Posted in Main Course, Pasta

Chicken Alfredo pasta

Chicken 250gm,  cut into 1inch pieces

Frewsh minced garlic 1.5tbs

Lemon juice 2tbs

Black pepper powder 1tsp

Salt to taste
Marinate chicken in the above and let rest for 15 minutes.

Then add 2tbs of butter to it and transfer to a wok to cook on medium low flame till chicken is tender. 
Mushrooms 1/2cup chopped

Corn 1/2 cup (if using)

Milk 2 cups ( dissolve 2tbs Corn flour in it)

Cheddar cheese 3/4 cup shredded/ cheddar cheese slices 5/ Cheese triangles 6

Cream 1.5 packet

Pasta 3/4 packet, boiled
 Add the mushrooms and corn and saute then add the milk+cornflour mixture and cook till it thickens. Mix in the cheese and as soon as it melts add in the cream and red chili flakes and stir. Turn off heat as soon as it starts to simmer. Adjust spices. Then add the boiled pasta to it and mix. Turn on flame just for a minute so the pasta gets warm. Don’t overcook or the sauce might curdle. 

Posted in Main Course

Chicken Cordon Bleu

Chicken fillets 8, flattened .

1.MARINATION:

salt to taste

Red chili flakes 1tsp

Red chili powder 1 tsp

Paprika powder 1tsp

Tumeric powder 1/2tsp

Mustard powder 2 tsp

Vinegar 3 tbs
Marinate chicken with the above for at least two hours.
2. FILLING: 

Evaporated milk 1/2 cup

Cornflour 2tsp

Cheddar cheese 1/2 cup

Salt and pepper

In a small sauce pan mix evaporated milk and cornflour (dissolved in a little water), boil on high then ower heat till mixture thickens almost one minute. Then whisk in the cheese till melted and season with salt and pepper to taste. Put the filling in the freezer after pouring in a plate lined with oiled butter paper. Let the filling freeze slightly, enough to vbe compact and easy to cut.

Cut into rods after frozen.
3. Take each filet of chicken and place a rod of filling and fold chicken like a swiss roll. Insert a tooth pick in case it doesn’t hold on its own.
4. Coat each chicken roulade with flour, then egg, then bread crumbs. Double coat with the egg and crumbs. Freeze for thirty minutes. 
5. Deep fry till chicken is tender.

Posted in Main Course

Kabab Karahi

Frozen Seekh Kabab 10, each kabab cut into three

Oil 1/4 cup

Onion 1 big chopped

Tomatoes 4 pureed

Garlic minced 1 tbs

Salt to taste

Tumeric powder 1/4tsp 

Coriander powder 1 tbs

Cumin seeds 1 tbs

Karahi masala 2 tbs heaped

Sugar 2 tbs

Kasuri methi 2 tbs

Dessicated coconut 2 tbs

Kashmiri red chilies 4, boil in water till soft and puree

Yogurt 1 cup

Water 2 cups

Heat oil in a wok and fry the onions till golden brown. Add the pureed tomatoes and minced garlic and cook on medium flame till oil seperates. Add the salt, tumeric, karahi masala, coriander, cumin, sugar, methi, coconut amd kashmiri red chilli paste and cook till oil seperates. Add the kababs and stir for a few minutes on high flame then add the yogurt and water and cook on medium low flame till oil comes on top. Garnish with green chilies and fresh coriander. 

Posted in Main Course

Orange Glazed Chicken

Chicken 1kg, with skin and bone, cut into 8 or 12 pieces

Soya sauce 1/4cup

Worcestershire sauce 1/4 cup

Brown sugar 1/4 cup

Salt to taste

Red chili flakes 1 tbs or according to taste

White pepper powder 1tsp

Orange marmalade 1cup

Tomato paste 1/2 cup

Garlic paste 2tbspoons

Chicken cube 1/2

Kashmiri red chilies 3(boil them in a little water so they become soft)

Ginger 2teaspoon

Cumin powder 3/4th tsp

Paprika powder 1tsp
Mix all the ingredients in a blender and marinate the chicken for 2 hours. Oil a baking dish and and put the chicken along with the marinade in it. 
Preheat oven on 400 degrees. Bake about 40-45 minutes till chicken is tender and sauce is reduced.
Orrr: 

Make a wannabe stove oven:p that’s what I did. Place a karahi/pan, fill it half with dried banana leaves or put a stand in it and then put the frying pan with the chicken in it on that stand or on the dried leaves. Cover with a lid and  cook for 40 minutes on medium heat, and ten minutes on high heat, frequently checking the chicken and pouring the sauce from the pan on top of the chicken to make it more saucy and sticky which in easier terms is called basting. Turn off heat when sauce is reduced such that only a little is left and chicken is slightly dry and charred from the tips. 

Voila! Its done! :p

Posted in Main Course, Vegan

Potato cutlets

Potatoes boiled and mashed 1 kg

Onions 2 small finely chopped

Salt to taste

Black pepper 1 tbs

Chaat masala 2tbs

Lemon juice 3-4tbs

Green chilies 2tbs chopped

Coriander 3 tbs

Bread slices 4, crumbled in the food processor

Cumin seeds crushed 2tbs

Red chili crushed 1tbs

Tumeric powder 1/2tsp
Mix all together and make patties.
For frying:

Egg wash (2 eggs+1/4cup milk)

All purpose flour 5tbs

Chickpea flour 3tbs

Corn flour 3tbs

Salt and pepper to taste
Mix all the dry ingredients and set aside.

Dip each patty in egg wash then in the dry rub and shallow fry on medium flame. Drain on paper towel to remove excess oil and serve hot with chutney or ketchup.

Posted in Main Course

Quiche with cheat pastry!

Crust:

Maida 2cups

Oil 1/2 cup

Cold water 1/2cup

Salt 1 tsp

Put all these in a bowl and gently mix with a fork just until combined, don’t over mix or the crust will not remain flaky and light.

Make sure not to over mix or you’ll lose the flakiness! 

Gently mix with a fork, as soon as all of it comes together (at thi point it might or might not form a whole ball of dough, there will be seperate pieces too, don’t try to make a ball of dough! Just make sure there is no dry flour around) transfer it to your baking dish or in my case a handle-less fry pan :p  Use your hand to flatten the crust, equally distributing the dough to make a good base. It would be half inch thin. Now put it in the wannabe oven to cook until slightly golden on a medium low flame to prevent burning. Prick in certain places with a fork so the pie base doesn’t poof. Turn off heat when slightly golden brown or base looks cooked.
Filling:

Any filling can be used, either chicken or beef.

Hunter beef 1 cup thinly cut

Capsicum 1/2 cup chopped

Corn 1/2 cup chopped

Onion 1/2 cup chopped 

Garlic 2 tsp

Oil 1tbs

Soya sauce 2tbs

Chili sauce 2 tbs

Salt and pepper to taste
Saute garlic then add in all the ingredients and cook on high flame for two minutes till onion is slightly soft, adjust spices and turn off heat.
Custard:

Eggs 6

Yogurt or cream 1 cup full

Salt and pepper to taste

Beat with a fork yogurt or cream till smooth and add eggs and spices and beat with the fork till combined.
After crust is done put filling, then top with the custard, and top with Cheddar cheese if using and bake om medium heat till golden brown and the custard looks set, and if using cheese,  then the cheese is melted and colored. 
I’ve tries cooking on high flame but that kinda burns bits of the crust which I’m fine with, but they look kinda burnt when you serve it to others:p so stick to the medium flame, it will take long but it’ll be worth the wait!
I personally top it with loads of jalapeño sauce and chili garlic sauce to bring on the heat! 

The filling can be substituted by so many things!

There are like a million possibilities depending on what ingredients you have on hand:p

Thus for me, every quiche I make has a different filling:p

You can use:
1. Tomatoes, capsicum, green chilies, garlic and onions. 

2. Chicken, corn and mushrooms

3. Onions and capsicum.

4. Mushrooms, garlic and onions. 

5. Infinitteeeee optionssss!!!

Posted in Foodie, Main Course

Burger Patties

Mince meat (beef, lamb, chicken) 1 kg
Salt 1.5tsp
Red chili powder 1.5tsp
Roasted and crushed cumin seeds 1.5tbs
Roasted dessicated coconut 4tbs
Roasted chickpea flour 4tbs
Black pepper powder 1tsp
All spice powder 1tbs
Red chili flakes 2tsp
Onion 2, medium sized, shredded
Garlic paste 2tbs
Whiz the mince meat in the fodd processor until soft. Then mix in the rest of the ingredients and make patties, and freeze till ready to fry. Pan fry them with a little oil or directly throw them on the grill with a spray of oil.

Posted in Foodie, Main Course, Misc.

Thai Chicken Curry

Ingredients:

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Chicken boneless, 1/2kg julienned
Salt 1 tsp
Red chili flakes 1tsp
Black pepper powder 1tsp
Lemon juice 2tbs+4tbs
Garlic minced 2tbs
Oil 4 tbs
Button Mushrooms 8, chopped
Dried lemon grass 3tbs
Coconut milk 400ml
Coconut cream 400ml
Fish sauce 6tbs
Soy sauce 6 tbs
Green  chilies 5, julienned
Button red chilies 10-12
Dried whole red chilies 5
Coriander stalks, chopped 1/2 cup

Marinate chicken for at least 30 minutes in red choli flakes, salt, pepper and 2 tbs of lemon juice.
Saute garlic in oil till goldenish, add in red whole chilies and button red chilies and saute for a few minutes then add the chicken and sauté till whitish in color.  Add the mushrooms and lemon grass and cover and cook on medium heat till water dries. Add coconut milk and let it simmer on medium low heat, covered, till chicken gets tender. It will get tender very soon since we marinated it in lemon juice. Once it’s tender add the coconut cream, fish sauce, soy sauce, lemin juice, coriander stalks and green chilies. Simmer it for a few minutes. Adjust spices, turn off heat and serve hot with steamed rice.

Posted in Foodie, Main Course

Chicken Lasagna

 

Red sauce
Meat sauce
White sauce
Capsicum 3-4, chopped
Mushrooms, 1 tin sliced
Lasagna strips 1 packet, boiled
Cheddar cheese 400gms or less

RED SAUCE:
Tomatoes 1kg
Onions 1/2kg
Garlic cloves 8-10
Salt to taste
Sugar 5-6 tbs
Vinegar 8-10 tbs
Red chili flakes 1tbs

Roughly chop onions and garlic and saute in a pan with a tablespoon of oil, on medium low heat, till softer and slightly brownish from the edges. Puree the tomatoes in a blender and add in the sautéed onions and garlic and make a puree with them. Add the mixture back to the pan and cook on low flame till the water dries, it will take almost an hour.

Then add in sugar, vinegar, salt and red chili flakes and mix and simmer for a few minutes. Adjust spices. It should be slightly sweet and tangy and spicy and normal salty. Turn off heat and set aside till ready to use.

MEAT SAUCE:
Chicken mince 1kg
Onions 500gms chopped
Tandoori masala 3/4th packet
Salt to taste
Black pepper 1tbs
Worcestershire sauce 1/2 cup
Tomato paste 1/2cup dissolved in 1 cup water
Oil 4-5 tbs
Ginger garlic paste 3tbs

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Saute onions in the oil till soft, add in the mince meat and the ginger garlic paste, tandoori masala, salt and pepper and saut for two minutes then cover and cook on low flame till tender and water dries. Add in the tomato paste dissolved in water. Then cover and cook again till sauce thickens and water dries. Add the Worcestershire sauce and cook for a while on high flame till water dries. Set aside.

***Instead of tandoori masala you can simply use 2tbs red chili flakes, 1tsp red chili powder, 1tsp black pepper powder, 1/4 tsp orange food color, 1tsp all spice powder, 1tsp cumin powder***

MASHED POTATOES:

Potatoes 4
Garlic cloves 5-6
Butter 3tbp
Sour cream 1/2 cup
Chicken cube 1
Salt and pepper to taste

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Cube potatoes and boil with garlic till soft.
Once boiled, drain and mix in the butter, followed by sour cream, then chicken cube and salt and pepper. Serve.

**To make sure chicken cube is nicely mixed dissolve it in a few tablespoons of hot water**

 

WHITE SAUCE:
Milk 1 litre
Butter 4-5tbs
Garlic 3-4 cloves crushed
Salt and pepper to taste
Mixed herbs 1tsp
Flour 4tbs
Mashed potatoes 2-2.5 cups

Melt butter in a pan and add in the garlic and herbs and saute for a minute, then add the flour and saute. Turn off heat and add half cup of milk with continuous mixing till all the pieces are dissolved. Then add the remaining milk and turn on the flame and let it boil till it thickens. Add salt and pepper to taste. Then mix in the mashed potatoes.
ASSEMBLING:


Add a layer of white sauce to a dish and place the boiled lasagna strips. Layer with some red sauce and capsicum, mushrooms, then a few tablespoons of white sauce. Another lasagna layer, then some meat sauce, a few tablespoons of white sauce, another layer of lasagna sheets and so on. Cover with remaining white sauce and top with shredded cheese or sliced cheese and mushrooms. Bake till golden brown in color. Let it rest on the counter top for about 10 minutes before cutting to ensure it doesn’t fall apart.

Posted in Foodie, Main Course

Baked Chicken Tikka

SAUCE:
Worcestershire sauce 6tbs
Garlic paste 1tbs
Mustard powder 1tsp
Sugar 1tbs
Soya sauce 5tbs
Ketchup 4tbs
Salt a pinch
Hot sauce 1/4 cup
MARINATION:
(2 tsp ground cumin
2 tsp paprika or red chili powder
1 tsp tumeric
1 tsp salt
2 tsp pepper
Pinch of cinnamon
1tsp all spice powder)
Or Tikka Masala
lemon juice 4tbs
Garlic paste 1tbs

Prick and marinate chicken with the spices, lemon juice and garlic paste for two hours.

 


Add 4tbs oil to it and mix well and transfer to a baking dish. Let it bake for 40-45 minutes while brushing with sauce after intervals. Half way through the chicken will release its juices, let it cook till all the water is evaporated and chicken is tender.

In the end add one sliced onion and let it bake for another ten minutes. Take it out and let it rest for five minutes before serving with roti or steamed rice, salad and raita.

Posted in Foodie, Main Course

Beef Khaosay

 

Spaghetti 350 gms, boiled el Dante
Beef curry
Yellow curry
Condiments

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BEEF CURRY:
Beef 350gm, cubed
Salt to taste
Red chili flakes 1sp
Garlic paste 1tbs
Tumeric powder 1/4tsp
Vinegar 3-4 tbs
Papaya paste or Meat tenderizer 1tbs

Marinate beef in all the above for a day, let it stay in the refrigerator.

Add a few tbs of oil in a pressure cooker and add the beef pieces and put on very low flame till its own water comes out adnd then dries. Then add 4-5 cups of water and put the lid of the cooker on and cook for 20 minutes on medium low flame till the beef gets tender. Dry water on high flame with the lid off.

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Onions finely chopped 1cup
Tomatoes 4, sliced
Yogurt 150ml
Water 250 ml
Cumin seeds 1tsp
Red chili flakes 1 tbs levelled
Salt to taste
Tumeric powder 1/4tsp
Coriander powder 1tsp
Ginger garlic paste 2-3tbs
Ketchup/chili garlic sauce 2-3 tbs
Soya sauce 2-3tbs
Black pepper powder 1/2tsp
All spice powder 1tsp

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In a separate pan add a few tbs of oil and saute onions till translucent then add in the salt, red chili flakes, tumeric, cumin seed, coriander powder, ginger garlic paste and the tomatoes and cook on low flame with the lid on till the tomatoes are tender. Press with the back of the spoon till tomatoes and onions are mashed. Add the beef pieces and the yogurt and water and cook on medium flame with the lid on, adjust spices.

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Cook till the oil comes up then add soya sauce, ketchup, black pepper and all spice powder. Top with green chilies. Set aside.

 

 

 

 

 

KARHI/YELLOW CURRY:
yogurt 250ml
Chickpea flour 350gm
Water 2.5litres
Garlic cloves 5-6, chopped
Tumeric powder 1tbs levelled
Red chili flakes 1tsp
Salt 2tsp
Cumin seeds 1tbs
Oil 2-3 tbs
Lemon juice 3-4 tbs

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Whiz together the yogurt, chickpea flour and a little water till a smooth mixture is formed.

 

 

 

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In a pan add the oil and saute garlic till golden brown, then add in the turmeric, salt, cumin seeds and red chili flakes and saute for a minute. Add in remaining water and the yogurt mixture and cook on medium low flame for an hour or so till a thick saucy curry is formed. Adjust spices.

 

 

 

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TARKA:
cumin seeds 2tbs
Red chili whole 3-4
Curry leaves 18-20
Oil 1/2 cup

Make tarka by cooking the above in a pan till aroma arises then top the  curry with it, make sure to keep a safe distance because it will splatter and immediately cover. Make sure that never to mix a curry after giving tarka to a dish or it diminishes the flavor of the tarka.

CONDIMENTS:
brown onions
Coriander leaves
Slims chips/ King chips
Green chilies

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Put some spaghetti in a serving plate, top with beef curry, then with yellow curry and in the end with condiments and serve!

Posted in Foodie, Main Course

Chicken Shawarma Wrap

 

Ingredients:

Chicken

Pucjked vegetables

Tahini sauce

Pita bread

Butter

PICKLED VEGETABLES:

Cucumber 2, julienned

Cabbage 1cup, julienned

Beet 2, julienned

Onion 1, julienned

Green chilies, chopped

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Soak beet, chilies, onions and cucumbers in vinegar to pickle them. Let stay for at least two hours. Meanwhile make the chicken and sauce.

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Enter a caption

CHICKEN:

Chicken 1/2kg, boneless, julienned

Black pepper powder 1tsp

Red chili flakes 1.5tsp

Tumeric powder 1/2tsp

Salt 1.5tsp

Ginger paste 1tbs

Garlic paste 1tbs

Lemon juice 2tbs

Soy sauce 3tbs

Vinegar 3tbs

Cumin seeds crushed 1tsp

All spice powder 1tsp

Marinate chicken in the above and let it stay in the marination for half hour. Pour 2 tbs oil in a wok and cook the chicken in medium flame, covered till it gets tender. Adjust spices and let it rest while you make the sauce.

TAHINI SAUCE:

sesame seeds 1cup

Olive oil 1/4cup

Yogurt 500gms

Salt and black pepper to taste

Red chili flakes 1tsp (optional)

Lemon juice 5tbs

Paprika powder 1/4tsp

Garlic paste 1tbs

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Dry roast the sesame seeds, watch it like a hawk cause it burns easily. When they are done set aside to cool for a while, then whiz it in the food processor until its all crumbly. Add olive oil and whiz it. Tahini is ready.

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Whip toigether the yogurt, tahini, lemon juice, garlic, and spices. Adjust spices. Voila!
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Apply butter on either side of the pita bread and heat it on a pan. Place chicken pieces in each pita bread, top with veggies and sauce, some hot sayce or jalapeño sauce for an extra kick, a slice of cheese and wrap it up and serve hot. 
Posted in Foodie, Main Course

Garlic Herb Pasta

 

Garlic 3tbs minced or crushed
Dried herbs 2tbs (thyme, oregano, rosemary, whichever is available)
Butter 4-5tbs
Salt to taste
Black pepper 2tsp
Chicken stock cube 1 or chicken powder 2tbs (if using)
Pasta 3/4th packet

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Boil pasta, El Dante.
Saute garlic, butter and herbs in a pan over medium flame. Add in salt and pepper and crushed chicken cube and saute till cube melts. Add in boiled pasta and stir till mixed. Done.
Serve with some Cheesy Chicken Steak.

Posted in Foodie, Main Course, Misc.

Cheesy Chicken Steak

STEAK:

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Chicken boneless, steak cut, flattened 6 pieces.
Salt 2tsp
Black pepper 1.5 tbs
White pepper 1tbs
Red chili crushed 2tbs
Worcestershire sauce 1/2 cup
Soya sauce 6-7 tbs
White vinegar 3-4 tbs
Mustard powder 3 tbs or mustard sauce
Oregano or any other dried herbs 2-3tbs

 

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Submerge chicken in water with a little vinegar for fifteen minutes. This helps chicken get tender sooner.
Drain chicken and wash it.

Marinate chicken in all the ingredients and let stay for at least half hour.

 

 

 

Meanwhile make the side dish and the sauce.

SAUCE:

Milk 2cups
Flour 4tsp -dissolve in a little water
Salt and black pepper
Cheese 3 slices
Butter 3 tbs
Fresh Cream 4-5 tbs
Oregano 2tbs

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Simmer milk on flame till boils, then add in the flour and stir on medium flame till thickened. Turn flame to slow, and add in the cream, cheese, butter and salt and pepper till it is all mixed and consistent.
Gently simmer and turn off heat till ready to be served. Heat a little before serving.

 

 

GRILLING:

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Oil and heat the grill till flaming hot then grill the steaks, three minutes on each side proves to be enough, on medium flame and about half a minute more on high if you want it more charred or if you’re quite diffident quite diffident that it might remain raw, thought it doesn’t cause its chicken babe!

 

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Once grilled, top with sauce and serve with some Garlic Herb Pasta or butter croissants.
Voila.

 

 

 

 

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Posted in Foodie, Main Course

Chicken with Cashew Nuts

Serves 5-6

Chicken boneless 1/2kg
Capsicum 1
Carrots 3
Cabbage 3/4th cup
Cashew nuts 1/2cup
Oil 1 tbs
Salt to taste
Black pepper 2tsp
Red chili flakes 1tbs
Brown sugar 5tbs
Soy sauce 4-5 tbs
Chili sauce 2-3 tbs
Vinegar 2tbs
Garlic paste 1tbs
Corn flour 2tbs
Water 1 glass/250-280ml

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Soak chicken in water with a little vinegar. Then drain and wash the chicken.
Marinate chicken in salt, pepper, red chili flakes, vinegar, and garlic. And let it stay for at least 15 minutes.

 

 

 

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Mean while cut vegetables. And then add a tbs of oil to a pan and fry the cashew nuts. As soon as they get goldenish in color take them out and set aside.

 

 

 

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In the same pan add marinated chicken and cook on high flame till slightly whitish, then turn the flame to normal and let it get tender.
As soon as the chicken is tender and its water dries out add the sugar, soy sauce, chili sauce, capsicum, carrots, cabbage and cashews and stir.
Dissolve corn flour in water and add it to the pan and cook on high flame till thickened. Taste and adjust spices. Voilaaa!

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Serve with Egg Fried Rice and spring rolls!!