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TANDORI
CHICKEN
150g Natural Yoghurt
2 garlic cloves, crushed
1 tsp ground cumin
1/2 or 1 tsp chili powder
1/4 tsp ground turmeric
Few drops red food colouring
2 chicken quarters
Preheat the oven to 200°C. In a large, shallow dish stir
together the yogurt, garlic, cumin, chili, turmeric, food colouring and
plenty of salt and pepper. Toss the chicken portions in the mixture
until well coated. Place on a baking sheet and roast for 30 minutes
until completely cooked through. Serve with a Few lumps of naan.
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BITCH-HOT
SAUCE
½
cup sunflower oil
1 BIG onion - chopped
1 peeled tomato - chopped
10 Medium sized chilies - chopped
1 Green pepper - chopped
1 tsp. salt
1 tsp. pepper
½ cup Coca Cola
2 tablespoons of hot chutney
1 tsp. chopped garlic
1 tsp. curry powder
½ tsp. mustard powder
1 tsp. barbecue spice
Fry
the onions in oil until a very light brown color and remember to stir
continuously while making this sauce. Now add the tomato, green pepper
and chilies, and stir for five minutes at medium temperature. Mix the
coke, garlic, chutney, mustard powder, barbecue spice, curry powder,
salt and pepper together until it is well mixed (remember to mix it
slowly). Stir it with the rest at a low temperature for 3 minutes
then let it simmer for about 5 minutes. This sauce is nice with
meatballs, steak, chicken, pizza or even on a bread roll with cheese.
Once the sauce has cooled, jam it into the fridge, and, as it keeps, it
will get even hotter. |
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HOT
SALSA
One 20 ounce can of peeled Whole Tomatoes
One large jalapeno
3 cloves of garlic
2 medium sized chilies
One teaspoon of salt (or to taste)
One tablespoon fresh cilantro
Boil jalapeno until soft. Finely
chop garlic and boil in 6 ounces of water until there is 2-3
ounces left. Finely chop chili, and blend it, the jalapeno, garlic
(with water), and cilantro thoroughly in blender. Drain the can of
tomatoes and combine tomatoes and salt with previous mixture and blend
to desired consistency. I suggest tapping the pulse button about
three times. Chill in refrigerator about 1 hour. Works great as a dip
with tortilla chips.
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CHILI
CHEESE ON TOAST
2
Slices Of Bread
50g Of Cheese
2 tsp. Hot Chilli Sauce
Grate the cheese, or cut it into small
lumps and stick it in a bowl. Put the bread into a toaster, and nuke the
cheese in a microwave until it melts and bubbles. Take it out and stir
in the chilli sauce. Spread evenly onto the toast. Enjoy!
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