Chicken in Red Wine

It has rained almost everyday since the past few weeks. I’m just loving this weather! It’s pleasant and the best part is working on my laptop with a cup of coffee while it’s pouring outside 🙂

After a hectic week, yesterday we went to the Singapore Night Festival. It’s a festival organized by the National Museum of Singapore every year around this time of the year. There are more than 130 activities spread across 10 venues including light and sound shows and live performances. So yesterday we managed to make it on time and watch a few amazing performances…. the phoenix show, light and sound show, live performances etc. It was such a fun night! Here are some shots I took last night 🙂


The recipe I’m posting today is something different I tried…yes with red wine. I’ve never cooked any dish before with wine although wine is a common ingredient used. For this dish, I added the vegetables I had in stock to make it a whole some meal. I loved cooking this dish, especially the part where I poured the wine since I always found it visually enticing watching chefs pour wine when they prepared similar dishes! 🙂

No more talking, here you go with the recipe…enjoy 🙂


Preparation Time: 15 minutes (excluding marinating time)

Cooking Time: 25 minutes

Serves: 3 to 4


Olive oil – 2 tbsp

Chicken – 900 g, fillet

Red Wine – 1/2 cup

Tomato – 1 medium, cut into discs

Red Pepper – 1, sliced

Carrot – 1, cut into thin discs

Big red chili – 2, a thin slit in the middle

Garlic – 2 tsp, finely chopped

Chicken stock – 1 cup

Dried Parsley – 1 tsp

Brown sugar – 1 to 2 tsp

Salt – as required


For the marinade:

Red wine – 1 to 2 tbsp

Vinegar – 2 tsp

Paprika – 2 tsp

Chili powder – 1/2 to 1 tsp

Seasoning – 3 tsp


Step 1: Mix the marinade ingredients and add it to the chicken. Marinate for around 1 to 2 hours.


Step 2: Heat the olive oil in a U-shaped vessel or pan (after the chicken has been marinated for at least 2 hours). Add the carrots and mix well. Cook for around 1 to 2 minutes.


Step 3: Add the garlic followed by the tomato. Saute for another 1 to 2 minutes. Add the red pepper, red chili and mix well.


Step 4: Add the chicken and mix well. After 2 to 3 minutes, add the red wine and the parsley. Cook for few minutes.


Step 5: Add the chicken stock now along with the sugar and mix well. Lower the flame and cover the pan. Let the mixture cook until you have a very thick consistency. Add salt as required.



Step 6: Serve hot with freshly baked bread of your choice.

To print this recipe click here: Chicken in Red Wine

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂



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Tomato Chicken

Last few days were quite busy and fun….busy as we had guests at home and fun of course as there was lots of chatting, going around and yes cooking! But most of the cooking I did last week was the usual normal Indian dishes. So yesterday after a long time, I thought of trying something different and was ready to devote some time to the dinner preparation.

I had some minced chicken in stock but the main aim was to use the tomatoes lying in the fridge since the last few days. I also cooked some vegetables by the side so as not to compromise on my body’s daily requirements. It was a great meal overall. The dish had a sweet and sour flavour and was very soft. I will definitely prepare this dish again!

How did you spend the last few days? Any interesting stories or recipes… please do share 🙂

Enjoy your weekend 🙂

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Preparation Time: 20 minutes

Cooking Time: Around 45 minutes (takes lesser time if vegetables are cooked while the chicken and tomato are being baked)

For the baked chicken in tomato – around 30 minutes (including baking time)

For the vegetables – 12 minutes

Serves: 2


Olive oil – around 2.5 tablespoons

For the baked chicken in tomato:

Tomato – 5, large

Chicken – 300 g, minced

Chili sauce – 3 to 4 tsp

Garlic paste – 2 tsp

Paprika – 2 tsp

Butter or margarine – 1 to 2 tsp

Pickled chili – small amount, for garnish

Salt – as required

For the vegetables:

Tomato juice – around 1 cup

baby corn – 1 cup, cut into small 1/2 inch pieces

sweet corn – 1/4 cup

Red pepper – 1/2, cut into cubes

Whole pepper – a few

Red chili – 1 to 2

Dried parsley – 1 to 2 tsp

Salt – as required

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Step 1: Cut a circle with a sharp knife carefully on each of the tomatoes and discard the circled part. Scoop out juice and seeds from the inside of the tomato and place it in a separate cup. I used this juice to cook the vegetables. Set the tomatoes aside.

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Step 2: Preheat oven at around 180 degrees C for 10 minutes. Meanwhile, heat 2 tbsp of oil in a non stick pan. Add the garlic paste. Follow by adding the minced chicken, chili sauce and paprika. Add salt as required. Cook for few minutes until the chicken is cooked. Set aside. Let the chicken cool down a bit.

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Step 3: Grease the outside of the tomato with a bit of butter or margarine. Now add the cooked minced chicken in each of the tomatoes to make it full leaving a little space for garnish. Place the tomatoes in a baking dish greased with oil. Place the baking dish in the oven and bake it for around 20 minutes or until the tomatoes are medium baked.

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Step 4: While the tomatoes are baking, heat the rest of the oil in a non stick pan. Add the tomato juice and pepper. Cook for around 1 to 2 minutes. Follow by adding the baby corn, sweet corn, red pepper and chili. Cook for around 10 minutes or so until you have a thick consistency.

Step 5: Add the dried parsley and salt (as required). Transfer to a serving bowl. Check the tomatoes. Once they are done, transfer to a serving tray.

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Step 6: Serve hot with freshly baked bread. You can also serve the baked tomato chicken as an appetizer per your preference.

To print this recipe click here: Tomato Chicken

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Pumpkin served with Couscous

Hello there! How has your weekend been so far? As for me, it has been a fun weekend, spending time with my family and friends. But Sundays are the days for testing my culinary skills and I try to prepare something different and unique each time. As I mentioned in one of my earlier posts, I’ve been trying to include vegetarian dishes in my diet and so here’s another one I prepared I was very satisfied with. It’s a very quick one and I prepared it with the ingredients I had at home 🙂

Pumpkin has been one of my favorite vegetables all along. However, most of the pumpkin dishes I’ve had and prepared till date were cooked in Indian style. This time I prepared it differently using red pepper, parsley and a few other spices. The dish turned out to be very colorful; the parsley and the red pepper imparted a very unique sweet fruity taste to the pumpkin…something entirely different from what I’ve had before.

Hope you enjoy preparing this dish and indulging in it too 🙂

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Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 3


Olive oil – 1.5 tbsp

Pumpkin – 1 big, cut into cubes

Onion – 1 medium, sliced

Tomato – 1 medium, cut into small squares

Red pepper – 1 big, cut into small cubes

Red chili flakes – 1 tsp

Dried parsley – 2 tsp

Paprika – 3 tsp

Cumin powder – 1.5 tsp

Turkish spice mix – 1 tsp. You can prepare this at home as well by mixing black pepper, fennel seeds, cumin seeds, coriander seeds, cinnamon and cloves in a grinder into a powder.

Vegetable stock – 1 cup

Couscous – 1 cup

Salt – to taste

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Step 1: Boil the couscous with salt according to the packet instructions. Keep aside.

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Step 2: Heat oil in a pan. Add the onions and tomatoes and cook for 2 minutes.

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Step 3: Add the cumin powder, spice mix, paprika and dried parsley. Mix well. Follow by adding the red pepper. Stir and mix well. Cook for around 3 minutes.

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Step 4: Add the pumpkin cubes and mix well. After stirring occasionally for another 5 minutes, add the vegetable stock. Let it cook until the pumpkins are soft and you have the desired consistency. Make sure you stir every few minutes as required. Add salt for taste.

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Step 5: Transfer to a serving dish. Serve hot with the couscous or freshly baked bread of your choice.

A few tips:

  • You can add some dried fruits to the dish as per your preference.
  • Add 2 tsp of clarified butter (ghee) to the dish while it’s hot to add some extra flavor.

To print this recipe click here: Pumpkin served with Couscous

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Baked Cabbage Kofta and Eggplant in Tomato sauce

I’ve started making baked dishes since last year and I’m slowly growing an affinity towards it. You may ask why? Well for the obvious reasons… it is a healthier option as it requires less oil compared to cooking (for many recipes), saves time (I can keep the ingredients for baking and watch my tv show or do other chores) and gives the dish a very unique taste – be it fish, meat or vegetable 🙂

Talking about vegetables, let me tell you I have always been a chicken and meat lover. I can literally count days when there was no chicken or meat in my meals. Even on days I didn’t have company, I remember going to my favorite restaurants alone to enjoy the dishes I like the most 😀

However, with time I’ve realized that having vegetables is important for one’s diet and nowadays I try to balance it out by cooking vegetables as well at home! For this dish, I baked cabbage along with potato, corn and some sauces and herbs. I also had some eggplant in the fridge and so I cooked them separately with tomato sauce and a few other ingredients. After cooking for the last few years, I’ve realized that vegetarian food could also be very tasty if prepared with the right ingredients and in the right way 🙂

Have a great weekend and hope it’s accompanied with good food 🙂

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Preparation Time: 30 minutes (all inclusive)

Cooking Time:

Baked Cabbage Kofta – 40 minutes (including baking time)

Eggplant in Tomato sauce – 15 minutes


Baked Cabbage Kofta – Around 4 to 5

Eggplant in Tomato sauce – 2


For the Baked Cabbage Kofta

Olive oil – 1/4 tablespoon + 2 teaspoons (for brushing)

Cabbage – 1 medium, chopped

Corn – 1/4 to 1/2 cup

Ginger and garlic paste – 2 to 3 teaspoons

Cumin powder – 1 teaspoon

Dried Parsley leaves – 1 teaspoon

Chili Lime powder – 1 teaspoon

Potato – 4 medium, boiled, skin peeled and mashed

Salsa – 1 tablespoon

Salt – to taste

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For the Eggplant in Tomato Sauce:

Olive Oil – 1 tablespoon

Eggplant – 4 small, cut into discs

Tomato sauce or puree – 2 tablespoons

Sesame seeds – 2 teaspoons

Onion – 1 medium, sliced

Lemon juice – 2 teaspoons or as per preference

Coriander leaves – 1 tablespoon, chopped

Water – 1/2 cup

Salt – to taste

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Baked cabbage:

Step 1: Heat olive oil in a pan. Add the ginger garlic paste followed by the chopped cabbage. Cook for around 3-4 minutes.

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Step 2: Add the cumin powder, dried parsley leaves and chili lime powder. Follow by adding the corn, mashed potatoes and salsa. Add some salt for  taste. Mix well and cook for another 2-3 minutes. Transfer the mixture to a big bowl and let it cool for some time. Meanwhile, preheat oven to 180 degrees C for 10 minutes.

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Step 3: Make small balls or squares (shape it as per your preference) from the above mixture. Brush each of them lightly with some olive oil. Place them on an oven tray covered with aluminium foil. Bake for around 20-30 minutes at 180-200 degrees C until you get a nice golden brown kofta.

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Eggplant in Tomato Sauce:

Step 4: While the koftas are being baked, heat another tablespoon of olive oil in a pan. Add the onions and eggplant. Cook for 3 minutes or so until the it is soft and starts changing its color.

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Step 5: Add the tomato sauce or puree and mix well for another minute. Add the sesame seeds and coriander leaves. Add 1/2 cup of water after few seconds. Cook for another 5 minutes or so until you have the desired consistency. Transfer to a serving bowl.

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Check your koftas now. Once they are done, transfer to a serving dish.

Step 6: Serve both koftas and eggplant hot with fresh bread of your choice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Devilled Chicken

A food blog without an Italian recipe? Well… here it is 🙂

The only Italian recipe I’ve ever tried is pasta. Not sure if the dishes I made were authentic Italian….probably it was a fusion one… haha… The other day my husband decided to cook pasta. So  this seemed to be a good chance to try some authentic Italian dish to go along with it.

To tell the truth, I was scared to try cooking an authentic Italian dish. I was under the impression that it’s very tough.  I always thought it’s a very exotic cuisine and the way the Italian chefs emphasized on the precision of the ingredients and the exact method of cooking them, it made me nervous at the thought of cooking it. But after I tried out this dish, I realized it’s not rocket science. I followed the same method as I did for cooking any other cuisine. After going through the ingredients, I start imagining what would the dish taste like with all the ingredients and whether I could add or subtract anything to alter the taste. And this has always worked for me 🙂

After browsing through several options I decided to make this one because it seemed simple and had a hint of spice which is my preference.

Try it out in your kitchen and let me know if you like it 🙂


Preparation Time: 25 minutes

Cooking Time: 25 to 30 minutes (excluding marinating time)


Chicken – 600 g, cut into large pieces

Olive oil – 2 tablespoons

Lemon Zest – Zest of 2 lemons

Lemon Juice – Juice of 1 large lemon

Butter – 1 to 1.5 tablespoons

Garlic – 2 cloves, crushed

Chili – 2 dried red chilis, seeded and finely chopped

Parsley – handful, finely chopped

Salt – to taste




Step 1: Mix the Olive oil, lemon juice, lemon zest, chili and garlic in a bowl.


Step 2: Place the chicken in an oven proof dish. Add the mixture of Step 1 to the chicken along with salt and mix it well so that it has evenly spread on all sides. Cover the dish and keep it in the fridge for 30 to 40 minutes.


Step 3: Preheat oven to 175 degrees Celsius for 10 minutes. After chicken has been marinated for around 40 minutes, place it in the oven and grill for around 15 to 20 minutes or until fully cooked.

Step 4: Transfer the chicken on to a serving dish and place them side by side in a row. Mix the butter and parsley together and place them evenly on the chicken towards the center. Serve hot either with pasta or bread.



Lamb Cutlets in Moroccan Style

I have been meaning to write this post for quite some time but was caught up with a lot of stuff! My friend is visiting me for the first time and has kept me busy with all the chatting and going around 🙂

Okay coming back to today’s post, it’s December….my favorite month of the year! It’s almost time for Christmas and New Year and everyone is in a holiday mood. And there’s so much food everywhere. I was so confused the other day at the supermarket about what I should buy! It seemed to be overflowing with choices. Finally I decided to buy some lamb cutlets and make a nice meal at home 🙂

I chose to make it Moroccan style as I was in mood for some spiced up food. The recipe is pretty easy and quite safe too for first timers. It could be served as an appetizer or as a main course with flavored rice or fresh bread.

Happy Holidays!! 🙂


Preparation Time: 20 minutes (excluding marinating time)

Cooking Time: 20 minutes


Olive Oil – 2  tablespoons

Lamb cutlets – 4

Parsley – 1 handful, chopped (optional – for garnish)

Salt – to taste


For the marinade:

Olive Oil – 1 tablespoon

Lemon – juice of 1 lemon

Ginger – grated, 2 teaspoons

Dried Mint Leaves – 1 teaspoon

Turmeric powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Chili powder – 1.5 teaspoons

Paprika – 1 teaspoon

Black pepper powder – 1 teaspoon



Step 1: Mix all the ingredients in a bowl with salt (to taste). Pour it on the lamb cutlets and mix well so that it is evenly spread on all sides. Keep aside and marinate it for half an hour to one hour. 



Step 2: Heat oil in a grilling pan. Place the marinated lamb cutlets on the pan ensuring they are not sticking to each other.



Step 3: Cook the cutlets well for both sides for around 15 to 20 minutes until well done.



Step 4: Garnish with Parsley leaves. Serve hot with flavored rice or fresh bread.


Chicken Fajitas

I can’t remember the time I tried Mexican food for the first time… maybe when I was in Bangalore (India). But after coming to Singapore, I did try the food at quite a few Mexican restaurants here. One thing I like about this cuisine is they use a lot of herbs and spices and colorful vegetables which makes it interesting.

So the first Mexican recipe I decided to try in my kitchen is Chicken Fajitas, my style. Why this one? Well.. it’s an easy one to start with, doesn’t require too many ingredients and the dish is colorful. It’s a perfect dish when you’ve had a long day and yet want to pamper your taste buds. It’s also a great option for a potluck parties or watching movies at home with family or friends and goes well with cola or fries.

Buen apetito! 🙂


Preparation Time: 20 minutes

Cooking Time: 15 to 20 minutes


Chicken breast – 400 gm, cut into 1 inch long pieces

Whole meal Wrap – 4 wraps

Olive oil – 2 tablespoons

Onion – 1 big, sliced

Red Pepper – 1/2, cut into thin long pieces

Yellow Pepper – 1/2, cut into thin long pieces

Red Chili Pepper – 1, cut into rings

Tomato – 1 medium, chopped into small cubes

Cumin powder – 1 teaspooon

Cajun spice – 1 teaspoon

Paprika – 2 teaspoons

Lemon juice – 2 tablespoons

Salt – to taste

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For the wraps (optional):

Honey – 2 teaspoons (for 2 wraps)

Cinnamon – 1 teaspoons (for 2 wraps)

Step 1: Add the cumin powder, Cajun spice, paprika and half of the lemon juice to the chicken and mix well. Keep aside.

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Step 2: Heat oil in a pan. Add the chicken, onion, red pepper and yellow pepper. Cook for around 2-3 minutes.



Step 3: Add the tomato and red chili pepper and cook for another 5 minutes or until the chicken in cooked. Add the rest of the lemon juice and toss well. Add salt to taste. Transfer the chicken from the pan to a serving dish.


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Step 4: Mix the honey and cinnamon in a small bowl.

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Step 5: Brush one side of the wrap with the honey and cinnamon mixture. Place the wrap on a heated flat pan with the the side of the mixture facing upwards. Heat for a minute or so on medium flame and transfer on to a plate.

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Step 6: Cut the wraps into halves after it has cooled down. Place the cooked chicken and fold the wrap into a triangular shape or as desired. Serve with shredded cheese, salsa, guacamole or lettuce.


A few tips:

  • If you find it difficult to find Cajun spice, you can replace it with a mixture of cumin, paprika, garlic powder, onion powder and black pepper.
  • Though normally the dish is served with tacos, but I used the convenient approach of using ready made wraps. So feel free to use the breads of your choice.
  • Instead of honey and cinnamon, you could brush the wraps with cheese or other spreads of your choice.


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