Rice Paper Chicken Rolls

Hello peeps! How have u been? I am just back from my annual month long summer vacation and now trying to deal with the post holiday blues reminiscing about all the good time I had along with my family. While I was having fun I was also missing my blogging. When you do something over a long period of time it becomes a habit , a part of you and you ultimately want to get back to doing that.

Now I am back , refreshed and relaxed, all charged up to get back to work and cook and share all those amazing recipes with you all. Food was a big part of this vacation ( as it is with every vacation) and that means I have come back with few extra kilos. Now the focus is to get fit and eat healthy without compromising on taste and fun!

These Thai Rice Paper Rolls are light and filling at the same time . The use of fresh vegetables along with chicken with a dash of chilies add to the zing of this dish.

rice rolls 4

rice rolls 1

Rice Paper Chicken Rolls
Author: 
Recipe type: Main
Cuisine: Asian
 
Light and filling rice paper rolls with a chili vinaigrette
Ingredients
  • Rice paper sheets - 10- 12 - easily available in supermarkets
  • Chicken - 200 gms - cut into thin strips
  • Cabbage - 1 cup - julliened
  • Carrots - 1 cup - julienned
  • Onion - 1 small - finely chopped
  • Ginger - a small piece - finely chopped
  • Kafir lime leaves - a few - finely chopped or use regular lime leaves
  • Rice wine vinegar - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tsp
  • For the chili vinaigrette
  • Olive oil - 2 tbsp.
  • Honey - 1 tsp
  • Fresh red chillies - 2 nos - finely chopped
  • salt and pepper to taste
Instructions
  1. In a pan, heat 1 tsp olive oil, sauté the onion and ginger.
  2. Add the chicken and fry till soft.
  3. Toss in the cabbage, carrots and chopped lime leaves and give it a good mix.
  4. Add the vinegar, salt and pepper.
  5. Remove from heat and keep aside.
  6. Make sure the mixture is not overcooked and there is a crunch to it.
  7. You could also add peanuts if reqd.
  8. To prepare the rolls.
  9. Take a rice paper sheet and dip into some water.
  10. Take it out almost immediately and lay on a flat surface.
  11. Put in a spoonful of the prepared mixture and fold into a roll.
  12. Make the rest of the rolls similarly.
  13. Mix all the ingredients listed under chili vinaigrette and drizzle over the rolls.
  14. Serve immediately or else they go soggy.
 

Burnt Aubergine Dip #cookfromacookbook series

Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.

Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.

aubergine salad 1I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.

auergine salad

Ottolenghi and his Burnt Aubergine Dip
Author: 
Recipe type: Dips and Salads
Cuisine: Mediterranean
 
A summery dip made with roasted brinjals.
Ingredients
  • Aubergine/Brinjal - 1 large
  • Tahini paste - 2 tbsp.
  • Water - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Garlic cloves - 1 - crushed
  • Fresh coriander - a handful - chopped
  • Green chilies/ red chilies - 1 -2 finely chopped
  • Tomato - 1 large - chopped
  • Pomegranate seeds - 1 tbsp.
  • Oilve oil - for garnish
  • Salt and pepper to taste
Instructions
  1. First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
  2. Remove the charred skin from the brinjal, scoop out the flesh.
  3. Chop the flesh roughly and transfer to a medium mixing bowl.
  4. Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
  5. Taste and adjust the seasoning.
  6. Mix in the chopped tomatoes and chilies.
  7. Garnish with pomegranate seeds.
  8. Serve with pita or crackers.
 

Pudine Wali Moong Dal

Sharing the recipe of a very easy but tasty lentil recipe that is perfect as a summer lunch dish. I have lost my appetite in this heat and all that I crave for is some simple dal-chawal and some light vegetable on the side. Fimish your lunch with a bowl of curd and you are good to go. Even after elaborate menu planning , I end up making a simple meal these days. The mint adds a freshness to your otherwise boring bowl of dal and green beans lentils is very easy to digest. moong dal You could use fresh coariander even along with mint, that would enhance the taste. Note the recipe below :

Pudine Wali Moong Dal
Author: 
Recipe type: Main course
Cuisine: Indian
 
Ingredients
  • Split green moong dal/lentils - 1 cup - washed and soaked in water for 10 mins
  • Onion - 1 small - finely chopped
  • Ginger - 1 tsp- grated
  • Tomato puree - 2 tbsp
  • Mint leaves - a handful- finely chopped
  • Water - 2½ cups
  • Cumin seeds - 1 tsp
  • Dry red chilies - 2-3 whole
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Green chilies - 1-2 as per taste
Instructions
  1. In a pressure cooker, add the soaked lentils, onion, tomato puree, ginger, mint leaves, tomato puree ,salt and turmeric powder.
  2. Coom for 4-5 whistles, till the dal is cooked.
  3. Mash the dal with the back of a spoon and keep aside.
  4. In a pan , heat the ghee. Temper with cumin seeds and dry red chilies.
  5. Add the dal mixture and let it simmer for a min.
  6. Garnish with green chilis and some more fresh mint.
  7. Serve with irce .
 

Chef’s Basket – Chunky Arabbiata Pasta – Product Review

Ready to cook meals – sent to you in a box – with ingredients measured out as required is taking the world by storm. It is still in a nascent stage in India, but in countries like America, people swear by them and these meals are what they eat on a daily basis. I, being  a homemaker, might not be too fascinated by them, but there is no denying the fact that ready to cook meal boxes is the order of the day. And honestly speaking, a decade ago , when I was into a full time corporate job, this would have been ideal for me too. It makes a lot of sense , for people who don’t really have the time and (knack) for cooking a full course meal from scratch but would still want to cook at home, afterall, how much can one eat out or order in! Also there is money involved. Even for someone like me, who loves to cook from scratch, there are days when I don’t want to slog it out in the kitchen. So I was quite kicked to try out Chef’s Basket – Pasta in my kitchen. In their words “ We belive in the art of cooking. And we believe that with a little help anybody can cook. We put our all to create freshest and most authentic recipes from around the world. Our food is natural with no artificial preservatives or added color”

pastaI was sent a box of Chunky Arabbiata Pasta , that came along with packets of durum wheat pasta, pasta sauce and some herbs and salt. The process mentioned clearly and ingredients measured out exactly that would be required to create the dish. Making it is a child’s play if u ask me! Just follow the instructions and you are done!

pasta ingredients

chefs basket pasta

#Taste Quotient – The chunky tomato sauce is quite flavourful without being overtly tangy. The accompaniments like the herb mix and the chilli flakes add to the taste. I kept it simple with just a dash of parmesan on top.

#Quantity Quotient – I would say it would be enough for an adult if eating as a meal. For small eaters, two people could easily share!

#Price Quotient – Competitive and affordable pricing at below INR 100 per box. Also have a good range of variants in pasta and noodles.

#Availablity Quotient –  Easily available in  supermarkets and also online.

Disclaimer – The product was sent me by Chef’s Basket for review and the views are completely my own. No monetary compensation was involved.

Pan Fried Chicken Tikkas

Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.

panfried chicken tikkas 1

A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having  lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!

panfried chicken

Pan Fried Chicken Tikkas
Author: 
Recipe type: Starters , Snacks
Cuisine: Indian
 
Super easy , chicken tikkas
Ingredients
  • Boneless chicken - 250 gms- cut into chunks - If possible use a mix of breast and thigh pieces.
  • Curd / Yogurt - 2 tbsp.
  • Ginger - Garlic paste - 1 tbsp.
  • Kashmiri red chili powder - 1tbsp
  • Besan/ chick pea flour - 1 tbsp
  • Garam Masala powder - 1 tbsp.
  • Salt - to taste
  • Lime juice - 1 tbsp.
  • Ghee - 1 tsp
  • Refined oil - 1 tsp
Instructions
  1. Mix the chicken cubes with all the above mentioned ingredients except the refined oil.
  2. Cover the bowl and refrigerate for atleast 4 hrs or even overnight.
  3. In a non stick pan, heat the refined oil.
  4. Add the chicken pieces along with the marinade.
  5. Cover and let it cook. This will take around 15-20 mins.
  6. Once the water has all dried up and chicken cooked through.
  7. Remove from heat and serve with salad and raita.
  8. You can also string the pieces on a wooden skewer before serving.
 

Eggless Wholewheat Apple Muffins

When it comes to baking I would always stick to traditional methods and recipes and am not really confident how a cake would turn out without eggs. But of late I have been getting  a lot of requests from friends who follow my blog to share egg free recipes! So I scoured around and found this beautiful eggless recipe of muffins. Muffins are very forgiving and you don’t really need to break your back to make these.

apple muffins 1

You could skip the apples , if you don’t feel like it and just add raisins for the texture. Or even crispy pear or strawberries, the options are many. This recipe calls for buttermilk and I used the regular Amul buttermilk that you get in the market. Just strain it before using.

apple muffins

Eggless Wholewheat Apple Muffins
Author: 
Recipe type: Baked Goodies
Cuisine: Continental
 
An eggless wholewheat healthy muffin
Ingredients
  • Wheat flour / Atta - 1½ cup
  • Plain flour - ½ cup
  • Baking soda - 1 tsp
  • Brown Sugar - 1 cup
  • Cinnamon powder - 1 tsp
  • Olive oil - ½ cup
  • Buttermilk - 1 cup
  • Yogurt - 2 tbsp.
  • Vanilla essence - 1 tsp
  • Apple - 1 medium - cored and chopped
Instructions
  1. In a bowl add all the dry ingredients together - wheat flour , plain flour , baking soda, cinnamon powder and the brown sugar.
  2. In another bowl , mix together the oil, buttermilk, yogurt and vanilla essence. Whisk everything together.
  3. Now mix the dry ingredients gradually in batches and mix well . Make sure there are no lumps.
  4. Lastly add the chopped apples.
  5. Fill your muffin cups with the batter.
  6. Bake in a preheated oven for 20 mins at 180 degree C.