. Recipes: September 2014

INDIAN SPICED GRILLED CHICKEN



INDIAN SPICED GRILLED CHICKEN

INGREDIENTS:
1/2 cup Grated Onion
1/4 cup Lemon Juice
2 tbsp. Extra-Virgin Olive Oil
2 tbsp.  Mixed Spices
1 tsp Salt
500 gm Boneless, Skinless Chicken Breast

PREPARATION:
Whisk Onion, Lemon Juice, Olive Oil, Mixed Spices and Salt in a bowl until well combined. Place Chicken in a shallow dish. Add the Marinade and Refrigerate for up to 12 hours. Remove from the Marinade and Pat Dry. Preheat Grill to medium-high or position a rack in upper third of Oven and preheat broiler. Oil the Grill Rack. Grill the Chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side. Line a baking sheet with foil and coat with cooking spray. Place the Chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total. INDIAN SPICED GRILLED CHICKEN is ready to serve.



VIETNAMESE SPRING ROLLS



VIETNAMESE SPRING ROLLS


INGREDIENTS:
100 gm Dried Shrimps
100 gm Wild Garlic (preserved in Vinegar)
300 gm fresh Vermicelli
1 tsp Minced Garlic
½ tsp Minced Chilies
1 tsp Olive Oil
1 cup mung bean sprouts
30 medium Fresh Mint Leaves
30 Fresh Basil Leaves
15 small Fresh Cilantro Sprigs
1 Cucumber,
3 medium Scallions,
8 Bibb Lettuce Leaves, cut in half
16 Round Rice Paper Wrappers

PREPARATION:
Soak Dried Shrimps in water about 25 Minutes. Next, Squeeze the Water out of Shrimps. Boil Olive Oil with Garlic and Chilies until the color turns Yellow-Brown. Next, add Dried Shrimps into the pan and fry about 5 minutes. Squeeze Vinegar out of Wild Garlic. Add them into pan and fry with Dried Shrimps about 5 minutes. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the Rice Paper Wrappers with hot tap water. Working with 1 Wrapper at a time, completely submerge the Wrapper until it is soft and pliable, about 15 seconds. Remove the Wrapper from the Water and place it on the towel. Place a clean, damp kitchen towel on a work surface. Work quickly to place a little bit of the mixture of Dried Shrimps and Wild Garlic in a line in the center of the Rice Paper. Add some Vermicelli noodles on top of the Shrimp Mixture along with Bean Sprouts, Mint, Basil, Cilantro, Cucumber Scallion and Lettuce. Fold the bottom half of the Rice Paper Wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the Wrapper in and roll it up.VIETNAMESE SPRING ROLLS are ready to serve.
Serve with Fish Sauce or Peanut Sauce to dip.


CHUTNEY FOR IDLI

CHUTNI FOR IDLI


INGREDIENTS:
1-1/2 cups Grated Coconut,
2 tbsp Fried Gram (Bhunna Channa)
1 Green Chilli,
1/3 cup Chopped Onion,
1 tsp SaltYou can increase/decrease as per your taste.
Few Sprigs of Cilantro

FOR TEMPERING:
1 tsp Coconut Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida Powder
Few sprigs of Curry Leaves

PREPARATION:
Heat a pan and add the Onion along with Salt. Add the Chillies. Once the Onions are soft, remove from heat. Now add rest of the ingredients (excluding under tempering) in a blender along with the Onions. Blend it into a fine paste adding enough water to make for a smooth, yet slightly thick Chutney. Remove and pour it in a bowl. In the same pan, add 1 tsp Coconut oil. Once hot, add the Mustard Seeds. When it starts popping, add the Asafoetida powder. Switch off the heat and then add the Curry Leaves. Pour this over the Chutney. Mix well, taste and season with additional Salt if needed.CHUTNEY FOR IDLI is ready for serving. Serve with Idlis, Dosa.

IDLI


IDLI
INGREDIENTS:
1 cup Split Black Lentils

3 cups Par-Boiled Rice
1/2 tsp fenugreek seeds
1 tsp Salt, You can increase/ decrease as per your taste
Coconut Oil  for Greasing
Fried Coconut Chutney for Serving
Sambhar for serving

PREPARATION:

Soak the Split Black Lentils and fenugreek seeds together in enough water for 3 hours and then drain water. Soak the Rice in enough water for 3 hours and then drain. Blend the Split Black Lentils and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside. Blend the Rice in a mixer till smooth. Remove and keep aside. Combine the Split Black Lentils paste and Rice paste together in a bowl and cover and keep aside to ferment overnight. Once the batter is fermented add Salt to the batter and mix well. Put spoonfuls of the batter into greased Idli Moulds and steam for 10 to 12 minutes. Repeat with the remaining batter to make more Idlis. IDLI is readt to serve. Serve hot with fried Coconut Chutney and Sambhar.

ONE – PAN PRAWN PILAU

ONE – PAN PRAWN PILAU


INGREDIENTS:
2 tbsp. Korma Curry Paste,
1 small Onion, finely chopped,
300 gm Basmati Rice, rinsed and drained,
700 ml Chicken Stock made from a cube,
150 gm pack cooked peeled Prawns, defrosted if frozen,
1 Cup Frozen Peas,
1 Red Chili, sliced into rings,
handful Coriander Leaves, Chopped,
1 Lemon wedges, to serve,

  PREPARATION:
Heat a large wide pan and dry-fry the Curry Paste with the Onions for 4-5 minutes until the Onion begins to soften. Add the Rice to the pan and stir to coat in the curry paste. Add the Stock, and then bring to the boil. Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 minutes until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the Prawns, Peas and Chili. Cover the pan and leave to stand for 5 minutes.  Fluff up the rice grains with a fork and season if you want. Scatter over the Coriander. ONE – PAN PRAWN PILAU is ready to serve. serve with Lemon Wedges.

CHICKEN CACCIATORE


CHICKEN CACCIATORE


INGREDIENTS:
2 tbsp. Olive Oil
1.5 kg  Chicken Thigh Cutlets, with  Skin 
1 Onion, Chopped Finely
1 Clove Garlic, Crushed
1-2 tbsp. Vinegar
1/2 cup Chicken stock
400 gm Crushed Tomatoes
1/4 cup Tomato Paste
2 Anchovy Filets, drained, chopped finely
1/2 cup Pitted Black Olives, Chopped Coarsely
1/2 cup Coarsely Chopped Fresh Flat-Leaf Parsley
 


PREPARATION:
Take a large saucepan. Add oil in it. Put it on fire at low medium flame. Add Chicken in it and cook it until it is brown.  Heat remaining oil in same pan; cook Onion and Garlic, stirring, until Onion softens. Stir in Vinegar, Chicken Stock, Tomatoes, Tomato Paste, and Anchovies and  Return Chicken to pan, fitting pieces tightly together in a single layer; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in Olives and Parsley. CHICKEN CACCIATORE is ready to serve.

RecipeINN

RecipeINN