Potato Rosti

(It is Indian version of most popular Swiss recipe)

Ingredients:

Boiled and grated potatoes – 2 cups

Olive Oil- 2tbsp

Chopped onion -1/2 cups

You may also like to taste : Egg pakora 
 

You may also like to taste : Toast with Chilli Cheese
Finely chopped green chili-2 tsp

Black pepper powder-1/2 tsp

Salt to Taste

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Method:

-In a bowl mix potatoes, green chilies, salt and pepper.

-Heat oil in a deep pan; add the onion and sauté on a medium flame for 2-3 minutes.

-Add potato mixture to it and mix well and spread it evenly with the help of a Spatula.

-Cover it and cook on medium heat for 3-5 minutes.

-Turn the Rosti upside down and cook other side for 3-5 minutes.

-Serve hot with Pudina Chutney. 

You may also like to taste : Masala Idlis

pic courtesy:http://stupideasypaleo.com/wp-content/uploads/2012/10/photo-443.jpg

Toast with Chilli cheese -Recipe

Ingredients:

Grated cheese – 1 cup

Sliced Green chilies -2

Onion, finely chopped: 1 big

You should also taste Egg pakora

Coriander leaves

Salt to Taste

Black pepper powder ¼ tsp

Bread – 1 load

You should also taste Potato Rosti

Preparation:

-Mix cheese, chilis, onion, coriander leaves black pepper and salt in a bowl.

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For delicious recipes, please take a look at Khao Piyo Jiyo

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-Spread the cheese mixture on a slice of bread

-Bake it in a pre-heated oven at 180 C till cheese melted and the bread it to toasted, approx 5-7 minutes.

-Serve with sauce

 pic courtesy:http://img.priyo.com/files/201408/toast-300.png

Delicious Grilled Chicken with peach sauce-Recipe

Ingredients:

8 -skinless, boneless chicken breast halves.

1 pinch salt and ground black pepper to taste

2 cups peach preserves

3 tbsp extra-virgin olive oil

2 tbsp soya sauce

1tbsp mustard

4 ripe peaches, halved and pitted

1 tbsp finely chopped garlic

 Recipe:

-Pre-heat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper

-Stir peach preserves, olive oil, soya sauce, garlic and mustard in a bowl; season with salt and black pepper.  Keep aside about ½ cup peach sauce.

-Place chicken on pre-heated grill; cook until golden brown, 6 to 7 minutes, then turn over chicken.  Continue cooking for 5 t 6 minutes. Brush both sides of the chicken with peach sauce.  Cook until no longer pink in the center and the juices run clear, 4 to 5 minutes.  An instant-read thermometer inserted into the center should read at least 165 degrees F.

-Arrange peach halves cut side down on the grill.  Grill for 2 minutes, turn over, and brush with reserved ½ cup peach sauce.  Continue to grill until peaches are tender, 3 to 4 minutes more.

-Serve with Pudina chutney and ring onions.

 pic courtesy:http://magazine.foxnews.com/sites/magazine.foxnews.com/files/styles/700_image/public/GrilledChickenPeachBBQ.jpg?itok=uzQi2LuZ

Pepper Prawns – Recipe.

(It’s delicious but some spicy)

Ingredients:

Prawn- 400 gm

Butter – 1 tbsp

Finely chopped onion- 1 medium sizes

Finely chopped tomato- 1 medium

Ginger juliennes – 1 tbsp

Finely chopped garlic-1tbsp

Black pepper

Coconut milk

Dry chilies

Salt to taste

Method:

-Clean the prawns properly.  Shallow fry the prawns with salt only

-Pour adequate butter and black pepper in a pan. Fry onion, tomato, garlic in it.

-Put the prawns, add salt and coconut milk.

-When gravy become thick, keep aside.

-In another pan take dry chilies, two or three pieces of garlic, ginger slices and fry.

When these are fried properly, pour it on the prawns and garnish it with coriander leaves.

Serve hot.

pic courtesy:http://blogchef.net/wp-content/uploads/2010/03/salt_and_pepper_shrimp_1.jpg