Heat the oil over low heat, add in coriander, cumin, turmeric, chili powder, garam masala and paprika, stirring often until fragrant. Let it cool completely.

Mix the cooled spice-oil mixture with the rest of the ingredients.

Add the chicken and marinade for at least 30 minutes.

Take the chicken out of the marinade and shake off the excess.

Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes and turn the chicken so it is brown on all sides. When the chicken is fully cook, serve it hot.

Blend all ingredients in a food processor until become a fine paste, adding enough water to achieve a thick sauce.

Heat oil, add in the cumin seeds, mustard seed, curry powder, turmeric powder, onion and garlic, stirring occasionally until the onions are soft and the spices are lightly browned.

Add the potatoes, bell pepper, carrot and water. Bring to a boil, then reduce heat, let simmer uncovered for 10- 15 minutes.

Season it with AJI-NO-MOTO® and salt. Serve it hot.

Blend the yogurt, ice, water, Pal Sweet® and salt until the mixture becomes smooth. Pour it in tall glasses.