Crispy Sweet Corn

I keep saying that every dish has a story behind it and Shibin says every photograph should tell a story. So we definitely have a 'Once upon a time' in this dish and a 'happily ever after' too.

Most of us have heard of Barbeque Nation and have atleast been there once to satiate our barbeque cravings.What you probably did not know was this restaurant chain is owned by Indore based Sayyaji Hotel. I was fortunate enough to spend two days here and that is where my love affair with crispy fried sweet corn started. I have tried making this snack couple of times - but never achieved success till about two weeks back. This definitely does not meet BBQ Nation standards but still we loved it this way.

Last week, we had a family over for dinner and we spent most of the time playing carroms. The need for a quick snack at the carroms table was what reminded me of this recipe. It turned out crispy as I wanted it to and that led me to making it again the very next day for the blog. That is when Shibin suggested that we make it a snack for our evening trip to the beach and photograph it there. For him, this seemed an ideal picnic snack and where better than a trip to the beach. We had some fun time creating those cones too - super fun to see Shibin trying to create cones and ending up with huge ones that would hold almost  a 1 kg of the kernels:P Some childish crafting at work:) Blogging is fun!

Here is the recipe -

Ingredients

1. Sweet Corn kernels - 1 cup
2. All Purpose Flour - 3 tbsp
3. Corn Flour - 3 tbsp
4. Chilli powder - 1 tsp
5. Onion - 1 finely sliced
6. Coriander leaves - 2 tbsp finely chopped
7. Water - 2 tbsp
8. Salt to taste
9. Oil

Method

• Mix together all purpose flour, corn flour, chilli powder and salt.
• In a bowl, use your hands to mix together the dry ingredients with the sweet corn kernels.
• Sprinkle 2 tbsp water on this and give a firm mix so that the batter holds on to the kernels.
• Heat oil in a deep pan and test by dropping one kernel into it. It has to crackle and rise to the top.
• Keep the flame on medium throughout and once the oil is ready, drop a handful of kernel into it. Let it fry and rise to the top.
• Drain excess oil on tissue paper.
• Transfer to a bowl, add chopped onions and coriander leaves. Sprinkle a little chilli powder and give it a good toss.
• An easy snack for those lazy evenings.

You may also note - 

• Fry as soon as you make the mix, do not let it rest for too long as it tends to get a little soggy and will end up holding kernels as a bunch and not as individual ones.

Slow roasted chicken with vegetables

The festive season is incomplete without my favorite dinner - Slow roasted chicken with vegetables.
It's been two years since we moved to Dubai and I have lost count of the number of times of I have made roast chicken. This was one thing that Shibin wanted to have ever since the decision to move to Dubai was made since his Mom made it for him when they were in Al-Ain!

My first attempt at baking a chicken was a total disaster. I marinated the chicken a day in advance and I froze it! I did not thaw it before moving it into the oven. It sat in the oven for 2 hours and never cooked. We had to chop the half cooked chicken and fry it on a pan. Also, I had to throw off the vegetables since it tasted disgusting with the marinade I made. I am talking of our Christmas dinner two years back and we had our dinner finally at 12 am!!

Ever since that episode, I have strived hard to perfect this - Tried different marinades and I stick to my favorite - seasoning of pepper, salt and lime juice.  This recipe would suit the beginners who want to give a shot at roasting whole chicken in the oven just like I began my roasting adventures!

Over to the recipe -


Ingredients

1. Whole Chicken - 1 kg cleaned
2. Potato - 2 large chopped in chunks
3. Carrot - 2 chopped in chunks
4. Red Onion - 2 chopped in chunks
5. Olive oil - 3 tbsp
6. Pepper powder  - 2 tbsp + 1 tsp coarsely ground 
7. Lemon juice - 2 tbsp
8. Garlic crushed - 5 to 6 cloves
9. Salt to taste
10. Mint leaves (optional)

Method

• Pre-heat the oven to 220 degree centigrade.
• Clean the whole chicken well inside and out. Remove the giblets and keep the skin of the chicken on. Set it aside to drain off excess water and creates gashes on the chicken with your knife.
• Sprinkle 1 tsp of pepper and salt on the chopped vegetables and give it a good mix. Layer the bottom of baking tray with the vegetables and drizzle 1 tbsp of olive oil.
• Rub the chicken with olive oil and season with pepper powder, salt and lemon juice. Stuff the chicken cavities with crushed garlic and mint leaves.
• Place this on the baking tray layered with the veggies.
• Move it into the oven and retain the 220 degree centigrade for the first 20 minutes.
• Reduce the temperature to 180 degrees and bake for 90 minutes, increasing the temperature again for the last 5 minutes to 220 degrees.
• The juice from the chicken seeps onto the layered vegetables which gives it a distinct flavor.
• Remove from the oven and let it rest covered for 15 minutes.

You may also note

• Baste the chicken and vegetables with a brush every 20 minutes while baking to ensure that the moisture stays and does not dry out.
• The baking time varies depending on the oven size and the chicken size. Mine is a larger sized oven and hence takes considerably more time.  
• You may marinate the chicken and refrigerate overnight.
• Ensure that the chicken is completely defrosted before you begin cooking else may take a considerably longer time to cook.  
• I prefer slow roasting the chicken because it gets juicy and the meat just falls apart. That is my idea of a baked chicken:)
• You could tie together the legs of the chicken and another twine holding the wings together. It hold together the shape of the chicken and is believed to make it juicier.

Hot Cocoa

While I wish Christmas season would last longer, I still enjoyed the one month that preceded Christmas. That is when we decided to begin our Christmas celebration. The tree was up a month ago with little tweaks and twists whenever we were mood for a change. CBN radio played all along and I lost count of the Christmas movies we watched. Each movie spoke of Christmas spirit, family, love and hope. Put together, it is the celebration of life putting aside all our worries.  Baking also found way into our life and mall hopping to see the Santa Claus and Christmas decor were not far behind. 

It's Christmas eve and I hope all of you are all ready for the big day! The climate is chilly in most parts of the world and if you are in mood for a drink (non alcoholic :P) - here is a recipe you can count on. It makes me think of all the days we went to Cafe Coffee day for a sip at Hot Cocoa and it took me years to realise I could make one at home with easily available ingredients.

This would be all my Christmas recipes for this year. Wishing you all a very very blessed and joyous Christmas!!

Ingredients

(single serve)

1. Milk - 1 cup
2. Cocoa powder(unsweetened) - 1 tbsp
3. Instant coffee powder - 1/4 tsp
4. Sugar - 1 tsp
5. Cinnamon powder - 2 pinches
6. Vanilla essence - 2 drops

Method

Warm the milk in a sauce pan. Add the cocoa powder, instant coffee powder and sugar. Using a hand whisk, stir the contents well to prevent cocoa powder from forming lumps.

Turn off the flame just when it begins to boil. Stir in the cinnamon powder and vanilla essence and serve hot.

You may also note - 

1. Cocoa powder tends to form lumps, you can sieve the powder in order to avoid that.
2. Sweetness may be adjusted as per your choice.

Spiced Apple Juice

I am not a fan of Dubai summers and eagerly wait for the winter to arrive. Every time it does I swear to make the best use of it. From evening strolls in the park to sitting out in the balcony and enjoying the breeze, I love it all. I am on high spirits this season - so my kitchen often has new dishes.

If you are looking for something warm to make your winter nights cozy, look no further. Here is a tried and tested recipe which you will grow to love. Its absolutely not complicated and all you need are three ingredients. While your chicken roasts and your cake bakes, you could have your drink made as well. So here you are - Spiced Apple juice!

I got this recipe from Shibin and he got it from his brother, Shinoj.

Ingredients

1. Apple Juice - 4 glasses ( You could pick up a can from the supermarket)
2. Cinnamon sticks - 1 whole stick
3. Cloves - 6

Method

Pour the apple juice into a saucepan along with cinnamon sticks and cloves. Simmer this for 10 to 15 minutes on low flame. Do not let it boil - switch off when the bubbles just start forming at the bottom of the pan. Keep it covered for 20 minutes and let it take in the flavors of the spices. Serve it warm.