Sprouts and Pomegranate Salad in a Ginger Lemon Dressing

I adore vegetarians really! Without the option of meat you are so much more creative with use of vegetables! The thing is, I am also trying to not mix meat with the wonderful produce we get in an effort to keep the flavors clean and let them shine. That is where I think you vegetarians have an advantage... recurring creativity!

I want to share some easy recipes for everyday food perfect when you are cooking for small numbers, like ONE, but that can be easily scaled up for many more! And this if made possible with fresh seasonal produce is just absolutely PERFECT!

We are now trying to include a large bowl of salad as part of our dinners. And to cut off that monotony I am experimenting with different combinations of veggies and healthy dressings. Thinking out of the box; not just repeatedly making raitas; and cucumber and carrot salads but stretching my ideas much more than that.

So just when I was jonesing for vibrant flavored food. Tart, tangy, mellow, fruity and intense - It all came in the form of one recipe.

Anyway, without further ado I leave you with an incredibly simple salad with supremely flavorful ginger-lemon dressing; you'll love how nicely the dressing rounds off the salad and want more just for a lick....

Ingredients for the Salad

1/4 cup Whole Green Gram Sprouts

1 medium size Carrot; grated

1/2 a medium size Green Bell Pepper; finely chopped

1 medium size Onion; finely sliced

1 small size Pomegranate; seeds taken off from fruit

Ingredients for Dressing

1/2 Green Chili; deseeded and finely chopped (adjust as per spice tolerance)

1 inch piece of Ginger; grated

Freshly squeezed juice of a small Lemon

Salt; to taste

1/2 teaspoon Sugar (optional)

Method of Preparation

Combine sprouts, carrots, bell peppers, onions and pomegranate seeds in a large bowl. Add grated ginger and chopped green chili and combine well.

In a separate bowl mix together lemon juice, salt and sugar.

Pour over salad and stir well. Chill in the refrigerator and serve cold.

Yep! That is all! Simple and habit forming....Enjoy!

Kids’ Favorites : Crispy Baked Crumb Chicken : Finger-licking Good!! :)

And I’m back again today with another quick and tasty dish which is sure to be on your menu every week starting today. I have been happy these past few days. The reason being my sister and her two lovely kids are in India on vacation and will be coming to Bangalore in a few days. (her hubby couldn’t make it though, “we miss you terribly Acha”) We haven’t met in almost four years!!! I am thrilled. I am just looking forward to getting together and chilling out as a family.

Today’s post is dedicated to them. “This one’s for you Sharon, Sam and Josh. And Chitta is so making this for you Sam and Josh. You sure are going to love it.”

Moving on to the recipe, this is one dish I haven been wanting to share with all of you for so long. A classic example of how junk can be made healthy too!

Crispy Fried Chicken – a classic kids’ favorite. We have all had it at some point of our lives. (leave alone my vegetarian friends of course) So many fast food chains sell these like hotcakes. However what I do not like is all that oil that goes into deep frying. And also these frozen stuff coated in something that is supposed to be breadcrumbs. There certainly is a way to optimize this favorite to a healthier meal. So how did I do that? I BAKED the crumb coated chicken! And the end-result is soft, succulent, flavorful chicken with a lovely golden and crunchy coating on the outside. Yes my friends say good-bye to deep frying and a warm welcome to baking good old crispy chicken! Served with a side of freshly prepared coleslaw, oh this meal is heavenly!!! This recipe is a tweaked version of my good friend's Southern Fried Chicken which is a delicious crispy fried chicken dish. I have made it a healthier dish which can be made very often for the whole family and also have used different herbs and spices to suit our palate.

So, as the season is just perfect to munch away on some crispy chicken I leave you with this amazing recipe of juicy, flavorful and crunchy chicken which is baked and is finger-licking good! Sooooo Good!!! Your kids will absolutely love this dish. My one and a half year old daughter devours this in minutes. :) Enjoy

Ingredients

800 grams Chicken (on the bone); cut into medium size pieces

2 Eggs

3 tablespoons of Milk

Refined oil

Ingredients for the Dry Spice Rub

1 tablespoon Paprika or Kashmiri Chili powder (adjust as per spice tolerance)

1 teaspoon Cracked Pepper (adjust as per spice tolerance)

1 tablespoon Garlic powder or 6 to 7 cloves of freshly crushed Garlic

1 tablespoon Onion powder (optional)

Salt; to taste

Ingredients for the Seasoned Crumbs

1 1/2 to 1 3/4 cups of Plain Flour

1 cup Breadcrumbs

1 cup Corn Flakes; coarsely crushed

1 to 1 1/2 tablespoons of Garlic powder (if you don’t have garlic powder leave out this ingredient)

1 to 1 1/2 tablespoons of Onion powder (optional)

1 tablespoon Paprika or Kashmiri Chili powder (add more if you like it nice and spicy)

1 teaspoon Pepper (adjust as per spice tolerance)

1 1/2 to 2 tablespoons of Dried Rosemary

Salt; to taste

Method

Wash and clean the chicken and pat dry with a kitchen towel to absorb all moisture. Make deep gashes on each piece and marinate it with the ingredients listed under “Ingredients for the Dry Spice Rub”. Keep aside for at least an hour.

Take a large mixing bowl and mix together all ingredients listed under “Ingredients for the Seasoned Crumbs”. Make sure to mix through well so that all the ingredients are combined evenly. Keep aside.

Take another bowl and beat together the eggs and milk. Keep aside.

Preheat oven at 180 degree Celsius.

Drench the marinated chicken pieces one by one in the egg and milk mixture and coat well with seasoned crumb mix. Give it a little pat and a shake to hold the crust together and repeat the same procedure (dipping and coating with seasoned crumb mix) a second time. Arrange the crumb coated chicken pieces on a greased baking tray.

Drizzle a little oil on each piece of chicken and bake in the oven. Bake for five to seven minutes at 200 degree Celsius and then turn down the heat back to 180 degree Celsius and bake for fifteen minutes.

After fifteen minutes, take out the baking tray with the chicken and drizzle some more oil on each piece. This step is crucial to avoid drying of the chicken. It helps to keep the chicken moist and succulent. Once some more oil has gone onto each piece of chicken, place the tray back in the oven and bake till you get a nice golden crispy crust on the outside and the meat is juicy and cooked through.

Serve this Crispy Baked Crumb Chicken which has rested for a minute or two with some deliciously Creamy Cabbage and Carrot Coleslaw.

Recipe adapted from : The Perfect Southern Fried Chicken by Amritha Shivakumar of Cucumbertown

Savory Loaf Cakes: Cheese, Cashewnut and Bell Pepper Cake

Ever since I started watching Rachel Khoo’s television show, I have been going somewhat mad on trying out a few of her recipes. This particular recipe really stuck in my head and I just had to make it the next day. This loaf cake is really nice and what really gets me all zinged are the various savory variations.

Savory cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.

Of course the original recipe makes use of different fillings, but I used whatever left-overs I had in my refrigerator and it turned out just fine. It was a spontaneous decision that became really good. Yummy savory cake filled with cheese, cashewnuts, caramelized onions and bell peppers. It tasted incredible.

The result is an explosion that takes place in my mouth, when I taste this creation. It turned out moist and if made the right way will be nice and fluffy.

I picked this one because it was the perfect Summer like loaf, perfect for the weather right now in Bangalore.

This cake is super simple to make and you can always make a scrumptious loaf cake using all the fresh produce available in the current season. I find this so clever.

I made changes to the fillings using up whatever I had with me. But other than that I kept to the directions. I present to you a wonderful loaf cake adapted from Rachel Khoo’s “The Little Paris Kitchen: Cooking with Rachel Khoo”

I love this cake for two reasons. One it is savory which makes it rather unique. Second, the innovative flavor combinations you can try with whatever that’s left-over in your pantry.

Serve these tasty slices of cake warm (when warm, the cheese will be all melted and delicious) with ham; or a spicy frittata on the side; or some spicy fried chicken; or sautéed spicy sausages; steak and gravy…. anything. Or just munch away just as it is. A definite winner with your kids, serve these up at birthday parties, picnics, kitties or potlucks and you will be a star!

The dish is simple and elegant and can be prepared as a mid-morning meal, evening snack or a part of nice continental dinner.

We are all down with a bad cold, throat pain and what not; but I made this cake nonetheless and served it with some delicious hot Tomato Soup with croutons and spicy fried chicken. We enjoyed it.

Oh and the best news, it tastes better the next day! So bake and store in your refrigerator and cut a few slices when you are hungry!

Ingredients

250 grams Plain Flour

1 tablespoon Baking Powder

150 grams Cheese, cut into small pieces (refer notes)

80 grams Cashewnuts; roughly chopped

100 grams Red and Yellow Bell Peppers; finely chopped (refer notes)

3 to 4 Red Onions; finely sliced

4 Eggs

150 ml Olive oil

100 ml Milk

50 grams Plain Yoghurt

1 teaspoon Salt

Freshly-ground/milled Black Pepper (as per spice tolerance)

Coriander leaves; finely chopped

Method

Caramelize the sliced onions and keep aside. (please refer to the my Pizza recipe for more details on caramelizing onions)

Preheat the oven to 180C/350F/ and line a loaf tin measuring 22x11cm/8½x4¼inch across the top and 6cm/2½inch deep with baking paper.

In a bowl, mix together the flour, baking powder, cheese, cashewnuts, bell peppers and caramelized onions.

In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and black pepper.

Fold the flour mixture into the whisked eggs. Try not to overbeat the mixture as this will make the end result tough. (it is better to undermix)

Pour the batter into the prepared tin. Sprinkle on top with fresh coriander leaves.

Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. (when I say clean knife, please ignore if melted cheese comes on it, that does not mean it is not cooked. If uncooked batter appears on the knife, it needs further cooking.)

Leave to cool in the tin.

Notes:

1. You can use any kind of cheese. I used a mixture of grated cheddar, mozzarella and normal cheese cubes. Also I added a little lesser than mentioned in the recipe. You can even goat’s cheese to make it healthier.

2. If you do not have red and yellow bell pepper, you can always use green bell peppers. The original recipe uses a combination of cheese, pistachios and prunes. So be creative when it comes to the filling.

3. Use a rubber spatula rather than a whisk to prevent overbeating the flour.

Recipe Source: Rachel Khoo’s “The Little Paris Kitchen: Cooking with Rachel Khoo”

Daring Bakers, Say Cheeeese :) Delicious Home-made Pizza

This pizza is heartfelt. It is all about a salute to finding the balance between indulgence and healthy and along the making it as made from scratch as possible. A homemade thin crust pizza topped with shredded spiced chicken, caramelized onions, mozzarella and cheddar cheese and bell peppers is just the perfect, yummylicious weekend dinner or even breakfast, I say!

Who doesn’t love pizza! But, alas, things so good are hardly ever good for you. Now, exactly what about the pizza is bad? Oh, the gallons of grease, and piles of cheese, you say; all good tasting but sadly artery clogging stuff. But, what if you could actually control all that to the normal and acceptable levels? If you could with some extra effort ensure that a pizza slice is as good-for-you a meal as any other that you make at home, would you do it? Of course, without compromising on the flavor etc. etc....

If you are willing to go that extra bit, then you are in for a happy, happy surprise! I made pizza at home. Yes, from scratch. What else did you expect from me?! The base, the sauce, the toppings, the whole nine yards. I really would not have even considered making the pizza base at home if not for browsing some of my favorite food blogs, in particular Sanaa’s ‘Easy Pizza Dough’ recipe on Cucumbertown. She makes bread-making sound so easy that I decided to give it a chance. And it was worth it! Thanks a ton Sanaa. My other inspiration to try out this delish pizza was a fab baking tray gifted by our loving aunt, Mommy. Mommy is an excellent cook (though I haven’t tasted her food yet, maybe the next time you visit us Mommy?) and a beautiful person. The day she gave us the tray I was determined to cook up something interesting using the same. “Mommy, the tray was lovely, thanks to you the pizza turned out extremely well”.

I have not attempted to make any yeast-bread at home at all. Until now... Once I set about it, I was really surprised to see how easy it was. It’s quick to prepare and an excellent on-the-go-meal option and I assure you it is worth every minute. It made me wonder why I thought all this was a painful process in the first place. But, well, happily I have been corrected of my faulty notion. And, from this day forward, I swear to give any other yeast bread more than a passing shot in my kitchen!

So, once the dough was all set, I rolled it out into an oval shaped base, topped it up with some delicious stuff and used very less cheese and hence no grease making it healthy! Simple, rustic and absolutely divine…so what are you waiting for, go ahead and make this scrumptious pizza for your family.

Simple, clean flavors… that's the way I like it...

It was delicious! So, I can really have it more often than before and with my own choice of toppings! Yippee! :)

Ingredients for the Pizza Base

2 cups All Purpose Flour

2 1/4 teaspoon Dry Yeast (refer notes)

1 teaspoon Sugar

1 teaspoon Salt

1/4 cup Water

2 tablespoon Olive oil

Ingredients for the Pizza Sauce

4 large Tomatoes; diced

4 cloves of Garlic; finely chopped

1 small/medium size Big Onion; finely chopped

1 tablespoon Tomato paste

2 teaspoon Oregano; fresh or dried (I used dried)

1 teaspoon Basil; fresh or dried (I used dried)

1/2 teaspoon Pepper; freshly milled (adjust as per spice tolerance)

1 teaspoon Paprika

2 1/2 tablespoon Olive Oil

1/2 to 1 teaspoon Red Chilli flakes (optional)

Salt; to taste

Ingredients for Caramelized Onions

3 to 4 large size Big Onions

1 tablespoon Butter

1 teaspoon Sugar

Salt; to taste

Apple Cider Vinegar or Water; just enough to soften the onions (refer notes)

Ingredients for the Topping

I used 250 grams of shredded chicken sautéed with a few spices like paprika; freshly sliced bell peppers and of course cheese. (a mixture of mozzarella and cheddar) [Please refer notes for more ideas]

Method to prepare the Pizza Base

Dissolve the dry yeast in 1/4 cup lukewarm water. Let it rest till slight bubbles form. Now add sugar, stir and keep aside for 4 to 5 minutes or till the mixture turns frothy.

Take a wide mixing bowl and add all the ingredients (including the dissolved yeast) into it. Combine all the ingredients and gently knead with fingertips until a slightly sticky dough forms. You don’t have to work your arm by kneading too much. Just get the dough together. Transfer into an oiled bowl and turn the dough so the oil coats it. Cover with a damp kitchen towel and let it rise for about 25 to 30 minutes or until doubled in volume.

Method to prepare the Pizza Sauce

Heat the oil in wok and add chopped garlic and onion into it. Sauté till the onions turn light brown. Throw in the chopped tomatoes, tomato paste, herbs, salt, pepper, spice powders and chilli flakes (optional) and sauté till tomatoes turn soft. Cover and cook for a few minutes till tomatoes turn very soft and mushy and water has evaporated. Cool the mixture and blend to a smooth puree.

Method to prepare Caramelized Onions

Heat butter in a broad pan and when the butter melts add the onions into it. Add enough salt and sugar and sauté on high heat till onions turn a lovely golden brown. Stir continuously to avoid onions sticking to pan. At this time pour cider vinegar or water little by little to soften the onions. This process is called deglazing. Repeat this process till onions turn soft and water has completely dried up. (your onions must be a beautiful golden brown and should be soft and sticky)

Method to prepare the Pizza

Punch down the prepared dough and knead lightly until it forms a ball. Transfer to a floured surface.

Roll the dough into a circle, rectangle, oval or any desired shape, flouring it as you go. Once rolled out to desired shape, transfer the base to a greased baking tray lined with parchment/greaseproof paper (optional). Slather on some pizza sauce and throw in the shredded chicken, caramelized onions, bell peppers and grated cheese.

Preheat oven at 100 degree Celsius for 10 minutes. Bake the pizza in the preheated oven at 200 degree Celsius for about 15 minutes. The base will turn a lovely golden brown.

Sprinkle a pinch of chilli flakes and oregano on top and serve them hot or warm. Yum yum yum…

Notes:

1. If you are using instant yeast in place of dry yeast, just throw it directly into the pizza dough while preparing it, so that makes the process easier. But please don’t go hunting for instant yeast because dry yeast works out just fine and is not difficult at all. Just takes a few extra minutes, that’s all.

2. You can always use cider vinegar to deglaze your caramelized onions but I used water and it worked out just fine.

3. You can use any topping of your choice. Some yummy options are sausage (chicken/pork/beef), pepperoni, chicken franks, beef mince, spinach, basil leaves, sundried tomatoes, mushrooms, jalapeno peppers, fresh onions and tomatoes, any kind of grilled or prepared leftover chicken from day before’s dinner or lunch…. Oh the options are too many! Of course cheese goes without a say, anything is ok I guess, mozzarella, cheddar, goat’s cheese, feta, anything really.

Here are a few links that helped me get going to prepare this tasty pizza:

Easy Pizza Dough: http://www.cucumbertown.com/recipes/easy-pizza-dough

How to Quickly Caramelize Onions: http://www.youtube.com/watch?v=yt_0e72fs9M

Egg Salad Canapés that taste like Summer...

I have been going through a funny roller coaster ride of emotions, giddy highs and miserable lows. There are days when I can hardly wait to get out of bed to tackle the next chore on my list. Then there are days when I just want to pull the covers over my head and stay in bed all day – handling a 5 month-old baby is not easy! Of course each moment with little Michelle is exciting but it can sometimes tire you out totally!

This little blog space has become my island, where I can come and be creative and share my thoughts regardless of what my mood is and whichever part of the world I am! For this I am happy because I can take you where ever I go! I know that I haven't been a regular blogger these past few months and it may be that way for sometime because managing a baby and home can sometimes get difficult. But I try to share my enthusiasm with new recipes whenever I can steal some time and update you on the latest.

The recipe today is a gorgeous Egg Salad Canapé.

Eggs - Comforting, happy, leisurely, fresh, satiating, rich, whimsical, enveloping, warm.... versatile. That's what I think of and feel when I eat them. What do they remind you of? This is a recipe where the quality of products play a large role so try and get your hands on the yummiest mayonnaise, best herbs and the most fresh bread you can find. You won't be sorry.

Picnics and salads are a great combination. I'm sure all of us have a passion for being outdoors and enjoying our meals in some scenic spot. And what better time to do this but Summers; with kids vacations going on, lovely fun picnics are always on the agenda. How many of you are planning little picnics with family and friends? Isn't it fun to dream of huge theme parties and picnics just as soon as the first warm sunrays strike. I just love spending time with a family and friends, laughing and chatting, the aromas of delicious goodies filling the air. The gentle summer breeze brings the scent of perfumed flowers and the sounds of other people giggling and laughing as they too enjoy their parties and fun trips.

Most people don't waste too much time preparing food for picnics, they simply make a few sandwiches and cut up some vegetables and fruit, take a few bottles of fresh or fizzy drinks and ta-da, your picnic basket is ready. But I believe in just the opposite; picnics if planned with a little care can be both exciting and healthy. Usually for most picnics the spotlight is mostly on the location rather than the food; but it need not always be that way. A picnic with freshly prepared home-made goodies like grilled delicacies, refreshing salads and piquant sauces is so much more fun and appealing than eating all that junk. The food always has to be plentiful because, I do not know about you, but I always tend to overeat at picnics; everything always tastes better.  But when the food is home-made and healthy, why worry if you eat a little extra! I love playing around with flavors for salads, sauces and salsas. Here I took an old salad favorite and gave it a slight twist. Egg Salad – I used very little mayonnaise, a little dijon-style mustard and lots of herbs, making it lighter and slightly tangier in flavor. What makes this salad exquisite is the use of sharp but sweet red onions and the mild heat from the paprika brings about a flavor explosion. The salad works really well as little canapés arranged on tiny pieces of firm bread or crisp lettuce leaves. It can also be spread on a bread of your choice making yummy sandwiches. Whichever way, they taste great and are quick to prepare and make an excellent picnic snack. I have presented them as bite-size canapés today. Simple, easy, home-made....Do try them out.

We also had some for breakfast today; perfect start to the day! :)

Ingredients

3 Eggs

3/4 tbsp Mayonnaise

Boiled & Cooled Water - 1 or 2 tsp (refer notes)

1/2 to 3/4 tsp Dijon-style Mustard (refer notes)

2 to 3 tsp of fresh herb (you can always add more if you like the flavor; refer notes)

1/4 to 1/2 tsp Paprika (adjust as per spice tolerance)

1/2 of a medium size Big Onion; finely chopped

Method

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Keep aside.

In a large bowl, mix the mayonnaise, water, mustard, herbs, paprika and chopped onions. This is the dressing.

Into this add the chopped egg and combine well by mashing with a fork or wooden spoon.

Chill the Egg Salad in the refrigerator for atleast an hour. Serve cold as canapés or as sandwiches.

Notes:

1. I like my dressing a little runny (of course not too much), so I always add a little water to give it the right texture. That way we don't have to add too much mayo into the dish.

2. In case you do not have Dijon-style mustard in your pantry, you can always use any other good quality mustard.

3. You can use any fresh herb of your choice. Here are a few choices, you can use any one at a time: Dill, Parsely, Cilantro or Coriander and Celery.

Treats: Home-made Chicken Nuggets

This Home-made Chicken Nuggets recipe was featured in Kids directory’s On-line publication: http://kidsdirectorybangalore.in/

If someone gave you a handbook to life and told you that everything you need to lead a happy, fulfilling life is in there and all you have to do is "apply" the printed wisdom; Would you take it? I would and I think you would too. Life is short, if you have the code, why not help yourself?! Food Lovers Chicken with delicious chicken recipes selected by Jonnie Leg´er; this is not just any cookbook but one that I would definitely appreciate as a cooking enthusiast. Almost all recipes in the book are for fine cooking and dining! As soon as the book arrived, I dived right into it and honestly, could not put it down. And, I have read it twice already! Their idea was to put together a book with nuggets of wisdom for the perfect execution from kitchen to table; from getting the right ingredients to prepping and cooking right to styling and plating with beautifully photographed food pictures. Food Lover's Chicken is aimed at the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence.

I love the way the book is written; the style and language concise and succinct.  And, the best part; it is perfectly sized!! In just about 394 pages, it packs in quite a bit of tasty dishes and know-how and it is small and light enough to be carried around in a handbag.

Now, that is my kind of reference text. This is one book that is going to be dog-eared much! And a big big Thank you to my beautiful and loving sis-in-law, Sumu (who lives in Adelaide, Australia with her lovely husband, Jacob and handsome little boys, Tarun and Tushar) for this precious gift. Sumuchech, this book came to me at a time when I was wondering when I will ever be able to blog again, yearning for some "me-time". Oh how thrilled I was to get this book Sumuchech and that day I was sure I was going to cook again, not just for family but for friends and loved ones and definitely sharing my recipes and stories in the kitchen on this blog. And so Sumuchech, this one's for you.....Thank you so much for encouraging me with this excellent book and helping me to move on and never give up.

Over to today's dish.... How many of us like yummy deep-fried goodies once in a while?! Atleast I do!

Over weekends, you will agree we all like to have some special food to enjoy family time.  Last weekend, when we called our cousins over for dinner, I decided to prepare home-made Chicken Nuggets (for the first time ever!) rather than buying frozen nuggets. I like experimenting with chicken because it beautifully absorbs a variety of flavors.

Chicken marinated with pepper-salt and crumb fried with a rich coating of bread crumbs is quite the snack to devour on a lazy Sunday. All those mommies with little kids who suddenly turn into cute brats when they see food and demand for fried foods like nuggets from the nearest McDonalds or KFC, here is a perfect dish for you to try at home. And don't have any regrets because they are definitely healthier than the ones you get from any hotel or cold-store.

This works extremely well as a starter or just simply something that you can munch on. I encourage everyone trying out this recipe to use their imagination and be a little creative. You really can't do anything wrong here. Reju ate one or two and said they were scrumptious. For the next time he said we should try them with some Indian/Oriental spices. No problem there!

So, if you are looking for something old but pepped up, something traditional with new flavors, then this is the perfect dish for you.

Hope you enjoy it. There are some recipes that at first sight seem just a bit ordinary or so you think when you look at the list of ingredients. It takes a second look to change that first impression. Because you realize the simplicity of the recipe has big taste attached to it.

For those of you who give this recipe a try will straight away realize that it is quick and easy to make and you will presumably replace those frozen nuggets you buy from the cold store. Nothing against store-bought nuggets, but why settle for frozen processed sticks, when you can enjoy a healthier and tastier chicken big on taste.

So here is how I cooked Chicken Nuggets.  Go ahead and feel free to try different ingredients to personalize it.

Ingredients

600 gms of Boneless Chicken breast; cut into bite-size pieces

Salt & freshly milled pepper

3 to 4 tbsp All-purpose flour

2 Eggs

2 cups Breadcrumbs; to coat

Any Refined Oil; for deep frying (refer notes)

Chili Sauce or Tomato Ketchup; to serve

Method

Season the chicken with salt and pepper and lightly coat them with flour. Keep aside.

Whisk the eggs in a large bowl. Place the breadcrumbs on a flat plate. Coat the chicken pieces with egg, then roll in the breadcrumbs and press down well.

Heat oil (enough for deep frying) in a wok and fry the chicken pieces for about 3 to 4 minutes or till the chicken is cooked through and turns a lovely golden brown. Drain on a paper towel.

Serve hot with chili sauce or tomato ketchup.

Notes:

1. The original recipe uses fat for frying the nuggets. But I really don't think that is necessary simply because it's not healthy. Any refined oil is perfect. (do not use pungent oils like mustard or sesame oils)

2. I also will try using the same recipe and baking these nuggets in the oven to make it a healthy snack. Will let you the verdict soon. And those of you who try it at home, try baking them in the oven for a few minutes, basting enough oil on both sides of the chicken pieces, flipping them in between till they turn a lovely golden brown. Do let me know how they turn out.

Lots of love :)

Recipe Edited on 4^th February 2014:

I promised you all the baked version of the above recipe and here it is. I kept my word, guys. Here you go:

Ingredients

600 gms of boneless chicken breast; cut into bite-size pieces

Salt and freshly milled pepper

3 to 4 tablespoon all-purpose flour

2 eggs

2 cups breadcrumbs OR 1 cup breadcrumbs + 1 cup oats, to coat

1 teaspoon olive oil

Tomato Ketchup; to serve

Method

Begin by seasoning the chicken with salt and pepper and lightly coat them with flour. Keep them aside when done.

Next, whisk the eggs in a large bowl. Place the breadcrumbs on a flat plate. Coat the chicken pieces with egg, then roll in the breadcrumbs and press down well.

Arrange the chicken pieces on a greased baking tray, spacing them a little apart. Drizzle with a little olive oil on each piece of chicken, and bake at 190 C for 8 minutes on either side or till the chicken is cooked through and turns a lovely golden brown. (Halfway through the cooking, drizzle a little more oil on the pieces of chicken. This keeps the chicken moist)

Serve hot with tomato ketchup, a dip of your choice or just as it is.

Recipe Courtesy: Food Lovers Chicken

An Emotional High: Chicken 65 - Southern Style Fried Chicken

I had a quiet and lovely birthday yesterday which was well spent with Reju. It's such a blessing these days that workplaces have become so flexible that they can connect from anywhere in the world and still work! Awesome. So, Reju decided to work from home yesterday and I was overjoyed to have him around. We also had a yummy dinner at a restaurant called the "Four Seasons" quite close to home. We gobbled up some authentic Hyderabadi Dum Biriyani which is the restaurant's signature dish. It definitely was one of the best Mutton Biriyanis we ever had. I have to say a dish with a lot of finesse. Totally satisfied my love for Biriyani!

I was so overwhelmed by all the calls and text messages I received on my birthday, made me feel extremely special. Thanks a ton everyone.

I was watching "Love Bites With Joey", a new culinary show hosted by supermodel Joey Mathew who hails from Kerala. Though I don't really follow her show very regularly, I happened to stumble upon one of the episodes where she was cooking up a lovely Southern spread for family and friends. One particular dish caught my eye and that was Joey's version of Chicken 65 - Southern Style Fried Chicken.

Being a Foodie my element is Food and so do not ask how an irresistible dish like this can send me into day dreams of munching onto well roasted chicken. It just happens! Within a few seconds of watching the show, I had imagined what tonight's dinner would be. Thank you Joey.

This dish is simple and tasty - the type we will often enjoy on a weeknight, quick to prepare but full of flavor. The pressure cooker takes care of most of the cooking, where it is cooked with a variety of spices and aromatics and then roasted to bring out maximum aroma and flavor.

A good chicken dish once in a while is something I adore. Chicken is versatile, tastes wonderfully juicy if cooked to perfection and can be used in soups, salads or as a whole dish.

A medley of roasted chicken and spices aromatized with the ever flavorful coconut oil, to me it comes close to heaven! Of course this dish is very popular and there are so many different versions of it. This recipe however is slightly different from the ones I have tasted earlier and has a lovely rustic flavor attached.

Chicken cooked in it's own juices and roasted to perfection, it truly is Delicious!

Ingredients

Chicken (with bone; cut into large pieces) - 1 kg (refer notes)

Big onion - 1 (large)

Ginger - 1 medium size chunk

Garlic - 4 cloves

Salt and Pepper - to taste

Red Chilli powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Curd - 400 gms (refer notes)

Water - 2 tbsp

Coconut oil - just enough to shallow fry the chicken pieces (refer notes)

Method

Grind together onion, garlic and ginger in a blender into a fine paste. (refer notes) Keep aside.

Make a marinade base by mixing together the curd, ground onion mixture, red chilli powder, salt, cumin powder, coriander powder and pepper powder.

Make light gashes on the chicken pieces and soak them in the marinade for 20 to 30 minutes. (overnight marination is the best)

Take a pressure cooker with water (refer notes) and arrange the chicken pieces in it. Cover and pressure cook till the first whistle comes through. Remove from heat and let the chicken cook in the residual steam for a few minutes.

Open the lid of the pressure cooker and check if chicken is cooked. Reduce any gravy that is left in the cooker till the chicken is dry.

Heat oil in a pan. Arrange the semi-cooked chicken pieces on the pan and roast (refer notes) on medium to high heat till it browns evenly all over. Remember this is simple shallow frying and roasting and hence do not overdo the oil because this will make it too greasy and unappealing.

Notes:

1. You can use any cut of chicken and cut according to desired size. (breast, thigh, with bone etc...) I love using chicken on the bone because I think it is plump, tasty and juicy.

2. You can also use yoghurt instead of curd, whichever is available. If you are using yoghurt, lightly beat it before preparing the marinade.

3. You can use any refined oil also to fry up the chicken pieces. But of course like I always say, coconut oil enhances flavor. The quantity of coconut oil can be adjusted according to your liking. If you are using a good quality non-stick pan, you can use less oil and the frying would be just fine. For the very health conscious, grilling this moistly marinated chicken would be a good option.

4. If you find that your onion, garlic and ginger need a little moisture to initiate the grinding or blending process, add a little curd into it.

5. Water can be added into the pressure cooker if you are frying the chicken in about half an hour after marination. If you decide to marinate your chicken pieces overnight, it is not necessary to add any water while cooking it in the pressure cooker.

6. Fry the semi-cooked chicken in batches of 4 to 5 pieces (adjust according to size of pan) to ensure even browning of all the chicken pieces.

We enjoyed this dish very much where all the brilliant flavors come together and harmonize so well. The light crispy crust and succulent chicken offer a feast for the eyes and the flavors of the spices, aromatics and coconut oil highlights the tastebuds so exquisitely. Thumbs up from my man too, he enjoyed the delicious flavors of the dish.

Enjoy and bon appetite!

Recipe Courtesy: Love Bites With Joey, NDTV Good Times