Palak & Pudina Tikkas

Shuchi April 6, 2012

“When I think beer

Tikka comes to mind,

It can be meat or veg

Or any third kind,

Tangy with spices

Numbed with beer cold,

Enjoyed by family

And friends old

At street side dhabas

And smokey eyes

With a treat like this

Who needs fries..”

Ingredients

250 gm chicken breast, cut in cubes

2 tablespoon thick yogurt

1 cup boiled spinach

½ cup fresh mint

¼ cup fresh coriander

1 clove of garlic

1 teaspoon grated ginger

1 teaspoon coriander powder

½ teaspoon garam masala

1 teaspoon chili flakes

1 teaspoon olive oil

Salt & pepper to taste

2 tablespoons melted butter to coat

Chat masala to garnish

Method: Heat the olive oil in a pan. Add the ginger, garlic, boiled spinach, coriander powder and garam masala and cook for a few minutes. Cool the mixture and blend in a mixer along with the mint & coriander to make a smooth paste. Marinate the chicken with this paste, yogurt, salt, pepper & chili for 5-6 hours.

Put 4-5 cubes of the chicken on a skewer. Brush with some melted butter and grill at 200 degree C for around 10 minutes. Turn the skewers around once, and continue grilling for another 10 minutes. Wait till the chicken is cooked and starts to brown on the surface.

Dust with some chat masala and serve immediately!

White Pasta with Red Cabbage salad

Shuchi December 11, 2011

“A blend of

White on red,

A taste of cool

On a fiery bed,

Warm mixes with cold

Creating a sheath

A creamy bite

With a crunch ‘neath

The rawness

Welcomes the cooked,

A few bites

And you are hooked.”

Ingredients

For the white sauce

2 tablespoons flour

1 tablespoon butter or margarine

¼ cup gouda cheese, grated

¾ cup milk

Salt & pepper to taste

For the salad

½ red cabbage, finely chopped

1 red chili, finely chopped

1 tablespoon balsamic vinegar

1 teaspoon sesame oil

1 teaspoon white vinegar

Salt & pepper to taste

For the chicken

1 teaspoon olive oil

1 clove of garlic, crushed

250 gm chicken breast, cleaned and diced

½ cup button mushrooms, sliced

½ teaspoon oregano flakes

1 teaspoon green chili, finely chopped

Salt & pepper

For the Spaghetti

100 gm spaghetti

2 cups of water

1 teaspoon olive oil

1 teaspoon salt

Make the salad: Mix all the salad ingredients and keep aside.

Make the sauce: Heat butter in a pan. Add the flour and stir continuously for a few minutes till the butter and flour are well mixed. Cook it for a few minutes so that the ‘floury’ taste is lost. Add the milk slowly, continuously stirring so no lumps are formed. Sprinkle the salt and pepper and keep stirring for a minute or so. The sauce will begin to thicken. At this time add the cheese and turn off the heat. Mix well, remove from heat and keep aside. Make sure the consistency of the sauce is fairly thin, as it will thicken further on cooling.

Make the Chicken: Marinate the chicken in all the ingredients for 15-20 minutes. Heat a pan. Add the marinade and cover and cook on medium flame till the chicken and mushroom is cooked. Add the white sauce prepared earlier and cook on high heat till the chicken is well mixed and the sauce thickens to a pasta sauce consistency.

Make the Pasta & put it together: Boil 2 cups of hot water with oil and salt. Add the Spaghetti and cook for 10 minutes of till it’s cooked Al-dente. Remove from heat and mix the sauce immediately. Serve over the cold red cabbage salad!

Mustard & Curry Leaves Chicken

Shuchi November 2, 2011

“A splutter of south

With colors bold,

With one whiff quick

I was completely sold.

Mild Indian taste

But a western look

A winning flavor

For an experimental cook.”

Ingredients

200 gm chicken, boneless and cut into cubes

1 cup sliced mixed peppers- greed, red & yellow

½ cup broccoli florets

1 teaspoon mustard seeds

7-8 fresh curry leaves

1 teaspoon chopped garlic

½ teaspoon Sambhar powder (Indian lentil powder)

1 teaspoon ground pepper

1 tablespoon olive oil

Salt to taste

Heat oil in a pan. When hot, add the mustard seeds, curry leaves and garlic and cook till the seeds begin to splutter. Add the chicken and stir on high flame for a few seconds. Now add the remaining ingredients, along with a teaspoon of water. Cover and cook on medium flame till the chicken is tender. Once cooked, turn heat to high and sauté continuously till all the liquid dries up.

Remove from heat and serve hot. A great quick snack!

Mixed Peppers and Yogurt Chicken Tikka

Shuchi July 2, 2011

“Marinate em all

With ingredients new,

Chill it good

And do chores few.

As the clock

Goes tick tock tick,

The wonders of time

Create the zing.

Seasoning deep

With a relish tang,

Nothing like a tikka

For that hunger pang.

Out and in

Fridge to oven hot,

This my friends

Is love in a pot.

Ingredients

250 gm chicken breast, cut into strips

½ red pepper, diced

½ green pepper, diced

2 cloves of garlic

1 teaspoon ginger

2 tablespoons thick greek yogurt

½ teaspoon freshly ground pepper

1 teaspoon oil

Salt to taste

Oil for frying

Put the peppers, garlic, ginger and 1 teaspoon oil in a food processor and blend into a smooth paste.

Mix the chicken pieces with the pepper paste, yogurt, salt and pepper and marinate/chill for 4-5 hours.

Heat oil in a pan and shallow fry the pieces of chicken till they are golden brown and crisp. Alternatively, you can bake them at 200 degree C, till the chicken is cooked and starts to brown.

Sprinkle with chili flakes and chat masala for garnish, and serve immediately. Makes a great cocktail snack!

Chicken Meatballs in Green Lentils

Shuchi June 26, 2011

“A pot of green

Bubbling in spice,

Wholesome in taste

And lacking in vice.

In jumped the first

Meatball in awe,

Wanting to swim

Against the law.

Soaking in a breath

It decided to stay,

Calling out to others

Prancing away.

Brothers in arms

The lent their relish,

To the lentil’s glory

Making it delish.

And together they fed

A hungry few,

Creating place for

A dish quite new.”

Ingredients

For the meatballs

250 gm minced chicken

1 teaspoon curry powder

1 teaspoon chat masala

1 teaspoon garlic & ginger paste

1 red chili, chopped

2 teaspoons coriander, chopped

2 teaspoons olive oil

1 cup chicken broth (or dissolve 1 chicken stock cube in 1 cup of water)

Salt to taste

For the lentils

1 cup green lentils

1 tomato, chopped

½ onion, chopped

1 teaspoon ginger, diced

1 green chili, sliced

1 teaspoon coriander powder

½ teaspoon garam masala

Salt to taste

Prepare the meatballs: Mix all the ingredients for the meatballs (except the broth and the olive oil). Chill for 20 minutes. Divide into 10 parts and roll each part into a small round. Heat the chicken stock in a pot, and throw in the meatballs to boil them. Cook till the meat is fully cooked.

In another pan, heat some olive oil. Transfer the meatballs from the boiling pot to the pan, and stir fry them for a few minutes till they start to turn brown. Remove from heat and keep aside on a kitchen towel to remove any excess oil.

Prepare the lentils: Boil the lentils in 2 cups of water, with ginger, chili, onions, tomatoes and salt. Once boiled, stir in the left over stock from the meatballs, along with the dry spices and cook for a few minutes. Now add the meatballs made earlier, and cook on low flame for 5-6 minutes. Let the lentils become thick and soak in most of the stock. Remove from heat, garnish with fresh coriander and eat fresh.

A high protein low fat wholesome meal on its own!

Chicken & Okra in coconut milk

Shuchi June 19, 2011

“Dice and slice

Give the marinade a try,

Heat it up

And let it fry.

In goes the milk

Like clouds into the dark,

Simmer for minutes

Smell the sparks.

The flavors rise

Your sense they steal,

The stomach rumbles

It’s time for the meal!“

Ingredients

250 gm chicken breast, cut into pieces

1 potato, boiled and cut into cubes

½ onion, chopped

1 tomato, chopped

5-6 curry leaves

4 cloves of garlic, crushed

1 teaspoon ginger, chopped

1 cup okra, sliced

2 teaspoon coriander powder

½ teaspoon chili powder

½ teaspoon turmeric powder

1 teaspoon dry mango powder

½ cumin powder

2 red chilies, sliced lengthwise

2 teaspoon

4 tablepoons olive oil

½ cup coconut milk

Salt to taste

Mix all the dry spices and keep aside. Alternatively you can use 2 tablespoons of any mixed Indian spice that you get at your supermarket.

Marinate the chicken with the okra, tomatoes, onions, garlic, ginger, chilies and mixed spices. Keep aside for 1 hour.

Heat oil in a pan. Add the curry leaves and let them splutter for a few seconds. Now add the chicken with the marinade. Cover and cook on medium flame till the chicken pieces are cooked. Stir in the coconut milk, salt and some water. Let it simmer on medium flame for around 10-12 minutes till the liquid begins to thicken. Now add the potatoes and cook for another few minutes.

Remove from heat and serve immediately with some steamed rice and stir fry vegetables.

BBQ Chicken Fajitas

Shuchi June 4, 2011

“Smoky with a tang

Vegetables and meat,

This rolled up meal

Makes me feel complete.

I toss it around,

And wrap it up quick

Take a bite large

And my fingers, lick.

Food on the go

Or for a weekend home,

With a Fajita by my side

I’m never alone.”

Ingredients

For the Chicken

250 gm chicken breast, cut into strips

¼ cup onions, sliced lengthwise

½ cup mixed peppers (green, red & yellow), cut lengthwise

1 red chili, chopped

2 tablespoons olive oil

2 tablespoons BBQ sauce

4 cloves of garlic, crushed

1 teaspoon fresh ginger, grated

Salt & pepper to taste

For the Tortillas

½ cup flour

½ cup wholewheat flour (atta)

½ teaspoon baking soda

¼ cup boiling water

½ cup milk

a pinch of salt

For Garnishing

2 tablespoons salsa

1 teaspoon mayonnaise or sour cream

Fresh chopped onions & coriander

Tortillas: Mix all the ingredients and work into a smooth dough. You can add extra water if the dough is too try. Once smooth, divide into 6-8 equal portions, and roll them out into really thin 4-5 inch rounds.

Heat a pan. Put the tortilla on and cook for approx 2 minutes on each side or till it just begins to brown. Be careful not to overcook or the tortilla will become hard.

Chicken: Heat oil in a pan. Fry the onions, ginger and garlic till onions are golden brown. Add the chicken and stir-fry on medium till it’s fully cooked. Add the remaining ingredients and toss together on high flame till chicken strips become a little crisp and start to brown.

Remove from heat, wrap in a tortilla, and serve immediately. Garnish with 1 teaspoon salsa, a dollop of mayonnaise/sour cream, onions and coriander for a quick crunchy treat!

Baked Chicken Meatballs with Balsamic Peperonata

Shuchi May 17, 2011

“Born from a mince

Shaped by hand,

This is the story

Of a meatball bland.

Off he rolled

From plate to plate

In search of a perfect

Meatball soulmate.

Some had onions,

Some other meats,

No one else

Was quite as neat.

Till he landed

In this oven of mine,

Where a plump damsel

Waited in line.

At 175 degrees

Hot and steamy,

With perfumed seasoning

And core creamy.

The bland meatball

Mesmerized by sight,

In an attempt to please

Spiced up his life.

Ah, opposites attract,

Don’t call it lame,

For no two meatballs

Are ever the same!”

Ingredients

For the Peperonata

1 cup sliced mixed peppers (yellow, orange, green, red)

¼ cup peas

¼ cup corn kernels

½ cup snowpeas, halved

1 teaspoon garlic ginger paste

2 teaspoons balsamic vinegar

1 tablespoon olive oil

Salt & pepper to taste

For the Meatballs

250 gm minced chicken

6 cloves of garlic, crushed

1 teaspoon ginger, diced

½ onion, finely chopped

1 tablespoon parmesan cheese, grated

2 tablespoons breadcrumbs

2 tablespoons salsa or tomato paste

1 tablespoon thick yogurt

1 teaspoon curry powder

½ teaspoon chili flakes (or fresh chilies)

2 teaspoons fresh basil, chopped

2 teaspoons fresh coriander, chopped

2 tablespoons olive oil, separate in 2 parts

Salt & pepper to tastes

For the Peperonata

Heat oil in a pan. Add the onions and garlic ginger paste and sauté till the onions turn brown. Add the remaining vegetables, salt, pepper and the balsamic vinegar and cook on high flame till the vegetables are partially tender (ensure the vegetables aren’t overcooked or they’ll become a mash). Remove from heat and keep aside.

For the meatballs

Pre heat the oven to 175 degree C.

Heat 1 tablespoon oil in a pan. When hot, add the onions, garlic and ginger and stir till the onions turn brown and transparent. Keep aside to cool.

Combine all remaining ingredients for the meatballs in a dish. Once cooled, add the sautéed onion mixture and mix well. Make into 8 small balls and place on a greased oven dish. Coat a little oil on top of each meatball and place in the oven. Cook for 10-15 minutes or till the meatballs change colour and chicken is cooked.

Garnish with dollop of mayonnaise, and serve immediately with balsamic peperonata!

Linked to the Hearth and Soul Blog Hop

Pepper Chicken Stir Fry

Shuchi April 18, 2011

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“When chicken tikka

Misses the menu,

And eyes familiarize

With names so new,

Don’t fret and cry

And go all blue,

When in China

Stir as the Chinese do!”

Ingredients

For marinade

4 skinless, boneless chicken breast pieces

½ green pepper, chopped

½ red pepper chopped

½ onion, diced

1 red chili, chopped

4 cloves of garlic, crushed

1 teaspoon black pepper, coarsely ground

½ teaspoon corn starch

1 tablespoon olive oil

A pinch of sugar

Salt to taste

For cooking

1 tablespoon olive oil

½ teaspoon garlic ginger paste

2 teaspoons dark soy sauce

½ teaspoon fish oil

Marinate the chicken in the in all the ingredients of the marinade and refrigerate for 5-6 hours.

Heat oil in a pan. Add the garlic ginger paste and sauté on high flame for a few seconds. Add in the marinated chicken, and stir in the soy sauce and fish oil. Cover and cook on medium flame till the chicken is tender. Turn flame to high and braise till the chicken looks crisp.

A great cocktail snack on it’s own!

Popeye Chicken

Shuchi February 14, 2011

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“I walked into school

Clutching my Popeye poster tight,

I was a fan

So I also ate right.

Spinach on my pizza

And spinach on rye,

The kids seemed to laugh

But I didn’t know why.

So I asked my teacher

Who laughed and came clean,

‘I’m glad you like vegetables

But your teeth are all green...”

Ingredients

4 skinless, boneless chicken breast pieces

250 gm spinach leaves

1 small onion, chopped

1 tomato, chopped

1 green chili, chopped

1 teaspoon grated ginger

4 cloves of garlic, chopped

2 teaspoon coriander powder

1 teaspoon garam masala

½ teaspoon dry mango powder (amchoor)
½ teaspoon red chili powder (or paprika)

½ teaspoon cumin seeds

1 tablespoon olive oil

Salt & pepper to taste

Boil the spinach in 2 cups of water. Drain and keep aside to cool. Do not throw away the drained water. Once cooled, blend the spinach into a paste in a blender.

Heat oil in a pan. Add the cumin seeds and cook till they begin to splutter. Add the garlic, chilies, ginger and onions and cook till the onion turns translucent and begins to brown. Add the tomatoes, along with the coriander powder, garam masala, chili powder, salt & pepper. Cover on medium flame and let the tomatoes cook. Once done, stir in the spinach paste along with some of the drained spinach water. Cover on low flame and let it cook for at least 8-10 minutes. Make sure you don’t rush this step as the spinach has to cook properly before we add the chicken. Once the spinach turns darker, add the chicken pieces along with the dry mango powder. Add some more of the drained spinach water and cover on medium flame to let the chicken cook. Once the chicken changes color and becomes tender, increase the heat and sauté the mixture till most of the liquid is dry and the spinach begins to stick to the chicken. Garnish with freshly chopped coriander and serve hot with Paranthas.

Stir-fry Choy Sum (Chinese vegetable) with Minced Chicken

Shuchi February 10, 2011

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“Lonely Friday nights

Deserve a treat,

So here is a recipe

Of greens and meat.

To stir the sentiments

Comfort in a meal,

Create the romance

For a perfect steal.

Beware, these leafy wonders

A warmth do impart,

For choy sum means

A vegetable heart.”

Ingredients

100 gm minced chicken (or pork)

1 packet (approx 250 gm) choy sum leaves, washed and cut

4 cloves of garlic, chopped

1 teaspoon grated ginger

1 red chili, chopped

2 tablespoons white vinegar

4 tablespoons dark soy sauce

½ teaspoon oyster sauce

2 teaspoons fish oil

1 teaspoon chili oil

2 tablespoons olive oil

Salt to taste

(For a veg version, replace Chicken with Paneer/Tofu and Fish oil with Sesame oil. Leave out the Oyster sauce).

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Heat oil in a pan. Add the chilies, garlic and ginger and sauté for a few seconds on high heat. Stir in the minced chicken along with the salt, soy sauce, chili oil, fish sauce, oyster sauce and ½ the vinegar. Add some water, cover and let the chicken cook on medium flame till it turns white in color and tender. Add the choy sum leaves and the remaining vinegar and mix well. Cook for a few seconds on medium heat till the leaves start wilting. Do not overcook otherwise the crispiness will disappear. Stir continuously on high flame for a a few seconds. Remove from heat and serve immediately with Brown rice. A cup of chinese tea on the side completes this wholesome and dainty meal.

Dahi (Yogurt) Chicken Tikkas

Shuchi February 9, 2011

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"I wanted it perfect

I wanted it to be rare,

I wanted those taking a bite

To fall off their chair!

One part intuition

Love one part,

This recipe was born

For those dear to the heart.”

Ingredients

For the marinade

4 skinless, boneless chicken breast pieces cut in halves

4 tablespoons thick yogurt

2 tablespoons olive oil

1 teaspoon fresh ginger garlic paste

2 green chilies, chopped

½ teaspoon garam masala

½ teaspoon curry powder

¼ teaspoon chat masala

Salt to taste

Others

1 green pepper cut into big pieces

½ onion, sliced lengthwise

1 tomato, cut into 6 wedges

Mix all the ingredients for the marinade properly and marinate overnight. Before grilling, put the vegetables into the marinade and mix well. Transfer contents to a baking tray and grill in an oven pre-heated to 200 degrees C. Toss after 5 minutes and grill for another 7-8 minutes, or till chicken is tender. You can also barbeque it on an open fire- that's what I did.

Serve with tamarind or chili sauce. Yes, it’s that simple!

(Replace chicken with Paneer (Indian cottage cheese) for a veggie version)

Chinese Dumplings

Shuchi February 6, 2011

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“Crush and chop it

Mix and pocket,

Sizzle and steam

The meat so lean.

Spices so fresh

In a floury mesh,

In one you pop

And repeat from the top.“

Ingredients

For the filling

250 gm minced chicken (or pork)

1 cup finely chopped cabbage

¼ cup peas

¼ cup chopped green peppers

2 chilies finely chopped

1 tablespoon fresh ginger garlic paste

3 teaspoons dark soy sauce

1 teaspoon white vinegar

1 teaspoon sesame oil

Salt to taste

For the covers (alternative: use ready dumpling wrappers)

1 cup all purpose flour

½ cup warm water

1 teaspoon oil

Mix all the ingredients for the filling and keep aside for 30 minutes. Knead soft dough from the ingredients for the covers. Make sure it’s not too wet. Roll out 8-10 rounds with a rolling pin, approximately 2 inches each and not too thick.

Hold the rounds in the palm of your hand, put one teaspoon of filling in the center and fold up in a half moon shape. Steam for 10 minutes. Serve with sautéed vegetables.

Note: You can use a steamer or a rice cook if you have one. Alternatively, grease and put a porous plate or sieve over a pot of boiling water, cover and steam using that. For a veg version, replace chicken with paneer (cottage cheese) or firm tofu.

Chicken Kathi Rolls

Shuchi February 6, 2011

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“A snack or a meal

A quick hangover bite,

This happiness in a roll

Speaks from the inside”

The Mexicans wrapped it

And so did the Turks,

But when Indians strike

The danger of addiction lurks...”

Ingredients

For the filling

4 skinless, boneless chicken breast pieces

1 cup chopped red onions

½ cup chopped green peppers

2 tablespoons thick yogurt

1 teaspoon grated ginger

1 teaspoon garam masala

1 teaspoon coriander powder

½ teaspoon amchoor or dry mango powder

2 tablespoons olive oil

Salt and chili to taste

For the wraps

1 cup maida (flour)

½ cup milk

4 tablespoons olive oil

½ cup warm water

Salt to taste

Others

6 lettuce leaves

½ onion cut lengthwise

1 teaspoon chat masala

Wraps: Knead a soft dough from all the ingredients for the wraps. Keep aside for 30 minutes. Divide the dough into 6-7 equal portions. Roll out each portion into a round (chapati)-not too thin otherwise it will become hard after cooking. Cook each chapati lightly on low flame on both sides, applying oil while doing so. Make sure they remain light brown in color and don’t overcook otherwise they will harden. Keep aside.

Filling: Heat oil in a pan. Saute the onions and ginger till the onions are transparent and start turning brown. Add the rest of the ingredients, except the yogurt, and mix well. Add some water, cover on medium heat and cook for 5-6 minutes or till all the chicken pieces are cooked. Add the yogurt and sauté on high heat till all the liquid is dry. Remove from heat. (You can do the exact same thing with Paneer (cottage cheese) to make a veg version)

Take a wrap. Spread a lettuce leaf followed by 2 tablespoons of the chicken. Top with some raw onions and sprinke a pinch of chat masala. Roll into a wrap and hold together with a toothpick. Serve immediately with mint chutney.

Grilled Chicken

Shuchi February 1, 2011

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This fella, fit and trim

Made a perfect date,

40 minutes to design & dress

Not a minute late.

So fret not my kitchen klutz

Your efforts will not go in vain,

For this grilled dish has

Effortless as it’s middle name!

Ingredients

3 tablespoon olive oil

4 slices of lemon

1 teaspoon lemon juice

½ teaspoon oregano flakes

½ teaspoon thyme seasoning

4 cloves of garlic, crushed

1 teaspoon grated ginger

Salt and pepper to taste

1 cup diced green, red and yellow peppers

4 skinless, boneless chicken breast pieces

Mix all the ingredients to create the marinade. Add the chicken pieces, toss and ensure they are properly coated. You can create small incisions in the chicken pieces so that it properly soaks the spices. Set aside for 20 minutes.

Pre-heat oven to 175 C. Transfer the marinated chicken to a greased oven plate, laying the chicken and vegetables flat on the surface. Grill for 10 minutes. Remove once, turn the chicken pieces and the vegetables and spoon some of the marinate on them so they sizzle. Grill again for 10 minutes. Remove chicken when pieces are tender and brown.

Serve with salad or mashed potatoes!