CHICKEN TANDOORI

BASIC INGREDIENTS:

• 400 gms. Chicken Breast.
• 1" Ginger.
• 8-10 Flakes of Garlic.
• ½ Cup Curds (Medium Sour).
• 1 teaspoon Salt.
• 1 Large Onion.

• 1 Large Tomato.

SPICES:

• ¼ teaspoon Turmeric Powder.
• ½ teaspoon Chilli Powder.

• 1 teaspoon Tandoori Masala.

TOOLS & APPLIANCES :

• Knife.
• Chopping Board.
• Mixer.
• Grill / Oven.
• 6" feet X 6" feet coarse cloth.

• Small Brush.

PREPARATION TIME:

• APPROXIMATELY 45 Minutes.

PROCEDURE :

• Put the curds in a coarse cloth and tie it ,so as to drain water contents for 15 minutes.

• Clean and wash the Chicken Breasts . Place them  on the cutting board and make four vertical incisions (Cuts). Apply table salt to the chicken and keep aside .

• Grind to paste Ginger, Garlic, Curds ,Turmeric ,Chilli Powder, Tandoori Masala.

• Apply the paste to the Chicken Breasts thoroughly . Allow to marinate for about 15 to 20 minutes .

• Place the marinated Chicken Breasts on the Oven Grill Mesh .
• Keep the Oven temperature at 250ºC.
• Remove the Grill Mesh from the Oven when the Chicken Breasts turn slightly golden brown . 
• Apply butter to the Chicken Breasts using a brush .

• Again put the Grill Mesh in the oven and heat till the Chicken Breasts till golden brown .

• Serve hot . Garnish with Onion & Tomato slices .
 

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ONION PAKODA ( Kanda Bhajji )

BASIC INGREDIENTS:

• 250  gms. Onions.
• 200  gms Gram Flour.
• ¼  litre Oil for frying.
• 1½ teaspoon Salt.

• Finely chopped Coriander leaves.

SPICES:

• ½  teaspoon Turmeric Powder.
• 1  teaspoon Chili Powder.
• 1½  teaspoon Garam Masala.
• 1  teaspoon Coriander Powder.

• ½  teaspoon Ajwan.

TOOLS & APPLIANCES :

• Knife.
• Deep Frying Pan.
• Chopping Board.
• Frying Spoon.
• Steel Pot.

PREPARATION TIME:

• APPROXIMATELY 15 to 20  Minutes

PROCEDURE :

• Peel the Onion Skin and wash.
• Finely chop the Onions vertically.
• Add to the Steel Pot Chopped Onions, Salt, Turmeric Powder, Chilly Powder, Garam Masala, Corainder Powder & Ajwan.
• Mix well and keep aside for a few minutes.
• Add Gram Flour to the above mixture.
• Place the Deep Frying Pan on the Cooking Range/Gas. Burner at high flame.
• Add  Oil and allow to heat.
• Scoop 2 tablespoons of hot oil and add to the above mixture.
• Mix the Batter well.
• Scoop a portion of batter in your palm and release small portions of the batter in the pan.
• Fry until Golden Brown.
  

• Serve hot .

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PRAWNS CURRY ( Kolumbichi Amti )

BASIC INGREDIENTS:

• 1 cup Prawns.
• 1 cup finely chopped Onion.
• 1½ cup Grated Coconut.
• 2 tablespoons Oil.
• 1 inch Ginger.
• 6 flakes Garlic.
• 1 teaspoons Corn flour.
• 1½ teaspoon salt.
• 1 cup water.

•  Tamarind.

SPICES:

• ¼ teaspoon Turmeric Powder.
• 1 teaspoon Chili Powder.
• 1 teaspoon Corriander seeds.

• 1 teaspoon Garam Masala.

TOOLS & APPLIANCES :

• Knife.

• Medium sized Thick Bottomed Pan.

PREPARATION TIME:

• APPROXIMATELY 15 to 20  Minutes.

PROCEDURE :

• Remove the shells of the Prawns.
• Remove the centre black thread . 
• Wash the prawns thoroughly.
• Apply 1 teaspoons Salt,Turmeric Powder,Garam Masala & ½ teaspoon Chilli Powder .
• Keep aside for 10 minutes.
• Soak the Tamarind in  little water .
• Add  Ginger , Garlic , Corriander seeds , ½ Chilli Powder & Water to the Grated Coconut and grind to paste in Grinder .
• Heat the Oil in the Thick Bottomed pan & saute the finely chopped onion till turns Golden Brown.
• Add the Prawns and saute for a minute.
• Add the pulp of the soaked Tamarind.
• Add the grinded Coconut paste.

• Keep on medium flame for 2 - 3 minutes.

• Garnish with chopped Corriander leaves .

• Serve hot .

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EGG WAFERS

 BASIC INGREDIENTS:

•     50 gms. Wafers.
•     1 Egg.
•     1 teaspoon Oil.
•     2 pinch Salt.
•     Finely chopped Coriander leaves.

SPICES:

•     1 pinch Turmeric Powder.
•     1 pinch Chili Powder.
•     2 pinch Garam Masala. 

TOOLS & APPLIANCES :

•     Knife.
•     Non Stick Frying Pan

PREPARATION TIME:

•     Approximately 8 to 10 Minutes.

PROCEDURE :

• Place the Pan on the Cooking Range/Gas Burner at low flame.
• Grease the Pan with Oil.
• Arrange the wafers in a circular shape on the Pan.
• Break the Egg on top of the center of the Pan above the wafers.
• Hold the Pan and tilt it slightly on all sides such that the eggs takes a circular omlette shape.
• Sprinkle the Salt,Turmeric Powder,Chilli Powder & Garam Masala on top.
• Remove from Pan after the Omlette sets in serving dish.
• Serve hot . Garnish with coriander leaves .

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