Creamy Chicken Casserole

Updated Picture of Casserole Chicken

Updated picture of Casserole Chicken

1. Season chicken with salt and pepper and dip both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish/ a deep non stick pan. 
2. 
   
   
3. Scrape off any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Add in the soy sauce. Sautee till the mushrooms get done. Spread mixture over the chicken.
4. In the same pan you've been using, melt 3 Tbsp butter. Whisk in 3 Tbsp flour for a few seconds till the flour is cooked slightly. 
   
5. Add 1 1/2 cups chicken broth, 1/4 tsp pepper, and whisk until smooth. Add 1 cup heavy cream/ molk and bring to a simmer. Season with salt and pepper to taste. 
6. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. If doing the same in a deep non stick pan, cover the pan with foil and place the deep pan on a fry pan and let it cook on simmer for 20-25 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
   
   
   

Crunchy Chilli Baby Corn Skewers

Do you love baby corns? I lurve the corn family in any form, be it corn on the cob, frozen corn, baby corn, popcorn, cornflakes yata yata.. I was not sure what to make of these baby corns when I bought them. I use them in salads mostly, but I was craving for Indo-Chinese the other day, so I thought to myself why not try a version of chili chicken using baby corn. And this appetizer happened! I coupled it with Chinese Hakka Noodles as the main course. It is a very interesting concept for the baby corn, you gotta have it hot if you gotta know what I am saying.

The crispiness is achieved by double frying the baby corns and you can obtain the crunchy munchiness. It is super delish yet very simple too.  Fit for veg or non-veg people, this appetizer is sure to tingle your taste buds with excitement. Do try the recipe, and comment below, I would love to hear from you.

INGREDIENTS

• 1 pack Baby Corn
• 2 tbsp All-Purpose Flour
• 1½ teaspoon Corn Flour
• Salt
• Water
• 1 tbsp Sesame Seeds (roasted)
• 1 tbsp Vegetable Oil
• 1 tsp Garlic (chopped)
• 2 Green Chilis 
• 1 tsp Spring Onion
• 2 tbsp Ketchup
• 2 tsp Soy Sauce
• 1/2 tsp green chilli paste 

INSTRUCTIONS

1. Boil or steam the baby corn for 2 minutes.
2. Mix All-Purpose Flour, Corn Flour, Salt, and Water and make a loose batter.
3. Heat oil in a small deep pan and deep fry the baby corn by dipping in the batter. After 5 minutes, double fry the baby corn if you want it crispier. 
4. In a separate pan, pour in the oil and add in the garlic and green chillis and saute till the raw smell disappears.
5. Mix in the sauces and sautee for a minute. Add the fried baby corn to the pan and sautee till the sauces get covered in the sauce and immediately transfer to a serving dish.
6. Push in Skewers onto the baby corn lengthwise. Garnish with spring onions and sesame seeds.
   

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Creamy Fish Molly/ Moilee/ Molee

INGREDIENTS

For the marinade

• ½ kg fish (see notes, I have used King Fish)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• Salt (as required)

1. Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
2. In a kadai/pan, add little coconut oil and shallow fry fish on both sides. Keep it aside.
3. In a separate pan, add oil and ghee and heat on a medium flame. Add the sliced onions and sauté until translucent, add the curry leaves, minced ginger, garlic, and green chilies, sauté for a minute until its raw smell subsides.
4. Add tomatoes and let it cook for a couple of minutes.
5. Next add the turmeric powder, pepper powder, and thin coconut milk. Close the lid and allow the curry to boil for 3 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and mix well.
6. Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Add the Cashew cream. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
7. Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
8. Add sliced round tomatoes and more curry leaves and chilli flake, close the lid and switch off the flame. Let the tomato cook in the remaining steam.

Serve with Appam, Idiyappam, and Chapati/Roti. Enjoy!


 Notes:

• Fishes like salmon, king fish, Pomfret etc can be used. 
• Adjust the spiciness of the curry according to your taste by reducing green chilies.
• Coconut oil is the ideal oil for all authentic Kerala recipes

Arabian Delight - Shakshuka/ Shakshouka

INGREDIENTS

Mini Falafel Bites with Tahini Dip

Falafel? What is that?... a few of you might wonder. Falafels are balls made of soaked, ground and seasoned chickpeas, fried to perfection. Any kid bought up in a middle eastern country cannot deny the fact that they do not know what a falafel is. It is the cheapest yet tastiest snack one can find in the streets of a middle eastern country. People have now innovated falafels into sandwiches, shawarmas etc. There are many variations of the same falafel with slight differences in the ingredients. Let me tell you I have come across only a few good cafeterias or restaurants that serve the best falafels, its either their falafels I like or their tahini dip. Never the both. Let me know in the comments below if you know one such place that serves the best falafels and dips in town.

And like I said Al Mallah, famous for their falafels, I love them, but not their dip, boooo! And I used to love one in Meena Bazar, Bur Dubai that cafe is no more, cannot recall the name of the cafe but they used to serve piping hot crispy falafels, I used to love it, now the building itself is demolished. Then there is this childhood favorite, again in Meena Bazar, The Persian Cafeteria/ Farisian Cafeteria, a very famous, small cafeteria, an old man, who I believe is the owner of the shop has been serving beautiful lip-smacking, tasty and cheap snacks including falafels and samosas. But I guess old age has struck him and the place is no more good. The cleanliness, the taste, everything is gone, it's sad. It was one of my favorite childhood hog spots. So since then, I have wanted to develop my own recipe for falafel. Be it Ramadan or any month, falafels are so flavorful yet an amazing snack you cannot get enough of. I always like small snacks, these are pop in your mouth sized hence the name mini falafel bites!