Featured Recipes

The following recipes were featured in Issue #20 of NoshNews.

Chicken Malai Frankie

Thanks to Anthony Rosario of Bombay Frankie

Ingredients for 3-4 rolls.

1 lb. chicken (mix of boneless breast and thigh, chunked & strained)
soya oil
salt
lemon juice
yogurt
garam masala*
mint
cilantro
mango powder
1 small onion
1 glove garlic
Roti bread for the wraps (or you can make your own roti by following the recipe below)

1. Marinate the chicken in 4 tsp. of lemon juice & salt for 1/2 hour until tender
2. Add 4 tsp sour cream, 2 tsp. cream cheese and 4 tsp. plain yogurt and 1/2 tsp. garam masala
3. Marinate mixture overnight in 2 tsp. Of soy oil. Grill about 10 minutes at 450°

To make the roti, mix 10 tsp. white flour and 5 tsp whole wheat flour with 1/2 tsp. salt, 6 tsps. of whole milk & 2 tsp. of soy oil. Add water to make the dough. Roll into 2 small dough balls. Let sit 10-15 minutes while it gets soft. Then roll the dough round and very thin (diameter of about ** inches), grill & set it aside. Re-grill about 2 minutes with drops of soy oil or butter.

* You can buy packaged garam masala, which is a spice mix. Bombay Frankie makes its own with cinnamon, cardamom, black pepper, bay leaves, cumin & coriander, which it then roasts & grinds.

 

Pain Patate (Sweet potato bread) with Rum Raisin Sauce

Thanks to Maud Pamphile of Krik Krak, from a recipe by Marie Denise Celestin

3 large white potatoes
2 cups coconut milk
1 banana
1 tsp. vanilla
1 tsp. ginger juice
1 tsp. cinnamon
1 cup of tea (room temperature)
sugar and raisins to taste
lemon zest

1. Peel the potatoes. Cook until soft.
2. Combine the ingredients in a casserole. Simmer and mix continuously until paste-like.
3. Season to taste.
4. Turn the mixture into buttered square baking tin or over-proof glass bowl, and bake for almost 40 minutes at 375°. Cool.

Rum Raisin sauce: 2 cups sugar; 4 cups water; 1 cup raisins; 1 cup rum; 1 cinnamon stick; lime peel.

Combine all ingredients except the rum, and boil over medium heat to reduce the sauce. Add the rum and mix well. Pour the mixture into a glass bowl and let cool.

When you’re ready to eat, pour the sauce over the pudding. Bon appetit!