Tandoori bbq

3 chickens

1 tbsp ginger paste

Maa's barbecue chicken tandoori recipe

3 chickens, cut and prepared with deep slices in every piece 

In a clean bowl mix the following ingredients:

1 tbsp onion paste

1 tablespoon garlic paste 

2 teaspoon chili powder

1 teaspoon big cardamom 

4.5 tsp salt (1.5 per chicken)

Two packets of Shaan tandoori mix

1/2 carton yogurt (375 mg)

2 tablespoon mustard oil

3 tablespoons of ghee

Three quarters lime

Food coloring as per desire 

Taste to ensure salt is enough 

Vegetable pot pie

https://www.allrecipes.com/recipe/16765/veggie-pot-pie/

 

Veggie Pot Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:PATTECAKE

"A mouthwatering-good vegetable pot pie."

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups cauliflower florets/broccoli

 

• 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth (I used 1 chicken bouillon). Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes (honestly, I just let this cook and tenderized everything). Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes (very little water needed, had done cream of mushroom in the earlier step)
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges (egg wash on the bottom layer and kept it for a few minutes in the oven while being preheated which hardened it up a bit, was not soggy at the end)
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Basil chicken curry

https://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/amp/

Basil pesto

https://www.simplyrecipes.com/recipes/fresh_basil_pesto/

I substituted a combo of peanuts and breadcrumbs instead of pinenuts

Spinach banana muffin

 kid and adult favorite!

Ingredients

• 2 cups white whole wheat flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 3/4 teaspoon salt 
• 2 eggs 
• scant 1/2 cup granulated sugar 
• 1/4 cup olive or canola oil 
• 1/2 cup plain yogurt (or Greek yogurt) 
• zest of one lemon 
• 1 teaspoon vanilla 
• 2 medium ripe bananas 
• 2 cups packed baby spinach leaves 

Instructions

1. Preheat oven to 350.
2. In a large bowl, combine the flour, baking powder, baking soda and salt.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
4. Mash the banana and add to wet mixture.
5. Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
6. Add the wet mixture to the dry and stir until just combined. Don’t over mix.
7. Spray a large mini muffin tin with cooking spray.
8. Spoon the batter into each cup, filling them all the way to the top.
9. Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean (for muffins, bake for 25-28 mins)
10. Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

https://www.familyfoodonthetable.com/spinach-banana-mini-muffins/

Chocolate chip muffins

preheat oven to 425F. Spray muffin pan.

All mixing should be done with a spatula


2.5 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1.5 cups chocolate chips (bitter is better)

(Mix dry ingredients together)



1/2 cup unsalted better - melted and cooled

1/2 cup sugar

Mix

2 large eggs

Mix

1 cup milk

1 tablespoon vanilla extract

Mix

Put liquid ingredients into dry ingredients



Fold in with spatula until just combined. Do not over-mix or it will get hard.

Pour into muffin pan. (2scoops tbsp) makes 12

Bake 425F for 5 mins

Turn heat down to 375F and bake for another 13 minutes.

Take out of oven, let it cool for 2 minutes and then cool in drying rack for 10 minutes.

Store in airtight container.


http://www.littlesweetbaker.com/2014/10/03/bakery-style-chocolate-chip-muffins-2/

Polau

Three cups basmati rice
One cup onion
1tbsp ginger paste, 1 tsp garlic paste
6 cardamom
2 bay leaves
Few cloves
Salt 1tsp

3 tbsp butter. All dry spices, onion, ginger paste.
Rice and salt and fry it up.
4.5 cups water (hot water) (also could try 1/2 or 1 cup milk instead)
Heat, about 15-20 mins?
Coloring, sprinkle powder intermittently,
Cover it up.