Kitchen Confidential

Dahiwali Chicken Curry

When it comes to simple everyday meals, I find it hard to succumb myself to the traditional Indian daily routine of ‘Dal-Sabzi’, translated, simply meaning a lentil and vegetable preparation. A simple Indian lunch would mainly consist of a lentil and a side of some vegetable, cooked in different variations everyday. These are then relished with warm rotis, rice, a dollop of pickle, and some fresh yoghurt. For me, a meal like this often finds it’s way to my dinner table once every 10 days. The rest of the week however, I prefer finding ways of simplifying indulgent favourites to treat my ever-so-demanding palate.

Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention effort that comes with it. I for one, beg to differ. For me, a curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible; and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land. But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to.

As I see it, curries are not something one should be afraid of. Neither are they something to look at with such cynicism or vengeance. A curry is a curry, and like any other can be easily tamed to suit ones tastes and preferences. I like mine to be quick and robust with flavour, and I don’t stop till I find my way with it.

DAHIWALI CHICKEN CURRY
CHICKEN SIMMERED IN A YOGHURT GRAVY
Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side

2 large 1 large 2 medium-sized 2-3 1 tbsp 1/2 cup 1 3-4 3-4 1-2 4-5 1/2 tsp 1/4 tsp 1 tsp 1/4 tsp 1/4 tsp 2 tbsp a handful

boneless chicken breasts, diced into 1-inch cubes onion, finely chopped tomatoes, finely chopped green chillies, finely chopped ginger-garlic paste plain yoghurt, beaten cinnamon stick cardamom pods, bruised whole cloves dried bay leaves whole black peppercorns red chilli powder turmeric powder coriander powder cumin powder garam masala powder light cooking oil fresh coriander leaves, chopped for garnish salt, to taste

HEAT oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add ginger-garlic paste and saute for another minute or two till it gives out oil.

ADD red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten curd forming a smooth gravy base.

ADD chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.

Chicken & Bean Coconut Stew

There are only so many days in the dreaded Canadian winter when the white blanket of snow is lovingly caressed by the intense warmth of the sun’s rays. It is often on days like these, which if unestimatedly fall on a weekend like today, that all I wish to do is have endless cups of hot cocoa and surround myself with the many sections of the bulky weekend newspaper. It is also on days like these, where I bitterly sulk over Hubby Dear’s absence due to his frequent business trips. And that too just a day after returning from our fabulous vacation filled with sun, sand and laughter. Need I add how much I miss him already? And it’s just been a measly few hours since we bid adieu!

While my appetite tends to take a downward stroll while Hubby Dear is away, I still can’t quite refrain from spending most of my time in my kitchen. The time spent in prepping, visualizing and finally creating the meal is what enables me to unwind and reflect on my thoughts. I love listening to the sharp crunches from chopping an onion, the sizzling of chopped garlic in hot oil, or the whistles of the pressure cooker; each of which can be easily substituted for any form of melody in my mind.

By allowing myself to sleep in today, and waking up to a wonderfully warm sunny afternoon, the idea of a lunch that would summon me to stand over a hot stove didn’t quite make an inviting prospect. But good food on a day like this was something I was desperately craving for. So I took the slow and easy way out. The thought of having my lunch slowly simmer on the stove was tempting enough to compel me to get my lazy self into the kitchen and prep for it. And that’s all I needed to do. The rest as they say, will take care of itself!

CHICKEN & BEAN COCONUT STEW
Prep time: 20 min | Cooking time: 45 min | Serves: 2-4 

2 large boneless chicken breasts, diced into 1-inch cubes 1 medium onion, finely chopped 1 small tomato, chopped 1 tbsp garlic, finely chopped 1-2 atalks lemongrass, bruised and cut into 2-inch lengths 1 large potato, diced into cubes 1 can white kidney beans 1/2 tsp red chilli powder

1/4 tsp turmeric powder 1/2 tsp coriander powder 3-4 cardamom pods, bruised 2-3 cloves salt, to taste 1 cup coconut milk 2 tbsp light cooking oil a handful fresh coriander leaves, chopped for garnish

SAUTE garlic, cardamom and cloves, in hot oil in a deep pan till fragrant. Add in onions and cook till tender and pink.

ADD red chilli powder, turmeric and coriander powder, and fry for a few seconds before adding beans and chicken. Mix carefully to evenly coat with spices. Add coconut milk, lemon grass, potatoes, tomatoes and salt. Cover and let simmer for 30-40 minutes till chicken and potatoes cook through and become tender.

STIR occasionally in between, adding water if necessary to form desired consistency. Once done, garnish with chopped coriander leaves and serve warm over a bed of rice or with a side of thick crusty bread.

Meatball Noodle Soup

With the temperatures decreasing at a considerably ridiculous rate, I find myself constantly looking for something warm enough to melt my insides. Now these are not one of those simple craving of comfort that could easily be taken care of by a steaming cup of rich hot chocolate or some spiced infused tea. No sir, these longings call for something more that compels me to take the extra tiny step further.

When I think of soups, my mind always seek the ones filled with lots of vegetables and other bites of goodness like dumplings or bits of meat floating in a light flavourful broth. Seldom ever do I desire one that is thick and rich, and made with dashes of cream. Infact, to be honest, I almost never do. You see, for me, soups are best when they come in a clear broth, and that’s eactly always the way I prefer to make them.

I’ve been having a hard time the past few weeks what with being buried in reports and deadlines. With all that finally taken care of and set aside, I was happy to find some quite time in my kitchen on this cold friday evening. With a few hours to spare before Hubby Dear came home, I had enough of time and a lot of energy to make a big pot bubbling with the most fragrant and aromatic flavours that would warm up our home and give me the comfort I so needed.

A few hours later we were nestled on the couch infront of the TV with a big bowl as we slurped and cuddled, of course all warm and cosy together!

MEATBALL NOODLE SOUP

Prep time: 20 min, Cooking time: 20 min | Serves: 4-6

for the meatballs:

1/2 kg minced meat (I used lean ground chicken, but feel free to use any kind of ground meat) 1 medium-sized onion, finely chopped

2 tbsp parsley, finely chopped 1 tbsp garlic, finely chopped 1 egg, beaten salt, to taste pepper, to taste

for the broth:

4 cups chicken/vegetable stock 2 tbsp ginger, juliened 2-3 stalks of green onion, chopped 1 tbsp light soya sauce salt and pepper to taste

2 stalks lemon grass, cut into 2-inch pieces lemon juice, required as per taste 100 gms egg noodles fresh parsley, chopped for garnish

IN a large stock-pot, heat chicken/vegetable stock. once it starts to boil, add meatballs one-by-one to allow them to cook.

STIR in soya sauce, ginger, lemon grass, green onion, salt and pepper, and let it come to a boil. Throw in rice noodles, and let it simmer covered for 10-15 minutes.

GARNISH with lemon juice and fresh parsley, and serve warm.

Pepper Chicken

There are certain times in a year when all I want to do is nothing more than cuddle up with a great book and nibble on some extra-spicy food. Throw in a few cold winds my way, and the mood is set. With Hubby Dear out on one of his business tours, leaving me all alone to face the dilemma of what to pack for our upcoming tropical vacation, I was definitely in the need for some spiced up comfort.

While I successfully managed to pick certain favourites from my existing wardrobe, and shopped for what I deemed as must-haves for a holiday by the beach, I was still to face the toughest part - fitting it all into one lousy teeny-tiny suitcase. Okay, so maybe it’s not all that teeny-tiny, but it’s still too small for the 27 various outfit combinations I solemnly swear I need for the 7-day trip. And that’s not including all the coordinating shoes and accessories! Well, what can I say, I like to travel Bollywood style.

I suddenly realized as I emerged from the pile of clothes I was almost buried under, that I had spent the last four hours rummaging through my closet, getting all my “to-pack” things in order. Long past my regular lunch time, it had just occured to me how hungry I actually was. So I lazily stolled into my kitchen with no inspiration what-so-ever. Then, as if something called out to me, I recalled how I had left some chicken to defrost the night before. Okay, so I had chicken on my mind. What to do with it, I still had no idea.

And then I just began to play. A slight variation to this classic favourite, this recipe can leave you sprinting to the nearest bottle of cold water. But nonetheless, it’s a perfect call for a cold late winter afternoon. So ahead, don’t be afreaid, definitely give it a try. But then don’t go about saying I didn’t warn you!

PEPPER CHICKEN
Prep time: 20 min | Cooking time: 15 min | Serves: 2 as a main, 4 as a side

2 large chicken breasts, cut into 1-inch cubes 1 large onion, sliced 1 green bell pepper, sliced 7-8 curry leaves 3 green chillies, finely chopped 1 tsp garlic, crushed

1 tbsp soya sauce salt, to taste 1/2 tsp crushed black pepper 1/4 tsp turmeric powder 1/4 tsp red chilli powder 2 tbsp light cooking oil

MIX chicken pieces with salt, turmeric and chilli powder and set aside to marinate for about an hour. In a non-stick pan, heat oil and fry chicken till brown and cooked through. Remove from pan and set aside.

IN the same pan, add more oil if necessary, and saute curry leaves, green chillies, garlic till fragrant. Add sliced onions and fry till lightly transparent. Add green pepper, salt, and pepper, a fry for another minute or two.

ADD fried chicken pieces and soya sauce and cook for 3-4 minutes, allowing flavours to blend well.

Alu Korma

I remember a time not so long ago, when all I would eat on cold wintry nights were bowlfuls of hot chicken-noodle soup. Now, times have changed, and with it, so have my moods evolved. I do still enjoy the occasional soup, but I find myself on most days craving something else. These cravings almost always vary depending on what I envision myself eating that night.

When I went to my kitchen today to make a quick fix for dinner, little had I known what would come out of it. A look into the fridge told me that I was missing anything and everything that could create something comforting. But as always, the culinary instincts refused to back down. A bag of cute red baby potatoes called out to me, and I found my myself picking out flavours to go with it. Had I known that these cute little guys could make me swing a few minutes later, I would’ve atleast played some music!

ALU KORMA
BABY POTATOES IN A CASHEW-BASED CURRY

Prep time: 10 min, Cooking time: 20 min | Serves: 4   

8-10 red baby potatoes, peeled 2 medium-sized onions, pureed 2 tomatoes, cubed 2-3 green chillies, chopped 1 tbsp cashew powder 1 tsp tomato paste 2 tbsp plain youghurt, beaten till smooth salt, to taste 1 tsp cumin seeds

2-3 dried red chillies 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp driend fenugreek leaves 2 tbsp light cooking oil water, as needed fresh coriander leaves, finely chopped for garnish

HEAT oil in a non-stick pan and saute potatoes till lightly browned on all sides. Remove onto a plate and prick on all sides with a fork.

ADD cumin seeds, dired red chillies and green chillies to hot oil and saute till fragrant. Add onion paste and fry till it starts to give out oil on the sides.

ADD red chilli powder, coriander powder, cashew powder and turmeric powder and fry to blend in spices well.Add tomato paste and yoghurt and cook till mixed well and it starts to give out oil again from the sides.

ADD salt, tomatoes, potatoes and dried fenugreek leaves along with a splash of water and cover cook for 10-15 minutes till potatoes are tender. Stir occasionally, adding water if necessary to get desired consistency.

GARNISH with coriander leaves and serve warm with rotis.

Macaroni with Peas and Carrots

With January finally having dawned on us, one can’t help but reflect the year that just passed us by. I automatically begin with the setting and tackling of my annual resolutions. The most daunting for me ofcourse, is knowing that skipped out on a few of the resolutions I made with gusto at the stroke of midnight eleven months ago.

I frown ever so mildly at the slightly chubbier version of me since a year ago. Needless to say, managing and catering a food blog to ever-indulgent foodies did not play a good part in keeping word to “weight” issue. I twitch my nose and curl my lips at the thought of the next weeks finding me drowned in flour over my over-ambitious Christmas baking plan. The list is being made as we speak, a perfect blend of the sweet, savoury, melt-in-your-mouths, and of course, chocolate choices of the best cookies ever to grace the human palate.

For those who are familiar with my culinary skills, can vouch for my lack of interest to baking. I celebrated my last Christmas with a huge bill of delicous confectionaries, much to Hubby Dear’s dismay. This year, to begin the glorious month with a new resolution, I decided to finally tackle the baking fairy. This I’m guessing, will be no small feat, we’ll just have to wait and see.

Getting back to the topic of concern, I decided to tackle it as best as I could on short notice. With the weather Gods warning us of a cold wintry week ahead, I decided to bring in a little comfort to my very lazy Sunday evening. And I tried my absolute best to make this as healthy as per my earlier resolution demanded. I promise.

MACARONI WITH PEAS AND CARROTS

Prep time: 10 min, Cooking time: 10 min | Serves: 4   

2 cups macaroni, cooked according to boxed instructions 1 small onion, finely chopped 1 large tomato, diced 1 tbsp garlic, finely chopped 1 cup frozen peas and carrots

2 tbsp oilve oil 1/2 tsp red chilli flakes 1/4 tsp dried oregano 2 tbsp parley, finely chopped salt, to taste pepper, to taste

HEAT oil in a deep pan and saute galic and onion till soft and fragrant. Add in tomatoes, salt, pepper, chilli flakes and oregano and cook till tomatoes begin to pulp and turn saucy.

ADD peas, carrots and macaroni and mix to coat well with sauce. Cover cook for 5-7 minutes and sprinkle chopped parsley.

SERVE warm.

Chicken Satay with Peanut Sauce

There comes a time a in a girl’s culinary life when she just has to take the plunge. Being the neurotic cook that I am, I am too stubborn to give up on a recipe once I’ve decided to take that plunge.

When I look back at the special meals we shared on festive holidays, one dish that is always fondly remembered is Satay. Satay is a Malaysian version of the kabab. Skewered pieces of meat are marinated in aromatic flavours and grilled to perfection. The highlight of this dish however, is the spicy peanut dipping sauce.

For those of you who know me, also know that I’ll go to pretty much any lenght to duplicate my favourite flavours but at the same time, struggle to create a much easier and simpler version of the recipe in question. Conquering the Satay was one such daunting task. Never having been witness to its cooking process, all I had to help me with were the familiar flavours and a bunch of off-the-web recipes. The taste was still fresh in my mind, the recipes on the other hand, I winced at. Some I thought had wierd ingredients, most others, had those which I had never heard or seen, let alone be able to find around me.

So, as always, I turned to my ever-growing spice cupboard, and most importantly intuition. They say, a woman has a sixth sense when it comes to just knowing things, something of a hunch. I’m happy to note that mine often gives me the answers I seek. Re-creating the Satay was a breeze. What hurt my back though, was the peanut sauce. Until I threw caution to the wind and just followed my instinct. Works every time!

CHICKEN SATAY WITH SPICY PEANUT SAUCE
SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE

Marination Time: 1-2 hrs, Prep time: 15 min, Cooking time: 25 min | Serves: 4   

for the Satay

8-10 boneless chicken strips, or 2 chicken breasts cut into strips 1 tbsp garlic, finely chopped 1 tbsp ginger, finely chopped 2 tbsp green onions, finely chopped 1/2 tsp black pepper

1/4 tsp white pepper 1 tsp pure sesame oil 1tsp light cooking oil 2 tbsp honey 2 tbsp soy sauce 1 tbsp lime juice salt, to taste

MARINATE chicken pieces with all the ingredients, for 1-2 hours in the fridge.

GRILL on skewers till tender and done.

for the Spicy Peanut Sauce

1 cup soomth peanut butter 1 small onion, finely chopped 1 tbsp Thai red chillies, finely chopped 1 tbsp garlic, finely chopped

1/2 tsp red chili powder 2 tbsp lime juice 1 tbsp soy sauce 1 tbsp pure sesame oil salt, to taste

HEAT oil in a non-stick pan and fry onions, garlic and chillies till till tender and fragrant.

ADD rest of the ingredients and cook by constant stirring till it starts to give out oil. If peanut butter begins to thicken, thin it out by adding a little water.

SERVE warm Satay with room-temperature sauce and slices of cool cucumber.

Masala Alu Parathas

My Mom is a Malaysian. My Dad, an Indian. Theirs' is ofcourse, a love marriage. My Dad, being a simple man when it comes to meals, refused to forsake his Dal-Roti routine when he married my Mom. She on the other hand, could never accept that cooking a traditional Indian meal was out of her reach. So she toiled, and she toiled, and today she makes the best curries and the meanest biryanis than any born-Indian I know.

When they first got married, as my Mom once very fondly narrated this story to me, she was unaccustomed to the roti. Not knowing the perfect recipe himself, all she could get out of my Dad was that the dough was made from whole wheat and water, and rolled out into thin, soft and fluffy mouthfuls of delight. She tried her various combinations of water and flour for many days to come, until one fine day Dad had a smile on his face after the very first bite, and announced it PERFECT! Since then, she has rolled bagfuls of flour into the most delicate rotis and parathas.

One thing I learnt for Mom, was that making rotis is an art in it’s truest form. I agree. Who ever has tried to roll them into the perfect circle with only the aide of a rolling pin, will know exactly what I mean. I started out with no-so-soft-irregular-shaped ones myself. But as they say, practice makes perfect. Though mine are still not as round as the moon, they do taste good.

The other day when I decided to make one of Hubby Dear’s finest favourites, I had a slight inclination to tamper with things a little. Who ever said never to play with tradition, certainly never tasted my version of it!

MASALA ALU PARATHAS
SPICY POTATO-STUFFED INDIAN BREAD

Prep time: 20 min, Cooking time: 30 min | Serves: 4   

2 cups whole wheat flour 1 tsp red chilli powder 1 tsp dried fenugreek leaves 1/4 tsp carom seeds 1/4 tsp salt 1 tbsp light cooking oil water, as needed

2 medium-sized potatoes, boiled and mashed 1 tsp fennel seeds salt, to taste 1/4 tsp garam masala 1 tbsp freshly chopped coriander leaves

MIX mashed potatoes with salt, coriander leaves, garam masala, and fennel seeds and set aside.

MIX flour with salt, carom seeds, red chilli powder, fenugreek leaves and oil and form into a smooth dough with necessary amount of water, and allow to rest for half an hour. Once the dough is set, separate it into golf-sized balls and set aside.

FOR each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and seal the edges completely so that the stuffing does not come out.

ROLL out into a 6 inch circle. Fry on a heated pan adding a bit of gheeoil around the edges to crisp it up.

All I have to say is, thanks Ma, for all the inspiration from your kitchen to mine.

Double Chocolate Cupcakes

Let me make a confession. I am not a baker. I am not into baking, nor do I enjoy the tiresome process of folding one part of the batter into the other. Infact, the closest step I take to baking is opening a pre-packaged box of cake mix, breaking an egg or two into it as per the instructions, a spash of water as needed, and popping it into a warm oven.

Except until I decided to throw down my shield and create this. It was simple, quick and easy - not something I can easily relate to with baking. And so today, once more, I thought of doing the unmentioned. I decided to create a recipe that wouldn’t drive me away from the oven, but instead, could be my run-to solution for a quick remedy to those sugar pangs.

For the past one week, I’ve been craving chocolate. Not just any chocolate, but those sinfuly, rich, dark, delicious, melt-in-your-mouth-rest-on-your-hips decadent chocolate cakes. And it didn’t help that all the food magazines I subscribe to (yes, all 10 of them!) were filled with the most drool enhancing photographs of chocolatey holiday treats.

Looking puppy-eyed and battling my eye lids to Hubby didn’t work either. He refused to buy me a 12-inch cake to eat all by myself (locked in a room, gorging on it with my bare hands and having cream all over my face and hands, just like in my most secret chocolate fantasy!). So I had no choice but to experiment, and that I sure did. I studied over a dozen recipes, worked out the necessary ingredients, altered the measurements and of course, simplified the process.

As I sat down and took the first bite of the warm cake, I was taken to a place I had since long yearned to go. I suggest induling in the sin fresh from the oven. The soft chocolate chips in their almost liquified form, gives the cakes a warm gooey goodness. almost to the likes of a molten chocolate interior.

THE DEVIL-IN-ME DOUBLE CHOCOLATE CUPCAKES

Prep time: 10 min, Cooking time: 15 min | Makes: 12 cupcakes   

1 1/2 cups flour 1/2 cup sugar 1/4 cup butter, melted 2 eggs, beaten 1 cup warm water 1 cup semi-sweet chocolate chips

4 tbsp cocoa powder 1 tsp baking powder 1 tsp baking soda 1 tsp pure vanilla essence 1 tsp instant coffee powder

MIX all ingredients, except chocolate chips, in a large bowl to form a thick rich batter.

FOLD in chocolate chips and pour cake mixture into muffin cups set in a muffin tray bake for 15-20 in a 375 degree pre-heated oven till done.

RECIPE NOTES: To check if cakes are done, prick the middle with a tooth-pick, and if it comes out clean, then cakes are ready to taken out of the heat.

Enjoy with a warm cup of deliciously rich and frothy coffee!

Chicken Korma

Whoever invented the ever-so-rich-finger-lickin’-melt-in-your-mouth delicious Butter Chicken, truly did not take my whims and fancies into consideration! Let me explain…

I never enjoyed eating Butter Chicken. Yes, you heard me right, and no, I’m not kidding! Whenever I refuse to order this age-old dish at any restaurant, people didning at my table often look at me like I’m from out of space. But it’s true, I do not enjoy this dish that is considered to be the epitome of the Indian cuisine. Infact, I think it is way too rich to my liking, if I may say so.

Though Hubby Dear has been seen wiping his plate clean of this dish whenever he gets the (good) fortune to dip into it, being the sweetheart that he is, has not once asked me to cook it at home. You see, I hate cooking with cream and/or milk. There’s something about adding cream/milk to my food that makes me look at it with such torment. While I happily add dollops of cream to make my own chocolate desserts, adding it to my actual meal gives me the jitters. So clearly, Butter Chicken, which is as rich as the amount of cream and/or milk added to it, steered clear from my palate.

Until today that is. I woke up this morning with my mind made. I was going to invent a rich Chicken Curry, and cream would be nowhere near the picture!

CHICKEN KORMA
BONELESS CHICKEN IN A CREAMY SAUCE

Prep time: 15 min, Cooking time: 15 min | Serves: 4-6   

6 boneless chicken thighs, cut into 1-inch cubes 1 large red onion, pureed 2-3 large tomatoes, pureed 1 tbsp ginger-garlic paste 1 tbsp tomato paste 1/2 tsp red chilli powder

1/2 tsp coriander powder 1 tbsp cashew powder 1/4 cup plain yoghurt, beaten 1/2 tsp dried fenugreek leaves 2 tbsp ligh tcooking oil salt, to taste

HEAT oil in deep pan and saute onion and ginger-garlic paste till it begins to give out oil. Add tomato puree and cook till it starts to dry and thicken.

ADD red chilli powder, coriander powder, cashew powder, fenugreek leaves and tomato paste, and fry for a minute or two. Add beaten curd, stirring well to blend in, and allow it to come to a boil.

STIR in salt and add chicken pieces. Cover and cook for 15-20 minutes, till chicken tenderizes and cooks through.

Serve piping hot with warm, fluffy Naans. Enjoy without the guilt!