Gray's 5 spice mix powder

 Ingredients

• coriander seeds - 4 tbs 
• mustard seeds 2 tbs 
• fennel seeds - 5 tbs 
• cumin seeds - 4 tbs 
• 1 large cinnamon stick ( broken) 

Method

• heat a medium size saucepan 
• when the pan is hot add all the above ingredients and roast for 4-5 mins shaking them occasionally
• make sure they are well roasted and  not burnt 

Using small blender grind it to a fine powder 

store in an air tight container 

can be used for meat dishes, biriyani  mix and the spice rice mix

Spicy Rice with Spiced Chicken

Ingredients - Spicy Rice

Spice mix for the rice

• 5 large red onions (Spanish onions or Bombay onions )
• 2 whole cloves of garlic 
• 10 medium sized green chilies 
• 5 large red tomatoes 
• chili powder
• turmeric powder 
• curry powder 
• Gray's 5 spice mix powder (see Blog under gray's spice mix)
• salt 

Fragrant rice 

• 2 cups white basmati rice
• 3 cardamom pods crushed 
• 1 whole cinnamon stick 
• 1/2 teaspoon of turmeric powder 

Method 

Spice mix 

•  finely dice the onions, garlic, chilies and tomatoes 
• saute them in oil (any oil) 
• while the mixture is translucent and soft  add the turmeric powder (2 tsp) Chili powder (4 heaped tbs or according to preference to level of spiciness) 4 tbs of curry powder (make sure to adjust it equal to amount of chili powder used) and 2 1/2 tsp of Gray's five spice mix 
• cook until the rawness of the various powders go away and gives a good spicy fragrance  make sure the onions and garlic don't burn, so keep stirring occasionally. 
• add salt to taste and take of heat 

Fragrant rice

• easier method is to cook the rice in a rice cooker, make sure the water for the rice stays at half way mark from the tip of the middle finger to the first cross line 
• add turmeric powder crushed cardamom pods and crushed cinnamon stick 
• the rice cooker will do the timing for you 
• if your cooking in a pan, use a heavy base pan and use the same method 
• cook on medium heat for 35-40 mins 

After the rice is cooked add 4 tbs of butter and fluff the rice, don't stir or mash, the rice needs to be separate. 

Add the spice mix of onions garlic tomatoes and chilies 

add bit by bit and fluffing each time this will ensure the mix being evenly distributed and also that rice doesn't get soggy 

finally add some coriander leaves and squeeze of 1 lemon (or to taste) fluff again transfer to a large dish (make sure to cover with a slight opening to the lid  so the rice is hot  but doesn't go soggy 

set aside 

Ingredients - Spiced Chicken 

• 2 kg of chicken (you could go for single type of meat like legs or thighs but I would recommend using the whole chicken)
• chili powder - 4 heaped tbs
• turmeric powder - 2 tsp
• curry powder - 4 tsp 
• gray's 5 spice powder - 3 tsp 
• dark soy sauce (enough to marinate the meat 
• oil (seasme or coconut ) to marinate 
• 3 single garlic cloves (finely chopped 
• 4 medium green chilies finely chopped 

Method 

• cut the chicken into manageable portions or you could ask your butcher to do it for you  
• add all the chili powder, turmeric powder, curry powder, salt soy sauce and oil and mix and massage the meat well and allow it to marinate for at least 3 hours ( you could do this first before beginning the spicy rice prep) 
• heat a heavy based pan, when it is smoking hot add the chicken pcs and allow each pc to brown and then turn the heat to medium and allow the chicken to cook for 15 mins 
• next turn the heat to low and allow the chicken to cook slowly for another 25 mins and the meat is almost falling of the bone 
• don't use any extra oil as the oil in the marinate will cook the chicken
• in a separate pan fry the garlic and the chilies and add to the chicken

Finally serve in a bowl with spicy rice and the spiced chicken on top add coriander leaves  

Rich chicken curry

Ingredients

• 250g of chicken ( diced coarsely)
• 1 large red onion
• 2 green chilies 
• 6 cloves of garlic
• 3 ripen tomatoes 
• 3 tbs honey
• 1 cup coconut cream or milk 
• sesame oil (gingelly oil) 
• 1/4 cup lemon or lime juice 

for the spice mix

• 2tsp chili powder
• 1tsp turmeric powder
• 2tsp fennel seeds
• 2tsp mustard seeds
• cinnamon powder
• curry powder
• 3tsp soy sauce
• 1/2 cup of cold water
• 1 tsp salt
• 1 tsp black pepper

garnish - coriander leaf 

Method 

• first dice the onions, garlic, tomatoes and chilies finely 
• next heat the pan and the oil 
• next place the chicken pieces and seal them on both sides. remove the chicken from pan
• next fry the onions, the chilies, the garlic and the tomatoes until golden brown and tomatoes are soft
• next add the chicken and allow it cook for 10 mins on low heat 

Spice mix 

• toast the fennel seeds and mustard seeds for a minute and grind them to a fine powder 
• toast the rest of powder ingredients for 30 secs (except turmeric powder and salt) 
• in a bowl add all the ingredients and mix well

Method..... 

• next add the spice mixture to chicken, add water ( check how much you need) 
• next add the honey and allow it cook for another 15 - 20 mins or until the chicken is soft and tender
• finally add the coconut milk and simmer for 2 minutes and take the pan off heat
• garnish with coriander leaves and add lemon juice

Sauteed Mushrooms on a bed of spinach and raisins

Ingredients

Sauteed Mushrooms

• 100 g of button mushrooms
• 1/2 red onion
• 3 cloves of garlic
• 2 tsp of soy sauce 
• 1 tomato ( chopped finely) 
• 1/2 tsp of chili powder 
• salt to taste
• sunflower oil or any neutral cooking oil

For the spinach

• A handful of spinach leaves
• rock salt
• ice water

Raisins for garnish ( soak them in cold water for 30 minutes)

Method

• Dice the onion, garlic and tomato finely and saute them in oil until they are golden and soft and set aside 
• next dice the mushrooms into thins strands and cook them in oil until they become soft and tender, add the soy sauce, chili powder and salt.
• next add in the sauteed  onion garlic and tomatoes and mix them and cook for another 2 - 3 minutes so that all the flavors are combined 

next bring some water to the boil and add in rock salt ( abt 1 tsp) add the spinach in (leaf only) and cook for 30 seconds, drain of the water and submerge them in the ice water (this will stop the cooking process) 

To serve place the spinach in a swirl and place 2 tbs full of mushrooms on top and sprinkle them with the soaked raisins  

Veg Roti with Lankan Potatoes

Ingredients

Roti

• 250g of plain wheat flour
• 1 cup or 50 ml of vegetable oil
• 2 cups of cold water
• 1 carrot finely cut into julienne 
• 1 stem of leek finely cut into julienne
• 1 small beetroot finely cut into julienne
• 1 small onion finely diced
• 2 green chilies seeded cut into julienne 
• 2 tsp of (not heaped) salt 

Lankan Potato 

• 4 large potatoes
• one onion
• 3 green chilies
• 2 tsp of turmeric powder
• 2 tbs of Chili powder 
• salt 
• veg oil
• 1 tsp of fennel seed and mustard seeds

Method

Roti

• in a large bowl, put in the flour and salt mix with hands until combined next add some of the water and oil and mix until the flour starts to release its gluten and is more like strands, then add the rest of the oil and water ( you can add more or less accordingly) until combined.
• before starting to knead add in all the julienne veges along with the onions and green chilies and knead the dough till u left with a ball of dough with a soft and slightly elastic consistency, the dough shouldn't stick to your hand or the bowl.
•  next roll into small golf ball sized dough balls, and roll them each flat using a rolling pin 
• next heat up flat tavern ( a stone based flat pan) and bake the rotis until they lightly golden don't let it crisp too much

Lankan potato 

• peel the potatoes and cut them into normal sized chunks and dry rub them with the turmeric powder, chili powder and salt set aside for 10 minutes
• next boil the potatoes until soft and tender 
• while the potatoes are on the verge of boiling, in a large pan fry the onions, green chilies, fennel seeds and mustard deeds until the spices are roasted and the condiments are golden brown
• add the potatoes to it and finish it off with some butter for extra flavour ( add more salt if required)

To serve place to potatoes in a bowl with the rotis on the side , serve hot ( serves 6-8)

A simple avocado mousse with a hint of coffee

Ingredients

• 2 ripen avocados
• 25 ml of double cream
• 1/4 cup of milk
• 3tsp of white sugar
• 1/5 of a tsp of coffee powder

Garnish - pistachios or cashews (finely chopped), pouring cream

Method

• Cut and separate the flesh of the Avocado and break it down to small chunks.
• Add all the ingredients in a blender and blend until a very smooth and silky paste is achieved.

To serve pour a swirl of pouring cream on top and sprinkle with finely chopped cashews or pistachios 

Noodles with stir fry Vegetables and poached eggs

Ingredients

• 250g of rice noodles,
• 4 large carrots
• 1/2 a cabbage
• 2 stem of leeks
• 6 long beans
• 150g of button or Portobello mushrooms  
• 2 good quality eggs.
• 5 - 6 tbs of soy sauce
• 3 tbs sugar
• 50 ml of vegetable oil

Method

• First cut all the vegetables into equal sized julienne, and fry it in the oil until slightly crunchy, add the soy sauce, sugar and a dash of pepper and cook and little more until combine add a dash of lime juice.
• Cook the noodles in salted boiling water until aldente, strain of the water and pour cold water to avoid the noodles from sticking.
• To poach the eggs, boil some water, and bring to simmer, then break the eggs into 2 small bowls, gently pour the eggs into the simmering water and cook it for 3-5 minutes, and pull out allow it to rest
• Next add the noodles to the stir fried vegetables, and cook for another minutes, place the noodles on a serving plate and place the poached eggs on top.