Chicken cacciatore with garlic and rosemary focaccia

Chicken cacciatore with garlic and rosemary focaccia (by chef abdul rehman)

Ingredients

For chicken cacciatore

Chicken leg cut:  250gm

Red bell pepper, cut into ¼-inch-wide slice:  10gm

Green bell pepper, cut into ¼-inch-wide slice:  10gm

Yellow onion, cut to ¼-inch-thick wedges:  10gm

Zucchini, cut into thin rounds:  5gm

Yellow squash, cut into thin rounds:  5gm
button mashrooms:  8 oz

Jalapeno, sliced thin:  2gm

Tomato puree or tomato sauce:  100gm

Sea Salt:  to taste

White pepper:  to taste

Sugar:  to taste

Large cloves garlic,chopped:  2gm

Cilantro leaves:  10gm

Basil leaves:  1gm

Bay leaves:  1gm

Vinegar: to taste

Extra-virgin olive oil:  50gm

For garlic and rosemary focaccia

White bread flour, plus extra for dusting:  500gm

Water, at room temperature:  300ml

Sachets dried yeast:  15gm

Sugar:  10gm

Sea salt:  5gm

Ground black pepper:  2gm

Olive oil:  100ml

Bulb garlic:  20gm

Spring of rosemary:  5gm

Eggs:  2

Method:

For chicken cacciatore

Heat olive oil in a large skillet over medium-high flame. Add chicken, skin side down; fry for 5-6 minutes on each side. Remove from pan and set aside.

Add garlic,salt,sugar,white pepper and onions to pan, and fry until just golden brown for about 2 minutes; then add remaining vegetables. Sauté vegetables for approximately 5 minutes, then pour in a little vinegar and add tomato puree or sauce and bay leaves.

Return chicken to skillet, arrange evenly in sauce: reduce heat to simmer and cook uncovered for one hour.

Turn off heat. Lift chicken from skillet and transfer to a deep casserole dish. Stir cilantro and basil leaves into the sauce: pour the sauce over the chicken.

For garlic and rosemary focaccia

Combine flour, sugar, salt and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the eggs. Blend with mixer at low speed until moistened. Beat for 2 additional minutes. Stir in flour while beating, until dough pulls away from side of bowl. Knead flour on floured surface. Cover dough with a bowl and let it rest for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place fpr 30 mintues.uncover the dough, and poke holes in it with a spoon handle at one inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary and garlic. Bake at 400 degrees F (205 degrees c) for 17 to 27 minutes.

Serve with garlic and rosemary focaccia.

Sindhi Mango Chutney

This is an adaptation of popular North Indian mango chutney. Do not hold back on the hot pepper. Because of its complex flavors, this chutney goes with almost any meat dish, as well as winter squash and pumpkin pie.

Ingredients

1.   Dried dates, pitted and diced 12

2.   Half-ripe mango, peeled, pitted and cut into thin strips 2 punds

3.   Garlic flakes (garlic cloves cut into paper-thin slices, lengthwise) 25 flakes

4.   Ground cumin 1 tbsp

5.   Cumin seed 1/2 tsp

6.   Cardamom seeds 1 tbsp

7.    watermelon rind, diced in small pieces 2 pounds

8.   Ground hot pepper  to taste

9.   Sliced blanched almonds 1/2 cup

10. Pistachio nuts (sliced in half or coarsely broken) 1/2 cup

11. Ground cardamom 2 tsp

12. Ground coriander 2 tsp

13. Ground cinnamon 2 tsp

14. Ground cloves 1 tsp

15. Sugar 3 cup

16. Water 1 cup

17. Sea salt 2 tbsp or to taste

18. Vinegar 1 cup

Directions:

Soak dates in warm water for 20 minutes or until soft. Then discard water. Combine dates, watermelon, mango and hot pepper in a large mixing bowl. In a separate bowl, combine nuts, garlic and spices; set aside. Combine sugar and water in a large, open pan and heat over medium.

Boil until sugar completely dissolves and a thick syrup forms (about 10 minutes).Add mango mixture and salt, and cook over medium-high heat until mixture begins to thicken and is reduced by about half (allow 30 minutes).Add nut and spice mixture, then vinegar. Cook 5 minutes more. Pour into hot sterilized jars and seal.

Potato cutlet (Aloo ki tikkiyan)

Potato cutlet (Aloo ki tikkiyan)

8 medium potatoes, fresh coriander, fresh mint, 6-7 green chilies, ½ ts pomegranate seeds, 1 ½

crushed red chilies, 1 ½ ts salt, 1 ½ ts cumin seeds, 1ts whole coriander, 1md onion, egg and oil.

Boil potatoes, mash roughly, grind pomegranate seeds and dry coriander, cut onion, green chilis,

 mint and fresh coriander finely, add every thing and mix, make tikkiyan dip in egg and fry.

Fruit chat

Fruit chat

Ingredients:

1. Banana  3 (slices)
2. Apple 1 (chopped)
3. Guava 1 (chopped)
4. Pear 1 (chopped)
5. Mandarin orange 2 (slices)
6. Pomegranate ½ cup
7. Grapes ½ cup
8. Chick peas ½ cup
9. Sweet potato ½ cup (boil)
10. Lemon 1
11. Orange 2 (for Squeeze)
12. Salt (to taste)
13. Sugar 4 tablespoon
14. Black pepper powder 1/3 tsp
15. Fruit chat masala powder 1 tsp

Method

Slice bananas, squeeze lemon juice over, add mandarin orange slices, add chopped apples and chopped Guavas, add chopped pear, add sweet potato, chick peas, grapes and add pomegranate. Squeeze mandarin juice over all the fruit, and then add the Spices. If you don't have the dahi vada/chaat masala, it's OK u can make it with the lemon juice/salt/black pepper combo alone. Enjoy it.