Pan Grilled Chicken in Oyster Sauce

Delhi is burning up!! With the mercury hovering around 46 degrees, it is an impossible task, even for the likes of me who love cooking, to feel happy about standing long hours in the kitchen to prepare a meal. So whenever I can, I try  to take the easy way out, to save me the long grueling hours of melting in the kitchen and that is to be on the look out for recipes that are  super-quick, effortless and delicious. 

This is an amazingly simple recipe, so simple, that it actually made me think twice before posting it. But that is what makes this dish so great - just a simple marinade of oyster sauce and soy sauce are enough to elevate the chicken dish to a great level - the lovely salty and pungent sauce perfectly complimenting the chicken. Put this together earlier in the day and refrigerate until its time to cook. Leftover chicken (in case there's any left) can be used the next day for salads or sandwiches. So go ahead and try with this recipe which is as easy as it is impressive and that too without breaking a sweat!!

Ingredients

4 boneless chicken breasts, pounded thin

2 tsp garlic paste

4 Tbsp oyster sauce

2 Tbsp soy sauce

3 Tbsp olive oil

salt and pepper to taste

Method

In a large bowl combine the oyster sauce, soy sauce, garlic paste, salt and pepper. (Be careful when adding the salt to the chicken as the oyster sauce is quite salty.) Thoroughly mix the chicken pieces and allow to marinate in the refrigerator for at least 3-4 hours.

Heat oil on medium heat in a skillet or a grill pan. Place the chicken breasts on the pan and cook on medium heat for 10 minutes, turning over halfway between cooking.

Turn the gas to low and cook for 6 to 8 more minutes, turning occasionally, until it is nicely browned and cooked through. 

Serve the chicken hot with a side of grilled vegetables and garlic bread.

Chocolate and Beetroot Cake

                            

Chocolate and Beetroot cake!! What a weird and unusual combination!! Just the very thought of eating this cake might make some of you want to turn up your noses at it. But just remember we all have been eating and relishing carrot cakes for years then why not a beet root cake? Initially, before tasting the cake, I too was quite skeptical about the taste and how it would turn out but to my utmost surprise and delight, it was delicious, rich, moist and chocolatey. The beetroot is quite subtle in flavor and you can hardly taste it with all the chocolate and cocoa in the cake and topped with a chocolate ganache icing, its a winner all the way!!

I took a risk and made this cake for my daughter’s birthday, which was on the 25 of April, just because I wanted to try out something different. Of course, I made a fall-back 'Chocolate cake with a White Chocolate Ganache' in case of any exigencies. But thankfully, I did not have to worry on that account as my daughter loved the cake and the other cake was packed away to treat her friends at school.The best part was that my son who is extremely fussy about eating vegetables (I can literally count the vegetable he eats on the fingers of one hand!!) absolutely loved the cake. 

This is an extremely healthy and tasty option to have your kids eat this ‘super-food’ which I am sure would be otherwise difficult to make them even look at. So go ahead and try it out!! Believe me, if my child loves it, I can assure you so would yours.

Ingredients

4 medium beetroots, cooked

2 cups flour

100 gms castor sugar

100 gms Muscavado sugar

200 gms dark chocolate

1 tsp baking soda

1 tsp baking powder

50 gms cocoa powder

4 large eggs

1/2 cup oil

1 tsp vanilla essence

Salt – a pinch

Chocolate Ganache

125 gms dark chocolate

1/4 cup cream

1 tbsp butter

Method

Preheat oven to 180C.

Grease a 9" round baking tin with a little butter and line with a butter paper.

Grate the beetroots.

Melt the chocolate in a bowl over a pan of hot water.

Whisk together eggs, both the sugars and oil for 3-4 minutes with a egg beater. Then add in the grated beetroots, melted chocolate and vanilla essence. Mix thoroughly.

Sift the flour, baking soda, cocoa and salt in a separate bowl. Add the sugar and oil mixture. Beat till just mixed.

Pour batter into the prepared tin.

Bake at 180C for 50 minutes or until a toothpick inserted comes out clean.

Cool completely in the pan before turning it out.

Trim top of the cake to make the surface level.

Pour the Chocolate ganache on top

To make the Chocolate Ganache

Gently melt chocolate, cream and butter in a small bowl over hot water until the chocolate melts completely. Allow to cool and thicken before pouring over the cake.

This poem by 'Kay Theese' is dedicated to my precious daughter who will turn 18 next year and will soon spread her wings to take a flight to live her dreams. I just can't believe our little 'princess',  who brought so much joy and happiness to our life has grown up and will soon be choosing the path she wants to take in life. It sound scary whenever we think that we have to let her go, but we know she will find her way and make her dreams come alive. 

We wish her the very best that life can offer.  

 As I Watch You Grow by Kay Theese

Do you know how much you mean to me?

As you grow into what you will be.

You came from within, from just beneath my heart

it's there you'll always be though your own life will now start.

You're growing so fast it sends me awhirl, 

With misty eyes I ask, Where's my little girl?

I know sometimes to you I seem harsh and so unfair, 

But one day you will see, I taught you well because I care.

The next few years will so quickly fly, 

With laughter and joy, mixed with a few tears to cry.

As you begin your growth to womanhood, this fact you must know, 

You'll always be my source of pride, no matter where you go.

You must stand up tall and proud, within you feel no fear, 

For all you dreams and goals, sit before you very near.

With god's love in your heart and the world by its tail, 

You'll always be my winner, and victory will prevail.

Live with no regrets for misery that begets

See every day as a fresh page to write your play for the stage

You’re an actor my daughter in this grand life theatre

So rise and take a bow

It’s your day so act now!!

Honey and Prunes Oatmeal Cookies

This is the time of the year when I am the busiest!! With 3 birthdays (one of which includes mine too) in a row, falling right one after the other, there is hardly any time to breathe. It all starts with my daughter's birthday on the 25th of April followed by my son's on the 11th of May and finally ending with mine on the 14th of May. But for us - its a happy time of the year, full of fun and excitement and loads of "sweet" celebrations. I just thank God that the kids are grown up and I no longer have to spend sleepless nights organizing their birthday parties (with hardly a breather for me between the two birthdays) baking and icing birthday cakes, managing to keep busy a dozen of highly energetic kids. Life is so much simpler now with kids preferring to take their friends out to the mall for a birthday treat. But on second thoughts, I do miss those times too - even though they were exhausting it was good fun decorating the whole house with balloons and streamers, planning the menu, the birthday games, slaving over their specifically demanded birthday cakes (from a barbie doll cake to teddy bears, Powerpuff girls, Ben 10 to Power Rangers) and forgetting about all the hard work you put in after seeing the excitement on their little faces and the shine in their eyes on seeing their birthday cake. Those little moments are truly precious and will always remain close to my heart. Even though they are considerably grown up now (my daughter just turned 17 and my son will be 12 in another 3 days) the tradition of baking their birthday cakes at home still goes on. In fact there are always two cakes, one to cut at 12 0 clock at night to welcome in the birthday and another, a more elaborate one to cut the next day with friends and family.

This year on my daughters birthday, in addition to an Orange Chocolate Cake and a Chocolate Beetroot Cake (she is a die-hard chocolate fan), I also baked some cookies for her to share with her friends. The original recipe asked for cranberries but as I did not have any dried cranberries, I used prunes instead. I also added a dash of honey in the end, the sweetness of the honey complimenting the freshness of the orange flavor. Incredibly easy to make the cookies were deliciously soft and chewy with a delicate hint of orange and honey. With the summer holidays just around the corner, go ahead and plan to make these with your little ones. I am sure they will love it !!

Ingredients

100 gm butter

100 gm castor sugar

2 tbsp orange juice

Grated zest of 1 orange

100 gmsplain flour 

1 tsp baking powder

100 gms rolled oats ( I used Quaker's oats)

50 gms dried prunes, chopped

25 gms candied orange peels

50 gms raisins 

2 tsp honey

1 tsp dried orange powder 

Method
Preheat the oven to 180 C.
Lightly grease 2 baking sheets.
Place the butter and sugar in a saucepan and heat gently, stirring until the butter melts and the sugar dissolves. Stir in the orange juice and orange zest. Remove from heat and beat in the remaining ingredients.
Place dessert spoonfuls of the mixture on a baking tray allowing enough space for the mixture to spread.
Bake for 15 - 20 minutes till slightly browned on the top.
Allow to cool for a minute, then transfer to a wire rack to cool completely.

White Chicken Korma

This is the easiest Korma recipe that I have ever prepared. In fact I found this recipe printed on the box of Shan 'Chicken white Korma mix' which I just picked up to try out. The best part I like about this recipe is the use of yogurt instead of cream which not only makes the dish lighter but also healthier. Although it seems like a complicated dish to make, it is in actual fairly simple and really quick to make. I haven't followed the recipe absolutely as using the masala mix for the first time, I wasn't quite sure about the flavors. I tweaked the recipe slightly to my convenience and the end result was finger-licking delicious!!

Mildly spiced with a rich creamy yogurt sauce, this classic Chicken Korma dish is ideal to make when you are entertaining guests. 

Ingredients

I kg medium sized chicken, cut into pieces (you can also use boneless chicken)

400 gms onions, finely chopped

1 tbsp garlic paste 

2 tbsp ginger paste 
2 tbsp green chilli minced
 4 tbsp lemon juice
1 cup plain yogurt -  whipped
4 tbsp poppy seeds (khus khus) soaked and grounded
1/4 cup ghee or oil
1 tsp whole black peppercorns 
1"cinnamon stick
4 to 5 green cardamoms 
1 tsp coriander  powder 
1 tsp red chilli  powder
3 Tbsp Shaan 'White chicken korma mix'
salt  to taste

Method

Mix together green chilli paste, garlic paste, ginger paste and Shan white Korma mix and marinate the chicken for 30 minutes.

Heat oil in a pan and add the whole black peppercorns, green cardamoms, cinnamon sticks. Add the onions and fry for 5 minutes till lightly browned.

Remove the onions from the oil, drain and grind to a fine pastealong with the yogurt. Return the paste back to the pan. Add in the chilli powder and the coriander powder. Mix well.

Add the poppy seeds paste and fry for another 5 minutes, stirring continuously till the oil starts separating from the gravy.

In another pan, heat 2 tbsp oil and add the marinated chicken and stir fry for 5 minutes.

Add the chicken to to the onion and yogurt mixture. Simmer and cook for 15 minutes.

Add lemon juice and remove from heat. 

If you find that the gravy is too thick, add in half a cup of milk and mix.

Garnish with blanched and peeled almonds and fried cashewnuts.

Serve hot with Naans/ Roomali Roti.

Journey into the heart of Italy at La Tagliatella, Ambience Mall, Vasant Kunj

“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf, A Room of One's Own      

           

Tucked away at the corner of Ambience Mall, Vasant Kunj, La Tagliatella is hard to miss. The moment you step inside the restaurant, you are mesmerized by the beautifully done up decor in hues of red and gold, wooden paneled walls, old world style mirrors, hanging lamps, interesting artifacts adorning the walls, shelf displays, all reminiscent of an old Italian Villa. The warm and cozy atmosphere makes one totally forget that right outside the restaurant doors is one of the busiest malls in the city. Built spaciously over two floors, the ground floor has a casual patio like seating with just a knee high partition, giving one a feel of being seated in an open roadside cafe on the streets of Europe. Here one can enjoy a leisurely meal while looking at the people walking around. But, if you are looking for something quieter then the top floor is for you which has a spacious seating area with glass partitions separating the restaurant from the rest of the mall. 

Although La Tagliatella has more than 130 restaurants across Europe and Asia we were told that this restaurant was the first one to be opened here in India with a second one just being  opened very recently in Bangalore. La Tagliatella draws its inspiration from Italy's rustic culinary traditions offering an extensive menu, where customers can select from more than 400 combinations of pasta and sauces, pizzas made in traditional wood fired ovens, risottos, lasagnas, salads and hand crafted desserts, all created with the key ingredients imported directly from the northern region of Italy. What is amazing is that the pastas and pizzas are made fresh in-house without preservatives using fresh wheat durum wheat semolina making it more appealing to the health conscious.

                

An  invitation to our Bloggers table to dine at La Tagliatella was accepted with much delight with all of us looking forward to a great dining experience in a beautiful ambiance. In fact during the past few visits to the mall I had literally witnessed the restaurants structure come up from scratch and being a great fan of Italian cuisine was eagerly awaiting its opening. In addition, it was also our friend Parul's birthday that day giving all of us another cause for a celebration.

On reaching, we were taken to the seating on the first floor and were led to a table which was right next to a huge glass window which had the most amazing view of the corridor joining the two malls. I somehow preferred this to being seated on the ground floor as it felt less intrusive and one could enjoy their meal without the inquisitive glances of passer bys. 

Our dinner started with Panne della Tagliatella, which was essentially a bread basket with an assortment of foccacia bread strips with olives, onions and tomatoes. Fresh from the oven and drizzled with olive oil infused with garlic, bay leaves and chillies they were a treat for our taste buds. I could have happily polished a couple more with ease.

After gorging on the delicious fare me and Himanshu decided to take a look around the restaurant as the others were yet to arrive. What was interesting was that on the ground floor, at the very center of the restaurant was an open pizza kitchen where the guests could watch the chef expertly roll out pizzas from scratch using fresh dough. What came as a surprise to me was that it  took literally 2 minutes for the pizza to bake. That was the fastest I had ever seen. Crisp and fresh out of the oven with a thin light crust and the cheese merrily bubbling on top, the pizza looked and smelled tantalizingly delicious. I just couldn't wait to taste our own.

By the time we finished our grand tour of the restaurant Sid, Parul and Ruchira also arrived. I think the noise level in the restaurant immediately went up a few decibels. There were excited exchange of greetings and hugs and wishes for the birthday girl. Once comfortably settled we started with the Antipasti. The Mozzarelletta was pure indulgence. Warm melted mozzarella cheese with sweet tomatoes and nuts had everybody digging fervently into it and within minutes managed to polish the whole plate off. Next, we were suggested to try out the Provoletta, which was Provolone cheese melted over grilled vegetables. Gooey and downright delicious, this too met the same fate as its predecessor.

           

Next to come on the table was what I had been waiting for expectantly - the wood fired pizzas and believe me they were definitely worth the wait. Both the Pizza Melanzana with tomatoes, caramelised aubergines mozzarella, parmggiano reggiano, honey and balsamic aceto and the Pizza Proscuitto with tomato, mozzarella and turkey ham had delightfully thin crusts and had a subtle taste and thankfully were not overloaded with cheese which for me truly marrs the whole taste. Given a choice, out of the two, Pizza Melanzana  with its sweet and savory flavors won hands down and that coming from a die hard non-vegetarian like me, you can imagine how good it must have been.The unusual combination of flavors and textures created by the different elements was something totally new and unexpected for me.This pizza is definitely something I will be returning for. 

Our next course was the Pasta ripiena casalinga which if translated literally means stuffed pasta. We had a Insalata di pate e prosciutto d'anatra (mixed salad leaves with foie gras, duck ham, goat cheese and tomato),Tortellone Caprese with Pesto Rosso Panna (tomato and basil tortellini with a creamy sauce with pine nuts and cheese) and Pappardelle Pepe nero with Pescatora (which was a seafood pasta with chopped onions and cream). Though the salad looked quite fresh and visually appealing, not being too fond of foie gras, I decided to give it a miss. Both the Tortellone Caprese and the Pappardelle were cooked perfectly and full of flavor. The Pescatora Pasta had a strong flavor of seafood which can be quite overwhelming for someone who is not a great fan of seafood. But for me, the combination of the creamy sauce and the seafood flavor worked well. All this was washed down by Red Wine from Fratelli which was a perfect accompaniment with our meal.

                 

Finally there were the desserts. By this time having grossly overindulged, we all were quite thankful to see that the desserts portions were mercifully small. The lemon sorbet, Tiramisu, Cheesecake and the Cioccofonde were served in cute glasses. The lemon sorbet was mind blowing with its sweet and tangy lemony flavor playing a merry dance on your tongue.  Cool and refreshing it makes the perfect dessert to have on a hot summer evening.The Cheesecake was light though a little bland. The Tiramisu was good - light, creamy and full of flavour. But what really blew me away was the Layered Mousse with dark and white chocolate sauce. Rich and chocolately every bite was sensational. 

By far, I can truly say that this is the best Italian food I have tasted so far. If you too are keen to taste authentic Italian food, visit La Tagliatella and be ready to undertake a great journey into the very heart of Italy on your next visit to the Ambience Mall. 

.

I surely had a great time and am sure to return!!

Thanks La Tagliatella for having us over.

Cheese and Sausage Muffin

                              
Tired of making sweet muffins?? Try making these savory Cheese and Sausage Muffins which are really easy to make and the ingredients are totally flexible. 
But this is not what I had originally set out to make!! With 2 packets of mushrooms lying in the fridge, I  was desperately thinking of ways where I could use them to make something different, as I was quite bored of using them (and the kids of eating them) in the same old way added to the baked vegetables, stir fried veggies, curries, pastas and soups. Searching the net, I came across this interesting recipe of  Mushroom and Bacon muffin which not only looked quite easy but seemed promising too. My excitement ( happens whenever I am trying out a new recipe)  was quickly turned to disappointment on finding out that I had run out of bacon. Not feeling enthusiastic enough to go trekking to the market in the heat just to get bacon, I decided to substitute the bacon for sausages that I could see lying in the freezer. Of course, its totally another story that after putting away the batch of muffins in the oven to bake, I realized I had forgotten to put in the very ingredient, which was the reason for my making this recipe in the first place. Yes, you guessed it right!! Silly me, I forgot to add the mushroom to my muffins (I had kept them aside to add in the very end).
Nevertheless, the muffins were  delicious - light, full of flavor and served with the mushroom pasta (that's where my mushrooms finally ended up), they disappeared in no time. Make sure that you make a couple extra - you can have them for breakfast and also they make a healthy snack for your child's lunchboxes. 
.                           
Ingredients
2 eggs
2 cups plain flour

2 tsp baking powder

2/3 cup milk

200 gms sausages, cut into small pieces

2 tsp chives

1/2 tsp garlic powder

1/2  tsp sugar

1/4 tsp salt

1/2 tsp freshly ground pepper

1/2 cup grated cheddar cheese (I used Amul Cheese)

80 gms butter melted

50 gms grated mozzarella cheese for the topping

Method

Preheat oven to 200C and lightly grease a muffin tray.

In a large bowl combine the flour, salt, sugar, pepper, baking powder, garlic powder, chives, cheese, and chopped sausages.

In a separate bowl, whisk the eggs for 2-3 minutes. Add in the milk and the melted butter.
Add this mixture to the mushroom mixture till just combined.
Spoon batter into prepared muffin tray filling them two-thirds full.
Top with chopped sausages and grated mozzarella cheese.
Bake in preheated oven for 15-20 minutes till cooked through and golden brown or until a toothpick inserted into the muffin comes out clean.
Cool for 10 minutes in the pan. Once cool, loosen the edges and turn out the muffins.
Serve warm.