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In to­mor­row’s episode of Food­shala, the chefs and con­tes­tant raise the tem­per­a­ture with th­ese spicy and tangy recipes


Chatkara chicken and fresh sum­mer salad (serves 4)

Prep time: 2 hours

Cook­ing time: 10 mins


For the chicken 2 bone­less chicken breasts 1/4 tsp red chilli pow­der 1/4 tsp chaat masala 1 tsp rasam pow­der (avail­able in In­dian gro­cery stores) 1 green chilli, finely chopped 2-3 gar­lic cloves, minced a few sprigs of co­rian­der leaves pinch sugar 1/2 lemon, juiced 50ml pineap­ple juice 2 tbsp oil salt For the or­ange dress­ing 1 tsp rice vine­gar 200ml fresh or­ange juice 1 tsp finely chopped ginger 2 cloves 2.5cm cin­na­mon stick 2 tsp honey a few mint leaves, finely chopped 1 green chilli, finely chopped

salt For the salad, mix to­gether 1 cup juli­enned red, yel­low and green bell pep­pers 1/2 red ap­ple, cut into strips 1/2 green ap­ple, cut into strips 1/2 nec­tarine, cut into strips 1 kiwi (firm), cut into strips 1 small raw mango, grated 1/2 firm ripe mango, finely cubed 1/2 cup beansprouts (op­tional) Method:

1. Mix to­gether all in­gre­di­ents for chicken ex­cept oil. Re­frig­er­ate for at least 2 hours. 2. Cut chicken into long thin strips. Heat oil in a fry­ing pan and sauté chicken over medium heat un­til ten­der. Set aside to cool. 3. To make dress­ing, heat 1/2 tsp rice vine­gar in small pan. The mo­ment it be­gins to bub­ble, re­move from heat and al­low to cool. Pour into a jar, add re­main­ing in­gre­di­ents, seal and shake well. Pour over salad 15 min­utes be­fore serv­ing to en­sure flavours are ab­sorbed. 4. Serve chicken on top of salad.

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