Monday, 11 July 2011

Getting a meal on the table..

Planning a meal is definitely one of the few things I am getting better at with time. As a matter of fact, I have actually started enjoying this creative and delightful activity lately. Its like a game where you sort and arrange a series of cards by flipping back and forth through different ideas, ingredients, likes and dislikes and recipes until you come up with a perfect combination. It might sound a bit crazy but trust me, once you start playing it with interest, it can become really addicting!!!

The weekly meals are pretty easy as Ive learned how to communicate with my refrigerator now and with a little aid from other kitchen gadgets, deciding on what to cook for dinner is no longer a stressful job. The weekend meals, on the other hand, still need a bit more of practice as you have to deal with many additional factors as well that are attached to the two leisure days of the week.

The most difficult part in planning a weekend menu for me is the choice of vegetables as both the men at my home are very fussy eaters when it comes to including healthy foods on the platter. But I am glad that there are generally no issues with the cooking style or choice of cuisine. As far as the food is flavourful , they are ready to eat anything that is set before them on the table.

Here is a glimpse of what we devoured at the lunch table on Saturday.

Balsamic Chicken served with Cauliflower and Home-made Bread

Ingredients for Balsamic Chicken:

1 kg chicken (pieces)
4 big potatoes halved ( or 8 baby potatoes )
1 tbs of coarsley ground coriander seeds
1 tbs garlic paste
1 tbs lemon juice
2 tbs of balsamic vinegar
1 tsp of ginger powder / paste
salt , pepper

1/4 tsp nutmeg powder
1/4 tsp chili flakes (optional)
1/2 cup cashews (powdered)
2 tbs of olive oil
1/4 cup of apple juice
1/2 cup fresh cream


Wash and pat dry the chicken pieces with a kitchen paper. Place them in a plastic bag.

Peel and cut the potatoes. Marinate alongwith the chicken pieces with balsamic vinegar, pepper, salt, nutmeg, lemon juice, chili flakes, cashew powder, ginger, garlic. Drizzle one tablesoon olive oil over it. Tie/close the bag tightly and shake it well until the chicken pieces are completely coated with the marinade.

Put in the refrigerator for atleast an hour. Tranfer into a baking dish. Pour the apple juice over it.

Drizzle the remaining oil on top. And let bake in the preheated oven (180C).

Open the oven after 30 minutes and pour the fresh cream over the chicken and potatoes. Continue baking for another 30 minutes. Check with a fork if the potatoes are done, remove from oven and serve.

I served it with the home-made bread following the same recipe as here.

The cauliflower recipe will also be uploaded in a day or two. Meanwhile, enjoy the tangy, spicy chicken with soft, freshly baked bread !!

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