Tandoori Chicken Legs

 

Ingredients :

• 4 ounce chicken legs skinless
• 7 ounce Tandoori Marinade 
• juice of one lemon 

Directions:

1. Make gashes in the chicken legs and rub in the lemon juice.
2. Place the chicken legs and the marinade into a bowl or a ziploc bag and refrigerate for 24 hours or overnight (the longer the better).
3. Either cook the chicken over a barbecue, or on an oven rack above a foil-lined tray over a medium heat. Cook for at least 10 minutes either side, you may need to cook for longer. To test if it is ready, pierce the plumpest part of the leg. If the fluid runs out clear, it is ready. If it is still red or pink, cook for a while longer.
4. As with the Chicken Tikka, blacken the chicken a little before presenting by raising the heat.
5. Serve with salad, 

MANGO CHUTNEY

Ingredients:

1 large or two regular-sized green mangoes, about 2 pounds
1 tsp. canola oil (this little bit is necessary to temper the spices)
1 tbsp. minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 cup water
1/2 teaspoon salt
1/4 cup jaggery, demerara, or other sugar (add more if using very tart fruit)
1 jalapeño pepper, de-seeded and minced
1/4 – 1/2 teaspoon cayenne or red chili pepper
2 tbsp. lime juice
2 tbsp. white vinegar

How to make mango chutney:

• Peel the mangoes and dice the flesh. 
• Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for one minute, and then add the cumin and mustard seeds. 

• Cook for 1-2 minutes, until the seeds begin to pop, and then add the chopped mango. 
• Cook, stirring, for about 2 minutes.

• Add the remaining ingredients, bring to a boil, and then reduce heat to low. 

• Simmer until the mango becomes translucent and the chutney is thick, from 30 to 60 minutes depending on the ripeness of the mangoes. 

• As it’s cooking, check for sweetness, and add a little more sugar if necessary. 
• Cool and store in jars in the refrigerator.

Note:

     Mango , evergreen tree of the Anacardiaceae ( sumac family), native to tropical E Asia and now grown in both hemispheres. The chief species, Mangifera indica, is believed to have been cultivated for about 6,000 years. It was introduced into Brazil by Portuguese colonists.

CHUTNEY CHUTNEY. Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. In India, there is an implied understanding that these preparations are also freshly made from fresh ingredients.

GARLIC CHUTNEY

 

 

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste 

 

How to make garlic chutney :

• Sauté the garlic, coconut in oil.
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste. 

Note:

    CHUTNEY. Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery. The term itself is an anglicized form of the Hindi word chatni. In India, there is an implied understanding that these preparations are also freshly made from fresh ingredients. For example, chutneys using nutmeg are prepared only when nutmeg is in season, although chutneys can be composed of a wide variety of ingredients and thus represent many types of flavors and textures. In general, chutneys fall into two distinct categories: freshly-made preparations for immediate consumption, and cooked preparations intended to keep as long as a year, which can be grouped further according to their saltiness, sweetness, sourness, or spiciness

 

Vanilla Pudding

Ingredients

    * 1/3 cup white sugar
    * 3 tablespoons cornstarch                
    * 1/4 teaspoon salt
    * 2 1/2 cups milk
    * 1 1/2 teaspoons vanilla extract

Directions

   1. In a saucepan, combine the sugar, corn starch and salt.
      Add milk and cook over medium heat, stirring constantly until mixture thickens.
       Add vanilla and continue to cook for 2 to 3 minutes.
     
   2. Pour into individual molds rinsed with cold water; chill until firm and unmold.

Note:

Pudding most often refers to a dessert, but it can also be a savory dish.

       In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.

      The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings