Tandoori Chicken Lollipop

Learned a new trick on the Internet to marinate the chicken with buttermilk  to get the juicy succulent chicken the next day. Did the same with some chicken lollipop overnight. Next day marinated the soaked chicken pieces with Tandoori masala and finally grilled them over a open tawa. Voila, lovely tandoori chicken lollipop is born.

Ingredients

• Chicken Lollipop - 500 gms
• Curd - 100 gms
• Tandoori Masala - 3 tbsp
• Ginger Paste - 1 tbsp
• Garlic Paste - 1 tbsp
• Green chilli paste - as per taste
• Kashmiri chilli powder - 1 tsp
• Salt
• Oil for grilling

Add 3 to 4 tbsp. yogurt to a bowl, whisk it. Add 1 ¼ cup water and salt. Add chicken and soak overnight to tenderize the chicken.

Discurd the liquid next morning. In a small bowl, add curd, ginger garlic paste, green chilli paste, tandoori masala, kashmiri chilli powder and salt.

Pour over chicken and marinate it again for an hour atleast.

Put a non stick tawa over high heat. Sprinkle few drops of oil and then pour the marinated chicken pieces onto it. Cook over high heat for 30-45 seconds and flip over. Again cook for 30 seconds. This is to ensure that the juice is sealed inside the chicken. Now lower the heat and cook covered for 30 minutes or till the chicken is cooked through. Enjoy with onion salad.

Lemony Grilled Chicken Drumsticks

I bought this electric grill / tandoor for quite some time but hardly used it. Hubby brought some chicken drumsticks yesterday, so this easy to prepare, lip smacking delicacy is born!

Ingredients

• Chicken Drumstick - 8-10
• Dark Soy Sauce - 2 tbsp
• Lemon Juice - 2 tbsp
• Green Chilli Sauce - 2 tbsp
• Kashmiri Chilli powder - 1 tsp
• Garlic Paste - 1 tsp
• Salt to taste

Cut 2-3 slits on each drumstick. Marinate the chicken with all the ingredients for 4-6 hours in the freezer. 

Remove and bring the chicken pieces into room temperature. 

Preheat the grill for 10 minutes. add 1-2 tbsp of oil to the grill plate. Place the chicken pieces onto the grill plate and grill for 25-30 minutes.

Turn the chicken pieces once or twice in between. Brush the remaining marinade time to time. Grill till the chicken is done.

Serve hot with some salads.

Grilled Bhetki with Cauliflower Puree

Winter is the perfect time to look for a good Bhetki fish in local markets. Some days back, I got a big as well as fresh one, and asked the person selling it to make thick chunk of it. Used a very simple grilling process and our dinner was like 'Wow!!!!'

Ingredients

• Fish Fillet - 4 ( about 1-inch thick)  
• Olive Oil - 1/2 cup
• Lemon - 1/2 - Juiced
• Salt and pepper - to Season
• Carrot - 200 gms, cut into thick strips
• Butter - 5 tbsp
• Beans - 200 gms, blanched
• Cauliflower - 1, cut into florets and boiled
• Potato - 1, roughly chopped and boiled       
• Milk - 1/4 cup
• Garlic clove - 4, roast in olive oil
• Oregano - to Sprinkle

To make the cauliflower puree, place the cauliflower, potato and milk in a pot. Add the roasted garlic and bring to boil. Reduce the flame to a simmer and cover until the vegetables are tender.

Puree the cauliflower and potato with milk and butter. Season to taste with salt and pepper. Sprinkle some oregano and keep it aside.

Rub the fish generously with oilve oil, lemon juice , salt and pepper. Keep the fish aside for 10 minutes.

Put the carrot in a medium saucepan with water. Add salt, bring to a boil for 3-4 minute. Drain and set aside in a bowl of cold water.

In a saucepan, melt 1 tbsp butter, add 1/2 tsp sugar and stir till the sugar dissolves.

Add the carrot and toss them well in this caramel. Continue heating until the carrots are hot and glazed.

In a separate pan, melt 1 more tbsp of butter and add the beans with a sprinkle of water. Cook till it becomes soft. Adjust the seasoning.

Heat the grill to medium-high heat and lightly brush with oilve oil. Place the fish on the grill and cook for 3-4 minutes.

Turn the fish and cook for another 3-4 minutes or until cooked.

Spoon the cauliflower puree onto the plate and spread gently. Place the glazed carrot and beans on the sides. Place the fish on top of veggies. Serve with tomato sauce.

Bell Pepper Boat

This Tri-Color Bell Pepper boat is a colorful and healthy way to enjoy your vegetables.

Ingredients

• Red, Green and Yellow bell pepper  
• Boiled potato - 2
• Boiled corn - 1 cup
• Onion - 1, sliced finely
• Green Chilli - 1, chopped finely
• Spring Onion - 1 bunch
• Oregano - A pinch
• Salt and sugar - to taste
• Butter - 1 cube

Cut the bell peppers lengthwise and remove the seeds. Sprinkle little salt over it.

Add butter in a frying pan, When it bubbles, add sliced onion and fry lightly. Add chopped spring onions and mix well. Mash the potatoes well and add it the onion mixture. Next add the boiled corn and fry for 2-3 minutes. Sprinkle some oregano when almost done.

Remove from heat and let it cool.

Fill all the bell pepper boats with corn- potato stuffings.

Brush oil to a grill pan and heat it on high.

Arranged the bell peppers on the grill pan in a single layer. Grill for 10 minutes till the bell peppers become soft.

Garnish and serve hot.