This is my
first post of this year. I took a long break from everything of my usual life.
I was just sick of everyday’s routine. This trip to Gaya and Kolkata was a long
needed one.
In the
beginning, I was skeptical about my little one’s behavior from the experiences
of my last trip. But No. this time R really enjoyed wherever she went and had
never disappointed us. Only for the last few days when she got tired and
preferred to be at home than accompanying us everywhere.
All through
the trip I enjoyed the lazy, cold mornings with hot tea and newspaper, a long
missed favourite. In my regular life, there’s no time to sit and have tea,
forget about newspaper. As this was a proper vacation I did not even worry
about my calorie intake and had all the delicacies of both the places from
Gaya’s litti (liţţi), anarsa, golgappa, chat, tilkut to kolkata’s nolen gur-er
rashogolla, chanar cake, fishfry, chap, roll and anything to everything for which
I crave here in Pune from time to time. And yes, none of these days I was in
the kitchen except for the New Year eve’s party.
This party was
arranged by my dear sis-in-law (boudi). I prepared the Russian salad and the pan
roast chicken.
A little late
though, but wishing you all a very happy and delicious 2014 with the chicken
and salad recipes.
Russian Salad
(for 10 people)
Ingredients
500 grams cabbage
1 cup green
peas
1 cup corn
1 and 1/2 cup
long cut French beans
2 big apples
250 grams
pineapple
2 eggs boiled
2 big potatoes
boiled
1 Tbsp olive
oil
3-4 tbsp
Mayonnaise
Salt and
ground pepper as per taste
Preparation
Wash the vegetables.
Next, finely cut
the cabbage and the French beans.
Cut the boiled
potatoes, apples and pineapple into small dice shape.
In a pan take
some water and bring into boil. Add French beans, green peas and the corn with
a pinch of salt. Let it boil till the vegetables are half cooked. Then switch
off the flame, add the cabbage and cover the pan. After 5 minutes remove the vegetables
from the hot water and run them in cold water to preserve the greenness.
In a bowl take
3 big spoons of mayo. Mash the boiled eggs and add all the ingredients one by
one and mix well.
Add 1 tbsp of
olive oil and mix.
Add salt and
pepper as per taste.
Note: You can add vegetables as per your choice.
Pan Roast stuffed Chicken
Ingredients (for the roast)
Whole chicken
(skin removed) 1.5 kg
4 tbsp butter melted
Juice of 1 big
lemon
Salt and
pepper as per taste
1 tbsp garlic
paste
2 tbsp soya
sauce
2 tbsp oyster
sauce
1 tbsp chili
flakes or as per tolerance
1 tbsp roasted
garlic
Preparation (Chicken Roast)
Now rub the chicken
with lemon juice, salt, pepper and 2 tbsp of melted butter
Marinate and
refrigerate for 5-6 hrs
After 6 hrs
take out the chicken and add all the sauces and the garlic paste and again refrigerate
for 3-4 hrs.
After 4 hrs
add the rest 2 tbsp of melted butter.
Ingredients (for the Stuffing)
1 Onion big
1 Tomato medium
2-3 green chilies (or as per
your choice)
1 tbsp Ginger paste
1 tbsp Garlic paste
Salt as per taste
½ tsp Turmeric powder
1 tsp Jeera powder
1 tsp Red chili powder (or as per
your choice)
1tbsp oil
Preparation (Stuffing)
Wash the Minced Chicken.
Chop finely onion, tomato and the
green chilies.
Heat a pan
with 2 table spoon of oil.
Add the
chopped onion, tomato and the green chilies.
Add salt and
cover.
Now add ginger,
garlic paste, jeera powder, turmeric powder, Red chili powder and cook till the
smell of the raw spices disappear
Add the minced
chicken and cook. When it releases oil, cook for some more time to dry it up.
When the mix is
completely dry, it is ready.
Chicken Roast
Take a flat
bottom deep pan that has a lid.
Heat the pan
and add the chicken.
Simmer the
flame and cover the pan.
Roast it by
turning all the sides.
After 15
minutes stuff the cooked minced chicken
Continue to
roast for 40-45 minutes until whole the water dries up and the chicken gets the
golden brown color.
After 10-15
minutes place the chicken in a board/or a hard surface. Cut into pieces and
plate.
You can garnish
with onion rings and blanched vegetables.
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