Nothing beats perfectly seasoned juicy chicken legs cooked to tender perfection when it comes to chargrilling bone-in protein. The recipe below is exactly the same but more delicious and healthy for its made in a herby green Goan style marinade using skinless chicken legs. How I developed this recipe- I love herbs and green curries. Traditional Goan cafreal being a green spicy curry, is one among those. But not everyone at my home is a curry person. Chargrilled chicken is family’s favourite. I developed this recipe for I loved the freshness and tanginess of the green marinade and hence wanted to try it for the weekend grill, which turned out to be super good. What’s special about this recipe- Leaner protein- Unlike traditional indian grilled chicken dishes, this recipes calls for skinless chicken legs and thus is less in saturated chicken skin fat. Fresh marinade- The chicken legs are marinated in a fresh ground herb and green chilli marinade with the addition of tangy lemon juice and few spices. What you’ll need- 4 skinless whole chicken legs (thighs+drumsticks)Half tablespoon turmeric powder10 destalked green chillies 1 inch cinnamon stick1 tablespoon black pepper 4 cloves 1 bay leaf 2 tablespoons ginger-garlic paste2 cups fresh coriander leaves with stems 1 teaspoon cumin seeds Juice of 2 lemonsSalt to taste4 tablespoon oil 
How to make- Grind everything listed above except chicken.Marinate the chicken pieces in it for atleast 20 mins or better overnight in the refrigerator.Chargrill the chicken legs on heated coal on both sides until slightly charred on the outside and cooked through in the inside.Serve hot. Notes, tips & suggestions-. Use 2-3 green chillies lesser than listed for a less hotter version.. This tastes great with fresh red onion salad and yogurt dip. Thanks,CERTINA
How to make- First, to make the black sesame brittle, heat 1/4 cup brown sugar under low flame in a sauce pan and add the sesame seeds when the sugar is fully melted. Turn off the heat when the sugar reaches sticky caramel consistency. Pour onto a greased tray and flatten it out so that it cools down to a breakable brittle mass. Mix the hot water with half cup brown sugar and stir it slowly under low flame just to the point when the sugar has completely dissolved. Turn off the heat and let it cool. Add the cooled down sugar mixture, vanilla, coconut cream, cashews and matcha to a blender/mixer jar and process it on medium power until it becomes fluffy and creamy with no lumps or bits of cashews left. Chill this in the refrigerator for 1-2 hours. Break your brittle mass into small bits.Churn it in your ice cream maker for 15 minutes and fold in the brittle bits.Transfer this into your ice cream tub and sprinkle some sesame brittle bits on top.Freeze it for ~1-2 hours- until ready to scoop out and serve. Notes, Tips and Suggestions– . You could create your own favourite flavours of ice cream by omitting matcha and adding in other substitutes like strawberry compote, chocolate etc. But I highly recommend you to try this flavour! . The consistency of the ice cream depends on the cashews and coconut milk. So make sure you follow the ratios right.
What you’ll need- For the chicken satay- 500g Chicken thighs, cut into bite-sized pieces Half a teaspoon of turmeric powder1.5 teaspoons yellow curry powder (refer notes)2 teaspoons of brown sugar or palm sugar 1 teaspoon minced garlic 1 teaspoon grated ginger Half a tablespoon of fish sauce 2 tablespoons of coconut milk 1 tablespoon soy sauce Half a tablespoon of peanut oil or canola oilSalt and pepper as required Water-soaked wooden skewers For the creamy chilli peanut dip- 1.5 tablespoons creamy peanut butter Half a teaspoon of grated ginger Half a teaspoon of minced garlic1 teaspoon of brown sugar or palm sugar1 teaspoon of lime juice Half a tablespoon of roasted peanuts Half a tablespoon of soy sauce Half of a red Thai chilli or 1 teaspoon red chilli flakes 1 tablespoon coconut milk 
How to make- Marinate the chicken pieces in the ingredients listed below the marinade list from atleast 20 minutes to overnight(refrigerated).Grill them skewered onto pre-soaked wooden sticks, preferably on a girdle over heated charcoal or on a heat girdle-pan, for 5 minutes each on all sides. Pulse the ingredients listed for the dip, until well combined and of right consistency. Notes, tips and suggestions- . Serve your hot chicken skewers alongside some lime wedges and the prepared dip garnished with crushed peanuts and coriander leaves.. If you want your dip to be more towards the runnier side, add a tablespoon more of coconut milk into it .. If you can’t find yellow curry powder in your pantry, you could make your own easily by mixing up the following: half a tablespoon ground coriander seeds, three quarters of a teaspoon of cumin powder, half a teaspoon of turmeric powder, a quarter teaspoon of ground black pepper, a quarter teaspoon of chilli powder and a quarter teaspoon of ground ginger.
What you’ll need 1 cup quinoa 2 cups water1 teaspoon salt1/4 cup lemon juice3 tablespoons olive oil1/2teaspoon of freshly ground peppercorns 2 grated garlic cloves1/2 cup chopped cucumber 1/3 chopped cherry tomatoes 1/2 cup chopped yellow bell peppers 1/4 cup chopped parsley leaves 2 tablespoons chopped mint leaves 1 cup chopped smoked tofu How to make . Bring water to boil with half a teaspoon of salt and cook the quinoa in it keeping the deep bottom pan closed- for about 15-20 minutes until the quinoa has cooked fluffy enough soaking up all the water. . At this point, turn off the heat, remove the lid, gently fluff up the quinoa with your spoon and let it cool down.. Meantime, prepare the dressing by whisking up the olive oil, lemon juice, garlic, pepper and salt in a small bowl..Add the cooled down quinoa, tofu, veggies and the herbs into a bigger bowl and pour in the tangy dressing. Give it a good and gentle mix just enough to combine..Serve it right away in your favourite salad bowl. 
Notes, tips and suggestions -You could use plain tofu or other flavoured tofu (eg. coriander tofu) instead of the smoked tofu if you don’t prefer smokey flavour to the salad.-You could even use drained cooked/canned chickpeas or sprouts as a substitute for tofu, if you are not a fan of tofu or if you are allergic to soy.-Choice of veggies are also partially upto you, for you could totally feel free to add in more veggies or substitute veggies you don’t prefer in this recipe with peas, corn, olives, jalapeños,etc.
For the dough-
. Dissolve sugar in the milk and stir in the yeast. Keep it covered in a slightly warm place (preferably in a close oven with lights on) for approx. ten minutes for the yeast to bloom.
For the dough- . Mix in the dry ingredients in the stand mixer bowl and pour in the wet ingredients into it.
quite simple and so is the technique you may not have to go shopping to find the basic ingredients listed below. As I have used a squeeze bottle instead of a piping bag, it’s also a fail proof recipe when it comes to creating the jalebi flowers in the oil. Healthier version- Unlike store bought jalebis that uses mostly low quality sugar , bleached flour and food colors, this recipe uses a combination of good quality white flour and chickpea flour adding natural colours and flavours from turmeric, saffron, cardamom and rose water. What’ll you need- For the batter-. 1 cup all-purpose flour. 1 and 1/4 tablespoons gram flour. 2 teaspoons cornflour . 8 tablespoons curd. Water-as required (if needed). 1/4 teaspoon turmeric powder . Veg. Oil (canola/sunflower..) for frying.. 1 tablespoon ghee For the syrup-. 1.5 cups water. 1 cup sugar. 1 pinch saffron strands . Half tablespoon rose water. 2-3 cardamoms. Half tablespoon lemon juice How to make- For the syrup-
For the filling-. Splutter the cumin & mustard seeds heating the oil and sauté onion, garlic, ginger & green chillies till onion turns light golden.. Add the spice powders and sauté for a minute till the raw smell goes.. Now add potatoes, green peas, lime juice , ghee, coriander and salt to taste.. Cook for a minute, mash a bit, turn of the heat and let it cool completely. For the wrap-. Combine the dry ingredients , add ghee to it and rub with your fingers for a fine bread-like mix.. Add water in tablespoons just enough to knead to a dough.. Cover and rest this for 20 minutes. Preparing samosas-
. Roll out the dough into a log, cut out 6 equal pieces and roll these into individual balls.. Roll out each into palm-sized circles and cut it into halves (semicircles). Wet the straight-side (diameter)of the semicircular dough piece with few drops of water and fold it into a cone.. Fill these cones with the potatoes-peas filling and seal the top sticking together the dough flaps to a straight line with a few drop of water.. This recipe makes a total of 12 samosas.. Deep fry these heating vegetable oil and drain onto a paper towel.. Serve hot with chutney. Notes, tips & suggestions- . You could always make the dough & filling ahead. Keep these frozen and thaw before using. The dough stays good frozen for 6 months and the filling for a week.. This samosa tastes heavenly with mint-coriander chutney/ sweet & spicy tamarind chutney as dips.
I had been into a lot of desserts nowadays satisfying my sweet-toothed family’s all kinds of sugar cravings. First because people are mostly home during these corona days and secondly because I love making desserts so much that I never miss an opportunity to make them. Due to all these, everyone started gaining weight and we were forced to decide to cut sugar, fibre less carbs (white flour, white rice..) etc.Egg fried rice is one of my family’s all-time dishes, but everyone were missing it soo badly over the past few days due to the newly set dietary restrictions.This is what made me think about a new healthier version of this classic dish with the wholesome goodness of brown rice and added proteins. What’s special about this recipe- Brown rice- This gluten-free fibre-rice diabetic friendly substitute for regular white rice is easy to make and is highly nutritious. High protein- This is a protein packed recipe as it includes eggs and peas, thus helping in maintaining muscle mass and staying slim-fit. You could also add blanched spinach for added protein. Good fats- Even though only a very little oil is used in this recipe, the oil used are of healthy fats, such as peanut oil & sesame oil. What you’ll need- . 1 cup brown rice, soaked in cold water for 30 minutes & drained . 3 cups water. Half teaspoon salt . 2 tablespoons chopped shallots . 2 tablespoons chopped spring onions (bulbous white bottom part). 1 tablespoon minced garlic . 1 teaspoon finely chopped ginger . 2 finely chopped green chillies . 1/3 cup frozen green peas / frozen or canned edamame .2-3 beaten eggs- with a pinch of salt and pepper.. 1-2 teaspoons soy sauce. 1-2 teaspoons fish sauce. 1 tablespoon Chinese rice wine/ sherry/ Shaoxing (optional). 1 teaspoon white vinegar . 2 tablespoons peanut oil. 1 tablespoon toasted sesame oil. 2 tablespoons chopped spring onion greens . 1-2 teaspoons white sesame. 1 tablespoon chopped garlic . 2 tablespoons chopped coriander leaves (& stems). Extra 1 tablespoon peanut oil How to make- 
. Heat 3 cups of water with salt until it reaches a rolling boil. Now add the rice, cover & cook on simmering after it starts to boil again with the rice in the pot.. Cook the rice like this for 15 minutes and turn of the heat after fluffing up the rice a bit. You would notice that a few tablespoons of water is still left in the bottom of the pan. But don’t worry, because the rice will keep on cooking in the residual heat with the lid on, even after you take it off from the heat and thus, all the water will be absorbed after a few more minutes.. Scramble the eggs in a non-stick wok, heating a little oil and keep it aside, transferring to a bowl.. Now sauté the shallots,spring onion whites, green chillies, green peas, ginger and minced garlic for a minute.. Add the pepper, sauces, wine & vinegar. . Stir in the cooked rice and combine everything on low heat. Check salt level and add more soy sauce/fish sauce into the rice, at this point, if needed.. Now stir in the eggs and spring onion greens. . Finally brown the chopped garlic in a smaller pan with little oil and stir in the chopped coriander leaves into this garlic. .Top the rice with this browned garlic mix, drizzle with toasted sesame oil and sprinkle white sesame on top before serving. Notes, tips and suggestions- . It’s more easier and tastier to use rice that’s cooked a day ahead and refrigerated overnight.. For a vegan option you substitute eggs with tofu scrambled the same way and omit fish sauce by adding 2 teaspoons of extra soy sauce. 
For the cookies-
For the cookies- . Preheat the oven to 325 Fahrenheit.. Whisk together flour, salt & cinnamon in a bowl.. Cream together the butter until the sugar has almost dissolved, the mixture should be pale and fluffy.. Add vanilla and blend it in.. Keeping the mixture on a low stir, add in the dry ingredients and stir-in until well-incorporated.. Gently stir-in the chopped hibiscus to incorporate as well.. Gently gather the dough on a floured surface and shape it into a cylindrical log.. Cut it into half inch circles (~ 17-21 cookies).. Bake on a parchment lined tray for 16 to 18 minutes.. Wait to cool down. For the glaze- 
. Brew the hibiscus flowers in boiling water until well concentrated as shown in the figure.. Once it has cooled down, whisk it up into the powdered sugar until lump free.. Dip half part of the cookies in it and wait to cool for atleast half an hour to set before having or storing in an airtight container. Notes, tips and suggestions- . I you don’t have home-dried hibiscus flowers you could easily find it online or in almost any Trader Joe’s store.. If the dough is not easily coming together due to stickiness, you could refrigerate it for a while before forming a log.
. Heat a wok and pour very little (about a teaspoon) neutral oil to sauté the ginger and garlic.. Now add the sugar and once it starts caramelising, add the ribs and start browning. Add the sauces once the juices from the meat starts drying up.. Sauté until almost 2/3rd of the fat is melted. Now season it with pepper and chilli flakes.. Pour the rice wine, water and cook well-covered for 45 minutes to an hour. PS: keep an eye on whether the ribs are sticking to the bottom of the vessel (I used a non-stick thick bottom wok), stir every 15 minutes and add more water – by half cup, if needed—when you are making this for the first time… Once the ribs are perfectly cooked, it’ll be sticky and tender. Add a little of light soya sauce and sauté for a minute if you need more seasoning for your ribs.. At this point, season with the sesame oil for a nutty flavour and serve hot after garnishing. Notes, Tips and Suggestions- . You could try the same recipe with beef ribs, but make sure you add more oil to the wok before sautéing.. Garnish with chopped spring onions or toasted sesame seeds.. Covered cooking time may vary by 20 minutes depending of the type of vessel and temperatures you use. 
Beautifully red tart cranberries are my favourite. N it’s rare that I get good ones. I wanted to bake a less sugary yet yummy treat for my family that they could enjoy anytime of the day and I thought these muffins would be perfect. It’s wholesome, berrylicious, zesty and just yum! Whats special about this recipe? Cranberries- These lovely red berries are not only a powerhouse of antioxidants, but also medically proven to prevent UTIs, boost immunity and brain power.. Orange- As everyone know orange is rich in Vitamin C and it’s citrusy punch is so refreshing. I’ve used both its zest and juice in this recipe to extract most of the goodness from it. What you’ll need- 
. 1 cup cranberries, preferably fresh. One by fourth a cup orange juice. 1-2 teaspoons orange zest . 1 teaspoon vanilla extract . 3 by 4th a cup softened butter. 1 and 1 by 4th a cup butter. 1 and a half cup all-purpose flour . 2 teaspoons baking powder . One by fourth a teaspoon salt How to make- 
Preheat the oven to 180 degrees Celsius. Coat muffin pan with liners.
. Never add cut cranberries right straight away into the batter as it’s too tart and may not taste right texture wise or on the palate.. If you don’t like cranberries, you could always substitute it with equal amounts of your favourite berries/chopped fruits in this recipe.. If you don’t like to decorate your muffins with white chocolate and almonds, I would suggest dark chocolate and toasted coconut or any other nuts with a light drizzle of salted caramel instead or have it simple as it is paired with your daily cup of coffee or tea!
So the first thing you should know about brioche bread is that its a quite rich loaf of bread generally made with eggs & dairy. So when I wanted to try a better yet eggless recipe for my pure vegetarian friend, the first thing I didn’t want to compromise with was the density, richness, texture and flavour of it which makes a brioche beautiful. For this, I took notes from many eggless bread recipes including ladi pav (soft indian dinner rolls usually had as a snack with a spiced potato-veggie gravy—known as ‘pav bhaji’) and even buttery English dinner rolls. What’s special about this recipe- 
. Easy- Unlike most recipes for better rising fluffy breads like the Japanese milk breads/sandwich loaves, this recipe does not require a tangzhong (Japanese word for cooked pre-bake bread dough) or a consistently feed sourdough starter or a lot of rolling/kneading time. . Eggless- Many vegetarians miss out enjoying a good French toast/sandwich ,etc. just because good quality brioche from restaurants/cafes/grocery stores aren’t eggless. This recipe being an eggless one is in favour for especially those people. . Zero additives- Being a lovely homemade bread recipe, this is additive free unlike almost every store bought breads that have preservatives, emulsifiers, improvers, artificial flavouring substances, etc. Bread is a staple in every household and you never wanna feed yourself or your family with small doses of chemicals everyday. Do you? What you’ll need- . 2.5 cups all-purpose flour. 1 teaspoon table salt. 1 cup lukewarm milk. 1 tablespoon sugar. Half tablespoon instant dry yeast. 3 tablespoons unsalted butter, at room temperature How to make- . Dissolve sugar in milk and stir-in yeast. Keep aside covered (preferably in an oven with only lights on) for the yeast to bloom ~10 minutes. . In a big bowl, mix salt and flour. Make a well in the middle and pour the bloomed yeast mixture to incorporate. . Start kneading the dough adding butter in little additions when the dough has come together. . Knead for 20 minutes by hand or half the time in a stand mixer with dough hook attachments. You can stop kneading only when the dough is smooth, improved gluten and thus not sticky anymore. . Cover up this big dough bowl in an even bigger greased bowl with a clinwrap and let it rise in the above mentioned ideal place for about 40 minutes to an hour- until your bread dough has doubled in size. . Punch down the risen dough to release the air and cut into 8 equal parts. Shape each part into round balls using your palms. . Slightly roll out each ball again -this time using a rolling pin and roll up into tiny cylindrical loaves. Arrange each cylindrical mini loaves touching each other vertically through the lengthy part of each of it inside a loaf pan (refer attached brioche photo to understand). . Lightly cover with a clinwrap film and let it rise for another hour until it has doubled in size. . Bake at 200 degree celsius for 20 minutes. Take it out from the oven and brush with extra butter on all sides right away. Cover in a lightly moist cloth for a while before slicing to get a beautiful loaf of buttery golden brioche. Notes, Tips & Suggestions- . Cover your loaf halfway through with a piece of foil of it starts to brown too much. . Enjoy freshly baked brioche as it is or with dips or spreads; one day old bread for cheese toasts or sandwiches; 2 days old for French toasts or bread puddings; and make toasted bread crumbs with older bread.
. Perfectly oven-roast duck— As I had mentioned above, the slow-roasting technique used in this recipe will never leave you disappointed. Cooking the duck with right temperature adjustments, patiently, renders a lovely browned crispy skin on the outside and juicy meat inside. . Spices & herbs— Though not too spicy, i have added a few spices such as cloves, cardamom, fennel, pepper, bay leaves and herbs such as thyme & parsley in minimal amounts to create the sauce that’s packed with full of flavour and compliments your ducky beautifully. . Cranberry, orange zest and ginger— These are not only rich in antioxidants and micronutrients, but also gives this dish it’s unique flavour and taste. 
. Special brown sauce— Its made using a brown stock that’s made from browning the duck left-overs and cooking it along with veggies in chicken stock and later reducing it down adding spices, vinegar, booze and condiments..worth drooling for! What you’ll need— . 1 Whole duck (with skin-on)-quite big enough! For marinade-. 1 teaspoon paprika . 4 cloves of crushed garlic. 2 tablespoons of orange zest. 1 teaspoon grated ginger. 1 teaspoon pepper. A handful of fresh herbs . 3 shallots, finely chopped . Olive oil. Salt For brown duck stock- . Duck leftovers (wing & fat trimmings, gizzards..) – of 1 bird, cut into 1 inch pieces . 1 big carrot, chopped into 1 inch pieces . 1 celery, chopped into 1 inch pieces. 1 sprig thyme . Half teaspoon pepper. 1 big bay leaf. Olive oil. 4 cups chicken stock. 5 cloves crushed garlic. Salt For spiced ginger cranberry sauce- . 1 cup cranberries . Half tablespoon orange zest. 1 tablespoon minced garlic. Half tablespoon grated ginger. 1 star anise. 1/4 teaspoon fennel. 2 cardamom pods. 5 cloves. 1.5 tablespoons brown sugar . 0.25 cup balsamic vinegar . 2 tablespoons red wine vinegar . O.25 cups red wine (dry). Parsley. 1.5 tablespoons cornflour . 2 tablespoons butter/olive oil. Salt For roasted onions & crispy potatoes- . 4 small floury potatoes cut chunky with skin-on. 7 shallots, peeled and halved. 2 big red onions, peeled and cut into big rings. 0.25 teaspoon oregano . Half teaspoon red chilli flakes . 0.25 teaspoon paprika . Half tablespoon all-purpose flour . Half tablespoon cornstarch . A pinch of baking powder . 0.25 teaspoon crushed coriander seeds . Salt to taste . 1 tablespoon strained fat that dripped onto the tray on oven-roasting the duck. Fat from top of cold brown stock How to make— 
For the brown stock-
