Chiken tikka

Around this time last year, at a friend's birthday party I got to taste chicken tikka and was blown over by the taste. Since then I have always wanted to buy a grill to try and replicate the amazing tikka made by my friend. And even after a year, we haven't bought one. It always starts with me wanting a big grill and the husband says "We have limited space in the patio baby, thank to your plants. Lets buy a small one" and I wont let a small grill enter my house. So we go back to where we started. NO grill, NO tikka. But recently we were invited to another friend's house for dinner and my friend, God bless her, made awesome tikkas in the conventional oven. Thanks to her I tried making chicken tikka and here is the result.


You'll need:
Chicken Breast - 2. Cut into thin, long strips, Not cubes because when you roll them and put them on skewers, the outer part of the chicken that is exposed to heat is all crispy and the inner part is soft and juicy.
Red chilly powder - to taste
Coriander powder - 1 tsp
Kasoori Methi - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger-garlic paste - 2 tsp
Yogurt - 1/2 cup
Lemon juice - 1 tsp
Salt to taste

Marinate chicken with all the above ingredients. Make sure you crush kasoori methi between your palm before adding it to the marinade. Set aside for atleast 4-6 hours.

Onion, Bell pepper, Tomatoes - Cut into bite size pieces.
Mix the vegetables with salt, pepper and olive oil, if you don't have olive oil, regular oil should do.

Roll the chicken strips and put it on the skewer and alternate chicken with bell pepper, onion and tomatoes. You can put the skewers on a try as shown so that the juice from the chicken gets collected and you don't have to waste an hour trying to clean your oven. Bake in the oven at 475 F till chicken changes color and then turn the chicken over. Brush a little oil over the chicken and cook till both sides are done.
Sprinkle chat masala over the tikkas and enjoy.

PS: My friend suggested using meat tenderizer while marinating but I could not find it in the store. If you do, go ahead and give it a try.

Gobi Manchurian

Gobi Manchurian needs no introduction. The ever popular dish is a favorite among young and old and back home in India the best gobi manchurians that you get to taste are made right on the street stall. Last year when me and my husband were in India visiting our parents, we did get a chance to relish this amazing dish.
A couple of years ago, I was newly married and wanted to impress my husband with my culinary skills. After going over a million recipes online and a couple of cook books for gobi manchurian, armed with a new wok and all the ingredients, I was ready to test the water. Here's my gobi manchurian recipe and let me say, it sure is true that the way to a man's heart is through his stomach :D


Whole Gobi/Cauliflower - cut into bite size florets. Do not cut them too small or it will break easily while frying
Milk - 2 tsp

Bring water to boil in a large vessel and add milk. Add the florets and let it boil for 5 minutes. Do not over cook gobi as it will become very soft and difficult to handle. Drain and dry the florets. Set aside.

For the Sauce:
Sliced onion - 1
Bell Pepper/Capsicum, sliced - 1
Chopped Garlic - 2 tbsp
Green onion, finely chopped - 1 bunch
Tomato ketchup - 4 tbsp/ according to taste
Chilly paste - 4 tbsp/ according to taste
Soy Sauce - 4 tbsp
Oil - 2 tsp

Heat oil in a wok and fry garlic a minute, add onion, bell pepper and fry till you get a nice aroma. Mix in tomato, chilly and soy sauce. Switch off the stove and add green onion to make sure the green onion remains crispy. Set aside.

For the paste:
All purpose flour - 1 cup
Corn flour - 2 tbsp
Ginger-garlic paste - 1 tsp
Red chilly powder - 1tsp or to taste
Salt - to taste
Water
Oil for frying

Make a paste of all purpose flour, corn flour, ginger garlic paste, red chilly powder and salt. Dip the florets in the paste and deep fry in oil. Set aside.

Heat the sauce for a couple of minutes and then add the fried cauliflower florets. And voila gobi manchurian is ready. Garnish with a few sprigs cilantro(totally optional).