Murg Patiala/ Chicken Patiala

As the name suggest this recipe has definitely some royal look and feel to it. This recipe makes a simple lean chicken breast to an exotic main course dish. It is a sure shot recipe for any get together or party. Bookmark this recipe today and perk up your weekend dinner/ lunch in a royal way.

Ingredients:

Chicken breast:                     400 grams (cut in 2 inches cubes or strips)
Oil:                                        3 tablespoon
Cumin seed:                           1 tsp
Onion:                                   4 medium (sliced)
Tomato:                                 2 large(chopped in cubes)
Ginger garlic paste:                 2 tablespoon
Red chilli powder:                  1 teaspoon
Coriander powder:                 1 tablespoon
Turmeric powder:                   1/2 teaspoon
Cashew Nut paste:                 1/4 cup
Dried fenugreek leaves:          1/2 teaspoon (dry roasted and powdered)
Green cardamom powder:      1/4 teaspoon
Garam masala:                        1/2 teaspoon
Cream:                                   1/2 cup
Salt to taste

Method:


1) Heat some oil in a pan. Add cumin seed; add onion when the seed are bit brown. Sauté onion till it is golden and fragrant.
2) Add ginger garlic paste and sauté. Add chopped tomato and cook till it turns pulpy.
3) Add red chilli, turmeric, coriander and salt. Mix well
4) Cook it for another 2-3 minutes; put it in a blender once cooled. Heat the same pan and add the onion tomato paste with cashew nut paste. Mix well.
5) Cut the chicken breast and add it to the pan, cook it covered for 4 minutes.
6) Add fenugreek powder, cardamom powder, garam masala powder and cream. Cook till chicken is done.
7) Serve with hot chapatti or naan.

BON APPETIT..

Paneer Makhani (Paneer Butter Masala)

If you love Indian food or eating out in any Indian restaurant this recipe will certainly be on the top of the menu. Almost everyone must have paneer makhani from their favourite restaurant. But have you tried replicating the authentic taste of this famous food? Makhani is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine:

1) Dal makhani, made from beans and pulses

2) Paneer makhani, made from the white cheese paneer, also known as "paneer butter masala"

3) Murgh makhani, also known as "butter chicken" or "chicken makhani"

Let's get cooking with this yummylicious and world famous Paneer Makhani/ Paneer Butter Masala.

Serve :                 3-4 persons

Preparation time:   40 minutes

Ingredients:

Paneer (Cottage cheese):          250 grams (cut in cubes)

Tomato:                                    7-8 large, red, ripe tomatoes

Green Cardamom:                     6-7 pieces
Garlic:                                       2 tablespoon (finely chopped)
Mace:                                        1 inch piece
Butter:                                       100 grams
Oil:                                            2 tablespoon
Cream:                                      100 grams
Kashmiri red chilli powder:        1/2 tablespoon
Sugar:                                       1/2 tablespoon
Green chilli:                               2 (cut in julienne)
Ginger:                                      1 1/2 inch long (cut in julienne)
Honey:                                      1 tablespoon
Kasuri methi:                             1 teaspoon (dry roasted and powdered)
Salt to taste

Method:
1) Heat some oil and butter in a pan. Add cardamom and mace. Add roughly chopped tomato. Cover and let is soften for 5-7 minutes mixing in between.
2) Add chilli powder and salt to taste. Let it cook for couple of minutes.
3) Let it cool and blend it in a mixer. Strain all the pulp and juices from spices and tomato in a clean bowl.
4) Heat some more oil and butter in another pan. Add chopped garlic and let it brown. Add the strained mixture and let it cook for 7-8 minutes at medium flame.
5) Add some sugar, remaining butter and cream to the gravy. Cook it for another minute. Set aside.
6) Add 1 tablespoon of butter in a hot pan. Add chilli and ginger julienne. Saute for a minute and add paneer cubes. Toss it on a high flame and add the tomato makhni gravy. Let it cook covered for 2-3 minutes.
7) Finish it with honey a kasuri methi powder.
8) Serve hot with so fresh naan or roti.

BON APPETIT..

Paneer Kalimirch (Cottage cheese in black pepper gravy)

It you are looking for unique recipe for a dinner tonight or want the guest to admire your cooking skill, this is the recipe for you to try. After a regular kadai paneer, mutter paneer or paneer makhani, this recipe will surely bring a change to your dining menu. Panner is cooked to perfection in silky, velvety, creamy and smooth textured kali mirch (black pepper) gravy. Cashew and saffron in the gravy gives a royal feel to the tastebuds.
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants.

Serve :                2
Preparation time:                35 minutes

Ingredients:

Paneer (cottage cheese):                   100 grams (cut in cubes)
Black peppercorns:                          1 teaspoon (freshly crushed)
Onion:                                              2 large (thinly sliced)
Tomato:                                            2 small
Clove:                                              2-3
Cinnamon:                                        1/2 inch
Green cardamom:                             2-3
Bay leaves:                                         1-2
Ginger garlic chilli paste:                   1/2 tablespoon
Coriander powder:                           1/2 tablespoon
Red chilli powder:                            1/2 teaspoon
Turmeric powder:                            1/2 teaspoon
Kasuri methi:                                   1/2 teaspoon (dry roasted and crushed)
Garam masala:                                 1/4 teaspoon
Ghee:                                              1/2 tablespoon
Cashew nut:                                     1/2 cup
Fresh cream:                                    1/4 cup
Lemon juice:                                    1 teaspoon
Saffron:                                            a pinch
Salt to taste
Oil

Method:

1) Heat some oil in a pan, add cinnamon, clove, cardamom and bay leaf till fragrant. Add chopped onion till translucent for about 2-3 minutes.
2) Add ginger garlic and chilli paste mix and saute for 2 minutes.
3) Add chopped tomatoes and cook it for another 4-5 minutes covered until the tomatoes are soft and pulpy.
4) Add coriander powder, chilli powder, turmeric powder & salt. Let it cook for another 2-3 minutes mixing well. Switch off the heat and let it cool.
5) Grind the cooked masala with 1/2 cup of water into a fine paste. Strain it into a bowl and set aside.
6) Heat some ghee in another pan and add crushed peppercorns and cashew nut, saute until nuts are light brown.
7) Add the strained gravy along with 1/2 cup of water. Stir to mix and cook for 5-6 minutes.
8) Add kasuri methi, cream and paneer cubes, mix well and bring it to boil
9) To finish add saffron, lemon juice, and garam masala powder, cook for another minute.
10) Serve hot garnished with crushed peppercorn and coriander sprig.

If you love this recipe you should certainly try Panner Chandni (an authentic Paneer recipe from king's Awadhi kitchen)-

BON APPETIT..

Grilled Garlic & Thyme Chicken

A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to poultry, bean, egg and vegetable dishes.
An interesting piece of history about thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.
(Source: Wikipedia)

Today's recipe is a classic example of simplicity at its best. It is a quick and simple recipe to make and yet healthy for all age group people. Even my 3 year old enjoys it always.

Serve:            2-3 persons
Preparation time:    60 minutes

Ingredients:

Chicken Drumsticks:              600 grams (with or without skin)
Thyme:                                  1 tablespoon
Red onion:                             1 medium (cut in squares)
Yellow capsicum                   1/2 (cut in squares)
Lemon Juice:                         2 tablespoon
Lemon slices:                         2-3 slice (medium thick)
Garlic:                                   5-6 cloves (crushed)
Olive Oil:                              1 tablespoon
Salt to taste
Freshly crushed pepper

Method:

1) Preheat the oven at 250 degree celsius. Spread chicken, onion & capsicum in a bake and serve evenly.
2) Crush the garlic and spread over the chicken. Arrange the lemon slices.
3) Add lemon juice, olive oil salt and pepper and bake it for 30 minutes.
4) Change the oven to grill mode and cook it for further 15-20 minutes until brown and crispy.
5) Serve hot with additional seasoning if required.

BON APPETIT..

Chicken Couscous salad

A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
(Source: Wikipedia)

Serve:                    2
Preparation time:    20 minutes

Ingredients:
Chicken breast:                       400 grams (cubed)
Couscous:                               1/2 cups
Olive oil:                                  1 tablespoon
Onion:                                      1 small (finely sliced)
Vegetable stock:                       1 cups
Garlic:                                       1 clove(thinly sliced)
Cumin:                                       1/4 teaspoon
Cinnamon:                                 1/4 teaspoon
Ground Ginger:                          1/4 teaspoon
Cayenne Pepper:                        1/4 teaspoon
Carrot:                                       1/2 cup (Shredded or cut in small pieces)
Raisin:                                        1/4 cup
Almond:                                     5-6 (toasted and slivered)
Salt & Pepper to taste

Method:

1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
5) Serve topped with almonds.

BON APPETIT..

Lemony Bulgur Salad with Shrimp and fresh Mint leaves

Bulgur is a quick-cooking form of whole wheat; it is usually soften with the boiling water. For this terrific main-course salad, I simply soften it in hot vegetable stock before tossing it with mint leaves and pre-cooked shrimp. This lemony flavour salad is a quick fix for any meal. Green colour and flavour of mint with a light pink colour of radish and shrimp makes it a perfect summer salad.
Serve :          1

Preparation time: 20 minutes

Ingredients:

Coarse bulgur:                       1 cup
Vegetable stock:                    2 cups
Lemon zest:                           1 teaspoon (finely grated)
Lemon juice:                          4 tablespoon
Extra-virgin olive oil:              2 tablespoon
Shrimp:                                 1 cup (deveined and cooked)
Mint leaves:                           1/2 cups
Radishes:                               4-5 (thinly sliced)
Pine nuts:                               2 tablespoon (dry roasted)
 Kosher salt and freshly ground pepper

Method:

1) In a bowl, add the bulgur with hot vegetable stock and cover it with a kitchen towel. Let stand until the grains are tender, about 15-20 minutes hours. Use a fork to make it fluffy.
2) In a large bowl, whisk the lemon zest with the lemon juice and olive oil. Add the bulgur, shrimp, fresh mint leaves, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

3) This salad can be refrigerated for up to 1 day. Add the mint, radishes and pine nuts just before serving. Serve Cold.

BON APPETIT...

Salmon Green with Roasted Garlic Dressing

A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad  recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.

Serve:           1
Preparation time:          1 hour (including marinating)

Ingredients:

Salmon Fillets:              1 frozen, skinless
Olive oil:                      1 tablespoon
Garlic:                          3 cloves
Lemon juice:                1 tablespoon
Light soy Sauce:          1/4 tablespoon
Dijon-style mustard:     1/2 tablespoon
Water:                         1 tablespoon
Pepper:                        1/4 teaspoon
Fat free yoghurt:           1/4 cup
Nonstick spray for coating
Green salad leaf mix     1 big bowl
Red onion:                   1/4 cup (thinly sliced)
Parmesan cheese:         2 tablespoon (freshly grated)
Cherry tomatoes:          4-5 (halved)
Kalamata olives:           6-7 (pitted and halved)

Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.

BON APPETIT..

Chicken Waldorf Salad

Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.

This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist.  Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".
(Source: Wikipedia)

Serve :     2
Preparation time:     30 minutes plus cooling

Ingredients:

Chicken Breast:               300 grams (Cooked, Shredded or cubed)
Green Apples:                 2 cups (coarsely chopped)
Dried Cherries:                1/3 cup
Walnut:                            1/3 cup (chopped)
Mayonnaise:                     2 tablespoon
Celery:                             2 tablespoon (chopped)
Sour cream/ yogurt:          3 tablespoon
Lemon Juice:                    1 tablespoon
Honey:                             1 tablespoon
Dried Rosemary:              1 teaspoon (crushed)

Lettuce leaves to serve

Method:

1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.
4) Cover it and refrigerate, Serve on lettuce leaves.

BON APPETIT..

Stir-Fry Chicken With Cashew Nuts

A favourite combination of sweet, almost creamy, cashews roasted to bring out  their nuttiness and stir fried with the tenderest chicken breasts. Subtly flavored with fish and oyster sauce with just a hint of garlic make this recipe stand out among other stir fries.

"Gai Pad Mamaung Himmaparan" is it's Thai name.

Adapted from  Easy Thai Cookbook By Sallie Morris

Serves:        4

Preparation time:            25 minutes

Ingredients:

Chicken breasts:                 2 (225 grams each) sliced into strips
Garlic:                                2 cloves (crushed)
Onion:                                1 finely sliced
Cashew nuts:                      1/3 cup roasted
Fish Sauce:                         3 tablespoon
Oyster Sauce:                     1 tablespoon
Spring Onion:                     4 (cut into short length)
Salt to taste
Black Pepper (freshly grounded)
Sunflower oil:                      3 tablespoon

Method:
1) Dry roast the cashew and assemble all the other ingredients.
2) Heat some oil in a wok, toss chicken and garlic. Stir fry until the chicken piece are tender and golden.
3) Add all the other ingredient and cook for another 1-2 minutes. Check the seasoning
6) Serve hot as a side dish or starter.

BON APPETIT..

Sweet & Sour Chicken

Nothing like a Chinese sweet and sour dishes, here the chicken is stir fried gently then simmered with colourful red and green vegetable, flavoured with tomato and sharpened with  rice vinegar and sweetened with sugar to form a rice tasting sauce. Its called "Pad Priew- Waan Gai" in Thailand

Adapted from  Easy Thai Cookbook By Sallie Morris

Serve            4
Preparation time:   25 minutes

Ingredients:

Chicken breast:        2 (225 gram each), sliced in strips
Onion:                      1/4  small (finely sliced)
Red bell pepper:       1/4 finely sliced
Green bell pepper:    1/4 finely sliced
Cucumber:                2.5 cm (finely sliced)
Cherry tomato:         4 (halved)
Spring onion:           4 (cut in short lengths)
Tomato puree:          1 teaspoon
Rice vinegar:             1 tablespoon
Fish sauce:                1 tablespoon
Sugar:                       1 teaspoon
Chicken stock:          4 tablespoon
Sunflower oil:            4 tablespoon
Black pepper:            freshly grounded

Method:
1) Assemble and cut all the ingredients.
2) Heat some oil in a wok, when hot stir-fry the chicken pieces for 3-5 minutes until they are tender.
3) Add all the other ingredients along with the stock, if needed to make a sauce, cook for 3-4 minutes. Adjust the seasoning.
4) Serve warm.

BON APPETIT..

Tandoori Pomfret with a "Hint of Mint"

Silver or white pomfrets live in coastal waters off Middle East, South Asia, and South East Asia. Fish of this family are characterized by their flat body, forked tail fin and long pectoral fins. This fish is prized in the Indo-Pacific region for its taste. It is called "Pamplet" in Mumbai and "Vawall" in parts of South India. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. With so much of health benefits and taste why not to try a recipe with low in fat and high on flavors? "Tandoori pomfret" is made with marinating Indian spices and cooking it on a grill pan. Twist lies with a minty flavor which I am adding to this recipe.

Serve:                 2
Preparation time             45 minutes ( Including 30 minutes of marination time)

Ingredients:

Pomfret:                           2 medium sized
Garlic:                              2-3 cloves
Coriander powder:           1 tablespoon
Rice flour:                        2 tablespoon
Lemon juice:                    2 tablespoon
Black pepper:                  1/2 teaspoon
Mint leaves:                      3-4 fresh mint leaves (few more for garnish)
Turmeric powder:            1/2 teaspoon
Red chilli powder:            1/2 teaspoon
Chat masala:                    1 tablespoon
Salt to taste

Method:
1) Clean and pat dry the fish, slash the skin 2-3 times each side and put it in a bowl.
2) Crush garlic and mint leaves using a pestle and mortar.
4) Add all the ingredients to pomfret except the chat masala. Spread the marinate thoroughly on the fish. Cover the bowl using cling film and refrigerate for 30 minutes.
5) Spray some oil on a grill pan and put the marinated pomfret on it.
6) Cook for 4-5 minutes both side turning it once during grilling.
7) Sprinkle some chat masala over the cooked fish.
8) Crisp and spicy 'Tandoori  Pomfret" is ready to serve.

BON APPETIT...

Thai Style- Grilled Pomfret in Hot & Sour Chilli Sauce

Last week my hubby gifted me a nice cookery cook on Thai cuisine from Thailand. I was totally delighted and was so eager to try out new recipe very soon. Today's recipe is my first trial from this book. It’s a grilled pomfret with hot and sour chilli sauce which I am going to make today. It’s called “Pla Pow" in Thai. Whole pomfret is smothered in garlic, coriander and oyster sauce, then grilled to a deep caramel colour and served with flavoured jasmine rice.  I am using the hot and sour chilli sauce for marinating as well to give it a tangy taste. Hope you enjoy cooking the recipe as much I do making them.

Minimally adapted from " Easy Thai Cookbook" by Sallie Morris

Serve:          2
Preparation time:            30 minutes (Including marination)

Ingredients:
Pomfret:                                 2 small or medium
Coriander stem:                      4 (2 inches long)
Garlic:                                    2 cloves
Black pepper:                        1 teaspoon (freshly grounded)
Oyster Sauce:                        4 tablespoon
For hot & sour chilli sauce
Fish Sauce:                            5 tablespoon
Lime juice:                             5 tablespoon
Red chilli:                              1-2 (finely sliced)
Palm/ brown sugar:               2 tablespoon
Mint leaves:                          1 small handfull
Mint leaves and lime wedges to serve

Method:

1) Rinse and dry a cleaned fish and slash the skin 2-3 times each side for marinating.
2) Pound the coriander and garlic using pestle and mortar. Add black pepper and oyster sauce.
3) Marinate the fish with the mixture both sides.
4) Blend all the hot and sour chilli sauce ingredients together and set it aside.
5) Add 2-3 tablespoon of sauce on marinated fish and reserve rest to serve with the grilled fish.
6) Marinate for 15-20 minutes
7) Place the fish on a lightly oiled grill pan. Cook for about 4- 5 minutes each side , turning once during cooking on a medium flame.
8) Serve it hot, garnish with mint and lemon wedges. Enjoy it with rice and prepared sauce.

BON APPETIT....

Nimona (Green Pea Curry)

The more you will have Lucknowi / Awadhi food the more you will fall in love with their cuisine and style of cooking. The cuisine consist of both vegetarian and non vegetarian dished but has many unique dishes that catered to the richer tastes of the North Indian Royal class. The Cuisine shows strong influences from central Asia, the Middle East and Northern India. A spicy Nimona on a bright sunny winter afternoon is perfect for a lazy lunch.

Serve:       4
Preparation time:            40 Minutes

Ingredients:
Green peas pods:         1 kg (whole)
Onion:                         1 medium
Potato:                        1 large
Bay leaf:                      1 leaf
Fenugreek seed:          1 tablespoon
Green chili:                  2
Garlic:                         2 large cloves
Garam masala:            1/2 tablespoon
Cauliflowers:               1 cup floret (optional)
Moong Dal Vari:         1 cup (optional, can get in any Indian food store)

Method:

1) Open the pods and reserve all the peas.
2) Reserve one small bowl of peas and make a fine paste of remaining peas in a food processor.
3) Heat some oil in a pan, add bay leaf, green chili and fenugreek seed and let it crackle.
4) Add garlic paste and onion. Cook till onions are soft and brown. Add pea paste, garam masala and fry till it turn greenish brown and oil starts to separate from the mixture.
5) Add all the left vegetables like potato, pea cauliflower, moong dal vari. Toss for few minutes.
6) Add some water and let it simmer for 20 minutes till all the vegetables are soft. Adjust the consistency of gravy.
7) Serve hot with Indian bread or jeera rice.

BON APPETIT..

Sagpaita (Urad Dal With Bathua)

Yesterday we spoke about the benefit and preparation of Chenopodium leaves. I am so impressed with it taste that I am going to try yet another famous traditional dish from north India named "Sagpaita/Shakpaita". It is prepared with mixing green leafy vegeatable like Bathua, Methi , Channa bhaji, Spinach, Choulai, Poi or any other variety and Lentil like Urad (Black grams), Moong(Mung beans), Arhar(Yellow pegion peas), Masoor (Red Lentil) or even Channa (Bengal Gram)

Today I am using Black gram and Bathua (chenopodium leave) to make this amazing Sagpaita receip. You can enjoy this with Makee ki roti, Bajre ki roti, or even Missi roti.

Serve:           4

Preparation time:        45 minutes

Ingredients:

Urad Dal:                         250 grams
Bathua:                            1/2 Kg
Bay leafs:                         2
Black cardamom:             1 small
Garlic:                              3-4 cloves large
Cumin seed:                     1 teaspoon
Turmeric:                         1 teaspoon
Asafoetida:                      1 pinch
Dry red chili:                    2 large
Salt to taste
Ghee:                              1 tablespoon

Method:

1) Pressure cook cleaned Urad dal and bathua with bay leaf, black cardamom, salt, turmeric and asafoetide for 20 minutes or until lentil is cooked.
2) Once cooked and cooker is cooled set is aside.
3) Heat sum oil in a pan and add cumin, whole red chili and finely chopped garlic. Fry till light brown/pink and add cooked lentil mixture.
4) Boil it and adjust the consistency by adding water if required.
5) Serve hot with your favourite Indian bread/roti

BON APPETIT...

Bathua Chokha ( Mashed Chenopodium leaves)

Bathua or Bathuwa though cultivated in some regions, the plant is elsewhere considered a weed. Chenopodium album is extensively cultivated and consumed in Northern India as a food crop and in English texts it may be called by its Hindi name bathua or bathuwa (बथुआ). In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as Sarso ka saag, soups, curries and in paratha, stuffed breads, especially popular in North India. Bathua chokha is very unique, healthy and less popular recipe of these chenopodium leaves. This recipe is traditionally made with mashed vegetable or greens and mustard oil resemble an Italian pesto, though much thicker in consistency. Much strong flavors are used like raw ginger and raw garlic. A thick and pungent golden mustard oil is called for in this recipe. 

Serve:          4

Preparation time:        20 minutes

Ingredient:

Bathua:               500 grams

Garlic:                 2 large cloves (finely chopped)

Ginger:                1 inch (finely chopped)

Green chilli:        2 large

Mustard Oil:       1 tablespoon

Lemon Juice:      2 tablespoon

Salt to taste

Method:

1) Clean the bathua leafs and wash properly.

      2) Put it in the khadai and cover it with a plate. Let the leaf soften and cooked in its natural water at medium flame.

      3) Drain the excess water by pressing it in between the feast.

      4) Roughly grind the cooked leafs and add finely chopped garlic, ginger and chilli.

      5) Add raw mustard oil and lemon juice. Mix well.

      6) Serve it hot or cold with hot steam rice.

Chicken & Bok Choy In Oyster Sauce

I had this recipe bookmarked for long time and finally today got a chance to make this as all the ingredients are handy and available. Any South Asian Stir fry are always quick and health. You cannot miss on the fragrance of the garlic and ginger when fried in butter to get that extra flavor over the vegetable or any meat for that matter. Bok choy and chicken are going to be a terrific combination with oyster sauce. Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. This thick, brown sauce with a sweet, salty, and earthy flavor is adding body, flavor and color to the dish.

Serve         2
Preparation time:                         45 minutes (Including Marinating)

Ingredients


 Chicken breast:              200 Gram
 Bok choy:                  2 Small
 Garlic:                       1 Clove (chopped)
 Ginger:                      1/2 Teaspoon (finely shredded)

 Oyster sauce:             1 Tablespoon
 Sesame oil:               1/2 Teaspoon

 For Marinade
 Salt:                                1 Pinch
 Light soy sauce:        1 Teaspoon
 Cornstarch:               1 Tablespoon
 Oil:                           1/2 Teaspoon
 

Method

1) Rinse the chicken and wipe it dry. Cut into thin slices.
2) Put the chicken in a large bowl and add soy sauce,salt and cornstarch. Mix well.
3) Add the oil. Mix thoroughly and put in the fridge for 30 minutes.
4) Heat the pan and add 2 tablespoons of oil. Add garlic, once it is fragrant, add the bok choy. Fry till the cabbage is cooked. Keep warm.
5) In the pan, put 2 more tablespoons of oil. Add ginger, once it is fragrant, add the marinated chicken. Stir fry until meat is done.
6) Add cooked bok choy, oyster sauce and mix well.
7) Bring to a boil once, turn the heat off and add Sesame oil. Serve hot with white or brown rice of your choice.

BON APPETIT...

Paneer Chandni (Cottage Cheese cubes in cashew gravy)

No two dishes were alike in the elaborate cuisine of 18th century court of the princely kingdom of Awadh now city of Lucknow. The most exotic and expensive ingredients were sourced and styles of preparation were long and painstaking because of slow cooking process. The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the ingredients used in creating such a variety. Dhungar, Dum, Baghar, Zamin doz are few techniques used for Awadhi cooking. Today I am sharing an authentic Paneer recipe from king's Awadhi kitchen.

Serve     2

Preparation time:  45 minutes

Ingredients:

Cottage cheese:                            250 grams
Cashew nuts:                                50 grams
Ginger:                                         15 grams
Green Chili:                                  2 small
Khoya (Reduced Milk):                50 grams
Cardamoms:                                 2-3
Ghee (clarified butter):                  1 tablespoon
Cloves:                                        2 small
Onions:                                        50 grams (finely chopped)
Salt to taste
White pepper
Milk or Cream:                            2 tablespoon
Few almonds and saffron threads for garnish


Method:

1) Cut the cottage cheese into 1 inch cubes.
2) Make a paste of cashew nuts, ginger, green chili, khoya and 1 cardamom.
3) Heat ghee in a pan/ lagan, crackle cloves and one cardamom. Add chopped onion and saute. Ensure that it does not get brown or it will change the color of gravy.
4) Add the cashew paste and cook stirring continuously at low heat so that it does not stick to the bottom.
5) Check the seasoning, add cottage cheese cubes and cook till gravy is thick and cheese cubes are soft.
6) Finish with cream or milk to adjust the consistency
7) Transfer to serving pot, garnish with almond flakes and saffron thread. Serve hot with your favourite naan

BON APPETIT....

Phad Phak (Thai Stir fried vegetable)

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book "How to Cook and Eat in Chinese', to describe the chǎo technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Making a stir fry is one of the easiest, cheapest, and quickest ways of creating a great healthy and satisfying meal. By choosing a wide range of veggies, you can not only get a great mix of important micronutrients that fill the nutritional gaps in diets,  but they also make the dish look vibrant and colourful.

Adapted from Hip Asia by Taj- Connemara

Serve:   4
Preparation Time:  20 minutes

Ingredients:
Broccoli:                100 grams
Zucchini:                100 grams
Baby corn:             100 grams
Asparagus:             75 grams
Haricot bean:          125 grams
Button mushroom:   75 grams
Chinese cabbage:    75 grams
Bok Choy:              75 grams
Oyster Sauce:         75 grams
Pimentos:                60 grams
White pepper:         1 teaspoon
Vegetable stock:     1 cup
Garlic:                     50 grams (chopped)
Oil for stir frying

Method:

1) Heat oil in a wok. Saute garlic till light brown.
2) Chop vegetables in dices and add to the wok. Toss well
3) Add oyster sauce, white pepper and pimentos
4) Add vegetable stock and stir-fry the vegetable till cooked.
5) Serve hot with a bowl of brown rice.

BON APPETIT..

Steamed Bok Choy in Lemon Butter Garlic Sauce

Sign up for a Chinese Cooking classes and at some point you're likely to find yourself happily shredding leaves and chopping up the stalks of a bok choy plant. It is cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy is one of the popular leafy-vegetables very low in calories; it is very rich source of many vital vitamins, minerals and health-benefiting anti-oxidants. 100 g of bok choy provides just 13 calories. It is one of the recommended vegetable in the zero calorie or negative calorie category of foods which when eaten would add no extra weight to the body but in-turn facilitate calorie burns and reduction of weight. Let's get cooking  :)

Adapted from Kia Asia
Serves:      2
Preparation time 25 minutes

Ingredients:

Bok Choy:                       200 grams
Butter:                              1 tablespoon
Garlic:                              1 tablespoon (finely chopped)
Corn flour:                        25 grams
Salt to taste
White Pepper:                  1 teaspoon
Lemon Juice:                    2 tablespoon
Flakes of garlic fried golden for garnish

Method:

1) Blanch the Bok Choy.
2) Heat some butter, saute garlic . Dilute the corn flour in water and add.
3) Keep stirring to make a sauce of thick consistency. Add more water if required.
4) Season it with salt and pepper.
5) Add fresh lemon juice and mix well.
6) Arrange the bok choy on a serving plate. Spoon the sauce over it.
7) Garnish it with golden fried garlic  flakes and serve hot.

BON APPETIT...

Stuffed Chicken Breast with Sour Cream Sauce

I have been in love with this dish from ages, till date its one of my favourite recipes. I had it for the first time in a swanky Italian restaurant and wondered how did the chef managed to do so. So let unveil the secret of this delicious recipe and impress your family and friend. I am using spinach, mushroom and mozzarella for stuffing the chicken breast.  Chicken breasts are white meat and are relatively dry.

Ingredients:

Chicken breast:                      2 medium sized

Spinach:                                 1/2 cup ( blanched and chopped)

Mushroom:                            1 cup

Yellow onion:                         1 Medium

Mozzarella cheese

Crème fraîche:                        1/2 cup ( Substitute: Sour cream)

Dried oregano

Garlic:                                    2 cloves

White pepper

Salt to taste

Olive oil

Method:

1) Heat some oil in a pan; add oregano and garlic stir in for a minute. Add some onion, mushroom and spinach. stir for 3-4 minutes until water run dry. Season it with salt & pepper.

2) Once cold add shredded mozzarella.

3) Using a sharp pointed knife make a cut from the thicker side of the breast. Try to insert the knife to make a pocket in the chicken breast. 

4) Use your thumb to clear the pocket and stuff the filling tightly.

5) Prepare both the chicken breast with the stuffing sprinkle some salt and pepper over it. Heat some oil in a pan and cook both side at low to medium heat until cooked. Or you can also grill it at 230 degree celsius for 15 minutes turning it once.

6) For the sauce heat some olive oil in a pan. Add some garlic, half onion finely chopped, and 1/2 cup mushroom finely chopped. Saute it for 2 minutes. Add the cream, simmer it at low temp. Season it with salt and pepper.

7) Serve it hot with some oven grilled vegetables.

BON APPETIT...