Chicken Roast - Kerala Style

Chicken - 1 lb.

Coconut Oil - 3 tbsp.

Mustard - 1/2 tsp

Dry Red Chilli - 2

Curry Leaves

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Salt & Pepper

Coconut - slices, 2 tbsp.

Heat Coconut Oil in a pan on medium heat.

Temper Mustard, Dry Red Chilli and Curry leaves.

Add Onion and Green Chilli; sauté until the Onion begins to turn golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala powders.

Once the raw smell of the masala's goes away add the Chicken along with the Coconut and required Salt and Pepper.

Cook closed for about 20 minutes stirring occasionally.

Serve warm with Rice / Roti.

Paneer

Milk - 4 cup

Lemon Juice or Vinegar - 1 to 2 tsp

Salt

Bring Milk to boil over medium heat; stirring frequently so that it does not boil over. Reduce heat and add in Lemon Juice and a pinch of Salt; mix well; the Milk begins to curdle. Once the Milk has curdled completely turn off heat.

Sieve the mixture using Cheesecloth placed in a large colander; reserving Whey water if needed. Squeeze gently to remove excess moisture.

Place this Paneer bundle on a slotted tray; followed by placing a bowl filled with Water on top of the Paneer bundle. This is to squeeze out any leftover moisture. Leave this setup for about 20 min to set the Paneer.

Cut the Paneer into small cubes before using them in your favorite recipes.

Sinaloan Shrimp Tacos

For the Stewed Shrimp:

• 2 tablespoons (28g) unsalted butter

•  1 small white onion (6 ounces; 170g), diced (about 1 cup)

• 1 large poblano chile (about 3 ounces; 90g), stemmed, seeded, and thinly sliced into 1-inch long strips

• 3 medium garlic cloves (15g), minced

• 12 ounces plum or Roma tomatoes, diced (about 2 cups) (see notes)

• 1/3 cup (80ml) tomato purée 

• 1 teaspoon Diamond Crystal kosher salt, plus more to taste; if using table salt use half as much by volume

• 1/4 cup cilantro, chopped (about 16g)

• 1 pound ( 455g) shrimp, peeled and deveined, and tails removed and cut into 1-inch pieces (see notes)

• Freshly ground black pepper

For the Tacos:

• Twelve 6-inch corn tortillas

• Neutral oil such as canola or vegetable

• Mayonnaise

• 1 1/2 cups grated Manchego, asadero, or Chihuahua cheese cheese (about 135g) (see notes) 

• Chopped cilantro for serving

• Lime wedges for serving

• Salsa ranchera

• Hot sauce, such as Valentina or Salsa Huichol

Directions

1. For the stewed shrimp: In a 12-inch stainless-steel skillet, melt butter over medium-high heat. Once melted, add onion and poblano and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add diced tomato, tomato purée, and salt and cook, stirring occasionally, until tomatoes are cooked down until sauce is thickened and leaves a trail when a spatula is pulled across the bottom of the skillet, 8 to 10 minutes. Stir in the cilantro and season with pepper to taste.

3. Stir in peeled shrimp and cook, stirring occasionally, until shrimp is pink and opaque, 3 to 5 minutes, Season with salt to taste and set aside.

4. To assemble the tacos: Adjust oven rack to middle position and heat oven to 200℉. Set wire rack in rimmed baking sheet; set aside. In a lightly oiled 12-inch nonstick or cast iron skillet or griddle, warm the tortillas in batches over medium heat, flipping occasionally, until the tortillas are soft and pliable. Stack the tortillas, and wrap in a clean kitchen towel to keep warm, removing 4 at a time to assemble the tacos. 

5. Working with 4 tortillas at a time, place flat on a work surface and spread each with a thin layer of mayonnaise, about 1/2 teaspoon each. Top the mayonnaise with about 2 tablespoons grated cheese per tortilla, covering the entire tortilla. Spread a large spoonful (about 1/4 cup) of stewed shrimp over half of each tortilla. Using a metal spatula, fold the tortilla in half over the shrimp and press to close.

6. Using a paper towel or pastry brush, brush 1 teaspoon oil over the surface of the now-empty griddle or skillet. Arrange the 4 prepared tacos in skillet and place over medium-high heat and cook until cheese is melted and tacos are crisp and spotty golden brown on the bottom side, 2 to 5 minutes. Using tongs and thin spatula, carefully flip tacos. Continue to cook until golden and crisp on the second side, 2 to 3 minutes, adjusting heat as necessary.

7. Remove skillet from heat and transfer tacos to the prepared wire rack and hold warm in the oven. Repeat assembling, cooking, and holding the tacos warm in batches of 4 at a time. Once all are cooked, serve tacos immediately, garnished with fresh chopped cilantro and lime if desired and accompanied by your favorite hot sauce.

Special Equipment

12-inch stainless-steel skillet, 12-inch nonstick or cast iron skillet or griddle