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 🙂

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Preparation Time: 25 minutes

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

Ingredients:

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

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

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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.

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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.

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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!! 🙂

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Preparation Time: 20 minutes (excluding marinating time)

Cooking Time: 20 minutes

Ingredients:

Olive Oil – 2  tablespoons

Lamb cutlets – 4

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

Salt – to taste

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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

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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. 

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

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

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

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Fish in Turkish style (Pilaki)

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Turkey has been one of the most fascinating countries I have visited till date. Starting from the people to the food! Yes, I loved the food and even 10 days at a stretch seemed too less a period!

Hence, after my return, I wanted to try my hand at Turkish food. I tried out some of the mezze appetizers and it turned out to be quite good! We’ll come to that later.

I’m sure fish is a favorite to many of you and Pomfret…. yummm! ‘Pilaki’ in Turkish refers to a dish cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar and olive oil. Fish Pilaki is quite a popular dish there and I chose Pomfret for this one. I’ve tweaked the recipe a little bit to suit my style.

As for the taste of this dish, this is definitely yummmmm! So just go for it!

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Serves: 2 – 3

Preparation Time: 10-12 minutes

Cooking Time: 30-35 minutes

Ingredients:

Olive Oil – 3 tablespoons

Pomfret – 2, big sized. You can use smaller ones as well depending on the size of your oven dish. 

Potato – 1 big or 1-2 medium, diced

Carrot – 1 big, chopped

Red or Yellow pepper – 1, cut into small square like pieces

Onion – 2, chopped

Tomato – 2 large, chopped / Tomato juice

Garlic cloves – 3 to 4 cloves finely chopped

Green Chilli – 2, seeded and chopped

Lemon – 1 to 2, juiced

Bay leaves – 2-3

Sugar – 1 teaspoon

Ground black pepper

Parsley/Coriander leaves – to garnish

Salt – to taste

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Step 1: Cut the fish on the top and bottom carefully without cutting the backbone.

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Step 2: Heat oil in a pan. Put the onions, garlic and chilli and cook until soft. Meanwhile, pre-heat the oven to 170C/ 3250 F for 5-7 minutes.

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Step 3: Add the carrots and potatoes and cook for another 3-4 minutes. Stir in the tomatoes, sugar and bay leaves.

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Step 4: Add around 2 cups of water and bring to boil. Lower the heat and cover the pan, let cook for 5-10 minutes, until the vegetables are soft. Make sure you don’t cook for too long, else the vegetables may become mushy. Add salt and pepper according to taste.

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Step 5: Place the vegetables at the bottom of an oven proof dish and place the fish on the top. Cover the fish with rest of the vegetables over them. Pour in the lemon juice on top making sure it covers the fish properly. Put a few parsley/coriander leaves on top.

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Step 6: Place the dish in the oven for around 20 minutes or until the fish is cooked. Remove from the oven and allow it to cool. Garnish with parsley/coriander and serve hot with bread or rice.

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Tips to adapt:

  • You can use other fish like Mackerel, Shellfish, mussels etc as per your taste, instead of Pomfret.
  • If you don’t have olive oil, you can use vegetable oil as well.
  • For a vegetarian option of this dish, replace fish with beans.