Sunday, February 13, 2011

Moroccan Slow Cooked Lamb

I have always been a big fan of slow cooking. It kind of gives enough time to the ingredients to mingle and get to know each other well :-)

This lamb dish became my favourite in the last couple of years. I think I first saw it on a show on Travel & Living channel. Then tasted it in a couple of restaurants. Since then I had been looking forward to making it myself and guess what.. finally that day arrived!

Most of the ingredients used in it are quite close or almost the same as we use in the Indian dishes. I was a bit worried about using dried apricots in a meat dish but it definitely added to the taste. I didn't have couscous but buttered Basmati topped with finely chopped fresh mint tasted awesome!!

Monday, February 7, 2011

Moroccan Carrot Soup

Creamy Mashed Potatoes with Chives

Believe it or not but I had never tried preparing mashed potatoes at home.. Always ended up eating it in some fancy restaurant along with Roast lamb or some chicken dish.

The other day I was in my favourite shop, 'Godrej Nature's Basket' and found a bunch of luscious green chives while searching for parsley. I couldn't stop myself from picking it up and appreciating it. I knew what to do next:-)

Searched for a recipe and prepared the potatoes which according to my sis tasted as good as the restaurant one! The oniony flavour of chives added magic to the satiny texture of the potatoes. It looked so artistic too. This really simple dish made my day!





Ingredients

4 Big Potatoes boiled and peeled.
100ml cream or milk
2 tbsp butter
salt & pepper according to the taste
2tbsps or more finely chopped chives and two sprigs for the decoration

Preparation

While the potatoes are still steaming hot heat butter in a pan and add cream to it. Simmer for sometime till the butter melts. Break the potatoes with fork and add the butter-cream mixture along with salt & pepper. Keep mashing till it becomes smooth and there are no lumps. Finally mix in the finely chopped chives. Serve in a nice bowl and decorate with the chive sprigs.

Monday, January 31, 2011

Pan Seared Rawas with Parsley Sauce



This dish is so simple to prepare yet damn tasty!The flavour of the b├ęchamel sauce is enhanced by lots of fresh parsley, little bit of garlic & lime juice.

Thursday, January 27, 2011

Saigon Chicken Salad












Vietnamese Chicken Salad- This was my Sunday lunch and I had never had such a refreshing salad. It's filled with the taste minus the calories:-) Lots of veggies topped with grilled chicken which is marinated in lime juice, kafir leaves, lemon grass and cilantro. The sweet-sour & spicy dressing adds more fun to it!