Tandoori prawns

 

Tandoori prawns  is one of the the most famous Indian grilled sea food dish in India as well as all over the world. Prawns or shrimps are marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor) .Hence the name Tandoori prawns. However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. 

Preparation time : 20 mins

for hung curd (4 to 5  hrs)

Marination time : 30 mins

Cooking time  : 20 to 25 mins

Serves : 2 to 3 

INGREDIENTS :

Medium or large sized prawns (Cleaned and de-veined with tail on) around 12 to 15 pieces

FOR THE MARINATION :

Turmeric powder 1/2 spoon

Red chilly powder 1 Tsp

Tandoori masala 1 tsp

Ginger garlic paste 3 tsp

Lemon juice 1 Tbsp

Gram flour roasted 3 to 4 Tbsp

Hung curd 1 cup

Cooking Oil 2 tsp

Butter for basting

Salt to taste 

Chat masala as per taste

Onion rings, mint leaves  and lemon slices for garnish.

METHOD :

1. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hours, else the marinade won't stick to the prawns properly and  can be watery.

2. once hung curd is ready, Clean, Wash the prawns and slit them open to make a butterfly kind of shape as shown below.. Spread on a clean towel, paper to dry them out. Keep aside.

                                     

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste. should look like the image below.

                                      

5. Apply this smooth and thick paste all over the prawns. Ensure to apply it such that each piece of prawns gets completely well coated with the marinade.

                                     

6. Refrigerate the marinated prawns for 30 mins to marinate well .

7. Remove from refrigerator, You can either cook the prawns in a convection oven for 20 to 25 mins on 200 degree Celcius or Heat a grill pan and once it is very hot grill the prawns on slow flame on the pan.

8. Keep turning occasionally and basting it with butter to get flavour.

9. Once the prawns are cooked and got the typical tandoori brown grilled colour, they are ready to serve.

10. Sprinkle some chat masala on top of the prawns.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

Chicken Spring rolls

 

Chicken spring rolls is an easy to make appetizer. Classified to belong to the Indo-Chinese cuisine . It consists of chicken mince stuffed in a thin pastry sheet and rolled .

These can be prepared in advance and stored in the deep freezer for upto 3 months.. Can be pan fried, deep fried, baked or Air-fried... Here I am sharing my simple recipe, where I have air-fried the spring rolls.

Ingredients (Makes about 15 rolls)

1. Chicken mince 400 gms

2. Finely chopped sping onions and greens 1 Med size bowl (Or a fistful).

3. Finely chopped green Bell peppers 1 Med size Bowl .

4. Add Colored bell pepper if you wish but total qty. of bell peppers should not exceed 1 mid size bowl.

5. Schezwan sauce (Store bought) 2 to 4 tablespoons as per your taste.

6. Black pepper powder 1/2 tsp

7. Green chillies finely chopped 2 nos.

8. Salt to taste 

9  Oil 2 TSP

10 Wheat flour/ Corn flour/All purpose flour   2 to 3 TBSP

11. Water 

Method..

PREPARE THE MINCE STUFFING :

1.  Wash and clean the chicken mince and keep aside.

2. In a Wok, take 1 tsp Oil, heat it.

3. Add chopped green chillies, spring onions, Bell peppers and stir for a min or two till translucent.

4. Add the chicken mince to this and mix well..

5. Add half a cup water , mix well and cook covered on a low flame,

6. Keep stirring in between.

7. Once the mince is half cooked, add the schezwan sauce and black pepper powder.

8. Remove lid and keep stirring till the mince is fully cooked and completely dry.

9. Now add salt to taste (Remember store bought sauce has salt in it so adjust accordingly)

10. Let this mix cool down completely.

11. Once it cools, grind it in a mixer grinder to make it fine and break any lumps.

12. Make a thick paste of wheat flour or corn flour and water (To be used to seal the ends of the pastry sheet)

Rolling the pastry sheet : (I use the store bought pastry sheets)

1. Carefully separate the sheet on by one ..as in one at a time ..(Keep the rest of the sheets covered as they dry up very soon)

2. Keep a sheet on the table with corners facing up like a kite.

3. Place the chicken mince (Around 1 Tbsp) in the centre carefully and shape it like a cylinder.

4. Roll the sheet halfway . Then fold the corners on the left and right inside so as to seal the roll from the sides.

5. Finish rolling the rest of the sheet and seal the edge with the flour paste.. 

6. Make sure to seal any loose ends so the filling does not spill out while frying.

7. Proceed to prepare all such rolls. Keep them covered with a moist cloth to prevent from drying.

                                              

8. You can deep freeze these rolls up to 3 months and use and and when required.

9. Deep fry/ Pan fry. Air fry or bake these rolls.

10. I air fried them at 200 degree Celcius for 10 mins.

11. Just brush 1 tsp of oil before Air frying for easy browning and crispiness.

12. Serve hot with spicy Schezwan sauce or any dip of your choice.

13. Enjoy. Do try these and le me know how you liked them...

THANKS FOR READING .

Poha cutlets (Flattened rice cutlets)

 

Flatted or beaten rice called 'Poha' when soaked and mixed with boiled and mashed potato with a few spices is what makes this cutlets different and unique . These patties are really flavorful. Crispy on the outside and soft and mushy on the inside. Loved by kids and adults alike. Great as an evening snack or even as an appetizer. Great option as they can be prepared by ingredients easily available in the kitchen.

INGREDIENTS :

Flattened rice (Thin variety) around 1 fist full

Potatoes 2-4 medium sized (The ones with thin skin work best)

Green peas Half cup 

Green chillies 6 to 8 

Ginger garlic paste    2 tsp

Chopped coriander 1/2 bowl

salt to taste

Chat masala 1/2 tsp 

Corn flour 2 Tbsp for binding .

Bread crumbs 

Oil for shallow frying.

METHOD :

1. Soak the flattened rice in just enough water. Drain all the excess water using a colander     and keep aside. 

2. Boil, Peel and mash the potatoes.

3. Boil the green peas and crush them coarsely. 

4. Mix the potatoes, poha and the green peas.

5. Add ginger garlic paste and a paste of chillies and coriander to the above mix.

6. Add salt to taste, chat masala and mix well to form a sticky dough .

7. Make a thick paste of corn flour with little water (pouring consistency) and keep aside.

8. Take the breadcrumbs in a plate.

9. Take a little bit of the potato mixture and shape it into patties/cutlets using your hands (Wet you hands or apply little oil so that the mixture does not stick to your hands)

10. Take each patty, dip it in the corn flour water. Then roll it in the bread crumbs so as to completely cover it with bread crumbs. Keep aside.

11. once all the patties/cutlets are rolled in bread crumbs, Heat oil for shallow frying in a pan.

12. Shallow fry the patties in the pan 2 to 3 at a time on low flame. 

13. Fry till nice, crisp and golden brown on all sides.

14. Drain on an absorbent paper .

15. Crispy 'Poha' cutlets are ready. Serve HOT with tomato ketchup or green mint chutney.

Green Thai Curry (Served with steamed rice)

 

Thai Curry also known as 'Kaeng' is a simple yet flavorful and popular curry in Thailand. Typically prepared using a mix of veggies, meat of your choice, and Coconut milk. Vegetarians can simply skip the meat. I am sharing here my way of preparing this curry in my kitchen which may differ slightly from the traditional method. This curry is typically served with Steamed rice and is a One-Dish meal by itself.

INGREDIENTS:

Coloured bell peppers Thinly sliced

Coconut milk 200 ml 

Chicken Boiled and shredded 250 gms (You can replace it with beef/pork or fish or veggies of your choice)

Thai curry paste (Red or green ) as per choice I used the store bought ones and at our home we prefer the green one over the red  

Oil 2 to 3 Tbsp

Salt to taste .

1 or 2 Basil leaves for Garnish

METHOD:

1. In a pan take around a tsp of Oil and slightly pan fry the bell peppers for a minute or so.

2. Make a thin paste using the green paste and water.

3. Add this paste to the bell peppers.

4. Mix well.

5. Add your preferred meat and/or some extra veggies (Baby corn, brocolli, carrots etc go well with this dish)

6. Add the Coconut milk and mix well.

7. Add salt if required. Usually the store ought pastes have enough salt so not required. 

8. Bring this to a Boil but ensure the veggies still remain crisp and not soggy  .

9. Garnish with Basil leaves.

10. Serve Hot with plain steamed rice.

Butter Chicken

Butter Chicken as the name suggests is Chicken cooked with butter. Typically boneless chicken pieces are used in this dish and are cooked in a tomato based gravy with select Indian spices. It is the most versatile and popular Indian meat dish as it can be paired very well with breads, rotis (Indian Flat bread), naans or rice. It has an amazing smooth creamy texture and is simple yet flavorful. Also the spice levels can be adjusted to suit ones palate and really do not affect the overall impact of the dish. Presenting here a not very conventional but a very easy recipe for the butter chicken.

INGREDIENTS:

Boneless chicken 400 gms

For marination :

Coriander powder  2 tsp

Cumin powder       2 tsp

Red chilly powder 1 tsp

Ginger paste         1 tsp

Garlic paste          1 tsp

Curds/Plain yogurt  2 Tbsp

Salt to taste

Black pepper powder 1 tsp

1 small size onion  grated finely

Other ingredients :

Kasuri methi (Dried fenugreek leaves) 1 tsp

Tomato Puree made using 6 med size tomatoes 

2 to 3 Tbsp of salted butter.

Beaten fresh cream 2 to 3 Tbsp (Including for garnishing)

Chopped coriander for garnishing

METHOD:

1. Clean the chicken and cut into pieces around 2 inches.

2. Marinate the chicken pieces using all ingredients above listed for marination.

3. Mix well . Cover and keep refrigerated for at least 2hrs. Overnight marination is even better to bring out the flavors.

4. In a thick bottom pan or wok, heat the butter on low flame.

5. Add the tomato puree to the butter, mix well and fry for around 2 to 3 mins.

6. Add 2 Tbsp of beaten cream to this puree. and stir well.

7. Once this realease a little oil, add the marinated chicken and mix well . Add little water if required .

8. Keep covered on low flame . Keep stirring occasionally till it cooks. 

9. Add water to adjust consistency to your choice but typically it is a semi-dry dish.

10. If required add salt (Remember the butter also has salt in it).

11. Turn off heat, Add the Kasuri methi, Little more butter on top.

12. Garnish with some fresh cream and chopped coriander leaves.

13. Serve Hot with Bread of your choice or plain steamed rice or Jeera rice.

Fish Tikka (Spicy Indian grilled fish)

 

A simple grilled fish recipe using some Indian spices, healthy and tasty at the same time.You can use a /filet of any boneless fish you like and is easily available to you. I prefer using the 'Basa' or the 'Rawas', which are easily available here in India but a 'Salmon' or 'Tilapia' would work too as long as it is boneless. Fish is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor). However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. Fish cooks  easily and hence this dish does not take long to prepare/cook.

Preparation time : 20 mins
for hung curd (2 to 3 hrs)

Marination time : 30 mins

Cooking time  : 20 to 25 mins
Serves : 2

INGREDIENTS :

Fish Filet around 400 gms cut in small cubes around 3 inch * 3 inch size

For the marination :

Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1/2 cup
Cooking Oil 2 tsp
Butter for basting

Small pinch of Ajwain 
Salt to taste 
Chat masala as per taste
Onion rings and lemon slices for garnish

METHOD :

1. Clean, wash the fish pieces. Keep aside.

2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else fish tikka can be watery.

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour, Ajwain and make a paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste.

5. Apply this smooth and thick paste all over the Fish pieces. Ensure to completely coat the pieces on all sides, so marinate seeps in well ,

6. Keep covered and refrigerate it for 30 mins to marinate well .

7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the fish pieces on slow flame on the pan.

8. Keep turning occasionally and basting it with little butter to get flavor.

9. The fish will cook really quickly and once it is cooked and got the typical tandoori brown grilled colour, it is ready.

10. Sprinkle some chat masala on top of the fish pieces.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.

Fresh Strawberry Icecream

This Fresh Strawberry Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the berries in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple.

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Fresh strawberry pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped strawberry pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except strawberry pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the strawberry pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh strawberry ice cream is ready to be served.

Mango Icecream

 

This Mango Ice cream recipe is one of the simplest that you can find. easy to whip it up and is always a favorite way to relish the King of fruits in the blaring summers or even after the season is long gone. The five simple ingredients are readily available and easy to procure. 

Also you can use the same recipe for any other pulpy fruits like Chikoos or Custard apple

INGREDIENTS : (Will yield around 1 Litre of Ice cream)

1. Alphonso mango pulp 1 Bowl or approx. 200 ml.

2. Powdered sugar 1 Bowl

3. Milk powder   1 Bowl

4. Full Cream/Fresh cream 1 Bowl

5. Full fat Milk 1 Bowl 

6. Chopped Mango pieces 1 Bowl

P.S. Make sure you use the same bowl size for all these measurements

METHOD :

1. In a large Bowl mix all the above ingredients except mango pieces.

2. Whip together with a hand blender or in a mixer till everything is mixed well.

3. Pour in a Glass container to set in the deep freezer.

4. Now add the mango pieces and mix gently taking care not to whisk too much .

5. Keep in the deep freezer for around 4 to 6 hrs. or till it is partially set.

6. Remove from the deep freezer and mix again in the blender to make it light and airy.

7. Set this in the deep freezer for around 8 hrs.

8. Fresh Mango ice cream is ready to be served.

9. Scoop and Serve chilled  along with chopped mango pieces.

Tandoori chicken chaat

 

'Tandoori chicken chaat' is the simplest of recipes one can find.. It is my own creation as a 'Best out of waste' recipe. Try this when you have some leftover Tandoori chicken. Tastes even better . It is a matter of minutes to put this absolutely lip-smacking recipe together.Best part is it can be served cold and so can be prepared before hand.. Always a 'Hit' at parties. Hope you all enjoy making it too.

Preparation time : 10 mins (Assuming you have tandoori chicken with you)

cooking time : 5 mins 

Serves : 4 

P.S Click on this link if you wish to prepare the Tandoori chicken yourself..

INGREDIENTS :

Tandoori chicken 500 gms

Thinly sliced onions 1 Big or 2 small

Thinly sliced tomatoes 1 Big or 2 small

Chopped coriander  1 Tbsp

Red chilly powder 1 tsp

Chaat masala 1/2 tsp

Mint and coriander chutney ..Click here Mint Chutney for its recipe 

Salt if required 

METHOD:

1. Separate the chicken from its bones and make fine shreds. Keep aside.

2. In a bowl mix the shredded chicken, onion, tomatoes, mint chutney, salt (if reqd), red chilly powder and chaat masala. Mix well.

3. Garnish with chopped coriander before serving.

4. Tastes best when served cold. 

Chicken Manchow Soup

 

'Chicken Manchow' soup is one of the most popular of 'Indo chinese'  recipes. A rich mix of plenty of vegetables and chicken mince makes it a very healthy, filling and actually can be had as a 'One dish meal" as well. Great as a comfort food and a remedy for coughs and colds.. A perfect winter delicacy.

Needs a little preparation before hand, but ready in a jiffy once you have the preparations ready. Here I present to you my way of making this simple yet wholesome soup. Hope you enjoy it.

P.S.:: Vegetarians can replace the chicken mince with crumbled Cottage cheese/Tofu or simply skip the chicken.

Preparation time : 30 mins

Cooking time       : 10 mins

Serves :  4

INGREDIENTS:

Finely shredded cabbage 100 gms

finely chopped carrots 100 gm

Finely chopped French beans 100 gms

Small bunch of spring onions finely chopped.

finely chopped green peppers

finely chopped ginger 1 Tbsp (Adjust to taste but I prefer lots of ginger in my soup)

Finely chopped garlic 1 Tbsp

Chicken mince around 100 gms

Salt to taste

Vinegar 1 tsp

Dark Soy sauce 1 to 2Tbsp

sugar 2 tsp

Black pepper powder 1/2 tsp

Red chilly sauce 1 tsp

finely chopped green chillies 2 nos

Vegetable/Chicken stock 500 ml

Corn flour 1 tbsp

water 

just a little Oil 

Fried noodles About a fistful for garnish. (These are a must for this soup) 

METHOD :

To make fried noodles:

Boil some noodles in salt water till just cooked (Al dente) remove and rinse them is cold water to remove the starch. Toss these fried noodles in a little corn flour so they do not stick to one another.. Deep fry these noodles in hot oil and keep aside for later use.

TO MAKE THE SOUP:

1. In a wok , take just a little oil about 1 tsp.

2.  Start adding all the finely chopped veggies one by one and keep stirring.

3. Add the spring onion and stir but keep aside some greens for garnishing.

4. Add the chicken mince and stir well to avoid burning of veggies..

5. Add the vegetable or chicken stock (You can add water if you do not have stock)

6. Add the Vinegar, Soy sauce, red chilly sauce, salt, sugar, black pepper powder and mix well.

7. Bring to boil. 

8. Just before serving add the corn flour paste to this soup to thicken it.

9. Garnish with fried noodles and spring onion greens

10. Serve piping hot. 

Honey Pepper roast chicken with burnt garlic rice and grilled veggies

 

Honey pepper roasted chicken, with burnt garlic rice and grilled veggies...as is very obvious from the name, this dish is a complete meal by itself. Well balanced in all aspects viz. taste, flavours, textures and most importantly in nutrition. With Indo-chinese food gaining huge popularity due to its ease in cooking, this dish was on my 'To-do' list for a very very looooong time. I have tried to prepare it my way . Hope you enjoy making and relishing this dish as much as I did.

 INGREDIENTS :

FOR THE CHICKEN :

Chicken Boneless breast piece about 400 gms

Honey 2 Tbsp

Salt to taste

Black pepper sauce (It is readily available in the market) around 4 tbsp Adjust if you need more.

Soy sauce  1 tsp

Red chilly sauce 2 to 3 tsp

Black pepper powder 1/2 tsp

METHOD FOR ROAST CHICKEN:

1.  Wash and clean the chicken breast and pat dry with a clean towel.

2. Make diagonal slits on the chicken piece for it to marinate well.

3. Mix the rest of the above ingredients to make a thick paste.

4. Apply this paste over the chicken breast, including the slits and cover and keep in the refrigerator to marinate for around 30 to 45 mins.

5. Heat a grill pan. Once it is very hot, lower the heat and grill the marinated chicken over low flame, turning it upside occasionally. 

6. The Honey in the marination will caramalise and give it a nice glaze and brown colour.

7. Keep this aside.

INGREDIENTS FOR BURNT GARLIC RICE :

Cooked Long grain rice around 1 Bowl (You can even use leftover rice)

10 to 12 Cloves of Garlic (Big cloves)

Oil 2 Tbsp

Spring onion chopped around 2 Tbsp

Capsicum chopped around 2 Tbsp

Carrots chopped around 2 Tbsp

1/2 tsp white vinegar

1 tsp Soy sauce

1 green chilly chopped

Salt to taste

METHOD FOR BURNT GARLIC RICE :

1. Heat the oil in a Wok or Kadhai.

2. Chop the garlic into small pieces and fry it till it is brown in colour. Keep aside.

3. In the same Oil add capsicum, carrot, spring onions, chilly and stir fry for about 2 mins on medium flame.

4. Add white vinegar and soy sauce and mix well.

5. Now mix the cooked rice and fried garlic, add salt to taste and mix well again.

6. Your Burnt garlic rice is ready .

INGREDIENTS FOR GRILLED VEGGIES :

Any veggies o your choice,,,

I have taken coloured bell peppers and carrots and sliced them vertically,

You could add Brocolli or Zuccini or anything else of your choice,

2 Tbsp Teriyaki sauce..

METHOD :

1 Simply heat a pan, add a little oil or butter in it. Toss the veggies and add the Teriyaki sauce and salt to taste.

2. Just stir for a minute.. The vegetables should remain crunchy and not get fully cooked.

3. Veggies are ready for use.

ASSEMBLY OF THE DISH :

1. Simply Plate the Veggies, Rice and the Chicken on a plate of your choice.

2. The Best part of this dish is that you can enjoy each element as in, the rice or chicken or veggies as individual dishes also or pair them with something else.

3. Enjoy making this and the endless possibilities of pairing this dish with other dishes.

4. Serve piping hot ,

Tandoori Chicken (Popular North Indian Recipe)

Tandoori chicken is probably the most famous Indian chicken dish after the 'Butter chicken', in India as well as all over the world. Chicken is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor) .Hence the name Tandoori chicken. However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. 

Preparation time : 20 mins
for hung curd (2 to 3 hrs)
Marination time : 30 mins
Cooking time  : 20 to 25 mins
Serves : 2

INGREDIENTS :

Chicken thighs 2 nos or drumsticks 4 nos 

For the marination :

Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1 cup
Cooking Oil 2 tsp
Butter for basting
Salt to taste 
Chat masala as per taste
Onion rings and lemon slices for garnish

METHOD :

1. Clean, Wash the chicken and make diagonal slits on it for the marinade to seep in. Keep aside.

2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else chicken can be watery.

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste.

5. Apply this smooth and thick paste all over the chicken. Ensure to apply it within the slits as well so marinate seeps in well ,

                                    
                                    


6. Rerigerate it for 30 mins to marinate well 

7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the chicken on slow flame on the pan.


                                    

8. Keep turning occasionally and basting it with butter to get flavour.

9. Once the chicken is cooked and got the typical tandoori brown grilled colour, it is ready.

10. Sprinkle some chat masala on top of the chicken.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.

Amba Wadi (Indian sweet made from Alphonso Mango pulp)

Mango is India's National fruit . According to me it is the best fruit ever. Esp the Alphonso mango is very famous in India. Grown in the Konkan region in Maharashtra, India. It is known for its vibrant orange colour(as seen in the pic) and thick pulp. Since it is a seasonal fruit and can be enjoyed only during April to June months, there are many ways people try to preserve it and enjoy its flavour the whole year through. The pulp can also be stored for upto a year in the deep freezer.

The Amba(Mango) and Wadi (Candy) is one such sweet which can let you enjoy the mango long after its season is over. This recipe was shared to me by my husband's aunt and couldn't wait to try it out. It is relatively simple and uses minimal ingredients.. Hope you guys enjoy making it as much as I did..

Preparation time : 10 mins

Cooking time  : 30 mins

Cooling time    : 1 Hr

Makes approx 25 pieces

INGREDIENTS :

Alphonso Mango pulp  2 Cups (Standard measuring cups)

Lemon juice 1 Tbsp

Sugar 3 Cups

Powdered sugar 1 cup 

METHOD :

1. In a mixer/grinder mix together the mango pulp, sugar and lemon juice. 

2. Ensure the sugar has dissolved and there are no lumps.

3. Pour this in a microwave safe bowl. Microwave this on high for about 20 mins (This may wary as per the power of your microwave) .

4. Keep checking occasionally. It should turn into a darkish, thick liquid (Not very thick though)

5. Remove from the microwave and keep stiring this mix in the bowl itself .. It will further thicken as it cools down.. 

6. After about 10 mins it will resemble a thick dough .

7. At his point gradually add the powdered sugar while mixing it well.

8. Once this becomes a dry dough, spread it in a pre greased tray and let it set.

9. Let it cool completely. (Takes a little patience and almost an hour)

10. Cut into desired shapes and store in an airtight container.

11. Can be stored in the refrigerator for up to  month.