Chicken Breasts with Tomatoes and Olives

The 5 Ingrediants:

4 (6-ounce) skinless, boneless chicken breast halves 

1 cup multicolored cherry or grape tomatoes, halved

3 tablespoons oil and vinegar dressing, divided

20 olives, halved 

1/2 cup (2 ounces) crumbled feta cheese 

Preparation: 

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Bhatti da Murga Pindiwala

Ingredients: 8 chicken legs (with bone), Desi ghee/clarified butter for basting

The Marination: 3 Tbsp cooking oil, 5 tsp garlic paste (strained), 3 1/2 tsp ginger paste (strained),
3 Tbsp yogurt (whisked), 4 Tbsp malt vinegar, 2 tsp black pepper (freshly roasted & coarsely ground),
2 tsp pomegranate powder, 1 1/2 tsp black cardamom powder, 1 1/2 tsp cinnamon powder, 1 1/2 tsp cumin powder, 1 1/2 tsp coriander powder, 1 tsp nutmeg powder, 1 tsp green cardamom powder, 1 tsp clove powder, 1 tsp all spice powder, 1/2 tsp mace powder, 1/4 tsp nutmeg powder,
A pinch of dried fenugreek leaf powder, A pinch of salt 

Method

The Chicken:
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.

Marination:
Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
When cool, mix the remaining ingredients to prepare the marinade.
Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.

Cooking:
Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
Remove, and separate the drumstick bone from thigh bone, without separating the meat.
Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.

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Spicy Hot Baked Chicken Legs

Cooking is an art, it is fun and the best way to pass your time when you really have nothing to do. Today’s recipe is a pretty easy and quick one that you can keep prepared while waiting for your best friend’s visit to your home after a long time. Try out the Spicy Hot Baked Chicken Legs this time!

Ingredients

Chicken legs – as much as you want

Butter – ½ packet

Lemon juice- ½ cup

Salt, red chilli powder, pepper, oregano falkes, dry chilli flakes

Direction

Preheat oven to 400 degrees. To make sure that your oven is hot and ready to bake the chicken, start preheating it when you are ready to start seasoning the chicken.

Remove the legs from the package and wash them thoroughly under cool, running water. Remove dangling pieces of fat or skin.

After you have washed the meat, dry the meat with paper towels. This will help the flavors cling to the meat, and allow the skin to get crispy when cooked.

Set the meat on a plate until you are ready to move on to the next step.

Melt butter in a saucepan. Place butter in a saucepan over medium heat. After the butter has melted, add the black pepper, salt, red chilli powder and lemon juice, and stir to combine. Remove the mixture from heat.

Coat the chicken in the butter mixture. Using a pair of tongs, place each piece of chicken in the butter mixture one at a time. Swirl each piece around until it's fully coated. Place the chicken pieces in a metal or glass baking pan.

Bake the chicken. Put the chicken in the oven and set a timer for 30 minutes. Check the chicken after 30 minutes. It should be ready when the skin is crispy and golden brown, or when the internal temperature has reached 180 degrees. Use a meat thermometer to check the temperature.

Now serve the chicken sprinkling the oregano and chilli flakes over it. 

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Fried Potato and Smoked Pork Sausage

If you just love pork and ready to cook in a varied recipes, here is onw that you will find really easy to follow, and perfectly delicious to gorge on.

INGREDIENTS

Potatoes- 4 large

Package smoked sausage - 1 pckt

Chopped onion - 1⁄2 cup

Garlic cloves - 2

Oil - 2 tablespoons

Salt and pepper

DIRECTIONS

Put a large skillet on heat in medium flame, pour oil in the pan and fry the chopped onions and garlic first.

Next, peel and cube the potatoes and remember, the smaller the cube the less cooking time. Add the potatoes to the pan and sprinkle salt and pepper to season according to your taste. Keep stirring the potatoes every few minutes till they are browned on all sides.

Now, slice the smoked sausage and add to the pan. Cover then stir every few minutes. If you like the meat really browned, turn up the heat to high till the sausage slices are the right colour.

You can now serve it with a salad, can gorge on it as a starter or can have it with steamed rice. It tastes finger licking. 

Yummy Chicken Cheese Wraps!

Ingredients

Deli wraps (tortilla wraps)

Smoked chicken breast - thinly sliced

Cream cheese

Chilli Jam / Red Pepper & Chilli Jelly / Thai Jelly

A bag of baby salad leaves

Grated Cheese - optional

Direction

Gently warm the wraps in the microwave or on a grill for 20 seconds or so.  Spread the cream cheese on one side of the wrap and then lay slices of chicken and a handful of salad leaves across the diameter of the wrap.  Drizzle over the chilli jelly and a sprinkle of grated cheddar, then tuck each side inward to hold in the filling and then roll up the wrap from the bottom and cut in half to show off the filling.  

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Chicken Nuggets Curry

By the time you finish having a reading of this recipe, you will surely left surprised to know that can a chicken curry be made so swiftly and so easily? But,. Much to your astonishment, yes, a chicken curry made easy recipe is here that any college going student can prepare in minutes while he is studying away from his home, need to cook on his/her own and miss the pampers of his/her mother.

Ingredients

Chicken nuggets- 1 packet

Ginger garlic paste- 2 teaspoons

Mashed potato- 1 big / 2 small

Chopped onion- 1 big / 2 small

Chopped tomato- 1

Chilli sauce

or fresh chopped chilli- 1 teaspoon

Salt, turmeric

Edible Oil- 1 tablespoon

Direction

Deep fry the chicken nuggets till they turn golden brown and keep them aside.

Put a wok on the flames and pour the oil once the pan gets hot. First of all, add the onions, ginger garlic paste, tomato, chilli and keep stirring it until they are a little fried.

Add the mashed potato and sprinkle the salt and turmeric. Keep stirring it and once the potato is well blend in the spices, pour hot water in the wok. Make sure that you pour only that much of water which much you want in the dish as gravy.

Let the water boil and then add the fried chicken nuggets. Keep it covered with the lid and put off from heat only when you can see that the gravy has got a good thick form.

You can sprinkle fresh coriander leaves on the dish if you want and serve yourself hot with steamed rice. 

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Pork Roast

Are you a die hard fan of pork made dishes? Let us today try a healthy, easy and delicious pork dish and you will be delighted to hear it that by following these easy steps you can from now on prepare yummy Roasted Pork right at home.

What you will need for this dish are-

Pork pieces (in not very small sizes)

Olive oil- 1 tablespoon

Dried spices (rosemary, sage, thyme, oregano) - 1 tablespoon

Ground black pepper - ¼ teaspoon

Salt - ½ teaspoon

Instruction

Firstly, preheat the oven to 450 degrees along with the oven rack put inside it. Do not trim off the layer of fat from the pork meat as this help in keeping the meat nice and moist. Position the meat pieces in the pan in a way that the fat side is on the top.

Now take one tablespoon of olive oil in a small dish and add 1 Tablespoon of dried spices to the oil. Also mix ½ teaspoon of salt and ¼ teaspoon of ground black pepper and blend this spice together to rub it all over the pork roast. Rub the mixture on the top and bottom of the meat piece or pieces and place it on the rack in a roasting pan inside the oven.

Put the roast in the 450 degree preheated oven. The hot temperature is going to give the roast a nice golden colour and set the timer for 10 minutes. After the end of this 10 minutes term, re-set the oven temperature to 250 degrees and then pout the timer for about 50-80 minutes. If the roast needs some more cooking then put it again in the oven for some more time.

Later, once it is done, remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it. Now slice it up and present in a platter with add ons like fresh vegetable salads, chutneys and sauces.

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Chicken Salami with Mushroom

When you hardly have 15 minutes in your hands, you can do two things. One, you can rush to your nearest food joint, order for a dish and still wait for 10 minutes which results in a total of some 20 minutes. Secondly, you can gather some easy ingredients from things found in your kitchen and cook a healthy tasty dish in not more than 15 minutes. So, as the second option sounds better and easier, let’s try it out!

Ingredients:

Butter- 1 tblsp

Sliced salami - 300g

Chopped onion - 1 large

Chopped mushrooms - 1 small pckt

Tomato puree - 3 tblsp

Garlic – 5/6 cloves

Salt and pepper to taste

Instructions

Now start with heating butter in a large pan and add the chopped onions, mushrooms, garlic and sauté for two minutes. Now add the tomato puree and let it roast for a while. Add the salami pieces and mix well. Sprinkle the salt and pepper and serve hot topped with sour cream.

You can have it as a single dish or can pair it up with plain noodles. You are sure to love this quick and simple dish.

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Pork Chops with sautèd vegetables

Ingredients:-

• Pork chops 
• Garlic (chopped or crushed)
• garlic powder (optional)
• vinegar (1 tsp for a chop)
• soya sauce
• berbeque sauce
• salt n pepper
• rosemary or thyme
• butter

Method:-

Rub the chops with salt n pepper along with garlic powder or crush garlic and vinegar. keep it aside for 10 min. In a pan add butter. (pan should be slightly hot or else the butter will burn.)
Add the rosemary/thyme. Then add the chops and the crushed garlics. When starts sizzling add the barbeque sauce and all the other ingredients. Flip it over when it starts turning golden. When both the sides becomes slightly brown. Chops are ready to be hogged. 
Tastes best with sautèd vegetables and mashed potatoes.
Enjoy !!

Recipe by Namrata Das

Crispy Fry Chicken Legs

Love crispy chicken and a big fan of the KFC chicken buckets that you easily get to buy anytime you want to feast on chicken? Why making a hole of your pocket for buying the crispy chicken when you can prepare it on your own right at home and relish the same heavenly taste like those of the ones available in the market!

Ingredients

Chicken legs – 4 to 5 pieces (depends on your demand)

Cornflour – 1 cup

Salt – 1 teaspoon

Pepper- ½ teaspoon

Maida – half cup

Egg- 2

Refine oil- 1 cup

Instruction:

Now wash and dry up the chicken legs fully. Take the leg pieces in a bowl and mix the rest of the ingredients like the cornflour, maida, salt and pepper. Break the eggs on it and make a good quoting of the ingredients over the leg pieces. Add a little water as per need and.

Now put a wok on flames and pour oil. Let the oil be heated up and fry the chicken pieces. Keep the flame on medium heat and keep flipping the chicken pieces so that it do net get burn. Once the leg pieces turns brown in colour, keep it off the oil and keep on a plate with tissue paper spread on it. The tissue will absorb the excess oil and your crispy chicken legs are ready. 

Serve your friends, family or yourself with some tomato/chili sauce.

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A meaty deal for pork

Akankshya Chaliha checks out the wide variety of products at Pigzee's

Fresh meat gets redefined at Pigzee's in Guwahati. Many love to gorge on pork and chicken, but seldom like to visit smelly meat markets.

However, that was the only option for Guwahatians till Pigzee 's came in with a clean and hygienic option.

It replaced the traditional way of shopping and welcomed meat lovers to a store that specialises in a wide range of pork and chicken meat at an affordable rate.

The newly opened place at Zoo Tiniali is only three months old.

Owners Manash Kalita and Vishwaman Rai said they began with a farm and Pigzee's was the next step.

" By introducing this, we wanted to ensure that buying meat is an enjoyable experience. The freshness of the products and the hygienic atmosphere here are what sets it apart from the rest," one of them added.

Buying pork and chicken has become as convenient as going to a departmental store and picking up your favourite fruits or groceries.

They procure the meat from their own farm at Mirza and encourage local farmers. They cleanse and process the meat to ensure hygienic products.

The custom- measured portion of the meats makes it easy for the buyers to get the exact amount of meat they want.

For those keen on purchasing processed meats, Pigzee's is a one- stop destination. It also has a wide variety of condiments.

Striking out the option of offering stale meat to patrons, the proprietors ensured that unsold meats are processed at their unit in Lokhra.

They received technological support from the National Research Centre on Pig, which is under the Indian Council of Agriculture Research.

" At Pigzee's we make sure that the raw meat is fresh and the unsold meat is processed to prepare chicken and pork salami, bacon, sausages and ham," said Kalita.

Pigzee's team of butchers carefully selects a vast variety of sausages — all of which are fresh, plump, juicy, and just waiting to be slapped on your grill.

In fact, the butchers are ready to offer friendly advice about selecting sausages and with helpful tips on how to season it.

So far, smoked pork sausages and chicken cheese sausages have been the most popular items on the rack.

Very soon, Kalita said, they would add mutton to the list of meats; also burger patty and different flavours of chicken and pork sausages.

" In fact, we are also planning to introduce pre- marinated chicken," he said.

The very sight of the meat shop will impress you to go and check out the varieties of fresh and processed meat.

So, now, step in anytime you feel like cooking a special chicken or pork dish for your family or loved one.

Processed meat at Pigzee's and ( left) a customer checks out condiments.

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Tandoori-Spiced Chicken Breast

Prepare yourself a platter full of spicy yummy chicken breast tandoori dish today and make your dinner cosier and enjoyable than ever!

Ingredients

Plain yogurt - 1 1/2 cups

Grated onion - 2 tablespoons

Grated peeled fresh ginger - 1 tablespoon

Canola oil - 1 tablespoon

Ground cumin - 1 teaspoon

Red pepper - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Minced Garlic - 3 cloves

Boneless chicken breast – 1 to 2 pieces

Salt - 1/2 teaspoon

Preparation

Firstly, combine the first 8 ingredients in a heavy-duty zip-top plastic bag and also add the chicken breast to the bag and seal it. Keep it in the refrigerator for at least 2 hours and keep turning the bag occasionally.

Next, place a small roasting pan in oven, preheat the oven. Remove chicken from the bag and discard the marinade. Sprinkle both sides of chicken evenly with salt and place the chicken on the preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes. And your delicious platter of Tandoori chicken Breast with a spicy flavour is ready!

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Pork Sausage Hotdog

When you have hardly 10 minutes in your hand and cannot skip your breakfast as you are damn hungry and also getting late to work, Pork Sausage Hotdogs are here for your rescue. However, the most intelligent job done on your part will be to keep buying hot dog buns every alternate day and make a habit of keeping at least two spare buns as you never know when can there be an emergency and you need a quick bite. As the pork sausages are available to be bought at reliable meat outlets with a guarantee of good quality and great taste, you can at least pick such a packet and store it in the freezer for a week. 

Now that you are so hungry, just get the following ingredients ready by your side-

·         One or two pork sausages (depends on how hungry you are)

·         A paste or a blend of chopped Coriander leaves, ginger, garlic, chilli, tomato

·         Chopped onions

·         2 tablespoons of refine or olive oil

·         A pinch of salt

·         Butter or cheese

·         Hot dog buns

Instruction:

Simply make a mixture of the spices mentioned above either in a blender or chop those with a knife and make a mixture. Now put the pan on full flame and pour the oil. Once the oil is heated, add the onions first, stir for a while and add the mixed spices. Fry them for 2 minutes and put the sausages in full length without cutting it into pieces. Add the salt. Now, make sure that the sausage gets fully cooked and fried without being burned and getting very dry. Keep stirring it.

In the mean time, put another fry pan on another burner or switch on the microwave and heat up the hot dog buns. Just make sure that the buns gets warm and soft. No need to overheat those. Get them out, spread the butter or cheese on the inner portion of the buns and out them on a plate facing upward.

Your sausage takes hardly 10 minutes in being cooked and turn soft. Get it out of the pan and put it amid one bun above the butter or cheese coat. Pour in a little of the spices as well and cover it up with the other bun.

Your quick Pork Sausage Hot Dog is ready in minutes!

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Chicken Salami Chili

Ingredients 

• 1 tbsp oil + 1 tbsp butter
• 150 gms chicken salami chopped finely
• 2-3 green chilies chopped finely
• 2 capsicum chopped finely
• 2 onion chopped finely
• ½ cup greens of spring onion chopped finely (optional)
• ½ cup chopped coriander leaves chopped finely (optional)
• 1 inch ginger chopped finely
• 1 tbsp sugar
• 1 tbsp dark soy sauce
• salt as per taste

Instructions

1. It's important to cut the salami finely. Also chop onion, capsicum, spring onion finely.
2. Take a wide bottomed sauce pan add oil and butter both. Saute finely chopped onion and sugar for 2 -3 mins.
3. Add chopped green chilies, chopped ginger, greens of spring onion if using and coriander leaves if using. Saute all until onion are light brown in color.
4. Now add chopped salami , chopped capsicum and keep frying until they are light brown in color or cooked well.
5. Lastly add soy sauce and cook for 2 mins more. Serve hot as a side dish Or as a quick meal.

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Spiced Chicken Legs by Rhea Mitra Dalal

4 to 6 chicken legs
salt
pepper
Cajun spice mix or any other spice mix that you like, or mixed dried herbs
bacon fat (optional)
olive oil

Make deep cuts in the flesh of the chicken legs. You can also use thighs for this recipe. Rub salt, pepper and a generous teaspoon of your preferred spice mix into the chicken pieces. If you're using dried mixed herbs add some minced garlic to the marinade.  Leave the chicken to marinate for at least half an hour.

Heat the bacon fat in a non stick pan. Add a splash of olive oil to it and let it warm up properly. Place the marinated chicken pieces in the hot oil and sear properly on all sides. Lower the heat and let it cook covered for around 10 minutes. Turn the pieces over and cook evenly on all sides till the chicken is cooked right through. You can add a very small amount of water (a couple of tablespoons at the most) to the pan if required but be sure to dry off the water completely as the chicken cooks.

Serve the chicken hot with fries, potato mash, grilled vegetables, garlic bread, whatever you have at hand :)

If you like, fry a few slices of bread in the pan juices after you have taken out the chicken. The bread tastes divine!

pigzees, eat local, pork meat, chicken meat, sausage, salami

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Smoked Pork Salad

Author Notes: This is a great way to use leftover smoked pork shoulder. 

Serves 4

 1head of romaine lettuce, chopped

2cups smoked pork, chopped

4ounces barbecue sauce

24baby carrots

Place equal amounts of chopped romaine lettuce in 4 containers.

Cover romaine with 1/2 cup of smoked pork for each salad.

Place 6 baby carrots in each container around the edges of the romaine lettuce.

Drizzle barbecue sauce over pork.

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Chinese BBQ Pork

 

Ingredients :

Original recipe makes 4 servings

2 pork tenderloins

1/2 cup soy sauce

1/3 cup honey

1/3 cup ketchup

1/3 cup brown sugar

1/4 cup Chinese rice wine

2 tablespoons hoisin sauce

2 tablespoons red food coloring

1 teaspoon Chinese five-spice powder (optional)

Directions:

Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.

Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.

Marinate pork in refrigerator, 2 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.

Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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Thai Pork Salad

Ingredients

3  tablespoons vegetable oil

1 /4-pound pork tenderloin, thinly sliced

kosher salt

5 cups shredded Napa cabbage

2 carrots, grated

1/4 cup torn mint leaves

2 scallions, chopped

2 tablespoons lime juice

2 teaspoons fish sauce

Directions

1.       Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.

2.       In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.

3.       Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.

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Braised pork belly

Ingredients: (for 2)

Pork belly: 300 gms

Braising liquid:

§  Dark soy sauce: 1/2 cup

§  Ginger: 1 inch, julienned/sliced thinly

§  Star anise: 1 no.

§  Orange zest: 1/2 tsp

§  Schezwan peppers: 1 tsp, roasted and ground

§  Water: 1 cup for starters

§  Five spice powder: 1/2 tsp (optional)

Garnish:

§  Lime juice

§  Honey (optional)

§  Sesame oil (optional)

Method:

§  Sear the pork belly on a medium to high flame in a heavy bottom pan

§  Add the braising liquid, cover and cook for about an hour on low simmering flame, adding in water from time to time

§  Keep checking on the belly and turning it from time to time to avoid it getting burnt (since the fat releases a lot of oil which quickly takes over and starts deep frying once the water evaporates, so it is important to keep adding water to retain the moisture in)

§  Turn off the flame, taste it and season with a dash of lime, drops of honey, sesame oil or a garnish of your choice.

P.S. Although you may be tempted to, please do not add any salt. Dark soy has just enough salt and caramelised sugar in it required to season the meat rightly.

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