Pan Grilled Prawns with a Yoghurt Dip

Gurgaon is the last place one should eat seafood at. But the heart wants what the heart wants. A hankering for prawns and a browse¬†at the frozen section later I got myself a pack of frozen jumbo prawns. I didn’t want to make something elaborate. I’m all about quick meals these days. I just marinated them with some spices and pan grilled them for a couple of minutes – and BAM! quick and delicious plate of dinner was ready.



Jumbo prawns – 250 grams or a packet

Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste and 1 tsp chilli powder

Mint – 1 tsp finely chopped

Turmeric – 1/2 tsp

Honey – just a dash

Salt – to taste

Olive oil – 1 tbsp


Marinate the prawns in the chilli garlic paste with mint, honey, salt and turmeric for about an hour.

Heat olive oil and grill these beauties for a couple of minutes on each side (or even less).

Yoghurt dip:

Take 1/2 a tub of plain yoghurt (or Greek), add some chopped coriander, mint and dill along with 1/2 tsp of garlic chilli paste or some chilli powder.

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Grilled Fish on Lemon and Coriander Couscous

I’d never eaten couscous before this. When I saw that had it, and didn’t cost my stomach, I thought I’d give it a go. I’ve been eating healthier of late anyway, and this would be a good addition in my pantry. I made a simple marinade for the fish and used the same for sauce. Turns out this is a really quick dinner – to prepare and to consume!

Couscous – 1 packet (serves 3-4 people)
Coriander – handful, chopped
Lemon – juice from 2
Olive oil – 2 tbsp
Fish – I used basa fillets
Mustard sauce – 2 tbsp
Vinegar – 1 tbsp
Garlic paste – 1 tbsp
Paprika/chilli powder – 1/2 tsp
Salt to taste

1. Marinate fish with vinegar, mustard sauce, paprika/chilli powder, garlic paste and salt.
2. Boil 400 ml water and pour it over the couscous in a bowl, and let it sit for 5 mins (follow instructions on the packet).
3. Head oil in a nonstick pan and place fish – cook for 3 – 4 mins on each side.
4. In the same pan, add the remaining marinade with a splash of water and mix well to make a sauce.
5. With a fork, fluff the couscous.
6. Add the coriander and lemon juice and mix well.
7. Serve fish with couscous.

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Pork Chops

This was my first time cooking pork. I did cook it a tad more than I would’ve liked it. Lesson learnt. Although, it tasted fairly good. To go with it, I made an onion and mustard sauce and a side of rosemary potato and beans.

Ingredients for marinade:
Boneless pork chops – 2
Ginger garlic paste – 1 tsp
Honey – 1 tbsp
Pepper – 1 tsp
Salt to taste

Mix above ingredients and marinate pork for a couple of hours.

Ingredients for sauce:
Onions – 1 large finely chopped
Chicken bouillon cube – 1
Paprika – 1 tsp
Mustard sauce – 1 tbsp
Cream – 1 tbsp
Salt to taste

1. Heat a tbsp of olive oil in a nonstick pan and place the marinated pork chops.
2. Let it cook for 3 – 4 mins on each side as opposed to 5 – 6 like I did.
3. Take them off heat once done, keep aside and cover them.
4. In the same pan you will see some of the fat from the pork. Add the onions and saute till translucent.
5. Add the bouillon cube and 2 cups of water.
6. Add mustard and let the mixture simmer for 5 mins.
7. Add paprika, salt and cream, and turn off heat.

You can serve the pork chops with the sauce along with any vegetables on the side of your choice. I had beans and potato roasted with some rosemary.

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Pan Roasted Chicken

The story behind this dish: I was locked out of my own home and my flatmate was going to take over 2 hours to get home. I had all the ingredients for a chicken curry. OK, not all but I had the chicken and random vegetables. Like a true damsel in distress I sat on the stairs waiting for someone to rescue me. Just then I see my friend and thankfully, neighbour walking her dog. I popped over to her place (yes, I turn British every now and then) and we decided to have an impromptu get together of friends over some food and beer. I worked with whatever I could find in her pantry.

Chicken breast – 1
Mixed seasoning (paprika, dried herbs, salt) – 2 tsp
Lemon juice – 2 tsp
Garlic paste – 1 tsp
Vegetables like beans and carrots – 1 cup cut up

1. Rub the seasoning, garlic paste, lemon juice and salt to taste thoroughly on the chicken breast and leave it to marinate for an hour.
2. Get some beer or juice for yourself and have a good time with your friends.
3. Heat a pan with olive oil.
4. Place the chicken breast and let it roast for 5 mins.
5. Turn it around and let it cook for another 3-4 mins.
6. Take it off the pan and keep aside.
7. In the same pan tip the cut vegetables in and saute for 5 mins and take it off.

Serve the chicken with the vegetables. If you have garlic bread, then nothing like it.

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