3 STEP CHICKEN VINDALOO ROULADE WITH QUINOA COOKED IN TENDER COCONUT

Warm mid- week greetings to every one , This post is a recipe adapted from the show twist of taste airing on the channel Fox HD, hosted by chef vikas khanna who happens to be one of the most prominent names in the culinary industry of India and my favourite chef too. The concept behind this dish is conversion of an authentic Indian costal curry into a completely contemporary form , in my understanding its a deconstructed vindaloo . The vindaloo curry is native to  the Goa region of India and is a result of the Portuguese influence in that region , usually the spicy curry is cooked with pork and eaten with pao and its sinfully delicious . This dish is a version of the vindaloo and the fieriness of the  marinade is balanced extreme well with the slight tinge of sweet from the tender coconut, and to make it appealing further its extremely easy to cook and toothsome. 

INGREDIENTS :

• 4 Chicken breasts , flattened 
• 6 Tbsp Quinoa 
• 3/4 cup coconut water 
• 12 dried red chillies 
• 6-8 pippali pepper ( long pepper )
• 8-10 cloves of garlic 
• 3 Tbsp Malt/brown vinegar 
• 2 Tbsp Vinegar
• 100 gms cream cheese 
• 150 gms cottage cheese 
• Salt , as you like it 
• 1 whole garlic pod , halved 
• oil to cook , about 6 Tbsp's 

METHOD:

1) To cook the QUINOA : Halve a tender coconut and place it in a deep dish with water almost till the half of the tender coconut , add in the quinoa in the coconut with salt , as much as you like it and coconut water, scrap the edges of the coconut with a spoon to remove the cream from tender coconut  and cover the coconut with the renaming half  and let it stand on medium heat for about 15 minutes. The illustration is below .

You may also cook the quinoa alternatively , using the regular method to cook it in simmering water in a pan , but rather that water use coconut water and the cream from it for the flavours .

2) MARINADE : In a food processor , add the dried red chillies , pippali pepper , garlic cloves and  vinegars and churn the spices until well combined.

• shred the cottage cheese fine , mix the cream cheese, spice mixture and cottage cheese together to form a grainy paste , add the salt as you like it.

3) ASSEMBLING AND COOKING THE CHICKEN : Apply a thick layer of the marinade onto the flattened chicken breasts , and roll them lengthwise and tie them with a strong thread , on the edges and the centre to secure the wrap . illustrations below 

flattened chicken breasts 

spread a thick layer of marinade evenly onto the flattened breasts 

Roulades , ready to be cooked !!!

• COOKING THE ROULADES: In a pan, add the oil and halved garlic pod, allow it to heat on low flame, when the garlic is fragrant add in the roulades, cook for about 8 minutes or until cooked , turning sided of the roulade at considerable intervals . 

• ASSEMBLING: Slice the roulade and place it neatly on the quinoa bed , use the oil in which the roulades were cooked to garnish and added flavour.

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MIDDLE EASTERN DELIGHT

Hello readers , its the weekend again , its that time of the week for all of us fellow foodies and home cooks that we get some time off from the mundane week's buzz and can relax by prepping up a nice meal for self and loved ones , although this one here is quite complex as there are a lot of components to plating up this dish ,  if you're not in a mood to spending a lot of time in the kitchen you can choose and pick what you want to prepare , so the dish here is pita pockets or pita bread with falafel , 2 dips that is hummus and labaneh ( greek yogurt), and a middle eastern salad tabbouleh , there are multiple variations to this dish , you may just want to do pita and hummus, tabbouleh tastes fantastic and is a very healthy option for all us diet conscious and health freaks and can be enjoyed without any mains, falafel with labaneh is also another variation and definitely all of them together is a "DELIGHT" as the title says it, so you can follow the simple steps for each of these components and sate your appetite this weekend with flavourful middle eastern food. 

INGREDIENTS AND METHOD :

1. PITA POCKETS / PITA BREAD 

• 1 cup whole wheat flour
• 2 cups all purpose flour (maida)
• 2.5 Tsp active dry yeast 
• 1 tsp honey/ sugar
• 1/2 cup warm water , 105-115 degrees Fahrenheit is the ideal temperature for the yeast to mature + 3/4 th cups of warm water to knead the dough 
• 1/2 cup olive oil 
• Salt , as per your liking 

METHOD:

• First we need to proof the yeast , for that mix, in a large mixing bowl the yeast , honey and warm water and stir in the yeast until partially dissolved , cover this with cling film and allow it to froth , its preferable to keep this mixture in a warm place , it was sunny outside so i kept it in the sun for about 7-10 minutes , every yeast has its proofing time so its advisable to read the instruction on the packet you're using .
• Mix the flours together.
• Once the yeast is frothy , add in 1/2 cup of the flour mixture to it and stir it until mixed well , cover this mixture again and leave it for about 30 minutes or until doubled .
• Add in the remaining flour , olive oil and water to this mixture and knead the dough for about 3-4 minutes , place in a lightly oiled bowl , cover it with cling film and keep aside for 45 minutes to an hour or until doubled.
• Once the dough is doubled , punch it to release the air and form 6-8 small balls.
• Roll the dough flat , keep the discs thick about quarter inch to get the best desired consistency , although i rolled them thin as i like them that way .
• There are 2 ways to cook the pita pocket , you could do it on a pan , i used this method its easy , heat a heavy bottomed skillet it should be a non stick one , toss in the rolled pita and cook for  2 minutes on each side or until it puffs up completely , the other way is to cook it in the oven , preheat the oven at 250 degrees Fahrenheit and toss in the rolled pita on a lightly oiled baking tray and bake for about 2 minutes on each side again . VOILA , and your pita is ready .

2. FALAFEL 

• 3 cups soaked chickpeas
• 1 red onion sliced
• 6-7 cloves of garlic 
• 2 Tbsp cilantro
• 2 Tbsp parsley , use fresh preferably , if not available the you may use the dried leaves as a subtitute
• 1 Tbsp crushed dry red chilli , you may use chilli flakes as a substitute 
• Salt , as per your liking.
• 1 tsp baking powder 
• 4 tbsp all purpose flour 
• Oil for deep frying 

METHOD:

• This is super easy , all that needs to be done is put all the ingredients in the food processor and churn it fine , its better to pulse the mixture as you don't want to be extra fine , the mixture once churned should be coarse and grainy. Keep the mixture refrigerated for about 30 minutes before deep frying
• Heat oil in a pan , make small balls of this mixture and deep fry them on low heat until golden brown and drain the excess oil on an absorbent paper.

3.HUMMUS

• 1.5 cups cooked chickpeas , you may use canned chickpeas 
• 8 cloves of garlic 
• 2 Tbsp olive oil
• 2 Tbsp  Tahini 
• 5-6 Tbsp water 
• salt , as per your liking 

METHOD:

• To  cook the chick peas you may put 1.5 cups of soaked chickpeas in a pressure cooker with water just enough to cover the chickpeas and cook it until 5 whistles , or you may used the canned chick peas .
• Add in all the ingredients with water  , and churn well until a thick paste is formed . 
• Serve the hummus with olive oil in the centre , create a crater in the hummus with a spoon and fill it in with olive oil.

4. LABANEH

• 1 Cup hung yogurt 
• 1 Tsp garlic paste 
• 1 Tbsp tahini 
• 1 Tbsp olive oil 
• 1/2 Tsp Vinegar 
• salt , as you like it 

METHOD :

• Mix all the ingredients together and whisk until combined well , this barely takes 2 minutes !!!!!

5. TABBOULEH

• 1/4 cup bulgar wheat (dalia) or you can also use couscous
• 1/2 cup boiling water 
• 1/2 tsp olive oil 
• 1 tomato very finely chopped
• 1 onion very fine chopped 
• 1/3 cup mint leaves finely chopped 
• 1/3 cup cilantro finely chopped
• 2 Tbsp lemon juice
• salt , as you like it

METHOD:

• Toast the bulgar wheat in a pan , for about 2 minutes and add in 1/2 cup of boiling water to the wheat , remove from flame and allow the wheat to absorb the water.
• Add all the ingredients together and toss well , add the olive oil and lemon juice , and your tabbouleh is yummy and ready in a course of 2 minutes !!!! 

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3 STEP MOLTEN CHOCOLATE PUDDING

Hello, to all the weekend bakers , doesn't adding a little chocolate to the weekend sound like afun . This particular chocolate recipe is unbelievably easy and is one of my favourite to serve as a dessert 

and the warm molten chocolate with a soft cake around satisfies the tastes buds overwhelmingly .

INGREDIENTS:

• 150 gms Dark Chocolate , chopped
• 100 gms Butter (salted/unsalted ) , can use any 
• 2 eggs 
• 2 egg yolks
• 1 Tsp vanilla extract
• 1/4 cup powdered sugar
• 2 Tbsp all purpose flour , sifted 

METHOD:

• STEP 1 : Preheat the oven at 180 degree celsius , in a double boiler over low flame mix the chocolate and butter and stir until chocolate is melted and the mixture is smooth .

• STEP 2: Separate the egg yolks , the best method to separate eggs is using hands(illustration below ) . Mix the eggs , yolks , vanilla extract and  sugar in a mixing bowl until pale in colour .

• STEP 3: Fold in the chocolate mixture and flour into the above mixture , and transfer into lightly greased brioches or oven proof moulds , if you wish to serve it in a separate dish than the baking dish , line the birches with baking paper .Bake for 12-15 minutes or until puffed , I usually get mine done in 13 minutes to be exact .

Serve it straight from the oven with a dollop of ice-cream or whipped cream !!!

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COOKIE DOUGH BROWNIES

This is my second brownie post on the blog and i have gone a little creative with the existing simple chocolate brownies ,  the brownie recipe is a new one and a lot more simpler than the previous one.  Also this one makes your taste buds jump with happiness  with each bite as you bite into flavours of cookie , coffee and a warm chewy brownie all at once . 

INGREDIENTS:

For the brownies:

• 1 1/2 cups flour
• 1/2 cocoa powder 
• 2 cups sugar (powdered)  
• 1/2 Tsp Baking powder 
• 1/2 Tsp Baking soda
• 2 Tsp Vanilla extract 
• 4 eggs
• 1 cup oil 

For the cookie dough :

• 1/2 cup sugar(powdered)
• 1/2 cup brown sugar , preferably powdered 
• 1 cup flour
• 2 tbsp milk 
• 1/2 cup softened butter 
• 1 tsp vanilla extract 
• 1/2 tsp coffee powder
• 1 tsp water

METHOD:

•  Preheat the oven at 180 degree celsius , dust the brownie tray with little oil and flour and keep aside , you may also use baking paper if available , Sift the flour , cocoa powder , baking soda and baking powder and keep aside.
• In a mixing bowl , mix the sugar and oil and beat until well mixed ( 2-3 minutes using a hand whisk , 1-2 minutes using an electric beater on medium speed ) , mix the vanilla extract and add in the eggs one at a time to this mixture and beat just until mixed well , do not over beat .
• Add the flour and cocoa mixture in parts , you can also use the cut and fold method for this step , if not whisk it gently to avoid any lumps  ( 2-3 minutes using a hand whisk , 1-2 minutes using an electric beater on medium speed ) 
• Spoon the mixture into the baling tray and spread evenly , bake for about 20-22 minutes or until , when tested with a skewer you get moist crumbs on it . Allow it to cool in the tray for around 1/2 an hour.
• FOR THE COOKIE DOUGH TOPPING : While your brownies are baking , add in the sugars and butter and whisk until light and creamy ( about 7 minutes if whisking with hand or 5 minutes if using an electric beater ). Gradually add in the flour while whisking and mix well , the mixture is going to be dry , don't panic , that's how cookie dough is supposed to be , mix the coffee with water , add the vanilla extract and coffee mixture and milk and whisk for about a minute . 
• ASSEMBLING : Once the brownies are cool , spread a layer of the cookie dough evenly on the brownies with a spatula and refrigerate the tray for about 30 minutes to an hour . Serve warm or cold with a class of plain milk , tastes the best with it or have it as you like .

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DECONSTRUCTED LAAL MAAS

The word "deconstructed" is not new to western cuisine , although it has developed recent significance when it comes to Indian cuisine owing to the wide popularity of culinary shows being aired on the indian electronic media , also food and cuisine awareness in india has picked up a fast paced momentum in the last few years , the concept has led me quite confused and after a through research on the intricacies of deconstructed dishes , the best way i can put it across is that it means breaking down the components of a dish analytically so that when you put the individual broken down components together , you experience the same flavour palate of the original dish. To me it essentially means adding a different  dimension to an existing dish to offer a new perspective , most of my recipes are inspired by my significant other's innovative ideas, this also being his brainchild to do the laal maas ( Red curry ) in a deconstructed way . Laal maas is one of my favourite indian mutton curries being native to the state I've grown up in , the dish derives its name not only from its colour but also the fiery hot taste of the chillies that are the core ingredient of the dish .  

INGREDIENTS :

• 500 gms Lamb/mutton Chops 
• 2 red onions , finely chopped 
• 4-5 Garlic cloves , sliced finely 
• 2 Tbsp Red chilli Paste 
• 1 1/4 Tsp Garlic Paste 
• 3/4  Cup Yogurt 
• 6 Tbsp Ghee( Clarified butter )
• 2 bay leaves
• 3 green cardamoms 
• 1 1/2 black cardamom 
• 1/4 inch stick cinnamon 
• 1/2 Tsp cumin 
• 3 Broken dry red chillies
• 5 Crushed red chillies 
• 1 Tbsp coriander powder 

METHOD:

• RED CHILLI PASTE:  In a food processor, grind well 4 Red dry chillies , one Tbsp oil , 2 Tbsp water .
• MARINADE: To marinade the chops , in a vessel mix the red chilly paste ,1/2 cup yogurt , garlic paste and salt to taste , coat the chops well , cover it with cling film and refrigerate for 2-4 hours , tastes best if left overnight .
• CURRY: For the curry , add 3 Tbsp of ghee (clarified butter) allow it to heat , add on the bay leaves , all the dry spices , crushed chilli , slices of garlic , fry them well for about a minute , do not over cook them as they tend to burn very fast and have a foul taste .
• Add in the onions and cook until golden brown , add in the coriander powder and cook for 1-2 minutes .
• Add in 1/4 cup of yogurt and 1/4 cup of water , stir well and lid it , cook it for 3-4 minutes and remove from heat and keep it aside .
• COOKING THE CHOPS:  Ideally to get the best flavour of lamb in this particular dish would be to cook it on an open charcoal grill , but it gets difficult to do it often and grilling is a slow process . To have it done quickly I usually pan cook the chops , Add in the remaining 1.5 Tbsp of ghee for 1 lot of chops as its not advisable to crowd the pan , I cooked 500 gms in 2 batches . On medium flame cook the chops for 7 minutes on each side or until cooked through for a well done flavour , if you prefer it being medium , cook it for 5 minutes on each side . 
• PLATING: you could plate the dish as per your preference , serve the chops on a platter and the curry as a dip , with chapati or rice . 

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