Chilli Chicken

 The Chinatown in Calcutta, locally known as Tangra, was a permanent  fixture of growing up in Calcutta. First as the Chinese Treat with parents, and later on in college years as a place where you could stretch a little money a long was- great food and cheap beer.

Legend had it that the first Chinese traders arrived in the City of Joy in the late 1700's, primarily from Canton. With time the settlers assimilated into the potpourri that is Calcutta. Their food became spicier, with Indian accents and a new cuisine was born- Tangra type Chinese. I am sure any Chinese tourist were he to arrive at this place would gradually shake his head and say- "Too spicy, this is not Chinese, but its damned good."

Anyway, one of the dishes that emerged out of this marriage of Chinese ingredients and Indian spices is the Chilli Chicken, which over time has spread across. So much so, that along with the 'kati-roll', Chilli Chicken and Chicken Chowmien, has become a staple at each street corner in Calcutta.

Cooking in memory of one of those delectable meals, here's my chilli chicken version. One of the simplest and fastest dishes. Yummmm.


Ingredients (Serves 2):

• Chicken- 300 gm, cut into small pieces
• Bell Pepper- 1 large, chopped
• Onion- 1 large, chopped
• Garlic- 3 cloves, shredded
• Green chilli- 8 large, cut into long sections
• Mushrooms- 2 large, sliced
• Sweet Soy Sauce- 3 tbsp
• Pepper- 1 tsp, whole
• Salt- To Taste
• Sunflower oil- 3 tbsp

Preparation (20 mins):


If possible, marinate chicken (Best is boneless) with a little soy sauce and salt overnight. In a large wok heat oil and fry chicken over medium temperature till chicken starts turning brown. Add onions, garlic and green chilli. Add soy sauce. Stir and cook over high for 5 mins



 








Throw in bell peppers and mushrooms, cover and let simmer for 5 mins. Reduce any excess water. The final dish should be dry and sticky

Serve hot with rice or stir fried egg noodles.

Chickpea- Kidney Bean Salad

Another quickie. Light but high protein lunch made with what's left (chickpeas), offer of the day (local plum tomato) and something new (Kidney beans),

Ingredients (Serves 1):

• Chickpeas- 125 gm, soaked overnight
• Kidney beans- 100 gm, boiled
• Plum tomato- 3, cut into small pieces
• Parsley- 1 small handful, chopped
• Lemon- 1 large wedge
• Olive oil- To dress
• Salt- To taste

Preparations:

Combine all ingredients except lemon, toss and refrigerate overnight. At lunch, just squeeze over fresh lemon juice.

Spaghetti with Quick Alfredo Sauce

As recipes go, this one is one of the fastest and nicest one. Call me a fan of the old classics, but this one is one of the niftiest ones to make after a long day at work.

Ingredients (Serves 1):

• Parmesan- Grated, 3 tsp
• Cream- 1/4 cup
• Butter- 1tbsp
• Garlic- 1 clove, crushed
• Parsley-  2 tbsp (Fresh chopped is best, but lacking so, I made do with dried)
• Salt- To taste

 Preparation (5 mins):

Melt butter in pan. On low heat add cream. Stir in crushed garlic, cheese, parsley. Stir continously and in five mins you sauce is done.

Serve with your favourite pasta.

Tips:

• If you do not want your pasta to stick together when boiling add 1/2 tsp olive oil per serving to the water. Also, when draining, sprinkle with a little cold water, makes the pasta less gluey.

Chicken Salad with Baby Potatoes, Pearl Barley and Parsley

Seventh recipe since Thursday, third in salad series. Again cooking on instinct, with whatever's left in the fridge. Been on a roll since last week.

Ingredients (Serves 1):

• Chicken breast- 1 medium, boiled
• Baby potatoes- 100 gm, boiled
• Pearl Barley- 1/2 cup, boiled
• Parsley- 100 gm, chopped
• Lemon juice- 2 tbsp
• Olive oil- To dress
• Pepper-1 tsp, coarsely ground
• Salt- To taste

Preparation:


Dice chicken breast and potatoes into small slivers. Add the parsley and barley for volume. Dress with olive oil, lemon juice, pepper and salt. Toss. Refrigerate for lunch.

Tip:

• Save the chicken stock by deep freezing for use in a soup, stew or as a sauce base.

Bean sprout, parsley and egg salad

The seventh recipe of the week and the third salad in three days. I am on a cooking spree to make up my shortfall for one post per week for this year. :P

So here's another of those quick lunches for next day at office. Invented on the phillosophy of putting together something as fast as possible from leftover veggies (bean sprouts from today's lunch) plus one of whatever greens (chopped parsley) is on discount at supermarket today and one extra ingredient (here it was boiled eggs)

Ingredients (Serves 1):

• Bean sprouts- 1.5 cups, chopped
• Parsley- 1.5 cups chopped
• Eggs- 2, boiled, sliced
• Olive oil- For dressing
• Lime juice- 2 tsp

Preparation:

Mix all ingredients together, drizzle with olive oil and lime juice. Toss. Refrigerate for the next day.







Tips:

• The salad's great, fresh and tangy with a hint of wilderness from the parsley. But wish I had thrown in a couple of cherry tomato's

Tofu, Bean Sprout and Snow Peas Salad

 Another one of those quick healthy lunches for the weekday. Or for that matter for a quick dinner.


Ingredients (Serves 1):

• Tofu-100 gm, diced
• Bean Sprouts- 100 gm
• Snow peas- 100 gm
• Lime- 1 small wedge
• Olive oil- For dressing
• Salt- To taste

Preparation:

Cut tofu, snow peas into smaller pieces. Shred bean sprouts. Drizzle with a little olive oil and lemon juice. Toss, refrigerate for the next day in air tight container. 

 Your fresh healthy salad is ready to boost your afternoon with vitamins, protein and fiber.

Barley, buckwheat, lentil & spinach salad

Fourth recipe for the weekend (rather my week beginning- while the whole world wakes up too a lazy Sunday breakfast, we head to office). Perfect for a light lunch or dinner.

Ingredients (Serves 1):

• Barley: 2 tbsp
• Buckwheat: 2 tbsp
• Lentils: 2 tbsp
• Baby Spinach: 100 gm, chopped
• Lime juice: 2 tsp
• Salt to taste

Preparation (20 mins):


Microwave at high with 1 cup of water and a pinch of salt for 15 mins.  Cool, add chopped spinach with a squeeze of lime. Toss. Lunch is ready.

Lime Coconut Squid with Star Anise- Pweza wa nazi

Today's recipe comes from the Spice Islands of Zanzibar off the East African coast. 

Source:  Wikimedia Commons

Spicy and textured in sweet, sour and hot just like the medley of currents  surrounding the island and nourishing the rich marine life.

Trying to save money by getting the best deals, I ended up with three cans of coconut milk. Great, but my repertoire of coconut milk based dishes leaves a lot wanting. Have been planning a trip to Kenya/ Tanzania for a long time. Specifically since last weekend's island getaway. Two conversations under a starlit night on an island (Daymānīyāt Island-23°50'42" N, 58°5'11" E) off the coast of Oman, and they both lead to Africa. 


And hence this recipe. Again, the original recipe (Pweza wa nazi) called for octopus, but octopus being out of season, I substituted with squid.

Ingredients (Serves 4):

• Squid:  1kg,cleaned and cut into rings
• Coconut milk: 200 ml
• Onion: 1 large, chopped
• Ginger garlic paste: 2 tsp
• Tomato- 200 gm, pureed
• Star Anise: 2 whole
• Cinnamon: 2 inch stick, broken into smaller pieces
• Cumin seeds: 2 tsp
• Black pepper corns: 3 tsp
• Dried red chilli: 3
• Turmeric powder: 2 tsp
• Cayenne powder: 3 tsp
• Garam masala:  1 tsp
• Mustard oil: 4 tbsp
• Lime: 2 large, juiced
• Salt: to taste
• Milk (to marinate squid): 100 ml

Preparation (Marination- 1 hr+ Cooking time- 40 min s= 100 mins)



 
Squid/ octopus tends to get rubbery if cooked too much and this is the simplest marination tip I found. Surprisingly it works. Clean the squid, cut into rings and marinate in a bowl of milk for  1 hour.







 
While the squid marinates, let's prepare the base. Puree tomato and set aside. In a small sauce pan  dry roast the whole spices- Pepper, cinnamon, cumin seeds, dry whole chilli and star anise. Set aside.

Fill a saucepan with water, bring to boil. Now add the squid and cook for 20 mins. Keep checking to see when the squid just gets done. Too much and you may as well call this dish Lime Coconut with Vulcanized Squid. The squid rings will tend to shrink somewhat and turn pinkish in colour when they are just about done.

 

In a separate frying pan saute the  onions in mustard oil till translucent. Add ginger garlic paste, turn flame to medium. once the oil starts leaving the sides, add the drained squid rings, turmeric and cayenne.

 

 Stir for 2-3 mins to coat squid evenly in the onion, ginger-garlic,turmeric and pepper powder. Add tomato puree, cover and cook on medium heat for 5 mins. Stir in coconut milk, dry spice mix and lemon juice.Add just salt. Cover and let simmer to a creamy stem in ten minutes.

Tips:

• This is pretty fiery stuff. Though the coconut does bring down the hotness quoitent, would

  

  Source:Wikimedia Commons

  recommend using lower portions of spices if you are not used to eating very spicy food.
• Accompany with a glass of chaas to take some of the heat off.

Thai Green Curry Chicken (Gaeng Khiao Wan Gai)

Love Thai food, and after burning a sizable hole in my pocket frequenting the neighborhood joint, I managed to convince the chef to part with his recipe. So this one's dedicated to one of my favorite hangouts in Muscat- Shang Thai. If you are in these neck of the woods, highly recommend their outlet by the marina at The Wave.

 

Ingredients (Serves 3):

Green Curry Paste (1 cup)

• Green coriander:1 cup
• Shallots: 2 small
• Garlic: 3 cloves
• Galangal: 2 inch portion
• Lemon Grass- 3 stalks
• Green chilli-  4 small
• Fish Sauce: 3 tbsp

 Green Curry

• Chicken- 500 gm, chopped into small pieces
• Coconut milk- 200 ml
• Caffir Lime Leaves: 10 small
• Baby eggplant- 5 chopped
• Bell pepper- 1 chopped
• Green chilli- 4 large, sliced diagonally
• Olive oil: 2 tbsp
• Sugar: 2 tbsp
• Fresh sweet basil: 1 handful (did not have fresh  basil so substituted with dried basil)
• Salt: to taste

Preparation (Cutting time 30 mins+ Cooking time 20 mins= 50 mins)


Chop all ingredients for green curry paste and blend with 1/2 tbsp coconut milk. In a wok/ saucepan, heat the oil. Add the green curry paste and stir continuously on low heat to release the flavour.

Add chopped chicken,coconut milk (just save about 4 tbsp for garnish later on) and sugar. Stir, cover and let cook on medium heat for ten minutes. 




Toss in eggplant. Cover and cook for 5 mins.

Throw in bell pepper, caffir lime leaves, cover and cook for 5 mins. 

Turn off heat. Stir in a little basil and chopped chili. Cover and set aside.

To serve garnish with a spoonful of coconut milk and a little basil.

Tips:

• The dish is a delicate mix of sweet, sour, hot and bitter (from basil) in a fragrant coconut cream. If you want you could add a little lime juice (I did though my friendly chef wasn't so happy at my sacrilege). Best enjoyed with steamed jasmine rice
• If you want to substitute chicken for something else, you could try shrimp, but do remember to reduce cooking time. For a vegetarian variation try adding zucchini, more peppers, broccoli, french beans and tofu

Spinach a la Catalan

This one's from a friend who suggested a healthy sweet and savory lunch. The best thing about this, takes less than five mins to make. So a quick and healthy tasty lunch.


Ingredients (Serves 2):

• Fresh Spinach: 4 cups
• Pine Seeds: 2 tbsp
• Raisins: 2 tbsp
• Pepper: 1 tsp whole (optional) 
• Cumin: 1/2 tsp (optional)
• Butter: 1 tbsp for cooking
• Salt: To taste

Preparation (5 mins):

Heat butter  on a low flame, add pepper corns. Once butter becomes hot, throw in pine seeds and raisins. Fry on medium heat till pine seeds start turning golden brown. 

Shred spinach into mix. Stir till spinach starts to wilt. Remove from flame and plate. The raisins and pine nuts add sweet and nutty contrasts to the buttery spinach providing the 'chew' in the dish.


Tips:

• Think this goes with steamed rice. Else serve with a bread roll and cream cheese.
  

Lentejas con Jamón (Lentils with Ham)

Being Indian, Bengali specially, I have this love affair with lentils. Back home we call it 'masur dal'. Anyway was quite surprised when one of my Spanish friends suggested this recipe, which seems to be a very popular dish both in Spain and Latin America. If you are interested you could check out this one with ham or this one with chorizo. Anyway, my version is a simpler one- love cooking but hate spending hours cooking. This one's with bacon, but tastes as great if you want to skip the bacon and just make a vegetarian version.

Ingredients (Serves 2):

• Lentils- 1 cup
• Carrots- 2 finely chopped
• Zucchini- 1 finely chopped
• Leek- 1 chopped (my recipe omits it as leeks are right now pretty expensive in Muscat)
• Onion- 1 large finely chopped
• Tomato- 1/2 pureed
• Bacon- 3 slices
• Bay leaves (laurel)- 4
• Turmeric- 1/4 tsp; this is totally optional, but as I was adding bacon without frying just put it in to be safe
• Olive oil- 1 tbsp
• Salt- To taste

Preparation (40 mins):

Heat the oil in a deep saucepan. Add onions, carrots, zucchini and fry on low heat.  









Wash the lentils, add into saucepan. Add water to cover the lentils and just a finger more. If you want, you could add a little turmeric like I did, but its not necessarily.








Turn down stove to medium-low. Cook for twenty mins. Now add in chopped bacon, tomato pulp and the bay leaves. Cook for 10 mins and your lentils are ready.

Tips :

• You could pair this with a small portion of rice, but the lentils by themselves are a complete meal.

Shutki Chingri with Eggplant (Sun Dried Prawns with Eggplants)

This recipe comes from Bangladesh. Specifically the southern coastal part. I feel Bengali cuisine today, as it is known, has diverged into three sub-families. There is the typical West Bengal cuisine, typified by aloo-posto, biuli/ arhar/ masur daal's, and other delicacies. I would class the center of gravity of this genre to the Rarh region, then there is the fusion cuisine of the Bengali's who migrated from East Bengal- the Bangal's, reminiscent of a lost homeland. Similar to West Bengal cuisine, over time this  is slowly morphing into the other Bengal (much like my family). And then there is Bangladeshi cuisine. Though having similarities in roots with the Bangal cuisine, it has over time developed into an independent form, with it's own nuances and characteristic tastes, spices and usage of vegetables and fish. When talking of Bengali food, like culture and society, people often gloss over the fact that food in Bangladesh is a category distinct from Bengali food in India.

This recipe is a recreation of a dried prawn side dish that my maid used to make back in Dhaka. Disclaimer-Best efforts aside, it's not as good as her version.


Ingredients (Serves 4):

• Shutki chingri (Sun dried prawns)- 250 gm
• Egglants- 2 (Chopped into small slivers)
• Onion- 1 large, chopped
• Garlic- 5 large cloves, chopped
• Ginger- 1/2 inch, chopped
• Red Chilli- 2
• Green chilli- 4, chopped
• Turmeric- 1 tsp
• Cayenne - tsp
• Salt- To taste (Add a little more than you normally do as the eggplant tends to bland down the dish and 
• Mustard Oil- 5 tbsp (I substituted with olive oil as I ran out)

Preparation (30 mins):

Heat 2 tbsp oil in a deep saucepan, throw in onions, garlic, ginger and the dried fish. Keep on high and continue turning over continuously till onions start becoming translucent.














In a separate container, mix chopped eggplants, turmeric, salt and cayene. Once the fish is near about done, sprinkle 2 tbsp oil and add the eggplants and red chilli's to the mix. Cook on high for 5 mins while constantly turning over.


















Throw in chopped green chilli's add remaining oil. Mix thoroughly and cover. Turn heat to low-medium. Cook for 15 mins or till you feel it's done.






Serve hot with rice.

Tips:

• This is a pretty strong flavoured dish. The eggplants in the mix not only add body to the dish but also tone down the strong fishy flavour. If you want to you could increase the proportion of eggplants in the dish.
• Another way to mask the strong fishy flavour is to use more onion and garlic.