Mediterranean style Spiced Meatballs Wrap

Ingredients

Meatballs
250 gms chicken/ lamb mince
2 tbl spoons finely chopped mint
1 medium red onion finely chopped
1 tsp ginger garlic paste
1 tsp garam masala
Salt and pepper to taste

For Spicy base
1 cup passatta tomatoes
1 can chickpeas
1 red chilli
4-5 spring onions
2 cloves garlic
2 tbl spoon fresh coriander stems

For Salad
Lettuce
Spring onion
Red onion sliced
Cucumber
Red Radish
Extra virgin olive oil
Lemon juice

Wraps
Low fat yoghurt
1 tbl spoon Harissa

Method
For meatballs mix all the ingredients together and shape 8 round balls and shallow fry on a non stick pan.
For sauce heat oil in a pan and add chopped red chillies, spring onion, fresh coriander stems and crushed garlic. Sauté for a minute and add passatta sauce, add chickpeas and allow to simmer to a semi thick consistency .
Meanwhile mix yoghurt and Harissa and chop the star salad and season with salt and pepper and dress with extra virgin olive oil and juice of a lemon.
Warm the wraps in a microwave for 40 seconds , spread the saucy base, add the meatballs and salad and smother with Harissa yoghurt.
Serve immediately.

Tip: Alternatively you can also add southern fried chicken strips.

Mini Quiche with Spinach, Corn and Feta Cheese

Ingredients

500 gms spinach leaves roughly chopped
1 bowl american corn kernels
2 medium Red Onions thinly sliced
100 gms feta cheese
Butter
freshly crushed pepper
4 large egg whites
1/2 cup full milk
Parmesan Cheese shavings
12 Large White Bread Loaves

Method

Pre heat the oven at 200°Celsius. Grease a muffin tin and keep aside. Using a cookie cutter, cut the bread loaves into circles and flatten each with a rolling pin and then line the muffin tray. Heat butter in pan and saute the onion and corn kernels for 2-3 minutes and add the spinach and allow to sweat for 4-5 minutes, Add salt and freshly crushed pepper. Now fill the lined muffin tray with spinach and corn filling, add feta cheese. Mix egg whites with milk and fill the lined quiches, top with Parmesan cheese and bake for 15 minutes. Serve hot.

Dessert Trio

Baileys and chocolate cheesecake, Chocolate Mousse and Strawberry with Whipped cream served together.

Baileys and chocolate cheesecake

Ingredients
100g butter
250g digestive biscuits, crushed
600g Philadelphia cream cheese
25ml Baileys
100g Icing sugar
300ml double cream, whipped
100g grated chocolate
cocoa powder, to dust

Method
Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.Refrigerate and allow to set for a further two hours. Once set, remove and decorate with chocolate shavings and cocoa powder dusted over the top. Serve.

Chocolate Mousse

Ingredients
100ml Double cream
50 gms Dark Belgian Chocolate

Method
Warm the cream in a pan and add the chocolate. Allow the chocolate to melt and bring it near to boil. Pour into Shot glasses or a large ramekin. Chill for 2-3 hours. Serve chilled with icing sugar dusted on the top.

Spicy Potato Wedges

Ingredients

4 medium sized potatoes(washed and sliced into wedges)
2 garlic cloves (crushed and chopped)
freshly cracked pepper and sea salt
1 tbl spoon Red Chilli flakes
2tbl spoon Olive Oil
freshly picked Rosemary leaves


Method

Pre heat the oven at 200°C. Take a baking tin and line it with the grease paper. Spread the potato wedges on the baking tin , sprinkle the salt, pepper, red chilli flakes, crushed and chopped garlic and rosemary leaves. Drizzle the olive oil.Cook in the oven for 45 minutes. Sprinkle some more salt and serve hot with sweet chilli dip.

Cheesy Koftas

Ingredients

For Koftas
4 Medium sized potatoes(boiled)
1 large onion (finely chopped)
1 cup mixed bell peppers (finely chopped)
2 green chillies (finely chopped)
2tbl spoon Cornflour
1 cup grated mozzarella cheese
Freshly cracked salt and black pepper

For the Gravy
2 Medium sized Onions (quartered)
4 garlic cloves
1 inch ginger
2-3 green chillies
4-5 tomatoes (blanched n puréed)black pepper corns
2-3 Bay Leaves
4 green cardamoms
5-6 black peppercorns
1tsp red chilli powder
1tsp sugar
1tsp garam masala
2tsp kasoori methi crushed (dried fenugreek leaves)
1 cup fresh cream
freshly chopped coriander leaves
salt to taste
2 tbl spoon butter


Method

Step 1(Koftas)
Sauté the green chillies, chopped onions and mixed peppers and mix with boiled and mashed potatoes and cornflour, season wih crushed black pepper and salt. Make 8-10 balls and stuff with the grated cheese. Roll and deep fry golden brown.Keep aside.

Step 2 (Gravy)
Boil the quartered onions and grind to a fine paste. Grind the ginger garlic and green chillies to a fine paste. Heat butter in a wok and crackle the bay leaves, cardamoms and black peppercorns. tip in the onion paste and sauté till it leaves fat on the sides. Add the ginger garlic and green chilli paste and sauté for a minute. Add the tomato purée a bring to boil. Add the sugar, garam masala, red chilli powder and the kasoori methi. Add water and bring to boil. Now add the fresh cream and freshly chopped coriander leaves.

Arrange the fried koftas in a serving dish and pour te gravy into the dish.


Serve hot with steamed rice or naan bread.

Cupcakes

Ingredients

100gms Unsalted butter
100gms self raising flour (sifted)
1oo gms caster sugar
2 eggs
1/4 tsp vanilla extract
1/4 tsp baking powder


Method

Preheat the oven at 180°C. Line the muffin tin with liners. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.Carefully fold in the flour and baking powder. Bake in the oven for 15-20 minutes. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.


Butter cream Frosting

125gms Unsalted butter
1 1/2 cups icing sugar
2 tablespoons milk


Place butter in small bowl and beat until butter is as white as possible.Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.Beat in the remaining icing sugar, and milk, if necessary.Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.

Chicken Dum Biryani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1]
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form.

Ingredients:

1kg Chicken (Boneless and Diced)
2 Large Onions Sliced
2 medium Onions Chopped
8-10 Garlic Cloves
2 inch Ginger
4-5 green Chillies
750gms Basmati Rice (Washed and Soaked for half an hour)
2tsp Saffron
1/2 Cup Milk
2tsp Kewra Water
1 Cup Freshly Chopped Coriander Leaves
1 cup Freshly Chopped Mint Leaves
1 cup Desi Ghee (Purified Butter)
Chaat Masala

Whole Spices (Make two seperate sets each consisting of)
5 Green Cardamoms (Crushed)
1 Black Cardamom (Crushed)
10 Whole Black PepperCorns
5 Cloves
4-5 Bay Leaves
1 inch stick Cinnamon
1tsp Cumin Seeds

Marinade
250gms Yoghurt
2tsp Red Chilli Powder
2tsp Coriander Powder
2tsp Cumin Powder
2tsp Garam Masala
2 pinches of Mace Powder
2 tbl spoon Lemon Juice
2 tbl spoon Ginger-Garlic-Green Chilli paste
Salt to taste

Method

Step 1
Grind the ginger garlic and green chillies to a fine paste and Marinate the chicken with half the paste and other ingredients listed for the marinade. Keep aside for 45 minutes.

Step 2
Soak the saffron with milk and kewra water. Keep aside.
Sauté the Sliced onions till golden brown and keep aside on an absorbent paper.

Step 3
Tie one Set of whole spices in a muslin cloth. Start boiling the rice with the muslin bag in it till the rice is 3/4th cooked.
Meanwhile chicken would be well marinated, Heat oil in a wok and tip in the second set of whole spices and crackle, Now add the chopped onions, fry till golden brown and add the remaining ginger garlic and green chilli paste. Saute for a 2 minutes and then add the chicken along with the marinade and allow to cook till the chicken in tender to a thick consistency, add the chopped mint leaves.
Drain the rice

Step 4
Take a large heavy bottomed deep pan or skillet. Add a layer of rice , sprinkle the saffron and kewra milk, melted desi ghee, golden brown sliced onionn, freshly chopped coriander and 2-3 pinches of chaat masala. Now add a layer of cooked chicken. Follow the process to make 2 layers of chicken and 3 layers of rice. with rice on the topmost level.
Close the lid and cover with silver foil and cook the biryani on dum for 15 minutes on the lowest flame.


Serve hot with Mint raita and sliced onion salad.

Chicken Liver Pâté

Ingredients

450gms Chicken Liver (washed and trimmed)
1 large onion (finely chopped)
2 Garlic Cloves (crushed)

2 Green Chillies (chopped)
1 tsp freshly crushed black peppercorn
150 gms of butter (divided into 3 portions of 50gms each)

2 tsp Garam Masala Powder

2-3 Bay Leaves
salt to taste
8-10 fresh coriander leaves (torn)


Method

Heat 50gms Butter in a wok, add the garam masala and the bay leaves. Then tip in the chopped onions and sauté till medium brown. Now add the crushed garlic and chillies, saute for a minute and add the chicken livers ,season with salt and freshly crushed peppercorn. Cook for 15 - 20 minutes ,add the torn coriander leaves and transfer in a bowl, allow to cool. Now add 50gms butter and and blend to a smooth paste. Transfer the pâté to serving ramekins or small dish. Melt the remaining butter and and pour over the pâté. Chill in the refrigerator for 1 hour.

Serve with Caramelised Onions, Toasted Garlic Bread and fresh rocket salad.

Caramelised Onions

Ingredients

2 Large onions (thinly sliced)
1 tbl spoon Olive Oil
1 tbl spoon butter
2 tsp Natural Brown Sugar(demerara sugar)
1 pinch of salt


Method

Heat a thick bottomed pan on high flame, now turn the flame to minimum and heat olive oil, add butter and then tip in the sliced onions and allow to sweat for 4-5 minutes, turning them occasionally. Now add the salt and sugar and and cook
till they turn golden brown and are caramelised.

Tri- Coloured Cheesy Garlic Bread

Ingredients:

5 Large Slices of Garlic Bread
1 Large Red Onion Sliced/Rings
Mixed Bell Peppers Julienne
1 Cup Mature Cheddar (Grated)
Reggae Reggae Sauce
Ground Black Pepper


Method:

Pre heat the Oven at 180 deg Celsius.Arrange the Garlic bread slices on a baking dish , Spread the Reggae Reggae Sauce on each then a layer of grated cheese, then arrange sliced/Ring Onions. Finally arrange arrange the Mixed Bell Peppers Julienne of a colour each. Sprinkle ground pepper. Grill for 12-15 minutes depending on how crusty you want the bread to be.

Serve hot.

Malai Kofta Curry

Malai Kofta Curry comes from Mughlai cuisine. Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi).

Ingredients:

Koftas:

3-4 medium sized Potatoes (boiled and grated)
1 cup Paneer (grated)
2-3 Green Chillies ( de seeded and finely chopped)
2-3 tbl Spoon Corn Starch
Salt
1 Cup Raisins/Sultanas/Kishmish

Curry:
3 Medium sized Onions
1 inch Ginger
4 Garlic Cloves
2-3 Green Chillies.
5 medium sized Tomatoes (Puréed)
1 cup Mawa/Khoya
1 Cup Fresh Cream
1 tsp Turmeric
1 tsp Red Chilli Powder
2 tsp Coriander Powder
2 tsp Garam Masala
Salt to taste
Fresh chopped Coriander

Method:

Mix the kofta ingredients together and roll into balls, stuff a few raisins and roll into batons and deep fry. Meanwhile boil the onions and grind to a fine paste. then grind ginger, garlic and green chilli to a fine paste.Mix the Mawa/Khoya with 2 cups of water and Keep aside. Now heat oil in a pan, Tip in the Onion paste and sauté for 2-3 minutes. Now add ginger, garlic and green chilli paste. Add turmeric and coriander powder. Sauté for another minute , now add the puréed tomatoes, salt, red chilli powder and garam masala and sauté till masala leaves oil. Add the Mawa/Khoya mixture and bring to boil. Add fresh cream and stir for a minute. Place the koftas in a serving bowl and pour the curry. Garnish with freshly chopped coriander.

Serve hot with Garlic Coriander Naan.

Chicken Kiev with Pan fried Veg

Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.The dish has traditionally been considered Ukrainian in origin and the name of it comes from the name of the capital of Ukraine, Kiev.

Ingredients:

Chicken Kiev
3 Chicken Breast
100 gms Unsalted Butter (at room temperature)
1 Cup finely chopped flat leaf parsley
2 Cloves of Garlic (roasted on a pan and crushed)
Freshly crushed Pepper
Plain Flour (Maida)
1 tsp Spicy Seasoning
1 Egg (beaten)
Bread Crumbs
Salt to taste
Piping Bag

Pan Fried Veg
10-12 Baby Potatoes
10-12 Cherry Tomatoes
8-10 Mushrooms (Quartered)
2 Cloves of Garlic (finely Sliced)
2 tbl Spoon Olive Oil
2 tbl Spoon Unsalted Butter
Freshly crushed Pepper
Fresh Rosemary
Fresh Coriander
Salt to taste


Method:
Mix the butter at room temperature with parsley, roasted and crushed garlic, freshly crushed pepper and salt and fill into a piping bag and keep side. Wash and make an incision into the chicken breast with a knife to make a pocket. and pipe in the garlic herb butter mixture. Close the slit with toothpicks and keep aside.

Mix the flour with spicy seasoning and salt. Now fold the chicken breast into the flour, then into the beaten egg and finally cover with bread crumbs and pan fry for 2 minutes on each sides.Heat the Oven at 190 deg celsius.Arrange all the pan fried chicken breasts into a baking dish and bake for 15 minutes.

Meanwhile heat olive oil in a pan, add sliced garlic . Sauté for a minute. Now add the baby potatoes(pre roasted with the skin in oven at 190 deg celsius for 20 minutes). Stir Fry for 2-3 minutes. Now add the tomatoes and mushrooms. Season with salt and freshly crushed pepper. Add the rosemary and coriander leaves. Now add the butter and allow it to melt. stir fry for another two minutes.

Cut the cooked chicken breast into halves and serve hot with the pan fried veg.

Malabari Chicken Curry

Malabari Cuisine comes from Kerela. Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Malabari cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes with basic ingredient being the Spices and Coconut Milk.


Ingredients:

800 gms Boneless Chicken
3 Medium Red Onions sliced
1.5 inch Ginger
8-10 Garlic Cloves
4-5 Green chillies
3 Medium Tomatoes,chopped
1 tsp Mustard seeds
2 Whole dry Red Chillies
15 Curry leaves
1/2 tsp Turmeric powder
1 and 1/2 tsp Red chilli powder
100 ml Small tetra pack Cocunut Milk (if fresh not available)
Salt to taste
1 tsp freshly crushed pepper corns
2 tbl spoons lemon juice
Freshly chopped Coriander

For the Malabari Masala:

2 tsp Cumin seeds
2 tbl spoon Coriander seeds
4-5 Whole dry red chillies,broken
1/2 tsp Fenugreek seeds (methi dana)
2 1inch Cinnamon Sticks
4-5 Green cardamoms
6-8 Cloves
2 Bay leaves
1 tbl spoons Poppy seeds (khuskhus/posto)
10-12 Black peppercorns
2 tbl Spoons Scraped Coconut

Method:

Poke the chicken with a fork and rub with freshly crushed pepper, salt and lemon juice and keep aside to marinate. Heat 2 tbl spoon oil in a pan and add all the Malabari Masala Spices except scraped coconut and stir fry for a half a minute, now add the scraped coconut and stir fry till it turns golden brown. Drain on an absorbent paper. Grind to a fine paste and keep aside. Grind ginger, garlic and green chillies to a coarse paste and keep aside.Heat Oil in a wok and crackle the mustard seeds, whole red chillies and curry leaves, tip in the onions and ginger garlic and green chilli paste. Fry the till onions turn golden brown. Now add the chicken, turmeric powder, red chilli powder and tomatoes. Sauté till it leaves oil on the sides. Now add about 2 full cups of water and bring to boil. Now add the Malabari Masala and coconut milk and allow to boil for a minute or two. Garnish with freshly chopped coriander.

Serve hot with Steamed Rice.

Tip : After stir frying the whole spices for Malabari Masala, drain in a sieve first else you'll loose the poppy seeds.

Dahi wale Baingan

Baingan(Aubergine)cooked with various spices and mixed with chilled Dahi(Yoghurt). A Legendary Recipe from my Mum's Kitchen.

Ingredients:

1 Large Baingan(Aubergine)
2 Medium Red Onions Sliced
1 inch piece of Ginger
4-5 Medium sized Garlic Cloves
2 Green Chillies finely chopped
1 tsp Jeera (Cumin Seeds)
2 pinches of Heeng(Asafoetida)
1 tsp turmeric
1 tsp Red Chilli powder
2 tsp Coriander powder
2 tsp Garam Masala
Salt to taste
1 tub of Yoghurt(Dahi)
Freshly Chopped Coriander

Method:

Slice the Baingan(Aubergine), prefer slightly thick slices and deep fry to golden brown. Set aside on an absorbent paper and allow to drain. Meanwhile crush the ginger and garlic to a thick paste in a mortar and pestle. Now heat oil in a wok, crackle the jeera(Cumin Seeds) and heeng(Asafoetida). Now tip in the onions, green chillies and crushed ginger garlic paste. Sauté for 2-3 minutes and allow to sweat. Add the deep fried Baingan(Aubergine) slices and all the spices. Sauté on low flame for 4-5 minutes or till it leaves oil on the sides. Stir fry on high flame for 2-3 minutes. Switch off the gas and allow to cool for half an hour. Fold in the Yoghurt(Dahi) and freshly chopped coriander and refrigerate for half an hour. Alternately you can pre refrigerate and chill the yoghurt.

Serve Chilled with steaming hot Crisp Ajwain Paratha / Naan Bread.

Paneer Butter Masala

Paneer(Indian Cottage Cheese) cooked in rich creamy gravy.

Ingredients:

250gms Paneer (Diced into cubes)
1 inch Ginger
2-3 large Cloves Garlic
2-3 Green Chillies
4 Medium Tomatoes (Blanched and Puréed)
2tsp Kasoori Methi(Dries Fenugreek Leaves)
1 tsp honey/sugar
1tsp mild red chilli powder
1 tbl spoon Shahi Paneer Masala (MDH)
1 Cup Fresh cream
50 gms Salted Butter
Salt to taste


Method:

Make a fine paste with ginger garlic and green chillies. Heat a wok and melt the butter, now add the ginger garlic and green chillies paste. Sauté for a minute and add the tomato purée. Add kasoori methi (crushed by hands), red chilli powder, honey/sugar and the shahi paneer masala. Add 2 cups of water and bring to boil. Now add the paneer and salt, stir for a 2-3 minutes and then add cream. Stir for another 2-3 minutes.

Serve hot with Naan / Chapatis / Pooris.

Sweet Chilli Garlic Chicken Stir Fry with Egg Fried Rice

Sweet Chilli Sauce is a popular condiment in Thai and Malaysian Cuisine

Ingredients:

200gms Chicken breast fillet, Shredded
2 Medium Red Onions Diced
3 Mixed Bell Peppers Diced
5 sprigs of Spring Onion sliced
1/2 inch ginger finely chopped
8-10 Baby corn Sliced
1tsp Red Chilli Flakes
2 Sachets Sweet Chilli Garlic Stir Fry Sauce
Salt to taste

Method:

Heat Oil in a wok. Saute onions and ginger, then add the vegetables. Saute for another two minutes and add shredded cicken and saute till cooked. Add Red Chilli Flakes and the Sweet Chilli Stir Fry Sauce and leave for a minute. Serve hot with Plain or Egg Fried Rice.

Tip: Prefer Chinese Sticky Rice.

Sticky Chicken Wings

Chicken Wings glazed in Honey and BBQ Sauce with mixed BBQ Spices.

Ingredients:

10 Chicken Wings de skinned
5 tbl spoons Honey
2 tbl spoon Dark Soy Sauce
1 tsp BBQ Mixed Spice Seasoning
1 tbl spoon BBQ Sauce (preferably Jack Daniels BBQ Glaze)
1 tsp Red Chilli Flakes
2 tsp White Sesame Seeds
4 Garlic cloves crushed
Salt to taste

Method:

Mix all the ingredients together and marinate the chicken wings for at least two hours.Preheat the Oven at 190 deg celsius and grill for 12 minutes, turn over the wings and brush with the marinade.and grill for another 12 minutes.
Alternatively BBQ the wings on charcoal BBQ. Serve hot with BBQ or Sweet Chilli dip.

Chicken Kathi Roll

Ingredients

4 Plain Chapatis/tortilla wraps
200gms of diced chicken
2 Red Onions diced
1 Red Onion Sliced
Mixed Bell Peppers diced
2 tb sp Ginger Garlic Paste
1 tsp Green Chilli paste
1 tb sp Garam Masala
1 tb sp Roasted Cumin Powder
1 tb sp Coriander Powder
1 tsp red chilli powder
freshy chopped coriander leaves
Rock salt to taste
chaat masala

For Chutney

2 cups Coriander leaves
1 Cup Mint Leaves i packet
3 bird eye green chillies
4 tbl sp yoghurt
1tsp cumin seeds
1/2 tsp aesofatida(Heeng)
rock salt to taste

Method

For chutney - blend everything together and mix with yoghurt

For chicken filling
Marinate the chicken in ginger garlic and green chilli paste witha dash of oil and 1tsp of garam masala for an hour.after the chicken is marinated for an hour, heat oil in a wok,add diced onion and red bell pepper and stir fry for a minute or two, now add the marainated chicken,add coriander powder,roasted cumin powder, red chilli powder and garam masala. Cook till tender and then stir fry till it becomes dry. Heat the tortilla/chapati on the pan,smear all over with the green chutney add the chicken filling, top with sliced red onion, sprinkle chat masala and lemon juice

Roll and Relish !!!

Sabz Lachchedar

Mixed julienned vegetables cooked in rich spinach and coriander gravy.


Ingredients:

3 Mixed Bell Peppers Julienne
3-4 Carrots Julienne
1 cup Beans Julienne
2 Large Red Onions Julienne
1 inch Ginger Julienne
2-3 Cayne Peppers de seeded and Julienne
2 cloves Garlic finely sliced.
250 gms baby spinach leaves
100 gms green coriander
2-3 Green Bird eye chillies
2 tbl spoons fresh cream
50 gms Salted butter
2-3 Bay Leaves
4-5 Green Cardamoms
Salt to taste
2 tsp Garam Masala

Method:

Heat oil in a wok and crackle crushed cardamoms and bay leaves, add garlic and ginger, saute for 30 sec and add onions. Saute for 2-3 minutes. Now add the rest of the vegetables and add 1 ts sp garam masala, Mix and cover the wok on low flame and allow the vegetables to sweat for another 2-3 minutes.Meanwhile blend washed spinach, coriander and bird eye chillies in a blender. Uncover the wok and add the spinach coriander paste, cream, salt and garam masala. Cook to a darker and thick consistency till the vegetables are cooked.


Serve hot with Butter Naan Bread or Parathas

Chicken Momos / Dumplings with Hot Salsa Sauce

INGREDIENTS:
For Dumplings:

250 gms plain flour(Maida)
4 tbl sp Refined Oil

For the Stuffing:

250gms Chicken Mince
2 Red Onions
4-5 Garlic Cloves
1 inch Ginger
3-4 Green Chillies
2 tsp Soy Sauce
Salt to taste

For Salsa Sauce:

2 Red Onions chopped
2-3 Tomatoes roughly chopped
2-3 Garlic Cloves
4-5 Green Chillies
1 tsp red chilli flakes
2 tsp Tobasco Sauce
Salt to taste
Freshly crushed pepper corns

Method :

Knead the flour with oil and lukewarm water and keep aside for half an hour. Put onions, garlic, ginger and green chillies chop finely in a chopper, Mix with chicken, add salt and soy sauce. Now Roll the dough into large chapatis and cut 2and 1/2 inch diameter circles. Now pick each circle and stuff with a spoonful of chicken mix. Fold and close into semi circles and arrange in a steamer. Steam for 20 minutes.

For the Salsa Sauce:

Finely chop ginger and green chillies, Heat oil and add garlic and green chillies, add onions and sauté , now add tomatoes , cook till tomatoes are cooked, add red chilli flakes, freshly crushed pepper corns,salt and tobasco sauce.Garnish with freshly chopped coriander.

Serve the Momos/Dumplings steaming hot with the salsa sauce.

Chicken Chinese Chilli with Egg Fried Rice

INGREDIENTS (Serves Two):

For the Chicken :

250 gms Chicken Breast Diced
2 Red Onions Diced
1 bowl Mixed Peppers diced
100 gms Baby Corn boiled & Sliced diagonally
4-5 Garlic Cloves Sliced diagonally
4-5 green Chillies Sliced diagonally
1 Inch Piece of Ginger julienned
1 tsp Chinese Five Spice Powder
1 Egg beaten with a pinch of chinese five spice powder
Self Raising Flour
Freshly Crushed Pepper
1tsp Soy Sauce
1tsp Red Chilli Flakes
1 packet Chinese Chili Meal Mix by Knorr
Salt to taste
Oil to deep fry

For the Egg Rice:

250gms Rice (cooked and refrigerated over night)
5-6 Spring Onions sliced
1 large carrot finely diced
Half Cup Beans, finely chopped
2 eggs beaten
1 tsp roasted sesame oil
1 tsp Soy Sauce
freshly crushed pepper
Salt to taste
2 tbl spoon refined oil

Method:
For the Chicken:

Boil diced Chicken till 3/4th cooked. Drain and keep aside, mix salt and Chinese five spice powder with self raising flour.Fold the chicken pieces in beaten egg and then into the flour and spice mix and deep fry.Keep aside. Heat oil in a pan and add chopped garlic, green chillies diced onions and julienne ginger, saute for a minute and add rest of the diced peppers and baby corn, sauté and now add chicken and red chilli flakes. Mix Knorr Chinese Chilli mix with water and add, Cook till thick consistency.

TIP : Add a few drops of Tobasco and garnish with freshly chopped coriander.

For the Egg Rice:

Beat two eggs with a teaspoon of toasted sesame oil and freshly crushed pepper corns and keep aside. Heat oil in a wok , add rice and sauté, now add the sliced spring onions, carrots and beans. Add freshly crushed pepper and salt.
Now move rice to one side of the wok and pour the beaten eggs on the other, leave for 30 sec and start mixing the egg with a chopstick.Now mix with the rice . Add soy sauce.

Serve both side by side in a pasta bowl.

Kaleji (Chicken Liver) Masala Fry

Kaleji(Chicken Liver) Masala Fry is majorly eaten in south-west parts of India.

Ingredients

500gms Kaleji (Chicken Liver)
3 Medium sized Red Onions finely sliced
4 medium sized garlic cloves
1 inch piece of ginger
3 Green Chilies
1 tblsp Coriander Powder
1 tblsp Meat Masala (MDH)
1/2 tblsp Red Chili Powder
1 tsp Turmeric Powder
2 tsp Garam Masala Powder
Salt to taste
Finely Chopped Fresh Coriander leaves

Whole Garam Masala (which includes)
2-3 Bay Leaves
4-5 Green Cardamoms
1/2 inch stick of Cinnamon (Dalchini)
4-5 Cloves
8-9 Black peppercorns
1 tsp cumin seeds (jeera)

Method

Wash the Chicken Livers and pat dry. Grind Ginger,Garlic and Green Chillies and Keep aside. Heat Oil in a pan and crackle the whole garam masala, add onions and saute for 2-3 min, now add the ginger-garlic-green chili paste and fry till onion is golden brown, add all the dried spices and saute for 1 minute. Add the chicken livers and fry on medium flame till cooked.Add salt and Garnish with finely Chopped Fresh Coriander leaves

Serve hot with Garlic & Coriander Naan and Onion Salad

Matar Mushroom

Ingredients
1 bowl matar (Green Peas)
1 pack of mushrooms , washed and sliced
2 tbl spoon ginger, garlic and green chili paste
1 bowl tomato puree
1 spoon kasooori methi
pinch of sugar
1/2 cup double cream
1/2 tsp red chili powder
1 tsp garam masala
salt to taste
freshly chopped coriander
2 tbl spoon salted butter

Method
Heat butter in a pan, add ginger, garlic & Chili paste, saute for a minute and then add tomato puree, add 2 cups of water and bring to boil, add matar and mushrooms , crush the kasoori methi with hands and sprinkle, now add sugar, salt, chili powder and garam masala. Cook till tender, now add cream and boil to thick consistency. Garnish with freshly chopped coriander.

Serve with Naan Bread or Lachcha Paratha

Kashmiri Rajma

Ingredients:-

1 bowl boiled Rajma (Red Kidney Beans)
1 tsp. ginger paste
1 Tbs. fennel seeds (saunf)
1 tsp. shahjeera (cumin seed)
6 garlic cloves
4 whole dried red chilies
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
100 gms kaju paste (Cashewnuts)
1 C. dahi (yoghurt),
1/2 cup cream
100 gms ghee (purified butter)
1 piece hing (asafoetida)
finely chopped coriander to garnish.

Method:-

Grind all the spices along with the garlic cloves. Soak saffron in the yoghurt and keep aside.Heat ghee and fry the lump of hing. Add rajma and sear on all sides, add kaju paste. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices.Reduce heat and simmer. Add Cream and boil to thick consistency. Remove cover and cook until liquid is gone.Garnish with fresh and finely chopped coriander.

Serve with Steamed Rice, Naan Bread or Lachcha paratha

Frittata

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredient such as cheeses, vegetables,spices and herbs.


Ingredients

4 free range eggs
1/2 cup full fat milk
1 red onion finely copped
1 cup mixed vegetables (peas, beans, diced carrots and sweet corn)
1 cup Mixed Bell Peppers (Red, Green &Yellow)
1 small potato peeled and finely sliced
1 finely chopped green chili
finely chopped coriander
freshly crushed pepper
freshly grated pinch of nutmeg
1 cup mixed cheese (mature cheddar & mozzarella)
1tbl spoon salted butter
Salt to taste


Method

Preheat the oven at 190 Deg Celsius, Grease a bread tin. Beat the eggs slightly then add milk and beat once more.Mix rest of the ingredients together and transfer the mixture to the bread tin. Cook in the oven for 30-35 minutes till fluffy and golden brown.

Serve with fried frankfurters in brown gravy.

Brown Gravy

Ingredients

1 large onion finely sliced
1 crushed garlic
1 finely chopped green chili
1 chicken stock cube
1 tsp gravy browning
freshly crushed pepper
finely chopped flat leaf parsley

Method

Heat Oil in a pan, saute the crushed garlic and green chili and sliced onion till golden brown. Add 1/d cup water and the chicken stock cube. Allow the stock to melt completely and add 1 tea spoon of gravy browning. Boil to a thick consistency. garnish with finely chopped parsley.

Serve hot with pan fried frankfurters or chicken sausages.

Mint Roti/Paratha

Ingredients :

For the dough :
2 teacups gehun ka atta (Wholemeal flour)
5 tbl spn ghee (Purified Butter) or refined oil
½ tsp salt

For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
½ tsp amchur powder (Dried Mango Powder)
1 tbsp dried bread crumbs
½ tsp salt

Method :

Combine all the dough ingredients by using enough water and make semi-stiff dough. Knead properly and keep for ½ hour.Mix all the stuffing ingredients properly and keep aside. Knead the dough once again and divide into 8 equal parts. Take a little flour and roll out each part into a thick round. Add a spoonful of stuffing and wrap and roll out with flour and rolling pin and cook like any normal chapati. Brush hot rotis with salted butter before serving. Alternatively you can cook these as parathas as well.

Blueberry Muffins

INGRDEIENTS

Makes 18 muffins

2 cups (approx 280 grams) Self Raising flour
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
2 eggs4 tbsp butter, melted
3/4 cup (175 ml) milk
250 gms Dried blueberries
Muffin/Cupcake Liners


METHOD

Preheat oven to 425F/210C/Gas Mark 7. Prepare the muffin tin with liners. Sift the flour, salt, sugar, and baking powder into a large mixing bowl. In a separate bowl, beat the eggs.Add the melted butter and then the milk.Quickly stir the liquid ingredients into the dry ingredients, confining yourself to only 10-15 strokes, as too much handling will result in tough muffins. Now Add the dried blueberries and fold them into the mixture briefly. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. Remove at once from the tins and allow to cool on a wire rack .

Chicken Reshmi Kebab

INGREDIENTS

500 gms Chicken Mince
1 Large Onion finely chopped
half a cup fresh Coriander finely chopped
3 Cloves of Garlic
1 inch Ginger
2 -3 Green Chillies
1 Egg (beaten)
1 tbl sp. Ground Almonds
1 tsp. Garam Masala
2 tbl sp. Reshmi Kebab Masala*
1 tblsoon Ghee
Salt to taste

For Garnishing

Chaat Masala
Lemon Juice

Method

Grind ginger garlic green chillies (can add 4-5 soaked and peeled almonds incase u do not have ground almonds). Mix all the ingredients together and refrigerate for half an hour. Arrange kebabs on skewers and grill in the oven at 200 deg celsius for 10 -12 min / on low charcoal if using a bbq OR alternative fry them on the tawa after skewing. Sprink chaat Masala and lemon juice. Serve hot with Onion Salad, Lemon Wedges and Mint Chutney.

Reshmi Kebab Masala

1tsp each of Cumin Seeds, Caraway Seeds
4-5 Cloves
2-3 dried Red Chillies
10-12 Black Pepper Corns
5 Green Cardamoms
2-3 flakes of Mace
1tsp Nutmeg powder

Grind everything together , Alternatively u can get readymade masala in the market if u need to save some time .

Butter Chicken

Butter Chicken

Ingredients

For the Marinade

500 gms Chicken Breast
2 table spoons oil
1 tspoon red chilli powder
1 table spoon lemon juice
1 tblsoon ginger paste
1 tblspoon garlic paste
1 tsp green chilli paste
1/2 can yoghurt
1 tblspoon garam masala
1/2 tspoon salt

For the Curry
4 green cardamoms
4 cloves
1/2 inch cinnamon stick
9 whole black peppercon
2 de-seeded green chillies
1 tblspoon of ginger paste
1 tblspoon garlic paste
1 carton of tomato puree
1 tspoon of sugar
1 tspoon garma masala
1/2 tspoon red chilli powder
1 tspoon of dried and crushed fenugreek leaves
2 tblspoons Double Cream
Salt to taste
freshly chopped coriander

Method to Marinate

Wash the chicken breasts and make slight incisions and marinate in a mix of oil, red chilli powder and lemon juice and salt for half an hour , then add yoghurt , ginger, garlic and chilli paste with garma masala and marinade for 3 hours in the refigerator.

Method to Prepare
After the chicken is marinated for 3 hours, grill in a pre heated oven at 220 C for 15 minutes, check and brush with butter and grill again for 5 minutes.
Meanwhile heat butter in a wok, add 4 green cardamoms, 4 cloves, 1/2 inch cinnamon stick and 9 whole black peppercorns
Add 2 de-seeded and chopped green chillies
Add 1 tblspoon of ginger paste , garlic paste and stir for two minutes.
Add 1 carton of tomato puree, stir for 2 minutes and add a cup of water, bring to boil.
Add 1 tspoon of sugar , 1 tspoon garma masala, 1/2 tspoon red chilli powder, 1 tspoon of dried and crushed fenugreek leaves and salt to taste.
Add the griiled chicken , stir for two minutes and add cream.
garnish with freshly chopped coriander.

Eat with naan bread or steamed rice :)