CHICKEN IN WINE AND TOMATO

As you can see I have been thoroughly enjoying posting pictures and recipes of some of my favourite dishes, home style wholesome food that I enjoy with my family and would like to pass on to you all.

These dishes are healthy, packed with nutrients and will satisfy any palette.

My wine and tomato roast chicken is a great hit with my children and I have served it at many a dinner party and have been delighted at the reactions.

The chicken is melt in the mouth tender, juicy and has a lovely texture.

My style of cooking is a lot by feel and instinct, and I have tried to put down quantities as best as I could so please feel free to experiment with the flavours if you feel something is too little or too much for you. Trust me you cant go wrong.

4 whole legs of chicken skinless marinated with ginger and garlic paste, lightly salted
3/4th cup Wine - I prefer a light fruity, semi sweet wine like a Zinfadel, Rose etc if you use  a dry wine then add a tsp of honey to it
4 tbsp. Worcestershire sauce
2 tsp crushed pepper
5 tomatoes halved
Flour (maida) mixed with salt and pepper (you would need about a quarter plate of this mix, to dredge the chicken)

1. Preheat oven to 200 degrees C
2. Put a roasting pan on a medium heat and add about 4 tablespoons olive oil
3. Dredge each piece of chicken in the flour mix, making sure to coat each piece evenly and fry in the roasting pan
4. Don't move it around too much, the idea is to brown it, so lift it slightly and check it, when browned flip it over
5. When the other side is brown, turn up the heat and add the wine, once the wine begins to bubble, turn down the heat and add the Worcestershire sauce, crushed pepper and salt to taste, take the pan off the flame, and place the halved tomatoes in between the pieces of chicken
6. Check the salt, adjust the flavours to your taste, don't move anything around, just sprinkle what you need on top
7. Cover the pan with foil tightly sealing the pan
8. Cook at 200 degrees for 1/2 hour and check the progress, if you see the meat has left the bone then you know the pieces are cooked at this stage move to the next step if not reseal and check after 15 mins
9. Reduce temp to 180 degrees and remove the foil, spoon the sauces back on the chicken so you moisten the pieces and place back in the oven till the sauce thickens a bit. The sauce should be a bit runny as you see in the picture, between the pieces.

You will end up with  a flavourful dish - guaranteed soul food

Enjoy


 

MY IRISH STEW WITH AN INDIAN TWIST 

I am a big fan of one pot wonders. They save time and in one bowl you can pack a punch with nutrition value

 

Very often all mothers wrack their brains on preparing wholesome delicious meals for their families

 

Guess what, its not that tough.

 

I like to come back from work and make dinner for my family, I find cooking de stressing and I generally put dinner together in half hour. My kids are hanging around in the kitchen doing their leftover homework or just chatting on about their stuff, my husband usually gets home just in time to sit with us for dinner. This is probably my favourite part of the day, sometimes terribly noisy and with three young kids quite crazy, but lots of fun.

 

The following stew is my take on an Irish stew. My family loves it and we had it for dinner last night. Typically the Irish stew is made with lamb or mutton, but in my version you can very easily use lean beef or mutton. I prefer not to use lamb as its a fattier meat.

 

The key is to have some pieces with bone as it enhances the flavour and value of the stew.

 

Ingredients

1 kg mutton or beef with bone

2 large carrots cut into thick discs

2 large onions cut into 8 pieces each

10 baby potatoes or 5 small potatoes or ten chunks of potato

1 whole pod of garlic, washed

1 cup skimmed chicken stock

1 tsp pepper corns

5 cloves

1 tsp crushed pepper

1 tsp each of ginger and garlic paste

A handful of chopped parsley or corriander

1 ltr hot water

Salt to taste

 

Method

1.  Marinate your choice of meat with the ginger garlic paste for a 15 mins
2. Heat 3 tbsp of olive oil
3. Add the cloves and pepper corns when the oil is heating
4. Add the onions and sauté till translucent when the oil is hot
5. Add the marinated meat and garlic pod, and sauté till the meat shrivels up and lightly browns, the meat will start to sweat its natural juices
6. Add the stock and the hot water, salt to taste
7. Pressure cook for 15 mins on simmer after the pressure builds in the cooker
8. Immediately release the pressure and open
9. Add the potato and carrots and pressure cook for 5 mins after pressure builds again
10. Immediately release the pressure, open the cooker, add the crushed pepper, adjust the salt and lastly add the greens
11. On full heat and in an open pot cook till the stew thickens and reaches a creamy consistency, if you find the carrots and potato are fully cooked remove before you begin the thickening process and add back in later when thickened
12. I don't recommend you use a thickening agent, let it thicken on its own

If you like you could do away with the pressure cooker and slow cook for two hours, add the potato and carrot in the last half hour, the results are the same, just that the above will take you 1/2 hour max

 

This stew will be an instant hit, the original version is a lot blander, this is very flavourful and my family love to squeeze out the soft garlic pod and eat it as is its delicious. The meat is very tender and potato and carrots add a wonderful texture.

 

You can add a little boiled rice into the stew and serve your children, its a wholesome meal packed with protein, enough starch, minerals and vitamins and lower in fat than most other meat dishes we cook in an Indian style. The cut of meat is lean and you get the best out of the olive oil and garlic.

 

In our family we make it a point to eat red meat once in a week at least, we have all gone so paranoid about red meat, on the contrary when eaten in the right form and qty it is an integral part of a non vegetarian diet and has many benefits. 

 

Red meat is the only source for vitamin B12 and is rich in iron and other important minerals and vitamins.

All you need to do is google the benefits of red meat !

 

 



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THE JACKFRUIT AND THE MUNJAL

SUMMER SWEETNESS

 

My memories of summertime would be visits to my grandparents home in Hyderabad and Secunderabad respectively. Hot summers but strangely I don’t remember the heat to be unbearable as both had beautiful homes with lots of greenery and many fruit trees in the yard.
We spent a lot of our time playing in the yard, climbing trees and though it was hot somehow we didn’t feel it.

To this day when I hear the call of the brain fever bird or “Papiha” as they are called in Hindi, I am immediately transported back in time to those summers. We often used to wake up to the call of the Papiha.

I recall being introduced to munjals, by my father. My father is known for his pranks and I must have been all of 4 years old when he handed me a munjal or ice apple as its called. He said if you bite into it it has ice cubes inside, and its called an ice apple because it has ice inside, and when I did there was a trickle of water that slid down my chin, I was thrilled as I never knew anything like it. There grew my love for munjals.

 

And my dad responds by saying “you took so long to eat it the ice melted”

Another favourite memory I have is eating jackfruit. Not too many people like jackfruit its an acquired taste. Luckily for me I acquired the taste pretty early. We loved to eat the ripe jackfruit and collect all the seeds boil them and snack on them. As a child I wasn’t allowed to fool around in the kitchen however under supervision my first culinary delight was “boiled jackfruit seeds” which are similar to water chestnuts in texture and taste, and very nutritious.

The munjal and jackfruit bring back lovely memories and when I see the carts loaded with jackfruit and the vendors busy oiling their hands and extracting the fruit, it makes me smile as we used to have some seriously frantic times trying to get the gooey stuff off our hands because invariably we would poke our noses when the cook or the gardener would be cleaning the jackfruit and attempt extracting the fruit and then spend hours trying to get the sap off our hands.

The munjal vendors usually roam around localities on their bikes with a basket with bunches of leaves covering the fruit and peeking out of the basket. I still remember my grandmother telling the vendors not to cheat and mix in the hard ice apples . Ice apples should be soft and gelatinous not hard, that’s when they are their tastiest

The fruit when tender and ripe is very jelly like, translucent, similar to tender coconut and tastes very unique. Its not too sweet but a cooling and refreshing fruit. Munjals are fruit of the Palmyra tree. Toddy is also extracted from this tree and widely used palm jaggery is also another common product originating from this tree.

A family summertime favourite of ours is a summer time snack or dessert of cut ripe sweet mango with cubed ice apples. Divine !

You can have it as is or add milk and honey or low fat fresh cream and honey for a special occasion

Jackfruit is also widely popular as chips, a variety of preserves, sweet and spicy chutneys are made from the fruit. The fibrous protective cover surrounding the fruit is used and cooked as a vegetable dish. When cooked the texture of the covering closely resembles meat. Its commonly called ‘Kathal’ a rich source of fibre.

Jackfruit (the individual pods) are a rich source of Vitamin C and antioxidants, great for the immune system and cancer fighting properties

They are a high carbohydrate food and abundant in natural sugar, so they provide you the energy and have no saturated fats or bad cholesterol

Jackfruit is high in potassium, which in turn is important to regulate your sodium levels and balance out electrolytes thereby helping with blood pressure regulation

Its a good source of soluble and insoluble fiber to maintain colon health and improve digestion

Also known to be good source of Vitamin A

Being rich in Vitamin C, it facilitates better absorption of Iron and is effective in prevention of anaemia

Munjals are a hydrating fruit, with a high water content and have a good mix of minerals, sodium and natural sugars and are well known to balance electrolytes

And finally my favourite part of the jackfruit - the seeds are a carbohydrate rich food, high in fibre and make for a healthy snack or can be used to add texture to stir fry vegetables. Thrown in to curries they absorb flavours easily, and act similar to a potato that is quick to absorb flavours in spicy dishes. 

 

If you haven't tried Jackfruit and Munjals before, you must - you may not like it but you may just love it.

"Go make some memories of your own"

Enjoy!

 

 

Summertime and the livin' is not so easy ...........

 

 

 

 

Food for thought

 

Choose white meat over red meat, as red meats are heavier and take longer to digest.

Maximise your intake of fresh seasonal vegetables and fruit Choose a lot of colour in your fruit and vegetables. Get inspiration from other cuisines.

Mediterranean cuisine is fresh, tasty and healthy and a great option for summer. A lot of the recipes are also compatible with the Indian palette.  

All food should be prepared simply with less fat and low in spice. Use enough salt for flavour but avoid very salty foods as it causes water retention.

Melons, papaya, pomegranate, sweet limes, strawberries and mango are in abundance in summer and make for very healthy snacks in between meals. Eat small portions of fruit in between light meals.

Substitute whole eggs with egg whites, they are refreshing and healthy, and easier to digest.

Infuse fresh mint into water leave overnight and drink this lightly flavoured water its very cooling and has a lot of healing properties

Stay away from too much insoluble fibre as it causes bloating and prolongs the digestion process

Yogurt in any form, is a great cooler and a healthy option for protein, calcium and probiotic. We tend to lose our appetite in summer so a fresh yogurt smoothie with summer vegetables or fruit are a good substitute for a meal. 

Substitute coffee with tea infusions, they are packed with antioxidants and even though consumed hot are cooling on the body – mint tea, lemon tea and chamomile tea are good options. Avoid ginger infused or masala tea as its very warming and a great choice in winter.

Go easy on the beans (legumes) they are again very warming foods and best had in winter, cause flatulence and discomfort in summer.

 

Hydration in the heat

 

Most of us work in air conditioned environments and at least have coolers at home.

We feel the heat  most if our work exposes us to the outdoors. So for those who travel around in the heat or spend a fair time outdoors in summer they run the maximum risk of dehydration and sun stroke.

To avoid this take plenty fluids in the form of water, coconut water, iced green tea and fresh juice. Ensure you have a bottle of water at all times and keep sipping as you go through the day.

There is no exact figure on how much water we should drink, we need to drink water as per our need.

Never ignore thirst and likewise don’t keep drinking just to fill some quota.

Our body will indicate whats the right amount needed. In air conditioned environments our body needs less so don’t drink aimlessly as you would retain water and feel bloated.

 

 

Do's and Don'ts

 

In summer food should be light.

When I say light I mean you need to simplify the method of preparation tone down on the oil and fat, and use less spices like pepper and garam masala as they have warming properties which are lovely in winter but can cause acidity in summer.

Coriander, cumin and turmeric have soothing and healing properties and keep you feeling fresh and cool.

Substitute red chilly powder for fresh green chillies if you have to -  and use lots of mint and coriander in your preparation as well as garnish. They have cooling properties.

 

 

Health Risks in Summer

 

 

The widely known risks are dehydration and sun/heat stroke

A big risk that not too many people are aware of is that in summer gastroenteritis and intestinal infections peak. This is due to us reaching out for fluids and not always being too careful of hygiene.

Don’t drink sugar cane juice or other juices from street hawkers. Have coconut water when you need something off the road, cucumbers are very appealing sold on the roadside, but they splash them with contaminated water. So be very careful of eating from roadside vendors.

Headaches due to sun exposure, heat and glare are common. Sun glasses protect you from squinting and tensing the muscles in your face resulting in headaches.

Protect your children, children don't know how to recognise the symptoms of heat exposure and forget to drink water.

Urinary tract infections are highest in summer, watch out for yourselves and your kids. swimming is a great attraction but pools are the source for bacterial and fungal infections and children tend to swallow water in pools so UTI's, skin and gastrointestinal infections reign supreme.

 

 

Summer Fit

 

 

In summer the body generally fatigues fast.

Tone down the intensity of your exercise and exercise early in the morning even if you work out in a gym. Your energy is at its peak.

Take a cat nap for 10 min's when you feel low and you need to rejuvenate yourself.

Focus on flexibility and cardio in summer as your body temperature elevates with much less effort and you can maximise the benefits of these exercises.

Go lighter on weight training as fatigue sets in sooner and when your body is fatigued you are most prone to injuries.

Swimming and aqua aerobics are great forms of exercise while staying cool.

Beware not to go swimming when its very hot, early morning or after sun down are best. Its very deceptive being in water when its very hot you don't realise how dehydrated or fatigued you can get.
 

 

R&R

We don’t relax enough. We must take time out to rest, relax and respect that your body can do only so much.

Don’t underestimate the heat. Stepping out for an hour even in the airconditioned comfort of your car takes its toll. 

Remind yourself to chill, and don't feel guilty about it. Its normal to feel drowsy and grumpy in summer....so give in

However if you are cooped up in an office all day then you need to get moving J and get a little early morning sun exposure for your daily dose of Vitamin D.

 

Heat makes us more irritable. Relax, stay cool and you are likely to stay calm.

 

"Have a wonderful summer and when it gets too hot to handle imagine the smell of raindrops on dry ground and smile it helps me get through it"