Peri Peri Gourmet Delight

          This is my take on a Peri Peri Gourmet delight where the star ingredient is the South African special Peri Peri Sauce that I have used in all the recipes. Here you have Peri peri grilled chicken drumstick served atop fusion style jeera rice, which has some peri peri sauce. I then served with some kadhi where I have also added peri peri sauce. So as the saying goes, you eat with your eyes, here is my simple visual presentation of the end product. 

1.  Peri Peri Grilled Chicken Drumsticks - 

• 5-6 chicken drumsticks 
• 1 tsp. lemon juice
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. olive oil 
• 2 tbsp. peri peri sauce
• 1/3 cup yoghurt
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin powder

          Make few slits on the chicken drumsticks and mix with all the mentioned ingredients. Marinate for 4-5 hours or preferably overnight. 

          Arrange the marinated chicken on a greased baking tray and grill for 30-35 minutes. Flip them midway and baste with the leftover marinade.

2.  Peri Peri Jeera Rice (Fusion Style) - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil 
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 4-5 tbsp. peri peri sauce
• 1 tsp. roasted coriander powder
• 2-3 tbsp. coriander leaves, chopped

          Cook the rice in sufficient water till done. Drain and keep aside. Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. 

          Add the onion, garlic and green chilies. Stir fry till light brown. Add the peri peri sauce and all the dry spices. Mix everything well, 

          Add the rice and continue to stir fry for 2 minutes. Add the coriander leaves and give it a stir. Switch off the flame and keep aside. 

3.  Peri Peri Kadi (Fusion Style) -

• 3 tbsp. roasted chickpea flour
• 1/2 cup yoghurt
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. peri peri sauce
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder

          Whisk together the chickpea flour, yoghurt, water and salt. Keep aside. Mix together ginger-garlic paste, peri peri sauce and all the dry spices along with some water. Keep aside. 

          Heat oil in a pan and temper with the cumins seeds. Saute for a few seconds and then add the asafoetida, followed by the spice paste.

          Saute for a few seconds and then add the yoghurt mix. Bring it to a boil and simmer on a low flamer till it thickens to a desired consistency. Keep stirring at intervals. When done, strain it to a smooth finish. Keep aside. 

          To serve, arrange the rice first and top it up with a grilled chicken. Pour some of the strained kadhi and you are all set to relish this yummy PERI PERI GOURMET DELIGHT. 

Quinoa Idli (Instant Version)

          I like to start my day with this super healthy and yummy breakfast of Quinoa Idli with my favorite coconut chutney and sambar. So if you are looking to introduce your family to a nutritious meal, then Quinoa Idli is highly recommended. 

          This is an instant version where there is no soaking or fermenting required. It was my first try and they came out very soft and fluffy. So check out a simple step by step pictorial recipe to prepare it.

           This wonder grain contains dietary fibre, iron and protein and makes for a wholesome first meal of the day. 


            Moreover, you can serve them in a jiffy to your loved ones. They can also be enjoyed anytime of the day and can be packed for a lunch box meal too.

• 1 cup quinoa, powdered
• 1/2 cup semolina
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 tsp. urad dal (split black gram)
• 1 tsp. grated ginger
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. flaxseeds (opt) 
• salt to taste
• 1 cup yoghurt
• water as required
• 1/2 tsp. oil to grease the idli moulds
• sambar & chutney to serve

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds and urad dal. Saute for a few seconds. 

          Add the green chilies, curry leaves and ginger. Saute for a few seconds and then add all the dry spices and mix well. Now add the semolina and continue to saute for two minutes. 

          Then add the powdered quinoa and saute for 1-2 minutes. Switch off the flame and add the coriander leaves and flaxseed. Keep aside to cool.

          Add the yoghurt and required quantity of water to make a batter. Keep aside for 15 minutes. Add more water to make a thick, but pourable batter. 

          Spoon them into greased idli moulds and steam for 15-20 minutes. When it has cooled down slightly, demould and serve them hot with coconut chutney and sambar for a healthy and a wholesome breakfast.

                      The ground quinoa.

                      Heat oil & temper with mustard seeds. After it stops spluttering, add 
                      cumin seeds & urad dal. Saute for a few seconds. 

                     Add green chilies, curry leaves & ginger. Saute for a few seconds.

                      Then add all the dry spices & mix well.

                       Add semolina & continue to saute for two minutes. 

                     Add powdered quinoa & saute for 1-2 minutes. Switch off flame.

                       Add coriander leaves & flax seed. Keep aside to cool.

                      Add yoghurt & some water to make a batter. Keep aside for 15 minutes.
                      Add more water to make a thick, but pourable batter. 

                       Spoon them into greased idli moulds & steam for 15-20 minutes. 

                       When it has cooled down slightly, demould them.

                       Serve them hot with coconut chutney and sambar for a healthy and a 
                       wholesome breakfast.

Seaweed Soup

          This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet. 

          Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy. 

          My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try. 

          At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it. 

          You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours. 

          Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft. 

          The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.

• 30 small seaweed sheets
• 1/2 cup small paneer cubes 
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 1 sliced onion
• 3 cups stock
• 1 tbsp. soya sauce
• 1 tbsp. sesame oil
• 1/2 tsp. red chili flakes (opt)

          Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside. 

          Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent. 

          Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.

          Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes. 

          

                        I used 30 of these small seaweed sheets.

                        Soak seaweed in lukewarm water for 5-10 minutes & drain.

                        Heat oil & sauté paneer cubes till light brown. Drain & keep aside. 

                        Sauté garlic too, till golden brown. Add onion & sauté till it turns                                                        translucent. 

                        Add the stock & bring it to a boil. 

                        Now add the drained seaweed 

                        & soya sauce. Simmer for 2 minutes.

                         Add the sesame oil and 

                        fried paneer cubes. Simmer further for 2 more minutes.

                                  Serve in individual bowls, garnished with red chili flakes. 

Bruschetta - Italian Appetizer

          This is a very easy, quick and a yummy Italian appetizer that can be dished out in a jiffy. It is completely a hassle free and a great comfort snack. You can mix and match with the ingredients easily available in your kitchen and present a fusion version for your loved ones. 

           In fact I gave a slight twist to this classic Italian recipe, by adding few chopped strawberries, some fried and crumbled paneer, chopped pistachios and peri peri sauce. It turned out real yum. This is a great party recipe where you can prepare the mix earlier and then do the assembling while serving. It will be a super hit. So Happy Cooking !!!

• 7-8 thick slices of baguette
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 medium size cucumber, chopped
• 3-4 strawberries, chopped
• 2 garlic cloves, grated 
• pinch of salt
• pinch of pepper powder
• 1/4 tsp. red chili flakes 
• 1/4 tsp. oregano
• 1 tbsp. olive oil 
• 1 tbsp. peri peri sauce
• 1 tbsp. pistachios, chopped
• 1-2 tbsp. coriander leaves, chopped 
• 2 tbsp. butter
• extra olive oil and peri peri sauce to drizzle 
• hung yoghurt, sliced strawberry & coriander leaves to garnish (opt)

          In a bowl, mix together all the above mentioned ingredients (except butter, bread and the garnishing) and keep aside. 

          Smear some butter on the bread slices and toast them on a tawa / grill pan / oven till light brown. 

          While serving, spoon the prepared salad mix on the toasted bread and drizzle some olive oil and peri peri sauce. Garnish with some hung yoghurt, sliced strawberry and coriander leaves.