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.
Waffles like no other with the goodness of fennel seeds, desiccated coconut, milk, and white chocolate. Decadent, rich, creamy, soft, and perfect for not only breakfast but also any other time of day.
These trial and error experimentations with food led her to know what her true passion is. As a well-known chef, Khatri has flown and served famous actors like Shahrukh Khan, Salman Khan, Ranbir Kapoor, to politicians Rajnath Singh, Nitin Gadkari, to name a few.
For those who enjoy a bit of tanginess in their dessert Imli ki Kulfi is a must try. It is bursting with sweetness of jaggery and the sour flavor of tamarind.
For all seafood lovers the dish Kokum Moilee is a real treat. It encompasses exotic flavors of coconut milk and curry leaves and adds flavor to the tenderness of fish.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
