I must mention the lovely Seema and her adorable son who kept us well entertained with his antics all afternoon

Headed home at around 5. There was the family mela in the parish in the evening for which I was in no mood to go for. So gave Bernard company at home.

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Here are some pics from the afternoon.

My sister and I spent a well deserved evening together! We did a spot of shopping and then settled down to some happy eating at Subway.

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A very special young man (who has been kinda starved since he’s been living in Pune) came over for lunch this afternoon and this is what I rustled up for him

Lunch was

9 Treasure Chicken

For the Marinade:

2 tablespoons garlic (chopped)
A sliver of ginger (chopped)
Juice of two lemons
2 tablespoons pepper
10 green chillies (chopped)
1 tablespoon coriander (chopped)
A few sprigs of mint (torn)
salt to taste

To Fry:

500 gms boneless chicken (marinaded overnight)
Oil
Garlic sliced
Oregano

To Garnish:

Sauted Green Peppers (sliced)
Coriander and mint (chopped roughly)

Here’s how to do it: Put together the marinade ingredients in a glass bowl and toss the chicken in. Cover with cling wrap and refrigerate till ready to fry. Heat the oil in a pan and put in the marinaded chicken. When it is nearly done sprinkle the sliced garlic and oregano. Transfer the fried chicken to a plate and in the same pan saute the green peppers. Serve the chicken with a few peppers on the side, garnished with coriander.

Chicken and Cheese Bake

Here’s what you will need:

150 gms shredded chicken

150 gms chicken salami (slightly fried)

2 boiled potatoes

2 tablespoons corn

1/2 a green pepper

1 egg

25 gms cheese (you could add more if you like it)

3 tablespoons of mayonnaise

1 green chilly finely cut

1/2 tsp salt

2 tsps pepper

1 tsp oregano

1 tsp chilly powder

Here’s how you do it:

Mix all the ingredients in a shallow bake dish. Sprinkle breadcrumbs over the top and pop it into the oven to bake at 180 degrees for about 20 minutes or until done.

Bacon and Onion Pasta

You will need:

300 gms assorted pasta (boiled)

200gms bacon cut into small pieces

1 large onions finely chopped

6 cloves of garlic finely chopped (you could add more if like me, you are a garlic fan)

1 tablespoon extra virgin olive oil (you could use normal cooking oil also)

2 cups tomato sauce (recipe will follow)

Here’s how you do it:

Saute the onions in the olive oil till they go translucent. Add in the garlic and bacon fat and saute for a minute. Add in the bacon and cook for around 7 minutes or until the bacon is done. Then toss in the tomato sauce and cook for 2 minutes on a low flame. Spoon the bacon and onion sauce over the pre boiled pasta.

For the Tomato Sauce you will need:

1 tablespoon extra virgin olive oil

2 large onions finely chopped

1/2 packet mushrooms (optional)

1 green pepper chopped finely

6 tomatoes

salt to taste

1 tsp sugar

1 tsp herbs – Oregano (you could also add rosemary and thyme!)

1 tsp chilly powder

Here’s how you do it:

Blanch the tomatoes, taking out the skin and roughly smash them keeping a few pieces whole. Heat the oil in a pan, add the garlic, onions and saute till the onions get translucent. Add in the mushrooms, peppers and tomatoes and let it cook for about 10 minutes on a medium flame. Add in the seasonings, let it cook for a minute and set aside.

Sausage and Potato Salad

You will need:

200 gms cocktail sausages (power boiled and cut into round pieces)

2 medium sized potatoes (boiled and diced)

1 green pepper (finely chopped)

1 green chilly (finely chopped

2 tablespoons mayonnaise

1 tsp pepper

salt to taste

Here’s how you do it:

Combine all the ingredients in a bowl, toss and serve

And for dessert we had

Caramel Custard

You will need:

1/2 Litre milk

3 tablespoons sugar (or more if you have a sweet tooth)

2 eggs

For the Caramel:

1 tablespoon sugar2 tablespoons water

Here’s how you do it:

Heat the milk and let it cool completely. In the meanwhile put the caramel ingredients in a dish you are going to make the custard in (this needs to fit into the cooker or the apparatus you are going to make the custard in) and place on a slow heat till the sugar caramelizes. Beat the eggs well in a bowl. Add the eggs and sugar to the milk and whisk till it is well combined. Gently pour the milk mixture into the dish with the caramel. If you are using a pressure cooker (like I used) you need to leave it on the fire for 30 minutes after the first whistle.

You can serve the custard warm /cold.

After the satisfying lunch, the 3 of us headed to town to catch a movie at Sterling. We reached nearly an hour early (no thanx to the BT for the wrong listing) for a Stardust show, so we killed some time at Cafe Coffee Day (yup where we ate again). The movie was really nice. A kind of fairly tale with all the romance and action. Loved every minute of it.

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