Chicken Tandoori

Ingredients:

4 Chicken legs, thighs and drumsticks attached (About 2 1/4 lbs)
1 tblspoon lemon juice
1 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1 1/2 tblspoon ground coriander
1 tblspoon paprika
1 tblspoon ground cumin
1 teaspoon salt
1 1/4 cup plain yogurt
1 tblspoon grated fresh ginger
1 teaspoon garlic paste
1/4 cup ghee / vegetable oil

Method:

Remove skin of chicken leg,lengthwise. Remove and discard. Mix lemon juice and yellow and red food coloring in cup. Brush chicken with mixture to coat. Mix coriander paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.

Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover and marinate in refrigerator, turning pieces occasionaly, 4 to 6 hours. Let chicken stand in marinade, covered, at room temprature for an hour before cooking.

Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Baste chicken with 2 tablespoons ghee.

Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.

Amritsar Fish Delight

INGREDIENTS:

• 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
• 3 tbsps ginger paste
• 3 tbsps garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp carom seeds (ajwain)
• 1 tsp chilli powder
• Salt to taste
• Juice of 1 lime
• 1 1/2 cups bengal gram flour
• Oil to shallow fry fish
• Lime wedges

Method:

Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour. In a wide, flat pan, preheat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.