Archive for For Those Who Don’t Like to Cook

Thai Chicken Green Curry : Glutenfree, Paleo

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Life is getting busy. Too busy to write my recipes not too busy to cook. Hopefully I will never let my life get too busy to cook.

This is the recipe I demoed at Le Cruset’s Assembly Row Location in Sommerville, MA.  Even curry hating people landed up loving it! They came back for 5th and 6th sample. Doesn’t have any spices, only herbs. And the recipe is like a formula, replace a few items and get a different curry.

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  • 2 cups Chicken thighs, skinless, boneless, cut into 1″X 1″ pieces
  • 2 cups chopped veggies: carrots, green/red/yellow/orange peppers, onions, green beans, mushrooms, eggplant. Select any or all of these.
  • 1 cup/bunch cilantro
  • 2 cups (or lesser) coconut milk
  • 2 green chili peppers
  • 4 cloves of garlic
  • 1 tbsp oil
  • 1/2 tsp salt


  • For sauce: Combine cilantro, green chili peppers, salt and garlic in a blender and make a paste. Add some water if necessary. Add this paste to coconut milk and set it aside.
  • Heat some oil in a pan and throw in those chicken pieces, sauté them on medium-high heat till they are cooked
  • Add vegetables and sauté on high heat till little tender, just a little
  • Finally, pour in that sauce and simmer for a few minutes. Thicken it to consistency you like. enjoy it with rice!

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Grey Goose Chicken

Grey Goose Chicken

That’s how I use left over vodka. Yeah in our household we are usually left with leftover alcohol. Then I use it for desserts and marinades, it changes everything!

This chicken has just a hint of spice, perfect for those who cant handle spice. It’s Carlos certified. 🙂

Grey Goose Chicken


  • 4 chicken legs with skin on
  • 1/2 cup grey goose
  • 1 tsp red chili powder/ cayenne pepper powder
  • 1 tbsp salt
  • 1 tbsp oil


  1. Marinate chicken legs in a ziplock bag with Grey Goose, cayenne pepper powder and salt for 30 minutes to an hour is sufficient. If you are marinating overnight or for more than 2 hours then put it in a fridge.
  2. Preheat an oven at 400deg F.
  3. Take the chicken out of the ziplock bag and lay it over paper towels. Dab it with paper towels on top as well. Dry it carefully so that there are no excess liquids but pepper powder stays.
  4. Place the chicken legs over a rack in an oven trey and let them bake for 50 minutes.
  5. After 50 minutes, take them out and brush some oil. And bake for 30 more minutes.
  6. Take it out and serve with mint chutney or mint jelly.
  7. In case you are planning to serve little later or your guests are late, you can cover it with an aluminum foil, leaving some room to let the steam escape.






Simplest Whole Chicken in Oven, Way Better Than Rotisserie

Just a few simple ingredients and even simpler recipe! No need to tie, no over night freezing, no brine. Just simple crispy and soft chicken.


  • 1 whole chicken
  • 1 tbsp salt
  • 1/2 tbsp freshly ground pepper
  • 1/2 tbsp thyme
  • 1 tbsp oil



  1. Empty the chicken’s cavity and dry it with paper towels, inside out. 
  2. Drizzle salt and pepper over the chicken, no oil yet. Place the chicken on a baking rack in a baking tray. 
  3. Preheat the oven to 450 deg F and bake the chicken for 50 minutes. 
  4. Take it out and drizzle oil and thyme over it. Bake for another 30-35 minutes. 
  5. You can let it rest for 5 minutes or so and your yummy chicken is ready. 



Simple Prawns as taught by Sonal, Nirmal’s secret recipe.

Simple Srimp

My best friend Sonal was here, she took 18 hours of long flight with 4 year old Nyla, just to meet me! Now Sonal has left. I miss Sonal. I miss Nyla. And I miss goan food. Not that we had too much of it but when did I need an excuse to miss food. Sonal’s mom Nirmal is one of the best cooks I have ever known when it comes to Goan food. Here is her secret shrimp recipe.

Simple Srimp


  • 2 cups peeled and deveined shrimps
  • 1 tbsp turmeric
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 cup shredded fresh coconut, I used frozen. You just can’t use dried.
  • 1 cup finely chopped onion
  • 4-5 finely chopped green chili peppers, you can do without green chilies, for less spicy version
  • 1/4 cup dried kokum, you can use other sour things as a replacement but wont get the same taste as kokum. It’s a key ingredient to this recipe. We tried it with green mango but didn’t turn out the same.
  • 1 tbsp oil


  1. Soak kokum in a cup of water and set it aside.
  2. Mix shrimps with turmeric, chili powder and salt and set it aside.
  3. Heat oil in a pan and add onion, green chilies and coconut. Saute it for a while.
  4. Add shrimps to the mix and saute till shrimps are cooked.
  5. Finally pour kokum water and keep turning the mix till it is dry. Eat it with rice or just by itself. It’s yummy either ways.




Thai Inspired Salad

When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time. 


  • 1/2 cup sprouts
  • 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
  • 1/2 cup julienne carrots
  • 1/2 cup julienne dicons
  • 1/4 cup chopped cilantro
  • 1/4 cup crushed and roasted peanuts
  • 1 tsp fish sauce (use soy sauce for veggie)
  • 2 tsp lemon juice
  • pinch of salt if needed



In a salad bowl mix everything except cilantro and peanuts, use them to garnish.


Thai Curry in 15 Minutes

I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course. 

Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =) 

As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions. 

Here is the one that I made: 


  • 1 chicken breast chopped in bite size pieces
  • 1 cup small shrimps, deveined and cleaned
  • 1 chopped bell pepper
  • 1 chopped tomato
  • 1/2 cup chopped dicon
  • 1/4 cup chopped cilantro
  • 1 cup coconut milk
  • 2 tbsp thai curry paste
  • 2 tbsp sesame oil


  1. This curry is made on high heat, all the way, and with continuos turning and stirring.
  2. In a bowl mix thai curry paste and coconut milk, and set it aside.
  3. Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
  4. Add shrimp and all the veggies except cilantro when chicken is cooked.
  5. Add coconut milk and thai curry paste to the mix in the wok.
  6. Bring it to boil and reduce to the consistency you like.
  7. Finish with cilantro and serve it with rice or dosa. I love it with dosas!





Chicken Breast Roll: an Easy Dinner!

20 Minutes Chicken Kabobs = faster+tastier+healthier

simplified chicken kababs


  • 4 boneless chicken thighs, each thigh opened and cut into 4 pieces.
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric (want more exotic? use saffron instead)
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/2 tsp salt
  • 1/2 lemon’s juice
  • 2 tbsp butter (need healthier? use olive oil)
  • 2 bamboo skewers


  1. Preheat oven at 375 deg F.
  2. Combine all ingredients except the butter and skewers.
  3. Put the chicken pieces on skewers, place them in an oven proof trey in such a way that they don’t touch the bottom. I use aluminum treys and skewers fit perfectly over them.
  4. Bake for 10 minutes, take them out, brush with some butter and put them back in oven.
  5. bake for another 5-7 minutes, butter them once more and serve with yogurt mint sauce.





Yummy Chicken Dinner Within 23 Minutes

Yes I timed my cooking for the first time. Lately I have realized most people decide what recipe to try based on how much time they have. So it makes sense for me to know how much time it takes and mention it. Anyways no measurement is ever wasted, except your weight!

In this chicken dinner I made a not so fried, actually seared chicken which tastes as yummy as fried, purple cabbage salad and corn on cob.

Chicken dinner in 23 minutes



  • 2 Chicken breasts, sliced vertically in 2″ thick stripes
  • juice of half lemon
  • 1 egg
  • 3/4 cup rice flour
  • 1/4 cup tapioca starch
  • 2 tbsp olive oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt


  • 2 cups purple cabbage, chopped jullian
  • 2 cups sprouted beans
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup chopped scallions

Corn on cob: 

  • 2 corn on cob, cut into halves
  • 4 cups water
  • 2 tsp salt


In a bowl lightly beat the egg and mix it with lemon juice. Add chicken and set it aside.

Bring water to boil in a deep sauce pan, add corns to it, simmer and cover. Let it cook for 10 minutes.

In a ziplock bag mix flours and add chicken pieces to it. Lock the bag and toss it from one hand to another, so that flour coats the chicken completely.

Put the flour coated pieces in a large colander or just tap them a bit to brush off excess flour.

Heat a table spoon of oil on a girdle or a shallow pan. and arrange the chicken pieces in a single layer. Cook for 6-7 minutes on medium heat on each side while pressing them occasionally with a spatula.

While chicken is being cooked combine all the salad ingredients and set it aside.

Turn off the heat for corns,  and remove them in a plate.

By now your chicken will be ready, finish it with salt and pepper and serve it on the bed of salad, with corns next to it.

I timed it, takes 20 minutes. Giving you extra 3 minutes.





Oatmeal Bars or Cakes or Something like that

I have been making these for last two weeks and every time I make them I learn something new and improve. The most evolved version is dates and walnut, dessert edition. 

These healthy scooby snacks have replaced anytime cookies. Sometimes they become our desserts and sometimes on the run breakfast. 

Just mix up and load them in before dinner and they are ready by the time your finish dinner. That’s how I make them. You may choose to make them on Sunday and eat all through the week. 

I don’t remember where I read the original recipe, I will add the link when I find it again. Till then use my version(s). 

dates and walnut breakfast bars


  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 2 tbsp flaxseeds (for healthier version)
  • 1/4 cup chocolate chips/ 2 tbsp brown sugar/ 2 tbsp agave syrup (use any one of these for dessert version, you can use lesser quantity for normal healthy version)
  • 1 cup chopped banana+strawberries/ banana+black berries/ dates/ apricot (select any one)
  • 1/2 cup walnuts (go well with dates/apricots/black berries) or pistachios (look pretty with strawberries)
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter (for dessert version)
  • 1 tsp vanilla or 1/2 tsp almond extract


  1. Heat the oven at 350 deg F
  2. Mix all dry ingredients, nuts and fruits in a oven trey.
  3. In a bowl beat the egg. Add milk, extract and butter (if using) to it.
  4. Pour the wet mix into dry mix.
  5. Tap the trey gently. So that dry and wet ingredients mix well.
  6. Bake it for 25-30 minutes.
  7. When ready it wont be as hard as granola bars but for because of the way they look, everyone will call them bars!

blackberry banana




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