Wednesday, 28 February 2018

Chicken stuffed Chillies


While we have all eaten the Chilly Pakodas or Mirchi as its known, this is a new twist with chicken.

You need to have the long fat chillies, and slit them on one side making sure you do not cut them through and through



Depending on how much spice you can handle, you can either remove all the seeds from inside or just go ahead and rub salt and tamarind inside the slit of each chilly and let them sit for a couple of hours.




Cut chicken breast into long strips and stuff the chilly with the chicken strips, though yes you can marinade the chicken for a while in salt and pepper.



Make a thick batter of gram flour, ensuring the consistency is thick enough for the flour to hold on to the chilly and deep fry in oil.


Amazing end result.... a nice starter for pre-dinner 



Friday, 23 February 2018

Portuguese Sardine in Olive Oil


This is a very easy recipe, I know on the web there are many complicated versions of the same.

Ingredients:

1 dozen odd Sardine
4 large ripe tomatoes (They have to be juicy and ripe)
2 large onions
3 green chilles (Or less depending on your taste buds)
2 teaspoons of red chilli powder
1 teaspoon of turmeric powder
2 tablespoons olive oil
Salt to taste




Method: 

This recipe needs a pressure cooker. 
Pour the oil into the pressure cooker, and saute the slit chillies into the oil
Add onions and again saute till the onion turns translucent 
Add tomatoes and saute till they turn nice and mushy. 


Add one coffee cup of water.. depending on the size of your pressure cooker and lay the fish on top of the saute...






Add salt to taste, shut the pressure cooker and cook for 2 whistles or till the fish bones turn mushy. (Depends on the size of the sardines) 

Serve over white rice and enjoy!  



































Tuesday, 19 December 2017

Chinese styled Pasta with Ginger Garlic Chilly Chicken





Ingredients:

4 green chillies slit lengthwise
2 inch ginger cut into long match stick styled slivers
8 cloves of garlic chopped into slivers
One large chicken breast cut into julienne.
250 grams of al dente pasta. (Save some of the pasta water around a teacup when you drain the pasta)
Oil
Salt to taste

Method:

In a wok add oil and when the oil is hot add green chillies and fry till they lose their colour but do not burn them.
Once the pungent aroma hits you, add the ginger slivers and fry till golden brown.
Add Garlic slivers the last and fry for a short time as garlic burns easily.
Keep tossing around and add the chicken and lower the flame and let the chicken cook.



Add the pasta water that you have saved, add salt and optional a chicken bullion

Once the chicken is cooked toss in the pasta and mix well

Serve hot.









Thursday, 2 November 2017

Pumpkin Vegetable




Ingredients:

1 Kg slice of Pumpkin
2 large onions
4 chillies (depending on the spice level you are used to)
1/4 cup Grated coconut

Method:

Peal the skin off the pumpkin and slice is as you see in the picture.
Put all the slices into a pan, top it with the chopped onion
Sprinkle the chopped chillies over the pumpkin
Sprinkle grated coconut.
Cover and cook over slow flame till the pumpkin is cooked.
Keep it a bit crunchy, do not over cook it or it will become mushy.