SPICY CHICKEN TIKKA

Try this healthy and low in fat recipe for chicken tikka. A favorite at Indian restaurants and loved in many other countries too. There are probably as many recipes and versions of chicken tikka, well in this recipe steps including marinating and grilling are very simple and easy to understand.

INGREDIENTS

300 gms of skinless, boneless chicken breasts cut into3.5cm cubes.

Hung yoghurt 6 tsp

Red chili powder 1 tsp

Turmeric powder ½ tsp

Garam masala ½ tsp

Coriander powder ½ tsp (optional)

Cumin powder ½ tsp  

Ginger garlic paste 1 ½ tsp

Salt to taste

Lime juice 1 ½  tbl sp

Oil 1 tbl sp

1/2 tsp orange food coloring

Skewers

For best results, allow the chicken to marinate overnight.

METHOD

STEP 1: Place chicken in a large bowl, add yoghurt and all above motioned spices.

STEP 2: Rub the mixture well on the chicken pieces and marinate for at least 4 hours in the refrigerator.

STEP 3: Thread the chicken onto skewers and keep ready for grilling.

STEP 4: Place the skewers on the grill racks in your oven.  Roast open till the chicken is browned on all sides and tender.

STEP 5: Remove from skewers and put the chicken in a plate. Garnish it with lemon and capsicum slices and squeeze lime juice over them and serve hot.

SHEEKH KABABS

Sheekh kababs are one of the best options for your party starters. This recipe is extremely flavorful, Mutton mince mixed with onions and spices to form this delicious seekh kababs .  

Preparation Time: 20 minutes

Cooking time: 26-30 minutes 

INGREDIENTS

Mutton minced 300 gms

Onion small 1

Green chili 2

Coriander ½ cup

Ginger garlic paste 1 tsp

Garam masala ½  tsp

Chili powder 1 tsp

Coriander powder ¾ tsp

Yoghurt 1tsp

 Salt to taste

Butter or oil for basting

Lemon juice 1 tsp

Chat masala 1 tsp

Skewers

METHOD

STEP 1: Mix together the minced mutton, yoghurt mutton fat, onion, green chillies and fresh coriander. Grind to a fine consistency.

STEP 2: Now add ginger garlic paste, chili powder, coriander powder, garam masala , salt and some oil  and mix well. Cover, and refrigerate for 2 hours.

STEP 3: Mold handfuls of the lamb mixture around the skewers. Make sure the meat is spread evenly.

STEP 4: Cook the kababs on a grill or in a hot tandoor for 10-15 mins or till almost done on each side. Baste with butter or oil and continue to cook till completely done

STEP 4: Sprinkle with a little chaat masala and lemon juice and serve hot with Mint Chutney.

Do not overcook the kababs.

SPICY SOYA CHUNKS FRY

Soya chunks are a high source of increasing your protein intake, and can be used as the basis for a main meal in place of meat. I usually include soya chunks in gravies, soups, and veg biryani but today’s recipe is spicy soya chunks fry. A very quick and easy recipe.

Preparation time 15 mins

Serves 2-3

INGREDIENTS

Soya chunks 1 cup

Ginger garlic paste 1 tsp

Chili powder 1 tsp

Turmeric ½ tsp

Yoghurt 2tsp

Red food color a pinch

Corn flour 2 tbl sp

Lemon juice 1 tsp

Oil for frying

Curry leaves 6-8

Green chili 2

Tips:

For soaking, choose a dish at least double in capacity

After boiling, the soya chunks squeeze out water completely or else it will observe more oil when you fry them.

METHOD

STEP 1: Bring water to boil, add soya chunks, salt and switch off the flame. Let it remain soaked for 30 minutes. After 30 minutes, soya chunks will double its size, squeeze out the water, rinse well in running water 2-3 times. Cut it into 2 and keep it aside.

STEP 2: In a bowl mix the yogurt, lemon juice ginger &garlic paste, chili powder and salt and mix it well.

STEP 3: To this mixture add boiled soya chunks and keep aside for 30 mins to 1 hour.

STEP 4: After an hour add the corn flour, mix it well.

STEP 5: Heat oil in a pan add curry leaves, green chili and marinated soya chunks, fry them on a medium flame until done. Drain it on a paper towel and Serve hot.

CRISPY FISH FRY (South Indian style)

All you need for your next fish fry is in, this easy recipe. It is easy to prepare south Indian style fish fry. A nice spicy fish fry can be eaten on its own as an appetizer or starter or with rice. I   like pan-fried fish – slightly crispy outside.For this recipe I used king fish steaks u can use another steaks of your choice. Ok now lets start with our recipe.

Preparation time 15 mins

Marinate 1-2 hours

INGREDIENTS

King fish steaks 4

Ginger garlic paste 1 tsp

Red chili powder 1 tsp

Turmeric powder ½ tsp

Coriander leave ¼ cup

Salt to taste

Lemon juice 1 tsp

Oil for frying

Apply little salt and turmeric on the fish pieces and wash it with water. Drain and keep aside. Adjust the quantity of spices to suit your taste. And make sure the ground paste in not watery. Use fresh fish for best taste. Fry them on a medium flame.

STEP 1: Grind together ginger garlic paste, chili powder, turmeric, coriander leaves, oil 1tsp, lemon juice and salt into a fine paste adding a little water.

STEP 2: Make slight cuts on the fish pieces, give shape of a heart using kitchen scissors. And marinate the pieces with the ground paste. Marinate it for 1-2 hours.

STEP 3: Heat oil in a pan and shallow fry the fish pieces. Serve it hot with lime slices