All posts filed under: Poultry & Eggs

Roast Chicken Drumsticks in a Pomegranate and Honey Pepper Marinade

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I know the title is mighty long and a simple Anardana Chicken would have cut it, but where’s the fancy shmancy in that?!  I’ve never really found a recipe with pomegranate that caught my attention till today. Always ate Pomegranate by itself or sprinkled over a salad. I know using pomegranate and chicken together might jolt some of you, but trust me and carry on reading.  This recipe from the Good Food magazine, seemed too simple. It made me doubt whether that was all there was to it.  I love pomegranates and have always known heard that we use dried pomegranate powder (Anardana) in Indian cooking. However,  the spice mix in this recipe seemed very Middle Eastern and I had a niggling feeling that this maybe Moroccon! I read the ingredients thrice over before finally deciding to go for it! (After all, as the magazine says – Every recipe is thrice tested, so how badly could I screw up?). So how did it finally turn out? It was Fantastic – moist, juicy, peppery and tangy. Excellent bang for the buck. It’s something …

Methi Chicken with Coconut Rice

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I always hated all the weird green leafy things that my mom religiously included in atleast one meal of the day. It din’t matter if the greens were all different and tasted unique, just the fact that it was greens, was enough to make us wring our faces in disgust. We gave it a combined names of ‘Soppu’ which literally means ‘Greens’ in Kannada and left it at that. Methi or Fenugreek leaves was maybe the general of the green army. The fact that it was bitter elevated it to the hate list pretty quickly. Yes, it’s healthy and a fantastic source of Iron, but try getting that into our little brains. Now that my brain is slightly bigger (Ok, my head got bigger, fine?) I may have developed a taste for it….Gasp! (Don’t tell my mom!). Actually aging has a strange effect on the palate. You tend to appreciate other tastes apart from the sugar buzz that got you through high school! (Not saying that sweet somethings don’t get me all woozy brained and …

Grilled Chicken and Pesto Sandwich

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Why oh why do I gravitate towards recipes with pesto in it? a. What I thought was a chutney couple of years ago is now my favorite condiment. (Apart from Maggi Hot and Sweet sauce – you will always be my first love!). b. It has the most wonderful fresh flavor that can bring summertime running in! This one uses store bought pesto (for small quantities, making a whole batch seems unnecessary), but you can always use my Pesto recipe if you have the ingredients at hand. Sandwiches are looked upon as a snack in India but this one has enough going on for it to make it a light lunch. The co-resident said he would pay good money to eat this at a Deli, so I’m guessing it was good. Actually it WAS that good! So get your grill pan out (I bought a gorgeous one from Bergner… good definition) and start grilling. Yes, I don’t have a BBQ (sob sob) but beggars can’t be choosers or rather apartment dwellers can only dream of …

Twice Cooked Rosemary Chicken

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Rosemary is a woody herb mostly used in Mediterranean cuisine. In Latin it means ‘dew of the sea’. Apparently Aphrodite rose from the sea with rosemary draped around her. (Ahem Ahem!). The herb is also associated with Virigin Mary. Please go figure the dichotomy yourself! There are so many other tales around rosemary – curative, memory enhancer, love charm, protection herb, etc. etc.! But today, we will limit ourselves to its use in food. Rosemary is highly aromatic, so a little should suffice. When burned, it smells similar to burning wood, so it’s great for flavoring barbeques. If you want an easy recipe with five star results, it’s the rosemary Chicken. It’s simple enough to cook and elegant enough to impress. Perfect for busy bees and gourmands! Yes, I am both and therefore this recipe is my failsafe. The technique is essentially pan frying and basting the chicken with the herb, thereby allowing the flavours of the herb to mould with the chicken, then roasting it to seal the juices in. The end product is …

The world’s best Hot Wings!

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I know people exaggerate when they say something is the world’s best. You’re thinking, a.Their world is really small or b. They have false ideas of grandeur. I have fallen prey to both statements many many times, but (and this is a big BUT) Not this time!!! Firstly, I can say with conviction that if there is a restaurant I have visited and they list hot wings on the menu – I have tried it. And I eat out very often. So my world of hot wings is not small. Secondly, I am in no way partial to any food, so if something blows my mind – it firmly earns it’s place in my heart and taste buds! As these Hot Wings satisfy the above criteria – they are, according to me (and my entire clique of hungry friends and family) The World’s Best Hot Wings!  Hot Wings/ Buffalo Wings Prep + Marinating time: 1 hour Cooking time: 20 mins Makes: 20 wings What you need: 3/4 cup All Purpose Flour 1 tsp Salt ½ …

Chili Chicken – Indian Chinese Style

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This recipe might not be understood by everyone. I say that with confidence, because to understand this recipe, you needed to have eaten Indian-Chinese Cuisine. You probably won’t find it listed even if you look hard in the dictionary. Fact is, its not got much of Chinese in it other than the soy sauce and stir fry technique. But as a nation we love this so much, that we’ve given it a top three slot in our hearts. 80% of our everyday restaurants will list themselves as, ”Serving Indian, Mughlai and Chinese”! And that my friends, is the ONLY way to stay in business! The most popular dish of this marvelous collaboration is of course the ubiquitous Chicken Manchurian. (And its vegetarian cousins – Gobi Manchurian and Paneer Manchurian). However another post shall sing its glory, but for today it’s the Chilli Chicken’s place in the sun! Chilli Chicken – Indian Chinese Style Cooking time: 25 mins Marination time: 2 hrs Serves: 4 What you need: 500 gms of Boneless Chicken cubes For the marinade: …

Chicken Lasagna

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Lasagna was always one of those things on the menu that I was in awe of. Considering I dint know how to pronounce it when I looked at the spelling!  Oh puleez, stop raising your eyebrows and shaking your head in disbelief. That was eons ago! I know how to say it now ‘La-zan-ya’. There. Can we move past this now? Layers of pasta, cheese, meat and sauce – looked complicated! (Ok Ok … NOW I know its nothing but assembly line work). If you have all the components in place you really just need to stand there and go into a trance like state where you slop on pasta, meat, white sauce and cheese in a never-ending sequence. (Again I exaggerate – till you have reached the top of the baking dish is more like it). It does give you a very satisfying feeling at the end of it … mindless repetitive work always takes me into zen mode. (Ask me more about that meditative technique later). For the time being it’s safe to …

Coq Au Vin with a Twist

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 Coq Au Vin simply means Chicken in Wine. The French sure know how to make simple things sound so ooh-la-la. Traditionally Coq Au Vin is made with red wine and mushrooms. This recipe however is made with white wine and green olives. The result is simply delish! Use chicken pieces with the skin on – this gives it a lovely brown color on the outside, while keeping the flesh inside nice and juicy. Serve it with some mashed potatoes or some buttered carrots to make a complete meal. This takes 50 mins tops to make, so if you want to impress the family on a weekday… I’d say go for it. Coq Au Vin with a Twist Prep time: 10 mins Cooking time: 40 mins Serves: 4 What you need: 1 kg Chicken, cut into serving pieces 1 Onion, sliced 12 Garlic cloves, to taste, crushed 1 tsp dried Thyme 2 cups dry white wine 1 cup pitted Green Olives (16-18) 1 bay leaf 1 Tbsp Lemon Juice 1-2 Tbsp Butter Salt and Black Pepper …