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.
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!
So last Sunday we had our annual KFB Bake Sale and what a beautiful event it was. We look forward to this sale every year because not only it hones our skills as an entrepreneur, a home baker but also as an event manager! Second year in row, we have managed to successfully pull it through with much fan fare. As I always say that I need to push myself when it comes to baking but for this one event I am readily willing to bake goodies in my kitchen. This year I partnered with my dear friend Arundhuti of My Saffron Kitchen , and together we had a blast, so much so that we are now toying with the idea of launching our joint venture. We are already at it and soon you will hear more about it. The collage below clearly depicts the amount of fun we had!
After all that sweet treats , I had to share a different kind of a recipe with my readers and this Spicy Lamb Meatball Curry is just so perfect. The meatballs are juicy and the gravy with a hint of tanginess has the perfect balance of spices.
The dry masala mixture that I used for this recipe can easily be bottled and stored for further use. You could add it to your chicken curry or even any egg dish, would go very well I say. I served it with tawa rotis and it complemented each other. Serve it with pulao or just plain rice and enjoy the same with your family.
Weekdays are for quick cooking and if you are tired of the same old chicken preparation, try this Thai Chicken Curry.Thai cooking is fast,fresh and flavourful and that’s exactly what you need to satiate your palate after a days hardwork. One very important lesson I learnt from my past kitchen management is that its always better to plan a rough menu weekwise and I have been following that from the start of this year. I shop accordingly and that ensures there is no wastage. I definitely do not foolow a strict regimen and often work around the dishes according to what my heart desires on that particular day. I am mighty inspired by Jamie Oliver and always try to catch up on his show Save with Jamie, currently on TLC, every weeknight @ 9. His tips are awesome and I do follow them. Like its always good to stock up on some good quality ready made sauces for whipping up quick meals.
I am a stickler for everything fresh but this Thai curry paste is what I always have in my pantry. A few other stuffs that always find a place in my kitchen wardrobe is a good mustard paste, some cream,coconut milk, a pasta/pizza sauce and mayonnaise. These are my staples to work around with. Now coming to this curry. I tossed up the chicken with some fresh veggies like pepper, broccoli and pak choi , added some readymade curry paste and coconut milk and voila , what you have is a flavoursome healty curry that goes perfectly with rice. Vegetarians, pls omit the chicken and add mushrooms and baby corn, will taste just as awesome.
So the husband is a huge meat lover and kebabs is something we both enjoy. This particular recipe has been on my do list for a while now. I scoured the net for recipes and then developed this easy version that tastes almost like the real ones. The thing is when you eat a particular dish many times, there is a lingering taste that remains and those taste help you develop the recipe in your home kitchen. Sometimes more than following a recipe to the T its best you go with instincts, it works I tell you. Atleast with me , except baking , instincts work best!
Like most of the recipes asked to use dessicated coconut, but I skipped that and it worked for this recipe. Just ensure that the mutton mince is fresh and tender. The softness of the kebabs depend on that. Also don’t skimp on the ghee part, its essential to the recipe!
A couple of weeks ago I came across a blog post in one of my favourite blogs – Sin-a-Mon about this wonderful fund raising campaign being run by Mahindra to help farmers in India. Through this campaign it strives to raise almost 2 crores from public and then match up this amout which will be donated to the farmers through few able NGO’s working in this field. See this video to know more :
As a food blogger, I felt it is a wonderful initiative and I wanted to be a part of spreading awareness regarding this. I first had to choose an ingredient , quintessential to my country and what better than rice. Rice is my first love! And I would not leave any chance to devour it whenever I can. I love cooking up one pot rice based meals on and off , be it biryanis or pulaos and even my favourite khichdi. Khichdi is my comfort meal . While I love the Bengali runny kind of the khichudi, I completely love this particular U. P style Toor Dal Khichdi that my dear friend P used to make for us during our PG days in Delhi. I learnt it from her and still make it all the time. Usually Moong dal is used for khichdis as its extremely light on the tummy, but this one uses Toor dal that gives a nice bite to the dish. Serve it with pickles and papad and you are good to go. Joining me in this initiatve is A Homemaker’s Diary
Exactly four ingredients and you have on your table a delicious creamy paneer dish. I am not particularly a paneer person,but Tuesdays in my kitchen calls for me to be as innovative as I can get. This dish ticks on all the right boxes – creamy,subtle and delicious. A perfect accompaniment to rotis and pairs exceptionally well with pulaos. Its winters almost and we can now indulge in rich indulgent food. The use of pepper in this dish surely elevates the tastes.
With the festival season coming to an end for the time being, now with Diwali over and before the Christmas cheer starts again, its time to give your palette some rest! How about trying this Couscous Salad with Grilled Cottage Cheese. Couscous is a versatile grain and packs a punch when served along with a variety of vegetables. With winters approaching, there is an array of green vegetables in the market, so its best to use them regularly in our meals. If your everyday Dal – sabzi doesn’t seem palatable enough, you should try this dish.
Its that time of the year again! You wake up in the morning to feel that nip in the air, that pujo pujo smell all around ( Its for real I tell u) ,the blossoming of kaash phool all around , that urge to get some new clothes no matter how old you are and food ofcourse. Durga Puja for me is laden with memories. From ever since that I can remember , I have spent these 4 days at my paternal grandparents house where pujo is celebrated with much fervour. Now I make it a point to be at my Baaper Bari, no matter what. My Maa has very diligently kept up the traditions passed on to her by my Thamma(paternal grandmom) and every year we get together and celebrate Maa Durga with lots of zeal.During these three days , a strict vegetarian menu is followed. It is on Doshomi that my father gets home the choicest of fishes and meat that is cooked to perfection by my Maa and now I make a few dishes as well. Our doshomi lunch would ineveitably comprise of Bhapa Iilish, Ilish Maacher Dim Bhaja , Rui Kalia and Kosha Mangsho. I am sure most Bengalis would swear by that menu.
But sometimes too much of traditional fare can get a bit boring and at such times there is no harm in experimenting a little and churning up something different in your kitchen. This recipe of Milk Poached Chicken Roast is innovative and well as comforting to your palate. So this Durga Pujo try and rustle it up in your kitchen.
Serve it up with some mashed potatoes and sautéed vegtables by the side and one is good to go.
Muri Ghonto – Fish head curry is a traditional, typical Bengali delicacy. Many would squirm with the idea of eating fish head but we Bengalis take no offence to that and continue to prepare and relish this dish with much gusto. The choice of fish here would primarily be Rohu or Katla fish head, preferably of a good size, that adds to the taste. Now every household would have their own recipe for this, what I am sharing here is what my grandmother and mother made for me and the family. To be honest I am not so much a fish person but Muri Ghonto is something I always enjoy. The addition of raw rice to the dish which cooks in the gravy is pretty unique too. Some even add Chira/chiwda/poha instead of rice but I usually stick to rice.
It is a semi dry,spicy gravy dish that pairs up beautifully with some hot rice. For people who love fish and have no inhibitions, I would suggest you definitely make this once. You will love it, I can guarantee.
I am back with yet another super easy recipe to make weeknight cooking a breeze! This recipe of Chicken in creamy Mustard Sauce is a steal. It is from one of my favourite cookbook by Mary Berry. I often try out her baked goodies but not the mains so much. However I will from now on! This dish needs just 3-4 ingredients and you are done.
Make sure to add the mustard right at the end or else the dish could turn bitter.