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Loads of stars are about to peep out of my oven, so I’ve got my list of wishes ready and waiting. Have you wished upon a star before? What wishes do you want your stars to bring you? INGREDIENTS: … Continue reading
Usually, I am pretty good in choosing a healthy whole wheat roti or chapati when I eat out, but occasionally I like to indulge in these pillowy, white and inviting naans.
They are perfect for soaking up curries and daals, but if, like me, you can’t resist fresh, hot bread, these are equally delicious to munch on their own with a smidgen of melting butter.
I’ve always wanted to try these at home but I thought I needed a special clay oven to do that. Noted chef Anjum Anand has dispelled that myth with her recipe for Instant Naans, replicated here. Take a bow, Anjum, you’ve certainly made my day.
This makes 6 medium sized naans.
300 grams plain flour, extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon soda bicarb
1/2 teaspoon salt
1 1/2 teaspoon sugar
4 tablespoons milk
4 tablespoons plain yoghurt
85-90 mls of water
15-20 grams melted butter, extra for brushing over the naans
1. Preheat the oven to Gas 9 (475 F), higher , if your oven permits. I know, these are almost furnace temperatures we’re talking about!
2. Place a baking tray in the oven to preheat.
3. Mix all the dry ingredients together. Add in the wet ingredients and the water.
4. Mix well with your hands and knead to a smooth dough.
5. Roll out the naans about 3/4 cm thick, using more flour, if required.
6. Place 2-3 naans on the hot baking sheet. (I did this in 3 batches of 2 each).
7. Cook for 4-6 minutes until the upper surface is dotted with crispy brown spots.
8. Remove from the oven and brush with the extra butter.
9. Serve hot.
A satisfied belly and a happy soul – what more could you ask for?
1. Keep a couple of plates handy. One to keep the rolled out naans and the other to transfer the hot naans.
2. Keep a pair of oven gloves and tongs handy. These can help you work efficiently and safely. That’s a very hot oven!
So today, we take a break from desserts and nibbles and focus on the main course. If you’re in a panic for Easter lunch ideas, this might help. It’s simple enough to take the holiday stress away and delicious enough to have people asking for seconds.
It has been inspired by the Barefoot Contessa’s Parmesan chicken and a host of other recipes, all combined into one.
This serves 2 but can easily be multiplied.
2 chicken breasts, pounded into evenly flat fillets
3/4 teaspoon each pepper and salt, plus 1/2 teaspoon each
2 tablespoons honey
2 tablespoons mustard
2 cups bread crumbs
3/4 cup parmesan
3 tablespoons oil
1. Rub the chicken breasts with salt and pepper. Marinate them in the honey and mustard for 3-4 hours. I prefer to leave it overnight for the flavours to soak right in.
2. Heat the oil in a skillet. Simultaneously, preheat the oven to Gas 5 (400 F).
3. Mix the breadcrumbs with the parmesan and 1/2 teaspoon each of pepper and salt.
4. Dip the chicken in the breadcrumbs mixture and make sure they are well coated on both sides.
5. Sauté them for about 3-4 minutes on each side until you have a golden crust.
6. Drain on paper towels and then place them on lightly greased baking trays.
7. Bake the chicken fillets in the oven for another 8-10 minutes until the chicken is well done and you get a crispy coating.
7. Sprinkle with extra parmesan, if you’re a cheese junkie like I am.
8. Serve hot with a large helping of salad on the side.
1. This recipe can be modified to suit vegetarian palates and I usually follow the same recipe for a paneer version for the husband.
2. This is best eaten hot and re-heating is not recommended.
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Kathi rolls, for the uninitiated, originally referred to kebabs wrapped in a roti or paratha. (Indian flat breads). Similar in concept to a burrito. Over the years, the term Kathi roll has come to represent meat or veggies wrapped in … Continue reading
This is a very common raita (or dip) in India and it combines two of my favourites – cucumbers and yoghurt. I can eat them at any time of the day or night (as I discovered during my pregnancy). But I digress..
This raita is versatile enough to be a runny raita or a nice thick dip if you use greek yoghurt. The best part? It can be ready in under 5 minutes if the cravings kick in.
1 large cucumber
100 grams (approx. ) yoghurt
salt to taste
a pinch of paprika (optional)
a pinch of cumin-coriander powder (optional)
1/4 teaspoon sugar (also optional)
1. Grate the cucumber. Squeeze out excess water and keep aside.
2. Beat the yoghurt with salt and sugar (if using). Add this to the cucumber.
3. Sprinkle with the spices and serve immediately.
This is best made just before serving and so it helps that this is a quick no-fuss side.
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It doesn’t really matter what you choose to put into your Kathi Roll. It’s a bit like choosing sandwich fillings. Just go with whatever you fancy. If you want anchovies and jam …go for it. It might find a place … Continue reading
I’ve always loved Granola, served with cool yogurt and topped with lots of fruits. I just never got around to making it at home. Now that I have, I doubt store bought granola would make it past our door step again.
Simple, quick, and made with flavours that I love. No more picking those coconut flakes out of my breakfast bowl.
I’ve indulged my love for citrus and gone for an apricot-orange combination.
Eat what you love, love what you eat!, I say.
2 cups oats
1 cup, chopped almonds
3/4 cup sunflower seeds
1/2 teaspoon salt
1.5 teaspoon all spice
1 teaspoon cinnamon
1/2 cup maple syrup
1/4 cup oil
Zest and juice of 1 orange
1 cup dried apricots, chopped
1/4 cup green sweet raisins
1. Preheat oven to Gas 4 (350 F) for 10 minutes. Grease a baking sheet or baking pan and line with parchment paper. Keep aside.
2. In a large mixing bowl, tip in all the dry ingredients (except the apricots and raisins) and mix well.
3. Combine the maple syrup, oil and orange juice and zest and pour over the dry ingredients. Stir well.
4. Spread out the mixture onto the baking pan and pop into the oven.
5. Bake for about 30 – 45 minutes, giving it a stir every 15- 20 minutes so that the granola is evenly crunchy and golden. You can turn off the oven once the granola looks light brown in colour and you can smell the toasted flavours.
6. Now add in the apricots and raisins and mix well.
7. Granola will turn crunchy as it cools. Store in an airtight jar and it should keep well for about 3 weeks. if it lasts that long.
Lots of Greek yogurt or any other thick yogurt, topped with fruit is my favourite way to enjoy a bowl of granola.
You can, of course, go to town with the toppings. I know someone who adds a huge scoop of ice cream to his! Hey, it’s a free country.
The decadence of the last week has prompted me to turn to a lighter recipe to kick-start Week 2 of the A-Z Challenge.
Honey is healthy isn’t it? And figs, they count towards 1 of your 5 a day! Healthy box ticked 🙂
So here they are, oven roasted figs with honey and a gentle kick of spice to liven it up.
5 -6 figs
2 tablespoons of honey
1 teaspoon of vanilla
seeds from 2 cardamom pods, lightly bashed
1 tablespoon of butter, melted and slightly warm
1. Quarter the figs by slitting them from stem to base taking care not to cut all the way through.
2. Arrange them tightly in a deep oven proof bowl.
3. Mix together the honey, butter, cardamom seeds and vanilla. Warm the resulting syrup ever so lightly, to release the flavours.
4. Pour this mixture over the figs and bake for about 20 minutes till the figs are soft.
5. Serve warm with creme fraiche or greek yogurt. You could also chill them and serve them as they are.
A perfect end to a summer meal.
1. My friends and fellow bloggers in India, this syrup reminds me of the Kismi toffee bars of yore. That declaration probably dates me, but hey, if you loved those little toffees in the red wax paper, you’ll love this confection. 🙂
2. These don’t store well and are best eaten on the same day.
Week 1 of the A-Z challenge has been fun – the motto being work hard, play harder. Fun discoveries, new and interesting blogs, some great camaraderie and many new friends.
So, it’s now time to prep for Week 2. And for those of you who are wondering what’s in store here’s the playlist for week 2.
Week 02: April 07 – 12, 2014 (F-K)
F is for Figs, oven roasted with honey and cardamom
G is for Granola, crunchy and zesty
H is for Hazelnut and Orange Sablés
I is for Ice Cream Cup Cookies (This has been my experiment of the week!)
J is for Jammie Dodgers (with a twist)
K is for Kathi Rolls, my style
My fellow participants, friendly visitors to the blog, family and friends – your comments and feedback make the ride worth it. Thank you!!
If you’d like to see what the other 394 participants of this challenge are up to, click here: