This Sunday I made some Tandoori Chicken after reading a receipe which was a bit different than the way I used to. I normally would have made this by using ready made tandoori chicken powder. But I used ingredients totally from scratch.
4 cloves of garlic
1/2 inch of ginger
1 tsp of paprika
1/2 tsp turmeric powder
1 tsp of chilli powder or chilli flakes
4 tsp of unsweetened yogurt
splash of olive oil or sunflower oil
3-4 chicken legs
1. Mix the yogurt with the spices preferably in a blender. If you do not have a blender mix the ingredients in a smooth paste.
2. Slit the chicken with 1/2 inch slits.
3. Marinate the chicken for 8 hours or overnight.
4. Pre-heat the oven to 180 C and cook the chicken pieces in there for about an hour till they are cooked.
I tried this recipe yesterday as I wanted something different for my lunch.
Rather than just fry some bacon and eggs I combined them together with addition of chilli flakes.
2 rashers of bacon
2 eggs (free range preferably)
1 onion or even a half would do.
chilli flakes or dried chillies or chilli powder or paprika powder
salt to taste
olive oil or vegetable oil for frying
1. Cut the bacon into small bite size pieces, I like my pieces to be a bit large so if you prefer very small pieces cut them accordingly.
2. Heat about 2 tbsp of oil in a pan and fry the bacon and onion till almost cooked.
3. Beat two eggs in a bowl and add the chilli flakes to it. If you prefer more spice and have access to a dry chilli you can add this to step 1.
4. Pour the eggs to the onion, chilli and bacon and cook the eggs.
5. You can flip the eggs but there is a good chance it will break like mine. Alternatively you can put it in a grill for a few minutes till the eggs are thoroughly cooked.
Serve on its own or some bread.
I made this from a small chicken stuffing the bird with just garlic n lemon. I rubbed some butter on the top and sprinkled with paprika.
I recently made some chickpeas with some inspiration from allrecipes.
I changed some of the steps to adapt to the slow cooker. The recipe called for using a tea bag and some bay leaves while boiling the chickpeas a step only to be used if you buy raw chickpeas that needs to be soaked overnight. I did use a tea bag but was a cheap one and not earl grey or english breakfast, you can avoid the step if you use tin chickpeas, just drain the liquid. The teabag seem to just have a tea colour stain on the chickpeas, maybe If I used Earl Grey or English Breakfast would be different.
2 tsp olive or vegetable oil
2 medium onions, finely chopped
2 garlic cloves, crushed
1tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp dried herbs
1/2 tsp nutmeg
1 tsp tomato purée
400g chopped tomates tin
Salt to taste
Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the tomato purée and spices.
Let the purée blend well for 5mins and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.
If you do not have a slow cooker add the mixture to the pan again, add the chickpeas bring it to the boil and simmer for about an hour.
I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours.
Serve with some basmati Rice or nan bread.
Bananna Lassi Recipe
I got inspiration for this drink after I stumbled on a Mango lassi drink from the BBC food website . I do love mangoes as a kid growing up in Mumbai, India it reminds me of Summer.
Lassi is a yogurt drink made of unsweetend yogurt and mixed with water. As a kid I hated the drink as I didn’t the taste especially the bitterness. But adding banana does make it sweet without adding sugar which makes it a great Lassi.
As a twist I decided to use banana’ s instead of mangoes.
Ingredients: Made about 4 glasses
250g unsweetend yogurt
100ml single cream
2 full banana’s
4 tsp sugar
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