Sometimes you crave comfort food in cold winter evenings and this one hits the spot. It has just two main ingredients and takes hardly any time to get it ready.
Ingredients
Chicken pepperoni 200 g
Potatoes 4 large
Italian seasoning 1 tsp
Red chilli flakes 1 tsp
Pepper powder 1/2 tsp
Butter 1 tbsp
Mozzarella cheese 1 cup
Salt to taste
Method
Peel and chop three potatoes into large chunks and boil till cooked. Drain and keep aside.
Mash well with the butter, salt and pepper powder.
Start assembling in a ceramic baking dish. Lay a layer of pepperoni and then the mashed potatoes.
Cover with the rest of the pepperoni.
Peel the remaining potato and slice thinly. Lay it on top of the pepperoni.
Sprinkle with salt and pepper.
Top with the cheese and sprinkle with Italian seasoning and red chilli flakes. Bake in a preheated 180 degrees Celsius oven for 30 minutes till the cheese turns brown. Serve hot.
I am not a big meat eater and I like curries that are mild and not very meaty tasting. This curry I developed according to my taste and it is creamy and smooth and quite mild. It has a great flavour thanks to the onions and cashew nuts.
Ingredients
Boneless chicken 500 g
Yoghurt 1 cup
Pepper 2 tbsp
Salt to taste
Curry leaves a few sprigs
Cream 1 tbsp
Cashew nuts 10-15
Onions 2 large plus 1 small
Cumin seeds 1 tsp
Green chillies 2, sliced plus 2
Ginger 1” piece plus a smaller piece
Garlic 5 cloves
Coconut oil 2 tbsps
Method
Marinate the chicken pieces in yoghurt with salt and pepper.
Add 1 tbsp of oil to a heavy-bottomed pan and fry two large onions, roughly chopped. When the onions turn translucent, add the smaller piece of ginger and cashew nuts.
Switch off the heat when the cashew nuts turn golden and wait for the mixture to cool. Grind to a fine paste.
Add 1 tbsp of oil to the pan and add the cumin seeds.
When the cumin seeds stop sputtering, add one small onion finely sliced.
Crush the ginger, garlic and two green chillies roughly.
Add it to the onions with curry leaves.
Add the marinated chicken and mix well.
Add a cup of water and mix well.
Add the ground paste and mix.
Reduce the heat and cover and cook till the chicken pieces are cooked. Add the cream and stir it in. Do not cook too long after addding the cream. This makes the gravy very smooth.
Serve hot, garnished with sliced green chillies. it can be had with rice or naan bread.
I like cooking with minced chicken when I want to cook fast and don’t want to spend too much time in the kitchen. This is a quick and easy recipe that uses bursting with flavour.
Ingredients
Chicken mince 500 g
Tomatoes 3
Garlic 4 pods
Green chillies 3
Red chili powder 1 tsp
Salt to taste
Turmeric 1/2 tsp
Garam masala 1/2 tsp
Coriander leaves to garnish
Onions 2, chopped
Peas , frozen or fresh 1 cup
Coconut oil 2 tbsps
Method
Heat the oil in a wok. Add the cumin seeds and when they stop sputtering, add the onions and garlic. Fry for a few seconds.
Add the washed and drained chicken mince and cook till all the water evaporates and the chicken changes colour.
Meanwhile puree the tomatoes in a mixer grinder along with the green chillies.
Add this to the mince.
Add the spices and salt.
Add the peas. Add about 2 cups of water and cook on medium heat, stirring frequently.
Once the gravy thickens, garnish with coriander leaves and serve with buns or naan or rice.
I love this Indian dish that has its origins outside India. Having conquered the UK palate and overtaking fish and chips as the quintessential British dish, it is now increasingly available in restaurants in India and around the world. I still love the version available in London, which is where I first encountered it. I have tried to replicate that taste from memory as the pandemic has made travel well nigh impossible. The dish I made yesterday is my eureka moment. I have cracked the trick to making delicious, mouthwatering Chicken Tikka Masala.
Ingredients
(Serves 4)
Boneless chicken breast 250 g
For marinade:
Turmeric 1/2 tsp
Red chilli powder 2 tsps
Yoghurt 1/2 cup
Vinegar 1 tbsp
Salt to taste
For the curry:
Tomatoes 4 large
Onion 1 large, sliced thin
Ginger 1” piece
Garlic 5 cloves
Fresh cream 2 tsps
Turmeric 1/2 tsp
Red chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Biryani Masala 1/2 tsp
Salt to taste
Vegetable oil 3 tbsps
Butter 1 tsp
Method
Cut the chicken into cubes. Wash, drain and marinate in the ingredients given above.
Leave in the refrigerator for at least 30 minutes. I leave it overnight as I feel it makes the chicken more succulent and allows the spices to permeate through the meat.
Heat the vegetable oil in a heavy-bottomed wok and fry the chicken pieces for about 3-4 minutes till they are lightly browned. Keep it aside.
Add the butter to the oil and fry the onion slices till they are translucent.
Pound the ginger and garlic together in a pestle. Add to the pan. Sauté till the raw smell of the garlic disappears.
Purée the tomatoes in a blender. Add to the wok.
Cook till the water evaporates. Add the cumin powder, coriander powder, red chilli powder and biryani masala. I prefer the biryani masala instead of garam masala as it gives the gravy a tangy flavour.
Add 1 cup of water and add salt to taste. When the gravy comes to a boil, add the fried chicken cubes. Cook for 5-6 minutes till the gravy thickens.
Garnish with the cream and serve hot with basmati rice or naan or bread.
This is an extremely moist and flavourful meatloaf that goes well with a green salad and mashed potatoes. I use Ching’s Secret brand of red chilli sauce that is delicious in this dish. I also soak the bread in skimmed milk that keeps the loaf moist. I also use a mix of red chilli sauce and tomato purée for the topping. The addition of olives, jalapeño peppers and dried oregano gives the meatloaf a robust taste.
Ingredients
Chicken mince 500 g
Bread, roughly chopped 4 cups
Skimmed milk 1 cup
Olives 10
Jalapeño pepper 2, chopped
Oregano 2 tbsps, dried
Red chilli sauce 1 cup, divided into two
Tomato purée 5 tbsps
Salt to taste
Onion 1 large, chopped
Vegetable oil 2 tbsps
Olive oil to grease the loaf pan
Method
Add the vegetable oil to a wok and sauté the onions till they turn golden brown.
Add the chicken mince and cook for 15 minutes till all the water evaporates.
Soak the bread in milk and add to a bowl. I use rye bread or sourdough bread, but any artisanal bread works.
Add the olives, jalapeño peppers, 4 tablespoons of red chilli sauce, oregano and salt to the bread.
Toss well and add the mixture to the cooked mince.
Add salt and mix well.
Transfer to a greased loaf pan and pack it down tight.
Mix the rest of the red chilli sauce and tomato purée and pour on top of the meatloaf.
Bake in 190 degree C oven for 50 minutes.
Cover with aluminium foil and leg it rest for 10 minutes.
I was inspired by the Polish dish Golabki to experiment with Indian basmati rice and minced chicken. The gardener brought me fresh cabbages and the result is this really delicious dish. It makes a very satisfying dinner or Sunday lunch.
Ingredients
Cabbage 1 large
Basmati rice 2 cups, cooked
Chicken 500 g, minced
Onion 1 large, chopped
Coriander leaves 1/2 cup, chopped
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Green chillies 2, chopped
Garlic 2 cloves, minced
Egg 1
Vegetable oil 3 tbsps
Cheddar cheese 100 g, grated
Peperoncino flakes 2 tbsps
For the sauce:
Olive oil 2 tbsps
Onion 1 medium, chopped
Tomatoes 2 medium, chopped
Tomato paste 200 g
Tomato sauce or readymade pizza sauce 200 g
Fresh basil leaves 10, shredded
Cream 3 tbsps
Italian herbs, dried 1 tbsp
Water 1 cup
Method
Heat water in a large pan and let it come to a boil. Immerse the head of cabbage in it and boil for 2 minutes. Switch off the heat and let the cabbage blanch in the water for 2 minutes more. Take out the cabbage let it drain on a plate.
Heat the vegetable oil in a wok and add the onions. Sauté for 2-3 minutes till the onions turn golden brown.
Add the green chillies and garlic and sauté for another 3 minutes.
Add the washed and drained chicken mince and cook for 2 minutes. Stir to break up any lumps.
Add the salt, red chilli powder and turmeric. Cook till the water evaporates.
Add the cooked rice and mix well.
Break the egg directly into the rice and mix well.
Add the coriander leaves and mix well. Switch off the heat.
Heat the olive oil in a pan and add the onions. Sauté till they turn translucent.
Add the basil leaves and tomatoes and cook till they turn soft.
Add the tomato paste and tomato sauce. Add the dried Italian herbs and water. Cook for 20 minutes on low heat till the sauce thickens.
Take an ovenproof dish and spread some of the sauce at the bottom.
Separate the cabbage leaves and stuff each leaf with some of the rice and chicken mixture. Roll it up and arrange in the dish.
Pour the sauce over the stuffed cabbage leaves.
Sprinkle generously with cheese.
Sprinkle peperoncino flakes on top and bake in a 180 degree C oven for 25 minutes till the cheese melts and turns brown.
Butter Chicken is a favourite dish from northern India that has become popular across the globe. Traditionally, it is made with a lot of butter and cream, but I have cut the quantity of oil, butter and cream for a healthier but still tasty version of the dish.
Ingredients
Chicken 1/2 kg, boneless cubes
Red chilli powder 2 tbsps
Turmeric 1/2 tsp
Ginger 2” piece
Garlic 10 cloves
Oil 2 tbsps
Butter 2 tsps
Cream 1 tsp
Tomatoes 4 medium, roughly sliced
Onion 1 large, roughly sliced
Cashew nuts 8-10
Kasoori Methi 1 tbsp
Garam masala 1 tsp
Apple cider vinegar 1 tbsp
Salt to taste
Method
Make a paste of the ginger and 5 garlic cloves.
Marinate the washed chicken cubes with 1 tablespoon of red chilli powder, salt, turmeric, apple cider vinegar and the ginger-garlic paste. Let it rest for 15-20 minutes.
Heat the oil in a heavy bottomed pan and fry the marinated pieces till the surface changes colour. This will take about 2 minutes each side. Keep it aside.
Add 1 tablespoon of butter to the oil and add the the onions. Fry the onions till they become transparent.
Add the tomatoes and cashew nuts.
Crush the rest of the garlic and add to the pan.
Add salt, the rest of the red chilli powder and garam masala. Add 2 cups of water and cook on medium heat till the tomatoes become mushy. This will take about 10-15 minutes.
Cool the mixture for about 10 minutes and blend well in a mixer or with a hand-held blender. I use my Braun hand blender.
Strain the blended mixture back into the pan. Add the rest of the butter, the cream, the fried chicken cubes and the kasoori methi. Heat through for five minutes.
Biryani began life among the Muslims of the Indian subcontinent, say some. Others say it was developed in the royal kitchens of the Mughals. Some historians say that the Arab traders brought it to Kerala. Whatever be the origin of the dish, today it is loved across the world, not only by the Indian diaspora but by all races and nationalities.
While some recipes take hours to prepare, this chicken biryani is a quick and easy recipe that I developed as a busy working mother. It is tasty but you can serve this one-pot dish in less than an hour.
Ingredients
Chicken 1/2 kg, with bones
Basmati rice 2 cups
Onion 1 large, sliced
Tomatoes 2 large, chopped
Yoghurt 1/2 cup
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Pepper powder 1/2 tsp
Biryani masala 1 tsp
Cinnamon 1” stick
Cloves 2
Bay leaf 1
Raisins 1 tbsp
Roasted cashews 2 tbsps
Oil 3 tbsps
Ghee 1 tsp
Curry leaves
Coriander leaves for garnish
Salt to taste
Method
Marinate the chicken with red chilli powder, turmeric powder, pepper powder, salt and yoghurt and leave it for 15 minutes.
Soak the rice in water for 10 minutes, drain.
In a heavy bottomed pan, heat the oil.
Add the sliced onions and fry till they turn translucent.
Add the bay leaf, cinnamon stick and cloves. Sauté for a few seconds.
Add the marinated chicken and fry for 2 minutes.
Add the chopped tomatoes and curry leaves. Add 1 cup of water and cook covered for 20 minutes. Add more water if needed.
Add the rice, raisins and biryani masala and mix well. Cover and cook on a slow fire for about 30 minutes.
By now the rice will be cooked and the chicken will be tender and juicy.
Add the ghee and garnish with cashew nuts and coriander leaves.
Serve hot with raita and garden salad. Or a serving of banana chips.
I use spaghetti instead of linguine to make chicken tetrazzini as I feel it holds its shape better. Also the sauce adheres better, making for a tastier dish. The combination of full cream and garlic lends a rich flavour to the chicken tetrazzini.
Ingredients
Spaghetti 500 g, cooked al dente
Boneless chicken breasts 3
Vegetable oil 1/3 cup
Salt and pepper to taste
Butter 1 tbsp
Olive oil 2 tbsp
Button mushrooms 250 g, sliced
Onion 1 large, chopped
Frozen peas 1 cup
Garlic 5 cloves, minced
Full cream 2 cups
Full cream milk 500 ml
All-purpose flour 1/3 cup
White wine 1/3 cup
Italian herbs 3 tbsps
White bread 6 slices, toasted and ground coarsely into crumbs
Cheddar cheese 1 cup, grated
Method
Cook and drain the spaghetti and keep it aside.
Lightly sprinkle salt and pepper on the chicken breasts. Pour the vegetable oil into a heavy bottomed frying pan and fry the chicken breasts till they are golden brown. Let the chicken cool and shred roughly.
Add the butter and olive oil to the same pan and fry the mushrooms till they are brown. Add the onions and fry till they are soft and translucent.
Add the minced garlic and fry for a few seconds. Add the wine and cook till it evaporates. Remove to a bowl.
Add butter and olive oil to the same pan and add flour. Roast till the raw smell of the flour disappears.
Add the milk, constantly stirring to prevent any lumps from forming. Add salt and pepper.
Add the cream. Simmer for two minutes.
Add the shredded chicken, the mushroom mixture and frozen peas to the sauce.
Switch off the heat and add spaghetti to the sauce.
Grease a baking casserole with olive oil and add the spaghetti and sauce.
Mix the bread crumbs with Italian herbs and spread over the spaghetti.
Sprinkle generously with the grated cheese.
Bake in a 180 degree C oven for 25 minutes till the cheese bubbles.
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.
Chills & Chillies 