Jalapenos Murgh Tandoori Tikka
Sl. No Ingredients Measurement UOM
1  Chicken Leg B/L 240 Gm
2  Curd 150 Gm
3  Garlic 10 Gm
4  Ginger 10 Gm
5  Lemon 30 Gm
6  Jalapenos 15 Gm
7  Black pepper 5 Gm
9  Garam Masala 10 Gm
10  Cumin Powder 5 Gm
11  Cardamom Powder 5 Gm
12  Ginger Powder 5 Gm
13  Mustard Oil 10 Ml
14  Salt Tata 6 Gm
15  Black Salt 3 Gm
16  Butter 10 Gm
17  Chat Masala 10 Gm
18  Mint chutney 30 Gm

 

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 Cabbage 60 Gm
2 Carrot 60 Gm
3 Pokchoi 60 Gm
4 Onion Spring 50 Gm
5 Bean Thred Noodles 30 Gm
6 Thai Chili Paste 20 Gm
7 Thai Red Curry Paste 10 Gm
8 Bell Peppers 30 Gm
9 Fresh Basil 5 Gm
10 Spring Roll Sheet 60 Gm
11 Oil Soya bean 30 Ml

 

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.

Corporate Comm India (CCI Newswire)

RELATED ARTICLESMORE FROM AUTHOR