Fragrant Cranberries Chicken Pulao With Cashewnuts#Improv

Sometimes there is a leftover of chicken and other stuff, which we need to use, so that, there is no wastage at all. Here is a simple recipe, which is nutritious and made a delicious meal.

Serves 2
Ingredients
1 Medium Carrot - thickly grated
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic Paste
1 Cup Leftover Cooked Chicken
Salt to taste
1 Green Chilly - slit
1 Tablespoons Oil
1 Tablespoon Heaped Ghee
¼ Cup Cashewnuts
¼ Cup Dried Cranberries
1 Tablespoon Chopped Coriander Leaves
10 Mint Leaves
For the Rice
1 Cup Basmati Rice
Salt to taste
Whole Mixed Spices
1 Bay leaf
4 Black Peppercorns
1 Piece Cinnamon
2 Green Cardamoms

Method
For The Rice

Wash and soak rice for 15 20 minutes.
Parboil rice with the whole mixed spices and salt till done. Drain and keep aside to cool. Spread it in a plate so that the grains do not clump up.
To Assemble The Pulao  

In a pot / kadai heat ghee and oil. Add sliced onions and fry till light golden brown. Add in the ginger garlic paste and sauté till raw smell goes. Add a cashew nuts and fry till golden. Add in the dried cranberries and fry till they plump up. Add in the slit green chilly, cooked leftover chicken, grated carrot and salt to taste stir well. Add chopped coriander and mint leaves. Add in the cooked rice and lightly give it a mix. Cover with a tight fitting lid and cook on low flame for 10 - 12 minute, till the rice is nicely heated. 

Serve hot with raita.

Labels : Chicken, Leftover series, Pulao, Cranberry, Cashewnuts, Rice, Improv Cooking Challenge, Main course

 Improv Cooking Challenge

Cranberries & Meat

• Slow Cooker Cranberry Pork Chops by Palatable Pastime
• Cranberry Bacon Jam by Pandemonium Noshery
• Fragrant Cranberry Chicken Pulao with Cashew Nuts by Sneha's Recipes
• Pork Tenderloin with Dried Cranberry stuffing by Sid's Sea Palm Cooking
• Cranberry Glazed Sticky Wings by A Day in the Life on the Farm
• Vegan Cranberry Soy Spring Rolls by Magical Ingredients 

Rougail Saucisse/Sausage Rougail#EattheWorld

The “Sausage Rougail” is a stewed dish that is very tasty and simple to make. It is essentially a tomato-based dish, with rich flavours. Rougail sausage is a traditional Reunion dish, based on creole sausages often smoked or fresh.

The name “Rougail” actually comes from the Tamil language, which originates from India and is widely spoken on Reunion Island. I have used pork sausages, you can use any type of sausage.

Serves 2
Ingredients
2 Toulouse Sausages/ Fresh Pork Sausage
6 Hot Dog Sausages - cut into roundels
2 Large Onions - finely chopped
3 Large Cloves Garlic
1" Piece Ginger - finely chopped
4 Medium Tomatoes - blanched, peeled and chopped
¼ Teaspoon Black Peppercorns powder
2 Green chilly - slit
2 Sprigs Fresh Thyme leaves
2 Sprigs Fresh Parsley
½ Teaspoon Red Chili Flakes or to taste
Salt to taste

Method
In a pot, boil sausages 5 minutes, prick with a fork and continue to cook for another 5 minutes. Cool them then cut sausages into thick diagonal slices.

In a broad pan heat little olive oil, add chopped onions and garlic and continue to fry 5 minutes. Add chopped tomatoes, chilly flakes and pepper powder, salt to taste, fry for a minute or two. 

Cover and cook till the tomatoes are soft. 

Add the sausages, herbs give it a good mix, cover and simmer on low flame 5 minutes

then add the slit green chilly again cover let is cook on low flame for another 5 minutes. 

Ready to be served.

Enjoy with plain rice!!

This was truly yum yum!!

My Notes

You can use any sausage of your choice. If you do not get fresh sausage, increase the quantity of hot dog sausages or any pre cooked sausages . Adjust the spice level according to your taste.
Labels: Reunion Island, International Cuisine, Sausages, Pork, Main course, Eat the World

Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Sausage Rougail and Zembrocal Rice 

Culinary Adventures with Camilla: Vanilla Duck from the Île de la Réunion

A Day in the Life on the Farm: Gratin de Chouchou 

Sneha’s Recipe: Rougail Saucisse/ Sausage Rougail

No Knead Dinner Rolls

These easy No Knead Dinner Rolls do not require a mixer or kneading and yet they soft and spongy. 

Making these rolls at home is so easy and they are soft and delicious.

Makes 6 Rolls
Ingredients
300 Grams All Purpose Flour
30 Grams Caster Sugar
1 Teaspoon Level Salt
150 Ml - 160Ml Warm Milk
½ Teaspoon Instant Yeast
50 Grams Softened Butter
1 Large Egg - Reserve one tablespoon for brushing the rolls

Method

In large bowl add all the wet ingredients sugar, yeast into 150 ml of warm milk, egg, butter and salt. Stir till the sugar dissolves. Now add the flour and stir it with a wooden spoon, until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl and no dry traces of flour is seen.

Transfer the dough to a greased bowl and cling wrap the bowl. Let it rise at room temperature for an hour. 

After an hour, just fold the dough on to itself with a bench scrapper turning the bowl on all four sides. Again cling wrap the dough and let it rise till it doubles in volume for another hour or so depending on the temperature.

Deflate the dough and take it on a lightly dusted work surface.

Lightly flatten the dough into a log. 

Divide the log in two parts.

Cut each part into 3 pieces. Shape the dough into small round balls. Cover with a cling wrap and let it rest for 10 minutes.

Place the dough in a greased and lined rectangle 8" x 6" pan.
Cover the pan with a clip wrap or a damp cloth and let it rise for another 40-45 minutes until they double in volume.

Brush it with egg wash. Bake it in a preheat the oven at 190°C for 22-25 minutes.

Remove rolls from oven and brush with butter.

Serve the rolls warm.

Enjoy these super soft No Knead Dinner Rolls!
Labels: Breads, Bread Bakers, Dinner Rolls, Healthy

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Buttery Sourdugh Dinner Rolls  from Food Lust People Love 

Butternut Corn Dinner Rolls   from A Messy Kitchen  

Garlicky Dinner Rolls from A Day in the Life on the Farm  

Garlic and Herbs Dinner Rolls  from Ambrosia 

Sourdough Crescent Rolls  from zestysouthindiankitchen 

Soft Homemade Dinner Rolls  from Palatable Pastime 

Savory Monkey Bread from Karen's Kitchen Stories 

Soft potato rolls with rosemary  from The Wimpy Vegetarian  

Pumpkin Shaped pumpkin rolls  from The Magical Ingredients  

No Knead Dinner Rolls  from Sneha’s Recipe  

Fresh Strawberry Bread#BakingBloggers

If you love fresh fruit breads then this quick bread recipe comes together in just 10 to 15 minutes. Make this with fresh or frozen strawberries, a prefect tea loaf or breakfast bread. It's soft and delicious.

Makes One Loaf
Ingredients
1 Cup Frozen or Fresh Strawberries - sliced
1½ Cups All Purpose Flour
1 Cup Caster Sugar + 1 Tablespoon
½ Teaspoon Level Salt
½ Teaspoon Level Baking soda
½ Cup Melted Butter
2 Tablespoons Oil
2 Eggs
½ Cup Chopped walnuts
Method

Preheat oven to 180°C.
Butter and line one 9 x 5-inch loaf pan.
Slice strawberries and place in bowl. Sprinkle lightly with one tablespoon sugar and set aside while preparing batter. 

Combine flour, sugar, salt and baking soda in large bowl, mix well.
Blend oil and eggs into strawberries. Add the flour mixture, blending until dry ingredients are just moistened. Stir in walnuts (reserved a few to sprinkle on top). Pour the batter into pan sprinkle the walnut. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes.

Let cool in pan on wire rack for 10 minutes. Turn loaf out of pan and allow to cool before slicing.

Labels: Strawberry, Quick Bread, Breads, Baking Bloggers

Baking Bloggers November 2021

Quick Breads

• Bara Brith from Sid’s Sea Palm Cooking
• Eggnog Snickerdoodle Bread from Palatable Pastime
• Fresh Strawberry Bread from Sneha’s Recipe
• Pumpkin Apple Bread from A Day in the Life on the Farm
• Vegan Pumpkin, Cranberry and Pecan Mini Loaves from Magical Ingredients

Red Pumpkin Chutney/Poosanikai Chutney#SundayFunday

This delicious, healthy chutney, vegan and gluten free, with no coconut added in this chutney, perfect as an accompaniment for idli, dosa, uttapam, appe or rice and dal. It has a hint of sweet flavor and tasted awesome. You can increase the spice level by adding more number of red chilies according to the sweetness of the pumpkin puree. 

Serves 2
Ingredients
½ Cup Heaped Pumpkin Puree
1 Teaspoon Tamarind Paste
Salt to taste
1 Tablespoon Tur Dal
1 Tablespoon Chana Dal
3 - 4 Dried Red Chilies
½ + 1 Teaspoon Oil
For The Tadka
½ Teaspoon Mustard seeds
A Pinch Asafoetida
1 Red Chilly
3 -4 Curry Leaves

Method

Chop pumpkin into pieces, steam and mash it, then, measure ½ cup.
In ½ teaspoon of oil first roast tur dal, chana dal, separately, when they turn golden then roast the red chilies, till it releases an aroma. Remove them on to a paper to remove any excess oil, let this cool.

Place the roasted ingredient in a small blender jar and grind to a coarse powder. Now add the mashed pumpkin, tamarind paste and salt to taste, grind this well to smooth paste. The chutney is ready, remove this into a serving bowl.
Let's prepare the tadka

Heat a teaspoon of oil in a tadka pan, when hot add the mustard seeds, when they crackle add the asafoetida, red chilly and curry leaves. 

Pour this over the chutney and enjoy!!
Labels: Chutney, Red Pumpkin, South Indian, Sunday Funday, Vegan, Gluten free, Healthy, Serves Two

For Sunday Funday Wendy of A Day in the Life on the Farm, has chosen this theme for us Winter Squash. Check out some to the recipe made by our group. 

• Acorn Squash and Apple Soup  from A Day in the Life on the Farm
• Butternut Squash Latkes from Palatable Pastime
• Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
• Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
• Stuffed Gem Squash from Food Lust People Love
• Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures