Bhel Puri

Ingredients

1) Finely chopped onion – 2-3 nos.
2) Finely chopped tomato – 1 no.
3) Finely chopped cucumber – 1 no.

4) Coriander leaves chopped – 1 ½ cups.

5) Finely chopped Carrot – 1 no.

6) Puffed rice – 3 cups.

7) Sev – 1 ½ cup
8) Chat Masala – I used SHAN chat masala of Pakistan.- 1 table spoon.
9) Cooked chick peas (Kadala curry) – 2 ½ cups with medium gravy.

10) Lime juice – ½ spoon ( optional)

How to make chick pea curry for bhel puri

1) Chick pea- 200 gms.
2) Onion chopped – 2 nos.

3) Chopped Garlic – 4 nos.

4) Chopped Ginger – 1 ½ piece.

5) Chopped Green Chilly- 2 – 3 nos.

6) Chopped tomato- 1 no.

7) Red chilly powder – ½ table spoon.

8) Coriander powder – ½ tablespoon.

9) Garam Masala – 2 tea spoon

10) Chat Masala – ½ table spoon

In a pressure cooker heat oil, then sauté garlic, ginger & green chilly for few seconds.


Then add chopped onions until it turns transparent, then add chilly powder, coriander powder & garam masala and sauté it until the raw smell out. Then add chopped tomatoes and sauté until it cooked well.


Finally add the chick peas (kadala) in to this masala and mix well with 2-3 cups of water.


Then pressure cook the chick peas for about 15 minutes in medium heat and keep aside.

Method of making the Bhel puri

Take a big mixing bowl and mix (1-5) ingredient’s using a wooden spatula.


Then add 3 tea spoons of chat masala & cooked chick peas curry and mix well.


Finally add puffed rice & sev. Once again mix all the ingredient’s well.


Your Bhel puri is ready to eat. While serving the dish you can add more sev on the top.

Hara Bhara Pulao

Ingredients for making the Green paste

1) 1 ½ Cup of Chopped coriander leaves.
2) 4 green chillies , roughly chopped
3) Ginger – 1 ½” piece
4) Garlic gloves – 5-6 nos.
5) 2-3 table spoon of water.

Other Ingredients for making the rice.


1) 2 cups long grained rice (basmati)
2) Water – 3 cups.
3) Ghee – 2 -3 table spoon.
4) Cinnamon stick – 3-4 nos.
5) Cloves ( Grambu)– 7 nos.
6) Cardamoms – 5 nos.
7) Bay leaves- 2 nos.
8) Onion – chopped 2 nos.
9) Cauliflower florets – 1 cup.
10) Cubed potato – 1 no.
11) Fresh green peas- 1 cup
12) Fresh corn – ½ cup
13) Salt to taste.

Method:

Clean, wash & Soak the Basmati Rice in water for 15 minutes before cooking. Then drain and keep aside.

Take a pressure cooker and heat ghee, then put bay leaves & whole masala’s and sauté for 1 minute.

Then put the chopped onions and sauté until the onion turns in to a slight brown clour .

Then add the green paste and sauté until the raw smell out. Then add the chopped vegetables one by one and sauté for few minutes again and finally add rice and mix well.

Add water & slat at this stage. Allow to boil the rice mixture in a high flame then immediately close the lid with whistle and reduce the flame to medium heat level for about 1 whistle only. Switch off the stove and Keep aside the cooker to pressure off for about 10-15 minutes. Serve hot with salad of your choice.

Karimeen Fry

Ingredients:



1) Karimeen (Pearl spot fish )-1 no.
2) Red chilly powder- 3/4 tsp.
3) Black pepper powder-1/2 tsp.
4) Turmeric powder- 2 pinches
5) Shallots ,ginger & garlic paste- 1 table spoon.
6) Salt- to taste.
7) Curry leaves - few
8) Coconut oil for frying .
9) Sliced onion for garnishing .
Method:


Clean fish and make gashes on both sides. Make a paste of the ingredients 2-6 in water. Apply it on the fish and keep aside for ½ an hour. Warm oil in a pan and fry fish for 20 min (10 min each side)

Garnish with sliced onion, green chillies or curry leaves and serve warm with rice.

Squid curry/Kanava curry/ Roast

Squid curry/Kanava curry

Ingredients
1) Squid/Kanava/Koonthal- ½ Kg
2 Turmeric powder – 1 tea spoon
3) Chilly powder- ¾ table spoon
4) Black pepper powder – ½ table spoon.
5) Garam Masala- 1 tea spoon
6) Ginger + Garlic paste – 1 ½ tea spoon.
7) Green chilly – 2 -3 nos.
8) Big onion chopped – 2 nos.
9) Tomato chopped – 1 no.
10)salt - To taste
11) Coconut pieces- Optional (fresh) – 3 table spoon
12) Curry Leaves- As required
13) Oil – As required

Method

Clean the fish well, as it is a fresh water fish the smell of the fish is different than the normal fish, so please scrape carefully the fish to remove the black narrow skin using a small knife and wash it thoroughly and again rub it with salt, vinegar & 2-3 pinch of turmeric powder.

Heat oil in a pan & splutter mustard , then add ginger, garlic, green chilly and chopped onions one by one until the onion turns in to light brown, then add , chilly, turmeric, black pepper & garam masala powder one by one and sauté it for 1 mint.

Then add chopped tomato until mushy. Finally add the squids and mix well with masalas. Then close the pan with a lid and cook the same for about 7- 10 mints in a medium low flame, No need to put water as the squid itself-produce water. If you want to make the squid as a roast form, open the lid and sauté the squids until the water gets dissolved. If you want the squid in a curry form add coconut milk in the last stage.

Chicken Chukka Fry

How to make chicken chukka fry

Ingredients

1) Chicken flesh cubed – 1 ½ cup.
2) Turmeric powder- 1 tsp.
3) Chilly powder- 1 ½ tsp.
4) Pepper powder – ½ tsp.
5) Ginger – garlic paste – 1table spoon
6) Lemon juice – ½ table spoon.
7) Food clour ( optional) 2-3 drops.
8) Salt – to taste.
9) Big onion – 1 sliced.
10) Green chilly – 3- Sliced
11) Curry leaves- As required.
12) Oil- as required.
13) Oil – As required.

Wash and clean the chicken . Cut the chicken into medium size cubes and marinate the same for 2-3 hours using ingredients from 2- 8 and cook it without water and keep aside.

Heat oil in a pan . Add sliced onions and fry till it get half cooked, then add the cooked chicken pieces, green chilly and curry leaves and stir- fry till crisp and nice.

Baby Potato fry

How to make Baby Potato fry

This a very simple and tasty fry .

Wash the potatoes clan. Then cook the baby potato’s ( Pressure cook the baby potatoes for 2 whistles or cook it in a boiling water for about 12-15 mints ). But make sure, It should be soft but not mushy and should retain its shape. This is very important. Next step is to peel off the skin , this is a bit difficult task but worth the effort.

Ingredients

1) Baby Potato’s – 300 gm.
2) Turmeric powder- ½ tsp.
3) Chilly Powder- 1 tsp.
4) Rice powder – 2 table spoon.
5) Gram masala- ½ tsp.
6) Pepper powder- ¾ tsp.
7) Fresh Coconut pieces ( optional) – 1 ½ table spoon.
8) salt – to taste.
9) Curry leaves- As required.
10) Oil- 2 table spoon.

Mix the ingredients 2-8 to the baby potato’s and shallow fry these potato’s in oil till golden brown.

Ada Pradhaman

Recipe would be posted soon!

Chicken Fry – Kerala style ( Nadan)

Chicken Fry – Kerala style ( Naadan)

Ingredients

1) Fresh Chicken - 1 kg.
2) Red Chilly Powder – 1 1/2 table spoon
3) Coriander Powder – 1/2 table spoon
4) Pepper powder – 1 table spoon.
5) Turmeric powder - 1 tea spoon
6) Fennel seeds ( perum jeerakam) – ½ table spoon
7) Green chilies - 4-5 nos.
8) Ginger - a medium sized piece
9) Garlic - 6-7 cloves.
10) Lemon juice or curd - 1 table spoon
11) Curry leaves - 2 stems
12) Salt – as required
13) Oil for frying
Method

Make a paste out of 1 to 10 ingredients and marinate the same with the cleaned chicken pieces and keep refrigerate for minimum 1-2 hour.

Finally, take a pan and heat oil and add the chicken pieces and fry it in a medium flame for about 5-7 minutes and then turn it continue frying for another side until it turns golden dark brown.

Vegetable(Nadan) Fried Rice

How to make (Nadan)-(Vegetable fried rice.

Ingredients

1) Basmati Rice – Any Good Quality – 2 cups.
2) Normal Water – As required
3) Cardamom – 6 nos.
4) Black peppercorns- 10 nos.
4) Cloves – 6 nos.
6) Cinnamon stick – 1 ½” – 5- 6 pieces.
9) Salt - As required.
Other ingredients


1) Ginger – Finely chopped 1 tea spoon
2) Garlic – Finally chopped 1 tea spoon
3) Green Chilly – Finely chopped 1 tea spoon
4) Onion – Finely chopped -2 big onions.
5) Carrot – Chopped 1no.
6) Beans – Chopped few
7) Cooked green peas- as required
8) Oil – 1 – 2 table spoon

For Seasoning


1) Cashew nuts – Fried (as required)
2) Raisins – Fried (As required)
3) Big Onion - Chopped thinly and sauté until golden brown– Fried- 2 onions
4) Fresh pineapple – (as required)
5) Ghee- 2 table spoon

Method

Take a medium pot of salted water and add black peppercorns, Cinnamon sticks, Cloves & cardamom and boil it. When it starts boil add rice until it done. Drain the excess water from the rice and place it aside.

In the meantime take a pan and add some oil and fry ginger, garlic and green chilly for few seconds. Then add chopped onions and sauté until translucent, then add chopped beans and carrots and fry for few more minutes( half frying is enough to retain the crispiness of the vegetables), then add cooked green peas (cook it separate with enough water and salt) and mix all the ingredients well and remove the pan from the fire & keep it aside .

Then, heat 2 tablespoons of ghee in a separate pan. Fry raisins and cashews separately till the raisins become plump and the cashews turn light brown in color and keep aside for garnishing. In the same pan (use more oil or ghee – if required), add sliced onions and fry until it turns light golden brown

Adding fried onions to the recipe gives it a unique taste which is unmatched with any other ingredients.

Take a big vessel and grease the bottom and its sides with some ghee, then add one layer of rice, then mixed vegetables, then fried onions, then cashew& raisins and finally chopped pineapples. Repeat the processes until the ingredients are finished.

Finally, place a plain THAVA (Dosa kallu) on a medium heat and place the covered vessel over the thava for about 10-15 minutes and serve the fried rice hot with sufficient side dishes.

Kallappam

Koorkka Fry

Mutton Fry( semi)

Mutton Fry( semi)

Ingredients

1) Fresh Mutton – 1 kg
2) Shallots – 1 ½ cup (Half portion sliced in to 2 pieces other portion whole size).
3) Garlic pods – 10 nos. ( Crushed)
4) Ginger – 1 ½” piece.( Crushed)
5) Chilly Powder (Kashmiri or Piriyan) – 1 ½ Table spoon.
6) Black Whole pepper – 1 Table spoon.( crushed)
7) Turmeric Powder – ½ tea spoon.
8) Fennel seeds/Perum Jeerakam – 1 table spoon (finely Crushed).
9) Garam Masala- ½ Table spoon.
10) Tomato’s – 1 nos.(Small)- Chopped
11) Curry Leaves – few
12) Salt to taste
13) Oil – As required
How to make Mutton curry
Method

Marinate the mutton with 3-8 ingredients and keep aside for about 30 minutes. Then pressure cook with shallots, chopped tomato for about 4- 5 whistles.( water is not necessary , if you feel to add then add just 2-3 table spoon of water- that’s enough)
Heat oil a pan and transfer the pressure cooked mutton to the pan and cook it in slow fire, keep stirring, in the mean time, you can add, curry leaves, Garam masala & salt( if necessary).

Keep stirring until the gravy is well coated with the mutton pieces (dark brown in clour). This slow and steady frying will take 15-20 mints. Switch off the stove. Your Mutton fry is ready to serve.

Semiya/Vermicelli-Payasam

Recipe Would be updated Soon

Mutton Roast

Recipe would be updated soon

Broccoli Stir fry

Inspiration & Reference came from my blogger friend Suja. Sugathan (USA- Ohio) I did one little change to her recipe, I used 1 tomato for more taste!!!

Ingredients

1) Broccoli florets- 2 cups
2) Onion sliced- 2 nos.
3) Tomato – 1 no.
3) Minced ginger- 1 tsp
4) Fennel powder- 1/2 tsp
5) Chilly powder - 1/2 tsp
6) Mustard seeds- 1/3 tsp
7) Curry leaves- few
8) Oil - 2tsp
9) Salt- to taste

Method

Steam cook the broccoli florets till it’s become soft.

Heat oil in a pan, when splutter mustard seeds add ginger and saute for few seconds. Then add onions and sauté until it turns to light brown. Then add chilly powder and jeera powder saute again for few seconds. Then add chopped tomato’s and stir until it turns mashy and finally put broccoli florets and mix well with the ingredients, cook for few more mints. Your dish is ready.

Chicken Manchow Soup

Chicken Manchow Soup

Ingredients

1) Fresh chicken breast (Chopped) – 1 piece.
2) Chopped vegetables(beans & carrots) –As required
3) Chopped coriander leaves – ½ bunch
4) Beaten egg (white) – 1 no.
5) Corn flour – 1 ½ table spoon.
6) Ajinomoto or MSG– ½ teaspoon ( optional)
7) Salt- As required
8) Sugar – ½ teaspoon
9) Fried noodles for garnish.
10) Dark soya sauce – 2- 2 ½ table spoon
11) Green chilli chopped – 4-5 nos.
12) Garlic chopped – 8 nos.
13) Ginger – ¼” – Mince
14) Spring onion (scallions) –chopped- ½ bunch.
15) Celery – chopped – 1 stem
16) Oil – 1 table spoon.
17) Pepper powder – As required
18) Water or vegetable stocks– 3 ½ cups.

Method

Heat the oil in a pan, add the garlic, ginger and green chilles and saute for 10 seconds. (Cook the chopped chicken separately in a pan with little pepper powder and salt) Then add the cooked chicken cubes and saute for few seconds. Then add chopped celery and cook till soft. Then saute vegetables, spring onion and coriander leaves for 2 minutes on high flame. Then add soya sauce, salt, pepper and MSG and saute it again for few seconds. Then add the stock and boil the soup for 5 to 7 minutes. Then add the slightly beaten egg white very slowly in to the soup and stir well .Gradually add the corn flour mixed with water and stir continuously till the soup thickens. Serve hot with fried noodles and spring onion.

Home Made ( Microwave/Grill) Tandoori Chicken

Recipe would be updated soon

Kadhai Mushroom

Ingredients

1) Mushroom fresh, halved – 250 Gms.
2) Onion (grated or very finely chopped) – 2 nos.
3) Garlic – 3 nos. ( chopped finely)
4) Ginger – 1 ½” piece – ( Grated or Chopped finely)
5) Green Chilly – 2 nos.( finely chopped)
6) Coriander seeds – ¾ Table spoon.
7) Dry Red Kashmir chilies- 3- 4 nos.
8) Tomato- 2 nos. ( medium size)- Chopped
9) Fenugreek – 1 teaspoon.
10) Garam masala Powder – ¼ teaspoon
11) Oil – as required
12) Salt – to taste
13) Fresh Cream/Ghee- 1 table spoon ( Optional)
14) Chopped Coriander leaves – 1 Table spoon
15) Capsicum – Chopped – ½.

Method

Dry Roast the coriander seeds, dry red Kashmir chilies and fenugreek on a hot pan for 30-40 seconds and grind well.

Heat oil in a pan, add onion and sauté till light brown. Add chopped garlic, ginger and green chilies for few seconds.

Then add ground spice powder and sauté for few seconds. Then add tomatoes and salt and continue to sauté till the tomatoes become soft & till oil separates.

Finally add mushroom&garam masala and stir well to coat the mushroom with all the ingredients. Cover and cook on a medium heat till the mushroom is done. Finally add the ghee or cream for extra taste. Serve hot, garnish with coriander leaves.

Courtesy: WKnd - Khaleej Times by Vandana Jain.

kadai chicken

Ingredients


1) Fresh chicken – 1 kg
2) Coriander seeds – 2 ½ teaspoons.
3) Cumin seeds - 2 teaspoons
4) Black peppercorns – ½ teaspoon
5) Whole dry red chilly – 6 nos.
6) Ginger - 2 inch piece
7) Garlic - 12 cloves.( medium size)
8) Onion – 3 nos. ( medium)
9) Tomato – 3 nos. ( large)
10) Ghee –2 table spoon ( I did not use the ghee, because I am on diet)
11) Oil – 2 table spoon
12) Salt – to taste
13) Water – 1 cup
14) Coriander leaves – 2-3 tablespoon.
15) Capsicum (optional) - If you like add at the end.

METHOD

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chilies, ginger and garlic to a fine paste Heat ghee and oil in a kadai (or Pan), add onion and sauté till golden brown. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add one cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

Courtesy: Chicken Kadai Indian Recipe By Sanjeev Kapoor (I did some little changes from the original recipe)

Cabbage soup

Ingredients


1) Cabbage (cut into small pieces) – 2 cups.
2)Garlic – 3 pods.
3) Big onion (sliced) – ½.
4) Butter – 1 tea spoon
5) Salt – to taste
6) Pepper powder
7) Spring Onion – Chopped( As needed)

Method

Take a pan on fire and put the butter, when it melts add the ingredients 1-3 and saute well. Then add 4 cups of water in to it and cook well. Allow the mixture to cool. Blend it later in a blender and boil the mixture again in a pan for few minutes. Garnish with Spring onion, carrot and pepper powder. Serve hot.

Ash Gourd Stir Fry ( Kumbalangga Thoran)

You All might be wondering!!! What is so special in making a Vegetable stir fry (Thoran), yes normally there is nothing to describe much about and it’s a very normal dish in keralaite houses!!

This Vegetable thoran became “so special” to me for some other reasons!!!

I have got this Vegetable from a farm, where they never used pesticides and the farm is having a width and length of 1 mtr x 1 mtr only.

Wondering what I am going to tell, be patient!!!

Now its time to disclose the facts!!!

My Friend Jeena Mathew gifted this Vegetable to me from her “Balcony Farm”.

She is living in a Flat, unfortunately the balcony of that flat is small compared to other flats. Even though she grows different types of vegetable in her balcony and ensures that at least one vegetable is always ripe in her balcony farm (Chilly to tomato).

But, I never expected that she would cultivate “Ash Gourd” from her Vegetable garden!!!

Hats of to you my dear darling Jeena for making wonders like this, using very limited recourses especially in the “GULF Balcony” having a temperature of 40-50 degree centigrade’s!

Last But Not Least, my balcony is 3 times bigger compared to her’s. If she was the one who had such a balcony I am sure, she would have catered to the entire vegetable requirements of UAE. (Hi Hi).

Home Made ( Microwave) Grilled Fish Fillets

Ingredients

1) Fish Fillets - ½ Kg – I used Hamour Fish
2) Lime juice – ¾ Table spoon
3) Chilly Powder – ½ Table spoon.
4) Pepper powder – ½ teaspoon
5) Mint leaves – ½ Table Spoon- Chopped
6) Olive Oil - ½ Table Spoon
7) Garlic paste- ½ teaspoon ( optional)
8) Salt to taste

Method

Clean the fish well and pat dry completely using a kitchen towel. Mix the ingredients (2-8) in a bowl and smear the fish with this mixture and set aside to marinate for 30 minutes minimum.

Change the Mode to Grill in a microwave and place the fish fillets on the grill base and cook 07 minutes and turn the sides and cook again for 07 minutes.

Serve hot with vegetables or with breads etc.

Mutabal( Egg Plant Dip)

My friend Jeena Mathew will definitely laugh at me once she see’s the main ingredient of this recipe!!! I have an instant dislike always for egg plant recipes since my child hood!!! I had rejected many times her recipes even before tasting it.

In this aspect, I have a doubt? Shall we acquire a taste for a specific food? And here, my friends!!! My answer is YES!!!! (Hi Hi Hi) and now I have acquired a taste of an egg plant recipe in the form of a Syrian dish (I hope, I wouldn’t hold my nose and frowning my forehead to anymore to the usual egg plant recipes!!!!).

Ingredients

1) Eggplants /Aubergine/ Brinjal - 3 nos.
2) Garlic Cloves- 2-3 pods

3) Tahina/Tahini - 1 ½ Table spoon (Ground sesame paste) I used readymade paste from the      supermarket .

4) Yogurt – 3 Table spoon.
5) Lemon Juice – 1 table spoon
6) Olive Oil – 1 table spoon- to taste
7) Salt to taste

Method

Remove the head of the eggplants, and make 2-3 horizontal gashes with a knife on the eggplants.

Grill the egg plants for 25 mints or cook the same in microwave for few mints then roast in a skillet with out oil until the skin is almost baked. (For original taste we have to barbeque the egg plant, naturally it is not practical, so grilling will do for an extent.)

In the meantime, mix the Tahina with the lemon juice until it becomes a smooth light consistent paste.

Allow to cool the egg plant, then peel off the skin and take the soft flesh and make sure you don’t take any of the skin. Slightly roast the garlic also in a skillet for few minutes and make a paste. Then add all the ingredients in a blender or use a hand mixer to blend well to get a uniform consistency. Add salt and olive oil to taste.

Enjoy the Eggplant dip with Grilled meats &Arabic breads. You can even use the same as a spread in your sandwiches, chapatti’s etc.

Tabouli/ 'Tabbouleh' Recipe (Bulgur/ burghul"/Burgol-Wheat Salad) Recipe.

Tabouli/ 'Tabbouleh' Recipe (Bulgur/ burghul"/Burgol-Wheat Salad) Recipe.

What is Tabouli? It’s a Middle Eastern Recipe originated in Lebanon. This salad is rich in vitamin C & Fiber full. Definitely it is a low fat recipe.

My Aerobics instructor is a lady from Lebanon, She told me this low fat recipe will keep me healthy and fit and also help to lose weight. You can enjoy this Tabouli Recipe as a side dish, appetizer or as a filling to your sandwiches.


Ingredients:


1) Fine Bulgur wheat – 1 cup
2) Onion – medium 1 no. ( Chopped)
3) Parsley Leaves- 1 bunche. ( chopped finely) - (Due to non - availability of parsley leaves, I used lettuce leaves.)
4) Medium tomato -1 no.( Chopped)
5) Medium large bunch scallions( spring Onion)- 1 bunch- Chopped
6) Lemon Juice- 1 lemon medium
7) Olive Oil – ½ Table spoon
8) Freshly ground Black pepper Powder– 1 teaspoon
9) Carrot – ½ ( Chopped-Optional)
10) Salt – to Taste


Method


Clean the bulgur with cold water and remove the excess water and add 1 cup of hot water in it and leave it for half an hour ( you can even soak the chopped onion in the same mix, if you like the bite of raw onion, you can add the onion later.)

Place bulgur wheat in a large bowl, toss with parsley, tomatoes, onions, scallions and finally add pepper, lime juice, salt and olive oil and toss gently or mix with a spoon carefully to integrate all the ingredients. Taste the same this stage and add flavors as per your taste buds, if required. Let it sit for an hour in the refrigerator for more taste.

Home Made Grilled Chicken

Hi world, I'm on a diet is it ok to eat grilled chicken?

My doctor, My Trainer and the whole internet world revealed to me that “Yes” you can!

So I decided to make the grilled Chicken at home in my Microwave using its “Grill” option. Believe me it came out well. For me it’s very tastier than the usual one I am buying from the shop, I have used a fresh herb which gives a yummy wonderful aroma to my grilled chicken. So Grilled chicken is considered as nutritious food as well as in weight loss diets. ( Hip Hip Hurray!!!)

Grilled Chicken can be prepared in many ways!!! Please see my version!!!

Ingredients

1) Chicken breast (skinless) – 450 gm.2) Juice of a lime – 1 no.
3) Herbs (1 table spoon chopped Mint leaves and ½ table spoon of chopped Coriander leaves).
4) Pepper Powder – ½ teaspoon
5) Tandoori –BBQ Masala (I used Shan brand) - 1 table spoon
6) Olive Oil – ½ Table Spoon.
Method

Clean the chicken breast well and pat dry with kitchen towels and cut in to 2 inch pieces.
Marinate the chicken pieces with the ingredients 2- 6 and refrigerate minimum 2-3 hours or overnight.

Remove the marinated chicken from the fridge at least half an hour before grilling and place the chicken on the grill base or insert on to metal skewers.

Change the microwave mode to grill and cook 08 minutes and turn the same and again cook 08 minutes, repeat the process again with 07 minutes.

Serve hot with fresh vegetables, chapati and kuboose etc!!!!