At some point in time, I am going to write a book about cooking: “A Husband’s guide to quick recipes – a.k.a. all you need is shredded chicken”. The possibilities of what you can do with shredded chicken are limitless. I’ve used it with enchiladas, salads, nachos, pizzas and what not. Here is another easy one.
A year I tried this recipe for Homemade Cracker Jack and it turned out great! Crunchy peanuts glued to caramel pop-corn making for a nice sweet-and-salty snack. Just a few days back, I bumped into a question on Quora that asked ‘When do you realise that you are good at something?‘ to which I said: When repeating ‘it’ no longer worries you. Or when You dont need revision or preparation, and when others seek your opinion or value you experience.
In an attempt to get good at Crackerjack (and to satisfy my craving on a slow Sunday evening) I went ahead and tried it again. Only to realize that I still need to improve. The peanuts just didn’t glue with the pop-corn because my caramel sauce should’ve had more butter & water. But I’m glad that I attempted to perfect it, traced the cause of my failure and that I’m still eager to perfect it.
I feel in love with Enchiladas back in 2010 when I first had them at Sammy Sosa. Since then, I’ve tried them multiple times at home and I just can’t get enough. If you have tortilla wraps & baked beans at hand, it only takes about 45 mins from start to serve.
Aditi & I have forever been crazy fans of mashed potatoes. I hadn’t cooked anything on the flame other than maggi before (don’t go by the order of posts here) and a (part-successful) attempt at roti prata (aka roti canai). Aditi was out for work on a weekend and I thought of trying this out as it needs very few ingredients. Most indian households will have all of this. Check: oven, baking dish and cream.
4-5 Potatoes50 grams butter or fat spread
Processed or soft Cheese (optional)
1/4th cup milk
2 tbsp cream
2 tsp Salt
2 tsp Pepper
2 tsp Chat Masala (to Indianize it)
2 tsp Oregano (optional)
1. Boil potatoes as usual, peel the cover and mash them
2. Pre-heat the oven at 170c. I used the convection function on my microwave
3. Add butter. I used Nutrella fat spread as its cholesterol free, tastes just like Amul butter and provides better binding
4. To keep the recipe low fat, I went easy on the cream, and used more milk instead
5. Grated cheese – processed or mozarella to make it thicker
6. Salt, pepper, chat masala & oregano and mix well to form a consistent mixture
7. Grease (apply butter) to the surface of the baking dish and pour the mixture in it. If you do not plan to eat it right away, apply shrink-wrap to the dish and refrigerate.
8. Bake in the oven for about 40mins at 170c, or until the surface changes color.
9. If you’re making this for your wife or mother, make sure you return the platform spick-n-span 🙂
1. Butter both sides of the bread slices
2. Apply My no longer secret sandwich sauce on one side
3. Place all sliced vegetables: tomatoes, onions, capsicum on top. If you’re not feeling lazy or prefer the vegetables cooked, you can saute them in a pan with some cooking oil, 2 garlic cloves & tomato ketchup/puree.
4. Sprinkle salt, pepper, oregano & chili flakes as per taste.
5. Grate processed cheese or place an entire cheese slice over the toast. Avoid mozarella as it takes longer to melt, and your toasts will be burn.
6. Place them on pan over medium flame and let it toast.
7. Serve with tomato-chilli ketchup.
Baked Beans is my favorite part of a continental breakfast. The canned version with haricot beans is easily available in hyper marts and is very close to the original. I had no clue of where to find haricot, so I went ahead with kidney beans. Here is the recipe.