Yummy Buttered Chicken

Each time I see chicken inside our fridge, I am always challenged on how to cook it differently.

So, this time, I decided to cook a well-known Indian dish that I normally order in an Indian resto, the Buttered Chicken. Though I have to warn you that you need time to cook this. Marinating the chicken alone will take you an hour. 11391487_10153031833277266_3518674753585795149_n

Ingredients:

Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Tandoori Masala (or Garam Masala)
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 4 tbsp yoghurt
• Few drops lemon

Sauce:
• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tbsp chopped ginger
• 2 large tomatoes, quartered (I used tomato sauce too)
• 3 tbsp vegetable oil (approximated)

Finishing:
• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 tbsp tomato paste
• 3 tablespoon of fish sauce
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp Amchur (mango powder)
• 1 tsp brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream (I used mayo since I don’t have an available whipping cream)
• A pinch of Kasoori Methi (ground fenugreek leaves)
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish

Method:

• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined
• Cover with cling film and store in fridge for at least an hour (more is better)

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes)
• Remove onion from butter then puree
• Add tomatoes to the saucepan and sauté for 2-3 minutes
• Remove sautéed tomatoes and puree

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion and tomato purees along with tomato paste to the saucepan
• Simmer on low heat until chicken is tender and fully cooked
• Remove whole spices from saucepan
• Add salt, Haldi (turmeric powder), red chilli powder, Amchur (mango powder), brown sugar and ground cinnamon
• Simmer for 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Add Kasoori Methi, Garam Masala and black pepper

• Simmer for another 2 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice

Serve with white rice, roti or paratha in my case

Recipe from http://eateastindian.com/?p=1219

A day before I say hello to a new age

When I started working, I didn’t have the chance to post anything anymore.

Now, I intentionally made time to write on my blog that had been my solace in the 9 months I didn’t have work.  Actually a good way to de-stress.  Found some good reads along the way and learned much from people who take time to write.

Office work takes so much of my time nowadays but if I really want to do something worthwhile aside from working, then I should find time… like what I’m doing now, writing.

Tomorrow is my birthday, turning a year older.  Age actually doesn’t bother me. What bothers me if I’m learning and improving myself as I get older.

Hmmm… so much reflection to do…

For now, I have to finish my ad due tomorrow.

Miss blogging. Miss the peeps here.

A Doctor with Terminal Cancer Writes to His Baby Daughter

Longreads

Time for me is double-edged: Every day brings me further from the low of my last cancer relapse, but every day also brings me closer to the next cancer recurrence — and eventually, death. Perhaps later than I think, but certainly sooner than I desire. There are, I imagine, two responses to that realization. The most obvious might be an impulse to frantic activity: to “live life to its fullest,” to travel, to dine, to achieve a host of neglected ambitions. Part of the cruelty of cancer, though, is not only that it limits your time, it also limits your energy, vastly reducing the amount you can squeeze into a day. It is a tired hare who now races. But even if I had the energy, I prefer a more tortoiselike approach. I plod, I ponder, some days I simply persist.

Everyone succumbs to finitude. I suspect I am not…

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“He Has Aspergers” and Everything Else I Never Wanted To Hear About My Son

A heartwarming piece from a mother who has immense love for his extraordinary son. So inspiring

A Buick in the Land of Lexus

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Do you hear that?

Come closer.

That’s the sound of my heart breaking.

My son has always loved the ocean. His eyes are the color of the sea, changing from blue to green with the swell of the tide.  And my love for him is an ocean, an overwhelming force which is sometimes calm and steady, and other times full of conflict.

A mother’s love is like the continuous miracle of the sea. It begins in the ocean of your womb – but there is something unsettling about the way your baby kicks. So fiercely you feel bruised on the inside.

There is something willful and stubborn about his refusal to come out. He arrives weeks late, and even then – after almost 40 hours of labor.

Your baby is overwhelming and mysterious and brutal, like the ocean. He screams uncontrollably for hours a day, every day. And you bring him to…

View original post 1,269 more words

Adventure Time at Sandy Beach Hotel & Resort

Another jampacked weekend with a lot of first time activities. Our weekend getaway with one of the prominent beach resorts in Fujairah, Sandy Beach Hotel and Resort was one for the books. Surely had a great time staying here.

Since check in time was at 3.00pm, we left Dubai at around 10.30am (enough for us to prepare our stuff). Dubai to Fujairah, another of the 7 emirates, takes 2 hours to drive. We arrived at the hotel at 12.30pm and fortunate enough to have our rooms ready.

We had 2 studio type rooms (Aed900/rm) for a group of 6 adults and a baby. Originally, we opted for the 2 bedroom chalet but the hotel was already fully booked. We were advised that if we wanted to book our preferred rooms, we should book 3 weeks ahead.

But nonetheless, we had a spectacular view.

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I love the concept of the hotel. It is not your typical high rise hotel. The hotel resort’s area is huge and divided into several types: studio, 1BR, 2Br and chalets. It is a nice place to stay for families and also if you’re in for adventure.

After resting from the long drive, we decided to try the parasailing.

Parasailing… such an exciting experience
Should you wish to take advantage of this, you must proceed to the nearby hotel, Miramar Beach Hotel and Resort.

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lobby of miramar hotel

Fee: AED250 for 30minutes (with boatride)
If you want to take your photos taken, you have to pay an extra (hear me out!) another AED250. Too much, if you’re going to ask me.
But the experience was worth the record. 🙂

We were taken on a speedboat and rode a few meters away from the shore. There were 3 groups, us and another 2 couples. When asked by the boat staff who wants to go first, we got all giddy and raised our hands, me and my other 2 friends. They placed us on a saddle and hooked us up at the sail and were instructed to just sit tight and hold the ropes that attached us to the sail. We followed like kids and up, up we went, high at the sky.

It was tranquil above with breathtaking views of the mountains and oceans. Loved the breeze (it was almost sunset). After 10minutes and photos taken, we were pulled down. The operator even had a playful descent so were splashed with water.

Overall, it was a smooth ride. 🙂 And once on the boat, we were applauded by the entire group. Haha! Came next were the couple who were afraid at first but when they saw us having a great time up there, they relaxed and looked forward to their turn.

All through out the trip, Bob Marley was our background music. Brought me back to Boracay days that I sorely miss.

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Going back to the hotel after that fun adventure, we grilled some porkchops and sausages beside the hotel, a campsite (and it is for free) where there were a lot of campers who enjoyed the same view that we have. Since we weren’t booked in a chalet that has its own grilling station, we had no choice but to proceed to the campsite which was just a 10minute walk from the hotel. Didn’t matter though. Still had fun.

After dinner, we strolled within the hotel’s vicinity. There’s an outdoor pool, a mini park, sprawling greeneries. The place too has its own bar where a live band plays at night. If you have nothing else to do, you can unwind and listen to contemporary music. They also have buy 1 take 1 promo every 10.00pm till 11.00pm.
There’s a lounge area as well which I found so cozy and nice for gazing stars.
We ended the night having a few drinks.

The next day we woke up early to hit the beach. Once again there’s so much beauty. Snoopy Island, as what they call it, is a famous spot for diving and snorkeling. And it is just across our hotel.

We rented our gears (AED70) at the hotel’s own Diving Center and swam towards the Snoopy Island. If you opt for a guide, the Center has an extensive menu of its services.

No photos though were taken because we were too excited to start another adventure. The snorkeling took a good one hour (back and forth). Just a reminder before you snorkel, better eat something because it is a very tiring activity.

Left the hotel with a smile on my face. We all had a wonderful stay.

And went back to Dubai with this beautiful sunset snap.

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Service: 4/5
Cleanliness: 4/5
Price: quite costly

Will we go back? Most definitely.

Oreo Cheesecake Cookies

Who could resist an Oreo cheesecake cookie? For sure, it’s not me.

I ran through our fridge and checked what I can include in making the cookie. I saw our hazelnut Chocochip cookies that were hardly touched. To put it to good use, I broke it into pieces and made it a part of this goodie cookie. (now, I feel like I’m Cookie Monster)

Once served, it was gone in 10 minutes! 😉

Ingredients

4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup brown sugar
1 cup + 2 tablespoons flour
10 Oreo cookies, broken into pieces
5 hazelnut chocochip cookies, broken into pieces

Directions

1. In an electric mixer, at low speed, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour, a small bit at a time.
4. Fold in oreos until evenly distributed.
5. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
6. 30 minutes prior to baking, preheat oven to 350 degrees (F).
7. Spray oil in your baking dish.
8. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough (I used my hands to evenly roll them), roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
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9. Place pan in the oven to bake for 10-11 minutes, or until just golden at the edges.

NOTE: The cookies will still be very soft when you remove them from the oven. Don’t fret! You’re on the right track.

10. Cool on the baking dish for 10 full minutes.

11. Transfer to a cooling rack to cool completely.

…and cookie attack! 😄

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Greek Salad

Thought of having a healthy meal for once. Haha! I was looking for a salad that will complement my pan seared salmon so I thought, why not GREEK Salad

Ingredients
1 cucumber, semi-unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced (since I don’t have this, I just used green bell pepper)
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved (I used the ordinary tomatoes because that’s what is in our fridge and cut them to quarters)
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup black olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Directions
1. Place the cucumber, bell peppers, tomatoes and red onion in a large bowl. Add the feta and olives and toss lightly. Sprinkle the oregano.

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2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

3. Set aside for 30 minutes to allow the flavors to blend.

4. Serve at room temperature

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