When I Cook!

...I spend a lot of time holding the refrigerator door open looking for answers.

The answer for this eve's din: Spaghetti Arrabiata with Ginger Chicken Chili & Tater-Aube Bruschetta.

Here are some songs from my own playlist - Brightside!

Spaghetti Arrabiata

Ingredients:

  

250-500g pack of Spaghetti
1 Onion & 5 Tomatoes (finely chopped)
Red Chilli flakes and 11 cloves of Garlic (finely chopped)
100ml Chicken broth

Prep.:

 

Chop the tomatoes fine and gently crush with mallet.
Boil the spaghetti and soak in iced water till required.

Cooking:

 

Heat oil in a pan, preferably Olive oil. Saute the red chili flakes, garlic & onion.
Pour the chicken broth and mix well, stir well till broth reduces to half.

 

Add the crushed tomato, black pepper powder & salt; and if you wish, you could add half a cup of tomato puree as well and mix well. Let it simmer away for 20-30 minutes on low heat/flame, giving it an occasional stir.

 

Drain the water off the spaghetti.
Pour the arrabiata sauce on to the spaghetti and give it a toss.

Ginger Chicken Chili

Ingredients:

  

250g Chicken
1 inch of Ginger (finely chopped)
2 Green chilies (finely chopped)
1 Onion (finely chopped)
Tomato puree
Dark Soy sauce
Black Pepper powder
Salt

Prep.:

 

 

In a bowl, pour about 100ml of dark soy sauce with 1 tablespoon of black pepper powder, mix well.
Marinade the pieces of chicken in the prepared mixture for at least 20 minutes
Separate the chicken from the mixture; set the mixture aside for use later.

Cooking:

 

 

In a pressure cooker, heat 3 tablespoons of oil and saute the ginger & onion.
Add the chicken pieces and continue to saute for a minute.
Add salt and 1/2 a cup of tomato puree and mix well.
Pour the remainder of the marinade mixture, place the lid.
Reduce heat/flame and cook for 2 whistles.

Tater-Aube Bruschetta

Ingredients:

  

Thai Eggplant 250g
1 Tomato & 1 Onion
Bread and Cheese
5-7 cloves of Garlic
1 inch of Ginger
3 Green Chilies
Bay leaves
3 Potatoes

Prep.:

  

Slice each eggplant into 4, keeping them intact at the stem.
Chop the onion & tomato.
Cut the potatoes into quarters and soak in water till time to cook.
Shred/Grate the cheese and refrigerate till required.

Cooking: 

This process is quite lengthy,so I'm breaking it into 2 parts.

Part 1 

 

Heat oil in a pan, and saute the onion, green chili and the spices.

 

Add the eggplant and coat properly with the sauteed spice mix.
Then add the potato pieces, and give them a good coating as well.

  

Add the chopped tomatoes and mix well.
Add 2 large cups of water, salt as you like and give it a stir.
Place lid, and allow to cook for 10-15 minutes.

Part 2

After cooking, separate pieces of potato and eggplant from the curry. These separated pieces will be mashed together to make a paste/spread for the bruschetta.

 

Generously spread the tater-aube mix on the slices.

Sprinkle the shredded  cheese on top and place on a pan on medium heat/flame.
Place lid on top of the pan for a few minutes to allow the cheese to melt.

Service!

Enjoy your meal!

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