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.