Category: food

All Pie, No Crust! Chicken Pot Pie

Goodness in a Pot!

potpie1

This is as easy as pie! Just keep all the ingrediants ready and you can cook up this storm anytime!

Serves – 4

Cooking time – 45 minutes

Ingredients:

·500 gm boiled chicken
·2 cups boiled vegetables – It can be peas, carrot, beans, potatoes, corn – basically anything you fancy. Note – if you use beetroot, the pie will take that colour.
·2 cups of cream of chicken soup. You can use packet soup or create your own.
·Salt, pepper and chilli flakes to taste
·Rosemary – optional

Method;

1. De-bone the chicken into shreds and put the meat in a baking dish

2.Mix in the boiled vegetables.

3.Pour the cream of chicken soup over the mixture and mix well.

4. Add the salt, pepper and chilli flakes and adjust as per taste.

5.Sprinkle rosemary over the top and bake in a pre-heated over at 180 degrees for 25 to 30 minutes.

6. Let it stand for 10 minutes.

7.Serving
·Ladle out a portion into a bowl.
·Cut some bread and toast it. Rub some garlic over the bread to make your own garlic bread! Drizzle some olive oil over it.
·And Viola! Enjoy!!

potpie

AUTHOR

Philomena Pennefather

IMAGES

Sowmiaow

Peas Meal – Green Pea and Spinach Soup

Peas Meal – Green Pea and Spinach Soup

AUTHOR
Philomena Pennefather

IMAGES
Sowmiaow

DSC_0586

At first look, the soup reminds me of the Hulk. And the soup is like that. Looks weirdly alien like but is yummy to taste. Ah!
Serves – 4
Preparation time – 20 minutes

Ingredients:
• 1 cup fresh peas
• 1/2 cup blanched spinach
• 1 tsp butter
• 1 tsp olive oil
• 1 tsp wheat flour
• 2 spring onions – bulbs only. Finely chopped
• Veg stock – 1 cup
• Salt and pepper powder to taste
• 1/2 cup milk
• Milk cream to garnish
• Note – cup size is about 200 ml.

Method:
1. Boil the peas and spinach in 1 cup water till the peas are tender
2. In another larger pan, heat the butter and olive oil together and saute chopped onions in it till transparent – DO NOT BROWN
3. Add the flour and saute till it is cooked
4. Add the liquid from the cooked peas and stir well
5. In a blender, add all the above cooked ingredients. Also add the milk and veg stock along with salt and pepper as per taste.
6. Run the blender till you get a nice green “smoothie” consistency
7. Strain the mixture into a larger pan and heat it gently. Do not boil this mixture as the milk may split.
8. Serve garnished with cream.
9. Enjoy!

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Wrapped with taste: Patra Ni Macchi (Fish cooked in Banana Leaf)

Pic from All Recipes.com

A delightful Parsi delicacy, made with ease

AUTHOR
Ramiya Bhas

Patra Ni Macchi (Fish cooked in Banana Leaf)
I enjoy making this dish at home. Though it may seem like too much work, the end result of this dish is absolutely amazing. It’s fresh, it’s delicious and full of flavour

Fishy

Ingredients
A For the chutney stuffing
1 Half a coconut
2 500 gm fresh coriander, cleaned and segregated from its stem.
3 500 gm fresh mint, cleaned and segregated from its stem.
4 6 chillies
5 2 tsp salt
6 1 tsp sugar
7 1 lime
8 12 -15 cloves of garlic

A 6 silver pomfrets, cleaned and cut into 2 pieces. This will give you 12 individual pomfret slices
B 8 banana leaves, each banana leaf can be cut into halves. Keep extra handy.
C Thread, regular one available at home
D 5 cups of water

Wrapping

Method:
1 In a mixer, first grind the coconut, the mint, coriander, chillies and garlic. Add 3 tsp of water to help with grinding.
2 Once the same has been ground properly, squeeze the juice of 1 lime and add salt. Blend this mixture again so that the salt and the lime juice has mixed with the chutney. Taste to make sure that the salt is as per your liking.
3 Finally, add the sugar last and give the chutney a quick whirl.
4 You can make this overnight and keep
5 Cut the pomfrets into individual slices.
6 Take a piece of pomfret and place it on the banana leaf. Coat the same with a good dollop of chutney. Once one side is covered do this on the other side also.
7 Fold the banana leaf in into a packet and tie it with the thread. If you see any tears in the leaf, use one of the extra pieces to wrap it so that it covers the spot and tie it.
8 Do this to all the pieces. Make sure that it is tied properly, so that the chutney doesn’t spill out of the casing
9 To cook, place them in a steel vessel and cover it. Add 4 cups of water in a deep-bottomed cooker and steam the fish for 10 minutes. I remove the whistle of the cooker, since I don’t have a steamer. It is best to cover the vessel that holds the fish, so that there is no extra water that goes inside it. Even if it does, don’t panic. It will not ruin your dish.
10 Serve with some onions or salad of your preference.

Wrapped and packed

Coffee Curd roast chicken

Coffee curd chicken 1
Coffee Curd Roast Chicken
Ingredients
1. 2 and ½ tsp of Salt
2. 1 and ½ tsp of ground coffee.
3. 3 and ½ tsp of red chilli powder or paprika.
4. ½ tsp of turmeric.
5. 3 tbsp of curd. Not completely dry.
6. 1 Onion cut into rings
7. 1 Tbsp of Olive Oil
8. 500 gms chicken cut into medium sized pieces. Keep the skin separately.
Method
Clean the chicken and keep aside. I keep the Skin separately. If you want, you can discard the same. Make small incisions on the flesh of the chicken.
In a bowl, first add the salt, followed by the red chilli powder and turmeric. Mix it and add the coffee and mix well. Taste the mixture and ajust th chilli powder according to the level of heat you want in your food. Add the curd in the end. Mix the curd with the dry rub and combine it well. The texture of the marinade is firm. If you feel its runny or liquidy, add a little bit of semolina (rawa). This will also help bind the spices to the meat mixture.
While marinating the meat, take each piece and rub the spice mix individually. This helps in getting the spice rub to every nook and corner of the chicken. Do this to every piece.
Once all the pieces are individually coated, put them in the same mix bowl and add the onion rings. This will allow all the pieces and onions to be coated evenly.
Keep aside for atleast 45 mins.
To Roast: Preheat the oven for 10 mins at 120 Degrees C. I keep mine on the ‘Bake’ Mode for 10 Mins.
On a baking tray, line the base with Foil. Coat it well with olive oil.
Place the chicken and Onions on the tray. Make sure there is atleast 2 finger distance from each other. Don’t over crowd the tray. Cover the same with another foil paper and make small holes on the top of the same to let steam pass out.
Cook at 150 degrees for 12 mins on one side. Turn them over and cook for another 5 mins on the other side. I keep mine on the ‘Bake’ Mode. A word of caution, while removing the foil from the top, make sure you use Oven mitts.
For the second lot, you need not oil the base. It will have the remaining oil from the first lot as well as the some amount of chicken fat.
Let the meat rest on a plate for 5 minutes. Garnish with some coriander.
Best Served with Beer and Chips.