I think Chinese food always comes as a rescue even if we are sick and still craving for something tasty and delicious. For me Chinese food always works out …..so the story of the day goes as …My beloved husband is down with viral fever and being a big foodie still craving for yum stuff. I made him some sachet chicken soup which he didn’t like ,his frowning face made me go awweeeeee.. The chef within me thought why not make a healthy chicken dish with one teaspoon of olive oil . This way all will be healthy and hearty . And what is very easy and healthy to make …..Chinese food ! You can never go wrong with it . Take my word !!!!
Ingredients : 300 g small pieces of boneless chicken , 1 teaspoon black pepper powder , Salt to taste, shredded lime leaves, 1 tablespoon chopped lemon grass 1 tablespoon lime juice , 1/2 tablespoon garlic finely chopped, 1 tablespoon ginger finely chopped, 1 celery stick finely chopped, 1 cup finely chopped spring onions , 1 teaspoon corn starch dissolved in 1/2 cup water, 1 cup chicken stock ,1 egg white , 1 tablespoon dark soya sauce, 1 teaspoon olive oil.
Serving : Bowl full of 3
Marinate chicken with salt pepper, lime leaves and lime juice , dark soya sauce & Lemon grass . Keep it for 30 minutes. Heat 1 teaspoon olive oil and add ginger, garlic, & celery sauté for 30 seconds on high flame add the chicken . Cook for 5 minutes. Once the chicken is done add the chicken stock and half of the spring onions ( Save the green part for garnishing ), let the water soak some aroma and add in dissolved corn starch . Once the chicken gets a thickness here comes the tricky part. Add a teaspoon of soya sauce again and then slowly stir in egg white with one hand and keep stirring the gravy with a spatula from other hand. The egg white will form thin white strands giving the dish its look. Now do you really need to sob when you are sick . I don’t think so . Garnish it with green chopped spring onions and serve hot .
Its always best to stay indoors when its too hot . But is that possible all the time ??? I wish ! No grinning I have found a solution to my heatstroke agonies. Make a cook drink for your self and switch on the air- conditioner and bunk all the outdoor activities. yayyyy !!!!
Ingredients : 1 tablespoon strawberry crush , 1 tablespoon lemon juice , 1 green chilly finely chopped, 1 tablespoon powdered sugar, 250 ml lime soda .
Servings : 2
Mix all the ingredients except lime soda . pour in the chilly strawberry crush sugar and lemon juice mixture. Add in a lot of ice to have a chilled effect and lastly pour the lime soda . Serve it cool and beat the heat !!!
Today’s recipe is brownie cookies. Chocolate lovers always remain loyal to cocoa . Yes , I am one such loyalist .I have no regrets if I ate them ….many in number and had dinner after words. Its was totally irresistible to surpass that aroma from my oven and just store them for others to eat . Without any grinning , cribbing and worries I had five .
Its always fun to experiment but when you have hunger and you crave something sweet you just bake something of chocolate. I have a large rather giant sweet tooth . That’s why I still have chubby cheeks. Can’t help it life is too short for me to give desserts .
Ingredients : 1 and 1/4 cup refined flour , 1/4 cup cocoa powder, 1/2 cup dark chocolate chunks, 100 g butter refrigerated and cut into cubes, 1 teaspoon baking powder, 1/2 teaspoon baking soda , 1 cup powdered sugar.
Servings : 20 cookies
Method : Mix butter sugar and chocolate chunks together and once it thoroughly mixed add on all the dry ingredients and make a soft dough. Let it settle for 10 minutes cling wrap it and refrigerate for 30 minutes. Once out of fridge take equal portions and with two palms make even flat cookie by applying pressure through fist. Once done preheat the oven at 170 degree centigrade. Place the cookies with a distance to each one and sprinkle a bit of chocolate sprinkler for garnish and bake for 20 minutes. Once done take it out and eat . You will not regret I can bet.
Note : Cookies freshness lasts for 3 to 4 days .
Saturday night must haves are always fried , tangy , crispy and I have to admit little high on calorie. Come on…… a day of high calorie wont harm . Okay ! I admit , I was craving for something spicy , corny and fried . I love sweet corn and can eat it raw. In my university days there was a shop near my hostel named as Corn club and it was my favourite hangout. I picked up there recipe and tried it today . It was nostalgic while having it without my roomies …., those rainy days , scooter rides and my constant nagging for riding me till corn club gone are those best days of my life but good part is I can still recollect those memories having corn club junkies. Do try it , its easy , quick and very very very tasty .
Ingredients : 1 & 1/2 cup sweet corn kernels , 1 teaspoon pepper, salt to taste, 1 tablespoon refined flour, 1 tablespoon corn starch , olive oil for frying ( I have some health standards at least….lol ), 1 tablespoon sweet chilly tomato ketchup, 1 small onion chopped finely, 1 tablespoon cilantro chopped finely, 1 green chilly chopped .
Servings : 2
Method : Mix refined flour, corn kernels, corn starch , pepper and salt add a 1/2 tablespoon water and make a mixture. Heat oil in a pan and fry them till golden brown and crispy. Put them on a thick napkin and let the paper soak extra oil…..see I am still thinking of health . Now immediately mix rest all the ingredients with hot crispy fried corns and serve it as quickly you can . And we are loaded with junk again .
A marination done with fresh coriander and mint leaves and curried into rich creamy gravy a chicken is sure to taste good. I was about to cook something else yesterday but suddenly I thought why not utilise the fresh coriander and mint and try this out to make chicken gravy. And I took a right decision . The aroma was classic and taste was good . The gravy added a bit of excitement on our dinning table. So to wrap up last nights dinner hers the recipe for Dhaniya chicken .
Ingredients : 500 g boneless chicken pieces, 1 teaspoon pepper , salt to taste, 1 teaspoon whole spice powder, 1 teaspoon cumin powder, 1 piece coriander powder, 1 cup chopped mint leaves, 1 tablespoon garlic paste, 3 to 4 whole green chillies, 1/2 cup yoghurt, 1/2 cup fresh cream , 1 teaspoon red chilly powder, 1 tablespoon butter to cook, 2 to 3 cloves.
Servings : 4
Method : make a paste of fresh coriander , mint and garlic add in salt and pepper marinate the chicken for 30 minutes in that paste. Heat a pan and add butter in it , add the cloves saute for few seconds. Now add the chicken along with marination . Cook for 2 minutes and add all the dry powdered spices, red chilly powder, cumin and coriander as well as whole spice powder. just stir the spices well in the chicken and cover for 5 minutes. Once the chicken is a bit tender add in the yoghurt and stir in well. add in a bit of salt too. cook for another 5 minutes and add in fresh cream .Stir in well .Once you are done with all the additions just cook it on high flame and let the chicken separate butter from it. Once the gravy is thick and very creamy and smooth. garnish it with coriander or mint leaves and serve hot with any favourite choice of breads or rice .
When its monsoon baking is always fun. One fine evening and was early from work , was craving for something sweet and crisp. Taa daaa our cute little oven came to my rescue and I baked chocolate chip cookies. Its a totally vegetarian recipe so no fuss…just try its as simple as a 2 + 2 = 4 .
Ingredients : 100 g salted butter, 1 cup refined flour , 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 cup dark chocolate chips , 1 cup sugar powder, 1 teaspoon vanilla extract, 1 tablespoon milk to form a soft dough.
Servings : 20 mid cookies approx.
Method : Mix butter and sugar very thoroughly add in vanilla essence, sieve refined flour , baking soda , baking powder together. In the butter and sugar mixture add in chocolate chips and the refined flour mixture. Firstly with help of two palms thoroughly mix the butter and flour so that flour absorbs all the fatty moisture and forms a crumble. Now add in milk to make a soft dough. wrap it up with a cling film and refrigerate it for half an hour. Once done with a rolling pin spread out the dough in a 1 centimetre thickness and cut out cookies with cookie cutter of your choice. Preheat the oven at 170 degree centigrade for 8 to 10 minutes. Once done take a baking tray moist it with butter and add in all the cookies at a equal distance. Sprinkle a bit of chocolate chip on top of the cookies and bake it for 25 minutes . Cool it a bit and have them .
Chicken kosha is Bengal’s traditional recipe . Its spicy chicken gravy cooked with zero addition of water. Basically I am a bengali by heart as I am brought in city of joy and married to a bengali. So Its in me …..I love Bengali food. I crave for bhaat , mosur daal and maach bhaaja ( traditional names of steamed rice , Lentils , Fish fry). I feel I belong to this city . I love Satyajit Ray , I love Bangla gaan ( Tradional songs in bengali ) , Taant ( its Hand loom ), Aloo chop ( traditional junk ) , The traditional Red bindi which every married lady adores . Hey you guessed it right I am turning a BONG …..gladly .
Ingredients : 1 kg chicken with bone , 1 tablespoon ginger and garlic paste, 1 bay leaf, 4 medium sliced red onions, 2 large sliced tomatoes, 3 to 4 green chillies slices, 1 teaspoon turmeric powder,1 teaspoon lemon juice , 2 teaspoon red chilly powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt to taste, 2 tablespoon mustard oil for cooking, 2 teaspoon sugar .
Servings : 5 -6
Method : Marinate the chicken with turmeric powder, lemon juice , 1 teaspoon red chilly powder, ginger and garlic paste along with teaspoon of salt and sugar. keep it for 30 minutes . Heat mustard oil in a deep pan and add in bay leaf once mustard oil fuming hot. Add in sliced onions green chillies and a bit of sugar. Let the onions turn light brown then add all the rest of the dry spices and sliced tomato. cook it until tomatoes change colour and separate oil. This process will take good odd 15 minutes. Once done add in marinated chicken and stir the dish well so that all the onion and tomato gets mixed up well with chicken. Add salt and sugar a bit as per taste. Cook the chicken in slow flame with adding water and continuous stirring . Let the chicken get tender and take up nice texture . This will take about 20 minutes as we are cooking chicken in slow flame and without water. Once its done serve it hot with your choice of bread or simply steamed rice will be well enough. This gravy is really mushy and thick so rice tossed up with some herbal flavour would be heavenly.