Wednesday, 25 March 2015

The Famous Mexican Chicken & Cheesy Tortellini Soup

Mexican Chicken & Cheesy Tortellini Soup


INGREDIENTS:


  • 1 14½-oz BPA-free can unsalted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 9-oz package fresh whole-wheat cheese tortellini
  • ¾ lb boneless, skinless chicken breasts, thinly sliced
  • 1½ cups frozen corn kernels
  • Juice of 1 lime
  • ½ cup fresh cilantro (leaves and thin stems), chopped
  • ½ tsp fresh ground black pepper
  • 2 oz queso fresco cheese

Method :

To a large saucepan, add tomatoes and broth, cover and bring to a boil. Add tortellini and return to a boil. Reduce heat to medium-high, cover and cook for 5 minutes, stirring occasionally. (TIME SAVING TIP: Chop cilantro and slice chicken while tortellini simmers.) To saucepan, add chicken and return to a boil. Cover and simmer until chicken is cooked through, about 3 minutes, stirring occasionally.
Add corn and stir until heated through, about 30 seconds. Remove from heat and stir in lime juice, cilantro and pepper. Divide among serving bowls and crumble cheese evenly over top

Time : 20 Min 

Monday, 23 March 2015

THE FAMOUS BAKED CHICKEN WITH CREAMY MUSHROOMS


BAKED CHICKEN WITH CREAMY MUSHROOMS

Ingredients :

  • 750 grams chicken thighs (about 6 to 8 pieces)
  • salt and pepper, to season
  • olive oil
  • 6 cloves garlic, smashed but left whole
  • 300 grams fresh baby portobello or Swiss brown mushrooms, or a mix of both
  • 250 ml all-purpose cream
  • 100 ml chicken stock
  • parsley sprigs, leaves picked and chopped, for garnish

Method :

Season chicken with salt and pepper. Heat a couple of generous glugs of olive oil in an ovenproof casserole or pot over medium-high heat. Add chicken, skin side down, in one layer; do not overcrowd the pot and do this in batches if necessary. Sear chicken for a couple of minutes on both sides until golden brown. Remove chicken from pan; set aside.
Remove oil from pan, leaving about 1 tablespoon and taking care not to lose the brown bits that have stuck to the bottom. Add garlic; sauté for under 1 minute or until fragrant. Add mushrooms, season with salt and pepper, and sauté until mushrooms release their liquid. Scrape the brown bits at the bottom of the pan. Stir and scrape until mushrooms have reabsorbed the liquid, lost a lot of volume, and taken on a dark, caramelized color. Add cream and stock; mix well. Season to taste. Tuck in all the chicken pieces over the mushrooms; cover.
Place covered pot in a preheated 350°F oven and bake for 25 to 30 minutes or until chicken is done. Garnish with parsley.

Prep Time 10 minutes

Cooking Time 45 minutes to 1 hour

Thursday, 19 March 2015

The Most Popular Non-Vegetarian Dish Butter Chicken


Butter Chicken

Ingredients:

  • 3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
  • 1 tbsp. oil
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 3 tsp. chilli powder (optional)
  • 1 cup yogurt or buttermilk
  • 1 cup sour cream
  • 1/2 cup/4 oz. tomato puree
  • 4 oz. butter
  • 6 cardamoms
  • 6 cloves
  • 2 sticks cinnamon
  • 3 tsp. salt or to taste

Method :


Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.


Wednesday, 18 March 2015

Recipe of Tasty Fish tikka on garlic naan

Fish tikka on garlic naan


  • 250 g/9 oz skinless and boneless fresh white fish fillets (we used cod)
  • 2 tbsp tikka masala paste
  • 4 tbsp Greek-style natural yogurt
  • 2 small naan breads or chapatis knob of garlic butter
  • 1/2 small red onion, thinly sliced handful coriander leaves
  • 1/2 lemon, cut into wedges

Method :

Heat the grill to the highest setting. Cut the fish into 5 cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.

PREP ---- 10 mins
COOK ----- 10 mins 

Monday, 16 March 2015

Recipe of Tasty Prawn Gassi

Prawn Gassi

Ingredients:


  • 18-20 medium sized Prawns (shelled & de-veined)
  • Salt to taste
  • 1 cup Coconut (scraped)
  • 2 medium sized
  • Onions (finely chopped)
  • 4 Red chillies whole (roasted)
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 8-10 Peppercorns
  • 1/4 tsp Fenugreek seeds (methi dana)
  • 1/2 tsp Turmeric powder
  • 5 cloves Garlic
  • 11/2 tbsps Tamarind pulp
  • 3 tbsps Oil

Method :

Wash prawns thoroughly under running water. Drain and pat them dry. Sprinkle salt and keep aside for one hour preferably in the refrigerator. 
Grind scraped coconut, half the chopped onions, whole red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, turmeric powder, garlic and tamarind pulp to a smooth paste using sufficient water and keep aside. 
Heat oil in a kadai and fry the remaining chopped onions till light brown. 
Add ground masala paste and saute for two to three minutes. Add two cups of water and mix well. When the mixture comes to a boil add prawns and adjust seasoning. 
Simmer for five minutes or till cooked. Serve hot.

Saturday, 14 March 2015

Italian Turkey Soup

Italian Turkey Soup

INGREDIENTS:


  • Olive oil cooking spray
  • 225g lean ground turkey
  • ¼tsp sea salt, divided
  • ¾tsp fresh ground black pepper, divided
  • ½large white onion, chopped
  • 2 cloves garlic, chopped
  • ½tsp dried Italian herb blend or dried oregano
  • ¼tsp red capsicum flakes, or to taste
  • 2 cups reduced-salt chicken broth
  • 2 cups unsalted diced tomatoes, with juices
  • 570g butternut pumpkin, peeled and cut into 2cm pieces (about 3 cups)
  • 225g kale, thick stems removed, chopped (about 5 cups)
  • 1 420g BPA-free can unsalted cannellini beans, drained and rinsed
  • 2 tbsp balsamic vinegar
  • ¼cup chopped fresh basil leaves, optional

Method :

Mist a Dutch oven or large pot with cooking spray and heat on medium-high. Add turkey, 1/8 tsp salt and ¼ tsp black pepper and cook, stirring frequently and crumbling with a spoon, until no longer pink, 5 to 6 minutes. Transfer to a paper towel–lined plate.Mist Dutch oven again with cooking spray and return to medium-high. Add onion and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned. Add garlic, herb blend and capsicum flakes, stirring constantly, for 30 seconds. Add broth, 2 cups water, tomatoes, remaining 1/8 tsp salt and remaining ½ tsp black pepper. Cover and bring to a simmer.

Once simmering, add pumpkin.When liquid returns to a simmer, reduce heat to medium, then cover and simmer for 5 minutes.Add kale and continue simmering until both vegetables are tender, 10 to 15 minutes more (if you have very tender kale, such as Lacinato, simmer pumpkin for 10 minutes before adding). Add beans and turkey and simmer until heated through, about 1 minute. Remove from heat and stir in vinegar. Divide among bowls and sprinkle with basil (if using).

(MAKE AHEAD: Soup can be made up to 3 days in advance; cool and refrigerate in an airtight container.)

Friday, 13 March 2015

RECIPE OF SRI LANKAN FISH CURRY

SRI LANKAN FISH CURRY

Ingredients :


  • 500g firm boneless white fish fillets (such as ling), cut into 4cm pieces
  • 1 tsp ground turmeric
  • Finely grated zest and juice of 2 limes
  • 100ml coconut milk
  • 1 cup (200g) brown rice

CURRY SAUCE

  • 1 tbs peanut oil
  • 2 onions, halved, thinly sliced
  • 4cm piece ginger, finely chopped
  • 2 garlic cloves, thinly sliced
  • 10 curry leaves
  • 2 long green chillies, sliced
  • 2 tsp brown mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp ground turmeric
  • 3 cardamom pods, bashed
  • 10 vine-ripened tomatoes, roughly chopped
  • 1 tbs tamarind paste
  • 300ml coconut milk

Method :


Place the fish in a bowl with the turmeric, lime zest and juice, and a large pinch of salt. Gently toss to coat, then chill for 1 hour to marinate.
Combine the coconut milk with 300ml water and a pinch of salt in a saucepan over medium heat. Add the rice and bring to the boil, then reduce heat to low and cook, covered, for 20 minutes or until rice is cooked.
Meanwhile, for the curry sauce, heat the peanut oil in a large flameproof casserole over medium-high heat. Cook the onion, ginger, garlic, curry leaves and green chillies for 5-10 minutes until the onion is softened and golden. Add the mustard seeds, cumin, fenugreek, turmeric and cardamom, then cook for 1 minute or until fragrant. Stir in the tomato, tamarind paste, coconut milk and 100ml water, then simmer for 10 minutes or until the tomatoes begin to break down and the sauce has thickened.
Add the fish to the sauce and simmer for 10-15 minutes until the fish is just cooked through. Remove and discard the cardamom pods and serve the curry with rice on the side