Bacon wrapped Masala Chicken

They say, everything tastes better with bacon and that's just what I proved when I decided to take my recipe for masala chicken to the next level by wrapping the pieces in bacon.  This was a fantastic way to get moist and flavored chicken with a double whammy of flavor.  We ate it with my mother's recipe for Yellow Rice and a raita salad and every piece was finger licking good.

 Ingredients: 
Around 12-15 pieces of chicken (drumsticks, thighs or breast) skin removed

Lemon/Chili Marinate:
2 Tbs of lemon juice
salt to taste (about 1Tbs)
1/2 tsp of turmeric
1 tsp of red chili powder (or to taste)

Yogurt Marinate:

1 cup of yogurt
1tsp of garam masala
1 Tbs of paprika
1Tbs of cumin
4-5 cloves of garlic grated
2Tbs of grated ginger
1tsp onion powder or some pulverized onion
black pepper

Marinating Directions: 
Clean and skin your chicken pieces.  Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone.   Mix the Lemon juice/Chili Marinate and apply it to each piece of chicken making sure that the marinate gets into each slit.  Allow to sit for a few minutes while you make the yogurt marinate.    Next apply the yogurt marinate all over the chicken pieces.  At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

 Baking directions:

Wrap a slice of bacon around each piece of chicken.  Place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased).  Bake in a 375 degree oven for 1 hour until chicken is cooked through and bacon is crispy.




 Serve with rice, naan, raita or any curry meal.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Caprese Salad Bites Appetizer

I did not even have this recipe in my mind before I walked around Costco.  I first spotted a large pint of beautiful tomatoes... then I walked over to the fresh cheese section and saw the mozzarella calling me to buy it.  I came home with my new goodies and looked out at my deck to see the basil growing.  So, just like "snap, crackle and pop" this recipe was ready.  I only made a dozen for my family to enjoy... but these would make a perfect appetizer for a large party. They are so easy to make, colorful, fresh and beautiful.... just what any party needs.

 Ingredients:
variety of cherry or grape tomatoes cut into half
fresh mozzerella cheese cut into cubes
fresh basil leaves
wooden skewers

Marinade and sauce:
1/3 cup extra virgin olive oil
1-2 cloves garlic smashed
1/2 tsp dried oregano
red chili flakes to taste
1 tsp balsamic vinegar
salt and black pepper to taste

 Directions:
Create marinade and allow to sit for 20-30 minutes to infuse the oil with the garlic flavor.  Cut and prepare the tomatoes, mozzarella cheese and basil.  Soak the mozzarella cheese in the oil for a few minutes.  Then prepare skewers by placing a half tomato, mozzarella, folded basil leave and other half of tomato.   Drizzle a little more marinade/sauce on the prepared skewers. Serve at room temperature. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Curry and Comfort's Weekly Sunday Summary 07/01/13 thru 7/07/13

 Hi Everyone,

First week of July, over.  4th of July, over. Time is simply flying by in 2013.  I am already seeing advertising for back to school sales.  We just got out of school here...

This made me realize something and why it seems like time is flying... it's partly to do with the sales and the stores.  We just finished school but now because I see all the sales for school supplies, I'm already thinking of back to school.  Then the stores are decorated for Halloween in September, Christmas in October...and before you know it, it's 2014.   That's my thought for the day... stop and smell the roses.  If you enjoy each day for what it is, maybe time will stand a little still and it won't be so quick to fly by.

We had some fun Patriotic treats this week as well as some tasty food.  Looking forward to another week of cooking and sharing recipes.  Here's my week in review...

Sri Lankan Miris (red chili) Kokis

4th of July Flag Cake (Throwback Thursday)

Berries and Cream Rice Krispies Treats

Patriotic Fruit Skewers

Pineapple Relish

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Sri Lankan Miris (red chili) Kokis

A few months back I made traditional Sri Lankan  Kokis (a dish that is made by deep-frying a batter of rice flour and coconut milk).  My mother said she had some fantastic kokis in Sri Lanka that had red chili powder in the batter to make it very spicy.  I never tried spicy kokis so we set out to make some and I was in love with them from first bite.   These kokis are bright orange in color (compared to the light golden of the traditional kokis).  The color comes all from those lovely chilies!  It makes my mouth water just to look at these and remember the spicy kick they had.

Traditional Kokis

My mother had the traditional kokis molds to make them, but I had just bought a Scandinavian set of rosettes that reminded me so much of the kokis molds.  I was keen to use them and they worked out great.  If you are interested in finding these molds this is the name of them: Norpro 3286 7-Piece Cast-Aluminum Rosette/Timbale Set and they are readily available online.  Please note: I am not affiliated with this company, but I do recommend them since I have used them successfully to make kokis.

Ingredients:
2 up to 2 1/2 cups rice flour (available in Indian Stores)
1 cup coconut milk
1 cup water
1 egg
1-2 Tbs red chili powder (or to taste)
salt to taste

Directions:

Mix Batter until smooth and it forms
a thick "pancake" like batter.  Heat oil (only halfway up a deep fryer) until about 350 degrees. Allow mold to sit in only for 30-45 seconds to get nice and oily.

Dip mold into batter carefully.  You don't want the batter to get onto the top of the mold or the kokis will not release from the mold in the oil.

Dip battered mold into the oil and hold for a few seconds.  Then gently jiggle the mold until the kokis releases from the mold.

Fry until golden brown. Drain on a paper towel and repeat the process. This will make about 25-30 kokis. Enjoy.  

 Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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4th of July Flag Cake (Throwback Thursday)

Happy 4th of July!  

2011 Flag Cake

Here is a fun dessert full of fruit flavors and patriotism.  This is a pineapple cake topped with cheesecake flavors and fresh fruit. This cake comes together easily and it is also lower in fat because no butter or oil is used in the cake.  It is the perfect summer dessert to enjoy on the 4th of July or any National Holiday.

Update: My kids helped me decorate this cake so I'm extra proud of it this year. :)



 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

 
Ingredients:
1 box of yellow or white cake mix
1 20oz can of crushed pineapple with juice
3 eggs
1/2 cup of applesauce

Topping:
1 brick cream cheese (at room temperature)
1/2 cup sugar (or splenda)
1 tub of cool whip topping
1 pint each of raspberries and blueberries 

Directions:
To make the cake:  mix together the cake mix, eggs, applesauce and the juice from the crushed pineapple.  Once the cake batter is smooth, fold in the crushed pineapple.  Pour batter into a well sprayed 9x13pan and bake at 350 degrees for 30 minutes (or until cake is set).  To make the cheesecake topping: cream the sugar and cream cheese together until it is fluffy.  Then fold in the cool whip.  Spread the cheesecake topping over the cooled cake and refrigerate for 4-6 hour or overnight.  Before serving add your blueberries and raspberries in a flag pattern.
 

Have a safe and happy holiday!

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Berries and Cream Rice Krispies Treats

 

Here's another Patriotic dessert that's easy and fun.  My  husband loves rice krispies treats so I was making a batch of them when I realized that I had more marshmallows than rice krispies.  This made for a softer and gooier rice krispies treat.  I cut them into squares and decided to go a little crazy with them by adding a creamy and berry topping. What a fun dessert... although it was a bit messy to eat with your hands.  The kids loved the krispies base, the sweet cream and the tart berries all together.  Of course the biggest kid of all, my hubby, loved it the most and had it for dessert (twice).   

Note: it's best to only top the portions of rice krispies you are going to immediately eat since keeping this dessert in the fridge won't be as good the next day. 

Ingredients and Directions:

  
For Rice Krispies Layer:
5 cups rice cereal
10oz bag of mini marshmallows
4-5Tbs butter or margarine

On medium low heat, melt butter and  marshmallows.  Once fully melted add the rice krispies cereal and mix well.  Pour mixture into a buttered baking dish and press down.   Allow rice krispies to set for 1 hour before proceeding.

For the Topping:
2-3 Tbs softened cream cheese
2 Tbs sugar
1/2 (8oz) tub Cool Whipped Topping

 Assorted Berries:  blueberries, strawberries, raspberries etc...

Combine sugar and softened cream cheese until well mixed.  Fold in Cool Whip and chill.


Assembly for Final Dessert:
To serve, cut desired squares of rice krispes.  Top each individual treat with cream topping and berries.  Make as needed and serve. 

 
 
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Patriotic Fruit Skewers

 My son saw these very cute Patriotic Fruit Skewers in a Target circular and asked me to make them.  I was more than thrilled to do so because they looked so fun, pretty healthy and a breeze to put together.  They will also make a very festive treat for any 4th of July party.  My kids loved helping me assemble them and they loved eating them even more.   Hope you all enjoy this great idea my son and I saw (thanks to the folks at Target) and make it a part of your 4th of July celebrations as well.
 

Ingredients:
Watermelon
Blueberries
Strawberries
Large Marshmallows

wood skewers
small star cookie cutter

I will not give you quantities because you can make as many or as few as you like. 

Directions:

 Slice 1/2 inch thick slices of watermelon and take a star shaped cookie cutter to cut out stars.

Then skewer in order with the blue (blueberries), white(marshmallow), red (strawberry). Use the watermelon stars to separate the red, white and blue pattern and finish off the top of the skewer.  Chill or serve immediately.  Enjoy.

Note: You can cut the strawberries in half if you like.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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