Before any of you ask me if you can replace Goan sausages with frozen chicken sausages, I will hit you with a hot dog. No you can’t replace them simply because no other sausages can give you that much flavour and heat. Except maybe, Spanish chorizo (I said, maybe). Any how, the backstory to this dish is that a friend’s girlfriend left some Goan sausages she brought from Mumbai at my place. Friend left for Bangalore for good and I confiscated the sausages. The first time I had Goan sausages or chorizo as they call it, was in Goa a few years ago. It was nothing like a sausage – it was spicy and in small pieces. When I saw these little beads of meat tied together with a thread in the freezer, I wanted to do two things with them – a pulao (never eaten it before) and of course, with eggs.
Almost every weekend I’ve been cooking mutton for lunch. And more often than I’d like, they have been on the spicier side. I’m all for it, but when the husband’s stomach doesn’t always agree with the spices, it’s nice to take a small break from them. That’s why the mutton stew. Mutton is cooked in a fresh coconut paste with a couple of chillies (I need *some* heat for heaven’s sake), peppercorns and coconut milk. Mildly spiced and full of flavour, this one also has potatoes and carrots. Careful though, the veggies can easily breakdown when cooked with the mutton. You can pre cook them and add it to the stew after the mutton has been cooked.
I wanted to break the monotony of an everyday salad lunch and that’s why a quick stir-fry of soba noodles and bell peppers did a delicious job of a distraction. You can get soba noodles from most supermarkets today. Otherwise, there’s Amazon. Being mostly made of buckwheat, it is relatively healthy for you. It is high in fibre and a great alternative to wheat based products. What makes it convenient is that it cooks in under 5 minutes. So, while you’re prepping the veggies, the noodles are cooked. All you do is stir it in some sesame oil with soy and hoisin sauce.
I’m *trying* to eat better at work. Let me get at least one meal right, you guys. To avoid the lifeless, flavourless and useless office cafeteria food, I try and pack my own lunch. Salads, to be precise. I’ve made a lot salads before and ended up spending more time and effort than I needed to. Most time went into cooking the veggies separately and then the chicken. To ensure I ate cleaner, I stopped cooking the veggies. Chicken I still cook. I don’t want to die eating raw chicken, sorry.
Have you seen those red squashes in supermarkets that says kokum juice? It’s mostly made during summers at home because of its cooling properties. It is also great to relieve acid reflux. I recently bought some and used it in my mutton curry. It acts as a souring agent lending a touch of sweetness to the curry. All you need to do is soak the kokum in warm water for it to release its juices. Then add the whole thing to your curry. Even the kokum. It tastes great once the sourness has toned down.
I love loaves (and loaves love me. My hips to be precise). After my recent banana bread, which I wasn’t too thrilled about, I wanted more. Apples and cinnamon are my go to duo for most baking try outs. Plus, the added bonus of the house smelling like an American bakery. I didn’t look up recipes for this one. I just winged it because by now I know how to bake a quick bread. Some apples and cinnamon in the mix and I’d have to try to get it wrong. What’s new though is that I added a couple of things in hopes of the loaf turning out softer and more moist than all my previous ones. It worked!
You want to eat healthy while at work but how do you do it when the cafeteria lunch is less than appetizing? Order in, then. With a growing client base, salad and juice places are delivering super healthy lunches to offices. But spending 300 bucks (rupees, of course) upwards on salads everyday gives my wallet an acid reflux. Packing lunch to work sounds like a lot of work. Is it really a lot of work? I’ve started packing my own salad lunches to work and here’s how I keep it simple and stress free and inexpensive.
I wasn’t going to create a post for this but someone asked for it in my Instagram. It’s way too cold here – 4 degrees C this morning to be precise (brr!). Spending time in the kitchen is something I keep to a minimum during nights. When I do cook, I up the quantity so I have leftovers for the next dinner. There was leftover Thai veg curry for him and I made myself a quick omelette sandwich. Simply caramelize onion slices till they are nice and golden brown. Cook the mushrooms in it and then go in the eggs. Sandwiched between two buttered bread slices and lettuce (if you have any), and pan toasted to get that perfect tan on both sides. A dinner sandwich is ready.
Tickets were booked in October for our trip home (both our homes – Mumbai, his and Bangalore, mine). We were a tad more excited about the Bangalore leg of our trip because it meant meeting our almost 10 month old niece. The plane kissed the Bangalore runway on a late and chilly night of 23rd December. I remember telling mum we wouldn’t be there for dinner, but I was already looking forward to breakfast.
I still can’t believe I don’t have a post with a classic banana bread recipe. I have a few different kinds like chocolate crowned banana bread, dulce de leche and a couple of others. This one though has no frills as such, just extra walnuts. A simple butter and sugar creamed and then whisked with eggs and banana to be folded in with flour is what this recipe is. But make sure you use the ripest bananas you can get your hands on. It’s best served warm although with the magic of a microwave oven you can achieve that in 8 to 10 seconds.