Aqui en toronto tengo como unos 3 restaurantes favoritos, son restuantes que venden comida arabe muy rica, y no son muy caros y se los recomiendo a todos.
El primero es un restaurante Turkiyo que se llama Pizza Pide, ellos asen pizzas Turkiyas muy ricas, y muy baratas, no se como describir el savo que tienen pero si se que nunca han probado pizzas asi de ricas como las que ellos asen, tambien no duele que todos los ingredientes son halal :) para que vean aqui esta el website de ellos http://www.pizzapide.ca/
El segundo es un restaurante de Pakistan que tienen comida muy rica ellos vende un kabab muy rico el que mas me gusta es el chicken tikka kabab, muy rico y el nann que dan es delisioso. Ellos no tiene una website pero el lugar se llama Kabul Kabab House.
El tercer estaurante que me gusta mucho es uno judio que se llama Orley restaurant and Grill, ellos venden un shawarma muy rica en pita bread, y por $5 dollares te dan mucha comida muy rico se los recomiendo, si quieren saber la direcsion de los lugares solo mandenme un mensaje.
Thursday, November 11, 2010
Tuesday, November 9, 2010
Tandoori style chicken
Ingredients
1 whole chicken or a selection of wings, legs, breast.
Make small cuts in chicken
Season chicken with salt and rub in to holes.
1 teaspoon of ground coriander
1 teaspoon of medium to hot chilli powder
1 teaspoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of Cayenne pepper
½ teaspoon of turmeric powder
4 to 5 teaspoons of paprika
2 cardamom pods seeds removed and crushed
1" or 25mm piece of fresh ginger chopped fine or crushed
4 to 5 med size garlic's
4 to 5 tablespoons of natural unsweetened yoghurt
Juice of ½ a lemon
4 to 5 tablespoons of single cream
1 ½ to 2 tablespoons of vegetable oil
1 tablespoon of tomato puree
Season with salt to taste
Put marinade over chicken, cover with cellophane and leave in fridge for 12 to 24 hours.
Then remove cellophane and any marinade in bottom of dish, put back on chicken.
Cover with tin foil and put in pre-heated oven for approx 1 ½ hours or the recommended time as per the instructions on packaging.
Temperature of oven 180 Celsius / 350 F or gas mark 4
Basin chicken half way through and at the end.
When chicken is cooked, leave chicken to rest for 15 to 20 mins
Remove tin foil and eat!
1 whole chicken or a selection of wings, legs, breast.
Make small cuts in chicken
Season chicken with salt and rub in to holes.
1 teaspoon of ground coriander
1 teaspoon of medium to hot chilli powder
1 teaspoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of Cayenne pepper
½ teaspoon of turmeric powder
4 to 5 teaspoons of paprika
2 cardamom pods seeds removed and crushed
1" or 25mm piece of fresh ginger chopped fine or crushed
4 to 5 med size garlic's
4 to 5 tablespoons of natural unsweetened yoghurt
Juice of ½ a lemon
4 to 5 tablespoons of single cream
1 ½ to 2 tablespoons of vegetable oil
1 tablespoon of tomato puree
Season with salt to taste
Put marinade over chicken, cover with cellophane and leave in fridge for 12 to 24 hours.
Then remove cellophane and any marinade in bottom of dish, put back on chicken.
Cover with tin foil and put in pre-heated oven for approx 1 ½ hours or the recommended time as per the instructions on packaging.
Temperature of oven 180 Celsius / 350 F or gas mark 4
Basin chicken half way through and at the end.
When chicken is cooked, leave chicken to rest for 15 to 20 mins
Remove tin foil and eat!
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