Spicy Chicken and Potato Salad

This is one of my new favorite salads as it has a myraid of flavors that come together beautifully. A very simple recipe, it is very easy to whip and will surely impress company.

Recipe Source - From a magazine clipping, unfortunately I don't have the source.

Ingredients - Serves 2

4 Chicken Breasts (Cut into strips)
500 Gms Potato (Peeled and Cut into wedges)
Olive oil for potatoes
Salt To Taste
Mixed salad leaves like lettuce, rocca etc.
For the Spice Paste
1 Tsp Ginger Garlic Paste
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
1 Tbsp Olive Oil
1 Tsp Lemon Juice
Salt To Taste
For The Dressing
1/4 Cup Finely Chopped Onion
1 Cup Chopped Tomato (Seeded)
1 Cup Chopped Oranges (Peeled and Seeded)
Fresh Coriander Leaves (Chopped)
Few sprigs of Fresh Mint leaves
1 Tbsp Olive Oil

Prepare the Chicken

1. Mix all the ingredients for the spice paste and coat the chicken strips with it. Cover and refrigerate for one hour.

2. Heat the oil in a pan and cook the chicken strips on medium high heat till done.

Prepare the Potatoes

1. Parboil the potato wedges in salted water for 3 minutes and drain. Place on a baking sheet that has been lined with foil. Drizzle the potatoes with a little olive oil and sprinkle with salt to taste. 

2. Preheat the oven to 200 Degree C, and place the potatoes in the oven. Bake for 30 minutes turning once. Remove from oven and allow to cool.

Make The Dressing

1. Mix together all the ingredients in a large bowl.

Assemble the Salad

1. Add the cooked chicken,potatoes and salad leaves to the bowl with dressing. Toss well and serve.

Happy Eating!!

An Iftaar Treat - Fruit Chaat

I absolutely love this fruit chaat and no iftaar is complete for me without this simple but delicious mix of fruits. You can add in any seasonal fruits, a dash of honey or sugar and a light sprinkle of chaat powder. I am a fussy eater when it comes to fruits as I don't like eating whole fruits. So when I am offered this treat I can happily eat a lot of fruit! It is very healthy and you can omit the sugar completely as the fruits lend their own sweetness. Back home in India it is my dad who makes this everyday in ramadan and it has become his chore for the day. So now I have given this big task to Latif. Hope he can do it well and carry on the tradition!

Recipe

Ingredients - Serves 6

1 Apple

2 Large Bananas

1 Orange

1 Pear

1 Ripe Guava

1 Cup Seedless Grapes (Chopped)

Sugar To Taste or Honey

A Pinch of Salt

1 Tsp Chaat Powder (More to Taste)

Wash all the fruits and dice them up in a big bowl. Mash up the orange slices a bit using the back of a spoon to release their juices.  Add the sugar/honey, salt and chaat powder. Mix well and serve. (I prefer to keep it in the fridge for sometime to chill and for the flavors to mingle)

Happy Eating!!

Savory Vermicelli Upma

When I was in college, my mom would sometimes go out of town with my elder sisters for a few days (wedding shopping etc) leaving my dad and me all alone at home. Since I didn’t know how to cook at that time my dad would take the kitchen reigns in his hand and cook some delicious stuff (My dad is a great cook and the only thing he cant make till date are chapattis!) I even think his sambhar is something my mom can never replicate. So yum! It was during one of those times that he made this breakfast for us and it was so good that it quickly became a staple in our house and has continued in my house as well. I hate eating anything sweet for breakfast and this savory upma is perfect with a cup of hot tea.

Recipe - An original from Everybunny Loves Food

Ingredients - Serves 2 - 3

1 Cup Dry Uncooked Vermicelli*
2 Tbsp Cooking Oil
1 Tsp Mustard Seeds (Rai)
1 Cup Onion (Chopped)
3 Green Chilies (Slit Halfway Vertically)
1/2 Cup Potatoes (Thinly Sliced)
1/2 Cup Tomatoes (Thinly Sliced)
1 Tbsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder (Haldi)
1/2 Tsp Coriander Seeds Powder (Dhanya)
1 Maggi Chicken Stock Cube (Optional)
Salt To Taste
2 Cups Water For Cooking

Note on Vermicelli – If the vermicelli is roasted (see this on the packet), skip step one.

1. 
   
   Place a medium sized heave bottomed pot on medium flame and slowly roast the vermicelli, stirring frequently to avoid burning. Once the vermicelli has turned a nice golden brown colour remove to a plate and keep aside.
2. 
   
   In the same pot, heat the oil and add the mustard seeds. Once they splutter, add the onions, green chilies and potatoes and sauté till the onions are translucent.
3. 
   
   Add the tomatoes, ginger garlic paste, turmeric powder and coriander powder. Mix well and cook till the tomatoes are soft.
4. 
   
   Pour in two cups water and the chicken stock cube. Add salt to taste. Taste and adjust the salt accordingly (The chicken cube has plenty of salt so add salt carefully). Bring the water to a boil and add the roasted vermicelli. Let it cook and once it comes to a boil lower the heat and cover the pot. The upma is done once all the water is absorbed. Garnish with chopped coriander leaves and serve hot.

Happy Eating!!

Paneer Bhurji

I think Paneer is such a versatile ingredient. It can be used in so many different ways, make a curry with it, a simple stir fry, add it to a vegetable pulav or even grill it for some awesome paneer tikkas. I love cooking with it and always keep a bag of it in my freezer. When cooked well it gives a clean, creamy flavour but if it is not cooked properly it can turn rubbery and chewy. No wonder people have strong reactions to it! You either love it or hate it. I love paneer in all its forms and this dish is one which I make regularly as it is very easy to make and hardly takes any time. This bhurji is also a great filling for delicious kathi rolls. If you have fussy kids at home wrap this up in a wheat chapatti, add some ketchup and roll it up. I’m sure they will be asking for seconds!

Recipe - An Everybunny Loves Food Original

Ingredients

200 Gms Paneer*
1 Cup Sliced Onions
1 Cup Chopped Tomatoes
1/2 Cup Capsicum (Seeded and Diced)
1 Tsp Cumin Powder (Jeera)
1 Tbsp Ginger Garlic Paste
2 Green chilies
1 Tsp Coriander Seeds Powder (Dhanya Powder)
1 Tsp Garam Masala powder
1/4 Tsp Turmeric Powder (Haldi)
Salt to taste

*Note on Paneer – If the paneer is in cubes, put it in a food processor and chop it finely. If it is in a big block, grate it. If using fresh paneer, crumble the paneer in a bowl and keep aside.

Heat the oil in a pan over medium heat and add the onions. Sauté them till soft and add the tomatoes. Add all the powder masalas and ginger garlic paste. Cook till tomatoes are soft. Add the capsicum. Stir in the paneer. Cover and cook for two minutes till the paneer absorbs all the masala flavors. Garnish with coriander.

To make the Kathi rolls: Make the above mixture, and place in thin flour chapattis. Add tomato ketchup or chili sauce, roll and serve.

Happy Eating!!

Say Hello to the Pumpkin - Kaddu Ki Sabzi

Say Hello to My New Friend!

 So, if you have read one of the first posts of this year on my blog you may remember me telling that I will try to cook and eat more vegetables at home. Well, er, that didn’t happen! Yeah, its not as if you don’t get vegetables here. Oh my, one stop to the supermarket and you can see every possible vegetable imported from around the world. The variety is just endless and the produce is fresh. However, me being the dimwit I am, have no idea how to cook them. Give me a chicken and I will give you butter chicken. But a vegetable? That’s another story.

Well, I have finally decided to try new vegetables and will tackle something new every now and then. By new I don’t mean something that I have never eaten it before. Of course I have eaten them but I have never cooked them!

When I saw the pumpkins (the Halloween ones, LOL) in the supermarket I decided to start with it. I bought only half of it and tried a new recipe from the net. The verdict? I loved it. The sweetness of the pumpkin and the tangy masala complements each other perfectly.

Hubby’s reaction? This is our conversation

Latif – Why did you make a new vegetable?

Me – I want to try out new stuff. Moreover it is healthier and you don’t eat enough vegetables. Isn’t it nice?

Latif – Well, the masala is spicy and the pumpkin is sweet. It is confusing my head. Try to cook normal vegetables.

Me – Errrr…..What vegetables do you want to eat?

Latif – Make potato sabji. I will eat it.

Me - Rolling my eyes in horror!!

So I guess I'll be eating my vegetables all alone. Unless you join me!

Recipe Source – http://www.about.com/

Ingredients

500 Gms Pumpkin Seeds Removed, Cut Into 1" Cubes
2 Large Onions Sliced Thinly
3 Tbsp Finely Chopped Garlic
3 Dry Red Chilies
1/2 Tsp Fenugreek Seeds
1 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
1/2 Tsp Raw Mango Powder (I Used Lime Juice Instead)
1/2 Tsp Sugar
2 Tbsp Cooking Oil
Salt To Taste

Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chilies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes.
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.

Happy Eating!!

Masala Fried Idlis And How to Dupe Your Husband

This idli is one of my favorite snacks. I often make extra idlis just so that I have leftovers which I can transform into this! Leftovers are a big problem in my house as Latif will not touch them. I have no problem in eating anything that is 2-3 days old but how much can I eat alone? So , what I do is I change the dish and transform it into something new. Like my Shepherd's Pie became Meat Cutlets and leftover Mutton Curry became Egg Curry!!. Latif has no idea as to what I did (of course I tell him once he has finished eating) and both of us are happy at the end of the day! Sneaky me eh??

It’s the same with these idlis. You know how fast idlis can become stale and hard. And if there is no chutney or sambhar to accompany them it is even more difficult to consume them. Don’t worry though coz you will love this masala version of the humble idli and make extras just for this.

I am submitting this recipe for the Scrumptious Delights From Leftovers Event at Seduce Your Tastebuds

Recipe

Ingredients

4 Idlis (Cut in 3 parts)
1 Tsp Mustard Seeds
1 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
2 Tbsp Curry Leaves
2 Tbsp Cooking Oil

Heat the oil on medium flame in a pan. Once Hot, add the mustard seeds and let them splutter. Add the curry leaves and powders. Roast the powders in the oil (be careful not to burn them) and add the idli. Fry for a few minutes till it is slightly crisp on the outside and the idlis are coated with the masala. Serve hot with ketchup!

Happy Eating!!

Spinach, Mushroom and Sausage Quiche

This weekend was a very lazy one. I didn’t step out of the house for two whole days and was hooked in front of my TV watching a marathon of desperate housewives season 1 (yes I am addicted now). I just didn’t feel like cooking anything (as usual he he he) but had to listen to the pitiful growls emerging from the recesses of my stomach. Not wanting to make any rice or roti I decided to make a quiche. Never having made one before, I started searching for a recipe online and came across one on Annies Eats. Of course I don’t eat bacon so I had to improvise on the ingredients. The best part of making a quiche is that you can throw in anything as long as the flavors meld together. It is like eating a giant omelette (yum!) and the crust is perfect omitting the need for bread. My crust was a little under baked so next time I know to fully bake it before adding the filling.

You can add whatever vegetables you like as long as you sauté them before hand. This was very filling and a great dish to make any time of the day. You can have it for breakfast, lunch or dinner!

P.S - My picky eater at home also liked it!!!

Recipe Source – Adapted from Annies Eats and Williams Sonoma

Ingredients

For The Crust

1 1/4 Cups All-Purpose Flour

1 Tbsp Sugar

1/4 Tsp Salt

8 Tbsp Cold Unsalted Butter (Cut Into Small Pieces)

3 Tbsp Very Cold Water

For The Filling

3 Eggs (Beaten)

1 1/2 Cups Milk

1 Cup Chicken Sausage (Sliced)

1 Medium Onion (Chopped)

1 Cup Mushrooms (Sliced)

1 Cup Spinach (Chopped)

1/4 Cup Mixed Vegetables (Carrot, Beans and Peas)

1/2 Cups Mozzarella Cheese (Shredded)

1 Tsp Flour
1Tsp Red Chili Powder

1 Tsp Pepper

1/4 Tsp Salt

1/4 Cup Coriander leaves (Chopped)

2 Tbsp Oil

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, and then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Transfer the dough a 9-inch pie plate. Trim most of the excess from the edges and use your fingers to create a fluted edge

Preheat the oven to 230 degrees C (450 degrees F). Line the pie crust with foil and fill with pie weights (I don’t have pie weights so I used uncooked rice). Bake for 5 minutes. Remove the pie weights and foil and bake for an additional 5-7 minutes. (My crust was not fully baked at this point so next time I will bake it for longer). Remove from the oven and reduce the heat to 165 degrees C (325 degrees F).

To make the quiche filling, in a large bowl whisk together the eggs and milk. Heat the oil in a pan and sauté the onions, sausage, mushrooms, spinach and mixed vegetables one by one. Add all these to the egg mixture. Add the salt, chili powder and pepper. Taste and adjust seasonings. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Sprinkle the coriander on top. Pour the mixture into the pre-baked pie crust and bake 35-40 minutes or until the filling is almost completely set but slightly jiggly in the center. Let the quiche rest for at least 15-20 minutes before serving.

Happy Eating!!