Coleslaw (the KFC way)

Eating out is something which every family may want to do sometime or the other, most times during the weekend and with kids at home, it would probably be from the fast food chain. I quickly noticed on my move from UAE to India, that the one thing missing from most and literally all fast food chains was 'Coleslaw'. Even when I finally found one that did include coleslaw along with the main protein, it lacked the flavour that a good coleslaw contained.

Kentucky Fried Chicken (KFC) is one such outlet in the UAE, whose coleslaw I came to like. I say came to like as when I was young anything related to mayonnaise would give me a headache like you would not believe. I disliked coleslaw as a result back then.

Well I have been meaning to try out mum's version of KFC for a long time now and I am getting close. In fact hers is the non-fry version, so I am keen to share it very soon. Since I bought a second head of cabbage quite recently and mainly for the purpose of making coleslaw, I went all out yesterday and made it along with some Crispy Fried Chicken and Calamari as well.

Oh my I did not expect the turn out of the coleslaw to be so good! It tasted so close to the KFC make itself, I am quite surprised I nailed it. In fact the only thing I would have done differently is to have used a smaller size onion and preferable a white onion with white pepper powder (not black pepper). I have made notes of this in the Ingredients section below.

I can guarantee that once you make this your kids would probably think you bought it from a KFC outlet. Actually I would recommend you serve it in one of your KFC takeaway bowls. Foolproof and a sure winner!

You need:

• 4 cups of finely chopped cabbage (approximately 1/2 of a cabbage head) 
• 1/4 cup shredded carrot (1 medium carrot) 
• 1 tbsp minced white onion
• 1/4 cup mayonnaise 
• 1/3 cup granulated sugar 
• 125 ml milk 
• 125 ml buttermilk 
• 11/2 tbsp lemon juice 
• 3/4 tbsp white vinegar 
• 1/4 tsp salt 
• Pinch of white pepper powder

The Make:
Preparation Time:10-15 mins | Serves 5-6 adults

1. Ensure that the cabbage and carrots are diced finely to the size of rice grains. You can use your food processor. I used my very handy Philips hand blender.
2. In a large bowl, combine the rest of the ingredients and whisk well until smooth and creamy.
3. Next add in the chopped vegetables and onion and mix well.
4. Cover the bowl and refrigerate for at least 2 hours before serving.

Serve on the side of your favourite protein. 

Tahini (Sesame seed paste)

Tahini is sesame seed paste which can be bought either at a store that sells Middle eastern ingredients or can be made at home. I chose the latter as at G'Gina's Kitchenette ingredients are mostly made from scratch or with healthier options included as much as possible.

This is a very simple recipe and requires very few ingredients as well. Tahini can be used as is or can be added to Hummus (Chickpeas dip) or Baba Ghanoush(eggplant based Middle eastern dish).

You need:

• 4 cups of sesame seeds
• 11/4 cup of sesame oil

The Make
Yield 3-4 cups | Preparation Time: 5 minutes | Cooking Time: 5 minutes

1. Preheat a skillet. 

2. Lower the heat to medium-low and toast the seeds, tossing around frequently to avoid uneven browning or even burning. Remember to leave the sesame seeds, lightly browned only. If it ends up getting burnt please throw away the burnt seeds and restart.
3. Set the seeds aside and allow to cool to room temperature. It may take up to 10 minutes.
4. Add the sesame seeds to a grinder or a food processor and grind for about 2-3 beats on high.
5. Next add the oil in parts and blend for a minute and up to 2 minutes, checking for consistency. The Tahini should have a slightly runny texture. Add oil as required to reach required consistency.
6. Store the Tahini in the refrigerator in an airtight container. It can be used up to 3 months.

Tahini can be drizzle on warm pita bread or even toast. Bon Appetit.

Kadai Paneer - Cottage Cheese in a spiced gravy

Paneer is actually made of strained curdled milk. Dry curd Cottage Cheese is actually made of cultured milk and is often salted.

You can make Paneer from scratch at home and is usually made of split milk and is quite easy to make. All you would need is a liter of milk and half a cup of curd or buttermilk or even 1/2 cup of lemon. I have also heard of people use white vinegar.

Kadai refers to an Indian wok and Kadai Paneer refers to the way in which the Paneer is cooked with dry roasted spices.

This is a recipe of old and a rather simple one to make as well.


To make this simple recipe,

You need:

• 500 gms of Paneer (Cottage Cheese), cut into 1" cubes
• 1 large onion, diced finely
• 1 tsp cumin seeds (jeera)
• 2-3 tbsp of ginger-garlic paste
• 2 green chilies, diced finely
• 1 tbsp Butter or oil Oil (you can add more if you wish)
• 1 crushed bay leaf 
• 2 tbsp Homemade Garam Masala (Homemade Indian spice powder)
• 1 tbsp of coriander powder
• 1 tsp turmeric powder
• 1 tbsp of Kashmiri Red Chili Powder
• 3-4 medium tomatoes, diced finely
• 1-11/2 cups of drinking water
• Salt to taste
• 1 sprig coriander leaves, diced finely or florets used to garnish

The Make:

Preparation Time: 5 minutes | Cooking Time: 15 minutes | Serves 4 adults

1. Heat the oil/butter a non-stick pan and add the cumin seeds. Toss for a few seconds.

2. Add the onions and saute till golden brown. Toss in bay leaves and green chilies and saute for a minute.

3. Next add the ginger-garlic paste and saute for a minute.

4. Add the tomatoes, chili powder, garam masala(homemade is best), coriander powder, turmeric powder and salt and cover and cook for a minute.

5. Add 1-11/2 cup water  depending on how much gravy you need. Then add the paneer cubes, cover and cook for 10 minutes.

6. Garnish with coriander leaves. 

Serve hot with rotis, pulav or flatbread or rice of your choice.

Bon Appetit!

Summer Thirst Quenchers - Watermelon Mocktails, Shooters, Punch and Coolers - 4 recipes in one

Wow! So this was an incredibly exciting make. I had an hour to do it all including prep the ingredients. Why? Well let's just say I decided to start out on it when day light was almost running out!

I thought about posting each recipe one by one but since they are simple makes I decided to include it all in one post as it features one main ingredient across the board - Watermelon! A definite summer fruit!

I made all 4 recipes with 3/4 of a medium sized sweet and juicy watermelon.

Recipe # 1: Margherita Style Watermelon Mocktail

This one was relished by my toddler, especially cause of the sugar on the rim and the kind of glass from which she was allowed to drink :)

For this recipe,

You need:

• 1 cup fresh watermelon, chopped and pureed
• 1 tbsp sugar, granulated
• 1/2 tsp grenadine (Optional- I didn't add this)
• 1 cup ice cubes
• 1 tsp grenadine syrup (optional -  I did not use it)

The Make:
Preparation time: 5 minutes | Mixing/Serving time: 10 minutes | Serves 2





1.Blend all the ingredients in 10-15 seconds.

2. Strain the ingredients and pour into sugar rimmed martini glasses.

Recipe # 2: Cucumber and Watermelon Coolers

If you do not fancy too sweet a drink, then this is the perfect summer cooler for you!

You need:

• 1 cup of watermelon juice (pureed and strained)
• 1 large cucumber, skinned, cut into chunks and juiced (reserve the skins for garnish if you like)
• A few mint leaves
• 2 tbsp of natural honey
• 2 tbsp of lemon juice
• 1 cup ice cubes

The Make:
Preparation time: 10 minutes | Serves 2

1. Mix the watermelon and cucumber juice.
2. Combine the honey and lemon juice in another bowl.
3. Blend the watermelon-cucumber juice with the honey-lemon and ice cubes. Taste if more honey is required.
4. Pour into two tall glasses and garnish with the mint leaves and cucumber shavings. Serve cold

For the cucumber shavings, you can use a toothpick to hold it into a design.

Recipe # 3: Ginger-Celery Watermelon Shooters

I promise you that this drink would give you a rejuvenated kick and stay hydrated to beat this low due to summer heat.

You need:

• 2 cups of watermelon , diced
• 1/2 cup of diced celery
• 1/2 tsp of grated ginger
• 1 tsp of apple cider vinegar
• Ice cubes (optional)
• Celery sticks- chopped to garnish

The Make:
Preparation Time: 5 mins | Serves 2

Pumped with Vitamin C, this is a perfect pick-you up drink in the summer.

1. Blend the ginger, vinegar and celery for 20-30 pulses.

2. Combine the watermelon and blend for another 20 seconds until smooth.

3. Chill and serve cold or over ice.

4. Garnish with celery sticks

Recipe # 4: Melony Mango Cooler Punch

Your kid(s) would love this one! Sweet and cool to beat the summer dehydration. Pulpy or can even be strained if you do not like pulp.

You need:

• 1 cup watermelon chunks, pureed
• 1 cup of mango juice
• 1 cup of cranberry juice (optional)

The Make:
Preparation Time: 5 minutes | Serves 1

1. Combine the watermelon puree and mango juice. Strain if you want to avoid pulp.

2. Chill (in a bowl for larger quantities) for 20 minutes before you serve.

3. Put in a funny straw for kids.

Tip: For kids make sure you make more than you feel they would normally drink. It is kids' party success drink :)

This would make a perfect party drink for kids.

Mango Lassi - Flavour of the season - 2 ways!

I needn't tell you why mango? Mangoes, Mangoes, everywhere, lots of sweetness ratios, sizes and shapes. Of course as I mentioned in my earlier post. My toddler is now in no interest to drink hot milk. So I need to think of newer ways to get that milk in her :) And since its hot..hot...hot, what better way to beat the heat than think of different coolers! Made the best of the mangoes this season!

I made this Mango Lassi in one way for me and one for her. Hers had sugar and mine had none just the sweetness of the delicious mango with a tad bit of cardamom and a pinch of salt to enhance the flavour of the mango. Saffron threads can also be used. Just make sure to powder this first and blend in milk before mixing in.

You need:

• 2 medium sized sweet, juicy mangoes, diced into medium sized pieces
• 2 cups of homemade plain yogurt (you can used the store bought variety)
• 1/2 cup milk (toddler variety of lassi)
• 2 tbsp sugar (toddler variety of lassi)
• Pinch of salt
• Pinch of cardamom powder
• Mint leaves (desired)
• Ice cubes ((if desired)
• Pinch of saffron (if desired), 1/4 cup milk

The Make:

Servings: 2 tall glasses | Preparation Time: 10 minutes

1. Cool two glasses with ice.  Alternatively chill the glasses in the freezer.

2. Powder the saffron if you are using and blend it with 1/4 cup milk, salt and cardamom powder. Set aside.

3. Blend the mangoes and yogurt. Set aside 1 glass of mango-yogurt with the saffron milk.

3. Next add in the sugar and  1/2 cup milk to the remaining mango-yogurt blend and then pour into a cooled glass, after taking out the ice and residual water from the glass if you used ice. Serve with hand picked mint leaves on top. The texture will be smooth and creamy.

4. For the saffron mix, blend once more and serve with mint leaves on top. Serve cold.

Cheers...drink up! Enjoy!

Thai Coconut Rice

This is by far the simplest and most flavoursome rice preparation ever. I made this preparation, this afternoon and served it with Thai Chicken in Kumquat Sauce.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce

I had made some Fish Stew earlier and served it with the Thai Coconut Rice as well. It goes well with the Stew as well. I will share the Fish Stew recipe sometime this week.

Thai Coconut Rice with Fish Stew

To make this simple rice,

You need:

• 400 gms of Basmati Rice or Jasmine Rice
• 3 cups of  coconut milk (you can also use the reduced fat version in a can)
• 3 cups of boiling water
• 1 tsp salt

The Make

Serves 3-4 | Preparation Time: 10 minutes (if fresh Coconut milk is used) | Cooking Time: 10 minutes

1. In a deep bottomed pan, place the rice, water, coconut milk, salt and bring to a boil over medium heat.

2. Then reduce the heat to low and cover and cook for 10 minutes or until the liquid is reduced or absorbed.

3. Fluff with a fork and remove from heat.

Thai Coconut Rice

Serve with Thai Chicken in Kumquat Sauce. This rice also goes well with Indian curries as well.

Thai Coconut Rice with Thai Chicken in Kumquat Sauce