Sweet Potato with Chicken Soup-Recipe

(Chicken soup with mysterious twist of flavor)

Ingredients:- 750 ml chicken stock  of 500 gm chicken, 1 stalk lemon grass, 1 Sweet Potato peeled and cubed, 1tbsp lime juice, 6-7 button mushrooms, washed and cut in halves, 1-2 red chilies, 1 cup coriander finely chopped.

Preparation: Put the stock in a pan with lemongrass.  Let it simmer for about 20 minutes. Now add potato and let it cook till the potato is soft and tender. Add Lime juice, mushrooms, chili and shredded boiled chicken pieces.  Let it simmer for some time.

Serve hot garnished with coriander leaves finely chopped.

pic courtesy:http://www.melskitchencafe.com/wp-content/uploads/2013/04/Soup-1-jpg.jpg

Chatpate Chane (Spicy Dry Bengal Grams) – Recipe

Preparation time: 10 min+ soaking time

Cooking time: 20 min

Serves: 4

Ingredients:

Bengal gram -02 cups

Oil – 2 tbsp

Bay leaf -1

Black Cardamom -1

Cumin seeds-1tsp

Coriander powder-2tbsp

Red chili powder-1tsp

Garam Masala-1tsp

Dry Mango Powder (Amchoor)-1tbsp

Carom Seeds-1/2 tsp

Coriander leaves and green Chilis to garnish

Salt to taste

Preparation:

-Soak the Bengal gram overnight or a minimum of 5 hours.  Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.

-Heat oil in a pan.  Add the cumin seeds.  When seeds start to splutter, add all the other spices and mix well.

-Add some of the strained water to prevent burning of spices.  Cook till the oil separates.

-Add the boiled Bengal grams with the remaining water and toll well. Cook till all the water disappears.

-Serve hot garnished with coriander leaves and green chilies.

pic courtesy:https://foodwithapinchoflove.files.wordpress.com/2008/02/chaat.jpg?w=497

Crispy Potato with honey Chili sauce:

Ingredients:

-Cut (Finger) potato-150 gm

-Honey chili sauce: 100 gm

-Scallion stamp -50 gm

-Corn flour -10 gm

Recipe:

-After readying all ingredients, coat the finger cut potato pieces with corn flour and deep fry it.

-Add honey chili sauce to the sauté potatoes.

-Garnish with scallion and serve hot.

 pic courtesy: http://www.chefolicious.com/wp-content/uploads/2011/08/HONEY-CHILLI-POTATOES-300x225.jpg

Vegetable suited with hot basil sauce:

Ingredients:

-Fresh basil leaf -5gm

-Mixed vegetables -200 gm

-Garlic-2gm

-Corn flour -15 gm

-Salt-5gm

-Corn flour liquid-3ml

-Light soy sauce-4ml

-Sugar-2gm

-Pepper corn-2gm

Preparation:

-After readying all ingredients mix the vegetables together and add corn flour to it and blend well before deep frying the mixture.

2. Take garlic sauté and make a sauce out of it, and mix it with the fried vegetables.

3. Garnish the dish with basil leaves and serve.

pic courtesy:http://provocativepalate.files.wordpress.com/2012/02/roastedveggiericebowlblueberrybalsamic.jpg

Cheesy Pasta -Recipe

(This is hot favour of teens)

Ingredients:

One Packet of penne

One Red Capsicum

One Yellow Capsicum

Two tsp corn flour or Maida

One Cheese cube

One tsp dried oregano and dried thyme

Dry red chili flakes (paprika)

One cob of sweet corn- boiled

Salt and black pepper powder to taste

Three florets of broccoli

One tbsp butter

Four big cloves of garlic (grated)

Two cups milk.

Preparation:

For White Sauce:

-Heat butter in pan.  Add the grated garlic and sauté for a minute.

-As it is done, add the corn flour and sauté for a short while.

-Add milk and stir it continuously to avoid lumps

-When the mixture starts thickening, add oregano, thyme, salt pepper powder and red chili flakes.

-Add grated cheese

-Keep this sauce aside.

For vegetables:

-Boil peppers, sweet corns and broccoli to gather with little salt.

-Do not over boil the vegetables.  It has to be crunchy.

For Pasta:

-Boil the pasta as per the instructions on the packet

For serving:

- Put the sauce back on flame.

-Add all the boiled vegetables and the boiled pasta.

-At the time of serving you may add more cheese

-Serve hot.

pic courtesy:http://wallpapermine.com/wp-content/uploads/2014/02/Cheesy+Chicken+Penne+Pasta+hb.jpg

Recipe: Tandoori Broccoli & Cauliflower

(Grilled Gobi and broccoli florets marinated in Yoghurt and spices)

Preparation time: 20 min

Cooking period: 10 min

For 4 persons

Ingredients:

Parboiled Gobi florets- 1 cup

Parboiled Broccoli florets

For marination:

Hung curd: ½ cup

Besan 1 tsp

Chili powder 1tsp

Jeer powder (roasted) -1 tsp

Ginger garlic paste-2tsp

Kasoori Methi -1/2 tsp

Chat Masala 2tsp

Chopped coriander 2 tsp

Refined Oil 1tbsp

Salt to taste

For serving:

Onion rings

Mint leaves

Recipe:

-Marinate Gobi and Broccoli florets in the prepared marinate for about one hour.

-Thread on to skewers.  Grill the marinated Gobi and Broccoli florets over a charcoal or electric barbeque or grill in a preheated oven at 250 degree till the Gobi is tender.

-Serve hot on a bed of onion rings and mint leaves.

 pic courtesy:http://cache.showmethecurry.com/vidimages/TandooriBroccoli.jpg

Recipe: Vanilla Profiteroles

 

Preparation time: 30 min

Cooking time: 30 min

Serves: 4-5

Ingredients:

For the Batter (Choux paste):

1 liter water

400 gm butter

Pinch of Salt

600 gm refined flour

1 dozen Eggs (lightly beaten)

1 egg for egg wash

For Vanilla custard filling:

1 liter Milk

1 tsp Vanilla flavour

10 Egg Yolks

200 gm sugar

100 gm Corn flour

200 gm Unsalted Butter

Recipe:

For filling:

Bring the Milk to a boil in a pan.  Add in a teaspoon of Vanilla flavour.  In a bowl whisk the egg yolks with sugar and corn flour.  When Milk comes to a boil, mix in the egg yolk mixture gradually, whisking continuously till mixture thickens.  Mix in the butter while custard is still warm (but not hot) Keep aside to cool.

For the Choux Pastry:

Prepare trays a head by greasing and dusting them with flour.  Boil water with butter and salt in a large stock pot.  Sift in the flour and whisk thoroughly till it forms soft dough.  Remove dough into steel bowl and beat using electric whisk.  While the dough is still warm, add lightly beaten eggs gradually at regular intervals.  Continue beating till mixture is smooth.  Preheat oven at 220 C.  Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted backing trays.  Foe éclair pipe the batter into 3” long lines.  Keep plenty of distance between the profiteroles for they will rise well.  Brush profiteroles with egg wash and bake at 220C for 20 minutes.  Reduce temperature to 160C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.  Remove the profiteroles and allow them to cool.  Pierce a hold from the back of the profiterole and fill them with the prepared custard.  The profiteroles may be topped with chocolate icing or jam sauce.

 pic courtesy:http://katsinthekitchen.files.wordpress.com/2013/02/gooey-butter-cake-profiterole-february-2013-020.jpg

Recipe: Paneer Tandoori

(It is a veg. Tandoori delight which you will like)

Ingredients:

Paneer -400gm

Ginger paste – 2 tbsp

Garlic paste -2tbsp

Chicken Tandoori masala-3tbsp

Curd-1/2 cu

Kasori Methi

Salt to taste

Oil – 1tbsp

How to prepare:

1. Wash the Paneer lightly and cut it into cubes

2. Mix the paneer cubes with ginger, garlic paste, curd, and Tandoori masala and Kasoori methi

3. Marinate it for about 15 to 20 minutes

4. Put oil in Kadhai or Pan and heat it.

5. Add the paneer to it

6. Saute it for some time, cover and cook

7. Paneer will release water and cook the paneer in it.

8. Once the whole thing gets reduced into gravy form, add some more Kasoori Methi and mix it well.

9. Season it with salt according to the taste.  The dish is ready to be served.

10 It is can be served with  rice.

 pic courtesy:http://neilhennessyvass.com/wp-content/uploads/2013/05/tandoori-paneer-tikka.jpg

Recipe: Shrimp Pakora

(A delicious starter and snack)

 Ingredients:

-Shrimp (Cleaned properly and de-veined)-200 gms

-¼ tbsp lime juice

-1/4 tbsp roasted cumin power.

-Salt to taste

-Garlic paste

-Red Chili power

-One cup basen/chickpea flour

-A pinch of baking powder

-1/4 cup finely chopped onions

-2finely chopped green chilis

 Recipe:

1. chuck the shrimp with ¼ tsp of lime juice, 1/4 tsp roasted cumin powder, garlic paste, red chili powder and salt.  Leave it aside to be marinated for about 15 to 20 minutes

2. Mix 1 cup of Besan, pinch of baking powder, 1/4 tsp of red chili powder, salt to taste, some water to make a smooth batter.

3. To the batter add about ¼ cup of finely chopped onions and 2 green chilis, finely chopped.

4. Heat oil in the pan and deep fry them.  The dish is ready to be served.

pic courtesy:http://www.littleindiacafemd.com/shrimp%20pakora.JPG