Barbecued Tandoori Chicken Biryani

I wanted to give a different flavour to the usual traditional chicken biryani so gave this twist by using the barbecued chicken pieces in the biryani masala and it turned out just delicious. All the guests I had invited loved it too. 

Ingredients:

Chicken - 2 whole 1.5 kg / each cut into 12 pieces at the joints.

Onions - 5 - 6 medium size

Yoghurt - 1 cup

Fresh Mint - 1 cup

Fresh Cilantro - 2 cups

Fresh green chillies - 12

Ginger garlic paste - 1/2cup

Ripe tomatoes - 5 (1lb)

Cloves - 10

Green Cardamoms- 10

Cinnamon stick - 1 x 3"

Turmeric - 1 tsp
Chicken stock - 4 cups

Long Grain basumathi Rice - 5 1/2 cups

Saffron - a pinch

Salt to taste
Orange food colouring - a pinch (optional)
Vegetable oil - 1 cup

Tandoori Marinade

Hung yoghurt- 1/2 cup

Kashmiri red chilly powder - 1 tsp

Desi/Kissan Tandoori Masala - 2 tbs

Ginger garlic paste - 2 tbs

Vegetable oil - 2 tbs

Method:

1. Clean, wash, drain and dry the chicken with paper towels. Make slits all over the chicken pieces. Rub salt and lemon juice, leave for 10 minutes then massage the chicken with the tandoori marinade. Let it rest for at least 4 hours.

2. Preheat an outdoor gas or charcoal barbecue. Arrange the marinated chicken pieces on the preheated grill to roast them. Turn once mid way and quickly roast till half done as they will cook in the sauce later. Keep aside.

3. Heat the vegetable oil in a big pot. Add whole garam masala spices immediately followed by sliced onions. Fry them till they are golden brown. Stir in the ginger garlic paste and turmeric then add quartered tomatoes, yoghurt, whole green chillies followed by mint and cilantro.

4. Cook for sometime till the tomatoes soften a bit, then pour in the chicken stock and cook till everything blends well to a sauce consistency.  (The chicken stock should be made by slow cooking the chicken with the bones, water, salt and a little ginger garlic paste. Nothing else should be added to this stock).

5. Add the roasted chicken to the prepared sauce then toss in a few green cardamoms for extra flavour and leave it to simmer till the chicken absorbs the sauce a bit. 

6. Meanwhile boil water in a large pot.  Add 2 tbs of salt and basumathi rice previously washed and soaked in water for 1/2 an hour.

8. Let the water boil a second time after adding rice. Leave for 2 more minutes then check the rice to see if it is done by pressing a grain of rice between your finger and thumb.  It should be slightly soft on the outside but brittle and gritty inside which means it is 60% cooked. Do not overcook it. Turn off the stove and immediately drain the rice.

9. Take 1/4 tsp of saffron, crush it with the mortar and pestle, add it to warm milk, then add a blob of melted butter to it. 

10. Add 1/2 a cup of the steamed basumathi rice to the saffron mixture. Mix well and keep aside. If you want to give a colourful look add yellow food colouring to another 1/4 cup of the steamed rice to sprinkle on the top layer (optional). Keep aside.

11. Now remove the chicken pieces from the sauce. Transfer half the sauce to the roaster.

12. Add a layer of rice over the sauce followed by a few chicken pieces , a little chopped cilantro and a few whole mint leaves.

13. Repeat another layer in the same manner using up all the rice and sauce.

14. Finally top it with the saffron rice layer. Sprinkle yellow coloured rice on top followed by cilantro and mint.

15. Steam in a preheated oven at 400 degrees Fahrenheit for 10 - 15 minutes. 

16. Remove from oven when done. Mix the biryani gently before serving. Enjoy with yoghurt chutney.

Alternatively if you cannot barbecue the chicken, you may grill or bake it in the oven for 30 minutes then turn the heat off and smoke the chicken while in the oven. To do this place a burning charcoal with the help of tongs in a tinfoil bowl and add a blob of ghee to it. When it starts to smoke immediately place it in the roaster in between the chicken pieces and close the lid. Leave it for sometime to smoke. This gives the chicken the smoky barbecue flavour.  Then follow the rest of the recipe from step 5.

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Dal Zucchini

I love this dal for its amazing flavour. This is more or less like a lentil (dal) curry with zucchini slices cooked till just tender and then to give a unique taste it is flavoured with black seeds and cumin seeds. So nutritious and comforting to eat with rotis or rice. 

Ingredients:

1 Zucchini 

 1/2 cup Moong Dal (Yellow lentils) 

1/2 Tsp Tomato paste

2 Tbs Chopped onions 

1 Tsp Ginger garlic paste 

1 Small Dried red chilli

2 Small Green chillies whole 

1/2 Tsp Black seeds 

1/2 Tsp Cumin seeds 

 1Tbs Cilantro chopped 

1/4 Tsp Turmeric powder 

 1Tbs Canola oil 

Salt to taste

Method:

1. Wash and soak the moong dal for 10 minutes. Slice the zucchini, chop the onions, grind ginger garlic paste and keep everything ready.

2. Heat the oil in a sauce pan. Add the dried red chilli, black seeds, cumin seeds followed by chopped onions.

3. When the onions start turning slightly golden add the turmeric, ginger garlic paste and the moong dal after draining it.

4. Roast the moong dal till it no longer sticks to the pan.

5. Throw in the zucchini slices, gently turn them over with the dal and roast them too a bit.

6. Now pour in 2 cups of water, salt and whole green chillies.

7. Turn the heat to medium and cook till just done. The dal should be of pouring consistency - soft but not mushy and the zucchini not overdone either.

8. Add chopped cilantro, and serve hot with rice or parantas. You may add boiled eggs if you want, but slit them before adding them. Enjoy!

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Methi Fish Curry

I love to eat fish especially south indian style fish curries which are mouth watering. I keep trying all kinds of fish recipes - baked, fried, grilled, kebabs, cutlets, curries, etc each time looking for exotic and unique flavours which I haven't tasted. Today I wanted to make a fish curry to eat with rice but with a different flavour. I happened to hop on this blog on this blog "Cubes and Juliennes" and the recipe "Methi Machli" on this blog caught my attention. I could imagine the magic aroma of "methi" emanating from the dish as I read the recipe and saw the pictures which made me fall in love with her food. This was inspiration enough for me to create my fish curry with the flavour of methi (fenugreek) which for sometime made me methi crazy too just like the author Farruqh Aziz Ansari. A look at her recipes tells me that she is an amazing cook. I am sure going to try some of her recipes and post them here.

Here's my version of Methi fish curry:

Ingredients:

Trout fish filets - 6 (1/2 a pound)
Methi (Fenugreek) seeds - 1 tsp
Zeera (Cumin) seeds - 1/2 tsp
Tomato paste - 1 tbs
Ginger garlic paste - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Kashmiri red chilly powder - 1 tsp
Whole green chillies - 2 medium size
Kasuri methi (dried fenugreek leaves) - 1 tbs
Cilantro chopped - 1 tbs
Lemon juice - 1- 2tsp
Canola oil - 3 tbs
Salt to taste

Method: 

1. Clean, wash and drain the fish filets. 

2. Rub salt on the fish filets. Mix together 1/2 tsp red chilly powder and 1/2 tsp turmeric with 1 tsp lemon juice and marinate the fish filets with this paste for 10 mins. 

3. Heat 1 tbs canola oil in a non stick or cast iron pan and lightly fry the fish filets on both the sides. Remove and set aside. 

4. Heat 2 tbs of the remaining oil in a Kadai (pot) add the methi seeds and as soon as they change color a bit and you get a whiff of their aroma, quickly add the cumin seeds followed by the ginger garlic paste, whole green chillies (with stems removed) coriander powder, turmeric powder, kashmiri chilly powder and tomato paste. 

5. Fry the mixture in the oil till the raw smell of the spices and tomato paste is gone. Add 1/2 a cup water, stir well.

6. When it comes to a boil, add the fried fish, cover and let it simmer on low for 5 minutes. 

7. Add the chopped cilantro and Kasuri methi, sprinkle the remaining lemon juice. Simmer for another minute and serve hot with boiled rice or tomato dosa. Enjoy the fish curry with the exotic flavour of methi. 

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Tomato Rasam

http://superfoodnotes.blogspot.ca/search/label/SoupsRasam is a tomato based spicy soup which is eaten separately or mixed with boiled rice and is enjoyed by all south indians in their everyday meals. It is traditionally prepared using tamarind juice and tomatoes as its base and there are so many different versions of it and each one has its unique taste and flavour of spices and seasonings. Eating a vegetarian thali served with rasam and sambar followed by a glass of soothing and cooling flavoured butter milk on a hot summer day is heaven indeed!

Ingredients:

Tomatoes - 4 

Garlic cloves - 4 

Turmeric - 1/4 tsp

Cumin powder - 1/2 tsp

Ground black pepper - 1/2 tsp

Cilantro chopped - 1 tbs

Tamarind - a marble sized ball

For tempering:

Curry leaves - a few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Crushed garlic cloves - 2 small

Asafoetida - a pinch

Canola/Vegetable oil - 1 tsp

Method: 

1. Cut tomatoes into quarters, peel the garlic cloves and cook them with a little water in a sauce pan. Add turmeric, cumin and pepper powders. 

2. When tomatoes are soft mash them with the back of the spoon, add more water and let it simmer. 

3. Soak tamarind in a little water, extract its juice and add it to the pan.

4. Adjust the salt, strain the tomato rasam and add chopped cilantro.

5. For the tempering heat the oil, first add the mustard seed, when it splutters, add the crushed garlic and as soon as it turns golden brown (do not burn it) add the cumin seeds. When they start changing color add the curry leaves and a pinch of powdered asafoetida.

6. Immediately add the tempering to the rasam. The rasam is now ready to enjoy.

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Blueberry Yoghurt Popsicle

This quick and easy dessert can be created with greek yoghurt with different fruits - a very healthy choice to eating ice-cream outside. I used home made yoghurt made with 2% milk and no sugar at all, the blueberries and maple syrup sweetened it enough. And it was yummy! 

Ingredients:

Greek Yoghurt - 1/2 cup

Maple syrup - 3 tsp

Blueberries - 1/4 cup

Popsicle moulds

Method:

1.Make blueberry sauce by adding 2 tsp maple syrup and 1 tsp water to the blueberries and cook till they soften down. 

2. Whisk the yoghurt well with the rest of the maple syrup. 

3. Pour a little of the blueberry sauce at the bottom of the popsicle moulds, then alternate with the whipped yoghurt. Take a Popsicle stick and swirl lightly to create a marbleized effect.

4. Put in the freezer to set. Enjoy when it is ready. 

I used kulfi containers to freeze the pops as I don't have popsicle moulds. I put them in a zip lock bag and zipped it before putting them in the freezer.

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Bottle gourd coconut yoghurt curry

This is just one of my favourite side dishes to eat with rice. It is a very flavourful dish which is made with vegetables steamed in a coconut yoghurt sauce and flavoured with ground spices and tempering. A great vegetarian delight originating from Kerala but enjoyed by all the south indians. This can be made with pumpkin, bottle gourd, ash gourd, cucumber, white radish, beetroot and pineapple. Whenever I make this dish I wipe the pot clean, because it is so tasty. I just love it!

Here's the recipe:

Ingredients:

Bottle gourd - 2 cups
Turmeric      - 1/2 tsp
Coconut grated - 1/2 cup
Green Chillies  - 2 small
Cumin seeds    - 1 tsp
Cilantro           - 1 tbs
Yoghurt           - 1/2 cup
Coconut oil / Canola oil       - 2 tsp
Water             -  1/4 cup

For Tempering:

Dried red chillies - 2 small
Curry Leaves       -  6
Mustard seeds      1/2 tsp  

Method: 

1. Peel the bottle gourd, cut it lengthwise into 2 halves, scoop out the pulp and cut it into small cubes.

2. Steam it with 1/4 cup water till it is just tender, do not over cook.

3. Grind together the grated coconut, cumin seeds, green chillies and cilantro with a little water to make a smooth paste.

4. Add this ground paste to the cooked bottle gourd along with the turmeric powder and simmer for a while till the raw smell vanishes. Switch off the stove.

5. Whisk the yoghurt to a creamy texture and add it immediately to the pot with the bottle gourd, mix well gently. Put it back on the stove on very low heat till it is hot enough. Remove from heat to add the tempering.

6. Heat 2 tsp of oil in a pan, add mustard seeds and when they splutter add the dried red chillies followed by the curry leaves. Immediately pour this over the bottle gourd coconut yoghurt gravy. Close the lid to retain the flavours. Serve hot with boiled rice. It is so yummy!

Tips:

1. Do not over cook the vegetables.

2. Do not boil the gravy after adding the yoghurt as it will curdle. Heat it only on low heat while stirring every now and then.

3. Use 3 day old slightly sour yoghurt. The sweetness of the coconut combined with the tangy  yoghurt balances the taste.

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OAT MEAL PORRIDGE

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Ingredients: 

Steel cut Oats - 1/2 cup

Water - 2 cups

Cloves, Cardamoms - 1 each

Cinnamon Stick - 1/4"

Fresh Mint leaves -  6

Onions chopped - 2 tsp

Ginger garlic paste - 1/4 tsp

Canola/Olive Oil - 1tsp

Method:

1. Boil 2 cups of water in a sauce pan and add 1/2 a cup of steel cut oats to it, give it a stir and let it cook for 20 mins. 

2. When it is done remove from stove, add required amount of salt, throw in the fresh mint leaves and keep aside. 

3. Take another small pan and heat the oil. Add the cloves, cardamom and chopped onion. Stir till the onions become translucent and golden. Add the ginger garlic paste and quickly fry a bit with the onions. Switch off the stove, pour this tempering over the cooked oats and enjoy. 

 Tips: 

1. Add the tempering to the cooked oats as quickly as possible. The cooked oats tend to dry out quickly. It should be like a porridge consistency, neither too runny nor too dry. 

2. Another method of cooking the oat meal porridge is to fry the onions with the whole garam masala spices (cloves & green cardamoms), saute with the ginger garlic paste, add the water and when it comes to a boil add the oats and wait till they get cooked which is 20mins. 

3. The mint leaves should not be added to the tempering, but to the oats as a finishing touch to 

enhance the flavour. 

4. The same methods can be followed with Quick Cooking Oats as well. 

Servings: 2

Prep Time: 5 minutes

Total Time: 25 minutes

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