November 29, 2012

Baked Chicken Balls with White Sauce


Ingredients:
For the Chicken Balls:-
Minced Chicken: 500gm
Garlic+ Ginger paste: 1 tea spoon
Soya Sauce: 1 table spoon
Szechuan Sauce: 1 tea spoon
Tomato Sauce: 1 table spoon
Salt: According to taste
White pepper: 1/4 tea spoon
For the white sauce:-
Garlic: 1 table spoon (chopped)
Mushroom: 1 cup (Sliced)
Spring Onion: 1 cup (chopped)
Salt & Sugar according to taste
Cream: Amul's 200gm
Oregano Seasoning: 1/4 tea spoon
Olive oil: 1 tea spoon
Method:
  1. Pre-heat the oven to 230 degree C.
  1. Mix all the ingredients comes under chicken balls nicely. Take a baking tray. Grease it. Then make small balls out of the chicken mixture and line on the tray.
  1. Put the tray in the oven and bake it for 15 mnts. Then turn them and bake for 10 mnts more. Take out from the oven and reserve.
  1. Heat a pan. Put oil. Add the garlic. Sauté it till it turns light brown then add mushroom. Fry for couple of minutes more then add all the seasonings (Salt, pepper, oregano, sugar). Sauté it for a while till the mushroom starts to lose the water then add the chicken balls and the spring onion. Fry for 2 mnts more then add the cream. Sauté it till the gravy thickens. Then serve hot with some flavoured breads.
Note: If you don't want to use cream then go for the original white sauce recipe. Please find out HERE.

This recipe is off to Indrani's Healthy Baking Event.

November 26, 2012

Baked Chicken & Vegetables


It is obvious that winter is slowing crawling in as- the early sunset is  gobbling up the bright warm evening, the early morning is craving to spend few more hours under the comforter, skin is itched  to be  dunked in moisturizer in every two to three hours.  And of course you will feel a sudden change in your taste bud more prone towards something hot but light food. When it comes to food, I love baked food served along with a bowl of warm soup and bread during the winter. Though baked dishes are always welcome in every season, for me I love enjoying this in the winter more. It gives an ultimate delicacy when you open the oven, the warm aroma spreads all over the house and my spects become blur with the sudden vapour from the hot dish  right out from the oven that gives an ultimate feeling of comfort in this winter season.
 I prepared it out  of whatever handy ingredients  I gathered from my pantry. And no need to say, after tasting it I wanted to pat my back with a proud smile. My daughter and my hubby enjoyed it till the last bite. So here is the recipe.



Ingredients:
Chicken- 500gm (Cut into small cubes)
Baby Corn: 1/2 (in cubes)
Carrots: 1 Cup (in cubes)
Beans: 1 cup (cut into 1/2" long)
Green Peas: 1/2 cup
Broccoli: 1/2 (cut into small florets)
Mushroom: 1 cup sliced
Pasta Sauce- 6 table spoons 
(I used Weight-watcher's Roasted Garlic)
Dry Parsley: 1/2 tea spoon
Dry Lemon grass: 1/4 spoon
Dry Tarragon: 1/2 tea spoon
Oregano Seasoning: 1/2 tea spoon
Salt & Sugar: according to taste.
Cream: 200gm (I used Amul's tetra pack)
Method:
  1. Pre-heat the oven to 230 degree C.
  2. Mix all the ingredients except the cream nicely on a baking ware. Cover it with an aluminum foil.
  3. Bake it for 15 mnts. Take it out. Open the cover. Taste it to check whether more salt and suger  are needed or not. Then put it again and bake for 10 mnts more.
  4. Again bring it out and add the cream nicely with the potpourri and again bake it for 10 mnts more. Serve hot with bread.
Note: Now Silence Sings is available on Facebook.com also. To get more updates on Silence Sings please join it HERE.

This recipe is off to Indrani's Healthy Baking Event.

November 23, 2012

Sweet & Sour Baby Potatoes


Tiffin for the kid becomes a big trouble mainly when your kid is very choosy. My Little one makes most of my options closed for a healthy meal. She doesn't want any  noodles, vegetables, Fruits or  Roti in her Tiffin box. So I have three staple meals that I rotate in the five working days what my little one enjoys - Sandwich, French Toast and Bread with Sweet & Sour potato. Yes she does like Pistachio what I add and a small Banana. I have to wake up 5.00 am in the morning to make her tiffin and the breakfast for the family as K (read my daughter) leaves for school at 7.00 am. I have only less than hour to make  something tasty, brisk and healthy for her.  
Most of the kids love potato very much. So here is a very easy to make and very tasty dish that all mom can try it out. So here is the recipe. It takes hardly 10-12 mnts to cook. Taste wise it is a Kid's as well as an adult's delight for sure.

Ingredients:
Baby Potatoes -  15 
(You can make it with large potatoes cut into cubes also)
Tomato sauce- 1 & 1/2  table spoon
Soy Sauce- 1 tea spoon (Optional)
Salt and Sugar according to taste
White pepper- a pinch
Oregano Seasoning- 1/4 tea spoon
Oil/ butter- 1 table spoon
Method-
  1. Boil the potatoes with salt. 
  2. Heat the oil in a pan. Pour the strained potatoes . Fry it for a minute. Add the sauces, pepper, oregano seasoning and sugar. Taste it and see if salt is required. Fry it for couple of more minutes. And serve with bread.

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November 18, 2012

Grilled Basa topped with Cream Mushroom & Green peas Sauce


It might sound insane, but it is a serendipitous truth that when my cook-maid sometimes takes a leave I feel like conquering back my kitchen again.  The persistent theory that the cook-maids in India swear before joining the kitchen is - Too much Oil and Spices make a dish perfect and tasty. Not to lie, it really tastes heaven and delicious, at the same time it opens the gate to hell if every day the spicy foods are served and the health disapproves the food to digest. For me it has become a mandatory routine to utter every day the six words to my cook maid- Use less oil, less spice please. The verity of India stay, mainly if you are staying in Bengal, is the luxury of indulging the budget on maids (Of course how much money you spend on them, you can't snip their attitudes and demands). On one hand it feels like a restful bliss, on the other hand the lazy part slowly curb the body and mind to coddle to this epicurean opulence and makes  one a perfect lazy boon when it comes to C2- cooking & cleaning. 

After I stepped in India, I have become an occasional cook in the kitchen. I only enter there in need. Sometimes I feel like I am getting detached from one of the creative parts of me what I enjoyed thoroughly last 6 years. But too much dependency on the maids makes the life easier and at the same time obligates to use the spare time some other way. As my cook has taken leave for a day I felt happy. This kind of furor excitement works well in me. I wanted to make something less oily, less spicy, something grilled and no curry, rice/ or flat wheat bread/roti at all. So to make the opportunity satiated, I rush to the market grab some frozen Basa fish fillet, mushroom and an Italian Cheese Bread loaf. During my USA stay I tried different kinds of fish/ sea foods et al, but never tasted Basa fish. After coming to India I first tasted it. I grabbed it from the frozen fish section and cooked it. And I am really impressed with the taste and the soft texture of the fish that dilutes in no time in the mouth.


The basa fish, Pangasius bocourti, is a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnamand Chao Phraya basin in Thailand.[1] These fish are important food fish with an international market. They are often labeled in North America and Australia as "basa fish" or "bocourti".[2] In the UK, the species is known mainly as "river cobbler",[3] with "basa" also being used on occasion. In Europe, these fish are commonly marketed as "pangasius" or "panga".[4] Other related shark catfish may occasionally be falsely labeled as basa fish, including Pangasianodon hypophthalmus (iridescent shark) and Pangasius pangasius(yellowtail catfish).”- http://en.wikipedia.org/wiki/Basa_fish 



 Here is the recipe how I cooked it:


Ingredients:
Marinating the Fish:
Basa Fillet: Cut into 3 pieces (5"/5")
Hoisin Sauce: 1 tbl spoon
Plum Sauce: 1 tbl spoon
Red chili Sauce: 1 tbl spoon
White pepper Powder: 1/2 tea spoon
Oregano Seasoning: 1/2 tea spoon
Tarragon seasoning: 1/4 tea spoon
Salt: According to taste.

For the Cream Sauce:
Cream: I used Amul's 200gm tetra pack.
Garlic: Chopped 1 tbl spoon full
Mushroom: 1 cup sliced
Green Peas: 1 cup
Salt & Sugar: According to taste
Lemon Grass seasoning: a pinch (optional)


Method:

  1. Marinate for 15mnts the fish fillets with all the ingredients listed under the marinating head. Then lay the fillets on a grill pan and grill it for 10mnts then turn the fillets and again grill for 8mnts more. Take it out and put it aside.

  2. Heat a pan and then add oil. Put the garlic when the oil is hot enough. Fry until the garlic turns light brown. Add the mushroom and the peas. Sauté for couple of minutes then add all the other ingredients except the cream.  When the vegetables get semi tender then add the cream. Cook on low flame until the cream thickens enough. Take the sauce off the flame. Put the fish on a serving dish, top it with the Cream mushroom and green peas sauce and enjoy it with some flavoured bread loaf.


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November 10, 2012

Behind the Lens

Recently I am experimenting with the shapes around me. Few of them are here to share. At the same time would like to tell that now Silence Sings is available in Facebook also. To get more updates with Silence Sings visit - HERE.


SHAPES: