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 

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

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.

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 

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.

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.)

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

Recipe Of Coley Goujons

Coley Goujons

Ingredients :

• 3 1 fillet of coley
• 3 2 eggs
• 3 6 cream crackers, crushed into breadcrumbs
• 3 Plain f lour

Method :

Cut the fillet into goujons sized chunks.

Put flour into a bowl, whisk the egg in another then put the breadcrumbs in another bowl.

Coat the fish goujons in plain flour, egg, then breadcrumbs.

Fry until golden, usually around 5 minutes or so and serve with mash and sweetcorn or peas.

Prep Time: 10 minutes

Cooking Time: 5 minutes 

Recipe of Chicken Cordon Bleu (France)

Chicken Cordon Bleu (France)

Ingredients :

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Method :

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Recipe of Spinach with Garbanzo Beans (Spain)

Spinach with Garbanzo Beans

Ingredients :

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1 (10 ounce) box frozen chopped spinach, thawed and drained well
• 1 (12 ounce) can garbanzo beans, drained
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Method :

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Pork shoulder and chorizo stew with sherry, crackling and crispy capers

Pork shoulder and chorizo stew

Ingredients :

• 1 large fennel bulb, root removed, thickly sliced
• 1kg carrots, thickly sliced
• 3 garlic cloves, roughly chopped
• 2kg British free-range pork
• shoulder joint
• 2 tbsp plain flour
• 200g cooking chorizo, chopped 
• 400ml light dry sherry, such as fino, plus an extra splash to taste
• 1 litre good quality chicken stock
• 5 fresh thyme sprigs
• 400g tin chickpeas, drained and rinsed
• 2 tbsp salt

FOR THE GARNISH

• tbsp olive oil
• 40g capers, drained
• Large handful fresh parsley,
• roughly chopped

Method :

Heat a glug of oil in a large, deep, flameproof lidded casserole, add the fennel and carrots and cook on a high heat, stirring, for 5 minutes or until the vegetables have a little colour. Stir in the garlic and cook for 1 minute, then remove all the veg from the pan and set aside.

Remove the skin from the pork using a sharp knife and reserve. Chop the meat into 4 large pieces and coat in the flour. Add a little more oil to the casserole, add the pork and chorizo, turn up the heat, then cook, stirring, for 5 minutes.

Reduce the heat to medium and add the sherry. Simmer for 2-3 minutes, then add the chicken stock, thyme, chickpeas and reserved vegetables. Put the lid on the casserole and cook over a low heat for 3 hours, stirring and turning the meat occasionally.

For the last hour of the cooking time, heat the oven to 220°C/ fan200°C/gas 7. Pat dry the reserved pork skin and score it diagonally with a sharp knife – make the scores quite close together for maximum crispiness. Rub 2 tbsp salt into the scores and all over the skin. Put it on a wire rack set in a roasting tray, then roast for 30 minutes until crackled, puffed and golden. Set aside.

When the meat is super-tender, skim off the excess fat from the surface of the stew. Remove the pork to a plate and set aside, then turn up the heat to high and reduce the stock for 35-40 minutes until it has the consistency of gravy. Break up the meat with 2 forks and stir it though the reduced sauce. Season to taste with salt and black pepper, then stir in a good splash of dry sherry.

For the garnish, heat 1 tbsp oil in a medium frying pan, then fry the capers for 3-4 minutes until golden and crisp. Remove, cool slightly, then mix with the chopped parsley.

Serve the pork sprinkled with the crispy capers and parsley mixture, and strips of crackling, with some crusty bread on the side for mopping up the sauce.

Simple And Tasty Recipe of Tuna Casserole

Tuna Casserole

Ingredients :

• 1 can solid white tuna, drained
• 1 can cream of mushroom soup
• 1 can whole mushrooms, drained
• 1/4 cup celery, finely chopped
• 1/4 cup green pepper, finely chopped
• 1 large can chow mein noodles
• 1 dash of garlic powder

Method :

Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.

Famous Desi Aloo Tikki

Aloo Tikki

Ingredients:

• 6 oiled and peeled potatoes mashed
• fresh green chilli chopped finely - to taste
• 1 tsp. ginger (finely chopped)
• 1/2 cup. Cilantro leaves (chopped)
• 1 tsp. cayenne pepper
• 1 tbsp. coriander powder
• Salt to taste
• 1 tsp. cumin powder
• 1 tsp. mango powder called amchur
• Oil for pan frying

Method:

• Boil the potato. Cool. Peel the skin and mash the potato.
• Mix all ingredients except the oil.
• Make small hamburger size patties but about 1/2 inch high.
• Pan Fry in a non-stick pan with oil until both sides are golden brown.
• Serve with tamarind or green chutney.

Recipe of Famous Yakisoba Chicken (Japan)

Yakisoba Chicken 

Ingredients :

• 1/2 teaspoon sesame oil 
• 1 tablespoon canola oil 
• 2 tablespoons chile paste 
• 2 cloves garlic, chopped 
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• 1/2 cup soy sauce 
• 1 onion, sliced lengthwise into eighths 
• 1/2 medium head cabbage, coarsely chopped 
• 2 carrots, coarsely chopped 
• 8 ounces soba noodles, cooked and drained

Method :

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

RECIPE OF FAMOUS BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

Ingredients :

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Method :

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes.

Recipe of Posh Fish Finger Sarnie

Posh Fish Finger Sarnie

Ingredients :

 2 fillets of white fish
 250 g breadcrumbs
 80 g finely grated parmesa n cheese
 300 g fresh parsley
 1 tsp smoked or sweet paprika
 2 pinches salt
 2 pinches pepper
 200 g plain f lour
 2 large eggs
 100 ml oil if you are shallow-frying
 1 lemon to garnish

Method :

1. Chop the parsley and put it in a bowl with the breadcrumbs, grated parmesan and paprika.
2. Season and mix thoroughly.
3. Whisk the egg in another bowl.
4. Sieve the flour into a third bowl.
5. Cut the fish into your ‘fish finger’ sized chunks.
6. Coat each finger in the flour and dip in the egg before coating in the breadcrumb mix.
7. Oven-bake on a non-stick tray at 200°C/ 400°F/ Gas 6 for 7-10 minutes until golden brown.
8. Serve in either some buttered wholemeal bread or a hot dog bun with tomato ketchup.

Prep time: 20 minutes

Cooking time: 10 minutes

Recipe of Lemon Rice (South Indian)

Lemon Rice

Ingredients :

Rice 1 cup

Oil 2 tbsp.

Mustard Seeds 1 tsp.

Urad Daal 1 tsp.

Chana Daal 1 tsp.

Cashews handful

Raisins handful

Turmeric pinch

mixed vegetables. 1 cup

Lemon 1

Method :

1. Cook rice.
2. Heat oil and add all other ingredients except for the lemon. Fry as appropriate.
3. Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.

Recipe of Famous Chicken Biryani

Chicken Biryani

Ingredients :

2 cups rice
4 cups hot water
8 chicken drumsticks
1 cup ghee
½ cup almonds cashew nuts
2 onions (medium) finely chopped
4 bay leaves
5 cloves
8 black peppercorns
4 green cardamoms
1 brown cardamom(crushed)
2” cinnamon stick
½ tsp turmeric powder
1 tsp garam masala
1 onion(small)
2 garlic cloves
2” piece ginger
1 cup yogurt
1 tsp saffron strands
Salt to taste

Method :

Grind garam masala, onion, ginger , garlic and yoghurt to a smooth paste. Rub over the chicken and leave aside for 30 minutes. Heat ghee, fry almonds and cashew nuts and set aside for garnish. In the same ghee fry the onion crisp and reserve half for garnish. To the remaining onions add the bay leaves, cloves, peppercorns, cardamom, cinnamon and turmeric and fry , then add chicken and cook for 20 minutes. Lastly add the rice, hot water, salt and cook over moderate heat until cooked Dissolve saffron in a little warm water and add to rice. Garnish with the balance of fried onions and nuts. Serve hot.

Recipe of famous Vegetable Biryani (Indian)

Vegetable Biryani

Ingredients :

· 2 cups of assorted vegetable, cut into longish pieces
· (You can use green beans, peas, carrots, cauliflower, etc)
· cups rice
· 1 cup curd(yoghurt)
· Salt to taste
· 6 green chillies, minced
· 1 tsp fresh garlic paste
· 1 tsp fresh ginger paste
· 2 tsp chopped mint leaves
· 2 tsp chopped coriander leaves
· 2 tomatoes, chopped
· 1 tsp fresh dhania (coriander) powder
· 1 tsp fresh cumin powder
· 1 tsp red chilli powder
· 1 tsp clove powder
· 1 tsp cinammon powder
· 1 tsp chopped cashewnuts
· 1 stick cinammon, broken into bits
· 2 cloves
· 2 cardamoms
· 2 medium sized onions, sliced finely
· 2 tbsp ghee(clarified butter)
· A pinch of saffron(orange coloring)
· 1-2 tsp milk
· 1 cup deep fried onion slices for garnish
· 1/2 cup chopped mint and coriander leaves for garnish(Optional)

Method :

1. Combine together ingredients 3 to 15 and mix well.
2. Add the vegetables to it and let it marinate for about 1/2 hr.
3. Heat the ghee in a pan and add the cashewnuts, cinnammon, cardamom and cloves. Fry for 15 seconds and add the sliced onion.
4. When the onions turn transparent, add the marinated vegetables and without adding any water, cook the vegetables on medium heat till the masala is well cooked and turns aromatic. The vegetables should be completely done.
5. The masala will reduce and lose all moisture.
6. Set aside.
7. Wash the rice and steam cook it such that individual grains can be separated.
8. Dissolve the saffron in the milk.
9. Take about one cup of cooked rice and add the saffron to it.
10. Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
11. In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel.
12. Pour the vegetables on top and spread evenly.
13. Cover the dish with foil and bake for about 20 minutes at 300 deg f.
14. Remove foil and serve hot, garnished with chopped herbs and fried onions.

Recipe of famous Chicken & chickpea tagine

Chicken & chickpea tagine

Ingredients :

800g/1lb 12oz skinless and boneless chicken thighs, cut into large chunks
1 tbsp harissa
1 tbsp vegetable oil
1 large onion, fnely sliced
1 tsp each ground cinnamon, ground cumin and ground turmeric
500ml/18f oz chicken stock
400g can chopped tomatoes
100g/4oz raisins
400g can chickpeas, drained and rinsed
250g/9oz couscous and a small handful mint, leaves only, to serve

Methods :

1. Mix the chicken thighs with the harissa in a large bowl and chill, covered, for 20-30 mins
2. Heat the oil in a large fameproof casserole or tagine dish and fry the chicken for 2-3 mins until browned. Remove from the dish and set aside.
3. Fry the onion for 8-10 mins until soft, then stir in the spices. Return the chicken to the dish, together with the stock, tomatoes and raisins. Season, bring to the boil, then reduce the heat to low. Simmer, covered, for 45 mins.
4. Add the chickpeas to the dish, and simmer, uncovered, for 15 mins until the sauce reduces slightly and thickens. Serve with couscous and a handful of mint leaves on top.

PREP - 10 mins 

COOK - 10 mins

PER SERVING 

• energy 456 kcals
• fat 11g 
• saturates 2g
• carbs 34g
• sugars 23g
• fibre 7g 
• protein 52g 
• salt 1.3g

Chicken tagliatelle with sugar snaps and dill

Chicken tagliatelle

Ingredients :

250g tagliatelle
350g asparagus, trimmed and cut into 2cm lengths
325g sugar snap peas, trimmed
2tsp olive oil
400g lean chicken mince 
2 garlic cloves, crushed
Zest 1 lemon
125ml hot reduced-salt chicken stock
40g parmesan, grated, to serve
3tbsp chopped fresh dill, to garnish

Method :

Cook the tagliatelle in a large saucepan according to the pack instructions, adding the asparagus and sugar snap peas for the last 1 min of cooking time. Drain, return to the pan and cover to keep warm.

Meanwhile, heat the oil in a large non-stick frying pan set over a high heat. Add the chicken mince and cook, stirring, for about 5 min or until golden and cooked through. Add the garlic and lemon zest and cook for a further 1 min. Stir the chicken mixture into the pan with the pasta and veg.

Add the stock to the saucepan, then reduce the heat to low and stir the chicken and vegetable mixture until a light sauce forms.

Serve the pasta, sprinkled with the parmesan and ground black pepper, garnished with the dill.

prep 10 min 
cook 10 min

Preparation of Famous Egg Moglai masala

Egg Moglai masala

Ingredients :

· eggs
· 1 tsp red chili powder
· 1/2 tsp turmeric
· 1 tsp dhania(coriander) powder
· 1 tsp cumin powder
· 1 medium onion sliced
· 1/4 cup finely chopped coriander leaves
· 1 tablespoon curd (yoghurt)
· 1 tsp kasoori methi
· 1/2 tsp garam masala
· Salt to taste
· 2 tbsp cooking oil/ghee(clarified butter)
 

Blend to a smooth paste:

· 1 small onion
· A medium piece ginger
· 4-5 clovettes garlic
· 1 tablespoon curd
· 1 small stick cinnamon
· 1 cloves
· 2 cardammoms
 

Blend to a smooth paste:

· 2 small tomatoes
· 1 tablespoon cashewnuts

Method :

1. Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside. 
2. Heat the oil and fry the sliced onion.
3. When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture.
4. This will take around 10 minutes.
5. Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute.
6. Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala.
7. Add the tomato paste, enough water for a gravy, curd, salt to taste and the coriander leaves.
8. Put it back on the fire and cook covered for about 3-4 minutes. 
9. Now add the garam masala and the kasoori methi and heat through. 
10.  Serve hot with phulkas or plain rice.

Recipe of famous Indonesian Fried Rice

Indonesian Fried Rice

Ingredients :

· 2 tbsp groundnut (peanut) oil

· 2 tbsp coarsely chopped garlic

· 1 small onion, finely chopped

· 2 tsp finely chopped fresh ginger

· 400ml/14fl oz long-grain white rice

· 1 tsp sugar

· 2 tbsp vegetarian oyster sauce

· 1 tbsp chilli bean sauce

· 1 tbsp dark soy sauce

· freshly ground black pepper

· 2 eggs

· 2 tsp sesame oil

· 1 tsp salt

· To garnish

· 1 tbsp groundnut (peanut) oil

· 2 eggs

· 3 tbsp finely chopped spring onions

· handful fresh coriander sprigs

Method :

1. At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate. 
2. Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside. 
3. Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.The Vegetarian Curry Bible 
4. Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes. 
5. Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil. 
6. When it is hot and slightly smoking, fry the eggs. 
7. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander. 
8. Serve at once

Preparation of famous Dal Makhani

Dal Makhani

Ingredients :

1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
 

For seasoning:

1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method :

Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
 

Set aside.

In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Farfalle in a broth of wild mushrooms and browned shallots(Italian)

orecchiette with roasted caulifl ower, arugula & prosciutto

Ingredients :

6 oz. fresh shiitake mushrooms

1/4 lb. fresh oyster mushrooms

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

3/4 lb. dried farfalle

4 shallots (about 3 oz. total),sliced crosswise into 1/4- to 1/8-inch-thick rings

1/4 cup dry sherry

3 cups lower-salt cannedchicken broth

2 tsp. fresh thyme leaves,chopped

1/4 tsp. Tabasco sauce (more to taste)

1/4 cup grated Parmigiano-Reggiano

Method :

1. Put a large pot of salted water on to boil.
2. Stem the shiitake and oyster mushrooms and thinly slice the caps. Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sliced mushrooms, season with salt and pepper, and cook, tossing occasionally, until soft, 2 to 3 minutes. Transfer to a plate.
3.  Put the pasta in the water.
4. Add the remaining 2 Tbs. oil and the shallots to the skillet. Season with salt and cook for 2 minutes, stirring occasionally. Reduce the heat to medium low and cook until the shallots brown and soften, 2 to 4 minutes (don’t let them burn). Raise the heat to high, add the sherry, and cook, scraping the bottom of the pan, until the sherry is almost completely boiled off, about 30 seconds. Add the chicken broth. After 2 minutes, return the mushrooms to the pan, reduce the heat to medium, and cook the broth another 2 minutes. Sprinkle in the thyme and Tabasco and taste for salt and pepper.
5. Finish cooking the farfalle until it’s just tender, about 11 minutes total. Drain and put back in the pasta pot. Pour the broth and mushrooms over the pasta and stir well. Serve immediately in bowls with a generous sprinkling of the Parmigiano. 

FAMOUS RECIPE OF CHICKEN FILLETS WITH LEMON CREAM SAUCE

CHICKEN FILLETS WITH LEMON CREAM SAUCE

INGREDIENTS FOR THE MARINADE :

4 skinless, boneless chicken breast fillets
1 lemon, juiced
1 tsp lemon zest
1 tsp pepper
2 tsp Italian herb seasoning
Salt to taste 

FOR THE COURGETTES 

3 medium size courgettes

A drizzling of oil

Salt and pepper, to taste

FOR THE LEMON CREAM SAUCE

125g butter
½ large onion, minced
125ml white wine or white grape juice
2 tbsp plain our
250ml double cream
250ml milk
1 lemon, juiced

METHOD :

• Place the chicken breasts in an oven-proof baking dish.

• Squeeze the juice of one lemon over the chicken, and season with lemon zest, pepper, Italian seasoning and salt.

• Cover with clingfilm, and marinate in the refrigerator for two hours or overnight.

• Prepare your courgettes by cutting off the tops and tails and slicing them lengthways into slices about 5 mm thick.

• Brush the strips on both sides with oil and season with salt and pepper.

• Place them in a roasting tray and set aside.

• Preheat an oven to 180C.

• Remove the clingfilm from the chicken breasts and replace with a covering of aluminium foil.

• Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 30 to 40 minutes.

• During the last 20 minutes of cooking, place the courgettes in the top part of the oven, turning halfway through cooking.

• Meanwhile, melt the butter in large saucepan over a medium-high heat.

• Add the onions and white wine or grape juice and cook and stir until the onions are soft.

• Lower the heat to medium and whisk in the flour.

• Gradually whisk the double cream into the flour mixture.

• Stir in the milk and remaining lemon juice.

• Plate the chicken fillets with the courgettes.

• Pour the cream sauce directly over the chicken breasts and serve

 

Preparation of Carrot Halwa

Ingredients :

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method : 

Peel and grate carrots. Put milk and carrots in a heavy saucepan. 

Boil till thick, stirring occassionally. Once it starts thickening, stir 

continuously. Add sugar and cook further till thickens. Add ghee,

elaichi, saffron and colour. Stir on low heat till the mixture collects 

in a soft ball or the ghee oozes out. Serve hot, decorated with a 

chopped almond or pista.

FAMOUS EGG VINDALOO RECIPE

EGG VINDALOO

Ingredients :

8 eggs
1 large onion,coarsely granted
1 teaspoon mashed garlic
1/2 teaspoon granted ginger
1 green chilli,seeded and chopped
3 tablespoons ghee or butter
2 tablespoons vindaloo or other hot curry paste
3 tablespoons coconut cream
vegetable oil for deep frying
1 tablespoon chopped coriander or mint leaves
lemon juice

 Methods :

Boil the eggs in water containing. 1 teaspoon vineger for 8-9 minutes. Remove to a large dish of cold water and peel when cool. prick evenly all over with a fork and dry well.

Cook the onion, garlic,ginger and chilli in the ghee or butter until golden and softened.Add the vindaloo or curry paste and cook briefly. then add the coconut cream and 1/3 cup water. Cook, stirring,until sauce becomes thick.

heating frying oil deep-fry the eggs until golden on the surface.transfer to the other pan. Add coriander and lemon juice to taste and simmer in the sauce for 8-9 minutes.serve with rice

Preparation Time : 25 minutes
Cooking Time : 20 minutes

Preparation of famous Aloo Palak

Aloo Palak

Ingredients :

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

Method :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a 

pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, 

or hold under running 

water in a colander.

Put in a mixie, add green chilli 

and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before  serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes

Recipe of famous lamb kebabs

lamb kebabs

Ingredients :

500 g finely minced lamb
2 tablespoons plain yoghurt
3 teaspoons garam masala
1/2 teaspoon mashed garlic
1/2 teaspoon granted ginger
1/4 teaspoon ground cardamom
very small pinch powdered cloves
1/2 teaspoon black pepper
1 teaspoon dried mint
2 tablespoons melted ghee
1 tablespoon vinegar
1 tablespoon sugar
2 small onions,cut into rings
1 small lime,sliced

Method :

1. place minced lamb in a food processor with the ingredients from yoghurt to mint. Process to a smooth sticky paste.
2.  Using wet hands,shape the mixture into walnut-sized balls.thread three onto each skewer
3. brush kebabs with melted ghee and grill or barbecue until cooked through and well browned on the surface, 5-6 minutes
4. Mix vinegar with sugar to give a tar-sweet taste,add the onion rings and knead gently with the fingertips until the onion softens.
5. Serve the kebabs on the a bed of rice,garnished with the onion rings and lime slices.

Note: Brush metal skewers with oil before using. If using Bamboo Skewers soaks in water for several hours to prevent them during during cooking.

Famous south indian Mysore Bonda Recipe

Mysore Bonda

Ingredients :

1 cup All purpose flour

2 Green chilies (finely chopped)

1 small onion ( finely chopped)

1 big spoon full of rice flour

Sour curd ( to make the batter)

Salt to taste

A pinch of baking soda

Chopped coriander leaves (optional)

Method :

• Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3hrs.
• Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.

        Serve hot with green chutney or ketchup.

Make sure the curd is sour enough. These bondas are very crispy and tasty too.

Recipe of South indian Masala Dosa

Masala Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala

Ingredients :

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Recipe of Sarson ka saag ( North Indian Dish )

Sarson ka saag

Ingredients :

1 bunch sarson greens

1 bunch spinach

1 onion grated

1/2 tsp. each ginger & garlic grated

3 green chillies

1 tbsp. grated cheese o r paneer (optional)

1/2 lemon juice

salt to taste

2 tbsp. ghee

1 tbsp. oil

1/2 tsp. garam masala

1 tbsp. maize flour

Method :

1.Chop both greens, wash, drain.

2.Heat oil in the pressure cooker direct.

3.Add both greens, green chillies, stir.

4.Add ginger, garlic, stir.

5.Add few pinches salt, 1 cup water.

6.Pressure cook till done. (2 whistles).

7.Mash well.

8.Heat ghee in a pan, add onion, saute till brown,

9.Add all other ingredients, except cheese.

10.Stir well and cook till oil separates.

11.Garnish with cheese.

12.Serve hot with makki ki roti, or paratha.

Making time: 25 minutes

Recipe of Spicy Tandoori Chicken

Tandoori Chicken

Ingredient :

6 pieces --- Thawed chicken, skinned

2 tsp --- Ground Coriander

2 tsp --- Masala (Tandoori paste is available)

to taste --- Red pepper powder

Dash --- Garlic powder

to taste --- Salt

1 tsp --- Ground jeera

              Soy sauce (or yogurt)

              (needed only if tandoori masala is used)

Method :

1. If you are using the ready made tandoori paste then life is a lot easier.Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
2. Take the chicken and make "deep" cuts in it (so that the Masalas seeps in quickly)
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over- cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown. and the cuts you made start "expanding."

Spicy Fried Fish/ Machli Masala Recipe

Spicy Fried Fish/ Machli Masala

Ingredients :

2 lbs. white-fish fillets, fresh or frozen

2 cloves garlic, chopped 

1 tsp. salt 

1 tsp. grated fresh ginger 

1/2 tsp. ground turmeric 

1/2 tsp. black pepper 

1/4 tsp. cayenne pepper 

2 tsp. lemon juice 

1/4 c. vegetable oil (for frying) fresh coriander or parsley, for garnish

lemon wedges, for garnish

Method :

1. Rinse fish under cool running water and pat dry with paper towels.
2. In a small bowl, combine garlic, salt, ginger, turmeric, and black and cayenne peppers with lemon juice. Stir to form a paste.
3. Rub paste on both sides of fish fillets and let stand uncovered at room temperature for 20 minutes.
4. In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown.(In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 minutes, or until bottom side is golden brown. With a spatula, turn fish and fry other side about 5 minutes, or until golden brown).
5. Place fish on a platter and garnish with fresh coriander or parsley and lemon wedges.

Preparation time: 25 minutes 

Cooking time: 10

1. 
   

Recipe of Green Beans & Potato Curry

Ingredients:

1 lb. French style cut green beans

1 onion, pureed

1 tbsp. ginger paste

1 tbsp. garlic paste

2 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 lb. potatoes, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

2 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, 

together with cumin and coriander powders for five minutes. Add potatoes, 

green beans, turmeric and chilli powders and salt together with half a cup of 

lukewarm water and cook on medium low heat for fifteen minutes. Garnish 

with cilantro/coriander leaves.

Preparation of Simple Cream of Broccoli

       Simple Cream of Broccoli 

Ingredients :

3 bag fresh broccoli florets

1 large onion chopped

1 clove garlic minced (optional)

1 to 2 quarts of homemade or canned chicken broth or water

1 cup cream or milk

salt and pepper to taste

1/4 cup fresh chopped dill or basil

2 cups cooked tiny pasta (optional)

Method :

• Rinse broccoli florets and cover with water. Add chopped onion. Cook uncovered until broccoli is tender.
• Drain and reserve cooking water. Remove florets/onion to a large cooking pot. Add enough stock to cover; or don't drain vegetables and use broccoli water and add some chicken bouillon.
• With a hand blender, finely chop broccoli but not puree. Heat well, season to taste.
• Add the cream or milk. If extra thickening is desired add pasta. Garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs. Serve with crackers.

Preparation of Rava (Semolina) Ladoo

Rava (Semolina) Ladoo 

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.Keep aside cool for 

some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix

 well. Wet hand with milk and shape the mixture in ladoos

Time required: 1/2 hr

Spicy Chicken Stir-Fry Recipe

Spicy Chicken Stir-Fry

Ingredients :

2 tsp peanut oil

¼ tsp red pepper flakes

2 boneless chicken breasts, cut into strips

⅓ c asparagus tips

⅓ c thinly sliced carrots

¼ medium onion, cut intobite-size pieces orstrips

⅓ c frozen snow peas(or beans)

2 Tbsp sliced almonds

2 tsp reduced-sodium soya sauce

Method :

Combine peanut oil and red pepper flakes in a hot skillet. Add chicken 

strips and cook 

for 2 to 3 minutes, stirring frequently. Add all remaining 

ingredients to the pan and 

cook

 for another 2 to 3 minutes, stirring often. 

Serve over brown rice.

428 Kcal, 18 g fat (3 g sat), 20 g

carbs, 505 mg sodium, 7 g fibre,

48 g protein n

Yummy Chicken Pulao Recipe

For the rice:

Ingredients:

1 1/4 cup uncooked rice (approximately 250 grams)

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

For the chicken:

Ingredients:

1 lb. chicken pieces

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

2 onions chopped fine

1 large tomato chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan or preferably a pressure cooker and fry the 

chopped 

onions and tomato, together with ginger and garlic, for five minutes. Add chicken,

cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of

lukewarm water and cook on medium high heat for ten minutes. Stir in the rice, turmeric 

and 

chilli powders and salt together with two cups of lukewarm water, cover tightly with a lid and 

cook on medium high heat for another fifteen minutes. 

Garnish with cilantro/coriander leaves.