Stuffed n Roast Chicken...Cassava Chocolate Pudding

 Stuffed and Roast Chicken

A slightly indulgent meal with white rice, more than my usual dose of oil. But it's my New Year lunch. So well accounted for

Ingredients
Raw Chicken - 1.5 kg
Salt - 1 tbsp
Pepper powder - 1 tbsp
Ginger-Garlic paste - 3 tbsp
Chicken Tandoori masala - 3 tbsp
Lemon - 1
Garam masala - 1 tbsp
Red Chili Powder - 1 tbsp 
Coriander powder - 1 tbsp
Boiled egg - 2

Method
Wash the chicken and dry it well
Rub salt and pepper all over, inside also
Leave it overnight
Let the excess water drain off
Pat dry and apply ginger-garlic paste all over, inside also
Keep aside for 2 to 3 hours 
Next, rub a mix of tandoori masala, red chili powder, coriander powder, garam masala and more salt (according to taste) all over, inside also
About 30 mins before baking, apply the juice of one lemon all over
Stuff it with garic-vegetable rice, boiled eggs and potato wedges 
Bake in an oven preheated to 170 degrees C for about 30 mins
Turn the chicken over and let it cook again on the other side
It should be done. Pierce and check
Just before serving, preheat the oven to 180 degrees C and cook for 10 mins to crisp it
Serve in a bed of the vegetable-garlic rice

Potato Wedges
Ingredients

Potatoes - 4

Method

Wash the potatoes thoroughly

Slice them and immerse in salt water for about 20 mins

Drain off the water and dry it

Add salt and oil to the slices and mix well

Bake in an oven preheated to 180 degrees C for about 15 minutes

Let it cool in the oven

Vegetable and Garlic Rice

Ingredients 

Rice - 800 gms

Green peas - 50 gms

French Beans - 250 gms

Capsicum - 250 gms

Carrot - 100 gms

Fresh Green Garlic - 10

Full garam masala (mix of peppercorns, star anise, cloves, bay leaves, big elaichi, small elaichi, cinnamon sticks) - 3 or 4 of each 
Shahi jeera - 2 tsp
Oil - 3 tbsp
Butter - 3 tbsp
Salt - to taste
Method
Wash and soak the rice for about 20 to 30 mins
Cook it til it is just done
Drain and keep aside
Cook the peas and french beans till they are just done. Do not overcook
Heat oil and butter
Add the spices and shahi jeera
Saute capsicum and carrots
Add garlic and saute again for 2 mins
Add the peas and french beans
Stir fry for 5 to 10 mins
Cover and cook for 5 mins
Stir fry again
Add salt, cooked rice, potato wedges and mix carefully
Switch off the gas

Cassava Pudding

And here's the sweet ending to the meal! A gluten-free pudding. Very simple and easy recipe

Ingredients

Cassava Flour – 3 tbsp

Milk – 1.5 cups

Milk Powder – 3 tbsp

Egg yolks – 2

Cooking chocolate – 200 gms

Butter – 1 tbsp

Method

Blend egg yolks and flour together using little milk

Heat buter, milk and chocolate

Mix well

Cool and add the flour mix

Combine well

Bake in an oven preheated to 170 degrees C for about 10 minutes till firm

Serve hot with vanilla ice cream

Cassava is popularly called Kappa in Kerala. It is a hot favourite there and is boiled and peeled like sweet potato, and eaten with fish or chicken curry. It is also made into chips. It is a source of tapioca pearls (sabudhana) but is a highly processed form. Cassava flour is a healthy substitute for white refined flours to make brownies, cakes, puddings, pancakes etc; especially for those on a gluten-free diet.

Health Benefits of Cassava

Gluten free

Cassava is very low in fats and protein than in cereals and pulses

some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid

Itis one of the chief sources of some essential minerals like zinc, magnesium, copper, iron, and manganese

it has adequate amounts of potassium (271 mg per 100g or 6% of RDA)