Chicken Sandwich, Keto Style with Spinach-Walnut Pesto

chicken-sandwich

Cut chicken breast with bone into 1 cm thick rings. Rub oil, coriander powder, red chilly powder, salt and turmeric. Place them in a really hot thick pan and about 2 mins later add some ghee on them. Cover and cook for 5 mins on low heat. Open and flip them over. The chicken is ready in another 3-4 mins. Total time taken for all of this is less than 20 mins. Remove the chicken.

Without wasting any time add some garlic and spinach. Cover the pan, switch off the stove and let them sit in it for a minute or two. The residual heat cooks the spinach.

While the the chicken was cooking dry roast some walnuts, pepper and cumin. Run them thru a blender. Add the cooked spinach with garlic and make a rough puree out of it.

Make your Keto Sandwich with some onion and tomatoes between the chicken and the Walnut-Spinach pesto.

Total time is less than 30 minutes starting from scratch.

Clean Pans, Smart Way.


When you pan fry something, it feels like a big job to clean the pan.
But there is a very smart way to do it. Just drop in any thing that releases moisture. Spread it out. Cover and simmer on low heat for five minutes. Open and use the moisture to get all the tasty left over masala from the fried chicken.

Simple and easy.

Say No to Boring Chutney

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Say No To Boring Chutney

Fry Urad dal, Chana dal and some peanuts in oil. Add a little coconut oil for flavor. Once roasted add chopped carrots, shallots, green chilies and garlic. Once they are almost cooked add tomatoes. Add salt to hasten their cooking. Add chopped basela leaves and a little tamarind pulp. All the time keep stirring to avoid charring the lentils.

Once the leaves are wilted switch off the heat and let it cool down.

Puree in a blender and serve with hot idlies, dosas or white rice with a topping of ghee.

Enjoy.

 

Roasted Bones & Vegetables

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I love cooking with bones. They bring in a huge flavor boost to any dish and are really low in calories…I mean you can’t really eat the bones. Its just the flavor which escapes from them as they cook, which we are interested in.

In this particular recipe choose bones that have no meat and most importantly very lite tendon or sinew. This is because we will not be cooking the bones under high pressure nor will be subject them to hours and hours of cooking. The sinew will remain tough. One option is to pressure cook the bones before using them but that will not let the flavor develop to their maximum potential.

Coming to the recipe, its fairly simple as is everything I prepare.

Melt butter and add some oil to it. Add the washed bones and roast them for a couple of minutes. Once they have all reached a good temperature add turmeric powder, coriander powder and ginger garlic paste. Keep roasting them for some more time. Once the raw smell of the ginger garlic paste has gone, add red chilly powder and chopped carrots.

Cook covered on low to medium heat for some 10-20 minutes. Now add okra and some more coriander powder. Cook for another 15 minutes with the lid on and heat on medium. Open and add salt and some freshly ground pepper. Some red capsicum will give it a nice crunch and color.

Cook for another 15 mins on low. Wait for all the moisture to settle at the base of the pan. Go uncovered on high heat and dry it up.

Enjoy the marrow from the bones and the superb flavors captured in the okra and the sweet carrots.

 

Yam Stir Fry

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Can anyone resist curd rice with some fried yam and pickle. My daughter certainly can’t. It is one of her favorites.

Chop up a yam in to large pieces. Add them to boiling water along with a pinch of turmeric. Cook it on low to medium heat till the yam gets tender. Remove and drain the water. Once the Yam has cooled chop into small pieces.

Heat oil, add in the usual ingredients like cumin, fenugreek seeds, coriander seeds etc. Add the Yam and also a little tamarind paste. The tamarind paste is to protect you from itchiness, which these roots vegetables can sometimes cause.

Enjoy a lazy lunchtime snack.

Chicken with Garlic and Olive Oil

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Put long deep slits in a chicken breast. Each slit about a centimeter apart. Stuff a lot of chopped garlic and green chilly into it. NO SALT.

Wrap the chicken in aluminium foil and add a good dose of olive oil. The foil must be sealed as well as you can.

Bake for 40 mins at 200 degrees centigrade.

Open and now season it with salt, pepper and any dry herbs.

Grill with the foil open for a few mins to get a bit of browning on top. Be careful that you don’t overcook the breast. The advantage of having the wing still attached to the breast is that even if the breast is a little overcooked you have a serving which is tender. Comes in handy when you have a kid who loves chicken. Enjoy….

 

Medieval Roasted Meat

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This is NOT something you want to eat with finesse and elegance in elite company. This is meat that needs both your hands and a willingness to get some on your face as well.

Take a lamb or goat backstrap and cut thru to expose the bones. But don’t make it into small pieces. We want it whole. Now rub some turmeric, red chilly powder, ginger garlic paste and oil. Add any seasoning you want. I added a little thyme but you can add anything you want.

Heat a thick bottomed pan which has a heavy lid as well. Place the meat and let it sit covered on high heat for a 5-10 mins. When its charred on the base flip it over and repeat. Its best if you have a glass lid.

Now reduce the heat and let it cook covered. Once the meat starts to dry up and smoke add some capsicum and continue the same. Once they have also dried up add an onion. Once that has dried add tomatoes. By now some 90 mins would have elapsed and the meat would have also fully cooked thru.

In fact even my young daughter with a shaky tooth had no issues digging into it.

Enjoy it while watching some medieval show like Game of Thrones for added effect.