Tuesday, September 21, 2010

South Indian Tandoori Chicken

This is my husband's recipe for his beloved grill! He's come up with this after lots of trials and tests. This doesn't compare to the tandoori chicken in restaurants in the way it looks, but as far as he and his buddies are concerned, it tastes far better! So, this is great for those BBQ parties!

Tandoori Chicken - south Indian style!
2 lbs Chicken, mixed pieces with bone, but without skin
1 Onion
1 small piece Ginger
3 tbsp Yogurt
3 tbsp Vinegar
2 tsp Chilli Powder
Salt, as needed
1/2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Curry Powder
1 Lemon
2 cloves Garlic

Grind the onion, garlic and ginger to a paste. Clean the chicken and make 3-4 shallow cuts. In a large plate, beat the yogurt. Into this, add the coriander and cumin powder, the onion garlic mixture, salt, vinegar and lemon juice.

Mix to form a thin paste. Apply into the chicken. Allow the chicken to marinate for 4 hours, covered in the refrigerator. Grill on a barbecue. I've tried to bake this in the oven and it tastes pretty good, though not as good as the grill. If baking, bake at 400 deg F for 20-25 minutes, and then broil for 5 minutes until brown.

Thursday, September 16, 2010


Another in the Pahadi food series - this is another seriously tasty yogurt-based curry!

Here I've made the dish with potatoes and peas. You could also use just potatoes, or cauliflower and peas, or garbanzo beans.


4 Potatoes, diced, cooked
1/2 cup Peas, cooked
1/4 tsp Asaoefida
2 tbsp Ghee/ Clarified Butter OR Oil + more for seasoning
1 tsp Cumin
1 tsp Coriander Powder
1 tsp Red Chilli powder
1 cup Plain Yogurt
3 Cardamom, powdered

Beat the yogurt well and keep aside.

Heat the ghee in a pan. Add the cumin, coriander powder, red chilli powder and yogurt. Continue stirring until it reaches a boil. When slightly thick, add the cooked vegetables and add more ghee (be generous!), and powdered cardamom. Cook for a few minutes until everything combines. Remove from heat and serve warm with cooked rice.

Wednesday, September 1, 2010


Have you tried Pahadi food? If not, please do!! It's one of the best kinds of food in India. Subtle flavors and delicious tastes!


1/4 cup Chickpea Flour (besan)
1/4 cup Black Chickpea, soaked for a couple of hours
1 tsp Mustard Oil
1 tsp Fennel Seeds (Saunf)
1 tbsp Cumin Powder
1 tbsp Coriander Powder
a pinch of Asoefetida
2-3 tsp Amchur Powder (dry Mango Powder)
1/4 tsp Turmeric Powder
Salt, to taste
1 tsp Sugar

Heat mustard oil till it smoked. Add the fennel, coriander powder, cumin powder, asoefetida and chickpea flour. Fry until it darkens and changes color. Add the soaked chickpeas and the amchur. Add the turmeric, salt and enough water to cook the chickpeas. Cook until it thickens. It should cook for about 10-15 minutes. Add sugar in the last few minutes of cooking.

Serve hot with rice or rotis.