Cheese-stuffed Chicken Oregano Burger

I don’t know about you but these amazingly gloomy, dreary days have had a serious impact on my fat cravings. I find myself longing for cheesy, buttery, deep-fried, decadence. Oh, dear appetite on steroids!

So using the weather excuse smartly, it has become imperative to indulge oneself in these beautiful fat fantasies. Blame the monsoons if anyone (the dietician or other healthy eaters) tells you otherwise. Fantastic strategy, no?

If you really need more validation, feast your eyes on these stomach-growls-inducing pictures. Then proceed to make the burger of joy.

Also, it’s my blog’s 1st birthday! Yay!

Behold the burger of joy Behold the burger of joy

Ingredients (For 2 burgers)

• Chicken mince – 200 gms (makes 4 patties)
• Chopped onions – ½ a cup
• Ginger and Garlic paste – 2 tbsps.
• Tabasco – 1 tsp.
• Red chilli powder – 1 tsp.
• Mustard powder – 1 tsp.
• Worcestershire sauce – 2 tsp.
• Finely chopped coriander – ½ a cup
• Dried Oregano – 2 tbsps
• Finely chopped basil – 2 tbsps.
• Flour – To bind
• Chopped Bacon – ½ cup
• Ham slices – 4
• Grated Cheddar – 1 cup
• Seasoning – As required

To serve:
• Burger buns – 2
• Egg – 1 Sunny side up
• Caramelised onions
• Chargrilled Tomatoes
• Creamy coleslaw


Mix all the ingredients except the cheese and ham slices. Bind the meat together with some flour and shape into balls. Flatten these into thin discs. To make the patty, add 2 tbsps. of grated cheese between two discs and seal the edges. 
On a high flame, heat 3 tbsps. of oil in a grilling pan. Once it starts to smoke, add the patties and cook on both sides. The patties must have a charred exterior and a melt-y, gooey centre. Add 2 cubes of butter in the pan and keep basting the patties to keep them moist.


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Lightly toast the burger bun and layer the chargrilled tomatoes on it. Place the patty and a sunny-side up egg. Top it with a generous helping of caramelised onions and lather mayo on the other half of the bun. Serve with fries and coleslaw.

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Cut the burger in half, watch the oozing cheese marry the runny yolk of the egg and the mayo, yell “Hallelujah” and dig in!



Cheddar-Chive Chicken (Baked)

What is better than great food?

Great food with an alliteration.



What’s better than great food that’s alliterated?

Great food that’s alliterated and healthy.



What’s better than great food that’s alliterated AND healthy?

Great food that’s alliterated, healthy and takes under 3 minutes to prep.


Ok, you get the point.


Also, warm baked chicken is to gloomy days, what rain is to a happy umbrella. I’m not entirely sure whether that’s the right analogy but who cares when you’ve got warm baked chicken waiting for your love.


Cheddar Chive Chicken



Boneless chicken – 200 gms.

Bread crumbs – 1 cup

Flour – 3 tbsp.

Cheddar – 3-4 tbsp. (grated)

Garlic chives – 2 tbsp. (finely chopped)

Olive oil – 2 tsp.

Garlic powder – 2 tsp.




Preheat oven to 180˚C. Rub oil and seasoning over chicken. Combine the rest of the ingredients. Dunk chicken in them till evenly coated and pop it in the oven. Wait for the seemingly endless 30 minutes of your life. Once the crust is golden-brown and crunchy, test the chicken with a skewer. Juices should run clear on piercing. Bring out the cooked chicken and give it lots of love!








Chicken in Mandarin Orange Sauce

I found a bright orange orange in the fridge today.

It lay there, neglected, in all its orange glory so I picked it up and decided to cook with it. The first idea was obvious – crêpes. However, the more exciting idea was to combine it with some kind of protein. Thus I ended up making Chicken in Mandarin Sauce instead (glad I picked option 2).

Terribly simple and deceptively fancy. Not to forget, light and healthy as well.

Mandarin oranges are sweeter than the normal ones and gave the sauce a delicious acidity and a hint of sweetness.





  •  Garlic: 6-7 cloves finely chopped
  • Ginger: 1 inch piece julienned
  • Green bell pepper: 1 julienned
  • Chicken: Boiled and cut into cubes
  • Chicken stock: 1 cup
  • Mandarin Orange juice: 1 cup
  • Onion: ½ julienned
  • Cornflour: 2 tbsps.
  • Chilli flakes: 1tsp
  • Oil: 1tbsp.
  • Salt and pepper: To taste



However complicated it may look, this chicken dish is super simple to make. 20 minutes tops and you shall be rewarded with an Asian blessing. Before starting with the sauce, put a chicken breast to boil in some salted water and let it cook away. For the sauce, heat a tablespoon of oil in a pan. Once it is hot enough, add the chopped garlic and ginger and sauté till fragrant. You know the onion is ready to go in when your kitchen smells like an Asian street food stall because of the aromatic ginger and garlic. When the onion turns slightly translucent, add the chilli flakes, vinegar, salt and pepper. Take a peek at the chicken and if it is cooked (poke a sharp knife into the thickest part. It should go in without any resistance) cut it into cubes. Use the water as stock to make the sauce, as it will have some flavour of the chicken. Add the mandarin orange juice along with the stock and let it simmer for about 5 minutes on low heat. Mix in some cornflour paste once the liquid has reduced a little. I leave the bell peppers for the end so that they retain their colour and also give a bit of a crunch. The final step: mix in the cornflour paste to thicken the sauce. Once it thickens, add the chicken pieces, cover with a lid and allow the chicken to absorb all the flavours. Garnish with heaps of spring onion and serve on a bed of fried rice or steamed rice. Ni hao, comfort food!