Savour Issue 8

Issue 8 2015

THE SPICE ISSUE

•Hot & Spicy Thai Noodle Bowls•Spicy Chocolate

Brownies•Chicken Korma•Chai Latte Cupcakes•Lamb Rogan Josh•Tandoori Chicken

SAVOURA publication of

magazine

Spice up your Decor with our Home Selection.

Over 20 tempting recipes.

Our family serving your family. www.massystorestt.com

Redeem

and accumulate Massy Loyalty Points

all through the year!

Welcome to our Mid Year issue of Savour! Spices are the inspiration for our recipes with a little emphasis on the flavours of India in lieu of Eid celebrations. West Indians are no stranger to spices and heat so we know you will enjoy preparing any of these delicious recipes, remember all ingredients are available at Massy Stores!

We are also pleased to introduce a new section to our publication called “Design Inspiration” which features just a few of the many household items available at Massy Stores Supercenters in both Trincity and Gulf City locations.

The re branding of Massy Stores is one year old! We continue to anticipate your needs and introduce new initiatives to make your shopping experience even more enjoyable. You asked and we answered! Your Massy Loyalty Points can be redeemed all through the year! We have done extensive renovations to several stores including St Anns and Glenco and we continue to expand our International range of products, including fresh produce and meats.

We would like to say a heartfelt thank you to our customers and please feel free to leave us your comments and suggestions at www.massystorestt.com or [email protected]

In the art of cooking, spices and seasonings are the magic ingredient without which many culinary creations will be dull and flavourless.

I enjoyed experimenting with chocolate and chilli in our decadent recipe for Spicy Mexican brownies and the Chai latte butter cream cupcakes are now a crowd pleaser.

Indian cuisine is close to my heart & heritage so I am happy to share some of my personal favourites in this issue.

I hope you enjoy and continue to make & bake wonderful memories in the kitchen.

Once again, many thanks to our advertisers for their continued support in our publication.

We also appreciate the great feedback we get from our customers, please drop us a line at [email protected] and for more great recipes go to www.massystorestt.com

Luanne GeorgeEditor in Chief

SAVOURPublished by

PHOENIX COMMUNICATIONS LTD. exclusively for Massy Stores

681-2164, 633-9772email: [email protected]

[email protected]

Greetings Editor’s Notes

Perfect Pancakes

INGREDIENTS½ cup Chobani Vanilla Greek Yogurt1½ cups all-purpose flour1½ tsp baking powder¼ tsp baking soda

DIRECTIONS•Inalargebowl,whisktogetherflour,bakingpowder,bakingsodaandsalt.Inasmallbowl,whisktogetheregg,Chobaniandmilk.

•Addyogurtmixturetoflourmixtureanduseawoodenspoontocombinelightly.

•Heatanonstickskilletovermediumheat.Lightlycoatwithcookingsprayandpourabout¼cupofbatterintopanforeachpancake.Cookuntiledgessetandbubblesappearonsurface,about2minutes.Fliptobrownotherside.

•Transfertoalargeplateandrepeatwithremainingbatter.Servewithmaplesyrupandberries.

½ tsp salt1 large egg, lightly beaten¾ cup whole milkMaplesyrupandberries,forserving

10 MINUTE PREP TIME

250 CALORIES

4 SERVINGS

AVOUR

Greetings

LATTE

VANILLA Chai Tea

Enough mix for 36 servings1 cup nonfat dry milk powder1 cup powdered non-dairy creamer1cupFrenchvanillaflavoredpowderednon-dairy creamer2 ½ cups white sugar1 ½ cups unsweetened instant tea2 teaspoons ground cinnamon½teaspoongroundcloves½ teaspoon nutmeg

INGREDIENTS:

•Blendallingredientsaboveinablender,coffee bean grinder, or food processor untilitbecomesafinepowder.

For one serving:•Mix in 2 tablespoons of this mix with

6 oz of hot milk or water and stir until combined.

DIRECTIONS:

6 | Savour www.massystorestt.com

ROJAN JOSH3-4tbsp.oliveoil10-15 whole peppercorns 5-6wholecloves3-4 whole cardamom seeds1tsp.wholecuminseeds1stickofcinnamon2 chopped onions 2 chopped green chilies 1-2tsp.redchilipowder1/2tbsp.groundcumin1tbsp.groundturmeric1tbsp.groundcoriander1tbsp.garammasala1tsp.salt

INGREDIENTS: •Inasautépanorsaucepanheattheoil.

•Crushthepeppercornsandclovesinamortar.•Toast the cardamom seeds, crushed peppercorns and cloves, cumin and cinnamon in the oil for about aminute.

•Addthechoppedonionsandgreenchilliesandstir-fryuntiltheonionsarebrowned.

•Add all the dry spices, grated garlic and ginger and tomatopaste.Letitboilforafewminutes.

•Add the lamb, chopped almonds and yogurt. Mixeverythingwell,putatightlyfittinglidonthepotandsimmergentlyforabout35-45minutesuntilthelambistender.

Ifthesauceseemstoothick,dilutewithalittlewaterorbroth.ServepipinghotwithBasmatirice.

DIRECTIONS:

Lamb1tbsp.gratedgarlic1tbsp.gratedginger1.5cupstomatopuree(not concentrated) 1 kg shoulder of lamb, cut into uniform sized pieces 2-3tbsp.choppedalmonds2 cups plain yogurt


Thai Noodle Bowls

INGREDIENTS:SERVES 4 125g rice noodles1” piece of ginger thinly sliced2 tbsp Waitrose Thai red curry paste800 ml coconut milk200g Cuisine pre cooked shrimp1 bunch spring onions, trimmed and chopped1 red pepper, deseeded, and sliced into stripsFinelygratedzestandjuiceof1limeDashoffishsauceDash of soy saucePinch of sugarSalt & pepper to tasteCorianderleaves,togarnish

DIRECTIONS:•Prepare noodles according to package directions.

Meanwhile, add the Thai curry paste into a pan with the coconut milk and ginger , gently simmer on a lowheatfor20mins.

•Add the shrimp, spring onions, red pepper, lime zest andjuice,fish,soysauceandsugar.Warmthroughforafewminutesthenaddthenoodles.

•Servepipinghotwithasprinkleoffinelychoppedchivesorcorianderleaves.

Hot & Spicy

www.massystorestt.com Savour | 9

INGREDIENTS

Mixed Veggie & Beef Biryani

2 cups Emborg Mixed Vegetables and 1 cup Emborg Broccoli mix Ground Spices:1tsp red chilli, 1/2 tsp turmeric, 1/4 tsp garam masala, 2 tsp coriander powder, 1 tsp ground cumin.Whole Spices:1 small cinnamon stick, 1 bay leaf, 1 star anise, 2 cloves, 2 green cardamom pods

INGREDIENTS DIRECTIONS• Heat oil and butter in a deep heavy pan on medium flame, add

the whole spices and sauté for a minute. Add the onion, ginger and garlic and cook until light brown, add beef pieces and cook for another 5 minutes.

• Add in the ground spices and mix well with the beef for 1 minute, now stir in the tomatoes and continue sautéing until the tomatoes have softened and the oil has separated from the masala.

• Add the rice and vegetables to the pot, stir in the 2 cups of broth and bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes or until rice is tender.

300 grams beef eye fillet/tenderloin – cut into medium stir fry pieces.1 1/2 cups Roland Basmati rice – rinsed2 tbsp extra virgin olive oil and 2 tbsp butter1/2 onion, diced2 cloves garlic, roughly chopped1 inch piece of ginger, finely grated1 small tomato, diced2 cups vegetable stocksalt & pepper to taste

Mixed Veggie & Beef Biryani

Emborg, from farm fresh to frozen within hours of harvest.

Preserving vitamin and mineral content,

freshness and flavour.

INGREDIENTS:

SAMOSASVegetable

11/2cupsall-purposeflour3/4 tsp salt1tspgheeorvegetableoil,plus1/4cup,for frying6 to 8 tbsp ice cold water1 tsp ground coriander seeds1/2 cup chopped onions2 tsp minced fresh ginger2 tsp minced garlic2 pimento peppers, minced1 tsp garam masala

For the dough:•Sifttheflourandsaltintomediumbowl.Add1tbspoftheclarifiedbutterandrubthemixturebetweenthepalmsofyourhandstoevenlydistribute,lettingthefat-coatedflourfallbackintothebowl.Continueuntiltheflouriscoated.

•Add 6 tbsp of the water, mix, and work until the doughcomestogether.

•Turnontoalightlyflouredsurfaceandkneadfor4minutesintoafirmdough.Coverwithakitchentowelandletrestfor30minutes.

To make the filling:• In a large sauté pan or skillet, heat the remaining 1/4 cupofgheeovermedium-highheat.

•Add the coriander seeds and cook, stirring, for 10seconds.Addtheonionsandginger,andcookuntilcaramelized,about5minutes.

•Add the garlic, peppers, garam masala, salt, tumeric andcook,stirring,untilfragrant.

•Add thepotatoes and cook. Stiruntil they start tocolor and become dry, about 3 minutes. Add thepeas,stirandincorporatefor1minute.

•Removefromtheheatandaddthecilantroandlimejuice.Stirtocombine,thenadjusttheseasoningtotaste.Letsituntilcoolenoughtohandle.

•Ona lightlyflouredsurface,kneadthedoughfor1minute.Divideinto2equalportionsandrolleachintoa1/2-inchthickrope.Cuteachinto8equalpartsandrollintosmoothballs.Placeeachballontheflouredsurface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles).Spoonabout2 teaspoonsoffilling in thecenterofeachsemi-circle.Brushtheedgeswithwaterandfoldthedoughoverthefilling.Presstheedgestogethertoseal.Placeonabakingsheetandrepeatwiththeremainingingredients.

•Preheat the oil in a large pot to 350 oF.

•Add the pies in batches and cook at 300 oF,turning,untilgoldenbrown,about10minutes.

•Remove with a slotted spoon and drain on papertowels.Servehotwithtamarindsauce.

1 tsp salt1/2 tsp turmeric2 large potatoes, peeled & cut into1/2-inchdice,boileduntiljusttender1/2 cup green peas (par-cooked and drained)2tbspchoppedfreshcilantroleaves1tspfreshlimejuice

DIRECTIONS:


SAMOSASVegetable

1/4poundunsaltedKerrygoldbutter4 ounces plus 1/2 cup semi-sweet chocolatechips,divided1 1/2 ounces unsweetened chocolate2 extra large eggs1/2 tsp ground cinnamon1/2 tsp ground chilli powder or cayenne pepper11/2tsppurevanillaextract1/2 cup plus 1 tablespoon sugar1/4 cup plus 1 tablespoon all-purposeflour,divided1 tsp baking powder1/4 tsp salt

INGREDIENTS:Preheattheovento350oF.Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15minutes.

In a large bowl, stir (do not beat) together the eggs, cinnamon, chilli, vanilla and sugar. Stir thechocolate mixture into the egg mixture and allow tocooltoroomtemperature.

In a medium bowl, sift together 1/4 cup of the flour,bakingpowderandsalt.Addtothechocolatemixture. Toss together the remaining 1/2 cup ofchocolate chips and one tablespoon of flour in a medium bowl and add to the chocolatemixture.Spoon the mixture into a 12 inch baking dish and bakefor20-25minutes.

Servewarmwithascoopoficecreamontop.

DIRECTIONS:

Nothing comes close to the unique taste of Kerrygold pure Irish Butter.

www.kerrygold.com

Because taste is everything.

Spicy Mexican

The perfect brownie wrapped in the warmth of cinnamon and the rich spicy undertones of chilli and decadent chocolate…enjoy!

Chocolate Brownies

INGREDIENTS:

DIRECTIONS:

Creamy Chicken Korma

Serves:41tbspoliveoil1 onion, chopped2 green bell peppers sliced1 tsp finely chopped fresh root ginger2 tbsp korma paste600g skinless chicken breast fillets, thickly sliced150ml hot chicken stock400ml coconut milk2 tbsp chopped fresh coriander (optional)

•Preheattheovento180°C.Heatthe oil in a flameproof casserole orheavypanandlightlycooktheonion and ginger for 4-5 minutes oruntilsoftened.Stirinthecurrypasteandcookoveralowheatfor 1 minute, taking care that it doesnotburn.

•Add the chicken slices to the casserole or pan, stirring to coat theminthespicyonions.Addthe stock and coconut milk, and bringtoaboil.Coverwithatight-fittinglid,placeintheovenandleavetocookfor45minutesto1hour.

•Servewithsteamedbasmatirice.


Carrot Coconut Truffles/ Ladoo

INGREDIENTS:Serves: 12 ladoos 4mediumcarrotsabout1.5cupsgrated1 ½ tsp ground cardamom1tbspunsaltedbutter1cupEveSweetenedcondensedmilk2tbspslicedorsliveredalmonds1tspRosewater–(optional)1 cup of desiccated coconut – (keep ¼ of coconut aside for rolling)

•Wash,peelandgratecarrots.• Inawidepan,melt1tbspofbutterandtoastthealmondsuntilitturnsgolden.Drainandkeepitaside.

•To the same pan, add grated carrots and sauté on medium heatfor5minutesuntilcarrotshavesoftened,cookoffsomeoftheliquiduntilabitdry.

•Atthatstage,addthedesiccatedcoconut,stiruntiltoasted.•Then add the sweetened condensed milk and rose water , mixwellandcookonlowflame.

•Cookuntilthemixturethickensandstartstorolllikeaball.Itwilltakearound5-8mins.

•Addtheroastedalmonds,coolthemixturejustuntilwarmenoughtohandle.

•Moistenhandswithalittleoil,thismakestherollingeasier,make round balls by taking about a tablespoon of the mixture intopalmstoroll.

•Rolltheseballsintothe½cupofdesiccatedcoconut.•Storeinanairtightcontainerforuptofourdays.

DIRECTIONS:

Creamy Coconut Rice Pudding

1¼cupsEveparboiledcooked rice¾ cup coconut milk Pinch of salt2 tbsp sugar½tbspsoftenedunsaltedbutter

INGREDIENTS:

DIRECTIONS:•Preheatovento325oF.Greasetwo8-ounceramekins.Setaside.

•In a medium bowl, stir together all ingredients except shreddedcoconut.Divideintothepreparedramekinsandsprinklewiththecoconut.Placeramekinsonabakingsheet and bake for 50 minutes, until the centre of each aresetandthetopsarelightlygolden.

•Servewarm,atroom temperature orchilled.

½tspvanilla1 egg3 tbsp chopped almonds3tbspraisins(optional)2 tbsp shredded sweetened coconut

Creamy Coconut Rice Pudding

SPICES forGOOD HEALTH


CLOVESAmong the top three spices

in antioxidant concentration. Contains eugenol, carophyllin,

gallic acid, eugenin. Inhibits oxidation of LDL cholesterol, an

early step in atherosclerosis.

CINNAMONAn antioxidant powerhouse; compounds protect against

inflammation, heart disease and Alzheimer’s. Polyphenols also increase insulin activity, aiding diabetes control.

Cinnamon scent boosts attention.

ALLSPICEContains more than a dozen

antioxidants, including eugenol, quercetin. Ellagic acid has anticancer effects, decreases proliferation of

pancreatic cancer cells.

BASILBoasts wider range of polyphenols on a par with berries. Green basil is rich in flavonoids, purple varieties

in anthocyanins. Also contains rosmarinic acid. Decreases platelet

aggregation, preventing blood clots.

OREGANOAnother antioxidant powerhouse loaded with phenols. Rosmarinic

acid has demonstrated antimicrobial activity against food -borne

pathogens, and can be used topically as a herbal antiseptic.

CUMINSeeds have significant

antiglycemic effect and help reverse metabolic abnormalities

in diabetics. Also stimulates bile acid production and its

secretion into bile.

GARLICPungent sulfur compounds promote heart health via beneficial effects on

lipid metabolism and reduction of cholesterol levels. May also reduce blood pressure and retard cancer

growth.

GINGERThe antioxidant zingerone

appears to have specific brain- protective properties. The phenolic gingerol subdues

inflammation ; studies show it reduces the viability of gastric

cancer cells.

ROSEMARYCarnosic acid may shield the brain

from free-radical damage, lowering risk of stroke and neurodegenerative diseases. May also improve memory.

Additional antioxidants detoxify carcinogens.

MINTStimulates bile acid production

in liver and its secretion into bile. Antioxidants in mint include vitamin C and the phytonutrient

perillyl alcohol, which has been shown to prevent cancer

growth.

TUMERICA component of curry, it’s active ingredient circumin

has neuroprotective and anti-aging effects on the brain, anti-inflammatory effects, and slows

spread of breast cancer. Make also prevent strokes.

RED PEPPERActive ingredient capsaicin is used topically to relieve pain

of peripheral neuropathy. Also stimulates bile acid and may aid weight loss by boosting metabolism. The hotter the

pepper, the more antioxidants.

ChaiLatte

Cupcakes

INGREDIENTS For the cupcakes3/4 cup milk2 chai tea bags1cupall-purposeflour1cupcakeflour,sifted1 1/2 tsp baking powder1/2 tsp course salt1/4 tsp ground cinnamon1/4 tsp ground gingerPinchofgroundcloves4tbspunsaltedbutter,room temperature3/4 cup packed dark-brown sugar2 large eggs, room temperature

For the buttercream3cupsconfectioners’sugar1cupunsaltedbutter-softened1tspvanillaextract1 to 2 tbsp whipping creamPinch of ground cinnamon

DIRECTIONS Forthecupcakes:•Preheatovento350oF.•Linemuffintinsandbringmilktoasimmerovermediumheat.•Removefromheat;addteabags,andletsteep,covered,15minutes.•Removeteabags,discardandletmilkcool.•Whisktogetherbothflours,bakingpowder,salt,pepperandspices.•Creambutterandbrownsugaruntilfluffyusingelectricmixeronmediumspeed.•Addeggs,oneatatime,beatinguntileachisincorporated.•Reducespeedtolow.Addflourmixtureinthreebatches,alternatingwithtea-infusedmilk,andbeatinguntiljustcombinedaftereach.

•Dividebatterevenlyamonglinedcups,fillingeachthree-quartersfull.•Bake10–12minutes.Turnoutontowirerackstocoolcompletely.

DirectionsforButtercream:•Inastandingmixerfittedwithawhisk,mixtogethersugarandbutter.•Mixonlowspeeduntilwellblendedandthenincreasespeedtomediumandbeatforanother3minutes.

•Addvanilla,cinnamonandcreamandcontinuetobeatonmedium speed for 1 minute more, adding more cream ifneededforspreadingconsistency.

•Pipe buttercream frosting onto cool cupcakes and sprinkle with ground cinnamon(optional).

BUTTERCREAM


DESIGN INSPIRATION:The Spice palette

Find inspiration in our wide assortment of housewares, appliances and home furnishings. We selected just a few pieces that reflect the warmth and richness of our spice palette. These items and many more available at our Massy Stores SuperCentre Trincity and Gulf City locations.

INGREDIENTS:

DIRECTIONS:

1tspactivedryyeast2 tsp granulated sugar2cupsall-purposeflour,plusmoreforrolling1 tsp salt1/8 tsp baking powder3 tsp plain yogurt2tbspextra-virginoliveoil

Meltedbutterforslatheringonthefinishednaans.

• Inalargeglass,dissolvethedryyeastand1teaspoonsugarwith 3/4 cup warm water (about 100oF). Let it sit untilfrothy,about10minutes.

• Meanwhile, sift the flour, salt, remaining 1 teaspoon ofsugarandbakingpowderintoalarge,deepbowl.

• Oncetheyeastisfrothy,addtheyogurtandtheoliveoilintotheglass,andstirtocombine.Pourtheyogurtmixtureintothe dry ingredients and gently mix the ingredients together withafork.Whenthedoughisabouttocometogether,useyourhandstomix.Itwillfeellikethereisn’tenoughflouratfirst,butkeepgoinguntilittransformsintoasoft,slightlystickyandpliabledough.Assoonasitcomestogether,stopkneading.Coverthedoughwithplasticwraporadampteatowelandletitsitinawarmplacefor2to4hours.

• Torolloutdough,makesureyouhavetwobowlsonyourcounter: one with extra flour in it, and one with water.Thedoughwill beextremely softand sticky-this is good!Separate the dough into 6 equal portions and lightly rolleach one in the bowl of extra flour to keep them fromstickingtoeachother.

• Shapethenaan.Usingarollingpin,rolleachpieceofdoughinto a teardrop shape, narrower at the top than at the bottom.Itshouldbe8to9-incheslong,4-incheswideatitswidestpointandabout1/4-inchthick.

• Warmalargecast-ironskilletoverhighheatuntilit’snearlysmoking.Makesureyouhavealidlargeenoughtofittheskilletandhaveabowlofmeltedbutterready.

• Dampen your hands in the bowl of water and pick up one ofyournaans,flip-floppingitfromonehandtotheothertolightlydampenit.Gentlylayitintheskilletandsetyourtimerfor1minute.Thedoughshouldstarttobubble.

• Afterabout1minute,flipthenaan.Covertheskilletwiththelidandcook30secondsto1minutemore.

• Removethenaanfromtheskillet,brushwithabitofbutter.Placethenaan inateatowel-lineddish.Repeatwiththerestofthenaansandserve.

NAAN


INGREDIENTS: (Serves6-8}2tbspbutterOnion, chopped-2 mediumGarlic,chopped-3-4clovesCilantro, chopped- 1 bunchButternutsquash,diced-1medium2 medium sweet potatoes parboiled, diced 1 cup or can chickpeas1bottlePatak’sKormaSauce1 cup coconut milk1/2cupvegetablestockorwater1 cup fresh spinach 1/2 cup green peas2 tbsp desiccated unsweetened coconut(optional).Salt- to taste

•Heatbutterinalarge,deeppanandcookchoppedonionsandgarlicoverlowheatfor10minutesuntilsoftandslightlycoloured.

•Peelanddicebutternutsquash,whentheonions are tender add the curry sauce and cookforaminuteorsostirringthewholetime.Addthesquash,sweetpotatoes,chickpeas, coconut milk, desiccated coconut, waterandapinchofsalt,bringittoaboil.Turn the heat down to a low-medium and simmeritcoveredfor35-40minutes.Stiritoccasionallytopreventfromburningandadd a few splashes of water or broth if it getstoodry.

•Testthebutternutsquash,itshouldbeforktenderbythispointbutnotfallingapart.Whenyouaresatisfiedwiththeconsistencyofthecurrystirinpeas,spinachandcilantro

leaves,coverandremovefromheat.

DIRECTIONS:

Sweet Potato Squash & Chickpea Curry

NAAN

Bounty with Dawn Ad for Savour Magazine 9.25"x 11.25" with 0.25” bleed

Curried ChickenCoconut

INGREDIENTS: Serves 3-4 persons2lbs boneless skinless chicken breasts cut into 1 inch piecesSalt to taste½tsp Chatak ground black pepper1tbspchoppedchives1tbspChoppedshadonBenileaves(or3TbspchoppedcilantroLeaves)1½tbspvegetableoiloranyothercookingoil2 tbsp Chatak Spicy Curry Massala (Chatak Mild Curry Massala may also be used)½ Medium onion thinly sliced2clovesgarlicminced2 Chatak whole dried chilli peppers150gpackinstantcoconutmilkre-constitutedwith2cups water)1 pinch brown sugar2 cups carrots cut into ½ inch rounds8-10curryleaves1 cup chopped tomatoes

DIRECTIONS:•Seasonchickenpieceswithsalt,pepper,chives,cilantroandgarlicandmarinateforhalfhour.

•Heatoilinalargeskilletovermedium-highheatuntilhot.Stirinonions,chillipeppers,andcurryleaves.Cookfor1minute.

•Addthecurrypowderandcookfor2minutesonlowheat.•Add1tablespoonofwaterifnecessarytopreventcurryfromburningorstickinginthepot.

•Addchickenandcarrottothepotandstiruntilcoatedwiththecurry.

•Raiseheattomediumhigh,coverandcookstirringoccasionallyuntilallwaterreleaseisdry-7to10minutes.

•Add coconut milk, tomatoes and sugar into the pan, and stirtocombine.Coverandcookstirringoccasionallyfor10minutesoruntilrequiredconsistencyisreached.

•Checkforsalt,pepperandseasonaccordingly.Stirandturntheheatoff.Coverandletflavoursblendforadditional5-10minutes.

•ServehotwithChatakBasmatiRiceoranytypeofroti,andalimewedge.

Tandoori Chicken1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skinremoved2tbspvegetableoil1/2 cup chopped white onion2 tbsp chopped garlic2 tbsp chopped ginger1tbspfinelychoppedpimentopepper,stemandseedsremoved1 tbsp paprika11/2 tsp salt1 tsp ground cumin1 tsp turmeric1 tsp ground coriander1 tsp garam masala1/2 tsp cayenne1/2 cup plain yogurt1tbspfreshlimejuice

•With a fork, pierce holes in the chicken pieces and using a knife, cut diagonalslices1-inchapart,and1/2-inchdeepintothelargerpieces.Placethechickeninabakingdish.

• In a blender, combine the oil, onion, garlic, ginger, pepper, and process on highspeedtoapaste.Addthepaprika,salt,cumin,turmeric,coriander,garam masala, and cayenne, and process until well blended. Add theyogurtand lemonjuice,andprocesstoasmoothsauce,scrapingdownthe sides to combine all the ingredients. Pour the marinade over thechicken. Turn to coat evenly, rubbing themarinade into the holes andslits.Covertightlywithplasticwrap,refrigerateforatleast4hours,andupto24hours,turningoccasionally.

•Preheatagrill.

•Removethechickenfromthemarinade.Placeonthegrillandcookfor8to10minutesonthefirstside.Turn,basteasneeded,andcookonthesecondsidefor8to10minutes.Turnandcontinuecooking,asnecessaryuntil the chicken is cooked through, but still tender, about 25 to 30minutes.(Alternately,bakeinapreheated425oFovenonabakingsheetfor35minutes.)

INGREDIENTS: DIRECTIONS:

Curried Chicken

Carrot & CardamomBarfiINGREDIENTS DIRECTIONS:180mls double cream180gms milk powder80gms unsalted butter750gmscarrotscoarselygrated400gms condensed milk1 tsp ground cardamom powder20gms almond roughly chopped20gms pistachios roughly chopped

•Lineabakingdishwithsomeoilorparchmentpaper.Inabowlmixthedoublecreamandmilkpowdertoadough-likeconsistencyandsetaside.

•Heatthebutterinadeepnon-sticksaucepan.Addthegratedcarrotsandcookonamediumheatfor20minutesstirringfrequently.Addthecondensedmilkandstirwelloveramediumheatuntilthemoistureevaporates, thisshouldtake10-12minutes.

•At this stageadd themilkmixture,break itupandstirwell toprevent itsticking to thebottomof thepan.Keepstirringuntil thereareno lumps.Addthecardamompowderandmixwell.Turntheheatonalowandletthemixturecookforafewminutes.Pourthemixtureintothelinedbakingdish.

•Usethebackofaspoontoflattenitoutevenly.Topwiththealmondsandpistachios.Cool&refrigeratetosetfor2-3hrsorovernight.

•Oncetheyareset,cutintobitesizesquaresandserve.


BarfiINGREDIENTS:1 large head cauliflower, washed well, leaves removed4 garlic cloves

DIRECTIONS:• In a mortar and pestle (or food processor) smash garlic

and ginger into paste. Add the tandoori paste, lemon and salt and mix until well blended, mix in the yogurt.

• Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for a few hours, up to 12 hours maximum.

• Preheat oven to 400oF. Place cauliflower on a foil lined baking sheet and roast for 45-60 minutes depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a drizzle of extra virgin olive oil.

1 tbsp minced ginger1 tbsp tandoori pasteJuice of 1 lemon1 tsp. salt½ cup plain yogurt

INGREDIENTS:1 medium cucumber1 tsp cumin seeds2 cups plain, Greek yogurt1 clove garlic, peeled and minced

2 tbsp fresh coriander or mint leaves, choppedCayenne or paprika to garnish

DIRECTIONS:• Peel cucumber. Cut lengthwise into 1/4 inch strips,

then into thin slices crosswise. Blot off moisture with paper towels.

• Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat.

• In a bowl, stir yogurt until it is smooth. Mix it with the cumin, coriander, or mint leaves.

• Combine mixture with cucumber slivers sprinkle with cayenne or paprika and chill before serving .

CUCUMBER RAITA Tanroori RoastedCauliflower


A simple and scrumptious treat

that needs only three ingredients. Simply

use your favourite cookies, Valrico Ice Cream and assorted sprinkles.

Open the cookies add a spoonful of ice cream, cover and roll in sprinkles. Wrap in

wax paper and freeze.

• Melt chocolate chips in the microwave in 15-20 second intervals, stir and repeat process until all the chocolate is melted and smooth.

• Spoon the crushed candy-coated chocolate pieces into the base of the cup, add a spoonful of melted chocolate and a spoonful of the softened ice cream. Repeat layers and carefully insert a popsicle stick into each pop.

• Freeze until the ice cream has solidified. Tear off the paper cups to serve.

INGREDIENTS:10 ounces candy-coated chocolate pieces (about 1 cup), crushed1/2 gallon Valrico vanilla ice cream, slightly softened2 cups semi sweet chocolate chips16 5-ounce paper cups

DIRECTIONS:

Ice Cream Sandwiches

Ice Cream Pops

Spice Rubbed Succulent T-Bone Steaks

1/4 cup coarsely ground pepper2 tbsp ground coriander1 1/2 tsp light brown sugar1 1/2 tsp paprika1 tsp ground cumin1 tsp onion powder1 tsp garlic powder2 Cuisine T-bone SteaksSea Salt 2 tbsp canola oil

Inabowl,whisktogethereverythingexceptthesteaks,saltandoil.Rub1 tablespoonof thespicemixoneachside of the steaks and let stand at room temperature for 1hour.

Season the steakswith salt. In a large cast-iron skillet,heattheoil,addthesteaksandcookovermoderateheat.Cook6-7minutesperside,turningonceformedium-rare.Transfer the steaks to a cutting board and let rest for 10 minutes.Cutthesteakoffthebone,sliceacrossthegrainandserve.

Make aheadThe spice rub can be stored in an airtight container for up to1month.

INGREDIENTS: DIRECTIONS:


Savour Issue 8

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