Greek-style Lemon-Garlic Chicken and a quick game night snack

I have been planning to roast some whole chicken for quite some time now. Finally I did yesterday. My Maa set off on her maiden solo trip yesterday and with her gone I was feeling quite lost really. During these 27 years of my life, there have been numerous instances when I have been away from home for days, weeks, months and even years, so have my father and brother, but it has never so happened that we were home and Maa was away for any longer than a weekend. It is a first time for us and we are coping with it in our own ways. I for one am feeling lost in my own house. And while I could and actually have survived rough terrains and harsh climate, I have no clue how to survive in my own house without my mother. 

Ever since I quit my job, I have grown all the more used to having Maa around all the while. And with Dad off to work and my brother off to doing whatever it is that he does (he says he goes to college though) I have no clue how to go about the day a major part of which is spent fighting with my mother. Of course, the best way to keep busy is by cooking, and last afternoon I roasted some chicken for lunch, the Greek way, with loads of lemon and garlic and the herby deliciousness called Oregano.Usually the Greeks would roast some potatoes along with the chicken but I was not in the mood. The name of the dish in Greek is interesting though I have no clue how I should pronounce it. It's called Kotopoulo Skorthato. The dish was reminiscent of one I had had in a small restaurant in Kusadasi in Turkey on my trip last year. The lightness of the tangy, garlicky chicken with some bread dipped in the delicious juices made for a great lunch. The very mention of my plans of roasting chicken for lunch had made Dad decide to take the day off. Maa said on phone, he is just plain happy with her not around! Umm....When the cat's away, the mice will play! No? 

By the way this post is my entry for Kolkata Food Blogger's Event Game Night Bites which endeavours to bring to you delicious snacks you can munch on while watching the World Cup Finals this Sunday. If you are wondering how whole roasted chicken can morph into a game night bite read on. And this post is also resonant with World Cup Series! We are down to Group C and my pick is Greece. Two days to go for the World Cup to come to its conclusion and two more recipes coming your way SOONEST. 

Ingredients 

Whole chicken (650-700 g each) - 4 

Minced garlic - 1.5 tbsp 

Lemon juice - 6- 7 tbsp

Lemon zest - 1/2 tbsp 

Oregano (dried) - 1.5 tbsp 

Chili flakes to taste 

Salt to taste 

Olive oil - 1/4 cup 

Method 

In a bowl whisk together the olive oil, lemon juice, salt, chili flakes, garlic and oregano.

Place the chicken in a baking dish. Pour the marinade on top. Turn the chicken over and around so that it is laced in the marinade each of them. Keep for an hour.

In the meantime preheat oven at 180 degree centigrade.

Roast the chicken (breast side up) for about 60 minutes or until it is cooked through and a beautiful golden brown on top. KEEP BASTING THE MEAT WITH ITS JUICES EVERY 15 MINUTES.

Serve with some mashed potato and bread. Reserve the juices in the pan and dip your bread in it. It is delicious.

Wondering exactly how is this a game night bite. Well, the idea came when my brother made sandwiches for himself and his friends the other night (when Argentina beat Netherlands) with leftover grilled lamb chops. For me, considering the time at which the World Cup matches are broadcast here, the best snacks are ones that can be quickly assembled, rather than those that have to be whipped up fresh. So all you need to do is shred the roasted chicken which can be made way in advance, take tow slices of bread, spread you favourite sandwich spread or just a little mayonnaise, place a mound of shredded roasted chicken, sandwich, lightly grill and dig in.

Mutton Boti Kebab

So, this was the second item on last night's menu and it was quite the hit. For me nothing beats red meat when it comes to kebabs. Chicken seems like a compromise really. Mutton Boti Kebabs are my absolute favourite. Incidentally, the best one I have ever had were at a Kashmiri food stall at a Handicrafts fair here in Calcutta. I have never had something like that ever again. I was a kid then, this must be 20 years ago. But I still remember the experience. My mum was very strict about my eating out and I was only given a piece while the elders chomped on one kebab after another. I still think of that evening and regret. Wish I had had a few more. 

By the way, the sun is out now, after over a week. My spirits are high and I think I am ready to put on my baking gloves. Stay tunes for another Birthday special. I am not much of a baker, for the first time today, I am going to bake a Birthday cake for loved one. Wish me luck! 

Mutton Boti Kebab

Ingredients

Boneless mutton (boti) - 1 kg 

Mustard oil - 1/4 cup 

Minced raw papaya - 1 tbsp 

Ginger paste - 2tbsp 

Garlic paste - 1 tbsp 

Green chili paste - 2 tbsp (or to taste) 

Cinnamon powder - 1/2 tsp 

Salt to taste

Method

Marinate with all ingredients for at least 12 hours. I insist on overnight marination in this case.

Grill meat on skewers, straight on the fire or in the oven at 200 degree centigrade until tender and charred around the edges, about 20 minutes approximately.

Serve with lime wedges, pickles onions and coriander-mint chutney!

 

Monsoon grill: Tandoori Chicken Tikka

Winters, the twilight hues, the familiar comfort of an old cardigan, old friends, a new lover, the sound of music, chatter and laughter, charring meat on a wood fire, a sip of rum, of days gone by and those around the corner, on the sly.

I fall in the category of people who maintain 'to-do' lists! I have the regular things-to-do, books-to-read and places-to-visit before I die lists and then I have lists for different moods, seasons, etc etc. And an open-air grilling extravaganza tops my list for the winters. But winter is months away, and as I write this, I can see the grey skies that have inspired in me several bouts of listless despondency this last week. No, do not get me wrong. I love rains. It's this insipid, grey monsoon skies that merely tantalizes you with the probability of rains, without delivering any, which inspires this melancholy.

But winters or not, last night we grilled meat under the night sky alright.

Last week, when my little brother, who is not so little any more, proposed that he would like to usher in his birthday, which is today, with a rooftop barbecue, I told him that he should never take up an IQ test, lest the results cause irreparable damage to his self esteem. In other words, I called him a nincompoop! It had rained heavily all week, I reminded him. I showed him the BBC's weather forecast. Chances of heavy rains through this week, they said!

But if the relationship between a brother and sister is nothing less than sacred, then it wouldn't be anything short of sacrilege if he would agree with me. We are talking about honour here, honour and tradition. So the moment I opposed the idea of a grill al fresco, was the moment he froze on the idea. Rain or not, we are grrlling some meat, he said, and within minutes every one of his gang members had received the invitation. "And you marinate the meats for us, a couple of different kinds of kebabs would do. We'll do the rest!" he said, as he tossed his shirt, doused in sweat, at my face.

Well yes, my brother is almost seven years younger than me and yet he always issues orders when I am concerned. I do not know what a request would sound like, if it comes from him, I have given up hope, I have convinced myself this too is love, though my doubts are stronger than my conviction. However, if I need a favour of him, I have to wheedle. Beg too! At time. OK fine...always!

So, this past week, I watched with glee as he Googled "Calcutta weather update" a hundred times and I smirked with smug satisfaction. 'You have an important lesson to learn," I told him. And every time it rained, umm drizzled, I asked him "So what is it that you're doing this Saturday night?" And on Thursday when I heard him discuss a backup plan with his friend on the phone, I heard the first bells of victory! I marinated the meats anyway, late Friday night. When it comes to kebabs, especially with red meat, I believe in overnight marination. I could always grill the meat in my kitchen.

I was definite there would be no monsoon barbecue. But the Gods were laughing somewhere. Come Saturday, it did not as much as drizzle the whole day and by evening the skies had cleared up. Karma, I believe. He has done something right in some life. So the barbecue was on, the meat steeped in flavours was ready to hit the fire and I was not the one laughing the last laugh. Not yet

So I made two different kinds of kebabs for last night. Mutton Boti Kebabs and Tandoori Chicken Tikka. Now over the years I have developed a penchant for cooking with as few ingredients as possible. I have often recreated my favourite classics with fewer ingredients and with excellent results. I like distinct, lucid flavours, instead of a muddle of too many flavours. It makes me feel sick. I want neat flavours! I love the mutton Boti kebab especially because it has a few fresh flavours and almost no spices, except for the little required to enhance, and not overwhelm, the flavour of the meat itself. And in case of my Tandoori Chicken Tikka, I use fewer spices than what you may find in the usual tandoori masala. But the results are drool worthy.

It not easy to please a gang of hungry college goers! And last night was a massive success! If my brother said "The Kebabs were brilliant and my friends went cray," I must have done it right. What he doesn't know is that I had sneaked out a few pieces of meat and had hidden it in the refrigerator to grill this morning. The meat is in the oven and trust me the aroma is driving me crazy.

Tandoori Chicken Tikka 

Ingredients

Boneless chicken - 1 kg
Curd - 100 g + 2 tbsp
Green chili paste - 1 tsp
Ginger paste - 1.5 tbsp
Garlic paste - 1 tsp
Minced raw papaya - 1.5 tsp
Red chili powder - 1 tsp
Red or orange colour - few drops (optional)
Salt to taste
Coriander seeds (lightly roasted and coarsely ground) - 1.5 tbsp
Garam Masala: Dry roast the ingredients below and grind to a powder
Cardamom- 3-4
Cinnamon stick - 1 inch
Cloves - 3-4
Peppercorns - 4-5
Oil as required
Butter (melted) for brushing the meat.

Method

Marinate the meat with all the other ingredients for at least 6 hours.

Grill on a wood fire or in the oven at 200 degree centigrade until meat is tender and slightly charred around he edges. Approximately, 25 minutes! Brush with melted butter from time to time.

Serve with lime wedges, onions and mint chutney!

Costa Rican Cheese Omelette with Saffron & Bell Pepper Sauce

I know there has been a brief hiatus as far as our World Cup Special Series is concerned. But that's because, I have been cooking other stuff, what with a string of guests visiting this last week. But today is a good day for the next post on the series. Why?  Costa Rica is my favourite team from Group D. And in tonight's quarter finals Costa Rica faces Netherlands. There is a slight problem though. Netherlands is one my favourites too. Until today, all my favourite teams have been winning. Tonight is tricky though. On the one hand Netherland faces Costa Rica on the other Argentina meets Belgium. This food series is getting me all confused!

Anyway, while working on this series there are a few challenges I am faced with. I realise I have a proclivity for Latin American football/teams! And Latin American food is largely influenced by Spanish cuisine. There are numerous dishes that are cooked and loved with equal zest is multiple countries across the South Americas. And to find something distinctly different is a bit of a challenge. And that especially due to the non-availability of ingredients.

Take for instance this recipe - Costa Rican Cheese Omelette with Annato Sauce. I came across this recipe in a book titled The New Costa Rican Cuisine by Isabel Campabadal. The original recipe calls for a few ingredients which are not available in Calcutta, not even in New Market. The only other way would have been to order them online but then the items would have reached me just a little early for the next world cup.Yeah I am exaggerating. But at least this world cup would have been over by the time the ingredients got to me.

The instant corn flour required for the omelette caused much confusion. The guy at the grocery store I frequent insisted that the packed of corn starch he was handing me was the only corn flour that there is. We were on the verge of a fight when the store owner intervened and handed me a packed of corn meal. They had not heard of instant corn masa and I had to settle for regular corn meal. Again the sauce requires Annato seeds, hence the name, but that's hard to find here too. The Annato seeed is mainly used as a colouring agent and hardly has an effect on the taste. And this one I had figured while making the Ecuadorean bread soup, so I substituted it with saffron in the sauce, which I am now calling Saffon and bell pepper sauce. Can't call it Annato when there is no Annato.

I took a few other liberties too with the original recipe but I am pretty pleased with the ultimate result. Have it for breakfast or a quick dinner, this one is  for keeps.

Ingredients 

For the omlette
Corn meal - 1 cup
Grated Mozzarella cheese - 3/4 cup
Large eggs - 2
Milk-1/2 cup
Baking powder - 1/3 tsp
Salt and pepper to tast
Oil/shortening

For the sauce 
Butter - 100 g
Chopped Red Bell pepper- 1/2 cup
Minced onion - 2 tbsp
A pinch of nutmeg powder
Salt and pepper
Milk- 1 cup
Flour- 1 tsp (heaped)
A pinch of saffron

Method

In a bowl mix corn meal, cheese, milk, salt and pepper and eggs. Make sure there aren't any lumps.

On a plan heat oil/shortening, make the omelettes on a low flame, slowly.. You can either make one bog omelette and slice it or make a number of small ones!.

In a pan heat 25 g butter, add the onion mince and fry until it catches colour and add the bell peppers. Fry until bell pepper softens. Remove from heat and keep.

In a separate pan, heat the remaining butter. Add flour, followed by nutmeg powder, salt and pepper.

Now add the milk and saffron, and simmer until sauce thickens. Keep stirring though!

Stir in the onion and bell pepper, mix and pour the sauce on your omelettes.

Kadai Murgh with a rustic touch!

Whenever I think of Kadai Chicken, I think of dinner at a wayside dhaba on a wintry night, sitting on a charpoy, wrapped in the comfort of a warm shawl. Strangely, I have never savoured Kadai Chicken at a dhaba on a wintry night. I must soon. But I love Kadai Murgh! I have had quite a few versions of the classic and I have over the years tried out different recipes  Finally I conjured my own version of the Kadai Murgh. It is high on taste and done in a jiffy on a high flame mostly. The meat ends up a tad seared in the process and that simply adds to the flavours.  I also add some whole coriander seeds are a tempering, my special touch other than the addition of a tangy note with some tamarind paste. In another version of the dish, I also add diced capsicum, but I left that out this time. Anyway I top the spicy curried chicken off with some roughly chopped coriander leaves, some green chilies and julienned ginger.

You know  I was thinking, the name of this dish itself leaves a huge scope for experiment As long as you cook the dish in a kadai, you could absolutely toss up your own version of the classic.

Ingredients 

Chicken - 1.5 kg (cut in large pieces)
Chopped onions - 1.5 cups (packed)
Chopped tomatoes - 4 (large)
Garlic paste- 1 tsp
Ginger paste - 1tbsp
Ginger julienne - 2 tbsp + ore for garnishing
Chopped coriander leaves - 1/4 cup (packed)
Whole red chilies - 2-3
Whole coriander seeds - 1 tsp + 4 tbsp
Cumin seeds - 1 tbsp
Peppercorns - 1 tsp
Fennel seeds - 3/4 tbsp
Turmeric powder - 1tsp
Red chili powder - 1 tsp
Orange food colour - a pinch (optonal)
Green chilies (halved vertically) - 10-12
Salt to taste
Sugar - 1tsp
Tamarind paste - 2 tbsp

Method

Lightly roast the peppercorns, coriander seeds (4 tbsp) and cumin seeds together and grind them to a coarse powder.

Lightly roast the fennel seeds and grind to a powder.

Heat mustard oil in a kadhai (deep-bottomed pan), add the whole red chilies and whole coriander seeds! And once they splutter and exude aroma, toss in the onion.

Fry the onion until brown. Add the ginger ad garlic paste and fry until oil separatraes. Add the chicken, turmeric-chili powder paste, pinch of orange colour, salt and sugar and fry for a few minutes, n high heat. Now add the fennel powder and the coriander-cumin-peppercorn spice-mix and continue frying the chicken until oil separates.

Toss in the chopped tomatoes and halved green chilies. Reduce heat, cover and cook until chicken is almost done.

Remove cover, adjust seasoning, toss in the chopped coriander leaves and the tamarind paste. Stir through and cook on low heat until chicken is tender and oil separates.

Serve hot garnished with roughly chopped coriander, chilies and ginger for a rustic touch!