Chicken satays with mango chutney, yoghurt and honey dip
Ingredients:
Chicken thigh fillets: 200gms cut into cubes
Jayhak’s mango chutney: 50gms
Chopped Coriander: 4 sprigs
Finely chopped ginger: 1 teaspoon
Sugar: 1 tablespoon
Salad greens: 100gms
Yoghurt: 50gms
Honey: 2 tablespoons
Method:
Cut chicken into strips and marinade with chutney, chopped coriander, chopped ginger and sugar
Add salt to taste and leave in marination for one hour
Make a yoghurt and honey dressing and season with salt
Put the chicken on satay skewers and grill on hot plate till cooked
Place the satay on lettuce and drizzle with yoghurt and honey dressing
Serve garnished with coriander leaves
Buffalo burger with mango chutney
Ingredients:
Buffalo burger mince: 200gms
Garlic chopped: 2 cloves
Chopped onions: 1 number
Djoine mustard: 1 teaspoon
Tomato paste: 1 tablespoon
Mayonnaise: 1 tablespoon
Iceberg lettuce: 100gms
Salt to taste
Burger buns whole meal: 2 number
Jayhak’s mango chutney: 100gms
Method:
Sauté onion and chopped garlic and add to burger mince
Add djoine mustard, tomato paste and salt and pepper to taste and form burger patty
Toast the burger buns and spread with mayonnaise
Cook the burger on a pan, lay it on the bun with lettuce at the bottom
Top with mango chutney
Serve with hot chips
Vegetable and lentil patty with mango chutney
Ingredients:
Carrots diced: 50gms
Green peas blanched: 50gms
Chopped ginger: 2 teaspoons
Turmeric powder: 1/2 teaspoon
Chopped coriander: 2 teaspoons
Besan (chickpea flour): 100gms
Jayhak’s mango chutney: 100gms
Roasted and milled coriander seeds: 1 teaspoon
Roasted and milled black pepper corn: 1 teaspoon
Soaked and blended split peas (channa Dahl): 100gms
Corn kernels: 50gms
Chopped onions: 1 onion
Curry leaves: 1 sprig
Coriander powder: 2 teaspoons
Oil for deep-frying
Salt to taste
Method:
Mix all ingredients together and make into bite size cocktail patty
Deep-fry in medium hot oil till cooked
Serve hot with mango chutney
Aam Ka Chaap (Lamb in mango chutney)
Ingredients:
6 lamb ribs/chops
Ghee (clarified butter)/butter: 1/4 cup
Ground ginger: 1/2 teaspoon
Yoghurt: 1/4 cup
Jayhak's mango chutney: 2 tablespoons
Curry power: 1 tablespoon
Chopped fresh coriander: 1/2 bunch
Salt to taste
Method:
Cook lamb chops for 10 minute in little stock
Drain and dry the pieces
Add other ingredients to the stock (except ghee) and keep aside the chutney mix
Heat a non-stick skillet or barbeque plate
Brown the chaps/ribs one side and turn quickly to other side
Apply the chutney mix on the browned side, turn down the heat
Turn the chops and leave to cook slowly
Apply the mix on the other side and turn the chops again
Repeat turning till the meat is cooked
Add remaining chutney mix and serve with chopped fresh coriander
Fish Pachady (Marinated fish in coconut milk)
Ingredients:
Fish: 500grams dices or slices
Garlic paste: 1 tablespoon
Salt to taste and to marinate fish
Jayhak's mango chutney: 200 grams
Green chilly: 5 made to paste/cut into very small pieces
Onion: 200 grams diced
Curry leaves: about 10 chopped
Coconut milk: 1 can (300ml)
Sunflower oil: 1 tablespoon
Method:
Clean the fish pieces and make a few slits on it
Marinate with salt and keep it for 1/2 hour
Mix garlic paste, mango chutney, and chilli paste
Remove the water from the fish pieces and marinate with some paste and keep aside
Sauté the onion slices and curry leaves in oil
Boil the coconut milk and add and remaining paste and boil for 10 minutes and keep the pachady aside
Fry the marinated fish dices in a saucepan or on a barbeque plate with little oil and place them in the hot pachady
