Tandoori Chicken

Classic Tandoori Chicken... spicy, juicy and Amazing (Serves 6)

We Need:

6 Pcs skinned chicken joints
100 ml plain yogurt
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ginger paste
2 fresh jalapeno chilies/ 4 fresh bullet chilies chopped
1 tablespoon tomato puree
2 tablespoon ghee(clarified butter)
Salt to taste
Chopped coriander or parsley as garnish

Let’s Barbecue:

Marinade the chicken with all the ingredients for 4hrs or overnight.
Barbeque the chicken on both sides, you can coat with ghee or cooking oil.
It is ready when brown. Garnish with chopped coriander.
Serve on a bed of Salad.
Enjoy 
a bed of Salad.

 

Enjoy 

Sere Bites Roast Chicken

We need:

One whole chicken
1 large lemon
1 whole garlic
2 medium sized red onions
Olive oil or Fresh Fry cooking oil if available
Black pepper
Salt to taste

Let’s Roast:

Clean the chicken, remove all intestines and all internal organs.
Place the chicken on the roast pan; add salt and whole garlic in chicken. Tie the chicken.
In a bowl, add lemon juice, cut thick slices of onions, 2 tablespoons olive oil, teaspoon salt & pepper.
Mix and paste the mixture on the chicken.
In a pre-heated oven, 425 degrees for 1 ½ hrs.
Rest the chicken before cutting.
Serve on a bed of lettuce with gravy.

Enjoy 

Fish PIlaf (Pilau)

This is a twist to the classic beef pilaf *pilau*. (Serves 6-8)

We need:

Fried Fish, preferably fish that have soft bones, like the kole kole. You can get this kind in Butcheries that sell variety of fish.
4kg Pishori rice
2 red tomatoes
3 large red onions
2 teaspoons of grated ginger and garlic
2 chili beef cubes
1 tablespoon of curry powder
A teaspoon of fresh cumin
A pinch of fresh, partially opened cardamom, black pepper seeds and cloves
3 tablespoons of pilau masala
Fresh Fry cooking oil
Salt to taste

Let’s Cook:

Measure and wash the rice until water is clear. Soak in water.
In a hot sufuria, add the cooking oil and when hot, add finely chopped onions and stir. *the oil should cover the onions*
When the onions have softened *not brown* add chopped tomatoes and stir.
Add ½ cup of warm water when the tomatoes have moistened and a teaspoon of salt. Cover and let it cook.
In a small pan *iron pan if you have* roast the cumin, cloves, cardamom until you smell the aroma *you are awakening the spices*
Add in the onion and tomato mixture and stir.
Add the teaspoon of ginger and garlic. Crumble the chilli beef cubes and put in the mixture and stir.
Add the tablespoon of curry powder, 3 tablespoons of pilau masala and stir.
Each cup of rice is 2 cups of water. Warm the water and add in the mixture. Let it boil and add the rice and stir.
Partially cover the sufuria and let the rice cook. When the water is almost dried up, add the fish and  carefully stir.
When the water has dried up, reduce the heat to minimum, and cover the sufuria with foil paper or old newspapers and cover with for 15-20 mins.

Serve immediately with kachumbari or any chutney.

Cassava In coconut Milk

One of my favorite vegetarian dishes… Serves 6

We Need:

500 g Cassava

2-3 green chilies

1½ cup thick coconut milk

Lemon juice to taste

Salt to taste

Let’s Cook:

Peel the cassava and cut into small sizes about 2” thick, then boil in salted water until tender and drain.

Put the coconut milk and partially opened green chilies in a saucepan and cook for 10mins until the sauce thickens.

Add the cassava pieces and cook over medium heat for 5-10 mins.

Add lemon juice and salt to taste.

Serve warm with parsley as garnish.

Enjoy 

Beans in Coconut Milk

We Need:

500g Green beans
2 medium sized red onions, chopped
2 jalapeno chilies
1 cup thick coconut milk
Fresh Fry cooking oil
Pinch of ground Turmeric
1 teaspoon of grated garlic
Salt, white pepper and chopped coriander

Let’s Cook:
Boil the beans until tender and drain.
Heat the oil and fry the chopped onions until soft. Add the partially opened chilies, turmeric, salt to taste, ½ teaspoon of black pepper and garlic and stir. Cook for 2 mins.
Add the beans and fry well.
Add the coconut milk and cook until the sauce thickens.
Serve with chopped coriander as garnish.

Serve with rice or chapatti.

Purple cabbage salad

INGREDIENTS

1/2 cup vegetable oil
1/2 cup red wine vinegar, plus
2 tablespoons red wine vinegar
3 tablespoons sugar
salt
1 teaspoon seasoning salt, such as Lawry's
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 head red cabbage, very thinly sliced

Directions:
Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.

Sere Bites Spicy Chicken Nuggets

Ingredients

• 500 grams chicken thigh fillets (or breast cut into nugget like pieces)
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 ½ teaspoons salt
• 1 ½ teaspoons ginger and garlic paste
• 3 tablespoons plain yoghurt
• 2 large eggs (beaten with little salt)
• breadcrumbs
• oil (for deep frying) 

         Method

• Mix the chicken pieces with all the spices, cumin, coriander, cayenne, turneric, black pepper, garam masala, salt, ginger-garlic, and yoghurt.
   
  1.  Mix well using your hands and leave to marinate for 2 hrs. Overnight is better.
  2. Now beat the eggs in a bowl, and sprinkle some breadcrumbs on a flat plate.
  3. Dip the chicken pieces, one by one, into the egg, shake off excess, and roll over the breadcrumbs, till it is evenly coated.
  4. Arrange on a plate taking care the pieces don't cling together or sit on top of one another.
  5. Let it rest for 10 mins.
  6. Meanwhile heat the oil in a wok (or whatever cookware you prefer using) over medium flame. It takes time, but too much heat will burn the breadcrumbs.
  7. When the oil shimmers on the surface, add the chicken pieces, a few at a time, and fry in batches, till golden brown.
  8. Serve with really hot chilli-garlic sauce or Ketchup, or whatever you fancy.

  
  
  
   But i recommend tamarind sauce and serve on a bed of lettuce