Chicken in Bread crumbs...KFC STYLE!

A super easy recipe with unusual combination of few calorie and taste bud on priority!
My goal here is to prove that you can still get the same great taste of fried chicken without it actually being fried, saving you tons of saturated fat, calories & sodium AND to prove that you can make a homemade healthy meal for the family in basically no time at all. Think of it this way, if you’ve got time to drive to KFC, get the food and drive home, then you’ve got time to make this!
So here we go with the recipe.....


INGREDIENTS:-


1 whole organic chicken portioned (2 breasts, 2 drumsticks, 2 thighs, 2 wings)


2 cups bread crumbs (I used Progresso Italian style bread crumbs one can use any other normal form)
2 egg – whisked for 1 minute to lighten
1 tsp paprika/kashmiri mirch powder(MDH)
1 tsp tomato powder (I used knorr tomato soup powder)
1/4 tsp salt
1/4 tsp pepper
olive oil spray

METHOD:-


Preheat oven to 420°F.


Arrange all the ingredients in a row in the following order: the chicken pieces, whisked eggs with Salt and pepper and paprika,tomato powder added, breadcrumbs.


Begin by dipping the chicken pieces in the egg holding the chicken over the bowl for a few seconds after wards to let excess egg fall off and then coat in the breadcrumbs coating all sides. Pat the crumbs onto the pieces with clean hands to make sure it sticks. Lay on a foiled oven tray. This assembly line is a great time to get the kids involved! my lilttle one loved helping me and licked her messy hands


Once all the pieces are crumbed spray liberally on all sides with the olive oil spray.


Pop in the oven for 20 -25 minutes approx until internal temp of 165°F and the crumbs are crispy and ‘fried’.turn over the chicken and pop into the oven for another 10 mins. That’s all there is to it!


SERVE WITH KETCHUP OR CORIANDER CHUTNEY OR MAYO....I SERVED IT WITH EVERYTHING MIXED TOGETHER YUMMMMM!!!

grilled chicken in green marination!

Another form of chicken tikka but this time rather than marinating the chicken in curd mixture we are using coriander and mint paste.a very tempting starter for dinner parties.here we go with the recipe.


ingredients


boneless chicken fillet cut in cubes - 250 g


 for marination
onion-1
coriander leaves-2 cups
mint leaves -1/2 cup
green chiilly-3-4
ginger- 1 small pod
garlic -2-3 pods
lemon juice- 1/2 cup
olive oil/any vegetable oil 1/2 cup
salt -as per taste
pepper 


Method:-


1)make a paste of onion,coriander,mint,green chilly,ginger and garlic in a blender.
2) add oil,lemon juice,salt and pepper to the mixture and mix well.
3)add chicken pcs and leave to marinade for 2-3 hrs in a fridge.
4) Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces AND VEGETABLES OF UR CHOICE on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with chicken  a wedge of lemon.

egg plant/Baingan raita

anyone who loves egg plant/Brinjal will definitely relish this recipe.A very easy side dish for any lunch/dinner party.


Ingredients:
Eggplant – 1, cut into circles
Oil – 3 Tbsp
Mustard Seeds – 1/4 tsp
Garlic – 1 tbsp, minced
Turmeric Powder 1/4 tsp
Red chilly powder 1/4 tsp
Green Chili – to taste, for garnish
Salt – to taste
Yogurt – 2 cups
Cilantro/Coriander leaves – for garnish, finely chopped

Method:
1. Marinade egg plants with salt,turmeric,garlic minced and red chilly powder for 10-15 min,This step will extract the water  and leaves the easy to be cooked
2. Heat Oil in a non-stick pan.
3. Add Mustard Seeds, chopped green chilies and allow them to pop.add marinated egg plants one by one.
4. Reduce heat to low, cover and cook eggplant until tender.
5. Remove Eggplant into a bowl . Allow it to come to room temperature.
7. Add Salt to Yogurt and mix well. Add cooled Eggplant into the yogurt and mix well.
8. Garnish with Cilantro (coriander leaves).

chilly chicken dry!

An easy recipe which can be served both as starters as well as main-course.absolutely delicious for all the chicken lovers.

We require very simple ingredients:)

1. Onions                                             200  gm
2. chicken(with bone or boneless)            500  gm                                        
3. Chilli Powder                                     25    gm
4. Chilli sauce                                       10   gm
5. Tomato ketchup                                 10   gm
6. Soya sauce                                        5    gm
7. Orange color                                      2    gm
8. Vinegar                                             10  ml
9. Salt                                                  to  taste
10. cornflour                                            10 gm
11. egg                                                   1      
12. Capsicum                                           50 gm
13. Coriander leaves                                 20 gm
14. Oil                                                    required

Procedure:

1.Clean the chicken.Add chilli powder, chilli sauce,soya sauce, vinegar, salt. Keep aside and soak for one hour.

2.take the chicken pieces out of the bowl to remove the excess water and keep it in another bowl.

3.Add egg and cornflour to the chicken and mix well.Shallow fry the chicken pcs and cook in small batches.

4. Slice the onions into thick pcs. Cut the capsicum, remove the seeds and cut it into lengthwise slices.

5. Heat oil, fry onions and capsicum. Add salt and then put the chicken and fry for few minutes.add tomato ketchup,chilly sauce and soya sauce fry till its all the sauces are absorbed.

6. Serve hot, garnished with corainder leaves.

Masala french fries.

Ingredients

5 Large Roasting Potatoes

2 Tbsp. Olive Oil

Salt and Pepper to Taste

chilly powder-1tsp

chat masala-1 tsp

Method

Begin with some nice roasting potatoes . While you’re doing that – lets preheat the oven to 400 degrees.

Then Peel and Wash the potatoes to prepare for slicing.

Here is my tool a mandoline or just use your knife and be sure to cut the french fries even in size to ensure even cooking.

Once sliced, place the potatoes in a bowl and cover with water.

I like to have the potatoes soak in salted water for about 30 minutes to release some of the starch and allow the fries to crisp up in the oven.

After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial step. If the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.

Lets go ahead and lay the potatoes on some parchment paper, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to ensure even browning. Bake for about 45 minutes or until golden brown.

sprinkle chilly powder and chat masala.

Here is the final product…. crispy and yummy! Get you favorite dipping sauce out and ENJOY!

Matar paneer Salad

Watching the whole family tuck into the weekly Sunday lavish meal while you enjoy a salad isn’t an option. With a little forethought and creativity you can enjoy exactly the same meal as everyone else with a fraction of the calories.Last sunday while preparing a regular spicy matar paneer for lunch I found an alternative option  for myself  ' matar Paneer Salad' ...which tested awesome with whole what pitta bread.

So here the recipe for you.......

1) tofu/Paneer(Dry curd cottage cheese)- 1 cup diced

2)Green peas (defrosted if frozen)- 1 cup

3) corainder or parsley leaves

4)green chillies- finely chopped 1-2

5)extra virgin olive oil 2 tbsp

6)lemon/lime juice-1/4 cup

7)salt and pepper

8)Chat masala-optional.

9)Onions-1roughly chopped

10)Garlic-2 cloves finely chopped

How I made it:-

1)Heat few drops of oil in a pan and saute onion and and garlic for 1 min 

2)add peas and paneer and fry gently for 1-2 mins.Set aside to cool down.

3)for the vinaigrette -In a mixing bowl add  olive oil,lemon juice,coriander leaves,green chilies ,chat masala ,salt and pepper and whisk for 1/2 min.

4)pour the dressing over matar paneer mixture and and mix well.

5)serve with tomatoes and lettuce on side.You can also serve as pitta bread sandwich .

A delicious platter of a refreshing lemon and herb marinated chicken roast

One of the things I love about cooking is that it’s creative – I’m mixing flavours, colours, things
that go well together on a plate. I discovered this recipe by mixing and matching the ingredients
roasted chicken are always dry so a little enhancement in the cooking technique made it supermoist
With its juices inside, and the sweet chilly sauce stir fried rice noodle counteracts that heartily.
Also the lemony aroma in the food and lots of coloured veggy look beautiful together.

I love putting a wet mess of ingredients into an oven and taking out an hour later.
I’ve discovered recently that I can smell when food is ready. I’ve got a nose for Food :).

~Recipe for  Refreshing Lemon and Herb Chicken Marinade


This chicken marinade has a very fresh and tasty zing to it.  It is a perfect chicken marinade
for those that are adverse to spicy dishes. Also, one of the most recommended chicken marinades
for the summer months.

Ingredients:

2 onion
3 teaspoons of oregano
1 spoon cornflour
3 teaspoons of thyme
6 garlic cloves, finely chopped
1 cup of lemon juice
1/4 cup of oilve oil
2 whole chicken breasts, split in half

for stuffing

1)grated cheese any type (i have used cheddar)
2)finely chopped onion
3)lemon zest (skin of lemon) 1 tbsp

Method:

Rub the chicken with the cut half of the onion, then discard the onion.
Thoroughly mix the herbs,cornflour and garlic with the lemon juice and olive oil.
slit the chicken breast in such a way that a pocket is formed and stuff it with stuffing mixture
Coat the chicken in the marinade, making sure all areas are covered.
Marinate for at least 4 hours, up to a maximum of 48 hours.
cut a big square from an aluminium foil and place the chicken in the mid of it pour over little marinade
and place an onion ring on the fillet and cover with aluminium foil forming an envelope,The need of doing this is to keep the chicken moist
and full of flavour which otherwise burns away due to high heat of the oven
Bake in the oven at 200 degrees celsius/ 390 degrees fahrenheit for 30-40 mins.

Recipe for the sweet chilly sauce stir fried rice noodle coming soon ....

rice and dal chilla!

As a kid I always relished my grandma's recipe called as  dhuska in Jharkhand state in India.

she prepared it with a batter made up of basmati rice and chana dal soaked overnight and then deep frying them shaped as doughnuts served with tomato chutney.I always prepare them but despite frying I prefer to make chillas out of them on nonstick pain with a dash of olive oil ....(I always take Extra care to cut the calories however possible)...I admit its less gud as hers...but its pleasing to tuck in the same flavors.

Recipes as following:-

Ingredients

1) 2 cups basmati rice and 1 cup chana dal soaked overnight

2)1 onion chopped very fine

3)2-3 spring onions chopped very fine

4)green chilies2- chopped  

5)coriander leaves(optional)

6) salt and pepper

Method

1) Grind together the soaked rice and dal into smooth batter with a consistency like dosa batter(add water if needed)

2)Mix in all the ingredients no2 to no6 

3) heat a non stick griddle or Pan and add dash of olive oil pour the batter and Spread the mix on pan in circular motion to prepare thin chillas

Cook on both the sides, I like it little crispier

honey-soy glazed chicken drumsticks

Ingredients

300 g chicken drumsticks

2 tbsp soy sauce

3 tbsp honey

1 tsp chinese five spice

3 tbsp tomato sauce

1 tsp grated ginger

1 garlic clove, crushed

1 tsp olive oil

Method

1. Preheat oven to 180°C. Combine all ingredients and mix through drumsticks. 

2. Line the drumsticks on a baking tray and cook for 20 minutes. 

mixed veggie couscous

Ingredients:-

1)unsalted vegetable stock 2 cups

2)couscous-1 cup

3)cucumber finely cut(as much as u like)

4)onions-finely chopped

5)tomato-1 finely choppedp

6)corn kernels-1/2 cup

7)peas-1/2 cup

8)salt and pepper 

9) butter 2 spoons

10) limejuice 1 spoon

11)peanuts-roasted 1/4 cup

Method:

1) pour boiled stock over cous cous and cover for 8-10 min.

2) heat the butter on pan and saute peas and kernels.

3)add all the things in one bowl and mix it 

4)add salt and pepper and lime juice and garnish with roasted peanuts!!!

5) so simple isn't it ....njoy!!!

hot and sour chicken soup slurrrrrrrrrp!!!

A TRUE WINTER WARMER RECIPE.....HERE WE GO .........>>>>

Ingredients

750ml  chicken stock

100ml  water

200g sliced fresh mushrooms

50g  bamboo shoots

3 slices fresh root ginger

2 cloves garlic, crushed

1 dessertspoon soy sauce

1/4 teaspoon dried crushed chillies

500g  skinless, boneless chicken breast fillets - cut into strips

1 tablespoon sesame oil

2 spring onions, chopped

handful chopped fresh coriander (optional)

3 tablespoons white wine vinegar

2 tablespoons cornflour

1 egg, beaten

Preparation method

1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

2. Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.

3. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander

CAULIFLOWER CHILLY

A great starter and yummy too!!


Ingredients:

Cauliflower cut into bite sized Florets - 500gms  
  Gram Flour (Besan) - ½ cup  
  Ginger grated - 1 tsp  
  Corn Flour - ½ cup

  Ginger Garlic Paste - 1 tsp

  Green Chilli Paste - 1 tsp

  Soya sauce: 1 tsp for Flour Paste, 2 tbsp for Sauce

  Oil for frying

  Salt to taste

  Onion finely chopped - 1 small

  Tomato Ketchup - 4 tsp

  Chopped Cilantro (Coriander Leaves) or Spring Onions for garnishing



Method:

Cook Cauliflower for about 5 minutes until tender in pan of boiling Water. Drain, pat dry with a towel and set aside.
Next mix together Gram Flour, Corn Flour, Ginger Garlic Paste, Chilli Paste, Soya Sauce and Salt with some Water to form a thick Batter. 
Heat Oil in a pan on medium heat. Dip each Cauliflower Floret in the Batter and fry till it becomes crispy. Lay them on a tissue paper to drain the excess Oil.
Heat a teaspoon of Oil in a pan, sauté the Onions till golden brown.


 Next add Tomato Ketchup and Soya Sauce to the Onions and mix well (add 1/3 cup of Water if you want to make it wet version)


 Add the fried Cauliflower and mix well until it's coated with the Sauce.


Garnish with coriander leaves or Spring Onions and serve hot!

DHOKLA IN MICROWAVE

Ingredients for dhokla
Besan/Gram flour-1 cup
Oil-3tsp
(I didn't use)
Salt to taste
Curd-2tbsp
Baking soda-1/8tsp
Sugar-1/8tsp
Lime juice-1tsp
Turmeric powder-less than 1/8tsp
Hot water-1/4 cup
Grated ginger & green chillies together-1tsp
Liquid to pour on top
Water-1/2 cup
Salt a pinch
Sugar-1 & 1/2 tsp
Lime juice-1tsp
(mix everything together)
Tempering
Oil-2tsp
Jeera-1/2 tsp
Mustard-1tsp
Garnish
Chopped coriander leaves & grated coconut




Method
Grease a glass tray & keep it aside.In another bowl mix besan,curd,salt,lime juice,sugar,grated ginger & green chillies.Pour hot water & whisk it well without any lumps.Now add the cooking soda mix it well & pour it immediately in the greased tray.Microwave it for 3 minutes.Insert a tooth pick to check its done.Cut into desired shape & pour the liquid on top while still warm.Temper & garnish it .Serve it with green chutney.

salmon fish chilly

A fish chili recipe is great tasting food and easy to prepare.I have used salmon fish as it tastes almost like fresh water fish. A nice change from traditional fish curry or fish fry, fish chili usually doubles well and can be a crowd pleaser. Serve it with chapati or noodles and you will have a terrific meal.
OK, let‘s check out a fish chili recipe:-


ingredients:-

salmon fish fillets -250 g(cut in strips or square pieces)
Onion                                                   - 2 big

Soya sauce                                           - 2 tbsp

Egg                                                      - 1

Pepper                                                 - ½ tbsp

Green chilly sauce                                 - 1 ½ tbsp

Ajinomoto                                             - a pinch

Garlic paste                                          - ½ tbsp

Corn flour                                             - 1 tbsp

Garlic                                                    - 4 pods

Green chillies                                        - 1 or 2

Capsicum red and green                          -2 big cut in strips lengthwise

Vinegar                                                  - ½ tsp

Oil to fry

Salt to taste

Method:-

Wash and clean the fish pieces

Marinate in soya salt, pepper  green chilli sauce,garlic paste and corn flour for 1 hour.

Heat oil in a fry pan, fry the marinated fish till they turn dark brown in color.

Remove excess oil, by wrapping in tissue paper.

In the hot oil, add chopped garlic, grenn chillies , onion and fry for 2 mins.

Now add fried fish, capsicum and sauté on medium flame.

To this add, soya sauce, green chilli sauce, pepper, ajinomoto and mix well .

Turn off the flame, add ½ tsp vinegar and stir.

Garnish with coriander leaves.

Kachri Chana dal

Ingredients:
Chana dal (Split Bengal gram) – ¼ Cup
Onions: ¼ cup, finely chopped
Green chilies: 2-3, finely chopped
Ginger paste : ½ tbsp
Garlic paste – ½ tbsp
Coriander leaves, finely chopped
Turmeric powder (Haldi): ½ tsp
Red chili powder – ½ tsp
Coriander powder : ½ tsp
Salt to taste
Oil for cooking


Method
Soak chana dal overnight.
Blend it using minimum amount of water possible.
Add the remaining ingredients; onions, green chilies, ginger paste, garlic paste, coriander leaves, turmeric powder, red chili powder, coriander powder and salt. Mix well.
Make small balls out of the mix. Flatten the balls slightly so that they are completely cooked on frying.
Deep fry these balls in hot oil on medium flame.
Serve hot with any chutney.

dahi vada

Very tasty lentil dumplings dipped in sweetened Yoghurt,Specially made on Festivals in North India,

When your stomach is upset in Festivals after eating deep fried and oily food,These vadas will take care of your stomach and tongue too!!!!!

Ingredients:

 For Vadas:

• 1 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yoghurt
• 1 teaspoon salt,1 teaspoon sugar
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Preparation:

1.For Vada - Clean, wash and soak the daal overnight.

2.Grind it into smooth paste.

3.Add salt to taste.

4.Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

5.Take the hot vadas and put in cold water for 2-3 minutes.

6.Now Take them out of water and squeeze the water and keep aside.

7.For Dahi - Blend the curd (yogurt) and little water until it is smooth add little salt and little sugar.

8.Keep in refrigerator for an hour to get chilled.

9.Add salt, red chili powder and cumin powder.

10.Serving - In a deep dish arrange wada and pour dahi over them.

Now add imli (tamarind) chutney and green chutney.

Garnish with coriander.

Serve the dahi vadas chilled.

mushroom tikka

Marinade same as paneer tikka -see my previous post

IngredientsFresh Mushrooms whole
1 large bell-pepper  yellow red or green- diced into squares
1 large red onion - diced into thick slices
Cooking Oil

Tandoori Marinade
1/4 cup yoghurt
2 tsp ginger-garlic paste
1 tsp red chilli powder or paprika
1 tbsp tamarind paste
2 tsp pickle(achaar) - optional
1 tsp salt
3 tbsp lemon juice
1/2 tsp turmeric powder
1/4 tsp orange food color(optional, I did  use it)
1 tbsp tandoori tikka masala

MethodTake the mushrooms and add  1/2 tsp turemric powder, 1/2 tsp salt and 1 tbsp lemon juice. Soak them for at least 10 mins.

Now take the yoghurt and pass it through a muslin cloth, removing all water content and leaving only the firm yoghurt part. Add all the Marinade ingredients to it; mix well, adjust spices according to taste and set aside.
add all the mushroom(remove from salt water) into it, shake it arund so all pices are coated with the marinade, then refrigerate it for at least 2 hours (or maximum overnight).

Baking
Preheat oven to 400 deg F. Now grease a cookie sheet with ample amount of coking oil, then place the marinated mushroom pieces and vegetables in skewer on the rack with tray beneath;
Apply some light oil on each piece with a brush, sprinkle some more tandoori masala on top, then bake for 10-12 mins. Then flip them over, apply oil on the other side and bake again for another 10 mins (depending on your oven, it may take longer) Check after 15 mins to see if the pieces are cooked through evenly.

Serve hot with raita and salad of your choice.

paneer tikka

I have made this few times now in oven and sometimes I make in tawa too.. I got this recipe from a cook in a near dhaba when I was living in Delhi.Hot Fav midst delhites. Its very simple yet very delicious paneer tikkas.

IngredientsFresh Paneer - cut into thick cubes
1 large bell-pepper - diced into squares
1 large red onion - diced into thick slices
Cooking Oil

Tandoori Marinade
1/4 cup yoghurt
2 tsp ginger-garlic paste
1 tsp red chilli powder or paprika
1 tbsp tamarind paste
2 tsp pickle(achaar) - optional
1 tsp salt
3 tbsp lemon juice
1/2 tsp turmeric powder
1/4 tsp orange food color(optional, I did  use it)
1 tbsp tandoori tikka masala

MethodTake the paneer cubes and add them to 1/4 cup of water along with 1/2 tsp turemric powder, 1/2 tsp salt and 1 tbsp lemon juice. Soak them for at least 10 mins.

Now take the yoghurt and pass it through a muslin cloth, removing all water content and leaving only the firm yoghurt part. Add all the Marinade ingredients to it; mix well, adjust spices according to taste and set aside.
add all the paneer cubes(remove from salt water) into it, shake it arund so all pices are coated with the marinade, then refrigerate it for at least 2 hours (or maximum overnight).

Baking
Preheat oven to 400 deg F. Now grease a cookie sheet with ample amount of coking oil, then place the marinated paneer pieces and vegetables in skewer on the rack with tray beneath;
Apply some light oil on each piece with a brush, sprinkle some more tandoori masala on top, then bake for 10-12 mins. Then flip them over, apply oil on the other side and bake again for another 10 mins (depending on yoor oven, it may take longer) Check after 15 mins to see if the pieces are cooked through evenly.

Serve hot with raita and salad of your choice.

tomato chutney....an old recipe from my grand ma

Its a typical chutney with ripe tomatoes and a mixed version of Bihar and Bengal...

this yummy goodness tastes its best with everything.with paratha ,poori, sandwiches, pakora...

it requires very less and easily available ingredients which we usually have in our kitchen.

Ingredients:-

1.Red tomatoes -500 g

2.saboot zeera-1 teaspoon

3.lal mirch whole-2 pcs

4.tejpatta-2

5.salt 2 teaspoon

6 sugar-1 cup

7 jaggery-1 cup

8.oil-2 teaspoon

Method:-

1.put the oil in kadahi,add zeera,lal mirch,tezpatta.let it cracle.

2.put tomatoes diced unevenly.

3.add salt and cover the kadahi so that tomatoes release water.

4.after 20 mins add sugar and jaggery.

5.simmer it 30 mins on low heat till the consistency is like jelly.

6.serve hot or cold as side dish.

Chicken Tikka in.....DINNER 4 HUBBY'S BIRTHDAY!!!!!!!!

After marriage the most important thing to keep the love and passion alive is to do different programs.
My husband's birthday was programmed to be a lovely night with his favourite food and few frenz!

So this is how I did it!  With Good humour,yummy food  and lots of love!!!!!!!

CHICKEN TIKKA WITH VEGGIES

its is an easy-to-cook dish in which with loads of attitude!!chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes.

Ingredients:

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam masala
1 Teaspoon Coriander powder
1 Teaspoon haldi powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Cooking method for Chicken Tikka

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces AND VEGETABLES OF UR CHOICE on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.