Whip this beauty up in a jiffy …
Prep involved marinating the chicken cubes in some salt pepper and a spoon of soy, left in the refrigerator for a few hours. Get some chopped veg together…I used peppers, broccoli, baby spinach. Green chillies and garlic will also be needed.
Take a wok with just a bit of oil, add some of the finely chopped garlic and green chillies and saute. Drop in the chicken . Cover and cook. This prevents the chicken from sticking even if there is very little oil. Now take this out and keep this in a bowl.
In the same wok, made a veg stir fry with very little oil. Take out and again heat the wok. Take 1 more spoon of oil, add some fresh ground pepper, a mix of green chilly and red chilly sauces, soy and vinegar. Add some water to this with quality tbsp of cornflour dissolved in it. Now add the chicken peices into this. Bring to a boil and add in the stir fry vegetables.
In another pan blanch baby spinach and add noodles to it. Season.
Mix and enjoy!
Zero oil and 100% taste. I marinated a piece of chicken boneless chicken in basil pesto (also homemade with hardly any oil). Grilled it in a pan, and voila – a juicy chicken burger was waiting for me. Tossed a quick fresh tomato, lettuce and olive salad with a lime vinaigrette dressing.
I was pretty stuffed after this burger.
Picked up this recipe online and tried it for lunch today. Really simple.
First wash the fish with lime /water, rub some salt and haldi/turmeric and let it sit. Meanwhile heat some oil in a wok and add sliced onions. When it’s brown add in a ground paste of peppercorn, dry red chilli, garlic pods, coriander and cumin seeds. Add this to the wok and cook for a while. Now add some ground coconut to this and simmer. At this point you need to add something sour..it could be tamarind, kokum (which I used) or even tomatoes. Add 2 cups of water and now drop the washed fish into this. Cook for 5 to 10 min. Enjoy with rice
Today I decided to have a healthy dinner. I got my hands on pomfret, a sea fish, packed with flavor. It’s a medium oily fish so goes very well when grilled without any excess oil, or in curries. It’s a favourite in Mumbai where I live.
Today I marinated this fish with a pre made tandoori masala mixed with curd. Left it for 3 hours and cooked it in the oven for about 10 min each side.
The result was this stunning fish which was very satisfying.
Made this delightful bruschetta in a jiffy at home. I replaced some of the original ingredients from a version I had at Jamie Oliver’s pizzeria in Mumbai, India.
Used garlic bread for the base, cut into thick slices. I toasted them (without oil/butter) in the oven for a few minutes. Then sprinkled some freshly chopped tomatoes, fresh parsley, salt, pepper, and then instead of ricotta which was in the original, I used hung curd which was really thick and actually resembled a crumbled cheese texture. Topped it with a few drops of balsamic vinegar which I had picked up from Italy.
It was delicious and a much healthier version, and the use of hung curd and balsamic really lifted the taste. Needless to say there were no leftovers.
Two preparations of mutton …one fried with onions and Indian spices and the other with traditional gravy without onion garlic. Served with rice pulao and curd.
I was so inspired watching Masterchef that I decided on try making these at home. Encouraged by much husband I decided to do it and I was surprised with the results. It was delicious. Sure I can work on the refinement of the pastry as well as the icing but they were super good to tuck into. I used a BBC recipe and it was pretty good.