Chicken with Grilled Fruits (Apple, Leek & Asparagus)

Chicken with Grilled Fruits (Apple, Leek & Asparagus)

Sometimes you end up making great mistakes. I once kept cut fruits in the microwave to prevent them from attracting flies while made my tea. Then the doorbell rang and I forgot all about the fruits. In 15 minutes, by stroke of chances, I ended up grilling the cut fruits in the oven. These were some pineapple and pear cubes. A few minutes of grilling gave such surprisingly lip smacking results that I made it up in my mind to do regularly with dishes. Here, I grilled up some cut apples and asparagus alongwith my homegrown leeks. The grilled fruits completely took over the fragrance and flavor of the chicken. Do try and enjoy 🙂  !!

 

….need to know (food details)

  • Number of people served : 2 to 3
  • Preparation time : 25 minutes

….and we need (ingredients)

  • Chicken pieces, 1/3rd chicken, would be around 400 grams : I spent a good amount of my time in Punjab state. Chicken is the prime meal most of the time there. I had an instance, when said that I did’nt want to have non veg on a specific day, and abrupt came the reply from my host then, that it’s not no veg – “It’s just chicken” 😀  . Chicken obviously is a popular white meat loaded with nutrition especially proteins. 
  • Apple cubes, shaved, from 1 apple : Apple or pear any one can be used here. They have similar tastes on cooking, have similar prebiotic benefits and high iron content. 
  • Leek, 1/2 inch pieces of 1 full leek : I grow leek in my garden. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc. I am always inclined to use leek for the sweetness instead of red onions and also the leaves of these leeks. 
  • Vegetable oil, 1 tablespoon + enough for cooking : Use any vegetable oil. We are using butter in this dish so a light odorless oil would be sufficient. This would suffice in marinate and pan frying of chicken.
  • Salt : I used Himalayan pink rock salt. It’s almost 5 times more expensive than my table salt. But hey, very little of it is required, so why not. It is supposed to be the cleanest salt on the planet today with amazing benefits like regulating water content, maintaining ph balance in the body, strengthening the metabolism in us. Tastes a bit coarse, so that works out for me too.
  • Mixed herbs, 1 tablespoon : It’s a dried mix of basil, parsley, oregano and rosemary. Not my first choice since most of my herbs come from my garden
  • Black pepper powder, to taste : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Garlic cloves, 5 : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Asparagus, 1 inch pieces of 2 asparagus : With a nice earthy and crunchy texture, asparagus regulates blood sugar levels and has high content of fiber, Vitamin A, E, C & K.
  • Chicken stock, 1/2 cup : A well made chicken stock doesn’t allow the other flavors, spices, herbs and ingredients to overpower the flavor of chicken in the dish. I like making many stocks, do check out how I made some mutton stock published earlier.
  • Sugar, 1 tablespoon : Regular table cane sugar.
  • Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
  • Butter, 2 tablespoon : Good butter has high soluble fats which are a better grease than margarine. It gives a mild salty taste to the fillet. BTW, India is the largest producer of butter in the world. Nice trivia 🙂 

….time to cook ‘n roll (preparing instructions)

  • Grind the garlic cloves and mix pepper, dried mixed herbs, 1 tablespoon oil and salt. Marinade the cleaned pieces of chicken and set aside.
  • Heat rest of the oil in a shallow pan. Add the chicken to it and stir for 15 to 17 minutes. Be sure that the chicken is done as per your requirement. Now take this off the flame.
  • To the same pan (chicken removed), add some butter (1/2 tablespoon) and heat till it melts. To this add salt pepper (a pinch each) and add the chopped asparagus and apple. Saute’ for 4 minutes and take off the flame and set aside.
  • Now take the pan and heat the remaining butter (1 & 1/2 tablespoon) in it. Add the leek, sugar and salt in it and stir for 2 minutes. Add vinegar to this and let it cook for a minute more.
  • Pour the chicken stock in it and cook well till the fluid is reduced to half.
  • Time to decorate your platter. Place the chicken first. Pour the stock cooked right now over it and then top it up with the stirred apple & asparagus.
  • Be pleased with your work since everyone else is going to be 🙂

Storage : A day or so max. Not that it doesn’t store well, it’s just that the texture of the dish changes.

Missing Something ? : This is a complete indigenous attempt, so you are free to add your favorite seasoning. Remember NOT to garnish this chicken.

Raw Papaya Salad

Raw Papaya Salad

Raw papaya is a common vegetable. Here we show you how this can be grated into an amazing meal accompaniment. Mild sour and pungency is an easy and big draw anytime. And if by chance your guests are hungry, then be ready to hear them thanking and praising you for this sallad all your life. Of course, have some good spirit and share the recipe with them, better so, share this link and ask then to subscribe 🙂 

…..need to know (food details)

  • Number of people served : 5 to 6
  • Preparation time : 15 minutes
  • Serving size : 2 to 3 tablespoons

….and we need (ingredients)

  • Papaya grated 2 cups : Papaya which is generally a ripened food product is rich in fibre, Vitamin C and improves digestion. Here we use raw grated papaya which is quite like a less watery and less sweet but firmer melon.
  • Garlic chopped 2 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Black mustard seeds 2 teaspoon : Good for hair, skin and Vitamin A filled, we use mustard seeds here to bring out the pungency to an all new level.
  • Lemon juice 4 teaspoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
  • Mustard oil 2 tablespoon : Enhancing the mustard quotient in the grease too.
  • Basil chopped 1 teaspoon (use lime or cinnamon basil) : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma.

….let’s cook ‘n roll (preparing instructions)

  • Heat the mustard oil in a skillet. Add the mustard seeds and wait for them to sputter on medium flame.
  • Add garlic and saute for 2 minutes. Now add papaya and saute for 5 minutes on medium flame.
  • Add lemon juice and mix well. Take it off the gas burner now.
  • Toss it in the pan to lighten and loosen it’s texture.
  • Garnish with the chopped basil and refrigerate.
  • Serve when mildly cold.

Storage : Can keep refrigerated for 1 week while using it.

Missing Something ? : You can add grated green chillies if your guests prefer so. Can’t substitute or afford to miss any further.

rose garden, roasted cauliflower

Rose Garden / Grilled Cauliflower

Like all my recipe, each one being relished several times over in my home, this one stands out in the category where my kid son prepared this one for his friends for their visit. I guess some of the “surrender to the pallet” also rubbed upon him. With the kids, the 1st preference is not taste but the looks of what they are offered to eat. This one has very catchy looks and great taste and it took an eye wink to prepare it. You will love the roses concept offered here and it’s a name you would want to chant while serving !! Finally, need I mention ? There is no rose in the dish 🙂 

…..need to know (food details)

  • Number of people served : 2 to 3 sparkling eyed toddlers or 2 grown ups
  • Preparation time : 1 hour to marinate + 30 minutes to prepare
  • Serving size : It will be a race as to who can gobble more

….and we need (ingredients)

  • Cauliflower florets 8 to 10 medium to small (would be around 500 grams) : I would introduce cauliflower as an undergraduate cousin of the post graduated broccoli. Cauliflower is a very nutritious vegetable which helps fight cancer, heart diseases, inflammation & excessive weight. 
  • Beetroot juice 1 cup : With a unique and strong flavor anything of beetroot catches the eye of the kids due to it’s rosy accent. This juice is also a power packed cup of health. It’s a strong detox, manages blood pressure and sugar and is good for digestion.
  • Potatoes boiled and chopped in halves, 4 to 5 : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C  this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
  • Salt ‘n pepper : Ask your taste buds for their saline history 🙂
  • Chaat masala 1/2 teaspoon : Blend of spices, this masala by name is meant to tingle your taste buds sour. Favorite with the kids.
  • Coriander chopped 2 teaspoon : It’s the most famous garnish in India. No one in the race clearly.

….time to cook ‘n roll (cooking instructions)

  • Wash and pat dry the cauliflower florets. Dry them well else the the color would not come out as pretty as expected.
  • Warm the beetroot juice for 2 minutes and then decant it into a small mixing bowl.
  • Add salt and pepper to it and mix well.
  • Put the cauliflower florets into this juice such that they drench well.
  • Keep them covered & soaked for 1 hour, preferably under refrigeration.
  • Get some toothpicks to stake. Pierce and stake the cauliflower florets with the toothpicks from one side and further stake them over the semi cut boiled potatoes.
  • Place the platter in a well heated grill and grill them for 20 minutes. Check midway to confirm the softness of the florets. I like mine a bit crunchy so 20 minutes were good enough. Do not overcook else the potatoes below will get spoiled.
  • Serve hot after sprinkling chaat masala and further garnishing with chopped coriander.
  • Prepare to collect the toothpicks from the empty platter after 10 minutes 🙂

Storage : Small helping won’t need storage. Do not plan to store please.

Missing Something ? : You can change the garnish from coriander to parsley and from chaat masala to garam masala for a mature gathering.

tasty stuffed tomatoes

Stuffed Tomatoes / Bharve Tamatar

A most visually thrilling dish with amazing tummy fill and an undeniable taste. Rich and healthy and unbelievably easy to prepare it gives a strange satisfaction to the cook as well. “Youngsters of all ages” will be hooked on to the platter till the last tomato disappears. Since I pluck the tomatoes from my garden, I can choose the size, the firmness and the color to max the delight of my patrons 🙂 !! You’ll enjoy serving this and be queerly amused to watch them disappear within minutes..

….need to know (food details)

  • Number of people served : 3 to 4
  • Preparation time : 45 minutes total
  • Serving size : 2 to 3 each

….and we need (ingredients)

  • Tomatoes (medium to large) 8 :
  • Onion chopped 2 :
  • Garlic chopped 5 to 6 cloves :
  • Potatoes boiled and mashed 4 :
    • Ginger chopped 2 inches :
  • Coriander chopped 2 to 3 tablespoons :
  • Garam masala 1 teaspoon :
  • Cumin 1 & 1/2 teaspoon :
  • Oil vegetable 2 tablespoon : Preferably a light one so as not to interfere in taste and fragrance and just provide the greasing required.

….time to cook ‘n roll (preparing instructions)

  • Slice off the tops of the tomatoes in a cap form and remove the pulp from inside. Keep all three derivatives i.e. pulp, main shell and the cap separately to be used later in the dish.
  • Heat the oil in a pan till it smokes a bit. Add the chopped onions and the garlic till the onions turn golden brown. All on medium flame. Add ginger and stir for 30 seconds.
  • Now add the mashed potatoes, the tomato pulp, garam masala and salt and mix properly. It should cook well for 6 to 7 minutes again on medium flame only. Raising the flame level will burn the veggies.
  • Take this stuffing off the flame and allow to cool only enough for you to handle with fingers but not enough to douse the flavors.
  • Fill this stuffing in the tomatoes evenly and top the shell with the earlier removed caps. Use a toothpick to secure the caps to the filled shells properly.
  • Now heat oil again in the same pan. After 30 seconds on high reduce the flame to medium and add the cumin seeds. Let the cumin seeds crackle and sputter and then add the stuffed tomatoes in the pan.
  • Turn the tomatoes and let them roll over. They are well secured with the toothpick. Now cover the pan and let them cook for 10 minutes on low flame.
  • Now take them off and platter them hot with coriander garnish. Watch the delights around !!

Storage : 1 week refrigeration allowed easily.

Missing Something ? : You can green chillies to the mashed potatoes if you want to increase the Xing quotient. Many folks also add boiled peas to the potatoes too. Both iterations allowed 🙂