Juice of 2 lemons 30 g ginger - garlic paste 10 g deghi red chilli paste or powder A pinch of salt
Besanmasala(Besan( gram flour )masalais prepared by frying 30 g ofbesanin 30 g of oil along with a pinch of chopped ginger, chopped greenchilliand turmeric ).
10 g deghi red chilli paste or powder 45 g hung yogurt 45 ml cream Black salt to taste 6 g freshly roasted cumin powder 3 g garammasala powder 1 g kasoorimethi powder 30 ml mustard oil
Make a smooth paste of besanmasala and other ingredients.
Marinate the freshly cut chicken dice with the first marination and keep aside for a couple of hours. Make a smooth paste with the ingredients of the second marination and fold in the chicken from the first marinade to the second.
Skewer them and cook in a tandoor till done.
Recipe & Photo credit - ChefDevrajHaldar, Crown Plaza. New Delhi & Times of India . Chennai Edition
Orange & Carrot Soup
A great soup with Vitamin A & C
Serves : 4
6 ( 350 g ) carrots, chopped 1 ( 50 g ) onions, chopped 15 g butter 500 ml vegetable stock Grated zest and juice of 1 orange 1 bay leaf Salt and pepper to taste Fresh orange juice as required
Saute onion and carrots in butter on medium heat.
Add the stock, orange zest and bay leaf and bring to a boil. Simmer for half an hour.
Remove the bay leaf, add salt and pepper to taste. Stir well.
Add orange juice. Puree in a liquidizer. Reheat. Serve hot.
Herb & Garlic Chicken
Serves : 4
4 large ( 450 g ) boneless chicken breasts 1 tablespoon ( 15 ml ) olive oil Salt to taste 2 garlic pods 1/2 teaspoon ( 2 g ) thyme 1/2 teaspoon ( 2 g ) rosemary 30 g chopped fresh parsley 100 ml white wine
Preheat the oven to 180 * C or 350 * F or Gas mark 4.
Heat oil and fry the chicken on medium heat until golden brown. Add salt to taste.
Remove the outer skin of the garlic pods. Put the chicken pieces into a baking dish and place the garlic cloves over them.
Sprinkle with the herbs. Cover the chicken with wine and bake for one hour.