Pan Roasted Chicken Thighs with Potatoes
Serves: 6 Time: 1 hr 10 min Difficulty : Easy
Chicken Thighs – with skin and bone – 8
Potatoes( I use eastern potatoes) – 1 1/2 lbs – scrubbed and quartered and soaked in cold water.
15 to 20 cloves of garlic
4 tbsp oil or bacon fat
4 to 6 tbsp of Gudkuk24 seasoning (given below after the recipe)
Wash the chicken thighs and pat them dry using paper towels. Apply the seasoning under the skin, over the skin and on the flip side of the thigh. Keep aside 1 tbsp of seasoning for the potatoes.
Heat a large iron skillet, put in the bacon fat or oil. Once hot, put in the chicken thighs, skin side down.
When the chicken skin is crispy, turn the thighs and let it cook for about 10 minutes.
Drain the potatoes and apply the remaining seasoning to the potatoes.
Lifting up each thigh place the potatoes under them. Place the garlic all over the skillet.
Cover and cook on a low flame for about 30 minutes checking frequently to see that the potatoes and garlic are not burning.
Serve hot with crust bread and a salad
1/2 Tbsp mustard powder
2 Tbsp Salt
3 Tbsp Garlic powder
1 Tbsp Chilli powder
1 Tbsp Black Pepper powder
1 Tbsp Dried Oregano
1 Tbsp dried Thyme
2 Tbsp Paprika
Mix all the ingredients together and store in an airtight bottle.
This is a fantastic seasoning sprinkled over roasted vegetables like cauliflower, broccoli, potatoes, zucchini, eggplant, Brussels sprouts etc. It is great also to use as a dry rub for poultry, pork, beef etc.
Creamy Smothered Pork Chops
Serving : 6 Time : 1 hr. Difficulty: Medium
My daughter got these beautiful bone-in pork chops today. She decided to make this fantastic recipe she got on her phone. She tweaked it so that in the end it turned out to be this fab dish! Yumm!! Served with garlic mashed potatoes and a salad, this turned out to be a stellar dish for dinner with the family!
6 Bone-in Pork Chops( about 3/4″ thick)
1cup all purpose flour
2 1/2 tbsp garlic powder.
2 1/2 tbsp onion powder
1 1/4 tsp cayenne pepper powder
3/4 tsp black pepper powder
1 tsp salt
6 tbsp oil
3 cups chicken stock
3/4 cup yogurt
1/2 cup cream
- Mix together the flour, salt, pepper, cayenne pepper, garlic powder and onion powder in a flat dish.
- Wipe the pork chops well. Dredge the pork chops in the seasoned flour.
- Heat a large cast iron skillet. Pour in the oil, and when hot, put in 2 or 3 dredged pork chops in the skillet. Do not crowd the chops.
- Fry each side for 3 or 4 minutes each till light brown. Drain and place on a plate till all the chops are fried.
- Once all the pork chops have been fried, drained and placed on the plate, put a few spoons of flours into the hot skillet and stir fry till the flour has changed color.
- Put in the chicken stock, cream and the yogurt, and whisk it till smooth.
- Let the sauce the sauce come to a boil, and let it simmer till it thickens a little – about 3 minutes. Cover and keep aside till serving time.
- Just 10 minutes before serving, bring the sauce back to a boil and put in the fried chops. Let the chops cook for 5 minutes and then serve the chops on a plate with a side of garlic mashed potatoes.
Rich Belgian Waffles
Serving : 4 Time: 25 minutes Difficulty : Easy
Today happens to be my grand son’s birthday. His one request last night was – “Please make waffles from scratch” This is an old recipe that I have been making for years. Everyone in the family loves it with melted butter and syrup, but personally I like it savoury, so I added finely chopped tomatoes, onion flakes and cheese. Once it was done, I drizzled it with the Peruvian Aji Sauce I had posted last week!!Totally yumcious!!
3 eggs beaten lightly
1 1/2 cups buttermilk
1/2 cup veg or canola oil
1 1/2 cups unbleached flour( I used King Arthur)
1 tsp baking soda
2 tsp baking powder
1 tsp salt
Mix the first three liquids together.
In another bowl, sift together the flour, salt, baking powder and baking soda together. Using a whisk, beat in the liquid into the dry ingredients. Whisk lightly for 1 minute or so. Do not over whisk as the waffle tends to get rubbery. Let it sit for 10 minutes.
Meanwhile, heat up the waffle maker. When ready, pour in the liquid waffle and cover and cook.
Serve with melted butter and syrup or honey. Enjoy
Like I mentioned above, I like my waffles savoury, so I add the following on top of the liquid waffle in the waffle maker – finely chopped tomatoes, onion flakes and any cheese you like( I like sharp cheddar or pepper jack). The combinations are limitless
Other combinations –
Ham & cheese
Tomatoes, chillies and cilantro
Mashed bananas, 1 tbsp lemon juice and 2 tbsp sugar
Chopped mangoes/ strawberries/ any fruits – fresh or frozen
Chopped pecans/ cashews/ walnuts mixed with 2 tbsp sugar
Whatever your imagination can take you to!!
Spicy Green Aji Sauce ( Peruvian)
Time : 15 minutes Difficulty: Easy￼
In NYC, there is a Cuban restaurant, called Tina’s. Any Cuban food you order, always has this fantastic green sauce as an accompaniment. My daughter would order a pint to go and we would use it for everything. I decided to try making my own, and after many hits and misses, came up with the sauce pictured above. Let me say, that it has come out absolutely delicious and goes great even on hot toast!
3 Jalepenos (increase or decrease the quantity – as per taste).
4 -5 cloves of garlic
1 large bunch of cilantro or hara dhania (one and the same thing)
Juice of 2 limes
3/4 th to 1 cup mayo
1/8th cup olive oil ( approx 4 tbsp)
Salt to taste
Wash and drain the cilantro well. Place all the ingredients in a blender and blend till smooth.
Bottle and let it rest in the refrigerator for 24 hours before using, as all the ingredients bloom while resting!
Some Things You May NOT Know – Very Useful Tips To Make Life Easier!
1) Ants Problem: Ants hate cucumbers.Keep the skin of cucumbers near the place where ants come in or an ant hole.
2) To get pure and clean ice: Boil water first before freezing.
3) To make the mirror shine: Clean with Sprite. The mirror will shine.
4) To remove chewing gum from clothes: Keep the cloth in the freezer for an hour.
5) To whiten white clothes: Soak white clothes in hot water with a slice of lemon for 10 minutes. It removes all dinginess.
6) To give your hair a shine: Add one teaspoon of vinegar to hair to mug of water and then pour over hair,and then rinse hair.
7) To get maximum juice out of lemons: place in microwave for 20’seconds
and then juice them.
8) To avoid smell of cabbage while cooking: Keep a piece of bread on the cabbage in the vessel while cooking.
9) To avoid tears while cutting onions: Chew gum or place onion in a microwave and zap for 20 secs.
10) To remove ink from clothes: Put toothpaste on the ink spots generously and let it dry completely, then wash.
11) To skin sweet potatoes quickly: Soak in cold water immediately after boiling. The skin slips off easily.
12) To get rid of mice or rats: Sprinkle black pepper in places where you find mice or rats. They will not come back.
13) To make your house bug proof, plant mint all around your house. It is also a great deterrent for mice and other rodents as well.
14) To peel hard boiled eggs effortlessly, place one or two hardboiled eggs in a small glass jar. Put in some water and screw on the lid. Shake the eggs consistently for about 1 minute. Open the lid and voila!, the eggs have been peeled! Very easy, especially when making devilled eggs!
15). To clean a splattered inside of a microwave, place a bowl of water and zap it for 2 minutes. The insides are now so easy to clean up!
Hope all these help!!
Cauliflower,carrot and turnip pickle (gobi,gajar,shalgum ajar)
In North India, one looks forward to making and eating this special vegetable pickle! I learnt this particular pickle from my cousin’s mother-in-law Sushila Aunty. She passed away a few years ago. While going through my recipe file I came across her gobi,gajar,shalgum archar recipe. I realized that ever since I came to the U.S.in the late 20th century, I have not eaten this delicious pickle. Since our temperatures in the North East are still in the single digits, I decided to make this glorious pickle and am so glad I did. Thank you Sushila Aunty (may your soul RIP) for giving me the recipe!
1 Kg Cauliflower separated into florets 750gmsCarrots – peeled and cut into 1 1/2 inch pieces 750 gms Turnips – peeled and cut into 1 inch pieces 125 gms each of chilli powder, mustard powder & salt 125 gms ginger, garlic and onion ground together in 1/2 cup vinegar 125 gms tamarind soaked in 1/2 cup vinegar 500 gms jaggery soaked in 2 cups of vinegar 3 Tbsp garam masala 500 oil ( either mustard or canola or canola/mustard in 50-50 proportion) 3 to 4 cups of malt or apple cider vinegar.
In a large pot heat the oil. When smoking hot, put in the ground, ginger, garlic and onion paste. Stir fry till a beautiful golden brown. Next add all the powdered spices and saute for a 1/2 min or so. Next add the jaggery and let it come to a boil. Add all the vegetables and the soaked tamarind. Cook for 3 to 4 minutes. Take the pot off the heat and let it cool down. When completely cold, adjust the seasoning and if required add the vinegar in multiples of 1/4 cup. Mix well. Put into sterilized bottles. Let it remain for 48 hrs before using.
Delicious!!!! with roti or paratha.
Chocolate Chip Zucchini Cookies
Love this recipe, so I am reblogging it on my site. Thank you
Perfect for the summer season & made with fresh zucchini from our garden! They are waiting (along with a glass of milk) for my sweetheart. The smell of chocolate chip cookies reminds me of the children’s book “The Doorbell Rang”, by Pat Hutchins. If you haven’t read it, check it out of the library on a rainy day & read it to your kids (while cookies are baking in the oven, of course).
3/4 c. butter (room temp)
1 1/2 c. sugar
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
12 oz. chocolate chips
Cream together butter and sugar for about 3 minutes.
Beat in egg and vanilla.
Stir in zucchini
Stir in dry ingredients
Stir in chocolate chips
Grease cookie sheet & drop by heaping teaspoonfuls.
Bake @ 350 for about 12 min…
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The easy roast chicken
Serving : 4 – 6. Time: 2 hrs 15 min. Difficulty : easy
1 whole chicken – approx 5 lbs
1 bulb of garlic
2 lbs potatoes
1 lb. carrots
4 tbsp butter
Kosher salt and freshly ground pepper
Heat the oven to 450 F.
Clean, rinse out a full chicken. Pat it dry inside and out.
Slice 2 tbsp butter into thin strips and melt the remaining 2 tbsp butter. Keep both aside.
Mix the kosher salt and freshly ground pepper.
Peel and cut the potatoes and carrots into thick wedges.
Slice the onion into chunks and cut the garlic bulb and the lemon into half.
Place the potatoes and carrots in a deep roasting pan. Salt it well. Place a rack over these vegetables.
Using your fingers,rub the kosher salt & pepper mixture under the skin of the chicken. Then insert the thin strips of butter under the skin of the chicken breast and leg.
Rub the salt and pepper mixture inside the cavity of the chicken. Once done stuff it with the onions,garlic and the lemon.
Brush the melted butter all over the chicken, and then rub it all over with the salt mixture.
Tuck the wing tips behind the neck and using a twine tie both legs together.
Place the chicken on the roasting pan rack and put it into the oven for approximately 2 hours. Half way through, brush some more melted butter on the chicken, so that the skin gets to be crispy!
To check it is done, the internal temperature should be about 165 F, and the juices should run clear when pierced at the juncture of the thigh.
Serve with the roasted vegetables and hot rolls.
Penang style Prawn and Pineapple Curry
Serving : 4 to 6 Time : 30 min Difficulty : easy
1 1/2 tablespoons oil
2 tablespoons Penang curry paste (store-bought)
1/2 cup coconut milk
1/2 cup water
8 oz shelled and deveined shrimp (tail-on)
1 cup pineapple cubes ( I used canned pineapple cubes or rings drained – cut into into cubes)
1/2 tablespoon fish sauce
1/2 tablespoon jaggery/palm sugar
A squirt of lime juice
Heat up a wok with the cooking oil. Add the curry paste and stir fry till the raw smells dissipates. Once the paste is a pale brown, add the coconut milk and the water and let it come to a boil Next add the shrimp and the cubed pineapple. Let the curry come to a a low boil and let it simmer for about 3 minutes. Add the fish sauce, sugar, and lime juice,mix well. Take it off the heat and serve with hot steamed white rice.