Spicy Peanut Noodles

Tried this recipe yesterday and it turned out to be pretty good. The green chilies add a kick to the whole dish but you can omit it if you don't want it spicy. Sadly, I forgot to take a picture to put up for you all but it looked really pretty with the cilantro, cucumber and peanut garnish.

Calories: About 350 per serving

Makes: 4 servings

Ingredients:

12 oz (about 350 grams) whole wheat spaghetti

1/2 cup creamy peanut butter

3/4 cup boiling water

1 cup scallions, sliced

4 tbsp soy sauce

3 tbsp rice vinegar

2 cloves garlic, finely chopped

1/2 tsp sugar

1/8-1/4 tsp red chili powder

2 green (or red) chilies, finely chopped

1/4 cup peanuts, roasted and coarsely chopped (divided into 2 equal portions)

1-2 tbsp sesame oil

Handful chopped cilantro plus more for garnish

Thinly sliced cucumber, for garnish

Boil the pasta as per directions till done. Rinse under cold water to avoid clumping.

In a bowl, mix together the peanut butter, hot water, scallions, soy sauce, rice vinegar, garlic. sugar and chili powder. Heat the oil in a pot and pour the peanut butter mixture into it. Add the noodles and then the green chilies, cilantro and one portion of the peanuts. Mix well (making sure the flame is not too high) and remove from heat. Take it out in a platter and garnish with the left over peanuts, cilantro and sliced cucumber.

Note: I put a teaspoon of sesame oil in the noodles after rinsing them with cold water for added flavor and fragrance.

To increase the protein content, you can add sliced and stir-fried chicken breast in the peanut sauce right before adding the noodles.

Chicken Pot Roast

This is a super easy and healthy meal to make. Often, I make it in a larger quantity and use the leftover chicken to make sandwiches for lunch the next day.

Ingredients:

1 whole chicken (1100-1200 grams), cut into 8-12 pieces

3/4 cup yogurt

1 tsp garlic paste

1/8-1/4 cup white vinegar

Salt, to taste

Coarsely crushed black pepper, to taste

Red chili powder, to taste (optional)

4-5 tbsp oil (more if you prefer)

In a big bowl, mix together the yogurt, garlic paste, vinegar, salt, pepper and chili powder. Add marinade to the chicken pieces. Cover and refrigerate for at least 5-6 hours (for best results, let it marinate for 1 day). Heat oil in a pot and add the chicken. Cook on medium-low heat till chicken is done and no longer pink in the center. If the chicken seems too dry, add a little hot water into the pot and cook. If it seems like it has too much gravy, increase the flame. Serve hot with steamed vegetables.

Note: You can also add peas and potatoes to the pot along with the chicken to add color to the dish.

Master Class with Trotter and Bhatia

Last week, Saqib and I had the pleasure of attending two culinary master classes in Abu Dhabi by Chef Charlie Trotter and Chef Vineet Bhatia. Both these culinary experts hold Michelin stars (Trotter has one and Bhatia has 2).

Charlie Trotter initially earned an undergraduate degree in political science before moving onto a career in the culinary arts. He set up his first restaurant in Chicago, Illinois in 1987 and is now known as one of the best chefs in the United States despite the lack of any formal training. Trotter has always been a philanthropist and his two ventures (Charlie Trotter Culinary Education foundation and Excellence Program) are very close to his heart.

Vineet Bhatia decided to pursue a career in the culinary arts after being turned down by the Indian air force. He started at an undistinguished catering school in Ahmedabad and made his way to the prestigious Oberoi school. When he moved to the UK, he was horrified to discover that Indian food there was outrageously spicy and too aggressive. When given the opportunity, he proved that authentic Indian cuisine is quite different and has plenty of room to evolve. After that, there was no stopping him and he is now well known for his creativity in Indian cuisine the world over.

Before we got to the venue, we were more excited about Trotter since he is from Chicago,where we lived for a number of years as well. We never had a chance to visit his restaurant, but had sampled his food elsewhere and loved it. He prepared two courses for us. The first was tuna sashimi with buffalo tartare accompanied by a heart of palm radish salad, sesame crackers, parmesan crisp and lemon vinaigrette. The tuna was not only beautiful to look at, but was also delicious and the sesame crackers, with a hint of sweetness,were better than any we had had before. The second course was a Milbrook venison tenderloin crusted with cardamom infused dates served with salsify, quinoa, broccoli rabe and preserved ginger. As expected, it was great and we can not wait to go back to Chicago and dine at his restaurant.

We were not familiar with Chef Bhatia but were looking forward to the new age Indian food he prepares by simplifying typical ingredients and marrying them flawlessly with unconventional ones. We were not disappointed. The first course he prepared for us was a tandoori spiced home-smoked salmon, red onion, cucumber and dill raita. The salmon was out of this world and its not-so-typical marinade's surprising main ingredient was grainy mustard! The second course was a roast sea bass with coconut and roasted cashew nut khichdi with tomato kadhi, purple potato chips and chenna chutney. Again, an amazing experience which makes me want to go to at least one of his restaurants and we are lucky we have one right here in Dubai. Chef Bhatia's food explodes with flavors and reflects his passion for cooking and the Indian cuisine.

After we were done with the class, I was very inspired. It made me realize that cooking (and eating!) is really what I love doing. "Desi" food, especially, holds a place very close to my heart, not only because I grew up eating it, but also because it is the kind of food I started learning cooking from. The flavors used in Indian and Pakistani foods are so vast, yet they blend together so well if you don't over do the spices and don't overcook the food (which majority of people do).

The reason I cut down on "desi" food was because I thought it's not healthy. However, after attending Chef Bhatia's class, I realized that I can make it healthy but still get it to taste good. So, I have decided I will be restarting some "desi" cooking as well, while doing my best to make it as healthy as possible.

Stay tuned and happy eating!

Chicken and Cabbage Soup

The great thing about this soup is that, besides being delicious, its low in calories. The cabbage in the soup makes it quite filling and one does not feel the need to add any other carbs (e.g. pasta) to their meal. It would make a great starter, but I personally like to treat it as my main course. The garnish of the fried garlic, though optional, adds tremendous flavor. I highly recommend this recipe to soup lovers.

Calories: About 250-300 per serving

Makes: About 3 large servings

2-3 boneless chicken breasts, cut into thin strips

1 tsp sesame oil (or olive oil)

1/2 cup chopped onion

1 tbsp chopped garlic

1 tbsp chopped ginger

6-7 cups chicken broth (or combination of 3 cups of broth with 3 cups of water)

3/4 cup finely chopped or shredded carrot

3 cups thinly sliced cabbage

3-4 lime leaves

3/4 tbsp soy sauce

2 tbsp fish sauce

2 tbsp rice vinegar

2 cups sliced mushrooms (optional)

1 cup sliced scallions/green onions

Juice of one lime

3 tbsp chopped cilantro/green coriander leaves

Salt and pepper, to taste

2 tbsp thinly sliced garlic, fried till brown and crispy (optional)

Heat oil in a sauce pan and add the onions. When soft, add the garlic and ginger and saute till very slightly brown. Add the lime leaves, carrots and chicken and season with salt and pepper. Cook, stirring continuously, for about 5 minutes and then add the soy sauce, fish sauce and rice vinegar. Then, pour in the broth and cook on medium heat till simmering. Add the cabbage and mushrooms and cook till chicken is done (about 15 minutes). Stir in the scallions, lime juice and cilantro and season with salt and pepper. Garnish with the fried garlic and serve hot.