Jamaican Jerk Chicken

Ingredients.........................

1. Chicken pieces- 3-4
2. Black pepper- 6-10
3. Ground/whole Nutmeg- 1/2tbsp
4. Mace- 1inch
5. Cinemom- 2inch
6. Thyme/ Corriande fresh leaves- 5gm
7. Vegetable oil- 4tbsp
8. Salt to taste
9. Brown sugar/Jugglery/Molasses- 2tbsp
10. Tomato-1/2
11. Onion- 1/2
12. Soya sauce- 2tbsp
13. Vinegar- 2tbsp
14. Ginger- 1inch
15. Garlic- 3-4cloves
16. Lemon juice- 1tbsp

Method.....................

1. Wash the chicken pieces and keep a side, now make a smooth paste using mixer like , coriander leaves, oil, soya sauce, tomato, onion, dry whole spices, salt ,brown sugar, lemon juice , ginger, garlic, vinegar.

1. Now spread on chicken pies and keep in fridge for 2 hours , Pre heat oven 200oc place the chicken for 15 min now down the temp 180oc, turn another side and cook 10 min,

1. If you want to give smoky flavour you can put your chicken pieces on direct gas heat as well, jerk chicken should be look like brown , blackish colour.

1. So Jamaican Jerk Chicken is ready to eat.

Chicken Shank

Ingredients.....................

1. Chicken legs- 2
2. salt to taste
3. Black pepper- 2pinch
4. Oil- 4tbsp

For gravy...................

1. Chopped onion- 1
2. Chopped carrot- 1/4cup
3. Chopped cauliflower- 1/4cup
4. Green peas- 1/4cup
5. Oil for fry - 1tbsp
6. Plain flour- 1tbsp
7. Turmeric pwd- 1/4tbsp
8. Coriander pwd- 1/2 bsp
9. Salt to taste

Method........................

• Sprinkle some salt and black pepper pwd and spread all over and keep a side, Heat the pan, pour oil , place he chicken and fry both sides light golden brown.

• Pre heat the oven 200oc and after that place the chicken in oven for 15 min till dark brown.

• Heat the wok pour oil, add chopped onion fry till transparent, now add vegetables , plain flour,salt, turmeric pwd, coriander pwd and mix them, after 1/2 min add water 1cup and cook about 10 min, now add chicken legs and cook for 1/2 min, 

• Chicken Shank is ready to serve with rice.

Mix veg stuffed Flat Bread/Parantha

Ingredients........................

1. Mix vegetables- 1cup
2. Cumin seeds- 1/2tbsp
3. Fenugreek seeds-2pinch
4. Fennel seeds- 3pich
5. Salt to taste
6. Wheat flour Dough-link is http://noopurnikhil.blogspot.com/2011/11/how-to-kneed-dough.html
7. Oil-10tbsp

Method................

• Heat the wok, pour oil add all seeds,after 1 second add mix vegetables ,sprinkle salt and mix it, cover it for 1 min low medium heat, now mash the vegetable, ad fry about 1/2min. 

• Now off the heat ad leave it for cool, make a small ball of wheat dough and roll with rolling pin approx 3 inch diameter.
• Pour vegetable filling 1tbsp, seal the ball like picture and dust some flour on rolling board and roll slowly approx 5inch diameter.

• Heat the flat pan place the flat bread/ parantha, after 2sec on flip the flat bread and drop oil, spread evenly , ow flip agai and drop some oil o another side , fry till golden brown.

• Mix veg stuffed Flat Bread/Parantha is ready to serve.

Sweet Potato Kebab (Shakarkand Kebab)

.....Ingredients....................

1. Boiled Sweet potato/shakarkand- 3-4
2. Boiled potato-2medium
3. Gram Flour-6-7 tbsp
4. Chopped onion-1cup
5. Chopped greenchili- 2tbsp
6. Chopped coriander- 4tbsp
7. Chopped ginger- 2tbsp
8. Salt to taste
9. Oil for fry- 10tbsp
10. Mixed spices crushed- 3tbp cinemon+green cardamom +black cardamom +black pepper+ cloves

Method.....................

• Now heat the flat pan add gram flour and roast till golden brown, leave it for cool,
•  Peal potatoes and sweet potato, now take a big pot add chopped ponion, ginger, green chilli, chopped corriander, mixed spices crushed , mix them.

• Now add gram flour, salt and mix it again, then make a small ball.
• Heat the flat pan pour 4tbsp oil and place the kebabs and shallow fry till golden brown from both sides.

• Sweet potato /shakarkand potato is ready to eat.

Minced Lamb Stuffed Flat Bread/ Parantha

Ingredients.....................................

1. Minced Lamb- 1bowl link is  http://noopurnikhil.blogspot.com/2012/01/minced-lamb-tandoori-masala.html
2. Plain flour dough-for 6 paranthas/ flat bread http://noopurnikhil.blogspot.com/2011/11/how-to-kneed-dough.html
3. Oil- 10tbsp

Method........................

• Roll the dough into 3 inch diameter circles. Place the minced lamb mixture in the center. Seal by pulling the edges of the rolled dough together to Make a ball. To make it easier to roll the balls, first roll them in dry whole-wheat flour 

• Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha/ flat bread.

• Heat the Flat pan /tawa on medium high. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
• Place the paratha/flat bread over the pan. After a few seconds you will see the paratha /flat bread change color and puff in different places.

• Then flip the paratha/ flat bread over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha/ flat bread. Again, flip the paratha / flat bread and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the paratha / flat breadis golden-brown on both side

British Whole Chicken with Vege Sauce

Ingredients................................

1. Whole chicken washed- 1
2. Ginger grated- 1tbsp
3. Garlic Grated- 1tbsp
4. Red chili pwd- 1/2 tbsp
5. Oil- 10tbsp
6. Black pepper- 1/2 tbsp
7. Curd- 5tbsp
8. Oregano- 2tbsp
9. Lemon juice- 2tbsp
10. Peprika/Tandoori masala- 2tbsp
11. Thread- 1/2 meter

For Stuffing/Curry.....................

1. Carrot peeled dices- 2
2. Onion peeled diced- 1
3. Potato peeled diced- 1

Method..............................

• Mix together paste and curd , coat the chicken in the marinate ensuring it's completely covered, now stuff the chicken with carrot, onion and potato, now take wings and legs, cover from thread,

• Then  cover with cling film and place in fridge for 2- 3 hours.
• Pre heat the oven to around 200oc.
• Place the Chicken on roasting tray and pour over the oil again and place for 20 min.

• Now check the tenderness of chicken, Remove the chicken leave on a wire rack to rest.

• Now take off the chicken juice and cooked vegetables, pour in jar and make a smooth paste.

• British Whole chicken With vege Sauce is ready .