Chipotle Kebabs

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My friend, Ravish Kohly shows you how to make a mouthwatering marinade with Chipotle and other spices and tips and tricks for the perfect BBQ. These are so succulent, it's definitely worth a try!

Ingredients

1 lb boneless chicken thigh

1 tbsp Worcestershire sauce
4 tsps ground chipotle powder

4 tsps ginger garlic paste

4 tsps tomato paste

2 tsps garlic powder

1 tsp turmeric powder

1 tsp garam masala

2 tsps onion powder

Salt

Oil

Process

First marinade - add some salt, oil and Worcestershire sauce to the chicken.

In a food processor add the chipotle powder, ginger and garlic paste, tomato paste, garlic powder, turmeric and garam masala and grind to a thick paste in a little oil.

Add the paste to the chicken and add 2 tsps of onion powder and work the protein to make it tender.

This can be left to marinate in the fridge for 2-3 days by adding some vinegar to the meat if required.

Best over hot charcoal, skewer the meat and cook for 10 - 15 mins on metal skewers turning to prevent burning.

Simply snip of any burned bits with a kitchen scissors.

Watch this full recipe on video http://bit.ly/chipotlekebabsvideo

 

Chicken Pakoras

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Who doesn't love a pakora? And an Indian Chinese exotic version using Chicken? Swooooooon!
Bookmark this page asap and watch the video for step by step instruction!

Ingredients
1 lb boneless chicken breast or thigh
1tsp each ginger and garlic paste
Juice of a lime or lemon
1 tsp pepper
Salt to taste

Batter
1 cup gram flour(Besan Ka Atta)
1 cup corn starch
salt to taste
2 tbsps each dark soya sauce, fish sauce, chilli paste(sambal oelek)
1/2 cup chopped coriander

1 - 2 cups oil

Process

Heat the oil. Test the batter in the oil and taste for oil.

Dip the chicken in the batter and fry for 4 - 6 mins.

As a sanity check cook the fried chicken in a hot oven for a few more minutes.

Cilantro & Chilli Chicken Burger with Spiced Fried Onions

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Every year to celebrate the summer and our backyard, I invent a new recipe for the grill. This year we’ve been trying to cut back on our red meat consumption and so I concocted this recipe that is so big on flavor, that you’d never miss the meat. These can be prepped ahead of time and frozen if desired, but please give additional time to the grilling process. Top these with crunchy spiced fried onions and you have a flavor bomb between your bun!

Ingredients

2 lbs ground chicken thigh

6 tsps prepared Green Masala paste(1/2 recipe) - reserve the remaining paste

2 slices of bread crumbled

1 tsp chopped green chillies

2 tsps coriander powder

2 tsps cumin powder

1 tsp red chilli powder

Salt to taste

Pepper

1 chopped red onion (roughly 1 cup)

1 handful chopped coriander(1/2 cup)

2 tbsps oil

1 large onion sliced in rings

1 tsp red chilli powder

1 tsp red chilli flakes

Salt

Pepper

2 tsps all purpose flour

Splash of oil

1 cup oil for frying

Process

Mix the chicken thigh meat all ingredients and half the quantity of the green Masala paste.

Form these into 6 oz patties.

Chill for a minimum of 2 hours.

While the patties are chilling, mix the chilli powder, chilli flakes, salt, pepper, flour, add to the onions and deep fry.

Place the onions on a baking sheet and crisp up in the oven.

Grease a hot grill and cook the patties for 4 - 5 mins on each side.

Brush the cooked side of the patties with a mixture of the remaining Green Masala paste and the 2 tbsps of oil. Flip and cook for another minute or so on each side.

Top with Spiced Fried Onions and serve.

Chilli Chicken

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This is an old Chinese favorite in all restaurants in India. It's probably made a hundred different ways, here is my version!

Ingredients
1 pound chicken boneless breast or thigh cut in small cubes
4-5 spring onions - sliced(reserve leaves)
2 large green chilli sliced diagonally
1 pod garlic minced
2 tbsps garlic paste
1 1/2 tsp soya sauce
2 tsps corn starch
1 cup chicken stock
1 tsp chilli paste
Dash of vinegar
salt
1 tsp ground black pepper
1 tsp corn starch dissolved in a quarter cup of water.


Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.

Deep fry on high heat and keep aside.

In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic

Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.

Add salt if required.

Add a little soya and ground black pepper.

Add the dissolved corn starch.

Add all the cooked chicken and cook for another 30 - 40 seconds.

Hot & Sour Soup

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I love Hot and Sour soup! Especially the Indian Chinese kind. Indian Chinese just means the food is cooked by Chinese immigrants that have lived in India for generations. The food they serve is a lot more (IMHO) flavorful and spicy than other Chinese food.

I've had this soup enough times in my lifetime to be able to reproduce this to restaurant perfection in the first try. And of course, I'm going to share this with you!

There are a gazillion ingredients in this soup, but don't be scared - make a big batch and freeze some of it if required.

You can easily make this a vegetarian soup by using veggie stock and omitting the chicken and egg.

Stock

2 liters of chicken stock

If using stock cubes dissolve 2 cubes per liter. Even if you use the cubes, just boil the stock and add any leftover pieces of veggies from this soup or anything in your freezer to enhance the stock. I always freeze pieces of veggies before they go bad and it's ready at a moments notice to enhance any stock.

2 tbsps oil

12 spring onions - chopped bulbs only

4 tbsps finely minced fresh ginger

4 tbsps finely minced garlic

1/2 pound ground chicken

5 tbsps Sambal Oelek or chilli paste

1/2 tsp ground black pepper

1/2 cup chopped while or brown fresh mushrooms

Sliced Shitake mushrooms - 300 ml can OR handful of dried mushrooms soaked in a cup of hot water

2 tbsps finely chopped coriander stems only

3 tbsps rice wine vinegar

3 tbsps dark soya sauce

4 tbsps canned bamboo shoots cut in julienne strips

1 carrot cut in thin julienne strips 

2 tbsps firm tofu cut in julienne slices

2 tbsps cornstarch dissolved in a 1/2 cup of water

1/2 a beaten egg

1/4 cup chopped coriander leaves

1/2 cup chopped spring onion leaves

Heat a few tbsps of oil and saute the chopped spring onion bulbs. Add the chopped ginger and garlic. Saute for a minute and add the minced chicken and break it up so there are no lumps. Add the chilli paste and the fresh mushrooms. Add the boiling stock and quickly add the coriander stems, shitake mushrooms, black pepper, vinegar, soya, bamboo shoots, carrots and tofu. You must add everything really quickly so the carrots maintain their crunch. Add the cornstarch, stir in a beaten egg and stir with a fork to get ribbons of egg and finally add the coriander and spring onion leaves. Taste for salt - if making fresh stock you will need to add more than if using a cube or commercial stock. Enjoy!

Note: If you're planning to freeze this soup - don't add the egg, coriander or spring onions leaves. Add the egg and the fresh leaves after you thaw and reheat.

If you love soup, try my new Tomato soup. So simple to prepare and so big on taste. Click here

Simple Lemon, Horseradish & Rosemary Roast Chicken

Sometimes the simplest things in life surprise us with intense flavor.

Juice of 1 lemon
2 tsps Horseradish & Rosemary salt
2 tbsps Olive oil
6 - 8 sliced mushrooms
2 sprigs fresh rosemary
Fresh lemon and rosemary for garnish

Simply rub a fresh stuffed chicken with lemon juice, olive oil and a horseradish and rosemary salt. I was lucky to receive a bottle of this salt from Ruby Eats owned by the prestigious chef Lynn Crawford. This shouldn't be too hard to prepare yourself. Add a 1/2 tsp of dried rosemary and kosher salt to 1/2 a cup of coarse salt.

Line the bottom of an oven proof pan with mushrooms. Place the chicken over and roast in a preheated oven at 350 degrees for two hours. It turns out juicy and delicious.

See site for Chicken cooking times.

Maharaja's Mac & Cheese - The Royal Mac & Cheese

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https://www.youtube.com/watch?v=-uwy5lxzVLU

Fit for a King or Maharaja, this Mac and Cheese is made with a simple Chicken curry base, embellished with mushrooms and smothered in cream and cheese. This is a perfect way to introduce new flavors to your little ones and also a great treat for grownups. You can substitute any of the ingredients to tailor it to your taste.

300 - 400 gms elbow macaroni. Cook in salted water according to the package instructions.
1/2 red onion chopped
8 oz chopped boneless chicken
1 cup fresh mushrooms chopped
1 tsp cumin or jeera powder
1 tsp coriander or dhania powder
1/2 tsp turmeric or haldi
salt
1 1/2 cups heavy cream
250 gms softened cream cheese
3 cups shredded cheese(mozzarella and cheddar)
Optional: 1 pinch of red chilli flakes

Saute the onions and when it's golden brown, add the chicken and cook. Add the powdered spices and salt and follow with the heavy cream. Let the cream come to a boil and then add the cream cheese. This will form a lovely golden rich sauce. When the pasta is cooked, drain and fold into the sauce. Add 1 cup of the 3 cups of shredded cheese and a pinch of red chilli flakes(optional). Pour into oven proof dish and cover with the rest of the two cups of cheese. Bake in a 350 degree oven for 20 mins. Serve immediately.

Follow this recipe and others on youtube.com/kravingsblog

Chicken Vindaloo

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This is a very popular Goan dish and was inspired by Portuguese Dish called Carne de vinha d'alhos which simply translated meant Chicken cooked in wine and garlic. Much has changed since then, the wine was swapped for Vinegar and we added spices like Kashmiri chillies and turmeric. The Vindaloo paste can be made ahead and stored in the fridge for months. When you need it just add chicken or pork and simmer on a slow flame. Onions are not typical, but I am using this to increase the gravy as chicken does not have much fat like pork does. This is my mother’s recipe, it’s tried, tested and loved.


Dry Ingredients
20 Kashmiri Chilies
1/2 tsp turmeric
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns

Wet ingredients
6 cloves garlic
1 inch stick of ginger
1/4 cup Goa vinegar or any red wine vinegar
Water as required

2 red onions roughly chopped

1 full chicken cut in small pieces

First grind the red chilies then all the rest of the dry spices. Then add the wet ingredients. Once you have a nice paste remove from the blender. In the same blender grind the onions to a paste and store. Marinate that the chicken for a few hours with lemon juice and salt. Smother the chicken in the paste and leave the chicken overnight in the fridge. The next day heat some oil and first fry the ground onions, followed by the chicken and marinate. Cook on a low flame for 1-2 hours till the chicken is tender. Add a little water if required. Vindaloo is best eaten the day after as the gravy tends to pickle the meat and bring out the intense flavor!