Monday, December 8, 2014

A hearty, healthy and satisfying meal is not so difficult to prepare. Why pay 4 to 5 times the price when you can make it right at home to your liking.




Here is the recipe..

Serves 1

Ingredients :

Pan Grilled Chicken :
Chicken Breast - 1
Salt to taste
Pepper to taste
Garlic Powder a pinch (Optional)
Lemon Juice - 1 teaspoon, use more or less
All Purpose Flour - 1 Teaspoon (Optional)
Olive Oil as required

Roasted Garlic Mushroom Sauce :
Mushrooms - 100 grams, any kind
Garlic - 1 small clove crushed
Butter - 1 Tablespoon (Substitute with Olive Oil)
Lemon Juice - 1 Tablespoon (Optional)
Lemon Zest a pinch (Optional)
Chicken Stock - 1/2 Tablespoon (Substitute with vegetable stock or water)
Salt to taste
Pepper to taste
Rosemary - 1/8 Teaspoon

Roasted Green Beans :
Fine Green Beans - 8
Olive Oil - 1 Teaspoon
Salt to taste
Pepper to taste
Garlic - 1 clove minced

Method :
Pan Grilled Chicken:
1. Cut the chicken breast into thin slices or you can simply make a butterfly cut.
2. Wash the chicken well and strain to discard all the water.
3. Add salt, pepper, lemon juice and garlic powder if using. Spread it all over the chicken.
4. Marinate the chicken for about an hour in the refrigerator.
5. Heat a stove top grill pan.
6. Add about 1 teaspoon of olive oil.
7. Drizzle some all purpose flour over the chicken.
8. Place the chicken in the hot pan and drizzle with some olive oil.
9. After 2 minutes, turn the chicken and cook on the other side.
10. Again turn the chicken over after 2 more minutes.
11. Reduce the flame to medium low, cover the pan and continue to cook the chicken by turning it every 5 minutes till the chicken is cooked as desired.



Roasted Garlic Mushroom Sauce:
1. Preheat oven to 200C.
2. Cut the mushroom into slices. 
3. Add the mushroom slices to a roasting pan.
4. Add the crushed garlic clove.
5. Cut the butter into slices and add it to the pan.
6. Add lemon juice and lemon zest if using.
7. Add the chicken stock.
8. Add salt, pepper and rosemary.



9. Place in preheated oven and allow it to roast for about 20 minutes. I allowed it to cook for 30 minutes.
10. Remove from the oven and roasted garlic mushroom sauce is ready to be served. This sauce can be shared by two. 





Roasted Green Beans:
1. Preheat oven to 200C
2. Wash and pat dry the green beans.
3. Trim off the edges.
4. Add the green beans to a roasting pan.
5. Sprinkle salt and pepper.
6. Drizzle olive oil.
7. Add minced garlic if using.
8. Mix well to combine. Spread the beans in the pan so they do not overlap.
9. Roast in preheated oven for about 20 minutes.
10. Remove from the oven and roasted green beans are ready to served.

Plating:
1. Place the grilled chicken in the plate.
2. Pour some of the roasted garlic mushroom sauce over the chicken.



3. Place the roasted green beans on the side.



Enjoy Pan Grilled Chicken with Roasted Garlic Mushroom Sauce served with Roasted Green Beans on the side

Roasted Garlic Mushroom Sauce recipe adapted from www.alwaysorderdessert.com


Wednesday, December 3, 2014

A very easy to prepare yet delicious recipe which is a great accompaniment to any type of Indian bread. 



Here is the recipe..

Serves - 2

Ingredients :
Baby Spinach Leaves - 1 Pack (Substitute with regular spinach leaves, 1.5 bunches)
Sweet Corn Kernels - 1 cup, frozen or fresh, use more or less
Cream - 1/2 cup, use more or less (Any type of cream)
Onion - 1 medium finely chopped
Ginger Garlic Paste - 3/4 Teaspoon
Green Chilli - 1, use more or less as per spice level
Salt to taste
Shah Zeera (Caraway Seeds) - 1/2 Teaspoon (Substitute with zeera ie cumin seeds)
Amchur powder (Dry Mango powder) - 1 Teaspoon
Lemon juice - 1/2 Tablespoon
Kasuri Methi (Dried crushed Fenugreek Leaves) - 2 Teaspoons
Oil - 2 Tablespoons (Substitute with butter or ghee)
Water as required

Method :
1. Wash the spinach leaves, discard any damaged leaves.
2. Bring water to a boil in a cooking vessel, reduce the flame to low. Add the spinach leaves to the simmering water and cook for 2 minutes. 
3. Drain the spinach leaves into a colander and immediately pour ice cold water over the leaves. This is called blanching. Keep the leaves aside to cool down a bit.
4. Bring water to a boil in the same cooking vessel, add the sweet corn kernels and boil them until a little tender. Drain the water and keep the sweet corn kernels aside.
5. Gently squeeze the excess water from the spinach leaves and add them to a blender. 
6. Add green chillies and grind to a smooth paste without adding any additional water.
7. In the same cooking vessel, heat oil.
8. Add shah zeera and when it starts to turn brown add the chopped onion.
9. Cook till the onion starts to turn translucent.
10. Add the ginger garlic paste and mix well to combine.
11. Add the boiled corn kernels and mix well.
12. Add the spinach and green chilli paste and mix well to combine.
13. Add amchur powder and salt to taste. Add some water if required and cook for about 3 minutes.
14. Add the cream and mix well. Cook till you reach the desired consistency.
15. In a small pan, dry roast the kasoori methi for a few seconds.
16. Add the kasoori methi to the gravy and mix well. Switch off flame. Add the lemon juice and mix well. 
17. When ready to serve, add a little cream in the centre and swirl with the spoon. 



Enjoy Shahi Makai Malai Palak

Recipe adapted from www.sanjeevkapoor.com

Thursday, September 4, 2014

A North Italian rice preparation that is sure to make you utter the word 'Yum'. Enjoy it dry or creamy. 




Serves - 2-3 as part of a main meal

Ingredients :
Arborio Rice (Italian Short grain rice) - 3/4 cup
Chicken - 1 breast, boneless
Mushroom - 1/2 cup sliced 
Onion - 1/4 finely chopped
Garlic - 1/2 clove crushed
Chicken stock - 2 cups + 1/2 cup
Cooking Cream - 1/2 cup, substitute with milk
Mozzarella cheese - 1/2 cup, shredded, use more or less 
Butter - 1 Tablespoon
Oil - 1/2 Tablespoon
Salt to taste
Pepper to taste

Method :
1. Prepare the chicken stock and keep it aside. 
2. Clean and wash the chicken. Cut it into thin strips and keep it aside.
3. In a cooking vessel melt 1/2 Tablespoon butter along with oil.
4. Add the finely chopped onion and fry till it turns translucent. Do not let it turn brown.
5. Add the Arborio rice and mix well. Continue to stir till the rice turns glossy.
6. Start adding the chicken stock 1/4 cup at a time and stir. 
7. Cook on low flame till the rice absorbs the chicken stock.
8. Add another 1/4 cup of chicken stock and stir. Let the rice absorb all the stock. Continue to cook this way adding 1/4 cup of stock at a time till you use up 2 cups of chicken stock. 
9. In a pan melt the remaining butter. Add the chicken strips and mix well.
10. Add the crushed garlic and continue to stir.
11. Add the sliced mushrooms and cook till the chicken and the mushrooms are completely cooked. 
12. Add salt and pepper to taste and mix well to combine. 
13. Add the prepared chicken and mushrooms to the cooked Arborio rice.
14. Mix well to combine. Add salt and pepper as required.
15. Risotto is ready to be served as is. This will be a dry risotto. You can add cheese and mix well to serve.
15. To prepare a creamy risotto add the 1/2 cup of chicken stock and the cream and mix well to combine. Cook on a low flame with continuous stirring. When the desired consistency is achieved add the shredded cheese and mix well. 
16. Serve Immediately.
17. If the risotto has turned dry, simple add some chicken stock and let it cook on low heat till you achieve desired consistency. This is how you should reheat it too. 





Enjoy Chicken and Mushroom Risotto

Note :
1. The Risotto tends to dry up as it cools down so serve immediately.
2. Leave the risotto a little more thin than the desired consistency as it dries up as it cools down. 

Recipe adapted from several websites.

Wednesday, July 23, 2014

With a flaky and buttery crust and a delicious filling these chicken pot pies are to die for. The mini size makes them perfect for snacking on the go.




Here is the recipe..

Makes 10 mini pot pies

Ingredients :
All Purpose Flour (Maida) - 1 cup
Baking Powder - 1 3/4 Teaspoons
Salt - 1/4 Teaspoon
Cream of Tartar - 1/4 Teaspoon 
Honey - 1/2 Tablespoon
Butter - 60 grams, cold
Milk - 1/3 cup

Chicken Breast - 1/2
Mixed Vegetables - 1/2 cup, frozen or fresh
Cheddar Cheese - 1/2 cup shredded
Cream of Chicken soup - 150ml - 200ml, as needed (canned or prepared using powder)
Mixed herbs (Italian seasoning) - 1 Teaspoon, use more or less 
Garlic Salt - 1/2 Teaspoon (Optional)
Onion powder - 1/2 Teaspoon (Optional)
Salt to taste

Method :
1. Wash and clean the chicken.
2. In a saucepan boil salted water and add the chicken to it. Boil until the chicken is cooked. 
3. Once cool cut the chicken into tiny chunks or shred it.
4. If using fresh vegetables cut them into tiny cubes and blanch them. To blanch bring water to boil and add the vegetables. Cook for 2-3 minutes, strain and allow to cool.
5. If preparing the chicken soup, prepare it very thick like the consistency of mayonnaise. Allow it to cool.
6. In a mixing bowl add the chicken, shredded cheese, mixed vegetables, onion powder, garlic powder, salt and mix well to combine.
7. Add the chicken soup as required ensuring that it just gets mixed into the filling and is not in excess. Keep this aside.
8. Preheat oven to 200C.
9. In a mixing bowl sieve the flour. Add salt, baking powder and cream of tartar and mix to combine.
10. Cut the cold butter into cubes and add to the flour.
11. Either using a food processor or a stand mixer or with knife blend / cut till the butter resembles peas.
12. Add the honey and milk and mix well to combine.
13. Knead the dough till it all comes together.
14. Lightly grease a mini muffin tin with either butter or oil or spray.
15. Pinch out lemon sized balls of the dough and place each portion into each slot and press it to the bottom and up to the sides to form a cup.
16. Repeat this with the rest of the dough. I could make 10.
17. Add the chicken pie mixture into each cup. 
18. Bake for 12-15 minutes.
19. Let it rest for 3 minutes inside the switched off oven.



Enjoy Mini Chicken Pot Pies.

Recipe adapted from www.tablespoon.com and www.orgasmicchef.com

Tuesday, July 22, 2014

An irresistibly tasty and refreshing drink



Here is the recipe..

Serves 2

Ingredients :
Orange juice - 1 cup, Freshly squeezed 
Mint Leaves - 10-12
Sugar - 2 Tablespoons, use more or less
Salt a pinch
Orange with peel - 1/4
Lemon with peel - 1/4
Sprite / Clud soda - 1 can 
Ice cubes as required (Optional)

Method :
1. Cut the orange and the lemon with their peels into tiny wedges.
2. Add them into a tall glass or jar or bowl.
3. Add the mint leaves, salt and sugar and mix well.
4. With the back of a wooden spoon, start crushing the wedges and the mint leaves till the wedges turn very soft and the juice is released.
5. Divide this between the serving glasses.
6. If using ice, add the ice cubes to fill half the glass.
7. Pour freshly squeezed orange juice till half the glass.
8. Just before serving add the club soda or sprite and garnish with a wedge of orange or lemon. Serve immediately.


Enjoy Virgin Orange Mojito.

Recipe adapted from www.whatscookingmom.in

Sunday, July 20, 2014

This is a very basic salad recipe but the dressing is extraordinary which takes this salad to a whole new level.




Here is the recipe.

Serves 2

Ingredients :
Cucumber - 2
Carrot - 1/2
Orange Pepper - 1/4
Red Pepper - 1/4
Yellow Pepper - 1/4
Green Pepper - 1/4
Cherry Tomato - 6
Romano Lettuce - 3 leaves
White Vinegar - 2 Tablespoons
Honey - 1 Tablespoon
Yogurt - 2 Tablespoons
Salt to taste
Pepper to taste

Method :
1. In a small bowl add the vinegar, honey, yogurt, salt and pepper and mix well to combine. Keep this dressing aside.
2. Wash and cut all the vegetables as desired and mix well to combine in a bowl.
3. Keep the vegetables and the dressing separately till ready to serve preferably refrigerated.
4. When ready to serve, pour desired quantity of dressing over the salad and mix well to combine.


Enjoy Simple salad with Yogurt Vinegar dressing.

Recipe adapted from www.cooks.ndtv.com

Friday, July 18, 2014

A very tasty lamb chop recipe..


Serves 2

Ingredients :
Lamb Chops - 250 gms
Ginger Garlic Paste - 1 Teaspoon
Yogurt - 1 Tablespoon
Tomato Puree - 1/2 Tablespoon
Lemon Juice - 1 Tablespoon
Cooking Oil - 1/2 Tablespoon
Red Chilli Powder - 1/2 Teaspoon or as per spice level
Turmeric Powder a pinch
Tandoori Masala - 1/2 Teaspoon, use more or less
Black Pepper Powder - 1/4 Teaspoon
Cumin Powder a pinch
Salt to taste
Red Food color a pinch or drop (Optional)
Oil for shallow frying as required

Method :
1. Clean and wash the lamb chops. Pat dry.
2. In a mixing bowl add the lamb chops and all the ingredients and mix well to combine.
3. Marinate the lamb chops in the refrigerator overnight or at least for 4-6 hours.
4. Place them out of the refrigerator 30 minutes before planning to cook them.
5. Heat 2-3 Tablespoons of oil in a shallow frying pan. Place the lamb chops and shallow fry them over low flame on both sides till done.
6. You can alternatively bbq the lamb chops or grill them in the oven.


Enjoy Tandoori Lamb Chops

Recipe adapted from www.fauziaskitchenfun.com