Milagu Saadham

Oil - 1 tsp

Channa Dhal - 1 tsp

Urad Dhal - 1 tsp

Coconut - 1 tbsp., grated

Ghee - 2 tbsp.

Cashew - few

Peppercorn - 1 tbsp., crushed coarsely

Rice - 1 cup, cooked

Salt

Heat 1 tsp Oil in a skillet and dry roast Channa Dhal and Urad Dhal until light brown. Remove from heat and keep aside.

Add Coconut gratings and roast until golden. Remove from heat and add to the Dhals. Allow this mixture to cool down completely and grind to a coarse powder.

Heat Ghee in a large pan and temper Cashew nuts. Add crushed Peppercorn and stir fry for few seconds. Stir in Rice along with the prepared Dhal powder and required Salt. Give a good mix and enjoy warm with Pappadam.

Chicken Boti Kebab

1 Pound Boneless Chicken breasts or thighs cut into 1.5" pieces

¾ cup Greek yogurt

¼ cup Mayonnaise

1 tbsp Ginger Garlic Paste

¼ cup Extra Virgin Oil

½ tbsp Chilli Powder

½ tbsp Cumin Powder

1 tsp Garam Masala Powder

½ tsp Nutmeg Powder

¼ tsp Cinnamon Powder

2 tbsp canola oil for roasting

2 tbsp Lemon Juice

Salt (to taste)

1 Charcoal

1 tsp Ghee (or clarified butter)

In a clean dry bowl add the thick yogurt and the mayo and whisk well until fully combined & smooth.

Next, add the mustard oil, the spices, ginger garlic paste, salt, lemon juice to the bowl and whisk everything well until fully mixed & smooth.

Now, add the beet root powder. You may increase or decrease the amount as per your liking. Mix everything well..

Add the chicken pieces and mix well until all the chicken pieces are well coated with the marinade.

Cover the bowl with a cling film and allow the marinated chicken to rest for 30 mins to 2 hrs. in the fridge. You may also leave it overnight in the fridge.

Next, skewer the meat in the metal or bamboo skewers and set aside.

Heat a griddle or non stick skillet over medium heat. When the pan becomes moderately hot brush it with oil.

Next, place the skewers and cook over medium heat rotating sides from time to time. The meat will be fully cooked in 15 mins.

Now, turn the flame to the highest setting and cook all sides of the chicken boti kabab for that beautiful charred look. Set the chicken boti kababs aside on a plate.

Take a small pot about 2-3" inches and place it in the middle of the plate containing the Chicken boti kababs.

Next heat up a charcoal over high heat until burning red. Be careful and hold it with the help of a tong.

Once the charcoal becomes raging hot quickly place it in the small steel container that you placed in the middle of the kabab plate.

Immediately pour about 1 tsp ghee or clarified butter over the red hot charcoal and quickly cover the whole plate with a glass lid. There should not be any gaps between the lid and the plate. Otherwise, the smoke will escape.

Allow it to rest for 10-15 mins. The smoke from the charcoal will get infused in the chicken boti kabab making them so flavorful & giving them that authentic tandoor taste.

Serve hot , Enjoy!

If using Bamboo skewers do not forget to soak them in water for at least 10-15 mins. This will prevent the bamboo skewers from getting burnt.

For that extra juicy & tender texture keep the cooked chicken boti kababs loosely covered with a parchment paper or aluminum foil.

Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.