Spicy Boneless Chicken Breast
Boneless chicken brest - 2
Chilli Flakes - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Salt to taste
Sugar - 1.5 tsp
Pepper Powder - 1/2 tsp
Cumin Powder - 1 tsp
Ginger Garlic Paste - 1 tblspn
Lemon Juice - 1.5 tblspn
Oil - 2 tblspn
Yogurt / Curd - 3 tblspn
Mix all the ingredients given for marination together. Coat the chicken in this marination. Heat a grill pan on medium high heat.
Now put the chicken in the hot pan, leave on one side for 5 mins, this helps the chicken to get the lines of the grill pan and get a char grill look. Flip the chicken and cook on the other side for additional 5 minutes. Flip again cooking for a few more minutes till chicken is done. Remove chicken from grill pan and let it rest. Serve on a bed of lettuce.
ITALIAN ROASTED GARLIC & PARMESAN POTATOES
Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese.
They make a great side for meatloaf, chicken or any kind of roast.
Butter, for greasing the pan
4 medium size potatoes
¼ cup olive oil (preferably extra-virgin but it doesn't have to be), divided
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
red pepper flakes, optional
fresh chopped coriander leaves for garnish
Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan (plus a few pinches of red pepper flakes if you like).
Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.
|Garlic Cheese Bread|
Garlic Cheese Bread
Ingredients for Garlic bread dough:
- · ¼ cup warm milk
- · 1 tsp dry yeast / any yeast
- · 1 tsp sugar
- · pinch of salt
- · 3 cloves garlic, finely chopped
- · ¾ tsp oregano
- · 1 tsp unsalted butter, at room temperature
- · 1 cup plain flour / maida / all purpose flour
- · 2 tsp oil
- · ¼ cup butter, melted
- · 3 cloves garlic, finely chopped
- · 2 tbsp coriander leaves, finely chopped
- · 3 tbsp plain flour / maida / all purpose flour, to dust
- · ¼ cup mozzarella cheese / any cheese of choice
- · 2 tsp chili flakes
- · 1 tsp oregano
- · 1 tsp mixed herbs
For making the garlic dough recipe:
1. In a large mixing bowl take warm milk, dry yeast and sugar. Mix well.
2. Let it rest for 5 minutes.
3. Add pinch of salt, garlic and oregano.
4. Next add the butter and maida. Knead the dough.
5. Coat the dough with oil (I used olive oil) and let it rest for 2 hours.
For baking the Bread
1. Punch the dough.
2. In a small bowl mix in butter, garlic and coriander leaves.
3. Flatten the dough on a baking paper and spread the prepared garlic butter mix generously over the dough.
4. Top with mozzarella cheese on half of the dough.
5. Season with chili flakes and oregano.
6. Fold the dough and seal the edges.
7. Brush generous amount of prepared garlic butter on top of the fold.
8. Top with chili flakes and mixed herbs.
9. Make slit marks over bread without cutting them fully. Bake in preheated oven at 180 degree celsius f
Boneless Chicken pieces- 250gms
Green chillies (chopped)- 3nos
All purpose flour / Maida- 1tbsp
Corn flour- 2tbsp
Pepper powder- ½ tsp
Salt- to taste
Soya sauce- 2tbsp
Garlic (chopped)- 9-10 cloves
Red chilli sauce- 2tbsp
Tomato sauce- 2tbsp
Chicken stock cube- 1cup
Oil- 1tbsp + deep frying
Mix Maida, little corn flour, pepper powder, soya sauce, salt and egg in a bowl.
Add the chicken pieces to this marinade.
Heat oil for deep frying and fry the chicken pieces till golden brown. Drain and set aside.
Heat a pan with 1tbsp of oil, add garlic and saute for a minute. Add green chillies and onions and stir well.
Add the soya sauce, red chilli sauce and tomato sauce. Mix well.
In this add a little chicken stock and bring the mixture to a boil.
Mix the remaining corn flour with the stock and keep it aside.
Add the fried chicken pieces and saute well. In this add the corn flour mixture and salt and mix well.
Add vinegar and stir. Chilli chicken is ready to serve.
If more gravy is required we can add little more stock and let it boil.
MUSHROOM FRIED RICE RECIPE
2 cups of cooked (or leftover) basmati rice
1 cup of finely chopped mushrooms
1/2 cup of chopped onions
1 tsp of minced garlic
1/2 tsp of grated ginger
2 tbsp of chopped carrots
2 tbsp chopped green capsicum
1 tsp black or white pepper powder
2 stalks of spring onions, chopped
1 tbso soya sauce
2 tbsp oil
Heat oil in a pan and add the onions. Cook until they turn translucent. Then add the ginger and garlic and saute for a minute until fragrant. Turn heat to high and add the soya sauce. Cook for a minute and then add the mushrooms, carrots and capsicum. Continue to stir-fry on high heat until the mushrooms are fried and the veggies are almost cooked (not fully as the veggies should be crunchy). Add cooked rice along with the chopped spring onions and pepper powder. Mix well.
The Kolis, the original inhabitants of Mumbai, are known to be fisherfolk. Quite naturally then, seafood is the most prominent part of their daily diet.
KOLI STYLE FISH CURRY
1 Black Pomfret (halwa fish) cut into small pieces.
1 chopped onion
½ cup of grated coconut
½ cup of coriander leaves
3-4 kashmiri chillies (You can use bedki chillies for more spice)
Ginger garlic paste – 2tbsp
Tamarind – small ball, depending upon your taste for tanginess.
1tbsp of turmeric powder
1/2 tbsp of cumin powder
1tbsp of garam masala
1/2tbsp of coriander powder
2 chillies (you can avoid it if you don’t like spice)
Salt to taste
In a blender make a thick paste of coconut, coriander leaves, kashmiri chillies, tamarind, turmeric powder, cumin powder, coriander powder, garam masala and chillies.
In a pan heat oil and add onions and sauté.
Add ginger garlic paste and mix it well.
Now add the thick ground paste and add little water for consistency.
Put salt and boil it.
Add the fish pieces and cook it for a few minutes.
Fish cooks fast, so check it when done.
Add chopped coriander for garnishing.
Your spicy and tasty koli style mackerel curry is ready to eat.
1/2 cup chopped veggies like, frenchbeans,capscicum (I use the colored ones) Carrots grated, mushrooms finely chopped
1 sprig of spring onions
1 onion finely chopped
1 Green Chilly finely chopped
1/4 cup grated cheddar or mozarella cheese
1 tablespono Butter
salt/pepper to taste and a pinch of nutmeg powder
Coriander leaves to garnish
1. Heat a pan. Add butter, fry the onions, veggies, till half done add the green chillies mix well. Add the chopped spring onions along with half of the green stems - mix well and put off the gas.
2. Beat the eggs till frothy, add salt/pepper and the nutmeg powder
3. Grease a baking dish with butter.
4. Spread the veggie mixture into the baking dish. Sprinkle the grated cheese on top of the veggies, next pour the egg mixture over this. Add the coriander leaves and balance spring onion greens over this and bake for 10 - 15 minutes till done.
5. Once done cool it and slice it just like you slice the pizzas.
500gms Boneless chicken cubes
1 tablespoon besan flour
1 cup thick curds
Veggies : Colored bell peppers /green capsicum / 1 large onion cubes
Tikka Marinade :
1 tbsp Kashmiri Red Chilly Powder
1 tbsp ginger /garlic paste
¼ tsp pepper powder
¼ tsp turmeric powder
¼ tsp Jeera powder (Cumin)
¼ tsp Dhania powder (Coriander)
¼ tsp garam masala powder
Pinch of saffron (optional) soaked in curds (1/4 tsp)
1 tsp kasoori methi (dried methi leaves)
1 tbsp lemon juice
Salt to taste
1 tbsp oil
First marinade – Marinade the chicken with salt & lemon juice for 10 minutes.
For second marinade - take a bowl, add yoghurt, besan flour, Kashmiri Chilly Powder, ginger /garlic paste, pepper powder, turmeric powder, Jeera powder (Cumin), Dhania powder (Coriander), garam masala powder, saffron mix, kasoori methi & oil. Mix to form a paste. Reserve 1 table spoon of paste to marinade the veggies.
Add the chicken to this paste and marinade for a 3-4 hours.
Add the veggies to the reserved marinade just before you are ready to grill
To assemble the chicken tikka on skewers,
Soak the bamboo skewers in water for 20 minutes.
Using the sharp side of the skewer place the Green bell pepper, cubed onion, Chicken, any color bell pepper and onion. Repeat till the skewer is full.
Pre-heat oven to 240 degrees C, bake till chicken is full done.
Wooden or bamboo skewers should be soaked for at least 20 minutes. They should not be soaked for longer than four hours. The skewers can be soaked in water, but soaking them in wine or juice gives an added depth of flavor to meats.
Mango Cheesecake...No Bake & Eggless
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sponge cake.
It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, cookies, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chocolate, Oreo, chestnut, or toffee. I have prepared mine with Mango (a seasonal fruit).
For the base
150 gms digestive biscuits
75 gms melted butter
For the cream filling
226 gms Philadelphia Cream cheese
250 ml fresh cream
1 1/2 cup alphonso mango pulp
1/2 cup sugar/ as needed depending on the sweetness of mango.
2 tbsp icing sugar
1 tbsp gelatin
1/2 cup hot water
For the mango glaze
1 cup mango pulp
1 cup hot water
1 tbsp gelatin
Place the digestive biscuits in a ziplock bag and crush them using rolling pin & mix them with melted butter .press it on the base of a springform pan/removable bottom cake tin, refrigerate for 15-20 min.
Mix the icing sugar,sugar ,fresh cream ,cream cheese & mango pulp with a hand blender / whisk until smooth & combined .
Dissolve the gelatin in hot water & once its warm mix in to the cream cheese- mango mixture.
Mix well till its well combined .I whisked it with electric blender so that it was combined well.
Pour this over the base & refrigerate for 2-3 hours or until set.
Dissolve the gelatin in hot water, once its warm mix in the remaining pulp.
Pour it over the set Cream layer & refrigerate for 4-5 hours.
Dip the knife into hot water & wipe and then cut into slice & serve chilled.
Black Forest Cake
The dessert is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries.
Black Forest cake consists of layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.
Sometimes rum is also used in these cakes in Europe. In India, Black Forest cake is generally prepared without alcohol.
Preparation - 35 min Baking - 60 min
1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk
1 tsp-Vanilla Essence
1 tsp-Soda Bicarbonate
1 tsp-Baking Powder
3-4 heaped tbsp (25g)-Cocoa Powder
175g (1¾ cup)-Maida (Flour)
1 small tin-Tinned Cherries
2 tsp-Icing Sugar / Powdered Sugar
How to make
Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.
Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary.
Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.
Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries.
Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve.
Deviled eggs or devilled eggs, also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally.
Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
MARZIPAN EASTER EGGS
250 Grams Cashews
500 Grams Sugar
1 Egg White
1 wine glass rose water
1/2 tsp Almond Essense
1/2 tsp Vanilla essence
1 tbsp unsalted butter
1. Soak cashews in warm water for 1 hour. Drain water, wash and wipe the cashews.
2. Grind to a smooth paste with rose water.
3. Take a thick bottom pan and add the sugar.
4. Add 1/4 glass of water and let the sugar melt and boil to 1 string consistency
5. Add Vanilla essence and cashew paste
6. Next add the cashew paste and stir continuously to avoid sticking to the bottom and burning.
7. Keep stirring till it begins to leave the sides of the vessel
8. At this stage add the butter and keep stirring till it leaves the side and the mixture becomes a little difficult to stir.
9. Take a teaspoon of the mixture and place in water. If it forms a ball the mixture is ready.
10. Turn off the gas and let it cool for some time.
11. Once cool, grease your palms make small balls and add different colors to it.
12. Place in moulds and shape it.
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