Make the tandoori chicken and let it cool down. Once it is cooled down pull the chicken meat.
For making the quesedilla, take the whole wheat and corn tortilla wrap and apply olive oil or clarified butter on one side of the tortilla. Pour the makhani gravy on the tortilla and spread it around.
Fill half side of the tortilla with pulled tandoori chicken. Put some chopped onions and grated mature cheddar on top of the chicken.
Break some coriander leaves and put it on top of the chicken. Fold the tortilla and press it gently on the sides. Apply olive oil on the folded side.
Gently lift the wrapped tortilla and place it on a hot grilling pan. Grill it for a minute and apply olive oil on the other side.
Carefully lift it using a spatula and turn the other side. Grill for another minute, when it is nice and crispy take it out from the grilling pan.
Put it on a chopping board, using a sharp knife cut it into three triangles. Plate it and serve it hot.
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
