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.
My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.
So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
- 5 long long green peppers, chopped
- 1 capsicum, chopped
- 1 onion, chopped
- 7-8 garlic cloves, chopped
- 8-10 green chilies
- 4 tbsp. olive oil
- 2 tbsp. vinegar
- 1 tsp. oregano
- 1/2 tsp. pepper powder
- 1/2 tsp. lemon zest
- 1 tbsp. lemon juice
- salt to taste
Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.
Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try.
Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3
minutes or till they turn translucent. Set aside to cool.
Blend with remaining ingredients to a puree. Store in a clean airtight
bottle & refrigerate for 10-12 days.
Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
spread on sandwiches / parathas, as an accompaniment to appetizers
or prepare a gravy with it. Lot of options.
Tried this amazing South African Peri Peri Sauce - Nando's style for the first time and I must confess that I really fell in love with it. Turned out so yummy. It is the base of all the recipes served in a Nando's restaurant. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.
So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use, so that you can dish out all the yummy Nando's style restaurant recipes in the comfort of your home.
You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. The options are numerous.
- 5-6 long fresh red peppers, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 7-8 garlic cloves, chopped
- 4 tbsp. olive oil
- 2 tbsp. vinegar
- 1 tsp. oregano
- 1/4 tsp. pepper powder
- 1/2 tsp. lemon zest
- 1 tbsp. lemon juice
- salt to taste
- 1 tsp. red chili powder
Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper and garlic for 2 minutes or till they turn translucent. Set aside to cool.
Blend with the remaining ingredients to a puree. Transfer to a clean airtight bottle / jar and refrigerate for 10-12 days.
Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper & garlic
for 2 minutes or till they turn translucent.
Set aside to cool.
Blend with the remaining ingredients to a puree.
Store in clean air tight bottle / container and refrigerate for later use.
Try this amazing South African Nando's style Peri Peri Fish Fry in the comfort of your kitchen. It is such an easy and a super quick recipe, where you can use any fish of your choice to dish out this yummy snack. Just a slight pan fry with some peri peri sauce and red chili powder you are done. Enjoy this flavourful Peri Peri Fish fry just as it is or with some salad for a light meal. So check out the step by step pictorial recipe to prepare it.
This is absolutely an amazing dish. So if you're craving for a Nando's style meal, you know what to do. Just marinate any fish fillet with nandos sauce and then pan fry them till done. It's that simple. I used a store bought one. But you can always make this sauce at home. So now you have a perfect and a hassle free yummy meal - Nando's style at home.
- 2 King Fish Fillet
- 2-3 tbsp. nando's peri peri sauce
- 1 tbsp. + 2 tbsp. olive oil
- 1 tsp. red chili powder
- Extra sauce to garnish
Marinate the fish fillet with the peri peri sauce, 1 tbsp. olive oil and red chili powder for 2-3 hours or preferably, overnight.
Heat remaining oil in a pan and fry the marinated fish on both sides till done.
Drizzle some more sauce over them and serve just as it is or with some salad for a great comfort meal.
Marinate fish fillet with peri peri sauce, 1 tbsp. olive oil & red chili
powder for 2-3 hours or preferably, overnight.
Heat remaining oil & fry marinated fish on both sides till done.
Drizzle some more sauce over them & serve just as it is or with
salad for a great comfort meal.
Try this amazing South African Nando's style Peri Peri Rice in the comfort of your kitchen. It is such an easy and a super quick recipe, where you can use any leftover rice to dish out this yummy meal. Just a slight stir fry with few chopped veggies and some peri peri sauce, you are done. Enjoy this flavorful rice with Peri Peri Chicken. So check out the step by step pictorial recipe to prepare them.
I became a great fan of peri peri rice and peri peri chicken after I tasted it at a Nando's outlet here. So decided to give it a try in my kitchen. It is absolutely an amazing dish. So if you're craving for a Nando's meal, you know what to do. Just change any leftover plain steamed rice into a flavorful Peri Peri Rice by just adding some chopped veggies and of course peri peri sauce.
I used a store bought one. But you can always make this sauce at home. Will definitely give it a try next time. Once you are done with dishing out peri peri rice, go ahead and prepare the peri peri chicken. It is very simple as all you need to do is to marinate the chicken breast with the peri peri sauce overnight and then pan fry them till done. So now you have a perfect and a hassle free yummy meal - Nando's style at home.
Peri Peri Rice -
- 1 cup rice, soaked for 30 minutes
- 2 tbsp. butter
- 1 small onion, chopped
- 1/2 capsicum, chopped
- 1 small tomato, chopped
- 1 fresh green / red chili, chopped
- 1/2 tsp. roasted cumin powder
- 1/4 tsp. turmeric powder
- 3-4 tbsp. Nando's peri peri sauce
- salt to taste
- 1 tsp. coriander leaves, chopped (opt)
Peri Peri chicken -
- 2 chicken breast, scored
- 3 tbsp. Nando's peri peri sauce
- 1 tbsp. olive oil
- 2-3 tbsp. butter
- Extra sauce to garnish
Peri Peri Rice -
Cook the rice till done, drain and keep aside.
Heat butter in a pan. Add the onion and fresh chopped chili. Sauté till translucent.
Add the tomatoes and capsicum. Sauté for a minute. Add the sauce and mix everything well.
Now add the rice. Give it a stir and add all the dry spices. Combine everything well and stir fry for 1-2 minutes.
Transfer to a serving plate and garnish with coriander leaves. Serve with Peri Peri Chicken.
Peri Peri Chicken -
Marinate the chicken breast with the peri peri sauce and olive oil overnight.
Heat butter in a grill pan and fry the marinated chicken breast on both sides till done.
Drain and slice as desired. Drizzle some more sauce over them and serve with peri peri rice.
Heat butter. Add onion & fresh chili. Sauté till translucent.
Add the tomatoes & capsicum. Sauté for a minute.
Add the sauce and mix everything well.
Now add the rice and give it a stir.
Add all dry spices. Mix everything well & stir fry for 1-2 minutes.
Marinate chicken breast with peri peri sauce & olive oil overnight.
Heat butter in a grill pan & fry marinated chicken on both sides till done.
Slice as desired and serve with peri peri rice.
