Roasted Chicken

Travel & Living has some of the best cooking shows. While I love all of them I am a little biased towards Anjum Anand's "Indian food made easy".

I like the way she makes it easy. The way she goes into the nook and corner to source ingredients, spices, substitutes etc. etc.

Here's Anjum Anand's chicken roast recipe. Snaps are mine.

Ingredients

Whole Chicken - 1kgs
Yoghurt - 500gms

For marinade

Garlic
Ginger
Chillies
Cinnamon
Black pepper
Poppy seeds
Black Cardomom
Cloves
Green Cardomom
Nutmeg
Whole Red Chilli
Salt
Crushed pepper

For garnish

Almonds

Preparation

Clean the whole chicken. Braise it with oil ( oilve for health reasons, you can use butter as well. Apply salt & crushed pepper

Grind all the spices into a smooth paste. Mix the paste with Yoghurt( 400gms only).Apply on the chicken well.

Take an airtight plastic pouch and place the chicken inside. Add the spices as well and refrigerate for 24 hours.

Grind yoghurt with almonds in a mixer and apply on the marinated chicken before setting for roast.

You can roast the chicken in a microwave or an oven.

Serve.

Caramel Custard

Thanks to the nameless author of the blog

100recipes.blogspot.com

I made Caramel Custard. If you want the recipe go to that blog. the recipe is hers. the taste is mine. of course the pictures are mine.

News

Hi All,

My hard disc crashed, and I lost all those nice pictures I took have gone with it. Thankfully I had uploaded most of them.

I will post my attempts at roasted chicken ( travel & living recipe) and caramel custard soon.

As soon as the net connection is restored at home.

Mutton rogan josh

This is my pet recipe and my friends drool over it. My date with mutton rogan josh started with ordering food from this extremely punjabi joint at Bandra called Khane Khas which serves awesome steam rice with mutton rogan josh.

This dish is not supposed to be missed. I have my own version of mutton rogan josh and this is how it goes.

Ingredients

( Serves 4 )



1 kg mutton - medium pieces
2-3 onions diced into small pieces
ginger paste - 1.5 tea spoonful
garlic paste - 2 teaspoonful
chili powder
salt
vegetable oil
chilli oil

garam masala powder - 1/2 teaspoonful

khada garam masala

cloves
cardamom
cinnamon
cardamom black
black pepper
whole nutmeg ( jayphal)
mace
dried red Indian chili
poopy seeds
bay leaves

Preparation

Mix the vegetable oil with the chili oil in a cooker or a large pan. Put the cleaned mutton pieces in the pan. Add bay leaves, salt & chili powder. Stir for 2-3 minutes.





Add all the khada masala into it and fry for 20 minutes.




Add the diced onions and fry for another 20 - 25 minutes. The color of the dish should change to dark brown. Add 2 cups of water and pressure cook till 5 whistles.



Serve.

Stir fry thai noodles

I lovee the Kaeng Thai noodles ready to use preparation.

Ingredients

Thai rice noodles ( ready to use packets available in market)
chicken breast piece ( boneless & cubed)



Vegetables

capsicum
bell pepper
brocoli
zaccuni
cauliflower
onions
spring onions
bell pepper
mushrooms
baby corns

Condiments

salt
pepper
lime juice
chilli flakes
garlic flakes

vegetable oil/ olive oil for frying

Preparation

Heat oil in the pan. Put onions into it. then put the chicken and suate it. one by one put all the vegetables in a manner that vegetables that take a long time to soften like cauliflower should bee fried first and ingredients like mushroom should be sauted in the end.



Boil rice noodles in another vessel. ( Pour rice noodles in boiling water and leave for 2-3 minutes on flame.)



Add the spice sachet to the pan.Add salt, pepper, lime juice, garlic & chilli flakes. In case you intend to make this condiment at home, you would need to take all the thai spices ( thyme, leek, basil, sage, rosemary, chillies) and dry grind with peanut or almonds.




Pour a liitle water into the veggies and fry for another 2-3 minutes. Finally, addd the rice nooldes and stir fry on a high flame for anotheer 2-3 minutes.




serve.

healthy dinner

I really don't know what to call this fusion dish it but it's an improvisation on tacit knowledge passed on from my mom.

When my brother and I would come back from school at 5 pm , eating rice dal was last on our minds. My mom innovated to create vegetable upma or bread poha. It was nutritious andd ofcourse delicious.

I watch my weight with a religious fervor for half the year ( the other half, I put everything back on ), this innovation finds favor into my healthy menu.

Ingredients

Brown Bread 3-4
Capsicum
Onions
Spring Onions
Bell Pepper
Mushroom
Chicken Sausages
Chicken salami
Boiled Eggs
Olive oil or vegetable oil

Condimentes

Garlic flakes
Chilli flakes
Salt
Pepper
Lime juice

Preparation

Cut the onion, spring onions, capsicum, bell pepper, mushrooms, sausages, salami & boiled eggs into small pieces.

Heat oil in a pan. Fry the vegetables first. Add the sausages & salami. Add the mushrooms. Break the breads into smaller pieces, almost crumb like and add to the fried veggies.

Put the garlic flakes, chilli flkaes, salt & pepper. Add lime juice. Gaarnish with boiled eggs.

Serve.

tomato shorba

Serves 2-3

Ingredients

Tomatoes - 5 ( cut into 4 parts)
Water
Salt
Pepper

Garnish

Coriander leaves
Mint leaves
Curry leaves
Lotus seeds ( optional)
Poppy seeds ( optional)
Black Mustard
Cummin
Pure Ghee - 1/2 teaspoon
Chillies
Garlic

Boil tomatoes in 3 cups of water. Strain. Throw away the peel and seeds. Bring to a boil. Add salt & pepper.



Heat ghee in another pan. Fry all the ingredients listed above for the garnish.Remove from heat before the leaves become crisp.








Add to the tomato soup. Bring to a boil







Serve.

Appam & Chicken ( only photos)

I am not writing the recipe as I picked up processed dosa mix from haiko at Powai & vindaloo paste to make quick dinner for myself. But I love the pictures.

Pabda in mustard poppy gravy

I had to start this blog with fish. For me, fish is about fresh water fish. I love Rohu & Katla which were predominantly eaten in my home.

This is a pabda fish recipe which I got introduced to a little later but I love the dish.

Here it goes

Ingredients

For frying

Pabda fish (4-5 pieces)
Turmeric
Red chilli powder
Salt to taste
Mustard oil

For the gravy




Mustard Seeds (yellow)
Mustard seeds (black)
Poppy seeds
Garlic paste
Ginger paste
Diced tomatoes (4 small tomatoes)
Green chilies (3- 4 for paste)
Green chilies ( 2-3 slit for the gravy)

For garnish

Fresh coriander leaves


Preparation

Wash the pabda. Cut into halves if you find the size too big. Marinate with Salt, turmeric powder & red chilli powder.





Set aside for 15 -20 minutes.




Heat mustard oil in a shallow pan. Fry the pabda in the pan with the lid covered. Remove when crispy red on both sides.








Set aside.



Gravy

Grind the green chilies, mustard seeds and poppy seeds in a mixer with a little water.

Heat mustard oil in a separate wok. Fry the garlic ginger paste over a low flame. Pour the poppy – mustard-chilli paste in the wok next and shallow fry. Pour 2/3rd of the diced tomatoes and 2 slit green chilies and fry till the spices leave the edges of the wok.




Pour water if needed while frying this to a yellow – golden color. Put the rest of the diced tomatoes & left over green chilies and fry some more.

Pour water into the wok and bring to boil twice by adjusting the flame. Add salt.

Put the fried fishes the dish and bring to boil once more on a high flame.



Pour into the serving dish and garnish with fresh coriander.

Day 1

I want my epitaph to read

"She told good stories, took pleasing pictures and cooked great meals."

This blog is going to be about food.

I intend to update it every week either with my own coctions or those borrowed from others.