Tag Archives: delicious

Palm Hearts in Wine Sauce with Shredded Chicken

9 Jul

This has got to be one of the wackiest combinations I have come up with, but one that I am happy to add has turned out delightfully appetizing.

Let me take a moment here to talk about Palm Hearts, because really, these succulent yet crisp little melt-in-the-mouth things are quite spectacular. You might think they’re limp and unpleasant when you see the tin can they come in and the idea of eating palm hearts itself can be quite daunting, but I beg you to give them a chance. This was my first encounter with them, and I am completely bowled over by just how versatile and exotic they are. On the outside, they’re a bit crunchy, but on the inside (which is spiralled) they’re soft and creamy (like hearts!).

So anyway, here I’ve combined them with shredded chicken and wine sauce. Remember not to mess around too much with the palm hearts because they can be very delicate and pretty much have a taste of their own which would be cruel of us to mask.

Recipe for Palm Hearts in wine Sauce with Shredded Chicken

For the Wine Sauce

What you need:

250 gm  shallots, chopped

1 sachet of mulled wine spice

250 ml red wine

1 tsp garlic paste

1 cube of vegetable stock (you are welcome to use chicken or beef stock as well)

1 cup water

4 tbsp olive oil

1 tbsp butter

3 tbsp balsamic vinegar

Salt and pepper to taste

What to do:

On a high flame, heat the olive oil and fry the shallots until golden brown. Now add the vinegar and mix it in till it evaporates.

Boil the 1 cup water and dissolve the cube of stock in it. Add this water to the mixture and simmer on a medium flame. Add the sachet of spice and simmer for another 5 minutes.

Remove the sachet, add the garlic paste and pour in half the red wine. Simmer until it reduces by a third. Now add the remaining wine and again reduce by a third. The sour taste will also reduce considerably. Add salt and pepper as required.

The sauce should be quite thick by now. Add the dollop of butter and swirl it in slowly till it melts.  Your warm, wholesome sauce is now ready to serve! Mmmm…

For the Palm Hearts and Shredded Chicken (serves 2)

What you need:

1 chicken breast

1 tsp garlic paste

1/2 tsp mixed Italian seasoning

1/2 tsp pepper

salt to taste

4-5 whole stocks of palm hearts, diced

1 tbsp butter

Water for boiling

What to do:

In a shallow pan, heat the butter on a medium heat and add the diced palm hearts and sauté gently for 4-5 minutes. Keep aside.

Steam the chicken in a double-boil arrangement. This ensures that the moisture is retained and the meat remains soft. Once cooked, shred it roughly with a knife.

Add the garlic paste, Italian seasoning, salt and pepper to the chicken and mix. Now press the mixture into a sort-of circular cake.

Before serving, add the palm hearts to the plate and pour the doll a nice helping of warm wine sauce over it. Ah, delicious!


A meal for friends – Lamb Keema (mince) kebabs

20 Mar

I recently made a three course meal for my friends. Of course my budget went through the roof and I had to slave in the kitchen all day, but it was all worth while just seeing their smiling faces and full stomachs. I’ve decided to make this a three part series, giving you one recipe per post.

This first one is Lamb Keema Kebabs. They work really well as starters, but you can also turn them into the main meal.

What you need:

500gm lamb mince

1 large onion, finely chopped

4-5 cloves of garlic, chopped

8-10 pods of cardamom

1 inch cinnamon

1 tsp ground black pepper

2 tsp garam masala

1 cup water

2 tbsp oil

Oil for frying

1 cup breadcrumbs

1 raw egg

salt to taste


What to do:

Part I

Thaw mince.

In a pressure cooker, heat up 2 tbsp of oil. Once the oil is hot, add the cinnamon, cardamom, garam masala and garlic. Saute till the garlic turns brown. Now add the onions and fry till the onions melt.

Add the lamb mince and one cup of water. Shut the lid of the pressure cooker. On a high flame, let the pressure cooker whistle at least 4 times. Then lower to low heat and keep it cooking for another 10 mins (or until lamb is cooked)

(if you’re using a normal pot for this procedure, you might need a little more water. Boil the above mixture till the lamb is cooked)

Once the lamb is cooked, add salt and pepper and mix it properly. Make sure that there is no excess water (drain in necessary).

Now comes the fun part.

Part II

In a mixer-grinder, grind the above prepared lamb till it becomes a fine paste. To this paste, add one raw egg and mix. This will bind the paste together. Now make round flat cakes with this paste and coat with bread crumbs (you should be able to make atleast 10-12 such cakes) Keep aside.

before I coated them in breadcrumbs...

In a large pot, boil oil for deep frying. Once hot, fry 2 keema cakes at a time.


Serve hot with sliced onions, mint leaves and lime.



To make it more wholesome, you can also serve it with buns to make sandwiches.

Spaghetti Bolognese, except its completely vegetarian!

12 Aug

Spaghetti with Vegetarian "meat" sauce

My sister, a huge fan of non-vegetarian food recently became completely vegetarian, and in her enthusiasm and mission to convert others, she managed to keep everyone else off non-veg for a whole month. As a result, even after my sister was gone (to hostel), even my dad decided to stay off non-veg.

Craving to eat non-vegetarian food, and yet knowing that nobody else would, i decided to make a compromise. I would make vegetarian food that would taste like non-veg and feel like non-veg.

Spaghetti Bolognese was my first attempt at doing so. I simply replaced meat (beef) with soya granules. Soya Granules have become a very popular alternative to meat. But to get the right taste, needs a good balance of masala (spices) and treatment.

Here’s what you need:

150 gm (about 1/4th of the packet) Nutrela Soya Granules, cooked as instructed on the pack

200 gm Spaghetti

2 cups Garlic and Herb stock

1 tsp Oregano (can be dry-powdered)

1/2 tsp Rosemary (dried) or 1 stem of fresh Rosemary

1 tsp chilli flakes

1tsp Basil (dry-powdered) or 3-4 leaves of fresh basil

1 tbsp Freshly ground pepper (this tastes completely different from pepper powder)

1 tetrapack of  Tomato Puree

2 tbsp Red Pesto

2 tbsp Olive Oil for gravy

3 tsp Olive Oil for spaghetti

1 large Onion, finely chopped

Salt to taste

What you need to do:

For the soya gravy –

In a deep vessel, heat the oil on a medium flame. Once heated, add the onion and saute until brown. Add the tomato puree and wait until it reaches a boil. Add the garlic and herd stock and bring the mixture to a boil. Add oregano, rosemary, basil, chilli flakes and freshly ground pepper. Now add the cooked soya granules in the mixture and stir till it becomes homogeneous. Add salt as per taste. Now keep simmering on a medium flame till most of the water evaporates and the sauce turnes to a thickish consistency. You will observe that the texture of the soya also startes becoming more meat-ish at this point. The sauce is ready.

For the spaghetti-

Fill a large vessel with water and bring to a boil. While it is boiling, add 1 tbsp of salt and 2 tsp of olive oil. Add the spaghetti and boil till it is cooked. Strain the water completely. Sprinkle some olive and add the red pesto sauce. Toss till all the spaghetti is covered in it.

Serve in a slightly depressed dish, with Spaghetti at the bottom, topped with the soya gravy. Garnish with a few leaves of basil and parmesan cheese.

* if you want the gravy extra spicy, add a tsp of black pepper powder rather than chilli flakes.

Orange Macaroon Cake

26 May

Here’s a delicious and simple recipe for an Orange Macaroon cake I got from The Guardian website. Yumm!

How to bake
Orange macaroon cake

If you’re making an orange cake, make it taste resoundingly of oranges, as I’ve done here, with the zest and an orange liqueur in the cake, and fresh juice and zest in the icing. Ditto lemon cake and others: if you can find the same flavour in two or more ingredients, then combine them for a dazzling effect. Most oranges are sprayed with pesticides and herbicides, so use organic if you want chemical-free zest.

3 large oranges

175g unsalted butter, softened

175g caster sugar

3 large eggs

50g desiccated coconut

150g plain flour

2 tsp baking powder

75ml Cointreau or Grand Marnier

125g icing sugar

Line the base of two 18cm sponge cake tins with a disc of baking parchment and preheat the oven to 180C/350F/gas mark 4. Finely grate the zest of two of the oranges into a bowl with the butter and sugar, then beat until light and creamy. Beat in the eggs, one at a time, then beat in the coconut. Sift the flour and baking powder together, beat half into the butter mixture, followed by the Cointreau, then fold through the remaining flour.

Divide between the tins and bake for 25-30 minutes. Leave to cool in the tin, then remove and peel the parchment off the bottom. Finely grate the zest of the remaining orange into a bowl, add the icing sugar and beat with a few tablespoons of orange juice until spreadable. Top each cake with the icing, stack one on top of the other and serve.