Chicken with Mushrooms- Coq Au Vin

My own very simple version of the classic French Coq Au Vin. Every once in a while , you are short on time , yet dont want to eat the same old boring food. The chicken needs minumum marination time. Infact by the time you mix the chicken and have fried the onions and mushrooms , the chicken is ready to go in the pan. Garlic bread or plain french bread is great with this chicken. Add in a side of mashed potatoes or frenh fries and Voila , you have a fancy dinner!

1 medium chicken, cut into medium size pieces, 1 cup sliced onions, 1 cup sliced mushrooms,2 tblsp chopped garlic,2 tblsp Worcestershire sauce,1 tsp roasted crushed peppercorns,1/2 cup red wine. 1 tbsp vinegar, 1 tbsp cornflour, salt - pepper to taste.3 tbsp oil.

Wash, clean the chicken pieces. Add in 1 tsp salt, 1 tsp pepper, 1 tbsp vinegar and the cornflour to the chicken.mix well and keep aside for half an hour.
Heat 2 tblsp oil in a pan , when hot place the chicken in the pan . quick cook on both sides till the chicken is golden brown. Remove and keep warm. In the pan add in 1 tblsp oil , when hot add sliced onions and fry till the edges turn light brown. Add garlic, mushrooms . Stir till the mushrooms wilt a bit. Add in the chicken, peppercorns, Worcestershire sauce, wine and salt to taste. let the liquid bubble a bit , then turn down the flame and let the chicken cook. Serve with crusty bread.

Khau Suey

A delightful one dish meal. Its the various toppings sprinkled on top that makes this fantastic dish a favourite with young and old.
Its simple and easy to make.
2 cups mixed vegetables , or 500 gms boneless chicken
6 dried red chillies, 8 pods of garlic, 2" piece of ginger - grind to a smooth paste
1 large onion chopped fine, 3 tbsp chick pea flour ( besan) roasted lightly, 2 cups coconut milk, 4 tsp cumin powder, 4 tsp coriander powder, 2 tbsp oil.
Heat oil in a pan, saute onions, add the chilli, garlic ginger paste.Once it dries up add cumin and coriander powder.

Sauteing the onions and chilli, garlic, ginger paste

Roasting the chick pea flour

Add vegetables and chick pea flour. Slowly mix in half a cup water. Mix well cover and cook till the vegetables are done and the curry is thick.add salt to taste and coconut milk

Vegetable Curry

For the toppings
finely chopped garlic, ginger fried till light brown and crisp, chopped boiled egg, finely chopped corianger leaves, mint leaves, green chillies, spring onion greens,fried sliced onion, fried potato strips ( salli), lemon juice, coarsely crushed peanuts. Assemble the toppings in small bowls at the table.

Serve a portion of steamed rice or boiled noodles, top it with the curry, sprinkle as many of the toppings as you like. end with lemon juice. Enjoy a truly delicious one dish meal.

The Khau Suey assembled

Individual serving of Khau Suey

Chicken Makhanwala

A universal favourite , this non spicy, rich dish is the most popular party dish in North Indian households. this dish is not for those who are counting their calories.


500 gms boneless chicken, 1 cup dahi ( yoghurt), 2 tbsp ginger garlic paste, onion paste, 1/2 cup butter, 2 tbsp cashenut paste, 1 cup tomato puree, 1 tsp red chilli powder, 1 tsp garam masala powder, 2 green cardamoms powdered. A tbsp of fresh cream / clotted cream ( malai) .

Marinate the chicken in the dahi and 1 tbsp ginger garlic paste for 1 hour . Heat butter add in the 1 tbsp balance ginger garlic paste. Fry for a min on low flame, add the onion paste. pick out the chicken pieces and add to the onion paste. Fry till the chicken turns opaque, add the marinade and dry it out. Add the tomato puree, salt, red chilli, garam masala, and cardamom, cover and cook till chicken is almost done. Mix the cashew paste with 1/2 cup water , belnd and add to the chicken. Cover n cook till the butter starts separating from the edges. Just before serving add a dollop of fresh cream.

This tastes best with crisp thick rotis or jeera rice.

Steamed Chilli Chicken.

With more and more calorie conscious people looking for main entree options , steamed food is the order of the day. My steamer is a constant at my side when cooking light dinners. Fish, Chicken, veggies, momos I love the no fuss procedure.Here is a tasty chicken chilli with the least possible oil.You can cook it without oil as well.

500 gms boneless chicken, 1 egg white, 2 tbsp cornflour, 1 tsp each of finely chopped garlic, ginger and crushed dry red chillies. salt to taste. Mix the egg white , salt and cornflour, add boneless chicken cut into bite size pieces. Cover and keep for 30 mins. Steam for 4 mins on max in a microwave
With a fork separate the chicken pieces which would have coagulated into a lump. Heat a tsp of oil, fry the ginger and then the garlic. add red chilli and 1 cup water. Add in salt and the chicken. stir till the water dries up a bit.
Serve with steamed rice, fried rice, noodles, rotis or bread.