MARRAKESH ROAST CHICKEN

MOROCCAN RECIPE

INGREDIENTS:

4 Chicken breasts [with skin preferred]
2 onions
2 Garlic clove
1/2 Cup parsley
1 tspn mint leaves [ pudina ]
1/4 cup coriander
1 tspn cumin seeds
1 tspn Kashmiri chilli powder
3 tspn lemon juice
5 tspn butter
Pepper & Salt to taste

PREPARATION TIME: 30 minutes

Serves 4

PREPARATION:

Apply lemon juice, kashmiri chilli powder, salt & pepper to the chicken pieces. Keep it aside for 30 minutes. Grind the onion, garlic, parsley, coriander leaves, coriander seeds, cumin seeds into a coarse paste [ not a smooth paste ]. Apply the prepared paste to the chicken. Add some butter in a pan and Roast the chicken until it cooks. Ocassionally add some butter during the roasting process.

Garnish it with mint leaves. Serve hot.

RICE PAYASAM [RICE PUDDING]

INGREDIENTS:

1 litre milk
1 cup white rice
1/4th cup coconut milk
2 cups Palm jaggery or jaggery [according to sweetness]
Few rasins and chopped cashewnuts [fried in 2 tspn ghee]
1/4th tspn cardamom powder[elaichi]
Few saffron threads soaked in 1 tspn milk
Pinch of salt

PREPARATION TIME:30 minutes
Serves : 2

PREPARATION:

Wash the rice well. Soak it in milk for 15-30 minutes. Take a vessel cook the rice and milk until the rice is tender and the milk has reduced more than half in volume.Take the vessel away from the fire and add the palm jaggery [ jaggery is added away from the flame as otherwise it may curdle].Now add coconut milk and stir it for 5 minutes. Now add the saffron soaked in milk and mix it well.Add a pinch of salt.Also add cardamom powder.Finally add the fried rasins and cashewnuts.And mix it well.

Garnish it with rasins.You can also garnish it with rose petals. Serve it hot or cold.

THAI CHICKEN FRIED RICE

INGREDIENTS:

2 Cups white rice [basmathi preffered]

1 Cup chicken[boneless prefered]

1 Cup coconut milk[thick]

1/2 Cup roundly sliced bell peppers [capsicum]

1/2 Cup shredded carrots

1 tbspn ginger garlic paste

1/2 Cup spring onion chopped

1 tsp red chilli paste

1/2 cup oil

salt to taste

PREPARATION TIME: 30 minutes

PREPARATION :

Soak white rice in water for 30 minutes.Heat oil in a pan now add ginger garlic paste, spring onions, bell peppers, carrots and stir fry it. add the chicken pieces and saute it. Now add the coconut milk , red chilli paste and cook the chicken for five minutes and then add the white rice, add enough water to cook the rice, salt to taste and let the rice and chicken cook.Thai chicken fried rice is ready.

Garnish it with bell peppers , carrots and spring onions. Serve hot.

MASALA AVALAKKI

INGREDIENTS

• Coconut grated- 2 cups
• Cumin powder- 1 tspn
• Sesame seeds – 1tspn
• Corriander powder- 2 tspns
• Jaggery powder- 2 tspns
• Red chilly powder- 2tspns
• Salt to taste
• Onion finely chopped- ½ cup
• Rice flakes [avalakki]- 2cups

PREPARATION TIME: 10 minutes

PREPARATION:

Take a pan heat it and dry roast cumin powder, sesame seeds, corriander powder. Now transfer this into a bowl and add Jaggery, red chilly powder, salt, onion and mix it well. Now add the rice flakes into this masala. Serve it.

This can be had for breakfast or as a snack.

Serves: 4

MURGH MALAI [CREAMY CHICKEN]

INGREDIENTS:

• Chicken- 800 gms
• Onions chopped- 200 gms
• Cashewnut paste- 100 gms
• Lemon juice- 3 tspns
• Milk Cream- 150 gms
• Salt to taste
• Kashmiri red chilli powder 1 tspn
• Red chilli powder-1 tspn
• Green chillies chopped- 4 or 5 [according to your taste]
• Corriander leaves chopped- 3tspn
• Mint leaves chopped-1tspn
• Milk- 1/2 bowl
• Ginger garlic paste- 5ogms
• Saffron water- 1tspn
• Khus khus paste- 50gms
• Oil- 5 tspn

PREPARATION TIME: 30 minutes

PREPARATION:

Take a pan add oil,now put onions and saute it.now add ginger garlic paste,khus khus paste and again saute it.then add cashewnut paste[For 2 hours dip cashewnut in a bowl of milk and then grind it],red chilli powder,kashmiri chilli powder,green chillies and saute it.Now add the chicken pieces ,salt,lemon juice and cook it for 5 minutes,now add half cup water and let the chicken cook.After the chicken is cooked lower the flame and add fresh cream and mix it well.


Garnish it with saffron water,mint leaves and corriander leaves.Serve it along with chapathi or nan.

DRY FISH CHUTNEY

INGREDIENTS:

• Grated coconut- 2 cups
• Green chillies- 3 or 4 [depending on the spice]
• Salt to taste
• Cumin seeds- 1/2 tspn
• Salted dry fish - 6 to 7 small pieces[any dry fish]
• Thick Tamrind juice- 1 tspn
• Corriander seeds- 1 tspn
• Mustard seeds- 1/4 tspn
• Garlic- 3 cloves
• Ginger- small piece
• oil-2 tspns

PREPARATION TIME: 5 Minutes

PREPARATION:

Take a pan add 1 tspn oil,now add mustard seeds,green chillies,corriander seeds,cumin seeds,ginger,garlic and fry it for 1 minute now add it to the mixer and add grated coconut,thick tamrind juice,green chillies and salt and grind it.This is the chutney.

Now soak the dry fish in water then rub its surface to dislodge the sand particles in it.then fry it in 1 tspn oil.and cut it into small pieces and add it to the chutney.Dry fish chutney is ready to be served.It tastes best along with dosa,chapathi,rice,idli,vada.

KORI GASI [MANGALOREAN STYLE]

INGREDIENTS:

• Chicken- 2kg
• onion[diced]-2 [big]
• oil or ghee- 4 tspns
• cinamon- 1 stick or 1/4 tspn powder
• salt to taste

FOR THE MASALA:

• Dry red chilli- 250gms
• Coconut[grated]- 3 cups
• Corriander seeds- 3 tspns
• Cumin seeds- 2 tspns
• Fenugreek seeds- 10 seeds
• Turmeric powder- 1/4th tspns
• Tamarind juice- 3tspns
• Garlic-8 cloves
  

PREPARATION TIME: 30 Minutes

PREPARATION:

Take a pan and add 1 tspn oil and fry dry red chillies,corriander seeds,cumin seeds,fenugreek seeds,grated coconut for 3 minutes dont let the ingredients blacken or burn.then put these ingredients in to the mixer along with garlic,turmeric powder and tamrind juice.and grind it until you obtain a fine paste.Masala is now ready.

Now take a vessel add 3 tspns oil and add the onions and the cinamon.and saute it for 2 minutes.now add the chicken pieces and saute it for 5 minutes.to this add the masala that you prepared earlier.then add four cups of water, salt and let the chicken cook.Garnish it with curry leaves.

This gravy can be relished along with rice rotti.It is easily available in the market.it can also be eaten along with idli,neer dosa,rice.

Egg & Garlic Chapathi Roll

INGREDIENTS:

• Lightly cooked round chapathis -6


• Lightly beaten Eggs - 6


• Finely chopped garlic chives - ½ cup


• Oil to brush


• Tomato chopped -1


• Onion chopped-1


• Carrot chopped-1


• Pepper to taste


• Salt to taste

PREPARATION TIME: 15 minutes

PREPARATION:

Add garlic, salt and pepper to the eggs. Heat a non stick fry pan and brush it lightly with oil. Pour half of the egg mixture on it and swirl the pan to spread the egg. Cover the egg mixture with one chapathi and press lightly so that it sticks. When the egg mixture is set, turn over the chapathi.[the chapthi facing below]and cook for few seconds.Now sprinkle some onions,tomatoes on top of it. Roll it up and remove from the stove. Serve hot with ketchup.

Makes: 6 rolls