Baked Chicken with Vegetables - Thanksgiving Special

Self cooking photograph

Traditionally Turkey is the most common main dish of a Thanksgiving dinner but we can also bake a large chicken instead of a turkey for a change ;)
whole chicken	2 kg
garlic/ginger paste	1tbsp
red chili powder	1tbsp - adjust
cumin powder	1tsp
blackpepper powder	1tsp
cinnamon powder	1tsp
turmeric powder	1/2tsp
salt	to taste
lemon juice	5 lemons
oil	1tbsp +1tbsp
Method:
Wash chicken and poke with fork to make holes before marinating.
Mix all the ingredients with 1tbsp of oil and apply to the chicken.
Cover and marinate for atleast 2 to 3 hours or preferably overnight.
(The longer you leave the chicken to marinade, the better the flavor will be)
Brush your baking tray with some oil or wrap it with foil.
Discard the marinade and place the chicken on the baking tray.
Brush it again with some oil.
Bake in a preheated oven at 180 C for 50 minutes to 1 hour or until the chicken is completely cooked.
(place vegetables on the same baking tray  & continue baking for remainder 30 minutes)
Vegetables: Self cooking photograph
potatoes	2 large
tomatoes	2 medium
small eggplants	250g, halved
garlic	4 cloves,sliced
green beans	250g
salt & pepper	to taste
oregano	1tsp OR
dried rosemary	1tsp
oil	1tsp
Method:
Wash potatoes and tomatoes; cut into wedges.
Wash and trim green beans; boil until tender and set aside.
In a bowl mix all the vegetables (except beans ) together with salt, pepper and oil.
Sprinkle oregano or rosemary and toss it well to coat the vegetables evenly.
(I added both herbs)
Place well coated vegetables on the same baking tray with chicken & continue baking for remainder 30 minutes.
Vegetables take only 30 to 35 minutes  to become tender and crusty.
To Serve:
Add boiled green beans to the serving tray.
I also added caramelized onions and capsicum.
Serve super hot with any bread of your choice or steamed rice.
We enjoyed it with homemade garlic bread.
Serves 4 to 6.
Happy Thanksgiving!

CONGRATULATIONS! Winners Announcement

                                                      CONGRATULATIONS!!
                                                    
                                                 100th Recipe Celebration Quiz


WINNER:
Mr. Mujtaba Khan - Texas, USA

RUNNER UP:
Ms. Kinza Mustansar - Lahore, Pakistan


Many Congrats to both of you. Gift hampers will be at your given addresses shortly :)
i-recipes will post your recipe along with your picture and name as soon as you inbox/ email all the required information to us.


Thank you very much & Congrats once again!


Also, Thanks & appreciation to all those who made this quiz event special with their participation and support.


Keep following i-recipes and Happy Cooking :)

Cheers!

100TH RECIPE CELEBRATION QUIZ

100^th RECIPE CELEBRATION QUIZ

You are requested to go through the following Terms & Conditions before participating:

• Only Subscribers & Followers of i-recipes can participate.
• Answers should be either email at mmvsbz@gmail.com or inbox on i-recipes fb page http://www.facebook.com/i.recipes.ms. Note: Kindly do not write your answers in the comment box or facebook post area.
• Please mention your full Name, Location, Email address along with your answers.
• There will be 1 Winner & 1 Runner Up
• Deadline for submission of answers is November 20, 2013.

 Rewards:    

• Gift Hamper will be at their door step.
• Prize winners will have privilege to get published their favorite recipe/ their style along with their name and picture on i-recipes.

QUIZ:

Q1. When did i-recipes start?

a. 2010           

b. 2011           

c. 2012                      

d. 2009

Q2. The very first baking recipe?

a. Banana Cake           

b. Ginger Cupcakes                

c. Olive Bread             

d. Tandoori Chicken

Q3. Which published recipe/ post has highest hits?

a. Pizza           

b. Molten Lava Cake  

c. Pineapple Fluff       

d. Butter Chicken

Q4. Do you follow i-recipes on Twitter https://twitter.com/#!/mmvsbz  ?

a. Yes

b. No

Q5. Have you recommended i-recipes to your friends?

a. Yes

b. No

All the very best!

Tendli Karahi/ Ivy Gourd Curry

Self cooking photograph

tendli	350g
cumin seeds	1tsp
garam masala pwdr	1/2tsp
red chili powder	1/2tsp
turmeric powder	1/4tsp
salt	to taste
tamarind paste	2tbsp
oil	2-4tbsp
Method:
Slice tendli/ ivy gourd vertically/ length wise.
Heat oil in a pan and fry tendli till lightly colored.
Drain tendli on an absorbent paper.
In same oil, add cumin seeds and saute till they begin to change color.
Add tamarind paste and all the spices; saute for 1 minute.
Add tendli and 1 cup of water; cook and cover for 5 minutes.
Garnish with fresh coriander and serve hot.
Serves 4.

Vo-lau Vents with Mushrooms & Hollandaise Sauce

Self cooking photograph

Note: Mushrooms can replace diced chicken/ meat.
vo-lau vent cases	6 to 8
onion small	1, chopped
mushrooms	50g, diced
flour	1tsp
salt n pepper	as per taste
butter	1tsp
milk	30 ml
cream	30 ml
coriander or parsley	for garnishing
egg	1 for washing
Hollandaise Sauce:
butter	1 cup, clarified
egg yolk	3
lemon juice	3tbsp
salt	as per taste
black pepper	as per taste
water	1tbsp
Method:
Preheat oven at 180 C.
Egg wash the vol-au vent cases and bake for 13 - 15 minutes.
Heat butter in a pan, add onions and saute.
Now add diced mushrooms and flour; saute.
Stir in milk and cream, cook till the mixture is thick.
Add seasoning and set aside.
When vo-lau vent cases are baked, cut the top cap with a knife.
Now spoon the filling in to the cases.
Serve hot with hollandaise sauce on the top of each case and garnish with coriander or parsley.
Hollandaise Sauce:
Fill the double boiler pan part way with water and bring to a simmer.
In the top of double boiler, whisk the egg yolks.
Add in the lemon juice, salt, black pepper and water.
Add the clarified butter to egg yolk mixture 1 tbsp at a time while whisking constantly.
Now remove this mixture from heat when it reaches a ribbon consistency.
Note: If sauce gets too thick, add 1tbsp of hot water.
Serve hot. Self cooking photograph

Palak Paneer - Diwali Special (Spinach & Cottage Cheese)

Self cooking photograph

Happy Diwali :)
To all my Hindu friends & subscribers. I know they eat veg on the day of Diwali :)
spinach	1kg, chopped
cottage cheese	200g, cubes
garlic cloves	8, chopped
cumin seeds	1/2tsp
green chillies	3, chopped
lemon juice	1tbsp
cream	2tbsp
salt	to taste
oil	2tbsp
Method:
Blanch spinach in salted boiling water.
Drain and grind it to make puree along with green chillies.
Heat oil and stir in the cumin seeds.
Saute until they change colour, add garlic and saute again for half a minute.
Add spinach puree and mix well; adjust salt.
Add 1/4 cup of water, cook it on high heat and bring it to boil.
Now add cottage cheese and mix well.
Stir in lemon juice and keep on stirring.
Add cream and stir for 1 minute on high heat.
Turn off heat and cover the lid.
Serve hot with chapati.
Serves 4.