Chicken Poached in Tea and Coconut Broth
This sounds like a lot of work, doesn’t it? But it isn’t. This chicken poached in tea and coconut broth started off as a disaster but I salvaged it. It was originally supposed to be a tea smoked chicken dish but the smoking bit didn’t go as planned. So I used the tea in the broth that the chicken was poached in. This tea from Ausum is perfect for a broth like this since it is a blend of lemongrass, ginger, spearmint, Darjeeling green tea, and others. It complimented the lemongrass flavoured coconut broth. Ausum sent me some of their blends and as much as I like drinking the tea as it is, particularly in this weather, I figured I’d work some into a recipe like this.
Tofu and Egg Fried Rice – Makeover for leftovers
Remember that tofu scramble I made the other day? No? Go read that first and then talk to me. Anyway, I had a bunch of leftovers from that so as the leftovers queen that I am, I made fried rice with it. I had just about half a cup of the tofu scramble so I decided to add eggs to the mix to increase the quantity. I had cooked rice from the night before. Looks like I was all set, no? No. I ran out of soy sauce and fish sauce. My two essentials for Indian-Chinese cooking. But I needed a sauce. So I mixed char siu, rice vinegar, and chilli sauce together and stirred it into the fried rice.
Tofu Scramble with Vegetables and Vermicelli
This recipe, like most recipes, doesn’t come with a backstory like how I saw the tofu and lightning struck along with the idea of scrambling it with vegetables. No. It was simply out of sheer laziness and stomach rumbling hunger that made me cook at lightning speed. And once I cooked the tofu scramble and veggies together in some randomly mixed sauce, I realized I needed to eat it with something or else I’d get hungry soon after I’d wash my plate. What cooks faster than regular noodles? Vermicelli. 5 mins. Done.
Turmeric Chicken Noodle Bowl
It’s that time of the year again when the city chokes on smog and gives you little hints of winter on the side. Delhi winters are lovely and I can’t wait for the smog to clear up and for the real fog to hinder my visibility. Not to forget the layers and layers of clothes to be buried under. But it’s soup season, so all is well. Let me bring you turmeric chicken noodle bowl. Why turmeric, you wonder? It’s because I had some leftover chicken in its turmeric, chilli powder, ginger-garlic paste, and green chilli marinade.
Spicy Peanut Chicken Recipe
The best thing about having Asian sauces in your fridge and pantry is that you can whip up a really good meal in just a few minutes. This spicy peanut chicken recipe is the result of a jar with just a spoon of peanut butter, fish sauce, char siu sauce, soy, and chilli paste. It’s one of the quickest meals I’d fixed myself in recent days. And I cannot put into words how much I loved it. You can tweak the sauce too. If you don’t have char siu, use oyster or hoisin. If you don’t have any of those, simply use peanut butter, soy, chilli paste, and honey.
Homemade Granola Recipe For Breakfasts
First of all, stop buying granola from the shops. You can make this at home and with almost no effort. It’s just about mixing the ingredients together in a bowl and then popping it into the oven. In 30 mins, fresh homemade granola is ready. It keeps up to 2 weeks when kept in an airtight jar. No need for those energy bars and intensely sweet store bought granola for breakfast. Keep the indulgent breakfasts like sweet potato pancakes and waffles for weekends. On a working weekday, all you need is a quick breakfast that comes together in a couple of minutes.
Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Spicy Egg Curry / Anda Curry Recipe
Remember I made that bowl of delicious and comforting spaghetti in marinara and fresh basil? There was a cup worth of marina leftover from it. Instead of throwing it away or making a round of pasta, I turned it into a spicy egg curry. Everyday anda curry is one of my favourite dishes. Very easy to make and is ready in a matter of minutes. By adding chilli powder and meat masala or garam masala, the marinara isn’t marinara anymore. A great way to use up leftover sauce is to turn it into something completely different.
Beetroot Pachadi Recipe
Pachadi is traditionally from Kerala. And as we, southern neighbouring states have adopted and adapted several recipes from one another, we add pachadi to the list. Beetroot pachadi is easily one of my favourite summer side dishes. It’s very close behind the curry leaves thambuli. Anything yoghurt based to beat the heat is a blessing. Since monsoon has officially cracked its way down on us, it’s been great. The heat though is still here. A bowl of rice, some pachadi and some crisps make for a perfect lunch during these days.
Ricotta and Mushrooms with Sriracha on Toast
Ah, what’s Sunday without a good breakfast. Be it eggs – sunny side up, French toast, frittata or anything else, comfort is key. Now, without compromising on taste, you can make easy and quick Sunday breakfasts without much trouble. You know what’s delicious? Ricotta. What’s better? Ricotta for breakfast. Making ricotta only sounds like a lot of work but it takes only some milk with salt and lemon juice, and 20 mins of your time. I do it as soon as I’m up, so by the time I’ve freshened up my ricotta is ready. You could make it ahead of time as well.