Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce

Country - Spain 

Ingredients:

300 Grams Chicken

For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar

1 Tablespoon Lime Juice

3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce

1/2 Teaspoon Back pepper powder

1/4 Teaspoon Salt

1 Tablespoon Olive oil

For the Sauce

1 Tablespoon All purpose flour
1 Tablespoon Butter

1 Tablespoon Oil

1 Bay leaf

1/2 Teaspoon Fresh Thyme

2 - 3 Cups Chicken Stock

1 Onion - finely diced

1 Carrot - finely diced

1 Tablespoon Celery - finely diced

2 Tablespoon Tomato paste

Salt to taste

Method:
Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for  five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve

In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

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Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
1/2 Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
1/4 Cup  Oil

Method

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.

Labels : Chutneys & Dips, Masalas, Homemade, Blogging Marathon, Continental Cuisine, Tunisia

Posting a new pics of the paste that is made today...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Hummus (Bi Tahini) - Homemade

Hummus or houmous, is a food dip or spread that includes chickpeas, sesame seeds, olive oil, lemon juice, salt and garlic. "Hummus" in Arabic  means "chickpeas". Its origins are unknown, and it is popular in the Middle East, Turkey, Eygpt, Lebanon and North Africa. This is a Eygptian style Hummus.

In week 3 - day 12, for the marathon the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings.

Hummus (Bi Tahini) is hummus with sesame paste.

Ingredients

2 Tablespoons Tahini paste - homemade - see recipe below
2 Cups Chickpeas - boiled
2 Tablespoons Lemon juice
1/4 Teaspoon Cumin powder
1/4 Teaspoon Paprika powder
2 -3 Cloves Garlic - chopped finely
2 Tablespoons Water or Yogurt - I used water - see notes
4 Tablespoons Olive Oil
Salt to taste

Method

Tahini paste is expensive, but its easier to make it at home and very cost effective too.

Just roast one fourth cup of sesame on the tava, do not let it turn brown, just lightly till is emits an aroma, cool it and grind it with olive oil till you achieve a smooth paste.

Place the boiled and chickpeas in a grinder (reserve a few for garnishing purposes), then add the rest of the ingredients. Grind everything together until it becomes a smooth paste. Taste and adjust flavors according to your taste, some people prefer More - tahini, or lemon, or garlic or chilly, add what you feel you like according to your taste . The Hummus is ready. 

Serve with sprinkled red pepper flakes or paprika on top. Drizzle olive oil on it. Garnish with boiled chickpeas. Enjoy this Hummus.... healthy, tasty with pita bread or as.. we have it on a bread toast too. It taste yummy. 

My Notes :

You can use canned chickpeas too, but make sure u rinse the chickpeas well of all the brine then in fresh water.

I used the water in which the chickpeas were boiled.

Labels : Sesame seeds, Chickpea,Homemade, Chutneys & Dips, Eygpt, Blogging Marathon, Continental Cuisine

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Kala Masoor Masala / Sabut Masoor Masala - Maharashtra

This is tasty and lip smacking whole masoor dal or as in Maharashtra we call Kala Masoor or Sabut Masoor.  It's easy and well as delicious you can have this with rice or bhakri or even chapattis.  I have given a slight twist to the original recipe by adding chilly and tomato sauce, these two give an awesome taste to it.   

Ingredients
2 Cups Whole Masoor
1 Large Onion - Chopped finely
2 Large Tomatoes - ground to paste
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Sabzi masala
1/2 Teaspoon Chilly powder
1/2 Teaspoon Coriander - Cumin powder
1/2 Teaspoon Goda masala
1 Teaspoon Red Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Sugar or Jaggery (optional)
Salt to Taste
2 Tablespoons Ghee
1 Tablespoon Oil
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander - finely chopped

Method

Wash and soak the masoor overnight or for 4 -5 hours.

In a pan heat ghee + oil, add cumin seeds when they are lightly brown add the onion and fry till translucent. Then add the cumin seeds , ginger - garlic paste fry well, then add the tomato paste and fry well for 3 -4 minutes. Then add the sabzi masala, coriander - cumin, chilly, turmeric, goda masala powder and salt to taste, fry well. Add the chilli sauce and tomato sauce, sugar and the masoor and fry again. Add a cup of water, cover and cook till oil leaves the sides and the masoor is cooked.  Then add the coriander leaves ( reserve a little for garnishing) and let it simmer again for a minute.
Serve hot garnish with coriander leaves.

We had this steamed rice, papad made into a cone, cucumber cut into matchsticks and fried fresh red chilly.

This is week 2 Day 11 of the Marathon theme Indian States.

Labels: Vegetables, Masoor dal, Lentils, Healthy, Main course,Vegan, Blogging Marathon

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Gajrela - Kashmir

Gajrela is one of the most eaten dessert in winters or even throughout the year. It is one of the famous dessert recipe of Kashmiri cuisine. This recipe is Kheer that is made with carrot. This has a creamy and delicious taste. My hubby loved this dessert.

Ingredients

250 Grams Carrots - grated
500 ML Full Cream Milk
200 ML Condensed Milk
100 Grams Mawa / Khoya
1/2 Malai or Fresh Cream - I used malai
1/2 Cup Cooked Rice
2 Tablespoons Finely Chopped Almonds
1/4 Cup Sugar
1/4 Teaspoon Cardamom powder
2 Tablespoons Almonds powder


Method
Heat the milk and bring it to a boil, then add the cooked rice and add grated carrots. Cook on low flame till the carrots are cooked. Add sugar, cook it on the low flame till the sugar melts. Now add the condensed milk and khoya, almonds powder and cardamom powder. Mix well and cook for a few minutes and turn off the the flame. Add malai or cream and sprinkle finely chopped almonds,cool and serve it. Enjoy....

This is week 2 Day 10 of the Marathon theme Indian States.

Labels : Sweets & Desserts, Kashmir, Carrot, Condensed Milk, Cream, Cooked Rice, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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