Monday, May 7, 2012

Jamaican Jerk chicken

Some months ago, hubby dear brought me a sample of jerk chicken seasoning, which his friend Mr. Raynor gave him. First I used a tsp of it to marinate just a piece of thigh while making tandoori and found the taste incredible. Then I searched the net on 'how to make homemade jerk seasoning mix' and arrived at this site. Thanks to the author, I could prepare a jerk seasoning from scratch, and prepared a whole batch of jerk seasoned chicken thighs. I made a dipping sauce also with the leftover marinade and everyone liked it.
Then he again presented us a whole bottle of jerk seasoning, which we enjoyed to the core. Even before the baked chicken made its way to the dining table, we started munching it, saying WOW...HOT....ssss...superb:) That is one yummy chicken recipe, every spice lover should try!Thanks Mr. Raynor, you have introduced us a new delicious chicken!

Jamaican Jerk chicken , my attempt to do from scratch:)

Homemade jerk chicken seasoning along with the sample seasoning I got.
The jerk seasoning Mr.Raynor presented us.

The fiery HOT Jamaican jerk chicken is ready!

Main ingredient:
Chicken - 2 lb.

Jerk Seasoning mix:
Ingredients:
Vinegar - 4 tbsp
green chillies - 8
Jalapeno - 2
Bell pepper - 1/2
red onion - 1
ginger powder - 1 tbsp
garlic powder - 1 tbsp
dry thyme - 1 tbsp
olive oil - 1 tbsp
salt - 1 tsp
Black pepper powder - 2 tsp
All spice powder - 2 tsp
brown sugar / molasses - 2 tsp

others:
lemon -1

Method:
Saute the sliced onion and chillies in 2 tbsp olive oil or butter.
Saute till it turns slightly brown.
Grind with all the above ingredients. Mix the lemon juice.
The seasoning mix is ready.

Clean the chicken and make some slits to facilitate marination.
Mix with the prepared jerk seasoning mix.

Place in an airtight container and keep refrigerated overnight.
The taste of the jerk chicken lies in the duration of marination also.

Preheat oven to 350 deg F. Arrange the marinated chicken pieces and reserve the remaining marinade liquid. Bake one side for 25 minutes. Flip over, coat some butter and bake again for 20 minutes or till it is done.

Jamaican Jerk chicken is ready!

Serving sauce:
Pour the leftover marinade in a wok and heat for 10 minutes. Add soy sauce, tomato sauce and hot sauce to taste. Bring to a boil and switch off.
This sauce can be used as dipping sauce or kept refrigerated to be used as a marinade for next batch.

Using the ready-made seasoning mix:
Marinate overnight 1 lb chicken with 2 tbsp or little more of the seasoning mix and bake / grill as above.

Thursday, May 3, 2012

Sweet paniyaram

Sweet paniyaram / Inippu kuzhi paniyaram is always welcome in our home like any other sweet.  I started making it often after seeing my MIL preparing it some years ago. I always encourage her over phone to make it for festivals, as this is her signature dish .
Ingredients:
Raw rice (pacharisi) - 1 cup
idly rice (puzhungal arisi) - 2 tbsp
black gram lentil (ulunthu paruppu) - 2 tbsp
water - 1/4 cup
coconut - 2 tbsp
salt - 1/4 tsp

baking soda - 1/2 tsp

jaggery (brown sugar) - 1/2 cup or little more.
water - 1/2 cup (for jaggery)
cardamom powder - 1/8 tsp

ghee / oil -  as per need

We may need :
kuzhi paniyara kal (puff pancake pan)
fork / skewer

Method:
Soak the rice and dhal together for 4 hours. Grind to a fine paste with 1/4 cup water, 1/4 tsp salt, coconut. It should be like idly batter.  Let it stand for 4-5 hours. No need to ferment like idly, but this duration gives soft paniyaram.

Mix jaggery with 1/2 cup water and bring it to a boil. Switch off, let it dissolve. Filter and remove any impurities. Let it cool.  Add it to the prepared batter with cardamom and mix  well.
(This batter can be kept refrigerated now for further use).

Just before preparing the paniyaram, add the baking soda, mix well and let it rest for 5 minutes.

Heat a paniyarakkal (paniyaram pan / puff pancake pan). Add oil/ ghee till 1/2 of the depth of each hole (first time only, then 1 tsp in each hole will do). Let it get hot.

Then pour paniyaram mix in each hole till 3/4. Put a lid and cook covered. It takes about a minute.
Reduce heat to the minimum and wait till its cooked on one side.
Click to see 'how to make paniyaram' in my unniappam post.
Then with the help of a wooden skewer (vadai kambi) or fork, gently flip the paniyaram.
Let them cook the other side too.

Then take them out and drain the excess oil using a kitchen towel.

Sweet Paniyaram is ready!


Serving suggestion:
Serve as snack..
Makes 21 paniyaram
(7 hole paniyaram pan X 3 times)

Note:
This sweet paniyaram can be  prepared  by deep frying instead of using a pan also.
Ghee or butter should be used instead of oil to get the most delicious sweet paniyaram.

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