This recipe is one of my favourites and that’s probably because of its taste and versatility. You can feed an army of people within budget and most importantly multiple dishes can be made with the leftovers (if any).
Steaming is one of the healthiest options in cooking and various steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.
This is an ultimate chicken dish and whether you make it for a party or picnics or get together’s, people will definitely ask for the recipe. There are many ingredients and the recipe involves many steps but, the end result is mind blowing. One thing to remember is that these types of recipes are not cooked everyday and its a pain worth taken , once in a while. I make all the pastes and store it in the freezer. On the day I want to cook it I can make it without any hassle.
We all know the health benefits of broccoli and my lookout is to include it in our diet everyday, whenever it is in season. In a house full of die hard non- vegetarians, this was quite an arduous task. Today’s recipe is one of my experiments to combine this veggie with non-veg and it turned out pretty well.
The ingredients are not measurement specific, you can use any amount you like.
Cut the broccoli into small florets and the chicken breast(boneless) into bite size cubes.
Tip: For better results, take chicken thigh boneless pieces and cut them into bite sized cubes. At times we tend to go wrong with breast boneless, because they turn chewy.
Take oil in a wok and add sliced onions, chopped garlic and then add chicken, and fresh or dried thyme and sautee.
Then, add salt and pepper and cover and cook on low heat for 10 mins.
Remove the lid and mix everything well. Cover and cook for 5 more mins.
Add brocolli florets and cook on high heat till all the juice released from the chicken sticks to the pieces and the florets.
Serve hot with soup and toasted garlic bread.
Monsoon in Mumbai is synonymous with the arrival of tilapia, hilsa and many other types of fish. This fish is very meaty and versatile, as it holds its shape very well. It is available as ready made fillets in supermarkets. I have used fresh tilapia(on the bone).
This recipe is my favourite and most importantly, a show stopper. Whenever my family’s meal lacks the usual lustre, I make this and nobody cares how many vegetables I have managed to sneak in through other dishes. They are busy trying to find out how many more wings they can have.
This pasta gets its name from the Italian word ORZO which means barley. This barley shaped pasta is a very quick to cook and it gives an illusion to rice eaters like us. To cook any pasta, it is always advisable to go by the packet instructions. In this recipe, I cooked the pasta in boiling water which when simmered took 7 minutes to cook.
The humble meatball is a versatile dish and has its variety worldwide. Some say it came from Persia, but since it is found in almost all cuisines, its origin is debatable. Basic spices and aromatics remain the same everywhere, a few ingredients vary though, depending on the local produce and geography. It can be made from any type of meat but, I have used chicken mince in this recipe. You can use mutton or lamb instead but the cooking time has to be increased depending on the meat. This is my favourite recipe and this evolved over years under my experimentation, failure and success. Its simplicity and taste and its ability to satiate from one person to a crowd makes this recipe very close to my heart. Earlier I used to coat the meatballs in egg and then in bread crumbs and then fry them. You can try it that way but, the healthier version is dearer to me.
This recipe is liked by all age groups and it is a golden opportunity to sneak healthy veggies in. This is a perfect lazy day’s recipe. You can use onions and garlic to substitute leeks, and fish or soya chunks to substitute chicken. Currently, my family is on a low carb diet and hence my experiment with various ingredients is on the rise.
In this recipe, I used cauliflower mash to make the pie crust. The result was amazing and here goes the recipe.
This is one of the amazing Indian chicken recipes or maybe one of the many Indo- Muslim fusion recipes. History concurs that Indians loved their dal with a soupy consistency and the Muslims who ruled over India for many years, loved their meat and rice dishes with lots of nuts and dry fruits. When both the ideas came together the Dal- gosht or dal with meat was born. It is a one pot meal, comprising of dal and chicken, easy to cook and satisfying for your taste buds. Originally this recipe was cooked over open fire in a big vessel called handi.