HONEY GARLIC GRILLED CHICKEN

This recipe is the result of my own imagination. The first time I made it...my children became fans of it. So I'm sharing the recipe with you folks too.

Ingredients

1 kg boneless chicken cut to Tikka pieces
20 cloves of garlic crushed
2-3 tsp red chilli flakes
2 tsp crushed black pepper
2 tbsp oregano
Juice of 1 lemon
2-3 tbsp honey
3 tbsp oil
1 tsp red chilli powder
Salt to taste

Method

Wash and pat dry the chicken.
Mix all the above ingredients.
Massage well. Marinate the chicken for at least 4-6 hrs in the refrigerator.
Preheat the oven  at 180 to 200 degrees. Grease the baking tray with some oil. Spread the marinated chicken evenly. Drizzle some oil over the chicken. Be sure to add in all the marinade. Grill for about 20-25 mins. Check at intervals.
Serve beside your favorite soup.
(If you don't have an oven,pan fry over gas stove with very little oil. )
Enjoy the rains.

TOMATO SOUP

This is my version of the most loved tomato soup. I gurantee that you will never order tomato soup from restaurants after trying this recipe

Ingredients
750 gm red firm tomatoes
1 large onion
8- 10 cloves garlic
8-10 tbsp sugar
2 tsp red chilli powder
3 tbsp corn flour
1 tbsp butter ( do not substitute with oil)
2-3 tbsp fresh cream (optional)
Salt to taste.

Method

In a pressure cooker put chopped tomatoes,sliced onions,garlic cloves add 1 cup water and pressure cook till soft and mushy .
When the pressure settles, blend the mixture and strain it through a sieve.
Heat a deep pan, add butter and saute corn flour for 1 minute. Immediately pour the tomato liquid. Bring to boil.
Add salt,sugar and red chilli powder. Cook till it gets homogonised. Taste, adjust seasoning .
Serve pipping hot with a dash of fresh cream and bread crumbs.

This recipe is a sure shot winner.

VEGETABLE PATTIES

INGREDIENTS 
500 gms boiled peeled mashed potatoes
100 gms french beans  finely chopped
50 gms green peas boiled
50 gms carrot finely chopped
2 capcicum finely chopped
1/2 tsp turmeric pwd
1/2 cup freshly grated coconut
1 tbsp lemon juice
2 tsp sugar
3 tbsp chopped corriander 
3 tsp ginger and green chilli crushed ( 5 green chiili + 1 inch ginger)
2 tbsp kasuri methi ( you can also use fresh fenugreek leaves finely chopped)
salt to taste
A pinch of asafoetida
1 tsp whole cumin seeds
1/2 tsp mustard seeds ( black)
A few curry leaves
1  cup bread crumbs
oil for shallow frying

METHOD
In a non-stick pan heat 2 tbsp oil splutter mustard seeds, cumin seeds, asafoetida , curry leaves immediately add chopped french beans , carrots, green peas and saute for 3-4 min. Then add chopped capcicim crushed ginger and green chilli salt to taste turmeric pwd and kasuri methi.saute for an other 3-4 min add grated coconut lemon juice and sugar cover and simmer for 3-5 min remove from flame add chopped corriander and allow it to cool down completely ( the mixture has to be completely dry )

In a large bowl tip in the mashed potatoes 1 tsp salt 1/2 tsp pepper pwd and the vegetable masala mix well roll into desired shapes but not very thin. Roll into brad crumbs from all sides and refrigerate for about one hour
Shallow fry on a non stick pan on medium flame drizzling very little oil at intervals. fry till crispy and golden on both side serve hot with green chutney and tomato sauce.

CHICKEN KATHI ROLL

Ingredients for Roti
1 cup All purpose flour (maida)

1.5 cups wheat flour
2 -3 tbsp oil
salt as required
water for kneading the flour

Ingredients for filling....

750gms boneless chicken cut into small cubes
1 tbsp ginger garlic paste
1tsp garam masala pwd (All spice)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 tbsp green masala (corriander leaves+8-10 cloves of garlic+3-4 green chillies ground to paste)
2 tsp lemon juice
salt to taste
2 tbsp corriander
2-3 tbsp oil

FOR FINAL ASSEMBLING

4-5 Eggs beaten with salt and pepper

One small bowl of Green chutney (1 small bunch of corriander leaves + mint leaves + 3-4 cloves of garlic + 1 tbsp lemon juice + salt to taste)

3-4 small onions thinly sliced to roundells

Method

Kneed the flour with all ingredients to a soft dough cover with a damp cloth and keep aside
wash the chicken make it dry and marinate it with ginger garlic paste salt for about 30 min. While the chicken is marinating roll out rotis/chapaties as per your size requirement and roast them like regular chapaties and keep aside.
Heat oil in a non stick pan add the marinated chicken and all the rest of the ingredients except chopped corriander saute over high flame WITHOUT COVERING, till dry and done sprinkle chopped corriander.
Heat a non stick tawa (Griddle) place one roti over it spread one ladle full of beaten eggs evenly over the roti sprinkle a few drops of oil flip it cook the egg and remove the roti finish doing the same procedure for all rotis.



FOR ASSEMBLING...
Keep the egg coated roti on a flat plate in way that the side which is coated with the egg is on top
spread the chicken masala length wise in a line ( as much as filling you want) lay over it a few roundels onions a few drops of green chutney and roll like a Frankie.The same is to be done with rest of the rotis. Serve with green chutney and onions.

 

STUFFED ROASTED CHICKEN

Ingredients

1 large chicken with internal organ removed
1 tsp salt
2 tsp pepper pwd
1 tbsp Ginger garlic paste

Ingredients for stuffing
2 tomatoes chopped
2 kidneys chopped and boiled with ginger garlic paste 2 hard boiled eggs chopped
1 liver chopped and cooked till done
6 slices of breads cut into small squares
4 onions finely chopped
6 green chillies finely chopped
2 tsp garam masala pwd
1 small piece of ginger finely chopped or crushed
Mint leaves and corriander leaves finely chopped
Salt to taste

Method

Deep fry the bread squares and keep aside
Mix all ingredients for stuffing in a large bowl
For roasting the chicken wash the chicken and dry it completely make deep gashes smear with ginger garlic paste pepper pwd and salt and apply all over the chicken making sure it is completely covered in this masala from all sides tightly stuff in the stuffing in the cavity of the chicken and tie the legs so that the stuffing does not fall out pre heat the oven at 180-200 degrees grease the oven dish with a little butter or oil place the chicken into it drizzle little oil over the chicken cover with a foil and cook for 20-30 minutes.after 25 minutes remove the foil and bake for another 5-10 minutes do not over cook the chicken as it may get dry.

NAAZ MUTTON

Ingredients

1 kg boneless mutton
1 cup pure ghee ( clarified butter)

Dry roast 1 tbsp corriander seeds 2 tsp cumin seeds,4-5 whole red chillies 2 big black cardamom dry grind keep aside.
10-12 cloves of garlic finely chopped
2 tbsp Ginger garlic paste
1 cup thick youghrt
1 tsp tumeric pwd
1 tbsp whole garam masala
10-12 kashmiri red chilli soaked in water for about one hour
4 medium sized onions sliced
Salt to taste
Chopped corriander for garnish

Method

Wash the mutton pieces and marinate with ginger garlic paste youghrt salt and tumeric pwd for at least 2 hours
In a deep vessel heat ghee splutter whole garam masala and chopped garlic fry till golden brown and sliced onion,saute till the onions turn pink add the marinated mutton. Sprinkle the dry roasted ground powder.
Grind the soaked red chillies to a fine paste add a water if needed add it to the mutton and saute till it turns aromatic.
Cook till the mutton is soft and well done. Gradually add little water while cooking as needed.
Sprinkle whith chopped corriander leaves....serve pipping hot with butter naan or rice.

CORN AND PANEER RAVIOLI IN PALAK GRAVY (FUSION RECIPIE)

INGREDIENTS FOR RAVIOLI (DOUGH)
1 cup all purpose flour (maida)
2 tbsp semolina (rava)
2 tbsp oil
1/2 tsp salt
kneed to a smooth and soft dough cover it with a damp muslin cloth and keep aside.
INGREDIENTS FOR FILLING
1/2 cup boiled sweet crorn
100 gms cottage cheese (paneer) mashed
2 green chillies finely chopped
1 tsp lemon juice

1 tsp chilli flakes
2 tbsp chopped corriander
salt to taste
crush the boiled sweet corn and mix all the other ingredients for stuffing with the crushed corn and keep aside.
INGREDIENTS FOR GRAVY
2 bunches of spinach blanched and ground to paste
10-12 cloves crushed garlic
1 tsp finely chopped ginger
2 tsp whole cumin seeds
2 whole dry red chillies 
50 ml fresh cream (optional)
1 tsp of garam masala pwd (All spice)
salt to taste
METHOD FOR RAVIOLI
Roll out long strips of the dough about 2 inches wide cut out equal squares out of the rolled out dough (2 inch by 2 inch)
take one piece place a table spoon of ravioli filling cover it with the other piece of dough seal the sides with the help of the fork  ( a small packet will be formed) finish making all the ravioli in the same way refrigerate for 15 minutes heat water about 4-6 cups in a large vessel add a little salt and 2 tsp of oil and bring it to boil and then add the raviolis 6-8 at a time cook for two minutes when they start to float remove the batch in a greased vessel in the same water finish cooking the rest of the ravioli in batches do not throw the remaining water   
 METHOD FOR GRAVY
Grind the spinach
Heat oil in a separate pan splutter whole jeera whole red chillies chopped ginger and garlic and chopped green chillies.Saute till it turns light brown add the spinach puree salt and cook for 3-4 minutes adjust the consistency of the gravy by adding a little left over water of ravioli  add garam masala pwd and finish it out with fresh cream
for plating place cooked ravioli in the serving dish cover it with the cooked spinach gravy and garnish with fresh cream.Serve hot.
NOTE:-
To blanch the spinach boil water in a large vessel add a pinch of salt bring it to boil,roughly chop the spinach and add to the boiling water. cook for 1 minute drain immediately and immerse it in cold water to prevent over cooking.and drain again.

VEGETABLE BIRYANI

VEGETABLE BIRYANI

This recipe is special because it's vegetarian....but tastes no less than a non veg biryani.

Ingredients:

75 gm cauliflower florets
75 gm peas
75 gm potatoes cut to square
100 gm paneer cut like the potatoes and fried
75 gm carrots
75 gm beans chopped
100 gm curds whipped
2 medium tomatoes chopped
3 large onions finely chopped
Ginger 2 inch garlic 10 cloves green chillies 5 crushed
1 tbsp kashmiri chilli pwd
2 tsp turmeric
2 tsp garam masala powder

2 tbsp biryani masala
Salt to taste
Oil and ghee as required
Basmati rice soaked and cooked till 80 percent done
2 tbsp butter dissolved in 1/4 th cup milk and a few saffron strands added too.

Method:

        Heat oil in a large heavy bottomed pan. Fry the sliced onions till light golden. Add all the veggies one by one ,starting with potatoes,beans,peas,carrots, cauliflower. Saute till half done
Fry the crushed Ginger garlic chilly masala and the powdered spices. Add tomatoes. Saute till it gets  aromatic and the tomatoes turn soft. Add whipped curds. Simmer for 2-3 mins. Get it off the flame. In a another big pot start to layer.
Start with one layer of veggies,then a layer of rice then veggies and finally rice.
Warm the milk. Add saffron and butter pour over the rice layer.
Add a little ghee on the top layer. Cover with a tight lid and simmer till you know that something yummy is cooking

Enjoy the biryani with curd raita of your choice.

MINCED MEAT PIE

MINCED MEAT PIE

This is an age old recipe prepared in many households

Each household has it's own take on this recipe. This is my recipe...hope you like it.

Ingredients.
500 gm mince meat
2 tbsp Ginger garlic paste
5-6 green chillies crushed
4 tomatoes finely chopped
2 potatoes chopped to small pieces and fried lightly
2-3 onions finely chopped
2 medium capsicum chopped
1 cup mix peas and chopped carrots (optional)
1 cup grated cheese
1 tbsp garam masala powder
1 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp cracked black pepper
2 tsp kasuri methi crushed (optional) but it adds a lot of flavour.
3 eggs whipped
1 small bunch of corriander and mint leaves chopped.
Salt to taste
Oil/ ghee

Method.
       In a large bowl mix all the ingredients with the mince .
Everything has to be mixed well. Pls adjust salt remembering that cheese has been added. Be careful with the salt as cheese is quite salty.
Preheat oven the 200 degree
Grease a baking dish. Pour the mince mix. Bake in the preheated oven for 20 mins .
After that lower the temperature and further cook the pie . Check with a clean knife or skewer. If it comes out clean ....it's done.
Let it roll little and then serve with bread of your choice.

Believe me it tastes superb.

LEBANESE CHICKEN ROLL

This roll can be associated with the shawarma roll that we get as street food. But home made is home made.

Ingredients:

1kg boneless chicken sliced to strips                
2 tbsp Ginger garlic paste
50 gm curds
1 tbsp red chilli powder
Juice of one lemon
1 tsp Nutmeg powder
1 tbsp garam masala powder
1 tsp chilli flakes
2tbsp garlic chopperised finely
Salt to taste
2 tbsp oil
Finely chopped cabbage
Slices of beetroot
Slices of carrot
( You can pickle the beetroot and carrot by immersing them in malt vinegar and salt the previous day)
Home made chapattis or parathas as you like.

Method:
       Marinate the chicken with all the ingredients except the veggies..add oil and give a good massage to the chicken strips
Marinate at least for 4 hours.
Grease the oven tray with some oil, spread the marinated chicken over it. Spread as flat as you can. Do not heap. Grill in a preheated oven 180 degree  for 20 mins. When done remove and allow it to cool a bit. Sprinkle corriander .
Spread the roti/ paratha flat smear garlic sauce (recipe in notes) fill chicken and pickled veggies you can also add grated cheese it you want. 
Lebanese rolls are ready to savour.

Note. Garlic sauce
Ingredients
1/2 cup  Mayonnaise
50 gm cream cheese
2 tbsp Crushed garlic
Chilli powder (optional)

Mix all the ingredients together in a bowl, and use whenever needed. This sauce tastes great with any type of tikkas or grilled chicken.

You can also replace the chicken with paneer all that masalas will remain same , only the grilling time will be 10 mins.

If you don't have an oven, you can pan toss the chicken. Just remember not to cover the pan while cooking the chicken.

BREAD PUDDING WAFFLES

This is an innovative option to make easy waffles.

Ingredients.
10 slices of white bread. Cut to small pieces
3 eggs beaten
1 cup milk
1 small cup sugar 2 tsp vanilla essense
1 cup all purpose flour
1 tsp Nutmeg and cinnamon powder.

Method
In a large bowl drop in bread, flour, sugar and incorporate beaten eggs and milk. Add nutmeg and cinnamon powder.
Just mix with a flat spoon. We don't want a smooth batter.
Heat the waffle iron
Apply butter. Spread the mixture and close and cook till it's done ,crispy. Will take  6-8 mins.
Serve with whipped cream or any ice cream with a crunch like praline.

Enjoy. I am sure you will.

If you don't have a waffle iron , you can heat a non-stick pan and cook like pancakes. This will take 5-6 mins on each side depending on the thickness of the dough you have spread. ( Do not make it thin)