This time for Diwali I decided to prepare some faraal - snack items prepared especially for Diwali. So the preparation started with getting recipes from mom. When I looked at recipe for chakali, I just couldn't believe it is going to be so easy to make it and yet so quick. I had fun preparing this one and it tasted awesome. Item that is my and ajoy's favorite.

Ingredients

2 Cup Rice Powder

1 Spoon Maida

1/2 Spoon Red Chilli Powder

1/4 Spoon Sesame Seeds

1/4 Spoon Carom Seeds

1/4 Cup Unsalted Butter

Oil

Salt to taste

Method

Mix rice powder, maida, sesame seeds, carom seeds, red chilli powder, salt in a plate
Add in the butter and mix well.
Make a soft dough ball (not too tight, not too loose but soft consistency) by adding water to it and kneading it well
Knead half portion of it and put it in chakali maker.
Heat oil on high
Turn the heat to medium, make chakalis from the maker on a plate and transfer them to the oil.
Fry from both sides till light red in color
Repeat for remaining ones, making sure oil is hot enough before adding chakalis to the oil.
Let it drain the oil on the kitchen towel, cool it and store it in air tight container

Notes

If you are using homemade butter, then wash it with cold water before use.

The chakalis should be taken out before they turn completely reddish as the color darkens after removing and cooling it down.

Tandoori Chicken

One of the best starters we both love. In hyderabad I use to prepare this with Everest Chicken Tandoori Masala but this time I made it with my mix of masalas. It tasted awesome.

Ingredients

6 Chicken Leg Pieces

3/4 Cup Curd

2 Spoon Red Chilli Powder

1 Spoon Garam Masala

2 Spoon Ginger Paste

2 Spoon Garlic Paste

4 Spoon Lemon Juice

1/2 Spoon Chaat Masala

2 Spoon Oil

1/2 Cup Butter

Salt to taste

Method

Make horizontal cuts on the chicken pieces
Apply 2 spoon lemon juice and 1 spoon red chilli powder to it and keep aside for 30 minutes
In a bowl mix curd, garlic paste, ginger paste, 1 spoon red chilli powder, 2 spoon lemon juice, garam masala, oil and salt
Apply the above marination to chicken and store in fridge for 4-5 hours
Preheat oven to 395F(200C)
Melt the butter and sprinkle some on the chicken and bake it for 15 minutes
Turn the chicken to face other side and sprinkle more butter on both sides. Bake for another 15 minutes
Again turn the chicken and sprinkle remaining butter and bake for another 10 minutes
Sprinkle chaat masala and serve with onions rings and lemon wedges

Notes

Instead of leg pieces you can use 700g mixed pieces as well.

In restaurants, they use color to make it look reddish but I didnt have it neither did I intended to use it.

I baked it over this bakeware set. It helps in dropping off extra marination, butter in the tray.