Chicken Kebab With Peanut Sauce

Ingredients:


2chicken fillets, skinless & cut in to chunks3tbsp natural yogurt
1tsp finely chopped fresh root ginger
Pinch of ground turmeric
Pinch of ground coriander
Pinch of ground cumin
Salt & freshly ground black pepper


Satay sauce
2tbsp crunchy peanut butter
1tbsp soy sauce
Squeeze of lime juice
1/2tsp curry paste
3tbsp natural yogurt

Technique:


Place the chicken in a bowl with the yogurt, ginger, ground spices & seasoning.
Mix well to coat the chicken.
Thread the chicken onto 8 mini kebab skewers & cook under a pre-heated grill for about ten minutes, turning often until the chicken is cooked.
Meanwhile, make the satay sauce by mixing all the ingredients together & blending gently until smooth.
Serve the chicken kebabs with the satay sauce & a garnish of shredded cucumber & spring onion.

Balti Chicken

Ingredients:


8 boneless, skinless chicken breasts
2tbsp vegetable oil
one onion, thinly sliced
283g (10oz) balti curry paste
500g (17.5oz) sweet potatoes, peeled & cut in to cubes
410g (14.5oz) chick peas, drained & rinsed
300g (ten.5oz) green beans, halved
250g (8.8oz) cherry tomatoes
Salt & freshly ground black pepper

Method:


Heat the oil in a huge pan; add the onion & fry for about 7-8 mins, until lightly browned. Add the chicken & cook for 3-4 mins.
Stir in the curry paste until the chicken is thoroughly coated. Add 750ml hot water from the kettle & return to the boil. Stir & reduce the heat, cover the pan & permit to simmer for ten mins.
Add the sweet potatoes, chickpeas & green beans & simmer for an additional 15 mins. Add the tomatoes & cook for 4-6 mins or until the tomatoes are bursting & the chicken is thoroughly cooked. Serve alongside rice & naan bread.

Kachoriii....

Ingredients:

For Covering: 

Refined flour 100 gms.
Rava (Semolina) 100 gms.
Baking soda ¼ tsp.
Ghee two tbsp.
Salt one tsp.
Water (to knead the dough)
Oil For frying


For Filling: 

Split Green Gram (moong daal) 225 gms.
Ginger 1" piece
Coriander leaves one cup
Green chilies five nos.
Heeng ½ tsp.
Coriander-cumin powder ½ tsp.
Ghee three tbsp.
Raisins 50 gms.
Coconut ¼ cup.
Chili powder one ½ tsp.
Turmeric powder ¾ tsp.
Lime two nos.
Sugar one tsp.
Salt To taste


Direction:


Wash the split green gram and soak overnight.
Grind coarsely.
Scrape the skin off the ginger and grate.
Chop the green chilies and set aside.
Grate the coconut and set aside.
Sieve the refined flour and set aside.

For the filling :

Heat the ghee in a frying pan and add the split green gram and saute over medium to low heat until cooked.
Add the grated coconut, coriander leaves, green chillies, turmeric, chili powder and salt to taste.
Now mix in the heeng, ginger and cummin-coriander powder.
Stir and add the lime juice and sugar and cook for a couple of minutes longer ensuring that they mixture is damp but not liquidy.
Adjust seasoning to taste, remove from the flame and add the raisins.
Set aside and start preparing the covering.

For the Covering :
Add salt to the sieved flour and rub in the ghee, add the rava and water to make stiff dough.
Keep the dough covered with a damp cloth for 45 minutes. Knead well and divide the dough in to equal portions.
Roll each portion to make a puri and put some of the filling mixture
in the centre. Bring all the edges of the puri together and seal using tiny water.
Pinch the edges together.
Heat the oil until hot in a frying pan and deep-fry the kachoris on medium heat until golden brown.
Serve hot with imli or hara dhanya chutney.

Tandoori Chicken

Ingredients
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
two tablespoons water
four skinless, boneless chicken breast halves

Directions

Preheat grill for high heat.
In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, & turmeric with water to form a smooth paste. Rub paste in to chicken breasts, & place them on a plate. Cover, & permit to marinate for twenty minutes.
Brush grate with oil. Place chicken on the grill, & cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

Carrot Creamy Soup

Ingredients

3 cups water
1/2 cup chopped onions
two tbsp brown sugar
one tsp curry powder
one 1/2 cup milk
four cups carrots, thinly sliced
two garlic cloves, minced
1/8 tsp ground ginger
green onions orchives, chopped (for garnish)

Directions

In a massive sauce pan bring water to boil.
Add all the ingredients, except green onions and milk.
Reduce heat and simmer for 40-45 minutes, or until carrots and onions are very tender.
Remove from heat and pour mixture in to food processor or blender to puree; return to sauce pan.
Reduce to low heat and stir in milk, heating until warm but not boiling.
Serve warm.
If desired garnish with chopped green onions orchives.