The recipes of the second day

MALAI murg tikka (4 people)

You need:
5 cloves of garlic
1 small pot of yogurt
1 teaspoon of salt
1 teaspoon of "Garam Marsala"
1 zucchini
a handful mushrooms
4 breasts of chicken
1 small pack of parmesan
2-3 tablespoons of butter
a half lemon

1. Make a paste of yogurt, garlic and the Indian spice "Garam Marsala" and salt.

2. Marinade the chicken and vegetables in this paste. Let the chicken and vegetables sit for half an hour.

3. Heat the oven at 200°C, put the marinated chicken and vegetables in the oven.

4. Baste the chicken in butter off and on, wait until the chicken is fully cooked.

5. Spread some parmesan on the top and brown it.

6. Squeeze a lemon on top.

Fuatscha grassa

You need:
600g   flour
500g   soft butter
150g   sugar
   1      egg
   1      pinch of salt

1. Make a paste of flour, soft butter, sugar, egg and a pinch of salt.

2. Let the paste sit for twenty minutes and then form two round pieces around 1cm

3. Heat the oven at 150°C and wait until the cookies are yellow/brown



In rumauntsch:

MALAI murg tikka (quatter persunas)

Che cha`s drouva:

5 pasellas d`agl

1 magölin jogurt

1 sdunin sel

1sdunin garam masala

1 zucchini

1 maun plain funschs

4 pets da gillina (pulaster)

1 paquettin parmisan

2-3 sduns painch

½ citrun

1. Fer üna pasta our da jogurt, agl, las spezchas indicas, sel e garam masala.

2. Mariner il pulaster e la verdüra in quista pasta. Lascher puser il pulaster e la verdüra per üna mezz`ura aint la pasta. 

3. S-chuder la pigna sün 200°C e metter aint il pulaster marino e la verdüra.

4. Undscher da temp in temp e spetter fin cha`l pulaster es cuschino dal tuot.

5. Sterner chaschöl parmisan suravi e spetter ch`el vegna brün

6. Squitscher ün citrun suraint tuot.

Che es garam masala?

Garam masals es ün masdügl da differentas spezchas indicas. Que`s chatta da cumprer garam masala a Turich illa Langstrasse.

A consinsta our da paiver nair, coriander, nusch mus-chat, neglas, chanella, schensch, sempulé, föglia d`urbajas, sems da cardammom e fluor da macis.

Fuatscha grassa

600 g          farina                
500g           painch lam          
150g           zücher               
1                 öv                      
1                 praisa sel          
   

in üna coppa as fo üna pasta, lascher puser 20 min. Sün duos lastras as fuorma cul maun duos tuortas arduondas na pü grossas cu 1cm.  

 Cun pitschen fö 150°C as couscha las fuatschas 20-30 min. melan/brünin.


Have fun!