MAKE DELICIOUS BAKED CHICKEN TODAY

BAKED CHICKEN

u will have water coming out of your mouth,,,,,mmmm,,,what a taste ???

TODAY'S SPL

Grilled Lemon Chicken

    

Ingredients

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

CHICKEN SPL

Chicken Kebab

Ingredients

Serves: 3

• 1/2 kg ground chicken
• 2 inch ginger minced
• 1 onion finely chopped
• 2 tsp garam masala
• 2 tsp tandoori masala
• 1/2 tsp coriander powder
• 2 tsp vegetable oil
• 2 tsp yoghurt
• 2 cloves garlic minced
• 2 tsp besan
• 1 egg
• 1/2 tsp turmeric
• 4 tsp dry or fresh mint leaves
• 3 sprigs coriander
• 2 tsp red chili powder
• salt to tast

Preparation method

Prep: 10 mins | Cook: 30 mins | Extra time: 40 mins, preserving

1.

Combine all the above ingredients and mix thoroughlly.

2.

Spray a baking sheet with a few drops of oil and using your hands form elongated kebabs on the tray as shown in the picture.

3.

Preheat oven at 350 degrees and bake for 15 minutes. Turn kebabs over and bake for another 15 minutes.

4.

Cut into small pieces and serve with coriander chutney and onions.

Serving suggestion

You can make it ahead for a party and freeze it and warm it in the microwave or oven before serving.

SPECIAL ICE CREAM

Honey Nut Ice Cream

Ingredients

Serves: 10

• 50g hazelnuts
• 50g (2 oz) hazelnuts
• 125g plain chocolate, chopped
• 125g (4¼ oz) plain chocolate, chopped
• 4 eggs, separated
• 4 eggs, separated
• 125g honey
• 125g (4¼ oz) honey
• 350ml cream
• 350ml (12 fl oz) double cream
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extrac

Preparation method

Prep: 20 mins | Cook: 20 mins | Extra time: 8 hours, marinating

1.

Toast hazelnuts on a tawa. Or preheat oven to 160 C. Spread nuts on a baking tray and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.

2.

Preheat oven to 160 C / Gas mark 3.

3.

Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks. Line an 8 inch square tin with foil.

4.

Spread nuts on a baking tray and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.

5.

In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared tin. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

6.

Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks.

7.

Line a 20cm (8 in) square tin with foil.

8.

In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared tin.

9.

Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

TODAYS SPECIAL

Genasale / Kadubu

Ingredients

Serves: 10

• 1 Cup Rice
• 1 Cup Liquid Jaggery
• 1 Cup Grated Jaggery
• 2 Cup Grated Coconut
• 1 Spoon cardamom Powder
• ¼ tea Spoon Salt
• 10-15 Fully grown Leaves from Turmeric Plant or Cinnamon Tree or Genasale Tree
• 1 Cup Ghee for serving

HAPPY EID

1.

Genasale Paste -------------------- Soak the Rice in water for about couple of hours. Separate the water and grind the rice to thin paste adding adequate amount of water. Mix ground rice and liquid jiggery on low flame until its gets to the consistency of a paste. Mix in the salt to taste.

2.

Genasale Filling -------------------- Mix grated coconut, jiggery and cardamom powder well.

3.

Ganasale Preparation --------------------------- Take the leaf and coat it with a very minimal (may be couple of drops) amount of ghee. This is just to make sure we can separate the leaf easily. Take couple of spoons of the Genasale paste and spread it over the leaf to make a thin coat to cover the leaf well. Spread the filling on it. Fold the leaf into half. Prepare all the leaves in similar way.

4.

Steaming ----------- Take steamer (or you can use pressure cooker and don’t use whistle ) and set water to boil in it. Place the prepared leaves in the vessels and place it in steamer. Though you can place the leaves overlapped on each other keep it to minimal so that all the leaves get good steam. Close the lid and let it steam for about 10-15 mins on low flame. Let it stand for 5-10 mins before opening the steamer lid.

Serving suggestion

Separate the sweet from leaf wrapper. Top it with a spoon of ghee. Serve warm.