Orange Brownies with Orange Caramel

orange brownies

Orange Brownies with Orange Caramel

Brownies have been done to death, I know. But it’s a great base to add more flavours and change it up every once in a while. So, what I did this time was give it an orange touch. No adding orange juice or such liquids to ruin the batter. Instead, by simply grating some zest off an orange and sprinkling it all over the batter just before it hits the oven will give it that orange flavour. It also fills your kitchen with the fragrance of orange.

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Chilli Onion Jam – For sandwiches, soups, stir frys

chilli onion jam

Chilli Onion Jam – For sandwiches, soups, stir frys

I love making pastes and sauces at home. They’re really great to turn up flavours in any dish a few notches up. I’ve made harissa, bacon and onion jam, Thai peanut sauce and more. This chilli onion jam I made was essentially for sandwiches so they’re not just tasty but also have a hearty filling. It’s great on toast as it it or with a fried egg on top. There’s a lot more I can use it for but now let’s just enjoy a good egg sandwich with this delicious, sticky, sweet and spicy chilli onion jam.

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Roast Chicken with Cherry BBQ Sauce

roast chicken

Roast Chicken with Cherry BBQ Sauce

I think I’ve made a chilli sauce with almost all fruits except papaya. Good lord. Anyway, this one time I bought a big box of cherries and made a really good compote with it and we had great pancakes that Sunday. I saved some to try a savoury sauce. It turned into a BBQ sauce when I added tomato puree, garlic and chilli I guess. The cherry flavour by the end of it was quite mild but overall the sauce tasted slightly fruity and really good. I used this to marinate and brush over some whole chicken legs and used the air fryer to toast them.

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Ginger Miso Ramen Bowl with Mushrooms

miso ramen

Ginger Miso Ramen Bowl with Mushrooms

I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.

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Chicken Tikka Masala Recipe

Chicken tikka masala

Chicken Tikka Masala Recipe

If you look up the recipe for chicken tikka masala, the first page of Google will be filled with recipes from the US or the UK. That’s because of what we already know – chicken tikka masala originated in the UK. Chicken is first grilled or roasted and then dunked in a tomato curry laced with cream. I did a milder version of this though. No cream and with little butter, this tikka masala tasted restaurant like. Alright, not restaurant like but very close. Special thanks to my air fryer that made the chicken roasting easy.

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Butterscotch Self Saucing Pudding

butterscotch self saucing pudding

Butterscotch Self Saucing Pudding

The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.

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Roasted Chickpeas and Cauliflower Salad with a Tahini Dressing

Chickpeas and cauliflower salad

One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.

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Chicken in Black Bean Sauce Recipe

chicken in black bean sauce

This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.

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Beans Aajadina / Beans Sukka / Beans stir fried with coconut

Beans aajadina / beans sukka

Beans Aajadina / Beans Sukka / Beans stir fried with coconut

French beans are one of my favourite vegetables. It cooks fast and works in any form and cuisine. Be it a quick stir fry with salt and pepper or garam masala or in sambar, beans are made a number of ways in India. One of my go to recipes is a sukka. We are more familiar with chicken, mutton and seafood sukka dishes at restaurants. But back home, sukka or as it’s called in Tulu “aajadina”, is a common way of making a side dish with vegetables. Beans, ivy gourd, chickpeas and many other legumes and vegetables are made this style.

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Chilli Caramel Chicken with Udon Noodles

 

Chilli caramel chicken

A few days ago I ordered a pack of udon noodles from Amazon on a whim. I love trying different kinds of noodles as long as they’re not a pain to cook. I’d seen several udon noodle recipes but almost all of them were made with fresh udon noodles. Fresh ones are much plumper, thicker and whiter than their dried counterparts. They looked like they could soak up any sauce in seconds. The dried ones though didn’t disappoint. I absolutely loved them. They’re thicker, flatter and chewier than regular noodles. And tasted fantastic with the chicken I made.

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