Tandoori Chicken

Ingredients:

1. Chicken legs - 4
2. Red chili powder - 2 tbsp
3. Juice of one lemon
4. Salt - to taste
5. Thick curd - 2 tbsp
6. Ginger garlic paste - 1 tsp
7. Coriander powder - 1/2 tsp
8. Cumin powder - 1/2 tsp
9. Pepper powder - 1/2 tsp
10. Kasthoori methi - 1/2 tsp
11. Turmeric powder - 1/2 tsp
12. Red food color - 1/8th tsp(optional)
13. Oil

Method:

First Marination:

• Make deep slits on the chicken legs.
• Mix lemon juice, chili powder, salt and apply it on the chicken legs and on the slits and marinate for 15 to 20 mins.

Second Marination:

• In a wide vessel add curd, chili powder, coriander powder, pepper powder,cumin powder, turmeric powder, kasthoori methi, ginger garlic paste, salt, red food color and mix everything well.
• Apply this mixture on the chicken legs and marinate for minimum 4 hrs or overnight.
• Preheat the oven to 400 F. Arrange the chicken on the broiler pan, apply some oil on the chicken legs and place the pan above the normal pan with the aluminium foil on it to collect the juice from the chicken. Cook each side of the chicken for 15 to 20 mins.
• After cooking for 30 to 40 mins in total, change the mode to broil high and cook for 10 mins in total.
• Cooking in broil mode, makes the chicken crisper outside and tender inside.
• Serve with raw sliced onion or dip of your choice.

Vegetable Biryani

Serves - 3 to 4 people

Ingredients:

• Basmati rice - 2 cups(Soak it in water for 15 minutes)
• Mixed vegetables - 2 cups(Carrot, beans, potato, cauliflower, peas) cut into big pieces
• Bay leaf - 1
• Cashew nuts - 6 to 7 pieces
• Fennel seed - 1/2 tsp
• Onion - 1 medium(sliced)
• Tomato - 1 medium(chopped)
• Green chilies - 2(slit)
• Mint Leaves and Coriander leaves - 1 cup
• Curd - 2 tbsp
• Coriander powder - 1 tsp
• Chili powder - 1 tsp
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 5 tbsp
• Ghee - 1 tbsp
• Water - 3 cups

Grind to a paste:

• Cinnamon - 1 1/2 inch piece
• Cloves - 8 to 10
• Cardamom - 3
• Fennel seeds - 1/2 tsp
• Onion - 1 small
• Ginger - 1 1/2 inch piece
• Garlic - 10 big cloves
• Red chilies - 4 to 5
• Green chilies - 2

Method:

1. Heat the pressure cooker. Add oil and ghee. Once its hot, add bay leaves, fennel seeds and cashewnut. Fry till cashewnut becomes light brown.
2. Add slit green chilies, sliced onion and cook till it becomes translucent.
3. Add the ground paste and cook till the oil separates from the mixture.
4. Add the mint and coriander leaves and cook for a minute.
5. Add the chopped vegetables and curd. Mix everything well.
6. Add the coriander powder, turmeric powder, chili powder and mix.
7. Add the lemon juice and cook for 2 to 3 minutes.
8. Add water and salt.
9. Once the water comes to a boil, add the soaked rice and cook for 2 whistles.
10. Once the pressure goes down, open the lid and serve it with raita.