Monday, 19 January 2015

Chicken Stroganoff With a side of Panini Bread

Chicken and mushrooms are like a match made in heaven. I love to pair these two hero ingredients and today I did just that in my Chicken Stroganoff recipe here.

I have ordered chicken Stroganoff in restaurants many a times as it’s one of my all-time favorite dishes to try when outside. So when I bought mushrooms and chicken at a super market the other day, I thought of making just that.

It is usually paired with parsley rice but I served it with a side of toasted Panini bread and a fresh salad to complete the meal. Sour cream is one of the main ingredients in Chicken Strognoff but since it’s not available in all super markets I have used cream and curd combination which works perfectly well as well.

This is a must try for people who are looking to enjoy a fine dining experience at home without 
having to spend a lot of time in the kitchen.
Hope you like the recipe! Happy Cooking!

Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 2-3


  • Chicken breast boneless fillets – 250 gms
  • Onion, finely chopped – 1 Medium
  • Garlic cloves, crushed - 2
  • Mushrooms, sliced – 100 gms
  • Paprika powder – 1 tsp
  • White pepper powder – 1 tsp
  • Worcestershire sauce – 1 tbsp (If unavailable, replace with Mustard Sauce)
  • Dried Thyme – 1 tsp (optional)
  • Refined Flour – 2 tsp
  •  Water – 1 cup
  • Cream – 1/2 cup
  • Curd – 1/2 cup
  • Salt to taste
  • Olive oil – 3 tbsp
  • Butter – 1 tbsp

  1. Heat 2 tbsp olive oil in a deep sauce pan. Add onion and sauté until translucent.
  2. Now add the garlic and mushrooms. Sauté mushrooms until soft. Add paprika, pepper powder, salt, thyme, and flour and sauté for a minute.
  3. Now add the water and let it come to a boil. Mix curd and cream to make sour cream and add it to the gravy. Let it come to a boil and simmer until the gravy is thickened. Finish with Worcestershire sauce.
  4. Score the chicken breast fillets with a knife for even cooking. In a separate pan, take a tbsp of olive oil and cook chicken breast fillets covered on low heat for about 3-4 minutes or until done. Now remove the water content from the pan (you can add it to the Stroganoff gravy) and sear the chicken on high heat with a tbsp of butter until the chicken browns.
  5. Serve the pan seared chicken topped with stroganoff gravy. I served chicken Stroganoff with a side of Panini bread and a quick Salad.

Thursday, 15 January 2015

Malaysian Laksa!

This recipe is as good as my comeback recipe now after a long break. Why the long break, you ask? I was on a break to tend to my newly born angel, my lovely daughter, Rhea!

Considering I have an infant to take care of, with very limited time in hand, I wanted to quickly stir up a one pot meal for the family. Laksa is one such pot meal which satiates all the senses! It looks appetizing, smells wonderful, and tastes delicious!

This recipe is my version of Laksa which doesn't have some of the traditional ingredients like shrimp paste, etc. I have used minimal toppings for this Laksa, but you can go ahead and use as many ingredients as you like. Some of the usual toppings which people like in their Laksa are shrimps, pineapple chunks, fresh cucumber, fresh red chilies, etc.You can make a vegetarian Laksa as well by omitting the chicken and chicken stock and adding more veggies and vegetable stock.

So what are you waiting for, go ahead and make your own pot of this warm and satisfying noodle soup called Laksa!

Prep Time: 15 minutes
Cooking Time: 30 minutes


For the Laksa Paste:

  • Lemongrass, coarsely chopped – 2 tbsp
  • Ginger / Galangal, chunks – 2 tbsp
  • Garlic, chopped – 1 tbsp
  • Onion, sliced – 1/2 cup
  • Whole red chili - 1
  • Cumin seeds - 1 tbsp
  • Fresh Coriander with stalks – 2 tbsp
  • Olive oil – 1 tbsp

For the Stock:

  • Kaffir lime leaves or Bay leaves – 4-5
  • Capsicum, chopped - 1/2 cup (optional)
  • Spring onion white, chopped - 1/4 cup
  • Turmeric powder - 1/2 tsp
  • Curry powder or all spice powder - 1 tsp
  • Chicken stock / Vegetable stock - 1 cup
  • Shredded Boiled Chicken (optional) - 1/2 cup
  • Coconut milk – 1 cup
  • Tamarind paste - 2 tbsp
  • Salt to taste
  • Olive oil – 1 tbsp

For the Garnish:

  • Rice noodles - 100 gms
  • Sweet Corn, boiled - 1/2 cup
  • Fresh coriander - Small bunch
  • Spring onion green, chopped - 1/4 cup
  • Toasted peanuts, crushed - 1 tbsp


  1. In a mixer, grind together Lemongrass, Ginger / Galangal, Garlic, Onion, Whole red chili, Fresh Coriander with stalks, Cumin into a fine paste. Use a little water if the mixture is too dry.
  2. In a large saucepan, add 1 tbsp olive oil, bay leaves (if using). Now, stir in the ground mixture and sauté until oil separates. Add chicken stock or vegetable stock, lime leaves and let it come to a boil. Switch off the gas and strain the mixture for a smooth texture.
  3. Now in a fresh sauce pan, add 1 tbsp of olive oil and sauté white portion of the spring onion and capsicum for a minute. Add turmeric powder and curry powder and sauté until fragrant. Now add the strained mixture again. Add coconut milk, salt and tamarind paste and shredded chicken (I used chicken salami strips for a twist in taste). Simmer for 4-5 minutes. Taste and adjust the seasoning if required.
  4. Place rice noodles in a large bowl. Cover with boiling water for 4 to 5 minutes or until tender. Drain and set aside.
  5. For the assembly, take some noodles in a serving bowl (a big soup bowl is ideal for this dish). Ladle over stock mixture. Top with sweet corn, spring onion greens, toasted peanuts for crunch and fresh coriander leaves (you can use any topping of your choice). Serve hot.

Sunday, 16 February 2014

Pav Bhaji Canapés

Canapés or finger foods are a party essential. These are mini snacks which can be gulped down in one bite in between conversations over drinks.

These mini parcels of flavor generate the appetite for dinner and are usually the best part of the meal.

I am a big fan of these pretty looking canapés. They are not only fun to eat but also a lot of fun to make. I have been working on recreating some of our well known snacks into bite sized food or canapés. I am sharing one such recipe which I recently created.

I made a famous Mumbai snack Pav bhaji into canapés. Pav bhaji is a spicy fast food native to Mumbai but famous across India. The best places to eat this famous snack are the beach side kiosks. Backdrop of the beach, light cold breeze and an open night sky add to the taste of this famous fast food.

The idea behind making pav bhaji canapés was to try something different with the same ingredients which is exciting and at the same time maintains the buttery goodness taste of the pav bhaji. These came out really well and will surely be an instant hit with your friends in a party. This goes into my party food collection.

Prep Time: 45 minutes
Cooking Time: 45-50 minutes
Serves: 2-3


  • Readymade whole wheat pav 4
  • Butter – 2 tbsp
For Mix Veg Patties:
  • Potatoes, boiled and mashed – 2 tbsp
  • Cauliflower, finely chopped – 1 tbsp
  • Green peas – 1 tbsp
  • Carrots, chopped – 1 tbsp
  • Onion, chopped – 1 tbsp
  • Capsicum, finely chopped - 1/2 tbsp
  • Spring onion, finely chopped – 1/2 tbsp
  • Pav bhaji masala – 2 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Fresh coriander leaves, finely chopped – 1/2 tbsp
  • Butter/Oil to shallow fry the patties
For Tomato Sauce/Chutney:
  • Onion, chopped – 1/2 cup
  • Tomatoes, chopped – 1 cup
  • Garlic, chopped – 1 tbsp
  • Butter/Oil – 1 tbsp
  • Pav bhaji masala – 1 tsp
  • Salt to taste
For Mix Veg Patties:

  1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water. Mash the boiled vegetables and keep aside.
  2. Mix together mashed potatoes, boiled vegetables, onion, capsicum, spring onion and coriander leaves.
  3. Add all the seasonings - pav bhaji masala, lemon juice and salt to taste.
  4. Mix well and form small square bite size patties from the mixture.
  5. Shallow fry these patties in butter/oil until crisp from outside.
For Tomato Sauce/Chutney:
  1. Heat butter/oil in a skillet and sauté onion until translucent. Now add the chopped tomatoes and garlic and sauté until oil separates.
  2. Now add pav bhaji masala and salt to taste.
For Canapés:
  1. Cut pav into small square bite size pieces. Spread butter on both sides.
  2. Roast pav from both sides on a flat skillet.
  3. Now to arrange the canapé, place a mix veg patti on a roasted pav. Spread some tomato chutney and hold it together with the help of a toothpick. You can make the rest of the canapés in a similar way and serve warm.