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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This time, more like “going to eat today”

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

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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!

No Comments | In: Appetizer/Snack, Food, Other, Recipes | tags: easy, Egg, salad, sandwich. | #

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.

1 Comment | In: Appetizer/Snack, Dessert, Food, Indian, Other, Recipes | | #

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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… actually more like Yesterday, because the next post, is what I ate today…

so here you go guys…

Chicken Shawarma (I have left it open to show u the inside), but then instead of rolling the pita, I just folded half pita over the chicken.

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Reshmi Chicken Tikka..

Thank you, thank you dear Tehs!

(One more brilliant recipe from Tehsin, tried it today, and yes they taste as good as they look in the picture! )

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Tehsin, You are the best, in case you didn’t know it already!

Chipotle is not too expensive, but homemade rocks any day right? You have control over the salt, oil, butter etc.

Also, especially if you have a large family or a group of friends over for dinner, its an awesome idea for build your own burrito, huh, that’s what is my next theme for a dinner party.

Till then, how about I break down Tehsin’s recipe for Make-your-own-burrito.

Ingredients:

For Tomato salsa: fresh tomatoes, salt, pepper, lemon juice, cilantro, green hot peppers (optional grated garlic)
For Corn salsa: Frozen Corn (microwaved and ready to use), salt, pepper, lemon juice, cilantro
Black Kidney Beans (Use a ready to use can and heat it, or follow my recipe for making ‘raajma’, use black beans instead of red ones)
Chicken cut in cubes (Preferable grilled chicken, but if you dont have grill, no problem, follow my chicken Tandoori recipe)
Green Bell peppers and Red Onions, cut length wise
Sour cream or I like just plain whole fat Yogurt (‘dahi’)
Mozzarella cheese shredded (I just use the one from Kraft, which is already shredded)
For rice: Cooked white rice, cilantro, lemon juice, salt and a little bit oil
Tortilla (store-bought, or homemade using all purpose flour (‘maida’) – Optional

Method:

1) Mix all the ingredients to make the tomato salsa (If using the garlic, I would recommend following my salsa recipe, where you would just mix the ingredients and boil for a few minutes)
2) For the corn salsa, mix all the ingredients and keep in a bowl.
3) Please follow the recipe if you like to make your own beans too.
4) Chicken, keep it hot after its cooked.
5) First stir fry the onions then the green bell peppers. They should not lose their crunch, so do this on a high heat.
6) Mozzarella and Sour cream or Yogurt are ready to use
7) For the rice, make rice, and then quickly toss the chopped cilantro, lemon juice, salt and a little oil. (Oil prevents the rice from becoming sticky)

Just create an assembly line (like in a factory). We like to make burrito bowl, instead of rolling up in a tortilla, trust me, looks pretty too, see the picture.

Enjoy!

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Tandoori chicken burger with salsa (and leftover beans and rice from Chipotle on the side)

Looks good huh?

Well it tasted even better than it looks. And guess what I whipped it up in a couple minutes.

Yesterday I had marinated a couple chicken breasts in Shan’s Tandoori masala (but you can use any brand you have). And cooked in after about 4 hours of marination at room temperature (If its too hot where you live, you may want to refrigerate the marinade). This is Tehsins idea. She said you have to cook the entire breast in the pan for about 4-5 minutes on each side. And just to be extra sure its cooked, I let the chicken hang out at the end in the pan with the lid on for about 3-5 minutes.

Once the chicken is cool enough, you can make cubes of it or use half of it, as I did today, on my chicken burger.

So there you go:

Bun, a layer of mayonnaise, lettuce leaves, tomato slice (I didn’t have any today, hence I had to improvise, and I ended up using salsa, which turned out to be Fabulous-O!), a cheese slice, of course the chicken, and some salt and pepper. Ta-da!

Enjoy, and think of me, when you are devouring this sandwich!

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