Grilled chicken and Veggie!

Weekends are lazy. I don't feel like cooking. SH has a two week break from his books so I have loaded him with the kitchen responsibilities. That's the reason there has not been an update from me in a while.
The following is SH's speciality. I am a big fan SH's grilled chicken. Its makes a wonderful meal if you are lazy and tired and want to finish up quick.
The white sauce is prepared by me.

Grilled Chicken and Veggies with White sauce

White Sauce

Ingredients-

Maida- 2 tbsp

Butter- 2 tbsp

Milk- 1/2 cup

salt and pepper as preferred

Procedure-

Heat the milk and add the butter and maida. Keep stirring so that the mixture has a smooth consistency. Add salt and pepper. Heat enough so that the smell of milk and maida is gone. Simmer and let it thicken but still have a liquid consistency.

Pasta (My Style)

I wanted to prepare pasta last week.
I have this wonderful cookbook aptly called Pasta. And wanted to try some pasta recipes. I enjoy the history of pasta. (The origin of pasta comes from noodles.) But the Italians have given the noodles a total facelift and also renamed it "PASTA". Oregano, parsely and thyme are the kinds of herbs in pasta and wide variety of cheese and wines are used in the recipes.
So there, I sat looking at all the recipes and chose two pasta preparations.
One required dry white wine and bacon while the other needed thyme.
So I did something that most self proclaimed "I can win the top chef contest" would do. combine some of this and some of that and there.... you have an original!! or is it??
At present their is an assortment of vodkas and sparkling wines at home and I did not want to buy anymore before the old ones are absolutely consumed. So no white wine, and the other recipe need some exotic cheeses. The only ones that I have at home are parmesean and medium cheddar. (And our own cottage cheese.)
So I turned innovative and need to add, that the result was very much edible and "you must make this again, please" kinds!!
Here is the recipe to my Pasta original: (serves 2 )
Ingredients
Pasta-
onion- half (medium)
chicken salami- 150 gms
tomato- one (you can use puree too!)
mixed veggies(peas, beans, carrots)- sliced in cubes
parsley- quater tsp
rosemary- quater tsp
pepper- quater tsp
dry chili pweder
dhania powder
medium cheddar- 50gms
parmesean- as much as you want
cilantro
salt to taste

Procedure:
boil water in a deep pan. put the pasta and tsp of salt in the pan for 10 min.
Cut the chicken salami into thin rectangles like matchsticks. cut the onions thin.
Heat oil in a wok and add the onion and salami. let the onion turn golden and when the salami starts turning brown add the tomatoes and stirring for 2 min add the mix vegetables. once the water evaporates and the saute veggies, add the rest of the spices. If need be keep sprinkle some water. Add the cheddar cubes and let it melt as you saute it along with the rest.
The dish to envelope the pasta is read!
Add the cooked pasta and fresh finely cut cilantro.
Parmesan can be sprinked over the pasta along with sprigs of cilantro/parsley.
Awesome pasta for a lazy afternoon is ready!!

Fish Egg Pakodas

Yesterday night I made Ilish again. This ilish had eggs and every bengali knows what a delicacy fish eggs are. A lot of fuss is made over fish eggs since its not always that one finds bonus fish eggs. When I was in India and living with my parents in Lucknow, I remember my mother bargaining over fish eggs which were sold separatley according to its weight. Ilish maach is a medium size fish and an expensive one so to find eggs within is a big time bonus. The last Ilish did not have eggs so to find this one with eggs made me happy. While washing and scaling the fish I also took out the eggs and thought of making some fried pakodas of them. Since the fish would be bhapa (steamed), frying the eggs sounded better to me.
After cleaning and separating I realized there was not much of eggs left. I remembered what my mom would do at home so that everyone could relish the special dish instead of a few ones. For me in present times it means to prolong delicacy session.
So this is how I made ilish egg pakodas.
Ingredients:
Besan- Half tsp
onion- little bit according to the amount of eggs
green chilli- 1
ginger-slight touch
pinch of salt, turmeric, red chilli
Procedure
Heat the oil in a tiny wok. mix all the above properly make tiny patties and place it lightly in the heated wok. let them turn them golden. Ready, yum, yum !!

Shorshe Ilish

I am not crazy about fish. But ilish is not just any fish. Uncountable "kaanta" cannot stop a bengali from indulging in this delicacy. With my mood being not very happening today I totally needed to indulge my senses into something that would sooth me. Payesh and ilish are top on the list to raise ones spirits. Thankfully last week I bought two ilish at once with my foresight which insisted that I buy more since this is already a frozen edible and can be refrigerated for a long time.
I thought of taking just 4 pieces and make shorshe ilish : dinner for two.
Ingredients
canola oil
pinch of mustard seeds
tsp poppy seed
green chillies
Few drops of vinegar
1/4 onion
red chilli powder
turmeric powder
green chillis and Dhania for garnish
Salt to taste
Procedure
Take the fish out of the freezer and let it thaw for 1 or 2 hrs.
Wash and Marinate the fish with mustard oil and turmeric.
Soak the mustard and poppy seeds in warm water for an hr or so. Put the soaked seeds, vinegar, green chillis, and grind into a paste. Heat oil in a pan, add mustard- poppy paste and saute. Now add turmeric and red chilli powder.
Add the marinated fish and salt. Mix well and cook on a slow flame.
In the end add a pinch of grinded black pepper and garam masala powder.
Let the dish simmer for 15 min.
Voila!!The dish is done.