Friday, January 27, 2012



Feel Good Food

Feeling Low, in a blue mood? 

That's how I am feeling right now. Hungry and Lonely in Wakad. I need to feel good. So I am going to do something to cheer me up and brighten my spirits. I am going to cook myself an Orange Chicken.

Let me tell you the recipe for this marvellous hot tangy chicken dish, innovative, passionate, something different, and breathtaking in its simplicity, which is guaranteed to warm your insides, zest up your palate, lift your spirits, pep you up and fill you with cheer.

Go to your neighbourhood supermarket or store, pick up a one kilogram packet of frozen jointed chicken pieces and a few cartons of fruit juices (we’ll use orange juice for this recipe, I’ll tell you a few recipes with other juices too, and I am sure you will innovate and discover new one’s of your own). 

Okay, you’ll need a juicy lemon, a 100 gram packet of butter, a teaspoon of cornflour, a spoon of red chilli powder and a bit of salt and pepper, that’s all.

First thaw the chicken pieces, squeeze the lemon over it, add chilli powder, salt and pepper, mix well and let it marinate for an hour or two.

Heat the butter in a pan and fry on low heat till the chicken is nicely cooked and dry. 

In case the chicken starts to stick while cooking add some lemon juice and dollops of butter from time to time. 

But at the end the chicken must be golden brown and dry from outside and succulent and tender from inside – oh, yes, do taste and confirm while cooking!

Let the chicken cook for sometime. 

Now let us make the orange sauce while the chicken is cooking. 

In a saucer, make a paste of cornflour and a little orange juice.

Boil a large glass of orange juice on high heat and when it becomes about half the quantity, briskly stir in the cornflour paste, and keep stirring till it thickens, and pour the bubbling hot syrup over the hot cooked chicken.

If you want to indulge in some passionate foodie romance, ignite your foodie date, eat the tangy zesty orange flavoured chicken hot and fresh with your loved one, all cuddled up and romantic. 

Remember, you must finish it off in one go, nice and hot. 

The dish it loses its pepping-up effect if re-warmed. 

(By the Way, the word "Dish" refers to the orange chicken).

Try this zesty dish whenever you are in the blue mood and see for yourself how you cheer up and feel good. 

Happy Eating.

Copyright © Vikram Karve 2012
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work. 
© vikram karve., all rights reserved.

Did you like this recipe?
I am sure you will like the 27 short stories from my recently published anthology of Short Fiction COCKTAIL
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About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel and a book of vignettes and short fiction. An avid blogger, he has written a number of fiction short stories, creative non-fiction articles on a variety of topics including food, travel, philosophy, academics, technology, management, health, pet parenting, teaching stories and self help in magazines and published a large number of professional research papers in journals and edited in-house journals for many years, before the advent of blogging. Vikram has taught at a University as a Professor for almost 15 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts.

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© vikram karve., all rights reserved.

© vikram karve., all rights reserved.

1 comment:

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