Turkish LAMB Loin CHOPS with Middle Eastern spices

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Spring time is when our stores are bursting with lamb and I thought about  making a delicious recipe for Turkish Lamb Chops. We visited Turkey a few years ago and I just couldn’t get enough of all their delicious food. Their menus do contain a lot of grilled meats and Lamb is definitely a favorite.

You may know that I was born in the Middle East, in Abu Dhabi to be specific and spent my early adult life working and living in Dubai. Dubai is very cosmopolitan and besides being home to multiple nationalities from all over the world, it’s also a haven for it’s neighboring Arab nationals – Lebanese, Egyptians, Jordanians just to name a few …. and of course the Turks. The flavors of these Arab countries are similar but different and my palate has learned to seek them out and cherish them.

These chops are going to be given a royal Turkish treatment!

Turkish LAMB Loin CHOPS with Middle Eastern spices

Ingredients

  • 1 tsp Sumac
  • 1 tsp dried mint
  • ½ Cinnamon
  • Salt & Pepper
  • 4 cloves Garlic
  • 1 – 2 tbsps Pomegranate Molasses
  • 1 -2 tbsps Finely chopped Parsley,
  • Juice of a Lemon
  • 2 tbsps Olive Oil

Instructions

  1. Massage all the ingredients directly into the Lamb chops
  2. Sear it on both sides, before letting them cook in the oven - 20 mins for a med, more time if you’d like it medium well and 10 to 15 for med rare
  3. Rest for about 5 minutes and it’s ready to serve
https://kravingsfoodadventures.com/turkish-lamb-loin-chops-middle-eastern-spices/

 

Chow

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I’m excited to launch this new series of recipes called ‘Easy Weeknight Meals’. This is a collection of my midweek throw in the pan concoctions that have worked well and I decided to share them with you to inspire you to get over that midweek hump and get cooking!

I’m making something my grandma simply called Chow. It’s a really quick recipe if you can even call it that – basically you toss together some meat protein together with veggies & boiled eggs with Sphagetti and ketchup. It certainly started out and being something that was made for the kids to enjoy, but adults can’t help chowing down on it either.

I surveyed the pantry and have a ½ pepper, some mushrooms, some super greens spaghetti, celery, hot sauce, some frozen peas, ketchup, some turkey sausage, some precooked chicken breast, an onion, green onions, garlic, an egg,

To save time, it is a busy weeknight I’m going to boil my eggs and the pasta together. I’m going to give my eggs a 5 min head start and then I will also add the sphagetti. Cook the pasta till it’s all dente. I’ve add 150 of pasta and I’m going to wait till it softens and slides into my pot.

I like recipes that allow you time to do prep in between so while my egg, spaghetti and peas cook, I like to prep all my veggies and meat protein. In the recipe I’ve listed all the ingredients I had available but you can switch up these ingredients very easily.

All the protein & veggies are then cooked and tossed together with the cooked spaghetti and ketchup – such a simple and delicious meal!

Chow

Ingredients

  • 1 egg
  • 150 gms Spaghetti
  • 6 Spring Onions
  • 3 cloves garlic minced
  • ½ cup each diced celery and green pepper
  • 1 cup sliced Mushrooms
  • 2 Turkey sausages
  • ½ cup cooked Chicken breast
  • 4-6 tbsps Ketchup
  • Splash of hot sauce

Instructions

  1. Heat a pot of boiling water, insert an egg an allow it to cook for 5 mins before adding 150 gms of Spaghetti, add salt and allow to cook till almost al dente
  2. Add a cup of frozen peas, cook and drain
  3. Insert the egg in cold water and peel
  4. Dice all veggies, meat proteins and egg
  5. In a saute pan heat some oil and saute the spring onion bulbs, garlic and add the Chicken and Turkey
  6. Add all the Mushrooms, followed by the other veggies
  7. Add the spaghetti and the ketchup and toss
  8. Add the optional hot sauce and fresh spring onion leaves
  9. Note: Use a regular Onion as a substitute for Spring Onions
https://kravingsfoodadventures.com/chow/

Herbed Rack of Lamb

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Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.

 

Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.

 

This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!

Herbed Rack of Lamb

Ingredients

  • Rack of Lamb – 2 lbs
  • Salt
  • Pepper
  • 8 tsps Dijon Mustard
  • 2 cups fresh breadcrumbs
  • 1 cup fresh Parsley
  • ½ cup grated Parmesan
  • 2-3 tbsps Olive Oil

Instructions

  1. Cut the rack in half, and score the fat with a sharp knife
  2. Generously sprinkle with salt & pepper
  3. Add this to a heated and oiled pan and render the fat on both sides
  4. Transfer to a roasting pan and add this to a preheated oven for 7-8 minutes
  5. Remove and brush with Djion mustard
  6. Make a herbed breadcumb mixture by processing fresh breadcrumbs with parsley, cheese and salt to taste
  7. Add Olive oil to bring everything together
  8. Dredge the racks in the breadcrumbs and return to the oven 15 – 20 mins for med - well, but if you like your lamb pink, just cook it for about 10 – 15 mins
  9. Allow this to rest for 5 – 7 mins before slicing them to serve
https://kravingsfoodadventures.com/herbed-rack-lamb/

 

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

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You’re going to love this recipe for Mutton Biriyani … this is one of the Biriyanis that is on that Biriyani hall of fame. There are so many different types of Biriyani, and depending on where you’re from, the taste is different even though the ingredients are practically the same. I’ve made different Biriyani recipes on the blog/channel and I’m sure this one won’t be the last. You can also make this recipe with Lamb. Mutton is just basically sheep that can no longer be called Lamb since it crossed two years. In my humble opinion, Mutton has a move developed flavor and lacks that gaminess that you get from Lamb. If you’re bothered by the gamey smell of Lamb or Mutton, a good trick is to soak it in milk overnight. It’s not really necessary though, when you cook your meat as long as I do all you’re left with it the delicious aroma of the spices in the meat.

 

I also use long grain Basmati rice, this is crucial to making a good Biriyani. I like to soak my rice for at least 30 minutes as this frees all the excess starch and can be rinsed away. Saffron is also a popular ingredient in a Biriyani preparation. These come from Spain and are harvested each year from the Crocus flower. I soak some in warm milk and allow the flavor and color to infuse. Although very few people add potatoes to their Biriyani, I am one of them … the combination of potato, meat and rice is strangely exciting and it’s how my Mom prepared it. Mom’s know best.

 

This recipe calls for a LOT of onions that will be fried. Half of these will be used in the gravy and half of these will be used as a garnish. And the true flavor comes from an incredible blend of spices in the Biriyani Masala that I make in small batches and like to use fresh.

On a side note: A few weeks after I taped this Biriyani, I had a visit from a family friend who is an amazing Hyderabadi homecook. She taught me how to make Hyderabadi Biriyani and I recorded the entire thing on FB live. You can check that out here.

Mutton BIRIYANI recipe- Lamb BIRIYANI – Easy meat recipe

Ingredients

  • 2 cups sliced red Onions
  • ¼ cup green chilles slices
  • Salt
  • Handful of nuts – Almonds and Cashews
  • 2 lbs 8 oz bone in Mutton cut in small 1 inch pieces
  • 4 tsps each of ginger and garlic paste
  • 4 tbsps of Biriyani Masala
  • ½ cup yogurt.
  • Oil for frying
  • 1 -2 Potatoes, sliced
  • 4 cups chopped Tomatoes
  • 2 tbsps of ghee
  • Whole spices - cardamoms green and black, cloves, cinnamon, & star anise

Instructions

  1. Soak the saffron in ¼ cup of warm milk
  2. Heat some oil and start frying the onions
  3. Add ¼ cup green chilles slices
  4. Remove golden brown, take half out and leave aside, also remove the chillies
  5. Keep browning the rest and they should be getting really dark but not burnt
  6. Add some salt to help caramelize the onions
  7. Add a handful of almonds & cashew nuts and take them out of the pan and leave aside.
  8. Marinate 2 lbs 8 z – over 1 kg of mutton with the juice of a lime, 2 tsps each of ginger and garlic paste, 2 tbsps of Biriyani Masala, Salt and ½ cup yogurt
  9. In some hot oil, saute all my meat till you get a bit of color
  10. Add 2 tsps each Ginger and Garlic paste and 2 tbsps of Biriyani masala
  11. Add the onions and chilies back in
  12. Mix everything well together, add 4 cups of chopped Tomatoes and salt to taste, mix again and let this cook for 30 - 45 mins.
  13. In the last 2-3 minutes add the half done potatoes to the gravy and leave it aside
  14. In a pot heat 2 tbsps of ghee or clarified butter and throw in some whole spices like cardamoms green and black, cloves, cinnamon, & star anise.
  15. They will start sizzling, add water to the pot together with salt to taste and bring to the boil.
  16. Add the Basmati rice in after it’s been washed and drained and cook for 15 minutes.
  17. As soon as you see the water bubble to the top, turn the heat down to low as you only want to cook this rice till it’s half cooked
  18. Drain this rice well
  19. In an oven proof pot or dish, layer in half of the meat and gravy
  20. Follow this with a ½ the rice and drizzle in some of that saffron milk
  21. Add another layer of the meat with the potatoes and the final layer of rice
  22. Drizzle in the rest of the saffron milk .
  23. Cover with the fried onions and nuts we reserved earlier
  24. Use a pinch of orange food colouring to the top layer of the Biriyani
  25. Add some halved boiled eggs
  26. Cover with tin foil and cook in a preheated 350 degree oven for 30 – 45 mins
  27. Once done, dig in to all those layers and serve
  28. Add some fresh coriander and mint leaves and serve this with a side of raita.
https://kravingsfoodadventures.com/mutton-biriyani-recipe-lamb-biriyani-easy-meat-recipe/

PAELLA – Chicken & Shrimp with SAFFRON & BOMBA rice

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I’ve been wanting to learn how to make Paella for a long long time. I love the honest goodness of this dish and would try to order it wherever available. When we went to Europe, I scoured the kitchen stores, but all the pans were too expensive or heavy for me to carry back, so imagine my joy when I found inexpensive Paella pans at my local Homesense. If you can’t find them, Amazon has these as well.

https://www.amazon.ca/Paella-15-Inch-Carbon-Steel-Pan/dp/B000QYKK3W/ref=sr_1_1?ie=UTF8&qid=1485804996&sr=8-1&keywords=paella+pan

According to my research Carbon steel are the best kind of pans to buy, unfortunately I only managed to get the Polished steel. These pans rust and discolor very quickly so they have to be used and handled with a lot of care. You need to make sure that the pan is wiped dry immediately after use. I also like to heat it up after wiping it and curing it with salt. I also wipe it with a film of oil before storing it. If you watch the video, there is a lot of details around caring for your pans.

Traditional Paella is made with Rabbit meat and here’s my Segway into a disclaimer – this is not an authentic Paella dish. I know the Spaniards are very passionate about their Paella. I’ve taken great pains to respect the ingredients and process but at the end of the day it’s Paella, my way and the way it makes me happy J

In my Paella I used a combination of Chicken thigh meat and Shrimp, veggies like Artichoke, Broad beans Peas, smoked Paprika & grated Tomato and it’s simmered in a delicious Chicken and Saffron stock with a sprig of Rosemary. The best quality Saffron comes from Spain and is featured in many of their dishes. This is expensive as the crop harvested every year is small. The Saffron strands are actually the stamens from the Crocus flower that are hand picked and dried. I’m no stranger to Saffron, it made it’s way down to India and is used in dishes like Biriyani and Kulfi. I have several boxes of this golden delight in my fridge and I guard them with my life. The traditional Paella rice is called Bomba rice. This is a short grain rice similar to Arborio and comes from Spain. I was able to google this and find it in a Spanish store in Toronto, but the brand I used is also available on Amazon.

https://www.amazon.ca/Arroz-Bomba-Rice-1k/dp/B003Y3VB4O/ref=sr_1_2?ie=UTF8&qid=1485285721&sr=8-2&keywords=bomba+rice

Did you know that an Artichoke is actually a flower? I would get too close to smell it though as the outer leaves or petals have thistles on it since it’s a member of the thistle family. Most of the artichoke is really thrown away and the only thing that is used is the prized heart. Start by peeling away the outer petals till you reach the yellowish ones. Scrape the green part away from the base using a paring knife or a vegetable peeler. Cut away the stem and the top. This will reveal a fibrous center. This is not edible and will cause you to ‘choke’ and that’s where the name comes from. Using a sharp spoon, remove this. You can either stuff this with filling and bake it, steam it upside down, or cut it and saute it.

Follow the the recipe below to get great tasting Paella but if you’re making this at home on your small gas burner, rotate your pan to ensure that all the rice gets cooked evenly. In the restaurants, they cook the Paella over a larger surface and the heat is evenly distributed so the home cook needs to be creative to achieve the same results!

This recipe also calls for Piquillo peppers. These are grown in Spain and are either stuffed and cooked for Tapas or are bottled and exported. They do have a unique flavor but are expensive and hard to find, you can easily substitute regular bottled red Peppers instead!

PAELLA – Chicken & Shrimp with SAFFRON & BOMBA rice

Ingredients

  • Olive Oil
  • Salt to taste
  • 1 lb of boneless Chicken thigh cut in chunks
  • 6 - 8 head and shell on Shrimp
  • 1 cup finely diced white onion
  • 6 cloves of minced garlic
  • 1 artichoke heart cut in quarters (sub bottled artichokes)
  • 1 cup broad beans
  • ¼ cup peas
  • 2 tsps of smoked Paprika
  • ½ cup grated fresh tomato
  • 6 cups Chicken stock
  • Pinch Saffron
  • 2 cups Bomba rice
  • Rosemary Sprigs
  • Parsley
  • Piquillo peppers
  • Lemon wedges to garnish

Instructions

  1. Heat the pan and throw it some coarse salt. Add Olive Oil
  2. Add the Chicken and sear on both sides
  3. Cook head and shell on deveined Shrimp for a few seconds on each side till pink and then remove
  4. Add 1 cup finely diced white onion with 6 cloves of minced garlic and stir to release all that golden color from the chicken stuck to the pan
  5. Add all the veggies, 1 artichoke, 1 cup broad beans and ¼ cup peas
  6. Add 2 tsps of smoked Paprika
  7. Add ½ cup grated fresh tomato and stir this for a minute.
  8. Add 6 cups of stock and let this come to a boil
  9. Add a rosemary sprig
  10. Taste for salt
  11. Evenly scatter 2 cups of rice in a thin layer and give it a gentle poke to ensure every grain is covered with the liquid
  12. Cook the rice on high for 10 minutes while constantly rotating the pan
  13. Reduce the heat to medium and cook for another 6 minutes
  14. Tuck the Shrimp into the rice
  15. Reduce to low and cook for another 5 – 10 minutes depending on the doneness of your rice. Spoon in some stock if the rice looks dry.
  16. Add the Piquillo peppers
  17. Cover with foil and leave for 5 minutes with the heat turned off
  18. Garnish with Rosemary, Parsley and Lemon wedges
https://kravingsfoodadventures.com/paella-chicken-shrimp-saffron-bomba-rice/

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

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My mom is one of the most amazing cooks that I will ever know. If I had to pick just one favorite, it has to be her Sorpotel. My Virgo Mom, was as meticulous as they come, she would take the time to cut her meat into perfect little cubes that danced in a fiery sour and spicy gravy.

 

Sorpotel spelled with an o or an a is one of the most traditional and beloved curry dishes served on celebratory occasions. This is rumoured to have originated from the Alentejo region of Portugal, and was carried with Portuguese colonists and settlers to the countries of their conquests. The Portuguese set up their colonies in Goa and the Goans quickly adopted this dish and christened it Sorpotel – Soro meaning alcohol. I would imagine that the original recipe may have contained alcohol. There are so many variations to this recipe out there, the East Indians and Mangaloreans all make their own version of this. In my mind, Sorpotel should be exactly as my mother made it, she followed a typical Goan recipe with perfectly small cubes of meat in a delicious deep red sour and spicy gravy. Versions that are brown and with large chunks of meat just don’t cut it for me.

 

Sorpotel is traditionally made with Pork and Offal being organs like Liver, Kidney & Gizzards. Because my family does not eat Pork, I was toying with the idea of making a Chicken Sorpotel for years. I think I may have asked my mom to email me the same recipe multiple times. Last year, just before Christmas, I found an old email print out from my mom, she was kinda annoyed that I was asking for it so many times. This is dated 2002!

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Last year, December 2015, I replicated her recipe originally intended for Pork using Chicken Thigh and Beef liver and the results were outstanding, if you have a really good recipe, you can’t go wrong. Many people cannot eat Pork for religious or dietary reasons, so Chicken is a great alternative but if you would like to make this using the traditional protein, pork shoulder is a good cut but the belly is the fattiest and probably the most popular cut used in this preparation. I know you will probably ask – ‘what if I don’t eat liver?’ Leave it out, be warned though without this you’re pretty much going to get a delicious curry, but not a Sorpotel.

 

I follow a 2:1 ratio, 2 parts Chicken to one part liver. For the Ofal I prefer to only use liver. I find that if you use other organs the textures are all so varied, it just gets too confusing. I’m using Beef liver since it does resembles Pork liver in texture and color. It’s also convenient because of it’s size, but if you don’t eat Beef, Goat or Lamb liver can easily be substituted. You cannot use Chicken Liver as it’s too soft. To replicate the fatty Pork meat, I’ve used Boneless Chicken Thigh and I’ve got this uncleaned as you can see all the fat still on the meat.

 

Every good Sorpotel starts with a great spice blend. My mother used a lot of Kashmiri Chillies in her masala blend for intense red color without too much heat. Many people add animal blood to their Sorpotel – quite frankly I find that gross, so the Kashmiri chillies are going to have to paint my Sorpotel red for me. This recipe also uses some traditional Goa vinegar. If you cannot find Goa vinegar, you can substitute Red Wine Vinegar.

 

Please practice food safety, don’t use the same utensils, boards etc for raw and cooked meat and be sure to wash your hands.

 

And I’ll sign off with a joke – My friend Succorine from Soglechem Succorine said to me ‘Karen bai, did you know Sorpotel was named after a Gujju? I said what? They don’t even eat meat … then she said yes, the man was ‘Sor’ Patel’ … I can’t believe I fell for that one and if you’re laughing, I can’t believe you fell for it too!

SORPOTEL – GOAN Deep Red Sour & Spicy CURRY

Ingredients

  • Masala
  • 25 Red Kashmiri Chillies
  • 6 cloves
  • 10 peppercorns
  • 1 inch piece cinnamon
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric
  • 8 cloves garlic
  • 1” piece of Ginger
  • 1 small ball of tamarind soaked in 1 cup water
  • 1 cup vinegar
  • 2 lbs Boneless Chicken Thigh – untrimmed with fat is better
  • 1 lbs Beef or Goat liver
  • 8 cloves
  • 4 sticks of cinnamon
  • 6 peppercorns
  • 4 cups water
  • Salt
  • 1 onion finely chopped
  • Salt
  • 1 tbsp Garlic cloves julienne
  • 1”piece Ginger julienne
  • 2 green chillies slit horizontally

Instructions

  1. Grind the cleaned Red Chillies, cloves, peppercorns, cinnamon, cumin seeds and turmeric to a powder and then add the wet ingredients garlic & ginger and grind them with have the tamarind water
  2. Add 1/2 a cup of the Vinegar. Grind and keep scrapping. Add the other ½ cup of the vinegar water and grind again
  3. Heat some oil and add some cloves, cinnamon and peppercorns. Render the fat of the Chicken thigh
  4. Flip the Chicken over, and cook it in batches so you don’t over crowd the pan
  5. Add a little bit of salt and 2 cups of water
  6. Cover and bring to the boil and cook for about 10 to 15 minutes, turning the chicken in between
  7. Once the Chicken is cooked, remove this and leave aside to cool and save the stock.
  8. Wipe down the saute pan, add more oil, more cloves, cinnamon and peppercorns and saute the liver. Just be careful with the heat because the liver can blacken quite quickly, turn it over
  9. Add salt, 2 cups of water to the pan, cover and cook for about 15 – 20 minutes, remove and cool. Reserve this stock as well
  10. Using a sharp knife, cut the cooked and cooled Chicken into small cubes
  11. Do the same with the Liver. Don’t be worried if you notice some pinkness in the middle, just slice it and zap it for 30 secs in the microwave
  12. Wipe down my saute pan again and to add some julienne of ginger and garlic followed by 2 green slit chillies, just keep these aside as we will use it as a garnish later
  13. Add more oil followed by I cup of finely diced red onions as soon as they turn color a little bit, add the Chicken and Liver cubes and saute them together
  14. Add all the Sorpotel Masala and let it cook. Mix it together with the meat cubes and mix well
  15. Add 1 cup of water to your food processor and add this into your pan. You don’t want to waste any of that masala
  16. Add the final ½ cup of Tamarind water and mix well.
  17. Add the stock of the Chicken, but discard any of the fat that’s floating at the top.
  18. Also going to add about a ½ cup of the Liver stock. I’m not using all of it as I want to preserve that nice red color
  19. Taste for salt and add as much as needed. Cover and cook on a slow flame, stirring frequently so the gravy does not burn at the bottom
  20. Garnish your Sorpotel with julienne of Ginger and Garlic and the green chillies
https://kravingsfoodadventures.com/sorpotel-goan-deep-red-sour-spicy-curry/

SLOPPY JOES (Joginder)

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Sloppy Joes are an all time favorite but the addition of some Indian flavours take this from a Sloppy Joe to a Sloppy Joginder! Kids and adults alike will like this easy to prepare meal. This classic recipe takes an Indian twist!

SLOPPY JOES (Joginder)

Ingredients

  • 2 lbs ground meat
  • 1 cup diced red Onions
  • 1 tsp Oil
  • 6 – 8 cloves crushed Garlic
  • 1 cup diced Green Peppers
  • 3 tsps ground Cumin
  • 1 tsp Chilli powder
  • Salt to taste
  • 2 tbsps Worcestershire sauce
  • 1 cup Ketchup
  • 1 tsp brown Sugar
  • 1 cup Water
  • 1 tsp Onion powder

Instructions

  1. Add meat to a cold pan and turn on the heat. This technique ensures that the meat will crumble slowly as heat is introduced, rather than clump up on high heat.
  2. Add the Onions and mix
  3. Add 1 tsp of oil and continue to cook
  4. Add the crushed Garlic
  5. Add the green Peppers
  6. Add the spice powders – Cumin & Chilli
  7. Add Salt to taste
  8. Add the Worcestershire sauce, followed by the Ketchup
  9. Add the brown Sugar and water, cover and cook
  10. Finish off with some Onion powder
  11. Check again for salt and seasonings
https://kravingsfoodadventures.com/sloppy-joes-joginder/

Chicken TIKKA

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When it comes to popular Indian kebabs, Chicken Tikka is right up there. Typically these kebabs are boneless and cooked in a clay oven or a tandoor. The marinade and method of cooking is very similar to Tandoori Chicken that is usually served bone in. I’d like to believe that this original recipe comes from India but it could have also originated from it’s surrounding countries. The popular Chicken Tikka Masala, a gravy version of this dish was invented by a Pakistani Chef in Glasgow. Although Chicken Tikka is usually prepared boneless, they are also made with bone in chicken similar to Tandoori Chicken. It’s distinct taste comes from the use of mustard oil in the marinade paired with the smokiness of the Tandoor. Since most people don’t have Tandoors in their homes, I will be cooking this on my BBQ. You can also prepare this in the oven if you don’t have access to a bbq.
I’m using 1 lb chunks of boneless Chicken in this recipe and will marinate this meat twice. The first marinade consists of 1 tbsp each Ginger and Garlic paste, followed by juice of 1/2 Lemon, salt to taste and 1/2 tsp of Chilli powder. I like to leave this overnight in the fridge or at least for 30 mins.
Next heat some oil and add 2 tbsps of Gram flour. We call this Besan or Chana ka atta. Mix this in with the oil and leave it to cool. To the Chicken I’m now going to add the second marinade. Yogurt, 1/2 tsp each Chilli, Haldi, Garam Masala, Kasuri methi. Add the gram flour paste and mustard oil. Add a little more black salt. I also wanted to mention that I used Kashmiri Chilli powder in this recipe – Kashmiri Chillies are famous for their colour and are not too spicy. Notice the difference between Kashmiri Chilli powder and standard Chilli powder. If you’re using just regular Chilli powder use a little less as it’s much much spicier!
Add the gram flour and 2 tbsps of Mustard oil
I like to marinate this as long as possible to ensure the best flavour anywhere from 1 hr to overnight. Chicken Tikka Masala s often made with bbq’s onions and green peppers so I like to add this to my Chicken Tikka as well.
A note about wooden skewers. I usually do soak them in water to prevent them from burning, but I find that they burn anyway! All it does is extend the time that it takes to finally burn. If I’m going to pull the chicken off the skewers anyway before I serve it, I don’t even bother to soak it, but if I’m going to present them on skewers, I will just cover them with foil. You could also, just slide in a new skewer once cooked, and pop out the old one OR just use metal skewers.
Chicken TIKKA

Ingredients

  • 2-3 tbsps regular oil
  • 2 tbsps Gram flour
  • 3 tbsps cup beaten yogurt
  • 1 tsps Chilli powder
  • 1/2 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 1/2 tsp Turmeric
  • 2 tbsps Mustard Oil
  • Salt to taste
  • 1/4 tsp Black salt
  • Green Pepper
  • Onion quarters
https://kravingsfoodadventures.com/chicken-tikka/

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Goan Style Kheema or Spicy ground meat

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When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.

The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!

The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.

 

Goan Style Kheema or Spicy ground meat

Ingredients

  • 4 Red Kashmiri Chillies
  • ½ Cumin seeds
  • 2 tsps Coriander seeds
  • 4 Cardamoms
  • 6 Cloves
  • 1 inch Cinnamon
  • 1 tsp Peppercorns
  • Grind this together and then add some of the wet ingredients
  • Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 6 tbsp of Vinegar
  • 4 cups of diced onions
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1 cup cooked peas

Instructions

  1. Grind all of the dry ingredients together – red chillies, cumin, coriander, cardamom, cloves, cinnamon and peppercorns together
  2. Add the wet ingredients - garlic, ginger, green chillies & vinegar and grind till a thick paste
  3. Add the paste to 1 lb of ground meat, massage in to incorporate and marinate for 1 hr to overnight
  4. Add 1 cup of water to the food processor to free all the spice paste from under the blades and keep aside
  5. In a saute pan heat some oil and sauté the onions till translucent
  6. Add the ground marinated meat and stir to break up all lumps
  7. Add the tomatoes and salt to taste, one cup of water, one cup of peas, cover and cook for 10 – 15
  8. Keep squishing the tomatoes with the back of your spoon
  9. Taste for salt again and this is ready to serve
https://kravingsfoodadventures.com/goan-style-kheema-spicy-ground-meat/

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Peri Peri BBQ Spatchcocked Chicken

Watch my step-by-step video (coming soon)

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This is the end of the road for me in terms of hot summer weather but my BBQ isn’t ready to retire quite yet! We’re going to bump up the flavor of Chicken by smothering it in a fresh Peri Peri marinade and grill on my BBQ. If you don’t have a BBQ, you can sear it in a hot pan and finish it off in your oven. Last year I developed a great Peri Peri marinade and I’ve been using this recipe quite a lot as it’s gives Chicken or fish a great flavour.
The Peri Peri marinade uses the Peri Peri chillies which I have not been able to find so I’m going to use Red Hots instead . These are much larger that the small Thai red chillies and I’m just going to puree them in my food processor and blend them with some other ingredients listed before.
Interestingly enough, these chilies came from Africa and were incorporated into the Portuguese cuisine. Being from Goa, India myself, we still see the remnants of the Portuguese colonies in our culture and our food.
Peri Peri BBQ Spatchcocked Chicken

Ingredients

  • 3 Hot red fresh Chillies
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 4 Garlic cloves crushed
  • 1 tsp paprika
  • 2 tsps Thyme leaves
  • 1/4 cup Red Wine vinegar
  • 1/4 cup Olive Oil
  • Juice of 1/2 a lemon
  • 1/2 tsp black pepper
  • 1 tsp coarse salt
  • 1 roasting Chicken

Instructions

  1. Puree the Red Hot chillies
  2. Add to a bowl with all the other ingredients
  3. If Spatchcocking the Chicken, follow the instructions in the video
  4. Marinate the Chicken in the Peri Peri marinade, from one hour to overnight
  5. BBQ till seared on both sides and finish in a 350 degree oven till cooked all the way through
https://kravingsfoodadventures.com/peri-peri-bbq-spatchcocked-chicken/