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Chinese Poached Chicken & Rice

August 17, 2015 by TheWhiteRamekins

chinese poached chicken & rice

For a change, it’s not a dessert this time. I generally write less about mains or even savory food for that matter. Although, I like savory rather spicy food, as greatly as I am fond of desserts. And I have many favorites, when it comes to food. In fact, there are few things which I probably don’t prefer to eat, but that too without any strong disliking. I believe, food is a great connection between people, their cultures and their values. …

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Filed Under: Savory Tagged With: Chicken, chinese, food, food photography, food styling, India, poached chicken, recipe

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

October 23, 2013 by TheWhiteRamekins

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

Baked pita, minced lamb koftas, sizzling meat satays, kebabs, falafel, and a good dollop of hummus sprinkled generously with freshly chopped cucumbers, tomatoes and parsley is what comes to my mind, when someone mentions to me of Mediterranean food. Those fresh produce and power packed flavors are good enough to take you through the tapestry of cultures which probably those cities have to offer. These days, a burnt eggplant and tahini dip more commonly known as Baba Ganouj and gorgeous gorgeous silky smooth hummus made of chickpeas and tahini served alongside baked pita chips and fresh cucumbers are must for us to accompany the drinks, whenever we throw a dinner party at home.  And they are always a hit with our friends.

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

Somewhere in my deep desires, I have a long due wish to visit the countries of Mediterranean, more than any other place on this earth, for the diversity of food which they have to offer. It is the use of fresh and local produce, which people tend to eat seasonally and eat what grows locally in their area. And the list is endless.

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

Ottolenghi’s Jerusalem is a book which talks about the medley of Jerusalem’s food, which has recipes inspired by the flavors of Jerusalem, some age old traditional dishes and some updated to suit the evolving taste buds of the today’s generations. The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city’s cuisine for centuries. The book has many vegetarian and non-vegetarian recipes classified under Vegetables, Pulses, Grains, Meat, Soup Sweets, and all are so enticing. The anecdotal stories behind the recipes, depicting cultures associated with them tantalizes and educates at the same time. These chicken and zucchini burgers, adapted from the book are delicately spiced with cumin and perked up with a generous slather of tangy sharp lemon yogurt and sumac sauce. And the best part is they are a real health fast food, as it hardly takes 20 minutes to whip them up, including preparation. You could take them to a friend’s or pack them in lunchbox for work.

Chicken & Zucchini Burgers With Yogurt & Sumac Sauce

Ingredients

Chicken & Zucchini Burgers

500 gm minced chicken
200 gm grated zucchini
40 gm spring onions, thinly sliced
1 large egg
2 tbsp chopped mint
2 tbsp chopped coriander
2 garlic cloves, crushed
1 tbsp ground cumin
1 tsp salt
1 tsp coarse ground black pepper
1/2 tsp cayenne powder
100 ml sunflower oil for searing

Yogurt & Sumac Sauce

200 gm Greek/hung yogurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 garlic clove, crushed
1 1/2 tbsp olive oil
1 tbsp sumac
1/2 tsp salt
1/2 tsp ground black pepper

Directions

  1. First make the yogurt and sumac sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
  2. Preheat the oven to 220 degree C. In a large bowl, mix all the ingredients for meatballs except sunflower oil. Once evenly mixed, shape into burgers, depending upon how big you want your patty to be.
  3. Pour enough sunflower oil in a large frying pan, so you get a thin layer of oil at the bottom. Heat well and sear the meatballs in batched over medium heat on all the sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.
  4. Carefully transfer the seared meatballs into an oven tray lined with grease proof paper and place in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with sauce spooned over.

Filed Under: Savory Tagged With: burgers, Chicken, fast food, food, grilled burger, healthy, Jerusalem, Mediterranean, Ottolenghi

Indian|One Pot Herbs & Pepper Smoked Chicken…A guest post

April 13, 2012 by TheWhiteRamekins

Coming from a strict vegetarian family, I never got the chance to dabble into this side of culinary adventures. Probably this is the reason I find Indian non-vegetarian dishes a bit complicated. I don’t know why I never get that proportion of spices right. And that is when I surely can count on my friends. There is a friend of mine, Mona, who cooks these curries so beautifully, that all the spices are always in a right proportion, neither too bland, nor too spicy to burn your mouth or underlips. God knows what magic she does. Probably it is her patience and devotion which she pour into every single dish she prepares for us.

And it’s been a while she’s been throwing dinner parties at her home, inviting us to indulge into these wonderful recipes of hers. I always felt the desire to share her creations to you all, but never got a chance before. But this time I managed to coax her to prepare a dish exclusively for my blog. The day had already been decided one week in advance, and so was this wonderful simple one pot recipe. Yes you are reading it correct, Indian dishes could also be cooked in a single pot. The simplicity and the beautiful aroma of herbs and spices, juices and tenderness of the chicken and the mild infusion of the burning coal’s smoke makes this dish divine. Perhaps those are flavors which gods enjoy in heaven. I would have asked my friend to present this dish here, by herself, but she’s quite shy of displaying her talent on this public forum. So this post is kind of a pseudo-guest-post. But ultimately her talent gets presented off, and I am happy about this.

Ingredients

1 kg chicken cut into small pieces (with/without bones)
1/2 kg curd
250 gm mint leaves
2 tbsp ginger garlic paste
black salt as per taste
freshly ground pepper as per taste
For smoking chicken :
a small piece of charcoal
1 tbsp of ghee/melted clarified butter

Instructions

  1. Clean and rinse the chicken thoroughly under running tap water.
  2. Take a large non stick vessel with lid and put all the ingredients inside except those for smoking the chicken.
  3. Using your hands mix the ingredients well.
  4. Cover the vessel with lid and let simmer for 30 minutes on low flame until chicken is cooked through.
  5. Uncover the vessel and let the extra juices dry off and take the vessel off the flame.
  6. Take the charcoal and burn it on high flame for 5 minutes, till is starts to look burning hot red.
  7. Place a small clean iron bowl in the middle of vessel, surrounded by cooked chicken.
  8. Place the charcoal in the metal bowl carefully with the help of tongs.
  9. Pour the melted ghee or butter over the charcoal and immediately cover the vessel, preventing the smoke to escape from the vessel.
  10. Let the chicken stand and infused with the smoke for 5 minutes. Uncover and pour the ghee from the metal bowl over the chicken using a spoon.
  11. Enjoy it hot as an appetizer or with a piece of tandoori butter naan bread and fresh mint and coriander chutney.

Filed Under: Indian Tagged With: appetizer, Chicken, Indian, one pot, poultry, Savory

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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