Tandoori Chicken

Yummy!!!! well since my description of this recipe already began with the word yummy it must be easy to guess that this is my favorite dish. In fact it is the favorite dish for most of the meat lovers in India. Not that complicate to make if you know the right ingredients. Back in India this dish is made in the hot clay ovens. But, my halogen oven works just fine - of course you will miss out on the charred flavor that comes from the clay oven. I prefer to make this dish using chicken thighs but feel free to experiment with what ever you like. This dish definitely lights up your day - so best option would be to make it on a moody day :)) or if you are in the mood to get some compliments!!!. You can have it with rice or chapathi or normal toasted bread. We like to have it as a snack with some type of sauce [either tomato sauce or garlic sauce] on the side.

Ingredients:

Chicken thighs - 4 to 6

Onion - 1

Oil - 2 tbsp 

Salt - to taste

Chilli powder - to taste

Turmeric powder - 1/2 tsp 

Ginger garlic paste - 1 tbsp 

Lemon juice - 1/2 tbsp 

Tandoori masala - 2 to 3 tsp 

Yogurt - 1/2 cup

Cashew nut powder - 2 to 3 tbsp 

Coriander powder - 1/2 tsp  (optional)

Cumin powder - 1/2 tsp (optional)

Procedure:

1. Clean the chicken thighs. Make 1/4 inch slits on the meat. 
2. In a bowl add salt, chilli powder, turmeric powder, ginger garlic paste, lemon juice, tandoori masala, coriander powder, cumin powder, 1 tbsp oil, yogurt and mix well.
3. Add the chicken pieces from step 1 to the above and mix well. 
4. Let them sit for 10 mins. Add cashew nut powder and mix well.
5. Let the chicken marinate for at least 4 to 5 hours. I usually let it sit over night in the fridge. 
6. Just before baking add chopped onion to the marinate chicken and mix well.
7. Grease the backing pan slighlty and place the marinated chicken pieces on it. 
8. Carefully add few drops of oil on each piece. You can just sprinkle some chopped onion at this point [optional].
9. Bake them in a halogen on high for 7 to 10 mins. Turn on the other side and repeat the same for 7 to 10 mins.

Serve with some onions and lime wedges on the side!!!!!!

Spinach stuffed Chapathi

This recipe is an experiment from leftovers of [ Aloo Palak & Chapathi] from. Spinach was never my favorite food, but this recipe turned out to be the best way for intake of spinach. Well, it turned out to be tasty as well. We had these Spinach chapatis with Alu fry and Raitha on the side and totally loved the combo. 

Ingredients:

Wheat flour - 1 1/2 cup
Water - 1/3 cup
Salt - 1 pinch
Yogurt - 2 tbsp
Oil - 1/2 tsp for each chapati

Spinach - 1 /2 cup [left over from Aloo Palak]

Procedure:

1. Add all the ingredients except oil, in to a food processor and blend it in to a stiff dough. [or you can always use your hand]
2. Let this dough sit for about 1 or 2 hours. 
3. Knead the dough once again just before rolling the chapathis. 
4. Divide the dough in to lemon size balls and roll them in to a round chapathi. (if you are trying for the first time then don't bother about the shape :))
5. Heat a pan and place the rolled chapathi on to it. let if fry on one side and then turn it to the other side and let it fry for some more time. At this point the chapathi will start to puffup.
6. Then add a little oil and fry it on both sides for some more time. 

Enjoy with some curry and raitha on the side!!!!!


Note: Incase you don't have any leftover spinach curry, just boil the spinach with very little water and salt. Blend it in to a fine paste and use it instead.

Kesari

I eat this dessert at least twice a week. One of the easiest recipes with very few ingredients and yet tastes wonderful. I am more of a dessert person and I always finish my meal with some thing sweet. When there are no sweets at home - I shift to my plan B [Milk chocolates]. I always have a stack of milk chocolates at home, just to be on the safe side :). Now it must be clear that I looooooove sweets. So here comes my favorite sweet.

Ingredients:

Milk - 2.5 cups
Rawa - 1 cup [semolina]
Butter - 2.5 tbsp
Cashews - 10
Sugar - to taste [ I used 3/4 cup:)]
Cardamom powder - 1 pinch

Procedure:

1. Heat 1 tbsp of Butter in a pan. Fry cashews in the butter and keep them aside. 
2. To the same pan add semolina and fry till the raw smell is gone completely. 
3. Add milk slowly at regular intervals and keep mixing. 
4. Add sugar and cardamom powder and keep mixing for at least 5 to 8 mins till the whole mixture becomes little stiff. 
5. Add fried cashews and the remaining butter and mix well till you get the desired consistency. 

Enjoy while it is hot!!!!!