Summer Tandoor / grill Marinade Recipe

Tandoor / grill Marinade Recipe IMG_20170421_145541970.jpg

Ingredients: for 1 kg chicken .

1/2 x Butter (50gm) (  Amul Garlic Butter  )

100 gm Garlic
100 gm Ginger
100-200gm Curd
3 x Lemon
4 x onions
300gm fresh Coriander
200gm mint leaves (optional )
1 x Chicken powder ( Everest Chicken Masala )
Green chilly 100-200 gm
1/2 tbsp Turmeric powder
1/2 tbsp red chilli powder
1/2 tbsp garam masala
Salt to Taste .
Preparation: 

  1. Wash the chicken and add turmeric powder, red chilli powder, garam masala, , ginger-garlic paste and salt to taste.
  2.  Medium Chopped onion ,Green chillies  Coriander few garlic pods and few ginger stem grind them to paste .
  3. Add curd and Chicken in container.IMG_20170427_105855916.jpg
  4. Mix everything well and keep aside to marinate for 30-50mins.
  5. add content to zip-lock bag and keep it aside for 10mins
  6. prepare for BBQ .IMG_20170421_135106381_HDR.jpg

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Conge / Golden Apple Snails Xacutti

Conge / Konge / Snails Xacuti (काँगे / कोंगे  शागोती ) : golden-apple-snail-2.jpgSnails are found in large numbers in the paddy fields near water bodies at the onset of monsoon in the coastal district (konkan). Land Snail Escargot ” Escargot, meaning “edible snail” Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them. Even among the edible species, the palatability of the flesh varies from species to species.

Ingredients : 

  • 200-300 Conge / snails (black) or 50-100 Konge (Brown the large variety) or mix IMG_20170615_110642892.jpg
  • 3-4 tablespoon Xacuti masala
  • ½ teaspoon of turmeric
  • 1 large onion medium chopped
  • 1 large tomato medium chopped
  • 2 sprigs of curry leaves
  • 1 Small marble size ball of tamarind in 100ml warm water
  • ½ teaspoon ginger and garlic paste  tumblr-o6l3c3p8iy1vp4youo1-500-1306.jpg
  • 1-2 medium size potatoes cut into cubes
  • Salt to taste ( as required )

 

Roast the following:

  • 1 freshly grated coconut
  • 1 onion
  • 4-5 deseeded Kashmiri chilies

Pre Preparation:

1. Clean the Conge nicely under running water atleast 3-4 times.

2. Add all the Conge to a big pot. SAM_0065.jpg

3. Boil the Conge by adding 1 cup of water for 12 minutes.

4. Now to handle the Conge by hand add some cold water to the pot.

5. Take one Conge / snail and with the help of a toothpick or pin pull the meat out of the shell. SAM_0069

6. You will find a hard lid on top of the meat remove that and set the meat aside.

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7. Now in a frying pan roast the onion, chillies and coconut separately and set aside to      cool.

8. Take a mixer and add all the roasted ingredients along with turmeric and Xacuti masala powder and Grind to paste .

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9. Use little water and coarsely grind the xacuti masala (Keep it a bit thinner that the usual xacuti masala as the Conge / snail meat is small)

 

Method:

1. In a pot saute the onions till they are translucent then add the tomatoes and cook till they become soft.

2. Add ginger and garlic paste and cook till the raw aroma disappears.

3. Now add the potatoes and cook for 1 minute (add little salt).

4. Add the Xacuti paste to the pot and cook for 1 minute.

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5. After about 10 minutes add tamarind water and curry leaves (optional )

6. You can adjust the gravy by adding water to get the desired consistency.

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7. Cover and cook till the Conge / Konge / Snails and potatoes are cooked and salt as required .