Chicken Recipes: Chicken Satay

750g boneless, skinless chicken breast

Marinade Ingredients:
1 tbsp grated ginger;
4 cloves garlic, crushed;
3 tbsp lemon juice
3 tbsp peanut oil;
3 tbsp soy sauce;
2 tsp ground coriander;
2 tsp ground cumin;
½ tsp chili powder

Satay Sauce Ingredients:
1-1/2 oz creamed coconut;
1 cup blanched, unsalted peanuts;
3 tbsp lemon juice;
2 tbsp peanut oil;
2 tsp hot chili sauce;
Salt and ground black pepper to taste

Method:

1. Soak 24 x 4 – inch bamboo skewers in water for 30 minutes.
2. Cut chicken into 1-inch cubes.
3. In a shallow glass baking dish, whisk together ginger, garlic, soy sauce, peanut oil, lemon juice, coriander, cumin and chili powder.
4. Stir in chicken cubes.
5. Cover with plastic wrap and leave to marinate for 30 minutes
6. Place creamed coconut in glass measuring cup. Add enough boiling water to make 1 cup (250 ml). Stir until dissolved.
7. Pour the mixture into a blender or a food processor. Add peanuts, lemon juice, peanut oil and chili sauce; process until smooth.
8. Add a little extra hot water, if desired, to thin sauce to desired consistency. Season to taste with salt and pepper.
9. Spoon into a small serving dish.
   Preheat Grill
10. Thread the chicken onto skewers, about 3 pieces per skewer; place on baking sheet or on rack in grill.
11. Discard any remaining marinade.
12. Grill 4 inches under the grill for 10 to 12 minutes, turning frequently, or until cooked through.
13. Arrange the skewers on a large platter and serve with the satay sauce.

Health Juices: Lychee Ginger Sorbet

Lychee and ginger compliment each other beautifully in this sorbet. The ginger adds little bursts of flavour as you dig in to this sorbet.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 4.

Ingredients

2 cups (1 large can ) canned lychees
1½ teaspoons ginger juice
juice of 1 lemon

For the garnish
mint sprig

Method

1. Liquidize the lychees in blender along with the syrup to make a smooth purée.

2. Combine the lychee purée, ginger juice, lemon juice and mix well.

3. Transfer into a shallow container. Cover and freeze till slushy.

4. Remove from the freezer and beat using a whisk till slushy.

5. Transfer into a shallow container cover and freeze till firm.

6. About 15 minutes before serving, transfer the sorbet form the freezer to the refrigerator to soften a little.

7. Scoop out using an ice-cream scoop and serve immediately garnished with mint.

Healthy Snacks: Corn Chips

Cooking Time : 10 min.
Preparation Time : 15 min.

Serves 6.

For the corn chips

100 grams maize flour (Makai ka atta)
50 grams plain flour
1 tablespoon oil
salt to taste
oil for deep frying

For serving

3 teacups corn chips
1 teacup salsa dip
1 teaspoon chopped green chillies
3 tablespoons sour cream
3 tablespoons grated cheese
salt to taste

For the corn chips

1. Mix the maize flour and plain flour with 1 tablespoon of oil and salt.

2. Make a dough by adding hot water. Knead very well.

3. Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.

4. Deep fry lightly in oil.

5. Remove from the oil and sprinkle salt while hot.


How to serve

1. Arrange the corn chips in a plate.

2. Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.

3. Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.

4. Put under the grill for a few seconds.

5. Serve immediately.

Healthy snacks : Dabeli

This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate,fresh garlic chutney and sev.
Instead of pomegranate, you can use black or green grapes cut into small pieces.


Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 15 buns.

For the dabeli masala

1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)

For the filling

1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste

Other ingredients

15 small burger buns
butter or oil for cooking

To serve

1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney

For the dabeli masala

1. Roast all the ingredients in a pan for 2 to 3 minutes.

2. Grind to a fine powder in a blender. Use as required.

For the filling

1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.

2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed

1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.

2. Place a portion of the filling on the lower half of each bun.

3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.

4. Sandwich it with the top halves of the burger buns.

Mocktails: Tropical Delight

An unusal blend of juices. Cool and delicious.

Cooking Time : Nil.
Preparation Time : 5 min.

Makes 1 tall glass.

Ingredients

1 small cup (80ml.) melted vanilla or coconut ice-cream
1 tablespoon honey
8 tablespoons pineapple juice
4 tablespoons banana puree
crushed ice
a few pineapple pieces and a cherry for decoration

Method

1. Mix all the ingredients including crushed ice in a blender.

2. Pour into a tall glass.

3. Decorate with pineapple pieces and a cherry on a skewer and serve immediately.

Mocktails: Citrus Cooler

Cooking Time : Nil.
Preparation Time : A few min.

Makes 1 tall glass.

Ingredients

1 tablespoon orange squash
1 teaspoon lemon juice
2 teaspoons thick fresh cream or 2 teaspoons vanilla ice-cream
1 bottle lemonade

Method

1. Chill the lemonade.

2. Put the fruit in a tall glass and then add the orange squash.

3. Add the lemon juice and ice-cream and top with the chilled lemonade.

4. Serve immediately.

Cabbage And Paneer Sandwich

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Makes 4 sandwiches.

Ingredients
8 bread slices
1 cup grated cabbage
¾ cup crumbled paneer (cottage cheese)
2 tablespoons chopped coriander
2 green chillies, finely chopped
butter for grilling
salt to taste

Method

1. Combine the cabbage, paneer, coriander, green chillies, butter and salt.

2. Divide into 4 portions.

3. Place a portion of this filling on a slice of bread.

4. Top with another slice of bread.

5. Apply butter on the outer surface of the sandwich and grill in sandwich grill or toaster till done.

6. Serve hot.

Chunky Cheese And Vegetable Sandwich

Baking Time : 10 mins.
Preparation Time : 10 mins.
Cooking Time : Nil.
Baking Temperature : 200°C (400°F).

Makes 6 sandwiches.

Ingredients

4 medium size hard rolls/ brun
butter for grilling
sprigs of parcley for the garnish

For the chunky vegetable spread

¾ cup grated paneer (cottage cheese)
¼ cup chopped and boiled carrots
¼ cup chopped red, yellow and green capsicum
¼ cup boiled corn kernels
¼ cup green peas, boiled
2 tablespoons chopped celery
1 tablespoon chopped parsley
2 tablespoons milk
2 tablespoons grated mozzarella cheese
2 teaspoons butter
salt and freshly crushed pepper to taste.

Method:For the chunky vegetable spread

1. Mix all the ingredients in a pan and heat for a few minutes till the cheese melts.

2. Keep aside.


How to proceed

1. Cut each hard roll into half. Only the bottom half is used in this recipe. The top half may be used for some other recipe.

2. Scoop out the centre soft portion of each bottom half.

3. Brush with melted butter.

4. Bake in a hot oven at 200°C (400°F) for 5 minutes.

5. Reheat the filling and spoon a little of it in the centre of each scooped bottom half of the roll.

6. Garnish with a sprig of parsley and serve immediately.

Eat Healthy and Stay Healthy This Summer

Through the blazing summer heat it is essential to rejuvenate your body, mind and soul in order to be calm and composed. I would run you through couple of recipes which are appropriate for this summer season to beat the heat, calm your senses and give a cooling and soothing effect to your body.

This summer you should stick to mocktails which are refreshing drinks to beat the scorching summer heat and lite snacks which are easy to your stomach. Sandwiches and Healthy Snacks can be a important diet for us during this summer as we would like to be healthy and stay healthy this summer. Take healthy juices to stay healthy this summer and revitalize your mind and soul.

Healthy Dips - Green chutney

Preparation Time : 5 min.

Makes 1 cup.

Ingredients

1 teacup chopped coriander
4 green chillies, chopped
2 tablespoons grated fresh coconut or roasted split gram (dalia)
1 teaspoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt

Method

1. Mix the coriander, green chillies, coconut, sugar, salt and 2 teaspoons of water.

2. Add the lemon juice. Blend in a liquidiser.

Mocktails: Papaya Passion

Makes 1 glass.

Ingredients

1 teacup papaya pieces
1 tablespoon grated fresh coconut
a few segments of sweet lime or orange

For the decoration
papaya balls
fresh cream

Method

1. Blend all the ingredients in a blender. Strain. If necesary, add a little sugar syrup.

2. Pour in a glass and decorate with papaya balls and fresh cream.

Tips
Serve cold.

Mango Recipes:Kairi Chapli Kebabs served with mango mayonnaise dip

Recipe by Chef Prashant Tikadia
(2 Servings; Preparation time 30 mins)
Ingredients

• Mutton mince 400 gms,
• green mangoes 10 gms,
• green chillies (chopped) 10 gms,
• spring onions (chopped) 20 gms,
• coriander (chopped) 20 gms,
• ginger (chopped) 20 gms,
• red chilly powder 10 gms,
• coriander powder 10 gms,
• garam masala powder 5 gms,
• salt to taste.

For mango mayonnaise:

• Mango pulp 300 gms,
• white pepper powder 5 gms,
• mayonnaise 100 gms,
• a few strands of saffron.

Method:

1. Mix all the ingredients together with the mutton mince.
2. Refrigerate the prepared mixture for one hour.
3. Divide the mixture into equal portions and flatten with your palms.
4. Grill on a non-stick pan on medium heat using only the required amount of oil. Be sure to grill both sides, don't overcook.
5. To prepare the dip, use a mixer and simply blend together the mango pulp, mayonnaise, saffron and white pepper powder. Garnish the dip with saffron.
6. Serve the kebabs piping hot, complete with the cold mango mayonnaise dip.