Chicken Tikka and Cucumber and Mint Raita

Chicken Tikka is a dish that is a south asian dish, who's name means in traditional pakistani "bits" or "peices". I think this must refer to how the dish is traditionaly made of small cubes of chicken on a skewer. There are many different versions of this dish- but the main ones are the Indian, Pakistani and Afghan versions. The Indian style tikka is very spicey, whereas the Afghan and Pakistani ones are generally more mild and are served traditionaly with salads of onion and lettuce.

However, I am serving mine with an accompionment of a Cucumber and Mint Riata- which most people know as their accompianment to popadoms. It is very light and refreshing after the spice of the tikka marinade.

This dish is best served as a main with rice, but is just as nice without rice as a starter. It can be tailored to individual taste, so if you dont like this much spice, you can simply add it to taste- or more if you like it very hot!

Serves 4

12 Chicken Drumsticks                                     
6tbsp Natural Yogurt- Low Fat if prefered
2tbsp Chilli Powder
1/2 Tsp Ground Tumeric
1/4 Tsp Ground Cinamon

For the Riata

1/2 Cucumber - Grated
1 Tbsp Chopped Mint
1 Tsp Chopped Corriander
400ml Natural Yogurt - Low Fat if prefered

Preheat an oven to 170'c. In a food processor, whizz the 400ml of natural yogurt with the grated cucumber, chopped mint and chopped corriander. Blend the ingredients together until thoroughly mixed and then store in a refrigerater until chilled through- it is best served chilled.
For the chicken, mix the chilli, tumeric and cinamon with the 6tbsp of natural yogurt. Line a baking tray with tin foil and lay the chicken drumsticks on top. Pour over the marinade to make sure that all sides of the chicken are covered and cover the tray with cling film. Place in a fridge to marinate for 1/2 an hour.
When marinated, remove the cling film and bake in the oven for 20-25 minutes so the skin is crispy and starting to char. Turn off the oven and leave the pan in the heat for a further 5-10 minutes to dry of some moisture.

Try serving this dish with rice, naan bread and sprinkle over some chopped corriander to garnish.

update

im just about to wrap up warm for an outside tennis session, but when i get back i will be cooking a chinese feast as it is my sisters last night in england before she goes back to france for uni.
im cooking a dish called "Moo Goo Gia Pan" which is like a chicken and veg stir fry in a white sauce. this will be accompanied by stir fried veg in a black bean sauce and egg fried rice.

i will post these recipes up at a later date, possibly with pictures- it depends on how well the food comes out.

Something for the cold

after a brief reprieve, the chill is creeping back into the air.
soups, i find are the best things for cold and more effective than a hot water bottle or blowing into your hands because it warms up from the inside (if soup is in a thermos or mug it will also warm your hands up!)
soups are generally quite cheap to make, being made from seasonal and fairly often local ingredients.

People have been making soup for centuries, and in many different cultures. historically, it has often been associated with a peasants food because it has always been a cheap and quick way of feeding a large family- also, people could make soup to use up their scraps and leftovers- enough said about these dubious ingredients the better i think! But, nowadays, who really cares about eating a peasants food if it tastes so nice?

Pea and Cabbage Soup


This soup is brilliant for filling the gap. It is filling and nutritious- being high in fiber and many vitamins. It is made from two quite often forgotten ingredients but when cooked correctly can taste great.

They are also very healthy ingredients. Cabbage in particular is high in minerals like iron and potassium, as well as vitamins like vitamin K- which stops your blood from clotting and reduces bags under your eyes. This soup is incredibly low in fat and can feed up to six people for about 2-4 pounds.

Ingredients-

1 large head of green cabbage (shredded)
400g tinned garden peas
1 onion (chopped)
1 carrot (chopped)
700ml vegetable stock
1tbsp chopped parsley
large knob of butter
salt and pepper

first, heat the butter gently in a large soup pan or stock pot and fry the onion and the carrot for 2 minutes to soften. now add the cabbage and fry for a further minute. Add the stock and the peas, using the water from the can to add to the stock, stir in the parsley and season with salt and pepper to taste. Simmer for 30 minutes until all the vegetables are very soft. When soft, pour the soup into a blender and blend until it is smooth and creamy.

i like to serve this piping hot, with a sprinkling of strong cheddar over the top.