Tandoori Chicken

Ingredients:

• Chicken Legs: 6
• Plain Yogurt: 1 Cup
• Lemon Juice: 1 & 1/2 tbsp
• Red Chili Powder: 1 tsp
• Onion: 1 Small
• Garlic Cloves: 3-4
• Ginger: 1/2 Inch
• Fresh Coriander Leaves: 1/2 Cup
• Garam Masala Powder: 1 tsp
• Kandyacha Masala (Goda / Black Masala With Onion, Garlic) : 2 tsp or As Per Taste
• Salt To Taste

Procedure:

1. If chicken skin is not already removed then remove the skin and extra fat. Wash the chicken and pat dry with paper towel.
2. Make 6-7 horizontal slits on each leg piece . Make sure that you make slits on all sides of legs so that it will marinade nicely.
3. In a small bowl mix salt, half lemon juice and red chili powder. Apply this mixture on splits of chicken legs and keep aside for 10 minutes.
4. Make a fine paste of onion, ginger, garlic and coriander leaves.
5. In a large bowl mix yogurt, onion-ginger-garlic-coriander paste, garam masala, kandyacha masala or you can use store bought tandoori masala.
6. Apply this mixture on chicken legs very well. Cover these legs with cling film or lid and marinate in the refrigerator for at least 4-5 hrs or overnight will be good.
7. Preheat oven on 400 degree F. Spray cooking oil on baking tray. Arrange chicken legs on this tray. Apply some oil on these legs. Brush the remaining marinade on legs every now and then. This will keep chicken juicy and succulent. Cook this chicken until browned and no trace of pink remains in the center, 30-40 minutes.
8. Serve this hot tandoori chicken with sliced onion and lemon.

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Trupti
Fahsion Deals For Less
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Alu Vadi (Steamed Colacasia/Taro Leaf Rolls or Arbi Vadi or Patra)

Ingredients:

• Alu (Taro/ Colocasia / Arbi) Leaves: 6
• Besan (Chickpea Flour): 1 Cup
• Green Chillies, Ginger, Garlic, Coriander Seed Paste: To Taste
• Soda: 1 Pinch
• Sesame Seeds: 1 tbsp
• Tamarind Paste: 1 tsp
• Jaggery: 1/2 tsp
• Oil for Frying
• Salt To Taste

Procedure:

1. Wash and clean alu leaves.
2. Add besan, ginger- garlic- green chillies - coriander seeds paste, salt, soda, sesame seeds, tamarind paste, jaggery and water. Make a thick mixture of all these ingredients just like pakoda batter.
3. Place leaves upside down and flatten the veins of leaves by pressing rolling pin.
4. Place largest leaf on flat surface. Apply some batter evenly on it. Place another leaf on this leaf and apply batter.
5. Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves.
6. Steam these rolls in a steamer or in a pressure cooker without pressure for 15-20 minutes. Insert knife or toothpick. It should come out clean. Remove rolls from steamer and let it cool.
7. Cut these rolls into small pieces. You can eat these vadies various ways. You can spread tempering on these pieces or you can shallow fry them or deep fry them till they become golden brown.
8. Sprinkle some shredded coconut or finely chopped coriander leaves on these vadies.
9. Serve these vadies as a side dish or as a snack with any sauce or chutney.

Dear Preethi of Preethi's Online Cookbook gave me 'One Lovely Blog Award'. Thank you very much Preethi for this award. I want to share this award with all my fellow blogger friends.

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Trupti
Fahsion Deals For Less

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