Author: Shailaja Nair

Spinach and Egg Rice

Spinach and Egg Rice

by Shailaja Nair ♥ 1 Comment

This is a dish you can make if guests surprise you. It takes hardly any time. Ten minutes to assemble the dish on the gas and six minutes in the microwave, and voila, it is ready. It is a balanced meal with rice, spinach, mushrooms, egg and cheese. The flavours of Italian herbs and red chilli flakes give it a gentle boost.

Ingredients

(Serves 3)

Cooked rice 2 cups

Onion 1 large, chopped

Spinach 6 cups, chopped

Mushrooms 1 cup, chopped

Eggs 2

Cheddar cheese 1 cup, grated

Italian herb mix 1 tsp

Chilli flakes 1 tbsp

Pepper powder 2 tsps

Salt to taste

Vegetable oil 1 tbsp

Method

Take cooked rice, basmati or any long-grained variety is best. If it is made the night before and kept in the refrigerator, it is even better. Fluff it up with a fork and keep aside.

Add oil to a wok and fry the onions. Add the mushrooms and sauté for 3-4 minutes.

Add the spinach and continue to sauté for another 4-5 minutes till the leaves are wilted. Add chilli flakes, Italian herbs and pepper.

Add the rice and salt and mix well.

Transfer to a glass microwave dish and spread it evenly.

Break the eggs over the rice, sunny side up.

Sprinkle salt and pepper and spread the cheese over it.

Microwave it for 6 minutes and serve hot.

Peas Pulao

Peas Pulao

by Shailaja Nair ♥ 1 Comment

I started making this as a young mother when trying to feed a fussy baby. He was such a nightmare to feed that I had to take him to the terrace with his tricycle and he would deign to take a bite after a round of the terrace garden. Or I would stand him before the window and while he watched the children pour out of the school opposite, I would shovel food into his mouth. Peas Pulao was a dish that he liked and it was easier to feed him. This was a way for me to get him to eat rice and vegetables.

Ingredients

(Serves 4)
Basmati rice 1 cup (200 g)
Peas 1 cup, frozen or fresh
Cumin seeds 1 tsp
Bay leaf 1
Black pepper whole 1 tbsp
Cloves 3
Ginger 1″ piece, crushed
Salt to taste
Water as needed
Vegetable oil 2 tbsps

Method

Wash and drain the rice.

Heat the pressure cooker and add the oil.

Add the cumin seeds, bay leaf, cloves and pepper. Add the crushed ginger and saute for a few minutes.

Add the peas and rice and mix well. Add salt.

Add enough water to cover the rice and 1″ above.

Close the lid and cook on high heat for one whistle. Reduce the heat and cook for another ten minutes. Switch off the heat and let the cooker stand till the pressure falls. Fluff the rice with a fork and serve hot with cucumber or tomato raita.









Käsestange

Käsestange

by Shailaja Nair ♥ 1 Comment

I fell in love with the German bread Käsestange almost three decades ago while on a research fellowship in the beautiful Bavarian city of Munich. Once I bought it from a bakery close to the train station on my way back home, a flat at the Schloss Blutenburg, built in the 15th century. After eating the Käsestange, I wanted more and I went back all the way to the train station, taking a bus, and bought another, returned home and ate it all by myself. It was extremely satisfying. I felt like eating it again and experimented till I got the same exact taste.

Ingredients

(Makes 12 pieces)
All-purpose flour 4 cups (600 g)
Instant yeast 4 tsps
Warm water 1 1/2 cups (350 ml)
Sugar 1 1/2 tbsps
Salt 1 1/2 tsp
Olive oil 3 tbsps
Baking soda 2 tsps
Mozzarella 200 g, grated

Method

I use the bread-maker to make the dough. Add all the ingredients except the baking soda to the bread-maker according to the manufacturer’s instructions. I add all the liquid ingredients first.

Once the dough cycle is over, take the dough out and knead it for 10 minutes on a lightly floured surface. Make 12 dough balls.

Work each ball of dough into a 3″ thick roll.

Boil water in a deep vessel and add the baking soda. Cook each dough roll in the water for 30 seconds, turning it once.

Lay them out on a greased tray lined with butter paper and slit it in the centre and separate a bit and flatten them.

Add the shredded cheese on top of each flattened roll.

Bake in a 180 degree C oven for 20-25 minutes till the cheese is bubbling and the bread turns brown.

Let cool for five minutes and serve warm.

Baked Chicken Tenders

Baked Chicken Tenders

by Shailaja Nair ♥ 1 Comment

For years, I bought frozen chicken tenders and loved them. Till I saw Sandi Richard’s Fixing Dinner. She suggested an easy way to make chicken fingers. I tried it as a way to feed my son who was a fussy 8-year-old. And found it was a hit with him and his little friends. Over the years, I have developed my own recipe for chicken tenders that are more suitable for adult tastes. I have also given the bread crumbs a miss for a healthier and succulent version of chicken tenders.

Ingredients

(Serves 4)
Boneless chicken breasts 500 g, cut into 1″ strips
Paprika powder 2 tbsps
Salt to taste
Pepper powder 2 tbsps
Turmeric 1 tsp
Vegetable oil 2 tbsps

Method

Wash the chicken and pat dry with a kitchen towel.

Add all the spices and rub them all over the chicken pieces. Let them rest in the refrigerator for an hour.

Lay the chicken pieces on an oiled baking tray and brush them with oil. Bake in a 230 degree C oven for 20 minutes. Turn the pieces after 10 minutes.

Serve hot with a salad.

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer (Peas and Cottage Cheese Curry)

by Shailaja Nair ♥ 1 Comment

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.

Fresh taste

Ingredients

(Serves 5)

Peas 250 g

Paneer or cottage cheese 200 g, cut into cubes

Tomatoes 2 medium

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, split

Coriander leaves for garnish

Turmeric 1/2 tsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Method

Grind the onion, tomatoes, ginger and garlic in a blender.

Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.

Add the turmeric and red chilli powder and cook till blended in well, about two minutes.

Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.

Cook covered on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.

Fail-safe Focaccia Bread

Fail-safe Focaccia Bread

by Shailaja Nair ♥ 1 Comment

This is a recipe I have honed to perfection over the years. If you follow the steps, I can guarantee perfect focaccia bread every time. This is a simple recipe using just rosemary, olives and sundried tomatoes. It goes well with soups, stews and pasta. The spaced out puffy texture makes it good to scoop up liquids on the plate.

Ingredients

Warm water 1 1/2 cups

Olive oil 1 tbsp

Bread flour 3 cups

Instant yeast 3 tsps

Salt 1 tsp

Sugar 1 tbsp

Dried rosemary 1 tbsp

Dried oregano 1 tbsp

Olives 10, sliced

Sun dried tomatoes 5, sliced thin

Himalayan salt 1 tbsp

Fresh rosemary sprigs

Virgin olive oil 1/3 cup

Method

Add the first eight ingredients to the bread machine and use the dough cycle.

Punch down the dough and spread on a rectangular baking tray greased with olive oil. Leave the dough to rise for 30 minutes.

Poke the dough using two fingers and add a generous splash of olive oil.

Add the sliced olives and sun-dried tomatoes.

For a variation, you can add olives and jalapeño peppers.

Sprinkle Himalayan salt and tuck in fresh rosemary sprigs in the grooves.

Bake in a 230 degree C oven for 15-20 minutes till the crust is golden brown.

Let it cool for about five minutes and cut into squares.

Serve with stew and a salad.

Fish and Chips

Fish and Chips

by Shailaja Nair ♥ 1 Comment

I love fish and chips. I have ordered them in Singapore’s Greenwood Fish Market, at Hard Rock Cafe in Delhi, at Baba’s in Gurgaon, at Terttulia in Mumbai, at Taj Green Cove in Trivandrum, at Flanagans in Vienna, at Hooked Fish and Chipper in Melbourne. But the best I have had in good ol’ London. Now with the pandemic having put paid to travel, I decided to try and make them at home.

Ingredients

(Serves 4)

Cod fish filet 5, each cut into two

All-purpose flour 1 1/2 cups (200 g) + 2 tbsps

Baking powder 1 1/2 tsp

Beer 1 cup

Sparkling water 1/2 cup

Salt to taste

Pepper powder 2 tsp

Oil for frying

For the chips:

Potatoes 3 large, cut into fingers

Salt to taste

For the tartar sauce:

Mayonnaise 200 g

Pickled dill 1/2 cup, chopped fine

Pickled jalapeño pepper 1 whole, chopped fine

Coriander leaves, chopped

Method

Sift the flour, baking powder and salt. Add the beer and sparkling water and make a thick batter.

Wash the fish filet and pat dry. Sprinkle salt and pepper on both sides of the filet pieces.

Add the potato fingers to cold water and bring to a boil. Boil for three minutes and drain. Pat dry.

Heat oil in a wok and fry the drained chips. Sprinkle salt and keep them aside.

Spread 2 tablespoons of flour on a plate. Coat each fish with the dry flour, dip in the batter and fry in the hot oil.

Add the chopped dill pickles, jalapeño pepper and coriander leaves to the mayonnaise and mix well.

Serve the fish and chips hot with the tartar sauce. A glass of Coke goes well with fish and chips.

Rice and Lentil Cakes

Rice and Lentil Cakes

by Shailaja Nair ♥ 1 Comment

This is a delicious and healthy steamed dish that works as a snack, breakfast dish or even for supper. It has a mix of lentils or dals and minimal amount of oil. Wrapped in banana leaves, the steaming brings out a unique flavour.

Ingredients

(Serves 4)

Parboiled rice 125 g

Moong dal 50 g

Masoor dal 50 g

Tuvar dal 50 g

Urad dal 50 g

Chana dal 50 g

Salt to taste

Red chilli flakes 1 tbsp

Any Indian pickle masala 2 tbsps

Jaggery 1 tbsp grated

Coriander leaves, chopped

Mustard seeds 1 tbsp

Oil 4 tbsps + 1 tbsp

Yoghurt 2 tbsps

Eno fruit salt 1 tbsp

Water as needed

Asafoetida 1/2 tsp

Banana leaves cut into squares and rolled to form cone-shaped pockets.

Method

Wash the dals and rice and soak for 30 minutes. Drain and grind to a paste along with the yoghurt and 2 tablespoons of oil. Add enough water to make a batter. Add salt and leave to ferment for 7 hours.

Add chopped coriander leaves, the pickle masala, jaggery and chilli flakes to the fermented batter. Add the Eno fruit salt and leave for a few minutes.

Heat water in a steamer.

Spoon batter into the banana leaf cones and steam for 30 minutes.

Heat 1 tablespoon of oil and add the mustard seeds and asafoetida.

Unwrap the steamed cakes and pour the oil with mustard seeds over them.

Serve hot with chutney or pickle.

Lentils with Sausages

Lentils with Sausages

by Shailaja Nair ♥ 1 Comment

Almost three decades ago, I saw this being made on a TV cooking show. I made it, but it was too bland. Over the years, I have adjusted it to suit my family’s palate and now it is a mix of flavours from the red wine, garlic and olive oil. Accompanied by dinner rolls or bread, this makes a great supper.

Ingredients

(Serves 4)

Lentils or whole masoor dal 1 cup (200 g)

Green chillies 2, chopped

Onions 3 small or 2 medium, chopped

Garlic 5 cloves, two chopped

Coriander leaves, chopped, for garnish

Sausages 5

Butter 1 tbsp

Olive oil 2 tbsps

Peperoncino flakes 1 tbsp

Salt to taste

Vegetable oil 1 tbsp

Red wine 1 cup

Lemon wedges, optional

Method

Add the butter and olive oil to a sauce pan and sauté the onions, green chillies and garlic.

Wash and drain the lentils and add to the sautéed vegetables. Add salt and peperoncino flakes. If you don’t have peperoncino, use any kind of chilli flakes.

Add about 2 cups of water and bring to a boil. Reduce the heat and cook covered till the water is absorbed.

Meanwhile fry the sausages in a tablespoon of vegetable oil on medium heat. Remove the sausages to a dish and add the three whole pods of garlic to the same pan.

When the garlic pods are brown, take them out and add them to the lentils along with a cup of red wine. You can use any red wine that is available in your cupboard. I used a Zinfandel from Sula. Increase the heat to high.

When the wine is completely absorbed, transfer the lentils to a serving dish. Arrange the sausages on top and garnish with coriander leaves. Add a twist of lemon, though this is optional.

Serve hot with dinner rolls or bread and butter.

Chocolate Cake with Icing

Chocolate Cake with Icing

by Shailaja Nair ♥ 1 Comment

I made this cake for a friend’s husband. I approached the icing with fear and trembling, but it turned out really great. So go ahead and try this icing.

Icing that melts in your mouth

Ingredients

Unsalted butter 250 g

Icing sugar 2 cups

Cream 1 cup

Cocoa powder 1/2 cup

Method

Bake the cake according to this recipe. I used brown sugar for a less sweeter option.

When the cake has completely cooled down, trim the top and edges to get even surfaces for the icing.

Whisk the butter and fold in the icing sugar and 1/4 cup cocoa powder. Whisk again and add the cream gradually.

Spoon the icing on the cake and smoothen it with a flat spatula. Use a serrated cake smoother to get the design on the cake.

Add the rest of the cocoa to the remaining icing and mix well. Spoon it into an icing bag with a star-shaped nozzle and decorate the cake freehand.

Slice and serve.