Make Indian tadka dal fry

Tandoori Chicken - Tandoori Murgh

Prep Time: 18 hours, 00 minute

Cook Time: 15 minutes

Ingredients:

• 1 kg chicken pieces of your choice with skin removed
• 6 tbsps Tandoori Masala (see recipe below)
• 1 cup yogurt
• 1 tsp garlic paste
• Salt to taste
• 1 cup vegetable/ canola/ sunflower cooking oil
• 1 tbsp Chaat Masala (available at most Indian grocers) to garnish
• Onion rings to garnish
• Lemon wedges to garnish

Preparation:

• Make shallow diagonal slashes in the chicken pieces and keep aside.
• Mix the Tandoori Masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
• Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.
• Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
• Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
• If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.
• When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

Tandoori Chicken

Apple Kheer

Ingredients

• 4 Peeled and Grated Apples
• 1 liter Milk
• 1/4 tsp Cardamom Powder
• 4 Almonds
• 4 tbsp Sugar
• 5 Pistas

Method

1. Take a pan to boil the milk.
2. Add sugar to it.
3. Stir and cook on a medium flame till the milk gets reduced to half.
4. Now add apples to it.
5. Remove from the flame after the first boil.
6. Sprinkle with almonds, cardamom powder and pistas and refrigerate it.
7. Apple Kheer is ready

Apple Kheer

Mushroom - Vilayati Doodhiya Khumb

Ingredients

Button Mushrooms --- 400 gm
Milk --- 200ml
Freshly ground black pepper --- 1/4th
Royal cumin/shahi Zeera --- 1/4
Medium-sized yellow or red chillies(for garnish) --- 2
A large pinch of dried mixed herbs
Salt To taste

METHOD:

Clean and wash the mushrooms well. Cut into halves or quarters. Heat milk(pre-boiled)
in a pan and add mushrooms. Simmer on low medium heat for about five minutes. Sprinkle the dried herbs along with salt & simmer for one more minute. Remove from flame and sprinkle the shahi Zeera on top.

technorati

Lauki with Chutney

Ingredients

500 gm Lauki(tender)
1 Cup Coriander leaves (Chopped fine)
1 Large sprig of mint
3-4 green chilies (deseeded)
1 tomato (medium sized sliced)
1 lime (sliced)
Salt to taste
Oil to deep fry

Method:

Peel and chop lauki in thick round pieces.
Clean, wash and chop coriander and mint leaves and the chilies. Grind together with salt in a blender with little water if necessary.
Heat oil in a karahi and deep fry lauki on medium heat till it is slightly crisp but doesn’t change color. Remove with a slotted spoon and place on kitchen towels to remove excess oil.
Arrange lauki in a bowl and pour the chutney over it. Garnish with tomato slices and lime wedges or slices.

Kathal Pulav(jackfruit)

Ingredients

• Long-grained rice          ---- 500gm
  
• Jackfruit (cut into small pieces)                                                      ---- 1Kg
• Turmeric powder           ---- 1.5tsp
  
• Onions (sliced & fried 
  
• until translucent)          ---- four
  
• Oil to deep fry jackfruit
  
• Ghee                            ---- 2 tbsp
  
• Whole red chilies             ---- 4
  
• Green chilies (slit sideways)  ---- 6
  
• Bay leaves                         ---- 2
  
• Cloves                               ---- 6
  
• Black cardamoms                 ---- 2
  
• Coriander powder                 ---–1.5 tbsp
  
• Red chilies powder                ---- 1 tsp
  
• Fresh coriander (chopped)     ---- 1 tbsp
  
• Salt to taste
  

For the masala

• Green cardamom Powder          --- ¼ tsp
  
• Cinnamon powder                   --- 1/4tsp
  
• A very small pinch of clove powder
  
• A very small pinch of nutmeg powder
  

Method

Clean pick and wash rice. Soak in water for thirty minutes. Bring to boil six cups of water with a large pinch of salt & add the rice to it. Parboil 7 drains.  Reserve for later use.

Heat water in another pot & put the jackfruit into it along with ½ tsp turmeric powder, 1 tsp salt, boil till soft. Drain the water and pat-dry the jackfruit. Heat oil in a pan and deep-fry the jackfruit. Remove and drain excess fat on kitchen towels. In the same oil stir fry the onions & set aside.

Heat ghee in a deep pan, adds the red & green chilies, and fry till the chilies change color. Add the bay leaf, along with the whole spices, stir for a few seconds. Add coriander, turmeric and red chilly powders dissolved in 2 tbsp water. Stir. Add the fried jackfruit, salt and sliced onions. Fry for another two minutes. Sprinkle the cardamom, cinnamon, clove, nutmeg powders. Fry till the spices coat the jackfruit. Remove and garnish with fresh coriander. Line a handi/pan with a little oil/ghee and spread out a layer of rice. Top with a layer of fried jackfruit. Repeat the process till both rice and kathal are used up. Cover with a lid & put on low heat for about 10 minutes.