Do you need something else than a traditional turkey? Try this whole roast chicken! Perfect for a couple or a dinner for two at home! The delicate flavors of the spices with the whole chicken make this a one of a kind dish that is just right for a special occasion like thanks giving. This dish calls for a very pretty presentation! Although it is slightly labor-intensive, the outcome and the visual appeal of this dish, more than make up for the difficulty of its preparation. I used to make this for festive family gatherings sometimes wrapped the whole chicken in banana leaf. This is also best served when you want to impress and surprise someone! Serve this with a side of roasted potatoes, veggies and a bow of steamed rice.

Serves 6

3 tablespoons fresh lemon juice

1 tablespoon salt

1 (4-lb/1.75-kg) whole chicken

1 tablespoon oil

2 large onions, roughly chopped

1 tablespoon minced ginger

1 tablespoon minced garlic

5 green chili peppers, minced

3 tablespoons ground almonds

1 teaspoon paprika

1 teaspoon turmeric

2 teaspoons garam masala

3 cups (120 g) fresh coriander (cilantro), chopped

3 to 4 tender banana leaves optional.

1. Rub the lemon juice and salt all over the chicken very well.

2. Heat the oil in a heavy-bottomed frying pan over medium heat, add the onions and cook until the they start to brown. Add the ginger, garlic, and green chili peppers and cook for 2 minutes, or until soft. Add the almonds, paprika, turmeric, and garam masala. Cook, stirring frequently, for an additional minute. Remove from the heat and allow the onion mixture to cool completely.

3. Place the cooled mixture in a food processor along with the chopped fresh coriander, and grind to a smooth paste. Rub the paste thoroughly all over the chicken and inside the cavity. Tie the legs of the chicken together to keep them in place. Cover and refrigerate for 6 to 8 hours.

4. Preheat the oven to 350°F (175°C).

6. Place the chicken in a roasting pan and bake for 45 – 50 minutes, until the chicken is cooked and tender. Make sure half way thru the baking, turn around the pan even cooking.

7. Baste the chicken with some of the pan juices and return it to the oven for 10 minutes or until brown and the skin roasts well.

8. Place the chicken on a serving platter. Serve hot, and carve table side.

If you are fond of spicy south Indian flavors of seafood curries, this is a version that you will absolutely love. Meet “Puli Munchi” – Mangalorian version of hot and sour curry. Recently a friend from Mangalore shared this recipe which i tried at home with results that matched the Bar & Restaurants back home. I grew up eating a fried and dry version of this which is typically made with mackerel or pomfret. This is very popular in non-vegetarian restaurants in Mangalore, Udupi and Kundapur regions of South West India. I like to use shrimp as it is very easy and quick to prepare. For people who are hard pressed for time like me, it is best to make the puli munchi paste in small batches and refrigerate it. You can use it for a multitude of recipes including chicken and seafood curries. It is very important that you use the Bydagi Chillies from Karnataka. This is now available in Indian groceries stores in the USA!! great now i do not have to carry a bag full of these chillies when i travel back home!

Ingredients:
• 1 lemon size ball of tamarind
• 10 to 12 dry red chilies (Byadge or Kundapur chilies)
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• Pinch of turmeric powder
• 1 tablespoon of vegetable oil
• 1 tsp mustard seeds
• 8 cloves of garlic
• 8 to 10 curry leaves
• 1 pound of medium raw fresh shrimp, peeled and deveined
• Salt to taste

Method:
1. Soak the tamarind in water for about an hour and extract the pulp.
2. Dry roast the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with turmeric with 1 table spoon of oil
3. Use little water and grind the above to a fine thick paste with tamarind.
4. Heat oil in a pan. Add the mustard seeds, curry leaves, crushed garlic, when they splutter, add the paste, water as needed, salt and bring it to a boil.
5. Add the shrimps and simmer for 5 to 8 minutes.
6. Serve hot over rice.

Some Tips for Left Overs-
-Left over cooked vegetables can be mixed togethere in pasta or rice or cous cous and drizled with some dressing of your choice
- Grilled chicken can be chopped up and tossed in some salad greens or make a flavorful chicken sandwich with some indian spices.
- Left over lentils (dals) can be used as heartly soup for lunch along with a side of bread.

One time saving tip -
If you plan to use dinner left overs in tomorrow’s lunch, pack the leftovers directly into the lunch container as you clear the table.

Want to take it a step ahead – Make a box lunch using a bento box or a tiffin carrier. There are some amazing bento tiffin boxes available which i use often.

With a main meal put some mozzarella and tomato with basil, some baby carrots and hummus dip. Wrap a whole wheat roti or tortilla around some left over grilled chicken or turkey with lettue and avacado (my favorite). Dont forget some fresh fruit to finish the meal and make it a filling yet healthy lunch.

Some simple recipe ideas below

Recently on my fight to London i saw a part of  this travel series and it is simply outstanding to say the least.I have seen many culinary travel shows that have been shot in India  over the years but by far Gordan’s Great Escape is the best so far. I wanted to share it with my friends. So here it is .. Enjoy… India

Part 1

Part 2

Part 3

Part 4

I have a nostalgic fondness for this yellow slab of soft goodness flavored with Kashmiri saffron. The cake we call Chai cake at home, perfect with hot chai.

Orange and Saffron Yogurt Loaf

MAKES 1 LOAF
3 oranges
½ cup plus 2 tablespoons plain whole yogurt
1 cup 2 tablespoon sugar
2 teaspoon saffron strands
2 large eggs
½ cup vegetable oil
Finely grated zest of one lemon
Juice of 1 lemon
Finely grated zest of one orange
Juice of 1 orange
½ vanilla bean, split and scraped
1 cup 2 tablespoon all purpose flour
2 ¼ teaspoons baking powder

Preheat the oven to 350ºF. Butter the inside of a 9 x 5 by 3 inch loaf pan.
Finely grate the zest of the oranges. Juice 1 of the orange and reserve. In a large bowl, whisk together the yogurt, sugar, saffron and eggs. Add the vegetable oil, lemon zest and lemon juice, orange zest, orange juice and vanilla bean seeds. Add the flour and baking powder whisking until just combined. Do not over mix.

Pour the batter into prepared pan. Bake until a knife inserted into the center of the cake comes out clean, 30 to 40 minutes. The cake will be dark golden on top and should pull away just a bit from the sides of the pan. If the crust begin to darken too much, cover the cake with a piece of aluminum foil. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack, remove the pan and cool completely.