Simple, Healthy and so not boring.

I don't know why I preempt what my next post will be about. It then becomes a necessity to give the recipe in that order but the problem is, I move on to making new dishes and the old ones, well, they kind of get left behind.

I did make some really easy yummy things which I had promised to write about, hence I will, while I suffer the flu and when all I  want is, my insanely comfy comforter that Ma lugged (or made Suveer lug) from Si'pore for me, hot Mushroom and basil soup, hugs and attention from the mother,the sister and the Husband (who is also unwell and therefore competing with me for attention- he won btw).

In other news, I have been cooking almost every weekend. Its fun and I'm trying to get out of my comfort zone (also by practicing driving..yes. truly out of comfort zone areas) and make new stuff, Shammi Kebabs, White sauce Chicken patties and then some old favourites like goan sausage rice.

Herb Grilled Chicken.
Rosemary Baked Chips
Micro-greens with Balsamic Vinegar & Organic Honey.

Herb Grilled Chicken with Mushroom sauce.
Ingredients

4-6 Chicken Breasts
1 1/2-2 cups Almonds- coarsely ground
Fresh red (or green chillies) as per taste
20 pods garlic
6 sprigs of rosemary
6 sprigs of thyme
Sea Salt, Pepper, Chilli flakes
2-3 Tbs Olive Oil.
Juice of 1 big lime
4 lemon wedges

Method

With a pestle or a meat mallet (which I *still* don't possess) whack the chicken breasts till they are flattened.

Pound 13-15 pods of garlic, chillies,half the thyme and rosemary. Add lime juice, pepper, chilli flakes and 1 tbs of oil to the paste and mix.

Pour over the flattened chicken and keep it aside for an hour or about 30 mins before you need to serve it.

Heat the oven (on whatever you need to,I don't know my own oven temp you think I'll know yours?!?!?Huh Huh!?!).

Coat each chicken piece with the almond powder on both sides and arrange it on your baking tray (use foil paper at the base to retain the moisture and also that the almond doesn't cook too soon). Add the remaining garlic, fresh herbs and lemon wedges and pour a Tbs or so of oil. Sprinkle with sea salt and cook it in the oven for about 20 mins. 

If you made this in advance, warm it on a nonstick pan for about 5 mins. I served this with a mushroom sauce.

 Mushroom Sauce

Ingredients

20 mushrooms cut small

3 mushrooms minced with 5-6 garlic pods

1 1/2 cups milk

2 tsp mixed dried herbs (optional)

1 tbs butter

salt and pepper 

1 cube cheese (optional)

Method

Saute the mushrooms in warm butter and add the garlic-mushroom paste. Add the milk, salt pepper and herbs and let it thicken. Add the cheese and cook it on medium flame till its a thick sauce.

(Raw) Herb Grilled Chicken (without the mushroom Sauce)

Rosemary Baked Chips.
Ingredients

1 Sweet Potato & 1 Carrot cut into 1 inch size pieces.

1 zucchini cut into thin circles 

8-10 unpeeled pods garlic

3 sprigs rosemary

2-3 tbs olive oil

salt & pepper

Method

Mix all the above & bake till crispy. Once ready squeeze the garlic from the peel, mix and serve.

Rosemary Baked Chips

Micro-greens with Balsamic Vinegar & Organic Honey.

Ingredients

1 Packet mixed micro-greens

10-12 cherry tomatoes

2-3 Tbs Balsmic Vinegar

1 Tbs Honey (I used some organic honey that was lying around)

Salt & Pepper

Method

Mix the Vinegar, Honey,salt & pepper. Pour over the Microgreens and cherry Tomatoes.

Micro greens

I assembled and ate all the aforesaid together.

I will not say whats next up.. but I will post soon!