Cooking Recepies

Carrot and Coriander Soup

Preperation Time: 20 Minutes

Contents
Green Vegetables

Ingredients:

• 650 gms of carrots
• 2 bay leaves
• 1 medium sized onion
• 1 tspn of peppercorn
• 6-8 cloves of garlic
• 1200 mls of water
• 1 packed cup of green coriander
• ½ tspn of white pepper powder
• 2 tblspns of butter
• Salt to taste

recepie
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.Serve piping hot.

Tandoori Chicken

Serves 4

Preperation Time: 30 minutes

Contents
Chicken

Ingredients:

• 1 (800 gms) of chicken
• 1 tspn of kashmiri red chilli powder
• 1 tblspn of lemon juice
• Salt to taste

For Marination

• 200 gms of yogurt
• 1 tspn of kashmiri red chilli powder
• Salt to taste
• 2 tblspns of ginger paste
• 2 tblspns of garlic paste
• 2 tblspns of lemon juice
• ½ tspn of garam masala powder
• 2 tblspns of mustard oil

For basting of butter ½ tspn of chaat masala

For garnishing Onion rings and lemon wedges

recepie
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.Apply this marinade onto the chicken pieces and refrigerate for three to four hours.Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.