Thursday, July 10, 2014

Tandoori Chicken


This is a very tasty, and healthy dish. And its not often you come across dishes that is both! And to top it off its very easy to prepare.


1.   Chicken wings/thighs/legs –  4 thighs, and 8 drumsticks
2.   For the marinade
1.   Plain yogurt – 3 tbspn
2.   Tandoori paste – 3 tbspn
3.   Tandoori powder –  3-4 tspn
4.   Red chilli powder or paprika – 1.5-2 tspn
5.   Lemon juice – 1.5 tspn
6.   Oil – 1.5-3 tspn
7.   Ginger-garlic paste – 1.5-3 tspn
8.   Salt - as per taste

1.   Marinate the chicken with the ingredients given in the marinade section above. Let this sit overnight (or 24-48 hrs, longer the better).
2.   Place the marinated chicken pieces on a wire rack placed over a rimmed baking sheet lined with foil paper so the water and/or fat oozes out while baking. Grill/Bake at 400o F for around 20mins, you will notice the pieces beginning to blacken, then flip it over and bake for another 15mins. Then flip it over again and bake for additional 5mins. The chicken pieces will appear slightly charred (and that’s exactly how it should look!). Test if cooked, if not bake for additional minutes. 

3.   Enjoy with chapathi or pita! 


Monday, July 7, 2014

Sesame Eggplant curry

If you have not already, you will fall in love with eggplant after this dish! This is a relatively easy dish to prepare, and very very very yummy! It is definite a must try. This recipe was adapted from here


1.   Eggplant – 2 big (or 4 medium), cubed
2.   Onion – 1 big, (sliced)
3.   green chillies – 2, chopped
4.   Ginger- Garlic- 1 tbspn, minced or paste
5.   Tomatoes – 5 medium, chopped small
6.   Mustard seeds, and cumin seeds – 1 tspn each
7.   Sesame seeds – 3 tbspn
8.   Peanuts – 2 tbspn
9.   Kashmiri chilli powder - 1-2 tspn , tumeric powder - 1 tspn
10.          Oil  - ½ cup and 1 tbspn


1.   Dry roast the sesame seeds, and peanuts in a skillet. Remove from skillet, and grind when cool.
2.   Add ¼ cup oil to the skillet, and shallow fry the eggplant pieces. You will notice the skin changes colors, that’s when you know it is done. Fry them in batches and add oil as required. Scoop it out, and keep it aside.
3.   In the same skillet (add around 1 tbspn oi if needed), add mustard,and cumin seeds. Once it splutters, add the onion slices, green chillies, and ginger-garlic and mix it all together.
4.   Once the onion slices becomes soft, and translucent, add the tomato cubes.
5.   Once the tomato gets mushy, add red chilli powder, turmeric powder the ground sesame-peanut mix.
6.   At this point you can stir in the fried eggplant pieces. Mix it all together. Add about 1/2 to 1 cup water, cover and cook till the eggplant pieces become soft. Enjoy with rice or chapathi!