Hot Chicken Chili Soup

Hello Bloggy friends! 🙂 FIRST OF ALL IS A HUGE REQUEST: I made my FACEBOOK, page today, I’d love it if you all could just push the follow button over there:) The smiley face is to make up for my ah…absence on the social scene. Look, before you reach drastic conclusions ( Examples: My getting abducted and being taken to Mars by aliens, My turning into a gypsy and going on a world travel on foot, My becoming a cave woman who eats wild rats for dinner, My going to jungles of Africa to join red Indians…..endless list here), I gotta explain my absence dear dudes and dudettes.  After freedom(basically taking one year away from my studies) after A’levels, I’ve finally embarked upon my graduate program. I guess I got a little busy and then I also had weight loss goals, which required time and VIGILANCE( yeah , i hate CAPS too). Anyhow I’ve returned, and I’ve returned for good (Like they say in the movies). However, I’m not going to have a strict posting schedule. I’m going to post whenever I have time away from studies and….. exercise and other stuff  (wow, my exercising is unbelievable even to myself). I’m also going to post about things other than ‘food’. I’ll also try to post healthy food recipes as well. Phew, there, I’m done. P.s I also managed to get a flat tummy (yes FLAT!! I’m so happy about that). Today I’m posting this super yummy recipe that I sort of created in my ‘soup’ endeavors last month and enjoyed it ever since! 🙂

Ingredients:( 6 large serving bowls)
For Gravy:
3+ 2 tomatoes
1 large onion diced
250 gms boneless chicken cut into small cubes
1 large (or 2 small) capsicum chopped roughly into large pieces
1/2 cup green peas
6 large green chilies cut into half
1 large carrot chopped into small pieces
4 tbsp cup soy sauce
3 tbsp white vinegar
4 tbsp chili sauce
4 tbsp Worcestershire sauce
Salt to taste
1 1/2 tbsp powdered black pepper
1 tsp red chili powder
6 tbsp vegetable oil
1/3 cup cornflour dissolved into half a cup water.

Rice/Pasta:
You can boil rice/pasta separately. For these proportions I boiled 2 cups of white rice and 2 cups of pasta.

Instructions:

• Dice the first 2 tomatoes 
• Take the other 3 and boil them. Then sieve them with the help of a spoon to get the juice.
• In a large saucepan, put chicken, all the spices,salt,vegetables and oil into 10 cups of water. Set it to simmer on low heat. Cook for atleast 30 minutes to get all the vegetables cooked, and for the soup to get infused with flavor.
• Then add the soy sauce,chili sauce,worcestershire sauce and vinegar.
• Now switch to high heat and get the soup to boiling point. Now stir the dissolved cornflour into the soup, this will cause the soup to thicken.

 

 

The soup is good on it’s own, but for a more fulfilling diet I’d suggest you pour it on hot boiled rice or freshly boiled pasta….and Bon appetit! 🙂

Chicken Cheese Quiche

Hello my dear bloggy bums!! Muslims all round the world(including me) are celebrating the holy month of Ramadan, and fasting. The other fantastic thing happening, as we all know, is football.Hope all the fans are enjoying themselves these days with popcorn tubs; I sure am(Minus the tubs since I’m  fasting during the day)! 🙂 

Today I did a chicken-cheese quiche for iftar(breaking of fast), which every one in my good ol’ family enjoys. It was yummy, because..well there was cheese, chicken and flaky pie crust in there. You can’t go wrong with all that good stuff, can you? (Unless you’re an absolute kitchen Klutz like my baby sister who manages to torpedo almost every dish she makes). 

For this recipe, I’m using the traditional flaky homemade butter-based pie crust, unlike the banana cream pie recipe for which I used a ghee based pie crust. Quiches are best when the crust is absolutely flaky and have that yummy rich buttery taste! Of coarse you can use Crisco instead. But….. once again, “It’s best with butter”.

Ingredients

1/2 cup fried and shredded chicked

2 green onions chopped

1 red onion, chopped with layers separated

1/2 bell pepper chopped

2 + 1 egg(s)

1+ 1/4 cup cheddar cheese grated

1/2 cup heavy cream

1 9-inch pie crust (unbaked)

1 tsp powdered red pepper

1 tsp black pepper powder

salt to taste

2 tbsp butter

Instructions 

Preheat your oven to 350 degrees.

In a pan add two tbsp butter and fry the red onions until transparent. Add the chopped bell pepper, shredded chicken and green onions. Add a bit of salt, half a teaspoon black pepper and half a teaspoon red pepper. Stir fry. Then dish out and let it cool,

In a bowl whisk two eggs and add  1 cup grated cheddar cheese to it.

In another bowl whisk the heavy cream, and an egg. Add the remaining half tsp(s) of black and red pepper to it and whisk. Lastly add the remaining 1/4 cup cheddar cheese and whisk again.

Take out your pie plate. Spray it with non-stick vegetable oil. Then place your pie crust over the plate. Crimp the edges. Now add the chicken vegetable filling over the bottom of the pie crust.

The top it with the cheese-egg mixture and spread it over the vegetables with a spoon. Lastly seal the deal by topping it all with the cream-cheddar-egg mixture.

Set the quiche to bake in the preheated oven.Bake for 35-40 minutes until firm and golden brown on top.

 Enjoy!!

Cheesy Potato Croquettes

NEVER be fooled by what you see on the outside, because on the inside it’s often a different story.Anonymous.

This recipe is being presented with the guarantee that kids of all ages will adore them(Even if the kid is 50 years old or…..1oo…or older). Really crispy on the outside while still being thick,gooey and cheesy on the inside. This can be served as an appetizer or as a dish on its own(if you’re like me and love crispy-cheesy stuff).

 

 Ingredients

Serves:24 small-sized croquettes

Croquettes:

• 1/2 kg potatoes boiled( Skins discarded)
• 4 0z (or half cup) cheddar cheese(Grated)
• Salt to taste
• 1/2 tsp powdered black pepper
• Vegetable oil to fry

Breading:

• Breadcrumbs 
• 2 eggs beaten

Instructions

• Process potatoes in a food processor until a thick mash is form( do not over process)
• To this mash add the grated cheese, salt and pepper. Stir the potato-cheese mash with a spoon.
• Divide this into tiny tennis-size balls. With hands, tweak each ball to an oval shape.
• Now dip each ball in egg mixture, then coat in bread crumbs. Coat all the croquettes and keep in a plate.
• Finally deep fry potato croquettes on medium heat (take your time frying to give it a crisp cover) until golden brown and crispy.

 

Hot N’ Spicy Chicken Karahi

       Weird things happen to me. For instance I was born blue. No really, I was (*reasserts emphatically* )born blue colored. Why? There could be many reasons for that. One,mother is an alien who my dad had bought back from his trip to Mars. Two, I was born to Red Indians who painted me blue as soon as I was born. Three, I’m made of water. Four, None of the above. I would prefer it very much if the first option was true. However it is not. And to my great disappointment( and broken fantasies), neither are second and third. There was a medical reason for it. A nurse in the hospital turned off my mom’s oxygen supply(accidentally, i s’pose), and by the time someone came in, she was blue. And so was the baby, which was me. It was no surprise that I too came out blue. I guess  I should just be glad that I came out alive. A few minutes more without oxygen would’ve been my ticket to heaven. Obviously my father bought the hospital down, calling the staff ‘careless’ and err….quite a few other colorful words. However mom’s major worry was that I was a girl(I still am), and I’d probably not like growing up blue while the rest of the world was white,pale or brown.(Ahh..this beauty conscious world). My cousin was born two days after me. And he was………yes,perfectly white with pink cheeks….cherubic, gurgling, …..perfect kind of baby that you see in nappy ads. So obviously he was getting more hugs and kisses than me(which is quite unfair…people are so racist….just because I belonged to the blue race didn’t mean that I should be neglected). However, to mom’s great relief, I returned to normal ‘baby color’ just in a week(Actually not very miraculous, since my oxygen deficit was being made up for). “I mean, you’re a girl. It would’ve been a tough life, being blue”, mom says, whenever I ask her to talk about my ‘blue birth’. I don’t know what made me write this stuff today, but of late I’ve been doing weird things. Was just wondering if that very initial oxygen deprivation addled my brain? just a little bit…..not too much,of course.

Ingredients:

• 1 kg chicken
• 1 tbsp ginger-garlic paste
• 1 tsp ground black pepper
• salt to taste
• 1 tsp crushed cumin
• 1/2 tsp turmeric powder
• 8-10 green chilies cut in halves
• 2 tsp ground red pepper
• 1 tsp paprika powder
• 3 cardamom-crushed
• 5-6 tomatoes diced
• 4 tbsp butter
• 5 tbsp oil
• 1/3 cup chopped fresh coriander
• 1/4 cup water
• 3 tbsp of ginger finely sliced(for garnishing)

How To Go About It

• In a wok add butter and oil with diced tomatoes. Add the salt, black pepper,red pepper,turmeric,paprika and the ginger-garlic paste. Also add the chicken and water. Cover with a lid and let it simmer on low heat. Cook for about 15 minutes or until the chicken is cooked. Use a spoon to crush the tender tomatoes.
• Add the green chilies. and chopped coriander leaves. and crushed cardamom.
• Let it simmer for 5-7 minutes then turn off heat.
• Garnish with sliced ginger.
• Serve with tortillas/peta bread/ paratha/naan.

Spicy Potato Cutlets (Aalo kebabs)

 I’m not very fond of  vegetarian dishes but these potato cutlets( or ‘aalo  kebabs’) are the best thing ever ,being vegetarian as well. They do very well inside a vegetarian burger, or with tortillas, parathas ,naan, with bread or on their own. Taste best when served with spicy mint-coriander chutney or with ketchup.This recipe makes an anticipated weekly appearance on our table despite my family comprising majorly of meat lovers……so yes, both non-vegetarians and vegetarians love these! 

What You Need(serves 6)

• 1/2 kg potatoes (boiled)
• 2 Green chilies chopped
• 1/4 cup fresh coriander leaves chopped
• Juice of 1 lemon
• 1 onion sliced
• 1/2 tsp red chili powder
• 1/2 tsp ginger garlic paste
• 1/2 tsp ground chili 
• Salt to taste
• 1/2 tsp black pepper
• 1-2 eggs beaten
• (vegetable )oil to fry
• Gram flour(Or All-purpose flour)

How To Go About It

• Heat the vegetable oil on medium heat in a wok/frying pan.
• In a bowl mix the potatoes and all the ingredients(Except gram flour and eggs).  Take a spoon and mix thoroughly to make a mash. It is essential that no food processor/kitchenaid etc be used since it may over process the ingredients so cutlets won’t be able to hold their shape up.
• Then use your hands to shape the potato mix into kebabs/cutlets.
• Before frying each kabob, dip each one first in beaten egg(s) then coat in gram flour.
• Put each cutlet into the hot oil.
• Deep fry till crispy and golden-brown.
• Serve with mint coriander chutney or ketchup.
  

  This is how the mash should look like
  

  

   

Chicken Chili Penne Pasta

What You need(3 Medium serves)

1 1/4 cup sliced chicken in chunks

1 baby carrot chopped

1 bell pepper chopped

4 green chili chopped

2 spring onions chopped

1 large tomato thinly sliced

1 tsp red chili powder

1 tsp oregano powder

1 tsp ground black pepper

1/2 tsp turmeric powder

1/2 tsp ground cumin seeds

1/4 cup chili sauce

1/4 cup soy sauce

2 tbsp white vinegar

Salt to taste

1 small package uncooked penne pasta 

Oil to saute

How to go about it

• Boil Pasta as per the instructions on the package.
• In 4 tablespoon oil, add sliced tomatoes. Stir with a spoon to let them cook in their juices. Then add the sliced chicken. Add 1/4 cup water. Add all the dry spices and salt and stir with a spoon. Cover this with a lid. And let it simmer for 15 min.
• After 15 min, add another 4 tbsp oil,add green chili, bell pepper, carrot, spring onions.
• Add soy sauce, chili sauce and vinegar. Stir with a spoon.
• Add the chicken chili mixture into boiled penne pasta. And Mix with a spoon.

 

Enjoy This…….Love,

Falafel- Middle Eastern Food

       Falafel is one of my very first memories of Saudi Arabia. And even now whenever I go there, I still have Falafel every other day. Sometimes on its on and on the other times in a Falafel Sandwich. The best part about it is the crunchy exterior and the comparatively soft interior( errr…….I’m not sounding like a foodie here. Rather like some interior designer describing a house). I’m fascinated by middle eastern recipes. And have learnt how to make hummus, falafel,babousa,mutabbaq etc, just by observing their kitchen counter action over many years. Anyway, just writing about is it bringing about nostalgia. I wish I could fly over there right now, in the middle of a very busy year.

Ingredients(For 15 falafel)

• 1 1/2  cup chickpeas(After having soaked overnight)
• 1/2 tsp baking soda
• 1 small onion chopped
• 1/4 cup chopped fresh parsley
• 3 cloves garlic 
• 1 1/2 tbsp flour
• 1  tsp salt
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp black pepper
• 1/2 tsp red pepper
• Vegetable oil for frying

How to go about it

• Put all the ingredients in a food processor and process them. However, do not over process.
• Make balls (size as per desire) of the processed meal.
• Deep fry in a wok/pan till golden brown.(On Medium heat).
• Serve with  whipped yogurt or mint-coriander chutney. Or in a Falafel Sandwich.

Chicken Tikka

Phew!……what a week this has been. Pretty much expected. For some reason days seem to get shorter and busier as we come toward the end of January………However one can always barbecue,even when short on time…..So here’s what we did yesterday at my place! 

Basic Ingredient

• 4 Chicken breasts/ Leg pieces (as you desire)

To Marinate(Mix following in a large bowl)

• 2 tbsp Ginger-Garlic paste
• Juice from 4 lemons
• 3 tsp red chili powder
• Salt to taste
• 2 tsp turmeric powder
• 1 tsp oregano powder(optional)
• 5 tsp chat masala
• 1 1/2 cup yogurt
• 3 tbsp white vinegar
• 1 cu vegetable oil

*****Marinate the meat for approx 4 hours.It will absorb flavors and grow tender****

Finally set up your grill with hot coals.

Pierce the  skewers  through the breasts/leg pieces

Keep turning the skewers until the meat is perfectly browned.

Serve with puris/parathas/naans/tortillas,& Sliced onions and lemons.

 P.s:This recipe is almost the same as Skewered Mutton Boti Tikka, however the marinating time is halved. Also Papaya that was used to make mutton chunks tender has not been used here. This is due to the difference in nature of the two meats.

The left one has less masala- For the kid in the family

Lasagna Recipe Updated Now

Aloha bloggy friends!!!!….finally updating the recipe…..(I had actually forgotten to post the recipe altogether :O thankfully I remembered after replying to comments in the first post of the cliffhanger writing challenge …….So thankyou all for keeping me sane (or close to it).

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Anyone can have lasagna but only Sylvester Stallone can have a moment like this…….

(Is it just me or S.S. looks afraid of…….maybe Sumo Wrestler dropping him?)

http://dailypost.wordpress.com/2014/01/06/weekly-writing-challenge-cliffhanger/

Skewered Mutton Boti Tikka!

       I’ve been quite busy these days with winter holidays(It sounds a bit ironic actually). We are enjoying these days so much at my house. Everyday is a festive day with chatter,chai, sweet treats and savory as well. My mother has been cooking a lot too. And I’ve been meaning to share some of her recipes as well but always get short on time. Time is somewhat magical. I mean only yesterday I was eight(Not really), and just wanted a doll in pram( once I got it I moved on to something else), and was happy to lie for hours on a carpet with my head in mom’s lap( until the head grew big and she told me that it tires out her legs), listening to fairy tales……Oh God. Look what I’m writing now,and what I was supposed to write about.New year resolution: Ayesha Stop bantering.Focus,focus.(Will try,honestly!) Anyway, presenting mom’s mutton boti tikka recipe now. Which I helped her out with since it’s not a one person thing. It was gorgeous and delicious. Wish I had saved some botis for today as well.

Basic Ingredient

• 1 1/2 kilo mutton/beef cut in  1.5 inch cubes

To Marinate(Mix following in a large bowl)

• 2 tbsp Ginger-Garlic paste
• Juice from 4 lemons
• 3 tsp red chili powder
• Salt to taste
• 2 tsp turmeric powder
• 12 tsp Raw Papaya( green papaya) paste
• 1 tsp oregano powder(optional)
• 5 tsp chat masala
• 1 1/2 cup yogurt
• 3 tbsp white vinegar
• 1 cu vegetable oil

*****Marinate the meat for approx 8 hours.It will absorb flavors and grow tender****

Finally set up your grill with hot coals.

Pierce the  skewers  through the botis/meat cubes 

Keep turning the skewers until the meat is perfectly browned.

Serve with puris/parathas/naans/tortillas,& Sliced onions and lemons.

A MILLION SPLENDID HUGS &LOVE TO Y’ALL…….Hope people are done with their new year resolutions. I’m still working on mine 😛 Keep rocking like you always do. Best Wishes. 🙂 🙂 🙂

http://verygoodrecipes.com/christmas-entree

http://verygoodrecipes.com/christmas-menu-challenge