hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Some like it hot

Recipes with cayenne pepper

24Jul 12

Punjab Chicken

Punjab ChickenPunjab Chicken is a dish that will go over well with your kids. I’m giving you a mild version of this dish, so if you’re trying to introduce your kids to Indian cooking, they will take to it better. If you start out with anything too hot, your children may be turned off to Indian cuisine altogether, so it is best to start them out with milder dishes. However, if you want to prepare a spicier Punjab Chicken, feel free to increase the quantity of spices. But I do not recommend you increase the turmeric too much, as it is quite bitter, so it will overpower the dish.

This dish calls for drumsticks, which is a much moister part of the chicken than the breast. Some people use the whole chicken leg—that is, the drumstick and the thigh. That is fine, but I prefer meat just from the drumstick for this recipe.

In this recipe, you may substitute ghee with cooking oils such as vegetable oil or sunflower oil. Some might say that punjab chicken is similar to chicken fricassee because it uses chicken drumsticks in a thickened sauce. Of course, I prefer my dish because of the wonderful mix of Indian spices!

You may add in more than 700ml of water if you want. This will give you more sauce at the end, but the thickness is really up to you.

Punjab Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is a main dish with chicken
Ingredients
  • 2kg Chicken Drumsticks, skinned and chopped
  • 3 Onions
  • 1cm fresh Ginger
  • 4 Tomatoes
  • 1tbs Ground Cumin Powder
  • 1 pinch of Turmeric
  • 2tsp Ground Coriander Powder
  • 3 Bay Leaves
  • 1tsp Cayenne Pepper
  • 100g of Ghee
  • 700ml Water
  • Pinch of Salt to Taste
  • Bunch of fresh Coriander
Instructions
  1. Melt the ghee in a large pot on a low heat. Be careful not to burn it.
  2. Peel and chop the onions and ginger finely and add to the pot.
  3. Cook them for 10 minutes over low heat until they turn a light golden brown colour.
  4. Chop the tomatoes and add to the pan with a little water.
  5. Add the cumin, turmeric, ground coriander and bay leaves, and let cook for 5 to 10 minutes.
  6. Chop the chicken drumsticks into thin slices.
  7. Add the chicken to the pot.
  8. Add in the rest of the water. Make sure there is enough sauce to cover all the chicken pieces well. If not, add a bit more water.
  9. Cook chicken until tender, stirring occasionally.
  10. Stir in the cayenne pepper.
  11. Add salt to taste.
  12. Serve hot, garnished with fresh coriander.

 

Continue reading
07Jul 12

Mild Lentil and Tomato Stew

Mild Lentil and Tomato StewThis Mild Lentil and Tomato Stew is a vegetarian stew that is very substantial and filling, without being fattening at all. It is perfect for a cold or rainy day and is similar to this red lentil and potato bake, except a bit spicier.

Cardamom is a zesty Indian spice that you can buy at your local Indian grocery store. Since cardamom tastes slightly like lemon, it goes very well with the lemon juice. Both the cardamom and lemon juice are added at the very end as a final touch.

Ingredients:

  • 800g Lentils
  • 2 litres Water
  • 1/4tsp Cumin seeds
  • 1/4tsp Coriander seeds
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • ½tbsp Turmeric
  • 1/2tbsp Ginger powder
  • 5 large Tomatoes
  • 1/2tsp Cayenne pepper
  • 1tbs Paprika
  • 1 clove Cardamom, ground
  • 3tbs Lemon Juice
  • 5tbs Olive Oil

Preparation Method:

  1. Wash the lentils thoroughly and put them in a bowl. Cover the lentils and leave them to soak for at least 8 hours, or overnight.
  2. Drain the lentils and put them in a pot with 2 litres of water. Heat them until they come to the boil, then lower the flame and leave them to simmer for 30 minutes.
  3. Heat up the olive oil in a pan. Once small bubbles start to form in the oil, it is hot enough to begin frying the spices.
  4. Now add the cumin seeds and coriander seeds. You should not grind them beforehand. Careful! They will start to pop and crackle. You should not be wearing short sleeves when you do this, as you will get burnt.
  5. Chop the onion and garlic very finely.
  6. Add the onion and garlic to the pan. With the flame on low, stir briskly. Fry these ingredients for about 4 minutes.
  7. Add in the turmeric and ginger powder and stir briskly.
  8. Mince the 5 large tomatoes very finely.
  9. Add the minced tomatoes to the pan and stir them well.
  10. Add the cayenne pepper and paprika and stir.
  11. Gently put this mixture into the pot where the lentils are and stir thoroughly. Let the lentils and the tomato mixture simmer on low heat for 5 minutes.
  12. Grind 1 clove of cardamom with a pestle and mortar. Slowly sprinkle the ground cardamom in.
  13. Stir in the lemon juice.
  14. Let simmer for 5 more minutes.
  15. Serve hot.

Makes: Enough for 10 servings
Takes: 1 hour (plus 8 hours soaking time)

Continue reading
03Apr 12

Light Chicken Tandoori Fillets

Light Tandoori ChickenMany people hear rumours that Indian food is fattening, but it doesn’t have to be. Many Indian recipes are quite light, and, the ones that are not can be re-worked to be made so. Often I take traditional recipes and find ways to cut down on the fat and calories.

For example, there’s a very low-fat and low-calorie way to enjoy a traditional Chicken Tandoori dish. First of all, if you only use chicken breast, it is much lighter. Secondly, using low-fat yoghurt cuts down on plenty of calories. And finally, by cooking it in the oven rather than frying it, you avoid all the extra fat from oils.

In some ways this is similar to my Chicken Tikka Masala recipe which uses more sauce and is served with rice.

Ingredients:

  • 800g chicken breast, cut into thin fillets

For the marinade:

  • 250g plain, low-fat yoghurt
  • Lemon juice from 3 freshly-squeezed lemons
  • 3 garlic cloves, ground
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5 ground cloves
  • 1 clove of cardamom
  • ½ tablespoon ginger powder
  • 1/2 teaspoon cayenne pepper powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • Pinch of black pepper

Preparation Method:

  1. Mix the yoghurt and lemon juice in a large bowl.
  2. Mince the garlic. Put it in the mortar and add salt to make the garlic easier to grind. Mash thoroughly. Do not remove it from the mortar.
  3. Add the cumin and coriander to the mortar and grind. It should almost form a paste at this point.
  4. Add the clove of cardamom and the 5 cloves. Crush well.
  5. Put these ground ingredients into the bowl with the yoghurt and lemon juice. Mix thoroughly.
  6. Add the ginger, cayenne pepper and turmeric and stir well.
  7. Add a pinch of black pepper.
  8. Put the chicken fillets in a Tupperware or a small container and cover them completely with the marinade.
  9. Leave in the fridge for at least 8 hours (but no more than 14).
  10. Take out the chicken and discard the marinade.
  11. Place the chicken on an oven tray or gridiron. Cook it for 20 minutes at 200 degrees Celsius.
  12. I personally like using the grill option in my oven, as it creates the delightful texture of the slightly crispy black lines, caused by the gridiron. I highly recommend it!

Makes: 4 servings
Takes: 25 minutes for the marinade, 8 hours to marinate, and 20 minutes for cooking

Note: Check out my recipe for spicy tomato chutney as a possible dressing for the chicken. If you are looking for something sweeter, this goosegog chutney is also a fine choice.

Continue reading