GUEST POST: MEATLOAF BY RADHIKA AGRAWAL!

“Soon they were all sitting on the rocky ledge, which was still warm, watching the sun go down into the lake. It was the most beautiful evening, with the lake as blue as a cornflower and the sky flecked with rosy clouds. They held their hard-boiled eggs in one hand and a piece of bread and butter in the other, munching happily. There was a dish of salt for everyone to dip their eggs into. ‘I don’t know why, but the meals we have on picnics always taste so much nicer than the ones we have indoors,’ said George.” 

― Enid Blyton, Five Go Off in a Caravan

 

I’m pretty sure most people my age grew up on a steady diet of Enid Blyton books – I certainly did. Whether it was the Magic Faraway Tree, the Wishing Chair, Amelia Jane, or the Famous Five and Secret Seven, and a few years later, Mallory Towers and St. Clare’s, I loved them all. Many years later I learned about how much criticism Enid Blyton and her books had received for supposedly being racist, narrow-minded, classist and sexist.  Keeping those issues aside, however, I think people would agree that Blyton had a knack for making things (yes, especially food) sound completely amazing (even plain old boiled eggs and bread, as in the quote above).  [Also, I’m fairly certain a big part of why I enjoy picnics and cute outdoor-sy restaurants and al-fresco dining in general is because of the descriptions in those books.]

Apart from the regular ol’ jam buns and cucumber or ham sandwiches and lemonade and a few other things which were pretty familiar, a lot of the food in Enid Blyton’s books always sounded oh so exotic to me. Over the years, thanks to pestering my mother to decipher the amazing-sounding dishes, and owing to more stuff being available in India and to travelling, I did manage to try many of those “fascinating” food items, with mixed results – I vaguely remember the disappointment of a 9 year old learning that “Nestlé’s Milk” was just Milkmaid/condensed milk. Sardines were too fishy-smelling, marzipan is quite random, watercress sandwiches are downright gross and treacle tarts, well the ingredients are enough to make a person diabetic. Scones and clotted cream, granted...those are fine. Oh, and I still don’t know how to pronounce Blancmange.

Meatloaf, however, turned out to be a big surprise, in a good way. It’s fairly basic, is super healthy (its meat and vegetables, for the most part) and lasts for a few days in the fridge. Try it!

 

 Recipe by Mum (adapted from a handful of online recipes)

What you’ll need:

750 grams minced meat (we use mutton keema) – if you’re washing the mince, make sure your strain it (you could use a sieve or one of those bowls with small holes at the bottom) and remove the extra moisture.

100 grams breadcrumbs (you can get them at most grocery stores)
1 carrot (minced)
1 cup onion (finely sliced)
1 cup spring onion (minced)
1 sprig of celery, chopped
2 beaten eggs
2 tsp garlic paste (or some minced garlic)
2 tbsp ginger (minced)
2 tbsp butter 3 tbsp fresh herbs – parsley or rosemary or both (minced)
2 tbsp Worcestershire sauce
Salt and pepper (white and black pepper, both, if available)

Note: For mincing the vegetables, ideally use a food processer or vegetable chopper. Otherwise, chop until you get the smallest pieces possible.

For the Topping sauce (optional, but recommended)

5 tbsp ketchup

2 tsp mustard sauce
2 tbsp vinegar
¼ tsp chilli powder
Lime juice, salt and pepper to taste

How to:

1. Preheat your oven to about 200 degrees C.

2. In a pan melt the butter on medium heat until foamy, and brown the sliced onions. Add the celery, spring onions, carrot, ginger, garlic and cook for 2 minutes.

3. In a large bowl, use your hands (there’s really no other way) to mix the meat, eggs, breadcrumbs, herbs and the vegetable mix from the previous step.

4. Season with the salt, pepper and Worcestershire sauce. At home, we usually also add some chopped up jalapenos and some mustard sauce (obviously, it isn’t recommended that you taste the raw meat to check if its seasoned properly – just sort of dab a finger on the mix and taste).

5. Press the mixture down into a loaf tin (or two) (or even any baking dish should do) and bake for 30 minutes at 200 degrees.  (Note: Unlike cakes, which rise, the meatloaf actually settles down in height once its baked so don’t worry about how much you fill in).

 

6. Topping sauce: Adding this is recommended because it adds a whole lot of sweet and spicy flavour to the loaf. Mix the ingredients together to make a sauce. Remove the meatloaf from the oven and spread over the top. Stick it back in the oven for another 15 minutes or so.

7. Slice, and serve, either hot or cold.

 

MUTTON ROGAN JOSH

“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One's Own

This recipe for Mutton Rogan Josh is another I'd misplaced and only rediscovered when trying to clean out my photo folder. The photos are obviously, kind of crappy (they've been taken by my dinky old pink camera which I retired about 2 years ago) but the recipe is a good one so I've put it up. Looking through my old photos made me nostalgic about those confusing days when I was starting this immense time sink.

There's a lot of writing out there on how to begin your own blog and I remember reading some of it before starting out but no number of helpful guides makes the process easier. Still, I thought this was as good an opportunity as any to write down the stuff about blogging I wish someone had told me a couple of years ago:

1. First drafts suck. The first set of photos/ posts you come up with will all suck. So will the second, third and fourth probably. Even the tiniest post on my blog takes much more effort and patience than I imagine it will.

2. Get yourself up to date on the technical toys that'll help your blog look more polished. If you're not good with technology hire/ request someone who is. For photo editing, my go to tools are Picasa, Picmonkey and Typic. They're not going to be able to give you photoshop levels of quality but they're reliable and easy to use.

3. Speak to other bloggers - they've probably gone through the same teething trouble you're dealing with now and figured out ways to sort through it.

4. Do NOT abandon your blog! It's okay to make mistakes, slack, or not consistently deliver quality. Fine, it's not okay but you'll survive. The only thing your blog can't survive is you abandoning it.

5. The number of numbers can drive any crazy. Between facebook stats/ blogger stats/ instagram likes/ twitter/ pinterest and everything else, it's easy to get overwhelmed by all the numbers and data being thrown at you. Make as much sense of it as you can but after a while I've learnt to let it go. Sometimes I slave over a post and am really excited about it and the only person who likes it is my mom. Sometimes I put up something random and hordes of people fall over themselves saying it's amazing. Just keep on doing what you're doing. I assume it'll all make sense one day.

6. No pictures are better than bad pictures.

7. Don't become a slave to blog trends. Initially, the more food blogs I'd look at, the more worried I got, that my photos weren't filled with mason jars, that I didn't have the time to get a Christmas themed recipe up in December, that I wasn't putting up enough posts. If you manage do everything everyone else is doing then your blog will be like every other blog. That is not the point.

8. Listen to constructive criticism but know what your vision for your blog is. You don't have to take on board everyone's comments. If people go on and on, tell them to go start their own blog.

9. For those trying to monetize their blogs, congratulations you've just signed up for an impossible task. The more ads you put up, the less attractive the blog looks, the less traffic you get. The more sponsored posts  you put up, the less genuine the blog looks, the less traffic you get. Basically you need to find a way to make money without your readers finding out you're trying to make money. Good luck.

10. Grammar matters.

11. Blogging is a public activity and if you continue to keep your day job you have to remember that EVERYONE (including your boss, colleagues, clients, ex, future marital prospects and basically anyone with an internet connection) can read and judge you on what you're putting up. We still live in quite a conservative society and specially if you work in a more formal work environment you can be sure there's no dearth of gossips passing judgment. Be prepared for all the pitfalls of being a public figure without most of the perks.

12. A lot of people have great ideas but it only counts if you implement them. Also, get to implementing quickly, before someone else has done it and you're left squeaking you thought of it first.

13. Read everything you can on what you want to blog about. There's a lot of faffers out there and your knowledge will set you apart from the lightweights.

14. Ask for favors, for help, for advice, for input, for publicity opportunities. It won't happen if you don't ask for it.

15. Be prepared. Carry your camera, notebook, business cards and other tools with you everywhere you go. You never know when inspiration, a potential contact or the opportunity for a great photo-op will show up.

 

Serves 4

Adapted from Anjum's New Indian

What you’ll need:

1 kg mutton (on the bone or boneless – obviously not keema)

4 tbsp vegetable oil

Whole spices

10 peppercorns

5 brown cardamom (badi elaichi)
7 green cardamom
5 cloves
Atleast 2 inch cinnamon stick
2 onions (sliced finely)
3 tomatoes (pureed)
4 tbsp yoghurt (stirred well)
1 tbsp ginger (paste)
1 tbsp garlic (paste)

Powdered Spices

4 tsp ground coriander

4 tsp ground cumin
2 tsp red chilli powder
2 tsp fennel seeds
3 tsp garam masala
Salt to taste

Handful of cilantro leaves with stalk (chopped for garnish)

How to:

1. Pour oil into a large pan, heat. Add whole spices and fry till sizzling. Add onion and stir till the onions are nicely golden.

2. Add the mutton pieces and stir for 4 – 5 minutes till the mutton colors over.

3. Add the ginger garlic paste to the pan and stir for a couple of minutes till cooked. Add tomatoes and then the powdered spices. Stir. Cook for about 20 – 30 minutes till the tomato sauce is reduced and the sauce starts to release oil.

4. Move the contents of the pan into a pressure cooker, add a cup and a half of water and pressure cook for 2 whistles.

5. Once the meat is tender, transfer back into the pan. You should have some gravy in the pan, add the yoghurt, stir and bring the pan to a boil.

6. Cook for another couple of minutes (add some water if the gravy is getting too thick) taste, fix the seasoning.

7. Before serving stir in the cilantro.

RITU DALMIA'S SUMMER CHICKEN WITH COFFEE GLAZE AND HUNG YOGHURT SAUCE

 "Too little is it considered, while we gaze on aristocratic beauty, how much good food, soft lying, warm wrapping, ease of mind, have to do with the attractions which command our admiration." Samuel Lover

 

I read somewhere recently that to be really good at something you need to be at it for 10,000 hours. That's around 417 days, a little more than year without sleep, food or other such little distractions. It doesn't seem like a lot of time but I'm pretty sure I've managed to turn 27 without making a large dent in my 10,000 hour requirement for any of the things I do. I know I write about it often but it's because I think about it often, am I really spending my time on the important things? The things that'll add up and count when it's time to count. I can't be sure. I doubt I'll ever be.

 

But one of the things I'm sure of is that one of the things I'd like to be really good at is cooking. This unusual and totally exciting Summer Chicken with Coffee Glaze and Yoghurt Sauce has added 35 minutes to my 10,000 hour tank. Sweet, tangy and with deep coffee notes which perfectly complement the thickened minty, yoghurt sauce. If you're pressed for time skip the chicken and just make the yoghurt sauce as a dip.

 

 

Serves 2

Recipe Adapted From Ritu Dalmia's Travelling Diva

What you’ll need:

½ kg boneless chicken

For the marinade:

½ cup strong black coffee

2 tbsp orange jam
2 -3 tbsp olive oil
2-3 tbsp lemon juice
Salt
Pepper

For the sauce:

1 tsp garlic paste

2 -3 tbsp orange jam
2 cups hung curd
Mint leaves
Salt
Pepper

How to:

1. To make the marinade, plunk together the coffee, orange jam and lemon juice. Season with salt and pepper.

2. Beat the chicken with the marinade. I’m kidding, don’t beat the chicken but when marinating meat a wise man once told me the meat should know it’s been marinated. So work it in there and don’t bother being gentle. Leave the chicken in the fridge for atleast an hour but ideally up to overnight.

3. To cook the chicken, you can either grill it or stick it in a pan with some olive oil and on low heat. Let the chicken cook slowly, brushing occasionally with the marinade till you’re sure it’s done.

4. For the sauce, mix the sauce ingredients together and set aside.

5. Once your chicken is done, pile it on a plate and add the sauce on top. Garnish with mint leaves and serve hot.

HOT DOGS & WHY YOU SHOULD HAVE A MOVIE NIGHT

I believe in good food. - Bertrand Russel

 

 

Why you should be planning a movie night this weekend:

 

1. After a while all restaurants, clubs, pubs, bars, gastropubs and what have you, end up feeling like a tired (and expensive) routine.

 

2. Endless fresh popcorn.

 

 

3. You're not going to get the chance to pause, replay or fast forward a movie in a theatre.

 

4. If you're not planning a movie night for this weekend, pack a DVD, pack of popcorn, chocolate and a pair of pajamas as a gift for friend who needs some TLC. Movie night in a box!

 

My movie night box! I'm a terrible wrapper though.

 

5. By definition a movie night is about unwinding (if you had so much energy to spare why wouldn't you be out jigging it up somewhere?) so you don't need to bother with elaborate recipes, fancy cutlery or too much time spent prepping. Keep it simple stupid.

 

6. You're never going to have the same number of options in a theatre - rewatch an old favorite, set yourself up for a Tarantino marathon or giggle it up with a romantic comedy. The price of your DVD will probably be less than the cost of one ticket on a weekend.

 

7. This is one party where everyone can join in, tailor the menu and movie appropriately and you can make it about friends, family, kids or all of the above.

 

8. Movie theatre junk food is well know to be really, really bad for you. A large popcorn with butter is around 1,500 calories and a large soda contains the equivalent of 33 teaspoons of sugar. A typical movie snack combination (popcorn, soda and other junk) contains more calories than an average adult should consume in 1 day. Add to this the fact that it is really overpriced and often stale. At home you can make small choices and pick the best ingredients to make sure you keep the calorie count down and the nutrition values up.

 

I've used lean meat hot dogs with whole wheat buns to salvage these hot dogs from junk food hell.

 

What you’ll need:

 

Hot dogs

Hot dog buns

Ketchup

Mustard

 

How to:

 

Cook dogs as per package instructions, assemble. Douse with ketchup and mustard. Serve hot.

SPAGHETTI CARBONARA

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin

This is a classic Italian dish where the ingredients come together simply and beautifully. The creamy egg and cheese sauce sprinkled over with pepper and crispy bacon is divine. Just some things I'd like to point out though - first, since there are so few ingredients it's very important you use good quality, flavourful cheese and fresh ground pepper or you'll end up with a bland, soggy mess. Second, since the eggs used in the pasta sauce aren't totally cooked I would worry a little about putting this together during the Indian summer so use good, fresh eggs. Last, to make absolutely sure the flavours are as per your taste check the seasoning at every stage.

Serves 4

Adapted from Tyler Hamilton

 
 

What you’ll need:
 

1 packet spaghetti (usually about 400 gm)

6 – 8 tablespoons heavy cream

4 eggs

2 chopped onions

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley (or use dry parsley but then you’ll only need about 3 tbsp)

10 bacon slices (cut into thin strips)

Salt

Pepper

Olive Oil
 

How to:
 

1. Boil the pasta till al dente.
 

2. While the pasta is boiling, fry the onion and bacon in about 2 – 3 tbsp of olive oil till the bacon is crisp.
 

Note: If you’re using dry parsley then add it to the onion and garlic and cook it.
 

3. In a large serving bowl, mix together the salt, cream, cheese and eggs. Add the onion and bacon mixture (with all the fat that it releases on cooking).
 

4. Once the pasta is cooked take a ¼ cup of the water the pasta has boiled in and add that to the cream mixture in your serving bowl.
 

5. Drain the pasta and then add it to the serving bowl with the remaining ingredients. Give everything a good toss and then invert a heavy plate on top of the pasta to trap in the heat.
 

6. Let the pasta set for 5 minutes. Add black pepper, grated cheese and fresh parsley and serve.

 

LEMON YOGHURT CHICKEN KEBABS

“She'd even violated the only sensible rule of dieting she'd ever run across, the sage advice of the Muppets' Miss Piggy, who recommended never eating anything bigger than your head.”
― Susan Donovan, He Loves Lucy

 

 

The Reluctant Chef has become a bit of a chubster these days. I guess it's no surprise since I spend all my spare time reading, writing, thinking, talking about or consuming food. Anyway now after putting on a stellar 8 kilograms over the last year my mornings have become a desperate scramble to find clothes that fit. In an attempt to gain some ground in this losing battle I tried a less calorific recipe this weekend.

 

These light, tangy kebabs are minimum fuss and guilt. Try them for lunch or even as appetizers for a party and even the most manic health food champion won't have any complaints. If you want a more main course version of Yogurt Chicken you can see my earlier recipe here.

 

 

Serves 4
Recipe my own

 

What you’ll need:

1 kg boneless chicken

2 cups yoghurt
2 tbsp curry/chicken masala/meat masala
Juice of 2 lemons
Salt to taste
Pepper to taste
Coriander to garnish

How to:

1. Stir together yoghurt, salt, pepper, curry powder and a tablespoon of oil.

2. Marinate the chicken in half the yoghurt mixture and put the other half aside. Let the chicken marinate for as long as you can, up to overnight if you can.

3. Preheat the oven to 180°C.

4. Take the chicken out and toss with some more of the yoghurt mixture. Pop into the oven for 20 minutes.

 

5. Take the chicken out a couple of times and baste with more of the yoghurt mixture.

6. After 20 minutes toss in more yoghurt and bake for another 25 minutes.

Note: Keep rolling the chicken around so it doesn’t dry out on top.

7. The chicken should become tender over 45 minutes. Check if cooked through – garnish with chopped coriander, a dash of lime and serve.  

 

ROAST CHICKEN WITH VEGETABLES AND BROWN SAUCE

Guest post by Vrinda Singh Oberoi!

We are what we repeatedly do. Barbecue, then, is not an act, but a habit. – Aristotle

Even though this recipe isn’t a barbeque let's start with a short history lesson, the word barbecue has attracted several inaccurate origins from folk etymology. The word is derived from the French language, the story goes that French visitors to the Caribbean saw a goat being cooked whole and described the method as barbe à queue, meaning "from beard to tail".

Having gone on about barbecue. This recipe isn’t really a barbeque, but more a roast chicken. Anyhoo, the most important detail is not the origin of the word barbeque or whether roasting a whole chicken is a form of barbeque but that this is easy and super fancy looking. Easy gourmet.

What you’ll need:

1 whole chicken (insides cleaned) – this should be around 1.5-2 Kgs

3-4 Boiled Potatoes

1 Cup Steamed Peas

1 Cup Mushroom (Chopped)

2 tbsp Dijon Mustard

3-4 tbsp Barbeque Sauce

4-5 cloves Garlic (Grated)

Rosemary to taste

Worcestershire sauce to taste

Balsamic Vinegar to taste

Honey to taste

Juice of 2-3 Lemons

Salt to taste

Ground black pepper to taste

How to:

First Marinate

1. Make sure when you get the chicken from the butcher shop he has cleaned the insides of the chicken well. He has removed all the organs and there isn’t any blood left.

2. Based on your preference you either leave the skin on the chicken. The skin becomes crispy and the fat under it melts and adds more flavor to the chicken but if you’re feeling health conscious then I would recommend asking the butcher to take the skin off.

3. Once you’re ready to marinate the chicken place the chicken in a bowl and pour on balsamic vinegar, mustard, barbeque sauce, honey and the lemon juice.

4. Rub the chicken with the garlic, salt and pepper. Add rosemary.

5. Let the chicken stay in the marinade for at least 2-3 hours. The longer the better. Since you’re putting in the effort to roast an entire chicken why not just leave it in overnight?

Now to Roast

1. Boil the potatoes, take the skin off and cut them in half.

2. Steam the peas. I usually pressure cook them. I add a tablespoon of sugar in the water to sweeten the peas up and then one whistle and they are good to go.

3. Place the marinated chicken in a nice serving dish.

4. Stuff the chicken with the boiled potatoes, steamed peas and chopped mushrooms. If you’re doing this for the first time, don’t get queasy or stressed out. Just pack the vegetables in there.

5. Whatever peas, potatoes and mushrooms are left place around the chicken ornamentally.

6. Preheat the oven at 200°C for about 15-20 mins.

7. Put the chicken into the oven and let it cook for about 45-50 minutes.

Note:  Every oven has different heat settings so temperatures tend to vary – you’ll need to check for yourself when the chicken is done.

8. During the time the chicken is cooking I usually lay the table, make some mashed potatoes, make some sauce to go with the chicken, cut my loaf of bread, make herb and garlic butter and make myself a drink.

9. Serve straight out of the oven with bread some brown sauce, bread, herb-garlic butter and mashed potatoes.

Brown Sauce: Take some chicken stock bring to a boil, pour in Worcestershire Sauce, barbeque sauce, garlic and salt to taste. On the few days when I am good with my body image issues I add a blob of butter to make the sauce rich and creamy. Add a spoonful of corn flour mixed with water to thicken and you’re done!

YOGHURT CHICKEN

Monday is a terrible way to spend 1/7th of your life - Random Internet Quote

It's Monday again and I've struggled with Mondays since I was a kid. It used to be school. Now it's work.
Tuesdays I spend recovering from Mondays.
I really only start dealing with the week by Wednesday.
Thursday of course is almost the weekend and must be celebrated.
Friday is the best thing that's ever happened to anyone.
Saturday I run around like a headless chicken because God finally had mercy on me and gave me the weekend (and not like the fraud almost-weekend of Thursday which is just a lie).
Sundays I sink into a deep, blue funk because I know the scourge of Mondays is going to be back and back soon.
So it's Monday. Life is hard but here's an easy recipe for some healthy chicken.

I recommend this recipe for the reasons I recommend any recipe - it's easy, it tastes good, you don't need to raid a gourmet store to find the ingredients and mostly (though we don't think about this enough) because it's good for you.

Serves 4

Recipe my own

What you’ll need:

1 kg boneless chicken (there’s no reason for it being boneless apart from the fact that I don't like to chew too much)

2 cups yoghurt
2 capsicums
2 tsp ginger paste
2 tsp garlic paste
1 tsp red chilli powder
1 small onion (grated)
2 tsp pepper
1 tsp oil
Salt to taste

How to:

1. Mix together yoghurt, ginger and garlic paste, salt and chilli powder in a large bowl. Add the chicken pieces. Cover the dish and let the chicken marinate for as long as you can.

Note: I recommend a minimum of 3 hours but leave it overnight if you can.

2. Take a deep pan and heat the oil. Add grated onion. Stir till gold.

3. Pour in your chicken plus marinade. Stir till it boils.

Note: Don’t add water! The yoghurt and the chicken will release plenty.

4. Cover and let the chicken cook in it’s own juice for 10 minutes. Uncover then and increase the heat so all the water dries up.

5. When nearly dry add sliced capsicum. Fry for a couple of minutes and serve.  

 

Note: Don’t let the capsicum overcook so you get the gorgeous green with the tender white chicken.

CHICKEN IN TOMATO GRAVY

“Anti-American protesters set a Kentucky Fried Chicken restaurant on fire. The protesters mistakenly thought they were attacking high-ranking U.S. military official Colonel Sanders.” - God only knows where I found this

Yeah yeah I lurrrvvve to cook. That's why I have a cooking blog. But everyone has days they would rather not. For such days here's a ridiculously easy Indian gravy chicken recipe that allows you to spend less time slaving in the kitchen and more time doing whatever it is you want to be doing.

Unless you're going to use the extra time to troll on facebook. If that's what you're going to do with the precious moments this recipe will save you - go back and pick a more complicated recipe. You deserve to be in the kitchen.

Another joy this recipe affords? Almost zero oil.

What you’ll need:

1 kg chicken (cut into pieces and at the risk of stating the obvious – cleaned REALLY WELL)

4 – 5 tomatoes (chopped into pieces and then popped into a mixer till well pureed)

1 tbsp oil

2 onions (grated or ground into mush)

2 tsp cumin (jeera) powder

2 tsp coriander (dhania) powder

2 tsp kasoori methi (powdered fennel)

2 tsp garam masala powder

2 tsp chicken/meat masala (totally optional)

Salt to taste

How to:

1. Take your chicken pieces and knead in cumin powder, coriander powder, garam masala and some salt. Cover with foil and refrigerate for at least 30 minutes.

Note: I know most recipes don’t ask but always marinate chicken. It’s just better that way. Also follow the example of a not particularly wise man who said “once I’ve marinated a chicken – it really knows it’s been marinated.”Go ahead. Don’t be shy. Really beat the spice into that chicken, you won’t regret it.

2. Heat oil in heavy bottomed pan and pour in your ground onion mush. Stir till golden-y.

Note: I’d never grated onion before and I have to say it’s odd. The onion turns into really fine, really liquid-y white something or the other. I can’t describe it.

3. Add your chicken – stir for not more than 5 minutes.

Note: The chicken will release its own oil but keep moving it around to make sure you don’t burn the bottom.

4. Add tomato puree, stir well and let cook for 15 minutes. Add kasoori methi.  

5. Let the chicken come to a boil and then let simmer for a bit. Taste to see if it’s fine. Add/adjust salt or spice if needed.  

6. Serve with chopped coriander leaves.