Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

Prep: 25 minutes

Cook: 10 minutes

Method: Moderate

Vegetables marinated with oriental chilli sauce, skewed onto skewers, cooked and served on a bed of basil and tomato pulao

Take green zucchini, yellow zucchini, red capsicum, yellow capsicum and green capsicum, button mushrooms and broccoli florets in a mixing bowl, add garlic, salt, crushed black peppercorns, basil leaves, olive oil and red chilli sauce and mix well so that all the vegetables are well coated.
Skew the vegetables onto skewers. Heat a non-stick pan, keep the skewers in it and sprinkle some olive oil over them and cook, rotating the skewers so that the vegetables are cooked evenly all around.
Heat 1 tbsp olive oil in another non-stick pan, add basil and tomato pulao and toss till it is well heated through.
Make a bed of the pulao on a serving plate, place the skewers on it, squeeze the juice of ½ lemon and garnish with basil leaves. Serve hot accompanied with bowls of tamarind sauce and onion jam.

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.