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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 say, make this lasagna for a fleeting feeling of bliss and a longer lasting satisfaction from the big portions that will inevitably land up in your stomach. Say it with me ‘La-zan-ya’.
Chicken Lasagna
Prep time: 25 mins
Cooking time: 25 mins
Serves: 4-6

What you need:
6 no pre-cook required Lasagna sheets
400 gms Chicken mince
100 gms Mozzarella cheese
2 Tbsp Olive oil
6 cloves Garlic, minced
2 Onions, finely chopped
1 tsp Chilli flakes
2 Tomatoes finely chopped
2 Tbsp Tomato Puree
2 Tbsp Tomato ketchup
½ tsp Sugar
1 tsp Basil
1 tsp Oregano
Salt and Pepper to taste
1 portion Cheese Sauce (1 ½ cup milk, 1 ½ Tbsp butter, 3 Tbsp Flour, ½ tsp salt, ½ cup grated Cheddar)
What to do:
Prepare cheese sauce. Keep aside. (Click for recipe http://foodforswaps.blogspot.com/2009/11/pasta-with-peppers-in-cheese-sauce.html). Heat oil in a pan. Add garlic and sauté for a minute on low heat. Toss in minced onion and sauté till transluscent. Add chilli flakes, basil and oregano. Add tomatoes and sauté for 3 mins. Toss in the puree and ketchup and heat through for 2 mins. Add the chicken mince and cook till done.

Preheat oven to 180°C. To assemble – grease a baking dish (9”X9”). Spread a layer of white sauce, then arrange a lasagna sheet. (No pre cook required sheets are a blessing!) Spread the chicken mixture and top with some grated mozzarella. Repeat the layers till you land up with a lasagna sheet. Now top with the remaining white sauce and cheese. Bake the assembly for 25 mins. (or according to time instructions on the lasagna packet). Serve bubbling hot. But blow on it before shoving a spoonful into your mouth!

Everyday Chocolate Cake

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What is it about chocolate cake that makes men go weak in the knees? (Women as well… excuse the gender bias!). I am not the biggest chocolate fan… though my friends would beg to disagree. But I can honestly tell you, you can get away with murder if you offer someone a slice of chocolate cake. (OK, maybe not murder but a parking ticket for sure!). I won’t wax eloquent about the awesomeness of chocolate… some things are better experienced. This recipe is for the ‘easiest chocolate cake’ that you can whip up, to receive praise from one and all. Trust me, I have husband, siblings, friends and collegues who have fallen for its charm. My weapon of choice.
Everyday Chocolate Cake
Prep time: 20 mins
Cooking time: 30 mins
Serves: 6-8
What you need:
1 cup Flour
3 Tbsp Cocoa Powder
½ cup Butter
¾ cup Sugar
2 Eggs
1/3 cup Milk
1 tsp Baking powder
¼ tsp Soda Bicarbonate
1 tsp Vanilla essence
a pinch of Salt
Chocolate sauce to serve
What to do:
Preheat oven to 180°C. Ensure all your ingredients are at room temperature. Grease a 9” tin with butter. Finely sieve flour, baking powder, soda and cocoa. Keep aside. Mix vanilla essence in the milk. Keep aside. Cream butter and sugar till light and fluffy in a big bowl. (Electric mixer on low then moving to high or use a whisk). Add room temperature eggs one at a time and beat for 30 seconds after each egg. Beat till everything comes together. 

Now slowly beat the sifted dry ingredients into the egg and butter mixture in three batches, adding the milk between each flour batch. Start and end with the flour. Scrape down the sides of the bowl as required, and ensure that the batter is evenly mixed. Do not over beat.

Pour the batter into the greased tin and bake in a preheated oven at 180°C for 30 mins or till a toothpick inserted into the center comes out clean. (Please note that I use a convection oven, increase the time on a regular oven to 35 mins). Remove and allow to cool on a wire rack. Drizzle chocolate sauce and enjoy!

Fluffy Cheese Omlette

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One of the most satisfying things you can have for brekkie is a nice cheese omelette. (Yes…I like this spelling in comparison to the plain old ‘omelet’). Its feels decadent but it’s very healthy, And it’s definitely more inspiring than just plain toast and orange juice. No kidding, but a cheese omelette is considered special breakfast in my place. I always make it when my sister spends the night at my place and we have lazy conversations over it the next morning. Whip it up on any day in under 5 mins and I ensure it will sit pretty and happy in your stomach till lunch break.
Fluffy Cheese Omelette
Prep time: 2 mins
Cooking time: 5 mins
Serves: 1
What you need:
2 Med Eggs
1 Tbsp Water
25gm/ 1 cube of Cheese (Cheddar)
A dash of Butter
Salt and freshly ground Pepper
What to do:
Ensure the eggs are at room temperature. Crack them open into a bowl, add a tablespoon of water and whisk to get some air into the mixture and till the white and yellows are nicely blended. (NOT stiff!) Heat a non stick pan. Smear some butter to grease the pan. Pour the egg mixture in. Reduce the heat to low. Let the eggs just start to set. Grate the cheese onto one half of the omlette. When the egg looks about set, fold the non cheese part over the cheese half, so that you have a nice semi circle. Pat the edges down so that it seals the contents in. Wait till it starts to fluff up (30 secs). Season with salt and pepper. Now slide the omlette into a plate and enjoy a sunny morning!! 

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

What to do:
Heat a deep heavy frying pan. When hot, add a splash of oil and set the chicken pieces skin side down. Cook over medium heat until browned, about 10 mins. Turn and brown the other side, 5-8 mins more. Transfer the chicken pieces to a plate ans set aside.
Drain the excess fat from the frying pan, leaving about 1 Tbsp. Add the sliced onion and ½ tsp salt and cook until soft, about 5 ins. Add the garlic and thyme and cook for a minute more. Add the wine and stir, scraping up any bits that cling to the pan. Bring to the boil and boil for a minute. Stir in the olives. Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Lower the heat, cover, and simmer until the chicken is cooked through, about 20-30 mins.
Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the butter to thicken the sauce slightly. Spoon over the chicken and serve.

Spirulina Spaghetti with Garlic Butter

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Spirulina is a blue-green algae which is being developed as the superfood of the future. Spirulina is 70% complete protein in comparison to beef which is only 22% – it has all amino acids in complete balance. That being said, you can imagine why I fell for the fancy all organic packing of the spirulina spaghetti. I thought I’d toss it with Garlic butter to serve as a simple sauce so that the flavor of the spirulina can shine through. And shine through it did… actually all I could taste was the spirulina! It was a completely new taste on my palate… sea like, veggie like, earth like…. I don’t like!!! The co-resident graciously took a small portion and insisted that he was really full. I on the other hand had to prove that I had an iron gut and frankly bit off more than I could chew! On the whole … what’s life without a little jolt to the palate once in a while?? Recommended for the earth mother loving organic farming people who are definitely going to heaven. I on the other hand, will ch-ease my way through hell.
Spaghetti with Garlic Butter
Prep time: 5 mins
Cooking time: 20 mins
Serves: 2

What you need:
250 gms Spirulina Spaghetti/ 400 gms Fresh Home-made Pasta
15 cloves of Garlic, minced
50 gms Butter
1 Tbsp Olive Oil
Salt and Pepper to taste
Grated Parmesan to serve
What to do:
Boil the Spaghetti in water according to the instructions on the packet. Heat the oil in a saucepan, add butter and wait till it bubbles. Toss in the minced garlic and sauté for a minute. Turn off the heat, so that the garlic slowly releases its flavor in the oil. Toss with the boiled and drained spaghetti. Season with salt and pepper. Grate some parmesan and serve hot!

Note: This recipe is fabulous with fresh home-made pasta for a quick first course or to serve on the side of a more elaborate dish. 

Savoury Cheese Souffle

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Featured in Zomato’s monthly newsletter CRUNCH – 23rd Nov 2011. http://www.zomato.com/crunch/cheese-souffle/
Souffle means breath or to take ones breath away. I was definitely holding my breath when I waited for it to rise in the oven. After which I was so proud of my fluffly soufflé that I moved around it in circles to figure out the right angle for the shot. That’s when I realized that a soufflé is called so because it takes one big breath and then releases it. Once out of the oven I saw the steam escaping from my soufflé and I lost some steam as well. (But I read that a soufflé holds its shape for only 3-4 mins… so that’s some balm for my wounded ego). Before making the effort, you need to ask yourself the question… “Will you appreciate a subtle dish?, Can you dive into the meal at break neck speed? Will you be happy with a really small portion? (The French I tell you!)”. If the answer to all these questions is a resounding YES… then, please proceed to make this rather finicky dish. Finicky because – you need to get the quantities bang on, the temperature just right, the eggs whipped just so and finally you need to wear roller skates to ensure you can get the soufflé from the oven to the dining table before it collapses. I’m not against all the drama that accompanies this dish…(I actually do like to make a production of my dinner), but save it for a lazy, rainy day.
Cheese Souffle

Prep time: 30 mins

Cooking time: 25 mins
Serves: 4 (Five 250 ml ramekins/ 1.25 ltr soufflé dish)
What you need:
1 ¼ cups (300 ml) Milk
1 Bay leaf
A few parsley stems
½ Onion peeled
Pinch of Cayenne pepper
Salt and black pepper
3 Tbsp Butter, plus extra for greasing
3 Tbsp All purpose Flour
3 Eggs, separated
1 Tbsp Dijon Mustard
1 Cup (125 gm) Sharp Cheddar Cheese
What to do:
Bring the milk to a boil in the saucepan, with the bay leaf, parsley stems and onion half. Remove from the heat, cover and let it infuse for about 20 mins. Strain, then add the cayenne, then season with salt and pepper. Melt the butter in a large pan, add the flour and cook, stirring for one minute. Remove from the heat, slowly blend in the milk, then bring to a boil. Simmer, for 2-3 mins, stirring until thickened. Remove from the heat and let it cool for about 10 mins.
Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in the mustard and all but 2 Tbsp of the Cheddar. Whisk the egg whites until they will hold firm but not dry peaks. Fold 1-2 Tbsp egg whites into the cheese mixture until evenly combined, then fold in the remaining whites.
Lightly butter the soufflé dish. Pour in the soufflé mixture and sprinkle with the reserved cheese. Set on a preheated baking sheet and bake near the top of the preheated oven at 180°C for about 25 mins or until just risen and just set in the middle. Serve – at once!!

Dreamy Vanilla Cupcakes with Buttercream Frosting

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 Oh yes we like this one! Happy, fluffy and creamy… and if I might add, at the cost of sounding cheesy … quite dreamy!  Cupcakes bring back memories of schooldays and lazy summers, of the guilty pleasures of licking the cream off the cake and then off your fingers, of having something special just for you. Oh yes we like this!  If something can make people forget that age is pulling them in the wrong direction, then this is it. Why, I feel like a little girl of five when biting into this buttery heaven! Enjoy…

Vanilla Cupcakes with Buttercream Frosting


Prep time: 15 mins
Cooking time: 20 mins
Serves: Makes 12 cupcakes

What you need:
1 ½ cup all purpose Flour
½ tsp baking powder
¼ tsp fine Sea Salt
½ cup unsalted Butter, softened
¾ cup granulated Sugar
2 eggs, room temperature
2 tsp Vanilla extract
2/3 cup whole Milk
For the Frosting: (enough for 24 cupcakes)
100 gms Butter
3 cups Icing Sugar
3-5 Tbsps Milk
1 tsp Vanilla extract
Food Colouring (if tinting frosting)

What to do:
Make sure all ingredients are at room temperature. Preheat oven to 180°C. Grease or line the cupcake pan with wrappers. Sift together flour, baking powder and salt and set aside. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until just blended. Beat in Vanilla. Add the flour mixture and milk; mix thoroughly. Fill each cup 2/3rd full and bake for 18-25 mins. (Or till a toothpick inserted into the center of a cupcake comes out clean). Cool completely and frost as desired.

For the frosting: Place the butter in a large bowl. Blend with an electric mixer on low speed until fluffy. Stop the mixer and add the icing sugar, 3 Tbsps of milk and the vanilla extract. Blend with the mixer on low speed until sugar is incorporated. (1 minute). Increase the speed to medium and beat until light and fluffy, 1 minute more. Add upto 1 Tbsp milk more if the frosting seems too stiff. Decorate cooled cupcakes with a frosting bag or just smear the tops with the frosting using a butter knife.

Note: These pictures are from a photoshoot I did for my friend, who bakes the most adorable cupcakes. Her catering unit is called “LITTLE BITES” and you can get in touch with her @ +91 9845235638. You can see the rest of the goodies she makes at http://www.facebook.com/#!/pages/Little-Bites/157898974231630

SPIGA (St. Marks Road)

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Spiga has always been one of my favorite restaurants in Bangalore. It was located in a quaint little house on Vittal Mallya road and has now shifted to the more spacious 4th floor of the Halycon Building on St. Marks Road. I must have visited Spiga a gazillion times and have not been disappointed by the food. The menu has been the same, with a few tweaks here and there and thank the lord for that. I went in the afternoon this time with a couple of friends from work. The place has a Mediterranean feel to it with the whole whitewashed effect – quite pleasant and serving as an excellent backdrop for the colorful food. I’ve seen it at night as well, fairy lights and pleasant alfresco dining add to a lovely view of the city lights. The only grouse I’ve always had is the music is too loud near the bar area. Comon guys … it’s a lounge NOT a discotheque. However a few tipples and all is forgotten and forgiven 😉

We ordered the Noodle Wrapped Prawns as a starter along with the Panzanella Salad for the vegetarian in the group. Both were excellent. The prawns nice and juicy were wrapped in flat noodles and deep fried. The panzanella salad was fresh and zingy with balsamic vinegar and the lovely feta cheese crumbled over it gave it the balance required. We would have loved to have a cool Kingfisher with our food but they don’t have it on the menu. They had a Foster’s promo running which dint cut it with us, so we settled for the Basil and Lemon Cooler. They do have a fully stocked bar which serves wines and cocktails but that story is for another day.

For Main course I had the Olive Fish – Sear fish in a white wine and green olive sauce served with spinach rice and hassleback potatoes. My friend had the Bacon wrapped fish. You would think the salt in both the bacon and the fish would be overwhelming but a hint of the sweet orange sauce makes it work. The vegetarian in the group opted for the Pasta Vegitali – nice zesty tomato cream sauce. He ordered something ‘light’ to save room for the dessert but it was quite a generous portion. My other foodie friend ordered Pasta with Bacon in a cream sauce – not quite your Carbonara… but similar and satisfying. Coming to dessert (yes, you dint think we would leave without dessert did you??). We asked the waiter to get us all the desserts on the menu (OK, there are only four.. he he). Unfortunately they dint have the Blueberry Cheesecake that day so we had to make do and share three by four. The Oreo Cheesecake is to die for, though everyone agreed that the surprise package was the Fig and Toffee Pie – simply divine. The Chocolate Mudcake (was it?) was good as well and would have been an excellent dessert if it did not stand out in poor comparison to its other siblings!

So on the whole a most pleasant and ‘full’filling experience.

P.S. The parking sucks but they have valet…

SPIGA
No. 9, Halcyon Complex, 4th Floor
St. Marks Road (Above Rangoli Sarees) Bangalore.
PH: 42110469, 42110470
Multi Cuisine. Open for lunch and dinner. Bar Attached. Accept Credit Card.
Price Point – Rs:1400/- for two (Starter, Main course, Dessert and non-alcoholic beverage)