Chicken Fajitas

This is one quick recipe....super easy and superhit for sure. It's very hard to fail this recipe....if you give a little love to your magic wok :)
Serve as dinner with tortillas and some guacamole or tomato salsa, as a pasta side, or as a yummy burrito filling....and enjoy as everyone slurps it off their plates.
Here's how you make it!

Need:
250 gms Chicken breast pieces - diced or sliced into 2x1" strips
Capsicum/bell peppers - 2 medium - seeded and sliced 1/2" thick lengthwise
Onions - 2 medium - diced into 1" cubes
Cherry/grape tomatoes - 5-6 - halved
1 Jalapeno pepper - sliced
Black pepper powder - 1 tbsp
Cumin powder - 1 tsp
Garlic - 1 clove - chopped finely
Olive oil - 1 tsp
Honey - 2 tsp
Salt to taste

To cook:
Marinate the chicken in the juice of 1 lime, honey, salt, cumin, and black pepper for 20 mins
On a hot wok spray on some olive oil and saute the garlic till golden brown.
Now transfer your chicken with the onions to cook on med-hi heat for 2 mins.
Keep turning your chicken and add the peppers to cook for another 6 mins.
The honey will start burning if u don't give some love to your wok :) ...so no running 5 min errands while the fahitas cook!

Serve as suggested above ....or just pop something else with these good boys ....they're super

healthy :)

Here's a snapshot of some yummy vegetarian fajitas - added soya nuggets with all my veggies....enjoy!

My cuppa chocolate brownie - guilt-free

Here's my easy-peasy, guilt-free, instant choco brownie. The spark in this recipe is that in spite of it being extremely easy n convenient, it is super-healthy. This, with a cup of milk can be your kid's weekend breakfast. The whole deal is DONE in 5 mins or less; we don't need a whole lot of ingredients; n to top it all we can make it as healthy as we want it to be or as junkie as the party demands :) So...here we go

Need:
A big-enough cup
2 tsp butter (You can go up to 2 tbsp...for a very smooth n moist cake)
1 tbsp brown sugar (this makes a low sweet brownie...u may adjust sugar as per your taste)
1 egg
1/8 tsp baking powder
1 tbsp cocoa powder
Few drops vanilla essence/extract
Flour mix: Here's the trick....we need 4 tbsp of flour (or the likes) for this recipe. You can mix n match....feel free to experiment here....it only adds to the excitement. I am presenting here my healthy version:
3 tbsp whole wheat flour
1 tbsp rolled oats (large flakes)
[Alternatively you can use 4 tbsp all purpose flour to get that gourmet experience to serve in a party.]

Procedure:
Melt the butter in the cup on high in a microwave - takes 20 secs
Mix in the sugar and vanilla
Add the egg and beat well
Gradually fold in the flour mix and cocoa powder
Now take your stirrer/spoon out and pop this awesome cup into the microwave oven. Cook on high for 1 minute. Allow standing time for another minute. Take out the brownie and test with a slim knife - if it comes out clean...we're done. Else add another 10 secs in the oven.
Now pop the brownie out on a clean plate ..... it comes out great!
To garnish: You may sprinkle on top some hot chocolate powder/ icing sugar and serve warm with milk/tea/coffee :)
[might consider tossing in some chopped walnuts and dried cranberries for added health benefits]
Enjoy!

Easy on tummy Shorshe Ilish (Hilsa in mustard sauce)

While mustard maybe a "hard to digest" food for many. You know you get that mustardy hiccups even 2 hours after your yummy "shorshe bata" chorchori or mach lunch? My ma's one of those unlucky few. Ilish adds to the discomfort. But which real BENGALI can completely erase shorshe ilish off their menu? 

So here's my easy on tummy shorshe ilish recipe. All we do is replace some of the shorshe bata (mustard paste) with posto (poppy seeds paste) and also make sure we strain the mustard paste to get rid of most of the mustard husks..... DONE!

Here's the full recipe -

Need:

Hilsa pieces -8-10

Shorshe/ mustard seeds - 1 tbsp

Posto/poppy seeds - 1tbsp (to fill in, since we're using very little mustard seeds)

green chili - 5-6 slit vertically

nigella seeds (kalo jeere/ kalaunji) - 1/2 tsp

turmeric powder - 1 1/2 tsp

mustard oil - 1 tbsp

salt

Prep:

Wash the fish, pat dry, and coat in turmeric and salt. Keep aside for 30 mins.

The easy on tummy magic paste: 1. Soak the mustard seeds in a little water with a pinch of salt for 15 mins. Make a paste with 2 green chilies, strain, adding more water if reqd. Discard the husks.

2. Soak the posto for 15 mins and make a paste.

3. Mix the two to get the magic paste for yummy shorshe ilish.

Cook:

Heat the mustard oil in a broad-based skillet on med-hi heat and add the nigella with slit green chilies. It will release an amazing aroma in about 1 minute. 

Smear the oil evenly on the vessel and arrange the fish in one layer. Cover and cook for 1 minute on each side.

Now pour you magic shorshe paste and add water and salt (use water based on how much gravy you need). Bring to a boil, turn off heat, cover, and allow a standing time of 10 mins. Serve with steaming white.

psst....I use a pinch of sugar to enhance the taste. 

Note: Traditional bengalis finish the dish with shorshe tel (mustard oil) poured on top. I skip it...'coz I have this too often :p

Spicy Cranberry Sauce

When it comes to fruits, I'm a big fan. If there's color...I love it more. Here's my spicy scarlet cranberry sauce recipe. I serve it as a chutney, dip, jam on toast, or just savor it as it is in all its glory :)

Need:
Fresh/frozen Cranberries - 2 cups
Navel Orange - 1 medium - chopped with skin (if you have any other variety grate the zest, throw the rest of the skin, and chop the pulp)
Rock Sugar (mishri) - 3/4 cup (you may use more or less based on how tangy or sweet you want the sauce)
[you could also use regular sugar]
Fresh ginger - 1 inch cube grated
Black pepper (for added kick) - 1 heaped tsp
Salt - 1 pinch


Preparation:
Take all the ingredients in a pan and bring to a boil on medium high heat. Stir often.
Turn the heat off when the cranberries are mushy and have popped. Cool. The pectin in the fruits will bring a gelatinous effect to the sauce.

psst....I like to use the sauce as is; you may strain using a coarse strainer if you want a smoother texture.....but honestly let the good stuffs be :)

Dim Posto (Egg in Poppy seeds curry – Bengali Recipe)

Well, not the best pic for the dish, but it tastes yummy; esp. if you're a lover of Bong cuisine.

Need

6 Hard boiled eggs

2 tbsp Poppy seeds – made into a paste with 2 tbsp water and 2 green chillis

1 onion (medium-large) – chopped

4 Green chilis – slit lengthwise

1” ginger (paste)

1 tsp Turmeric powder

1 tsp red chili powder

Salt and sugar to taste

Mustard oil

To make

Make 3 slits on each of the boiled eggs and rub in the turmeric and chili powder, with some salt. Now lightly fry these (I minimize the use of oil by smearing the pan base with oil before putting it on the stove). Keep the fried eggs aside.

Now take another pan and heat ¾ tbsp. oil. Sauté the onions, adding 2 tsp sugar, and stirring occasionally, till the onions are tender and golden brown.

Add the green chilis and ginger paste and let cook for another minute.

Add the poppy seeds paste and 1/3 cup water; add salt; cover and bring to a boil. Now add the eggs, mix well in the gravy and cover again. Let it all cook on medium heat for 5 more minutes. At this stage you’ll have to stir occasionally to make sure that the gravy doesn’t stick to the bottom and burn. Turn off stove when the excess water has evaporated.

You could sprinkle some mustard oil on top after turning off the stove for that extra Bong zing. I skip it – well you know why J

Enjoy with steaming rice, paratha, or roti.

Paneer Makai Channa Masala

This is an amazing lactation recipe. Methi/fenugreek is an amazing herbal aide for lactating moms. The effects are well researched and established, and methi has been accepted as a safe bet for lactating moms. While the seeds are extremely effective and can sometimes lead to overproduction ( experienced it myself...and wow...was that painful!) the herbs have milder and more pleasant effects. Here's a punjabi inspired recipe which is just enough spicy, however not using the strong red chili powders and flakes ...that are not good for new moms :) The paneer adds the necessary protein to the dish and when served with brown rice, chapatis (Indian bread), whole wheat tortillas, or parathas, alongside a healthy green salad can complete a power-packed dinner.

Need

100 g malai paneer – coarsely shredded

3/4 cup chickpeas or channa – soaked well and boiled (medium soft – I microwave it in water, covered and at fullpower, for 10 minutes)

½ cup Sweet corn boiled (microwave similarly for 3 minutes)

1/2 cup milk

1 capsicum – finely diced

1 medium-large onion finely diced

1 medium tomato – finely diced

4-6 green chilies – chopped

¾ “ ginger – ground/shredded

1 tbsp Kasoori methi – dry roasted and coarsely ground in hands 

1 red chili – whole

1 bay leaf

6-8 pepper corns – whole

½ tbsp. turmeric powder

½ tbsp. red chilli powde (optional)

1 tsp each of cumin and coriander powder (optional)

Salt & sugar to taste

To make

Heat 1 tbsp oil in a skillet, add whole red chili, pepper corns, and bay leaf and leave for 1 minute (stirring if required). Now add the onions and let it get translucent (stir occasionally to prevent burning at the bottom). Now sprinkle 1 tsp sugar on top and let it caramelize (1 minute). Now add the tomatoes and green chilis and let it soften. Mix in the ginger and then capsicum. Stir and mix in the chickpeas and corn. Add the remaining spices (except kasoori methi); cover and cook on medium-high heat till the chickpeas are done.

Now lower the heat and add paneer. Check seasoning, and mix well. add milk and mix again. Now crumble the kasoori methi on top, mix well again, and turn off heat.

Serve hot with rotis or paratha.

Note: After adding paneer the mixing should be done gently. Else the paneer will lose its shape and get mashed in.

Apple Spice Muffins

Need – for muffin

1 apple – chopped finely

1& ½ tsp cinnamon powder

½ tsp black pepper powder

2 tsp baking powder

1 cup whole wheat flour (you could use all-purpose flour as well)

½ cup oats

1 egg

¼ cup dried cranberries (optional)

2/3 cup brown sugar (based on your pref for sweetness, if you want it sweeter change this to 1 cup)

1/3 cup oil (I use extra light olive oil)

½ cup milk (skimmed is ok)

Need – for crumbly topping

1 tsp cinnamon powder

20 gms butter (melted and at room temperature)

¾ tbsp white sugar

¾ tbsp flour

To make – Muffins

Sieve in flour, baking powder, and mix in oats, cinnamon, and pepper. Keep aside.

In a big bowl whisk egg, add brown sugar, oil, and milk and mix to a smooth finish.

Fold in the dry mixture gradually.

Now add cranberries and fold evenly.

Add apples and fold again to get an even batter.

Pour the batter into muffin moulds.

To make – crumbly topping

Mix all ingredients with a fork. Make sure it’s even. You’ll get a crumbly mixture. Use your hands to top the muffins with this mixture, try to sprinkle it using your fingers.

CAUTION: the muffin moulds should be filled upto 2/3 of its height; else you’ll have a burnt mess in your oven.

Bake the muffins for 25-30 minutes in a preheated oven (220°C / 410°F). Yields about 12-14 regular size muffins.