Candied Orange Peel

My last trip was to Croatia and that was before pandemic struck. One day, we were in Dubrovnik, exploring the market. The locals had eye catching packets displayed in their baskets and stalls.

“What is it?” I asked one.

She pulled out one strip from an open packet and offered it to try. As I took the first bite on that extremely soft piece, I experienced a blast of flavors – sweet with traces of bitterness, the good bitter. I asked for one more to make sure if I wasn’t day dreaming. It was the same.

“What is it?” I asked again in between enjoying the onslaught of flavors my senses had experienced.

“Candied Orange Peels!” she replied, her smile as attractive as the packets displayed.

I had always used the store bought ones for my cakes, which were way different than these ones. These were as if I had tried something from paradise. I have to try making them I made a mental note.

Diwali 2021, I decided to incorporate them in my hampers and voila they were loved by everyone. In fact some friends requested me to take orders which I happily did.

Very easy to make and they come with the guarantee that you will never ever buy the store bought ones. Store them in the fridge for 7 – 10 days. For longer, put them in a zip foil bag and freeze for up to six months.

What we need :

Valencia Oranges : 6 (Be very particular of the oranges you pick, else you will end up with very bitter ones)

Water : 1 + 1/2 Cups

Sugar : 1 + 1/2 Cups

Baking Soda : 1 Tbsp

Rub the oranges with baking soda and rinse them well under running water.

Wipe them well. Cut both the ends evenly to have them flat surfaced.

Make four cuts horizontally on the oranges and peel off the skin.

Slice the skins into strips about 6 mm wide.

Boil enough water in a pan to cover the strips. Add the strips and let them boil for about 10 minutes.

Strain them in a strainer and repeat the process of boiling the strips again. You might need to do it a third time too, depending on the bitterness of the peel. At the end of second cycle, taste one strip and decide. You should get a hint of bitterness.

Strain and keep aside.

In a pan, boil 1 + 1/2 Cups of water with the same amount of sugar. Let it simmer for a minute once it comes to boil and sugar dissolves.

Add the peels and let them simmer for 25 – 30 minutes, stirring in between so that it doesn’t burn at the bottom.

Once the strips are transparent after 25 – 30 minutes, take them out and spread each one to dry on a wire rack for a day.

After a day, take 1/2 a cup of sugar in a plastic bag, add the strips in batches and shake them well to coat.

Enjoy the candied peels as is or use them as topping to ice creams, yogurts, cakes or anything of your choice.

Makes about 200 gms

• Add the sugar syrup to Coffee, milk, yogurt or anything which you want to sweeten with orange flavor.
• You can juice the skinless oranges and enjoy fresh orange juice 🙂

Fish Caldinho

A very easy and drool worthy recipe from Goa. It’s the best way to enjoy Pomfret in a curry. I have heard, in Goa it’s served with Sanna’s which is basically Idly like preparation but toddy and yeast is used to make them. I have never had it and obviously not prepared it.

I love the ease with which this exotic curry can be prepared. If you are replacing the tinned Coconut Milk with the fresh one, then first boil the prepared masala with thin Coconut Milk, add the fish, Cook it and then pour in the thick Coconut Milk and immediately switch off the stove.

Happy Eating and Stay Safe!

What we need :

To Marinate:

Pomfret (medium) : 2 sliced

Ginger Garlic Paste : 1 Tbsp

Turmeric Powder : 1 tsp

Salt : to taste

For the Paste:

Fresh Coconut Grated : 100 gms grated

Onion : 1 medium, chopped coarsely

Garlic Cloves : 2

Seedless Tamarind : 1 ball

Cumin Seeds : 1tsp

Turmeric Powder : 1/2 tsp

Coriander Powder : 2 tsp

For the Curry:

Coconut Oil : 2 Tbsp ( You can use any other refined oil too)

Onion : 1 medium chopped finely

Green Chilli : 2, slit length wise

Tomatoes : 2 medium Chopped

Sugar : 1 tsp

Salt : to taste

Coconut Milk : 2 Cups

Water : 1/2 Cup

Coriander Leaves : 2 Tbsp chopped (to garnish)

Marinate the Pomfret with ginger garlic paste, turmeric and salt. Keep aside for 20 – 25 minutes.

Combine all the ingredients for the paste in a blender. Add little water and grind until smooth.

Heat Oil in a pan. Saute the chopped onions till they turn golden brown.

Add green chillies and tomatoes. Saute untill the tomatoes are soft and tender.

Add the sugar.

Add the ground paste and cook until it leaves oil around the edges.

Add the Salt, Water and Coconut Milk. Bring it to a boil and let simmer for a minute. Keep in mind, you have added salt to the marination paste too.

Slide in the Pomfret slices and cook till done.

Garnish with Chopped coriander.

Serve hot with Rice, Appams, Neer Dosa or Sanna

Serves : 3

Homemade Granola

Another one that finds place in my Diwali Hamper. Granola is a very common addition to the Diwali hampers nowadays. Being a healthy option, it’s always a good choice. After gorging over those sweets, friends will always bless you for having that bowl of granola handy in their breakfast menu.

I actually learnt making Granola with instant Quaker Oats, till I realized it is made with Old fashioned rolled oats. Though the latter tastes better, I don’t mind the instant ones too. I can give you hundreds of reasons for making Granola at home. To state a few:

it’s healthier,

you know the quality of ingredients,

everytime you can experiment with the ingredients and have a new option.

And finally it turns out much cheaper.

So what are we waiting for? Take out your baking equipment and put on the oven mitts.

What we need :

Old Fashioned Rolled Oats : 4 Cups

Brown Sugar : 4 Tbsp

Cinnamon Powder : 2 tsp

Almonds : 2 Cups chopped

Pumpkin Seeds : 1/2 Cup ( can use melon seeds or a mix of seeds)

Pancake Syrup : 1/2 Cup

Orange Juice : 1/2 Cup (Fresh or packed, I use Fresh)

Olive or Coconut Oil : 2 Tbsp

Sea Salt : 1 tsp

Orange Zest : of 1 Orange

Dried Cranberries : 3/4 Cup

Preheat the oven to 180 degrees C

Line 2 baking trays with parchment paper.

Combine together oats, almonds and pumpkin seeds.

In another bowl mix together pancake syrup, orange juice, oil, salt, cinnamon powder and brown sugar.

Add these to the oats mixture and mix with a spatula to coat the dry mixture well.

Spread it equally on the two sheets and bake for 15 – 20 mins till slightly golden.

Take care to mix the ingredients around 12 minutes, so that the ones at the bottom turn to the top of the tray. This ensures equal roasting.

Remove the tray. Add the Cranberries. Mix well and let it cool on the wire rack.

Once cold, store in an airtight container.

Makes about 500 – 600 grams

*Keep an eye while baking and adjust the baking time according to your oven. Sometimes it might need a flip after 10 minutes and sometimes after 15 – 18 minutes.

Pork Vindaloo

As I served it to the guest, she asked it’s vindaloo, so where is the aloo. But this goan fiery dish is vindaloo without the aloo because it’s original name is carne de vinha d’alhos. A gift from the Portugese it means ‘meat in wine and garlic marinade’. It is also considered a pickle which was easy for the portugese sailors to carry along.

Over the ages, adapting to the various influences, this dish today is the most sought after in the Goan menu. It has it’s variations as Mutton Vindaloo and Chicken Vindaloo, but prepared with Pork it’s the tastiest. Best is it can be frozen for up to a month. It tastes best if prepared a day before. The other way is to marinate the meat a day before and cook it the next day.

A goan friend shared with me the easiest recipe of Pork Vindaloo and here is it for you to use. It has never failed me.

What we need :

Pork : 1 Kg boneless cubes or with bones if you prefer

Whole Kashmiri Red Chillies : 10 – 12

Onion : 2 cut into thick wedges

Garlic Cloves : 8 – 10

Ginger : 1″ piece

Peppercorns : 10 – 12

Green Chili : 1

Green Coriander : 1/4 Cup

Cumin Powder : 1 tsp

Cloves : 5 – 6

Vinegar : 1/2 Cup

Cinamon : 1″ piece

Turmeric : 1/2 tsp

Salt : to taste

Water : 1 – 2 Cups as needed

Jaggery or brown sugar : 1 tsp

Soak the red chillies in vinegar for about half an hour. If you want you can remove the seeds from half of the chillies, to reduce their heat.

Take the chillies, onion, garlic cloves, ginger, peppercorns, green chilly, coriander, cumin powder, cloves and turmeric in a grinder.

Add a little of the vinegar and grind into a fine paste.

Add the remaining vinegar and mix it for a few seconds.

Add this to a thick bottomed wok/kadhai. Add the Pork cubes to it.

Add about 1 Cup of water and salt. Mix and bring to boil.

Cover and let the mixture simmer on medium low heat till pork is done. Keep stirring at regular intervals.

You can add a little more water if need be.

It should take you anywhere from 45 minutes to an hour till the dish is done. The Pork will leave it’s own fat, so we don’t need to add any oil to prepare this dish.

Serve with Steamed Rice or Pav. Better if you can get hold of Goan bread called Poi.

Serves : 3 – 4

Vanilla Cake with Amul Butter

Recipes can be found anywhere, provided you have the eye for it. On papers wrapped around the stuff you buy. Stashed between books, like I once found a recipe which was between the old book I had bought. Someone is kind enough to share it when you go gaga over what they have served. Handed down over the ages… And the best are the ones printed on the tins or cartons of butter, sugar, or other ingredients that you buy.

I love trying out these recipes and most of the times they turn out to be a hit. I am sharing one such recipe today which you will find on the pack of Amul Unsalted Butter. I have made it 4 – 5 times and it has never failed me.

What we need :

Flour : 3/4th Cup

Caster Sugar : 3/4th Cup

Amul Unsalted Butter : 125 gms

Eggs : 2

Milk : 2 Tbsp (optional)

Vanilla Extract : 1/2 tsp

Baking Powder : 1 tsp

Salt : 1/4 tsp (Omit if you are using salted butter.)

Preheat Oven to 180 degrees C

Grease a loaf pan or inch pan.

Sift together Flour, baking powder and salt. Keep aside.

Beat butter and sugar with hand mixer or stand mixer till light and fluffy for about 2 minutes.

Beat in one egg at a time. Beat each egg for about 20 seconds.

Pour Vanilla Extract and mix.

Add the flour mixture in 2 – 3 portions, beating on medium speed.

Add milk if consistency is too thick. The batter should be of dropping consistency.

Pour the batter in the loaf tin or pan and bake for 30 – 35 mins or when a toothpick inserted comes out clean.

Remove from oven and let sit on wire rack for about 10 mins.

Invert the cake on to the wire rack and let cool.

Cut it into desired slices.

Enjoy with tea or coffee. Believe me it’s addictive.

Serves : 4-6

Elephant Foot Yam Curry (Suran/Jimikand)

Suran is what it is called in hindi or jimikand. As a kid I was told, that Yam tastes like mutton. I would always wonder why are there so many replacements to non vegetarian dishes for the non meat eaters. Yam, Jackfruit, Red lentils… I got my answer years later when I saw mock meat take the world by storm. The healthy alternatives to meat are today packaged and sold for a guilt free diet. The tradition has been marketed into a lucrative industry.

Yam is a common name for edible tubers and the one to be used in this curry i.e jimikand is specifically Elephant Foot Yam. Is it named so because of it’s shape? Let’s think yes. Don’t want to research so much. After all it’s all going into the stomach. Just joking though! if you want to, then please do google it. Put it in the comments section if you find something interesting.

Due to its tendency to cause itching or pricking sensation in the throat, Yam is either boiled or fried before cooking. This recipe which has been taught to me by my Mom, requires the Yam to be fried.

What we need :

Yam : 250 gms cut into cubes (refer picture)

Potatoes : 2 (cut into cubes, same size as yam)

Onions : 2 chopped

Garlic Cloves : 5- 6 minced

Ginger : 1 inch piece minced

Turmeric : 1/2 tsp

Chilly Powder : 1/2 – 1 tsp

Cumin seeds : 1 tsp

Cumin Powder : 1 tsp

Coriander Powder : 3/4 tsp

Garam Masala : 1 tsp (Optional)

Salt : to taste

Oil : 3 Tbsp + To fry Yam

Water : 3/4th – 1 Cup for the curry

Coriander : 2 Tbsp chopped

Heat oil in a kadhai/wok and fry the Yam to golden brown. You can fry the potatoes too if you wish. I don’t.

Take 3 Tbsps of oil in a pressure cooker, add cumin seeds to it. Once they splutter, add onion and fry till golden brown.

Add ginger and garlic paste and saute till it loses the raw aroma.

Add turmeric powder, salt, cumin powder and coriander powder. Saute for a minute on medium flame.

Add chopped tomatoes and very little water if needed. Cook till the masala leaves oil and tomatoes are well cooked.

Add Garam Masala, the fried Yam and potato cubes. Mix well.

Add 3/4th – 1 cup of water. Put the lid and cook.

Remove from the stove after two whistles and let it cool.

Remove the lid, give it a nice stir, sprinkle some chopped coriander and serve with rice, parathas or hot chappatti.

Serves : 2 – 3

Mutton Sambhar

Oh, what a turmoil it got the house into, when I announced that I will be making Mutton Sambhar. The story is that after a month of detoxifying ourselves by abstaining from sugar, refined flour and non veg; the first thing my son wanted to eat was a south Indian non vegeterian dish. I wanted to prepare something new from that side of the country. The first reference point was my favorite chef : Vahchef of vahrevah.com and there I chanced upon this delectable recipe.

Now, the announcement brought in loads of speculations. My son and the guest I had invited, let their imaginations run wild in all negative directions. Forgetting all the dishes I had prepared for them till now, they decided to doubt my choice of dish.

‘Sambhar and Mutton what combination is that?’

‘It is Mutton Sambhar,’ I stressed

‘Yeah, but Sambhar and Mutton.’

One argued, ‘I don’t like Dal Gosht. I am sure I am not going to like this too.’

‘But Dal Gosht is Dal and Gosht.’

‘Yeah so Sambhar also is dal and vegetables. You will add Mutton to it.’

‘Is Veg Pulao and Mutton Pulao the same?’, I tried to put across my point. I was tired arguing by now but adamant not to shelve the preparation till I had presented it to them, so we reached a compromise.

‘If you guys don’t like it, I will keep an alternative of breads and Egg bhurji. We can in a jiffy prepare it then. I promise you won’t go hungry.’

They agreed, each with grudges of their own. Finally Sunday came. Sure of my recipe, I got down to preparing it. The house was filled with the aroma of the spices used. But it didn’t relax them at all.

Then I served it. A wee bit on their plates. I served the rice and on that the curry with well cooked mutton pieces. I was sure they are going to lick their fingers. Surprised there were no drumsticks and pumpkin and dal falling out of the serving spoon, they stared at it for a few seconds. Then as the second morsel touched their palate and excited their taste buds, they started licking their fingers. I was laughing away at the incident the rest of the day and proud that once again I had adapted a finger licking new recipe.

I tell you, don’t miss out on this recipe. It’s fast, easy to make and out of this world.

What we need:

Mutton : 1 Kg

To Marinate Mutton :

RasamPowder/ Sambhar Powder : 1 Tbsp

Chilly Powder : 1 Tbsp

Coriander Powder : 1 Tbsp

Turmeric Powder : 1/2 tsp

For the Curry Masala :

Red Chillies : 8 – 10 (I use Kashmiri red chillies)

Chana Dal (Bengal Gram Split & Skinned) : 2 Tbsp

Cumin Seeds : 2 tsp

Fennel Seeds : 2 tsp

Curry Leaves : 5 sprigs

Peppercorns : 1 tsp

Garlic : 10 -12 cloves

Ginger : 2 inch piece

Onion : 2 sliced

Coconut : 10 – 12 small pieces or 4 Tbsp if grated

Green Chillies : 3 – 5

Coriander with soft stalks : 1/2 Cup

Mint : 1/4 Cup

Tomatoes : 4 sliced

Salt : to taste

Tamarind Juice : 2 Tbsp

Oil : 3 Tbsp

Garam Masala

Cinnamon one inch pieces : 2

Cloves : 4

Coriander Seeds : 2 tsp

Cardamom : 3

Lichen/ Dagad Phool : 1 small piece

Marinate Mutton with the marinade masala and keep in the fridge for about an hour.

In the meantime, Take oil in a pan. Add red chillies. Roast for a few seconds.

Add Chana Dal, Cumin seeds, Curry Leaves, Fennel seeds, Peppercorns, and everything under Garam Masala. Saute for a few seconds.

Add garlic and ginger. Saute

Add onions. Saute for as few seconds.

Add coconut, mint and coriander. Then add the salt. Saute till the Onion gets soft.

Add 3/4th of the tomatoes. Saute for about two minutes.

Take off the stove and let it cool.

Once cold grind the masala in the grinder to a paste, using water if needed.

Put the marinated mutton in a pressure cooker and add 3 Cups of water. Put it on stove to get 3 – 4 whistles. Let it cool.

Add the ingredients of the grinder into the cooker and put it back on stove. Rinse the grinder with water and add that too in the cooker. Add little more water if need be. Add the remaining tomatoes too.

Cover with a lid and let the sambhar simmer on low flame for 15 – 20 minutes or till the meat is tender and done. The gravy should not be runny but like a sauce.

Add the tamarind paste, cook for a minute or two and remove from the stove.

Add chopped coriander.

Serve hot with steamed rice.

Serves : 4 – 5

** Omit the Green Chilies, if you want it less hot.

Lemon Pound Cake Muffins

What are Muffins and why aren’t they called cupcakes when they look like one? Well, without going into the many differences between the two, I’ll say, you should be able to tell if it’s a muffin or cupcake by simply biting into them.

Cupcake is lighter and fluffier while muffins are denser in texture. Muffins at times can be savory with ingredients like cheese, bacon or vegetables. They are preferred as breakfast. Cupcakes are more of a dessert. The sugar and butter content is comparatively more and most of the times, a creamy frosting decorates them.

It’s easier to understand when they are savory, but if they are sweet then what? So, the next time when you bite into a cupcake with a bread like bite, know that you are eating a muffin. Wan’t to know the bite? Make this one!

What we need :

All Purpose Flour : 1 + 3/4 Cup

Butter : 1/2 cup softened

Castor Sugar : 1/2 Cup

Brown Sugar : 1/4 Cup

Eggs : 2 (at room temperature)

Hung Curd : 1/2 cup (replace it with same quantity of Greek Yogurt if available)

Vanilla Extract : 1/2 tsp

Lemon Extract : 1/2 tsp

Lemon Zest : of 1 Lemon

Salt : 1/2 tsp

Baking Soda : 1/8 tsp

Baking Powder : 1/2 tsp

For the Glaze :

Icing Sugar : 1 Cup (sifted)

Lemon Juice : 1 + 1/2 – 2 Tbsp

Preheat the oven to 200 degrees C.

Prepare a muffin pan, by putting in 12 paper lined muffin cups or butter the pan if you preparing the muffins directly in it.

In a large bowl, cream the butter and sugar until light and fluffy. About 5 – 7 minutes.

Add eggs, 1 at a time. Beat well after each addition. Each egg shouldn’t be beaten in for more than 20 seconds.

Beat in the curd and extracts.

Combine together the flour, salt, lemon zest, baking powder and baking soda. Add to the creamed mixture and beat until just moistened.

Fill the 12 greased or paper lined muffin cups. Take care they are 3/4ths full.

Bake for 15 – 20 minutes or till a toothpick inserted in the center comes out clean.

Cool on a wire rack for 5 minutes before removing from the pan.

The glaze :

Combine the glaze ingredients, starting with 1 Tbsp of lemon juice and then adding as much required.

Drizzle over the warm muffins and Serve.

Better consumed the same day or by next day.

Serves : Makes 12 Muffins

Brioche

Best described as the bread made out of a rich, buttery dough, freshly baked Brioche served with butter and jam can be enjoyed as a perfect French Breakfast.

On our visit to Pondicherry, the guest house we stayed in, was owned by a French Couple. He used to prepare Brioche, fresh everyday. It’s the best I have had. After that I tried the bread at various places in Mumbai, the best of the places, but none came close to that. It was only after I visited Paris, that I could relive the taste.

Then I met a Feench Guy on one of my travels. His son was a chef. I did manage to get the recipe from him, but it being mostly in French and prepared with a specific flour meant to prepare breads, I could never try it. Fortunately, one day while browsing through a recipe book that I had picked up from roadside in Mumbai, I saw the recipe of the much wanted bread. I got down to trying it and wasn’t disappointed at all.

So till I travel to Pondicherry again and manage to get the exact recipe, let’s enjoy this one. Also make sure that you have a stand mixer, because the kneading needs one.



What we need :

All Purpose Four : 4 cups sifted

Instant Yeast 2 tsp + 1/4 tsp

Butter : 170 gms

Milk : 1/2 Cup

Sugar : 1/4 Cup

Water : 1/4 cup (warm, you can comfortably dip in your finger)

Eggs : 4

Salt : 1 tsp

Heat milk to lukewarm. That means a finger dipped in can bear the temperature well.

Cream butter until light and fluffy with a hand mixer or stand mixer.

Beat in sugar and salt.

Mix the yeast in lukewarm water and beat a little at a time into the butter sugar mixer.

Beat in the milk until well blended.

Take the eggs in a separate bowl and beat until thick creamy.

Put aside 2 Tbsp of the beaten egg into the refrigerator to brush the loaf at a later stage.

Beat the remaining egg into the butter-sugar mixture, until well blended.

Beat in the flour, 1 cup at a time. Once all the flour is added and the mixture is smooth, continue beating for 10 minutes. You need to get a heavy and sticky dough.

Cover with a clean kitchen towel and let rise in a warm place for 2 hours or until double in size.

Stir the dough again. Cover and chill overnight.

Next morning, when you are ready to make the bread, take it out.

Butter a bread loaf tin.

Preheat the oven to 200 degrees C.

On a lightly floured surface fold the dough a little. Do it very softly, you don’t have to knead it. Cut off about 1/5th of the dough. Shape the rest into a loaf and put it in the prepared pan.

Break the remaining dough into three balls. You can even shape them into pears. Cut three crosses on the loaf, deep enough to hold the dough balls.

Pull the cut corners apart and place the dough balls into it. If you have shaped them into pears, then place them upside down.

Brush all over with the beaten egg.

Cover and let it rise again for two hours or until double in size.

Bake for about 50 minutes or until the loaf is golden. It should sound hollow when tapped at the bottom.

Remove from the tin and cool on a wire rack.

Your rich Brioche is ready. Enjoy it toasted or as is, with eggs, jam, cold cuts…whatever way you want. D`elice!

Serves : Makes one loaf

*Alternately you can bake the bread in a round tin. Place the pear shaped dough ball or the round dough ball in the center in this case.

Butter Chicken

The most sought after dish in North India, which has been adapted in many ways the world over, but there is nothing better than an authentic recipe of Butter Chicken. The recipe I am sharing today is very close to the authentic as I may say.

Whenever I travel to Delhi, I get it packed from Gulati’s, an ultimate destination for the dish. I freeze it and then enjoy it as and when I want. This is one of the reasons, I look forward to my trips to Delhi.

It’s important to note that Butter Chicken from Delhi is different from the one prepared in Mumbai. The latter is slightly sweet to taste. Also you can plan the cooking in two parts. Make the kebabs a day before and gravy the next day. Enjoy it with Naan, Parathas, Jeera Rice or Plain Rice.

So shared below is the recipe of a dish which was invented to use the left over kebabs. Smart, right?

What we need :

Chicken Boneless Cubes : 750 – 800 gms

For Tandoori Murg (Marinade)

Curd : 1 Cup (hung in a muslin cloth for 1/2 hour)

Maida : 2 Tbsp

Ginger Garlic Paste : 4 tsp

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Oil : 3 – 4 Tbsp

Garam Masala Powder : 1/2 tsp

Tandoori Chicken Masala : 1- 2 tsp

Amchoor Powder : 1 + 1/2 tsp

Salt : to taste

Red Chilli Powder : 1 tsp

Coal piece : 1 small (optional)

For the Makhani Gravy

Butter : 3 Tbsp

Oil : 2 -3 Tbsp

Bay Leaf : 1 small

Ginger Garlic Paste : 2 Tbsp

Tomatoes Pureed : 6 – 7 medium

Cashewnuts : 2 – 3 Tbsp soaked in hot water for 10 – 15 minutes

Kashmiri Mirch Powder : 1/2 tsp

Cream : 1/2 Cup + 1Tbsp

Garam Masala : 1/2 tsp

Tandoori Masala : 1 tsp

Kasoori Methi : 1tsp

Sugar : 1/4 tsp (optional, use it if the tomatoes are sour)

Salt : to taste

Water : 3/4 Cup

Mix all the ingredients of the Marinade and marinate the chicken in it overnight or for at least 1 – 2 hours.

If you have a coal piece, then heat it over the stove till red hot.

Place a small dish in the bowl of marinated chicken. Place the coal in it with the help of a tong. Drip 4 – 5 drops of oil and immediately cover the bowl. Let the chicken get infused with the smoke. You can place the bowl as is in the fridge, till you need it.

Preheat the oven for 180 degrees C. Rub a grill with oil and place the chicken pieces on it. Grill for 5 – 6 minutes and then turn over. Baste (brush) with oil and grill for another 5 – 6 minutes. Remove from oven and keep aside.

For the gravy:

Grind the cashews using very little water into a fine paste. Keep aside.

Heat Butter and oil in a deep dish or Indian wok (Kadhai). Add bay leaf. Saute for a few seconds.

Add ginger garlic paste and cook till the raw smell goes.

Add the pureed tomatoes, red chilly powder and sugar. Cook till the oil separates from the puree.

Add cashew paste, stir for a few seconds till fat separates. Cook on medium heat.

Add 3/4 cup of water. Mix it well on low flame. Let it come to a boil.

Add chicken pieces/kebabs . Let the gravy simmer for 5 – 7 minutes or till the chicken is done. Remember we have grilled them too.

Also add the garam masala, tandoori masala and salt.

Mix well and remove from stove.

Rub the Kasoori methi between your palms and add to the gravy.

Stir in the cream. Mix well.

Garnish with 1 Tbsp Cream

Serve it hot with Naan, Paratha, Tandoori Roti, Lachcha Paratha, Jeera Rice or Steamed Rice.

Serves : 3 – 4

*You can make the Kebabs a day before.

*The Charcoal adds a smoky flavor. You can omit if you don’t like the flavor or if you don’t have it.

*Remember You have already cooked the chicken for some time when you add it to the gravy.

*You can even cook the kebabs on a pan/grill pan

Link to Garlic Naan : https://sapnascopia.wordpress.com/2020/02/01/butter-garlic-naan/

Link to Tandoori Roti : https://sapnascopia.wordpress.com/2020/08/31/tandoori-roti/