Chicken with Onions and Tomato

A quick and easy recipe that made a great roti sandwich for my kids.

  • Chicken. I used boneless thighs but you can use with bones as well. Do not use boneless breast.
  • Onions, thickly sliced.
  • Whole tomatoes with the stems removed.
  • Any generic masala powder.
  • Turmeric.
  • Vinegar.
  • Mint Leaves.
  • Crushed Pepper.
  • Kasuri Methi.
  • Salt.
  • Oil

Combine the masala powder, turmeric, salt and vinegar. Taste and balance it. Marinate the chicken and onions in this for about 30 minutes or so.

Heat some oil. Add in the spiced up chicken and onion. Place the tomatoes on top. Sprinkle the mint leaves. Cover and let it cook on low heat for about 20-25 minutes.

Open and smash the tomatoes into the pan. The juices they release will help deglaze the pan. Add some crushed pepper and kasuri methi.

Cook on high heat till you get the consistency you like.


Surmai Fry

I got these beautiful large but thinly sliced steaks of Seer Fish. Each was the size of my palm.

Prepared a paste with chilly powder, turmeric, sesame oil, apple cider, sesame seeds, cumin seeds and salt. Liberally coated the fish with this paste and let it marinate for about 20 minutes.

Pan fried. Unless you have a really large spatula, its better to quarter the fish pieces before putting them in the hot oil.

I paired it up with some pumpkin pita, chopped olives, onions, tomatoes and coriander.

If you read the line above and are wondering what is pumpkin pita, its a recipe I am working on. Will surely post it sometime in the future.


Beetroot and Bottle gourd with Lentils

This is one of my goto vegetable dishes.

It needs

  • a lentil, I used yellow Mung beans.
  • a gourd, I used bottle gourd.
  • a sturdy vegetable, I used beetroot.
  • aromatics, I used onions, garlic, chilly and so on.
  • a healthy fat, everyone must use ghee.
  • some spices like cumin, fennel etc.

Soak the lentils in water. Yellow mung beans need just 20-30 minutes to soften up. Mix together the lentil, chopped bottle gourd, beetroot with salt. Pressure cook for one just one whistle.

Heat ghee, sauté the spices like cumin, fennel, mustard seeds. When they crackle, add in chopped onion, green chilly and garlic. When the raw smell is gone, get the heat high and when its sizzling up, add the pressure cooked vegetables. Be careful when doing this.

Add in some chopped coriander to brighten up the dish.

Enjoy with rice, roti or appams like I have served in the picture above.

Ragi-Jowar Roti

A simple and easy, nutritious roti.

The key ingredients are equal parts of ragi (Finger Millet) and jowar (sorghum). To these flours add in chopped onion, chopped green chilies, chopped fresh coriander, cumin seeds, turmeric powder and salt.

Blend in hot water using a spatula till a soft dough is formed. Let it rest for at least 15 minutes.

Make a small ball and put some flour in one of your palms. Then put the ball into that palm and put flour into the now empty palm. This way your palms will have enabled a non-stick mode. Make the ball into a roti by pressing it between your palms. Since these roti’s will be small, you can make load multiple roti’s at a time on your tawa.

Spread ghee on the roti’s to cook them well. Avoiding ghee will make the roti take a far longer time to cook and you lose all the benefits of this amazing fat.


Sesame Prawns

Life is suddenly a little more pre-occupied and it shows in my increasingly longer gaps between the posts. I got these beautiful prawns.

Rubbed paprika, turmeric, salt and sesame oil on them. Let them marinate for about 10-15 minutes.

Heated a little sesame oil in a pan. Added the prawns and once they were half cooked, sprinkled in sesame seeds and black cumin seeds.

Mixed in a little lemon juice to help deglaze the pan and mix in the spices.


Chicken with Kaffir Lime

Kaffir Lime has a strong and very distinct flavor. The leaves are also a little thick. You can either cook with them whole and remove before serving or cut them very thin and add into the marinade. I used the latter approach.

Prepared a marinade with thinly sliced kaffir lime leaves, thin strips of ginger, vinegar, garam masala, paprika, turmeric and salt. Checked the balance and then added chicken pieces to it. Let this sit for about 30-40 minutes.

Heated some ghee and tossed in the chicken along with the marinade. Let it sizzle up and then cooked covered for about 15 minutes.

Switched over to high heat and let the collected moisture evaporate.


Steamed Fish

There are many ways to steam fish. I do it with banana leaves, idiyappam trays and a pressure cooker.

A fillet of Seer fish. To fit it, I cut into two halves.

Made a paste of cumin, coriander, garlic, green chilies and salt.

Rubbed it on the fish and wrapped it in the banana leaf. If you warm the leaf on an open flame for a few seconds it becomes soft and much easier to shape.

Pressure cooker with gasket but no weight on it. Ten mins. Let it cool a little before removing from the leaf.


Easiest Chicken Ever

This is beyond easy. It takes more skill to clean the chicken than making this simple dish.

If you are buying chicken from an online store, then get chicken with skin, cut into biryani size pieces.

Take a bowl and combine together salt, paprika powder, garlic powder. If you are comfortable with the amount of seasoning , simply put these powders on top of the chicken. Drizzle some olive oil. Drop in black pepper corns, chilly flakes…whatever you want except the cat.

In a glass dish, spread out thick slices of onions. Put chicken on top of it. Cover the dish with aluminum foil. Put it into a preheated oven at 200C for about 30 minutes. Remove the foil at the half hour mark and then let it continue cooking for another 20 minutes. Remove the chicken pieces and return the dish with the onions and collected liquids into the oven. Now set the temp to the max that your oven can handle. Only top heat and broil this for about 4 minutes or so. This will reduce the liquids and char the onions a bit.


Crispy Fried Fish

Fish is yum. Crispy fried fish is super yum.

They trick is to have it dry when it gets into hot oil. Cornflour is the easiest way to do that.

Pat the fish dry. Marinate it in chilly powder and salt for about 10 – 15 minutes. Pat into corn flour and using very dry hands, spread the corn flour all over the fish. Fry in medium heat. If the fish is sticking to the pan, just give it an extra minute or two. Once its crisped up, it will let go of the pan on its own.

I used the same method for both sardines and black pomfret. Both turned out to be super yum.