Another Chicken Curry Recipe
Yes, this is yet another chicken curry recipe and that’s why the title remains. More often than not, many recipes have the same ingredients and methods of cooking. But every once in a while you can change a couple of things and turn it into a new dish. I was binge watching Chef John’s Food Wishes channel on YouTube because there is hardly anything more entertaining than when food and humour come together. Anyway, in one of his Indian recipes he grinds the onion and tomatoes together before adding it to his dish. The norm is to grind them to pastes and purees separately and then go about your business. This method was different.
Ricotta on Toast with Grilled Pear and Orange Caramel
It’s too long a title for something so simple. I’ve always wondered what ricotta tasted like. Yes, I’ve had them at nice cafes but it’s a distant memory and let’s just say I wanted to make some. From cooking shows to books, they all tell you how easy it is to make ricotta. Although, there are many Italians who I see refuting the commonly found recipe of ricotta. The recipe asks you to make it out of milk or a mixture of milk and cream. But I’ve also read that ricotta is traditionally made from the whey collected after the milk solids are separated. Phew.
Kadle Manoli Aajadina / Ivy Gourd and Chickpeas with Coconut
This one’s no different from the beans aajadina I had cooked recently. This one too uses the same coconut mixture in the end to be stirred in. Ivy gourd, from what I’ve seen and eaten around here, is almost always cooked to death. Well, that’s true for most vegetables. Homemade or not, these lovely crisp veggies are often overcooked with so many spices that you won’t know what you’re eating. I guess that’s why many twitch their face when they see these vegetables being served at lunch in the office or at home. Thankfully, I’ve grown up eating vegetables cooked lightly so they retain their colour, shape and original taste.
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.
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.
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.
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.
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.
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.
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.