Chef Vijesh Modi, Senior Sous Chef, The Deltin, Daman shares his special monsoon recipes.
Jalapeno Murgh Tandoori Tikka
Ingredients:
- 240 gm chicken legs (boneless)
- 150 gm hung curd
- 10 gm ginger
- 10 gm garlic
- 30 gm lemon
- 15 gm jalapenos
- 5 gm black pepper
- 10 gm garam masala
- 5 gm cumin powder
- 5 gm cardamon powder
- 5 gm ginger powder
- 10 ml mustard oil
- 6 gm salt
- 3 gm black salt
- 10 gm butter
- 10 gm chaat masala
- 30 gm mint chutney
Method:
- Take boneless chicken, wash it well and remove all moisture. Cut into medium pieces. Marinate it with ginger-garlic paste and salt.
- Keep it in the chiller for two hours. Add chopped jalapenos, all the dry masala powders, pepper, mustard oil, hung curd and lemon juice.
- Keep the marinated chicken in the fridge for four hours.
- Remove the chicken from the fridge and arrange it on skewers. Cook in the tandoor at 300°C. Pour butter when it is almost done. Serve hot with green chutney and laccha onion salad.
Thai Chilli Cigar Roll
Ingredients:
- 60 gm cabbage
- 60 gm carrot
- 60 gm pokchoi
- 50 gm onion spring
- 30 gm bean thread noodles
- 20 gm Thai chilli paste
- 10 gm Thai red curry paste
- 30 gm bell peppers
- 5 gm fresh basil
- 60 gm spring roll sheet
- 30 ml soya bean oil
Method:
- Heat oil and add julienned vegetables. Add chili and red curry paste, and saute for some time. Throw in some fresh basil along with a little sugar.
- Take spring roll sheets and cut into half. Add the vegetable mixture and roll the sheets. Dust corn flour on it.
- Heat oil and deep fry the spring rolls until they are crispy. Serve hot with sweet chili sauce.
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