Curry Leaf Chilli Chicken

It was a refreshing holiday this time. A holiday reserved for cooking, travelling and resting. A holiday to admire Mother nature and for family reunions. A holiday that slowed down the normal frenzy of activities. All 4 days went by like a whirlwind. From short picnics to park walks and enjoying the beauty of the nature's simple pleasures, sitting by the passing springs, chatting with friends, barbeque time near the beachside, and yeah, lots of sleep.

The holiday hangover seems heavy now. Today, I am sitting at my desk keen to catch up on the piles of messages that were left behind. I have a few pictures from one of the picnics that we had. We visited the largest dam in Oman called the Wadi Dayqah dam which is a favorite picnic spot for most tourists. It is a one-hour drive from Muscat and is located in a place called Quriyat.  With sprawling lawns and breadth-taking views, it is a pleasure to travel to this land locked with mountain ranges all around. This dam serves as a major source for drinking water to most regions of Oman. It was opened in 2012. Have a look at some of the pictures below.

Holidays also means cooking. We were out most days, but the cooking never stopped. I got a chance to make simple picnic lunches ranging from appetizers to finger foods and one pot meals. Today's recipe was also one of the new appetizers that I tried out for the picnics. We call it curry leaf chilli chicken. The dish is a spicy treat donned with a marinade dominated with curry leaf flavors and then baked to perfection. A new flavor to be marked and it is sure to win hearts with its appetizing looks.

Have a look at the recipe below:

INGREDIENTS:

1/2 Kg boneless chicken cubes

1 mediun sized cinnamon stick

1 tsp green cardamom pods

1 tsp whole cloves

1/2 tsp black peppercorns

1/2 cup fresh coriander leaves

18 fresh curry leaves

1 lemon juice2 tsp finely chopped green chillies
2 tsp fresh ginger, grated
2 tsp tamarind concentrate
2 tsp garlic, crushed

Salt to taste

1/2 tsp turmeric powder

2 tbsp Oil

HOW TO MAKE:

1) Grind the cinnamon, cardamom, cloves and peppercorns to a powder.

 

2)  Add the coriander leaves, curry leaves, lemon juice, chilli peppers, ginger, garlic, tamarind, turmeric and salt. Process to a paste.

 

3) Marinate the chicken pieces with this spice paste for at least 30 minutes, sprinkle oil on top and bake in  a pre-heated electric oven at 240 degrees Celsius for 20 minutes or till done.

 

4) I also deep fried a handful of curry leaves until crisp and sprinkled on the chicken after baking. Serve hot.

 

 

Nutella Truffles

It is the last day of the magical month of November. It whirled by very quickly I should say. And then we have the cozy and lazy December to look forward to. And very soon, as the days gallop into comfy nights, it’ll be time to raise the glasses and start toasting your friends and family, plan up new resolutions, new prospects, and new ventures.

Yes, the new year is just a month away from now and the holiday season is sure to add a pudge to your waistline. And in all the feeling of excitement and joy, it is terribly hard to resist food and the holiday gifts. I am equally excited as we are almost on the brink of a long weekend off here. I plan to don my holiday apron and you will find this space ticking with new and delicious recipes every now and then. Today I have a dessert for you worth book-marking for the holidays.

Nutella is my latest crush. I confess it. It all started while I tried to empty a bottle of nutella waiting in my fridge. But now I am going all out and buying more Nutella jars and trying out different recipes using it. The latest one is the truffles that I tried out recently. Now I am in love with Nutella as they are an easy option to get amazing desserts in a short time.

Check out this recipe for Nutella truffles, you will be amazed with the outcome.

INGREDIENTS:

12 Oreo Cookies (you can use any cookies of your choice)
1 cup Nutella
3 tbsp Cornflakes crushed or chopped nuts crushed
1 cup Dark Chocolate Chips
3 tbsp White Chocolate Chips
1 tsp Butter
Sprinkle few as needed

HOW TO MAKE:

1) Take cookies in a blender and powder them. 

2) Take them in a bowl, add in nutella, crushed cornflakes and mix well to form a dough. Take small portions from it and roll into balls. 

3) Place these balls in a foil lined plate and chill them for 20 mins.

4) Melt some dark chocolate chips either over a double boiler or microwave for 1 to 2 mins.

5) Now take the balls from the fridge and dip them in melted chocolate and place them in the same plate and freeze for further 5 mins.

6) Now melt some white chocolate separately. Pour that in a ziploc bag, cut the tip and drizzle white chocolate all over the truffles. (optional step)

7) Or else top it with some sprinkles or coconut powder. Freeze again for 5 mins before serving.

Fried Bangalore chicken

 

The reflection of sparking city lights on the calm waters of the Corniche as darkness approaches us, the array of docked boats near a small piece of land on the water, the white flocks of birds diving into the blue waters, the crowded pavements and the beautifully lit city skyline - these are the typical scenes at the Muttrah Corniche here in Muscat on a usual weekend evening. And that was where we had been last weekend for an evening outing.  This is the best place to observe a mix of cultural traditions, urban sophistication and multiculturalism—all this amidst quite scenic settings. You can spend the whole evening out here watching the silent waters and draining yourself out from the weekly stress.

I am excited this week as we have only three working days before we have a long weekend off for the National Day holidays. We haven't made big plans yet for the off days and we just want to plan a day ahead one at a time. The magic of holidays enveloped with warmth and laughter and plenty of memories to save.

Inspired by all this excitement and to tantalise your taste buds, I have a very simple recipe here for a fried chicken. Nothing new in fried chicken and nothing to learn in it. But yes, the recipe has a new combination of spices which is worth noting. We also call it Bangalore chicken sometimes because it has its origin from the city of Bangalore which is also my birthplace.

INGREDIENTS:

 

1 Kg Chicken cut into  8 pieces
Oil for deep frying
 

 To marinate:

1 tbsp Ginger garlic paste
2 tbsp Yogurt
1/2 tsp Garam Masala
1/2 tsp cumin powder
A pinch orange color
A pinch turmeric powder
2 tsp Chili powder
2 tsp crushed coriander seeds
1 1/2 tsp salt
1 tbsp Vinegar
1 egg
4 tbsp corn flour

 

HOW TO MAKE:

1) Marinate chicken with all the ingredients. Keep for a minimum of 2 hours.

2) Deep fry these chicken pieces untill it turn lightly brown and crisp outside and tender inside.

3)  Serve with onion rings.

 

Nutella Cupcakes

With the clock ticking down hurriedly to a whole new surprising year and the festive season staring at us, some merry-making ought to be done. And then winters here in Oman bring life, color and sparkle to the beautiful nature with plenty of magical moments — some fun and joy .The weather forecast has predicted light winter rains for us thus creating a whole sense of renewed energy to the masses to expect great weather in the coming days.Also the usual November holidays are just within our reach here in Oman.

So its the weekend here and looking back its been an incredibly busy week so far packed with a lot of activities and juggling them to finish them within targeted times. I have been eyeing this weekend to cook something new, I thought of baking and then recollected that I am yet to display these attractive and delicate frosted treats on this space.

You can't have something more simpler to bake than these cute little cupcakes. With just 3 ingredients and with no requirement of either butter or Oil, these pretty cupcakes are a breeze to make. And yes, frosting is also terribly simple. Just make sure you have a bottle of Nutella around and you will be a star with the end result.


INGREDIENTS:

4 tbsp Self Raising Flour
3 tbsp Nutella
1 Egg

For Frosting:

Nutella 
Coloured Sprinkles 

HOW TO MAKE:
 
1) Take Nutella, egg in a bowl and mix well till combined.

2) Add in the flour and mix well to combine.

3) Now line a muffin tray with cupcakes cases. Spray it with some oil.

4) Spoon a tblspn of batter in each cupcake cases.

5) Preheat the oven to 180 Degree C / 360 Degree F.Bake it for 10 -12 mins.

6) Remove from the oven and let it cool down.

7) When it has cooled, frost it with some nutella using a piping bag or just using a spatula.

8) Top it with some sprinkles and enjoy.

Note:

If you cannot find self raising flour, you can use 3 tblspn of all purpose flour, 1/4 tsp baking powder, a pinch of salt

 

Ginger Chicken

With the days getting shorter and the nights getting cozier and long, I cant help but miss the sunlight sneaking into my bedroom through the curtained window. Now I am waking up while it is still dark much before the sun has risen which is after 6 a.m. unlike what it was during the 6-month long summer days.

A big welcome to the winter season  ... In this part of the world, it is a  season of holidays and festivities, a season of picnics and barbeques, a season of joys and traditions, a season of get-togethers, fan-fares and enjoying the simple pleasures of life. The blue winter sky is usually studded with scattered clouds and the rugged rocky mountains are brightly lit with the warm and gloomy sunlight. The evenings are certainly getting chilly but the outdoors are inviting with mild breeze and steady temperatures.

Oman is a fine example for an ideal winter destination to sneak out and it has all the staples to make your winter holiday worth the cash you invest in. With awesome hotels to choose from and splendid beaches, traditional villages and blissful resorts, appealing temperatures and  lovely settings, Oman should be a perfect pick for winter holiday destinations. And Omani food is easily loved by everyone because of the medley of spices that go into it. Aromatic and lip-smacking !!!

I am sharing the ginger chicken recipe today. Not the Chinese version. This is very much the Indian style. The result is a gravy dish which can easily be mopped with breads and rice.

Now onto the recipe:

INGREDIENTS:
 
Marinade:
 
500 gms Chicken
1 tsp Chilli powder
2 tsp Ginger garlic paste

Grind to a paste:
 
Ginger 50 gms
Garlic 25 gms
Green Chillies 2

For the gravy:

2 Tomatoes
5-6 Cashew
2 onions Onion
2 tbsp Dry Coconut Powder or coconut paste
1/2 tsp Garam Masala
1 tsp Coriander powder


HOW TO MAKE:

1) Marinate chicken in the marinade ingredients and half cook them until water gets evaporated. You can fry or grill them also.

2)  Fry onions till it turns brown. Make a paste of these along with other ingredients listed under "For the gravy".

3) Heat 2-3 tbsp of oil in a pan and add first ground paste. Saute for a few seconds and then add the gravy paste. Cook until the Oil comes up and the gravy leaves the sides of the pan.

4) Add chicken to this. Cook till chicken is cooked well. You can add water if you need and maintain the consistency as per your choice.

5) Garnish with fresh coriander leaves and serve hot.

 

Chilli Garlic noodles

I truly miss the enthusiasm of doing something new. Just feeling very laid back and lazy since a few days for no reasons. This space surely fosters new hopes and gathers the determination to cook something new,write what is in your mind, express yourself and it brings in a sense of happiness and satisfaction within oneself . I’m hoping to strike a balance soon, and everything should be back to normal and I can continue with my weekly schedule.

Its the last week of November already and here the air is filled with the scent of festivity and goodwill, and a feeling of blissful happiness. Sorry to say that things have been terribly sporadic around here lately, and posting was off schedule for a while. Reason is the same old one - busy with this and that. I got sidetracked with work, work, and much more work and somehow kept postponing to post.

So without wasting much time I will directly talk about today's post - a dish that I love to cook more often on a Thursday for dinner which is the onset of our weekends. This is the kind of dish you’d love having on your holiday table. It has all the right colors to kick-start the days off, is an aromatic smooth textured stir-fry, is ready in about 15 minutes, tastes like gourmet food, and oozes prettiness.

A heavenly combination of colored veggies, spicy combination of chilli and garlic,layered on a bed of crispy or boiled noodles and topped with fresh spring onions. It’s the best kind of stir-fry one dish meal that can be customized in various ways. Serve it with a fiery chilli garlic sauce. Absolutely easy,impressive, and very moreish. The perfect one-dish meal to dress up you holiday table. Best suited for cold winter nights.

Jot down the recipe as below:

INGREDIENTS:

200 gms Noodles
2 tbsp Oil
1 tbsp finely chopped Ginger
1 tbsp finely chopped Garlic
2-3 dry red Chillies broken into small pieces
1 chopped Carrot lengthwise
1 cup Cabbage shredded
2 cups colored Capsicums / Bell Peppers sliced thinly
2-3 tbsp Chilli Garlic Paste (recipe below)
Salt to taste
Sugar to taste
1 tsp Soy Sauce
Spring Onions a handful chopped finely

HOW TO MAKE:

1) Cook noodles as per directions on the package. Drain them, drizzle some oil over them and toss them well so that thy do not stick to each other.

2) Heat oil in a wok. Add in ginger, garlic and saute for a min. Add in dry red chillies and saute that too.

3) Add in the vegetables, salt and sugar. Saute for 2 minutes and then add in chilli garlic paste and soy sauce. Mix well.

4) Pour this sauce over the noodles and toss well. Sprinkle generously spring onions and mix well.

5) Serve hot

Chilli Garlic Paste can easily be made at home and stored in a clean air tight container. You can refrigerate it for future use This is how it can be made:


INGREDIENTS:

20 Dry Red Chilli
15 Garlic cloves
2 tbsp Salt

HOW TO MAKE:


1) Bring two cups of water to boil. Take chillies in a bowl, pour boiling water over it and leave it aside for 10 mins. Now drain them.
2) Take garlic and chillies in a blender and puree them using little of the drained water to a coarse or smooth mix.

3) Pour that in a bowl, add in salt and mix well.

4) Pour that in a freezer safe container and freeze.

Pizza Nachos

There seems to be a brisk freshness in the air with the arrival of November. With the gardens getting more colorful and a variety of blooming flowers whose intoxicating fragrance seems to be creating an utterly lovely feeling in you as you venture outdoors. And not to miss out on the enchanting beauty of the golden sunsets and the crashing waves at the sea side. Oh, everything seems to look so wonderful as this magical month fell on us. And not to forget that the holiday season in Oman is just round the corner, the city is decked with lights and decorations and is all set to celebrate the 45th National day and His Majesty Sultan Qaboos's birthday which falls on the 18th of this month.
 
The enthusiasm among the locals here is worth noting. Their love for their ruler is endless and the joys among them knows no bounds. There will be celebrations after celebrations till this festive month ends. Warmth, laughter and fun. Memorable days and romantic evenings, reconnecting with friends, scrumptious dinners and the overwhelming excitement of new beginnings. Oh, these days will surely whirl by quickly, but not until all the fun reaches your neck.

To make the future more memorable, I thought of posting the recently tried out evening delight which is so much fun to make. As you go through the recipe you will realize that it is a twisty tale for the popular Tex- Mex dish called the Nachos. A new take on them by jazzing them up pizza style. The great thing about these nachos is that you can make them your own way. Don’t like pepperoni? Try chicken or sausages. Don’t like olives? Try artichokes, or broccoli, or something else.   Be creative and you can create a splendid delight within minutes that your guests will love to the core.

INGREDIENTS:

FOR THE GARLIC CREAM SAUCE:

1-½ tbsp Unsalted Butter
½ tbsp Olive Oil
3 cloves Garlic, Minced or grated
½ cup Heavy Cream
¼ cup Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cup Cheese, grated preferably parmesan.

FOR THE NACHOS:

1 large packet Crispy Tortilla Chips
½ cup Garlic Cream Sauce
¼ cup Onion, Diced
½ cup Pepperoni, Cut Into Bite Size Pieces
½ cup Black Olives Sliced
½ whole Green Bell Pepper, Diced
1 cup Cheese, Shredded

HOW TO MAKE:

 For the sauce:
 
1)  Melt the butter along with the olive oil. Then toss in the minced garlic.
 
2)  Add in the cream and milk and keep stirring until it comes to a boil.
 
3) Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken and then remove from the burner, and set aside.

 

For the Nachos:
1) Preheat oven to 400ºF. 
 
2) Spread the Nachos in an oven proof dish.  Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Layer all the chips with this in such a way that no chip is left dry.
 
3) Top with the shredded cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

Nutella Milkshake

Astonishingly fantastic weather and the fag end of the year. Brisk freshness in the air and cool evenings. Spectacular sunsets and cozy blankets. Suddenly the future seems to be filled with a million new possibilities. And so much to do before the summer returns. I know it is still a long way to go. But the days fly by so quickly that you will be left wondering if you really made hay while the sun shone at you. And yes, the holiday season is also nearing. So much to look forward to.

To embrace the autumn days, I have a scrumptious treat for all the Chocolate lovers. A cool treat which will keep your spirits high to enjoy this exquisite weather. It requires only three ingredients that are to be blended together. I call it as a glass filled with pure goodness. Look down for the recipe and you will be amazed as how easy it can be.

INGREDIENTS:

1 cup boiled and cooled cold Milk

1 tbsp sugar
2 tbsp Nutella
1/4 tsp Vanilla Essence (optional)

Icecubes as needed

 

HOW TO MAKE:

1) Take everything in a blender and blend till frothy. Pour into serving glass and enjoy.

2) You can also whip up some cream and deck the top surface of the milkshake with it. Pour some chocolate sauce on it to make it look gourmet !!! Or add in banana or another fruit to enhance the flavor. Top it with crushed nuts or pistachios.

 

Filo vegetable turnovers

 Our most recent weekend was filled with visits to the beach and the parks to allow our toddler to venture into the outdoors.  It feels good to be settling into these cooler autumn days.  Now that barbeque season is upon us, the number of people carrying their picnic baskets and barbeque stands were many. We were out soon after our Friday prayers as we had decided to have a picnic lunch and then spend some quality outdoor time at the sea side. The weather was simply glorious. The breeze was heavenly and all the stuff we had cooked and carried from our homes gave us enough to make this weekend a fun affair.

Happy fall, my friends! We also have planned a barbeque shortly and I will write about it once it is done. 

Our picnic basket needed our favorite finger foods and I went on to make these filo turnovers as I had them in my mind since a while. I just used the veggies which I had in my refrigerator. You can add some meat also if you like. Feel free to play around with the shapes and the stuffing. These are something that can knock at your creativity doors. So pour in your ideas and make your meal an enjoyable affair.

INGREDIENTS:

6 sheets of Filo Pastry
100 gms butter
2 large carrots grated
3-4 leaves chopped spinach
6 large cabbage leaves chopped into ribbons
1 clove garlic , minced
1 onion, sliced
1 tbsp. flour
Salt and pepper to taste


HOW TO MAKE:

1) In a large pan, heat 25gms butter. Saute the onions and garlic in this for 2-3 minutes until they soften and start to brown.

2) Add in the spinach and the carrots and sauté for a further 3 minutes and then add some salt and pepper.

3)  Add the cabbage and cook until it is wilted and all the ingredients are mixed well together. Remove from heat.

4) Preheat the oven to 200 degrees Celsius.  Take 3 sheets of the filo pastry and place onto a lightly floured work surface.

5) Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and coat it with butter. Lay the third sheet also on top of this and brush with some more butter. Then turn the whole over so that the floured side is upwards.

6) Cut the filo into small circles and then fill each one with the vegetable mixture.

7) Gently roll the turnovers so they form an open ended cylinder. Repeat the same with the remaining filo. And place them on a baking tray.

8) Bake the turnovers for 15 minutes until they are golden brown and crispy. Serve them hot.

 

Pickled Cauliflower

Don’t you love the firm, glossy skin, and vivid looks of the flowery cruciferous vegetable called Cauliflower? What’s more, they actually add a healthy color to our life. Among other nutrients, these beauties are packed with vitamin K, manganese and vitamin C, both powerful antioxidants and an excellent source to keep cancer risks at bay. Just like broccoli.

 

 Cauliflowers get tender quickly during cooking so I suggest sautéing this vegetable delicately to retain that flowery look. Now this is another simple recipe here. Toss quickly this mildly spiced fresh salad, packed with nutrients, to go with your meals. This recipe adds a delicious crunch and a brilliant splash of color to your eat well goals. This, along with the heat from the pickled spices, makes it a totally irresistible stir-fry.

Result ... Spiced, Colorful, Tangy And Crunchy stir-fry with mild Indian spices. Fell free to replace cauliflower with other vegetables you like. Use firm, fresh vegetables and spices. Make sure to rinse well after cutting the florets. For a better crunch, use white cauliflower and if you are looking for a powerhouse of nutrients, broccoli can also be used in the same way. Both are actually rich sources of fiber also.

 

INGREDIENTS:

1 medium Cauliflower

1 medium onion

2 tbsp Oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp fenugreek seeds

1/2 tsp fennel seeds

1 tsp roasted & crushed cumin seeds

1/4 tsp onion seeds

1/4 tsp asafoetida
1/2 tsp turmeric powder
Salt to taste
2 green chillies
1 tsp each ginger + garlic paste
3/4 cup yogurt
1 tsp red chilli powder
1 tsp coriander powder
Coriander leaves for garnishing

HOW TO MAKE:
 

1)   Heat oil, add in mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafetida.  and bring it back to flame. Sauté till the seeds splutter. 
 
2) Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt.

3)  Chop green chilies and add. Sprinkle some water and toss to mix well.  Cover and cook on medium heat for a minute. 

4)  Add ginger paste, garlic paste and yogurt. Add red chili powder and coriander powder now. Mix well. Cover and cook till cauliflower is done. Cauliflower should be dry and covered well in the spices well.

5) Serve hot, garnished with coriander leaves which are finely chopped.

 

Schezwan Fish

We love Chinese cuisine. Everyone in my family does. Hubby, who wasn't a fan of Chinese dishes earlier now adores them. Eating nutrient rich food does not mean sacrificing on taste. We are all looking on new ideas to eating healthy, home cooked meals, without going on a diet .Sea food has amazing nutritional value that can significantly lower the risk of cardiovascular diseases, diabetes and obesity. It is protein rich, gives us strength and energy and has a good satiety factor. Off late, it has become our first choice for a value based meal. So, don’t hesitate to treat your family to the myriad sea food available and eat your way to longevity!

Boneless fish or fish fillets are so easily available in the market now without hefty price tags. They have replaced the usual fish fries that we would serve in parties as they are not as cumbersome as whole fish to eat. Besides this quality, they are soft and spongy thus making it an amazing starter for a party meal.

This Chinese type Schezwan fish is mildly flavored with a dipping sauce made at home. It is easy to prepare and can be called a meal in itself. Scrumptious and finger-licking is what I would call it.

INGREDIENTS:

200 gms boneless fish cut into finger shapes or strips or squares
1/4 cup All purpose flour
1/4 cup corn flour
2 green chillis
1 tsp coriander leaves
1/2 tsp pepper
1/2 tsp ajinamotto
1/2 tsp sugar
Salt to taste


For sauce:

1 tsp ginger chopped or powdered
1 p ginger chopped or powdered
1 tsp green chilli chopped
1 tsp coriander leaves
1 tsp lime juice
1 tsp sugar
2 tsp tomato sauce
2 tsp soya sauce (optional)
Salt to taste
1/2 tsp pepper

HOW TO MAKE:

1) Marinate fish fillets in salt for 10-15 minutes.


2) Mix all the sauce ingredients together well and keep aside.


3) Prepare a batter out of batter ingredients. Use enough water if needed. The consistency of the batter should be of dipping consistency.. not too thick and nor too thin.


4)  Heat oil in a wok . Dip these fillets in the batter and deep fry them till golden brown.

5) Serve deep fried fish along with the sauce separately in a bowl.