Haute Cuisine

I started cooking only after marriage because my husband is a foodie and loves experimenting with all kinds of dishes. And now, when I ventu...

I started cooking only after marriage because my husband is a foodie and loves experimenting with all kinds of dishes. And now, when I venture into the kitchen—usually over weekends or when we’re expecting friends—I prefer to tinker around with recipes instead of going strictly by the book. The food I cook has to be quick and easy to make. We believe in healthy eating, so it’s mostly non-oily, baked, grilled or roast dishes for us. That’s partly the reason I love Chinese food.

HONEY CHICKEN
INGREDIENTS
1 whole chicken about 1 kg, segmented
3 tbsp honey
3 tbsp tomato ketchup
1 tbsp vinegar
2 tbsp soya sauce
1/2 tsp ginger-garlic paste
Salt to taste
1 tsp red chilly powder
2 onions, chopped
1/2 tsp olive oil

>METHOD
Marinate the chicken pieces with the honey, ketchup, vinegar, soya sauce, ginger-garlic paste, salt and chilly powder for 30 minutes in a glass bowl. Heat the olive oil in a non-stick pan with a lid and fry the onions over medium heat till golden brown. Add the marinated chicken and fry for a few more minutes. Cover and cook on a slow flame for about 20 minutes. The chicken will give off water. Remove cover and continue to cook on a high flame, stirring continuously, till the chicken is almost dry. I serve the chicken with mashed potatoes, garlic bread and a stir-fry veg.

CHOCOLATE BISCUIT CAKE
INGREDIENTS
400 gm Marie biscuits;
1 tin condensed milk;
6 tbsp cocoa powder;
2 tbsp honey;
100 gm butter
Walnuts, chopped;
Vanilla essence;
1 tbsp rum (optional)

METHOD
Crush the biscuits into tiny pieces. Put the condensed milk in a heavy-bottomed pan and add butter and cook on a slow flame till butter has melted. Add cocoa powder and honey and cook on slow flame till a smooth mixture forms. Add the vanilla essence and rum. Remove from the fire and add walnuts and crushed biscuits and mix thoroughly. Pour into a large greased dish and spread and flatten with a potato masher or katori. Chill in the refrigerator for a couple of hours to set. Cut into squares and serve.