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.

Chicken Piccata with Pasta & Mushrooms

This recipe is so easy to make and the ingredients are such that are almost always lying around in your refrigerator. The calorie count is quite low, considering how filling it is. If you want to cut down on the carb value, reduce the amount of pasta you put in. Yummy recipe which I am sure you will make again and again.

Calories: About 395 per serving

Makes: 4 servings

Ingredients:

6 oz whole wheat pasta (angel hair preferable)

1/3 cup all purpose flour, divided

2 1/2 cup chicken broth, divided (home made of store bought)

1/2 tsp salt, divided

1/4 tsp ground black pepper

4 chicken breast (about 500 grams), slightly flattened

3 tsp olive oil

10 oz fresh button mushrooms, sliced

3 large garlic cloves, finely chopped

2 tbsp lemon juice (or to taste)

1/4 cup fresh chopped parsley

2 tbsp rinsed capers (optional)

2 tsp butter

Boil water in a large pot and add pasta. When done, drain and keep aside. Separately, whisk together 5 tsp of flour with 2 cups of broth. Put the remaining flour on a plate. Sprinkle both sides of the chicken with 1/4 tsp salt and pepper and then dredge in the flour. Heat 2 tsp oil in a skillet and then add the chicken. Cook for about 3 minutes on each side (or until no longer pink inside). Transfer to a plate and cover to keep warm.

Heat the remaining oil in the same skillet and then add the mushrooms. Cook on medium high till they release their juices and become slightly brown. Take out in a bowl. To the same skillet, add the garlic and the remaining broth. Cook till reduced to almost half. Stir in the flour-broth mixture, lemon juice and salt. Bring to a simmer and cook till sauce is thickened. Stir in parsley, butter, capers and mushrooms.

Reserve about 1/2 cup of the sauce and toss the pasta with the remaining sauce. Put the chicken breasts on top and pour the reserved sauce over it. Serve.

Spanish Style Meatballs in Tomato Sauce

This is a tapas dish that we had a few times while in Spain. They are so juicy and delicious that I could not stop eating them. What I have tried to do is to alter the recipe to make it healthier, low in calories, yet still flavorful and juicy. I feel that you don't need any added carbs like pasta, rice or bread to accompany these meatballs but if you feel like you can't do without them, then go right ahead! :)

Makes: 5 servings

Calories: About 185 per serving (with an equal balance of carbs and protein and a high content of vitamin C).

12 oz lean ground lamb or beef

12 oz lean ground turkey or chicken

1 cup whole wheat bread crumbs

1 egg white

1 cup finely chopped onion - divided into 2 equal portions

6 finely chopped garlic cloves - divided into 2 equal portions

4 tablespoons fresh chopped mint - divided into 2 equal portions

1 tsp ground coriander

1/2 tsp ground cumin

salt, to taste

1 tbsp olive oil

1/2 cup beef or chicken stock

1 tbsp rice vinegar (or regular white vinegar)

1/4 tsp (or less) red chili powder

1 28 oz can crushed tomatoes (or whole peeled tomatoes that u can crush yourself in a bowl)

1/4-1/2 tsp Harrisa paste- optional (This is a paste made out of tomatos and chilies and you can find it in a tube at major supermarkets).

Cooking spray

Preheat oven to 350F and lightly coat a baking sheet with cooking spray.

Mix together the lamb (or beef), turkey (or chicken), bread crumbs, egg white, one portion each of onions, garlic and mint, coriander, cumin and salt. Make about 15-17 equal potions, form them into meatballs and place on the baking sheet. Spray with a very light coating of cooking oil and place in the oven for about 10 minutes. Remove from the oven and put aside.

In a separate saucepan, heat the olive oil over medium heat. Add the remaining onions and saute till golden, making sure not to over cook or burn them. Then, add the garlic, stock, vinegar, salt and chili powder. Simmer on medium-low heat for 3-5 minutes and then add the tomatoes and harrisa paste, reduce heat to low and let it simmer partially covered for about 20 minutes.

Add the meatballs into the sauce and cook until heated through (about 5 minutes). Garnish with mint and serve hot.

Back After Hiatus

I was so touched when I got messages from quite a few of you wondering why my blog hadn't been updated recently. I didn't realize that it had a little bit of a following :). Sorry to have disappointed you guys, but I'm back into action.

We took a trip out to southern Spain in early January and I fell in love with it and want to buy a vacation home there some day (when I can afford it!). Spain is one of the most beautiful countries I have ever been to - the friendliest people, the mountains, the greenery, the beaches, the history and, of course, the food! The tapas, paellas, omelets and seafood and the immense use of garlic (which I love) just blew me away. The food was uncomplicated, yet so fresh, delicious and, most of all, flavorful. I gained so much weight there because of the enormous amounts of butter and oil they use in their food that when I got back, it got me thinking...why not try and make Spanish food that tastes almost as good, but is healthier and more nutritious. So, I'm going to try and post some recipes with Spanish influence occasionally so that everyone can experience a bit of Spain in their homes.

Stay tuned and, as the Spanish say to wish everyone a good meal "Buen Provecho"!

Oven 'Fried' Zucchini

These turned out delicious! They are crispy from the outside and soft and gooey from the inside. A perfect, low-cal side or a snack!

Makes: 2 servings (about 6 pieces each)

Calories: Approximately 39 calories per serving.

Ingredients:

1/2 pound (250 grams) zucchini, sliced diagonally into 1/2 inch pieces

1/4 cup water

1 tbsp low fat yogurt

1/4 cup yellow corn meal

1/4 cup oats

1/4 tsp salt

1/4 tsp crushed black pepper

1/8 tsp red chili powder

1/8 tsp cumin powder

1-2 tsp parmesan cheese, grated (optional)

Put the sliced zucchini in salted boiling water and let it cook for about 3 minutes (till half cooked). Drain and let it dry on a paper towel.

Preheat oven to 200 C (400 F).

In a bowl, mix 1/4 cup water with the yogurt. In a sealable plastic bag, mix the cornmeal, oats, salt, black pepper, chili powder, cumin and parmesan cheese. Dip the zucchini pieces into the water-yogurt mix and drop it in the oat-cornmeal mix. Then place the pieces on a baking grill, lightly sprayed with oil. Once all the pieces are laid out, spray oil on top of them and place in the oven for about 15-18 minutes (or until golden brown). Serve hot.

Chicken With Black Bean Sauce Stir-Fry

So this recipe was a totally spontaneous creation today. I was in a hurry to make dinner and threw together some stuff and it actually turned out quite good. Try it and, as always, make alterations according to your taste.

Makes: 2 servings

Calories: Since this is something I cooked without any research, I don't have an exact figure yet. My guess is that it should be approximately 350 calories per serving. Will try and update this as soon as possible.

Ingredients:

2 boneless chicken breasts, sprinkled with salt and pepper on both sides

1/2 tsp + 1/2 tsp garlic paste

1 cup + handful scallions/green onions

1 tsp + 1 tsp olive oil

1/4 tsp ginger paste

1 cup fresh mushrooms. sliced

2 tbsp black bean sauce

1 tbsp rice vinegar

1 tbsp soy sauce

1/2 tsp sugar (optional)

1 cup cabbage, thinly sliced (optional)

2-3 cups boiled whole wheat noodles

handful cilantro, chopped

In a flat pan, heat 1/2 tsp olive oil and add 1/2 tsp garlic paste, stirring till incorporated. Add chicken breast and cook on both sides (about 2-4 minutes each side). Then add a handful of scallions. Cook for 2 more minutes and set aside. If the chicken does not have too many juices, then add about 1/8 cup of water or stock and let it heat through before putting aside. After the chicken has cooled, slice it and reserve the small amount of sauce/gravy with it.

In a wok, heat 1 tsp olive oil (sesame oil would be even better) and then add the remaining garlic paste and ginger paste. Then add the remaining scallions. Saute for 1 minute and then add the mushrooms. Cook for 2 minutes and then increase heat and add the chicken, black bean sauce, rice vinegar, sugar and soy sauce. When heated through, add cabbage and boiled noodles. Cook for 1-2 minutes, mixing well and then add the cilantro. Serve hot.

Serving suggestion: Sprinkle some roasted, crushed peanuts on top. You can even add bell peppers to this when you add the mushrooms. I have a pepper intolerance, so you won't really see them in any of my recipes!

Note: To simplify this dish, you can buy the ready to use black bean stir fry sauce. If that is what you decide to use, eliminate the plain black bean sauce, soy sauce, rice vinegar, and sugar from the recipe. It will turn out just as good.

Oats 'n Honey Granola Bars

A healthy and low calorie snack, yet so delicious and fun, that my 2 and a half year old son and I enjoyed it equally! :)

Makes: 18-20 bars

Calories: About 125 per bar

Ingredients:

2 cups oats

1 cup flour

1/2 cup shredded coconut

1/8 cup sugar

1 tsp baking soda

1/4 tsp salt

1/3 cup vegetable oil

1/3 cup honey

1/4 cup raisins, chocolate chips or any kind of nuts you prefer (optional)

Preheat oven to 375 F (190 C). In a bowl, mix all the dry ingredients and then add the oil and honey. Mix well, preferably with your hands (otherwise it may crumble), until it is blended well and sticky. Add the raisins, chocolate chips or nuts. Firmly press evenly into a shallow baking dish. Bake for 10-15 minutes till it seems a bit puffy and still soft. Do not wait for it to get too brown or they will be too hard. Take out of the oven and cut into bars while still soft. Wait for it to cool and harden completely before serving.

Healthy Chili

Not only do I love chili, but I also find it quite filling even when I eat only a little. So its good if you are trying to watch your food intake. Everyone has their preferences as to what their chili should taste like, but this is the healthiest one I have come across. Please feel free to alter is according to your taste.

Serves:4

Calories: About 300 or so for 1 and a half cup of chili.

Ingredients:

1 tsp olive oil

1 medium onion, chopped

3 cloves garlic, chopped

400 grams lean ground beef/chicken/turkey

1 can crushed tomatoes

4 oz tomato sauce

2 cans red kidney beans

1 tsp cayenne pepper

1/2 tsp chili powder

1-2 tsp cumin powder

salt, to taste

1/2 sachet taco/chili seasoning (optional)

Heat oil in a pot over medium heat. Add onions and garlic and cook, stirring frequently, till soft and golden. Add the meat and taco seasoning (if using) and saute for a few minutes till brown. Add the kidney beans and cook on medium-low heat for 4-5 minutes. Add the crushed tomatoes, tomato sauce, cayenne pepper, chili powder and cumin. Cook on medium-low heat for 15-20 minutes (or longer if you have more time).

Serving suggestions: Serve with chopped onions, shredded cheddar cheese and green chilies in vinegar. A fun way to serve it to children is to make a "chili dog" station. Line up hot dog buns, hot dogs, chili, ketchup, mustard, shredded cheddar cheese, onions (and anything else they like) and let them build their own dogs. In fact, I have done this for football (or other sports) parties for adults and they love it as much as the kids!

Chicken With Grape-Shallot Sauce

You have to be a little bit adventurous for this recipe. Shallots and grapes together are not for everyone. But keep your mind and taste buds open, and you will like it. Don't be intimidated! :)

Serves: 2

Calories: About 330 per serving

1/8 cup flour

2 skinless and boneless chicken breasts

Salt, to taste

1/8 tsp black pepper, or to taste (coarsely ground preferable)

5 tsp olive oil

1/2 cup shallots, thinly sliced (if shallots not available, use regular white onions-not red)

1/4 tsp garlic paste

1 cup green or red seedless grapes, halved lengthwise

1 and a half cups chicken broth (homemade or store bought)*

1 tablespoon parsley, chopped

Sprinkle salt and pepper on the chicken and dredge in flour on both sides (reserve the left over flour). Heat 3 tsp oil in a skillet on medium high and add the chicken breasts. Cook for 2-4 minutes on one side and then reduce the heat to medium. Turn the chicken breasts over and cook for another 3-4 minutes. Transfer to a plate.

In the same skillet, add the remaining 2 tsp of oil. Add shallots, stirring frequently, till light brown. Add the garlic and cook for a few minutes. Then, add the grapes and cook till just starting to get brown. Add 3 tsp of the reserved flour and let it coat well. Slowly add the chicken broth and cook on reduced heat, stirring occasionally, for about 8-10 minutes till sauce is reduced. Season with a little salt and pepper, if needed. Stir in the parsley and add the chicken breasts into the sauce. Cook till chicken heated through completely (about 2-3 minutes). Serve with sauce on top.

*You can also add half a cup of grape juice. If you do, reduce the chicken broth to just one cup.

Serving suggestion: Serve with garlic green beans on the side.

Garlic Green Beans And Mushrooms

Serves: 4

Calories: About 100 per serving.

500 grams green beans, steamed (or put in boiling water for 3 minutes and then in ice cold water)

7 cloves of garlic (2 cloves sliced thinly and 5 cloves finely chopped)

2 tbsp olive oil

1 cup fresh mushrooms, sliced

1/2 tbsp butter (optional)

salt and pepper, to taste

Heat oil in a wok on medium heat and add the sliced garlic till very light brown. Add the chopped garlic, let it cook for a minute and then add the green beans and mushrooms. Add butter, salt and pepper and cook for about 2-3 minutes. Serve.

Note: If you are out of mushrooms, don't fret. The dish tastes just as good without them! :)

Thai Chicken And Basil Curry

A delicious, yet light curry that's not too high in calories.

Serves: 2

Calories: About 250 per serving without rice and about 400 with rice. Calorie count would be lower if using shrimps.

Ingredients:

2 boneless chicken breasts, cut into strips (or 400 grams peeled and deveined shrimps)

3/4 - 1 cup fat free or light coconut milk

4 tbsp rice vinegar

4 tbsp soy sauce

1 tbsp fish sauce (optional)- if not adding fish sauce, add very little salt

1 tsp red pepper flakes

1 stalk lemon grass, sliced into 1 inch pieces and smashed

2 thai red chilies, whole

2-4 thai lime leaves (optional, but highly recommended for fragrance and flavor)

1 medium onion, chopped

2 tbsp fresh ginger root, minced

3 cloves garlic, finely chopped

1 cup fresh mushrooms (shiitake or button), sliced

3-4 green onions, finely sliced

1 cup fresh basil leaves, chopped

1 handful cilantro, chopped (optional)

In a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce (or salt) and red pepper flakes. In a wok, heat oil over medium-high heat. Stir in onion, ginger and garlic and cook until light brown. Add lime leaves, lemon grass, whole red chilies and then the chicken. Cook for about 3 minutes and then stir in the coconut milk mixture. Cook till chicken is done - about 15-20 minutes (5-10 minutes, if cooking with shrimp). Mix in the mushrooms, green onions and basil. Cook until heated through. If the sauce looks too watery, you can add some corn flour (i.e. 1 tsp corn flour with 2 tbsp water). If the sauce seems too thick, add some water. Serve with steamed white rice.

Suggestion: Add is any veggies you wish.

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Roasted Okra

Okra is a good source of fiber, folic acid, vitamin B6 and other nutrients but it is generally fried or cooked in a lot of oil, which the okra absorbs. This recipe uses barely any oil and couldn't be easier, but does not disappoint as far as taste is concerned. A delicious and healthy side dish!

Serves: 2 (about 60-65 calories per serving)

Ingredients:

18-20 okra pod, sliced 1/3 inch thick

Olive oil/oil spray

Salt, to taste

Black pepper powder, to taste

Chat masala, to taste (optional)

Preheat oven to about 425 F (220 C). Line a baking sheet/tray with foil and spray with oil. Arrange okra in one layer and spray over it with oil (or drizzle with a little olive oil). Sprinkle with salt, pepper and chat masala. Bake in the oven for 10-15 minutes. Then broil for a minute (keep a close eye on the okra because it can burn easily). Take out into a dish and cool for a couple of minutes before serving.

Serving suggestion: Pour 'raita' over the okra. For raita: take 1/2 cup of yogurt and add 1/2 tsp garlic paste and salt (optional: cumin powder, red chili powder, black pepper powder). Add a little water to make yogurt a bit thinner in consistency (but not too watery).