Monsoon recipe - The Deltin, Daman

Jalapenos Murgh Tandoori Tikka

Sl. No Ingredients Measurement UOM

1    Chicken Leg B/L 240Gm

2    Curd150Gm

3    Garlic10Gm

4    Ginger10Gm

5    Lemon30Gm

6    Jalapenos15Gm

7    Black pepper5Gm

9    Garam Masala10Gm

10    Cumin Powder5Gm

11    Cardamom Powder5Gm

12    Ginger Powder5Gm

13    Mustard Oil10Ml

14    Salt Tata6Gm

15    Black Salt3Gm

16    Butter10Gm

17    Chat Masala10Gm

18    Mint chutney30Gm

Method:

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

1      Cabbage60Gm

2      Carrot60Gm

3      Pokchoi60Gm

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

Method
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