Shopwise Libis - Last August 23, 2008 Kinox Cookware again sponsored a free Cooking Demo, around 82 participants signed-up and given the chance to learn and to taste Chef Nino Logarta's enticing dishes. Chef Nino shared three different Indian Recipes including Rice with Peas –Mattar Pilau (Uttar Pradesh), EASY CHICKEN TANDOORI and the CURRIED CARROT AND POTATO SOUP. Kinox gave away some kitchenware products through a raffle. Twirl Band also provided entertainment during the show.
Rice with Peas – Mattar Pilau (Uttar Pradesh)
Ingredients:
2 cups long grain rice
1 tablespoon ghee (browned, clarified butter)
4 whole cloves1 small cinnamon stick
2-3 cardamom pods, bruised/star anise
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
¾ cup frozen peas
¾ cup diced carrots
2 1/2 teaspoons salt
4 cups hot chicken stock
Procedure:
Wash the rice then drain well. Heat the ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom pods and cumin seeds, for 1 minute. Add turmeric and rice and stir over medium heat for about 3 minutes. Add peas/carrots, salt and hot stock. Bring quickly to the boil, then turn heat very low, cover with a well-fitting lid and cook for 15-20 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, fork rice grains lightly and serve hot with meat or vegetable curries.
EASY CHICKEN TANDOORI
Ingredients:
500g boneless chicken thighs skin on
3 tablespoons kalamansi juice
1 ½ tablespoons water
1 ½ tablespoons soy sauce
1/2 teaspoon ground turmeric
2 cups plain yogurt
2 large garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
Freshly cracked black pepper
3 tablespoons cooking oil
1 large cucumber seeded and sliced
1 large bell pepper sliced
Chopped spring onions
Procedure:
-In a bowl, mix the yogurt, spices and soy sauce then divide in to two. Use half to marinade the chicken and in the other half, toss in the vegetables.
-Lightly oil the grill pan then grill the chicken until cooked.
-Serve the chicken and veggies together.
CURRIED CARROT AND POTATO SOUP
Ingredients:
2 1/2 chicken stock
1 can coconut milk
Fish sauce to taste
Freshly cracked black pepper to taste
1 tsp yellow curry powder
1 pound carrots, cut into large chunks
1 large white onion chopped
3 cloves garlic minced
1 large russet potato cubed
Fresh cilantro, finely chopped
¼ cup canola oil
Procedure:
-In a saucepot, sauté the onions, garlic, carrots and potatoes. Season with patis, pepper and curry powder.
-Add in the coconut milk and chicken stock. Boil and simmer until the vegetables are soft.
-Using a blender or a hand mixer, whiz the soup until smooth.
-Place in bowls and top with cilantro before serving.
