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.
Comments
Post a Comment