Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Garlic bread is just bread topped with garlic butter or olive oil and sprinkled with herbs like oregano, parsley, chives or basil. Topped with cheese for a cheesy garlic bread, it is then grilled, toasted or baked in an oven or even on a stove top and enjoyed with any pasta dish or with a soup. Called Knoblauchbrot in German and Chpon in France where is it served with a salad. In Greece onions and olives are used for garlic bread. A rather modest and unassuming dish but loved by young and old!
Ingredients
1 or 2 Loaves French Bread, or 1 large baguette
1 whole head garlic
4 to 6 tbsp. butter, or as required
1/2 tsp. salt
Fresh or dried parsley
Olive oil
Cut off ¼” from the tail of the garlic head. Dip the cut side into olive oil and apply some all around. Wrap the garlic tightly in aluminium foil an place cut side down on a metal tray and bake in an oven for 1 hour.
Take one garlic head and squeeze the base which will push the roasted garlic pearls out of their skins. Discard the skins. Transfer the garlic flesh to a small (dry) grinder, add the butter and pulse till butter and garlic are creamy and smooth.
Cut the French loaf horizontally in two and apply the garlic butter. Cut into desired pieces and play on a baking tray. Sprinkle chopped parsley over the bread, if using dried, crush with your fingers and sprinkle over the bread. At this stage you can pre-prepare and wrap the bread tightly in plastic wrap and refrigerate or freeze and bake when required and just before serving.
Bake in a moderate oven for 8 to 10 minutes till edges are golden. For cheese garlic bread, sprinkle some mozzarella or freshly grated Parmigiano-Reggiano cheese. Serve with any past of your choice or Lasagna or a hot soup.
Make the garlic bread just before serving for best results, although they can be made ahead and grilled just before serving.
TIP:
1.Roast several garlic heads and store in the refrigerator for couple of weeks.
2.When using your oven to bake any food, take the opportunity to roast several heads of garlic so you have them at hand when required.
Cold grilled meats are the basis for this salad, be it tandoori chicken, Kastoori kabab, chicken tikka, etc. The salad is so delicious, I could eat it everyday! Stuff it into pita bread or chapati or roti, for a tasty and sumptuous sandwich. Leftover grilled chicken works well for this salad. I simply love this salad and so will you!! Oh so colorful too……
Ingredients
500 gms. approx. Grilled chicken
1 Large tomato
1 Large onion
2 green chillies
¼ cup coriander leaves
Dressing
3 tbsp. lemon juice
2 tsp. chaat masala
¼ tsp. green cardamom powder
6 tbsp. olive oil or any preferred oil
Salt if required
Garnish
2 Tomatoes
1 Lemon
2 tbsp. ginger
2 tbsp. lemon juice
Cool the roasted chicken or use leftover chicken. Debone (if on the bone) and cut into ¾” chunks. Refrigerate. Peel and cut onions in larges dices. Wash and cut tomatoes into quarters, deseed and cut into ½ “ pieces. Clean and wash chillies and coriander and chop finely.
To make the dressing: In a bowl, mix lemon juice, chaat masala, cardamom powder and oil and adjust seasoning.
Garnish: Slice or cut lemon into wedges, tomatoes into slices or quarters. Scrape and cut ginger into juliennes and soak in the lemon juice.
To serve the salad – Mix the onion and tomatoes in the chicekn, add the chopped coriander leaves and chillies, pour over the dressing and toss well. Garnish with lemon, tomatoes and ginger juliennes and serve chilled.
A versatile dish that can be served on the wooden skewers as a main entree or remove the chicken pieces to a plate and serve as a snack or appetizer. Plate it, put tooth-picks on the meat and serve with cocktails. Don’t forget the dipping sauce!
Use only chicken thighs. Any other meat like boneless chicken breast (though easier to prepare) would not achieve the same results.
Ingredients
8 Chicken thighs
1 package wooden skewers
Satay Marinade
¼ cup minced lemongrass, fresh or frozen
2 shallots or ¼ onion, sliced
4 cloves garlic
1-2 fresh red chillies, sliced or ½ to 1 tsp cayenne pepper
1 thumb size pc. Galangal or ginger, thinly sliced
½ tsp turmeric
2 tbsp. ground coriander
2 tsp. cumin
3 tbsp. dark soy sauce
3 tbsp. fish sauce
6 tbsp. brown sugar
2 tbsp. vegetable oil
Peanut dipping sauce to serve
Method
Place all marinade ingredients in food processor and grind to a smooth paste.
Taste-test the marinade – you should taste sweet, spicy, and salty. The strongest taste should be SWEET and SALTY in order for the satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. Add more chilli if you want it spicier.
Remove skin and debone the thighs (or use boneless thighs if available) and cut meat into small pieces or strips – thinner is better.
Place in a bowl and pour marinade over.
Stir well to combine.
Allow at least 2 hours for marinating, or longer (upto 24 hours refrigerated).
Simultaneously, place the wooden skewers in water and leave to soak until required.
When ready to cook, thread meat onto the skewers. Fill upto 3/4 of the skewer.
Grill the satay, turn over and grill over all sides of the skewer till well roasted and brown, about 15 to 30 minutes.
Serve with satay sauce for dipping.
Satay Sauce (Thai Peanut sauce)
Ingredients
½ cup dry roasted peanuts, unsalted
2 cloves garlic
½ tsp. dark soy sauce
2 tsp. sesame oil
1 tbsp. brown sugar
1 ½ tbsp. tbsp. fish sauce (substitute with soy sauce)
½ tsp. tamarind paste or 1 tbsp. lemon juice
½ tsp. thai chilli sauce or cayenne pepper
½ cup coconut milk
¼ to ½ cup water (as required)
Method
Process all the ingredients in a food processor until sauce is smooth.
Adjust, salty, sour, sweet and spicy taste by adding fish sauce, lemon juice, brown sugar and cayenne pepper, respectively as required.
If you require more salty add fish sauce, if more sweet, add sugar.
Serve warm or at room temperature as dipping sauce for veggies, spring rolls, chicken satay, etc.
Delicious Middle Eastern Kabobs – Lebanese style. Superb as appetiser, starter or make a meal of it. And what to say of sandwiches, which are at the heart of middle eastern food and lifestyle. Just slather the pita bread with Toum and pile on the shish taouk kabobs and salads and pickles for a satisfying and delicious snack or meal!
Ingedients
1 Kg. Boneless chicken breasts
6 tbsp. yogurt
1 cup lemon juice, freshly squeezed
1 small slice of lemon with the peel
2 tbsp. apple cider vinegar, if available. If not use regular vinegar
6 tbsp. olive oil
2 tbsp. garlic paste
2 tsp. white pepper or black pepper
1 tbsp. ginger garlic paste
½ tsp. oregano, crushed
1 tsp. chilli powder or paprika
2 tsp. salt, or to taste
1 tsp. tomato paste
Method
Cut the chicken into 1” cubes.
Mix all the ingredients from yogurt to tomato paste and mix well into the chicken cubes.
Marinate for 4 to 6 hours or overnight in the refrigerator.
Heat the grill.
Skewer the chicken and grill till light brown.
Turn over and brown the other side.
Serve with grilled tomatoes, onion, olives, cucumber, olives, etc.
Serve as a appetizer or accompaniment to any main meal.
Toum (Garlic Sauce) usually used as a dip for grilled chicken, meat, etc. So creamy and fluffy and ah the taste… simply lip-smacking, you can just eat and lick it as it is. You would never believe it is homemade! Serve with Shish Taouk, Souvlaki chicken, Crispy fried chicken and any grilled meats or roasted vegetable. Slather on pita bread sandwiches or serve as a regular dip!
Traditional homemade garlic sauce
Ingredients
1 cup garlic
1 tsp. salt
¼ cup lemon juice
1/2 cup iced water
3 cups oil, like canola, sunflower
Method
Peel garlic and remove the germ if desired (makes the taste less sharp) by cutting in half and scooping out the germ in the centre of the garlic. I skipped this step today due to lack of time.
Place the garlic with salt in a blender and process till garlic is smooth, use the lemon juice at intervals to facilitate movement of the garlic.
Add a little water if the lemon juice is not sufficient. Adding more lemon juice may make it too sour.
Once the garlic becomes a smooth paste, start adding the first cup of oil in a continuous drizzle while the blender is running.
Stop the blender to give it a rest.
Then continue adding the remaining oil alternating with the iced water till all oil and water are incorporated.
The paste should be light and fluffy by now.
If not add one egg white and run the blender for 2 minutes to achieve the fluffy consistency.
Transfer to a sterilized glass jar or a container and refrigerate.
Use for a month, if it lasts that long!
This recipe makes a large quantity of toum. So it would be better to try with half or quarter of the recipe.
But bear in mind that if the toum doesn’t become thick and fluffy, the garlic mixture should not be wasted, use it in cooking where garlic paste (with tartness) is required.
Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you. If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.
Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)
Ingredients – Per Sandwich
2 Slices bread
2 tomato slices
2 tbsp. crumbled Feta cheese
2 to 3 tbsp. Black Olive Tapenade
1 tsp. Zaatar
2 tsp. olive oil
Lettuce, fresh basil and cherry tomatoes for serving
Method
Apply Tapenade to the bread slices. Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up. Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices. Place the second slice of bread on top of the tomato slices tapenade side down. Apply olive oil to the top of the bread. By now the underside of the sandwich should be brown. Turn over and toast both sides. Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.
2. Grilled Pepperoni Cheese Sandwich
Ingredients – Per sandwich
2 Slices Bread, of your choice
2 slices cheese
8 slices pepperoni
Butter to coat the bread
Dijon Mustard
Method
Butter one side of the bread and place on a skillet or pan, buttered side down. Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread. (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish). Top the pepperoni with a slice of cheese. Cover the open-faced sandwich with a lid. Spread some Dijon mustard on the second slice of bread. When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down. Butter the upper side of the bread and turn to brown the other side. The cheese should be melted by now. Remove and serve immediately when brown and crisp on both sides.
3. Grilled Halloumi Tapenade Sandwich
Ingredients – per sandwich
2 slices Bread
3 slices Halloumi Cheese
2 to 3 slices tomato
Iceberg lettuce (or any lettuce you have at hand)
Some fresh basil
2 tbsp. tapenade
Olive oil to brush the bread
Method
Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread. Place the olive oil side on a hot pan with the tapenade facing up. Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up. When brown on the underside, flip the sandwich over and toast till brown. Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!
P.S.: I am partial to fresh basil and use it in everything if I have it at home. Feel free to use any fresh herbs of your choice.
4. Tuna Melts
Ingredients – for one sandwich
1 small tin Canned Tuna (in sunflower oil)
1 small Onion, finely chopped
2 tbsp. Mayonnaise, or as required
1 green chilli, finely chopped (optional)
1 tsp. Sweet relish (optional)
1 tsp. Dijon Mustard (optional)
2 slices of tomato
Fresh Basil
1 slice cheese
Method
Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste. Mix with mayonnaise and the sweet relish and mustard, if using. The tuna would taste as good though, without the relish and mustard. But if you love their complex flavors, you would enjoy these additional flavors. Butter one side of the bread and place on a heated griddle, buttered side down. Top with the tuna mayo paste, tomato slices and cheese slice. Add the fresh basil and cover with the second slice of bread, buttered side up. Flip the sandwich over when the underside is brown and toasted. Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling. Serve with some crisps or potato chips.
For variation: Add gherkins or jalapenos instead of tomatoes
5. Grilled Egg & Cheese Sandwich
Ingredients – for one sandwich
2 slices bread
2 eggs
Salt and pepper for the eggs
2 tomato slices
Butter to spread on the bread
Method
N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.
Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan. Place one slice of bread buttered side up in the centre of the egg omlete. When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides. Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!
6. Halloumi Lettuce Wrap
Ingredients – for one wrap
1 tortilla wrap
Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap
3 to 4 Tomato slices, grilled
3 to 4 Grilled Halloumi
Lettuce, fresh basil, (or coriander leaves or mint)
Method
Place the tortilla on a warm pan on low heat. Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.
Tandoori chicken is synonymous with Indian cooking, a universally loved and enjoyed roasted chicken! Tandoori chicken also forms the basis of many Indian gravy dishes like, Butter Chicken, Chicken Tikka masala, Chicken boti kababs. Try this 5 star quality tandoori recipe, which may seem overwhelming but is really quite simple. Roast in an oven or charcoal grill or BBQ on an electric grill. You may also roast on a pan on the stove top, but with this method the chicken tends to leave water while roasting, resulting in loosing some of the flavors of the marinade. But still possible to make tandoori chicken without an oven! Substitute the saffron with turmeric if not available and avoid the orange color if you must! I have not used butter to baste the chicken but does add more flavor and taste.
Ingredients
1 Medium chicken
First Marinade
Salt
1 tsp red chillie powder or to taste
2 tbs. lemon juice
Butter for basting
Second Marinade
3 tsp. yogurt
3 1/2 tsp. cream
3 tsp. ginger garlic paste
1/2 tsp. cumin powder
1/4 tsp garam masala
1/2 tsp. saffron
2-3 drops orange color
Remove skin, clean and wash chicken. Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chilli powder and lemon juice. Keep aside for 15 minutes.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this mixture. Keep aside for four hours or overnight if desired.
Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
.Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.
Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!
Chilli Chicken (from leftover Grilled Chicken)
Left over grilled chicken, with or without bones
2 large onions cut into thick slices
2 green chillies
2 large tomatoes cut into thick slices
½ tsp turmeric powder
½ tsp. chilli powder, or to taste
½ tsp garam masala powder
½ tsp. salt
1 tbsp. lemon juice
½ cup coriander leaves, chopped
1 tbsp. oil
Method
Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone.
Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown.
Add the turmeric, chilli powder, salt and mix, add the chicken and toss.
Add a ¼ cup of water so the mixture does not burn.
Heat through and let cook on low 5 minutes.
Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely.
Add the coriander leaves, lemon juice and garam masala powder and mix well.
Kebabs are various grilled or baked meats cooked on skewers or may also be shallow fried on a pan. The meats typically used are lamb which is very common but chicken and beef are also used. Kebabs for vegetarians would include a variety of roasted or grilled paneer or vegetables on skewers or the Hara Bara Kabab.
Here are three additional varieties of kebab using minced lamb/Beef and chicken which includes the delightful seekh kabab! The seekh kebabs are best roasted in an open outdoor grill, but can be roasted in a closed oven as well, as I have done. Besides, due to the Covid-19 lockdown there was no way we could venture outdoors!
The quintessential Seekh Kebab typically made of lamb or beef mince.
Cut chicken breasts into 2” pieces. Add ginger garlic paste, salt and pepper and mix well with the chicken pieces. Set aside for 15 minutes.
Break egg in a bowl. Grate cheese and mash. Chop chilles and coriander. Mix cheese, green chillies, coriander and the remaining ingedients with the egg, whisk and rub the chicken pieces and leave to marinate for 3 hours,
Preheat oven. Skewer the chicken and roast 10 mintues. Baste with butter and roast again till lightly brown all over.
Add ginger garlic paste, salt and pepper and mix well with the chicken pieces. Set aside for 15 minutes.
Marination: Mix the egg, grated cheese, chopped chilles and coriander with the remaining ingedients, rub the chicken pieces and leave to marinate for 3 hours.
Preheat oven. Skewer the chicken and roast 10 mintues. Baste with butter and roast again till lightly brown all over.
My Cooking Diaries "CooklikeCecilia.com" 
Recent Comments