Week 2 into the cookbook challenge, and the theme was Indian. I found a dessert I wanted to make, kulfi, but during the week I also found a main course I had time to make. Most of the Indian recipes I found required marinating or multiple processes that required hours of work, but the chicken tandoori wraps were something I could whip up quickly after work.

The wraps were amazing packed with flavour, I even got mum and dad eating cucumber, which they usually hate! It was such an easy meal to prepare, and everyone left the dinner table full and satisfied.

The kulfi was made a couple of nights before hand. It was a bit of an adventure as one of my kulfis spilt on the carpet on it's way to the freezer. Then another spilt on it's way into the freezer.

The flavour was pistachio and date, served with an orange syrup. The orange blossom water made it taste a little flowery. It isn't like your traditional icecream, but it was a nice cool way to end a meal. I probably wouldn't make it again though. Not really something I can see myself craving anytime in the future.

Chicken Tandoori Pockets with Raita

1 tablespoon lime juice
100g tandoori paste
70g yogurt
400g chicken tenderloins
8 large flour torillas
60g snow pea tendrils

Raita
280g yogurt
1 lebanese cucumber, halved, seeded and chopped finely
1 tablespoon finely chopped mint

1. Combine juice, paste and yogurt in a medium bowl with chicken.

2. Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Stand 5 minutes; slice thickly.

3. Meanwhile, heat tortillas according to packet directions.

4. Make raita (combine all ingredients in a small bowl).

5. Place equal amount of each of the chicken, tendrils and raita on a quarter section of each tortilla; fold tortilla in half and then in half again to enclose filling and form triangle-shaped pockets.

Makes 8.
Pistachio and Date Kulfi

100g unsalted pistachio kernels
395g can sweetened condensed milk
300ml thickened cream
125g fresh pitted dates, chopped
1 tablespoon orange blossom water
3 oranges
1/2 cup caster sugar

1. Line six 150ml dariole moulds (don't worry, I don't know what they are either, I used plastic cups), with plastic wrap, leaving some overhanging the sides.

2. Process pistachios and condensed milk in a food processor until nuts are finely chopped and you have a coarse paste.

3. Lightly whip the cream in a large bowl, then fold in the condensed milk mixture, dates and orange blossom water. Divide the mixture among the dariole moulds, then cover with the overhanging plastic wrap and freeze for at least 6 hours or overnight until firm.

4. Zest the rind of 1 orange using a zester. Place in a saucepan with the juice of 2 oranges, the caster sugar and 1/2 cup water. Stir over low heat to dissolve the sugar, then summer for 5 minutes until the syrup has thickened. Set aside to cool.

5. When ready to serve, peel the remaining orange, then slice the flesh into rounds. Place on a serving place and drizzle with some of the candied rind and syrup. Turn out the kulfi onto plates, then drizzle with the remaining rind and syrup and serve with orange slices.

Serves 6.