Chicken in Lemon Garlic Sauce

Chicken in Lemon Garlic Sauce

Chicken in Lemon Garlic Sauce Recipe

First off, I was plain lazy to cook something elaborate on a Saturday. To top that, the humidity in Gurgaon right now makes me want to crawl into my air conditioner. You can imagine the kitchen. That’s why something quick was the need of the afternoon. All I had was chicken, garlic, one too many lemons and coconut milk. You see how red it is? I simply added a couple of teaspoons of tomato puree. You could add any kind of tomato-based sauce or paste, it would work.

Continue Reading

Lemon Cheesecake with Pistachio

Can’t not love a good cheesecake, amirite? This one’s got a nice lemony zing to it and some pistachios for texture. It’s like sunshine on a plate with specks of pistachios adding that crunch. The first time I tried my hands on cheesecake, I altered the recipe I found on Joy of Baking. It was my go to website for all things baking. What I did this time, was add lemon juice and zest and top it with some pistachios that I already had. I’m not for one to buy extravagant ingredients to cook or bake with. But I got these nuts in a box as a gift a few months ago. Key to achieve the right consistency and texture of cheesecake is all in the amount of time that goes into baking it. A little less time in the oven and it won’t set, a little long and it’s dry. It has to be perfectly creamy, yet set enough to hold its shape well.

lemon cheesecake

Ingredients:

Crust:

Marie biscuits – 6-7

Parle-G biscuits – 6-7

Melted butter – 1/4 cup

Filling:

Cream cheese – 1 box (180 gms)

Fresh cream – 1/3 cup

Sugar – 1/3 cup (use caster or powdered)

Eggs – 2

Vanilla – 1 tsp

Lemon – zest and juice from one

Pistachios – handful crushed

Method::

Blitz the biscuits together in a mixer. Add melted butter and blitz some more, till it looks like sand from the beach.

Line your baking tin with parchment paper and tip the biscuit mixture into it.

Press it down and make sure you’ve covered every corner of the tin.

Now leave it in the fridge to chill, while you make the filling.

Whisk the cream cheese in a mixing bowl till it’s soft. Add sugar and whisk some more.

Add the eggs and vanilla. Mix it all well.

Add the juice of the lemon.

Whisk the fresh cream if it’s too thick in a small bowl so it doesn’t turn lumpy in the cream cheese mixture. Now add it to the mix and whisk well.

Get your crust out of the fridge and pour the batter on top of it.

Now gently top this batter with crushed pistachios.

Bake in a preheated oven at 180C for 50 mins.

Let it cool in the oven with the door open for about an hour and then in the fridge for 2 more more hours.

Add more crushed pistachios if you’d like before slicing it up.

 

Continue Reading

Grilled Fish on Lemon and Coriander Couscous

I’d never eaten couscous before this. When I saw that bigbasket.com 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!

Ingredients:
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

Method:
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.

Continue Reading

Ginger and Lemon Chicken

I didn’t know if I should have cooked these whole chicken legs Indian or random way. Of course, I went the random way. All I wanted was a nicely charred chicken with a sweet and sour sauce.

Ingredients for marinade:
Whole chicken legs – 2
Ginger paste – 2 tsp
Garlic paste – 1 tsp
Lemon juice – 2 tbsp
Brown sugar – 1 tsp
Salt

Marinate chicken in above ingredients for a few hours or even better, overnight.

Other ingredients:
Sesame oil – 2 tbsp

Method:
1. Heat the sesame oil and place the chicken legs for them to get a nice char.
2. Flip them over after 7 – 8 mins and cook for another 7 – 8 mins or till done.
3. Remove and place over paper towels.

Ingredients for sauce:
Soy sauce – 1 tsp
Fish sauce – 2 tsp
Green chilli paste – 1 tbsp
Leftover chicken marinade
Chicken bouillon cube – 1 (optional)
Basil leaves – a few

Method:
1. After removing the cooked chicken, in the same pan, tip in the leftover marinade with half a cup of water and let it come to a boil.
2. Add the bouillon cube, fish sauce and green chilli sauce along with the basil.
3. Simmer for 3 – 4 mins and take off heat.

Serve the chicken and the sauce with a side of vegetables or plain cooked rice like the way I did.

Continue Reading

Zesty Lemon Cake

PhotoGrid_1465443703557

So I’m alone at work and it’s almost time to get home. I suddenly crave for something sweet and something tangy. Figured I could bake something myself since it’s been God knows how long since I’ve fallen off the baking wagon. Hopped on to my favorite baking recipes’ website, Joy of Baking. Lemon Bars came to mind but, but I let it pass. Next best thing, Lemon Cake; a spongy, buttery, tangy and delicious lemon cake. Fills your home with a zesty lemony aroma, you can’t help but feel lifted instantly.

PhotoGrid_1465443638813

Ingredients:

2 cups flour

1 cup butter at room temperature

1 cup powdered sugar

¼ cup lemon juice

4 eggs

1 tsp vanilla

Zest of 2 lemons

1 tsp baking powder

¼ tsp salt (if you're using salted butter, then omit the extra salt here)
Method:

First whisk the butter and sugar till light and fluffy. Use a balloon whisk for this or an electric whisk to make life easy. 

Now add the eggs, one at a time, whisking continuously. 

Add the zest, lemon juice and vanilla at this point. 

Tip in the flour, salt and baking powder and bring together all ingredients to form a thick batter. 

Pour it into a 9 inch greased baking tin, or a non-stick one like I did. 

Bake in a pre-heated oven at 180C for 30 minutes or till done (do the toothpick test). 

Let it cool completely before slicing it up.

For a sugar glaze, simply add 1 tbsp of lemon juice to 1 cup of icing sugar, add more lemon juice or water to make it runnier and pour it over the cake.

For a cream cheese frosting, add 3 tbsp powdered sugar to 1/2 cup cream cheese and whisk till fluffy. Add a dash of fresh cream to loosen it up. Frost on cake.

Summer on a plate is what this is.
Older picture
Continue Reading

Lemon Bars

Most of my baking recipes come from my favorite Joy of Baking. They work best for me. This time I happened to see a particular recipe for ‘lemon bars’. As I read though the recipe I realized these were pretty easy to make and I absolutely love anything lemony. I had to try this out. So I did, and I can say this rather confidently that it was a hit. I made them for a friend’s baby shower (lot of women to be pleased there!).

It has a crumbly buttery shortbread base topped with smooth, sweet and lemony goodness. Perfect for ones with or without a sweet tooth. Well, I’ll be damned if I said I didn’t have one!

Ingredients for shortbread crust:
½ cup unsalted butter at room temperature
¼ cup icing sugar
1 cup flour
A pinch of salt

Ingredients for the lemon filling:
1 cup sugar
2 large eggs
1/3 cup fresh lemon juice
2 tbsp flour

Method:
Preheat your oven to 180C, grease and line an 8 inch baking pan with butter paper at the bottom.
Shortbread crust: Beat the butter and sugar till light and fluffy. Add the flour and salt. Combine till it all comes together. Press this into the baking pan and bake for 20 minutes. Let it cool while you get on with the lemon filing.

Lemon filling:
Whisk the sugar and eggs till smooth and fluffy. Add the lemon juice and mix well. Fold in the flour. Pour this onto the cooled shortbread crust and bake for 30 minutes or till the filling has set. Let it completely cool down (please). Now cut them into bars and I’d suggest a generous dusting of icing sugar. Make it look like it snowed.

Serve whenever however!

Continue Reading