Tandoori chicken (Tandoori murg/murgh)

This tandoori chicken makes me feel nostalgic about Tanzania where we used to get so many colorful kebabs and grills. We were fascinated by the colors. Some colors of grills and kebabs were golden, yellow, orange, red, green,etc...Tanzania was very much like India. Due to the large Indian crowd there, everything from Indian clothes to food were all easily available. We had so many good Friends there and was always invited for some lovely Gujarati lunch and dinner. I miss them all now...
Tandoori chicken is a famous Indian grill. It is chicken marinated with yogurt and tandoori masala (usually a mixture of chilly powder, turmeric powder, garam masala powder, cumin powder, aniseed powder etc) for 48 hours or more (I usually marinate for 72 hours) and then grilled in tandoori oven (I used charcoal grill) at high temperatures. The world famous chicken tikka is derived from this tandoori chiken. The Moti mahal restaurant in Delhi is very famous for this. So, when I visit Delhi, I just want to sneak into Moti mahal Restaurant's kitchen just to find out their secret recipe... Here goes my recipe....

Ingredients:
Chicken leg pieces - 4 nos
Butter for basting

For the marinade:
Thick yogurt - 4 tbsp
Red chilly powder - 4 tbsp
Coriander powder -1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Aniseed powder - 1 tsp
Ginger-garlic paste - 4 tbsp
Lime juice - 1tbsp
Red color drops (optional) -1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Slit the chicken legs and mix it well with this paste. Marinade for 72 hours. Take out from the fridge 1 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings, chips etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling

Chilly mutton

This is one spicy recipe. Have it as a starter or as a part of the main course. But, just make sure you set your spice sensory level to slightly higher than normal. Here it goes...

Ingredients:
Boneless meat - 1 kilo
Onions- 2 nos
Chilly powder - 1 tbsp
Ginger- garlic paste - 1 tbsp
Chilly paste - 1 tbsp
Pepper powder - 1 tsp
Green chillies - 2 nos
Dark soya sauce - 1 tsp
Salt for taste
Oil - 4 tbsp

For the batter:
Maida or all purpose flour - 4 tbsp
Corn flour - 1 tbsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tsp
Salt for taste
Sparkling water to make thick paste


oil for deep frying

Method:
Mix all the ' for the batter' ingredients using sparkling water to make a batter which is like a thick paste in consistency. Roast the meat in the oven for 30 - 40 min at 220 degree Celsius or untill its almost done. Now, cut it into small cubes and mix it in the batter paste. Mix well so that the meat is well coated. Deep fry in hot oil, till its done. Drain excess oil using kitchen tissue and keep aside. In a wok, heat oil and add finely sliced onions, ginger-garlic paste and stir fry for a min. Add chilly powder and chilly paste and give it a stir. Now add the meat, dark soya sauce, pepper powder, salt and stir well. Finally garnish with green chillies slit lengthwise and serve.

Note:
The meat can also be pressure cooked. I preferred to roast it. Increase or decrease the roasting time depending on the meat (if its too soft or hard)

Healthy Plats (Chawarma/Shawarma)

Healthy food is something that has gained so much of importance these days. People are hunting for healthy recipes, which can let them along with their family members stay fit and healthy. Any food which is packed with carbohydrates, proteins, vitamins, minerals, fibre and healthy fats (rich in omega-3 fatty acids like olive oil) are simply healthy when consumed in right propotions. Here is one...

Ingredients:
Pita - 1 large
Stir fried chicken - 300 grams
Egg Salad - 1 cup

Method:
Place the pita on hot tawa, and heat it for 30 secs or until its soft. Place it on a serving plate. Top it with stir fried chicken and egg salad. Now the healthy plat is ready. Enjoy the meal

Note:
Can smear some garlic -mayonnaise paste or hummos or sesame seed paste etc on the pita. I have excluded it to keep the plat healthy.

Stir fried chicken

Chinese cuisine has a lot of stir frying involved and I simply like stir frying as it is easy and quick. It gives so much flavour for food, and is much healthier when compared to shallow frying or deep frying. I have adapted the Asian way of stir frying chicken, similar to pan fried chicken. This one is simple, tasty and so full of flavour. Here it goes....

Ingredients:
Boneless chicken - 300 grams
Onions - 1 nos
Garlic paste - 1 tsp
Chilly paste - 1 tbsp
Pepper powder - 1/4 tsp
Light soya sauce - 1 tbsp
Capsicum - 1 nos
Salt for taste
Oil - 2 tbsp

Method:
Wash and dice the chicken into cubes and keep aside. Slice onions, dice capsicum and keep aside. Heat oil in a frying pan, add garlic paste, chilly paste and stir for a min. Add chicken and stir fry for 5min. Add all the remaining ingredients (add little water if required) and stir fry till its done. Serve hot with roti, rice, plats or use it as a filling in wraps, rolls etc. . Can also enjoy this like a starter or side dish.

Note:
In this recipe onions should be added later along with the capsicum.

Egg Salad

Salads are really filling and satisfying as they are usually so full of fibre. The water content is also high specially when cucumber, tomatoes etc. are included. I simply love salads and can have them anytime of the day. This one is a protein rich egg salad and a healthy one too as I have used egg white (not the egg yolk) in the recipe... Here it goes...

Ingredients:
Cucumber - 1 nos
Onions- 1 nos
Tomatoes - 1 nos
Parsley (chopped) -2 tbsp

For the egg:
Egg white of 2 eggs
Chilly powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt for taste
Olive oil - 2 tbsp

Method:
Beat the egg white along with chilly powder, pepper powder, salt for taste and keep aside. Heat oil in a frying pan and add this egg and prepare it like a omelette. Turn over and cook on both sides now cut this into strips and keep aside. Slice onions horizontally and separate them into rings. Chop the tomatoes, slice the cucumber. Now mix onion rings, tomatoes, cucumber and parsley in a mixing or salad bowl. Now transfer it to the serving bowl along with the egg strips and enjoy.

Note:
Salt is not added directly to the salad as it makes the veggies leave some water. Have the veggies along with the egg to get the taste (since, salt is added in it)

Spicy pork / Pandi/ Panni

Whenever I cook Pork, I have a Coorgi style of cooking influence on it. Maybe because, I was so much used to seeing that Or My mom cooks pork more often or rather Coorg and pork are inseparable, lol!!!. Whatever maybe the reason, I always manage to cook pork the spicy way like most people cook at coorg. The aroma that comes when the coriander powder is roasted is simply fantastic. And the dark color that is imparted to the pork because of the spices and kachampuli (tang used to give sourness and extra taste) is simply incredible. Since I don't get ingredients like kachampuli here, I cook pork in a similar manner but not the same as Coorgi pandi curry. The next time I'm in India, will surely post about authentic Coorgi pandi curry. Here comes the recipe...


Ingredients:
Pork - 500 grams
Coriander powder - 50 grams
Green chillies - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Onions - 1 nos
Black pepper powder - 1 tbsp
Salt for taste
Oil - 1 tbsp

For the garnish:
Bell pepper chopped - 2 tbsp
Green chillies - 1 nos

Method:
Dry roast coriander powder and mix it well with chopped pork pieces and keep aside for 30 min. In a pressure cooker, Heat oil, add finely chopped onions, ginger - garlic paste and saute for a min. Add the chilly powder, turmeric powder, meat, salt for taste and just enough water to cover the meat and cook up to one whistle. Now, take this out and again stir fry in a wok along with pepper powder until all the water is evaporated. Garnish with chopped bell peppers and green chillies and serve.

Note:
Select pork meat which also has fat for best results.

Chawarma/Shawarma vegetarian

Chawarma vegetarian is very healthy meal. The combinations available at restaurants are few like falafel chawarma or kebe (veg) chawarma or even a normal veg chawarma where some french fries, salad (Lebanese salad which includes chopped parsley, cucumber, tomatoes etc). But, I love to make my own combinations without compensating for the taste. I try out new combinations which are not only tasty and spicy but also healthy. Here is one.


Ingredients:
Pita - 2 nos
French fries - one handful
Mayonnaise - 2 tbsp
Garlic paste - 1/4tsp


For the veg filling:
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Red chilly paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum or green bell peppers - 1 nos
Green peas - 1/4 cup
Carrots - 1 nos
Salt for taste
Olive oil - 2 tbsp

Method:
Heat oil in a wok, add finely chopped onions and saute till golden brown. Add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add red chilly paste, chopped capsicum , carrots (cut into thin strips), green peas and stir fry for 2 min. Finally add salt and stir well. Now the veg filling is ready. Place the pita on a tawa for 30sec (or till it is soft). Mix mayonnaise and garlic paste well and spread about 1 tbsp on each pita. Place the veg filling, french fries and wrap it well. Place it on a sandwich maker or tawa/ pan and heat it, till its stiff and gets that shape of a roll. Wrap it with a aluminium foil sheet or any wrapping paper and serve hot.

Note:
Can add pickled veggies, salads etc. along with the veg filling.

Masala kuruma/Kurma/korma

Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....

Ingredients:

Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Method:
Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Note:
Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.

Penne rigate in a spicy sauce

Penne rigate pasta with a spicy vegetarian sauce is just a complete meal. I just binge on such recipes. Here it goes...

Ingredients:
Penne pasta - 1 cup
Carrot - 1 nos
Capsicum - 1 nos
Green peas - 1 small tin
Tomato puree - 2 tbsp
Tomato paste - 1 tbsp
Veg stock cube - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Onion paste - 1 tsp
Garlic paste - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Cook pasta in hot boiling water for 10 min or till its done. Strain water using a colander and keep the pasta aside. Cut carrots into thin strips, dice capsicum and keep aside. In a wok, heat oil, saute onion and garlic paste. Add chilly powder and give it a stir. Add all the remaining ingredients except pasta and saute for 2 min. Add some water if required and continue to cook for another 2 min. Add the pasta and salt if required. Toss well until its well coated with the spicy sauce. Serve hot.

Note:
Can top it with cheese. I have excluded it, just to keep the pasta healthy. If you don't prefer the veg stock cube, then can add dried herbs of your choice like oregano, thyme, sage, etc. for flavour.