16
Jul 20

Chicken in White Sauce

  • Servings: 1
  • Preparation time: 8 minutes.
  • Boiling time: 18 minutes
  • Frying time: 8 minutes.
  • Cooking time: 5 minutes.
  • Total time: 39 minutes.

Here is the way to cook Italian style of chicken in Indian kitchen, “Chicken in white sauce” thick smooth white sauce made with butter, refined flour and milk, add cheese; it will not make it rich only but also more flavorful. If you want low fat recipe, skip cheese.

Include exotic vegetables it will be marvelous in taste. You take a bite and you will crave for another soon and you will go for much more…

Ingredients:

  • Chicken (Boneless): 200 gm.
  • Clove: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 1 no.
  • Black cardamom: 1 no.
  • Butter/olive oil: 30 gm
  • Maida (all purpose flour): 1 tablespoon
  • Milk: 400 ml.
  • Red bell pepper: 1 no.
  • Beans (frozen/ fresh): 40 gm.
  • Peas (frozen/fresh): 40 gm.
  • Corn (frozen/fresh): 40 gm.
  • Cheese: 20-30 gm. (optional)
  • Salt: 1 teaspoon
  • Black pepper powder: ½ teaspoon
  • Onion: 1 no.
  • Ginger: 1” piece
  • Garlic stem/ garlic: 1 no.
  • Spring onion (chopped): 2 tablespoon

Preparation:

  1. Chop onion into fine pieces, keep aside.
  2. Chop beans, ginger, red bell pepper, spring onion and garlic stem longitudinally (about 2” pieces), keep aside.
  3. Boil beans, pea and corn, keep aside (here I used frozen vegetable).
  4. Boil the chicken along with green cardamom, cinnamon, black cardamom and clove for 10-12 minutes until 90% done (you can microwave too), keep aside.

Method:

  1. Take a fry pan; put butter, add Maida stir fry for couple of minutes on lower flame add onion and continue to fry on medium flame for couple of minutes, add beans and garlic stem continue to fry for a minute, add bell pepper, pea and corn stir fry for couple of minute.
  2. Add salt and milk, let it boil (stirring continuously); cook on medium flame for couple of minutes or until sauce thickens; add boiled chicken, and black pepper. Add cheese stir until cheese gets melted, add spring onion, put off the flame.
  3. “Chicken in White Sauce” is ready to be served…
Chicken in White Sauce
Chicken in White Sauce
Ingredients
Boil the chicken along with green cardamom, cinnamon, black cardamom and clove
Boiled chicken & chopped ingredients
put butter, add Maida
add onion
add onion
fry on medium flame
add beans and garlic stem
add bell pepper, pea and corn
Add salt and milk
Add salt and milk
let it boil
add boiled chicken
add boiled chicken, and black pepper
add boiled chicken, and black pepper
add boiled chicken, and black pepper
Add cheese
Chicken in White Sauce
Chicken in White Sauce
Chicken in White Sauce
Chicken in White Sauce
Chicken in White Sauce

17
Jun 20

Tamagoyaki (Japanese Rolled Omelet) 玉子焼き

  • Servings: 2
  • Preparation time: 3 minutes.
  • Frying time: 12 minutes.
  • Total time: 15 minutes.

We have been staying in Japan since 2018 and had marvelous time here; we like many of Japanese specialties. My husband likes Japanese food most. I was surprised to see the texture of Japanese omelet (Tamagoyaki) in bento box.  One of my friends explained me that it is a traditional staple dish often served as side dish of breakfast along with rice, miso soup, fish & pickled vegetables or sandoitchi (sandwich).

Oh…it looks fabulous! I thought preparing this must be something like rocket science; it has several thin layers of cooked egg rolled together, but now I know it is simple and can be prepared easily.

It requires a rectangular pan called tamagoyakinabe to prepare with few ingredients readily available in our kitchen and takes hardly 10 to 15 minutes.

It is good for kid’s lunch boxes, can be served warm or cold; can be stored in refrigerator for 2-3 days; most versatile protein dish.

Ingredients:

  • Egg: 3 nos.
  • Salt: ¼ teaspoon (as per taste)
  • Vinegar: 1 tablespoon
  • Olive oil: 2 tablespoon
  • Soya sauce: ½ teaspoon
  • Mirin (Japanese sweet wine): 1 teaspoon
  • Sugar: 1 teaspoon

Note: to avoid sweet taste in the recipe I skipped to add mirin and sugar.

Preparation:

  1. Break eggs into the mixing bowl; whip with spoon or fork, add salt, soya sauce and vinegar, keep aside.

Method:

  1. Preheat tamagoyakinabe/nonstick fry pan on medium flame; grease the inner bottom and wall with paper towel, to test readiness pour one drop, if the sizzling sound appears; means it is ready.
  2. Pour 2 teaspoon of prepared mixer, tilt the pan to evenly spread the mixer in whole pan; when the bottom has set but upper layer is still soft, start to fold (roll) like log with help of fork form start to end (see photo).
  3. (Keep flame always on medium; if you do-not need, just take off the pan from fire and continue to cook…)
  4. Keep the rolled omelet in pan itself, apply oil to the pan bottom also under the rolled omelet with paper towel, pour again 2 teaspoon of the egg mixture, tilt the pan to evenly spread the mixer all over the pan also under the cooked omelet (just by lifting it for a moment), when the new bottom layer has set but upper layer is still soft, start to fold one side to other over already prepared roll with help of fork (see photo).
  5. Again apply oil and continue the same as 3rd layer, 4th layer and so on until all mixture is finished (it can be 7-8 layers; remove from pan and place the omelet on bamboo mat then roll it with slightly pressing manner continue to roll at the end of the bamboo mat as in photo.
  6. Press with both hands so that it sets as a roll; leave it for couple of minutes, slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Ingredients
Break eggs into the mixing bowl
whip with spoon or fork
add soya sauce
add salt
add vinegar
tamagoyakinabe
Pour 2 teaspoon of prepared mixer
start to fold (roll)
with help of fork form start to end
Keep the rolled omelet in pan itself, apply oil
pour again 2 teaspoon of the egg mixture
start to fold one side to other over already prepared roll
Again apply oil and continue the same as 3rd layer
continue the same as 3rd layer, 4th layer
place the omelet on bamboo mat
roll it with slightly pressing manner
to roll at the end of the bamboo mat
leave it for couple of minutes
Tamagoyaki (Japanese Rolled Omelet)
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.

03
Jun 20

Pasta (Macaroni) in Creamy White Sauce

  • Servings: 2
  • Boiling time: 10 minutes.
  • Preparation time: 5 minutes.
  • Frying time: 5 minutes.
  • Cooking time: 5 minutes.
  • Total time: 25 minute

Yesterday, I got up early in the morning, it was calm and quite dawn; I opened the sliding door to enter my balcony and the propelling sound of motor boat attracted me, coming from the canal, by which side my building is situated in Shibaura, Tokyo in Japan. I am fascinated by the propelling sound of water, it always makes me happy.

I chit – chat with balcony plant; thinking of what should I prepare for breakfast. I prefer colorful and nutritious food, so prepared rich, creamy and fibrous Pasta which tingle my taste bud. Here I used luxury of white sauce thickness and exotic vegetables; asparagus, bell pepper and beans…

Ingredients:

  • Pasta (Macaroni): 100 gm.
  • Maida (all purpose flour): 1 tablespoon
  • Milk: 400 ml.
  • Red bell pepper: 1 no.
  • Asparagus: 4-5 no.
  • Beans: 4-5 no.
  • Cheese: 20-30 gm. (optional)
  • Butter/olive oil: 30 gm
  • Salt: 1 teaspoon
  • Black pepper powder: ½ teaspoon
  • Onion: 1 no.
  • Spring onion (chopped): 2 tablespoon

Preparation:

  1. Chop onion into fine pieces, keep aside.
  2. Chop beans, asparagus and spring onion into 2” pieces.
  3. Chop red pepper longitudinally, keep aside.
  4. Boil the Pasta (macaroni) for about 10 minutes in salted water (until 90% done), decant it and add 1 teaspoon of oil onto it, mix well to prevent the stickiness.

Method:

  1. Take a fry pan; put butter, add Maida stir for couple of minutes on lower flame, add onion, beans and asparagus, stir fry for couple of minutes, add bell pepper and stir fry for a minute.
  2. Add milk, let it boil (stirring continuously); cook until sauce boils and thickens; add boiled pasta, salt and black pepper. Add cheese, stir until cheese gets melted.
  3. Add spring onion, put off the flame.
  4. “Pasta (Macaroni) in Creamy White Sauce ” is ready to be served…
Pasta (Macaroni) in Creamy White Sauce
Ingredients
Boil the Pasta (macaroni)
Boil the Pasta (macaroni)
Boiled Pasta (macaroni)
put butter, add Maida
add bell pepper
add onion
add onion, beans
Add milk
let it boil
add salt
add salt and black pepper.
add boiled pasta
put off the flame
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce
Pasta (Macaroni) in Creamy White Sauce

12
May 20

Inari Sushi (いなり寿司)(Inarizushi/oinari-san)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Stuffing time: 1 minutes each.
  • Total time: 6 minutes.

One cloudy day in Tokyo, Japan our family planed to go to long drive; on the way it was snowing and the plan was to visit Fuji san, but due to Covid-19 it was closed. We visited nearby park of Fujikawaguchiko, enjoyed a lot of snowfalls. We took so many beautiful photographs of our life-time memories.

There was excitement all around, we headed in a Japanese restaurant for lunch and ordered Inari sushi, authentic and delicious; and that’s the moment I decided to prepare and upload the “Inari sushi”.

 In my opinion it is one of the easiest sushi to make at home, it is vegetarian and one of the popular sushi for bento box, picnic and for afternoon breakfast too.

Enjoy the bite of deliciousness…

Ingredients:

  • Tofu packet: 10 no.
  • Sesame seed: 2 tablespoon
  • Cooked Japanese rice: 100 gm (rice)
  • Salt: 1 teaspoon
  • Sugar: ½ teaspoon (optional)
  • Dressing vinegar: 3 tablespoon

Preparation:

  1. In a bowl, add vinegar, sugar and salt; stir well until salt and sugar gets dissolved, (it will take couple of minutes) sushi seasoning is ready, keep aside.
  2. Dry roast the sesame seed on lower flame, keep aside.

Method:

  1. Put the rice in a mixing bowl, add sushi seasoning and roasted sesame seed; mix well. Divide the prepared rice (sushi rice) into 10 parts, make it oval shape ball, and keep aside.
  2. Stuff the sushi rice ball into the Inari pocket; tuck the edge of Inari and decorate the top or can close the pocket, see the photos.
  3. “Inari Sushi (いなり寿司)” is ready to be served. Serve with wasabi  paste or dip.
Inari Sushi (Inarizushi/oinari-san)
Ingredients
In a bowl, add vinegar, sugar and salt
In a bowl, add vinegar, sugar and salt
add sushi seasoning
make it oval shape ball
Inari pocket
Stuff the sushi rice ball into the Inari pocket
Stuff the sushi rice ball into the Inari pocket
tuck the edge of Inari
close the pocket
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)
Inari Sushi (いなり寿司)