Peri Peri Chicken

https://www.youtube.com/watch?v=lkg3sjgo9OM

Lemonade

1 cup lemon juice

2 cups water

2 cups sugar

A large piece of ginger

¼ tsp salt

Peel the ginger and crush it coarsely using a mortar and pestle.

Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt.

Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready.

Store it in a clean glass bottle.

When serving, mix 2-3 tablespoons of lemon syrup with 1 cup of water. You can add mint leaves and fresh lemon wedges while serving.

Cauliflower and Chickpeas Curry

Cauliflower -1, cut into 2-in. pieces

Oil - 4 tbsp.

Coconut - 1/2 cup, grated

Green Chilli - 3

Cilantro - 2 tbsp. + to garnish

Ginger - a small pc

Garli - 4 cloves

Onion - 1, diced

Tomato - 2, diced

Salt

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Chilli powder - 1 tsp

Garam Masala powder - 1/2 tsp

Chicikpeas - 1 cup, cooked

Naan flatbread

Lime juice

In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds.

Heat Oil in a large skillet over medium until shimmering. Add Onion, and saute until browned on edges. Add Tomatoes and cook closed until soft.

Season the misture with Cumin, Coriander, Chilli, and Garam masala powders; cook, stirring constantly, until spices are fragrant, about 30 seconds.

Add the ground Coconut paste along woth 1/4 cup Water and bring to a just boil. Stir

Transfer blended mixture to skillet. Stir in Chickpeas, and Cauliflower and cook closed for 15 min. or until sauce thickens.

Garnish with Cilantro, Lime juice and serve warm with Naan.