TANDOORI CHICKEN

Ingredients 1:

1 tsp Mace Powder
1 tsp Ground Cinnamon
1 tsp freshly Ground Black Pepper
1 tsp Ground Cardamom
1 tsp Ground Fenugreek
1 tsp Ground Cloves
1 tsp Garlic Powder
1 tsp Ground Ginger
1 tsp Salt
1 tsp Garam Marsala
1 tsp Chat Marsala
1 tsp Ground Mild Paprika
2 Tbsp Ground Coriander
1 Tbsp Ground Cumin
Half Tbsp Ground Red Chili Powder
Half tsp Ground Nutmeg
Half tsp Ground Turmeric
2 tsp Red Food Coloring

Ingredients 2:

2kg Chicken tandoori cut (skin removed)
Lime/Lemon Juice
2 Tbsp Sunflower Oil
6 Large Tbsp Yogurt
2 sliced potatoes

Preparations(1):

Mix all Ingredients together and keep it in covered

container until ready to use.

Preparations(2)

Remove the skin from the Chicken Thighs, and cut slits into

the thickest part of the meat on both sides

In a small bowl, mix up the Juice of Half a Lemon/Lime with 1

Tablespoon of the Tandoori Marsala

Rub this mixture into the slits of the meat and set aside

while you prepare the Yogurt Marinade
In a separate bowl, mix up the rest of the spices, with the

Yogurt and the Juice of the other half of the Lemon/Lime and

color
Add the Oil
Add the Chicken to the Yogurt Marinade, make sure they

are well covered with the Marinade and marinate for 2 hours in

the fridge
Pre-heat the Oven to 225C/400F/Gas Mark 7

Make a bed of sliced potatoes in a large Oven Roasting Pan
(this prevents the Thighs from either burning on the bottom or
boiling in collected juices/water - besides the potatoes make
a very tasty accompaniment to the Tandoori Chicken.

Lay the marinaded Chickens on top of the potato
Bake on the middle shelf of the oven for 25 - 30 Minutes
Heat the Griddle Pan/Grill Plate or BBQ and scorch the cooked

Now add a sprinkling of chat masala a light squeeze of

additional Lemon/Lime Juice to the thighs, just before serve.
Serve hot with the onion slices and a nice green chutney on the side.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

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