The Kabob Platter

For long I have been talking about all my favorites, its time to explore one of my hubby's favorites. Raj truly is a Chicken-aholic....He can eat it every meal, 7 days a week and 365 days a year provided it matches his spice level and this is the food choice we both share equally. Having said that lamb and mutton are the second favorites. So when we are unable to make a choice between chicken or mutton those nights are kabob nights.Recently we had friends over for dinner and it was one of those nights where we couldn't decide so then lamb and chicken kabob platter was the right choice. Its really a good option when a big group is getting together.

Even in kabobs I am partial towards the reshmi and malai kabobs as they are mild and more flavorful, the sweetness of the cream and freshness of the herbs make them very delectable. Raj is more fond of the spicier ones the sheekh, chapali and shami kabobs. Even though these kabobs would traditionally be made in a 'tandoor' (clay oven) they can be easily replicated in an conventional oven. Also the fat content can easily be modified as per our taste and choice (See the nutritionist in me never rests) as well as the type of meat. its also such a easy to fix meal. Just prep up the kabobs the night before and cook fresh as the guests start arriving.

So this weekend I made some chicken reshmi kabobs, lamb sheekh kabobs and chicken shami kabobs. Served them hot with some naan, raita, biryani rice and not only got a big thumbs up from Raj but also a 5 stars from a dear friend.

The Indo-Chinese fare!!

Personally if I have to eat vegetarian food and love it at the same time, it has to be the Chinese cuisine and that too in desi style. People who are purely carnivorous like me this is a good way to consume fresh and wholesome veggies. Cabbage is one of my least favorite vegetable (read detest) but when it comes to the filling of the veggie springroll and veggie nuggets of the manchuria I can have tons of it smeared in the hot and spicy as well as tangy chinese sauces. 

Though I am very partial to Chinese food, I was very disappointed to the kind of Chinese food offered in the United States. Its just too sweet for my palate. So for the past 5 years, when its time to eat chinese its time to cook!! When I think of Chinese the first thing that comes to mind is Manchurian with my favorite fried rice with lots of veggies and egg. Also one dish has so many variations  The manchuria can be of anything chicken, gobi, veggie or even paneer and the rice can be chicken, veggie, seafood, egg or even tofu. 

So whats the desi style??...its loads of spicyness and flavors like ginger garlic, curry leaves, green chillies along with spices like cumin and even a dash of cilantro. All this takes the yumminess to an entire different level. Fans of desi style Chinese will definitely appreciate the taste. So this one is for you guys!!

Maharastrian Curry Chicken (Kombdi Rassa)

This is the special Chicken curry which convinced my husband that I would be a good wife...:)...my trademark chicken curry which is also famously known as Kombdi Rassa or Spicy Kolhapuri Chicken. People who are really fond of red chilli spicyness will relish this. The Vayals being a spice loving family this curry is enjoyed by everyone in the family. My father-in-law will especially ask for the curry 'rassa' with the oil floating on top known as 'tari' in marathi, which is usually present only when he is around. My curries are made in minimal to no oil. I am not a very spice-loving person but when it comes to this curry I let my guard down and enjoy myself.

This recipe is best with the bone-in chicken.The bones add to the extra flavor in the curry. The hot flavor and red color are specially because of the Kashmiri chilli that is used. Also this is one recipe which cannot be made in a rush, right amount of roasting of the ground masalas is a must for the delectable taste of the curry. The best bread with this curry is 'Bhakri' made out of rice flour. But for chicken and spice lovers even the chapati does wonders.

My first order!!!...Yay!!

I am so excited...finally my first order...BANANA NUT BREAD...!!

I am a stickler for good low fat low calorie nutritious food. I don't know whether its because of my education or just that I would eat a low calorie food more than a small portion of high calorie food. So when my very good friend Sowmya called me to make her hubby's favorite banana nut bread I took it up as a challenge to give them the best low cal banana nut bread that was out there...

So butter was substituted with canola oil and nonfat yogurt(no saturated fat), sugar became light brown sugar (high in antioxidants), all purpose flour was half substituted with whole wheat (extra fiber) and egg yolk got substituted with an extra egg white (high protein). So in all a perfect nutritious Banana Nut Bread.

I am glad it turned out good and they enjoyed it too. I also got an approval stamp from my daughter who despite being a picky eater had two whole slices and gave me a congratulatory hug...:)

Picture will be put up soon I promise!!

Vada Pav !!!...Slurrrrpppp

My most commendable dish the VADA PAV....Being a mumbaikar (mumbaite) at heart, this is one dish I have grown up on. In Mumbai near my mom's house is a very famous vada pav joint- 'Ashok Vada Pavwala' and there would be a huge crowd around his tin shanti waiting for those delicious vadas in fresh buns and absolutely amazing blend of chutneys. Over the years I have tried different combinations of the ingredients and finally have mastered this recipe and now its one of the best in my arsenal.

As much as the vada is important in this recipe, the chutneys play a very pivotal role in making this street food a big hit. The 3 chutneys- tamarind, coriander (cilantro) and peanut. The sweet and sour taste of tamarind chutney, the earthy flavor of cilantro and spicy peanut chutney takes the flavor of the vada to the next level. 

If you dont believe me have a look....and trust me you will fall in love with it just like me..:) :) :)

The Grand Menu!

After 2 sleepless nights and a lot of discussion and deliberations with family, I have somewhat outlined a basic menu based on my best recipes till date
I have divided the entire menu in 4 groups with few dishes in each category and over the next few days you all can have a sneak peak at dishes.

There will be appetizers, mini meals,main dishes and indo-chinese.
Appetizers would have Samosas, Vada pav, Dabeli, chicken wings (Desi style)
Mini meals include Pav Bhaji, Choley Bhature, Misal Pav.
Main Dishes- Biryani (Chicken/Goat) Goat Curry, Chicken Curry, Veg Korma.
Indo-Chinese- Gobi/Paneer/veg Manchurian, Noodles/Fried Rice, Chicken lollipop.

The above dishes are some of my favorites which I can dish out even when I am half asleep....I would also love if anyone would want to try out any of the dishes, please let me know ahead of time and you can taste any of these yummy recipes...:)

On Demand

Other than Indian cuisine, I am very fond of Chinese especially Indo-Chinese and Italian food. Today on my hubby's [Raj] demand I cooked his favorite Chicken Marsala with homemade fresh bread. It was my first attempt at it and I was pleasantly surprised that it turned out really good, though the next time I make it I would substitute the Marsala wine I have with a better quality one [trust me it makes a lot of difference] and to add heavy whipping cream instead of the low fat version [ the nutritionist in me will never rest]. This is not shorlisted in my catering menu but irrespective I wanted to share it with you guys.

So a sneak peak in my recipe-

For 2 servings

2 medium size chicken breast [I usually get the Perdue brand 99% fat free]

2 tbsp all purpose flour

Salt and pepper to taste [1/8 tsp]

1/4 tsp oregano

1 cup mushroom

1 clove garlic [optional]

3/4 cup marsala wine

1 tsp corn starch (dissolved in water)

1/4 cup chicken broth

1/2 cup heavy whipping cream

2 tbsp olive oil

1 tbsp butter

Pound the chicken in a ziploc bag till it is 1/4 inch thick.

Season it with a pinch of salt and pepper on each side.

Mix the flour, salt,pepper and oregano. Dust the chicken with this mixture.

In a pan, heat the olive oil and butter, fry the chicken on both the sides [about a minute or two on both sides] till its slightly brown. Keep it aside.

In the same pan, add garlic and mushrooms. Saute them till they are tender.

Add the marsala wine, after it comes to a boil add the cornstarch and chicken broth. Mix it well.

Add the chicken pieces and cover them with the sauce.

After it simmers for a minute, add the whipping cream.

Simmer for a minute or two. [Do not simmer for a long time]

Cover the pan and turn off the heat.

Serve hot either with pasta or bread.

I definitely need to click some good pictures. I will try and do a good job in future..:)

The Support System

So a day into my decision to start my new project and I am very pepped up to make this a success...I am thankful to my family and friends who think I can do a good job at this...

Yesterday was a huge day......I tried the most infamous SAMOSA...I have no idea why I am scared of this most liked and appreciated Indian Snack, maybe because I am nutritionist [not licensed] I know the amount of calories a samosa can offer. But after cooking and tasting my very first Samosa I must say I have a newfound love for this appetizer and I appreciate the effort that goes behind making it.

Although I know how to make it, I scoured through a few recipes before narrowing down to one from www.showmethecurry.com. I tweaked it a little bit according to my liking and Volla! the end product was very delectable...My husband who is the best judge of my food gave me a thumbs-up with almost no suggestions [almost...;)..]