Tag Archives: grill

Grilled Salmon or Trout with Pesto

This is just the nicest way to cook with either of these two varieties of fish.

Grilled Salmon/Trout with Pesto

250 gms of boneless fillet or pave of salmon or trout

some lime juice

salt to taste

approx 1 tablespoon of pesto

Sprinkle salt and squeeze the juice from at least 1/2 a  lime over the fillets. Keep aside for a few minutes while you heat the grill to 200degreesC.

Spread the pesto evenly over the fillets, then grill them at the top of the oven till the fish tests done – the pesto will start to char a little by this point and the fish will flake quite easily.

Serve this hot. Yum !

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Filed under Baked Main Meal Dishes, Quick Meal Ideas, RECIPES, Starters and Snacks, Versatile Accompaniments

“Fantastico” Chicken Tikkas

That is how Indira described the taste of the chicken tikkas we had for lunch today.

Ever since I started to try my hand at different tikka recipes some weeks ago, I have been very glad to see that the girls  really love to eat chicken cooked in this form.

Even so  I was surprised by their protests when, in response to Indira’s question last week asking me  if I was going to buy chicken and what kind, as I was leaving for the supermarket for my weekly food shopping last week, I said yes but that maybe this time I’d bring cuts suited to a curry, for a change. Chicken curry and rice has always been such a favored meal for them that I was surprised to see they wanted to eat tikkas yet another time, though it is has been ages since I made chicken curry of any kind.

Well, I must say I am happy to indulge this current preference , since making tikkas is so much easier and quicker than cooking a typical curry.

This is the recipe for the ones I made for lunch today. Noor liked them so much she wanted me to keep the leftover portion for this evening’s gouter, but I told her that might be too early for her stomach for another round of chicken. So they are both looking forward to dinner now 🙂

Chicken Tikkas

300 gms of boneless chicken, cut in to 1 inch pieces

75 ml of yoghurt

1/2 a small onion, grated

1 tsp of ginger paste, or grated ginger

2 small pods of garlic, grated

1/2 tsp of red chilli powder (or a little more, if you like)

3/4 tsp of coriander powder

salt to taste

sunflower oil or butter to baste

Whisk the yoghurt and mix in the onion, the ginger and garlic, the two spices, and the salt. Turn the chicken pieces in this marinade so that they are covered thoroughly in it, then leave in the refrigerator for about 12-24 hours.

Take the chicken out and leave it at room temperature for 10 minutes before grilling.

Pre-heat the grill, for 7-8 minutes, to 24odegreesC . In the meanwhile, take the chicken pieces out, shaking off any excess marinade and put them on skewers, leaving a little space between the pieces. Grill at the top of the oven till well cooked, turning over each skewer at least once and basting all the pieces with a little oil/butter when you turn the skewers.

Squeeze lime juice on to the tikkas before eating.  Sliced onions go well with them too, if you have a taste for these.

These simple tikkas are pretty versatile – they are great finger food and so make an excellent starter; they can be used as fillers for a roti wrap, tossed with a little lime juice flavored salad;  or one could serve them with a salad as a first course.

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Honey and Nutmeg-flavored Chicken Tikkas

I have been thinking for a while that I would like to extend the repertoire of starters I am able to cook, especially of the non-vegetarian kind. I have made the same mangoris, tikkis, and vadas too often now.

I also would love to introduce the girls, gradually, to other kinds of chicken and lamb-based preparations in Indian cuisine that are not the usual curries. At a restaurant in Mumbai some months ago, I noticed that the girls really enjoyed eating reshmi kebabs, and it has been on my mind since then that I should try and make those at home for them, for a change from the usual fare.

So I decided recently to start trying out the recipes in an interesting little book I have had for years in my kitchen, called “Tikkas and Kebabs”, a compilation of recipes by various chefs at prominent restaurants in India.

The one that I tried this evening caught my eye because of the unusual- to me – ingredients that it uses(honey and nutmeg) and because it looked so easy. The tikkas I made with this recipe turned out really well, and both Indira and I loved them. Noor didn’t seem too keen on the taste though; I guess that was down to the unusual/unaccustomed flavor of nutmeg (she said the chicken had a “funny” smell” !!) though that is precisely what I loved about these tikkas.

I think these would be very nice as a first course, served over a layer of salad leaves (and maybe some grated carrot, or as a starter.

Best of all, this recipe really is amazingly simple. An added bonus is that it needs very little oil.

Honey and Nutmeg-flavored Chicken Tikkas

Chicken breasts(de-boned)/chicken fillets  500gms

Lime juice 4 tbsps

Honey 3-4 tbsps

1/2 tbsp of red chilly powder (I don’t like my food “hot” so I used kashmiri chilli powder; you could use a stronger kind)

Garlic paste  1/2 tsp

pepper powder 1/4 tsp

Nutmeg powder 1/4 tsp

a pinch of red food color (I’d say this is optional- the original recipe lists this but I never use any food color)

salt to taste

Mustard or any other cooking oil to baste 1 to 2 tbsps

Cut the chicken in to 2 inch pieces, and pierce these lightly with a fork. Mix all the other ingredients to prepare a marinade. Toss the chicken pieces in it thoroughly and leave in the refrigerator for 5-6 hours. Then put the pieces on skewers, or line the grill with cooking paper and lay them flat on this, and grill at the top of the oven at 200 degrees C till the pieces are well done.

During the cooking process, baste the chicken with mustard oil (I used sunflower oil since I have no mustard oil at the moment) on each side once.

Do try this one; the honey and lime is a delicious combination with the chicken, and nutmeg adds a superb flavor.

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