Chicken Tandoori

Chicken Tandoori

Ingredients:


For Marination


Chicken (Big Pieces)                       ½ kg
Curd   1 Cup(Approximately 4-5 tbsp)
Ginger Garlic paste 1 tbsp
Green Chili paste ½ tbsp
Red Chili Powder 1-2 tbsp(According to taste)
Turmeric Powder ½ tbsp
Chicken Tandoori masala or chicken masala            1 tbsp
Besan (Chana dal Flour) 1-2 tbsp
Lemon Juice 1 tbsp
Salt


For Grill
Butter or Oil


For Serving
Coriander leaves
Chat masala
Method:
Add ginger garlic paste, green chili paste, red chili powder, turmeric powder, lemon juice, salt and mix it well. Keep it for 30 min. 
Now add curd, Besan, and tandoori masala or chicken masala and mix it well.
Keep it for 4 hours.
For better taste keep it for 24 hrs.
Preheat conventional oven on 475F for 10 mins
Brush Butter on chicken pieces and keep it in oven without cover.
Cook it for 20-25 mins.
Cook it from both sides. 
Keep it on serving plate and sprinkle chat masala and garnish it with Coriander leaves.
Have it with onion.

Rolled Fondant

Rolled Fondant

Ingredients:

Unflavored gelatin                  1 envelope

Cold water                             ¼ cup

Glucose                                   ½ cup

Solid vegetable shortening     2 tbs

Glycerin                                   1 tbs

Confectioners' sugar                8 cups (about 2 lbs)

Icing color as desired

Flavoring as desired

Method:

Step 1

Combine gelatin and cold water; let stand until thick, about 3 
           minutes.

Place gelatin mixture in top of double boiler and heat and stir until 
           dissolved.

 Add glucose, mix well.

Stir in shortening; just before completely melted remove from heat.

 Add glycerin, flavoring and color. Cool until lukewarm.

Step 2

In large bowl, place 4 cups confectioners' sugar; make a well.

 Pour the lukewarm gelatin mixture into the well and stir with a
 wooden spoon, mixing in sugar and adding more, 
      a little at a time, until stickiness disappears.

 Knead in remaining sugar.

 Knead until the fondant is smooth, pliable and does not stick to
        your hands.

If fondant is too soft, add more sugar; if too stiff,
        add water (a drop at a time).

 Use fondant immediately or store in airtight container in a cool, dry place.

Step 3

Use fondant immediately or store in airtight container at room 
        temperature until needed.

If storing longer than 1 week, refrigerate.

Bring to room temperature before kneading.

            Do not freeze. When ready to use, knead again until soft.

Step 4

This recipe yields enough to cover a 10 x 4 in. high round cake.

 If fondant becomes dry, either by adding too much sugar or air drying,
 add small  amount of solid vegetable shortening and knead thoroughly.

            Minion with fondant

               Tennis Themed Cake