Chicken Spinach n herbs !

• Protein Punch!

  

  A delectable basic protein punch for the health watchers!
  
  
  
  
  
  
  
  Method to muscle building :
  • boil your chicken with bay leaves, peppercorns, a cinnamon stick and some cloves of garlic in a pressure cooker.
  • strain it and keep the stock aside.
  • dice the chicken or shred it coarsely.
  • cut n splice up spinach leaves, ginger juliennes,capsicum, some parsley and roughly crushed garlic cloves.
  • In a spoonful of ghee, sauté together all of these. Sprinkle salt as per your taste, not too much though.

  
  

  
  
   Keep these in your kitchen cabinet handy.
• cinnamon powder
• green pudina raita mix
• oregano
• kasoori methi
• paneer masala
• sesame seeds
• flax seed

You can throw in these as and when you like without much thinking.They are all healthful and so good to taste. 

Have plentiful.Know your Proteins! ♥️

ख़ालिस छाछ !

Pure But Buttermilk!

A jar of Buttermilk everyday  to be had various times in a day! . At 12 , 4 and 10!

Method

Take half a glass of curd in a blender.

Add three glasses of water.

Add 3 scoops of your protein powder.

Add roasted jeera, 1 tablespoon.

Chop some mints, cilantro n ginger and drop in the blender.

add salt to taste.

 Blend in a jiffy . Less than 30 seconds!

It is ready! 

Benefits of curd !

A portion of curd in a bowl with either Sevia or roasted jeera, coriander seeds powder is great for health. In the form of छाछ, मट्ठा or लस्सी, it has immense health benefits.

 If it is home set, even better!

• It strengthens our teeth and bones because it has galore of calcium.
• it makes your skin and hair glisten
• it improves digestion
• it builds immunity

Curd. When your brain curdles and don’t know what to eat, Curd is the thing to eat. ♥️

Ahuna !

Champaran mutton

Champaran is a district in Bihar which is close to Nepal and north of Bihar.

Popularly known for the farmer uprising in 1917 .. the first Satyagrahi movement led by Gandhi against British indigo plantation owners, happened in Champaran.

That  and then there is Champaran mutton or ‘ मटका गोश्त’ a traditional speciality of Champaran which gives it its rightful place on the map of India. 

अहुना or मटका गोश्त as it is called is cooked on slow wood fire in a matka if you really want to cook it the vintage style.

Otherwise our good old LPG and a heavy bottomed तसला ( cauldron) with a lid would do. 

 I vouch for Champaran mutton.Its the quickest. You just mix up the spices, put it on flame n done. It is  absolutely finger licking and smacky in taste. I’d love it if you try this age old

‘बिहार बिसेस’!

Ahuna Mutton recipe (my version) (1/2 kg meat)

For garam masala mix

Dhaniya 2 spoons

Jeera 1 spoon 

Dalchini 1 inch PC

Nutmeg 1/4th 

Mace 1 PC

1 black cardamom 

5-6 laung 

4-5 small elaichi. 

Roast for a minute n grind coarsely

For onion marinade mix 

Hf kg onion, sliced 

Red chilli powder 

Salt

Haldi 

Garam masala (that we prepared earlier)

Broken dhaniya seeds 2 spoons 

dahi 3-4 tbsp. 

gg paste 1 big spoon.

hot mustard oil. 1/2 cup (that is smoked)

Mix, almost knead it together. Then mix half kg mutton. knead again. (Optional let it marinate for 30 minutes)

In the pot. (Off the heat) Put 2-3 whole garlic bulbs and 2-3 tej patta. Pour some smoking hot mustard oil on it. Let it sizzle. Put the mutton onion mix. Add half cup water.  Seal the pot. And put on dum. If, using gas burner, put the claypot on the tawa, not on direct heat. Let it simmer for an hour. Check on it. Shut it and let it simmer. It should take abt 1.5 to 2 hours to get completely done. Depending on the amount and mutton quality. Keep checking every 20-30 minutes. 

Done!

L

Recipe credit:

‘The Kitchen Script’ Barnali Rath. Food Vlogger. 

A Pizza, an Avalanche of Mutz!

It was Pizza time today.😅 Long overdue. My kids had been asking for a Zomato delivery and I had been denying them this treat. Afraid how many hands it will pass through before it reached us. 

Such is the Corona time!

So, we got the resources. I missed counting one main ingredient, which is, pizza sauce. So, my son came up with the idea of making Marinara sauce. It came out fine but under utilised.

The good old Kisan ketchup and Red chilli sauce takes over when I am running short of pizza sauce on many occasions.

We like to turn cooking into an art form.Mindful of texture, colour, cuts and spices that go. Gives us a high turning the mundane into exciting! Some pictures!

My blog cannot be complete without Arjun,my little one!

Pizza is done and ready to eat.♥️

Hot Soup in cold cold winter!

Talumein Soup

Drop some fleshy chicken pieces in the pressure cooker with pepper corns, garlic cloves 3-4, a bay leaf, a stick of cinnamon.Salt.

• Let it pressure cook till 4-5 whistles
• Wait till the pressure releases.
• Strain the chicken stock.
• Put the stock in a cauldron and allow to boil..
• Mix a glass of dissolved corn flour , 1tbsp. Continue to boil broth .
• Set aside premade noodles for use in your soup.
• Crack open an egg over the broth n mix vigorously till it turns into white membranes.
• In a wok stir fry a bit of greens. Cabbage, spring onions, garlic, ginger, boiled beans and carrots cut diagnolly and chicken shreds which were boiled to make stock .spend about 7-8 minutes sautéing.. add few drops of Worcestershire or soyabean sauce..

• once done, add these to the broth simmering at the side.

• Let it come to a boil.
• Add noodles in the end. 
• Add salt.
• Serve piping hot with chilli vinegar.

Protein Pass!

I’ve been talking about powerful protein! 

Just a picture today of my Breakfast!Love your day! ♥️

Health is Tough !

Pure Protein

As planned, my boiled chicken was waiting for me in the refrigerator. I’d thought my breakfast would comprise of pure diced n sautéed chicken with some cucumber. 

1. 
   
   
   As preparation to the dish, all you need is some 4-5 cloves of crushed garlic, a green chilli, cilantro, a handful and ginger, about an inch , crushed. Lemon is mostly an additive in my preparations. 
   For some reason, a marble mortar n a pestle, this size always perks me up and gets me going!
   Personal quirk : What am I cooking with is as important as the thing that I am cooking.
    I’ve come to realise that if given the luxury of time, I work best with aesthetics, tools and a process in place. I love internalising.
    It gives me immense satisfaction! 
   
   

Ah! The butcher’s knife. My Dad’s favorite.The wooden chopping board and chicken, in all its beige glory!

A bit of a digression here!

This is Kylie Kwong. An Australian food show presenter. An expert in Cantonese cooking .I have been watching her shows off and on on TLC and she’s brilliant. She works like a sorceress in her kitchen and churns out magical delights! I love the way, more than anything else,how she works with her hands and kitchen tools. How she tears her herbs, puts pressure on the butcher’s knife and all the while explaining with so much of compassion for her audience and objectivity so you don’t miss a thing.You can almost feel like you are her guest for the evening and  invited to soak in all the aromatic ambience and the dishes she’s so carefully brewed and made to apparate..almost by magic!

Trivia: Cantonese cuisine is one of the 8  traditional cuisines,Chinese cuisine derives its inspiration from.

Back to our pure protein.

Let the chopped garlic, ginger, cilantro and chillies splutter in a bit of ghee.

Add diced chicken and fold in the herbs.. Let it turn a little crimson and crispy but not too much.

Accompany it with a plate of thinly sliced cucumber.and relish your protein joint ! 

Final thoughts. Pursuing mindful nutrition can be tough so do it with a lot of love and attention! ♥️