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http://catherinecrouch.com//new-index.php/ TANDOORI NIGHTS 

http://cyberblogue.com/page/8/?lang=fr

The Marinade

12 skinless chicken thighs – wash and marinate in juice of half a lemon and 1 tsp of salt – set aside

For Tandoori Marinade
1 small onion – diced, 6 cloves of garlic, fresh ginger paste (enough ginger to make 3 tbsp ginger paste)
Add all 3 ingredients in a grinder and make a paste with about 1/4 cup water
Add about 3 tbs Greek yogurt, 1 tsp garam masala powder, 1 tsp cumin powder
1 tsp paprika powder
3 tsp tandoori masala (some are already spicy and if yours isn’t you can grind some red chilies with the onions)

Mix everything well

Marinate the chicken in Tandoori paste for at least 30 minutes

(check for salt and pepper and adjust accordingly)

Grill on Medium Heat for 30 mins

Serve Hot 

This is my improvised version since I did not have Buttermilk and my husband doesn’t eat yogurt so I made it with coconut milk instead, and mango powder as my buddy ingredient !

Soak about 1 and a 1/2 cup lentils for 3-4 hrs

grind all  but save about 1/4 cup for gravy 

It should look something like this

(take about 2 tbsp and keep it separately for gravy)

To the rest add 1 cup of chickpea flour , chopped spinach, salt to taste, cumin seeds, crushed chili ginger garlic and about 3/4 tsp of baking powder and deep fry them in vegetable oil like so …

At this point .. you will have to resist eating  it all  and continue on to making kadhi 🙂

in a bowl combine 1/4 cup of whole lentils and 2 tbsp of lentil paste with 2 cup of water – set aside

warm ghee in a  pan until slightly smokey. Add cumin, mustard seeds, hing, curry leaves, dried red chilies (broken into half) stir for 30 secs and add chopped onions and saute until light brown, add crushed chili garlic and saute until brown. Add the lentil mixture and stir well, add salt to taste. Add 1/2 tsp of turmeric powder and 1/2 tsp of garam masala powder and 1 tsp of mango powder and bring it to a boil and let it cook for about 10 mins on slow heat. Add the fulaori and 1 cup of coconut milk and cook for another 5 mins.

Serve with rice and coconut chutney

N’Joy

This is one of my favorite chutney’s  of all time but don’t make it as often as I should….

what I have here are dry coconut flakes,cumin seeds,chilies, and about 3 cloves of garlic roasting on low flame…  I also added some curry leaves 🙂

 Constantly stir these until the coconut flakes turn golden brown

add about 3 tbs of coconut milk and all the dry roasted ingredients and grind them in a magic bullet

Add salt to taste and 1 tsp mango powder for a little sourness. (You can add lemon juice or tamarind paste instead)

Peel,wash and evenly cut the carrots, add sea salt and freshly cracked black pepper and microwave it covered on high for 4-5 minutes with about 1/2 cup of water in the dish)

Drain the water from the carrots, Heat about 1tbs of butter in a non stick pan and stir in the carrots and 1/2 tsp of 5 spice powder and mix well. Let the carrots slightly caramelize (3 mins max)

Serve as a side dish and these are also great during the holiday season

With just a few ingredients and you have a simple and healthy

Baked Salmon Dinner

Wash  the salmon and dry it with paper towels (if there are bones, you can just pull them right out)

Line a baking dish with foil and lightly brush with olive oil, Arrange salmon in the dish like so…

Season with sea salt, black pepper,chili flakes, lemon juice,lemon zest, garlic salt, sliced onions and tomatoes. Top with butter …All according to you taste. Fresh garlic will turn green when used with lemon and it does not look appetizing  at all

cover the fish with wax paper, make sure the wax paper fits inside of the dish which helps in keeping the fish soft and moist

cover with foil, making sure there are no leaks
Bake for 25-30 mins on 375 degrees F (190 degrees C)

 Serve it with Lettuce and and a side of five spiced carrots