Honey Mustard Chicken

Honey Mustard Chicken

A while ago, we received a festive hamper that contained a large bottle of organic honey and some delicious looking mustard.  It remained in my kitchen cupboard, waiting for me to get inspired to use it in my culinary endeavours.  Well, last week was the auspicious day and I finally used the honey and the mustard extravagantly to create a memorable baked dish.

900gms skinless chicken, jointed, washed and drained; 1/4 cup prepared mustard; 1/4 cup honey; 2 tbsp curds; salt and pepper to taste; 2 cloves garlic, minced; a few basil leaves- I used Italian basil which grows in my garden, chopped; salt to taste; 1 tbsp olive oil.

Garnish: More Basil Leaves according to taste.

Whisk the honey, mustard, curds, olive oil,  salt and pepper to a smooth consistency.  Stir in the garlic and chopped basil leaves.  Place the chicken in a baking dish and pour the mixture over the chicken.  Make sure all the pieces are covered.  Cover and keep aside for 20 minutes.  Bake in preheated oven at 175 degrees C for 45 minutes to 1 hour until chicken is cooked and juices run clear.  Garnish with the basil leaves.  Rest for 10 minutes. Serve with a salad for lunch or dinner. 

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Double Skewered Grilled Prawns

Cleaning prawns are messy and unless I buy jumbo prawns, I usually avoid this fast food in the market.  Every once in a while I do buy some and make the quickest, simplest recipe to compensate for the time I spend cleaning them.  This is the time I take out my sauces and powders and mix and stir and grill them to luscious perfection.

The Recipe:

50 large prawns, shelled,washed and deveined; 1/2 tsp chilli powder; 1 tsp light soya sauce; 1/4 tsp jeera powder; 1 tsp tomato sauce; 1 tbsp olive oil;salt and pepper to taste.

20 wooden skewers

Drain the prawns thoroughly.   Mix the oil, powders, sauces and salt together.  Marinade the prawns overnight in this mixture.  Soak the skewers in water for 1 hour.  This is to prevent them from burning on the grill.  Next day, take on of the skewers,and poke it through the side of the prawn.  Take another skewer and poke it through the opposite side of the prawn as in the photograph.  Similarly skewer 5 prawns per set of skewers.  Repeat with rest of the prawns and skewers.  Grill on an open grill on high heat for 5 minutes on each side or in a preheated  oven at highest setting for 5 minutes on each side.  Serve hot as an appetiser.

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Lemon Garlic Pepper Fish

Baked Fish Fillet

I have been hosting dinners for various friends and family this December and tried out some very intriguing recipes.  One of them was a lemony baked fish that was unbelievably flavoursome and extremely enjoyable.  This recipe can be made in large quantities and the bonus is that it gets ready in 10 minutes flat.  You could bake it after your guests arrive and set the timer for the right moment.

The Recipe:

500 gms boneless fish fillet; rind and juice of 1 lemon or large lime; 1 tsp fresh pepper powder; 1 tsp crushed garlic; salt to taste; 2 tbsp grated mozzarella cheese for garnish and a few coriander leaves to taste.

Wash, drain and cube the fish.  Pat dry with kitchen towels.  Marinade overnight in the lemon juice, rind, salt, pepper and garlic mixture in the refrigerator.  Next day bring to room temperature and bake at 220 C in a preheated oven for 10 minutes.  Take it out of the oven and sprinkle the cheese all over.  It will melt within a minute.  Scatter the coriander leaves on top and serve hot as a main course or with crispy garlic bread.  This dish has a lot of  soupy gravy that is very gratifying.

Coloured Jewelled Capsicum

Three Coloured Capsicum

I love cooking this dish because the end result is so appetising and colourful.  The brightly coloured, jewelled capsicums just beg to be eaten.  Besides, it's simple and quick and I promise, you will spend about 15 minutes in the kitchen.  It can be served as an accompaniment or eaten alone.  

The Recipe:

3 medium sized capsicums, one of each colour; 3 cloves garlic, minced; 1 tsp pepper corns, crushed; 2 tbsp olive oil; salt to taste;  1 tbsp thin soy sauce.

Wash, halve, de-seed and cut the capsicums into thin strips.  Heat oil in a non stick pan and stir fry the garlic till fragrant.  Add the capsicum and stir fry on high heat for 2 minutes only.  Lower flame, add the pepper and salt to taste.  Transfer to serving dish.  Drizzle soy sauce over just before serving.  Lip smacking delicious and crunchy to boot.

Butterly Delicious Chicken

                               Chinese Butter Chicken

Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken.  Our tastes buds ran riot when the beautifully presented dish was brought to our table.  It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish.  It is very similar to Butter Prawns and tastes just as good. I couldn't wait to make it myself.  And now that I have, here is the recipe.

The Recipe:

250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk ;  (I used coconut milk);1 tsp sugar;  salt to taste.

Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.

Combine plain flour & corn flour in a bowl.  Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes.  Heat oil in a deep pan.  Dip chicken in the beaten egg, then the flour.  Heat oil to smoking hot and deep fry on medium heat until golden brown.   Drain on kitchen towels and cool.  Heat  butter in a non-stick pan, add curry leaves and stir fry till fragrant.  Pour in the evaporated milk, simmer on low fire till  thick.  Add in sugar and salt.  Pour onto chicken arranged in a serving dish .  Serve hot with plain rice.

Stuffed To The Gills

Stuffed Capsicum

This is a lovely recipe that can be made with left over mince.  While growing up, we had mince on more than one occasion and it remains one of my favourite foods today.  The aroma of mince being cooked is enough to send me into a frenzy and coupled with capsicum, this is literally to die for.  Those who have eaten it will vouch for it.  So add it to your list of Absolute Must Recipes To Try!

The Recipe:

2 green or yellow capsicums.  I used one of each.  Wash the capsicums and slice off 1/4 from the top.    Reserve the tops to cover the stuffed capsicum.  Gently de seed with a sharp knife retaining the shape of the capsicums.

Mince:

1/2 kg mince; 2 onions, chopped; 2 spring onions, chopped; 3 flakes, garlic, minced; 1 inch ginger, minced; 2 green chillies, minced;  few coriander leaves, chopped; salt to taste; 2 tbsp oil for frying; a handful of green peas; 2 slices stale bread, crumbled.

Wash and drain mince.  Heat oil and add chopped onion, spring onion, ginger, garlic, corriander leaves and minced chillies.  Stir fry on medium heat until onions are golden browm.  Add the mince and fry till brown.  Add peas and 1/4 cup water and cover and cook 5 minutes.  Add salt to taste and the crumbled bread.  The bread will soak up all the liquid.  Cool.  Keep aside while you make the white sauce

White Sauce

 White Sauce:  1 whole egg; 1/2  cup chicken stock; 1/2 cup milk; salt & white pepper to taste; salt and pepper to taste; 1 dsp flour; 1 small onion minced.

      Heat oil in non stick pan.  Fry the minced onions until glazed and transparent.  Add flour and stir fry for a minute till crisp.  Lower flame and slowly pour in the chicken stock, stirring all the while to avoid lumps.  Next add the milk and keep stirring until thick and creamy.  Add the whole egg and gently mix.  Season with salt & white pepper.  Pour the sauce into a pyrex dish.  

a    Take a few spoonfuls of the mince and stuff it into the hollowed capsicum, to the brim.  Top with the sliced off lid.  Repeat with second capsicum.  Place capsicums in the dish on the white sauce and sprinkle remaining mince around it.  Bake at 200 Celcius in a preheated oven for 20 minutes or until done.  Serve hot with crusty bread.

Baked Herby Chicken

Lemony Mint Chicken

I have been trying out various baked recipes with chicken from a cook book I was gifted decades ago.  The best part about these recipes is that you spend a few minutes preparing the ingredients, marinade it overnight and then throw it in the oven and leave it to cook while you get other things done.  Very suitable for a busy day and a great way to save time and multi task.

The Recipe:

1 large chicken (about 2 kgs) skin, joint, wash and drain; 1 bunch mint leaves, washed and chopped; 3 spring onions, washed and minced; 1 medium onion, sliced fine; 1 large tomato, cubed; rind and juice of 1 lemon; 4 cloves garlic, crushed; 1 tsp black pepper, coarsely crushed; salt to taste and 2 cups thick home made curds or yoghurt.

Mix all the ingredients together and marinade the chicken overnight in the refrigerator.  Next day, bring it to room temperature and transfer to a large pyrex dish.  Bake in preheated oven at 250 C  for 45 to 50 minutes or until done ( insert metal skewer in the chicken and when the juices run clear it is done).  Serve hot with any flavoured rice and cucumber salad.

Grilled Masala Fish

Fishy Flavours

There's nothing easier than Grilled Fish.  All you need is one large fish enough to serve two or three persons.  Get your fishermonger to scale and gut it.  Then it's all yours.  Recently I won an electric grill, so decided to make one of our usual fish recipes.  The grill won a standing ovation and we now know what to do when surprise guests turn up.

The Recipe:

1 medium pomfret, scaled & gutted, keep whole with fins and tail.

For Marinade:  2 tbsp vinegar or lemon juice; salt to taste; 1/4 tsp turmeric powder; 1 tbsp chilli powder.  Mix to a liquidy paste.

Wash fish thoroughly with water, salt and turmeric.  Drain on kitchen towels.  Marinade ( in refrigerator) in the above mixture overnight.  Next day bring to room temperature.  Plug in the grill and adjust settings to 240 Centigrade.  Place a banana leaf on the grill with a little oil on it.  Place the fish on preheated grill (until desired temperature is reached) and grill 5 minutes each side.  Serve hot with lemon wedges.  The aroma wafting on the air is bound to bring the household into the kitchen, awaiting the moment to attack.

Mushroom Magic

Mushroom Masala

Going through my recipe book, I came across this long forgotten recipe that is a quick and delicious one to make.  Simple, and tasty, it could be polished off by one person in a sitting.

The Recipe:

1/2 kg button mushrooms; 2 spring onions, minced; 1 tbsp curry powder (I make my own); salt to taste; 1 tbsp oil.

Soak mushrooms in salted water for 15 minutes.  Drain.  Heat a nonstick pan and add the oil.  When hot, lower flame and add the curry powder and salt.  After 30 seconds add the mushrooms and spring onions.  Increase the heat and cook on high flame for 5 minutes till dry and the mushrooms are cooked.  Serve hot as a snack.  I like to eat this while watching a movie at home.

Kiwi Pineapple Cake

De Luscious Birthday Cake 

October has been an extraordinary month full of celebration and fun and best of all eating food cooked by others.  What a treat for me.  Serita made this De Luscious Birthday Cake that vanished in one sitting and left me wanting for me.  It's not easy getting recipes out of her, so here is my version of this De Luscious Birthday Cake.

The Recipe:

For The Cake:   175 gms salted butter; 175 gms caster sugar; 3 large eggs; 175 gms self raising flour, sieved 3 times.

For Filling & Topping:  250 gms cream cheese at room temperature; 1/4 cup curds, beaten; sugar to taste; sliced pineapple (tinned) and sliced kiwi; 2 tbsp apricot liqueur; 2 tbsp of pineapple juice from tinned pineapple.

Grease and line two  8" round sandwich cake pans. Preheat oven to 180 Celsius.  Cream butter and sugar till pale and fluffy.  Gently beat in the  eggs one at a time.  If the mixture begins to curdle add a tbsp of flour to the mixture.  Fold in the sieved flour with a metal spoon.  Divide the mixture equally between the two pans.  Bake in preheated oven for 20 minutes or till toothpick or skewer inserted in centre comes out clean.  Cool.  Unmould onto board or cake plate.

Beat the cream cheese, sugar to taste and curds till smooth and thick.  Mix the liqueur and pineapple juice together and drizzle 2 tbsp each over the two cakes.  Spread half the quantity of cream cheese mixture  over one of the cakes.  Decorate with pineapple and kiwi.  Place second cake on top and repeat the process.  Store in refrigerator.  This is one of the best cakes I have ever eaten.  Thank you Serita for an enjoyable De Luscious experience.  

Grilled Jeera Chicken

Grilled  Chicken On A Bed Of Rice

Grilled Chicken is an easy recipe for a lazy weekend or party.  All you have to do is prepare the chicken and marinade it overnight and let the magic work itself into the pieces.  This is  delicious and one that will charm its way into your guests hearts forever.

The Recipe:

1 medium sized chicken, skinned and cut into medium pieces;  1 inch ginger, crushed; salt to taste; 3 tbsp vinegar; 1 tbsp jeera powder; 2 tbsp oil.

Mix all the ingredients together and keep overnight in the refrigerator.  Next day, set oven for grill setting and grill at highest option for 5 minutes each side.  Serve hot as a starter or on a bed of ginger rice or garlic buttered rice with a curds salad.  

Into Spain

Spanish Omelette

Spanish Omelette or Spanish Tortilla  is a typical Spanish dish consisting of a thick omelette made with eggs, potatoes and fried in olive oil.  Over the years it has evolved into a thick omelette made with any or every leftover in the kitchen and you can be as innovative and creative as you like.  Eggs have always been one of our back up dishes and eating an omelette can be one of the most satisfying, soulful experiences.

The Recipe:

4 large eggs; a bunch of spring onions, chopped; 1 chicken breast, boiled and diced; 1 cube Amul cheese, grated; vegetables of your choice; 2 green chillies, minced; 1 large onion, minced and fried till glazed in a little oil; salt to taste; oil for frying.

Seperate the eggs and beat whites till stiff.  Add salt and yolks and mix well.  Heat pan and pour 1 dsp oil into it.  Pour in the beaten egg and layer the ingredients one at a time on the beaten eggs- onions, vegetable, chicken, cheese and spring onions.  Cover and cook for 5 minutes.  Remove cover and fold omelette in half.  Make sure both sides are nicely browned.  Garnish with spring onions. Serve immediately with hot buttered toast.

Made In India

Recipe By Anu Elisha

Summer In Kundapura was a special time because we could eat and play to our hearts content .  All of us converged to our grandparents house and some of the happiest moments of my life were spent there.Our grandmother really spoilt us and one of the highlights of our holiday was the  varieties of mangoes available there.    The garden was filled with mango and coconut trees and we had a blast climbing them. Mangoes came in different shapes and sizes and colour and we could eat whatever we wanted.  Each of us had our own favourites and enjoyed them in jams, pickles, sauces, curries, ripe, raw and as a dessert as well.  Kalapadi, Mulgoa, Mundappa, Pyrie, Alphonso, Bennet Alphonso, Ladyhill, Polly Mango, Apus, Neelam and many more  are some of our childhood favourites.  Once the holiday was over it was back to our respective homes laden with mangoes and memories to last awhile.  It is no surprise that over the years mangoes have retained a special place in our hearts.  Here is a recipe for Mango Kulfi, a popular Indian Dessert made in the way only  my sister Anu Elisha can make it.

The Recipe

1 large Alphonso Mango; a portion bought mango kulfi or mango ice cream

Cut the top of the mango.  Remove the seed. (I ran a knife around to loosen the seed, and then firmly held the seed with scissors and twisted).  Stuff it with kulfi/ice cream and replace the mango top.  Freeze for 3 hours.  The mango should not get frozen stiff – you should be able to cut it easily)

Take out from freezer.  Remove the mango top.  Cut vertically into quarters (If the mango is huge, you can cut vertically into more pieces).

Serve on a plate and eat with fingers like eating a mango quarter.  Its delicious.  I am sure you've never eaten anything like this before.

New Year's Chicken

Ma's Roast Chicken

Christmas and New Year are an occasion to join with family and close friends and eat comfort food. One of my favourite recipes is Ma’s Roast Chicken which we would beg her to make time and again. Invariably our Christmas or New Year Menu would include this and over the years it has become a firm favourite with my family too. However this year I included sweet potatoes along with the vegetables and it was a roaring hit. Happy 2013 and let’s drink to this year being a prosperous, happy and healthy one.

The Recipe:

1 medium chicken (1.5 kg), skinless and jointed, wash and drain; 1 cup mixed vegetables like carrots, French beans, cabbage boiled; 1 tbsp minced ginger garlic; few coriander leaves, chopped; 3 medium onions, sliced fine; 1 corn on the cob, cut into three pieces; salt and 2 tbsp olive oil for cooking.
3 sweet potatoes, skinned, washed and pressure cooked for two minutes. Mash and keep aside for serving.
Heat olive oil in large pan. Stir fry onions till transparent on medium heat. Add ginger garlic and fry till fragrant. Add the chicken and cook till meat is seared all over. Transfer to pressure cooker , add ½ cup water, corn and salt and cook for two minutes after the whistle. Cool and serve with sesame seed sliced bread, mixed vegetables and mashed sweet potato. A veritable feast and a good way to start the New Year. To Life, to life!  Prosperity, Peace And Good Health.