Chilli Chicken

You'll need:
1lb Boneless chicken
4 Green chillies
1 Red chilli
Fresh garlic : 4 cloves
Fresh garlic
Corn starch
Salt  & Pepper
1 Onion : chopped
Green onions
Soy sauce : 3 tbsp
Vinegar : 1.5 tbsp
Chilli sauce

How:
Sprinkle salt, pepper and corn starch on the chicken pieces and fry the chicken in a kadai/wok till it is fully cooked.
Make sure the chicken pieces fry individually and are not clumped together.
Set aside. In the same pan, add some more oil.
Dump red chilli and let cook for a min.
Dump green chillies (cut up) and fresh garlic and let cook for a min.
Add ginger garlic paste and let cook for a min.
Add Onions and fry till golden brown.
Add soy sauce, vinegar, chilli sauce to the mix.
Add the chicken and mix it completely with the above mixture. Make sure the chicken pieces are separate and not clumped together.
Sprinkle green onions. Ready to serve!

Deem (egg) curry

Today was possibly one of the better days I've had in the past few weeks....which is why I decided to resume blogging! I got on the shuttle wanting to come home to some yummy home cooked food.
I get home after what seemed like the longest ride of my life, I discovered the only "raw ingredient" I had in my refrigerator are eggs! So, of course, I decided to make my favorite, bangla deem curry!

You need:
4 boiled eggs : boil for 12 mins
1 onion: chopped up
2 spoons of tomatoes
Green chillies

How to cook:
Heat some oil in a pan, add jeera and some red chilli flakes.
Add onions and fry till golden brown.
Add some salt, haldi, dhanya powder, jeera powder - cook for another 5-6 mins
Add green chillies and cook for couple mins more.
Finally add the tomatoes and mix it up and cook for another couple mins.
Add some water to make gravy and put the boiled eggs cut up in halves into the mix.
Mix and cook for another minute.
Top with some coriander leaves.
......and there you go - slightly tangy, lil spicy bangla deemer curry.

Thai curry Chicken - green curry

You need:
1 lb chicken - cut up into tiny pieces
Trader Joe's Thai Green Curry simmer sauce - 1 bottle

To marinate:
Marinate the chicken in salt, ginger garlic paste and soya sauce for about 20-30 mins

Fry the marinated chicken in 2 tbsp of oil in high flame for about 10-15 mins - until its all cooked.
Add the sauce and bring to boil - all done! :)

Pepper Chicken

You'll need:
Chicken wings/legs/breast fillets (2.2 lbs - 1kg)
Finely chopped onions - 2
Diced Tomatoes - 2 (or 7oz - half a can)
Pepper - 1.5 tbsp
Salt - 1 tbsp

Heat 3 tbsp of oil in a pan. Switch to simmer for the rest of the show.
Saute onions till light brown.
Add the chicken (you can marinate it in a lil bit of salt and very little pepper) pieces - saute for a couple mins.
Add the tomatoes, salt and pepper - saute for another 3-4 mins.
Mix everything and cover the lid and let cook on simmer for about 15 mins.
Open periodically to stir the chicken around so it doesn't burn form below.
Check if the chicken is tender enough - if not, keep it covered for a bit longer until its tender.
Once done, open the lid and dry out the gravy.

All done! Garnish with a lil spring onions and basil leaves and serve!

Paneer Capsicum

Paneer capsicum - in under 30 mins!

Paneer - cut up in cubes
Peppers - strips (frozen)
Onions - half, chopped
Jeera
Mustard
Ginger-garlic paste
Diced tomato - 2 spoons
Dhanya leaves
Salt, Haldi and Chilli powder

Cut up the paneer pieces, and marinate in salt, turmeric powder and some chilli powder.
Fry the paneer on a medium flame for 10 mins until it starts to brown slightly. Keep aside.
In a pot, heat oil and add mustard seeds, jeera and some chilli powder.
Once the mustard seeds start to pop, add the onions and fry on medium flame till they start to brown.
Add salt, jeera powder, dhanya powder and lil more chilli powder.
Fry for about 5-7 mins.
Add ginger garlic paste - cook for couple mins
Then add tomatoes - cook for another couple mins.

Now add the pepper strips - mix it up with the spices and saute for 3 mins.
Add the paneer cubes and mix the peppers/spices with the paneer.
Cover and cook for 5-6 mins.

Add fresh dhanya leaves.
Serve hot!

Wearing the boyfriend blazer

The boyfriend blazer is probably the most adorable look I've noticed this fall.
I wear my Banana Republic 3/4th sleeve beige boyfriend blazer over a simple white or yellow tank, pink burnout tee.
They go well with almost anything. For a casual look, you can dress down the blazer by pairing it with something less formal - charcoal shorts (with the top tucked in a braided belt) are the cutest! 3/4th denims or denim skirts go well too.
Wear a scarf round your neck or chain necklaces.
You could dress it up by wearing it over a dress or a jumpsuit too!
They look best with high pumps or booties. But you could even wear converse sneakers and look super cute :)

Paneer Manchurian

You'll need:
Paneer - cut in small cubes
Half onion - cut in thin long pieces
1 green Capsicum
2 cups of Corn Flour
Manchurian paste - 100g
1 tbsp chilli paste

How to make:
In a bowl, mix 7-8 tbsp of corn flour, chilli paste and water to make a thick paste. Dip the paneer cubes in this paste and deep fry in pan till they turn golden brown. Keep aside.
In a pan, fry oinions and capsicum till onions turn golden brown. Keep aside.
In a saucepan, take 1/2 cup of the Manchurian paste, 1/2 cup water and bring to boil.
Add 2 tsp flour and 6 tsp water to make the gravy a little thick. Simmer for couple mins.
Add the fried paneer and onions + capsicums to the gravy. Mix gently.
Serve hot! :)