Cheesy Chicken

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On a Keto Diet, I really miss eating pizza. I love them but a single slice contains so many carbs that it will completely junk my attempt to eat Low Carb High Fats.

So I decided to cook the remaining ingredients together and satisfy my craving.

First I roasted and powdered some cumin seeds, dried red chilies, sesame seeds and coriander seeds.

Sauteed some chicken pieces in hot oil. Don’t mind the oddly shaped pieces. I buy a whole skinless chicken and cut it into portions. I hate the way the local butchers hammer them into horrible pieces with multiple bone splinters.

Once the chicken turns white, added the powdered spices along with a little salt. Mix it well and add a generous amount of cheese. Now the cheese will melt and stick to the pan. Once the chicken is almost cooked add some balsamic vinegar to deglaze the pan.

Now you not know which is better the cheese or the chicken.

Enjoy your healthy and super tasty keto lunch treat..

 

Fish baked in Sorrel Sauce

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Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile.

Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened.

Puree these with a couple of green chilies and garlic.

Lay the Pomfret in a baking dish. Pour the puree. Shake it little to remove air bubbles.

Bake for 30 mins at 170.

Enjoy the soft fish with the tangy kick from the leaves.

 

Cassava (Tapioca Root) Cake

Cassava is a root that is very popular in Africa and Philippines. In India we usually eat it steamed like a snack.
It is also one of the main ingredients in the Sabudana.

For this recipe you need to scrape the dark skin and then finely grate it. Its slightly tiring work but its a sturdy vegetable so you can do it quite fast.

In a mixie, blend together brown sugar, white sugar, coconut and fresh rosemary leaves.
In this mixture incorporate butter. Once its fully mixed beat in 2 eggs.

Add the grated cassava and after mixing it, let it sit for 5-10 mins.

Then mix it again and add 5 tablespoons of milk powder and little salt.

Blend them before pouring into a buttered dish.
Bake in a preheated oven for 45 mins at 180 degrees Celsius. Check if its done by pricking with a knife.

If it comes clean then let it cook another 5-6 mins at 200 degrees with only the top heater on.

Let it cool outside the oven for 10-15 mins.

The amazing aroma in the house is an added bonus.

Brown Rice with Spring Onions.

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Had a big bunch of spring onions, which I needed to finish. So this simple brown rice dish becomes my lunch for today.

Use a thick bottom dish with a lid.

Chop the spring onions into two parts. This thinner stalks are kept aside and we will use the other part initially.

Wash brown rice. Don’t soak it.

Melt butter and a little oil. Fry the brown rice in this. About 3-4 mins later add the chilly flakes, garlic and the spring onions.
Mix and let it cook on medium heat for 5-7 mins.

Add the thinner stalks and mix it well. Let it cook for another 5 mins.
Now add a good amount of hot water and salt.
Cover and cook on a low flame for 40 minutes.

Meanwhile if you still have some of the stalks left over mash them in a pestle with garlic and salt.
Rub it on chicken and let it stay for 20 mins.

Then grill it on the stove or in the oven.

Pack this in your lunch box and enjoy the attention at work.

Fish Provencal

Wash an clean a nice white fish like Pomfret. Put a lot of slits.

Chop a good amount of coriander, garlic and two green chilies.
Rub it on the fish along with olive oil. Try to stuff it into the slits.

Slice a couple of large tomatoes into rings.

Heat a frill pan but not very hot.
Lay the tomatoes and let them sizzle for a 3-4 mins.
Turn them around and place the fish on them.

Partially cover and cook on medium heat for about 10 mins.
Turn the fish and now place the tomatoes on top of it.

Continue cooking on medium heat.

Add some sliced cherry tomatoes on the edges of the pan.

Once the fish is done, move the tomatoes to the side and cook on high heat to dry up fish.

Serve the fish into a plate.

Now using your spatula clean up the grill. Collecting everything to the amazing Provencal sauce.

Enjoy a whiff of Goa in your home.

Lotus Stem and Seeds.

I used dried lotus stem, which I picked up from Spar earlier today.
Washed them till the water ran clean. Then let them soak for about 20 mins. Drained the water and squeezed them dry.

Heated oil and added some turmeric powder and 2 chopped green chilies. Add the stem and sauteed for a couple of minutes.
Add lotus seeds and cooked for a 3-4 mins.

Added the thinly sliced carrots and now cooked it covered for about 5 mins.
There is not a lot of moisture in the pan and hence you need to be careful. Else you will end up with a burnt dish.

Added a good helping of coriander powder.
Added approximately one full cup of diluted yogurt. 50-50 ratio of water and yogurt.

Cooked covered on low heat for about 10 mins.

Check if the stem is cooked. If its ready then cook on high flame till all the water evaporates.

Eat it like a salad.
Its one of the healthiest salads you can make at home.