MURG KE NAGME( STEAMED CHICKEN MINCE BALLS )

INGREDIENTS:

Chicken Keema/Mince( Wash boneless chicken , drain and get it minced)-250 gram

Onion (finely chopped )-½ cup

Ginger( Grated)- 1 & a ½ tsf

Garlic (finely chopped)-1 and a ½ tbsp

Green chilli (finely chopped)-1

Black Pepper (Coarsely ground preferably in a pepper mill)-1 tsf

Salt -to taste

1/3 cup raw rice-soak for 1/ 2hr

METHOD:

Mix all the ingredients except the rice. Drain the rice and spread it on a plate. Make small chicken balls , roll in rice and place in a steamer.Steam in a steamer/idli steamer, till the rice gets cooked( usually 15 minutes). Serve hot.

TANDOORI CHICKEN

INGREDIENTS:

Chicken( 800-1000 grams)-1(cut into 12 pieces)

Curd(Hung for 1/2hr)- 1 cup

Garlic paste- 1 tbsp

Ginger paste- 1tsf

Tandoori masala ( I used Shaan)-5 tsf

Besan( gram flour )-2 tsf

Refined Oil-2 tsf

Salt -to taste (Depending on how salty the tandoori masala is)

Ghee –To baste

METHOD:

Poke the chicken with fork at multiple points , so that the marinade can seep in. Add all the other ingredients as listed above, except the ghee. Mix well. Marinate for 1-2 hrs in the fridge. Grill on hot coal or in a pre heated OTG at 250 degree .You can also thread it on to a skewer and grill in a tandoor. Turn it with tongs when brown , baste with ghee, so that the other side too gets grilled and brown. Serve piping hot with chaat masala, lemon.

VARIATION:

In case you have left over tandoori chicken, make an awesome salad with it. Remove the flesh from the bones, into one inch size pieces.

Take little oil, depending on how much left over chicken you have, heat it in a fry pan.

Take a medium size onion, cut into 4 to 6 pieces. Remove the layers of the onion and add it to hot oil. Cook on high heat till pink.

Add 1 tsp to 1tbsp finely chopped garlic and stir fry till brown.

Add mushrooms (Optional) cut into 4 pieces, if large and into two, if small , stir fry for 3 to 4 minutes.

Add 1 inch chunks of pineapple ( preferably grilled) and stir for 3 to 4 minutes. Pineapple too, is optional.

Cut medium tomato into 6 pieces. Remove the seeds. Throw it into the pan and cook on high heat. Ensure that it remains firm and not squashed.

Add 1 inch size chunks of green , red and yellow peppers .Stir on high heat for a minute or two.

Add salt and red chilli powder according to taste and only for the vegetables , as the tandoori chicken would have already have salt and spices. Add the chicken.Mix well. Serve hot.

HUNG CURD, CHEESE AND VEGETABLE DIP

This is a favourite of my daughters and their friends. It is a must at all their parties.

INGREDIENTS:

1.Curd -400 gms.Hang in a muslin cloth for 1 hour

2.Chopped onion-½ cup

3.Chopped garlic-1/4^th to ½ cup,depending on one's taste.

4.Green chillies chopped-2

5.Cheese spread-I used 3 different ones , 1/3^rd box each of Brittania classic plain, masala herbs and Mexican Chilli.( One can use variety of flavours and innovate)

6.Chilli oregano seasoning( FAB INDIA)-1 tsp

7.Juice of Lemon-1

8.Salt-To taste

9.Red , yellow and green bell pepper chopped very fine-1/2 each of medium size

10. Cucumber peeled, deseeded and chopped fine-1 ( Taste before adding lest you should add a bitter one)

METHOD:

Blend the ingredients 1 to 8 in a blender.Add 9 and 10. Mix well. Serve with chips, or crudités which are traditional French appetizers comprising raw vegetables like cucumber, carrots, Red & Yellow bell pepper, Zucchini, asparagus spears, etc, cut into strips or cauliflower, broccoli, cut into bite size florets.Try making it. Its delicious.