WFMY -- The Good Morning Show crew spiced things up in the News 2 Kitchen on Monday.
Chellappa Yasin, owner of Taaza Indian Bistro in Burlington joined us to show off his Indian cuisine.
Yasin's restaurant has been open since February, 2012.
He said it was his dream to open a restaurant, with food that is unique and straight from the heart.
Yasin made different types of Dosas for the morning crew, as well as Chicken Tikka Masala.
If you want to try the specialties at Taaza Indian Bistro, they're located at 579 Huffman Mill Road in Burlington.
The restaurant is open Monday through Sunday.
Below are Yasin's recipes:
Chicken Tikka Masala is a delicious dish in which pre-marinated pieces of chicken are grilled in a charcoal clay oven and then added to a thick creamy gravy. The result is a lovely smokey flavor. Serve Chicken Tikka Masala with hot Naan (leavened Tandoor-baked flatbread).
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1 kg chicken (breast ) skinless and cut into 2" chunks
For the gravy:
2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
Pour the above mixture into a large bowl and add yogurt. Mix well.
Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400 F/ Gas Mark 6).
Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Set aside.
To make the gravy/ sauce:
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame.
Egg Bhurji Dosa Recipe:
1 onion chopped
1 tomato chopped
5 roasted red chillies powder
1 tsp roasted coriander seeds
1/8 tsp roasted cumin seeds
5 to 6 roasted peppercorns
1/2 tsp turmeric powder
salt to taste
1/2 onion finely chopped (seasoning)
2 tbsp oil
1. Put red chillies,coriander seeds,cumin seeds,whole masala (you can also use kundapur taal powder)
2. Place a pan on medium flame,add chopped onion and tomato.
3. Cook till onion and tomato becomes soft. Lower the flame and break in all the eggs and scramble.
4. In a small pan, heat oil and add onion and cinnamon, fry till the onion turns dark brown. Pour this seasoning over the spicy scrambled eggs.
5. Roll with Dosa.