Tag Archives: nutmeg

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 filletsĀ  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 pasteĀ  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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Filed under Starters and Snacks, Versatile Accompaniments

Carrot Cake

A few days ago Uma, one of Indira’s classmates, brought carrot cake to school for her snack and she shared some with Indira, who loved it and has asked me several times since then to try and make one.

So this afternoon, I decided to try out a recipe I have for carrot cake (from Jean Pare’s fantastic “Muffins and More”) and this is what the girls had for their gouter today, with a glass of milk. Noor liked it a lot, and asked for and finished a second piece. Indira, though, said she preferred the one that Uma’s mom made. Oh well…

I liked it a lot too; it just bursts with flavor and taste, thanks to the carrot and the spices.

Noor stayed home this afternoon for her nap instead of going back to school after lunch, and helped a lot with fetching and putting the ingredients together, breaking the eggs, mixing the batter, etc.

Well done, Noor, and thank you !!

Carrot Cake

This recipe has a few changes from the original, but still works well.

2 eggs

1/2 cup of melted butter (a cup of 200 ml measure)

1 and 3/4 cups of flour

1 cup of brown sugar

1 cup of finely grated carrots (you will need 3-4 carrots for this quantity)

2 and a 1/2 tsps of baking powder

1 tsp of cinnamon

1/2 tsp of freshly grated/powdered nutmeg

1/4 tsp of freshly powdered cloves

1/4 tsp of ginger powder

walnuts – 1/4 or 1/2 cup

Blend together the sugar, the eggs and the butter. Stir in the carrots.

Mix all the other ingredients in a bowl. Add to the previous mixture, and gently stir together till everything is well-blended.

Pour in to a loaf pan and bake for 50-60 minutes at 180 degrees C.

Remove the cake from the pan only after it has cooled down, to keep it from breaking.

This is definitely one to make again.

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Filed under Cakes and Muffins, Picnic Food, Starters and Snacks