Garlic Chicken


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One very strong influence that ‘Mumbai’ has had on my palette is the love for garlic. If I had lived in the town where I was born, then I think I would not have realized the wonders of garlic. I am so damn glad that I did.

I love everything garlicky…it’s like an aphrodisiac for my taste buds. Is garlic actually an aphrodisiac? hmmm let me google it…oh it sure is!!!

So if you think that having something intensely garlicky (like this particular recipe) will leave you with a bad breath and lonely, then think again. Just make sure that your significant other eats it too.

Ahemm… back to the chicken…. so it’s an easy marinade. Just some garlic paste…not just, lots of it with some lime juice, herbs and oil. Leave the chicken to marinate for at least 4-5 hours. Season and roast in the oven and voila!!!

If you love garlic, you have to try this.

Garlic Chicken Recipe

Makes: 5 drumsticks


  • Chicken drumsticks (without skin)- 5
  • Garlic cloves- 10
  • Coriander leaves- 3 tbsp
  • Chilli powder/chilli flakes-1/2 tsp
  • Oregano- 1/2 tsp
  • Vegetable oil- 2 tbsp
  • Lime juice – 1/2 tsp
  • Black pepper powder- 2-3 pinches
  • Salt to taste


  1. Makes gashes in the chicken drumsticks.
  2. For the marinade, add garlic, coriander leaves, chilli powder, oregano and oil in a blender and blend till smooth. Add the lime juice.
  3. Rub onto the chicken, into the gashes as well.
  4. Cover with cling film and marinate for 4-24 hours in the refrigerator.
  5. Before roasting, preheat the oven. Add salt and pepper to the chicken.
  6. Roast in the oven  at 230°C or 445°F for about 45 minutes.
  7. Serve hot.


Brown Fried Rice (works for the GM diet, too)


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I had come across this GM diet a year back. It’s a 7-day diet plan which is supposed to detox your body as well as make you lose weight as a bonus. Now there are hundreds of reviews out there. Some claim that it really works, making you lose anywhere between 2-5 kgs while some claim that it makes you gain more weight once you are back to your normal eating habits. Some say its unhealthy as the food choices are restricted especially proteins on some of the days….blah blah blah.

So I decided to give it a try, honestly I had done it before, very religiously and I lost 2 kgs, not bad if you ask me. The last day involves brown rice and veges and fruits for vegetarians so I though why not make something that I keep craving for. Oh ya it says to restrict salt and all that but cumon, I can’t take it that far. Its not like I am eating processed foods.

So brown rice, veges…something I crave for regularly…Indo-Chinese. So my new GM diet approved recipe was born – brown fried rice.

It was easy, quick and really satisfying (says me and not my family…they are not into Chinese food…whatever).

So I took out the biggest kadhai (Indian wok like thing) and tossed in a hell lotta veges, Chinese sauces and voila…yummy…yummy plate of rice.

Oh ya before I forget, I am not claiming anything in regards to GM diet, if you do go ahead with it, do not come back yelling at me if it doesn’t work. You can thank me if it does. 🙂

GM diet or not, these brown fried rice are worth a shot. You might not even miss your regular rice…maybe.

Brown Fried Rice Recipe

Makes:4-5 servings


  • Brown Rice, dry -1.5 cups (soaked for 3-4 hours)
  • Oil (any vegetable oil)- 1.5 tbsp
  • Garlic, finely chopped 4 cloves
  • Ginger, finely chopped 1/2″ inch
  • Green chillies, cut into two lengthwise-2
  • Onions, thinly sliced 2 large
  • Green beans (french beans), cut into 1″ pieces-1/4 cup
  • Carrots, julienne – 1 large
  • Cabbage, julienne -1/2 cabbage
  • Spring onion, finely chopped- 1 cup
  • Soy sauce- 2 tsp
  • Green chilli sauce- 1 tsp
  • Schezwan sauce – 2 tsp
  • Rice vinegar 1 tsp
  • Salt – to taste

To serve: soy sauce, schezwan sauce and vinegar with green chillies


  1. Cook the brown rice according to instructions on the pack. Let them cool and refrigerate till ready to use.
  2. Heat oil in a wok/kadhai on high flame.
  3. Add the garlic, ginger and green chillies.
  4. Add the onions, spring onion whites and sauté for a minute.
  5. Add the beans and carrots and sauté for 3-4 minutes, then add the cabbage and cook for another 2-3 minutes.
  6. Add the cooked brown rice and mix well to combine.
  7. Add salt, soy sauce, green chilli sauce, schezwan sauce and the spring onion greens.
  8. Add the vinegar and switch off the flame. Toss well.
  9. Serve hot with soy sauce, vinegar with green chillies and schezwan sauce.

One Hour Bread/ Basic Quick Bread


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Bread instills fear in so many of us. Oh! I do not mean looking at bread or eating bread but baking bread.

Even though I have baked a fair number of breads, it still makes me nervous.

Will the yeast work properly? Will it have enough gluten? Will it rise in the oven?

I can breathe a sigh of relief only after the bread is out of the oven.

One thing that I had not been able to do was baking fresh bread for breakfast on a lazy Sunday morning. I cannot manage to wake up at 6am and make the bread dough and give it enough time for proofing and baking, for the bread to be ready for breakfast.

Thus the quick bread.

It uses baking powder and baking soda for rise instead of yeast, it’s basically loaf bread made like a muffin. Just dump in everything together, give it a quick mix, and bake.

Ok don’t expect the texture and taste of the regular yeast bread but it is good quite good. Cut into thick slices, toast and apply your toppings and you will have a more satisfying breakfast than one made with your regular store bought run-of-the-mill bread (the kind we get here).

I made the basic one for the first time but you can play around with the flavours, as it’s just a batter just add in anything you want to incorporate to the batter while folding.

One Hour Bread Recipe

Adapted from The Kitchn

Makes one loaf


  • All-purpose flour-2 cups
  • Castor sugar-½ cup
  • Baking powder-1 ½ tsp
  • Baking soda- ½ tsp
  • Salt -1 tsp
  • Buttermilk – 1 cup
  • Egg- 1 large (we do not get egg in sizes so I just added two small looking ones)
  • Butter/Olive oil- ¼ cup


  1. Preheat the oven to 175°C or 350°F.
  2. Grease a 9×5 bread loaf pan. (I don’t have 9×5 loaf pan so I used a large Pullman loaf pan but that is why my bread loaf was not high enough, did not affect the taste and texture though). You can also line it with parchment paper.
  3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Melt the butter and whisk it in a separate bowl with the buttermilk and the egg.
  5. Pour the liquid ingredients over the dry ingredients.
  6. Gently stir and fold the ingredients until the flour gets incorporated and a shaggy, wet batter is formed. Do not over-mix.
  7. Pour the batter into the greased pan and spread into the corners using a spatula.
  8. Bake for 45-50 minutes until domed and golden. A toothpick inserted in the centre will come out clean.
  9. Let the loaf cool in the pan for 15 minutes. Then slice and serve/eat.