Monsoon recipe - The Deltin, Daman
Jalapenos Murgh Tandoori Tikka
Sl. No Ingredients Measurement UOM
1 Chicken Leg B/L 240Gm
7 Black pepper5Gm
9 Garam Masala10Gm
10 Cumin Powder5Gm
11 Cardamom Powder5Gm
12 Ginger Powder5Gm
13 Mustard Oil10Ml
14 Salt Tata6Gm
15 Black Salt3Gm
17 Chat Masala10Gm
18 Mint chutney30Gm
Take chicken leg boneless wash it nicely remove all moisture and cut one by four.
First marinate it with ginger garlic paste and salt.
Keep it in the chiller for two hours now add chopped jalapenos, all dry masala powder, salt pepper, mustard oil, hung curd and lemon juice.
Keep the marinate chicken in fridge for four hours for better taste.
Take out and arrange the pieces on skewers. Cook it in the tandoor at 300 degree centigrate.
Baste it with butter just after almost done.
Cook it nicely and serve hot with green chutney and laccha onion salad.
Thai Chilli Cigar Roll
Sl.No Ingredients Measurement UOM
4 Onion Spring50Gm
5 Bean Thred Noodles30Gm
6 Thai Chili Paste20Gm
7 Thai Red Curry Paste10Gm
8 Bell Peppers30Gm
9 Fresh Basil5Gm
10 Spring Roll Sheet60Gm
11 Oil Soya bean30Ml
Heat oil add all julinees of vegetable.
Bean thread noodles and season it.
Add Thai chili paste and Thai red curry paste and sauté a while.
Add basil and little sugar.
Take spring roll sheet and cut into half.
Now put vegetable mixture on it and roll it titely.
Sprinkle little corn flour as dusting. Heat oil and deep fry it crispy.
Serve hot with sweet chili sauce