- K&N’s Tender Pops - 10-12 pieces
- Tandoori masala - 1 tbsp
- Sautéed vegetables - as required
- Oil - 1 tbsp
- Butter - 2 tbsp
- Garlic - 1 tbsp; minced
- All-purpose flour - 1 tbsp
- Milk - 1½ cup
- Ketchup - ¼ cup
- Macaroni - 2 cups; boiled
- Coal - for smoke
- Parsley - as required
- Cream - as required
- Cumin - 2 tsp; roasted
- Cilantro - 2 tsp; roasted
- Fennel seeds - 1 tsp; roasted
- Green cardamom - 10-12; roasted
- Cinnamon - 2 sticks (2 inch); roasted
- Black cardamom - 2; roasted
- Cloves - 1 tsp
- Black peppercorn - 1 tsp
- Mace - 2 (2 inch)
- Star anise - 1
- Red chili powder - 1 tbsp
- Kashmiri chili powder - 1 tbsp
- Salt - 1 tbsp
- Dried fenugreek - 1 tsp
- Tatri - ½ tsp
- Orange food color - 1 tsp (optional)
For Tandoori Masala
In a pan, heat oil and melt butter. Add garlic and sauté for a minute.
Add flour and mix well. Add milk and stir; cook for 2-3 minutes until no lumps remain.
Add tandoori masala, ketchup and cook for 2 minutes.
Add boiled macaroni, sautéed vegetables and give it a good mix.
Give it a coal smoke for a minute.
Fry K&N’s Tender Pops as per instructions on label.
Dish out tandoori macaroni and top with Tender Pops.
Garnish with cream and parsley. Serve and enjoy.
For Tandoori Masala
In a grinder, add all the ingredients and grind until fine powder has formed. Tandoori masala is ready. Set aside.
- Oil - 2 tbsp
- Carrots - ½ cup; diced
- Sweet Corn - ½ cup
- Broccoli - ½ cup
- Capsicum - ½ cup; diced
- Tomatoes - ½ cup; diced
- Salt - to taste
- Black pepper powder - ¼ tsp
Heat oil in a pan; add carrots, sweet corn, broccoli, capsicum, tomatoes and sauté for a minute over high flame.
Sprinkle salt and black pepper powder; toss over high flame for another minute. Set aside.
