Malpura, Raita And Tandoori Chicken by Zarnak Sidhwa

Ingredients For Tandoori Chicken:

• Chicken drumsticks 1 kg
  
• Onion, chopped 1
  
• Garlic, chopped 6 cloves
  
• Lemon 1 inch piece
  
• Yogurt 1 cup
  
• Coriander powder 1 tbsp
  
• Cumin powder 1 tsp
• Turmeric 1 tsp
  
• All spice powder 1 tsp
  
• Nutmeg powder 1/4 tsp
  
• Ground mace a pinch
  
• Ground cloves 1/4 tsp
  
• Ground cinnamon 1/4 tsp
  
• Olive oil 3 tbsp
  
• Salt 1 tsp
• Ground black pepper 1/4 tsp
  
• Crushed red chilies 1 tbsp
  
• Orange food color 1 tsp

To Serve:

• Onion rings as required
  
• Lemon wedges as required

Method:

1. Blend the chopped onions, garlic, ginger, lemon juice, add on chicken drumsticks and mix in yogurt, coriander powder, ground cloves, olive oil, salt, pepper, orange food color.
2. Cover and refrigerate overnight preferably.
3. Grill, bake or bbq.
4. Serve with onion rings and lemon wedges.

Ingredients For Raita:

• Yogurt 1 cup
  
• Cucumber chopped 1
  
• Salt 1 tsp
  
• Black pepper crushed a pinch
  
• Roasted cumin seeds 1/2 tsp
  
• Crushed red chilies a pinch

Method:

1. Peel and grate the cucumber.
2. Add it in the yogurt and mix well.Add in the salt, black pepper, crushed cumin and crushed red chillies.
3. Chill and serve.
   

Ingredients For Malpura:

• Milk 1-1/2 liter
  
• khoya 50 gm
  
• Flour 3 tbsp
  
• Cardamom powder 1/2 tsp
  
• Ghee for fry

Ingredients For Sugar Syrup:

• Sugar 2 cup
  
• Saffron a pinch
  

For Garnish:

• Pistachio chopped 15-20

Method:

1. Boil milk in a heavy bottomed pan.
2. Reduce heat and simmer till it is reduced and reaches a coating consistency.
3. Add grated mawa and mix well.
4. Bring it to room temperature.
5. Reserve two tbsp of sugar, and form one string sugar syrup with the rest of the sugar and two cups of water.
6. Dissolve saffron in a tsp of hot milk.
7. Add it to the sugar syrup.
8. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk.
9. Mix well and make a batter of pouring consistency using a little milk if required.
10. Heat sufficient ghee in a wide mouthed flat bottomed kadai.
11. Pour a ladle full of batter to form a pancake.
12. Cook on slow to medium heat.
13. Turn it over when it starts to color slightly.
14. When both sides are done, drain and immerse in the sugar syrup.
15. Garnish with pistachio and serve hot.