Cooking from the heart

Cooking from the heart


Sorry World Wide Web, I have been busy with the Knorr taste Quest season 2 which concluded on Saturday the 12th of April. And guess what? I emerged first runner up or in easy English; 2nd and I must say it was a wonderful experience. I will give you chronicles of the cooking show as it unfolded week after week but first a back log of some of the meals I made in the house.

I made this on Valentine’s day but didn’t have time to post it. I had the honour of having Chinelo Ozojie (of Knorr Taste Quest 2) prepare this with me so here goes. The idea of cooking from the heart is that you freestyle since you are cooking for love sake. This means no exact measurement or recipes. You just look around your pantry and cook with what you have. I love curries and so we are going to make Chicken curry and Garlic naan served with a side of Pasta salad.

Garlic naan:

This is an Indian flat bread made basically from flour and yeast. It could be plain or jazzed up with flavours like garlic, coriander, cumin and poppy seeds just to mention a few. It is traditionally made in a Tandoori oven but can be made in a normal oven, skillet or simple non-stick frying pan.

  • 2 cups flour
  • Pinch of salt
  • ½ tablespoon yeast
  • 2 tablespoons milk/yoghurt
  • ½ tablespoon sugar
  • 1 tablespoon vegetable oil
  • 20 ml water
  • 1 clove garlic

Combine the ingredients as for bread and leave to rise for an hour or till doubled in size. Next divide into portions, roll out into tear drop shapes and then cook on both sides in a pan.



Chicken curry:

I love curries coz they are so ssspicy! A curry is simply a sauce made using masala (Indian spices) and other ingredients. To bring it home, it is like Nigerian “stew” that has lots of turmeric/curry powder, other Indian spices and then instead of the base of just tomato, you have other thickeners like yoghurt, coconut milk, onion, cashew or almond paste. For the protein just like for stew you can use any meat, fish or paneer (tofu or soyabean cheese). Lastly the oil used is ghee (clarified butter).

  • Chicken cut into bits
  • Oil
  • Knorr chicken
  • Tandoori masala (or any other masala)
  • Curry powder
  • Cloves
  • Bay leaf
  • Ginger and garlic
  • Coconut powder
  • Water
  • I big onion
  • 1 big tomato chopped

Cut the chicken into bits, sear in oil then add all the other ingredients and cook till delightfully thickened. Refer to my post on curry for more details.


Pasta salad:

I got the inspiration of this salad from Barcelos® fast food, their salad is something like this. The basic difference is that theirs is a vegetable salad with a little pasta in it while mine is the reverse.


  • 2 cups cooked pasta
  • 1 can farrow® peas
  • ½ medium onion chopped
  • 1 medium carrot chopped and cooked
  • ½ medium cucumber chopped
  • 2 medium tomatoes seeded and chopped
  • Mayo as needed
  • Sugar as needed.

Combine ingredients and refrigerate until ready to serve.


8 thoughts on “Cooking from the heart

  1. This looks really good. Your cooking has always been magical. Congratulations on the cooking challenge. Wish you won it 😦

  2. Pingback: My Writing Process Blog Tour | Clara's Corner

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