lemon juice

Tandoori Fish using Sonal’s Tandoori Masala….

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My adventure with Sonal’s Special Spices continues .
A perfect way to celebrate Fish Friday / lent with tandoori fish made using my dear friend SONAL’S Tandoori Masala ..
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I marinated the fish with spicy yogurt marinade which had ginger, garlic paste along with tandoori masala and lemon juice for an hour and then grilled it on a grilling pan ..

INGREDIENTS:

Fish filets 1lbs / 6 filets
Lemon Juice 1 TBS
Salt As per taste
Red chili powder. 1 Tsp ( optional)
Ginger paste 1 tsp
Garlic paste 1 tsp
Tandoori Masala 1 tbs
Garam Masala 1 tsp
Yogurt 1/4 cup

Method :

Prepare a marinade for the fish, by mixing, yoghurt, ginger garlic paste ,lemon juice , garam masala , red chili powder and Tandoori masala
Marinade the fish in the yoghurt marinade .Cover & refrigerate for an hour.
Remove fillets from marinade, wipe off excess marinade .Brush the cooking grates with oil. Lightly brush fillets with oil.
Grill fillets until fish is opaque and still moist Carefully turning fillets once when fish releases easily from grill pan .
If using a conventional oven , bake at 350 degrees for 10 minutes on each side.
Serve hot with cucumber , tomatoes , onion rings & lemon wedges ..

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Boiled Yucca My Way …..

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Ingredients

Tapioca or Yuca – 1 -2
Rock salt , Salt – To taste
Enough water for boing the yuka
Green chilies 2 finely chopped
Black pepper powder OR Chilly Powder to taste
Cumin seeds – 1/4 tsp
Oil – 1 tsp
Lemon Juice – 1 tbs
Salt to be used while boiling the Yuca

Preparation

To boil the Yuca , Place the yucca in a large pot. Cover with cold water. Add the salt and bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes. Be careful not to overcook because yucca can turn into a gooey paste.

Method:

1. Remove the skin and clean the Yuca properly.
2. Cut it into medium sized pieces
3. Boil the Yuca pieces along with some salt.
4. When the yuca is cooked, it will become soft. Drain the water.
5. Now cut the yuca into bite size pieces
6. In a pan add oil and once hot enough , add cumin seeds . When they begin to splutter, add green chillies. Now add the cooked Yuca pieces .
7. Mix all the ingredients well and top it up with some lemon juice.
8. Cook it for another 3-4 minutes on low flame.Lastly garnish with fresh Cilantro and serve hot .

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Chicken Tandoori ……

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Tandoori chicken is a popular North Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

Servings: 2

“Chicken is marinated overnight in a spicy yogurt marinade and then grilled ”

INGREDIENTS:

1 pounds chicken, ( legs and thighs OR leg quarters )
salt to taste
juice of half a lemon
1/4 cups plain yogurt
1 tbs ginger , garlic paste
1 teaspoons garam masala
1 teaspoon cayenne
Few drops red food coloring ( optional )
Onion rings & lemon wedges for garnishing
OR
You can even use ready made Tandoori Masala easily available in Indian Grocery store .

DIRECTIONS:

1. Remove skin from chicken pieces, and cut slits into them .Place in a shallow dish.
2.In a medium bowl, combine yogurt, garlic,ginger paste ,lemon juice , garam masala, cayenne pepper and salt . Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours . Longer the better .
3.Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges and serve with Onion Rings and Cilantro mint chutney .

Alternatively

To bake in the oven , you need to
Pre heat the oven to 425*F
Take the chicken out of the refrigerator
Line a large roasting pan with foil.
Place the chicken pieces on the rack so they are not touching.
Put the pan with the chicken in the oven, and
Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes .
Tuen the oven off and let the chicken rest in the closed oven for 15. -20 mins .
Remove the chicken in a platter & garnish with the onion rings and lemon wedges and serve hot with coriander mint chutney ..

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