For last few years, I have been making something simple like pasta, sandwiches, pulavs etc for lunch that I can easily pack for Ishaan. So I usually make Indian dishes for dinner. But lately once in a while the child asks “ ani sheet ? (rice again)?” or “ chupati nakka aaji (I don’t want chapati)”. So I am consciously trying to make something different. He also was asking for chicken, so I decided to make this baked chicken which I had seen many times on TV. I served it with a simple bulgar wheat salad. We all loved how juicy, tender and delicious the chicken turned out.
Ingredients: 4 large pieces of chicken thighs 1 cup thick buttermilk (or use yogurt thinned and beaten well) 1/2 tea spn chilli powder Olive oil 1/2 cup parmesan cheese 1/2 cup Italian breadcrumbs 1/2 tea spn each of dried oregano, parsley Salt
Method: Add chilli powder and salt to buttermilk and mix well. Add the chicken pieces to it and keep it aside for few hours (I refrigerate it). Heat the oven at 375 for 10mins. On a dry plate, mix cheese, breadcrumbs, oregano, parsely. Roll the chicken pieces in the dry mix. Spread some olive oil on a oven safe dish (I used cast iron pan) and keep chicken pieces on it. Bake the chicken for 15mins and then turn and bake another 15 mins. (The time depends on thickness of chicken, so for first few times, check if it is cooked after 10mins). Serve hot.
Serves : 2-3 Preparation time : 45 mins
Song is a very spicy Konkani dish. There are many different versions of this dish – one with coconut base and onions , one without coconut and many more. Different homes have their own version of song, the only similarity is that the dish is always prepared very spicy. At my home, we have always loved the one with coconut and onions. Some of our relatives are vegetarians who do not even eat onion and garlic. They prepare this version. Like any other song, it is bright red in color and very tasty.
Ingredients: 2 cups chopped potatoes 3/4 cup fresh/frozen coconut 6-7 red chillies 1 tea spn coriander seeds A pinch pinch asafortida A pinch turmeric Oil 1/2 tea spns tamarind extract or 2-3 pieces of tamarind Salt
Method: Peel potatoes and cut into big pieces. Heat a little oil, add asafoetida and add potatoes. Sprinkle a little water and let them cook. Heat a little oil and add coriander seeds, turmeric, red chillies. Grind them with coconut and tamarind to a very smooth paste. Add the ground masala to potatoes and bring it to boil. Add salt. Serve hot.
Serves : 3-4 Preparation time : 30mins
