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Mixed Vegetable Stew
(Kerala Vegetable Stew)
Serves: 4
Cooking time (approx.): 18 minutes
Style: South Indian Vegetarian (Kerala)
4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
2 medium onion(s) sliced
4 tablespoons oil
4 whole green cardamoms
4 whole cloves
1" cinnamon stick(s)
2 green chilli(es) slit
2 teaspoon(s) ginger cut into strips (juliennes)
1 teaspoon(s) black peppercorns coarsely crushed
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
2 cup(s) water
A few curry leaves and salt to taste
1. Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.
2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..
3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).
Honey Chicken - Roast Chicken Recipe
Cook Time: 1 hours, 30 minutes
Ingredients:
* 1 roasting chicken, 3 to 3 1/2 pounds
* Marinade;
* 2 scallions (spring onions, green onions)
* 1 cup dark soy sauce
* 2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
* 1 teaspoon five-spice powder
* 2 - 3 slices ginger
Preparation:
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.
For the marinade, combine the dark soy sauce, rock sugar or granulated sugar, five-spice powder, ginger and the chopped scallions. Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.
Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.
Let the roasted chicken sit for 15 minutes before serving.
