Posts by OCS | Saute Fry N Bake

Italian herbed salad

Preparation Time : 20 minutes

Cooking Time : 5 minutes

Serving : 4 members

Description

Being a foodie the greatest obstacle in life is to stop your cravings as hunger has no time and instead opting for a better healthy yet comforting treat . This salad was one such invention when I was craving for pizza . I prepped up all I need for a pizza topping and tossed it up together as a salad instead with slight twists here and there . I ended up gobbling the entire lot and made sure to make plenty the next time . Even then it was devoured in no time . Perfect party starter as it can be made ahead and served in tiny lettuce cups topped with the salad . The secret benefit being it’s healthy , light , quick to cook and no need to work hard to impress . You will be surprised to see juniors coming back for more as the rainbow of colours and flavours just hits the right spot .

Ingredients

Ingredients	Quantity
mushrooms	100 grams sliced
Onion	1 chopped
Garlic	2 flakes crushed
Green , yellow and red peppers / capsicum	1/2 each strips
Tomato	1 chopped
Cabbage	1/4 cup shredded
Lettuce	1/2 cup shredded
Carrot	1/4 cup chopped
Olive oil	1 tablespoon
Butter	1 teaspoon
Dried Italian herbs	1 teaspoon (mix of rosemary , oregano , thyme and basil )
Chilli flakes	to taste
Vinegar	1 teaspoon
Pepper	to taste
Salt	to taste
Grated cheddar cheese	50 grams
Celery	to garnish

Method

Marinate the mushroom and onions with crushed garlic, salt, pepper, and butter for 10 minutes .
Sauté in a pan to cooked . Remove from heat and cool completely .
Mix dried herbs , salt , pepper , chilli flakes , vinegar , grated cheese and olive oil together .
Taste and adjust seasoning . Mix all the veggies together with the cooled mushroom – onion and mix well .
Top with the salad cheese dressing and toss well . Place in the fridge until needed to be served .

Savoury macaroni chicken cake

Preparation Time : 40 minutes

Cooking Time : 50 minutes

Serving : 8-10 members

Description

My affair with recreating eclectic and exciting dishes with left overs started as a kid watching my mom do so . But doing so was a big sin at both my grand parents place . I took over after mom as the idea of coming up with genius ways to recreate versatile dishes , changing their character in taste and texture always excited me . Doing so , I started to understand how to celebrate ingredients where there is no limit to the versatility of choice , virtually anything can go into the dish to your choice . I remember having a similar savoury cake at one of mom’s friends place in Bangalore as a kid . Wanting to come up with something like that I made this dish with left over macaroni biriyani from the previous day . The cake was a trinity of vitality , taste and texture delivering spot on flavour . I served it hot with tomato ketchup that enveloped a melting kick of pure decadence . From then on I play with this idea adding and infusing any many variations to the same dish that has never failed even once till date . So why wait people , get started to give a take in this lip – smacking left over make over .

Ingredients

Ingredients	Quantity
Boneless chicken	1/4 kg cut into small pieces ( can use mutton , vegetarians can use half kg mixed vegetables )
onion	3 sliced
tomato	2chopped
green chillies	4 slit
coriander leaves	1 tablespoon chopped
mint leaves	1 tablespoon
lime juice	1/2 a squeeze
ginger garlic paste	1 tea spoon
curd	1/4 cup
ghee	30 gm
cinnamon	1 pieces
cloves	2
cardamom	2
turmeric powder	1/4 teaspoon
chilli paste ) , macroni	150 gm ( boiled in salted water and drained )
Eggs	6
Pepper	to taste

Method

Heat ghee in a pressure cooker , add cinnamon , cloves and cardamom . Top with sliced onions and fry till brown in colour for 5-8 minutes . Add ginger garlic paste and fry to crisp .
Top with chicken , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt to taste . Mix well and sauté for another 10 minutes till all the juices are oozed out .
Add 1 small cup of water , mix well . Pressure cook for one whistle or until chicken is cooked and tender . Dilute the ground coconut cashewnut paste in little water , add to the cooked chicken mixture .
Mix well adding lime juice . Taste and adjust . The salt , sourness and hotness should be more than what you want , so that when mixed with macroni it tastes right . Mix in the boiled macroni and mix well .
Keep in low flame for 5 minutes till all the flavours infuse together and all the moister of the chicken gravy is sucked in by the macaroni . Remove from heat and cool completely .
Preheat oven to 180 degree Celsius . Beat eggs with salt and pepper to taste . Mix it with the cooled macaroni well .
Pour into a greased baking pan / spring foam tin and place in the middle rack of your oven .
Bake for 15- 20 minutes or until cooked through when checked with a tooth prick inserted in the middle of the cake that comes out clean not being wet .
Remove from oven and cool a bit . Using a sharp wet knife , run it all through the edges and de – mould the cake to a serving plate and serve hot cut into wedges with tomato ketchup .

Notes

I usually do this cake with left over chicken , mutton or prawn gravies at home .
Can add boiled noodles , boiled rice ( biriyani , pulaos also are yum ) or any boiled pasta instead of macaroni .

Chocolate Ferrero rocher cake

Preparation Time : 40 minutes

Cooking Time : 25 minutes to cook the cake + 20 minutes to cool + 20 minutes to assemble and decorate .

Serving : 10-12 members

Description

There’s no better choice than a pairing of chocolate with hazelnuts . The first time I got to taste this awesome combo was back in my boarding school where my best buddy Sindhu Krishna used to bring loads of lindth Swiss flavoured chocolates . Back then in India we didn’t have much choice than the limited few chocolate flavours of Cadbury company . I was not mature enough to even know that my favourite swatted creamy chocolate had a rich goodness of hazelnut’s in them . My craving for those chocolates that Sindhu used to get remained as a craving dream . Then once my cousin from Dubai got me a big box of Ferrero rocher chocolates . My taste buds did tinkle to the long lost craving of Sindhus lindth chocolate flavour . Even then I was so very confused about the name of this new found chocolate and the exact pronunciation . The shy me would write down the chocolates name in a piece of paper and show it to shop keepers to get a packet . Once during my kids holidays , all my kids cousins were playing some sort of game where each one had to tell a chocolate name with me supervising them . Hubby dear’s niece Faiza who was only 10 years then shouted out saying “FERRERO ROCHER ” and all the kids were like – there’s no such chocolate , she’s out , she’s out . She explained to everyone about the chocolate and dum me just hanged on to the ten year olds Convent accent asking her to say the name again and again , revising the exact pronunciation in my mind . From then on any thing about Ferrero rocher chocolates reminds me of Faiza . Now coming to this cake . This cake was a joint experiment by my girl Anisha and myself for my son- in -laws birthday . I am sure you all will go MMM as you flip through the recipe . The cake was a sweet assassin that no one could stop with one piece for sure . Well the proof of a good cake is in it’s eating ,right ?

Ingredients for cake

Ingredients	Quantity
cake flour	3 1/2 cups ( see the bottom for cake flour recipe )
cocoa powder	1/2 cup
salt	1 1/2 teaspoon
softened butter	2 cups
sugar -	2 1/4 cups
eggs	4
vanilla essence	1 1/2 teaspoon
buttermilk	1 1/4 cup
baking soda	2 teaspoon
white vinegar	2 1/2 teaspoon

Ingredients for Milk chocolate & Ferrero rocher filling

Ingredients	Quantity
Ferrero rochers	15 crushed
milk chocolate	200 grams finely chopped ( I used morde brand )
cocoa powder	1 tablespoon
Hazel nuts	1/4 cup crushed
heavy cream	2/3 cup ( I used milky mist brand )

Ingredients for Nutella ganache

Ingredients	Quantity
nutella	1 cup
heavy cream	1 cup

Method

Preheat oven to 200 degree Celsius . Line two round 22cm-diameter layer cake pans with a bakingsheet or aluminium foil.( I used two heart shaped cake tins )
Whisk cake flour, cocoa and salt together in a bowl.
Place butter and sugar in a bowl . Beat with an electric egg beater at medium speed until well blended.Beat in eggs one at a time, then add the vanilla essence . Add flour mixture alternately with butter milk in two batches. scrape down and beat just long enough to combine.
Place baking soda in a small bowl, stir in vinegar and add to batter with machine running. beat for 10 seconds.
Divide batter among the two pans,place in the oven and bake until a cake tester / tooth prick comes out clean . Takes about 20-25 minutes.Let it cool in the pans for 20 minutes.then remove from pans, flip layers over and peel off parchment, and cool completely .
Meanwhile, start on the milk chocolate and Ferrero Rocher filling. Place the chocolate in a medium bowl with the sifted cocoa powder and crushed hazel nuts . In a small saucepan bring the cream to a boil.
Once it starts bubbling, pour the hot cream over the the chocolate and gently whisk until smooth. Allow the mixture to cool, add the crushed Ferrero Rochers.
Next, start on the Nutella ganache. Melt the Nutella and cream over low heat, stirring constantly, until smoothly blended.Let it cool.
Spread the milk chocolate and Ferrero Rocher filling over one layer of the cooled cake . Then place the other layer on top. Frost the top and sides with the Nutella ganache . Decorate with whole Ferrero rocher balls and piping whipped cream all over the edges and enjoy this sinful delight .

Cake flour recipe

Measure out the all-purpose flour that you’ll need for your recipe.
For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.
Sift the flour and cornstarch together. Sift it again, and again and again.
The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. Cake flour is ready .

Crispy noodle balls

Preparation Time : 15 minutes

Cooking Time : 4-5 minutes for each batch deep fried

Serving : 4 members

Description

Every year during the holy month of Ramadan I make sure to come up with exciting bite – sized treats that are easy to make and high in taste . Ditching the regular deep fried treats once in a while through out the holy month with fillings and names varying from the regular does work as a sure fire pleaser . Like wise , this was one such treat that I made to finish up the chicken + veggie filling I had made for samosas the previous day . The instant noodles cooked with its taste maker , mixed with this left over filling and spiked with other few ingredients . Then deep fried resulted in a soft , moist inside contrasting with the crispy crunchy outside . The joy in breaking down left overs and taking it to another level by mixing and matching to create new jaw dropping creations is delightful always . All you need to do to hide the left over’s used in a dish is to lift the sinful treat straight to the table confidently and serve with lots of love . That’s my secret mantra and it works always :-)) .

Ingredients

Ingredients	Quantity
Maggi noodles	1 small packet cooked to packet directions and cooled completely
Boiled shredded boneless chicken with salt + pepper powder to taste	1/4 cup
Boiled chopped vegetables	1/4 cup ( mix of carrot , cabbage and beans )
Red chilli flakes	to taste
Corn flour	1 tablespoon
Maida / flour	1 tablespoon
Ajinomoto	a pinch ( optional )
Spring onion greens	1 teaspoon chopped
Salt	to taste
Oil	to deep fry

Method

Mix all ingredients together except for oil to deep fry . Roll into lemon size balls gently making sure not to mesh up the noodles .
Heat oil to deep fry . Once the oil is hot ,Drop in 4 noodle balls at a time and fry to a light golden colour and crisp .
Drain and serve hot with a choice of dips .

Notes

Vegetarians can avoid the chicken used for a veggie version or substitute with soya chunks or panner .
Can do the same with prawns as well .

Stock cube chicken

Preparation Time : 20 minutes + 4 hours or more marination time

Cooking Time : 20 – 25 minutes

Serving : 6-8 members

Description

This dish was brought by Rizwana , a relative of mine for the recipe swap of sauté , fry n bakes first anniversary celebration . I didn’t get a single piece of this dish to taste nor to just have a look at it or click a picture . Last week was cleaning the drawers beside my bed and found a copy of recipes that were swapped during the first anniversary . Went through them and came to know , I still have a couple of recipes to be tried out and recipes to be posted .Made up my mind that next feast at home this new avatar chicken dish is a sure try . To my surprise had guests the next day itself . Made this dish . Had my doubts about the taste as I felt using two cubes of chicken stock cube would give a very salty taste but the taste made me surrender making me swoon for more . The aroma sure did dominate the lunch table . The first bite and you feel the happy union of the ingredient influences . There were no left overs even for dinner . It’s hard to believe what not we home chefs do to revamp our traditional every day dishes to recreate an exclusive spread , resulting with cross cultural unique hybrid dishes . This dish is a fabulous mix of South Indian cuisine and Chinese cuisine that’s a guaranteed party pleaser . Come on all , go ahead and give a new twist to your daily “khana “.

Ingredients

Ingredients	Quantity
Chicken	1kg
Maggi chicken stock cube	2
Green chillies	15 coarsely ground
Ginger and garlic paste	1 teaspoon each
Vinegar	4 tablespoons
Soya sauce	1/2 teaspoon
Tomato sauce	1 teaspoon
Coriander leaves	chopped to garnish
Curry leaves	few
Cumin powder	1 teaspoon
Pepper powder	1 teaspoon
Corn flour	1/2 cup
Maida/ flour	1/2 cup
Egg	1
Oil	to deep fry + 2 teaspoons

Method

marinate cleaned chicken in vinegar , cumin powder , salt very little ( as maggi stock cube has a lot of salt in it ) and pepper powder for four hours or over night in the refrigeratormake a semi thick following consistency batter with cornflour , maida , egg , very little salt and little water .
Heat oil to deep fry . Dip each piece of marinated chicken into the batter and deep fry to a golden colour in batches with out over crowing each batch .
Drain and keep aside . Heat 2 teaspoons of the deep fried oil in another non – stick wide pan .
Top with ginger and garlic paste , curry leaves and green chillies . Sauté to crisp .
Add the deep fried chicken pieces and sauté in low heat for five minutes , tossing well .
Dissolve the maggi chicken stock cube in 2 cups hot water . Pour over the sautéing chicken almond with tomato sauce and soya sauce .
Bring to boil . Cook on high heat for five minutes , tossing well .Remove from heat .
Garnish with chopped coriander leaves . serve hot and enjoy .

Vadai koftas in red peanut gravy

Preparation Time : 45 minutes

Cooking Time : 40 minutes

Serving : 5 members

Description

Vegetarianism is the new in thing at home . Not sure why but hubby dear eats his normal vegetarian meals as if he’s feasting over some thing scrumptious . Sorry to say , I am a pure carnivorous person and I cannot gulp anything with out a tiny bit of non – vegetarian on the table . To make things more interesting about vegetarianism for me , I am on an experimentation sphere to come up with new exciting vegetarian dishes . Made up my mind to make kofta gravy for dinner . Went into the kitchen and found out I had some left over steamed Vadai balls that were supposed to be used for lunch in the urundai kolambhu ( it’s a South Indian tangy dish with steamed dal koftas ) . Not wanting to waste these came up with an idea of using them for my kofta gravy for dinner . Breaking the myth of the tomato , onion gravy that I usually make . Came across a new combination gravy in the world wide net with light undertones of spice . Combined that gravy with these left over Vadai koftas and a new posh dish which was simple to make but drop dead impressive was born with a deep rich red colour . Served it with hot soft pulkas for dinner and our dinner turned into a gala dinner with hubby dear feasting even more with this terrific addition of flavour combo . The great carnivorous me finally felt a slight oomph of a vegetarian dish to gorge on .

Ingredients To grind For the Vadai

Ingredients	Quantity
bengal gram/Kadalai paruppu/Channa dhal	1 cup
green chillies	2
ginger grated	a pinch
Salt	to taste

Ingredients to mix with for the Vadai

Ingredients	Quantity
Onion	1 chopped ,
Curry leaves	1 strand chopped ,
Coriander leaves	1 teaspoon chopped

Method for VADAI

Soak the channa dhal for atleast 45minutes.
Then strain the water from channa dhal.
Add channa dhal,green chillies,ginger,salt and grind to a coarse paste.
To the vadai batter add finely chopped onions,chopped curry leaves and chopped coriander leaves.
Roll into lemon size balls .
Steam in an idli cooker / rice cooker for 8-10 minutes . Remove and keep aside

Ingredients for peanut gravy

Ingredients	Quantity
Oil	4 tablespoons + 3 tablespoons
Red bell pepper / red capsicum	1
Tomato	3
Coriander seeds	2 tablespoons
Cumin seeds	1 teaspoon
Sesame seeds	2 tablespoons
Peanuts	1/2 cup
Tamarind pulp	2 tablespoons
Ginger garlic paste	1 teaspoon
Condensed milk	1 1/2 tablespoon
Red chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Kasoori methi	1/4 teaspoon
Milk	1/2 cup
Salt	to taste

Method for gravy

Apply three tablespoons of oil over the tomatoes and red bell pepper . Roast over a gas burner in medium heat for 5-7 minutes . Cool completely and peel the charred skin . Grind to the tomatoes and the red bell pepper seeds removed to a smooth paste .
Dry roast sesame seeds , coriander seeds , cumin seeds and peanut seeds separately until a good aroma arise . Cool completely and together adding a little water to get a smooth paste .
Keep aside .Heat 4 tablespoons of oil in a pan . Add the tomato + red bell pepper paste , salt , kasoori methi , red chilli powder and turmeric powder . Cook in medium heat until oil floats on top .
Add the dry roasted ground paste ( peanut + other ingredients ) . Mix well and cook for ten minutes covered in low flame adding water ( about one small cup ) to the right desired consistency . Keep stirring occasionally in between .
Top with condensed milk , tamarind pulp and milk . Mix well . Check seasoning and adjust .
Drop the steamed vadai koftas into the gravy . Cook further in low heat for another five minutes tossing each Vadai kofta gently making sure not to break them . serve hot with roti , naan , pulkas , chapathis or any type of pulaos .

Capsicum edged chicken cutlets

Preparation Time : 30 -40 minutes

Cooking Time : 35 minutes

Serving : 7-8 members

Description

Cooking good food is nothing less than an art and when you have to do this repeatedly nearly every single day , it is a bit of a challenge . The pain in watching kids pull a long face at the sight of the regular at the table is heart breaking . Hubby dear is no different , though he doesn’t say it . I know he secretly looks forward to the sneak outings with his friends to feast his heart out on mouth watering local fare . To them ( actually include me as well ) , a dish is worth digging in to only if it tantalises the taste buds . Knowing all this , cooking tasty food with innovative recipes is a must always . I try my best to spring in a surprise on my family daily at the table at least for one meal . Like wise this was one such recipe that I tried giving a twist to the regular cutlets that I make at home always . The idea was borrowed from one of the master chef India seasons , not sure which season . Having it in mind for a long time . Every time I see fresh , vibrant coloured peppers I buy them having this dish in mind but end up using them for various other dishes . This time made it but again going out of stock of the green one which I thought I had but had already used for some thing else . Not again, this is not going to stop me from making this dish . Served it and the beaming smiles on the faces of my family said it all . In fact they couldn’t believe it was home cooked food . perfect your next party with this show stopper that sure will lead you to high praise . My favourite was the red pepper ones as the caramelised red peppers added a sweet element to the cutlets . I experiment with many dishes and continue to delight my family everyday spoiling them for sure that leads to more pressure demanding me to come up with more innovative tasty food .

Ingredients for outer cover

Red , green and yellow capsicums – 2 each cut into 1/2 inch thick circles . Remove the inner white cores and seeds if any .

Ingredients for the filling

Ingredients	Quantity
potato	1/2 kg ( boiled , peeled and mashed )
chicken	200 gm (boneless )
Turmeric powder	1/4 tea spoon
onion	3 chopped
garam masala powder	1/4 tea spoon
green chillies	4 crushed
ginger garlic paste	1/2 tea spoon
chilli flakes	1 tea spoon
coriander leaves	2 table spoon chopped
mint leaves	1 table spoon chopped
salt	to taste
lime juice	1/2 lime

Ingredients to coat

Ingredients	Quantity
egg	1 beaten
salt	pepper to taste
bread crumbs	2 Cups

Ingredients to shallow fry

oil – to shallow fry .

Method

Boil chicken with turmeric powder , ginger garlic paste and salt to taste . Cook till dry n shred the chicken .
Heat 2 tablespoons of oil in a non stick kadai . Add onions and green chillies and fry to translucent . Add all the other ingredients one by one except for egg , bread crumbs , lime and oil to shallow fry . Sauté till all the flavours infuse together .
Remove from flame add lime juice . Mix well taste and adjust and cool . Make equal round balls of the potato mixture , dip in beaten egg . Then roll over in the bread crumbs .
Place each ball in between each capsicum found on and flatten with your palms to get a patty edged with the capsicum circle . dust with more bread crumbs .
Do the same with all the filling mix and capsicum rings . Heat oil and shallow fry the cutlets carefully on both sides for one minutes on each side to golden brown in colour .
Drain and serve hot with tomato ketchup , mayonnaise and sweet chilli sauce .

Notes

The same can be done with fish , mutton , beef and prawns .
Vegetarians can avoid the chicken and substitute with panner or soya chunks .
Be careful while shallow frying the cutlets as the capsicum rings tend to come out leaving the filling separate .

Strawberry rose cream cheese pudding

Preparation Time : 30 minutes

Cooking Time : 25 minutes + 3 hours or more of refrigeration or pudding to set

Serving : 4-6 members

Description

Any occasion to celebrate or guests at home to my kids coming home , the first to do on my list will be desserts . I make sure to serve two or more desserts always as I love to surprise and spoil people of choice . This is not intentional but happens so always when I start and finish with one dessert . I have left overs of some things like whipped cream , chocolate ganache etc .. That I make sure to use it in another form and create a dessert out of it . Like wise once when I made gulab jamun cheese cake , I was left with some cream cheese + whipped cream mix . If it was a lazy day , I should have just set it as it is and had it for my mid night craving enjoying my moment of adding more calories by sneaking to the refrigerator like nigella lawson dose . This time having two packets of strawberries in hand that I had kept aside to make another dessert came in handy along with a new silicon rose mould that I got . So just combined the left over cream cheese + whipped cream mix , strawberries and the rose mould to come up with this dessert . I myself was awe stuck with this Beauty that I created with perfect harmony and goodness of taste . ( I could not stop drooling over these ) Took a bite and temptation took over my sense . Taste wise the tanginess of the strawberries balanced with the cream cheese and sweetness giving way to indulge a symphony treat … Intense and irresistible . It was pure music in the tongue . I force fully had to self – impose a “BIG BAN ” on these for me :-(( as I ate so many servings that I had to health police myself .

Ingredients for the rose

Ingredients	Quantity
Fresh strawberries	250 grams chopped
Sugar	1/4 cup or to taste
Water	5 to 8 tablespoons
Fresh cream	1/4 cup Vanilla essence
Gelatine	2 1/ 2 tablespoons soaked in 4 tablespoons of water

Method for rose

Boil strawberries with sugar and water to cook for ten minutes until the strawberries are cooked and mushy .
Cool completely . Add vanilla essence and fresh cream to the cooled strawberries .
Blitz it in a food processor to get a thick pulp .microwave the soaked gelatine for 30 seconds to dissolve .
Bring it down to room temperature . Mix it with the strawberry mixture . Mix well and pour 1/4 way ( up to the rose petals are in the mould ) into greased rose silicon moulds .
Place in the freezer to set for an hour or more .

Ingredients for base

Ingredients	Quantity
fresh cream	250 gm whipped with 75 gm powdered sugar
Gelatine	5 tablespoons soaked in 1/4 cup water
Cream cheese	1/2 cup
Strawberry essence	1 teaspoon

Method for cream cheese pudding

Beat cream cheese with an electric egg beater to soften . Add whipped cream with sugar and mix well .
Top with strawberry essence . Mix well and keep aside . Microwave the soaked gelatine for 30 seconds to dissolve .
Cool it down to room temperature . Mix into the cream cheese mix .
Pour over the set strawberry roses about to one inch thick . Place in the freezer to set for one hour or more .
Once set place it in the refrigerator . Remove from refrigerator 10 minutes before needed to be served .
Push the set strawberry rose cheese pudding out of the silicon mould over to a serving plate and serve chilled .

Sasam / pineapple relish

Preparation Time : 20 minutes

Cooking Time : nil

Serving : 4 members

Description

Rasam is one dish that is on the table every day for lunch at home . Wanting a change with it’s own in another form . Remembered seeing a pineapple rasam recipe in a foodie magazine . Searched for the recipe and to my surprise the recipe was not a rasam but a Sasam . Went through the recipe and found it to be so very easy and immediately knew this recipe is for keeps and to be added into my regular veggie menu at home . I put aside the idea of pineapple rasam to be done for another day and grabbed this super simple recipe to be tried out first . This is some thing like a chutney or a salsa that’s apt for beginners to start with making cooking more pleasurable and impress loved ones . Served it for lunch along side a typical Tamil vegetarian menu . The Sasam ( pineapple relish ) did go and fro from my side to hubby dears side more than a couple of times . I licked the entire Sasam with no shame . Hubby dear made sure I make another batch of the Sasam to be taken for his vegetarian friends family that night . I had no issue at all doing it all again as it’s so easy with nil cooking to done . Next day I get a call from Neetha ( hubby dears , friends wife ) saying the dish was so yum but I just got a tiny bit as my hubby gobbled up the entire lot and told his mother about this dish a lot . Now she wants the recipe . I did pass over the recipe and she was like that’s it . Really ? I know , even I had the same reaction in mind when I made this dish . This is an authentic recipe from the Konkani speaking Hindu Brahmins addressed as saraswat . These sort of dishes that are rare to be sampled outside other than homes is what really amazes me . We still have so many scrumptious cuisines that need to be found in our country that’s beyond the means of common flock . Each community in our country is rich in layers of history , context , legend and trivia to it . Oops , coming back to the dish .happy cooking to all with this rustic , homely knock out flavour profile relish .

Sasam / Pineapple relish

Ingredients	Quantity
Pineapple	1/2 medium sized chopped
Jaggery	1 tablespoon crushed
Salt	to taste
Sultanas / raisins	25 grams
Coconut grated	30 grams
Dry red chillies	3 or more to taste
Mustard seeds	a pinch
Tamarind	1 teaspoon
Yellow mustard powder	1/2 teaspoon

Method

Mix pineapple chopped with jaggery and salt . Keep aside .
Grind the remaining ingredients together to a paste . Taste and adjust the paste .
Combine the ground paste and pineapple mix .
Mix well and place in the refrigerator until needed to be served .

Notes

You can do the same with madras cucumbers and green grapes

Hot and sweet barbecue chicken with veggies

Preparation Time : 20 minutes + one hour for marination

Cooking Time : 40 minutes

Serving : 4 members

Description

One best book is equal to hundred good friends but one good friend is equal to a whole library … This is what our former president of India dr. A.P.J . Abdul kalam quoted . Here I am blessed with two good friends Sindhu and sulu which means it’s equal to a whole encyclopaedia . I know all of you might be thinking why on earth is she ( that’s me ) writing about her friends here for a recipe description ??? Wait a little while more until I relieve the connection . We were in our own world of sweet nothings , happy and merry always . I still remember we never ever walked but would dance our way every where we went . Bully the junior boys and the senior ones at times if that did try to act smart with us . We would kill the boys by just looking at them and giggle our way out until we drop down and roll in the floor that lead to the guys getting so nervous . we three were the most hated by all the girls ( not sure why ). Sindhu was the most rebellious , very beautiful and a very very very good classical dancer .sulu the talented gem of our school , you name any competition ( with in the school or inter – school ) she is there in it and comes back with a prize for sure . The most popular one among us for good things of course and have to mention the fan following she had in other schools as well . Me the great was the quietest , lost and confused in my own world figuring out what I am but the funniest . I just have to open my mouth and there these two are laughing non – stop . I haven’t lost this craziness in me a bit , it sparks up when ever I am with them . We did part our ways and got busy with our lives and today Sindhu is busy attending film parties and is always into the world of lime light and glamour as she has two movie stars at home . Sulu is a home baker who creates magic with her cakes and baked goodies and me just keeping myself busy with all you people sharing my thoughts and recipes . Never in my dreams did I think sulu and myself would end up in some thing related to food as we were busy with other things as little ones . Sindhu thinks we are talking in Greek or Spanish when sulu and myself discuss food but she loves to be treated with what we cook . ( enough of you and your friends , please come to the point . Ok, ok . I always keep going on and on about the dish so for a change just wanted to take you all into a nostalgic roller coster ride with me ) Now this recipe was shared to me by sulu and was a block buster super hit on the table when served but the veggies below was not fancied much like all the girls in school hated the three of us for no reason :-)))

Ingredients for marinate

Ingredients	Quantity
Chicken breasts	3 ( cut each into two vertically )
Dried basil , oregano , thyme , rose Mary , dill	1/2 teaspoon each
Salt + pepper	to taste
Onion	1 big chopped

Ingredients for the barbecue sauce

Ingredients	Quantity
Vinegar	1 tablespoon
Tomato purée	3 tablespoon ( blitz one big tomato to a purée in a food processor )
Worcestershire sauce	1 teaspoon
Brown sugar	2 teaspoon
Ginger garlic paste	2 teaspoon
Mustard paste	2 teaspoon
Red chilli powder	to taste
Salt	to taste

Other ingredients

ingredients	Quantity
Olive oil	1 tablespoon + 1 tablespoon
Boiled carrot	1 big cubed
Boiled Mushrooms	5 cut into 2
Boiled potato	1 big cut into cubes
Red , yellow and green capsicum	Red , yellow and green capsicum
Dried herbs	oregano , basil , thyme
rose Mary , dill	1/4 teaspoon each
Garlic	1 clove crushed
Salt + pepper	to taste
Lettuce leaves	6 to 8

Method

Beat the vertically cut chicken breasts with a meat hammer lightly . Add the dried herbs , salt , pepper and chopped onion together and toss over the hammered chicken breasts . Set aside to marinate for one hour .
Mix all the ingredients mentioned for the barbecue sauce . Taste and adjust . Set aside .
Preheat oven to 200 degree Celsius for ten minutes .Heat one tablespoon olive oil . Add crushed garlic .
When brown add all the vegetables , salt , pepper and dried herbs . Toss well for a minute . Remove from heat and set aside .
Place the marinated chicken breasts over a lined baking tray . Drizzle one tablespoon oil over the chicken breasts and bake for 30 minutes .
Every five minutes once baste the barbecue sauce over the chicken breasts side to side . Once cooked through .make sure to finish of the barbecue sauce by basting well .
Turn the oven mode to grill and cook further for another 5 minutes . Remove from oven . Lay a bed of lettuce leaves on the bottom of a serving plate .
Top with the sautéed vegetables . Place the hot and sweet barbecued chicken breasts on top and serve immediately.