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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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Paneer Tikka
Beat yogurt till smooth. Add all ingredients except paneer to the yogurt.
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Arbi Tandoori
Wash arbi. Spread wet arbi in a dish and cover
with cling film.
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Malai Khumb
Lightly squeeze hung dahi and transfer to a bowl. Add all other ingredients...
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Chicken Tikka
Cut chicken into 1½-2" tikka pieces (about 12 pieces).
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Badaami Tangri
Wash and pat dry the chicken legs. Make 2 light
cuts/incissions on each drumstick.
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-Tikka-_small.jpg "Mahi (fish) Tikka") |
Mahi (fish) Tikka
Rub the fish well with gramflour and lemon juice
to remove the fishy odour.
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