Tomato dolmas

Ingredients

* 8 vine-ripened tomatoes

* 1 tbs olive oil

* 1 brown onion, halved, thinly sliced

* 2 tbs pine nuts

* 150g (3/4 cup) long-grain rice

* 310ml (1 1/4) cup water

* 1 tsp ground cumin

* 1/2 tsp ground allspice

* Salt & freshly ground black pepper

* 500ml (2 cups) chicken stock

Method

1. Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
3. Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
4. Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
5. Transfer to a platter to serve.

Seekh Kebab

Ingredients

450 gm (1lb): Lamb mince

2 medium size: Onions

5 cloves: Garlic

1.5cm: (0.5 inch) of ginger

1-2: Green chilli (de-seeded)

2-4 sprigs: Fresh coriander

* Dry Masala:

2-3: Cardamoms (small, green, ground)

-2: Cardamom (Black, ground large)

pinch to 1/2 a tbs: Chilli powder

1/2 a tbs: Salt

1/2 a tbs: Garam masala

1/2 a tbs: Cumin seeds (whole)

1 tbs: Dry coriander

Method

1. Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
2. Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
3. Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.
4. Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.

Tandoori Chicken

Ingredients

8 no: Large Chicken pieces

11/4 cup: Yogurt

2 tbs: Lime Juice

½ quantity: Chopped Onion

3-4: Dried Red Chillies

2 tsp: Coriander Seeds

2 cloves: Crushed Garlic

1" piece: Grated Ginger

1-2: Clove

2 tsp: Garam Masala

2 tsp: Chilli powder

Salt to taste

Method

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and saute the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

Afghani Chicken

Ingredient:

1/2 kg chicken breast

5 garlic cloves made into a paste

2 c curd

1 tsp black pepper, crushed (kali mirch)

Salt to taste

2 tsp juice lemon.

Method:

Mix all the ingredients of the marinate together very well in a bowl.
Clean the chicken and remove it of any fat that is seen.
Now with a sharp knife, make random slits all over it.
Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
You must refrigerate the chicken overnight before cooking.
Once this is done, you should remove the chicken from the marinate and grill for ten minutes on each side or till it cooked well.
Remember not to let the chicken char.
Sprinkle chat masala powder, lemon juice and serve hot.

Egg and Lemon Soup

Ingredent

7-1/2 cups chicken stock (see below)

Salt and white pepper

1/3 cup rice, washed,

or

1/3 cup Italian pastina,

or

1/4 cup tapioca

3 egg yolks

or

2 whole eggs

Juice of 1-2 lemons

2 T. finely chopped parsley or chives (optional)

Methord



Make a rich chicken stock with leftover chicken bones or giblets. If it is not strong enough, add a stock cube. Season with salt and pepper.

Add the rice, pastina, or tapioca to the boiling stock and simmer until tender. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly. Add a ladleful of the soup to the egg mixture and beat well. Pour this back into the pan slowly, still beating constantly. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens. On no account allow it to boil, or the eggs will curdle. Taste and adjust seasoning, adding more lemon juice if necessary.

Garnish, if you like, with chopped parsley or chives, and serve immediately.

Tip

In Greece, fish and meat stocks are also used to make the soup,

CHICKEN KANDHARI KOFTA

Steamed mince ball of chicken cooked in creamy gravy

Ingredients

Chicken mince 500 grams Cinnamon powder 1/2 teaspoon Salt to taste Oil 3 tablespoon Onion paste, boiled 3/4 cup Ginger-garlic paste 1 tablespoons Red chili powder 1 teaspoon Coriander powder 1 teaspoon Tomato puree 1/2 cup Cashewnut paste 2/3 cup Garam masala powder 1/2 teaspoon Pomegranate syrup 2 tablespoon Fresh cream 1/2 cup

Method

Mix chicken mince, cinnamon powder and a teaspoon of salt thoroughly. Divide into twelve equal sized portions. Shape them into balls (koftas). Keep aside.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saute for a minute, add red chilli powder and coriander powder. Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high heat, stirring constantly. Add one and half cups of water, bring it to a boil. Add chicken koftas, cover and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream. Serve with naan or parantha. Tip Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You need not use the more expensive full cashew nuts in this recipe. The readily available tukda cashew nuts will do.

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CHICKEN GHASSI

chicken cooked in a spicy masala and coconut milk. Preparation Time : 1 hour 20 minutes Cooking Time : 15-20 minutes

Ingredients

Chicken, 1 inch pieces 800 grams Lemon juice 1 1/2 tablespoons Ginger paste 3/4 teaspoon Garlic paste 3/4 teaspoon Turmeric powder 1/2 teaspoon Salt to taste Coconut, scraped 1 1/2 cups Coriander seeds 1/2 tablespoons Black peppercorns 15 Fenugreek seeds (methi dana) 1/2 teaspoon Cumin seeds 1 1/2 teaspoons Bedgi whole dry chillies, seeded 10 Olive oil 3 tablespoons Onions, chopped 3 medium Mustard seeds 1/2 teaspoon Curry leaves 10 Garlic, chopped 8 cloves Tamarind pulp 1 1/2 teaspoons Coconut milk 3/4 cup

Method

Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour. To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole bedgi red chillies in two teaspoons of olive oil. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required. Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat. Add ground masala and sauté for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.

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Tip

* Shopping for juicy citrus fruits? Pick up the heavy ones with firm, fresh rind.

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CHICKEN

Chicken breasts stuffed with chicken mince and nuts and cooked in the tandoor Preparation Time : 15-20 minutes Cooking Time : 25 minutes

Ingredients

Chicken breasts , with wing bone 8 Cashewnuts 2 tablespoons Raisins 2 tablespoons Fresh coriander leaves 1/4 bunch Ginger-garlic paste 2 teaspoons Red chilli powder 1/2 teaspoon Salt to taste Oil 2 tablespoons + to deep fry Chicken mince 200 grams Garam masala powder 1 tablespoon Cumin powder 2 teaspoons Cheese, grated 3 tablespoons Cornflour/ corn starch 2 cups Eggs 2

Method

Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves. Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours. Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture. Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown. Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.

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Tip

* When grilling a tapered piece of meat, fish, or poultry, place the skinny end away from the fire so the food will cook evenly.

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ROSEMARY ROAST CHICKEN

Ingredients


One whole free-range chicken, 3 lbs.
finger potatoes 1-½ lbs
About 24 pearl onions
garlic cloves 10 or more
asparagus spears 20-24
sprigs fresh rosemary 6-8
lemons, cut into quarters 3
olive Oil ½ cup
butter ½ stick
oregano ½ teaspoon
A sprinkling of sea salt
A sprinkling of black pepper


Method

• Stuff the chicken with as many of the quarter pieces of lemon as possible. Also, place inside the chicken, 4 to 6 of the pearl onions, 2 to 4 of the garlic cloves, and a sprig of fresh rosemary.
• Place the chicken in a large roasting pan containing 2 tablespoons of the olive oil and a half-cup of water.
• Melt the butter and stir it into the remaining olive oil. Brush some of the butter and oil mixture on the chicken. Squeeze two of the lemon quarters over the chicken. Sprinkle the oregano, sea salt, and black pepper onto the chicken. Place the two lemon skins (from the squeezed lemons) on top of the chicken; then arrange 4 rosemary springs over the chicken. Around the chicken, arrange any of the remaining lemon quarters (not squeezed).
• Bake in a 325ºF oven for 45 minutes. Two or three times during the cooking process, brush more of the butter and olive oil mixture onto the chicken.
• After the 45 minutes roasting time has elapsed, add the finger potatoes, the remaining onions and garlic, and the remaining rosemary sprigs to the pan, arranged evenly around the chicken. Bake for an additional 45 minutes to an hour. Again, brush the chicken, and the potatoes, with more of the butter and oil mixture, two or three times during the remainder of the cooking time.
• When the chicken is almost done (170ºF as measured on a reliable meat thermometer), coat the asparagus with some of the butter and oil mixture and then arrange the asparagus around the chicken.
• Cook for another 6 to 8 minutes. Do not overcook the asparagus!
• Remove the pan from the oven, place the chicken on a cutting board, tent the chicken with foil, and let it rest for about 5 minutes prior to carving.
• Serve the chicken with the finger potatoes, onions, garlic cloves, and asparagus for a complete meal.

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Tip

* You should be able to put your hand comfortably on the side of the saucepan when making Hollandaise Sauce. If the pan’s too hot to touch, it’s too hot for the sauce!

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CHICKEN SEEKH ROLL

Well spiced chicked kababs and chutney wrapped in roti Preparation Time : 5 minutes Cooking Time : 15 minutes

Ingredients

Chicken mince 400 grams Onions, chopped 1 small Green chillies, chopped 3 Salt to taste Ginger paste 1 tablespoon Chaat masala 1/2 teaspoon Garam masala powder 1/2 teaspoon Oil to shallow fry Rotis 4 Yogurt 4 tablespoons Green chutney 4 tablespoons Onions, sliced 2 medium Chaat masala 2 teaspoons Fresh mint leaves a few

Method

Take the chicken mince in a bowl. Add onion, green chillies, salt, ginger paste, chaat masala, garam masala powder and mix. Take some water in another bowl and dampen your hands. Take a portion of the chicken portion, roll in a ball and wrap it around a skewer. Gently press to make seekhs. Heat oil on a tawa(pan), put the seekhs on and cook. Add more oil and turn to cook on all sides. Heat the prepared rotis(chapati) (roomalis or normal) on a tawa. Take yogurt in a bowl. Add green chutney and mix. Apply this on the rotis, put sliced onions over it, place a chicken seekh, sprinkle some chaat masala, fresh mint leaves and roll. Serve hot wrapped in a foil or paper napkin.

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Tip

* To keep cauliflower snowy white as it cooks, add two tablespoons lemon juice or white vinegar to the cooking water.

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CHICKEN CURRY

basic and simple chicken curry Preparation Time : 1 1/2 an hour Cooking Time : 1 1/2 an hour

Ingredients

Chicken 1 (800) grams Onions 4-5 medium Ginger inch stick 1 Garlic 10 cloves Tomatoes 4-5 medium Fresh coriander leaves a few Ghee 4 tablespoons Cinnamon inch stick 1 Cloves 4-5 Green cardamom 4-5 Turmeric powder 1/2 teaspoon Coriander powder 2 tablespoons Cumin powder 2 tablespoons Red chilli powder 1 teaspoon Salt to taste Garam masala powder 1 teaspoon

Method

Clean the chicken, remove skin and cut into eight pieces on the bone. Peel, wash onion and grate or finely chop. Peel, wash and grind ginger and garlic to a fine paste. Wash, roughly chop and puree the tomatoes. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms. Stir-fry for half a minute. Sauté grated onion till it is golden brown. Add ginger and garlic pastes and continue to cook for two to three minutes. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt to taste. Cook on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with chopped coriander leaves and serve hot.

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CHETTINADU KOZHI SAMBAR

Spicy, mouth watering chicken preparation with arhar/ toor dal Preparation Time : 3 hours Cooking Time : 12 minutes

Ingredients

Chicken 800 grams Turmeric powder 1/2 teaspoon Salt to taste Split pigeon pea (toor dal/arhar dal) 1/4 cup Tamarind a lemon sized ball Sesame oil (til oil) 6 tablespoons Star anise 2 Cloves 4 Cinnamon 2 inch stick Whole dry red chillies 2 Curry leaves 10-12 leaves Onions, chopped 2 medium Fresh coriander leaves, chopped bunch 1/4 medium Ginger 1 inch piece Garlic 8 cloves Whole dry red chillies 6 Coriander seeds 1 tablespoon Black peppercorns 1/2 teaspoon Split Bengal gram (chana dal) 1 tablespoon Green chilli 4

Method

Cut the chicken into medium size pieces (approximately sixteen to eighteen pieces). Marinate in turmeric powder and salt for three hours preferably in the refrigerator. Boil toor dal in two cups of water till soft and fully cooked. Soak tamarind in one-cup of warm water. Remove the pulp, strain and keep aside. Heat two tablespoons of oil and fry the masala ingredients till light brown. Cool and grind to a paste. Heat the remaining oil in a thick vessel and temper with star anise, cloves, cinnamon, red chillies and curry leaves. Add onions and fry till light brown. Put in chicken, masala paste and sauté for two minutes. Add tamarind pulp, stir and simmer till the chicken is almost done. Add the cooked dal along with the water and cook till it combines and thickens to a curry consistency. Garnish with chopped coriander leaves and serve hot.

KOZHI VARTHA KOZHAMBU

Chettinaad style chicken curry

Preparation Time : 15-20 minutes

Cooking Time : 25-20 minutes

Ingredients

Chicken, cut into 8 pieces 600 grams Oil 1 1/2 tablespoons Cinnamon 1 inch stick Fennel seeds (saunf) 1 teaspoon Curry leaves 10-12 Onions, sliced thinly 3 medium Ginger paste 1/2 tablespoon Garlic paste 1/2 tablespoon Coriander powder 2 teaspoons Turmeric powder 1/2 teaspoon Red chilli powder 3 teaspoons Tomatoes, chopped 3 medium Salt to taste Thin coconut milk 3/4 cup Tamarind pulp 1 tablespoon Thick coconut milk 3/4 cup

Method

Heat oil in a thick-bottomed pan, add cinnamon and fennel seeds and sauté till fragrant. Add curry leaves and onions and sauté till onions turn golden brown. Add ginger paste and garlic paste and sauté for a minute. Add coriander powder, turmeric powder and red chilli powder and sauté for two more minutes.Add tomatoes and sauté till tomatoes turn pulpy. Add the chicken pieces and sauté till the oil rises to the top. Add the salt and thin coconut milk and cook, covered, on low heat for four to five minutes. When the chicken is tender, add the tamarind pulp and mix. Simmer and add thick coconut milk and cook, covered for five minutes. Serve hot.

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