Chicken · Mumma's Kitchen

Chicken Salad Sandwich

This blog is so dead..I can’t believe it..the last time I posted here was Feb 15th. And Every time I cook something interesting I take a picture,to put here.I think part of it is because I don’t feel motivated enough to cook or that I am just too tired.OR lazy.
Well whatever the reasons..I have decided to seriously start posting something here..At least once a week..if not every day. And I have also decided to start cooking seriously again.. hopefully,I start enjoying it as much as I used to.
Let me waste no further time and post a recipe here..
Summers are here and I have just the right dish for a cool lunch on a hot summer day.

Chicken Salad Sandwich

8-10 slices of bread (white or whole wheat)
For the chicken paste:
200 gms of boneless chicken
1/2 tsp coriander leaves
1 pod of garlic
1 green chili
1/2 cup of fat-free mayonnaise OR 4 tbsp of fresh cream
1 small tomato cubed
1 small onion cubed
2-3 leaves of lettuce,finely shredded
1/2 cup walnuts pieces.
Salt and pepper to taste.

Preparation :

Boil the chicken pieces in 1 1/2 cup of water in a pressure cooker till the chicken pieces are tender.Retain the chicken stock.
Allow the chicken to cool down and then shred in a mixer.Grind the shredded chicken with a few teaspoonful of chicken stock.Add garlic and green chili and grind to a fine paste.
Transfer to a mixing bowl.
Add coriander,salt to taste,mayonnaise and everything else.Blend well.
Take a slice of bread and spread this mixture evenly on it,cover with another slice.Cut diagonally and serve.
Serve it with a cool lemonade on a warm day.

Note: The original recipe that my mom got from somewhere called for Thyme,but she replaced it with Coriander leaves.When I decided to make this,I added tomatoes and onions and lettuce.The inspiration for walnuts came from
Arby’s Pecan Chicken Salad Sandwich.
Hope you enjoy it as much as we did.

Chicken · Mumma's Kitchen

Tomato Chicken Curry

I loved tomatoes when I was a kid.So much that I even had a nickname for tomatoes..”Munnu” everytime I wanted to eat a tomato,I would ask my mom for a munnu! But,as I grew up my love for tomatoes slowly started to fade away,so much that when I started cooking,I would hardly use any tomatoes -unless it was for salads or soups.

Last week I had a whole bunch of tomatoes lying around. Neither of us was in mood for soup or salad and so,I sat down with my xeroxed copy of my mom’s recipe book and dug up a recipe which I loved when I was kid.But here’s the thing-it was a recipe for Tomato Chicken.

Now,using those tomatoes was one thing but cooking tomato chicken was another.While I always enjoyed this dish growing up,I wasn’t sure if it would turn out the same way.And as I started gathering the ingredients,I realised the recipe didnt call for any onions! Chicken curry without onions?No way!I was still apprehensive but my mouth was watering remembering the tomato Chicken curry my mom used to dish out. So,thinking of all those days so many years ago, sat down to chop tomatoes..remembering the aroma filling through the dining room,and just the right amount of sunlight filtering through those crisp white curtains,with strawberry prints.
Anyway so here’s the recipe-


1kg chicken

1 kg tomato

2tsp ginger-garlic-green chili paste(preferably fresh)

2 bell peppers

2 tsp chili powder

1/2 tsp turmeric powder

1/2 tsp garam masala.

1 tbsp cashew paste.(soak cashew nuts in warm water for about 15minutes and grind)

salt to taste

1/4cup oil for cooking.


Clean and cut chicken into pieces of desired size.Apply a little salt and turmeric powder to the chicken piece and keep aside.

Chop tomatoes and bell peppers into big chunks.

In a heavy bottomed pot, heat oil and add the chicken pieces. Fry the chicken till it changes color. Add ginger -garlic paste and fry for about 2 minutes.Add salt,chili powder and turmeric powder too.

Add peppers and fry for another 2-3 minutes.

Add tomatoes and cook on a medium heat till tomatoes and chicken are cooked. Add cashew paste and simmer for another 5 minutes.Serve hot over rice or with roti.

And the vedict- “Just the right dash of hot and tangy flavors!”said DH!

P.S. I tried this recipe by substituting chicken with Paneer and it turned out even more tastier! Sorry I dont have pictures right now.Will upload them soon.

Go on try it and do come back and tell me how you liked it!

Chicken · Chinese · Mumma's Kitchen · Rice

Chili Chicken and Fried rice.

“Chili Chicken and fried rice”-this phrase said quickly, reminds me of a Sunday lunch treat.Aadya turned 3 months old on June 30th and I decided to make our favorite meal to mark the occasion-“Chili Chicken and Fried rice”. This is the simplest,most delicious, home cooked party-food-kinda meal. Here’s my mom’s recipe for chili Chicken-
For this you need-
1 lb boneless chicken breast
2 eggs
1 tsp corn flour
1+1 tbspn Soy sauce
1+1 tbspn tomato-chilli sauce( maggi)
1 tspn white vinegar
1 whole green pepper
1 medium sized onion
salt and pepper to taste
Oil for frying.

Wash and cut chicken breasts into small bite-sized pieces.Keep aside.

Mix-Eggs,1 tsp corn flour,1tbsp soy sauce,1 tbsp tomato chili sauce,salt and pepper.Beat well.This makes the marinade. Marinate chicken in this for a minimum of 30 minutes.The longer the better.

In the meantime,chop green pepper & onion into big chunks.

Heat oil in a pan.when its steaming hot,slowly add chicken pieces and lower the heat.Fry the chicken pieces till golden brown on a medium heat.Keep aside.

Now in a pan, add just a tsp oil and toss in green pepper chunks and onion chunks and toss around,then add vinegar followed by soy sauce,tomato sauce aand lastly add the chicken.Sprinkle a little water and cover it.Turn off the heat.Let it sit for 5 mins.Serve hot. A little garnish of lightly toasted sesame seeds gives it a nice crunchy taste.

P.S. Use little oil at a time and add more to the pan as needed,because it turns black because of the egg marinade.

Fried rice-
2 cups rice
3 cups chopped vegetables-Cabbage,carrots,green peppers,peas.(I used a bag of frozen mixed vegetables-for lack of time)
2 beaten eggs mixed with salt and pepper to taste.
1 tspn soy sauce
less than half a tspn of white vinegar.
salt to taste.

Cook rice and keep aside. Spread the rice out on a plate to cool and also so that all the grains separate out.

Take oil in a pan and add the beaten eggs and make them into scrambled eggs.Keep aside.

Take a little more oil in the pan and add all the chopped vegetables. Season with salt and let it cook till almost done.

Add soy sauce and a dash of vinegar to the vegetables and mix well. Add the scrambled eggs and then the rice and mix thoroughly. Serve hot!

Hope you enjoy making and eating this as much as I do!