Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.

Kappa

Kappa - 4 cup, cubed

Salt

Coconut - 1 cup, grated

Garlic - 4 cloves

Green Chilli - 3

Turmeric Powder - 1 tsp

Shallot - 4

Coconut Oil - 2 tbsp.

Mustard - 1/2 tsp

Red Chilli - 3, broken

Curry Leaves

In a pressure cooker add the Kappa along with required Salt and Water. Pressure cook for 1 whistle and release the steam under running water.

Meanwhile, in a blender add grated Coconut, Turmeric, Shallots, Garlic, and Green chilies; grind coarsely.

Open the cooker and drain the water, then lightly mash the Kappa. Add in ground Coconut paste and mash well.

Temper Mustard, Red Chilli and Curry leaves in Coconut oil and pour over the Kappa and mix well.

Serve hot with Fish curry.

Peanut Butter Skillet Cookie

Butter - 1/2 cup

Sugar - 1 cup

Vanilla extract - 1 tsp

Egg - 2

AP Flour - 1 cup

Cocoa powder - 1/3 cup

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Peanut butter cups or chips - 1 cup

Top with: Peanut butter cups, Chocolate syrup, melted Peanut butter, and Vanilla ice cream

Preheat oven to 350 F.

Melt butter in an 8" cast iron skillet over medium-low heat. Stir in Sugar and Vanilla. Remove from heat and allow pan to rest for about 5 min.

Carefully whisk Eggs into the Sugar mixture.

In a small bowl, combine AP Flour, Cocoa powder, Baking soda and Salt. Add the dry mixture to the skillet until just combined.

Fold in Peanut butter cups or chips.

Bake for 15-18 minutes, or until beginning to turn golden on top and around the edges but still soft in the center. Don’t overbake. Remove from the oven and let cool for 5 minutes.

Sprinkle with extra Peanut butter cups and drizzle Chocolate syrup and melted Peanut butter.

Top with scoops of Vanilla ice cream and serve immediately.