Life 'n' Such

Chicken 65, is my new best bud, I mean for my taste buds.

It is soooooo delicious, and spicy and so flavorful, people really wont be able to tell you used a box of spices to make it. To make this you need very few ingredients (cilantro and curry leaves, lots of them and couple eggs), and the box of Bane Nawab’s Chicken 65 masala. I got it from a Indian grocery store. Just follow the recipe to the letter, and newbies I promise you it will be perfect!

I ate it first at dear Falak bhabi’s house, you know the one who stays in Michigan with all the super spoilt, and adorably amazing kids, yeah, that bhabi. Why do all our bhabi’s have super cute kids? I dont know, I guess so I can be busy spoiling them all

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I think I am really mean just putting up pictures of the wonderful simple food I am eating, and leaving you all with no recipes.

Since this wonderful meal really just took a few minutes to make, I am quickly going to write how you could have it tonight and share it with your friends and family.

Today’s Menu:

Salmon (Pan fried),
Baked potato wedges,
Charred mini sweet colored peppers

Ingredients:

For Salmon:
salt, black pepper, garlic powder, good oil couple tbsp for frying (I used Olive Oil)

For Potatoes:
potatoes, washed, cut into wedges, salt, little black pepper, little red chilli powder, lots of oil, bread crumbs,

For Mini red peppers:
salt, oil, black pepper

Method:

Did you all notice, the ingredients, salt, pepper and oil are the base of all 3 dishes, so can you all imagine, how quickly you can put all this together? Also, less time for cleanup!

I started with the potatoes first, since they take the longest to cook.
Pre heat the oven to 400deg F, and then in a tray, put the potato wedges, and throw in all the ingredients, give it a nice toss and bake for about 30 minutes, pull out the tray, flip the wedges over, and bake another 10 minutes. Done.

Next, pull out the potatoes from the oven, drizzle the oil, salt, pepper over the peppers, and this time, put the oven on Broil (in certain ovens there is only temp setting, mine has 3 ie low, medium, and high, I put it on broil Med till the skin got charred a little bit)
Pull out the peppers, Done.

This technique is guaranteed to make your salmon perfect, that is crispy on the outside, and super soft and flaky on the inside.

Heat your pan on Med flame. Till then, on one side of the salmon, put salt, pepper and little garlic powder if you like. Put some oil in the pan, and when the oil is hot, gently put the salmon pieces in it, seasoning side down.
I recommend watching it while cooking, the color from the bottom is going to start turning lighter pink in color, when it reaches the middle of the piece, gently turn the pieces over. Again as the color from the bottom starts turning pink, and raises up, stop when it almost reaches the middle. Turn off the pan!
Its going to cook even if you take it off the pan. This will ensure a flaky interior not chewy Promise!

Enjoy a hot yummy simple meal, which seriously takes less than half an hour, hey Rachael Ray, aren’t you proud?

Note: I love drizzling lemon on fish before eating, it just tastes extra good!

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This time, more like “going to eat today”

Recipe is here: http://www.lifensuch.com/fish-cake-fish-kebab.htm

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Okay, not exactly today again, but more like yesterday. But you all know how much I love this “look what I ate today” title

Shrimp biryani, yummy!

I have the recipe here: http://www.lifensuch.com/shrimp-and-vegetable-biryani.htm

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So better late than never, right? This is made mostly from leftovers, like the kebabs, the rice, add fresh or frozen vegetables to get a punch of vitamins too.

Here is the recipe:

Ingredients:

Chicken sheesh kebab (leftover from a previous meal, I have recipe for it here: ), chopped up in bite size pieces
Rice (again leftover would work great)
a cup of two of mixed vegetables, fresh or frozen (I used frozen)
onions chopped,
cilantro for garnish, optional
oil for cooking
spices: corriander (dhania) powder, cumin (zeera) powder, red chilli powder, garam masala, turmeric (haldi), and to sprinkle over a bit of any biryani masala

Method:

Just start with onions in oil, fry a bit, add the masalas, saute a bit. Then add the frozen vegetables, cook till almost done (peas, corn, carrots, beans, etc).

Throw in the chopped up kebabs, and the rice, mix, put on low flame, cover and steam for about 5-8 minutes.

Done!

Couldn’t be simpler, huh?

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Yummy in my tummy!!

I just finished it up! Just ate plain yogurt (dahi) with it. Really it was so good! I have to put this recipe up for you all. I know you all must be saying, all talk, no action, I am so very sorry!

I am going to do it soon. Promise!

Stay warm if you are in the Northern hemisphere! Pretty cold outside these days!
If in the Southern Hemisphere, then please soak up all the sun, and some for us too!

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I had written a post long back about Stahls Bakery in Kent, OHIO. I talked about their truffles, I just thought maybe I need a picture to prove my post’s worth so here you are….


I would like to also add about some more delicacies the dear owner had prepared that day; freshly baked bear claws, and the best the walnut cinnamon rolls, along with lots of different kinds of cookies (the little flower shaped ones I loved)

So dont you think, it will be worth your while, the next time you are in Kent, Ohio, to stop by and have some of the amazingly delicious chocolate truffles (no offense, Lindt, I love you too)

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I just realized that most of my recipes start with ‘super’, ‘simple’, ‘quick’, and/or ‘easy’ in the title!!!

Well this recipe is all of the above, super, simple, quick and easy!

Ingredients:

Boiled eggs (1 per person)
Mayonnaise
Mustard sauce (if you like the flavor only then use it)
Salad leaves (optional, but it gives the sandwich a nice crunch)
Salt, pepper as per taste
Any whole grain bread slices (2 per person)
Butter (optional)

Method:

Peel the boiled eggs and almost mince them, add the mayo(enough to make a smooth mixture), mustard sauce (use sparingly, it has a strong flavor), taste and add salt and pepper as per your taste.

Butter the bread slices, spread some egg mix on the slice, top with a couple salad leaves and close the top with the other bread slice.

Done!

Now what was I saying earlier….easy peas-y? Oops I forgot to mention the source; dear Mumtaz aunty who was visiting recently with Qam uncle taught me new things, I always learn something new from her!

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Hello Hello! Long time huh? I know I keep pulling Houdini on you guys.

But I am back with a sweet one this time.

Sevai, I know all of you will be going… ‘another sevai recipe’. But promise, this is by far the simplest, that tastiest, in short.. the best recipe I have ever made for sevai.

I almost followed dear Mumtaz aunty (from Canada) recipe, except the proportion of sugar. I added way less, and I added ‘mawa/khoya’ at the end.

Ingredients:

1 stick unsalted butter or about 5 tbsp ghee
raisins and chopped nuts (optional)
sevai 1 packet, roasted vermicilli
water 2 cups,
2 pinches saffron,
4 cardamoms whole,
sugar ( I used a scooper, I am going to measure in a cup in sometime and update the recipe)

Method:

I did not have ghee, so I used 1 stick unsalted butter (about 8 tbsp). Boiled it, then added the roasted sevai, and on medium high, roasted till the sevai changed color (reddish). (If adding nuts and raisins, roast in the ghee before the sevai)

Then in another pan, I made sugar syrup with the sugar, water, cardamoms and saffron. Boil till the sugar dissolves.

Then pour the syrup slowly over the roasted sevai. Cover the pan with a tight lid, and let it steam till the syrup disappears and the sevai are tender.

Add the mawa/khoya over this.

While serving, serve hot with a drizzle of cream or if you prefer more sweeter then a bit of condensed milk.

This is such a quick recipe. I would say I did not even take 20 minutes to make this.

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Here’s what I ate today… see see, look look… it was divine!!

Sauteed Baby bella mushrooms, chicken kebab, fresh mozzarella, tomatoes, salad leaves, hmmm.. hmm…hmm..

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