Tandoori Chicken


Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend’s potluck yesterday and it worked out! It’s surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

  • In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
  • Mix to form a paste type consistency
  • Add the chicken and marinade thoroughly
  • Cover and refrigerate for at least 4 hours (overnight is preferable)
  • After 4 hours, remove from fridge and preheat oven to 500F/350C
  • Place chicken on baking paper lined baking tray
  • To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  • Bake in oven for 15 minutes
  • After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
  • Remove. Garnish as desired.
  • BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!

Valentines Cookies

Here’s a recipe to sweeten up your Valentine!

Makes around 25

What we need:
1 1/2 cup all purpose flour
3/4 cup of sugar
1/2 tsp baking powder
1/2 tsp of salt
1 egg
1 cup of butter
1 tsp of vanilla essence
Frosting
1 tsp Red Coloring
Sprinkles 😀

How we do:

  • Preheat the oven to 400F/200C
  • In a mixing bowl, add the flour, sugar, salt and baking powder.
  • Add the butter and cream it in so the mixture is of a bread crumb consistency.
  • Add the egg and mix well.
  • If the consistency is not binding well or is too dry add 1 tbsp of milk.
  • Once the mixture has binded into a dough, flour a surface.
  • Roll out the cookie dough so it is about 1/4 inch thick.
  • Now the fun bit! Using a heart shaped cookie cutter, cut out the cookies.
  • Place on a baking sheet/grease proof paper lined baking tray.
  • Place in the oven for 10-12 minutes.

NOW FOR THE BEST BIT!
As you can tell I tend to get excited when it comes to frosting. To make, simply mix 3/4 tsp of red coloring to 1 container of frosting. There was about 12 oz in the one I bought.
Once the cookies are removed and cooled, spread on the frosting.
Finish with sprinkles!
BALLE BALLE COOKIE TIME!

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It’s a quick and easy recipe that’s sure to get you heated up in an instant!

Serves 2-3

What we need:

1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

  • In a soup pot, heat the butter and oil.
  • Add onions, carrots, celery and mushroom and saute until slightly soft.
  • Now add the water.
  • When it comes to the boil, add the pasta.
  • Add the stock cube and season with salt and pepper and the bay leaf.
  • At the same time pop in the garlic and ginger.
  • Reduce the heat and let it boil gently for approx 10-12 minutes.
  • When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
  • Finally, squeeze in a little fresh lime juice and add the corriander.
  • BALLE BALLE! Enjoy.