Tandoori chicken

Directions

1. Slit the chicken thigh pieces, add lemon juice and salt and set it aside.


2. Combine all the spices in yogurt, add mustard oil and add it to the chicken thighs.


3. Apply the marinade to the chicken pieces and refrigerate it for 4 hrs ( min 1 hr).


4. Preheat oven at 450 degree farenheit for 10min and bake the chicken pieces on a baking tray for 20min. After 20 min turnover the chicken and bake for another 20 min or till done.


5. Let the chicken pieces cool down slightly, sprinkle some lemon juice and chat masala and serve it with sliced onion.

Lentil curry ( Masoorchi Aamti ) - NP

Ingredients


1 cup whole masoor soaked and sprouted


1/2 cup chopped onion


Tempering


1 tbsp vegetable oil


1/2 tsp mustard seeds


1/2 tsp cumin seeds


2 cloves crushed garlic


1/4 tsp Asafoetida


1/4 tsp turmeric powder


1 tsp red chilli powder


1 tsp coriander and cumin powder


1 tsp jaggery


4 - 5 kokum/tamarind pulp/ lemon juice


salt as per taste


Directions

1. Soak 1/2 cup masoor overnight and let it sprout. Alternatively if you are in hurry you can soak masoor for 15 min in water. Sprouting just increases the nutritive value.



2. Heat 1 tbsp oil in a pressure pan . Once oil is hot, add mustard seeds. As soon as the mustard seeds crackle add cumin seeds and all other ingredients listed under tempering. Let the garlic brown so that it releases it flavour in the oil.



3. Add onion and saute for 5 min on medium. Add red chilli powder and cumin and coriandar powder and saute for a minute



4. Add soaked masoor and saute for a min.



5. Add 2 cups of water and let masoor cook in the pressure pan for one whistle.



6. Once the pressure goes down add salt, jaggery and kokum and let the dal simmer for 5min on medium heat.

Kulithachi piti - TC

Kulithachi usal or kulithachi piti are the most common forms in which horsegram, a iron rich legume is consumed in Konkan.

Ingredients

1 cup kulith flour
4 cup water or as required
1/2 cup chopped onion
3 -4 kokum
salt as per taste

Tempering
1 tbsp vegetable oil
2 cloves crushed garlic
2 green chillies

Directions

1. Heat oil in a pan,once oil is hot add crushed garlic and green chillies.
2. Add onion and saute for a 5 min.
3. Take two cups of water and add horsegram flour and form a smooth paste.
4. Add the horsegram paste to the onions and let it come to a boil.
5. Add kokum and salt and let it simmer for 5 min.

Note

Piti thickens once it cools down,add water and adjust the consistency as per your taste.

Green Moong curry ( Moogachi usal ) - TC

Ingredients

1/2 cup green moong
1/2 cup chopped onion
1/2 cup chopped tomato

Tempering

1 tbsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp Asafoetida

Spices

1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala

1/2cup coconut milk
1 tsp jaggery
1 tsp tamarind paste
salt as per taste

Directions

1. Soak moong beans in water overnight and let them sprout ( preferable ).
2. Take 1 tbsp vegetable oil in a pan .Once oil is hot add ingredients listed under tempering. Once the mustard seeds crackle add onions and saute for 5 min.
3. Add ingredients listed under spices and saute for a minute.
4. Add tomato and cook tilloil separates out . This will take 3 - 5min on medium heat.
5. Add moong beans and saute for 2 min and pressure cook for 1 whistle
6. Open the pan once pressure goes down . Add coconut milk and let the curry come to a boil.
7. Once the curry comes to a boil add tamarind paste, jaggery and salt and let it simmer for 5min on medium heat.

Urad dal curry - TC

This is yet another wonderful recipe from my dear friend Poonam. Urad dal has its undefiable place in dahi wadas, dosas, idlis and may more snacks and appetizers.Little was I aware that this dal can taste so delicious with rice or chapati in a curry form.



Ingredients





1/2 cup urad dal


1/2 cup chopped onion





Tempering


2 tbsp oil


1/2 tsp cumin seeds


2 cloves garlic





Spices


Turmeric powder


Coriandar powder


Red chilli powder





Directions

1. Soak urad dal for atleast one hour.



2. Heat oil in pan on medium high heat, once hot add cumin seeds and garlic.



3. Add chopped onion and saute till brown.



4. Add spices and saute for a minute.



5. Drain urad dal and add to the pan saute for a minute and let it cook till done.



6. Add water and adjust consistency.

Jeera butter - TC

Ingredients
1.5 cup pancake mix
0.5 cup All purpose flour
0.5 cup yogurt
0.5 cup oil
2 tsp cumin seeds



Directions
1. Mix all the above ingredients and form a dough. No need to add additional water .
2. The dough should be soft.
3. Make balls about 1 inch in diameter.
4. Preheat oven at 450 degrees and bake for 15 min.
5. Reduce temperature to 200 degrees and bak for 1 hour or till the Jeera butter are cooked from inside.

Chole Chat

Chole, aloo tikki , yogurt and some chutneys make a great combination in forming this wonderful chat .



Ingredients

Punjabi Chole ( Link for recipe ) - 1 cup
Aloo Tikki ( Link for recipe ) - 4
Yogurt - 1/2 cup
Date Tamarind chutney - as per taste
Mint chutney - as per taste
Chat masala - as per taste
Onion for garnishing

Directions

1. Place 1/2 cup Punjabi chole in a bowl.
2. Place Aloo Tikki on the chole and top it with yogurt and chutneys.
3. Garnish with onion and sprinkle some chat masala on top.

Note

1. You can garnish with nylon sev ,tomato or coriander as per your choice.
2. Sweetened yogurt adds a different flavour ,I personally like it that way.