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A very simple OTG cooked tandoori chicken. Marinated in Indian spices and its our kind of special dish for the thanksgiving always.   Nutrition Value Around 200 calories is in per 100gms of tandoori chicken, it basically the size of chicken which varies calories each time. Ingredients Whole Chicken For marination Garlic- 2 whole (chopped) Ginger- 1 inch (chopped) Curd- 1/4 cup hung curd for per 1 kg of chicken Spices 1 tbsp each- turmeric, garam masala, coriander masala, tandoori masala, salt Oil Mustard- 1tbsp Method Mix the marination ingredient and massage on inside and outside of chicken thoroughly and let it marinate for minimum 2 hours and maximum overnight. Pull out of the fridge half hour before cooking. Fix the chicken by tying it with thread so that it doesn't fall over.   Set the OTG or oven for 200 C (380 F) and fix it in the rotisserie section and let it cook for 60 to 80 minutes. In between brush the chicken with butter or ghee in every 15 minutes.  If you are cooking

A very simple and three step coconut Barfi for Diwali. This three ingredient barfi is delicious and easy to make.   Nutritional Value This is a a pure coconut and khova dish , the calories in coconut are less but khova is full fat. So this is a festivity recipe. I am not mentioning calorie per piece wise but this whole recipe has approx 2192 kcal in it. So eat wisely. Ingredients Khova- 400 gms Coconut- 2 and 1/2 cups Sugar- 1/12 cup Cardamon Powder- 1/2 tsp Method First Shred the coconut and  dry roast it in a wok, don't turn it brown. Melt the khova in a heavy bottom pan until it starts to ooze some ghee from sides, add sugar and cardamon powder and mix it well. Add the roasted coconut and mix it thoroughly Grease a bowl or dish of your choice and fill it with the barfi mixture and press it down from all sides. Mark the design as per your choice and refrigerate for at least two hours before serving, so that it can retain its shape. Enjoy! Happy Deepawali!