Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Sunday, September 9, 2012

Indian Spiced Chicken Meatballs ~Its Tailgating time!! #SundaySupper


Its tailgating time!!'I learnt about 'tailgating' only after we moved to America!For those who do not know what it signifies 'a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots, stadiums and arenas, before and occasionally after games and concerts.' {Source-Wikipedia}.Having said that, you don't really have to be at the game venues to enjoy a tailgating party.You can have it indoors or outdoors, with a group of friends or lounge on your own!Its a great way to enjoy some great foods that are easy to make and eat!Its the start of the football season and my friend Lane from Supper for a Steal  proposed ‘tailgating foods’ for this Sunday Supper!


 I'm bringing Chicken Meatballs for this event that has just the right flavors with an Indian twist!My meatballs are moist, juicy, perfectly sized to munch-on while watching your favorite team play!These balls are crunchy and rustic looking on the outside but incredibly soft on the inside with the lovely mint and coriander marrying beautifully giving them lots of fresh flavor.The best thing about these are that the food processor does all the work for you so you don’t have to work out a sweat in preparing them :) They’re super easy, delicious and certain to please kids and adults :)


Indian Spiced Chicken Meatballs
Print this Recipe

 Ingredients:

Chicken Thigh/breast mince-1 lb
Small Onion-1
Yoghurt-1 tbsp
Crushed Ginger-2 tsp
Crushed Garlic-2 tsp
Green Chillies (jalapenos)-2 chopped
Fresh Coriander -1/2 cup chopped
Mint -1/2 cup chopped 
Plain bread crumbs-3 tbsp
Coarse Ground Semolina-2 cups
Salt-to taste
Oil-2 cups (for frying)

Process:

In a food processor mix all the ingredients except semolina and oil.Make round balls and roll them in the Semolina.Deep fry in batches until nice and golden.Serve hot with Tomato ketchup!


 Look at the menu below for some great ideas for your next 'tailgating party'!!This is one #SundaySupper you do not want to miss!! Hop on twitter at 7pm EST for the live #SundaySupper chat.


The Lineup
Pre Game Warm-ups:
On the Sidelines:
Main Events:
Overtime:
From the Cooler:
Wine Pairings by Wine Everyday

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Sunday, July 1, 2012

Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper

I really look forward to this time of the year when the air is filled with the smokiness of the grill.Its the official barbecue season and everywhere you see people are having a great time with their friends and family!Also a great time to enjoy burgers,grilled foods,salads and anything cold J




As the 4th of July nears, I've decided to serve my guests a delicious Indian style burger with a curried cabbage slaw!Its absolutely delicious and super easy to make even at the last minute J


The juicy chicken patties, that are flavored with Indian spices combined with the fresh mint make them irresistible!Grilled to perfection these are a great variation from the usual and could also be served as an appetizer with a salad for your next party!


The slaw is amazing and reminds me of the coronation sauce I've had in the UK!The crunchy cabbage with a hint of curry with the creamy mayo and the sweet honey results in the perfect slaw to accompany my burgers!I've used a light Canola Oil Mayonnaise (has no eggs)sold at Whole Foods that's super delicious and healthy!
An Indian Inspired summer meal for this barbecue season, that's to die for~


Chicken Burgers with Curried Cabbage Slaw~{Indian Inspired} #SundaySupper
Print this Recipe

Ingredients


Burger Buns-5-6 
1 Large Tomato-Sliced
Lettuce leaves-5


For the Burger:
Chicken Mince-1lb
Ground ginger/garlic - 1 tbsp
Ground Coriander-1/2 tbsp
Ground Cumin-1/2 tbsp
Red Chilli powder (Cayenne)-1/2 tsp
Fresh Mint - 1/2 cup chopped
Salt-to taste
Oil -to grill


For the Curried Cabbage Slaw:
Shredded White Cabbage-2 cups
Canola Oil Mayonnaise-3/4 cup
Curry Powder-1 tbsp
Honey-2 tbsp
Salt-to taste
Pepper-1/2 tsp


Process:
Mix together all the slaw ingredients and refrigerate.
Mix together the burger ingredients either by hand or in a food processor.Make 5-6 round shaped patties from the mixture and keep aside.
Preheat the outdoor grill for medium heat.
Lightly oil the grill grate and grill the burgers about 5-6 minutes on each side until fully cooked.Move the patties to a cooler area of the grill to keep warm.
Lightly grill the buns.Now assemble the burger.
Take the bottom part of a bun and place a tomato slice.Top it up with a lettuce leaf followed by a chicken patty.Spoon 2 tbsp of the slaw over the patty and top with the other half of the bun.Your burger is ready!Enjoy J



Check out the fabulous menu for some great ideas for the 4th of July!Its a SundaySupper that's not to be missed J



Main Dishes:
Salads and Sides:
Desserts:
Fabulous Pairings by Martin from ENOFYLZ





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Sunday, June 17, 2012

Healthy Chicken Biryani~#Father's day #SundaySupper


I was introduced to Biryani at quite an early age thanks to Papa, who would religiously enter the kitchen every Sunday to cook something special! Since Papa loves Mutton, it had to be either his signature Mutton Curry/Shami Kebabs or my favorite Mutton Biryani!!It has been my most demanded dish since childhood and Papa has happily been cooking it for us all. Every-time I visit my parents in India; I so look forward to the succulent taste of this delicacy that is devoured by so many!!



To me Papa's Biryani has been one of the best foods I ever ate! I remember the aroma wafting through the air, every time Papa was in the kitchen and I patiently waited, since it was a little time consuming. Every bite of that biryani was an explosion of delicate flavors that made it absolutely delectable! My interest in cooking developed just by watching Papa cook. The patience he has, the love for cooking that's so evident when he's in the kitchen has rubbed off on me quite a bit. So this Father's day I bring to you Papa's favorite Biryani using Chicken instead! I’ve adapted Papa's recipe to make my own healthier version using oil, but I'm sure he will love this one too J


Cooking biryani is an art of perfection. The rice cannot be over or under cooked. If it’s over cooked you'll get a sticky consistency and that's not what it should look like and if it’s under cooked, you don't want to be eating that either.Every strand of rice should be flaky and separated and that's why its so important to use long grain Basmati rice. Believe me, I’ve had a few disasters where the rice was under-cooked and it wasn't good! But now, I’ve perfected the art of making Biryani and there’s nothing like a good home cooked version where YOU control the ingredients.Once its cooked the chicken is so juicy and tender, it just falls off the bone!Its also way healthier than the one’s you eat in the restaurants doused in Ghee or butter!


The delicate mix of herbs and the aromatic spices flavor the dish beautifully and the caramelized onions lend their sweetness in every bite! Truly a royal dish~

Healthy Chicken Biryani- Serves 4
Print this Recipe

Ingredients:



Mix of Chicken Thighs and Drumsticks-1.5 lbs
Long grain Basmati rice-2 Cups
Onion -2 Large thinly sliced (separated)
Ginger/Garlic paste-1 tbsp + 1 tsp (separated)
Red Chilli Powder-1 tsp
Ground Cumin-1 tsp
Chopped Mint-1 cup
Chopped Coriander-1/2 cup
1 cup lukewarm milk
Saffron-1 tbsp
Oil- 2 tbsp
Salt to taste


Grind together:
Cloves - 6 
Cinnamon - 1 inch
Cardamom-3

Process:
In a bowl marinade the Chicken pieces in 1 tbsp of ginger/garlic paste, ground spices, red chilli, cumin and the herbs with some salt and refrigerate for a few hours or overnight.

Rice:
Soak the rice for about 30 minutes.In a large pot place the rice and add about 5-6 cups of water along with a teaspoon of ginger garlic paste and a good amount of salt. Bring it to a good boil until you see the rice roll over in the boiling water. At this point drain all the liquid from the rice and it must be ¾ cooked.

Onions:
Slice one large onion and sauté it with a little bit of oil on low to medium heat until its golden and caramelized. Keep aside.

Saffron:
Microwave the milk in a cup and add the Saffron. Mix and keep aside.

You are now ready to layer the Biryani.

  •      Take a large flat-bottomed pot and add the oil. Once heated add the raw sliced onions and cook on high heat for about 2 minutes. Add the marinated Chicken and continue to cook on high for about 3-4 minutes stirring regularly.
  •    Arrange half of the cooked rice over the chicken. Pour half the Saffron infused milk all over and arrange half of the caramelized onions all over. You could also sauté some cashews in oil until golden and add that too.
  •     Repeat this step again Rice-milk-onions.

Cover the pot with a tight fitting lid. Add 2 layers of aluminum foil all over making sure there’s no gap from any side. Seal it and cook on the lowest heat for about 35 minutes. After 35 minutes, switch off the heat and let it sit covered for another 10 minutes before you open.
Your biryani is now ready! Serve hot with a raita and salad. Enjoy!





I'm bringing this dish to our #Sunday Supper-Moments with Dad event!
Check out the fabulous menu and recipes below!!This is a Special #SundaySupper you don’t want to miss!!!


Father’s Day Brunch:

Dad’s Favorite Soup, Salads and Bread:
Father’s Day Favorite Main Dishes:
Dad’s Sweet Tooth:
Wine Pairings for Father’s Day ENOFYLZ

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