Special Ginger Chicken

Try out this Ginger Chicken –  easy-peasy and guaranteed to impress your guests and loved ones .

Ingredients :  1 whole chicken,  2-1/2 -3″ piece ginger,  1 pod garlic,
red chillies 10-12 (seeds removed), 3 onions,  ¼ cup soya sauce, 2/3 cinnamon sticks,  salt and oil.   2-3 potatoes, cut into wedges and deep fried.

Grind the ginger, garlic, red chillies and onion and ensure
that the paste is very fine.  Marinate the chicken in soya sauce and  salt to
taste for about 30 minutes.  While the chicken is marinating deep fry the potatoes and keep aside.  In a non-stick pan,  add a little oil and brown the chicken in 2-3 batches and keep aside.  In the same oil sauté
cinnamon sticks and then add the ground paste.  Keep frying till the oil separates from the masala.  Add the chicken and stir for sometime.  Then add just a little water and simmer the chicken on a slow fire till it is done.

Garnish with potato wedges and serve hot with chappaties.

Mango Curry

When I was in Mumbai recently,  I reeled from shock on hearing that a dozen Alphonso mangoes cost Rs.1000/-; and they were not all that great looking.   In UAE,  we are still awaiting the Pakistani Mangoes,  which are sweet and lovely to relish. My son is waiting for them coz he loves to have his ‘Mango Porcurpine’.

When we were kids,  during summer holidays, our house used to be bustling with cousins from Pune and we used to love slurping on these sweet, sour, spicy Mango Curry;  which Mom made specially for us.  It was a good change from the fish and meat dishes that were always on the menu.    

You need small plump and chewy mangoes for this curry.  {I’ve seen plenty of those in Mumbai as well as in UAE}.  Take 8 small ripe mangoes, wash and remove the peel and keep aside in a plate.   Grind together 12 red chilles, 1 teaspoon cummin seeds, 2 tablespoons corriander, 8 pepper corns,  1/2 tsp turmeric,  1 small onion, very little quantity of tamarind.  If the mangoes are sour- you can omit the tamarind.  Grind to a very fine paste and add water to make a runny curry.   Boil the mangoes in this curry for 20-25 minutes – adding salt to taste.  When the mangoes are done and look nice and slushy,  take  6-8 spoons of oil/ghee in a saucepan and when hot add 1 teaspoon mustard seeds and when it flutters add 5-6 mashed garlic and a bunch of curry leaves.   When it is brown pour this in the curry and immediately close the lid and cook for just under 2 minutes.

Enjoy !!!!!.  Throw out your fork and spoon,  you need your fingers/hands to relish this one.   Have this with jasmine rice or with hot chappaties.

Happy Easter {Easter Basket Cake}

“He has risen.

Have faith in Him…

And He will always

Be there for you !”

Have a blessed and Happy Easter.

The Team of “Bring On The Chef In You” wishes all our readers and well wishers a HAPPY EASTER.

To celebrate Easter,  we have made this little Easter
Basket specially for you.

Love and best wishes,

Joyce, Sylvia and Judy

Rose Panna Cotta

Panna Cotta is a lovely Italian delicacy which is very popular with foodies.  It graces our table every now and then as it is very versatile, refined and extremely easy to put together.   I recently found dried rose-buds in a ‘Spice-Market’ and even though our blog has had a spate of “pink-attacks”  of late,  I could not stop myself from making this lovely ‘Rose Bud Panna Cotta’.

Here is the recipe (which is slightly adapted from Martha Stewart recipe).   1  cup Mascarpone cheese, 2 cups heavy cream (used puck cream),  3 teaspoons gelatin, 3 tablespoons cold water, 2-3 teaspoons rose water, 2 drops of pink colour, 3 tablespoons sugar, dried rose-buds for garnish.

Add cream and sugar in a small non-stick pan and simmer till sugar dissolves.  In another small ceramic bowl add 3 tablespoon cold water and sprinkle gelatin on it.  Add the hot cream into the gelatin stirring all the time.  Beat Mascarpone cheese and set aside then add the gelatin/cream mixture into it.  Add rosewater and colour.  Pour into small ramekin dishes and chill in refrigerator till firm.  When ready to serve,  gently invert on a plate and garnish with dried rose-buds.

Street Food – Pav Bhaji

Mumbai – my home-town,  a city that never sleeps;  and a city that loves eating, come rain or shine.  At any point of time,  thousands of people crowd at little restaurants and roadside stalls to tuck into spicy Chaat+ Paani Puri,  Crispy Dosas,  creamy fruit-flavored Kulfis and above all,  Pav Bhaji.

Pav Bhaji  is a spicy vegetable stew that you sop up with pillowy bread.  In Mumbai, you usually see the  Pav Bhaji Vendor at the door of the restaurant with a huge cast-iron pan in front of him. He is surrounded by bowls of chopped veggies and several packets of butter.  He will then start sauteeing the veggies together with boiled potatoes, spices and enormous dollops of butter and mash the whole mixture into a sizzling vegetable dish. He will then serve this Bhaji with rolls of bread called Pav that have been likewise drowned in butter. The final touch: the dish is topped with raw onion slices and lemon wedges.

I made Pav Bhaji at home recently with “Pav Bhaji Masala”,  which is available from any Asian Grocery Store.   You don’t have to go to “Mumbai” to have this now,  try it at home,  courtesy  “Bring On The Chef In You”.

6 Pavs (bread), 4 medium potatoes boiled and grated, 4 medium tomatoes finely chopped, 1 medium green capsicum, chopped, ¼ cup green peas boiled, ¼ small cauliflower cut into very tiny florets, 3 tablespoons oil, 3 medium onions chopped, 3-4 green chillies finely chopped, 2 teaspoons ginger paste, 2 teaspoons garlic paste, 1.5 tablespoons Pav Bhaji Masala, salt to taste, 3-4 tablespoons butter, 3 tablespoons finely chopped coriander leaves, 1 big lemon.

Heat oil in a pan, add 3/4^th of the onions and sauté till light brown.  Add the green chillies, ginger paste and garlic paste.  Stir fry for sometime.  And half the tomato and cook over medium heat, stirring continuously till the oil separates.  Add the capsicums, peas, cauliflower, potatoes and one and half cups of water. Bring to  a boil, lower the heat and simmer for 10 minutes, mashing the vegetables with the back of the ladle.  Add the Pav Bhaji Masala, salt and the remaining tomatoes.  Cook over medium heat for two minutes.  Heat half the butter in a thick bottomed pan or tawa .  Split the Pav horizontally into two and fry in butter, till the pav is crisp and brown.   Brush a little butter on the top side of the bread..not needed to fry both sides of the bread.  Garnish the Bhaji with coriander leaves and remaining butter, and the remaining onions and sprinkle lemon juice all over the Bhaji.   Serve piping hot.

Chicken with Vegetables

Spring is here….on the calendar anyway. Sunny days are here again, and if you  worry what to do with the same old boring chicken, then you must try this. Tender and fresh produce is a great partner to chicken, giving not only a delectable flavour but nutritious and tasty combination that appeals to every age.

Ingredients and Method:

A small chicken cut into bite sized pieces,  ¼ cup soya sauce,  ¼ cup Worcestershire sauce, ½ cup lemon juice, 2 tablespoons pepper powder, salt to taste.    Mix and keep aside.   In a nonstick pan,  fry the chicken pieces in small batches – till done.   Keep in a large pot covered with lid.

Chop into bite sized pieces - capsicums, mushrooms, potatoes, tomatoes, carrots and cauliflower, onions, spring onion.   Dip into the remaining marinade and shallow fry in the same pan where you fried the chicken.  Fry the potatoes first then the remaining vegetables.   When fried add to the chicken.  When all vegetables are fried,  add coriander leaves and squeeze  extra lemon juice  ( 1 big lemon) on the chicken.  Serve hot.

 

Orange Crepes

Would you like pancakes on your plate? Savory or sweet, stuffed, rolled, stacked or drenched in a tangy orange syrup, these scrumptious light as a feather French crepe pancakes are absolutely fantastic!!

Start off your day on the right note with this easy to prepare breakfast recipe, you’ll want to make them a part of your weekend routine.

For Crepes : 1 cup milk, 2 tablespoons melted butter, 2  small eggs, ¼ teaspoon vanilla essence, ¼ tsp orange essence, drop of orange colour, 1.5 cups flour, 1 teaspoon baking powder, ¼ teaspoon salt, 3 tablespoons sugar.  Mix everything, keep for ½ an hour.  Melt a little butter in a bowl,   dip a small tissue in it and dab the pan with the butter just before adding a pancake to the pan.    Spread the batter to make a very crispy and thin crepe.  Remove and fold into half, then a quarter.   Drizzle with Orange syrup.

For orange syrup : 4 tablespoons butter, 3 tablespoons sugar, 2 tablespoons grated orange zest, ¼ cup freshly squeezed orange juice, 2-3 drops of orange essence.   In a pan add all the contents and simmer till a thick sauce is formed.  Drizzle over the warm pancakes.

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hosted by

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Quick Spagetti with Mince

In truth there probably isn’t any quicker recipe than this, bursting with flavour and it’s ready to eat in so little time. But believe me, taste the real thing and you’ll be hooked! I have yet to come across someone who does not care much for pasta. Have made this Spaghetti with mince, so many times and it just gets better every time, it’s so easy to make and very delicious. There is never any left when it’s cooked in our house !

For Spaghetti  : 1 Packet Spaghetti,   Pasta Sauce,  Cheese (shredded), oregano, olive oil and butter; (big pot of  salted boiling water). ( I use Americana Garden Pasta Sauce,  which has lots of garlic, oregano and olive oil in it)

For Mince:  1 Kg. Minced Lamb, 3 onions, 2 green chillies, oregano, 5 tomatoes, 2 potatoes (cut into small bits),  8-10 garlic (chopped), 1/2 “ ginger, 1 green chilly,  olive oil + butter,  chilly powder, 2 tablespoons tomato ketchup, coriander/ parsley leaves,  cheese,  few cinnamon sticks + cloves + bay leaf.

Wash the lamp and keep for draining in a colander.  Take olive oil and butter in a pan,  heat till hot, add cinnamon sticks, cloves and bay leaves and sauté for 30 seconds,  add onion and stir till soft, put ginger, garlic, green chilly, oregano,  chilly powder  and tomatoes and fry till oil separates from the masala.  Add the mince and fry for sometime – add salt to taste and tomato ketchup and put 1 cup water and cook till the meat is done.   Deep fry the potatoes and add to the cooked mince, along with shredded cheese, coriander/parsley leaves.

In a big pot keep water for  boiling and add enough salt.    When it bubbles and boils – add the spaghetti, along with 2 tablespoons olive oil.  Boil for about 15-20 minutes till spaghetti is tender and done.  Drain the water in  a colander… transfer to a large pot,  add butter and run a fork through the spaghetti.   Add oregano, little parsley and cheese.    At this point you could add the pasta sauce and the mince to it and mix or serve the spaghetti and mince separately and  drizzle with pasta sauce.  I prefer to keep them separate,  and add pasta sauce later. 

Easy Pineapple Delight

Tasty, simple, and Light – The Easy Pineapple Delight is just as delicious as it sounds.

Did you know? Pineapple takes 18 months to grow and each pineapple plant produces just one pineapple.

The Easy Pineapple Delight was one of the first desserts that I tried from Judy’s collection of recipes and it was a great hit with my friends. It is simple, quick, effortless and fool-proof. Judy has been my source for quick recipes for a long time now.

This recipe is a must try to those who love the pineapple flavor. 

Ingredients and Method:

4 Packets of Pineapple Jelly,  397 g of Condensed milk,  1 tin pineapple slices,  pistachios chopped.

Make jelly as instructed on the packet.  Transfer to a shallow glass dish…. And stir till it reaches room temperature (but does not set).  Test with finger to check if it is at room temperature (or else the condensed milk will curdle).   Pour the condensed milk into the jelly and keep stirring all the time.  At this point it will become slightly thick.  Add  some  pieces of  chopped  pineapple.   Keep in the refrigerator covered with a cling foil.   It will set in 2-3 hours.  When set…decorate with remaining pineapple and chopped nuts.   This can be neatly cut into wedges when serving.

Strawberry Mousse

Dear Vinay, what would it be like if Shaun Gallaway or Sachin Tendulkar wished you a happy birthday? Would it make you feel extra special? Well, we the team of ‘Bring On The Chef In You’ wish you an Extraordinary Happy Birthday and many more.  Though two of us (Judy and Sylvia) are not around to wish you personally, but our heartfelt birthday greetings want you to feel on top of the world.

Smiles and laughter, joy and cheer
New happiness that stays throughout the year
Hope your birthday brings you
much pleasure and joy
May all of your wishes come true
A birthday wish we’re sending you
Your gift is sweet, that’s the clue!

The great French Strawberry Mousse.

 A fruit dessert especially in the heat of summer is just what is needed.

For a very quick dessert, slice strawberries, sprinkle with just a hint of sugar, and serve with sweetened whip cream. This should bring a smile to just about anyone’s face.

Strawberries are delicious and they easily mix into fruit desserts. So don’t miss out, try this easy strawberry mousse recipe today. Why not give everyone a treat with a homemade mousse that many won’t be able to resist?

Strawberries contain lots of Vitamin C – a one cup serving covers your RDA (Recommended Dietary Allowance). To fully appreciate their taste, take berries out of the refrigerator at least 30 minutes before eating them.

Ingredients and Method:

300 ml Fresh cream,  ¼ cup icing sugar, ¼ cup granulated sugar (powdered fine), 2 cups strawberry puree,  2 tablespoons gelatin, ¼ cup warm water, few strawberries and mint for garnish.

 Whip the strawberry puree and powdered sugar till sugar dissolves.  Mix gelatine with warm water and  mix.   In a separate bowl  add the chilled cream and icing sugar and beat till stiff and fluffy.  Fold the strawberry puree into the whipped cream.  If desired add 2 drops of pink colour.  Put in glasses or cups and cool in the fridge for 3-4 hours till set.  Cut strawberries into slices, put a few in each glass/cup and add a fresh mint leaf as well.