Peanut Chaat

Ingredients:

• 1/2 cup raw peanuts

• 1/2+1/2 teaspoon salt adjust to taste

• 1/8 teaspoon turmeric (haldi)

• 3/4 cup tomatoes seeded cut in small cubes

• 3/4 cup cucumber cut in small cubes

• 1 tablespoon ginger finally chopped

• 1 green chili finally chopped adjust to taste

• 1/2 teaspoon roasted cumin seed powder (bhuna jeera)

• 1/8 teaspoon red chili powder

• 1/8 teaspoon black pepper

• 1/4 teaspoon sugar

• 1/2 teaspoon  mango powder (amchoor)

• 1  tablespoon lemon juice

INSTRUCTIONS

Method

• In a sauce pan add peanuts with 2 cups of water turmeric and 1/2 teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft.

• Drain the water and let it cool to room temperature.

• Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together.

• Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss.

• Peanut Chaat is ready to serve.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!

Jilebi

All Purpose Flour - 1 cup

Corn Flour - 1 tsp

Curd - 1/4 cup

Yeast - 1 tsp

Food Color - a pinch

Baking Soda - 1/4 tsp

Salt

Oil

Sugar - 2 cup

Saffron - 1 tsp

Cardamom Powder - 1 tsp

Lemon Juice

In a large bowl combine AP Flour, Corn Flour, Curd, Yeast, Food Color, Baking Soda, a pinch of Salt and 3/4 cup Water. Mix well and keep aside for 2 hours until the Batter ferments.

In a saucepan combine Sugar, Saffron and Cardamom Powder along with 2 cups Water. Mix well and bring to boil; allow the sauce to thicken like making Gulab Jamun. Stir in Lemon Juice at the end to avoid crystallization of Sugar. Keep warm on simmer.

Pour the prepared Jilebi Batter into a Ziploc bag and make a small hole in the tip of the bag. Quickly squeeze small rounds of Batter in medium hot Oil and deep fry until golden. Remove from heat and drop in warm Sugar Syrup for about 1 min. Transfer to a plate and allow the excess Syrup to drain.