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Mustard & Peri Peri flavoured grilled chicken..

Mustard & Peri Peri flavoured grilled chicken..

Both K & I missed eating chicken during our trip… There were hardly any dishes served with chicken in the restaurants around Italy… & also since we wanted to enjoy the authentic food of every region we visited we had to let chicken go.. 😛 People eat loads of processed meat & cheese.. 🙂 I can’t complain cause we thoroughly enjoyed all the Panini’s, the freshly made Pizza’s & Focaccia’s… I did not see even one Pizza Hut in Italy.. 😛 guess they don’t have them or I did not end up seeing any.. who would eat from Pizza Hut anyways when there are at least 15-20 pizzeria’s in every street.. !!

Mustard & Peri Peri flavoured grilled chicken..

After we got back I wanted to eat chicken which I missed… Pretty simple this one..
I marinated chicken with some Dijon mustard & some peri peri sauce to come up with this dish.. You can have this as a starter or as a side with your main course.. I also served this on a bed of lightly grilled broccoli & red onions along with a honey mustard yogurt sauce.. I marinated the chicken for 2 whole days.. You can marinate it overnight…

The best part of this is that there is so little oil used, so you can spoil yourself with them.. !!

Ingredients: (Serves 3)      Preparation Time: 30 mins (Does not include time for marination)
Chicken legs – 6,skinless

For the marinade:
Peri Peri sauce – 1 tbsp
Dijon mustard – 1 tbsp
Red wine vinegar – 1 tsp
Garlic cloves – 2, minced
Cooking oil – 1/2 tsp
Salt to taste

For the yogurt-honey mustard sauce:
Thick Yogurt – 1 tbsp
Honey Mustard – 1/2 tbsp
Salt to taste

Method:
Wash the chicken pieces & drain them & keep aside. Now mix all the ingredients mentioned for the marinade in a bowl. Either add the chicken pieces directly to the bowl or spoon out the marinade over the chicken pieces.

Tip: If any any untouched marinade is left over, you can make a potato salad with the same.. 🙂

Marinated chicken..

Refrigerate the chicken pieces & let them marinate at least overnight & absorb the flavours.. !
Set your oven in the grill mode at setting 3 & grill the chicken pieces for 30 minutes or till done. Midway turn them around if required. 5-10 mins before the chicken is ready add some veggies of your choice & lightly grill them. I grilled some broccoli & red onions.

In the meanwhile mix the yogurt & honey mustard along with salt to taste to make a sauce.

Serving Suggestions:
Serve hot with the grilled veggies & the yogurt sauce. I also added some chaat masala for the tangy flavour.

Mustard & Peri Peri flavoured grilled chicken..

If you like this recipe, you may also like – Hot Honey Chicken Wings, Mix-veg skewers with a Yogurt dip, Sweet n Spicy Spinach Chicken – Chinese style, Chicken Fry etc.


Mix-veg skewers with a Yogurt dip

Mix-veg skewers with a Yogurt dip

My hob gave up yesterday, :(. With only the oven & the microwave at my disposal, I can only bake or grill. I hope the hob gets repaired soon. 😦 I feel tied-down…

I was out most of the day but did not pick up veggies or meat as I could not fix up a meal using the hob. I did not get a chance to eat a bite outside moreover had to feed my hungry husband when he got back from work. So, chopped up some basic veggies – red onions, yellow pepper, pineapple & mushrooms since I thought of preparing some grilled veggies. I did not have green peppers else it would have added some more colour to the pictures. You can also add some cottage cheese if you wish to.

The indian spices used adds a nice zing to this. Its hot, sweet and garlicky… the dip is made using the leftover marinade from the veggies. 🙂

The best thing to prepare on a lazy day. Or when you just can’t take your head out of your favourite book, laptop/i-pad or the TV. This is also the perfect recipe for the summers when you plan a barbecue party.

Ingredients: (Serves 2) Preparation Time: 20 mins (excludes the time required for marination)
Veggies:
Red Onions – 1 medium-sized, chopped into 4 pieces
Closed cup mushrooms – 6, small/medium-sized whole
Yellow peppers – 1 medium-sized, de-seeded and cut into medium-sized pieces which can be easily inserted into the skewers
Pineapple – 6, medium-sized pieces

For the marinade:
Cream – 1 tbsp
Honey – 1 tsp
Garlic – 2 small cloves, make a fresh paste using a pestle
Red chilli powder – a pinch or more, based on your taste
Black peppercorns – 1/4 tsp, freshly crushed
Chaat Masala – 1/4 tsp
Salt to taste

For the dip:
Greek style yogurt/ thick-set yogurt – 2 tbsp
The leftover marinade
Dill – 1 sprig, finely chopped

Garnishing:
Lemon slice
Chaat masala

Method:
Mix all the ingredients mentioned for the marinade in a small bowl. Add all the chopped veggies into a mixing bowl. Add the marinade into the bowl containing the veggies and mix well. Keep aside for 30 minutes so that the veggies absorb the flavours.

If you are using bamboo skewers remember to soak them in water for at least 20 minutes before you use them, else they may burn.

Pre-heat the oven to 200 degree Celsius in the grill mode.

Add the veggies one by one to the skewers, you should be able to make 3-4 skewers from the marinated veggies. Add different veggies one by one. Place it in the oven and grill it for 15 mins or more till done. Do check on them in between and turn them midway, so they get grilled evenly.

Keep the left over marinade aside. Add the yogurt to this. Check salt and adjust. Add some crushed black pepper too if required. Add the chopped dill. Keep aside.

Garnishing:
Garnish the veggies on the skewers with some lime juice and sprinkle some chaat masala on the top.

Serving suggestions:
Serve the skewers with the yogurt dip by the side.

Mix-veg skewers with a Yogurt dip

If  you like this recipe, you may also want to check out my other recipes that involve the grill like Hot honey chicken wings, Grilled filled  capsicum, Crispy Rice flour battered Mushrooms….,Crispy Mussels etc .

 


Smoked gammon steak in a spicy mushroom sauce

Smoked gammon steak in a spicy mushroom sauce..

Keshav had been for a christmas dinner from work and he mentioned that there was gammon served and he really liked it. When I went grocery shopping I looked for gammon steaks and picked some up. I was waiting for his day off to prepare this. So ended up preparing this today.

The smokey steak was yummy. I was tasting gammon for the first time myself. Sorry there aren’t too many pictures this time as both Keshav and I were really hungry and could not wait to dig in. 😉

Smoked gammon steak in a spicy mushroom sauce

Ingredients: (Serves 2) Preparation Time: 20 – 25 mins
Smoked gammon steaks – 2, thawed

For the steamed veggie’s on the side:
Beans – about 10, washed and cut into 2, with the ends removed
Baby corn – 3, each slit into 3
Cauliflower florets – 4-5, washed
Tender broccoli stems – 4-5, washed
I used these, You can add carrots & peas too if you wish to.

For the sauce:
Garlic cloves – 2 medium-sized, finely chopped
Closed cup Mushrooms – about 5 medium-sized, washed diced,
Chilli flakes – 1/4 tsp
Freshly crushed black pepper corns – 1/4 tsp
Dark Rum – 1 tsp
Dark Soya sauce – 1/2 tsp
Milk – 75 ml
Water – 30 ml
All purpose flour – 1 tbsp
Cooking oil – 1 tsp
Salt to taste

Method:
Pre-heat your oven in the grill mode to 200 degree Celsius and place the steaks on the grill and grill for 15 mins or till cooked to your liking. You can also add some potato wedges in the grill along with the steaks if you want wedges by the side. Else make some jacket potato or mashed potatoes.

Mix milk, water and all-purpose flour together. Make sure there are no lumps. Heat the oil in a frying pan. Set it to medium heat. When the oil is hot, add the chopped garlic and sauté for a few seconds. Now add the dark soy sauce and fry it. Add the mixture to the pan. Lower heat and keep stirring so that the flour does not settle to the bottom and form lumps. Add salt to taste. Add the rum, mix well. Add the crushed black pepper and chilli flakes. Add the diced mushrooms. It should take about cook about 5-8 minutes for the all-purpose flour & mushrooms to cook. Mix the sauce every few minutes so that it doesn’t stick to the bottom. The sauce should thicken when its ready. Add some more milk if the sauce ends up getting too thick.

In the meanwhile,while the sauce is getting ready boil water in a steamer to steam the veggies. When the water begins to bubble, place the veggies in the steamer and close and let them cook. The veggies should be steamed in 5-6 minutes.

Garnishing:
You can add some butter on the steamed veggies if you wish to.

Serving suggestions:
The steak, wedges should be ready. The sauce will be ready too. Place the steak in a plate along with the wedges, steamed veggies and add the required amount of sauce on top and serve hot. You can also add a spoon of cream on top of the steak for a creamy taste.

Smoked gammon steak in a spicy mushroom sauce


Grilled/Baked fish in Green Masala

Baked Haddock in Green Masala

Fish in an integral part of any Mangalorean’s life… so would be the case with anyone living/born and brought up along the coast.  We are all cats when its come to fish…. !!! Mangalore is famous for it’s are various fish fry methods… rava fry, masala fry,  naked fry.. and different types of fish curries as well.. You have to visit any Mangalorean restaurant to believe it.

But, those who do not like coconut beware! because coconut in various forms is a part of Mangalorean food. We use coconut milk, coconut oil, grated coconut, ground coconut paste etc in our food. So is the case with the cuisine from Kerala. You could always cook these recipe’s using any other cooking oil of your choice. But we prefer coconut oil as it adds an authentic taste to the food.

This fish has a hint of mint, coriander and garlic…as it is marinated in it.

Ingredients: (Serves 2) Preparation Time: 20 mins
Haddock – 200 gms
Lemon juice – 1 spoon
Salt to taste
Oil – 3 to 4 tbsp
For the masala:
Green chilli – 3 to 4
Dried Red Chilli – 1 or 2, I used byadgi menasu
Garlic cloves – 4
Mint Leaves – around 10 leaves
Coriander Leaves – around 5 to 6 sprigs

Method:
Grind all the ingredients mentioned for the masala to a coarse paste in a mixer. Add a few drops of water while grinding. Add some salt to the masala.

Meanwhile wash & cut the fish into small pieces as shown in the picture. Marinate the fish with the ground masala. Add some lemon juice to the fish and mix well. Fridge it overnight.

To Grill:
Pre-heat the oven in the grill mode to 150 degree and grill the fish pieces for about 10-15 minutes.

To Bake:
Pre-heat the oven in the oven mode to 180 degree and bake the fish pieces for about 8-10 minutes. Insert a fork and check if the fish is cooked.

Serving Suggestions:
Serve hot with some onion rings/ chopped onions mixed in some chat masala.

Baked Haddock:

Baked Haddock in Green MasalaGrilled Haddock:

Grilled Haddock


Bacon wrapped onion parcels

Bacon wrapped onion parcels...

Bacon… just can’t get enough of it.. despite the fact that it’s high in calorie’s.. !!! Sigh.. why are the yummiest things in the world filled with high calories..!!!

This will be ready in a jiffy… by the time you put them in the grill and pick up your remote, switch on your TV, tune to your favourite show  and go get your drink… the room will fill with the aroma of the bacon grilling.. n voila its ready to snack on.. 🙂

Ingredients: (Serves 2) Preparation time: 15-20 mins, depends on the thickness of the bacon
Bacon Slices – 8
Onion – 1 medium sized, finely chopped
Chaat Masala – half a tsp
Green Chilli – 1 or 2 made into a fine paste
Black Pepper corns –
Lemon slice – 1
Salt to taste

Method:
Pre-heat the oven to 200 degrees in the grill mode. Mix the chaat masala, salt, onion, green chilli paste, crushed black pepper and lemon juice together. You can cut each bacon slice into two, if they are broad and you want bite sized parcels. I have done so. Make small cones from the bacon and fill it up with the onion mixture. You can also add the onion mixture in between the bacon slice and close it like a samosa..


Grill them in the oven for 15 minutes or more. You can check for the crispness level.

Serving Suggestions:
They can be served as a starter for just about any gathering or get-together’s or party’s.. you do not need any dip with them..

For other quick starters – Masala Sausages, Sweet Mini Peppers with JOG n Cheese Paste, Cherry n Olive Bruschetta… etc.

 

 


Grilled Filled Capsicum

Grilled Filled Capsicum

Grilled capsicum/shimla mirch is very tasty… many of you would have them as a part of a barbecue I’m sure.. 🙂 You cant ask for more if it is stuffed with some masala.. along with cheese melting from the top… Yes..that’s what I managed to put together for dinner today..

Ingredients: (Serves 2) Preparation time – 30 mins​
Potatoes – 5/6 baby potatoes or 2 medium sized potatoes
Green chili’s – 2 finely chopped
Capsicum – 2 medium sized
Tomato puree – 3-4 spoons
Onion – 1 medium sized, finely chopped
Cumin/ Jeera seeds – 1 tsp
Corriander powder – 1 tsp
Garam Masala – 1 tsp
Turmeric Powder – a pinch
Garlic Pods – 2, finely chopped
Ginger – about half an inch, finely chopped
​Pudina/ Mint Leaves – 3-4 leaves, finely chopped
Spring Onions – 1 stalk , finely chopped
Oil – 1 tbsp
Salt to taste
Grated Cheese – 2 spoons

Method:​
​Preparing the Filling:
Pressure cook potatoes and peel them and mash them. Add the chopped green chili’s, garlic, salt and pudina/mint and mix well.

Heat oil in a pan and keep set the heat to medium. Add the Jeera seeds and fry them. Add the chopped onions and saute them till they start turning slightly brown. Add turmeric powder and fry. Now add the tomato puree and fry till the raw flavour of the tomatoes go away. Add some salt. Add the garam masala powder and fry. Make sure the raw flavour of the garam masala goes away. The masala for the stuffing is ready.

Cool the prepared masala for a couple of minutes. Finally add the chopped spring onions & mix the masala with the mashed potatoes. The stuffing is ready now.
Set the oven to preheat to 200 degrees in the grill mode.

Cut the capsicum from the top and remove the seeds from the inside as shown in the picture.

Stuff each capsicum with the stuffing till the brim.

Place the stuffed capsicum on the grill and grill them for about 15 minutes. Closely watch them as they grill. Keep turning them so that they get grilled from all sides and don’t burn.

Garnishing:​
Once grilled, take them out and garnish them with some grated cheese, let the cheese melt from the heat. You can also use some sweetcorn and spring onions for garnishing as shown.

​Serving Suggestions:
Serve hot with chapati’s.

If you liked this recipe, you may also like – Mustard & Peri Peri flavoured grilled chicken..Grilled/Baked fish in Green MasalaMix-veg skewers with a Yogurt dipSweet Mini Peppers with JOG n Cheese Paste etc.

 

 


Hot Honey Chicken Wings

Hot Honey Chicken Wings

We had been out shopping… & shopping always makes you hungry.. doesn’t it?? Lol me being the multiple small meals per day person needs to eat every couple of hours.. so I had to eat…!!! we found a nice restaurant in the mall..  K loves barbecued food.. specially the sticky barbecue sauce… we went through the menu, the restaurant was a part of one of the American food chains.. they had some buffalo wings, we ended up ordering a plate of those chicken wings to start our lunch with… they were both spicy and sweet.. K loved them and I liked it a lot as well. On the way back home I kept thinking why should it be difficult to re-create it at home… it sure should be easy… hence I thought of trying them out at home… I thought about what the restaurant could have used to marinate them and I was sure there was some chilli sauce and honey in the marinade and to bring out the natural fat present in the chicken I thought of grilling them & avoided spraying them with oil before grilling them.

Ingredients: Serves 2              Preparation Time: 20 mins
Chicken Wings – 500 gms (before removing the skin)
Hot Chili Pepper Sauce – 4 tbsp
Honey – 2-3 tsp
Black Pepper corns – 4-5 crushed
Salt to taste

Method:
Marination:
Remove the skin from the chicken wings. There would be around 9-10 wings. I used medium sized wings. Wash the wings and drain out the water. Add the chili pepper sauce and honey and salt and crushed pepper and mix well.
Keep the marinated chicken for atleast 3-4 hours if you want to prepare it on the same day. Else put it in the freezer and let them marinate well for a day or two.

Grilling:
Pre-heat the oven to 200 degrees in the grill mode.
Defreeze the chicken wings for atleast for an hour or two if the wings were frozen after marination.

Place the chicken wings on the grill and grill them for a total of 20 minutes. Midway just turn them around for uniform grilling.

Serving Suggestions:
Serve hot with the dip of your choice. We enjoyed them with some Chinese Sweet chilli dip.

 

 

If you liked this recipe, you may also like – Turmeric/Haldi chicken fry…Mustard & Peri Peri flavoured grilled chicken..Sweet n Spicy Spinach Chicken – Chinese stylePepper chicken in cream and basil with roast potatoesChicken Fry etc.