Peri-Peri Chicken

Easy Portuguese Peri-piri chicken recipe is perfect for the barbecue - and ready in 30 minutes. Ingredients   1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper For the piri-piri sauce 6-12 fresh red chillies, depending on how hot you want it 1 tbsp garlic, blanched and chopped 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar To serve Chips And Salad  Preparation method .To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes. .Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. .Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. .Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour. Technique: Spatchcocking chicken and poultry . .Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. .Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown. .Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

.Serve with chips and salad.

ISMAIL CHOHAN

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Egg Pulav

Egg Pulav

Ingredients

Basmati rice - 2 cups
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp
Cilantro – for garnish
Onion - 1/4 (Sliced)
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon)
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)
Salt - to taste
Water - 3 cups

Method

1. Heat the ghee in a pan and splutter the whole garam masala.
2. Saute the onions with ginger garlic paste, tomato, green chilli's and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.

Tips
- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .

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Roopesh Nair

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Cheese Cake

Cheese Cake
(Indian Style)

Chenna poda is a Oriya dish made with paneer (white cheese). Fresh paneer is mixed with sugar and kneaded into very soft dough. This paneer is then baked till its golden brown outside and thoroughly cooked inside. Here is a home version of the famous Orissa chenna poda made with small quantity of paneer.
Makes: Two 5 X 1 Paneer Cakes.

Ingredients
Home Made Paneer (white cheese) 2 Cups
Sooji 1 tbsp
Sugar 1 1/4 Cups
Cardamom 2
Salt a small pinch
Ghee 1/2 tsp

Method
Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.
Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.
Other Names: Cheese Cake, Paneer Cake, Chenna Poda Peetha.

 

 Roopesh Nair

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SAMBAR

SAMBAR


The chief ingredients are dhal and vegetables such as, brinjal, drum-stick, bitter gourd (pavakkai), ladies finger etc. It is a favorite dish in South India.

Ingredients - Serves 10

1. Bitter gourd - 1/2

    Brinjal (egg plant) - 1no

    Drum Stick - 1no

    Ladies finger - 4nos

    Red chillies - 4nos (split into2)
2. Sambar dal (Red gram dal) - 1cup

    Turmeric powder - 1/2tsp

    Curry leaves - 1sprig

    Water - 3cup

3. Tamarind - size of a golf ball

    Water - 1cup

    Red chilli powder - 1tsp

    Salt - to taste Curry leaves - 1sprig
    Asafoetida powder - 1/4tsp

    Grated molasses - 1/4tsp

    Coconut oil - 2tbs

    White gram dal - 1/4tsp

    Fenugreek - 1/4tsp

    Dried chilli - 4nos

    Coconut oil - 1/2tsp
4. Dried coriander seeds - 2tbs
5. Coconut oil - 2tsp

   Mustard - 1tsp

   Dried chillies split into 2 - 2nos 6.

   Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

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PARIPPU CURRY

PARIPPU CURRY
 

Ingredients :
 

1. Lentils (green gram dal) - 1cup
    Water - 3cups

    Turmeric powder - 1/2tsp

2. Salt - to taste

    Ghee - 2tsp

Method of Preparation :
 

Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

 

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Egg Kurma

Egg Kurma

Ingredients

Eggs - 6 (Hard Boiled/ Raw)
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5


Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.

3. You can make this kurma in two ways - (i) Hard Boil the eggs and add it to the gravy.

(ii) Break a raw egg into the gravy and cook it.

The recipe is the same for both the kurmas.

4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.

8. Add the egg at this stage and simmer for 4-5 minutes.

- If you are adding hard boiled eggs, make few slits for the gravy to be absorbed

- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached.

9. Garnish with cilantro and serve with pulao, chappatti or dosa.

 Roopesh Nair

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Samosa

Samosa

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp cilantro (coriander leaves) finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

Method

To make th cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

To make the Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add cilantro (coriander) and keep aside.

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a deep frying pan (kadhai) and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with (or without) any dip (chutney) or your choice

Roopesh Nair

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PaaladaPradhaman - പാലടപ്രഥമന്‍ (ഓണസദ്യ)

PaaladaPradhaman - പാലടപ്രഥമന്‍   (ഓണസദ്യ)

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Palpayasam - പാല്‍പായസം (ഓണസദ്യ)

Palpayasam - പാല്‍പായസം  (ഓണസദ്യ)

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Kurukkukalan - കുറുക്കുകാളന്‍ (ഓണസദ്യ)

Kurukkukalan - കുറുക്കുകാളന്‍  (ഓണസദ്യ)

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Sambar - സാമ്പാര്‍ (ഓണസദ്യ)

സാമ്പാര്‍ (ഓണസദ്യ)

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Rasam - രസം (ഓണസദ്യ)

Rasam - രസം   (ഓണസദ്യ)

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Puliinchi - പുളിഇഞ്ചി (ഓണസദ്യ)

പുളിഇഞ്ചി  (ഓണസദ്യ)

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Errissery - എരിശേരീ - (ഓണസദ്യ)

എരിശേരീ - ഓണസദ്യ

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Pachadi - പച്ചടി - (ഓണസദ്യ)

 

പച്ചടി - ഓണസദ്യ

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Aviyal - അവിയല്‍ (ഓണസദ്യ)

  

അവിയല്‍  - ഓണസദ്യ

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Olan - ഓലന്‍ (ഓണസദ്യ)

Olan - ഓലന്‍  (ഓണസദ്യ)

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Sesame Chicken and Vegetables

Sesame Chicken and Vegetables

The chicken for this stir-fry is marinated in a marinade that contains garlic, ginger, and sesame seeds. The ginger offers a spicy flavor, while the sesame seeds add a somewhat sweet and nutty flavor. Carrots, jicama, fresh pea pods, and the chicken are stir-fried; and then some of the marinade is added, and all the ingredients are cooked together. This chicken and vegetable stir-fry is served over rice for an Asian-style main dish.

Ingredients

12 ounces skinless, boneless chicken breasts
2 tablespoons soy sauce
2 tablespoons chicken broth
2 tablespoons chopped green onion
1 tablespoon snipped parsley
1 tablespoon rice vinegar
1-1/2 teaspoons sesame seed
1 clove garlic, minced
1-1/2 teaspoons grated fresh ginger
1 tablespoon sesame oil
1-1/2 cups thinly bias-sliced carrots
1 cup jicama, cut into thin, bite-sized strips
6 ounces fresh medium pea pods, strings removed or one 6-ounce package frozen pea pods
Hot cooked brown rice

Directions

Cut chicken into bite-sized strips. For marinade, in a shallow nonmetallic dish combine soy sauce, chicken broth, green onion, parsley, rice vinegar, sesame seed, garlic, and ginger.
Add chicken to marinade, stirring to coat. Cover and chill for 1 hour.
Add 1 tablespoon sesame oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrots in hot oil for 1 minute. Add jicama and fresh pea pods (if using); stir-fry about 2 to 3 minutes more or until crisp-tender.
Remove vegetables from wok. Drain chicken, reserving marinade. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.
Add reserved marinade to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add frozen pea pods (if using). Stir to coat. Cook and stir about 1 minute more or until heated through.
Serve immediately over hot cooked brown rice, spooning sauce over top.
Makes 4 servings.

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Besan Ladoo

Besan Ladoo

Ingredients

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Method

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Besan Laddoo are ready to be served.

 

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Caribbean Seafood Stew

Caribbean Seafood Stew

Seafood is one of the most common cuisine types in the Caribbean islands, and each island often has its own specialty. In this stew recipe, shrimp and fish fillets are cooked in a spicy coconut sauce made from finely chopped jalapeno pepper and minced garlic. Serve this stew over rice, another Caribbean mainstay, for a unique and complete meal.

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound skinless orange roughy or red snapper fillets, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green sweet pepper
6 cloves garlic, minced (1 tablespoon)
1 jalapeno pepper, seeded and finely chopped
1 14-1/2-ounce can diced tomatoes
1/2 cup unsweetened coconut milk
8 ounces peeled and deveined uncooked medium shrimp
1/2 cup snipped cilantro
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro
Bottled hot pepper sauce (optional)

Directions

In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
Makes 4 to 6 servings.

  

 Roopesh Nair

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കോഴിക്കോടന്‍ കോഴി ബിരിയാണി

കോഴിക്കോടന്‍ കോഴി ബിരിയാണി

ചേരുവകള്‍

1. ബിരിയാണി അരി : ഒരു കി.ഗ്രാം
2. കോഴി: ഒന്നര കി.ഗ്രാം
3. സവാള: അര കി.ഗ്രാം
4. തക്കാളി: കാല്‍ കി.ഗ്രാം
5. മുളകുപൊടി: രണ്ടു ടീസ്‌പൂണ്‍
6. മല്ലിപ്പൊടി: രണ്ടു ടേബിള്‍സ്‌പൂണ്‍
7. മഞ്ഞള്‍പ്പൊടി: അര ടീസ്‌പൂണ്‍
8. മല്ലിയില, പൊതിനയില: കാല്‍ കപ്പ്‌
9. തൈര്‌: അര കപ്പ്‌
10. നെയ്യ്‌: അര കപ്പ്‌
11. ഉപ്പ്‌: :ആവശ്യത്തിന്‌
12. ഇഞ്ചി വലിയ കഷണം
13. പച്ചമുളക്‌: എട്ടെണ്ണം
14. വെളുത്തുള്ളി: രണ്ടുകുടം
15. മല്ലിയില, പുതിന അരച്ചത്‌്: രണ്ടു ടേബിള്‍സ്‌പൂണ്‍ വീതം
16. കുരുമുളകുപൊടി: ഒന്നര ടീസ്‌പൂണ്‍
17. ഗരംമസാലപ്പൊടി: ഒന്നര ടേബിള്‍സ്‌പൂണ്‍
18. പെരുംജീരകം: ഒന്നര ടീസ്‌പൂണ്‍
19. ജീരകം: അര ടീസ്‌പൂണ്‍
20. കസ്‌്കസ്‌ : കാല്‍ കപ്പ്‌
21. നാരങ്ങാനീര്‌: ഒരെണ്ണത്തിന്റെ
22. അണ്ടിപ്പരിപ്പ്‌, മുന്തിരി: ആവശ്യത്തിന്‌

തയ്യാറാക്കുന്ന വിധം

അരി പകുതി വേവില്‍ ഉപ്പിട്ടു വേവിച്ച്‌ ഊറ്റിയെടുക്കുക. അഞ്ചാമത്തെ ചേരുവകള്‍ അരച്ചു നാരങ്ങാനീരും ചേര്‍ത്തു പത്തുമിനിട്ട്‌ വയ്‌ക്കുക. മൂന്നാമത്തെ ചേരുവകള്‍ മുറിച്ചെടുക്കുക. ബാക്കിയുള്ള എല്ലാ മസാലകളും ഇറച്ചിയില്‍ ചേര്‍ത്തു നന്നായി തിരുമ്മിപ്പിടിപ്പിക്കുക. ഇതിലേക്ക്‌ അല്‌പം നെയ്യും ചേര്‍ത്ത്‌ അടുപ്പില്‍വച്ചു വേവിക്കുക. ഇറച്ചി മുക്കാല്‍ വേവാകുമ്പോള്‍ പകുതി വേവിച്ച ചോറ്‌ ഇതിന്റെ മുകളില്‍ നിരത്തുക. ഒമ്പതാമത്തെ ചേരുവകള്‍ നെയ്യില്‍ വറുത്തുകോരുക. അതു ചോറിനു മുകളില്‍ നിരത്തുക. ആവശ്യമെങ്കില്‍ പനിനീരില്‍ അല്‌പം മഞ്ഞക്കളര്‍ കലക്കി മേലെ തൂവുക. പാത്രം അടച്ചുവയ്‌ക്കുക. മുകളിലും താഴെയും കനലിട്ട്‌ ദം ചെയ്യുക. ശേഷം ഉപയോഗിക്കാം.


(Mangalam)

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Egg Noodles

Egg Noodles

Ingredients

Ramen Noodles or any kind of Noodles -1 packet
Onion - 1/2 chopped
Tomato - 1/2 chopped
Carrot - 1/2 julienned
Beans - 3-4 julienned
Cabbage shredded- cup
Green peas - 3 spoons
Bell pepper - 1/4 cup julienned
Egg - 1-2 scrambled
Oil to toss the veggies
Ground black pepper - 1/4 spoon
Garam masala - 1/4 spoon(optional)

Method

1. In a wok or any pan add little oil and onion and tomato saut it.
2. Add carrot and beans saut it with little salt and taste maker which comes along with noodles and let the veggies on low heat..
3. In a sauce pan boil 2 cups of water and cook the noodles till it is 3/4th done and drain it.
4. Now toss the noodles with the masala mixture above. Toss in the shredded cabbage, bell pepper and scrambled egg until everything gets a coat.
5. Sprinkle the black pepper and serve hot with ketchup.

Tips
- By cooking the noodles separately we can get non sticky noodles.
- It can be tossed with little soy sauce and chili sauce also to add additional taste.

Roopesh Nair

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