Ingredients

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

For Tandoori Masala:

Cumin - 2 tsp; roasted

Coriander - 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 chilli powder - 1 tbsp

Kashmiri chilli powder - 1 tbsp

Salt - 1 tbsp

Dried fenugreek - 1 tsp

Tatri - ½ tsp

Orange food color - 1 tsp (optional)

Method

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 pack.

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.

Sautéed Vegetables

Yield:
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Preparation:
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Cooking:

Ingredients

Method

Heat oil in a pan; add carrots, sweet corn, broccoli, bell pepper, tomatoes and sauté for a minute over high flame.

Sprinkle salt and black pepper powder; toss over high flame for another minute. Set aside.