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 :-)

Vendakka Curry (Ladies Finger/Okra in coconut milk)

Kerala cuisine is well known for its splendid flavor of coconut milk in almost every recipe you have. This is a simple dish that is had with its entire splendor in every household in Kerala.

Ingredients:

Lady’s finger (Vendakka) – ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed

Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups

Salt – As needed

Preparation:

The major step in preparing this dish is to get rid of the stickiness inherent in okra by sautéing it well in coconut oil for quite some time. Once you are comfortable with the stickiness part, add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.

Now add the turmeric and coriander powder and sauté until the raw smell goes away. The next step involves addition of thin coconut milk (diluted) and mixing well on a medium flame. Cover this mixture and cook for about 5 minutes. Then, add thick coconut milk and remove the dish from the flame. This can be had with Moru kaachiyathu (yogurt curry) and rice.

I was never a big fan of this dish and I never used to try this combination with rice as my mother used to say. But finally one day, when I had it at home, I was like; I missed this taste for so many years.

Happy Thanksgiving Boys & Gals!!! All students go to your classes!!!

Jai Javan Jai Kisan!!!! Savala Kiriririri!!!

Stephen Nettooran

Joll of Rice with Rotisserie Chicken

This is a dish from Ghana/Nigeria. Amma used to make this when we were in Nigeria and even after we came back to India we continued to enjoy it. We got to taste it again this summer when my parents visited us and it took my taste buds down the memory lane.

This is a quick peek into that recipe along with some Rotisserie chicken we got from Walmart…. :-).

Ingredients:

Rice- 1 cup

Tomato- 2 sliced to small pieces

Onions- 1 sliced to small pieces

Chili Powder- ½ tsp

Salt to taste

Eggs-2

Maggie Taste maker- a pinch (optional)

Preparation:

Cook the rice and keep aside. First sauté the onions and then add the sliced tomatoes. Once well sautéed, add the chili powder and salt. Now add eggs and scramble them along with the sautéed mixture.

The next step is to add the cooked rice and mix well. A pinch of Maggie taste maker can be added for an extra punch in the end. I added the rotisserie chicken pieces to this and mixed them well.

Ningalku Ente Namovaakam

Nettooran!!!

Post # 25

With that last post from Hari, we have reached 25 posts!!!!!

Yeeeeeeeeeeeeee............

Quarter century !!!!!!!!!

Lets aim at half century and hope to see more exciting majboori dishes!!!!!!

Thanks to all our well wishers and a very special thanks to our better halves, Kairali Sisters

luv

Nettooran