Jerk Chicken

Shared by one of my colleagues,I  had a bite and was extreeeemely delicious !!!


This spicy Caribbean dish is flavored with allspice, soy sauce, and sugar. It’s best grilled over hardwood charcoal with the addition of pimento wood chips.

Ingredients:

1/2 cup canola oil

1/2 cup lime juice

4 tbsp. dark brown sugar

2 tbsp. apple cider vinegar

2 tbsp. dried thyme

2 tbsp. soy sauce

4 tsp. ground allspice

8 cloves garlic

8 habanero chiles, stemmed

8 scallions, roughly chopped

2 shallots, roughly chopped

1  1" piece ginger, peeled and roughly chopped

Kosher salt and freshly ground black pepper, to taste

8 whole skin-on, bone-in chicken legs and thighs

1. Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight. 

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate. 


Enjoy

- H

Vazhakka thoran with Spicy Fish curry

Here is a recipe from Asha's (my Mother in law) curry house.

Today's recipe is a variant on the common "kappa and meen curry" combination typical in any malayalee's home. In places where its not easy to get hold of good tapioca/yucca root  a suitable substitute can be found by using raw plantains. Here is the recipe for this alternative that's  equally enjoyable.

Ingredients for Vazhakka thoran: (Serves 10)

Raw plantain - 4  (Peel the plantain and cut into uniform cube shaped pieces)

For seasoning:

Mustard seed - 1/2 tsp

Urad dal - 1tsp

Whole Red chilly - a few

Curry leaves - one stalk

For grinding:

Shredded Coconut - 1.5 cup

Cumin seeds /Jeera - 1/2 tsp

Garlic - 2 cloves

Red chilly powder - 3/4tsp

Turmeric - 1/2 tsp

In a vessel heat approximately 2 tbsp of coconut oil and add the ingredients listed under seasoning. Next, add the cube shaped plantain pieces tailing with about 1.5 cups of water. Make sure this step is done under medium flame and preferably cooked in a closed vessel for about 5-7 minutes. Once the plantain has been well-cooked add the ground ingredients to the pan, mix well and switch off the flame. 

Ingredients for Fish curry 

Salmon - 1/2 kg

Fish masala - 5 tbsp

Green chilly (chopped) - 5

Shallots - 6

Garlic - 1 whole

Ginger - 2 1" pieces

Gamboge/kudampuli - 6

Curry leaves - 2 stalks

Oil - 3tbsp

Add oil into a heated pan along with curry leaves. Subsequently add chopped shallots, garlic, ginger and chilly and saute with a little salt for about five minutes. Next add the fish masala and continue sauteing till the raw smell of the masala is gone. Add approximately 5 cups of water to the ingredients in the pan and add the gamboge (kudam puli) and allow this mixture to boil for 5 minutes. Lastly add the fish pieces to the pan and cook till the fish is well cooked. Do not forget to check for salt and add if necessary before switching off the flame.

Enjoy !!!

Happy Easter

On this very special day of love, peace and reunion, let us submit ourselves to God Almighty and Thank Him for all the grace showered upon us!!!!

Wishing all of You A Happy & Prosperous Easter!!!


Let the Easter festivities begin with a fresh and steaming Appam and Nadan isthyle Chicken curry straight away from the kitchen



luv & prayers

Majboori Brothers

Happye B'day!!!!

HUMBLE BEGINNINGS!!!!!!

A RETROSPECTIVE LOOK INTO OUR ADVENTUROUS VENTURES FROM CHINA THROUGH INDIA TO THE US DURING THE PAST ONE YEAR!!!!


WE THANK ALL OUR WELL WISHERS FOR THEIR CONTINUED SUPPORT



A VERY SPECIAL THANKS TO OUR BETTER HALVES, "KAIRALI SISTERS" FOR THEIR EVERLASTING SUPPORT AND INSPIRATION.

VINEETHARAYA MAJBOORIANS :-)