BABYCORN MANCHURIAN

 

Skip fractured his hand!

He races through the house all day long, chasing Puppy at neck breaking speed and has tripped and fallen many a time. That loud, sickening thud with which he would land would probably even make our furniture wince. Each time, he would pick himself up, dust himself off and get back to running. Multiple warnings were ignored.

Then, one day, he was sitting on a window ledge, quiet as a noodle and as he stood up, he lost his balance and landed on his hand. He bent his bone and fractured his wrist.

The ‘bone-doctor’ said it would be easier and quicker to fix the bent bone without anaesthesia and that it would take only 5 minutes. He said he would set the cast after that. I warned Skip that it would hurt a lot.

Skip had to go in alone. Covid -19 restrictions permitted only one person at a time with the doctor. As I waited outside with bated breath, I heard Skip squeak just once. After about 15 minutes, he walked out with the cast and a big grin on his face.

I asked him if he missed having me with him for support. He said he had no time to think of that as he had a lot of questions for the Doctor. Here’s what happened inside:

Doctor: I will have to bend your bone back into shape. Try not to move.

Skip: I have a few questions before that. Will it hurt?

Doctor: A little.

Skip: More than an injection?

Doctor: No.

Skip : I need you to tell me the truth.

Doctor: It will be done soon.

Skip *thinks to himself* Why do they always have to lie!

 

My poor little Skip, he didn’t want people at the reception hear him cry out in pain, so he just let out a muffled yelp. When the doctor was setting the cast, Skip said it looked like Dosa batter for which the Doctor burst out laughing.

All’s well that ends well, at least for Skip. He has us doing his HW and CW for him for the next two months whilst he lays sprawled across the sofa quoting me, back to me, while I struggle with his Kannada HW, “It’s always best to finish your work first and then have fun”.

Skip doesn’t like babycorn but he quite enjoyed eating this dish.

For more such recipes, follow me on Facebook and Instagram (Lucidlucent).

BABYCORN MANCHURIAN

 

Ingredients:

Babycorn – 200 gms

For the batter:

All-purpose flour (maida) – 3 heaped tbsps

Cornflour – 3 heaped tablespoons

Salt – ½ tsp

Pepper – ½ tsp

For the stir fry

Onion (medium sized) – 1

Capsicum – ½

Garlic cloves – 10

Soy Sauce – 3 tbsp

Tomato Ketchup – 4 tbsp

Salt – to taste

Chilli powder – to taste

Method:

1.     Mix the batter ingredients and add water to make a thick paste. Cut the babycorn into bite sixed pieces and add to the batter. Give it a good mix until the pieces are well coated with the batter.

2.     Fry the batter coated babycorn until its cooked. Drain and set aside.

3.     Add finely chopped onion to a pan. Fry until it browns. Add finely chopped garlic and capsicum, cook for a few minutes.

4.     To this add the soy sauce and tomato ketchup and mix well.

5.     Add the fried babycorn and mix until its well coated with the sauces.

6.     Add salt and red chilli powder and give it a good mix.

7. Done

Recipe notes:

·       You may also add green or red chilli sauce.

·       In step 4, along with the sauces, you may also add cornflour slurry if you like the Manchurian to be a gravy dish.

·       Feel free to add additional ingredients such a green chillies, spring onions etc.

 

 

 

 

 

 

 

MEDITERRANEAN CHICKEN SALAD

 

What’s the best part of having a butter fruit tree at home?

Your heart doesn’t shatter into a hundred pieces when you have to chuck the overripe one in the bin.

Puppy in the background trying to eat the fallen avocados!

We have three at home and Skip and the Puppy are currently on a mission to shoo away people who sneak into our garden to pluck the avocados. Last year we had a good crop and we had the fruit on our toasts, with scrambled eggs, in burgers, in tacos, guacamole and the old-fashioned way with sugar. This year saw hundreds of fallen, shrivelled avocados due to the off-season rains. Most of the ones that made it past adolescence got stolen by fruit thieves and the ones that remain are being fiercely protected by Skip who has apparently threatened to let the Puppy loose on these miscreants. Skip is however concerned that if the day does come, when he has to let the Puppy off the leash, these fruit thieves would get to know that our ferocious looking boxer is nothing but an attention seeking, big ball of floof, who, if left to him, would gladly give away all the avocados in the tree for a few pats on the head, a belly rub, a game of tug, two games of fetch and one of chase.

When Skip brought 4 avocados from the garden, I immediately had one on garlic toast, because that’s how I currently like it best. I decided to use the remaining in salads.

I had chicken lying around and I came across this wonderfully lemony and herb-y recipe for chicken salad which didn’t call for avocados but I threw one in anyway.

The marinated chicken tasted great by itself and makes for a great appetiser. I wish I had lettuce, that would have added the crunch, the salad needed. I used caramelised almonds instead. Throw in a whole lot of garlic chips if you like the flavour, it goes well with the herbed, lemon chicken. The original recipe also called for olives which I didn’t have at that time.

If salads tasted this good all the time, I’d gladly skip meals.

For more salad recipes, please follow me on Instagram and Facebook @lucilucent.

I have recipes for a Boiled Egg Salad, Cottage Cheese Broccoli and Corn Salad and a Chicken and Mango Salad on my blog. Do check it out. I have some vegetarian salad recipes coming up next.

MEDITERRANEAN CHICKEN SALAD

 

Ingredients:

For the dressing:

Olive oil – 2 tbsp

Lemon juice – ¼ cup

Water – 2 tbsp

Vinegar – 1 tbsp

Oregano – 1 tbsp

Garlic (either powdered or minced) – 2 tsp

Salt, pepper – to taste

Salad ingredients:

Boneless chicken – 300 gms

English cucumber – 1

Tomato – 1

Avocado – 1

Garlic cloves – 6-7

Almonds – 10

Mayonnaise – 1 tbsp

Method:

1.     Whisk the dressing ingredients and marinate the chicken in it for a few hours.

2.     In a pan, add a little oil. Add almonds and sauté for a minute. Sprinkle a little salt and a generous pinch of sugar and sauté the almonds until they have caramelised. Set aside.

3.     Into the same pan, add sliced garlic and fry it until they turn crisp. Set aside.

4.     In a grill pan, add a table spoon of oil and grill the marinated chicken and half the marinade until the chicken is fully cooked and brown. Pour the remaining marinade and give the chicken a good mix and turn off the flame.

5.     Dice the cucumber, tomato and avocado. Add mayonnaise to it and give it a good mix. Add the pieces of chicken to it and pour the leftover marinade onto the salad and give it a good mix.

6.     Top the salad with the caramelised almonds and garlic chips. Sprinkle salt and pepper.

7.     Done.

 

CHICKEN AND MANGO SALAD

 

If you are looking to lose some of that lockdown weight, the best substitute for a meal would be a salad- a big bowl of healthy goodness that is delicious and will keep you from piling on calories. A perfect salad typically ought to include greens, fresh vegetables and fruits, proteins, healthy fats and insoluble fibre but let’s think beyond leafy greens and spruce up the traditional recipes.

Get adventurous with your ingredients. You’ll know you’ve got the perfect salad as long as you have something crunchy, something sweet, something creamy and a little bit of tangy added to that bowl.

If you are a vegetarian, you can substitute the chicken with alternate sources of protein such as cooked beans or tofu.

If the thought of mango with chicken (which by the way pairs up beautifully) perturbs you, you can add red grapes instead or skip fruit altogether.

You can reduce the quantity of mayonnaise and add sour cream or yogurt to it.

The possibilities are endless!

I have more exciting and simple salad recipes coming up. Please do follow me on Facebook and Instagram @lucidlucent and show some love. Thank you.

CHICKEN AND MANGO SALAD

 

Ingredients:

Chicken (boneless) – 200 gms

Oil – 1tbsp

Half a lemon peel

Sweet Chilli Sauce – 3 tbsp

Mango – 1

Red/Yellow Bell pepper – half a large sized one

English cucumber – 1

Onion (small) – ½

Almonds – 10

A slice of bread

Salt, pepper – to taste  

Mayonnaise – ¼ cup

 

Method:

1.     Place the chicken in a pan. To this add salt, half the lemon peel and add water until the chicken is just covered.

2.     Bring the water to a boil, reduce to a simmer, cover and cook until the chicken is fully cooked.

3.     Drain the water and once the chicken has cooled, shred it and add it to a greased pan. Fry the pieces of chicken until they are nicely browned. Add the sweet chilli sauce to this, sauté for a seconds and set aside.

4.     Dice the mango, cucumber and bell pepper. Slice the onion and set aside.

5.     Toast almonds and set aside.

6.   Slather garlic butter on the slice of bread, cut it into small squares and toast these squares until they have browned.

7.   In a bowl, add the veggies and shredded chicken. To this add the mayonnaise and mix well.

8.     Add a little salt and pepper and toss the salad.

9.     Add the garlic croutons and almonds just before serving.

10. Done.

 

 

 

 

 

 

 

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.

 

 

 

 

 

2- INGREDIENT BANANA OATMEAL COOKIE (DOGGY TREAT)

 

Even before we had plans of getting a puppy, Skip would watch dog videos on YouTube and star-mark the ones which had recipes for homemade dog treats. 

Peanut butter, bananas, pumpkin seem to be the most popular choice of ingredients.

I had half a dozen, ripe bananas lying around and decided to make cookies for the Puppy. I did have unsweetened peanut butter but decided to keep the cookie simple and stick to two ingredients.

I have to be honest, the end product did not look appetising at all. It was dense and chewy (not the nice kind of chewy). Skip and I tasted it, while I immediately spat out my half, Skip continued chewing, gave an approving nod and asked if the cookie was meant only for the Puppy.

The Puppy has a few favourites, almost similar to Skip’s. He LOVES eggs, curd, fruits and fish. I know he loves these because he hops when he sees these items in my hand. He LOVES these cookies too.

He was being trained (which unfortunately had to be put on hold due to lockdown) and currently knows a few commands including going to his crate. I stand besides the crate with a treat in my hand and when I say the word ‘crate,’ the Puppy goes inside. Usually, I stand beside the crate when giving this command, but when I have this cookie in my hand, no matter how far I am from the crate and sometimes even without having to use the command, the Puppy rushes towards the crate. That's how much he loves them. 

BANANA OATMEAL COOKIES (makes around 35)

Ingredients:

Ripe Bananas (medium size) – 6

Oats – 5 cups

Method:

1.        Preheat oven at 180C.
2.       Mash the bananas.
3.       Coarsely grinds the oats.
4.     Add the ground oats to the bananas. If the mixture is still wet, you may add a cup more. You can also leave it in the refrigerator for a while and it will harden up enough for you to be able to shape the cookies.
5.    Bake cookies for about 15 minutes (the base of the cookies should have slightly browned)
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.

 

 

 

 

 

 

 

4 INGREDIENT BISCUIT PUDDING

 30.07.2020 : There are numerous biscuit pudding recipes on the internet and I bet they look a whole lot prettier but I can assure you this is the simplest of them all, requires the least number of ingredients and tastes heavenly.

This is another one of my mother’s quick-fix desserts.

You can easily vary the quantities of the ingredients to suit your taste. The three of us do not like our desserts to be too sweet and we enjoy the coffee flavour. The aim is to get the right consistency. Do not let the pudding get too soggy or dry. If you want a mosaic appearance when you slice your pudding, you may lightly crush the biscuits but we enjoy the texture of the fully crushed biscuit as it absorbs more of the liquid.

You may also use Marie biscuits instead of Parle G but I prefer the latter for this pudding. Skip seems to have inherited his love for Marie biscuits from my paternal grandmother.

I have used roasted, crushed peanuts, grated white chocolate and chocolate and caramel sauce as topping. To be honest, I only used these to make the picture appear prettier. I would recommend skipping the toppings. The pudding tastes great as it is. I have also tried experimenting by sandwiching a layer of chocolate ice cream between the layers of biscuit. That tasted good as well.

Skip and I often make this dessert at home. We prepare it in the afternoon and it’s ready to be eaten after our dinner. Do try it out and let me know if you liked it. If this is indeed the easiest biscuit pudding you’ve ever come across, please do follow me on Facebook and Instagram @lucidlucent. If you have an easier recipe, please do send me the recipe and I will try it out and put it up on the blog.

BISCUIT PUDDING

Ingredients:

Glucose Biscuits - 36

Instant Coffee Powder – 2 tsps

Sugar- 4 tsps

Milk – 8 tbsps

Toppings (optional) – chocolate shavings, caramel/chocolate sauce, coarsely ground nuts.

Method:

1.     Add the coffee granules and sugar into the milk and stir until the sugar melts.

2.     Take a dish and line the base with one layer of biscuits. Pour a little of the coffee  until the biscuits are just soaked. Lightly crush the biscuits and top it with another layer of biscuits. Pour the liquid on it, crush, layer repeat until you run out of biscuits. Make sure that the biscuits are neither too soggy or dry. It should be ‘slushy’.

3.     Top it with toppings of your choice (optional).

4.     Refrigerate for atleast 4 -5 hours.

5.     Done.