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.
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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.
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