Tandoori Chicken

When it comes to Indian cooking / cooking with spices, I rarely (ok, up until this weekend, never) buy premixed spices. I always add my own quantities of each spice to whatever I’m making. I learnt from my mom and she would also cook this way, meaning she wont use a briyani mix that you get sold at stores.

Over the weekend I was at a spice shop and saw a packet of tandoori chicken spice – all you had to do was add yoghurt and marinate, before grilling. I decided to give it a go – test it out and see if its worth buying. If you work full time and rely on convenience cooking, it would be ideal.

As per instructions on the the packet, added yoghurt to the spices and marinated drumsticks and thighs for a few hours in the fridge. I then baked / grilled it for about 25-30 minutes on 200°C.

This is what it looked like: (I expected it to come out slightly more red).

tandoori_chicken
I served it with rice and salad. You can also serve it with raita.

The verdict: I liked it, so did my husband. It was spicy and hot.
He said: Will definitely eat it again.
Perfect for: Lazy weekends – not much effort involved or weekdays if marinated in the morning.
Alternate serving options: Naan or rolls.

Homemade Pizza

This was a very lazy supper on Sunday, so I decided to make something light. A pizza sounded like the best option and throwing whatever I had in the fridge as a topping worked out quite nicely.

homemade_pizza
For the base:

  • 2 cups flour
  • 2t baking powder
  • 4T oil
  • half cup milk and half cup water – mix with 4T oil
  • salt

Make the base, roll it out and throw on whatever you feel like. Thats the best part about homemade pizza. I had some Doritos salsa from my quesadillas, which I smeared on the base. Added peri peri chicken polony (which I dont usually buy in a hurry), some sliced peppadews and feta topped with gouda. Sprinkled some thyme (I love this herb).

Baked on 180°C for 12-15 minutes.

I used half of the base recipe given.

Chicken a la King

This is very old recipe of mine – I learnt how to make it in high school. It was taught to me by my home economics teacher – you generally get taught flop proof recipes, so I can assure you, its not difficult and chances are, it wont flop.

I stopped making Chicken a la King for a while because I couldn’t get halaal chicken stock – but I previously made it with vegetable stock but the taste was so different. By chance yesterday, I asked Woolworths if they keep chicken stock and I was thrilled to see it was halaal. Why didnt I ask them sooner?!

I prepared it in my wok, instead of a frying pan. I decided to take pics of each step, so you can see how it should look as you’re going along.

What you need:

  • 250g chicken (cooked, coarsely chopped – I prepared 3 fillets with chilli powder & dhania / jeera powder)
  • 60g mushrooms
  • ½ green pepper (thinly sliced)
  • 30ml margarine
  • ½T flour
  • 1 egg yolk
  • 140ml chicken stock
  • 75ml milk
  • 75ml single cream
  • salt
  • pepper

What you do:

  1. Melt margarine, sauté pepper for about 5 minutes
  2. Add mushrooms, sauté until tender
  3. Remove pan from stove, blend in flour, gradually add stock and then milk
  4. Return pan to stove, bring mixture to a boil, continuos stirring – until thickens
  5. Add salt, pepper and chicken – heat for about 5 minutes
  6. Beat cream and egg yolk lightly in a bowl, stir some hot sauce into it (optional), then add the mixture to the pan and heat – don’t boil.
  7. Serve immediately with boiled rice. I added the rice to the work and mixed it all together.

My only regret was not making more.

Steak Quesadilla’s

Mexican just had to be on the menu last night, inspired by bloggers on the 24 community. I was not planning to, but had taken a tray of minute steak out to thaw yesterday morning. So I thought quesadilla’s it is!

I was wondering if steak quesadilla’s had been done before, and thanks to Google, found lots of recipes.


I fried the minute steak in white pepper and it literally took (yes, you guessed it) minutes. Just a small tip if anyone wants to use minute steak as a filling – do not cut up the steak in small bits before frying! Its much easier to do so after.

I smeared avo on one tortilla. For the avo – I mashed it and added some lemon juice, black pepper and salt. Added the steak bits and then added grated cheese over. Closed it with another tortilla and pan fried it until the cheese melted told together the tortillas.

Served with sour cream, guacamole and salsa.

Nigella’s Rocky Road

I happened to have recorded a repeat show of Nigella Express and since it was on hand, I decided to try what was in the episode. I blogged her coleslaw which was part of the same meal.

Now for the dessert. The next time I make this I will reduce or eliminate or maybe substitute (not sure with what, just yet) the golden syrup portion. If you like the extra sweet taste, then recipe would be perfect the way it is.

What you need:

  • 125g soft unsalted butter
  • 300g best-quality dark chocolate, broken into pieces
  • 3T golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2t icing sugar, to dust

Method
1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

Recipe wording taken from BBC Food website.

Kebab Chutney

When I was still living in Durban, one my favourite lunches used to be kebab and roti, which I used to buy from an Indian shop in Musgrave centre. My mom also used to make a tasty kebab chutney and I think my dish is sort of similar to hers, seeing that she taught me the basics of cooking.

This is still one my favourites and so easy to make.


What I did:

Once the kebabs thawed, I washed them and set it aside. In a pot, heated some oil and braised an onion. Added spices – chilli powder, garam masala, dhania & jeera powder, very little tumeric powder and green chilli. Added about 3 tomatoes, which had been liquidized. Let the chutney cook for a bit until a nice gravy forms. Lastly, threw in the kebabs (12), and added some ginger & garlic. I cooked it for about 7-10 minutes. Garnished with fresh corriander and served it with hot rotis.

Potato Salad

Potato salad is a dish best served cold.

This is a very easy potato salad and I promise, even if you hate going into the kitchen, you can pull this one off.


I used 2 potatoes, peeled and washed, and boiled it until it was firm but not hard or mushy. I mixed salad cream and some cream cheese I had in my fridge for the dressing. Mixed it nicely and added salt and pepper. Garnished with fresh chives. I served it with some premarinated Texan steak.