Tandoori paplet is one of the starters and can be served with Mint(Pudina) chutney or can even be enjoyed without any condiment. The main spice which gives it perfect flavor is Tandoor masala and rest can be adjusted .

If you are a fish fan and looking for some easy appetizers or starters, then you are come to the right place. Yes, this Tandoori Paplet is a very quick starters which hardly takes 5-10 minutes to make marination.

You can keep them marinated for 1 hour but better to keep overnight. More the marination time , better is the taste because the spices gets mixed well with fish flesh and you can really feel the difference. Tandoori Paplet can be a game changer for small get togethers or parties .

Though this Tandoori fish is made in Convection oven, if you got tandoor grill, its taste will enhance more.

Marination Time: 1 Hour – Overnight

Baking Time: 30 Minutes

Yields : 8-10

Ingredients : 

8 Small size Paplet/ Pomfret Fish(Cleaned well)

1/2 Cup Hung Curd / Yogurt

1 Tablespoon Ginger Garlic Paste

1 Tablespoon Tandoori Masala Powder

1 Teaspoon coriander powder

1Tablespoon Red chili Powder

1 Tablespoon lime juice

2 Tablespoons oil

2 Drops of Food Color 

Salt to taste

Method:

Wash the fish well using water , apply salt and keep for 10 minutes.

Marinate fishes using the ingredients mentioned and leave for at least an hour or overnight..

Preheat the oven at 200 degree C for 10 minutes.

Arrange the fishes on oven rack .

Bake them for around 30-40 minutes.

Check using a toothpick. From the texture and softness we come to know that they are baked. Remove out and serve immediately.

Pooja Nadkarni

Yields Serves 4 People

Quick Dahi Chicken in Pressure Cooker

1 hrPrep Time

30 minCook Time

1 hr, 30 Total Time

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Ingredients

• Ingredients for Marination: 
• 1 Kg Chicken (Boned or boneless)
• 1 Cup Hung Curd / Yogurt
• 2 Tablespoons Ginger Garlic Paste
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Red Chili Powder
• 1 Tablespoon Coriander Powder
• 1 Teaspoon Cumin Powder
• 2 Tablespoons Chicke Masala Powder(Optional)
• 1 Tablespoon Lime Juice
• Salt to taste
• For Gravy:
• 2 Tablespoons Ghee
• 2-3 Bay Leaves
• 1 Teaspoon Jeera/Cumin Seeds
• 3-4 Slit green chilies
• 1 Big Onion, finely chopped
• 1 Tablespoon Kasuri Methi
• Handful of chopped Cilantro/Coriander leaves

Method

1. First marinate chicken using the ingredients mentioned and leave for at least an hour or overnight..
2. ?
3. In a Pressure cooker, heat ghee.
4. Add bay leaves and cumin seeds green chilies and onions.
5. ?
6. Saute till onions turn transluscent.
7. ?
8. Add marinated chicken and mix. Cook for 5-10 minutes on medium heat.
9. ?
10. Pressure cook for 6-7 whistles and add salt if required( I had already added enough in marinade so skipped).
11. Once the pressure is released, crush and add kasuri methi
12. ?
13. Let it boil on high heat for 5 minutes.
14. Switch off the flame and add chopped coriander leaves and mix.
15. ?
16. Serve dahi chicken with roti, naan or even jeera rice.

7.8.1.2

433

Pooja Nadkarni

Nutrition

Calories

2508 cal

Fat

182 g

Carbs

25 g

Protein

190 g

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