Extra Recipes from Volume 11#1
Tandoori Chicken (Indian Cuisine)
2 pounds chicken, cut into pieces (thighs)
Remove skin, slit chicken, place in shallow dish. Sprinkle both sides of chicken with the salt and lemon juice. Set aside for 20 minutes.
In a medium bowl, combine the yogurt, onion, garlic, ginger and cayenne. Mix until smooth and spread on chicken. Cook in a 350-degree oven for about 1 hour.
Spicy Ginger Cookies
2 ½ c. white flour
In a bowl, sift together the flour, soda, spices, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the flour mixture to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. If the dough is soft, refrigerate for an hour before baking.
Scoop a ball of dough out of the bowl and roll each cookie into a 1-inch ball. Flatten the ball lightly with your fingers. Press both sides of each cookie in white sugar and place them on a baking sheet. Bake for 9-11 minutes in a 350 degree preheated oven. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool. Store in a sealed container or bag.