PEPPER CHICKEN

 

Lately, I’ve been cooking chicken quite often, all thanks to the Puppy. When I order meat for him, I pick up extra for ourselves. The Puppy however, like Skip, is more excited about eggs, curd and fruits!

The other day Skip and I were discussing the food we missed eating the most during this lockdown and the conversation moved on to unconventional chocolate fusion dishes. I told him about chocolate on pizza. He gave it a thought and said he was open to try it as it would in all likelihood taste like pancakes. I next told him about the chocolate samosa. Skip gave me a weird look and then said, “Mamma, that’s called a croissant and not a samosa!” He shook his head in disapproval and walked away with his nose stuck in the air.

Look at that gorgeous colour of the chicken! I was looking for a dry(er) pepper fry recipe but this tasted delicious as well. It is mildly tangy and spicy and makes you want to lick your fingers when no-one’s looking.

Recipe is from Tasty Recipe Hut.

For more such chicken recipes, stay home, stay safe and follow me on Facebook and Instagram (Lucidlucent).

PEPPER CHICKEN

 

Ingredients:

Kashmiri red chilli – 6  

Coriander seeds – 2 tbsp

Cumin seeds – 1 tsp

Black peppercorns – 2 tsp\

Onion (medium sized)- 3

Ginger garlic paste- 1 tbsp

Chicken ( I used curry cut) – 500 gms

Curry leaves – 12

Additional curry leaves, coriander leaves (optional)

Salt – to taste

Water – 2/3 cup

Method:

1. Toast the dry red chillis on low flame for about 2 mins and keep it aside.

2. Toast the coriander seeds for a minute, to this add the cumin seeds and black pepper and toast till aromatic.

3.     Let the above spices cool and then grind into a fine powder.

4.     Slice the onions and fry them in oil until they brown. Once cooled, grind it into a fine paste and set aside.

5. Fry the ginger garlic paste for a minute and add the chicken pieces to it.

6. Fry the chicken till they slightly brown. Add the ground spice powder (the mixture may appear to be a lot, but it’s the right quantity for 500 gms). Mix it well until the pieces of chicken are well coated with the powder.

7.  Add the curry leaves and the ground onion paste and mix well.

8.     Add salt and mix well.

9.     Add 1/3 cup water, give the chicken a good mix and add the remaining water.

10. Cover and cook until the chicken is fully cooked (for about 15 minutes).

11. Add curry leaves, coriander leaves and some powdered pepper ( if you like it spicy) and give it all a good mix.

12. Done.

 

 

 

 

 

COFFEE ICE-CREAM

 

We had locked Danny out in the balcony as Skip was having breakfast. I was at my work desk, whipping out a draft when I heard Skip call out for me, followed by some incoherent sounds.

Lockdown has given me selective deafness and I wondered if it had turned into the actual one. While I wriggled my pinkie in my ear, the calls became frantic. Skip was standing with the plate in his hand, pointing towards the curtain rod adjoining the door that led to the balcony. I kept staring at it, seeing nothing untoward…

…until I heard the word Squirrel. ( I’m getting goosebumps even as I type this out). Those new to my blog may perhaps not know of my extreme fear of critters (including birds) that enter the house. I am at times unable to move in fear and have been known to abandon my baby and run for my dear life when a vicious  magpie, looking to attack only me, entered the house.

I, thankfully had my phone with me. I called my father-in-law and  whilst precious seconds ticked away, having to listen to the recorded, automated message on the importance of vaccination, Skip and I  had our eyes glued on the squirrel. I mustered enough courage to be able to talk in my extremely calm, low-pitched voice (at times like these, I cannot scare people by howling into the phone as soon as they receive the call) and asked him to come up and save us from the squirrel.

What followed was a chaotic chase. Danny had to be let in as the balcony door had to be opened to let the squirrel out. Danny spotted the critter and started barking. The Squirrel jumped on to our bar section and curled up into a ball (it was all an act, I would say). I pulled Skip in front of me as a human shield. My father-in-law, coolly walked into the kitchen, got a long-handled broom and gently prodded the squirrel out of the house. It ran out and jumped on to the jackfruit tree facing our house.

Skip proclaimed I had frightened the Squirrel away.

All in a ‘work from home’ day’s work!

My favourite flavour in ice-cream is coffee and while adding the coffee powder, I wondered if it was enough for the flavour to come through.

Yes, it was!

Oh, how I miss the Corner House Coffee Ice-Cream but I could confidently say this came pretty close to it in taste, if not in texture.

If you do not have heavy cream, you can also use fresh cream. Read up on how to use fresh cream for ice creams on this post – Mango icecream.

Stay home, stay safe and follow me on Facebook and Instagram (Lucidlucent).

COFFEE ICE-CREAM

Ingredients:

Instant coffee powder – 3 gms (2 tsps)

Hot water – 2 tbsps

Heavy cream – 250 gm (1 cup)

Condensed milk – 200 gm (1/2 cup)

Method:

1.     Whip the cream and set aside.

2. Dissolve the coffee powder in hot water. Once cooled, add it to the condensed milk and mix well.

3. Add the whipped cream to the condensed milk mixture and mix until fully combined.

4.     Pour the mixture into the ice-cream tin. You may also additionally pour coffee decoction on the ice cream mixture and swirl it.

5.     Freeze it overnight.

6.     Done.

 

 

 

 

 

CHICKEN 65

 

Lockdown conversations: I find myself laughing at the silliest of jokes (which under normal circumstances would have merely provoked a snicker from me) and giggling even while having the most sedate of conversation. It must be my way of coping with the current situation.

The other day I was speaking to Honeylaze (yup, you read the name right, this is her gamer name) and typically our conversation revolves around books, food, parenting and work but here we were, discussing online games. Honeylaze told me she beat her children’s score at bowling and also sent me screenshots to prove her gaming prowess. Much against my better judgment, I downloaded the App and you will find me sneaking in a game between cooking and washing vessels.

I called my Uncle and our conversation went on for half an hour during which time he told me the recipe for homemade bird feed made with cat food!

Sky and I had a 10-minute discussion on which gravy would go best with egg fried rice.

I was checking with my lawyer friend if he knew of anyone who handled FRRO related matters and he responded saying he could take up Ferrero Rocher matters. *more laughter*

I pity my housemates who have to put up with my howls of laughter because all these conversations have ended with me laughing out aloud. It may not seem funny to you as you read this, but do feel free to give me a call and let us infect each other with laughter because laughter is the kind of contagion I could do with right now.

Stay home, stay safe and follow me on Facebook and Instagram (Lucidlucent).

 

CHICKEN 65

 

Ingredients:

Boneless Chicken – 100 gms

Oil

For the marinade

Ginger garlic paste – 1 tsp

Red chilli powder – ½ tsp

Curd – 1 ½ tbsp

Powdered pepper – ½ tsp

Corn flour – 2-3 tbsp

Turmeric – a pinch

Salt – to taste

Seasoning

Curry leaves – 1 sprig

Chopped garlic – 2 tbsp

Green chilly (sliced) – 1

Red chilli powder – ½ tsp

Sugar – ½ tsp

Salt – to taste

Vinegar – 1 tsp diluted in 3 tbsp water

Powdered pepper – ½ tsp

 

Method:

1.     In a bowl, add the marinade ingredients, mix it well. Add a few spoons of water if required.

2.     Add the cubes of chicken to the marinade, mix well and set aside for a few hours or overnight.

3.     Deep fry the marinated pieces of chicken and cook until they turn crisp and golden. Drain and set aside.

4.     Heat oil in a pan. Add chopped garlic, curry leaves and slit green chilly and fry until the leaves turn crisp. Add red chilli powder, salt and sugar. To this add the vinegar solution and stir it quick until the mixture thickens.

5.     Quickly add the fried chicken pieces to it and stir until the pieces are well coated and turn off the flame once done.

6.     Done.

 

 

 

 

VEGGIE STIR-FRY IN TERIYAKI SAUCE

 

I wish I were more experimental in the kitchen. There are very few dishes that I can cook without referring to a written recipe. I’m almost embarrassed to say that I often have to sneak a peek into my recipe book even when I make something as simple as Dal (in my defense, I don’t cook daily). Even when it comes to following recipes, I rarely divert from the given instructions. There are times when I’ve reduced or increased the quantity of an ingredient and what follows is a stressful wait to taste the end product. I rather just stick to the written instructions and this is why I research quite a bit before I make a new dish so I know that the dish turns out right.

On the other hand, Skip (my 8-year-old son),  likes exploring new ways to cook a particular dish or food product. He always has to add something ‘extra’ to what he’s cooking. While Skip gives instructions, Radha or I execute them. The other day Radha was cooking an omelette for Skip and I saw huge chunks of what looked like cheese on the egg. A closer inspection revealed those chunks to be slices of banana!!!

I lifted an eyebrow, Radha pointed at Skip.

Skip said it tasted awesome and tried to get me to eat it too. Needless to say, I didn’t.

Skip wants to add bananas with cheese omelette next. He said the sweet and salty combo would taste better!!!

I love sweet-savoury combo too and that’s just what this dish is. It is easy to make , perfect for those nights when you don’t have leftovers from lunch or when you have a few random vegetables lying around in the fridge and want to dump them all to make a quick stir-fry. It tastes best with steamed rice.

VEGGIE STIR-FRY IN TERIYAKI SAUCE

Ingredients:

Carrot – 1

Zucchini – 1

Paneer (cottage cheese) – 100 gm

Capsicum – ½

Salt - as per taste

For the sauce:

Soy Sauce – 1/3 cup

Sugar/honey – 1 ½ tbsp

Grated ginger – 1 tsp

Minced garlic cloves – 1 tsp

Cornflour/cornstarch – 2 tsp

 

Method:

 

1.     Whisk all the sauce ingredients until the sugar melts.

2.     Heat a skillet on high and sauté the vegetables ( starting from the hard vegetables) and cook until done. Add salt for taste. 

3.   Pour the sauce on the cooked vegetables and cook for another minute. The sauce will thicken.

4.     Done.

 

Recipe Notes:

·       I’ve mentioned the vegetables I used. You could also add other vegetables of your choice such as mushrooms, broccoli.

·       Do not over-cook the vegetables else they’ll turn soggy.