Wheat flour 2 cups
Maida 1/2 cup
Baking powder 2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Ghee 2 tbsp
Salt to taste

Method:

1. Sieve wheat flour, maida and baking powder.
2. Add salt, yogurt, milk and mix well. Add water a little at a time.
3. Knead the dough until it turns very smooth.
4. Set aside for atleast 1/2 hour.
4. Divide into large balls of equal portions.
5. Apply some flour and roll into thick oblong/circular shaped roti..
6. Apply ghee on both sides of the roti and then bake it in a tandoor/ oven.

Serve hot with veg/non-veg dish.

Maida 3 cup
Baking powder 1/2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Oil 1 tbsp.
Butter 2 tbsp.
Egg 1
Sugar 1/4 tsp.
Salt to taste
Sesame(til) 1/4 cup

Method:

1. Sieve maida and baking powder.
2. Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well.
3. Add milk and water (if required) a little at a time and knead the dough until it turns very smooth.
4. Cover it with a wet cloth and set aside for at least 2 hour.
5. Divide into medium size balls of equal portions.
6. Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shaped.
7. Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a greased tray.
8. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally.

Serve hot topped with butter. Serve with veg/non-veg dishes.

This recipe came out from my own kitchen. When I came to U.S., I was novice at cooking. I tried to make a new dish everyday with my own ideas. Sometimes, it comes out well and sometimes …(I won’t say about that). This came out pretty well.

Ingredients:
Boneless chicken/with bones pieces – 1 Lb
Onions Onion (sliced) – 2
Limes – 3
Whole green chilli – 5
Onion paste – 3 tbs.
Ginger paste/powder – 1/2 tsp.
Garlic paste/powder – 1/2 tsp.
Turmeric powder – 1 tsp.
Red chilli powder – 1 tsp.
Coriander powder & Cumin powder – 1 tsp.
Plain yogurt – 1 tbs.
Salt – 1.5 tsp. or to taste
Cinnamon powder – 1/4 tbs.
Cloves powder – 1/4 tsp.
Oil – 2 tbs.
Method:
Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder,coriander,cumin,yogurt,salt,Cinnamon and Clove powder in a small bowl. Put 1 Tbs. oil to it. mix it well. In a big bowl put all the chicken pieces. Put all the spices from the small bowl onto the chicken. Mix it well, so, that the chicken pieces are covers with spices. Keep it for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, keep the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.Tandoori chicken is ready to serve. You can have it with rice or you can have it just like that. I liked it.

Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

Directions

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

You will need the following:
1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder } MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder (available at any/all Indian grocery
stores)
You can prepare #8 at home by dry grinding to a powder the following:
(20 black pepper corns 0r equivalnet black pepper powder, 5 cloves,
1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay
leaves plus some more stuff I dont know, although this should be
fine )
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL SPICES FROM NOS.
3-8.
Method:
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.

The marinade : Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.

When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in color or darker if you
prefer it well done.

Slice finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavor , if you wish.

Good luck and I hope you enjoy this recipe, a favourite of the Moghul
emperors of INDIA!

Cross Indexed Chicken, Indian

For 12 pieces :
Ingredients:
12 pieces of chicken (drum sticks or thighs)
1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)
1/2 cup plain yogurt
Salt as required
2 lime

One whole white onion
One green and one red bell-pepper (optional)

Flat aluminum tray (and foil)

Preparation method:

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.

2. Mix yogurt, tandoori powder, mustard oil and salt as required

3. Mix the paste with chicken pieces and let it stand for at least 6
hours.

4. After marinatingd is done, arrange pieces in tray, cover with foil
bake at 350 F for 20 minutes.

5. Reduce heat to 250 F, and then bake and broil alternately in 30 min.
cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the
chicken pieces before putting them back in. If there is too much
water inside, drain the water. If the chicken pieces look too dry,
sprinkle some water mixed with lime juice on them

6. After baking is done, take the pieces out and brush off the excess
tandoori paste from them. Put the pieces in an open tray in the oven
for 2-3 minutes( just to get them look crisp and dry.)

7. You can add a garnishing of stir-fried onions and bell-peppers and
lime juice on the chicken before serving. It should be served hot.

800 grams of boneless 1″chicken chunks
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chillies made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
Serve hot with: Green Chutney (Hari Chutney)
(from syvum.com)

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Ingredients

Amount Ingredients
2 lbs Lean Meat of the Leg of Sheep or Goat
2 Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
1 tsp Salt
1 Medium chopped Onion
5 cloves Chopped Garlic
1 tsp Dry Mint Leaves
1/2 cup Oil

Preparation

Crush the cardamom seeds
Cut the meat into small pieces and then chop together fine.
While chopping, add the white and yolk of the eggs, chopped onion and garlic, all the other spices, salt and a tbsp of clarified butter.
Go on mixing and side by side chopping, till a homogenous well blended mince is formed.
Mount the minced meat on as many iron Skewers as may be needed. This will depend on the length of each ‘kabab’, and its thickness. (Usually 8″ to 10″ long ‘kababs’ of about 1″ diameter are made. )
Then roast the ‘kababs’ on live wood-charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an electric oven.
The skewers should be turned often, so that the ‘kababs’ roast evenly on all sides, to a dark brown colour.