Sizzling Rain

rain drops

That’s exactly what we decided to do. Sizzle in the rain.

Actually it was more of an experiment.We were unpacking our bbq grill after almost 5 years (it’s a miracle it was still useable). It was packed up in Goa when we were moving to Cochin 5 years back, and well it was time to go charcoal shopping again. An added motivation was brilliant barbecues that I had recently received.

Although it was been raining lightly in Goa the last few days we decided to go ahead with or BBQ plans and since we have a pretty large balcony and a covered portion as well , the rains couldn’t play spoilsport.

M and I pondered for hours on which recipe to try and we finally narrowed down to Caribbean marinade and buffalo chilli chicken. The Caribbean marinade was a bit too bland for my taste but the buffalo chilli chicken was “Yum-o!”. The charcoal we got was however not of great quality, perhaps the pieces were too big, and whatever the reason, it took AGES to heat up. And since my husband doesn’t drink alcoholic based drinks it was left to me to finish off the remaining beer. I passed the rest of the evening between having conversations with the marinated chicken and frequent trips to the loo!!!

on the grill

Barbecues that use coal generally take 45 minutes to heat. When the red glow has disappeared and what one sees is a thick coating of gray- That is the ideal temperature for slow cooking. In fact, the meaning of barbecue is, to slow cook. It is thought that the barbecue originated in America during the late 1800’s. When less than great cuts of meat were fed to the cowboys they tenderized this meat by several hours cooking. Although it is thought that the barbecue originated in America this isn’t true n and to this day it is thought that no body actually knows who invented the barbecue. The word itself might come from the word barbacoa which is a Taino Indian word which means meat smoking equipment. In fact its origin could even go back to the Stone Age when man had no equipment to cook with, just a stone, and a man-made fire and a freshly killed animal. Whatever the occasion or origin a barbecue is undisputedly a great way of cooking food and to indulge in the outdoors.

Experts aver that marinating times can be anywhere between 15 minutes and 2 days. As a general rule, the longer you marinate the more tender and flavoursome the food will be. Although food marinates faster at room temperature than in the refrigerator, I usually allow a longer marinating time in the refrigerator to ensure that the food remains safe to eat.

Buffalo chilli chicken

1 kg skinned chicken pieces
3 spring onions, chopped
2 cloves garlic, crushed
1 ½ cup tomato sauce
1/2 cup beer
1 ½ tablespoon vinegar
1 tablespoon honey
2 tablespoon Tabasco sauce or according to taste.
Score the pieces of chicken at 2 cm intervals and set aside.

In a shallow dish mix the spring onions, crushed garlic, tomato sauce, beer, vinegar, honey and Tabasco sauce. Add the chicken and toss to coat. Cover and marinate in refrigerator for 3-4 hours.

Once barbecue is heated and ready for cooking, drain the chicken and place on lightly oiled barbecue grill. Baste frequently with the reserved marinade, and turn the chicken several times, for 10-15 minutes or until chicken is tender and cooked through.Enjoy with Garlic Bread.
barbecued chicken

Note: The coking times for the chicken will depend on the size of the pieces. If you have a variety of sizes, place the larger , longer cooking pieces such as drumsticks and thighs on the barbecue first and cook for 5 minutes, before adding the smaller quicker cooking pieces such as wings and breasts.

Chilli Chicken -From Foodies Hope

chilly chicken

Challenges Galore…..

It’s been a really difficult 2 weeks. Fruitful, but difficult.
FINALLY got a bigger house- THAT was the good part. The moving was the challenge, especially with two brats in tow. Moving the furniture, ensuring that the crockery got to the new house intact, getting the kitchen running. Unpacking clothes- a million of them. It’s a miracle I got through all of this alive…and sane, at least as sane( or insane) as I was earlier. Anyway everything is now reaching a sate of normalcy. Halleluiah!

In the midst of all this chaos also managed to prepare a dish for the TRIED AND TASTED event hosted by ZLAMUSHKA’S and this months guest hostedBY ASHWINI’S SPICY CUISINE

by ashwinis spicy cuisine. We had to try out a recipe from asha’s foodies hope —- it has some fabulous and a really huge array of options to try from. I, however, due to lack of time, only managed to try the chilly chicken. This is my entry. My chicken-crazy family loved the outcome. Its nice a an accompaniment, but I felt it would be awesomely delish as a chicken filling for maybe quechhedas or chapattis or even your good-ol-sandwitch.

Ingredients

2 Cups diced chicken (I de-boned and cut them lengthwise)
1 cup sliced onions
1 cup capsicum
3 tomatoes, sliced
2 tsp ginger, cut into strips
2 tsp cumin powder
2 tsp chilly powder
½ tsp garam masala
Salt to taste

In a pan heat 2 tbsp of oil. Add the sliced onions and the capsicum and stir fry until reddish. Add the chicken and continue frying until opaque.

Stir in the tomatoes and throw in a bit of water (I used chicken stock) as well. 5 tablespoons should suffice. Turn down the heat to medium and cover. Let it simmer until the chicken is cooked. If required you can add some more water.

Now open the lid, add the spices and fry till almost dry. Serve with lemon wedges, onions (sprinkle salt on them, keep aside for 5 min , then squeeze out the water) and naan.

Tandoori Chicken – Rotisserie

I'm Done...

I'm Done...

Cooking chicken on a Rotisserie is undoubtedly more work than simply putting it on a rack and roasting it; but the extra effort gives its reward in terms of having a really juicy, golden chicken that is a chicken lover’s delight.
Marination and trussing are the key words here. Marinate a few hours at least, overnight if you must. While trussing the chicken, remember this must be done before attaching it to the skewer. This guarantees perfect balance and a secure fixing. A basic temperature guide I followed was around 200 C and 18 minutes per 450g. Check out http://www.recipetips.com/kitchen-tips/t–1437/rotisserie-grilling-doneness-guide.asp as well.

Ingredients

1 medium sized chicken
150 ml lemon juice
1 ½ inch piece ginger, ground into a paste
2 tsp red chilly powder
1 small pod garlic, ground into a paste
1 tsp black cumin seeds
1 large onion ground into a paste
300 ml curd
2 tsp ghee
Salt to taste

GRIND TOGETHER
2 tsp garam masala
2 sticks of cinnamon
8 black peppercorns
1 bay leaf
3 cardamoms
4 cloves

METHOD
Mix the onion, garlic and ginger with curd. Apply the mixture to the inside and outside of the whole chicken and marinate for 5 hours.

Add chilli powder, cumin seeds, salt and ground spices to the lime juice and mix well.

Make deep slashes with a sharp knife on each side of the chicken and smear the lemon juice mixture. Cover bowl with plastic wrap and refrigerate for at least one hour.

Cut a long piece of kitchen twine and truss the chicken’s legs and wings so they don’t flop loose.

Put the rotisserie bar through the chicken, as close to the center as possible so that about the same amount of meat is on all sides of the bar; then push the forks into the chicken to hold it in place. Hang the rotisserie bar with the chicken inside the oven and place the drip pan under the chicken.

You can cover the chicken with aluminum foil and remove the foil half an hour before it is done and then baste with butter.

Serve hot, sprinkled with garam masala , sliced onions and lemon.

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