Roast Chicken Salad with Mango
Winner winner, chicken dinner. And this one has mango and cherry tomatoes too. Before the favourite fruit of the country goes into hibernation, I thought I’d get my lazy backside off the couch and make this salad. Basic stuff. Give a chicken breast a good sexy massage with a special spice mix. Play some Al Green for inspiration. Gently roast it on a pan till you see a nice dark colour on one side. Then pop it into a preheated oven (or simply lower the heat and cook it on the pan itself). Then slice it up and serve with mango cubes and cherry tomatoes that you must throw in the oven with the chicken. Don’t forget the pretty tomatoes!
Khao Suey with Dried Prawns Recipe
I have a Khao Suey recipe already on the blog but I had to do another one. And this Khao Suey with dried prawns turned out absolutely delicious! Usually you’d see a khao suey with a ton of toppings like fried onions, fried garlic, coriander, spring onions, peanuts and what not. But I had a revelation. Since there was the dried prawns and fried garlic, I kept the onions raw. It added a much needed fresh crunch to the bowl of hot coconut broth and noodles. I now prefer my khao suey without the fried onions.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
Roasted Beetroot and Cauliflower Soup
Last year around the same time I made this beautiful roasted beetroot and tomato soup. Roasting beets is the best way to cook them, I believe. Simply wrap them in foil, throw them into a preheated oven and let them cook for about an hour, depending on their size. They seem to retain their colour, flavour and form when roasted. But with cauliflower, I just cook it in water till it’s tender. Another simple soup I had made was this cauliflower soup.
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.
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.
Daali Thoy or Daali Thove / Konkani style simple dal recipe
You’d think this is another dal recipe on the internet. Well, it is. But it’s simpler, lighter and healthier than your usual dal. That’s what I think, at least. Back home in Mangalore, granny would make this style of dal and a spicy fried mackerel or rava fried sardines to go with it. It makes for a lovely meal on a warm and humid day. In Mangalore, most recipes came from various communities and were known to be popular for the same reason. Like, Shettys and their chicken dishes, Konkanis and their vegetarian fare, and so on.
Crushed Cucumber Salad with a Soy Miso Dressing
It’s what you think it is. Cucumber, crushed and served with a dressing. As simple as that. I recently saw someone on I follow and admire on Twitter post her meal which had this cucumber crushed and served on the side. Given how hot it still is in this part of the country, a cucumber salad seemed ideal. Well, I took it to my friend’s place and it was a hit. You can make this is in 5-8 minutes and is a great addition to your dinner.
Fiery Prawn Noodle Soup Recipe
I’ve always hesitated to buy seafood in Gurgaon because, well no sea. But since I’m currently unemployed with no place to be and nothing else to do, I thought I’d buy some good looking seafood and cook some delicious things. Some big prawns and blue crab caught my fancy at the supermarket and I promptly picked them up. The prawns were plump and gorgeous, costing just about the same as they do back home. So did the blue crab. Anyway, with the prawns, I knew what I wanted to do. A spicy Thai style fiery noodle soup. That’s also because I spotted some fresh Thai red chillies.