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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