Tandoori Capsicum Recipe

Ingredients:

• Capsicum, medium sized 250 gm/4 pieces 
• Cabbage, shredded 120 gm/ ½ cup 
• Cashew nuts, broken 5 gm/1 tsp 
• Coriander leaves, chopped 5 gm/1 tsp 
• Carrots, grated 80 gm/ 1/3 cup 
• Cottage cheese, grated 240 gm/1 cup 
• Cumin (jeera) seeds 2.5 gm/ ½ tsp
• French beans, thinly sliced 60 gm/ ¼ cup
• Garam masala a pinch 
• Garlic paste 2.5 gm/ ½ tsp 
• Ginger paste 2.5 gm/ ½ tsp 
• Green peas 20 gm/4 tsp 
• Oil 15 gm/1 tbs 
• Raisins 5 gm/1 tsp 
• Red chilli powder 2.5 gm/ ½ tsp 
• Salt to taste

Method:

• Cut the capsicums at the stem end and scoop out the seeds. Heat oil.
• Add cumin and splutter. Add ginger and garlic pastes and fry for a few minutes.
• Add all vegetables and stir-fry. Add salt and red chilli powder.
• Fry till the oil surfaces. Take off fire. Add grated cottage cheese and garam masala. Cool mixture.
• Add cashewnuts, raisins and coriander. Stuff the capsicums with the mixture and put a skewer through them. Grill for 5 minutes or bake in a tandoor for 8 minutes.

Time: Preparation: 15 – 20 minutes,

Cooking: 15 minutes

To Serve: Put on a platter and decorate with lemon wedges, onion rings and tomato rings.

Ingredients:
Leg of lamb 1 ½ kg/1 piece 
Cardamom powder 2.5 gm/ ½ tsp 
Chaat masala 5 gm/1 tsp 
Cooking oil 60 ml/4 tbs 
Garlic paste 10 gm/2 tsp 
Ginger paste 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Malt vinegar 240 ml/1 cup 
Red chilli powder 10 gm/2 tsp 
Rum 120 ml/ ½ cup 
Salt to taste

Method:
Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.

Chicken Khurchan Recipe

Ingredients:

• Tandoori chicken 1 
• Chaat masala 5 gm/ 1 tsp 
• Coriander leaves, chopped 5 gm/ 1 tsp 
• Cooking oil 5 ml/ 1 tsp 
• Garam masala a pinch 
• Ginger-garlic paste 5 gm/ 1 tsp 
• Ginger juliennes 5 gm/ 1 tsp 
• Green chilli, slit 1 
• Lemon juice 15 ml/1 tbs 
• Onion rings 60 gm/ ¼ cup 
• Red chilli powder a pinch 
• Salt to taste 
• Tomatoes, chopped 25 gm/5 tsp

 Method:

• Shred the tandoori chicken. In a frying pan heat the oil and sauté onion rings.
• Add ginger-garlic paste and slit green chilli.
• Add the shredded chicken, salt, chaat masala, red chilli powder, garam masala and chopped coriander.
• Stir-fry on medium flame. Add lemon juice and chopped tomatoes. Fry for a few more minutes.

Time: Preparation: 20 minutes plus time to roast the chicken, if tandoori chicken is not available.

Cooking: 10 minutes

To Serve: Garnish with ginger juliennes and serve hot with any Indian bread and fresh salad.

Ingredients:

Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste

Method:

Sieve the flour with the salt onto a kneading platter. Make a well in the flour and pour approximately 350 ml/1 ½ cups water into it. Gradually mix the flour and water and then knead to a soft dough. Cover with a damp cloth and set aside for 20 minutes. Divide into 8 portions. Make into balls and dust with flour. Pat and flatten each ball with the palms to make 6 inch wide discs. Wearing an oven glove stick the roti to the side of a moderately hot tandoor. Bake for two minutes then peal off swiftly. Place on a greased baking tray and bake for 5 to 6 minutes at 350 ºF in a preheated oven.

Time:

Preparation: 30 minutes

Cooking: 7 minutes for each roti

To Serve: Serve with any curry.

Ingredients:

• Cauliflowers 800 gm/ 2 small flowers 
• Chaat masala 20 gm/4 tsp 
• Cooking oil 30 ml/2 tbs 
• Cucumber, sliced 1 
• Gram flour (besan) 60 gm/4 tbs 
• Lemon 2 
• Oil to fry 
• Red chilli powder 10 gm/2 tsp 
• Salt to taste 
• Tomato wedges 8

Directions:

• Break the cauliflower into florets, wash thoroughly then dry.
• Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes.
• Make a smooth batter of the gram flour with 120 ml/ ½ cup water.
• Season with salt and red chilli powder. Heat oil in a frying pan.
• Dip the florets into the batter and fry in the hot oil over a low flame.
• Remove Once the florets are cool, cut into pieces.
• Put on skewers and roast in a tandoor for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes.
• Baste with oil while roasting.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: Remove from skewers and serve with sliced cucumber and tomato wedges.