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Minggu, 16 Maret 2014
Garlic Fennel and Orange Grilled Chicken Thighs – When your brain wants Chicken but your heart wants Italian Sausage
You’re about to see a delicious culinary compromise. I was craving some grilled Italian sausage, but had a package of chicken thighs in the fridge waiting for me to grill them. What to do? My Uncle Bill (he of the now famous homemade pasta and chicken D’Arduini video recipes) makes a great Italian sausage scented with fennel, garlic and a touch of orange zest. He makes these before Christmas, cures them in his cellar, and cooks them on Christmas Eve after Midnight Mass. They are sublime. So, that’s really what I wanted, but as I said I had chicken to work with. I decided to use the same basic flavors to marinade the chicken to see if I could impart some of the magic of those sausages I was dreaming about.
Did it work? Yes and no. The chicken turned out to be very delicious. Anything grilled on a fire, after being marinated in garlic, fennel and orange is going to taste great, so on that level it was a great success. The only problem was it made me crave my Uncle’s sausage even more! By the way, if you’re wondering how I prepped my grill so the skinless chicken wouldn’t stick, go check out the Tandoori Chicken video recipe clip. Also, I like to garnish grilled meat dishes like this with the same fresh herb that I use in its dry form in the marinade. Since there was some dried oregano in the Italian herb mix, I finished my platter with some beautiful flowering oregano. This is just another great reason to plant some herbs, whether it’s in your backyard, rooftop, or windowsill. Enjoy!Ingredients:
10 boneless skinless chicken thighs
4 cloves garlic
1/2 orange, zest and juice
1 1/2 tbl kosher salt
1 tbl dried Italian herb mix (oregano, basil, rosemary, marjoram, thyme)
1 tbl sweet paprika
1 tbl black pepper
2 tbl fennel seed
1 tbl olive oil
Minggu, 16 Februari 2014
When life gives you sour mangoes Make Mango Dal
The summer is coming to an end and not one mango post on the blog, or so I was thinking. And then life presented me a sour mango this morning...
You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your expectations (and taste buds) and sometimes it makes your screw your eyes shut because it is so sour, giving your taste buds a rude shock. Instead of fretting over sour mangoes, how about putting them to good use. This Mango Dal recipe is one of them. The sweet-sourness from the ripe mango, heat from chillies go beautifully with any cooked dal. Here, Ive used masoor dal. You could well use chana dal, tur dal or a mix of all the three dals.
I think mango, ginger and coconut make a fantastic flavour combination. If you dont have coconut on hand or you are not especially fond of coconut, by all means leave it out.
This dal, made as per the recipe below is thick and creamy, with a great depth of flavour and yet so easy to make. Even a beginner in the kitchen can churn this out in no time. Also, masoor dal cooks even on stove top in no time, in case you are one of those grad students stuck in the US without a pressure cooker :)
Ive used Banganapalli variety of mango here, but you could use any mango that is ripe but too sour to eat as it is. If you use a small Mango like Alphonso, youll need 3-4 sour mangoes, as they dont come with much flesh, not unlike the popular size zero movie stars of Bollywood.
Does your family have a special recipe for Mango Dal, which is made when mangoes are in season? Come over and participate in this discussion on the Facebook page of Saffrontrail - https://www.facebook.com/SaffronTrail/posts/411255952252710
Recipe for Mango Dal
Serves 3-4
Time taken : Under 20 minutes
Ingredients
1/2 cup masoor dal
1 large mango (ripe but sour)
3 tbsp fresh scraped or frozen coconut (unsweetened)
1-2 green chillies (depending on how spicy they are)
1 tbsp ghee / oil
1/2 tsp cumin seeds
Fat pinch of asafoetida
1/2 tsp grated ginger
1 stick cinnamon (1")
1 sprig curry leaves
1/4 tsp turmeric powder
3/4 tsp salt
Directions
Wash the dal and pressure cook with 1.5 cups of water (2 whistles, 5 min on sim).
Peel and cube the mango roughly, scraping off any flesh around the seed (stone). This should make a generous cup to nearly a cup and a half in quantity to get full flavour of mango in the dal.
Place the cubed and scraped mango flesh, coconut, green chillis in the small mixer jar and grind to a paste.
In a pan / kadai, heat the ghee.
Add the asafoetida, cumin seeds - letting the seeds splutter.
Add grated ginger, cinnamon stick, curry leaves, turmeric powder. Saute for 30 seconds and then pour in the mango-coconut-chilli puree.
On a medium flame, stir this for 1-2 minutes.
Add pressure cooked dal, salt and up to 1/2 cup water to get the desired consistency of dal.
Serve hot with steamed rice or rotis.
The taste of this mango dal lingers on...over my tastebuds, as I say this, DO try this out. I guarantee youll love it.
Read More..
You cut open a luscious looking mango anticipating sweet and juicy fruit, which is already making your mouth water. Sometimes, the mango lives up to your expectations (and taste buds) and sometimes it makes your screw your eyes shut because it is so sour, giving your taste buds a rude shock. Instead of fretting over sour mangoes, how about putting them to good use. This Mango Dal recipe is one of them. The sweet-sourness from the ripe mango, heat from chillies go beautifully with any cooked dal. Here, Ive used masoor dal. You could well use chana dal, tur dal or a mix of all the three dals.
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| Mango Dal, Bhindi curry served with paratha - Lunch |
I think mango, ginger and coconut make a fantastic flavour combination. If you dont have coconut on hand or you are not especially fond of coconut, by all means leave it out.
This dal, made as per the recipe below is thick and creamy, with a great depth of flavour and yet so easy to make. Even a beginner in the kitchen can churn this out in no time. Also, masoor dal cooks even on stove top in no time, in case you are one of those grad students stuck in the US without a pressure cooker :)
Ive used Banganapalli variety of mango here, but you could use any mango that is ripe but too sour to eat as it is. If you use a small Mango like Alphonso, youll need 3-4 sour mangoes, as they dont come with much flesh, not unlike the popular size zero movie stars of Bollywood.
Does your family have a special recipe for Mango Dal, which is made when mangoes are in season? Come over and participate in this discussion on the Facebook page of Saffrontrail - https://www.facebook.com/SaffronTrail/posts/411255952252710
Recipe for Mango Dal
Serves 3-4
Time taken : Under 20 minutes
Ingredients
1/2 cup masoor dal
1 large mango (ripe but sour)
3 tbsp fresh scraped or frozen coconut (unsweetened)
1-2 green chillies (depending on how spicy they are)
1 tbsp ghee / oil
1/2 tsp cumin seeds
Fat pinch of asafoetida
1/2 tsp grated ginger
1 stick cinnamon (1")
1 sprig curry leaves
1/4 tsp turmeric powder
3/4 tsp salt
Directions
Wash the dal and pressure cook with 1.5 cups of water (2 whistles, 5 min on sim).
Peel and cube the mango roughly, scraping off any flesh around the seed (stone). This should make a generous cup to nearly a cup and a half in quantity to get full flavour of mango in the dal.
Place the cubed and scraped mango flesh, coconut, green chillis in the small mixer jar and grind to a paste.
In a pan / kadai, heat the ghee.
Add the asafoetida, cumin seeds - letting the seeds splutter.
Add grated ginger, cinnamon stick, curry leaves, turmeric powder. Saute for 30 seconds and then pour in the mango-coconut-chilli puree.
On a medium flame, stir this for 1-2 minutes.
Add pressure cooked dal, salt and up to 1/2 cup water to get the desired consistency of dal.
Serve hot with steamed rice or rotis.
The taste of this mango dal lingers on...over my tastebuds, as I say this, DO try this out. I guarantee youll love it.
Senin, 03 Februari 2014
When Obsessions Collide Lady Gaga Cupcakes
If youve been reading this site for any period of time, then you already know about my obsession with cupcakes. I mean, right?
Incidentally, if you know about my obsession with cupcakes, you might also know about my obsession with Lady Gaga.
THANK GOD someone has finally merged the two together...and the world didnt implode from an overload of straight up fierceness.
Image via GoldDust12
These vanilla and chocolate cupcakes were inspired by the Ladys epic video for "Papparazzi."
I have no idea if the stones on here are edible, but so what if they arent?? Now you have gorgeousness AND glitter in your belly!!! Youre better for it!!!!!!
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