Tandoori Chicken

INGREDIENTS & DIRECTIONS:

This East Indian dish requires little attention, yet always a hit with dinner guests. Marinate the chicken overnight to prepare the next day.

Preparation: 10 minutes, plus 4 hours marination. Cooking: 26 minutes. 1 med. yellow onion, chopped 1 tbsp. minced fresh ginger or 1/4 tsp. ground ginger 2 cloves garlic, minced 1 tbsp. lime juice 1 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. turmeric 1/8 tsp. cayenne pepper 1 (2 1/2 to 3 lb.) chicken, quarter and skin Lime juice (optional)

In an electric blender or food processor, combine the yogurt, onion, ginger, garlic, lime juice, coriander, cumin, cardamom, turmeric, and cayenne pepper; whirl for 30 seconds. Place the chicken in a 9×13x2 inch baking pan, add the yogurt mixture, then cover and refrigerate at least 4 hours, turning occasionally.

Heat the broiler and lightly grease the rack. Place the chicken on the rack and broil 7 inches from the heat for 8 minutes or until browned; turn and broil 8 minutes longer.

Reduce the heat to 325 degrees. Transfer the chicken to a greased 9×13x2 inch baking pan. Cover with foil and bake in the oven about 10 minutes or until the juices run clear when the chicken is pierced with a sharp knife.

Transfer to a warm platter and garnish, if desired, with lime slices. Serve with rice. Serves 4.

Tandoori Chicken

INGREDIENTS:

MARINADE:

1 pt. yogurt
1/2 c. white vinegar
1 1/2 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. garam masala
1 tbsp. salt
2 tbsp. freshly ground black pepper
4 chickens, cut up and skinned
1/3 c. red color, optional
1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, mashed, 1 piece fresh ginger (size of walnut), minced
1/2 c. oil

DIRECTIONS:

Mix all ingredients well in a large pan, deep enough to hold 4 chickens. Make 3 deep gashes with sharp knife into each breast, 1 long gash down legs and 3 gashes on thighs.

Marinate the chicken halves for at least 6 hours and preferably overnight, turning the pieces occasionally to coat them well. When ready to cook the chickens, remove them from the marinade.

Preheat oven to 500 degrees for at least 1/2 hour. Put the chicken in a shallow pan, breast side up. Roast until crusty, about 20 minutes. Turn over and roast 10 minutes more. The chicken should be deeply crusted but never scorched. Serves 6-8.

COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

TO SERVE: Put the chicken on a large heated platter, on a bed of lettuce leaves. Decorate down the center of the platter with thin lemon wedges and thin slices of red onion.

Tandoori (Oven) Chicken

INGREDIENTS:

1 fryer or broiler chicken (1 inch) piece ginger
6 flakes garlic
1 lime
1 c. yogurt
1/4 tsp. red chili powder
1 tsp. salad oil
1/2 tsp. orange color
Salt to taste

DIRECTIONS:

Skin chicken. Wash well. Cut slits lengthwise over breast portion and breathwise over leg.

Apply salt all over. Sprinkle lime juice and set aside. Beat the yogurt, add spices and mix well. Add salad oil and color, then pass through a fine sieve.

Smear the batter all over the body of the chicken and well inside the slits. Soak in batter and leave in the refrigerator for 12 hours.

Remove the chicken from batter and drain. Pour melted fat or salad oil over and wrap in aluminum foil. Roast until nearly done. Then remove foil and brush over with oil and the batter and finish in the oven.

Serve hot with spring onion and pieces of lime.

Tandoori Style Chicken

INGREDIENTS:

1/2 c. chopped onion
1 clove garlic, crushed
1 tbsp. oil
2 tsp. each curry & chili powder
1 c. plain yogurt
1 (3 lb.) chicken (broiler fryer)
Cut up lime slices
Coriander leaves

DIRECTIONS:

In a medium skillet saute onion and garlic in oil until onion is tender, stir in curry and chili powders. Remove from heat. Blend in yogurt. Pour over chicken in shallow dish and cover. Chill several hours or overnight. Remove chicken, reserve remaining marinade. Place skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 minutes. Basting occasionally remaining marinade.

Grilled Chicken Thighs Tandoori

INGREDIENTS

* 2 (6 ounce) containers plain yogurt
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 1/2 teaspoon ground cloves
* 2 tablespoons freshly grated ginger
* 3 cloves garlic, minced
* 4 teaspoons paprika
* 2 teaspoons ground cumin
* 2 teaspoons ground cinnamon
* 2 teaspoons ground coriander
* 16 chicken thighs
* olive oil spray

DIRECTIONS

1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3. Preheat an outdoor grill for direct medium heat.
4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Lamb Madras Curry

INGREDIENTS

* Curry Paste
* 1 1/2 tablespoons coriander seeds
* 1 1/2 teaspoons cumin seeds
* 1/2 teaspoon salt
* 5 whole dried red chile peppers
* 6 fresh curry leaves
* 3 tablespoons garlic paste
* 2 teaspoons ginger paste
*
* 1 1/2 teaspoons ground turmeric
* 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
* 1/2 cup ghee (clarified butter), melted
* 1/4 cup vegetable oil
* 4 onion, sliced 1/4 inch thick
* 1 (13.5 ounce) can coconut milk
* 2 cups water, divided
* 1 teaspoon fennel seeds
* 6 cardamom pods
* 1 cinnamon stick
* 1 1/2 teaspoons garam masala
* 1 teaspoon sugar
* 3 tablespoons warm water
* 1 tablespoon tamarind paste

DIRECTIONS

1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Broiled Chicken Breasts with Chutney-Lime Glaze and Broccoli Slaw

INGREDIENTS

* 6 medium boneless, skinless chicken breasts (about 2 pounds), tenderloins cut or pulled away, and breasts pounded lightly with fist to a more-or-less even thickness
* 4 teaspoons ground coriander
* Salt
* 6 tablespoons Major Grey Chutney
* 1 lime, quartered
* 6 tablespoons frozen limeade concentrate
* 1/4 teaspoon hot red pepper flakes
* 1/4 teaspoon ground ginger
* 1 1/2 tablespoons vegetable or canola oil
* 1 (15 ounce) package broccoli slaw
* 3 medium green onions, thinly sliced
* 1 large carrot, coarsely grated
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
2. While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
3. Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
4. For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.

Chicken Fry

INGREDIENTS

* 2 tablespoons vegetable oil
* 1 pound skinless, boneless chicken breast halves
* 1 onion, sliced
* 1 teaspoon ginger garlic paste
* 2 green chile peppers, chopped
* 3 teaspoons ground coriander seed
* 1 teaspoon garam masala
* 1/2 teaspoon ground turmeric
* 1 teaspoon chili powder
* 1 pinch ground nutmeg
* 1 tablespoon fresh chopped cilantro, for garnish
* salt to taste

DIRECTIONS

1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.

Tandoori Chicken I

INGREDIENTS

* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar

DIRECTIONS

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Mango Chutney Cheese Ball

INGREDIENTS

* 11 ounces cream cheese, at room temperature
* 1 cup golden raisins
* 1 (2.1 ounce) package cooked bacon, diced
* 1 bunch green onions, chopped
* 3 tablespoons sour cream
* 1 (9 ounce) jar mango chutney

DIRECTIONS

1. In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
2. To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Kaddu Ka Shorba

Ingredients

Pumpkin (ripe) 1 kg
Green chillies 2
Garlic Cloves (optional) 3-4
Bay leaf (optional) one
Cumin seeds ¼ tsp
Coriander seeds ¼ tsp
Red Chilli whole (optional) one
Ghee/oil for tempering 1 tsp
A pinch of asafetida
A sprig of fresh coriander
Salt to taste

Description

Skin and cut pumpkin in large pieces. Boil with the bay leaf and chillies in a pressure cooker just enough to render pulping easy. Remove the bay leaf and discard. Puree in a blender. Put in a saucepan along with one litre of water. Stir in the salt and bring to boil then reduce heat and continue to cook for about 10 minutes on low flame.
Heat the ghee/oil in a ladle. Add asafoetida and when it dissolves, the seeds and when these begin to splutter the whole red chilli. When the chilli become shiny pour the tempering over the soup. If not dieting, do please indulge and add that sinful dollop of butter. Garnish with fresh coriander and don’t wait for the guests.

Cabbage Thoran

INGREDIENTS:

* Cabbage - 1/3 - 1/2, cut into thin long.
* green chilli - 2 or 3, cut round, 0.5cm thick.
* desicated/shredded coconut - 1/2 cup.
* turmeric powder - a pinch
* onion - 1/3, cut into small pieces
* oil, mustard seeds, salt
* Curry leaves –> optional

DIRECTIONS:

Mix cabbage, turmeric, green chilli, onion, salt, coconut, curry leaves, and a few drops of oil together in a vessel, with your hand or a spoon (hand is better).
Heat the oil, fry mustard seeds, and add this mixture to it, stir well, cover it and cook in a low flame.
Give a stir once a while, and it is ready!
(Add a pinch of cummin powder too [when you mix] if you like.)

Cabbage with Coconut

INGREDIENTS:

* Shredded Cabbage — 3 cups
* Mustard Seeds — 1/4 tsp.
* Grated Fresh Coconut — 1 cup
* Green Chilies — 2 medium
* Coriander Leaves — 1 tsp.
* Cooking Oil — 4 tbsp.
* Sugar — 1 tsp.
* Salt to taste

DIRECTIONS:

In a pot add one cup of water to shredded cabbage, sugar and salt, cover with lid, and boil until water evaporates.

In a skillet heat oil and add mustard seeds.
When they pop, add sliced green chilies and coriander leaves.
After two minutes add grated coconut and fry for two more minutes.
Next add cabbage and stir for 10 minutes on medium heat.

Goes well with white rice.
It’s also good as a stuffing for dumplings, or to mix in vegetable salads.

Cabbage with Mustard Seeds

INGREDIENTS:

Adapted from “The Great Curries of India” by Camellia Panjabi (Simon & Schuster, 1995)
by the Los Angeles Times Test Kitchen.

* 1 (14- to 16-ounce) head cabbage
* salt
* water
* 1/4 cup vegetable oil
* 1/3 tsp mustard seeds
* 1 serrano chile, chopped
* 1 tsp minced ginger root
* 10 curry leaves, optional
* 1/4 to 1/2 tsp sugar

DIRECTIONS:

Note: Most of you probably don’t have a curry (kari) plant in your back yard like I do.
But you can usually get the dried leaves (and sometimes the much superior fresh leaves) from an Indian grocery.

Shred cabbage and soak in salted water to cover 15 minutes.
Drain.
Heat oil in large skillet over medium-high and add mustard seeds.

When seeds crackle, add chile, ginger and curry leaves.
Saute 1 minute.

Add cabbage, salt and sugar to taste.
Saute, mixing all ingredients well.
Cook uncovered over low heat, stirring occasionally, until done to preferred consistency.

Makes 4 servings.

Fried Cabbage

INGREDIENTS:

* 1/2 head green cabbage
* 1/2 green pepper, chopped fine
* 3 T oil
* 1/2 tsp black mustard seeds
* 1/4 tsp each cayenne, tumeric, ground cumin, and ground coriander
* 1 clove crushed garlic
* 1 tsp salt
* 2 tsp lemon juice

DIRECTIONS:

Cut cabbage into fine shreds as you would for coleslaw.

Heat oil over moderate heat in a heavy frying pan.
Add green pepper and mustard seeds.
When seeds stop popping, add cabbage and stir.
Add rest of spices and salt while still stirring.
Keep stirring till spices mix in well with cabbage.

Cook cabbage 15-20 min. stirring occasionally to keep it from sticking.
When done, remove from heat and squeeze lemon juice over it.

Geetha’s Cabbage Porial

INGREDIENTS:

* 1 small head green cabbage
* 2 tablespoonsoil
* 1 teaspoon split peeled urad dal
* 12 curry leaves
* 1 teaspoon minced ginger root
* 1 onion — chopped
* 2 to 3 serrano chiles
* water
* 1/4 teaspoon tumeric
* salt
* ground hot red chile or balck pepper — optional
* Quarter cabbage. Remove core and discard. Shred leaves.

DIRECTIONS:

Heat oil in wok. Add dal and curry leaves and fry a few moements, add ginger, then onion and cook until onion is tender, about 10 minutes.

Add serrano chiles, then shredded cabbage.
Cook unil cabbage is tender about 15 minutes.
Add water 1 tablespoon at a time as needed to keep cabbage moist.
Season withtumeric and salt to taste.
Add ground chile or pepper if spicy taste is desired.

Makes 4 or 6 servings.

Spicy Fried Cabbage

INGREDIENTS:

* 4 Tabl. oil
* 1 large onion, finely sliced
* 2-3 fresh green or red chillies, seeded & sliced
* 2 cloves garlic, finely minced
* 1 teas. finely grated ginger
* 1 teas. ground tumeric
* 1 1/2 teas. salt, or to taste
* 2 Tabl. desiccated coconut

DIRECTIONS:

Shred cabbage coarsely.
Heat oil in a large saucepan and fry the onion and chillies until soft.
Add garlic and ginger and fry, stirring, until golden.

Add tumeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10-15 mins. or until cabbage is tender but not too soft.

Sprinkle with salt and mix well; then add coconut and stir to mix thoroughly.
If there is any liquid in the bottom of pan, leave cover off and stir over medium heat until all the liquid is absorbed.

Serve as an accompaniment to rice and curries.
Yield: 6 servings

Southern Sweet Potato Bread with Pecans

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 cup white sugar
* 2 eggs, beaten
* 1/2 cup vegetable oil
* 2 tablespoons milk
* 1 cup cooked and mashed sweet potatoes
* 1 cup chopped pecans
* 1/2 cup golden raisins

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8×4 inch loaf pan.
2. In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
3. Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

Sweet Potato Pecan Waffles

INGREDIENTS

* 1 cup canned sweet potato puree
* 3 egg yolks
* 1 cup milk
* 1 1/2 cups cake flour
* 1 tablespoon baking powder
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/4 cup chopped pecans
* 3 egg whites
* 3 tablespoons butter, melted
* 2 tablespoons pecans, chopped

DIRECTIONS

1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. Cook in a hot waffle iron. Garnish with more chopped pecans.

Sweet Potato Pancakes

INGREDIENTS

* 1 pound sweet potatoes, peeled
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 2 teaspoons white sugar
* 1 teaspoon brown sugar
* 2 teaspoons curry powder
* 1 teaspoon ground cumin
* 2 eggs, beaten
* 1/2 cup vegetable oil for frying
* 1/2 cup milk

DIRECTIONS

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Chrysanthemum Sweet Potatoes

INGREDIENTS

* 6 medium sweet potatoes, peeled and cubed
* 1/4 cup crushed pineapple, in juice
* 1/4 cup honey
* 3 tablespoons butter, melted
* 1/2 teaspoon grated lemon zest
* 1/2 cup chrysanthemum petals

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.
3. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.
4. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.

Sweet Potato (Kumara) Wedges

INGREDIENTS

* 2 teaspoons vegetable oil
* 1/4 cup all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon mustard powder
* 1 pinch salt
* 1/2 teaspoon ground black pepper
* 4 large sweet potatoes, cut into wedges

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
2. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.