Chicken tandoori

Ingredients:

1 whole chicken cut in 12 pieces

1 packet of chicken tandoori masala(gagani)

12 tbsp of heavy curd

3 tbsp ginger garlic paste

5 tbsp of kasuri methi 

2 tbsp garam masala

2 tbsp salt

3 tbsp chilli powder

2 tbsp lemon juice

1 piece of coal 

5 tbsp of vegetable oil

Method:

Mark deep cuts on chicken pieces.

Rub the full packet of tandoori masala, rub it properly so that the powder is immersed into the deep rashes.

Now add all the other ingredients- curd, ginger garlic paste, garam masala, salt, chilli powder, lemon juice and crush kasuri methi.

Marinate the chicken for atleast 4-5 hours and keep it inside refrigerator.

Now pre heat the over for 15 minutes.

Oil the nonstick oven pan with few drops.

Pour the marinated chicken on the pan and evenly distribute the chicken piece on the pan. 

Pour the remaining marination on the chicken and put it in oven for 20 mins at 160 degree C.

Now take out the chicken, as of now the chicken must have left loads of water on the pan, no need to panic, its usual.

Now turn the pieces and put it back in oven for 20 mins at 160 degree C. 

After 15 mins check if the chicken has start leaving the bones if not let it cook for 5 more minutes, if yes then increase the temp to 180 degree C  for 2 minutes.

Now take out the pan out of oven. 

On gas burn the coal, till it turns red. Pick the coal with plucker and keep it on foil in between the chicken pieces and also pour 2-3 drops of oil over the coal. 

Now cover the pan and let chicken pieces absorb the smell of coal.

 

After 5 minutes remove the cover and serve the tandoori with onion salad and the masala left in the tray.

Chocolate Mousse

Ingredients:

150 gms of dark chocolate

400 gm of cold heavy cream

3 egg white

30 gram of sugar

125 grams of butter

Procedure

Place chocolate with butter in large bowl set over simmering water, at low temp and let the chocloate melt in butter. Once melted turn off the heat.

Beat the cold cream untill it form soft peaks. Set aside and let it get settled at room temperature. 

With a mixer whip the white of eggs untill it forms soft peaks. Gradually add sugar and continue whipping untill firm.

Remove the chocolate from the boiler and using a whisk fold in egg whites all at once. When the egg whites are completely incorporated fold in the whipped cream.

Cover the mousse and refrigerate it for an hour.

The mousse is ready to b enjoyed!!! 

Chocolate Brownie

100 gm butter

150 gm dark chocolate

3/4 cup flour

1 tbsp cocoa powder

1 tsp vanilla extract

3/4 cup granulated sugar

1/4 cup brown sugar

3 eggs at room temp

1/2 tsp baking powder

1. Place an inch of water in a medium saucepan and bring to a simmer over low heat.

2. Place butter, dark chocolate in a large glass or metal bowl and place bowl on top of the simmering water.

3. In another bowl, whisk together the flour, baking powder and cocoa powder. Set aside.

4. Whisk the chocolate and butter mixture until completely melted and smooth. Remove from heat and add sugars. Whisk until incorporated. Feel the mixture with your finger, it should not be too hot to the touch.

5. Add two eggs and whisk only until combined. Add remaining egg and whisk until combined. Stir in vanilla.

6. Evenly sprinkle half of the flour mixture over the chocolate mixture. Using a flexible and wide spatula, fold the flour mixture into the chocolate mixture until it starts to come together, then add the remaining flour mixture. Fold until only traces of flour mixture is visible.

7. Pour batter into pan and bake for 27-30 minutes @ 160 degree C. A toothpick inserted in the middle should come out with a few crumbs and may have some chocolate stuck to the bottom. As long as it’s not gooey, it’s done. Then let cool completely.