How to .....

........ Clean a Karela (Bittergourd)



It is also so helpful when friends/readers give you advice/comments on your blog. When I started this blog, it simply started out as a result of me posting food picutres on facebook. Food junkies - slurped and burped at the pics and requested recipes for some of the dishes posted. So I thought why not! I went back and forth in between getting a dedicated website or a blog. Blogging just seemed easier for a non-techie gal like me. And then started the quest to create, cook, and post.  I got addicted to blogging, losing sleep over "What new dish can I make" - if you do not know, Librans such as me, have these OCD characteristics. Like for instance, I painted my kitchen teal and the adjacent morning room carriage light (yellow). But, the teal was just getting on my nerves. For the longest time, I tried to ignore it, tried to like it, tried to live with it - but alas, two days ago in midst of cooking my Thai Chicken, I whipped up the remainder of Carriage light and repainted the entire kitchen yellow - even the 'hard-to-reach-over-the-cabinets' space! Dont worry - I did leave one wall teal.

Okay back to my OCD story - So while I was losing sleep over the 'next best recipe idea', I was overlooking the 'basics'.  Thanks to my good friend Twinkle's advice - that sometimes people just want to get the basics of cooking !!! I used to think everyone knows how to make Guacamole. Well not everyone!! Especially, those who havent followed Food network or read cookbooks or look for recipes while sitting in the doctors office in the Good Housekeeping magazine!

So in conclusion, while I will continue to think of new and unique recipes for my readers, I shall not forgo the regular Palak Paneers, Butter Chickens, or the Homemade Salsas!

To keep with the spirit of the 'basics', here is how to prep a Karela.

I use a peeler to gently peel the karela. Some people keep more of the prickly part but I prefer it this way.

Chop the ends off on both sides

Cut the karela into half lengthwise

With your finger or a spoon, scoop out the seeds.



Soak the karela in warm salty water for 15 minutes.  Then, squeeze the karela out and throw the water. Repeat the same step again.

When prepping for stuffed karelas, do not cut the karela into half completely. Leave it intact on one side.

Kickin Chickin

Sometimes, simple can be so good.  I use a lot of spices (ready made ones) and I thought it would be a good category to have for those who sometimes just want something quick and easy!

I am in love with Weber spices.  So far, I have tried their Cajun and Kick'N Chicken seasoning and I like it a lot. Now this one is a kicker i.e Spicy  The red pepper flakes really get to your taste buds. But if your pair it with a bland rice recipe, it goes perfect together!

Here is a link to their website: http://www.spiceadvice.com/weber/product-info.php  You think they would pay me for being their spokeswoman? Wouldn't that be nice - well in the meanwhile here is a quick fixer upper dinner idea!

Ingredients:
1 medium chicken breast, butterfly cut and pounded
1/4 cup flour (wheat or all purpose flour)
1/4 tsp each of garlic and ginger paste
1/2 tsp lime juice
Weber Kick N Chicken Seasoning
Salt/Black pepper (use sparingly because the spice is a little salty)

Method:
Wash and pat dry the chicken.  Butterfly cut the chicken breast and then pound it lightly with a mallet.  See http://slurpnburp-mithu.blogspot.com/2011/03/how-to_02.html for details.

Drizzle some olive oil over the chicken.  Add some salt, some black pepper, the ginger and garlic paste and lime juice and let marinate for atleast 15 minutes. 

Add the flour to a flat plate so it is easy to dredge the chicken.  Coat the chicken with flour on both sides and dust the excess off. 

Heat oil in a deep bottom skillet and keep the flame on medium high.  When hot, add the chicken and let cook uncovered!! Cook for 3 to 4 minutes flip and cook for another 3 to 4 minutes.

Now sprinkle the seasoning onto the chicken.  Quantity depends on how strong of a KICK you would like.  I would just give about three shakes on each side.  Sprinkle on one side and flip the chicken right away and let sit for a minute.  Sprinkle again on the side that is facing up, flip and let sit for another minute. 

Remove from the pan and serve hot with a side of rice, pasta, and/or veggies.

Remember that all meats continue to cook even after taken out of the pan. So do not overcook your meat - especially chicken breasts and especially those that are butterflied and pounded cook faster than chicken thighs or other red meat.

How to......

.....Butterfly cut chicken.

First start by washing the chicken in cold running water. Never use hot water!! Once cleaned, pat it dry with a paper towel.  Now using a knife, cut it into half as shown starting at the center of the thickest part of the chicken.   Depending on the type of the recipe, you can choose to either cut the chicken all the way through or stop just at the end as shown in the picture below.

                                         

Now cover the chicken with saran wrap and using a mallet pound away.  Do not pound it too hard because you do not want the breast to disintregrate into pieces.

Your chicken is ready for grilling or stuffing or baking!!