Archive for Wednesday, May 2, 2007

Exotic, faraway flavors of India explored on ‘Jayni’s Kitchen’

May 2, 2007


Join "Jayni's Kitchen" this week to experience the faraway flavors of India. Host Jayni Carey will prepare four spicy and aromatic dishes: Tandoori Chicken, Samosas, Tomato Chutney and Rice Pilaf with Cashews, Raisins and Pineapple.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Tandoori chicken

1 3 1/2 to 4-pound whole chicken

3/4 teaspoon mild, salt-free chili powder

1/4 teaspoon chipotle chile powder, or other hot chile powder

1 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons lemon juice

Yogurt Marinade:

1/4 cup plain low-fat yogurt

1/4 cup onion, coarsely chopped

1 ounce fresh ginger, peeled and coarsely chopped

3 to 4 garlic cloves, peeled

1 tablespoon raisins

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon red pepper flakes

1/2 teaspoon red food color

2 tablespoons butter, melted

1 lemon, cut into wedges

1 lime, cut into wedges

1 small mild onion, thinly sliced into rings

Fresh cilantro sprigs

Cut the whole chicken into quarters (leg-thigh and breast-wing combinations). Remove the skins and place the chicken quarters in a large baking dish.

Combine the chile powders, salt, pepper and lemon juice. Rub or brush the mixture over the chicken quarters. Let the chicken stand at room temperature for about 15 minutes while preparing the marinade.

Yogurt marinade: Combine all ingredients for the marinade in a blender and blend until smooth. Pour the marinade over the chicken covering it completely. Cover and marinate the chicken in the refrigerator for 24 hours.

To grill, place the chicken over medium-high or medium-hot indirect heat on an oiled grid of a gas or charcoal grill. Spoon any remaining marinade over the chicken and brush or drizzle with melted butter. Cover and grill for 45 to 50 minutes, or until cooked through, basting the chicken with butter after 30 minutes of cooking. To serve, garnish the chicken with lemon and lime wedges, onion rings and cilantro sprigs. Serves 4.

Baking option: Place the chicken quarters on a baking rack in a large baking dish. Spoon any remaining marinade over the chicken and brush or drizzle with melted butter. Pour 1/4 cup water into the baking dish. Bake the chicken in a 400-degree oven for 50 to 60 minutes, or until cooked through, basting with butter after 30 minutes of cooking.

Rice pilaf with cashews, raisin and pineapple

3 tablespoons butter

1 teaspoon whole cumin seeds

1 cup onion, finely chopped

1/2 cup roasted cashew nuts

1 teaspoon coriander seeds, coarsely crushed

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper

1/2 cup fresh or canned pineapple chunks, drained

2 tablespoons raisins

1 cup basmati rice

2 cups hot chicken broth

2 tablespoons fresh cilantro, chopped

Melt the butter in a large saucepan over medium heat. Stir in the cumin seed and cook for 1 minute. Add the onion and cook until tender and light golden brown. Add the cashews, coriander, turmeric and cayenne pepper and cook, stirring often for about 3 minutes, lowering the heat if the mixture begins to burn. Add the pineapple and raisins and continue cooking for 2 minutes more. Stir in the basmati rice and lightly toast it, stirring frequently for 4 to 5 minutes. Pour in the hot chicken broth and bring to a boil. Stir and cover. Reduce the heat to low and cook the rice for about 15 minutes, or until all of the liquid is absorbed and the rice is tender. Let stand, covered, for about 10 minutes. Stir in the chopped cilantro and serve. Serves 4 to 6.


Lamb filling:

2 tablespoons butter

1 cup onion, finely chopped

2 garlic cloves, finely chopped

1 tablespoon fresh ginger, peeled and finely chopped

1 4-ounce can green chilies, chopped

1 teaspoon cumin seeds, coarsely ground

1/2 teaspoon coriander seeds, coarsely ground

1 teaspoon chili powder

1/2 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cardamom seed, coarsely ground

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pound ground lamb

1/2 cup frozen peas

2 tablespoons lemon juice

1 1-pound package frozen puff pastry sheets (2 unbaked sheets)

1 egg

1 tablespoon water

Lamb filling: Melt the butter over medium-low heat in a large skillet. Add the onion, garlic, ginger and green chilies. Cook, stirring frequently, until the mixture is tender, 5 to 8 minutes. Raise the heat to medium and add the spices. Cook, stirring frequently, for about 2 minutes.

Add the ground lamb to the skillet and brown over medium heat. Reduce the heat to low and simmer until the juices are mostly absorbed, about 5 minutes. Pour off any excess fat. Add the peas and lemon juice and cook for 1 minute more. Remove the pan from the heat and cool the filling to room temperature.

To assemble: Thaw the puff pastry sheets according to the package directions. Cut each sheet of pastry into 6 equal rectangles. Top each rectangle generously with about 2 tablespoons of the lamb filling. Fold the pastry over the meat and press the edges firmly to seal. Place the samosas on a baking sheet. In a small bowl, whisk the egg and water together and brush the tops of the samosas lightly with the mixture. Bake the samosas in a 400-degree oven for 18 to 20 minutes, or until the pastry is golden brown. Let the samosas rest on the baking sheet for about 5 minutes before removing. Serve the samosas with Tomato Chutney (recipe follows). Makes 12.

Option: Lean ground beef may be used in place of the ground lamb.

Tomato chutney

1 28-ounce can chopped tomatoes, or 3 to 4 cups fresh tomatoes, peeled and chopped

1 cup onion, chopped

1 cup apple cider vinegar or white wine vinegar

1 cup brown sugar

1/2-ounce fresh ginger, peeled and finely chopped

2 garlic cloves, finely chopped

1 piece cinnamon bark

1 1/2 teaspoons salt

1/2 teaspoon red pepper flakes

1/4 teaspoon cardamom seeds, crushed

1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Simmer over low heat, stirring occasionally, until the mixture thickens, about 1 1/2 hours.

Cool and serve, or cover and refrigerate for later use. Makes about 2 1/2 cups of chutney.

- Recipes by Jayni Carey


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