Here’s my version of slow-cooked Moroccan chicken (Sorry about the bad picture-I was starving and couldn’t wait to dig in )
500 gms Skinless Chicken Breast
2-3 tsp Moroccan spice rub
juice of 1/2 lemon
1/2 green capsicum
1 red onion
1/4 cup water
Marinate the chicken with spice rub,lemon and salt. I had bought my chicken in bulk,so had frozen the marinated chicken.
Chuck the marinated chicken,diced capsicum and onions in the slow-cooker and cook on low for 3 hours and on high for 1 hour,for the liquid to dry up.
I served this in a roll with salad and had leftovers as a salad.
If you decide to try this,don’t forget to leave me a comment 🙂
Aadi was sick,so she stayed away from school. When I asked her what she wanted to eat for lunch,her answer was,”can we go to a restaurant?” I said no..”Can we get takeaway?” I said No! Can we get Maccas? I said,N.O. She went to ask SD,who was also home that day. “Papa,Mumma says we can’t eat out..can we go get something from outside?” Obviously SD said no too..She started to whine and SD lost it and told her..”That’s it..No more eating out till MARCH!” And her face fell,the lower lip started quiver and the tears started flowing.When I asked her why she was crying,out came a jumbled mess of words..”But its not fair,I don’t get to eat out,I will miss out on the treats..”blah blah…So,we tried to tell her our reasons..its not healthy,we need to save money,etc.And we reached a compromise that whatever she wants to eat,she can tell me and I’ll make that for her.So,yesterday,she wanted to eat a pizza.
I found this recipe from Kidspot and it looked simple enough. Best of all,I had ALL the ingredients it called for- Self raising flour and Yogurt! You read that right..it uses only 2 ingredients.But I tweaked the proportions a little. This is what I used-
2 cups self raising flour
1.5 cup greek yogurt.
warm water,if required.
1-2 tsp olive oil.
Take the flour and yogurt in a bowl and start kneading.Add warm water,only if required. Once the dough comes together,take the olive oil on your palms and rub it nicely into the dough,making a smooth ball.
Cover with cling wrap and let it rest for 15-20 minutes.
Once the dough has risen, punch it and let it rest for another 10 minutes. [If you are not going to use it immediately,put in the fridge till you are ready to use it ]
Divide the dough into 8 equal sized balls and roll in to round discs. Take a fork and poke holes in the base.
Spread some pizza sauce on the base,add toppings of your choice and cover with shredded mozzarella.
Bake in the oven at 180 deg ,till the cheese is melted. At this stage,I transfer the pizza to a pan,getting heated on a low heat,and let the base get crispy. Serve hot!
For the toppings we did-1) plain cheese
2) Mixed vegetables( A pan-charred mix capsicum,onions and broccoli)
For the Sauce(This is my mum’s recipe):
3 large tomatoes + 2 garlic cloves(pureed)
1 tsp oil
1/2 tsp sugar
1 tsp red chili powder
Salt to taste.
Heat oil in a pan,add the red chili powder.When the oil starts to get foamy,add the sugar and the tomato puree followed by the salt. Mix well and let it cook on a medium flame till all the water from the tomatoes dries up and you are left with a thick sauce.
Last month I signed up for this 28 day program with Jordan Lark of Evolutionary Health.This program gave me the kick start to get back on the clean eating wagon. The program ended on 31st October and I continued with clean eating.I say clean eating in the broadest sense of the word.But mostly I am trying to eat non-processed and low carb.I have been a little slack this week with Diwali and outings,but good overall.
Today we spent most of the day out.We left home after a Brunch of eggs,Sausage n toast and went to the Royal Botanic Gardens.A fun afternoon was spent walking around,splashing around the mini-stream at Ian Potter Children’s Garden and rounded off with some Ice-cream and burgers and wraps.After all the gluttony,my tummy wanted salvation and this salad came to the rescue.I mean what’s not to love when there’s beans,avocado,and the usual suspects that make a salad.
Interested,much? Read on for the recipe :
Ingredients: ( Makes 3 generous portions)
2 cans 4-beans or any beans of your choice ( drained and rinsed to get rid of excess salt
1 avocado (pitted and diced)
1/2 green capsicum-diced
1 small spanish onion,diced
1 medium sized tomato,diced
1 medium sized cucumber,diced
4-5 lettuce leaves,washed and torn.
1 tsp lemon juice(optional)
Just toss everything together and chill in the refrigerator for 20-30 minutes,before serving.
Its that time of the year..time to flick through the photo-copied version of my mom’s recipe book.Its so nice to see her handwritten recipes-its almost like she is telling me what to do..it also fills my heart with so much yearning for what could’ve been…There is so much more,I want to say about this..but today its time for the recipe..after all Diwali is almost here.So,here’s my mum’s Peanut barfi..I still remember nutty taste from so many years ago,as if I just ate it yesterday.
Here’s Mom’s recipe :
2 cups of wheat flour
2 cups of gram flour
1 cup of peanuts,
3 1/2 cups sugar
3/4 cup ghee
1 cup water
Roast the peanuts,remove the skin and grind it coarsely or finely as you like.
Melt some ghee in a pan and roast gramflour and wheat flour,one by one.
Take the sugar and water in a heavy bottom pan and bring it to a boil and then simmer for another 5 minutes,till you have a thick syrup.
Add the dry ingredients to the syrup and mix it properly,breaking the lumps if any.
If your mix looks dry,sprinkle some milk on it and mix again.
Spread this mix on a greased plate and mark the squares to cut into pieces.Let it set and then using a sharp knife,cut out the pieces,you already marked.
Now,take a bite of the yummy nutty treat.
Now for my healthier version:
1/2 cup wheat flour
1/2 cup gram flour
1/4 cup peanuts
6-8 tbsp ghee
1/2 cup sugar
3 tbsp water.
Do everything exactly the same way and you will still get around 18-20 slices of yumminess 🙂
Wish you all a very happy Diwali and a prosperous New Year!
Here’s wishing a very happy Rakshabandhan to all the brothers and sisters across the world.
‘Rakhi’ is a big deal in our household.When I was a kid, my sister and I used to tie ‘Rakhis’ to each other, along with all our cousins and ‘Rakhi’ brothers. When we grew up, we started tying the ‘rakhi’ to our dad.
When my first daughter was born,we started this tradition in our home. I made two ‘rakhis’ and tied one(on her behalf) to hubby and the other to the Bal Krishna idol in our pooja room. A few years later,when her sister came along, I made them both tie ‘rakhis’ to their dad and to each other. It’s just a lovely celebration. So,when Preethi asked me, if I wanted to do a craft or a recipe post for Rakshabandhan, I jumped at it.
Every year, Rakhi making is a big part of the celebration.This year we started with :
Photo Credit : Trish
- A bunch of assorted ribbons
- Assorted ornaments to decorate the ribbons(pompoms,buttons,etc.)
And this is what we came up with :
Can you guess which one was made by the very crafty 6 year old?
Now for the sweet. Today, I share with you a recipe of my favorite Chocolate Burfi. Anyone else remember this delicious 2-layer wonder??
Image Courtesy:Google Images
- 1 cup cocoa powder
- 1 can sweetened condensed milk
- 1 cup full cream milk
- 125 grams butter OR 1/4 cup ghee
- 1/2 cup sugar
- Chopped Pistachio for garnishing
- Mix the cocoa powder with a little milk,using a whisk,so as to avoid lumps.Keep aside.
- Take all the ingredients,except the chopped nuts,in a heavy bottom pan and cook it on a medium flame,stirring constantly.
- When the mix starts to thicken and leaves the sides of the pan,turn off the heat .
- Spread about 2/3rd of the mix on a greased tray.(I like my chocolate layer to be nice and thick )
- Mix the chocolate mix to the remaining mixture.Mix thoroughly and spread it on top of the milk layer.
- Garnish with chopped pistachios.
- Mark the squares-let it cool and then cut off the squares.
- Sink your teeth in to one or two or three..and enjoy the yummmy chocolatey goodness.
Once again wish you all a very happy Rakshabandhan..Hope you enjoy the day and don’t forget to tell your sibling,how special they are to you.
2 cups of cooked Pasta
4-5 chicken sausages cooked and sliced
1 small onion diced
1/2 cup diced capsicum
For avocado sauce:
2 medium sized avocados
3 cloves garlic
1/4 cup coriander leaves
Salt&Pepper- to taste
Cheese for garnish(optional)
For avocado sauce-Whiz all the avocado sauce ingredients in a food processor.
Toss pasta,sausage,saute’ed onion & capsicum and sauce together.add more pepper if you like..and garnish with cheese(optional).
Tip:If you like your pasta hot, make sure the pasta,sausage and sauteed veggies are warm,if not hot.Because the sauce is not cooked.
I hope you enjoy this as much as we do.This is fast becoming a staple in our house for hot days!
Ms.Aadya was going to the zoo today and its sort of a tradition in this house that Mumma has to bake her something special for such occasions.I asked her what she wanted and she said,”Carrot Cake”..So,that’s what I baked. I have to tell you,it was quite an experience,cracking eggs,when I had my own cheer-leading team of midget sized people! With every egg that I cracked,the girls cheered..I whisked and they sang and danced..:) I had only just creamed the oil and sugar and Aadi wanted a taste.Nanhi didn’t like the look of the creamed brown sugar,but she threw a tantrum because only didi got to taste it!! Oh! the joys of sibling rivalry!
So,the recipe-this one calls for oil instead of butter.My mom was forever looking for ways to replace butter with low-cal options,so you can imagine her joy when a friend told her that she could replace butter with vegetable oil.Since then all the cakes in our house were made using vegetable oil.And every now and again,I play around with the basic recipe to add flavors.
Without further ado,I present :
Yields 1 Glad BBQ pan (29cm X 19cms X 5cms)
1 and 1/4 cup brown sugar
3/4 cup canola oil
1/2 cup chilled water
2.5 cup self raising flour
2.5 cups grated carrots
1/2 cup chopped nuts(almonds,walnuts,cashews and pistachios)
1/2 tsp baking soda
a pinch of salt
1 tsp cinammon powder
1 tsp nutmeg powder
Pre-heat the oven at 180 degs (160 fan forced). Grease and sprinkle some flour on the cake pan.
Cream the oil and Sugar together,making sure that all the lumps are broken.Add one egg at a time.Add the flour,walnuts,carrots,salt,spices and the baking soda.Mix it together gently,adding little water at a time.
Pour the batter in the baking pan and bake for 30-40 minutes,till the fork comes out clean.
Remove from the oven and let it cool..
Once cool,you can frost the cake and garnish it.I used Philadelphia Frosting It was divine and for garnish I used chopped nuts(walnuts,almonds,cashews,pistachios)
If you want to make your frosting from scratch,I totally recommend this recipe from Taste.com
60 gm cream cheese
30 gm butter,softened
1/2 tsp vanilla essence
3/4 cup icing sugar.
Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.
So quick and it turns out so nice and fluffy..ohh yumm!
I still remember the first time I tasted a carrot cake with cream cheese frosting at starbucks in a Borders Book store in Delaware and my first reaction was..umm why cheese? But with every mouthful,I liked it a little better..and now I can’t think of any other frosting that will compliment a carrot cake as the Cream cheese.
That being said,I know my daughter and though Aadya insisted on the CC frosting,I knew it that she wouldn’t like it.I let her taste it,before I frosted the cake..she did and when I asked,she said..hmm not bad…I frosted the cake,she waited patiently and then worked her way through her piece slowly..very slowly..and then,she said,looking extremely shattered..’OK Mumma..I need to tell you the truth about the frosting..I don’t quite like it’
SD and I couldn’t stop laughing..I removed the frosting and she gobbled the cake up.
But she is like me.. she is warming up to the cream cheese.. every now and again,she wants to take a little lick of the frosting…
I heart this cake..because its so light and moist and not very sweet.Its just perfect to school snack or after-school snack or even great with the afternoon cuppa.
I hope you enjoy this recipe as much as we do..If you try the recipe,please leave me a comment tell me how you liked it:) and also send me pictures,so I can add them to my reader’s pictures page!
Its that time of the year..In the last two years our list of gift-giving has grown and the most important people on that list are Aadya’s teachers and why not,after all they spend so much time with her,nurturing her.Last year’s teachers were even more special,because they watched out for her,even more,specially since I had a new baby and they were my support system for her.So,I wanted to give them something special,something with a personal touch.After a lot of thinking,I came up with these goodies baskets for her Kinder teachers-
They contained-Christmas tree cookies(that Aadi helped make),Rocky Road Fudge,Chocolate Candy CookiesOhhh! so yumm!,Chocolate brownies,some Hershey Kisses and hand-painted candles and a card that Aadya made. They were so happy to recieve these. I also made smaller goodie boxes using noodle boxes,filled with Rocky Road and Cookies. Those were for her activities instructors.
Here’s a pic of my little Princess and the finished gifts..She was so proud of her mumma,she made it a point to tell all her teachers that her mummy made all the things all by HERSELF!
Here’s my recipe for Rocky Road fudge:
500 gms of semisweet cooking chocolate( chopped )
200 gms of mini marshmallows
1/2 cup unsalted roasted almonds-chopped
2 tsp butter.
Grease and line a 9″ square cake tin.
Melt the chocolate and butter in a double boiler,taking care not to burn it.Add the marshmallows and roasted nuts,mix well and immediately transfer it to the baking dish.
Allow it to cool either at room temperature,till its firm or cool it in the refrigerator.
Once firm,cut it into squares and store in an air-tight container.
Tip : For Roasting Almonds: Line a cookie sheet with some baking paper and spread the almonds in a single layer on the baking sheet and bake for 10-12 minutes at 160 degs.Keep checking the nuts,as soon as you get the beautiful nutty smell,remove it from the oven to prevent it from burning.I love roasting my own almonds only for this reason..the aroma lingers on for a long time.
Every week,we start eating healthy/clean.But by the time its Friday evening,all good intentions fly out the window.Weekend mood kicks in and that’s it..who really wants to cook then. And then starts my downward spin :Eat-out on Friday night,followed by eat-out on saturday afternoon,may be cook something or else,eat out on Saturday night.Sunday morning starts out good-I cook a big breakfast and then we go for swimming at 2..But by the time we finish,everyone is starving and the first stop before home is fast-food!!There I have said it all now!
I work so hard to lose weight during the week- I workout,I walk,eat healthy..and then I go and ruin it all in the the 2.5 days,that is the weekend.This weekend,I was feeling horrible and told SD that something needs to change.
Hence the cookout today.
For my cookout menu today,I am making-
A big batch of chapati dough-ready,
Chicken curry-chicken is getting marinated,
sprouts curry – ready and
Cabbage-mixed vegetable stir-fry- Cabbage is chopped.
While I cooked the Sprouts curry,I did my 25 squats for the day.I had a big workout this morning,one that involved a lot of punching on a punching bag..I am sore all over and I have to tell you the squats hurt like H.E.L.L!!! SD was sitting right there,as I grunted my way through them..Oh!Dear God! The man has seen me in every form now!!LOL!
I leave you with a recipe for the sprouts curry:
3 cups of mixed sprouts(mung,chickpeas,peas,lentils)
1 medium onion( fined chopped in the chopper)- Very fine,but not just puree’ed yet!
1 small tomato (fine chopped in the chopper)
1 tbspn ginger-garlic paste.
salt ( to taste)
1/2 tsp turmeric powder
2 tsp cumin powder
2 tsp red chili powder
1 tsp garam masala/curry powder
3 cups water.
oil( 2 tsp)
1 tsp cumin seeds
Fresh Coriander& grated fresh coconut(optional) for garnish
Heat oil in a pan and and add cumin seeds.When they start to splatter,add the chopped onions and fry till they turn translucent.
Add ginger garlic paste and fry for one minute,and add the tomatoes,fry well till all the water from the tomatoes has dried up.
Add the sprouts and add the spice powders and the salt and toss it all together,gently.
And lastly add the water.Bring it to a boil and then cover and let it cook on a low flame till the beans are soft.If the water is drying up and the beans are still not stop,add a little more water.But you don’t want the curry to be too watery.
Garnish with fresh coriander leaves and grated coconut.Serve hot with Chapati or steamed rice.
This dish tastes good even with plain bread slices to dunk in.At least that’s how it was served in our college canteen.It was the most sold item and so wholesome,specially for those days,when you were slogging in a chemistry lab from 7:30 am to 11:00 am and only had an hour or so before the lectures began.I can tell you,I had wolfed down food that fast,before or after those wonder years!
Oh and I am so excited!! My blog just crossed the 10,000 visitors.I am especially thrilled because its been a year since I bought this domain,but I actually migrated all my blogs here and started blogging regularly only since August.So,A big Thank you to all of you,who didn’t give up on me through all those url-changes..and A big thank you to ALL of you,who take the time to visit,read and comment.
Thank you!thank you!thank you!!!
And if you are just a lurker,why not leave me a comment ..Go on..don’t be shy 🙂