Showing posts with label Grilled. Show all posts
Showing posts with label Grilled. Show all posts
Showing posts with label Grilled. Show all posts
Showing posts with label Grilled. Show all posts

Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.
Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination
Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.
Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 
Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.
Serve and enjoy!! 
Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine
Sunday Funday: African Cuisine 

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Grilled Cauliflower Tikka Masala#SundayFunday

This dish is so delicious and creamy, you will love this dish.
For this recipe if have used mustard oil, this oil gives a delicious and nutty flavor to the dish. Mustard oil is also a healthy oil. Once you acquire a taste of the oil you will love using it in cooking. Do try this recipe with this oil. I have made the gravy thick to enjoy it with chapatti, if you want to have with steamed rice then add more hot water and adjust the gravy consistency accordingly. This crowd-pleaser of a dish for vegetarians, a perfect, warming bowl of comfort food.
Serves 4 - 5
Ingredients

1 Medium Head Cauliflower - cut into florets
1 Teaspoon Sea Salt
For The Cauliflower Marination
150 Grams Yogurt -whisked
½ Teaspoon Sea Salt
¼ Teaspoon Black Salt
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder
½ Teaspoon Cumin Powder
½ Tablespoon Lemon Juice
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 
For The Tikka Masala Gravy
1 Medium Onion - chopped
3 Cloves Garlic - chopped
1" Piece Ginger - chopped
2 Medium Tomatoes - blanche & peeled
2 Tablespoon Mustard Oil
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
2 Teaspoons Coriander Powder
½ Teaspoon Garam Masala Powder
¼ Cup Yogurt
½ Teaspoon Sea Salt
½ Teaspoon Sugar
For Garnishing
Coriander Leaves
¼ Cup Fresh Cream

Method
For The Cauliflower/Gobi Florets
In a large pot or kadhai, pour water add a teaspoon of salt bring it to a boil. Once the water comes to a rapid boil, add the cauliflower floret. Bring this to a boil and switch off the flame. Drain the water and let it cool down completely.

For The Cauliflower Marination
In a large mixing bowl combine, all the given ingredients to a smooth mixture, add in the cooled cauliflower florets, mix well. Set it aside for 30 minutes. 
In the mean time let's prepare the gravy
In a large pan / kadai, heat mustard oil, when it comes to a smoking point, switch off the flame let is cool for a minute or two. Now switch on the flame and fry the chopped onions, ginger and garlic till it just starts to turn golden, add the blanched and chopped tomato, sauté it for 2 minutes. Switch off the flame and let it cool.
Let's get back to the cauliflower
Heat the oven to 200°C, with both the elements on. Arrange the marinated cauliflower in a lined tray. Do not add the marinade, keep this aside, we will use it in the gravy.
Place the tray in the oven and let it grill for 15 minutes.
  
After 15 minutes, remove the tray out and turn the sides of the florets. Turn the oven setting to grill only and place the tray on the top rack and grill it for 10 minutes, half way through change the sides of the tray.    
They will be slightly charred see pic.
Back To The Gravy
In blender jar add the sautéed onion and tomato along with the oil, all the given spices and yogurt, grind this to a fine paste.
Pour this back into the same kadai without adding any oil.
Wash the blender jar with little water, pour this also into the kadai. Add the all the remaining cauliflower marinade and wash that bowl too with little water. Add another cup of water and mix all this well, add salt and sugar and give it good mix. Now switch on the flame and on medium high flame stir it continuously till the gravy comes to a rolling boil. Once it comes to a rolling boil, cover with a lid and reduce the flame to low and let it simmer till oil surfaces. 
  
Once the oil surfaces our gravy is done. Now add the garam masala, crushed kasuri methi, cream and give it good mix, let is simmer for a minutes. Switch off the flame add the grilled cauliflower florets and mix. Serve hot garnished with coriander leaves and a drizzle of cream.
Enjoy with chapatti or naans.
Enjoy super delicious, finger licking Cauliflower Tikka Masala.
Labels: Cauliflower, Grilled, Gluten free, Main course, Indian, Sunday Funday, Oven Roasted, Vegetarian

Sunday Funday

Fire Up the Grill!

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Grilled Peanut Butter & Jelly Sandwich#Improv

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients

2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free

Method 
Heat a griddle or skillet.
Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 
Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.
Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled, Improv Cooking Challenge, Serves Two
February Improv Cooking Challenge 
 Peanut Butter & Jelly

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Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 
This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
Ingredients
5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Method
Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 
When it softens, switch off the flame and cool.
Place it in a blender jar blend it for a minute. 
Strain the juice with a cheese cloth,
squeezing the cloth well to extract all the juice.
Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.
Once it comes to a rolling boil reduce the flame to low and
cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.
Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.
Grilled Pork Chops
Ingredients
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil
To Garnish / Serve
Fresh Mint
Pomegranate Molasses
Salad
Labneh
Method
In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 
Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 
Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 
To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 
Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.
Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

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Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon 
Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method
Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 
Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.
Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.
When done serve them and enjoy!! 
Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

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Homemade Grilled Veggie Cottage Cheese#SundayFunday

Homemade Cottage Cheese with veggies and flavorful spices makes a great and low fat starter. Making the cottage cheese from starch is a great pleasure, the cheese is soft and succulent. See the detailed recipe of making it home here.
Ingredients
For the Cottage Cheese

1½ Liter Cow Milk
200 Ml Fresh Cream
Other Ingredients
1 Tablespoon Each Red , Yellow & Green Bell Peppers
1 Tablespoon Chopped Coriander Leaves
1 Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
1 Teaspoon Parsley
1 Teaspoon Ginger Garlic Paste
¼ Teaspoon Salt

Method
Prepare the cottage cheese as per this recipe. When milk curdles, add all the other ingredients and mix it lightly. Strain this into a cheese/muslin cloth. Dip this cloth it in a bowl of cold water, rinse the cheese with fresh water till it cools and hang it at a height  for the excess liquid to drain. Let it drain for half an hour.
Now remove the knot of the cloth and place the cheese along with the cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rectangle shape. Place a heavy weight or a saucepan of of water on the cheese cloth and let it sit for an hour or till all the water is drained and forms firm cheese.
Cut them into pieces. 
Heat a grill pan with just a few drops of oil and then grill them on both sides of just a minute or two on each side. Do not grill for a long time as then cottage cheese becomes hard. 
Serve  them  as starters or as finger food or tapas along with drinks. Served these to my diet conscious friends as starters. 

Labels: Paneer, Cottage Cheese, Grilled, Coloured Bell Peppers, Starters, Finger food, Tapas, Low Cal, Diet Meal, Sunday Funday, Homemade,  Vegetarian, Gluten Free
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Camilla M. Mann of https://culinary-adventures-with-cam.blogspot.com/

Sunday Funday: Holiday Cheese Boards!

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