- Rishtedaar's Cookbook - - Page 9

Hey really nice job, Sid, I can see some lovely recipes!

This thread will help people like me. Thanks!!

Tulsey I will post the Yakhni pullao and itis not easy at all , still it is very good and it will be rewarding in the end...

I love yakhni pullao! Tanya, do u make chicken pullao?

Yes, my niece loves it .. I have to make it for her every now and again ..

Tulsey yes Punjabi Kadhi is different than Gujju Kadhi...The best kadhi is made by Bhatia Gujjus which is slightly better as they add white raddish to it or okra Optional....I surely will post recipe this wknd...

For all those who want easy cooking but really yummy Pakistani / Indian meat dishes ....I will highly , very highly recommend Shaan masaalas .

TRINIDAD MACARONI PIE

INGREDIENTS:

1/2 pk or box macaroni
2 eggs
1/2 lb cheddar cheese, grated
28-32 oz. evaporated milk
1 onion, finely minced
1/2 scotch bonnet pepper, finely minced
salt & pepper to taste

METHOD:

1. Preheat oven to 350 F
2. Boil macaroni in salted water
3. Beat eggs, combine in large bowl with onion, pepper, cheese, salt, pepper, and evaporated milk
4. Drain macaroni and let cool
5. Combine macaroni with egg mixture.
6. Pour everything into a baked oven-ready dish
7. Bake for 30-40 minutes
8. Let cool/set 15-20 minutes before serving

Makes 8 servings




TRINIDAD STEWED CHICKEN

You'll need…
1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 tablespoon ketchup
4-5 cloves of garlic – crushed
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped or blended
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar

Lets get started…
Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we'll try to keep this a bit healthy). Now rinse with a new batch of water and drain.
Now in the same bowl with the freshly washed chicken you'll add ALL the ingredients EXCEPT the oil, sugar and water, we'll be using those to cook the chicken. mix well and leave to marinate for a about 1/2 to 1 hour.
THIS IS WHAT IT SHOULD LOOK LIKE


FYI, you've just seasoned the chicken. After about an hour or so it time to get things moving. It's best if you could find a solid or heavy pan/pot, like a dutch oven for the actual cooking process. The heavier the pan, the better the oil will heat evenly and the chicken will caramelize for you. On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar. TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It's important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.

this is what it looks like



Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you're looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the bottom left of the picture where the sugar appears a bit darker? That's the exact color you're looking for before adding the chicken.

like this...



At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don't want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it "browns" evenly. Now cover the pot and let simmer for about 5 -10 minutes. you'll notice that the pot will now have some excess water in it.

it will look like this



Remove the lid and turn the heat back up to high. Let's get rid of that water that formed earlier.We're ensuring that all the pieces of meat is nice an golden brown at this point. Ensure that there's no water left in the pot.. it will seems as if it's starting to stick or burn.
Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a simmer and let cook until the water thickens up to a nice gravy like consistency.

THE FINISHED PRODUCT



OKAY HAFTA SAY MY CHICKEN LOOKS BETTER THAN THIS.... 😆 😆
THE BOTH DISHES GO TOGETHER OR THE CHICKEN CAN BE EATEN WITH STEAMED RICE AND MAYBE DAL ETC...

Great Fifi , would love to give this a try ...

Originally posted by: Tanyaz

Great Fifi , would love to give this a try ...

trust me its that good... 😆

My boys are going to love it . My eldest one is always telling me to make other then the desi stuff. He is going to love this .