Super Uncomplicated Chicken

IMG_20180131_102743-02.jpeg

This is an ideal recipe for someone who is just starting to cook or is running low on time.

You need:

  • 300 grams of chicken with bones.
  • Three Capsicums, cut lengthwise.
  • Three Carrots, cut lengthwise.
  • Some Dill leaves, finely chopped.
  • 1 teaspoon of corn flour.
  • Salt and pepper.
  • Four whole green chillies.
  • A couple of garlic cloves.

Heat oil. Fry the chilly and garlic in it. Reduce heat. Place chicken. Without disturbing the chicken arrange the capsicum and carrots on the sides of the pan. The chicken must be at the bottom and in contact with the base of the pan. Sprinkle dill leaves, salt and pepper. Do not mix.

Cook covered on low heat for 15-20 mins. Open the pan and remove about 3 tablespoons of the liquid. Into this dissolve the teaspoon of corn flour. Make sure there are no lumps. Add this slurry to the pan and mix well. Increase the heat and dry it up.

Serve hot or cold.

Chicken, Capsicum with Dill

You Need:

  • Chicken about 300 grams. Preferably with skin and bones.
  • Three Capsicum, finely diced.
  • 100 grams of finely chopped dill leaves
  • Three tomatoes, chopped.
  • Pepper.

In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.

In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.

When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.

Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.

Enjoy a healthy, low spice, low carb dish.

Chilly Broccoli

IMG_20180104_114853-01.jpeg

Simple as always.

You need:

  • A head of broccoli. Separate into large florets. Wash and dry.
  • A yellow capsicum, sliced into long thick sticks.
  • 4-5 Big Red Chilies, remove seeds and cut lengthwise thru the middle.
  • 4 tablespoons of Flavored Oil : Use either sesame, coconut or olive oil. Add pepper, salt, cumin seeds, onion seeds…whatever you want, as much as you want.

Take the flavored oil in a large dish. Toss in the capsicum and chilies. Rub in the oil and remove them. Add the broccoli and coat it in oil. Doing this in two batches ensures a good rub on everything without destroying the tender florets.

Get a pan to high high. Add the capsicum and chilies. They MUST sizzle when put on the pan. If your pan is large enough, push them to a corner and add the broccoli. Broccoli must not be stacked on each other. But each and every floret must make contact with the pan. Let it cook at high heat. Turn them around once in a while. The chilies will cook first. Remove and when slightly cool cut them into thins strips.

When the capsicum and broccoli is cooked thru and its easy to know this as they become brighter and brighter. When they look bright enough, taste if unsure. Remove from pan.

 

To make it a full meal, add in any grilled protein.

Mutton with Vegetables

A simple recipe to explain how to cook meat with vegetables.

Select vegetables that are sturdy and have an inherent sweetness in them. So carrots and capsicum are a natural choice. You can also use turnips, radishes or just onions.

You Need:

  • Mutton about 300 gms.
  • Carrots 3 or 4, chopped up.
  • Capsicum 3 or 4, chopped up.
  • Sorrel Leaves, a couple of bunches.
  • Onions 2, sliced thin.
  • Red chilly powder.
  • Turmeric.
  • Coriander powder.

Heat oil. When its shimmering hot add the onions and then sprinkle some salt on them. When the onions are just about beginning to cross the barrier between pink and brown, add the meat and ginger garlic paste. Let them both sizzle and fry in the hot oil. After some 5 mins add the red chilly powder, turmeric and coriander powder. Continue cooking by alternating between high and medium heat. When it high, there will be a lot of sticky fond forming in the base of the pan. When you switch to medium, you can easily scrape it off as the meat will give continue giving out its juices.

Add the carrots and capsicum. Mix them well and check for salt. If needed adjust. Be conservative in the amount of salt you add. Add about 3-4 tablespoons of water.

When the carrots get a glaze all over them, close the cooker and pressure cook at high for one whistle. Then simmer for at least 20-30 mins. Open. There may be a little water. Start drying it up on high heat. Switch off the stove when the consistency is what you prefer. Add the sorrel leaves and use the latent heat in the pan to cook them while mixing thoroughly.

IMG_20171230_123734.jpg

Enjoy with rotis or as I did, with cooked millet.

Spinach with Tomatoes

You need:

  • Three bright tomatoes, quartered.
  • One roughly chopped capsicum.
  • Spinach.
  • A little butter.
  • 100 gms of any fast cooking protein. I used chicken but you can use paneer, tofu or prawns.

Heat oil. Fry the tomatoes and capsicum. Season with salt to reduce the time it takes to soften them.

Let them cool and blitz them in a blender.

In the same pan, add butter and deglaze it. Toss in the protein and brown the edges. Add spinach and after it has wilted add the puree.

Cook till the consistency is just right.

Enjoy.

Macaroni in Roux with Vegetables

IMG_20171202_193712-01.jpeg

I was out shopping with my kids, when my son spotted Broccoli and decided that dinner was going to be Pasta.

You Need:

  • 250 gms of Pasta. Follow instruction and cook them in salted water. Save 100 ml of this starchy water for later.
  • 5-6 finely sliced garlic cloves.
  • 200 grams of button mushrooms, chopped up.
  • 2 capsicums, chopped up.
  • 200 grams of Broccoli. Separate the florets. Peel the stem. Discard the rough exterior. Chop into small pieces the soft stem inside it.
  • 30 grams of butter.
  • 30 grams of flour. You can use either Maida or Whole Wheat.
  • 200 ml of milk.
  • Any seasoning or dry herbs.

Heat oil in a large pan. Add the garlic and cook till the raw edge is gone. Saute the mushrooms, capsicum and chopped broccoli stem. Do this on high heat. Do not let them boil in the water they are releasing. The mushrooms will rapidly shrink down to approximately half the original volume. Add the broccoli florets. Cook on medium heat. Watch the broccoli as they start changing their color. They will suddenly start becoming bright green. When you feel they are really bright, eat one of them. If its cooked. You are done. Do NOT overcook them. The color of the broccoli is their cue and respect it. Overcooked broccoli tastes horrible and is one of the main reasons why most people hate it.

Remove all the vegetables. In the same pan add the butter. Use medium to low heat. When the butter has fully melted, add the flour. Whisk it. Keep on whisking it. When the raw smell is gone start dribbling the milk into this. Keep whisking and don’t add more than 10-20 ml at a time. This will prevent the formation of lumps. Be patient as the rewards are worth it. When all the milk has been added and there are no lumps, you start adding the half cup of pasta starch water. Use the same technique of dribbling in the liquid while constantly whisking.

Season with salt and any herbs you like. Add the vegetables and the macaroni. Cook on high heat for about 2-3 mins When the consistency is just right, switch off the stove and leave it covered for about 10 mins. This will allow the pasta to absorb the sauce.

Enjoy.

Paneer Jalfrezi

IMG_20171022_124634965-01.jpeg

You Need:

  • Paneer about 200 gms. Store bought paneer must be soaked in warm water for at least 15 mins.
  • 1 medium onion sliced thin.
  • 1 Capsicum. Red or Yellow are usually sweeter than green and hence preferred.
  • 1 Medium tomato chopped small.
  • 1 tablespoon tomato paste.
  • Kasuri Methi or Coriander for garnishing.
  • Cumin about a teaspoon.
  • A chopped up green chilly.
  • 1 tablespoon of ginger garlic paste.
  • A quarter teaspoon of turmeric.

First you heat the oil. I like mustard oil for its added flavor but any oil will do. Saute the cumin. When they have crackled, add the onion and green chilly. When the raw smell is gone add the turmeric, tomato paste, tomato, salt and ginger garlic paste. Mix well and cook on high to medium heat till the raw smell of the ginger garlic paste has gone. The tomatoes would have also cooked by now.

Add the capsicum and cook on medium heat for about 5-6 mins. Meanwhile cut the paneer into small cubes and add them. Coat the paneer till its fully colored in the masala. Garnish with kasuri methi or coriander.

Serve with rotis.