I wasn’t going to create a post for this but someone asked for it in my Instagram. It’s way too cold here – 4 degrees C this morning to be precise (brr!). Spending time in the kitchen is something I keep to a minimum during nights. When I do cook, I up the quantity so I have leftovers for the next dinner. There was leftover Thai veg curry for him and I made myself a quick omelette sandwich. Simply caramelize onion slices till they are nice and golden brown. Cook the mushrooms in it and then go in the eggs. Sandwiched between two buttered bread slices and lettuce (if you have any), and pan toasted to get that perfect tan on both sides. A dinner sandwich is ready.
I’m back to Gurgaon after a week long Diwali break in Bangalore. Imagine the food that’s been consumed while I was there. I’ll put up another post about it. Anyway, since I’m back and it’s almost winter, almost, I wanted to get started with soups. I’m not a soup person by and large, but Thai flavours get me going. This time I did attempt one. I didn’t make a soup paste for this one since I didn’t have that kind of time on my hands. Therefore, this is very simple to make. Like my flatmate says, it went straight to his soul missing his stomach.
3 pieces chicken on the bone (preferably leg and thigh pieces)
1 chicken bouillon cube
Handful of coriander stems (just twist the bottom part of the coriander bunch you have)
4 cloves garlic
1 inch ginger piece sliced
3 lemongrass crushed
1 tbsp grated galangal
2 large green chillies or 1 tsp red chilly paste
1 cup sliced mushrooms
3 tbsp rice vinegar
1 tsp sugar
1 tbsp sesame oil
1 tsp olive oil
Fish sauce and soy sauce for seasoning
Cut out the chicken flesh from its bones and cut it into tiny pieces. Keep the bones aside.
Heat the oils and add ginger and garlic to it.
Add chicken bones and let it brown.
Add a litre of water and to it add – bouillon cube, coriander stems, lemon grass and garlic. If you want it spicy, add the chillies at this point.
Let this come to a boil, and then lower the flame to minimum. Let it simmer for 30 mins.
After 30 mins, scoop the bones and coriander stems out.
Add rest of the ingredients and let the chicken pieces cook.
Finish with a garnish of coriander leaves and spring onions.
- Don’t worry of you don’t have all the ingredients. Feel free to make it your own by adding or omitting anything you feel like
- Add cooked noodles to this and you have a noodle soup
There used to be something snobbish about people who ate salads. I’m saying ‘used to’, because now I also eat them without complaining that they don’t make me feel full. Having said that, I do prefer salads with meat/fish. That’s what fills me up!
It was my birthday yesterday and I think I’ve had enough sugar to last me a month. And to top it all, a big juicy tenderloin burger. You know why the salad now, don’t you? Besides that, I found some really beautiful straw mushrooms and snow peas at a fancy supermarket here. Also, I didn’t use basa. I got myself some sole fish.
Ingredients for marinade:
2 pieces boneless fish fillets (180 gms approximately)
1 tbsp mustard sauce
1 tsp olive oil
Salt to taste
Marinate fish in mentioned ingredients for a couple of hours or overnight.
Rest of the salad:
Pan fry the fish in 1 tbsp olive oil till brown and done. Keep aside.
In the same pan, toss the mushrooms in and saute for a couple of mins.
Now saute the snow peas as well for another 2 mins.
Assemble the salad with the fish, mushrooms and snow peas along with whatever greens you have with you. I had rocket, and then I tossed in some green apple slices and pomegranate seeds.
Mix together extra virgin olive oil, 1/4 cup orange juice, 1 tsp mustard sauce, 1 tsp dried herbs, 1 tsp chilli paste/powder, a dash of honey and a tsp of balsamic vinegar.
Continuing my ‘eating better’ stride, I present to you, Chicken, Broccoli and Mushroom Stir Fry with Brown Rice. There were unused mushrooms and broccoli from dinner last night and all I needed was some chicken for a simple stir fry to go with brown rice. It’s pretty simple and doesn’t take forever to make. You’ll get brown rice anywhere these days and it’s delicious!
1 cup brown rice
2 1/2 cup water
1. Rinse rice at least thrice before pressure cooking it with the water for 15 mins. Check for doneness yourself and cook further if required. Keep aside.
250 gms boneless chicken (I used thighs) cubes
1 cup blanched broccoli
1 cup mushroom, sliced
1 tbsp cornflour dusted on the chicken
1 tbsp ginger garlic paste
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp chilli paste OR 1 tsp chilli powder
1 tsp honey
Sesame seeds to garnish
Lemon grass leaf
2 tbsp Sesame oil
1. Coat chicken with cornstarch, ginger garlic paste and a touch of salt.
2. Heat 2 tbsp sesame oil and saute chicken till cooked. Say about 10 mins.
3. Add mushrooms and cook for 5 mins.
4. Add soy, fish sauce and chilli paste/powder.
5. Add torn up basil leaves and the lemon grass leaf, along with broccoli.
6. Finish with honey and sprinkle sesame seeds on top.
Serve with brown rice.
You can garnish with spring onions if you’d like. Or add carrots and other vegetables as well. Make it your own and it’ll be delicious!