Day: March 26, 2011

Well, I’m sure you’ve had your share of Tandoori Chicken at sometime, somewhere.  It is one of the most common Indian dishes found on most menus, especially those that carry North Indian cuisine.  And you most likely have made it at home as well at sometime or another.

I certainly have, and although I don’t have an outdoor tandoor (oven), I use my trusty conventional oven to make mine.  Easy marinade the night before consists of:  yogurt, lemon-juice, ginger, garlic, salt, and one packet each of Chicken Tikka Masala and Chicken Tandoori Masala.  The next day, lay out the marinated pieces in flat drip-pans, cover with foil, and put inside a 410 degree preheated oven for 45 minutes.  Uncover once, turn over and squirt with oil.  Broil on high for the last 7 minutes.

That’s it.  Easy as pie.  Or Tandoori Chicken!

I forgot to take pictures of the trays after they came out of the oven, but fortunately remembered to take one of my plate!  You’ll just have to take my word for what it was truly like:  it was the kind that would make you go, Yeh Hui Na Baat!  Check out the slideshow below for the few simple steps to make it anytime:

I didn’t grow up eating Brussel Sprouts because we didn’t get them where I lived (in a small town in the northern plains of India).  So, when I first saw them in the States, I was quite fascinated to see these mini-cabbages, which is really what they are.  Well, I soon discovered that you can make these miniature cabbages, aka Brussel Sprouts any which way, and over time, I have continued to experiment with them in any number of ways. 

Today, I decided to toss them with a bunch of other vegetables: a Parisian blend of finely sliced green beans and carrots, and the key seasoning ingredient was a Tamarind-Date Chutney.

Suffice to say the experiment has been a tremendous success!  See for yourself.

Well, for the uninitiated, that’s Cauliflower and Potatoes.  Stir-fried with a flick of your wrist with a simple three-ingredient tempered seasoning of cumin, green chillies and turmeric.  Toss a handful of charoli nuts, followed by the veggies.  Don’t forget the salt.  Stir-fry for a few minutes, then close lid and simmer for a few more.

Doesn’t get better than that.  Serve with Parathas.  You’ll end up saying Yeh Hui Na Baat!