Tag: home cooking

Chicken and Potato Bake

Chicken and Potato Bake

by Shailaja Nair ♥ 0 Leave a Comment

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.

Cheese Biscuits

Cheese Biscuits

by Shailaja Nair ♥ 0 Leave a Comment

These biscuits are easy to make and a wonderful way to use up the extra cheese. I bake a whole batch in the course of a morning.

Ingredients

All purpose flour 2 cups

Salted butter 1/2 cup

Grated cheddar cheese 3 cups

Salt 1 tsp

Dried Oregano 2 tsps

Red chilli powder 1 tsp

Method

In a bowl mix the butter and cheese.

Add the flour, salt, oregano and red chilli powder.

Mix well to form a loose dough.

Form into small balls and flatten against the palm of your hand. Arrange on a buttered plate or tray. Press a fork against each biscuit to form the lines.

Bake in a 210 degree C oven for 15-20 minutes. Check after 15 minutes and taken out when the biscuits turn golden brown.

Chicken curry

Chicken curry

by Shailaja Nair ♥ 1 Comment

This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.

Chicken curry made with the meat marinated in yoghurt and spices with the subtle taste of kasoori methi

Ingredients

(Serves 3)

Chicken 500 g, cut into pieces large enough for curry
Yoghurt 1 cup
Turmeric 1 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Kasoori methi 2 tsp
Salt to taste
Chicken masala 1 tsp
Onion 1 medium, sliced
Tomatoes 2 medium, chopped
Green chillies 2, slit
Potatoes 2 medium, peeled and cubed
Water as needed
Oil 2 tbsp

Method

Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.

Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.

Serve with rice, roti or any kind of bread.