Vegetable Savoury  Rice

1. Cook 1 1/2 cups of rice of your choice according to the packet instructions until tender. Drain well and set aside so the grains stay separate.
2. Heat 2 tbsp olive oil in a large frying pan over medium heat.
3. Add 1 finely chopped large onion and cook for about 5 minutes until softened and lightly golden.
4. Stir in 2 punnets sliced mushrooms, 2 sliced green peppers, 4 thinly sliced carrots, 1 cup peas, and 1 cup corn.
5. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender but still colourful.
6. Season with salt and freshly ground black pepper to taste.
7. Fold the cooked 1 1/2 cups rice into the vegetables until everything is evenly combined and heated through. Taste and adjust the seasoning if needed.

Tandoori Masala Chicken

1. Place 1 kg of cleaned and portioned chicken into a large bowl.
2. Add 1 tsp Datar Durban Masala, 2 tbsp Datar Chicken Masala, 3 tbsp Datar Tandoori Masala, 2 tbsp Datar BBQ Masala, 2 tbsp Datar Chicken Tikka Masala, salt to taste, 1/4 cup finely chopped fresh dhania, 2 to 3 tbsp olive oil, and 1/2 cup tomato sauce.
3. Mix everything thoroughly so every piece of chicken is well coated.
4. If you’ve got the time, let the chicken marinate for at least 1 hour in the fridge. Overnight gives even better flavour.
5. Heat a large frying pan or heavy pot over medium heat and add the marinated chicken along with all the marinade.
6. Cook for about 10 minutes, turning the chicken occasionally until lightly browned.
7. Add 1/4 cup water if the sauce becomes too thick.
8. Cover with a lid and continue cooking for another 25 to 30 minutes, stirring now and then, until the chicken is fully cooked and the sauce has thickened nicely.
9. Taste and adjust the seasoning if needed.
10. Serve the tandoori masala chicken over the warm vegetable savoury rice with a fresh salad on the side.