Hakka Style Chili Chicken

Recently my Goan friend, and fellow foodie Neil came out for a visit. He arrived clutching a giant bag of fresh and robust green chilies, which are hard to find in any quantity during the winter and thus; are carefully transported from city to city and kept in the freezer ready for such occasions. Neil is an avid cook and proficient in not only Goan fare, but a variety of regional specialties as well. One of them is Hakka or Indo-Chinese food which can be readily found in Bombay and the surrounding Maharashtrian state. I shared with my good friend how I enjoyed a most deliciously spicy Chili Chicken while I was in India, and longed to taste it again. Without further delay we were off to the supermarket to purchase fresh chicken, green onions and Chinese noodles. The green chilies were ready to be put to good use.

I watched as Neil took command of my kitchen, producing mouthwatering textures and aromas. To the best of my observation, this is what he did:

First; break off dried Chinese noodles into a pot of boiling water, cook, drain and set aside. 

Finely chop an entire clove of garlic, a large thumb of fresh ginger,  4-5 green onions and a handful of fresh coriander leaf (cilantro). Set aside.

Wash and cube two large chicken breasts or 4-5 chicken thighs.

Laterally cut 5 green chilies, (3 if you're a lightweight. We did six and it was pretty hot!)

Here is Neil explaining something to me about the difference between using all-purpose flour versus corn flour or sooji for deep frying. In the case of veg-cutlets I use sooji because it doesn't soak up the oil, however Neil explained that all-purpose flour produces a coating on the chicken that better soaks up the flavours of the gravy.

Neil created a thick batter out of two eggs and flour. Here he is dipping the chicken pieces into

the batter and prefrying them in oil over medium heat. 

  While the chicken pieces are frying, mix approximately two tablespoons of cornstarch in two cups of hot water, add 1/8 cup of soy sauce and mix well.  When chicken is cooked and a good coating has formed on the exterior, place drained pieces into a bowl and set aside.

If needed add additional oil to your pan and fry the ginger and garlic. Do not let it burn. Add the chopped green chilies and saute. As aromas are released, add the chicken pieces and stir well. Slowly add corn starch mixture and stir as it thickens. If it becomes too thick add more water. Stir in chopped green onions, remove from heat and garnish with fresh coriander leaf. This delicious dish can be served on a bed of Chinese noodles, or in our case, stir-fried veg noodles, (which I will post later).   Enjoy!

Rasam Dal

While visiting friends in the South of India, we gained an eager palate for spicy and tangy soups such as Sambhar and Rasam or pepper water. Eaten lavishly with savoury cakes and crepes made from rice called Idlis and Dosas, these delicious preparations not only generate a good sweat to cool you in the Indian heat, they'll warm you in the coldest of Canadian winters too.

In a small pressure cooker (I use a 3.5 litre one), add to 4 cups of water: 

1 cup of toor dal

1 tbsp tumeric powder

1 tbsp ginger garlic paste

5 peppercorns

1 tsp salt

3 tomatoes chopped

Cook on high pressure for 10 minutes and turn off.

Meanwhile, heat oil in a medium fry pan and add the following:

1 tbsp black mustard seed

1 tbsp cumin seed

1 tbsp urad dal

2 dried red chilies

5 peppercorns

Stir until mustard seed begins to pop, then add:

pinch of asafoetida powder

8-10 curry leaves chopped

1 tbsp ginger garlic paste

Stir for about 1-2 minutes then add 2 or 3 tomatoes chopped and continue stirring until it becomes a thick paste. Add to this paste the contents of the pressure cooker, 1 tbsp of jaggery (or brown sugar), 1-2 tbsp of imli or tamarind paste, top it up with two more cups of water and add salt to taste. 

For extra spice add 3 tbsp of Rasam Masala available in most Asian food markets.

Garnish with fresh chopped coriander. Best served with Idlis or Dosas (will post soon).

Serves 4-6 

Traditional breakfast with our favourite South Indian

Dizzy Gillespie Quiche

What do you get when you blow two dozen eggs for an Easter art activity????

Dizzy Gillespie cheeks and the main ingredient for quiche. Now you won't need two dozen for this recipe, nor do you need blown eggs, however, should you find yourself with 10-12 eggs and a large baking pan, here's what to do next:

Make a simple whole wheat crust pastry and refrigerate for one hour (see pastry recipe below)

Preheat oven to 375 degrees Fahrenheit.

Chop two medium yellow onions julienne style and carmelize slowly in butter or cooking oil for about 15 minutes stirring occasionally. While onions are cooking prepare the following:

2 cups of broccoli chopped into 2 cm. chunks

2 cups of fresh mushrooms chopped

2 cloves of garlic chopped

1 tbsp of Herbes de Provence
 (or mixed herbs of choice)

2 cups of grated old cheddar cheese

1 cup of plain Balkan style yogurt

Once onions are deep golden brown, add the broccoli, mushrooms garlic and herbs. Saute until slightly tender and the heat releases the aromas of the herbs.

Into a large bowl, beat 10-12 free-range eggs. Add yogurt and continue to beat. Fold onion and vegetable medley into the egg mixture and stir well. Add some ground pepper and salt.

Pour into chilled pie shell and bake for approximately 45 minutes, or until it sets firm and slightly browned on the top.

Serve hot with a mixed greens salad. Serves 8-10.

Simple Whole Wheat Pastry

2 cups of whole wheat flour 

2 cups of Atta or unbleached all purpose flour

1 cup of chilled butter or vegetable shortening

1 egg beaten

2 tbsp of rice or white vinegar

salt

1/4 cup of water

Mix water, vinegar and egg together in a measuring cup and let stand. In a generous sized bowl mix the flours and salt. Cut butter or shortening into flour mixture until it becomes like coarse meal. Slowly add egg and water mixture until it begins to form a ball. Press together into a ball but do not knead. Chill for 30 minutes. Once chilled, roll out onto a floured surface until thin enough

to hold its shape. Turn into a large pie or casserole pan and fringe the edges with forefingers and thumbs.