Achari Aloo

INGREDIENTS-

1/2 kg or 3 cups baby potatoes - boiled and peeled
5-6 cloves garlic - crushed
2 onions - sliced fine
3-4 green chillies - chopped fine
1 tsp. turmeric powder
3 tbsp. broken cashew nuts
1/2 cup yogurt
1 tsp. amchur (dry mango powder)
salt - to taste

Tempering-

4-5 tbsp. oil
2 tsp. fennel seed
1 tbsp. mustard seeds
1/4 tsp fenugreek seeds
1/2 tbsp. kalonji (onion seeds)
1 tbsp. cumin seeds

METHOD-

- Mix together cashew nuts and yogurt. Keep it aside.
- Heat oil and add the tempering ingredients. Stir well.
- Add garlic, onions and chillies. Roast until brown.
- Add turmeric powder and baby potatoes. Cook for five minutes.
- Add cashew - yogurt mixture. Stir well.
- Add dry mango powder and salt.

Chow mein

CHICKEN CHOW MEIN

Ingredients

• 150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
• dash toasted sesame oil
• 300g/11oz skinless chicken breast fillets, sliced into strips
• dash dark soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce (optional)
• 1 tbsp cornflour
• 1-2 tbsp groundnut oil
• 1 red pepper, de-seeded and finely sliced
• 150g/5oz bean sprouts
• 1 large spring onion, sliced lengthways
• 2 tbsp light soy sauce
• freshly ground black pepper

Preparation method

1. Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
   
2. Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
   
3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
   
4. Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
   
5. Pile the noodles onto a serving plate and serve immediately.
   

VEGETARIAN CHOW MEIN (Ken Hom)

• 225g dried or fresh egg noodles
• 1 tbsp sesame oil, plus more to serve
• 1 1/2 tbsp groundnut or vegetable oil
• 2-3 garlic cloves, chopped
• 50g carrots, shredded
• 50g mangetout, trimmed and shredded
• 3tbsp spring onions, finely chopped on the diagonal
• 1 red pepper, shredded
• pinch sugar
• 2tsp light soy sauce
• 2tsp dark soy sauce
• 1tbsp rice wine or dry sherry

Cook the noodles following the packet instructions. Drain and cool under the cold tap. Transfer to a bowl and toss with the sesame oil. Set aside. Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.
Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.

CHICKEN CHOW MEIN VIDEO

VEG CHOW MEIN VIDEO

Hainanese chicken rice

Serves 4-6
ingredients:
 
chicken pieces or a whole bird - I used a leg per person plus a few thighs on the bone
2 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tbsp fresh ginger, peeled and very finely chopped or grated
5 x garlic cloves, finely chopped
3 x spring onions
1.5 litres good quality chicken stock
2 tsp sesame oil
225g uncooked rice (jasmine or basmati)
salt and freshly ground black pepper
 
sambal
 
10 x red chillies, de-seeded and chopped
6 x garlic cloves, chopped
1 tbsp + 1 tsp fresh ginger, peeled and chopped
1 tbsp sesame or vegetable oil
1 tsp fish sauce (nam pla)
1-2 tbsp fresh lime juice
1-2 tsp sugar
half tsp salt
 
ginger and spring onion sauce

 6 x spring onions, finely chopped (white part only)
1-2 tsp fresh ginger, very finely chopped
1 tbsp light soy sauce
2 tsp sesame oil
a pinch of sugar
salt
 
salad
 
200g tomatoes, thinly sliced
1 x cucumber, sliced in half, de-seeded, then sliced into half moons
spring onions, thinly sliced on the diagonal
fresh coriander, chopped, to serve
dark soy sauce, to serve  
 
directions:

1. Combine the light soy sauce with the Chinese rice wine. Add the ginger, garlic and spring onions, then pour over the chicken pieces and set aside for 1 hour. (If you are using a whole chicken, then stuff the chicken cavity with the ginger, garlic and onions).
2. Bring the chicken stock to the boil, then add the chicken pieces. Reduce the stock to a simmer and simmer gently for 30 minutes. Turn off the heat, cover with a tight fitting lid and leave to continue poaching in the ambient heat.
3. While the chicken is poaching, prepare the sambal by grinding all the ingredients together, either with a pestle and mortar or in an electric grinder.
4. When the chicken has cooked, remove the chicken pieces and set aside, covered in foil.
5. Bring the stock back to the boil and skim off any fat. Check the seasoning, then set aside.
6. Put the rice in large saucepan and add 1 and half amounts of the chicken stock. Bring the stock to the boil. Stir once. Cover with the saucepan lid and reduce the heat as low as possible and allow to simmer for 12 minutes. Turn off the heat, stir again and recover. Allow to continue to steam for another 10 minutes.
7. Prepare the ginger and spring onion salad by combining all the ingredients.
8. Prepare the fresh salad by combining all the ingredients.
9. To serve, take the chicken off the bone and cut into large bite-sized pieces. Drizzle over a little sesame oil and a little chopped coriander.
10. Bring the stock back to the boil and ladle into small bowls. Sprinkle over chopped spring onions.
11. Serve the chicken stock with the chicken and small bowls of rice, together with individual portions of sambal, ginger and spring onion sauce, cucumber salad and dark soy sauce.

tips:

• It is nice to put the rice in a small bowl or teacup and invert it so that you get a small, but perfectly formed mound of rice, to serve.
• Serve individual bowls of pungent sambal, so your guests can make their chicken rice as spicy as they like.

 
From http://marmadukescarlet.blogspot.cz/2012/11/hainanese-chicken-rice-proud-to-be.html?m=1

Chicken katsu curry

 

 Serves 2

Ingredients

• 1 onion, diced
• 2 cloves garlic, crushed
• thumb sized piece of ginger, chopped
• pinch of chilli flakes
• 1 tbsp mild curry powder
• 1 tbsp plain flour
• mug of chicken stock (250ml)
• squeeze of honey (2 tsp)
• splash of light soy sauce (1 tbsp) 
• 
  
•  2 chicken breasts
• 1 egg, beaten
• handful of plain flour
• handful of breadcrumbs (panko are best)
• 2 spring onions, sliced
• mixed shredded salad, to serve

Recipe

For the sauce:

fry the onion, garlic, ginger and chilli flakes in a shot of oil for a few minutes to soften.
spoon the flour and curry powder into the pan and stir for a minute.
gradually pour in the chicken stock as you stir, then add the honey and soy.
simmer for 10 minutes, then blend with a stick blender for smooth consistency.  

For the chicken:

slice into each chicken breast and open like a book into a thinner butterfly shape.
season the chicken breasts with salt and pepper, then dip into the flour, then beaten egg mixture and finally the breadcrumbs
fry the chicken breasts for 3-4 minutes on each side in a generous glug of oil in a pan over a gentle heat until golden brown and cooked right through.

cut the chicken breast into strips, double checking that it’s cooked through, then place on the rice, spoon over the sauce and sprinkle with the spring onions.

VIDEO

Flatbread

Makes 4 medium pieces

Ingredients:

• 1 cup of flour
• 1/4 tsp salt
• 25g butter
• 90 ml  milk
• oil, for shallow frying

Procedure:

1. Combine the flour and salt in a bowl.
2. Heat the butter and milk on low heat until the butter is completely melted.
3. Make a well in the centre of the flour and add the milk into the middle. Start bringing in the flour from the sides.
4. Once all the flour is incorporated, you should have a soft dough. Knead the dough for at least 5 minutes on a floured surface until the dough is stretchy.
5. Wrap the dough in glad wrap and let it rest for at least half an hour. The dough can be stored at room temperature in this state for up to 2 days (provided the weather is reasonably cool).
6. Divide the dough into 6 balls. Roll out each ball on a floured surface as thin as possible.
7. Heat some oil in a large fry pan on medium-heat heat and fry each piece for about 40 seconds to 1 minute. It will start to bubble straight away and it's ready to flip when the edges are golden-looking and the centre looks less floury. The easy way to check is by simply lifting up the edge and peaking underneath.
8. The flatbread can be served hot with dips or stored for making wraps or pizza. They can be stored in clingwrap for a day or so.





For 6 medium pieces the measurements are:
or 4 large for kebabs (each dough ball weights 90g)

1.5 cups flour
135 ml milk
37g butter

Ricks Stein Chicken Chettinad

SERVES 4

For the spice blend

1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp Kashmiri chilli powder


For the chicken
50ml vegetable oil
1 tsp fennel seeds
5cm piece cinnamon bark
1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick
150g shallots, diced
Handful of curry leaves
700g skinless boneless chicken thighs, cut into 5cm pieces
20g/4 cloves garlic, finely crushed
20g/4cm ginger, finely grated
1 tsp sugar
1 tsp salt
100ml water

Boiled basmati rice to serve

RECIPE NOTE

If using dagarful, sort through it and remove and discard any pieces of bark first.

Method

For the spice blend, put the spices in a spice grinder and process to a powder.
For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken. Serve with boiled rice.

Achari Chana Pulao

Achari Chana Pulao/ Achari Chole Pulao or Pickle spiced chickpea rice is a brilliant twist in bringing out the pickle flavour in the rice and channa (chickpea) cooked together spiced with achar (pickle). Chana or the Chickpeas or Kabuli Chana when cooked, taste extremely good, is nutritious and a healthy option. This rice based preparation is tangy, highly aromatic and pickle flavoured pulao that most of us can't resist without.

Ingredients:

Chickpeas, soaked overnight and boiled - 1 cup
Oil - 2 tbsp
Rice - 2 cups
Onion, finely sliced - 1 big
Green chilies (slit) - 4-5 nos
Bay leaves - 2-3 nos
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp
Kalonji seeds (onion seeds) - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Garam masala, freshly ground - 2 tbsp
Hing - a pinch
Ginger garlic paste - 1 tbsp
Haldi powder - ¼ tsp
Mustard powder - 1 tsp
Chili powder - 2 tsp
Mango pickle - 2 tbsp
Salt - to taste
Mint leaves - few
Coriander leaves, finely chopped - few

Method:

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala.

In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.

VIDEO

Peanut Butter & Banana Smoothie

You Need:

• 1-1/2 cups chilled milk * see notes
• 2 tablespoon curds/yogurt
• 1 tablespoon creamy peanut butter
• 2 small ripe bananas
• 2 teaspoons sugar (optional) *see notes

Method:

Whiz all the above ingredients in a blender and serve decorated with banana slices

Notes:
1. If you wish you can use milk at room temperature especially if you are serving it to kids.
2. Use of sugar is optional, not recommended if you are health conscious. However, if you intend to use it, substitute regular white sugar with brown sugar or honey.

Aloo Gobi

Serves: 4

Shelf Life: Best served fresh but can be refrigerated for up to 3 days and frozen for up to 1 month

Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

---

Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Method:

1. Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
3. Next add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and give them a good stir for 3-4 minutes.
5. Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
6. Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
7. Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi/Alu Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

COPIED FROM MOONSPICE FOR PERSONAL USE ONLY!!!

Best Ever Hangover Eggs

Serves 2 (or you can eat both yourself if you don’t tell anyone)

80g chorizo, sliced
200ml double cream
1 tbsp tomato purée
2 large, free-range eggs
3 tbsp grated Parmesan
Salt and pepper

Heat to oven to 170c. Mix the cream with the tomato purée and season. Mix in 2 tbsp of the grated Parmesan.

Split the slices of chorizo between two large ramekins. Lay neatly in the bottom.

Put a quarter of the cream mixture into each ramekin. Crack an egg into each. Add the rest of the cream mixture and top with the remainder of the Parmesan.

Cook in the oven for about 10/11 mins or until the whites are cooked but you still have runny yolks. Remove from oven and leave to sit for a moment while you slice the fresh crusty bread.

Dig in. You will need a spoon.

Easy Lamb Biryani

For the Marinade

• 450g lamb* – diced into bite sized pieces
• 2cm ginger – peeled and grated
• 3 cloves garlic – crushed
• 1tsp chilli powder
• 1tsp salt
• 1tsp turmeric
• 3tsp garam masala
• 2tsp ground coriander
• 2tsp ground cumin
• 1tsp black peppercorns crushed
• 1 stick cinnamon broken in half
• 125ml natural yogurt

• 2tbsp sunflower oil
• 1tsp cumin seeds
• 2 onions sliced
• 3 tomatoes remove seeds and dice
• 3 bay leaves
• 300g Basmati rice
• 500ml vegetable stock
• latge handful spinach + sprinkle fresh corriander
• slivered almonds (optional)

1. Place all ingredients for marinade in a glass bowl, mix well and chill for at least 2 hours (ideally over night and remove from fridge 1hour before cooking).
2. Prepare rice by soaking for at least 30mins and rinsing well in a sieve until the water runs clear.
3. Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
4. Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
5. Turn the heat to low, cover and simmer for 25mins to ensure the lamb becomes tender.
6. Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
7. Turn off the heat, remove lid, add spinach and stir once, replace the lid.
8. Let this stand for 10mins to ensure the rice is light and fluffy.

From Tilda website.

* 6 large chicken thighs if using chicken

Indo-Chinese stir-fried chicken with dried chillies

These fried chilli chicken pieces can be eaten with steamed rice or noodles as a main course, or serve them on skewers for great party food.

Ingredients

• 700g/1lb 9oz chicken thighs, skinned, boned and cut in 3-4 pieces each
• oil for deep-frying

 

For the marinade

• 3 garlic cloves, peeled and chopped
• 4 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• ½ chicken stock cube
• pinch ground cumin
• pinch chilli powder
• pinch ground coriander
• ½ chicken stock cube, crushed to a powder
• ½ tsp salt

For the stir fry

• 3 tbsp vegetable oil
• 2 dried red chillies, broken into pieces
• 1 tsp whole cumin seeds
• 3 garlic cloves, finely chopped
• 2 red onions, finely chopped
• ½ red or green pepper, diced into 2.5cm/1in pieces
• 1 tsp salt
• 1½ tsp sugar
• 1 tsp red chilli powder
• 1 tsp ground cumin
• 2 tsp dark soy sauce
• 1 tbsp cornflour, mixed to a paste with a little water
• ½ lemon, juice only
• 2 tbsp chopped wild garlic (when in season) or spring onions
• baby watercress, rocket or similar young leaf salad, to garnish

Preparation method

1. Mix together all the ingredients for the marinade, then rub them all over the chicken thighs, cover and set aside in the fridge to marinate for 30 minutes.
   
2. Heat enough oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan to 190C/375F (CAUTION: Hot oil can be dangerous. Do not leave unattended). Add the chicken pieces and deep-fry for about five minutes, or until they are crisp, golden-brown and just cooked through. Drain on a plate lined with kitchen paper and set aside.
   
3. For the stir-fry, heat the oil in a heavy pan until it reaches smoking point. Add the dried red chillies and move them around quickly. As they darken, add the cumin and garlic and stir quickly.
   
4. As soon as the garlic starts to change colour, add the onions and the red or green pepper and stir-fry for about two minutes until softened. Then add the fried chicken, salt, sugar, red chilli powder and cumin and continue stir-frying on a high heat for 1-2 minutes. Finally, add the soy sauce and mix well.
   
5. When all the vegetables are softened and the spices well combined, add the cornflower paste and stir quickly to mix evenly. This gives the dish an attractive glaze and also thickens the sauce. Squeeze in the lemon juice, add the chopped wild garlic or spring onions and stir to mix.
   
6. Serve immediately with steamed rice or noodles if serving as a main, or with a simple salad of watercress as a starter. Alternatively serve on skewers as party food or to go with cocktails.
   

Jamaican Jerk Marinade

Makes enough marinade for 4 kgs of meat with bones

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger


Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.
Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.



Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating), then pour the lime or lemon juice (or vinegar) over the trimmed chicken. Then rinse off with cool water and drain. Now take a pairing knife or fork and pierce the chicken pieces. This will allow the marinade to penetrate the meat and really “juice” it up. Now you’re set for marinating the chicken. In a zip lock bag or bowl with a lid, pour the jerk marinade and mix everything well. Now seal and place in the fridge for at least 2 hours. I used a large baking dish, which I sealed with plastic wrap. This way when I’m ready, it can go directly into the oven.

After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. I had mine marinating in the baking dish already, so I was good to go.
Preheat your oven at 190C.
Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes.

If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. Here I have it served with some rice and creamy coleslaw. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.

Copied from Caribianpot for personal use only!!!

Pav Bhaji Masala Powder

Ingredients:

• 7 whole red dry chili

• 4 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1/4 tbsp black pepper

• 1/2 inch cinnamon sticks

• 3 cloves

• 4-5 black cardamom

• 2 tbsp dry mango powder

• 1 tbsp fennel seeds

• Method:
  1.Dry roast all the ingredients till golden brown(except dry mango powder) in low medium heat. Roast it till nice aroma is released. Then add mango powder and roast for a minute.

    

  2.Then cool down completely and then grind it to a fine powder. Cool down and store in a clean dry container.

Palak Murgh (Chicken in spinach gravy)

Ingredients:

Chicken - 1/2 kg (cut into bite size)

Spinach - 1 small bunch

Onion - 1 cup (chopped)

Tomato - 1 (pureed)

Coriander powder - 2 tsp.

Bay leaves - 2

Cream - 1/4 cup

Oil

Salt - as required

Coriander leaves - 1 small bunch

Dry Red chilies  - 1

Kasoori methi - 1 pinch

(A)Marinating chicken:

 

Ginger garlic paste - 1 1/2 tsp.

Yogurt - 1 tbsp.

Chili powder - 1/2 tsp.

Salt - 2 pinch

(B)To Grind: 

 

Green chilies - 2

Ginger - 1 inch

Garlic - 2 big cloves 

Cinnamon - 1 inch

Green cardamom - 2

Black cardamom - 1 (small)

Nutmeg powder - 1 pinch

Cloves - 2

Method:

Marinate the chicken from list (A). Keep aside and do the chopping.

Heat oil in a kadai. Add onions and fry till they turn golden color.

Add the ground paste (B), bay leaves and fry till raw smell fades.

Add the half broken red chilies and tomato puree. Fry till it thickens.

Add the chicken and sauté for 4 minutes.

Add the coriander powder, salt and kasoori methi. Cook till the chicken becomes tender.

Meanwhile blanch the spinach and puree them with coriander leaves.

Once the chicken is tender, add the spinach and coriander leaves puree and cook for 2-4 minutes.

Add the cream and remove from heat.

Serve with naan or roti.

Adding cream is optional.

Guasacaca

Ingredients:

1 medium onion, roughly chopped
2 green sweet peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
some jalapenos (optional)
Half a bunch of fresh parsley leaves
Half a bunch fresh cilantro leaves
A third cup red wine vinegar
1 tablespoon salt, or to taste
Pinch of black pepper
1 cup olive oil

Preparation:

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.


http://venezuelanfoodanddrinks.blogspot.co.uk/2010/04/guasacaca-venezuelas-tastiest-sauce.html

Indonesian Chili Beef

Serves 4

For marinade:
 
¼ cup kecap manis
2 ½ teaspoons sambal oelek
2 tablespoons water
2 cloves garlic, crushed
½ teaspoon ground coriander
1 tablespoon grated palm sugar or soft brown sugar
1 teaspoon sesame oil
1 tablespoon peanut oil
 
550g beef fillet, partially frozen and thinly sliced

To garnish:
 
2 tablespoons  chopped roasted peanuts
3 tablespoons fresh cilantro leaves, chopped

1.)  Combine the kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 2 tablespoons water in a large bowl. Add the beef slices and coat well. Cover with plastic wrap and refrigerate for 20  minutes.

2.)  Heat oil in wok. Add the meat in batches and cook for 2-3 minutes or until browned.

3.)  Arrange the beef on a serving platter, sprinkle with chopped peanuts and cilantro leaves, and serve with steamed rice.

Recipe from Rice and Curry  for personal use only !!!

Babi Kecap

Serves 2-3

Ingredients

2 tbsp vegetable oil
50 g shallots, thinly sliced
25 g garlic, crushed
15 g peeled ginger, finely grated
625 g lean pork shoulder, cut into 3cm chunks or 625 g pork belly, cut into 3cm chunks
2 tbsp kecap manis
1  tbsp dark soy sauce
1.5 tbsp Tamarind water
1/4 tsp freshly ground black pepper
1/2 teaspoon five-spice powder
1-2 medium-hot chillies, seeded and chopped
3  red bird's eye chillies, left whole
1cup (250 ml) Asian chicken stock
Crisp fried shallots, to garnish (optional)

 Instead of five-spice powder you can crush or add whole
half star anise, two cloves, small bit of cinamon, and pinch of fennel seeds

Method

1. Heat the oil in a large, heavy-based pan over a medium heat. Add the shallots and fry until they are soft and richly golden. Add the crushed garlic, ginger and 1/2 tsp salt and cook for 1 minute. Add the pork to the pan and fry on high heat for 3 minutes until lightly coloured. Add the kecap manis, dark soy sauce, tamarind water, pepper,5-spice powder ,chopped and whole chillies and stock. Leave to simmer, uncovered, for about 1 1/2 hours, stirring now and then towards the end of cooking, until the pork is tender.
2. Lift the pork out of the sauce with a slotted spoon onto a plate. Boil the cooking liquid until it has reduced to a well-flavoured, slightly thicken, shiny, dark brown sauce. Season to taste with salt, return the pork to the pan and stir in.Spoon the pork onto a warmed serving plate, scatter with the crisp fried shallots and serve.

Alternative version at:

http://www.blueapocalypse.com/2011/07/babi-kecap-indonesian-braised-pork-in.html

Lemon drizzle cake

175g butter, softened
175g caster sugar
2 unwaxed lemons
3 eggs
100g self-raising flour
75g ground almonds
A little milk
100g demerara sugar


1. Pre-heat the oven to 180C/160C fan. Grease and line a 1lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.

2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 50-55 minutes, until a skewer comes out dry (crumbs clinging to it are fine).

3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
4. Allow to cool in the tin before turning out.

Lemon drizzle cake with sunken chocolate chunks

 
Yields approximately 10 slices

For the cake:

• 225g unsalted butter or Stork, softened to room temperature
• 225g caster sugar
• 4 large eggs, very lightly beaten in a bowl
• 225g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 2 lemons
• 150g dark chocolate (around 40% cocoa.  I use Bourneville), chopped into chunks

For the drizzle:

• Juice of 2 lemons
• 85g caster sugar or golden granulated or icing sugar

Pre-heat oven to 180C (or 160C for a fan oven) and line a loaf tin (I use a 21 x 8cm tin) with greaseproof paper.

Vigorously beat together the butter and sugar until pale and creamy (use a K-beater if using a freestanding mixer), then add the lightly beaten eggs, slowly mixing through.

Sift the flour and baking powder together three times, before adding a third to the batter.  Once incorporated, add another third, slowly beat in again and then add the remaining third.

Once all the flour is incorporated, add the lemon zest and mix until well combined.  If using chocolate, add and stir through before spooning the mixture into your tin.  Level the top with a spoon or spatula.

Bake at 180C (160C fan) for 5 mins, then reduce temperature to 160C (140C fan) and bake for another 60-75 minutes until a thin skewer inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.  If you don’t want the drizzle to be crunchy, gently heat it in a saucepan until the sugar has dissolved in the lemon juice.  Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve.

Chicken Tikka Masala

Serves 4

For the marinade/Chicken Tikka:

• 750g chicken breasts cut into 4cm chunks
• 1½ tbsp lemon juice
• 1 tsp of Kashmiri chilli powder
• 2 tsp of mild paprika
• 1 tsp of turmeric
• 2 tsp cumin seeds
• A few drops each of red and yellow food colouring
• Seeds from 12 green cardamom pods
• 25g garlic, roughly  chopped  
• 25g peeled ginger, chopped
• 4 tbsp natural yoghurt
• 25g ghee

Cut the chicken breasts into 4 cm chunks, put into a bowl with the lemon juice, chilli powder, paprika, and turmeric.  Toss together well.  Set aside for 20 minutes.

Meanwhile, heat a dry, heavy based pan over a medium-high heat.  Add the cumin seeds, and shake them around for a few seconds until they start to smell aromatic.  Grind to a fine powder in a spice grinder.  Set aside one teaspoon for the sauce.  Add the cardamom seeds to the rest and grind once more. 

Put the ground cumin and cardamom, garlic, ginger and yoghurt into a food processor and blend.  Stir into the chicken, and marinate at room temperature for 30 minutes. (Because there is no salt in the marinade, it is possible to leave the chicken, refrigerated in the sauce, for up to 24 hours)  

For the sauce:

• 3 tbsp ghee
• 200g onion, finely sliced
• 15g garlic, crushed
• 25g peeled ginger, grated
• 1½ tsp Kashmiri chilli powder
• ½ tsp mild paprika
• 225g tomatoes, finely chopped or can of chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp ground almonds
• 120 ml single or heavy cream
• 300ml boiling water
• 3-4 green cayenne chillies
• 1 tsp Garam Masala
• 1½ tbsp of lemon juice
• 2 tbsp chopped fresh coriander
• Salt to taste

Heat the ghee in a large pan.  Add the finely sliced onions and fry for 6-8 minutes until soft and richly golden.  Add the crushed garlic and ginger and cook for 2-3 minutes more.  Add the reserved cumin, freshly ground coriander, chilli powder and paprika and fry for a further 1-2 minutes.  Add the tomatoes and fry until they have broken down into a sauce. Add the tomato puree, ground almonds, 300ml boiling water and salt (approx , ½ tsp) and simmer for 10 minutes.


Take the pieces of chicken out of the marinade and thread on to metal skewers (or wooden ones, but make sure you soak the wooden ones 30 minutes before using!).  Stir the remaining yoghurt marinade the cream, green chillies (split open) and garam masala into the sauce and simmer for 8-10 minutes until a little reduced.  Meanwhile heat a ridged, cast iron griddle over a high heat, lower heat to medium and brush griddle with a little oil.  Brush the chicken, on skewers, with some melted ghee and cook for 8 minutes, turning occasionally, until the chicken is cooked through and charred in places.  Push the chicken pieces off the skewers into the sauce bring back to a simmer.  Add the lemon juice and chopped coriander and simmer for 1-2 minutes, then serve.