While most of us will invariably indulge in everything that's beef this Eid, here's a couple of recipes that features everyone's favourite poultry bird, while the other is bound to jiggle in our tummies and bring out the child in each of us.
Chicken paprikash or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables.
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelised exterior.
For the marinade:
6 tbsp plain yoghurt
3 cloves garlic, crushed
3 tbsp ground paprika
2 tbsp olive oil
1 tbsp hot chilli paste
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
For the sauce:
1/4 cup olive oil
2 tbsp sherry vinegar
1 tbsp ketchup
1/8 tsp hot chilli paste
1 pinch paprika
Salt and pepper to taste
Whisk together the yoghurt, garlic, paprika, olive oil, chilli paste and cayenne pepper in a large bowl. Toss in chicken pieces and mix to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for three hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
To make the sauce, combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chilli paste, paprika, salt, and pepper in a small bowl. Set aside.
Grill chicken, skin-side down, on the preheated grill for four minutes with the grill lid closed.
Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the centre, for about six minutes. An food thermometer inserted into the thickest part of the thigh should read 180°F (82°C).
Spoon the sherry vinegar sauce over the cooked chicken and serve.
This recipe feature Jell-O, which is a registered trademark of Kraft Foods for varieties of gelatin desserts, including fruit gels, puddings and no-bake cream pies.
1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup custard powder
1 cup sugar
1 cup milk
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla essence
1 packet Jell-O or any other brand of instant jelly mix
Whipped chocolate cream for topping (optional)
Chocolate chips for dressing
Preheat oven to 170°C. Butter a 20x 20cm square cake pan and sprinkle flour all over it, now spread it on all sides and tap off the excess, keep aside till use.
Now heat milk in a sauce pan, when it reaches boiling point, add in sugar and mix well. Add in butter and let it sit till it is melted.
Set this aside till it reaches room temperature.
Now sift together, wheat flour, all-purpose flour, custard powder, baking soda and baking powder.
Once the milk mix has cooled, add in some vanilla essence and mix well. Add in the dry ingredients and fold gently.
Pour this batter in the prepared baking tray and bake it for 30 to 35 minutes till the cake is done. Insert a toothpick to see whether the cake is baked, if the toothpick comes out clean then the cake is done.
Once you take the cake out of the oven, make the jelly mix as per package directions.
Remove the cake from oven and use a fork to prick the cake all over – don't prick all the way through, just a little more than half way is good.
Now pour the prepared jelly mix all over the cake and let it sit for a good two hours in the fridge till it is set.
Slice and serve, you can garnish with whipped chocolate cream on top too with chocolate chips. Serve cold.