Wednesday, June 19, 2013

Baked Spicy Honey Chicken

This particular dish was made out of urgency, because i was i was running super short of time. Few of my friends were supposed to drop down at my place, and so i had to cook for them. But, got super duper late from office that day, so alongside other dishes, which only and only consisted of starters, this was another addition.

My mom had often made chicken in microwave but. i had never tried it before. This seemed like an easy and yumm fuss free recipe. for all those people, who like me, are not so good at managing their time effectively. The best part about this is, that it hardly takes any time for cooking, no prior marination required, and the ingrediants can be easily found at home. Moreover, while this is cooking in the microwave, you can go around completing your other jobs, like i did.

The list of humble ingrediants are as follows, and trust me, you will be surprised yourself, to see the name.


  • Chicken drumstick       :  250 gm
  • Honey                         : 4 tbsp
  • Salt                             : to taste
  • Chilli flakes                 : to taste ( i added a generous pinch)
  • Pepper powder           :  1 1/4 tsp (freshly pounded)
  • Olive oil                      : 1 1/2 tbsp
  • Garlic cloves               : 2 nos, grated


  • wash the chicken properly and keep aside.
  • Mix all the above ingrediants together in a bowl. You can even taste a bit to see if it is to your liking.
  • Add the chicken pieces and mix well.

  • Preheat the oven at 190 degree C.
  • Put all this in an ovenprof dish, keeping a gap approx 1 cm between the chicken pieces. 
  • Cook them at 190 degrees for around 20-25 mins.
  • once out of the oven , transfer to the serving plate and scarp the masala and juices from the dish and put of top. That's where all the flavours are!!!!

Isn't it easy people?? I know it is.... You can also add a twist by wrapping the chicken pieces with bacan, but since my guests didn't like bacon, so i had to give it a miss. Also for the lovers of sweet & sour, you can always add in a bit of tamarind. Though i didn't add but adding a bit of onions can also impart a body to the dish. Charred & grilled onions in this sauce will be a treat for your taste buds as well.

A nice dip can go well with this, but i had served it as it is!!!

A perfect recipe for kittie parties, small gathering with friends. Fuss free & yumm.....
Try it!!

Monday, June 17, 2013

Cinnamon flavored Fish curry

Its been a long time that i haven't been cooking much. Well the reason for it is nothing special, my job and my tiredness takes up a lot of my time, and i am hardly left with any more energy to enter the kitchen. the heat in kolkata was also killing!! And also life has been taking such unexpected turns, that i am hardly left with any zest for living.

But cooking can be theraputic at times, giving you company in those lonely nights, friendless rainy afternoons, that suddenly you are left with craving for more of such lonely me time, to devote solely for cooking. It was in one such night, that i made this South Indian fish curry. though i have never been a fan of South Indian food, but this is something i couldn't resist making.  Only because the ingrediants had been lying in my freezer for quite some time. Also it was a great lunch recipe. even my colleague who shared it with me, loved it.

While you can use any of the fish fillets you liked, i chose Basa. White farm fillets i think will go well with this dish. the recipe is easy and here it goes.


  • Basa fish fillets  :  200 gm, cleaned and cut into bite sized pieces
  • Grated Coconut  :  3-4 tbsp
  • Curry Leaves      :  10-12 nos
  • Green chillies     : 3-4, depending on your taste buds
  • Ginger                 : 2 tsp
  • Whole red chillies  : 3-4 nos
  • Coconut Milk      : 150 gm (approx)
  • Oil                      :  3 tsp
  • Lemon juice        :  1 tbsp
  • Mustard seeds     :  1 tsp
  • Cinnnamon Powder: 1 tsp
  • Black pepper powder: 1 tsp


  • Wash the fish fillets and cut in small squarish pieces (because that reduces the cooking time)
  • Marinate the fish with salt, pepper powder and lemon juice and keep aside for 15-20 mins.

  • Make a paste of grated coconut, green chilli and ginger.  I had used mortar & pestle to make ths paste , you can do it according to your convinience.
  • Heat oil in a pan. 
  • Add ginger julianns, mustard seed and handful (10-12) of curry leaves. i had added two red chillies as well.
  • Next add in the sliced onions and fry till translucent. I had chopped the onions finely, but the slicing it will look better.
  • Add in the coconut paste, mix well, and add in the marinated fish pieces and give all of it a good stir.
  • once the masala is cooks and it starts leaving the sides of the pan, add in the coconut milk,
  • Adjust the seasoning, i had added a pinch of sugar as well.
  • Lower the flame and cook for 5 mins.
  • Add the cardamom powder before putting off the gas. This is what makes the dish different.
  • Serve hot with rice. 

Now, is the confession time. The original recipe uses coconut oil, which i couldn't because i just hate it!!! Also i was alone at home, so no question of grating coconut, instead i had made the paste with Maggi dry coconut powder, which turned out to be as good as the original (that's what i would like to belief). Also instead of fresh coconut milk, since i am averse to so much of hard work these days, i had used packaged coconut milk.
One can omit the Cinnamon part, but for me that was kind of the focal point of this dish, incorporating flavours of the south. The interpretation can be many. But just remember, my influence is south Indian cuisine and only that. I know the importance of using fresh ingrediants, and also the delicate taste it imparts to the dish, so all those who wants can make this dish from scratch.

I hope to be back soon, very soon!!! hOPING FOR THE BEST TILL THEN....