Masala Vada

Masala Vada

Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
Required ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste
(do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg
powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a
golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.

Bake And Baste Chicken (Boston Chicken)

Bake And Baste Chicken (Boston Chicken)
 Categories: Copycat
      Yield: 1 servings

         -patdwigans_om@juno.com
  1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika
      4    Chicken breast halves
           Washed/patted dry

  Preheat oven to 400 degrees. In a small bowl, combine
  canola oil, honey, lime juice and paprika. Place
  chicken, skin side up, in a 7x11 inch baking dish.
  Apply mixture to chicken pieces in a single layer.
 
  Bake in over for 35-40 minutes, basting every 8-10
  minutes or until well browned and juices run clear
  when you cut into the thickest part of chicken. Remove
  from oven. Cover with foil for 15 minutes. This
  softens chicken and keeps it hot until served. Serves
  4.
  

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire.

While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

BBQ chicken recipe

1 X 1.5 kg chicken
4 cloves garlic, peeled, chopped
1 red chilli, finely chopped
1 tsp coriander seeds
1 tsp sea salt
125 ml extra virgin olive oil
1 tbsp sherry vinegar
2 tbsp lime juice
2 tbsp orange juice
For the salbitxada sauce

3 tomatoes, peeled, seeds removed, finely chopped
1 roasted red pepper, peeled, diced
30 g blanched almonds, , toasted, roughly chopped
1/2 tsp dried red chilli flakes
1/2 tsp paprika
3 cloves garlic, peeled, crushed
1 tsp finely grated lemon zest
2 tbsp chopped fresh flatleaf parsley
1 tbsp sherry vinegar


125 ml extra virgin olive oil
For the couscous and pea salad

225 g couscous
375 ml chicken stock
pinches saffron
150 g fresh peas
1 red pepper, seeds removed, diced
100 g green olives, pitted, chopped
For the salad dressing

2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp sherry vinegar

1. For the chicken: remove the backbone from the chicken by cutting either side of the bone. Flatten out with the palm of your hand, then slash the chicken breast in a few places on each side with a sharp knife. Place the chicken into a dish, cover and set aside in the fridge.

2. Pound the garlic, chilli, coriander seeds and salt to a paste together in a mortar. Transfer the paste to a bowl. Heat the olive oil in a pan until shimmering, then carefully pour the oil over the paste. Add the sherry vinegar, lime juice and orange juice and mix well to combine. Season with freshly ground black pepper, then pour half of the mixture over the chicken and leave to marinate in the fridge for one hour.

3. For the salbitxada sauce: place all of the salbitxada ingredients, except for the olive oil, into a bowl. Heat the olive oil in a pan until shimmering, then carefully pour over the tomato mixture. Pulse to a chunky puree in a food processor.

4. For the couscous and pea salad: place the couscous into a large heatproof bowl. Bring the stock and saffron to the boil in a pan, then pour over the couscous, cover the bowl with cling film and leave to soak for five minutes. Fluff up the grains with a fork, then stir in the red pepper, peas and olives.

5. For the dressing: whisk together the olive oil, lemon and orange juices and sherry vinegar. Season, to taste, with salt and freshly ground black pepper. Drizzle the dressing over the couscous, then set aside for 20-30 minutes. Stir in the parsley.

6. Heat a barbecue to a high heat. Place the chicken cut-side down on the rack, close the lid and cook for 30 minutes, or until the chicken is cooked through. (If not using a barbecue, preheat the oven to 220C/gas mark 7 and cook for 30 minutes, or until cooked through.)

7. To serve, spoon the couscous onto serving plates. Carve the chicken into thick slices and divide between the plates, then serve the salbitxada sauce alongside

Hope it helps

Lemon-tarragon Chicken

Lemon-tarragon Chicken

---

2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour

In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.

Tikka Boti Recipe

Tikka Boti Recipe

Ingredients
½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons