Oh, if you could only get a taste of this one. There’s researched, tried and tested recipes and then there’s completely accidental hits. This one’s the latter. Chicken in chilli and garlic is probably common in most households, but adding a couple of extra things made this one even better. Firstly, the chilli garlic paste was home made with only deseeded Kashmiri chillies and lots of garlic. I keep this in my fridge for those times of spicy needs. Then, I pounded some coriander leaves and stems with more garlic, peppercorns and coriander seeds in my mortar and pestle. Lastly, some maple and chilli garlic glaze on the chicken – all this gave my favourte roast chicken a glamorous makeover.
It’s a continuous struggle to be able to eat relatively healthy and still have a lot of flavour in your food. I Crossfit thrice a week post work and I don’t have the time to cook (or even eat) elaborate meals. Which is also why I haven’t been able to post regularly on the blog. Anyhoo! One of the easiest and quickest meals I can think of making is a chicken stir-fry with a few veggies thrown in. Sometimes it turns into a stew with coconut milk. Other times it ends up becoming something in between. Like this dish for example, isn’t a stew or a stir-fry. But I ate it like a stew for dinner and added some cooked soba noodles for lunch.
I’m reaaalllyyy not into hipster breakfasts like this but sometimes you want something cold, sweet and light. Particularly during summers that make your face melt. I just have chia seeds with me thanks to an old friend who bought it, never used it and left it at my place. I tried chia pudding once and didn’t quite come around to liking it. I wasn’t a fan of the texture for the most part. But yesterday I thought I’d do a breakfast parfait, because that’s one of my favourite summer breakfasts. And I thought some chia might be good in there. It looks pretty, doesn’t it?
It’s very hot here in Gurgaon and I’m keeping things light. Even my Sunday curries. No heavy masala to weigh me down and bring out the meat sweats. A delicious curry with a few spices that are meant to be cooling and some coconut milk makes it so good. It still is a spicy curry but without a ton of masala in it. The spices I used were peppercorns, cumin seeds and coriander seeds. I ground it with some fresh coconut and cooked the chicken in it with the coconut milk. With some rice and roti, this was an awesome Sunday lunch.
Thank heavens for bottled sauces. Sometimes all you have the energy and time for is to whisk in a sauce with meat and get going. For me, weekends are when I cook elaborate meals. I don’t have that kind of time during weekdays. So, it’s always quick cooking and quicker packing for lunch. Nothing easier and quicker than a bowl of minced chicken with some soba noodles to go with. A few days ago I got some chilli garlic sauce and spicy black bean sauce along with some minced chicken and it was a great time to open these jars.
Leftover greens in the fridge make for great curry bases. In this case I had a bunch of palak that were on the verge of wilting on their own. So I added some methi and coriander to the mix and cooked some chicken in it. It was perfectly light and delicious. As summer crawls back into our lives, food must also get lighter. Heavy masala based curries gives me the sweats and keeping Sunday lunches light is my main goal this summer. Even the spices I used were mostly pepper, coriander, cumin and fenugreek seeds. Helps cool off the body. No wonder these spices are a huge part of Mangalorean cuisine.
I’ve been on a clean and healthy eating spree (again). This time I’ve teamed it up with Crossfit sessions that make me want to eat better on a daily basis. My go-to meal would be a chicken stir fry with broccoli or paneer with other veggies. Sometimes I throw in some quinoa there if it’s lunch. I wanted something different yet healthy and so I ordered for some tofu which I hadn’t had before. I hate soy milk and I had this mind block about soy products. But as it turns out tofu isn’t that bad. Also, it has less fat than paneer which makes it ideal for dinner.
Too many curries have happened in the past so let’s just do a dry dish this time. I love my mutton and I love it with spices. I have no patience to slow cook mutton for an hour. I pressure cook it and it’s absolutely soft and delicious. This time I saved the stock to use it in a noodle soup and the mutton went into the dry dish. A simple spice mix of whole spices dry roasted and blended together made this simply perfect. It’s also quite easy because it takes a basic tomato-onion base and this spice mix with mutton.
I’ve made Thai curry plenty times before and more often it’s been the red kind. I don’t have a reason why I never made the green one. But it’s never too late. Sunday lunch it was. In the red curry, Kashmiri chillies give it the colour and in yellow, it’s turmeric. For the green one, it’s green chillies, coriander and lemon leaves. Of course, I made the paste at home. Besides these three ingredients, there’s lemongrass, ginger (or galangal), garlic, cumin and shallots. It’s fragrant and delicious. You can alter the number of chillies according to how spicy you want it. I went a little low on these.
Muffin Mondays are back. Last time it was tutti frutti muffins and this time it’s whole wheat banana chocolate chip ones. Relatively better than the regular ones I suppose. I’m not one to tell you that these are guilt-free muffins and you can keep knocking back one after the other. These don’t have added refined sugar but some honey and jaggery molasses (melted and cooked down jaggery). You can skip the molasses and go all honey too. There’s also no butter or refined flour. Why they aren’t ‘guilt-free’ is because they’ve still got carbs and do have sugar in the form of honey. But one harmless muffin is alright on a Monday, right?