Showing posts with label African Cuisine. Show all posts
Showing posts with label African Cuisine. Show all posts

Tuesday 28 June 2016

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and can be had as snacks with dips or used for sandwich or rolls.. 
Chicken boneless cut into 6 pieces long thick strips 
2 tbsp Peri Peri Sauce 
Salt to taste 
1 tsp Lime juice 
1 Egg
Oil to fry

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Wednesday 9 March 2016

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 
Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

12 Fresh Red Chillies or Dry Chillies 
1 tsp Red Chilli powder 
8 Garlic cloves 
Salt to taste 
1/4 cup Vinegar 
½ cup Olive oil

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 
P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

2 Boneless Chicken breast pieces
4 tbsp Peri Peri Sauce
1 tbsp Olive oil

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Remaining Marinated Peri Peri Sauce
1 Onion chopped 
4 Garlic Clove chopped 
1 tbsp Corn flour 
1 tsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

1 Potato peeled and cut into wedges 
6 Baby Corn
1 medium size Carrot cut into strips 
Few medium size Cauliflower florets 
1/4 cup Green Peas 
Salt to taste 
1/4 tsp Pepper powder 
1 tbsp Olive oil

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

2 Potatoes boiled and mashed 
1/4 cup Amul cream 
1 tsp Olive oil 
Salt to taste
1/4 tsp Pepper powder

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

2 cups of Cooked Rice 
2 cups Mushrooms sliced 
1 Onion sliced 
4 Garlic cloves minced 
2 to 3 tbsp Peri Peri Sauce 
Salt to taste 
1 tbsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Cabbage leaves
Grilled Chicken 
Sautéed Veggies 
Mashed Potatoes 
Sautéed Mushroom Peri Peri Rice 
Piri Piri Sizzler Sauce
1 tbsp Olive oil
1 tbsp Oil and 1 tbsp Vinegar mix 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Monday 6 July 2015

Tanzanian Coconut Rice - Wali wa Nazi and Tanzanian Fish Curry - Mchuzi wa Samaki

Searching for new recipes and cooking it in my kitchen has become an obsession for me. I found this Rice and Fish curry recipe on the net from East Africa ..... So I thought of cooking it and it is so similar to our Indian curry...
Tanzanian Coconut Rice - Wali wa Nazi
2 Cups Basmati rice
2 cups Coconut milk
1 1/2 cups water
Salt to taste
1/4 cup Peas
1/4 cup Carrot chopped
In a big pot mix the coconut milk, water, peas and carrots and salt, and bring to a boil. Stir in rice and boil the rice on a high flame. Then reduce the heat to a low simmer, cover and cook for 20 minutes or till the rice has cooked. Serve with Fish Curry - Mchuzi wa Samaki
Tanzanian Fish Curry  - Mchuzi wa Samaki
6 medium size Tilapia fish  cleaned and washed
Salt to taste
1/2 tsp Pepper
1 tbsp Oil
2  Onions chopped
2 Tomatoes chopped
3 tbsp a Tomato purée
2 green Chilli  chopped
1 tbsp  Garlic crushed
1/2 tsp Ginger paste
2 tsp Curry powder - recipe given below
1/2 cup water
1/4 cup Coriander leaves chopped
1 tbsp Coriander leaves for garnishing
1 tbsp Lime juice 
Pat dry the fish with paper towel, and season with salt and pepper to taste. Let them rest for 15 minutes. Meanwhile heat the oil over medium low heat and add the onions and green chillies. Sauté them till the onions are golden in colour. Add garlic, ginger and curry powder. Stir fry for about 2 minutes. Add the chopped tomatoes and tomato purée. Stir well and cook for about 3 minutes. Add water and  coriander leaves mix well. At this point, add some salt and pepper to the sauce. Mix well.Place the fish over the sauce, cover the pan and cook for 8 to 10 minutes until the fish is completely cooked.Turn off the heat and drizzle the lemon juice over the fish. Then turn the fish very carefully on the other side. Garnished it with coriander leaves. Serve hot with Tanzanian Coconut Rice - Wali wa Nazi
African Curry Powder
1 tsp Ginger powder
1 tsp Garlic powder
2 tbsp Coriander powder
2 tbsp Cumin Powder
1 tbsp Turmeric powder
2 tbsp Red Chilli powder
Mix all the ingredients together , store it in a bottle.