Spice Up Your Bachelor Pad
If you are a bachelor, all alone and missing your mom's cooking like anything, try our quick and easy recipes. Yes, contrary to popular belief, plenty of bachelors around the world can whip up lovely delicacies in a jiffy with whatever's available in the house. Check out these quick delights and have a great time.
Bachelor Kitchen Checklist
Make sure to have the following in the kitchen:
* Red chilli powder * Turmeric powder * Coriander powder * Garam masala powder * Whole garam masala (peppercorns, cloves, cinnamon, cumin seeds, cardamom) * Salt * Ginger-garlic paste
Aamras
INGREDIENTS
*1 kg mango
*200gms powdered sugar
*1/2 litre milk
METHOD
Wash mangoes, then peel and cut into small pieces. Grind the mango pieces in a mixer and strain the juice. Mix sugar in cold milk and add to the mango juice. Add water for required consistency. Serve chilled with puri or paratha.
RECIPE OF THE WEEK
Asim Ali has sent this special recipe that he learned while he was in
UK for studies
Pineapple
Chicken
INGREDIENTS
* 1lb chicken * 1 can pineapple
* 1/3 cup soy sauce * 1 clove garlic, crushed
* 1/2 finely chopped onion * 2 tsp fresh
grated ginger
METHOD
Firstly, I must tell you that there are tons of variations in “Pineapple Chicken.” This is my personal recipe. I am sure you'll like it. Mix the pineapple, soy, garlic, onion, salt, pepper and ginger in a bowl. Marinate the chicken with it and keep aside for an hour or so. Pre-heat the oven to 450o F.
Now, place the chicken in a large enough saucepan so that it takes up all the space and place in the oven for about 15 minutes, then reduce the heat to 325o F and cook for another 15-20 minutes. Viola, baked chicken pineapple is ready. Serve with boiled rice.
Vegetable Pulao
INGREDIENTS
* 1 cup rice * 1 tsp ginger garlic paste * 2 cups water
* 200gms cauliflower florets * 2 small potatoes
* 1 large onion * 3-4 black cardamoms
* 1/2 tsp red chilli powder * 1 x 1 inch cinnamon
* 2-4 cloves * 4 tbsp oil * 1 tsp salt
METHOD
Wash and soak the rice for 1 hour, drain and keep aside. Slice the onion finely and chop the potatoes into small pieces. Heat oil in a pan and fry the onions till golden brown. Add all the vegetables, cinnamon, cloves, cardamoms, salt and red chilli powder. Add ginger garlic paste. Sauté for 2-3 minutes then add a little water and cook till the potatoes are half-cooked. Add the drained rice. Mix well. When the rice is half-done, reduce the flame, cover and cook till the rice is completely soft and fluffy.
Chicken Masala
INGREDIENTS
* 1 kilo fresh chicken
* 1 tsp red chilli powder,
* 1 tsp cumin powder
* 1 tsp dhania powder
* 1 tsp methi
* Salt to taste
* 1/2 tsp turmeric
* 1 tsp ginger garlic paste
* 2 onions finely chopped
* 1 potato
* 2 tomatoes
METHOD
Marinate chicken with all the spices. Heat oil in a wok and add 2 tablespoons vegetable oil. When oil is hot, add methi and cumin powder. Add half the onions and fry till golden brown. Add the ginger garlic paste. Add remaining onions, and the chicken.
Sauté for a few minutes and then add one potato cut into cubes and two tomatoes chopped. Add enough water to make chicken and potatoes tender.
Cover the wok and cook on medium heat stirring from time to time. When water from the meat starts to dry, remove the cover and sauté well. Serve with rice.
Potato Vegetable Mix
INGREDIENTS
* 250gms potato
* 2 tbsp oil
* 1/4 tsp turmeric powder
* 2 green chillies
* 4-5 curry leaves
* 1/2 tsp mustard seeds
* Salt to taste
METHOD
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies and curry leaves and fry till the seeds start spluttering. Add salt and turmeric powder and cubed potatoes. Add a little water so that the potatoes absorb the masala and allow to simmer for 4-5 minutes till well blended. For a different taste you can substitute mustard seeds with cumin seeds. Serve hot with steaming chapatis.
All you expert and novice cooks out there - do you have a recipe that will tantalize the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com
