Chicken Roast

Ingredients:

1. 1 whole medium chicken
2. 3 onions sliced
3. 2 tomatoes sliced
4. 2 pieces of ginger sliced
5. 5 cloves garlic sliced
6. oil
7. 1 tsp. black pepper medium ground
8. 2 tblsp. fresh lime juice
9. 1 tblsp. chicken masala
10. a few sprigs of curry leaves
11. salt as per taste

Method:

• Wash the chicken thoroughly and leave it to drain.
• Mix a little salt, lemon juice and black pepper. Marinate the chicken all over with this and leave it for an hour to marinate.
• Heat some oil in a heavy bottomed pan. Put the whole chicken in it and turn the chicken in between frying to seal the chicken. Let it brown on all sides. Remove it from oil and keep it aside.
• Saute the onion, ginger slices, garlic slices, chicken masala, curry leaves until nicely browned. Add the tomatoes and saute further more until the oil runs clear.
• Add 2 cups water plus the water if any left from marination to the above mixture and put the chicken in it. Adjust salt according to taste. Cook the chicken on low fire, keeping it covered. Turn the chicken in between to cook on all sides.
• Leave it on the flame, until the gravy thickens and chicken is properly cooked.
• Chicken is ready to eat, unlike other roasted chicken, this chicken has a nice spicy taste even on the inside.
• To get a more filling dish, vegetables like potatoes, carrots, beans etc. may be added.

Beef Casserole

Ingredients:

1. 1/2 kg. beef cut into pieces
2. 1/2 kg. thinly sliced onions
3. 2 tblsp. pepper powder
4. 1/2 tblsp. soya sauce
5. 2 tblsp. chilli sauce
6. 2 tblsp. tomato sauce
7. 2 tblsp. vinegar
8. 5 tblsp. ginger cut into small pieces
9. 4 tblsp. garlic cut into small pieces
10. Oil as per requirement
11. salt as per taste

Method:

• Heat oil and fry sliced onions to a brown colour and powder it.
• Add soya sauce, chilli sauce, tomato sauce, vinegar, pepper powder, salt and powdered onion to the washed beef pieces and cook in a pressure cooker on medium heat for ten minutes.
• In a pan heat some oil and brown garlic and ginger slices and then mix it with the cooked beef.

Source: Lakshmi Nair's Magic Oven Recipes

Plagiarism

Today, as I was going through my account in blog catalog I could see the profile of those people who visited my site. I was really angry to see a person's blog who had copied all my cooking photos and recipes without acknowledging the same. I have informed the person who has done this.

Egg Roast

Ingredients:

1. 6 boiled and shelled eggs (whole)
   
2. 3 cloves garlic cut into small pieces
3. 2 onions sliced


4. 1 tblsp. chicken masala


5. 2 tblsp. oil


6. 1/2 tsp. turmeric powder


7. 1/2 tsp. pepper powder


8. 1/2 tsp. chilli powder


9. 1 sliced tomato


10. salt to taste

Method:

• Take the boiled eggs and make two or three slits on it. Don't break the eggs into pieces.
• Heat oil and fry the eggs lightly after adding a pinch of turmeric and chilli powder. Take it out and keep it aside.
• In the same oil, fry the onions and garlic until golden brown. Meanwhile, make a paste of the turmeric, pepper, chilli powder and chicken masala by adding a little water and mixing.
• When the onions are golden brown, add this masala paste and fry till it gives a nice brown colour.
• Now add the tomatoes and salt and cook for 5 to 7 minutes. When the tomatoes are cooked, drop in the fried eggs and mix without breaking the eggs.
• Egg Roast is ready and can be served with appams, rotis or rice.

Roti Rolls

Roti is an Indian bread eaten with curry. It is usually made on an iron griddle. The main ingredient of Roti is wheat flour called atta. Rotis are easy to make with a little practice. It is similar to a tortilla. I remember my first days, when I used to struggle making rotis, sometimes they came out in the shape of Africa and sometimes that of India, sometimes they were hard and sometimes it used to stick to the tawa. I used to take these rotis to my office and my colleagues used to laugh seeing the shape of these rotis. I was staying in the land of rotis and parathas, Punjab so I could understand why they laughed at me. Most of them made beautiful, soft rotis and looking at my blackened rotis can make anyone laugh. I have come a long way from then.


Here in Cape Town, we get rotis in supermarkets, but most of them are made the Malay way. It is usually made with lots of oil or ghee. The Indian rotis do not use much oil and this helps us to keep cholesterol to some extent at bay.


I make rotis everyday in the morning to pack a healthy lunch for my husband to take to work. Recently, my eight year old son came and told me "Mamma, I do not want sandwiches for lunch, I would also like to take rotis to school". I started thinking of different ways to send rotis to school. I did not want to send curries to school as he would make a mess of his uniform and come home. I thought of the wraps available at fast food restaurants and came up with this recipe. I am putting up the photo of roti and shall put the photo of roti roll when I take one.

Ingredients for Plain Rotis:

1. 2 cups atta (or 1 1/2 cup white bread flour and 1/2 cup brown bread flour)
2. Sufficient water and salt
3. 1 tsp. oil

Method:

• Mix atta and salt with warm water.
• Knead till soft and then put the oil on to this dough and knead it once more, keep it aside for an hour or two.
• The dough should be kept covered with a damp cloth or with cling film.
• Divide into balls.
• Roll out each ball by dusting it with some flour into a circle of the required size.
• Cook these rotis one side after the other on a flat or slightly concave iron griddle.
• You may apply ghee on these rotis but not necessary.

Filling for the Rotis:

1. 500 gms chicken breasts cut into long strips
2. 8 to 10 lettuce leaves
3. 1 green pepper sliced
4. 1 onion sliced
5. 100 gms of creamy salad dressing or mayonnaise(I use spur's creamy salad dressing used for french fries)
6. A few coctail tomatoes cut in half
7. 1 tsp. chicken masala or garam masala
8. 2 tsp.oil
9. salt to taste

Method:

• Saute the chicken breasts in 2 tsp. oil until cooked and water has evaporated.
• Put in the garam masala, cocktail tomatoes and salt and mix for two minutes.
• Remove it from fire. Keep it aside.
• Take one roti, first place one lettuce leaf in it and then some cooked chicken breast, one or two pieces of green pepper, onions and finally a little sauce on the filling.
• Roll the roti in such a way that the bottom is folded first and then the sides.
• Finally roll a serviette on each roti so as not to get the filling out.
• A nice delicious roti roll is ready to eat.