Chicken Kebabs

I don’t like to marinate chicken. So this is a recipe that relies on cooking time for softness rather than enzyme action.

Simply rub a generous amount or turmeric, red chilly powder, coriander power with yogurt and ginger-garlic paste on pieces of boneless chicken breast.

10 mins later, skewer them with bamboo sticks.

Get the grill pan to a really high heat and place the skewers on it. Let them sizzle for a couple of minutes and then rotate. Keep rotating to get searing on all sides.

Now reduce the heat and cook it covered for some 8 mins.

Open, rotate and place small pieces of unsalted butter. Let it melt into the chicken pieces and use the fresh supply of moisture to clean the pan as well.

Enjoy juicy kebabs with mint chutney

 

Fava Beans with Chicken

 

Saim ki phali as they call in Hindi has many names in English. Some call it broad beans others call them snow/snap peas. I like the name Fava so I will stick with it.

Remove the edge by cutting the top and pulling the strings out. If left these can make the texture go horribly wrong.

I pulled the chicken breast out of my freezer and it was frozen stiff. Now a lot of people use the microwave to defrost, but I hate it. For one I use the microwave to reheat cooked food. I am very paranoid about putting in raw chicken inside and heating it up. Also something as delicate as a chicken breast will dry out and taste like cardboard if it overcooks.

So cutting them into small pieces and holding them in a colander under running water does the trick.

Heated ghee and a little oil. When it was hot enough added minced garlic and black peppercorns. I used a lot of pepper because I like it. You can adjust accordingly.

Add the fava beans and cook till they are tender. Move them to a side in the pan and add the chicken now. Since its cut its very easy to follow the color changes as it cooks. Season the beans with salt and the chicken with pepper.

Once the chicken has cooked, mix them together.

This way you don’t get overcooked chicken and raw beans.

Mix them really well and serve hot.

With about 18gms of carbs in 100 gms of fava beans adjust accordingly for Keto.

Fish with a side of mushrooms and spinach

There are two separate parts and they can be cooked at the same time.

Part 1:
Chop mushrooms, spinach and garlic.
Green chilly and red chilies for some heat.

Heat butter. Saute garlic and chilies.
Add mushrooms and cook till they turn slightly brown.

Add some onion powder and mix it well.

Add the chopped spinach and now cook it covered for 5-6 mins on low heat.

Open and you will find a lot of water in the dish. Cook on high heat till the water fully evaporates.

Part 2:
Heat oil and add red chilly powder, turmeric powder and coriander powder.
Lightly heat it and then add the fish to it, skin side down.
Using a spoon coat the top as well.

Cook till the color changes beyond the halfway mark of the fish.
Flip it over.

If you are very particular use a thermometer to check the thickest part. If its 65 degrees Celsius the fish is fully cooked.
Remove on a tissue paper to drain the extra oil.

You don’t need to heat the dish at time of eating it.
Will be fine even at room temperature.

There is no salt in the fish. If you want, season it at the time of eating it.

Brown Rice with Mint and Olives.

Wash the rice but don’t soak it.
Saute thin slices of an onion in butter and oil.
Remove half and keep it for later. This helps with texture.

Add the rice and saute till the raw smell is gone.

Add water, mint, ginger and olives. Season with salt.

Pressure cook for two whistles on high and then let it continue on low heat for fifteen minutes.

Easy lunch box with a little extra kick of fiber.

Mutton Liver Masala

This is a simple dish which you can eat with rice or roti. I however like to eat it like a salad with no accompaniments.

Wash the liver till the water you use runs clean.

Saute a chopped onion and a green chilly.
When they start turning slightly brown add ginger garlic paste and cook till the raw smell is gone.

Add red chilly powder and turmeric. Mix well.
Add the chopped liver.

Saute for a couple of mins and then add a little water. Pressure cook for exactly one whistle and let the cooker cool off.

Open when pressure has dissipated and now add lots of finely chopped coriander, two tomatoes and if you have them… pea’s.

Cook till the consistency is right and the pea’s are cooked.

Eat it hot. Enjoy.

Stir Fry Tuna

Tuna fillet without skin. It may or may not be deboned. Cut into cubes.

Heat regular oil like canola or sun flower and add to it a little sesame oil.
Fry the shallots and garlic till they are soft. Add sesame seeds.

Add the tuna chunks and then turmeric with red chilly powder.
Mix and cook till the color changes. Usually less than 5 mins.
Add some red chilly flakes.

Cover and cook on low heat for 4-5 mins.

Now add chopped tomatoes, green chilies, curry leaves, coriander powder and garam masala.
Tuna has a really strong flavor profile and these help in containing it.

Squeeze some lemon juice just before serving it hot.

Enjoy….