Sweet and Spicy Roasted Chicken with Vegetables

I made sweet and spicy roasted chicken with vegetables the other day. Asian cooking isn’t really one of my strengths, but this dish is very easy to make. And since I am roasting my chicken (a usual foolproof plan *touchwood*) it wasn’t difficult at all. The trick is to get the flavours right and balance the sweetness against the spiciness of the marinade. Yes, tips and tricks picked up from being obsessively addicted to Masterchef Australia. :D I made this for lunch and made enough to have some more of this yumminess for dinner. But I will give you guys a recipe for 4 people. Or 3 super hungry ones.

Spicy and Sweet Chicken with Rice

Spicy and Sweet Chicken with Rice


  • 8 pieces of chicken breast and/or legs
  • 1 Onion – Quartered and then sliced into chunky bite sized pieces
  • 350 grams Button Mushrooms – Halved if small and quartered if big
  • 1 Bell Pepper – De-seeded and Diced
  • 8-10 Tablespoon Dark Soy Sauce
  • 4-5 Tablespoon Sweet Chilly Sauce (I used Chings, they normally sell this as a dipping sauce for momos)
  • 2 Tablespoon Garlic Paste
  • 1 Teaspoon Sesame Seeds  - Lightly Dry Toasted
  • 1 Green Chilly – Finely Chopped
  • 1 Big Lemon – Juiced
  • 1/2 Tablespoon Brown Sugar (Optional)
  • Salt and Pepper – To Taste

To start off with this recipe, let’s make the marinade for the chicken.


  • Mix the dark soya sauce, the chilli sauce, the garlic paste, the chillies, the lemon juice, brown sugar, salt and pepper in a bowl
  • Taste this marinade, it needs to be slightly sweet, but once the sweetness disappears, you should get a kick from the chillies and the chilly sauce
  • Once the marinade has the right balance, add the sesame seeds and put this on one side

Chicken and Vegetables and the Marinade:

  • Take the chicken pieces and make small cuts in the skin (This will help it absorb those beautiful flavours). I kind of went overboard and made at least 8 cuts per piece :P
  • Take the marinade, mix the chicken and the vegetables in a bowl and mix marinade the chicken and the vegetables well
  • Let the marinaded chicken and vegetables rest for an hour in the fridge (Or at least 20 minutes, it helps the chicken and the vegetables absorb all that flavour)


  • Pre-heat the oven at 175 degrees
  • Take a baking tin and put the onions, followed by the chicken and top it up with the peppers
  • Cover the tin with aluminium foil, and put it in the oven for 50 minutes

And that’s it. You can go do your thing for 50 minutes. The aromas from your kitchen will tell you when the chicken is done.

Sweet and Spicy Chicken with Vegetables and Rice

Sweet and Spicy Chicken with Vegetables and Rice

If you have enough patience after the 50 minutes, (I didn’t. Not once the smell from the chicken hit me) remove the roasted chicken and the vegetables and put them aside, and reduce all the sauce in the pan to jam pack the flavours some more. It will be totally worth it.

Serve with rice on the side. Ta-Daa. I told you this is simple.

Now, when do you make this:

  • Lazy Sunday brunch
  • Ambitious Weekday Work-from-home lunch
  • Craving Chinese food
  • Date Night
  • Lunching with the girlfriends
  • Healthy, no oil kind of food day

Chef’s Tip:

  • Taste the marinade, if you don’t balance it out right, it may get too sweet
  • Soya sauce has salt, so again, taste before adding more salt
  • If you really want to take this to another level, lightly fry the chicken before putting it in the oven. It will help intensify the flavours
  • You can add more vegetables, broccoli works well with this dish :D

And that’s about it. This sweet and spicy roasted chicken with vegetables is an easy dish to cook, and works well for parties since you can prep the marinade and chicken beforehand and put it in the oven just before your guests arrive. Pair with up with some fresh lemonade or mojito and the party has already begun.

Happy Cooking. Let me know this turns out.

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Spaghetti in Tomato Garlic Sauce

The rains seem to be on their way in full glory and as the weather makes us lazier (your boss knows you have been snoozing more often than not, even if you don’t admit it!), it also proportionally increases our craving for bowls and bowls of comfort food. However for most of us, comfort food equals junk food – bhajias, samosas, vada pav, well this list is potentially endless and we are all guilty to it (Damn you delicious junk food)! I like Italian food, not the cooking as much – I am lazy to the core but I think my love for food is greater than my laziness and this spaghetti recipe made with fresh seasonal vegetables, in a simple tomato and garlic sauce is my go to bowl of comfort food on a lazy, rainy afternoon.

Spaghetti with Tomato Garlic Sauce

Spaghetti with Tomato Garlic Sauce

There are two parts to this recipe: The making of the epic and beautiful sauce and the cooking of the vegetables and the spaghetti. So, let’s break this down.

The Sauce:

In Italian cooking, the pasta is the hero of the dish, and is generally served with garnishes and sauces which compliment the pasta. However, for us Indians, most of us want more spices, more oregano and more cheese! Thus, balancing the flavours on the sauce well is important.

The Vegetables:

I have used broccoli, mushrooms and capsicums but you can very well add corn, beans (make sure you cook it well so it is tender), bell peppers etc. The more the vegetables, the healthier is this spaghetti dish! (yes, the healthy bit creeps in :D )


For the Sauce:

  • 6 medium tomatoes: Blanched and whizzed in the mixer to form a slightly coarse paste
  • 1 cup water
  • Ketchup: 2 Tablespoons (Optional)
  • Dry Herbs: Oregano, Basil, Thyme, Sage (Italian Seasoning) Half a Teaspoon
  • Garlic Pods: 6 Fat Ones or 8 Medium Ones (Add more if you like the taste of garlic)  Slightly Crushed
  • Oil: 1 Tablespoon

For the Pasta:

  • Spaghetti: One Packet (I used Blue Bird): 250 grams


  • Mushrooms: 400 Grams (Quartered if big, Halved if medium)
  • Capsicum: 1 Large (Finely Diced)
  • Broccoli: 150 grams (Separate the florets and cut into smaller portions)
  • Broccoli Stem: Whatever Remains, blended in a mixer to a fine paste
  • Italian Seasoning: Half Teaspoon (But according to taste)
  • Extra Virgin Olive Oil: 1 Tablespoon (Since I am a snob! Optional, though)
  • 1 Table spoon Oil
  • Chilly Flakes: To Taste (I added about 1 teaspoon)
  • Cheese: 50 grams of hard cheese (Parmesan if you have it, else regular Cheddar works)
  • Salt and Pepper: To Taste

Alright, now that we have that long shopping list ready, let’s rock and roll.

The Sauce:

  • In a large pan, put the oil and immediately put the garlic with the oil (This allows the oil to really infuse with the garlic and you get a really good flavour on your sauce)
  • Once the oil is hot, add in the blanched tomatoes and stir to ensure it doesn’t burn
  • Once most of the liquid in the sauce is dry, add the herbs and salt and pepper to taste (Once you add salt, it will release more moisture from the tomatoes. Don’t worry and keep stirring)
  • Add a little water if you feel the sauce is becoming too dry, we need it to be enough to nicely coat the pasta but not as much to feel like you are having noodle soup
  • Once you have achieved the right consistency, it’s done. Keep aside while you tackle the vegetables and the spaghetti

The Vegetables:

  • Heat another pan, and once the pan is hot, put in the oil and the broccoli stem and fry till it no longer smells like raw broccoli (put your nose to good use peeps)
  • Next, add in the vegetables and cook till the vegetables are soft (Usually about 7-8 minutes)
  • Season using salt, pepper, chilly flakes and the herbs (The mushrooms are going to release a lot of water once you add the salt and pepper)
  • Keep stirring till all the liquid has dried and the vegetables are tender
  • Pour your sauce into your vegetables (or vice versa), and put the pan back on low heat, stirring occasionally till the sauce is gently bubbling (Also, taste and add more salt, pepper, chilly flakes and herbs at this point)

The Spaghetti:

  • Cook as per packet directions
  • Once it is al dente, (Yes, I’m a food snob. I know.) strain and mix it with the extra virgin olive oil (This is optional, but it tends to add bags of flavour)
  • Toss in a pinch of salt and pepper and the spaghetti is done (Avoid using salt here if you are using cheese – The saltiness of the cheese is enough to power you through to the finish line)

Once all that is done, here comes the fun part. The big pan which is simmering away with your sauce and vegetables – Put all the pasta into it, and stir for exactly one minute (fine, take two!) and take it off the heat. Taste again, add more salt and pepper if needed. And done! Ta daa! (Give yourself a pat on the back)

Spaghetti with Seasonal Vegetables in Tomato Garlic Sauce

Spaghetti with Seasonal Vegetables in Tomato Garlic Sauce

While serving, plate up and then grate some cheese over your pasta. (I didn’t and it still tasted quite good) and now, dig in! :)

So, when do you make this?

  • On days when your love for food battles through your laziness
  • When you don’t mind putting in a bit of effort in the kitchen (The prep takes time. Masterchef never tells you that cutting veggies and waiting for one liter of water to boil can take forever if you are hungry!)
  • Giving mom some time off from the kitchen (Did I mention that this pairs up fabulously with a chilled glass of wine *winning*)
  • When you want to impress bae (There I have said it. In public. Amen.)
  • When you want a fairly large bowl of comfort food, for a Saturday night to be spent in, watching movies and re-runs
  • When you want to up that Italiano of yours?! Dolce Vita?

Chef’s Tip:

  • It’s easy to make this a non-veg dish. Throw in some chopped sausages, salami and some crispy fried bacon rashers (I know you guys are smiling)
  • You can add more vegetables as you want – This comfort food keeps getting healthier and healthier
  • Taste and taste often – Season well
  • It tastes good without cheese (I swear!)

Think this. Saturday. Me Time. Big bowl of spaghetti. Random Movie in the background. Wine.

Bon appetite! :)

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Food Diaries: Part 1

It has been a while since I posted on the blog, got caught up with life in general and office in particular. (Sucks, I know!) However, we at the Part Time Cook are coming up with a series of posts which is titled the food diaries (It was a tussle between ‘Food Diaries’ and ‘What Am I Eating’ and the latter sounds kind of Instagram-ish! :D) The Food Diaries series is all about giving a quick round up of the many places I end up eating at and what I love and like at the place. Starting off the Food Diaries Journey is my trusted old restaurant, Pot Pourri.

For people who know me, they know that Pot Pourri in Vashi is one of my regular joints. They have recently renovated both their interiors as well as their menu ( And their prices too!)

However, when we stepped in for a really late night dinner this Friday, the place did not disappoint.

Here is a quick glance at what we ate:

All American Pizza:

I love their ultra thin crusts, and their brilliant use of flavors. This pizza is a new addition to their menu and I must say it is already one of my favorites on their menu! Love the generous use of barbecue sauce, tender chicken and topped with sour cream to balance the flavor.

All American Pizza

All American Pizza

Am I raving? YES. This pizza deserves my love.

Chicken Stroganoff:

Chicken Stroganoff

Chicken Stroganoff with Herbed Rice

Their version of the chicken stroganoff is light, and packed with flavor and is one of my go to dishes at the place.

We added a couple of beers to the mix and it resulted in three very happy people and the happy hours from 11:30-12:30 with a 50% off on alcohol definitely added to the happy part!

It was a really good start to a long weekend and we have some more interesting looking things coming up! We will soon have our first guest blogger, who is going to give us his secret recipe for this gorgeous ‘Spiced peach, raspberry and almond layer cake’.

Spiced peach, raspberry and almond layer cake

Spiced peach, raspberry and almond layer cake

Just look at this beautiful, gorgeous cake! While I specialize in easy to make recipes, he sure knows how to make the show stopper! 

This rounds up our first post on the Food Diary Series and I hope everyone has a great foodie experience on this lazy Sunday afternoon. Wish you guys a very happy Easter!

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Chicken Burritos

I have been craving Mexican food off late, especially burritos. So on an idyllic Sunday afternoon, I did just that, make a whole bunch of burritos for the family. :D However, I did not want to spend a lot of time in the kitchen and I used some store brought ingredients to help speed up the process. So, I brought the burritos, brought a Taco mix sauce for the filling and picked up a Taco spice mix. I tried this company called Salsalito, and they are really good – big and bold on the flavors.

Chicken Burrito Recipe

Chicken Burrito Recipe

For the filling:

  • 1 jar Salsalito taco mix
  • 1 packet Salsalito taco flavor mix
  • 2 large red onions – chopped
  • 3 tomatoes – chopped
  • 1 capsicum – chopped
  • 1 cup rice – soaked for 30 minutes
  • 150 grams paneer – diced
  • 1 cup kidney beans – soaked overnight
  • 400 grams chicken sausages – chopped
  • 2 tbsp groundnut oil
  • salt and pepper – to taste

For the salsa:

  • 1 large tomato – finely chopped
  • 1 large onion – finely chopped
  • juice of 1 lemon
  • salt and pepper – to taste
  • 1 tbsp extra virgin olive oil – optional

For assembling:

  • 1 packet of Salsalito burritos
  • 100 grams mixed Mexican cheese
  • 1 bunch of coriander leaves to garnish
  • 4-5 lemon wedges to garnish

Now, to make magic happen. :)

  • In a heavy bottom pan, put the oil and mix the tomatoes, onions, capsicums, chicken and the kidney beans
  • Once the vegetables, beans and the meat start getting tender, add the paneer and empty the jar of Salsalito taco mix and the packet of Salsalito taco flavor mix
  • Give it all a good tumble, and season with salt and pepper (the cheese will be salty, especially if the mix has Cheddar and Jack, so keep that in mind)
  • For the salsa, mix all the ingredients in a bowl (as simple as that no! :D )
  • In the meantime, the mix would have dried out and you need to get it off the stove
  • You can lightly toast the burrito wraps on a low heat, I prefer it, some people don’t

And that is all the cooking that there is!

Now, to assemble:

Take one burrito wrap, add in a lot of the filling, top it up with the salsa and add some of the cheese on top , and top it off with the coriander leaves to make one really messy and super delicious burrito. Serve with some lemon wedges and a lot of love<3

Chicken Burrito

Chicken Burrito Recipe

Now, when do you make this:

  • Feeling Mexic–ooo?
  • Craving burritos?
  • Easy way to impress your date
  • Cooking for your mommy (my parents loved the burritos btw! :D)
  • And happy, comfort food ofcourse

Chef’s Tip:

  • Be careful with the salt and taste before you garnish
  • It can get messy to eat this, so some standby tissues work wonders
  • This is heavy, recommended more for lunch followed by a big walk than dinner
  • If you want to make this a vegetarian friendly dish, skip the chicken, and add in some more paneer or even tofu :D

And that is about it! Let me know how this goes!

Posted in Lunch

Mother’s Day Recipes

It is that time of the year again, when we go all out and buy our moms cards, flowers and gifts and take them out for swanky lunches and spa treats. Each of it is as thoughtful as the next, no doubt. However, the best gift to give to your mom, is take over her responsibilities in the kitchen for a while. (and by a while, we don’t mean one day!) Make simple and easy dishes and your mom will remember this special Mother’s Day treat for the longest time! (Which basically means forever!)

At the Part Time Cook, we have compiled some simple and easy to make recipes (along with some cheats) to make this coming Mother’s Day grand!

Veggie Omelette

Moms love being served breakfast in bed. Do you know why? Because no one makes the effort to wake up early and make mom her favorite breakfast. (Also, the fact that moms have keen ears and the moment you start tinkering in the kitchen, the non stop clanking of utensils immediately alerts her that you are up to something! :D ) This easy to make veggie omelette recipe, served with some toast on the side is a nice way to wish her good morning.

Veg Omelette

Veg Omelette

Recipe: Here

Masala Chai

Do you know how much your mom loves her tea? It gives her the energy to wake up and make food for all the fussy and picky eaters in the house. And you know that is saying something! =D

Treat her to this aromatic cup of tea, yes, you must!

Masala Chai

Masala Chai

Recipe: Here

Idlis with Chutney

All women fuss about eating healthy. And moms are no exception to this! Treat her to some piping hot idlis, served with some coconut chutney on the side. *winning*

Idli and Chutney

Idli and Chutney

Recipe: Here

Cheat code: Go buy the batter from a local store. Each market has one. And you can smell the place from half a kilometre away, owing to their wafting smells of filter coffee! And you MUST have a cup of the filter coffee while they freshly prepare your batter.


Mom likes her salad? Try this simple chicken salad, and add a couple of slices of toasted bread on the side. A sure happy moment.


Chicken Salad

Chicken Salad

Recipe: Here

Egg Curry

Eggs are super easy to prepare, and preparing them in a curry form is one of our house favorites. Delicious egg curry served with some rice or roti on the side is a happy lunch memory.

Egg Curry

Egg Curry


Recipe: Here

Paneer Tikka Masala

Paneer tikka masala is an easy dish to prepare. And is not very easy to mess up! :D (We know you are reading this and smiling!)


Paneer Tikka Masala

Paneer Tikka Masala

Recipe: Here

Cheat code: Afraid of experimenting too much? Well, you can buy the gravy in a super market. Most chains carry pre prepared packets of gravy, to which you just need to add paneer. However, please don’t do that unless you are a 110% convinced that you will burn the kitchen down. Freshly made food ALWAYS tastes better!

Prawn in butter garlic sauce

Easily, the easiest recipe of make. Go make heap loads for your mom already. Serve with a glass of wine!

Prawns in Butter Garlic Sauce

Prawns in Butter Garlic Sauce

Recipe: Here

Chicken curry

Make some home style chicken curry for you ma! Serve this with lots of love, and rice on the side.

Chicken Curry

Chicken Curry

Recipe: Here


We would have given you recipes for a millions desserts, but let’s just use the easy way out and get a big tub of ice cream. Two spoons. And love.


Pina Colada Ice Cream

Pina Colada Ice Cream

Here is our recipe for pina colada ice cream.

Go make some amazing food already you guys! Wishing you all a very happy Mother’s Day! :)

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Food Cravings – Part 2

So, me being me and summer being summer, I fell prey to the summer viral. Yet again. Summer and I have our endless love hate relationship going on. And each time that I fall sick, I keep craving food. Okay, fine. I crave food all the time. :D However, go through this list and tell me how you can’t be craving all of these? :)

1. Hot Chocolate

The blocked nose, the tearing eyes and the occasional sneeze. Add all of that to a bad throat. It was the perfect reason to go indulge in a cup of hot chocolate. Ofcourse, me being me, I also added a shot of Bailey’s to it. Do you know what that is? Love. :D


Hot Chocolate

Hot Chocolate

2. Pizza

Thin crusted, sweet and smoky barbecue chicken pizza. Need I say more?


Barbecue Chicken Pizza

Barbecue Chicken Pizza

3. Chicken Tikka Masala

Juicy, succulent, melt-in-the-mouth meat. Period. I WANT.


Chicken Tikka Masala

Chicken Tikka Masala

4. Gulab Jamuns

For all those people who didn’t know, this is my favorite Indian dessert. A bowl of piping hot gulab jamuns served with rabdi. Delish! Unless ofcourse, mom is making Rasmalai. Then clearly there is a stalemate!

Gulab Jamun

Gulab Jamun

Now, is anyone contesting anything I said, or do we all vote to meeting up, eating good food, with some great conversations and having fun? :)

Oh, and speaking of, I hope you guys voted. We sure did! =)

Stay tuned. we have more coming up soon! :D

Posted in Food Love

One Year On at the Part Time Cook

So, happy birthday to the Part Time Cook ( I know the post is a bit overdue, but better late than never as the adage goes!) The past one year, looking back, has been fabulous in terms of my culinary journey, especially with the food journey explored in different cities. And that is something I absolutely plan to continue this year as well. :)  It has been a bit difficult writing on as frequent a basis as I would like, but I am getting there and the posts will be more frequent, that is a promise!

Also, this year I plan to improve on my baking skills. Baking and me always have our differences especially because I don’t follow recipes down to the dot and Baking can be an extremely demanding girl at times! ;) In addition to baking, another thing I plan to do more of is to try more Indian favorites, let’s say Butter Chicken, Neer Dosa, Prawn Malai Curry, Paneer Tikka Masala, Chole Bhature and so on.

Got you salivating? Great!

Food is my Best Friend

Food is my Best Friend

To sign off on this post, thank you for sticking by me and making this journey amazing. Here is hoping to have some more amazing years, and having more delicious posts up for all your guys! :) Thanks for all the love! :*

Posted in Uncategorized

Methi Matar Malai Recipe

So, there are these random days when I crave vegetarian food. Like intensely crave veg food. It gets on my mind and I  can’t think of anything else, until I have eaten. Now, those days are really rare. Like once in a year kind of rare! :D However, when that does happen, you get me spending some time in the kitchen, cooking vegetarian food, and taking a lot of pictures until I have the right shot! So, this past week, a lot of methi matar malai happened. My first attempt at cooking this! :)

Methi Matar Malai

Methi Matar Malai

Drooling? Well, that’s good. Read on.

So, now for ingredients. It is a simple recipe with easy to find ingredients in the desi store cupboard. Not convinced? Well, read on. And trust me. :)

Serves: 4

  • 2 cups of chopped Methi Leaves (Fenugreek leaves)
  • 1 cup peeled and boiled peas (matar)
  • 1 cup fresh cream (I used Amul)
  • 2 tbsp oil
  • 1/2 cup water
  • Salt (To taste)
  • Sugar (optional)

And to make the base we need the following:

  • 1 medium sized onion
  • 1-2 green chillies
  • 3-4 cloves of garlic
  • 1 inch ginger, chopped
  • 1/2 cup cashews
  • 1 tbsp jeera (cumin seeds)
Methi Malai Matar Paste

Methi Malai Matar Paste


And that’s about it. Told you, it is mega easy to source the ingredients. :)

Now for the whole abracadabra process! :D

  • Put all the ingredients for the paste in a mixer and grind until it forms a nice even paste. Add a little water, if needed
  • In a pan, heat the oil and add the paste and stir for 8-9 minutes, until it gives off a nice happy fragrance (your mouth will start watering, and that is the easiest sign! :D ) Keep stirring continuously, else it will burn. Also, if needed you can add a little water to the mix
  • Once, the paste is done, mix the methi leaves and add the water to the paste and stir well. The paste will coat the leaves and cook through for the next 10-12 minutes. If it gets too dry, add a little more water to the mix and simmer
  • Add the peas and the cream and simmer for 5-6 minutes on a low flame (Makes sure the flame is low, else the cream will split)
  • Add the sugar and the salt and mix well.

Tadaaaaaaa! Done!

Methi Malai Matar

Methi Malai Matar

Serve with steamed rice, or hot parathas. I love the name – Methi malai matar. It is kind of a tongue twister if you actually think about it! :D

Cooking Level: Not afraid of fire. And a little hard work. And washing some dishes. =D

Now, when do you make this:

  • When you are obviously craving veg food (Like, duh!!)
  • When you want to put some effort and make a slightly fancy, but vegetarian dish :)
  • When you want to pamper your mom and dad
  • When you want to eat the whole damned thing on a Saturday (Or a Tuesday or Thursday or whichever day is a veg day)
  • When you want some happy, comfort food :)

Chef’s Tip:

  • Make sure you give the methi sufficient time to cook, else it leave a bitter aftertaste in your mouth, even with all the cream!
  • Also, if you don’t have or like or are allergic to cashew nuts, you can chuck them out. Just that, then you need to add some sugar to balance the dish.
  • You can also chuck the cashew nuts if you are on a diet, though all the cream just kind of takes the healthiness out of it! Instead, eat this guilt free on your cheat day! :D

Well, it is almost a year that the blog has been up! And we have something special coming your way. And we just wanted to say a big thank you for all the love and support that you guys have thrown our way. It is humbling and it keeps us going. :)

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New Year and New Beginnings

Hey you lovely people! Wish you a very happy new year from all of us at the Part Time Cook!

We have been away for a while, but we have been experimenting with food none-the-less and this year has seen a whole lot of food already! Last Sunday was a total feast day. Want to know what all I made? Well, here you go. On the menu were:

  • Bhindi Masala
  • Fried Bhangda
  • Steamed and fried Cauliflower
  • Tangy Chicken Afgani
  • Spicy Mutton Curry
  • Jeera Rice
  • Gajar ka Halwa

Phew! Nothing spelled gluttony in a long time, as this one afternoon fiesta did! And it was amazing alright! We just couldn’t stop eating. Haha! :D


  • That was a lot of cooking which was done in under 4 hours. :)
  • Waaay too much food (Burp!)
  • My first attempt at mutton. And it was lip smackingly delicious! (Certified by all the licking of fingers and second helpings :D )
  • I realised I am good at multi-tasking ;)


I didn’t take photos. (Too much hungr happened! :( )

However, the first Sunday of the year was brilliant in terms of cooking food. :) Trying to cook at least once a week this year. It allows me to make up some really interesting recipes! I made a very very yummy Spanish omelette for breakfast today. Well, here is a sneak peek! :D

Spanish Omelette

Spanish Omelette

Are you sold? Do you want the recipe already?! Well, be a good person and wait for the next post, which will be up soon! The post will have the recipe! :D

Also, have you liked us on Facebook?! HAW! IF you haven’t, please like us! We have been good for an entire year! Almost! =D

Link: https://www.facebook.com/PartTimeCook

We are soon going to be starting with our Seven Sins series. Keep an eye out for that! :)

Cya soon! And have a great Monday. Cheers!

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Roasted Chicken and Vegetables with Rice

Well, December is already here! The year passed by a lot faster than I anticipated. I however, did get some things right, including starting this food blog and returning to blogging again! :)

I tried this roasted chicken recipe recently when I was too bored to cook, but wanted something that was elaborate to look at (making it look like a lot of effort went into the kitchen, when it didn’t!) Yes, I’m always doing such thing, being an Engineer by profession and a lazyass by heart! :D :P

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

So, well here goes. This recipe makes enough for 4 people. Or two mega hungry ones! :)

Vegetables -

Potatoes – 2 Medium sized ones, cut into 8 pieces

Baby Corn – 10 Whole ones slit lengthwise

Mushroom – 8 Medium ones, quartered

Onions – 1 large, sliced

Chicken Pieces cut small to medium – 650 grams

For the Marinade

Oregano – 1 Teaspoon

Basil – 1/2 Teaspoon

Lemon Juice – 1 Teaspoon

Garlic Paste – One Tablespoon

Chilly Flakes – One Teaspoon (Reduce if you want less heat)

Salt – To taste

Pepper – To taste

Now, how to go about making this:

Take the chicken and all the ingredients of the marinade and mix well. Once the spices and the chicken are mixed, transfer everything into a fridge friendly bowl and wrap with clingfilm and let it chill overnight. If you cannot wait that long, (something totally understandable! :D) chill the chicken for atleast 4 hours, but the longer you can, the better!

Once the chicken has done it’s due in the fridge, line an aluminium pan with potatoes, onions, mushrooms and baby corn, sprinkle some salt and pepper over your veggies and then line the chicken on the top of the veggies. Why? Because, the chicken juices will add another entire dimension of flavor to your vegetables. Total win-win, ain’t it? :)

Pre-heat your oven to 175 degrees. Once you have lined your tray, cover it with aluminium foil and let it roast in the oven for 35-40 minutes, until the chicken is tender and the vegetables are cooked through.

Roasted Chicken with Vegetables and Steamed Rice

Roasted Chicken with Vegetables and Steamed Rice

Serve this up with steamed rice and salad! A simple, tasty and oil free meal. Tadaa!

Now, when do you want to make this?

  • When you are craving chicken and rice
  • When you want to have a balanced meal
  • When you want to have a superbly flavored meal, without the mega hassles going behind it
  • When you want to cook a simple dish for your whole family (or just 1 hungry friend! :D )
  • For a lazy lunch brunch
  • To impress your better half

Chef’s tip: Add in more vegetables – Broccoli and Carrots work well with this recipe. :)

So, go ahead and make this. And let me know how it goes. In the meanwhile, stay tuned for some sweet bits coming your way. :)

Have a good week ahead everyone!

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Posted in Chicken, Lunch, Recipes