Baked Tandoori Shrimp

Ingredients

1. 1 pound of peeled and deveined shrimp

2. 1 tbsp olive oil

3. 2 tbsp of lime juice

4. 2 tbsp of tandoori chicken masala

Directions

1. Preheat oven at 450 F

2. In a bowl make marinating sauce with oil, lemon juice and 1 tbsp of tandoori masala.

3. Mix well and toss the shrimp and let it sit for 5 minutes.

4. Now place all the shrimp in foiled baking tray.

5. Bake it till golden brown, keep checking in between.

6. Take it out and sprinkle some dry tandoori masala on all of them.

7. Plate them on serving tray with some marinating sauce on top and garnish with some salad leaves.

8. Quick and easy appetizer is ready.

-Chitra

Punjabi Tandoori Lobiya

Ingredients

1. 2 cups of lobiya / raungi / black eyed peas boiled

2. 2 medium onions grated

3. 1 tbsp minced ginger

4. 1 tsp of turmeric powder

5. Salt to taste

6. 1 tsp red chili powder

7. 1 tsp of coriander powder

8. 1 ½ cup of tomato puree

9. Small onion cut in rings for garnish

10. 1 cup of water

Directions

1. In a non stick deep pan add 2 tbsp of oil.

2. Keep the heat on medium.

3. Now add onions and ginger.

4. When they turn golden brown add turmeric powder, coriander & red chili powder and salt.

5. When the masala are cooked or after 1 – 2 minutes add tomato puree.

6. Now cook it for 2-3 minutes.

7. Add lobiya and stir so that everything is mixed well.

8. Now add water and let it cook for 10 minutes.

9. Serve in bowl with onion rings garnished on top.

10. Serve hot with paratha’s or roti or rice.

-Chitra

Grilled Chicken with Rice Pulao

This is amazingly healthy dish for our chicken lovers. It is fusion of tandoori and grilled version with low fat and high protein. I hope you will enjoy eating in same way my family and I enjoyed it.



Ingredients

For Rice:-

1. 2 cups of Boiled Rice
2. 1 tsp of cumin seeds
3. Salt Pepper to taste
4. 2 cups of Peas

Directions

1. In a non stick skillet/pan add 2 tbs. of olive oil and add cumin seeds.
2. As soon Cumin seeds splutter add salt and pepper and peas.
3. When the peas turn little brown add boiled Rice to it. Make sure there is no water left in boiled rice before you add this to the pan.
4. Your pulao is ready.

Ingredients

For Marinating Chicken:-

1. ¼ cup of olive oil
2. 1 Jalapeno/green chili sliced thinly
3. Salt to taste
4. 1 tea spoon red chili flakes or powder
5. ¼ cup of Yoghurt/Curd
6. 3 tsp. of Lime Juice
7. 2 tsp of fresh chopped cilantro/dhaniya
8. 2 Chicken Breasts (boneless and skinless)

Directions

1. In a zip lock bag or plastic container marinate the chicken breasts with all the ingredients from 4-24 hrs. and keep them aside in fridge.
2. For cooking, take out marinated chicken from fridge 20 minutes before cooking, so that it comes down to room temperature.
3. Spray some olive oil in non stick skillet or two tsp. of oil and turn the heat onto medium high.
4. When the pan turn hot add your chicken breasts without marinating liquid.
5. Let the chicken cook each side to 5-8 minutes each or till it turns golden brown without flipping in between.
6. In the mean time, on low heat add leftover marinating sauce and reduce it till it is thick. this marinating sauce will be our gravy for our chicken and rice.
7. Take one lime or lemon zest and add to your reducing sauce.

Serve hot and crispy Chicken breasts with Rice Pulao and garnish chicken breasts with the marinating sauce turned gravy with any kind of roasted vegetables on sides.

-Chitra

Raita

What a hot parantha without Raita ? Here is the dish which cools down hot parantha’s in one second. Or you can serve as a dip to children with chips/ nachos.It is yummy with hot tandoori Chicken :)

Ingredients

· 4 cups Curd (non fat, plain yoghurt)
· ¼ finely chopped Onion
· ¼ finely chopped Tomato (without seeds)
· 1 finely chopped green chili
· 2 tsp. finely chopped Cilantro/Coriander/Dhaniya
· Salt to taste
· 1 tsp. dry & crushed mint/pudina
· 1 cup water

Directions

Mix all the Ingredients in bowl and let it cool and serve with hot stuffed parantha’s and pickle.

 

-Chitra

Tandoori Gobhi Fry

An easy sidedish with your hot parantha's.Quick and easy to learn and not at all difficult as the fancy name sounds.One of my favt.Make it one time and you will make again and again.
 
Ingredients

• 1 cauliflower / phul gobhi
• 1 tsp. zeera / cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1½ cup plain curd/ yoghurt
• Salt per taste
• 2 teaspoon coriander/dhaniya powder
• 1 teaspoon garam masala powder
• 1 teaspoon anardana
• 1 tsp.chopped cilantro/ dhaniya and green chilies

Directions

• Marinate Cauliflower in mixture of curd and all dry spices and chopped cilantro and green chilies for 4-5 hrs.
• Heat 2 tsp. Canola / Veg oil in a non stick pan and add cumin seeds.
• Drop marinated cauliflower one by one and mix it slowly.
• Let it cook for ten minutes and after that shift the pan in oven for 10-15 minutes (400 degrees)
If you don’t have oven, you cook in pan for 30 minutes and change the sides after 10 minutes.
• Garnish the fried cauliflower / gobhi with anardana and chopped cilantro and green chilies.
• Serve with hot parantha’s.

-Chitra