Another chicken curry. This one’s easy too. It’s always an easy curry for me when it’s got freshly ground spices and coconut milk. Trust me, I’d rather take 2 mins to grind the spices than sit and chop heaps of onions and tomatoes for the curry base. Marinate the chicken in chilli powder, yoghurt and ginger garlic paste overnight. Next afternoon, cook it with some sliced onions (not one kilo or something, I promise), ground spice paste and coconut milk. Simple. Great with rice, of course. And if you’re on a low carb sort of diet, swap the mustard oil for coconut or olive, skip the onions and up the coconut milk. Have it like stew.
I’ve never gotten the point of cupcakes beyond the fact that they make for easy and cute gifts to be delivered to someone. But I get the hype I guess. They do look cute. Basically I’m trying to tell you that I made a batch of cupcakes last evening. And they turned out to be more delicious than I’d expected them to be. I digressed from my original idea of making red velvet ones without the gross food colouring and use beetroot juice instead. But instead, I added cocoa and ground roasted beets to the batter to make chocolate and beetroot cupcakes. They were simply superb. You can’t taste the beets as much but I think it’s a good thing. They probably kept the cake moist and gave it a little texture.
This salad is an inspired one. A colleague had a box of paneer and orange for lunch and it tasted so good I wanted to make some for myself. Of course, I added more stuff to it to turn it into a proper salad. For the dressing I mixed together orange juice, honey, mustard and salt. It’s a very light and refreshing salad, perfect for days when you feel bloated or have eaten badly the previous day. I put this salad together in 10 mins with the dressing and packed it for lunch to work.
For those days in the middle of the week when you feel like ordering in because you’re too lazy to cook, or want something spicy, this chilli chicken is perfect. I didn’t plan for it. I was going to order in some greasy Chinese on a cold weeknight. But I remembered I had some boneless chicken marinating in the fridge and that I should use it before it goes bad or something. The marinade was just ginger garlic paste and some paprika. Simply pan roast the chicken with onions and capsicum with soy, hoisin or honey, chillies and crushed pepper. It’s alright if you haven’t marinated it as well. Best part – it comes together in under 20 mins!
It’s a gloomy and foggy Monday morning and I have a vanilla muffin by my side as I do this post. In December I made a Christmas cake/plum cake/fruit cake or whatever you want to call it. And I bought a couple of packets of tutti frutti. There was a bunch of it leftover and I quite honestly didn’t want to simply throw it all away. That’s why these muffins happened. A simple vanilla muffin batter which borderlines on cake batter because I did the butter and sugar creaming base. Either way, they’re pretty delicious and super easy to make.
Before any of you ask me if you can replace Goan sausages with frozen chicken sausages, I will hit you with a hot dog. No you can’t replace them simply because no other sausages can give you that much flavour and heat. Except maybe, Spanish chorizo (I said, maybe). Any how, the backstory to this dish is that a friend’s girlfriend left some Goan sausages she brought from Mumbai at my place. Friend left for Bangalore for good and I confiscated the sausages. The first time I had Goan sausages or chorizo as they call it, was in Goa a few years ago. It was nothing like a sausage – it was spicy and in small pieces. When I saw these little beads of meat tied together with a thread in the freezer, I wanted to do two things with them – a pulao (never eaten it before) and of course, with eggs.
Almost every weekend I’ve been cooking mutton for lunch. And more often than I’d like, they have been on the spicier side. I’m all for it, but when the husband’s stomach doesn’t always agree with the spices, it’s nice to take a small break from them. That’s why the mutton stew. Mutton is cooked in a fresh coconut paste with a couple of chillies (I need *some* heat for heaven’s sake), peppercorns and coconut milk. Mildly spiced and full of flavour, this one also has potatoes and carrots. Careful though, the veggies can easily breakdown when cooked with the mutton. You can pre cook them and add it to the stew after the mutton has been cooked.
I wanted to break the monotony of an everyday salad lunch and that’s why a quick stir-fry of soba noodles and bell peppers did a delicious job of a distraction. You can get soba noodles from most supermarkets today. Otherwise, there’s Amazon. Being mostly made of buckwheat, it is relatively healthy for you. It is high in fibre and a great alternative to wheat based products. What makes it convenient is that it cooks in under 5 minutes. So, while you’re prepping the veggies, the noodles are cooked. All you do is stir it in some sesame oil with soy and hoisin sauce.
I’m *trying* to eat better at work. Let me get at least one meal right, you guys. To avoid the lifeless, flavourless and useless office cafeteria food, I try and pack my own lunch. Salads, to be precise. I’ve made a lot salads before and ended up spending more time and effort than I needed to. Most time went into cooking the veggies separately and then the chicken. To ensure I ate cleaner, I stopped cooking the veggies. Chicken I still cook. I don’t want to die eating raw chicken, sorry.
Have you seen those red squashes in supermarkets that says kokum juice? It’s mostly made during summers at home because of its cooling properties. It is also great to relieve acid reflux. I recently bought some and used it in my mutton curry. It acts as a souring agent lending a touch of sweetness to the curry. All you need to do is soak the kokum in warm water for it to release its juices. Then add the whole thing to your curry. Even the kokum. It tastes great once the sourness has toned down.