White Cheese and Garlic Pizza

We all love homemade pizza, but it’s time to switch things (aka ingredients) up. This time, we’re heading the cheesy and garlicky route- no more of the same old tomato based sauce. Go on, take a slice of this rich and delicious three-cheese pizza. I promise you’ll come back for more. 

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Yield: 2 (10 inch) pizzas

Ingredients:

Pizza Dough- about 20 oz fresh store bought OR *recipe here from my Tomato Margherita Pizza*
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
All purpose flour for dusting

For the sauce:

Fresh Mozzarella Cheese- 8 oz, grated
Ricotta Cheese- 8-10 oz tub
Goat Cheese- 6 oz, crumbled 

Toppings:

Dried Oregano – 2 teaspoons
Salt and Crushed Black Pepper
1 Tomato- Sliced (rounds)
Fresh Basil Leaves- 4 tablespoons 

Directions:

Preheat the oven to 425 F. Mix the 2 tablespoons olive oil and garlic in a small bowl, and keep aside.

Roll out the pizza dough, divided into two portions, on a lightly floured surface into 8-10 inch rounds. With a fork, poke the dough round a few times to allow for even baking. Brush lightly with some of the garlic oil.

Top the dough rounds with the grated mozzarella cheese and goat cheese, leaving ½ inch around the border. Dollop spoonfuls of the ricotta cheese on the pizza. Top with the tomato slices and fresh basil leaves, and sprinkle the dried oregano, salt, and pepper. Drizzle remaining olive oil and minced garlic on both pizzas. 

Transfer to the rack in the center of oven. I used a pizza stone to bake my pizza- a metal baking pan brushed with olive oil works amazingly well too! Bake pizza until crust is golden brown and cheese melts, about 15-18 minutes. Transfer the pizza to a cutting board, and let stand for 5 minutes before slicing. 

Serve and Enjoy!

*Note: If you decide to use the pizza dough from my recipe, then double the recipe to make two pizzas!

**Note: If you want to make two pizzas, start preparing the second pizza with toppings, cheese, etc no more than 10 minutes before it gets transferred into the oven. Leaving the pizza standing with the oil and toppings will cause the pizza to bake unevenly and come out a little soggy. If you want to prepare all of the pizzas beforehand, place the pizzas in the freezer before baking.

Margherita Pizza

We all know there's nothing better than fresh homemade pizza. My friend Sam Miller and I finally concocted an Italian masterpiece and Voila! Thus was born the impeccably crisp, yet chewy, canvas for a beautiful and flavorful tomato sauce, fresh mozzarella, and lush basil.

With the aromatic notes from the basil, and light flavor from the creamy mozzarella, we found the Chianti as the perfect Margherita pizza wine pairing. It was subtle and absolutely refreshing!

Yield: 1 (10 inch) pizza 

Ingredients:

For the dough:

• 1 (1/4 ounce) package active dry yeast
• 1 3/4 cups all purpose flour, divided
• 1 cup warm water, divided
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil

For the tomato sauce:

• 2 tablespoons olive oil
• 1 (14 ounce) can crushed red tomatoes
• 3 garlic cloves, minced
• 1 small white onion, chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon red chilli powder or paprika 
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt

Toppings:

• 8 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 6-8 fresh basil leaves

Directions:

1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl, and set aside for 5 minutes until surface appears creamy. 
2. Add 1 1/2 cups flour, the remaining 3/4 cup water, salt, and oil. Add the remaining flour slowly until the dough begins to pull away from the side of the bowl. 
3. Knead on a flat floured surface, until the dough is smooth and elastic. Form into a ball, and put in a bowl covered with a damp towel. Let the dough rise for about 45 minutes- 1 hour. 
4. Make the tomato sauce while the dough rises. Mash the canned tomatoes to make a chunky puree. 
5. Over low-medium heat, in a small heavy saucepan, cook the onions in the olive oil until translucent. Add the garlic and cook until fragrant, and light golden brown. Add the tomato puree, sugar, red chilli, oregano, thyme, and salt and simmer, uncovered, until the sauce thickens. Stir occasionally. 
6. Preheat the oven to 450F. 
7. Dust the dough with a little bit of flour, and transfer to a pizza pan, or large baking sheet. Pat out dough evenly, and stretch into a 10-12 inch round, reflouring if necessary. 
8. Spread the sauce over the dough, leaving a 1/2 inch border. Arrange the mozzarella slices on top. 
9. Slide the pizza pan/sheet into the oven (or pizza stone) and bake until the dough is crisp and browned, and the mozzarella is golden and bubbling, about 12-15 minutes. 
10. Top the pizza with the basil leaves, and place it back again to broil for 1 minute (Note* Don't broil for too long, otherwise pizza will be burnt on the top). 
11. Transfer the pizza to a cutting board, and let cool for 5 minutes. 
12. Slice and serve!
13. Enjoy!

Mediterranean Omelette

Omelettes are probably one of the easiest and quickest things to knock together. If you like to mix things up, try this flavor combination. Whether you're eating your omelette for breakfast, lunch, dinner, or even a quick snack, you'll find this Mediterranean blend of flavors hard to resist. 

Oo, just look at those colors. I've got my favorite olives, grape tomatoes, spinach, and red onions tucked in those fresh eggs.

You could imagine the excitement when it came to flipping the eggs. 

Pillowed in some crumbled feta cheese. Yummmmm. I love some cheesy goodness. 

And last but not least, can't forget my favorite roast. 

Yield: 3 omelettes

Ingredients:

6 large eggs
3 tablespoons spinach leaves, chopped
1 small onion, chopped
9 grape tomatoes, halved
1/4 cup pitted kalamata olives, roughly chopped
1/4 (or more) feta cheese, crumbled
1 tablespoon oil
pinch of salt, to taste
pinch of crushed black pepper
pinch of paprika/red chili powder (optional)

Preparation:

Break the eggs into a bowl, and whisk with a fork. Season with the salt, black pepper, and paprika. Add the tomatoes, onions, olives, and spinach. Mix briefly. 

Heat 1/3 tablespoon of oil in the pan. Pour in the egg mixture and cook over medium-high heat for about 3 minutes, until the mixture from the sides to the center is half-cooked. 

Carefully flip the omelette and then top with the feta cheese, cooked side-up. Let cook for 2 minutes, until the cheese begins to melt. Slide onto plate and serve. 

*Makes 3 omelettes. 

Enjoy!

Shrimp and Grits

It's Mardi Gras time and who doesn't like Southern flavors in their kitchen. This weekend, I'm sharing my recipe for Cajun shrimp seared in a beer butter sauce served with jalapeño and manchego cheese corn grits. Of course, to top it all off, you can't forget about that sunny side up! 

You'd be lying if this picture didn't make you drool. 

Yield: Makes 6 servings

Ingredients:

Grits:

1 1/2 cups corn grits (or polenta)
4 cups water
1 cup grated manchego cheese
1 jalapeño, seeded, chopped
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and pepper to taste

Shrimp:

2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun spice seasoning (optional)
1 1/2 pound uncooked large shrimp, peeled, deveined
3 cloves garlic, minced
2 tablespoons butter, divided
1 1/3 cup beer (my personal favorite, Stella Artois)
1/2 cup chicken stock, divided
2 tablespoons green onions, chopped
1 small red onion
1/4 cup heavy cream
salt, pepper

6 eggs (optional)

Preparation:

For the Grits:

Bring 4 cups water to a simmer in a large saucepan. Gradually add the grits and stir constantly. Bring heat to medium, and gently simmer until grits begin to thicken. Continue cooking, stirring often, until grits are tender. Stir in the cheese, butter, jalapeño, then cream. Season with salt and crushed black pepper. Set aside and keep warm. 

For the shrimp:

Season the shrimp with the paprika, garlic powder, dried oregano, salt, black pepper, and cajun seasoning. Heat a large sauté pan over medium-high heat. Add minced garlic and 1 tablespoon butter, and stir until the butter melts. Add the seasoned shrimp, and when the garlic begins to turn brown, add 3/4 cup of the beer and 1/4 cup of the chicken stock. Simmer until the shrimp is cooked through, about 3 minutes. 

Remove the shrimp from the pan, keeping the remaining sauce in the pan. Add the green onion and red onion, and 1 tablespoon butter. Cook until the onion is soft, about 5 minutes. Add the remaining beer and chicken stock, and cook for 2 minutes. Stir in the cream and return the shrimp to the pan. Cook on low-medium heat until the sauce has reduced slightly, about 5 minutes. Stir well and season to taste with salt and crushed black pepper. 

Heat a nonstick skillet over medium heat. Add butter or cooking spray and swirl to melt and cover the bottom of the pan. Crack eggs into pan and cook until whites are set but yolks are still runny, about 2 minutes on one side. Do not turn the add. 

Divide the grits among plates, and spoon the shrimp mixture into the center of the grits. Top with the egg and serve.

Enjoy!

Mango Salad

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Description:
Enjoy the crunch of crisp vegetables and mango with a sweet and sour balsamic homemade dressing!

Preparation Time:
10 minutes

Servings:
8-10

Ingredients:

Salad:
1 semi ripe mango
1 green bell pepper
1 red bell pepper
1 orange bell pepper
½ medium red onion
2 medium carrots
½ chopped green coriander

Dressing:
2 teaspoons balsamic vinaigrette
1 teaspoon olive oil
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon sugar
a pinch of red chilli powder

Directions:

Julienne the three peppers into very thin pieces.
Chop the semi-ripe mango into small pieces.
Thinly slice the medium red onion.
Grate the carrots into long thin pieces.
Chop the green coriander.

To make the dressing, add the balsamic vinaigrette, olive oil, lemon juice, salt, sugar, and red chilli powder into a separate small mixing bowl. Whisk everything together to create the salad dressing.

Add the dressing right before serving the salad. Mix the dressing well in the salad and serve.

Chocolate Tart

Description:
Indulge in this tart with a creamy chocolate filling and a crunchy chocolately crust. Yummmmy!

Preparation Time:
Prep Time: 15 minutes
Inactive Prep Time: approx. 4 hours

Servings :
12 slices

Ingredients:

For the Crust:
½ stick butter at room temperature
10 chocolate graham crackers
3 tablespoons almonds

For the Filling:
¾ cup of heavy cream
1/3 cup honey
½ tablespoon vanilla extract
2 cups (12 ounces) of chocolate morsels/chips

Directions:

Preheat the oven to 350 degrees F.

Break the graham crackers into little chunks and place into a food processor along with the almonds and butter. Process until the mixture forms into fine crumbs or like powder crumbs.
Butter the bottom of a spring-foam pan. Press the crust mixture into the bottom of the buttered pan until it forms an even layer for the bottom of the tart crust. Bake for 12-15 minutes and then keep aside and cool.

In a small saucepan, whisk the heavy cream, honey and vanilla until everything has been well mixed. Bring the mixture to just below a boil.

Place the chocolate morsels/chips into a medium bowl and pour the hot cream mixture over the chocolate and stir until the chocolate becomes smooth. The heat of the cream will help melt the chocolate into a creamy smooth chocolate sauce. Pour the chocolate filling over the prepared crust and refrigerate for at least 4-5 hours or until the chocolate has set and become firm.

Cut the tart into wedges and serve! Enjoy!

Raspberry Sorbet

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Description:
Enjoy this fresh raspberry sorbet on a hot summer day. This sorbet is easy to make, healthy, and delicious!

Preparation Time:
Prep Time: 5 Minutes
Inactive Prep: 1 hour

Servings:
2 – 4

Ingredients:

12 ounces frozen raspberries
2 ½ tablespoons sugar
½ cup cold water
2 teaspoons lemon juice
mint leaves for garnish

Directions:

Put the frozen raspberries, sugar, water, and lemon juice in a blender and blend until everything has been mixed well and the raspberries have been crushed. Pour the sorbet puree into a container/box and store in the freezer until sorbet has turned firm but not into hard ice.
Scoop and garnish with mint leaves.
Enjoy!

Guacamole Dip

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Description:
A rich avocado dip with veggies and spices is a great snack or an appetizer for a party. Dip tortilla or nacho chips in the guacamole and savor the wonderful Mexican taste!

Preparation Time:
10 minutes

Ingredients:

2 avocadoes
1 onion chopped
1 tomato chopped
1 green chilly cut into small pieces
3 cloves garlic minced
½ teaspoon salt
½ teaspoon red chilly powder
½ teaspoon crushed black pepper powder
1 lime/lemon
small bunch of cilantro

Directions:

Spoon out the inside of the 2 avocados and add to a mixing bowl. Mash the avocado until the big chunks are mashed. Do not mash too much otherwise guacamole will become too mushy.

Chop and dice the onion and tomato and add to the avocado.
Mix the avocado, onion, and tomato.

Now add the green chilly which is cut into small pieces and the three cloves garlic minced.
To that, add the salt, red chilly powder, and black pepper. These spices can be altered to suit your taste.
After the spices have been added, put about ½- 3/4 the juice of the lime or lemon.

Now mix everything together. Put in the refrigerator until serving time.
Serve with tortilla/nacho chips. Enjoy!

Chocolate Covered Strawberries

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Description:
Take a bite into creamy thick chocolate and juicy strawberries. Yummy!

Preparation Time:
30 minutes

Servings:
15-20 strawberries

Ingredients:

1-1 ½ cups (6-9 ounces) semisweet chocolate morsels
½ cup (3 ounces) white chocolate morsels
1 pound strawberries (about 20) with stems
1 teaspoon heavy cream

Directions:

Put the semisweet chocolate morsels and the white chocolate morsels into 2 separate heatproof bowls. Fill 2 saucepans with water and bring to a simmer/low boil over medium heat. Put the bowls of chocolate over the water to melt the chocolate making sure that the bottom of the bowl is making contact with the water. Stir until chocolate melts and becomes smooth.
An alternative way is to first put the morsels into microwave safe bowls and microwave at half power for 1 minute. Then stir and microwave again until chocolate melts.

Pour the heavy cream into the white chocolate morsels to help melt the white chocolate until smooth and creamy. Stir until white chocolate melts and becomes smooth.

Line a sheet pan with parchment or waxed paper. Wash and dry the strawberries well. Dip a strawberry while holding the stem into the semisweet chocolate, lift and twist slightly, and set on the sheet pan. Repeat until all strawberries have been dipped into the semisweet chocolate.

Dip a fork into the white chocolate and drizzle on top of the dipped strawberries. Set aside in the refrigerator for about 20 minutes until chocolate sets and becomes firm. Serve cold. Enjoy!

Vegetable Pizza

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Description :
Learn how to make a delicious pizza right from your home oven! Top it with anything and make this pizza your own wonderful creation!

Preparation Time :
Prep Time: 15 minutes
Cook Time: 20 minutes

Servings :
2, 8-inch diameter pizzas

Ingredients :

1 pound (16 oz.) prepared pizza dough
1 teaspoon olive oil
flour for rolling surface

Toppings:

1 ½ cups prepared pasta/marinara sauce
¼ cup onion, sliced
¼ cup green bell pepper, sliced
1 green chilli
2 tbsp. chopped sundried tomatoes
2 tbsp. chopped olives
1½ tbsp. basil
8 oz. mozzarella cheese
salt and black pepper
1 tsp. dried oregano
crushed red pepper flakes (optional)

Directions :

Preheat oven to 425 F.

Halve the dough into two 8 oz. pieces. Flour rolling surface and roll dough into a round shape ¼ to ½ inch thick.

Place pizza dough rounds onto baking pans or pizza pans and lightly brush top with olive oil.
Bake for 15 minutes at 425 F until slightly brown.

Prepare toppings for pizza. Grate mozzarella cheese. Slice the onion and green bell peppers Chop the green chilli, sun dried tomatoes, and olives. Coarsely chop the basil.
Spread the tomato sauce in an even layer on top of the pizza crust. Sprinkle with grated mozzarella cheese. Top with your favorite toppings.

Note: If using meat, pre-cook the meat until it is almost cooked. Then place the meat slices on pizza to further cook in the oven.

Season the pizza with salt and pepper and dried oregano.
Bake for 20 minutes on 425 F until cheese has melted and vegetables have turned slightly golden brown.
Sprinkle crushed red pepper flakes, garlic powder, or Parmesan cheese. (optional)

Enjoy!

Caprese Sandwiches

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Description :
These quick and easy to make sandwiches are a great snack. Full of flavor with a creamy basil mayo and mozzarella cheese, these sandwiches are bound to become a hit!

Preparation Time :
10 minutes

Servings :
4-6 sandwiches

Ingredients :

For the Pesto/Basil Mayo:

Basil leaves, roughly chopped-6
Mayonnaise- 1/3 cup
Garlic- 2 cloves
Salt and crushed black pepper to taste
Crushed red pepper- 1 teaspoon
Olive oil- ½ tablespoon

1 loaf bread
Tomatoes- 2, sliced
Mozzarella cheese- 8-10 ounces, sliced

Directions :

Roughly chop the basil leaves and garlic cloves. Blend all of the ingredients for the pesto/basil mayo in a food processor.

Slice the tomatoes and mozzarella cheese.
Slice the loaf of bread and toast if desired.
Toast slices of bread if desired.

Assemble the sandwiches by spreading the basil mayo on one slice of bread. Place two tomato slices, a slice of mozzarella cheese and top with the second piece of bread. Halve and serve.

Enjoy!

Eggplant Parmesan

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Description :
Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.

Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes

Servings :
8

Ingredients :

Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs

tomato sauce:

¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes
salt

Directions :

For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.

Preheat oven 450 degrees F.

Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.

When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.

To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.

Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.

Serve hot.

Asian Style Pan-Seared Bronzini

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Description :
Take a bite into this delicious European sea bass, Bronzini. The hot and sweet sauce is amazing and brings a savory taste in every bite!

Preparation Time :
Prep Time: 5 minutes
Inactive Prep: 30-40 minutes
Cook Time: 10-15 minutes

Servings :
1-2

Ingredients :

For marinating the fish:
1 whole Bronzini fish (approx 2-3 pounds) sea salt black pepper
1 inch ginger sliced
½ scallion chopped
½ cup cooking wine
¼ teaspoon salt seasoning

To saute the fish:
2 tablespoons vegetable oil
½ teaspoon red pepper corn

For the Sauce:
1 tablespoon vegetable oil
½ scallion
1 ½-2 tablespoons garlic red chilli sauce
4 tablespoons soy sauce
¼ cup cooking wine
½ cup chicken stock
1 tablespoon vinegar
2 teaspoons sugar salt and pepper to taste

Directions :

First, clean the whole Bronzini fish. Take a knife and cut slits into the fish. Repeat on the other side of the fish. Into each slit, put 1or 2 slices of ginger, sea salt, and black pepper. Open the fish and add the salt, pepper, and ginger inside too.
Place the fish in a marinating pan and put ½ of a chopped scallion, the cooking wine, and the seasoning salt. Set aside to marinade for 30-40 minutes.

After the fish has been marinated, its ready to saute the fish. Heat a skillet and coat the bottom with 2 tablespoons oil and the red pepper corn. Add the fish and cook for a couple minutes on each side till it turns to a light brown color. Take the fish out and keep aside.

Coat the bottom of the pan with 1 tablespoon vegetable oil. Add the ½ chopped scallion and cook. After 2 minutes add the red chilli sauce and cook till hot. Then add the soy sauce, cooking wine, chicken stock, vinegar, and sugar. Cook the sauce until the sauce turns thick and hot.

Add the fish to the sauce and cook. Cover the pan with a lid until the side of the fish cooks and then turn over for the other side of the fish. Add a little bit of salt and pepper to taste.

Be careful about the bones in the Bronzini fish, as you do not want to eat them.
Serve the fish with the delicious hot and sweet sauce and enjoy!

Vegetable Lasagna

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Description :
Enjoy this rich cheesy lasagna loaded with vegetables, ricotta, and mozzarella cheese. Featuring special guest, my cousin brother Puneet Gupta! 

Preparation Time :
Prep Time: 20 minutes
Cook Time: 45 minutes

Servings :
6 – 8

Ingredients :

1 package lasagna pasta (about 15 strips) 
Pinch of salt
Boiling water
½ tablespoon oil

Vegetable Mixture:

2-3 tablespoons Olive Oil
2 medium onions sliced
10-12 ounces package frozen spinach or ¾ – 1 cup fresh chopped spinach
10-12 ounces frozen vegetables or ¾ – 1 cup fresh chopped vegetables (broccoli, red peppers, mushrooms)
Salt and pepper
1 tablespoon plus 1 teaspoon dried oregano
2 jars Marinara Sauce
16 oz shredded whole milk mozzarella cheese
16 oz tub Ricotta cheese

Directions :

Preheat oven to 350 degrees F.
If using frozen vegetables, thaw them well before cooking.

Cook the pasta in a large pot with boiling water and a pinch of salt. Boil for 10-15 minutes or according to the directions on the package until lasagna pasta is ready.

In a heated pan, put the olive oil and saute the onions until translucent and slightly brown. Add the frozen or fresh vegetables and cook for 2-3 minutes. Then, add the spinach and cook for another 3-5 minutes until all vegetables are well cooked. Add the 1 tablespoon oregano, salt, and pepper and mix well. Keep aside.

To assemble the lasagna, in a baking dish, layer the bottom with marinara sauce. Place the pasta strips side by side with little overlapping until the bottom of the dish is covered. Again layer with marina sauce and evenly spoon half of the vegetable mixture on top of the sauce. Spread one third of the shredded mozzarella cheese evenly on top of the vegetables.

Take the lasagna pasta strips and spread 2-3 tablespoons of the ricotta cheese on top. Cover one side of the lasagna strips, and cheese side face down, layer the strips side by side with a little overlap on top of the mozzarella cheese.

On top, layer with marinara sauce and on top of that evenly spoon the other half or rest of the vegetable mixture. Then add another layer of the mozzarella cheese and another layer of the lasagna pasta with the ricotta cheese. Lastly, top it off with the marinara sauce and the rest of the mozzarella cheese and sprinkle with the 1 teaspoon of dried oregano.

Cover the dish with aluminum foil and put in the heated oven and bake for 45 minutes.

Serve hot and enjoy!

Tandoori Chicken

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Description:
Tandoori Chicken is mouthwatering and full of different spices! Enjoy with seasoned corn and savor the flavors!

Preparation Time :
Prep Time: 5 minutes. Inactive Prep Time: 4-5 hours. Cook Time: 10-15 minutes.

Servings :
10

Ingredients :

For the marinade:
16 ounce tub of sour cream
1 teaspoon salt
2 tablespoons (1 ½ inches) ginger shredded
4-5 cloves garlic grated
2 tablespoons lemon juice
½ cup chopped coriander
3 tablespoons of Tandoori Masala

5 pounds chicken thighs

Directions :

In a mixing bowl, mix the sour cream, salt, ginger, garlic, lemon juice, coriander, and the Tandoori Masala. To that, add the chicken and mix well so the marinade gets incorporated well into the chicken.
Store the marinated chicken in the refrigerator for at least 4-5 hours or overnight.

On a heated grill, place the chicken and grill until the chicken has turned to a dark orange brown and is fully cooked. Keep flipping the chicken until the chicken has been cooked thoroughly.

Serve the chicken with sliced onions and coriander for garnish.

For the corn, peel and place on top of the stovetop until the corn has been cooked. There are going to be popping sounds but that is okay.
Cut a lemon in half and place it on top of salt and red chili powder. Using the half cut lemon, rub against the corn to season the corn with the salt and red chili powder.

Enjoy!