Indian Recipe - Murgh Tikka Haryali

1 kg : Boneless Chicken
5 tbsp : Ginger paste
5 tbsp : Garlic paste
2 tsp : chilli powder
2 tbsp : Garam Masala
3/4 cup : thick Dahi(curd)
1/2 cup : thick cream
1 bunch : Coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
Oil for Basting

Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.

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Indian Recipe - Cauliflower (Gobhi)

1 cauliflower: cut into small flowerets
1 cup : Bengal gram flour
1/2 cup : all purpose flour (maida)
1 tsp. : ginger garlic paste
1/2 tsp. : chili powder
A pinch of china salt
Salt : to taste
A pinch of red coloring (optional)
Oil for frying
2 green chilies : chopped
1 onion : chopped
Mustard and cumin seeds
curry leaves for seasoning

Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. Mix Bengal gram flour, maida flour, salt, ginger garlic paste, chili powder, china salt and make a fine batter by using water. Also add red coloring if required. Immerse the cauliflower pieces in the batter and deep fry in hot oil until they are golden brown. Heat 2 tbsp. of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves. Also add chopped green chilies, onions and fry for a minute. Now add the fried cauliflower pieces to the seasoning mixture and mix well. Serve hot.

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