Author: Shailaja Nair

Southern Style Texas Chicken with Dumplings

Southern Style Texas Chicken with Dumplings

by Shailaja Nair ♥ 1 Comment

I had this for the first time in Houston and fell in love with it. Made it in the slow cooker and it came out great. It was a hit with the whole family. I made a potful, planning to use leftovers for lunch the next day, but there was nothing left at the end of dinner.

Ingredients

(Serves 4)

Chicken thighs 2 whole
Celery 2 stalks, chopped
Carrots 2, chopped
Onions 3, cubed
Garlic 5 cloves, peeled and crushed
Bay leaf 1
Basil 10 leaves
Salt to taste
Pepper powder 1 tsp
Red chilli flakes 1 tbsp
Turmeric 1/4 tsp
Italian herbs 1 tsp

For the dumplings:
All-purpose flour 2 cups
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 3 tbsps
Sparkling water 1/2 cup
Buttermilk 1/2 cup

Method

Put the chicken at the bottom of the slow cooker. Add all the vegetables, herbs and spices. I add a pinch of turmeric as it gives a lovely colour and works as an antiseptic, which is good in today’s pandemic-ridden world.

Let it cook for six hours.

Take the chicken out and shred it. Throw away the bones. I usually save it for my dog.

Cut the butter into the flour, baking soda and salt and mix till it resembles bread crumbs. Add the sparkling water and butter milk and lightly mix to form a dough. Pinch out small lumps of the dough and add to the slow cooker. Cook for 10 minutes. Add the shredded chicken.

Cook for another 10 minutes. Serve hot, garnished with freshly ground pepper. Goes well with rustic bread.

Brazilian Corn Bread

Brazilian Corn Bread

by Shailaja Nair ♥ 2 Comments

I love corn bread and this one has a rustic flavour with a hint of sweetness from the corn. It goes well with stew, cold cuts, chilli cooked in a slow cooker, or beans.

Ingredients

Corn meal or makki ka atta 1 1/2 cup
All-purpose flour 3 cups
Yeast 3 tsps
Milk 1/2 litre
Butter 30 g
Rice flour 2 tbsps
Sugar 2 tbsps + 1 tsp
Salt 1 tsp
Olive oil 2 tbsps

Method

Dissolve the yeast in 1/4 cup of warm water and 1 teaspoon of sugar.

Heat the milk and add the butter to it. As the milk begins to bubble, reduce the heat and whisk in the cornmeal. Let it cool to room temperature.

Mix the flour, sugar and salt. Add the yeast mixture and the cornmeal mixture. Make a dough.

Transfer the dough to a bowl greased with olive oil and cover with cling film. Leave it to rise for two hours.

Divide the dough into two boules. Dust with rice flour and criss-cross the top with a knife. Spritz with water.

Pour boiling water into a tray and place in the oven. Bake the bread in the middle rack for 35-40 minutes.

Slice when cool.

Lockdown Cooking Show

Lockdown Cooking Show

by Shailaja Nair ♥ 0 Leave a Comment

When the lockdown started in India in March, Reliance Fresh had a five-episode cooking show and I was the participant in Episode 4. I got the chance to cook with Chef Amrita Raichand and we made Oat and Banana Muffins and Oat and Carrot Muffins.

Ingredients

Carrots 1 cup grated or Banana 1 cup mashed
Walnuts 1/4 cup, coarsely chopped
Oats flour 1 1/2 cup
Condensed milk 1 cup
Yoghurt 1/2 cup
Butter 1/2 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
Vanilla extract 1 tsp

For the buttercream:
Butter 100 g
Vanilla essence 1 tsp
Icing sugar 1/2 cup
Fresh cream 1/3 cup

Method

Preheat the oven to 180 degree C and line a muffin tray with muffin paper cups.

Sift together the oats flour, baking soda and baking powder.

Add the grated carrots or mashed banana and walnuts and mix well.

In another bowl, cream the butter and condensed milk with an electric beater.

Add the yoghurt and mix at medium speed.

Add the flour mixture a few spoons at a time using the cut and fold method.

Pour the batter into the paper cups, filling each to the 3/4th level.

Bake for 20 minutes or till a toothpick inserted into it comes out clean.

Let the muffins cool on a rack.

For the buttercream icing, whisk the butter till it is light and fluffy. Add the icing sugar and vanilla.

Pour the cream in a thin stream and whisk till stable.

Chill in the refrigerator for 15 minutes.

Frost the cooled muffins.

https://fb.watch/2stFrij5kM/

Apple Pie

Apple Pie

by Shailaja Nair ♥ 1 Comment

An apple a day keeps the doctor away. This is maybe even more relevant in today’s pandemic-ridden world. And there are so many ways the apple can be eaten. Apple Crumble, Apple Pie or Stewed Apples, to name a few. And there is no better smell than an apple pie baking in the oven. It is no wonder that property agents like the smell of a baking pie when they are trying to sell a house.

Ingredients

Green Granny Smith apples 5, peeled and chopped
Brown sugar 3/4 cup
Cinnamon 2 tsps
All-purpose flour 1 tbsp
Pie Pastry Crust

Method

(Serves 5)

Add the sugar, cinnamon and flour to the apples and mix well. Microwave for 5 minutes.

Make the pie pastry crust according to the recipe given here. Divide the dough into two halves and roll out both into two circles. Line the pie dish with one and cut the other into 1/2” strips.

Add the microwaved apples into the lined pie dish.

Criss-cross the top with the strips cut from the pastry dough.

Bake in a 170 degree C oven for 40 minutes. Cool and slice into wedges.

Pie Pastry Crust

Pie Pastry Crust

by Shailaja Nair ♥ 5 Comments

It might sound difficult, but making the crust for a pie is quite simple. You have just got to be careful that everything is really chilled. I even keep the flour in the freezer. Use chilled butter and iced water with ice cubes.

Ingredients

All-purpose flour or maida 2 cups
Butter 230 g
Water 1/2 cup
Sugar 2 tbsps

Method

Mix the flour and sugar and cut the butter into the mixture till it resembles bread crumbs.

Add the cold water a tablespoon at a time and make into a dough. Do not overwork the dough.

Wrap the dough in cling film and refrigerate for two hours.

Divide the dough into halves. Roll out one half to line the pie dish. Roll out the other half and use it as the top crust.

Use the crust for sweet or savoury pies. For the savoury pies, leave out the sugar.

Moong Dal

Moong Dal

by Shailaja Nair ♥ 2 Comments

When we were a newly married couple, my husband and I used to cook dinner together. We had a lovely terrace off the kitchen in our first home. We would take a drink each — my preferred drink was and is Coca Cola — and we would concoct all kinds of delectable dishes. One of our favourites was the simple moong dal, made with tomatoes, onions, garlic and fresh coriander leaves. We would team it with paranthas or rotis and rice and with fried fish or prawns as a side dish.

Ingredients

(Serves 3)

Moong dal, split 1/2 cup
Onion 1 medium, chopped
Tomatoes 2 medium, chopped
Green chillies 2, chopped
Garlic 5 cloves, chopped
Turmeric 1/2 tsp
Red chilli powder 1 tsp
Cumin seeds 1/2 tsp
Ghee 1 tsp
Salt to taste
Coriander leaves for garnish, chopped

Method

Wash and drain the moong dal. Add the onions, tomatoes, green chillies and garlic. Add water and boil.

Add salt, turmeric and red chilli powder. Simmer till the dal is cooked completely. Add water as needed.

Heat the ghee in a small frying pan and cumin seeds. When they stop sputtering, add them to the dal.

Garnish with coriander leaves and serve hot with rice or roti.

Spanish Chicken Rice

Spanish Chicken Rice

by Shailaja Nair ♥ 1 Comment

I made this for the first time when a friend was visiting from Taiwan and I wanted to make something that I could make in the slow cooker and not have to stand in the kitchen in the hot Indian summer. Instead of using the oven, I use the slow cooker. I don’t use too much oil either. Also, I use a mix of vegetable oil and olive oil so that the dish stays light, but has a lovely flavour.

Ingredients

(Serves 4)

Chicken 6 leg pieces without skin
Chilli flakes 4 tbsps
Oregano dried 8 tbsps
Rice 2 cups
Onion 1 large chopped
Spring onions 2, chopped
Capsicum 2, chopped
Garlic 5 cloves, chopped
Sausages 6, chopped
Tomatoes 2 large, cubed
Olives stuffed with pimento 10
Coriander leaves chopped
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Vegetable oil 3 tbsp
Olive oil 2 tbsp
Salt to taste
Saffron 3 strands
Lemon 2 cut into circles or wedges
Water as needed

Method

Wash the rice and soak it for 15 minutes. I use Basmati rice as the long grained rice retains its shape and gives out a wonderful aroma when cooked.

Wash the chicken and pat dry. Coat with 3 tablespoonfuls of oregano, the chilli flakes and salt.

Take a heavy bottomed pot. I use a cast iron pot like from Le Creuset. Add the oils. I use Sundrop vegetable oil as I find it least greasy. Fry the chicken on high flame to seal in the flavours. Fry each side for about a minute.

Take the chicken out and in the same pan fry the chopped sausages. You can use any sausage for this though I find the Nuremberger sausage adds a lovely herb flavour to the dish.

Add the onions and spring onions and saute for a few minutes. Add the capsicum and garlic. Saute for two minutes.

Drain the soaked rice and add to the pot. Add the rest of the oregano, pepper powder and tomatoes. Add salt. Mix well.

Add 2 cups of water. Add the saffron strands. Arrange the fried chicken legs on top. Cover and cook on a slow fire till the water is completely absorbed and the rice is cooked.

At this stage you can transfer the whole to a slow cooker and cook on Auto.

Once the rice is cooked, add the olives and coriander leaves. Cook for another two minutes on low heat.

Switch off the heat and let the pot stand for five minutes.

Serve hot with dinner rolls and a green salad.


Potato curry, simple and easy

Potato curry, simple and easy

by Shailaja Nair ♥ 1 Comment

Puris with potato or aloo curry is a favourite with most people, it never fails to hit the spot. My mom used to make this simple potato curry with hardly any spices always with puris and the aroma and the combination would have us asking for more a la Pip in Charles Dickens’ Great Expectations. When I moved to Singapore, I found this was the prasad at the temple closest to home. It was delicious and at the temple too, it was served with puris.

Ingredients

(Serves 4)

Potatoes 4 medium, peeled and cubed
Onions 2 medium, cubed
Green chillies 2, chopped
Curry leaves few sprigs
Ginger 1″ piece, chopped
Salt to taste
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Oil 1 tsp

Method

Boil the potatoes, onions, ginger, green chillies and curry leaves along with salt and turmeric powder till cooked. Mash gently with the back of the ladle. Add enough water to make a thick gravy and let it boil once.

Switch off the heat and serve with hot puris.

Puri (Fried wheat bread)

Puri (Fried wheat bread)

by Shailaja Nair ♥ 2 Comments

Among the large number of breads that form part of Indian cuisine a favourite is this fried bread that is easy to make and delicious with any curry or dal. It is a versatile bread as it can be made plain or stuffed with a variety of vegetables and even lentils. Here I am offering the recipe to make plain puris.

Ingredients

(Serves 5)

Wheat flour (atta) 3 cups
Salt to taste
Water as needed
Oil for frying

Method

Mix the wheat flour and salt in a wide bowl. Make a dough using a little water at a time. Work the dough till it comes together and then knead for another five minutes using the heel of your palm to work the dough. Let it rest for 10 minutes.

Make 20 small balls from the dough. Roll them out to small discs and fry in hot oil.

Serve hot with curry or dal.

Carrot Halwa

Carrot Halwa

by Shailaja Nair ♥ 1 Comment

Cooking Carrot Halwa or Gajrela will fill your kitchen with the most comforting smells. The aroma of grated carrot boiling in milk takes me back to my childhood, my son’s childhood, and winters in Delhi. For a healthier version, I use less sugar and skimmed milk.

Carrot halwa is good to have in winter as the combination of sugar and ghee helps to prevent chills. Carrots are full of Vitamin C, which can help boost immunity, something that is immensely useful during the Covid-19 pandemic.

Ingredients

Carrots 750 g
Sugar 15 tbsps
Milk 1/2 litre
Ghee 1 tsp

Method

Wash, peel and grate the carrots.

Boil it with the milk on low heat in a heavy bottomed pan. I used Mother Dairy Toned Milk as I wanted to make a lighter version. In Singapore and Australia, I used Paul’s Fresh Milk. In the UK, I preferred to use Ivy House Farm.

Once all the milk has evaporated, add the sugar. Keep stirring after adding the sugar so that the carrots do stick to the bottom of the pan.

Once all the liquid has been absorbed, add the ghee. This will give a lovely glaze to the halwa.