Chicken Yassa

Chicken Yassa is a Senegalese stew which is also known as Yassa au poulet.
The chicken is marinated with lemon and mustard for hours before it been cooked.  This sauce is popular all over West Africa, it can be found in Gambia, Guinea, Ivory coast and many other African countries.
Yassa can also be made with beef, Lamb or fish. The sauce mainly consists of onions.
Serves: 4-6
Marinating time: 2h or overnight
Cooking time: 40min
Ingredients:

• 1 whole chicken, wash and cut into medium pieces
• 7 onions, sliced
• 4 lemons or lime juice
• 2 tablespoon of mustard, preferably mustard of Djion
• 150ml of oil
• 1 head of garlic
• 2 bouillons cubes ( or Maggi Jumbo)
• Black pepper
• 1 tablespoon chili powder
• Salt, to taste

Directions:
Step 1: Marinating the chicken:  (you can let it marinate it for 2 hours or overnight)

Marinate the chicken with the mustard, half of the garlic, 2 lemons and black pepper.
 Then keep in the refrigerator for at least 2 h.
Step 2: The onions:
 Slice and marinade the onions with mustard, lemons and black pepper ( like you did with the chicken).
Step 3: Grill the chicken in the oven or fry it on the stove with 3 tablespoon of oil on high heat. When the chicken is brown, remove and set aside.
Step 3: Heat 3 tablespoons of oil in a cooking pot and stir-fry the onions for few minutes. Then add in the remaining garlic.
Return the grilled chicken in the pot with 1 cup of water. Add the bouillon cubes, chili pepper and salt to your taste. Lit it simmer for 30 or until the chicken is done and the liquid in the sauce is totally absorbed
Serve with jasmine rice or couscous and enjoy.

Mint Coconut Chutney Recipe

I really love the fresh aroma of mint. Research study has said that the aroma itself stimulates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
              I bought 2 large bunches of mint leaves from near by Indian grocery store. Two days back I made mint pulao for lunch, I already posted that recipe in my blog. For today breakfast, I made this pudhina coconut chutney for idly. It just tastes yummy with dosa and paniyaram too. Do try this mint chutney with coconut and let me know how it turned out.

   Ingredients

• 1 Cup of Mint Leaves(loosely Packed)
• 1/2 Cup of Grated Coconut, I used Dry dessicated Coconut
• 2 Tbsp of Roasted Bengal Gram (Pottukadalai)
• 3 Green Chilies
• 1/2 Inch Ginger
• 1 Big Garlic Clove or 2 Small Garlic Cloves
• Pinch of Tamarind
• 3/4 Tsp of Salt or to taste
• 1/4 cup of Water
• 1/2 Tsp of Oil to saute Mint leaves

    To Temper

             1 Tsp of Oil
             3/4 Tsp of Mustard
             1/2 Tsp of Urad Dal
             1 Sprig of Curry Leaves
             Pinch of Asafoetida (Hing)

    Method

• Wash the mint leaves and drain the water.
• Heat a pan with oil, add mint leaves, saute this for a 1-2 mins in a medium flame until it shrinks in volume.
• In a blender(mixie), add coconut, roasted bengal gram, green chilies, ginger, garlic, tamarind, salt, water and finally add mint leaves. Grind it to a smooth paste. Transfer this to a bowl.
• Heat a same pan with little oil, add mustard, urad dal, curry leaves and asafoetida, after it splutters, transfer this tempering to ground chutney. Mix well with spoon.
• Yummy mint coconut chutney is ready to serve with idly or dosa or paniyaram.

    Tips     

• You can also add 1/2 cup of mint leaves and 1/2 cup of coriander leaves to make this chutney.
• Addition of ginger and garlic gives a nice flavor to this chutney.
• Addition of tamarind gives a nice tangy taste.
• You can also add curry leaves while grinding instead of adding them to tempering.
• Adjust the no of green chilies according to your taste. Here I used thai green chilli, it was spicy so I added 3.

    Health Benefits of Mint Leaves

• Aroma of mint, activates the salivary glands, there by increasing digestive enzymes and facilitates the digestion.
• Soothing the digestive tract, if you are having any stomach ache.
• Cooling sensation to skin.
• Eliminates the toxins from the body.
• Helps in whitening teeth and combats bad breath.
• Good cleanser for the body.

Vegetarian Black Bean Chili Recipe

This is very simple and protein packed dish which can be made so quickly with canned beans. If you want to make chili recipe with dried beans, that’s a long and time consuming process in stove top or if you want to make in pressure cooker then it would be easy. But this chili version is easy, healthy and vegetarian. Here in this recipe, onion, garlic, tofu and beans are cooked with spice mix, later it was simmered for few mins to blend the flavors. Finally top it with sour cream or cheese and green onion. Serve it with hot jalapeno cheddar corn bread or tortilla chips. You can have this chili and corn bread for lunch or perfect for cold winter dinner.

     Preparation Time : 10 mins
     Cooking Time : 15 mins
     Makes : 2 Servings

     Ingredients

• 1 Can(15 Oz) of Black Beans
• 2 Tsp of Olive Oil
• 8 oz of Tofu, Finely Chopped
• 1/2 Cup of Onion, Chopped
• 2 Garlic Cloves
• 2 Tsp of Chili Seasoning Mix, I used McCormick
• 1 Tomato, Chopped
• Black Pepper and Salt to taste
• 1/2 Cup of Water

     To Garnish

• 1 Tbsp of Sharp Cheddar Cheese
• 1 Green Onion, Chopped

    Method

• Heat oil in a pan, add chopped onion and garlic, saute this for 2 mins until it turns golden brown color.
• Add tomato, saute this until it turns soft. Add black beans, Tofu, chili powder, black pepper powder and salt, Saute this for 2 mins, add water, reduce the flame, cover and cook it for 10 -12 mins until it turns thick in consistency and stirring occasionally.
• Finally garnish it with chopped green onion and cheddar cheese.
• Enjoy hot, yummy vegetarian black bean chilli with jalapeno cheddar corn bread.

    Tips

• You can make this chili recipe with other beans like red beans.
• You can add corn or any veggies like squash to this dish.
• You can top it with sour cream in place of cheese.
• Serve it with corn bread or tortilla chips.

    Health Benefits of Black Bean

• Black beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. 
• Good for diabetes and rich in dietary fiber.
• Lowers cholesterol levels.
• Rich in antioxidants.

How to Make the Best Garlic Bread

This is the best garlic bread on Earth! Hot from the oven it has the perfect amount of crispiness with garlic infusing every last bite!

Ingredients

• 4 tablespoons unsalted butter, softened
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped garlic
• 1 (15- by 3 1/2-inch) loaf Italian bread
• 1/4 cup grated Parmesan cheese

Instructions

1.     Preheat oven to 350°F.
2.     Stir together the butter, oil, garlic and parsley in a small bowl.
3.     Using a serrated knife cut the bread into 1-inch-thick slices without cutting all the way through to the bottom, leave the slices attached to each other.
4.     Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture, then sprinkle with Parmesan (you don't have to use it all).
5.     Wrap the loaf in foil and bake in the center of the oven for 15 minutes. After 15 minutes open up the foil and bake 5 minutes more.

Old-Fashioned Apple Cake

A warmly-spiced cake with fresh apples baked into the batter topped with your choice of a cream cheese or brown sugar frosting. Cinnamon, ginger and nutmeg give the cake it's delicious dark coloring and along with the apples infuse the flavor of fall into every bite.

Ingredients

• 2 + 1/3 cups all-purpose or white whole wheat flour (like King Arthur)
• 1 + 2/3 cups granulated sugar
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 + 1/2 teaspoons apple pie spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
• 2 large eggs
• 1/2 cup (8 tablespoons) butter, softened
• 4 cups peeled, cored, chopped apple (I used Fuji)
• 1 cup chopped walnuts or pecans
• Cream Cheese Frosting:
• 1/4 cup butter, room temperature
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract
• 3 + 1/2 cups confectioners' sugar
• Brown Butter Frosting:
• 7 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 1/4 cups confectioners' sugar
• 3/4 teaspoon vanilla extract

Instructions

1.     Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
2.     In a large bowl or in the bowl of a stand mixer beat all the ingredients except the apples and nuts together on low speed. The dough will be dry and crumbly.
3.     Add the apples and nuts, beat on low speed until the apples release some of their juices and the batter comes together 3 - 4 minutes.
4.     Spoon into the pan and spread evenly with a wet spatula or your fingers.
5.     Bake about 45 minutes or until a toothpick comes out clean from center or with a few crumbs attached not wet batter.
6.     Cool completely in pan on wire rack. Frost with cream cheese frosting or brown butter frosting.
7.     Make the cream cheese frosting:
8.     Beat the butter and cream cheese together on medium speed until light and fluffy. Beat in the vanilla. Add the confectioner's sugar, and beat on medium 5 - 6 minutes until fluffy.

    Make the brown butter frosting:

1.     Melt the butter in a small pan over medium heat and stir in the brown sugar and salt. Cook, stirring until the sugar melts then add the milk.
2.     Bring to a boil then remove from heat and pour into a mixing bowl. Allow to cool 10 minutes.
3.     After ten minutes stir in the confectioners' sugar and vanilla. Beat well - if mixture seems too thin add more confectioners' sugar a little at a time until you reach a spreading consistency.
4.     Frost the cake immediately with the warm frosting.