish add in everything except for conflour mix and microwave at high for 15 min. Then add in the conflour mix and again m/w for 5 min. Let is stand for 10 min and serve.

To serve:

1. You could serve with hot, crusty bread.
2. You could serve with tomato ketchup, vinegar, soy and chilli sauce provided you know the mixing of it. It could be made to a hot and sour soup even by mixing the 4 sauces appropriately.

Use your imagination to serve per your taste buds!!! :)

Almond Kheer

Ingredients:

1/2 cup Almonds
1/2 Lt milk
1/4 cup sugar
2 tbsp Milkmaid (Condensed milk sweetened)
1/4 tsp cardamom powder
1/4 tsp nutmeg (better use this just one pinch, has a very strong flavour)
1/4 tsp Saffron

Method:

• Soak Almonds overnight in water, peel off its skin and grind it into a fine paste.
• Heat milk, then add other ingredients and heat on low flame so all comes together and thickens to desired consistency.

Optional: You could also add rice or bambino spaghetti to it if you like.

Chicken Seekh Kabab

Ingredients: 
1) Chicken, minced 1 kg
2) Eggs 2
3) Cumin (Jeera) powder 1 tbsp
4) Turmeric powder 1/4 tsp
5) Chilli powder 1 tsp
6) White pepper powder 1 tsp
7) Salt to taste
8) Vegetable Oil 4 tsp
9) Cashew nuts(pounded) 4 tbsp (optional)
10) Ginger paste 2 tbsp
11) Onions (chopped) 4 tsp
12) Green Coriander(chopped)5 tbsp
13) Garam masala 1 tsp
14) Oil for basting
15) Butter/oil for brushing

Method:
1. Whisk the eggs, add cumin powder, turmeric powder, chilli powder, white pepper powder, salt, and oil.
2. Add to the minced chicken and mix well. Keep aside for 10 minutes.
3. Add cashew nuts, ginger, onions, green coriander, and garam masala.
4. Mix well. Divide into small portions.
5. With wet hands, wrap portions along each skewer.
6. Roast in a moderately hot tandoor or charcoal grill for about 6 minutes until golden brown in colour, or roast in a preheated oven at 150°C (300°F) for 8 minutes, basting with oil just once.
8. Remove from skewers and brush with butter.
9. Serve hot with lemon wedges and green mint chutney.

Maddur Vada

Ingredients:

Rice flour 1 cup

All purpose flour (Maida) 1 cup

Onion 3-4 small to medium ones finely chopped

Curry leaves 3 strands

Coriander handful finely chopped

Green chillies 3-4 deseeded

Ginger an inch finely chopped

Cumin seeds 1 tsp

Oil as required

Salt to taste

Method:

• Grind to a coarse paste curry leaves, green chillies, ginger and cumin.
• In a bowl add all ingredients together with salt to taste and 2 tbsp of oil and mix into a soft dough by adding little amount of water.
• In a pan take oil and on medium flame fry the flattened dough until golden brown, let it cool and serve with some coconut chutney!

Iranian Onion Samosa

Ingredients:

For Filling:

• Onions - 1 1/2 cups chopped thin and long
• Green chillies - 3
• Cumin powder - 1 tsp
• Salt to taste
• Chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Chaat masala - 1 tsp / Lemon - few drops (any one or both)

• Avalakki (optional) - 1/2 cup

• Oil as required

For the casing:

• All purpose flour (Maida) - 1 cup
• Wheat flour - 1 cup
• Salt - 1/4 tsp
• Oil - 1 tbsp
• Water as required

For Pasting:

• Mix a tsp of all purpose flour in say 2 tsp of water and make a paste

Method:

• Mix all the ingredients under "For the casing" above, add water little by little until you get a soft dough. Let it rest aside for atleast 15 min.

• In a pan pour oil, saute onion, green chillies, add cumin powder, chilly powder, turmeric, chaat masala and saute again. Rinse avalakki and add.

• Mix it all together on low flame until all is cooked well.

• With the dough use a roller pin and make triangular shapes, half cook the rotis and then fill with the filling and paste it together with the all purpose flour paste.

• Deep fry in medium heat oil at low-medium flame until golden brown.
• Serve hot with green chutney/tamarind chutney if desired.

Classic Chilly Chicken

Ingredients:

500 gm of Chicken pieces

10 medium green chillies slit along its length and de-seeded

6 small onions finely chopped

1 inch of ginger finely chopped

1 tbsp of finely chopped Garlic

1 medium capsicum diced

100gm of spring onions finely chopped

5 tsp soy sauce

3 tbsp water if you want it a little saucy else not needed

Oil as required

Salt to taste

Marinade:

1 tbsp ginger garlic paste

1 tsp garam masala or 5 spice powder

4 tsp soy sauce

Salt to taste

1 tsp red chilly powder

Method:

• I marinated the chicken for overnight with the marinade in the fridge but atleast an hour is needed outside at room temperature.
• Cook the chicken in the marinade as is until the chicken is dry or has soaked in most of the marinade and is saucy.
• In a separate pan pour in some oil, saute green chillies then onion and ginger, followed by garlic, capsicum, spring onions.
• Add the cooked chicken in and mix it all together, cook for 3min then add soy sauce and salt to taste.
• Continue cooking until it all comes together, add some water if you want some sauce in it else not needed and cook for few more minutes. Serve hot! ;)