Recipe

New Delhi BBQ Spice

Ingredients:

New Delhi BBQ Spice - 3 tbsp.
One whole chicken (boneless/skinless) - 3 lbs.*
Plain yogurt, beaten - 3/4 cup
Vegetable oil - 2 tbsp
Lemon juice - 1 tbsp
Wooden skewers soaked at least 1 hour

*Substitute chicken with your choice of meat, seafood or vegetable kabobs with onion, tomato, bell pepper, potato and mushrooms.

Preparation:

Cut chicken into one inch cubes. Mix yogurt, New Delhi BBQ Spice, oil and lemon juice. Marinate for two hours. Thread chunks of meat onto skewers. Barbeque over hot grill, baste with oil periodically. Serve with Sweet & Tangy Mango Soup, Bombay Saffron rice, Calcutta Lemon Mustard Eggplant and Pita bread.

$3.95    

Ingredients:

Garlic powder, Paprika powder, Ginger powder, Red chili powder, Salt, Cardamom powder, Lemon Juice powder, Cinnamon powder, Clove powder, White Pepper powder, Nutmeg powder, Mace powder.

History:

Zinat Mahal, Maharani of Delhi (1857) loved chicken tikka. A keen interest in bringing the famous tandoori taste to the backyard barbeque helped in creating this spice blend.

In this meal plan delicious New Delhi BBQ Chicken (or New Delhi Vegetable Kabobs if you prefer a vegetarian meal) is served with Sweet & Tangy Mango Soup, flavorful Kashmiri Potato Mushroom Curry, Saffron Rice with green beans and carrots and Pita Bread.

Meal Plan 6:

• Sweet & Tangy Mango Soup.


• Saffron Rice with Green Beans and Carrots.
  Follow standard recipe for Bombay Saffron Rice. Add one cup of pre-cooked carrot slices and 1/2 cup of pre-cooked cut green beans to the pot and cook for 1 minute, before adding rice.


• Kashmiri Potato Mushroom Curry.


• Pita bread. Serve warm with the meal.