Coriander Tomato Chicken

It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to satiate your hunger regardless of how busy you are.

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I wanted to prepare something not overly complicated yet different tonight so I cooked up this nice serving of indian tomato coriander chicken. This is yet another super easy, fuss free recipe. Its just what we all look for these days.

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It seriously is so easy to put together that the preparation would take only half an hour. But if you like, you could marinate the chicken for an hour or so before cooking. But even without long marination this dish tastes yumm.

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Do try out this delicious recipe. I hope you will love it as much as i do. :)

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Serves: 4
Recipe courtesy: Anetta of thewanderlustkitchen
Chicken Marinade:

1 tsp chilly powder
1 tbsp lemon juice
600 g chicken
Salt to taste

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Tomato-Cilantro Sauce:

1 bunch fresh cilantro (coriander leaves)
5 cloves garlic
2-3 green chillies
1 tbsp lemon juice
1 tbsp water
3 tbsp oil
1/2 tsp pepper powder
1/2 tsp crushed red pepper flakes
1/2 tsp cumin seeds
2 medium onions, chopped
1/2 tsp brown sugar
1 tbsp ginger minced
2 medium tomatoes , diced
1/4 tsp turmeric
1/4 tsp ground cardamom
1/3 cup coconut milk
1/2 cup water

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1. Combine the chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
2. Meanwhile, place the cilantro, garlic, chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
3. Heat the oil in a wok or heavy bottomed skillet over medium-high heat.
4. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
5. Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.

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6. Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
7. Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes. The gravy should be reduced and thick.
8. After ten minutes, uncover the pan and taste the sauce. Add salt and black pepper as needed.

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I am taking this super easy dish to Angies fun filled 27th fiesta party. Im sure the party will be more exciting this time as it is being cohosted by the lovely Jhuls of the not so creative cook and Indu of indus international kitchen

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Crazy Wacky Cake ( No eggs, milk, butter or bowls)

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This sure is a craaazy cake. It is called so because the baking process is pretty out-of-the-ordinary. In all honesty, this is one of the easiest cake i have made ever. Perfect for my situation now, where i don’t get free time to enter kitchen to cook. I have to look for the easiest recipes. The great thing about this recipe is that the cake batter really can be made in your baking tray without the use of any bowl or heavy duty mixer and it takes just few minutes to prepare the batter. Moreover this cake has no eggs, no milk or butter.

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When i saw this recipe for the first time, all I could think was how will it taste like real cake? It can’t be possible. But within minutes after i saw this recipe i whipped up the cake and i could not believe how easy it was to make. No bowl, no mess. For all the craziness that you might expect, even with the missing ingredients it turned out to be super moist and rich. It was awesome.

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I did a little research on this cake and came to know that Wacky Cake may have been created as the result of rationing during world war 2 when milk and eggs were scarce. Active ingredients in wacky cake include flour, sugar, cocoa powder, baking soda, vegetable oil, white vinegar and vanilla extract. The unusual name of this cake, also known as “Mixed-Up,” “Mix-in-the-Pan,” or “Three-Hole” cake, was inspired from the fact that the ingredients are sifted, mixed, and baked in the same pan.

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So here is the recipe, hope you all will try making this. Enjoyy!

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Recipe courtesy: Mary of Sweet Little Bluebird

11/2 cups all purpose flour
3 tbsp unsweetened cocoa
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure vanilla extract
5 tbsp vegetable oil
1 cup water

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1. Preheat oven to 350 degrees F.Mix first 5 dry ingredient in a greased 8” square baking pan.
2. Make 3 depressions in dry ingredients, 2 small and 1 large.
3. Pour vinegar in 1 depression, vanilla in other and the vegetable oil in third large depression.
4. Pour water over all. mix well until smooth.

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5. Bake in middle rack of oven for 35 minutes. check with toothpick to make sure it comes out clean. Cool. Top with you favourite frosting.

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Notes:

✔️Oven cooking times may vary, make sure to check your cake to make sure you do not over bake.
✔️Mix the batter in a bowl for neater, easier mixing. Be sure to follow the recipe the same way-mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease your pan.
✔️For the frosting i made chocolate ganache with galaxy hazelnut milk chocolate.
✔️This cake is a great activity to do with kids.

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A NEW CHAPTER <3

Helloo my lovelies. I have been away for a good amount of time from blogging and it really feels like its been ages since i blogged. Actually things have been super exciting at our end for the past few months. Our life keyed into a new chapter. It came with tons of joy, lots of diapers, and sleepless nights. Our precious boy, named Syed Hamad entered our lives on October 27th.

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Yess, we got promoted to parenthood. Parenthood is hard but it comes with so much bliss at the same time. Cant explain in words how happy, me and Fadal are to have our little bundle of joy, mashahAllah! Finally the moments which i have been waiting for the past nine months have come and it is soo soo beautiful than i ever imagined.

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So obviously, cooking and food photography has taken a back seat. My friends, and family keeps asking me about the future of my blog and if i left it at the lime date pickle. Fadal even started saying that he would give away all my food props if i didn’t continue blogging. I was like ‘nooo’. Now i am in full spirit and will come back with lots of new recipes and posts. Hope Hamad will let me do that. I think he will, he is a very good baby. :)

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Will post a recipe in the next post. Until then, here are some of the snaps of my new love, my son, my Hamad. He is a month old already. Time flies!

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Im taking Hamad along with me to Angies fiesta friday where he can enjoy the wide variety of dishes from different bloggers. :)

Sweet and Sour Date-Lemon Pickle

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This is the first pickle recipe in my blog, actually this is the first pickle i made ever. But i soo enjoyed making it and eating it, that i cant wait to try out many more pickle recipes. I have always been afraid to make any sort of Indian pickle. There is too much labor involved. No instant gratification as they take months to pickle. I usually get them made by my aunt, who makes the most amazing pickles. Or else i get it easily from stores, there is an entire aisle in the Indian store dedicated to all kinds of pickles.

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But i am glad that i made this at home because this pickle turned out to be really good. Whether you bite into the citrus lemon or the lusciously soft and sweet date, each is a treasure in spicy vinegary syrup. And moreover it was not as difficult to make as i thought it would be. So please do go ahead and give it a try. Im sure you will like it.

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Recipe courtesy: Maya Akhil of yummyoyummy.com

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1. Large lemon – 4 (If you are using small lemon / lime, use 8 – 10)
Sugar – 1.5 tsp
Salt – To taste

2. Gingelly oil / nallenna – 2 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2 – 3
Ginger – 1/2 inch, thinly sliced
Garlic – 10 cloves, sliced or halved if large
Green chilies – 3 – 4, slit (optional)

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3. Dates – 20, finely chopped

4. Kashmiri chilly powder – 2 – 2.5 tbsp
Fenugreek powder – 1/4 tsp
Asafetida / hing – 2 pinches
Sugar – 1 tsp

5. Hot water – 1/2 cup
Vinegar – 2 tbsp

6. Salt – To taste

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1. Heat 1 tbsp gingelly oil in a pan. Add the lemons and stir until their skin becomes soft, turning them on all sides. It takes about 5 – 8 minutes. (Alternatively, you can steam the lemons for 8 – 10 minutes until they turn soft). Cool them completely. Cut into 8 pieces. Transfer into a glass jar or a bowl. Add enough salt and 1.5 tsp sugar to the lemon pieces. Mix well and set aside for 1 – 2 days or a minimum of 2 hours.

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2. Heat 2 tbsp gingelly oil in a deep pan. Splutter mustard seeds and fry dry red chilies. Add sliced ginger, garlic and green chilies. Fry until lightly golden. Next add chopped dates. Cook until soft, about 3 minutes. (Add 1 more tbsp gingelly oil, if required). Bring down the heat to low. Add chilly powder, fenugreek powder, hing and 1 tsp sugar. Saute for a minute. Next add hot water, salt and vinegar. Boil for 2 minutes until thick. Switch off. Set aside to cool. Add the lemon pieces. Combine well. Check for salt. Cool down and transfer to an airtight jar.

3. Heat 1 tbsp oil in a small pan. Cool completely. Pour the cooled oil on top of the pickle. You can have it after 2 – 3 days but it tastes best after 2 – 3 months. Keep refrigerated in order to increase its shelf-life.

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I am taking this pickle to Angie’s fun filled fiesta friday. :)

Spicy and Tangy Grilled Chutney sandwich

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I am posting a vegetarian recipe after a long, long time. I really suck big time at vegetarian dishes. But i was so happy with the results after making this spicy, tangy, sweet, cheesy vegetable grilled sandwich, that i couldn’t stop myself from posting it. Its too good.

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My sister, for whom the title of “sandwich queen” suits soo well had made this sandwich for me two months back. I was so very impressed with the taste that i had noted down the recipe from her the same day itself. But i was hesitant to make it at home because my husband is not a lover of vegetarian dishes much either. But then i finally made it yesterday, keeping my fingers crossed and yaaaay!! he loved it. :)

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This sandwich includes a spicy green coriander chutney and a tangy tamarind chutney, along with chilli mayo, sliced cheese, nandos sauce and veggies like cucumber, tomato, lettuce, capsicum and spicy fried potatoes. A good amount of chutney brings a lot of flavors to the sandwich. Then you just have to grill it on a grill pan, or in a panini press and there you have it, a super delicious sandwich.

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This can also be made for Iftar if you are tired of eating oily, fried food. Do try it and hope you all will like it. Enjoy!

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Recipe courtesy: Sabeena Mohamed (sis <3 )

Coriander chutney
Tamarind chutney
Nando's peri peri sauce
Chilly mayonnaise
Butter
Lettuce chopped
Cucumber chopped
Onion chopped
Coriander leaves chopped
Tomatoes (seeds removed) chopped
Potatoes (thinly sliced n shallow fried with salt n chilly powder)
Red capsicum (thinly sliced n shallow fried)
Sliced Cheese
Sliced bread
Butter

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Coriander chutney:
Coriander leaves- a bunch
Few Mint leaves
1-2 green chillies
5-6 pistachios
Garlic – 1 clove
Ginger- small piece
Sugar – a pinch
Salt

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Tamarind chutney:
Recipe here.

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Coriander Chutney:
Place all the ingredients in a blender and blend till smooth.

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Assembly:
1. Take a slice of bread and spread coriander chutney generously.
2. On top of that place all the veggies one by one.
3. Sprinkle the coriander leaves, add Nando’s sauce, mayo, cheese and on top a generous amount of tamarind chutney. If you like spread coriander chutney on the other slice bread also. Close the sandwich.
4. Take a grill pan or a normal pan and add butter. Grill the sandwich on both sides till golden and crispy and the cheese slightly melted.

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Notes:

✔️ You can add chaat masala too to the sandwich, if you like it to be more piquant.
✔️ Use any sort of bread you like.
✔️ i didn’t make tamarind chutney at home. I got it readymade from a restaurant. You can make it at home and store it for about 2 months or so.

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Shahi Tukra

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Shahi tukra is a dish that is fit for a king. This dish actually belonged to the Nawabi food menu. This dessert is very famous in North India and is a closer cousin to the famous double ka meeta in Hyderabad. Double ka meeta is slightly different from shahi tukra. I will post the recipe of double ka meeta very soon.

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The traditional shahi tukra is served in a different way. Deep fried pieces of bread are placed on the serving dish and the thickened sweetened milk is poured over it and topped with nuts and served.

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Here i am arranging it in a way such that i can cut in squares and serve. Pieces of bread that have been deep fried till crisp and golden brown in fragrant ghee are tightly arranged on the bottom of the serving dish and are topped with the sweet saffron milk mixture. Now, next layer is my favorite part, where i add mawa sautéed in ghee with sugar and cardamom. Then a layer of fresh cream topped with lots of nuts. Chill it and dig in. Its awesome!

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Shahi tukra in no doubt, is a royal treat to the taste buds at anytime. This recipe was introduced to me by my bestie for life, Nimeena! Im sure my regular followers must be familiar with this name by now. :) Thank you darling!! <3

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Recipe courtesy: Nimeena Saleem

6 slices bread
Ghee to deep fry
1 1/4 cups milk
1/2 cup sweetened condensed milk
Sugar to taste

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Few strands Saffron
Few drops kewra essence or kewra water
150 gram mawa/khoya
1/2 tsp cardamom powder
1 cup fresh cream
Cashews, Pistachios, Almond to garnish

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1. Remove crust from the bread slices and cut each slice into two.
2. Heat ghee in a pan and deep fry the bread till golden brown and crispy.
3. Drain and arrange on a serving plate.
4. Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
5. Pour this milk mixture on top of the bread and let it soak up the milk.

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6. Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed mawa along with cardamom powder and a tablespoon of sugar. Spread this mawa layer on top of the bread.
7. Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
8. Sprinkle chopped nuts. Chill for 4-5 hours. Serve.

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Notes:

✔️ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
✔️ Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. I got it from an Indian store. If you cant find it, replace it with rose water.
✔️ Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from indian sweet stores. If not you can prepare it at home, but it is quite a cumbersome process. If you don’t find it in stores and don’t want to make it, just replace it with paneer. You might want to add more sugar if using paneer. Just check and add. The taste will be slightly different but that works well too. Mawa recipe is here.

Its been very long since i went for the fun filled Friday Fiesta. I am definitely going this time with this dessert. :) check out Angie’s blog for fun things and amazing recipes.

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