Orange and coriander grilled chicken with fruits and feta

All I wanted was a good pan grilled chicken breast for dinner. The rest just came into picture (quite literally) when I thought of sides for my chicken. Instead of the usual steam veggies, I thought of watermelon and green apples. Thankfully, the shop that is almost never well stocked had the fruits I needed. Also, a pretty plate food never hurt anybody.

Ingredients:
Boneless chicken breasts – 2
Orange juice – 1/2 cup (freshly squeezed or store bought)
Lemon juice – 1 lemon’s
Ginger garlic paste – 1 tsp
Coriander – 1/2 cup finely chopped
Watermelon cubes – 1 cup
Green apple cubes – 1/2 cup
Feta cheese – 1 tbsp
Basil – a few leaves for garnish (optional)
Salt to taste

Method:
1. Cut the chicken breasts horizontally (just so it cooks fast) and marinate in orange juice, lemon juice, ginger garlic paste and salt for at least 30 mins.
2. In the meanwhile prep your fruits by cutting them into cubes.
3. Grease a nonstick pan with olive oil.
4. Once the pan is hot, place the chicken and cook till each side is nicely charred and cooked through. Around 4 mins each side (but please check yourself thoroughly).
5. Take it off the pan and keep aside.
6. Pass the rest of the marinate through a sieve or a tea strainer.
7. Heat the marinade in the same pan the chicken was cooked in for 4 – 5 mins.
8. Take it off the heat and keep aside.

Plate your dish – Chicken on one side of the plate and fruits on the other side. Crumble the feta over the fruits and pour the warm sauce made from the marinade all over the chicken. Toss a few basil leaves for freshness if you’d like.

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Half and Half Pancakes with Mango and Honey

Pancakes make for a great breakfast. Of course, they do. Especially when they’re topped with fruits, chocolate sauce, maple syrup and the likes. I’m *trying* to eat *healthy* these days. Sunday is my cheat day. It’s best when you can cheat on your diet, yet not drive yourself up the wall with guilt. This time I tried going half and half – wheat and plain flour. Instead of maple syrup, it was honey. Topped it all with fresh mango.

Here is my old recipe for pancakes. Just go half and half with the flour, or maybe go all wheat, or maybe multigrain. Or maybe just indulge and we’ll all go on a guilt trip later.

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Keema Dogs (don’t be alarmed)

The original idea was Keema Pav. As usual, the universe conspired against it and lunch was Keema Dogs (please don’t make that lame and predictable “Oh how could you eat minced dog?!”, or “Oh I thought you loved dogs!” joke). The store just ran out of pav. It’s just simple minced mutton masala stuffed in a hot dog/submarine bun with tomato raita.

Ingredients:
Keema – 500 gms
Onion – 1 large, chopped
Tomato – 2, chopped
Tomato puree – 1 tbsp
Ginger garlic paste – 1 tsp
Curry leaves – 1 sprig
Cumin seeds – 1 tsp
Garam masala – 1 tbsp
Chilli powder – 1 tsp/1 tbsp (as hot as you’d like it)
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Sugar – 1 tsp
Oil – 2 tbsp
Salt to taste

Method:
1. Heat oil and add cumin seeds along with the curry leaves.
2. Add garlic, followed by onions.
3. Add ginger garlic paste and then the sugar. Saute till onions turn brown.
4. Tip in the powdered spices one after another and mix well before adding the tomatoes.
5. Cook the mixture and then add the tomato puree. Stir well.
6. Add the keema and salt.
7. Cook for 10 – 12 mins, or till dry and done.

Serve this with pav or stuff it in hot dog buns like I did.

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Mutton Curry with Coconut and Khus Khus

Sunday is my cheat day. And by cheat I mean, rice and curry. I’ll let my breakfast pancake slide by for the time being. I’ve been going high with my protein intake, which is why chicken is a part of my dinners on most weekdays. That’s why I choose pork/mutton for Sundays. This time it’s mom’s mutton curry. I made peas pulao to go with it.

Ingredients:
Mutton on the bone – 1/2 kg
Onions – 1 large, finely chopped
Tomatoes – 2 (you can substitute it with 3 tbsp tomato puree as well)
Cinnamon – 1 inch stick
Cardamom – 3 – 4 pods
Cloves – 3 – 4
Ginger garlic paste – 2 tbsp
Raw papaya paste – 2 tbsp
Coconut – 1/2 cup grated
Khus khus – 2 tsp
Turmeric – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Ghee – 2 tbsp
Salt to taste
Coriander leaves for garnish

Method:
1. Marinate mutton in 1 tbsp ginger garlic paste, raw papaya paste and salt for a couple of hours or overnight.
2. In a pressure cooker, heat ghee and add cinnamon, cardamom and cloves.
3. Tip in the onions and cook till soft.
4. Add turmeric, coriander powder and chilli powder.
5. Add tomatoes/puree and mix well.
6. Add the meat along with the rest of the marinate and salt.
7. Add water to cover the meat and pressure cook for 2 minutes.
8. In the meanwhile, grind the coconut and khus khus with some water to make a paste.
9. Once two whistles are done, turn the heat off and let the pressure drop on its own.
10. Take the lid off once the pressure is down and let the mutton simmer in low heat while you add the coconut mixture.
11. Take it off the heat after 4 – 5 minutes.

Serve with steamed basmati rice, or peas pulao like I did.

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Egg Masala

This is an almost perfect side dish you can whip up in under 5 minutes (provided you have boiled eggs in hand). My original plan of Keema (or Kheema, I don’t care) Pav didn’t work out, I resorted to this dish.

Ingredients:
Boiled eggs – 4
Oil – 1 tbsp
Curry leaves – 1 sprig
Cumin seeds – 1 tsp
Turmeric – 1/2 tsp
Chilly powder – 1/2 tsp
Garam masala – 1/2 tsp
Ginger garlic paste – 1/2 tsp
Salt to taste

Method:
1. In hot oil, add jeera and curry leaves. Wait for them to splutter.
2. Add the spice powders and salt along with ginger garlic paste.
3. Saute for a minute, before adding eggs.
4. Mix well and serve.

Goes well as a side with dal and rice or rasam and rice, or maybe a as a sandwich filling. My favourite bit is how the curry leaves get crispy in the end.

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Pork Chops

This was my first time cooking pork. I did cook it a tad more than I would’ve liked it. Lesson learnt. Although, it tasted fairly good. To go with it, I made an onion and mustard sauce and a side of rosemary potato and beans.

Ingredients for marinade:
Boneless pork chops – 2
Ginger garlic paste – 1 tsp
Honey – 1 tbsp
Pepper – 1 tsp
Salt to taste

Mix above ingredients and marinate pork for a couple of hours.

Ingredients for sauce:
Onions – 1 large finely chopped
Chicken bouillon cube – 1
Paprika – 1 tsp
Mustard sauce – 1 tbsp
Cream – 1 tbsp
Salt to taste

Method:
1. Heat a tbsp of olive oil in a nonstick pan and place the marinated pork chops.
2. Let it cook for 3 – 4 mins on each side as opposed to 5 – 6 like I did.
3. Take them off heat once done, keep aside and cover them.
4. In the same pan you will see some of the fat from the pork. Add the onions and saute till translucent.
5. Add the bouillon cube and 2 cups of water.
6. Add mustard and let the mixture simmer for 5 mins.
7. Add paprika, salt and cream, and turn off heat.

You can serve the pork chops with the sauce along with any vegetables on the side of your choice. I had beans and potato roasted with some rosemary.

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