Thursday, February 24, 2011

Stuffed Chicken Breasts

I'm a chicken lover and like trying variety of recipes. In search of chicken recipes , I found this stuffed chicken breast recipe very interesting. The original recipe is from " Home Cooking the Costco way". I made variations to the recipe to my taste and totally loved it.
2 Boneless,skinless chicken breast halves
4 tablespoon Olive Oil divided
3 fresh garlic cloves coarsely chopped
1/4 cup broccoli rabes chooped to top of stems
1 cup spinach chopped
Salt to taste
Pepper to taste
1 tablespoon Italian seasoning
1/4 cup flour
1/4 cup bread crumbs
small cubes of butter [ Bean size cube]
1 tablespoon Red chili powder
Place chicken breasts on cutting board and slice into the middle to create large pocket, do not cut through.
In a pan,heat 2 tablespoon oil over medium heat. Add garlic,broccoli,Spinach and cook for 2 minutes,stirring occasssionally. Cover and cook till broccoli is soft and dark green. Season to taste with salt,pepper and Italian seasionaing. Set the spinach mixture aside.
In a flat pan mix flour,bread crumbs, Red chilli,salt and Italian seasioning. Dredge chicken into flour.Stuff each chicken breast with approx 2 tablespoon of spinach mixture, place the butter cube and close the fold carefully.Place the breast carefully over pan with oil and cook over low-medium heat until golden, then carefully turn and cook on other side untill golden.
Cover the pan and cook for about 4 minutes over low heat until chicken is done. Remove carefully from the pan and place on serving plate.
Serve with Ranch!!!

Wednesday, February 23, 2011

Grilled Vegetables

Vegetable side dish recipes are particularly great for grilling because many vegetables hold their shape well when being grilled and also keep all their flavor.
1 cup Fresh Snap peas
1 cup sliced carrots
1 cup broccoli florets
2 garlic clove sliced thin
4 tablespoon olive oil
4 tablespoon Balsamic vinegar[ You can substitute with any vinegar]
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper
Cooked rice for serving [optional]
Place snap peas,carrots,broccoli and garlic in a large bowl.
In a small bowl,whisk together olive oil,vinegar,basil,oregano,salt and pepper.
Pour over the vegetables and stir to coat. Cover with plastic wrap and marinate for 30 mins,stirring occasionally. Heat the grill and carefully spoon the vegetables and cook until crisp-tender.
Serve over rice.
For who dont have Grill, can place the vegetables in a baking tray and cook them in the oven at 350F for 15-20 mins or till vegetables are tender..

Tuesday, February 22, 2011

Mini Quiches

A few months ago when  I visited my friend ,she did lots of baking just in no time and one among them was croissants and since then I became fan of croissants. All she used was Pillsbury crescent rolls for most of baking. Getting inspired by her, I did bring Pillsbury crescent roll to home 1 day but never got to bake it. The time has finally arrived.I made up my mind today and Baked Quiches for breakfast,different from what I usually make daily:).
Quiche, is an oven-baked dish with eggs,cream/milk in a pastry crust. The original recipe is from Pillsbury. I made little variations with what was available at home. 
This recipe is simple and easy to make and rich in Iron. 
1 cans refrigerated Pillsbury crescent dinner roll, each roll has 8 triangles 
1 cup heavy whip cream
2 eggs  
1 cup spinach,finely chopped
salt to taste  
1/4 teaspoon pepper 
2 cloves of Garlic minced
1/2 cup shredded cheese
Heat oven to 350°F. Spray muffin cups with cooking spray.
Separate can of crescent dough into 8 triangles.
Press the widest part of the triangle into the bottom and then up, the sides of the muffin cup. Leave some of the tails hanging out.  
In large bowl, beat heavy whip cream  with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in spinach,garlic cloves, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture.
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. 
Remove mini quiches from the pan and serve warm. 
sharing this recipe with versatilekitchen and spicingyourlife for Kid's Delight-Restaurant Recreation. 

Monday, February 21, 2011

Happy B'day Sweety Pie!!!

 From my very first 
memories of you
that are kept precious 
in my heart,
to the countless dreams 
I hold  
for each one
of your tomorrows...
Having you for a Niece
has always been 
one of my favorite things 
in life
Happy second Birthday Akshita Darling!!! 

Sunday, February 20, 2011

Grilled Chicken

We stay in Seattle a place where it rains almost all days in the year. Of course people get lucky to see clear sky and sun just like today...And that day would have plenty of opportunity to cook outisde...I love cooking and I'm kinda obsessed with grill but my house is pretty small . And I decided to get Indoor Grill. I got George Foreman Champ grill and used it today. I think I loved it tooo much, it must be the convenience and taste of grilled food, cheaper and tastier.
I made simple Grilled chiken.
1. 2 Chicken breast
2. 1 tablespppn fresh lemon juice
3. corainder Powder
4. 1 teaspon Ginger garlic paste
5. 1/2 teaspoon turmeric
6. 1 teaspoon pepper
7. 1 teaspoon Red chili powder
8. 2 tablespoon Yogurt
9. Salt to taste
Add in all ingredients except chicken in a bowl, beat them well. Pour in the mixture in a zip-lock and add chicken breasts, Close the Zip-lock and shake well , make sure chicken is well coated with the mixture. Refrigerate over night, or atleast 4-5 hours.
Place the chicken on grill and cook till its done...
Serve hot!!!
"When we use indoor grill make sure the breast size is not very thick,If so flay them open for easy cooking of chicken breast"
Perfect sunny day lunch...

Friday, February 18, 2011

Sweet Potato Casserole

Every time I get sweet potatoes to home I usually bake them in oven just like Baked potato. This time I wanted to experiment new with these and ended up making casserole. Perfect dinner Idea
3-4 large sweet potatoes
1/2 cup heavy cream
1 teaspoon salt 
1/4 cup brown sugar or Less If u like less sweet
1/2 cup whole almonds
1.Start with a pot of cold water and add the sweet potatoes or you can pressure cook for 15-20 mins under high pressure, cook until they are very soft
2.While the sweet potatoes are cooking, prepare the topping by putting a half-cup of almonds and brown sugar into a small food processor and process it till it forms a coarse meal. You don't want it to be completely ground up.
3.When the sweet potatoes are finished cooking,really tender when pierced with a fork ,allow them to cool down, peel and place in a bowl.
4.Use a whisk until you have mashed the sweet potatoes to your desired consistency and add the heavy cream, salt and the freshly ground black pepper. Mix until it's fully incorporated.
5.Layer the sweet potato mixture into the 9"*9" baking dish.
6.Sprinkle the almond mixture over the top. Arrange in an even layer and move it around with your hand if necessary.
Bake sweet potato casserole in a 350-degree oven for about 25 minutes and serve!!!

Thursday, February 17, 2011

Fish Masala Gravy - Guest Post by " Harikas Kitchen"

Hey everyone, While I am still struggling to know other food bloggers and get inspired, I have asked my friend Harika from "Harikas Kitchen" who is also the most frequent visitor to my blog, to step in for me today! She is such an engaging cook, young at age,I always enjoy reading her Recipes and I am sure so will you! And here she is...

Hi "The Saji" Thanks to you for giving me a chance to post a recipe in your blog.And here I'm with  Fish Masala Gravy. This is the yummy curry  which can be served as side dish with any meal.
 Fish- 1 Thilapia (Any fish can be used acc to your choice)
Onion- 1 diced
Coriander seeds- 2 tbsp
Pepper corns- 1/2 tbsp
Badam(Almonds) - 4-5 count
Grated Coconut optional- 1/4 cup
Curd- 1 cup
Dry red chili- 3 
Garam masala- 1/2 tbsp
Salt and sugar to Taste
Cilantro chopped finely- 1/4 cup
Turmeric- 1/2 tbsp
Chili powder- 1/2 tbsp
1-First clean and cut the fish and marinate it by adding little salt, turmeric and chili powder and mix well and keep it aside for 5 min.
2-Now take a blender add diced onion, turmeric, garam masala, red chili, coriander seeds, badam and pepper corns and blend well into a fine paste
3-Now take medium sie width wok/pan and add oil heat it and fry the fish lightly for a min and remove it place  the fish pieces on tissue.
4-Now in the same pan add the blended paste and fry well so the raw of the onion and ginger garlic paste disappears. The paste must be well cooked until the oil oozes out.
5-Time to add the curd add the curd and mix well. Add salt and sugar and cook for 5 more min.
6-Now add the fried fish to it and fry for a min then add 1 cup of water or according the gravy you want and close the lid and boil well so the flavor of the fish comes out well.
Don't cook in higher flame cook it in lower flame and don't overcook the fish may break.
7-Now its ready to serve add cilantro before removing it from flame.
Serve hot with rice or paratha.

Avocado Chickpea Salad

I mostly prefer healthy and easy cooking for my dinners. When I say easy cooking its both with respect to time and ingredients. This was our dinner yesterday which took me just 15 mins to prepare and cook.
1 medium ripe avacado
1/4 cup onion finely chopped
2 cups chickpea soaked over night[Or Use Canned chickpea] 
1 tablespoon lemon juice
2 Green chili chopped finely [ Optional, I love lil spice in my food]
3 tablespoon cilantro
2 Garlic cloves minced
1 teaspoon dried oregano leaves
1 teaspoon oil
Salt to taste
Pressure cook chickpea for 9-14 mins under high pressure with little salt added [ This is optional, you can directly add the soaked or canned chickpea, I like it to be cooked and it tastes better].
Begin by slicing avacodo in half, scooping out the inside and dice into cubes and add to a bowl with chopped onions.
In a skillet add teaspoon oil, to it add green chili and garlic cloves and cook for 3-4 mins or till chili turs their color. Add this to the bowl along with pressure cooked chickpea and other ingredients mentioned above. Toss and serve!!!

Wednesday, February 16, 2011

Curried Cauliflower and Green Peas Stew

My first Vegetarian Main Dish in the blog. Curried Cauliflower and Green Peas is my all time favorite combination.
2 tablespoons vegetable oil
1 meduim size onion chopped
1 Medium head cauliflower
1 cup Green peas [ I used Frozen ]
2 teaspoons Garam Masalapowder
1 Tomato diced
3 green chilies
1 teaspon Red chili Powder 
1 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro
1 teaspoon Ginger grated
3 garlic cloves minced
1 teaspoon cumin 
Salt to taste
Heat oil in large skillet over high heat. Add cumin,Ginger,Garlic and green chili,sauté for 2-3 mins.  Add cauliflower,onions and green peas; stir 1 minute. Add diced tomatoes, then coconut milk and salt; bring to boil.Add Red chili powder and Garam Masala and stir 20 seconds.Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Stir in cilantro; serve with Rice or Roti.

Tuesday, February 15, 2011

Gelatin Dessert

Valentine's Day is such a special time of year with colors of red and pink everywhere you look. I made a dessert with the same festive red color that tastes great.
Simple yet delicious Cherry floavored Jell-O[Kraft Foods]
1 Cup Boiling water
1 Cup cold water
Add boiling water to Gelatin mix[3OZ], stir 2 mins, Until completely dissolved
Stir in cold water and Refrigerate 4 -5 hrs

Monday, February 14, 2011

Chicken Jalfrezi

A popular spicy dish from Indian cuisine, Chicken Jalfrezi whose main ingredients include Peppers, Tomatoes and Onions.
2 tablespoons vegetable oil
1 onion, finely sliced long
1 Green Bell pepper cut cube sized
3 cloves garlic, chopped
2 tablespoons grated fresh ginger root
1 1/2 pounds boneless skinless chicken thighs, cut in half
2 teaspoons ground turmeric
2 teaspoon chili powder
4 Green Chilli 
3-4 fresh tomatoes cut cube sized
2 tablespoons butter
2 teaspoons cumin
2 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leave
4 tablespoon yougurt
2 teaspoon garam masala
Salt to taste
1. Heat the oil and butter in large deep skillted over meduim heat. Add cumin seeds, green chili,ginger and garlic and cook for 2 mins. Add tomatoes, and season with turmeric and salt. Cook till tomatoes become soft. Once tomatoes are soft add chiken, and yougurt and simmer and cook for 15 minutes.
2. Season chicken with red chili powder, Corainder powder and Garam Masala and cook it till chicken is soft and tender
3. While this process of chiken is going on, take another pan add a tablespoon of oil, to it add sliced onion and Green pepper and stir fry for 6-10 minutes or till onions change the color
4. Add these vegy's to the chiken, cover the pan and simmer over medium heat for 10-15 mins. Uncover, and simmer for another 10 minutes to let the excces liquid evaporte. Add coriander leaves and granish

Yummy chicken Jalfrezi is ready. Granish and serve hot with a squeeze of lemon juice over the top.


A 4 letter word with a heavy feeling inside,LOVE an affection with a personal attachment.
Its such a great feeling being loved and to love beloved. 

Loads and Loads of Cuddly HUGS to you all... HAPPY VALENTINE'S DAY

Saturday, February 12, 2011

Zesty Citrus Cake

Another surprise!!!
Yesterday was my cousin's b'day ,evening surprised her with our visit. I baked Citrus cake for her. Decorated with Strawberries and lemon zest.Hope she liked the lil surprise 
2 1/2 cups All purpose flour
1/4 teaspoon salt
 1 cup butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
5 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 large eggs
Preheat oven t 325F. Lightly grease a 9-by-5-inc pan.
Sift flour and salt into small dish
In a mixing bowl,blend butter and sugar on low speed until fluffy.
Add grated peel,lemon juice and vanilla to the butter and beat until well blended.
On low speed add eggs and flour mixture alternatively, blending after each addition until smooth.
Pour into prepared pan . Bake for 40 mins or until toothpick inserted in the center comes out clean.

Topping:combine cream,sugar,grated peel and lemon juice in mixing bowl. Beat on medium speed and serve slices of cake with the topping and strawberries

Friday, February 11, 2011

Pineapple Upside-Down cake

A year back my very first step towards baking started up with Pineapple Upside-Down cake. Though the project was big flop I had encouragement from frenz and Hubby and so continued up with the passion of baking. As there is saying " failure is stepping stone to success" and yes in it did happen in my case too.
This week I baked this cake again for my friend's B'day who is cream hater and so on his wife's words I baked this cake and surprised him.
1/4  cup butter
2/3 cup Brown sugar
1 1/3 Cup all purpose flour
1 cup sugar [ White ]
1 1/2 tsp Baking Powder
1/2 tsp salt
1/3 cup butter
1 egg large
1 tsp Vanilla extract
3/4 cup milk
1 can Pineapple slices
1 can cherry's
1. Preheat oven to 350F
2. Take a 8*10 round pan, pour the melted 1/4 cup butter into it.
3. Sprinkle Brown sugar over the pan and spread it equally to all edges
4. Place the pineapples in the pan in the desired shapes you want.
5. Now place the cherries  into the pineapples. The cherries look very pretty in the middle of pineapple slices.
6. In a mixing bowl add flour, Baking powder and salt and set aside
7. In other bowl add 1/3 cup melted butter , Sugar Vanilla extract and mix well.
8. Add egg and beat again.
9. Fold in the flour and baking soda mixture while gradually adding the milk
10. Once the cake batter is blended well and smooth, pour it over the fruit inside the pan
11 Bake at 350 degrees Fahrenheit for about 45 minutes
12. Turn over onto a dish while still warm.

Vegetable Chili

This week had been so busy that I hardly found time to blog the recipes. Over the week I made Vegetable Chili.What makes a "genuine" chili?? Should it contain chicken only, beef or pork ? This would be an ever ending argument though.
I made vegetarian version of chili for all Veggie lovers. I think this is first proper vegetarian sides in the blog.
1 tablespoon oil
1/2 cup chopped onion
2 Jalapeño sliced
2 Garlic cloves minced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 meduim zucchini, cut in half lengthwise,sliced
1 carrot,cut in half lengthwise,sliced
3 whole tomatoes cutup
1 cup Kidney beans[Soaked Over night]
1/2 cup garbanzo beans [Soaked Over night]
1 cup black beans
1 Green pepper sliced
1 red pepper sliced
3 cups Vegetable broth [ In absence add 3 cups of water]
Salt to taste
Heat Oil in a large saucepan over medium high heat until hot. Add all the rest ingredients. Bring to a boil.
Reduce heat lo low;cover and simmer for 2 -3 hours, stirring occasionally
Garnish the chili with shredded cheddar cheese and sour cream or yogurt.
This is low in fat and rich in taste.

P.S: To make Chicken chili add 3 boneless,skinless chicken breast halves, cut into 1/2 inch pieces to above ingredients.

Tuesday, February 8, 2011

Green Bean Salad

This recipe has a nice balance of flavors and can be served cold or hot for a light supper.
1 pound fresh green beans, washed, french cut
1/4 yellow onion soaked in 2 tsp Vinegar and pinch of salt
1/4 carrots sliced thin and long resembling shape and size if green beans
Italian dressing
Steam green beans and carrots in boiling water covered for 10-15 mins, don't forget to add salt while boiling. Cold shock beans by running cold water and drain well. 
Place beans and carrots in a bowl and combine with onions. Dress salad with any Italian dressing.
Let it sit for 15 mins before serving.

P.S : Time for steam biling would differ by how much crisp you can eat the beans

Monday, February 7, 2011

Chicken vindaloo

Vindaloo is an Asian curry from Goa. Its dish of meat usually Pork. I made it with chicken. The sourness from Vinegar and Spices make this dish very special
1 Pound chicken
3 cloves
2 cardamom 
1 tsp coriander Powder
1 tsp cumin powder
1/2 tsp Turmeric
1/2 tsp Brown sugar[ Can u use White sugar too]
2 teaspoon ginger minced
6 garlic cloves
1 long cinamon [1/2 tsp Cinamon powder]
1/2 bunch fresh corinader
1 Medium size onion
3 Green chilli's
1 tsp Red chilli powder
3 Tablespoon White rice Vinegar
1 Medium size potato cut cube sized
1 tablespoon Tomato paste
Salt to taste
1 tablespoon butter
1 tsp oil
Simple 3 Step Process
Step1: Blend together vinegar, Onion, fresh corinader,cloves, cardamom,corainder powder, turmeric,brownsugar, green chilli's,ginger and garlic
Step 2: In a pan add butter and oil, when hot pour in the blended mixture and let it cook for 5 mins
Step 3: Add chicken and potato to the pan  and mix well. At this point add salt and tomato paste and chili powder;cook it till chicken is tender
Simple and delicious..

Wednesday, February 2, 2011

Tomato Soup

Its so cold here in Seattle today. After a day out for shopping, was tired and hungry too. Guess what stroked my mind ???  Ye Hot Hot soup.
Soups are always a favorite for those keeping a tab on their diet.
Half Small Onion chopped
2 Green Chilis
4 Tomatoes [ or 3 tablespoon Tomato paste ]
1 teaspoon dried Basil leaves, If u have fresh basil drop by 3 leaves [I substituted with Oregano leaves]
2 teaspoon Butter
1 tablespoon Olive Oil
3 cloves gralic finely chopped
1/2 teaspoon pepper
1 teaspoon coarinder finely chopped
1 tablespoon brown sugar [ You can use white sugar too]
1/4 cup cream [ I did not add this, But this adds lots of flavour to the soup ]
Cumin seeds [Optional] 
salt to taste
In a pan add oil and 1 teaspoon butter
Add cumin seeds,garlic cloves, onions and green chili's. Saute for 5 mins and then add tomatoes and coarinder leaves. Close the lid and cook it on slow flame till tomatoes become soft. If using paste add 2 cups of water and cook it for 10 minutes
Let the mixture cool down, On cooling blend it
In the same pan used; add reminaing butter and add soup and cook it for 10 mins. Add basil/oregano , pepper, sugar and salt at this point
Add water if the consitency is very thick. 
Add cream stir and serve HOT
Easy Healthy and Tasty!!!