Quote:
Originally Posted by lanabanana73
I know there are a bazillion clubs at TV, but I'm wondering if there's one where cooks get together and exchange ideas/recipes or cook together or something similar? I miss working in my old office where we were always talking about what's for dinner and new recipes we're trying. I am not someone who cooks a ton anymore, as sometimes it's just plain easier to eat cereal for dinner, but I enjoy trying new stuff and talking food.
Thanks!
Alanna
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We all get tired of the "same old same old" yet slow down in the kitchen once the children leave home and move far away......so I "hear you".
If you like to try various ethnic foods for a change of pace.......here is an easy Indian recipe that my dear friend, now deceased, gave to me. She was born in Budapest Hungary but married a fellow from India and learned to cook with the best of them.
Indian food is very fragrant and the recipe below is no exception. Many Indians are vegetarians or vegans but her family did eat chicken......she would use the leg portions as that is what her children liked.
I've seen the same recipe with boneless chicken breasts or as kabobs, or simply the thigh portion itself which makes for juicier chicken than the breast.
This one is easily done on an outdoor grill; we enjoyed many a great barbecue at their home. Below directions are for a 500 degree OVEN.
It's traditionally served with cucumbers in yoghurt sauce, garnished with mint.
You can grate them, dice them, chop them, slice them.....whatever.
TANDOORI CHICKEN LEGS with RAITA (cucumbers)
(Serves 4 to 6 but is easily doubled, tripled, etc. for a crowd).
Serve with Jasmine or Basmati Rice.......plus "Nan" Indian bread if available.
Also may be served with "curried rice with raisins and almonds" which is another recipe......
INGREDIENTS:
1 cup plain yoghurt
Juice of 1/2 lemon
1 Tablespoon freshly grated ginger root
1 Tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cardamom
1/4 teaspon coriander
1/4 teaspoon cloves
6 chicken legs (drumstick and thigh) skin and excess fat removed
4 small red onions cut into 1/4 inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
(IF THE INGREDIENTS SOUND DAUNTING, SOME PEOPLE CHEAT WITH READY MIXED GARAM MASALA FOUND IN THE INDIAN SECTION OF THE MARKET)
Also, some folks use food dye to give it a reddish color; not necessary.
DIRECTIONS:
Place yoghurt, lemon juice, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamon, coriander, and cloves in a LARGE BOWL ; combine.
Add chicken and coat with marinade.
Cover with plastic wrap and chill in frig. 6 hours or OVERNIGHT IS BEST.
PREHEAT OVEN to 500 degrees. Place red onion rounds on a large pan.
Top with the marinated chicken drumstick thigh portions.
Roast about 40 minutes or until chicken is dark red, slightly charred and juices run clear when meat is pierced.
Garnish with cilantro; serve with lemon wedges and raita.
RAITA:
1 1/4 cups plain yoghurt
1/2 English cucumber (European cuke), peeled and seeded if necessary.
1/2 teaspoon coarse salt
1/8 teaspoon ground cumin
2 tablespoons fresh mint coarsely chopped, plus sprigs for garnish.
Directions:
Place yoghurt in a medium bowl.
On the large holes of a box grater, grate cucumber directly into the bowl.
Season with salt, cumin, and mint, ....stir to combine.
Transfer to frig until slightly chilled. Garnish with mint and serve.