Spicy Grilled Chicken

If any of you are craving some spicy grilled chicken, you should definitely give this a try.




Ingredients:

Chicken drumsticks - 12
Cumin powder - 1 tsp
Garam masala - 1 tsp
Paprika - 1 tbsp or to taste
Plain yogurt - 1 cup
Hot sauce - 1/2 cup
Garlic powder - 2 tsp
Oil - 1 tbsp
Salt to taste

1. Mix all the ingredients together in a plastic bag. (Taste before you start to marinate the chicken.)
2. Slash the chicken drumsticks diagonally to allow the marination to seep in and add the chicken to the ziplock.
3. Marinate for at least 2 hours in the fridge. The longer you keep it in there, the more flavor you'll get.
4. Brush the grill grate with olive oil. Heat the grill to about 350º F. Place the chicken onto the grill. Grill the chicken on a medium heat until cooked throughout and golden-brown on all sides, turning frequently- about 40 minutes.

Italian Thai Fusion Spaghetti

1 box- Whole wheat spaghetti
1/2 cup- Red pepper, diced
1/2 cup- Green pepper, diced
2 cloves- Chopped garlic
3/4 cup- Sesame oil
1 tsp- Vinegar
5 tbsp- Soya souce
5 tbsp- Honey
2 tbsp- Peanut butter
2 tbsp or to taste- Crushed pepper to taste
A handful of peanuts
Spring onion and Sesame seeds for garnishing

1. Cook the spaghetti according to the directions on the box. Drain and keep aside.
2. Combine crushed red pepper and 1/2 cup of sesame oil in a pan. Cook over low heat for 4 minutes.
3. Strain out pepper and keep the oil aside.
4. In an another bowl, mix honey, soy sauce, spicy oil (that we strained from crushed pepper), peanut butter, and vinegar.
5. Whisk together.
6. Heat the rest of the oil, (appr. 1/4 cup) and add the peanuts and garlic. Stir for one minute.
7. Add the vegetables and saute for a minute.
8. Add the spaghetti and the oil mixture.
9. Mix the spaghetti well with the vegetable mixture.
10. Garnish with sesame seeds and thinly chopped spring onion.

Raspberry Chicken

Ingredients:-

4 - Chicken leg quarters
1/2 cup - Raspberry vinegrette salad dressing
1 tsp - lemon juice and lemon zest
1 tsp - garlic powder
1 tsp - onion powder
1 tbsp - steak seasoning
a handful of chopped cilantro
salt to taste

Method

Preheat the oven at 350 F.
Combine raspberry, lemon zest and juice, garlic powder, onion powder, steak seasoning, cilantro, and salt in a large Ziplock bag.
Add the chicken and marinate for at least an hour.
Bake the chicken for about 40 minutes or until the chicken is cooked.

Rasamalai

Ingredients:
15oz-skim milk ricotta cheese.
1/2cups-sugar

Ingredients for the Syrup:
4cups-milk ( I used 2% milk)
½cup-half and half(you dont have to use this if you are using whole milk)
½tsp-cardamom powder
3/4cup-sugar
1tsp-Rose water.
2-3strands-saffron (optional)
Almonds/pistachio (chopped into small pieces for garnishing)

Pre-heat oven to 350F.
1.Open the lid of the ricotta cheese. Then fold a couple of paper towels.Then flip the container of ricotta onto this, so that all the extra water drains out. Leave the ricotta like this for thirty minutes.

2.In a bowl, mix the ricotta cheese and sugar well.
3.Take a cupcake baking pan (you don't have to only use the cupcake kind; you can use whatever shape you'd like) grease it and then spread the ricotta-sugar mixture onto it so that it is about ½ inch thick.

4.Bake it for 40- 45 minutes until it turns pale brown on the top. You can also stick a knife in the middle to see if its cooked; if it comes out clean, it's ready.

5.Keep a close watch while baking and make sure it does not brown. If it does, the ricotta part will not taste good.

To make the Syrup:

1.Boil the milk and add the sugar, saffron, half and half, and cardomom powder. keep the flame low, stirring so that it does not stick to the bottom of the pan.

2.Let the milk thicken a bit.

3.Once it has cooled down, add the pieces of baked ricotta, rose water, and almond pieces to the prepared milk

4.Keep it in the refrigerator for 4 hours before serving. Serve chilled!

Note: If you really want that rich taste with yeallow color i would recommend to use whole milk and whole ricotta cheese.

Tandoori Chicken

Ingredients
4- chicken quarters
1- tsp both- fresh ginger and garlic paste
1- lime (juice and zest)
½ - cup plain yogurt
2- tsp hot chili powder or to taste
1- tsp-coriander powder
1- tsp- black pepper powder
1- tsp ground cumin
1- tsp- garam masala
½ -tsp salt
½- tsp ghee/oil or butter

Method:
1•Make shallow diagonal slashes in the chicken pieces and keep aside.
2•Mix the all the ingredients with yoghurt and make a smooth paste.
3•Smear this paste all over the chicken pieces, making sure that it is rubbed well into the slashes and that the pieces are well coated.
cover and Refrigerate for 12-18 hours.
4•Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow it to turn brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
5•If you don't have a grill you can also broil the chicken. Preheat your oven. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear it with cooking oil. Lay the pieces on the foil and drizzle lightly with cooking oil.
6•Broil for approximately 30 minutes, then turn pieces over and bake for another 10 minutes. Test chicken to see if cooked.
7•serve with lime and chat masala if you would like.

Oats Chappathi/ Indian Bread

Ingredients:
11/2 cup- Quaker oats
11/2 cup- Wheat flour
2tsp -olive oil
salt to taste
Hot Water to knead with

Method:
1.Mix wheat flour, oats, salt, and oil. Add water slowly in small amounts and knead it into a soft dough. If you have a food processor you can add everything together to make the dough.
2.Allow the dough to stand covered for at least 20 minutes.
3.When you are ready to make chapathi, divide the dough into lemon-sized balls. Dip the round balls into flour and roll the balls into circles with a rolling pin.
4.In a pan, cook the chapathi on both sides by adding a very few drops of oil.

If you want to make square shaped parotha-chapathi:
1.Divide the dough into balls that are a bit bigger than the ones you would use to make the round chapathis.
2.Dip the round balls into flour and roll them out into 6” circular discs.
3.Brush the chapathi facing you lightly with oil.
4.Now we need to fold the chapathi.
Follow the picture.


1.Fold one side of the disc towards the centre.
2. Fold the other side over the folded side.
3. Bring the right side towards the centre.
4.Fold the left side over the right side to form a square.
5.Roll on all four sides, keeping the square shape.

Variations:
You can also add methi leaves, cumin, minced onion, green chillies, curry leaves, or red chilly powder to this while you make the dough.

Apple Pickle

Ingredients:
1 lb green apples with skin, thinly chopped (clean and wipe dry before you chop up the apples)

For dry masala
1/2 tsp-cumin
1/2 tsp- mustard
1/2 tsp- Fenugreek seeds

For wet masala
1/2 tsp- mustard seeds
1/2 tsp- cumin
1/2 tsp- fenugreek seeds
1 tsp - thinly sliced ginger
5,6 nos- minced green chillies
2 tbsp or to taste- Red chilly powder
1 tsp- Turmeric powder
1/2 tsp-Hing or asafetida powder
1 cup -vinegar
1/2 cup- sesame oil
A couple of curry leaves
1/2 tsp-sugar
Salt to taste

First step
Heat the pan on a medium heat. Add the first three ingredients, the cumin, mustard, and fenugreek seeds, and roast until they splutter. Let it cool for a couple of minutes. Grind them into a coarse form and keep it aside.

Second step
Heat a pan on a medium flame and add sesame oil. splutter the mustard,cumin, and fenugreek seeds.
Add the curry leaves, ginger and green chillies. Keep it on a very low flame.
Then slowly add the red chilly powder, turmeric powder, and asafetida powder. Stir well.
Then add the apples, salt, sugar, vinegar, and the dry masala that we already made. Saute very well and make sure the apple pieces are well coated with masala. Keep stirring for a couple of minutes on a low flame until the apple softens.


Step-3
Store in an airtight jar. Mix the pickle every other day. The pickle will be ready to eat within a week’s time.