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Tandoori-ish Chicken |
by Sagar Rami
Ingredients:
6-8 boneless skinless chicken breasts
2 pt whole milk yogurt
2 tbsp honey
2 tbsp vegetable oil
1 inch piece of ginger (peeled and grated)
2-4 garlic cloves (peeled)
1 jalapeno (leave whole with stem cut off)
3-5 whole cloves
1/2 tsp mustard seed
1/2 tsp coriander seed
1 tbsp ground cinnamon
1 1/2 tbsp ground cumin
1 tbsp ground red chili
1 tsp ground turmeric
1/2 tbsp ground black pepper
2 tbsp salt (add more or less to taste)
- Pre-heat oven to 350 degrees. Lay down 2 sheets of foil on top of each other and form a well. Inside the well place all of your garlic, jalapeno, clove, mustard seed, coriander seed, cinnamon, cumin, red chili, turmeric, and add 1 tbsp of vegetable oil. Close the sheets of foil forming a pouch and place in the oven for 20mins or until the garlic and jalapeno is soft enough to mash.
- Remove foil from oven and carefully empty all of its contents into a medium sized mixing bowl. Add your honey, ginger, 1tbsp salt then, using a fork, mash and mix the ingredients forming a paste.
- Set aside 1/2 cup of whole milk yogurt to cool and pour remaining yogurt into your mixing bowl. Stir ingredients until well combined and set yogurt mixture aside.
- Liberally salt and pepper your chicken breasts and place evenly in a container that will leave room for the yogurt mixture. Pour all of the yogurt mixture into the container making sure to coat the chicken breasts on all sides. Seal container with lid and place in refrigerator for at least 4 hours. Marinating overnight usually works best.
- Pre heat broiler (set Medium to Low if you have adjustable options). On a baking pan or shallow roasting pan pour in 1 tbsp vegetable oil coating the bottom and inside walls. Allow excess yogurt mixture to drip off and Place chicken breasts evenly across your baking pan. Do this in separate batches if the pan becomes crowded.
- Depending on the thickness of your chicken breasts, cook for 5-10 mins on each side or until juices run clear. A little bit of color on the chicken is perfectly fine. Set aside, cover with foil and allow to rest for 5-10mins before serving.
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Roasted Vegetables |
by Sagar Rami
Ingredients:
3-4 cups seasonal vegetables chopped into 1 inch pieces (you can use carrots, zucchini, bell peppers, tomatoes, etc.)
1 lemon (zest then cut in half)
1 tbsp vegetable oil
Salt and Pepper to taste
- Pre heat broiler (set Medium to Low if you have adjustable options). On a baking pan or shallow roasting pan evenly distribute your chopped vegetables. Sprinkle salt, pepper, juice from half a lemon, and vegetable oil over all of your vegetables. Toss lightly and cook under broiler for 5-10 minutes. Stir occasionally if vegetables brown too quickly.
- Remove pan from broiler. Sprinkle vegetables with lemon zest, toss lightly and serve.
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Rice |
by Sagar Rami
Ingredients:
Rice (one small handful per person)
Water
Vegetable oil
- In a pot that seems a bit too large for the amount of rice you're cooking, pour in enough oil to coat the bottom of the pan and turn up to medium heat on the stove top. Once the oil is heated add the rice and stir until rice is coated. The rice will start giving off a nutty aroma, now is when you add the water. Here's a neat trick to find out how much: With your sparkling clean hand, place your finger just touching the rice and fill to the first crease on your index finger.
- Turn up the heat and bring the water to a boil occasionally stirring the rice. Once the pot comes to a boil place the lid back on, turn heat down to low on your stove top and cook until rice has just barely absorbed all the water. After the water has absorbed (usually about 10-20 min. it's okay to check quickly, a little moisture is fine too) set the pot aside with the lid on for 10 minutes. Remove the lid and fluff the rice lightly with a fork.
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