Grilled Fish with Steamed Potato

Self cooking photograph

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup
Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)
On the Side:
baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges
Method:
Combine all the ingredients (sauce) in a big container.
Add half of the oil in the sauce; mix well.
Marinate the fish for minimum 30 minutes.
Once the griller is ready, brush just a little oil on the cooking surface or grills.
Arrange fish fillets on the griller and now brush with the sauce.
Grill for 4 to 5 minutes on each side or as per your choice.
Now place tomatoes on the griller.
Remove once the fish is cooked.
Heat the remaining marinade to the boiling point and serve on the side along with the fish.
Garnish with lemon wedges and sour cream.
Serve with steamed vegetables and grilled tomatoes on the side
Serves 2.

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!

Exotic Grilled Prawns

tiger prawns	500g, peeled
onion	1/2, chopped
red chilli powder	2tsp
turmeric powder	1/4tsp
cumin powder	1tsp
garam masala	1/2tsp
sugar	1/2tsp
garlic	2cloves, chopped
ginger	1inch piece, chopped
salt	to taste
yogurt	300ml
fresh coriander	1tbsp, chopped
lemon	sliced
olive oil	1tbsp
Method:
In a food processor, combine onion, garlic, ginger, red chilli powder, turmeric powder,
cumin powder, garam masala powder, salt, sugar, yogurt and oil.
Process until smooth, then transfer it to a large bowl.
Stir in the fresh coriander and coat prawns with this mixture thoroughly.
Thread the prawns onto skewers.
Cover it with clingfilm and keep it in the fridge for 3 hours.
Preheat the grill on medium.
Arrange skewers on the grill rack.
Cook it, turning and brushing with mixture for 4 minutes until cooked through.
Serve sizzling hot with lemon slices.

Tandoori Chicken (Oven Baked Chicken) My Husband's Style

Self cooking photograph

~Pakistani Style~
chicken                      1.5kg
lemon                         4
yogurt                        1 cup
white vinegar              1/2 cup
food color                   pinch
red chili powder          1tbsp
black pepper              1tsp
cumin powder            1tsp
ground coriander        1tsp
mace powder             1tsp
cinnamon powder       1/2tsp
salt to taste
garlic/ginger paste      1tbsp
oil                             2tbsp

Method:

Wash chicken well.

In a bowl mix vinegar and food color and apply it on the chicken thoroughly.

In another deep bowl, whisk yogurt, all the spices, garlic/ ginger paste and salt together until thoroughly mixed and then coat chicken with this mixture. 

Keep this marinated chicken aside for 30 min.

In a deep skillet add chicken with the mixture and squeeze half of lemon juice. cover and cook on low flame.

When water is just about to dry,remove the chicken from the skillet and place it on a baking tray.

Brush it with the oil and squeeze the remaining lemon juice.

Preheat oven and bake it on at 200C until well cooked.

Serve hot with salad on the side.