Chicken stuffed with mozarella in marinara sauce with parmesan cheese

Chicken stuffed with mozzarella in marinara sauce with parmesan cheese

Ingredients:
1 chicken breast butterflied and pounded to a reasonably thin layer
Mozarella cheese sticks
Salt and Pepper to taste
Chili flakes to suit your taste buds
1 egg
All purpose flour
Panko bread crumbs
Parmesan cheese to garnish
Oil to fry
1 garlic chopped


Method:

1. On the chicken breast season with salt and pepper and chili flakes
2. Place cut slices of mozzarella cheese on the chicken and roll the chicken breast
3. Roll the chicken breast
4. Coat with beaten egg
5. Sprinkle generously with Panko bread crumbs
6. Chill in fridge for approx. 1-2 hours so that mozzarella cheese does not melt when frying
7. Heat oil in a skillet and saute some garlic
8. Fry the chicken roulade till it gets a golden brown color
9. Cut into cylinders and lay on a plate
10. Heat marniara sause (I used ready made) and pour the sauce on the chicken
11. Garnish with parmesan cheese
12. Serve hot

Dry spice crusted King Fish fillet

Dry spice crusted King Fish fillet

Fish used - King Fish filleted - but use a firm white fish

Ingredients:
Black pepper 4 tbsp
Fennel seeds 1 tbsp
Coriander seeds 6 tbsp
Cumin seeds 4 tbsp
Star anise 1
Cinnamon stick 1 inch

Grind to a coarse powder and add salt keeping 1/3rd aside for vinaigrette

Vinaigrette:
In a bowl take 1/2 cup olive oil and 1 lemon and mix together with above spice rub. I like mine slightly lemony, so you can adjust accordingly

Ingredients
Mustard paste ( I used mix of dijon mustard and whole grain mustard in a 70-30 proportion)
Salad leaves (I used lettuce and red cabbage) - preferably use not so strong salad leaves
Salt to taste

Method:
1. Apply mustard paste to the fish on both sides
2. Coat both sides of fish with dry spice rub

3. Keep aside for 15-20 mins and in this time prepare salad roughly cutting the lettuce and cabbage (use any salad leaves you want, great chance to search the fish for existing ones)
4. Pan fry using olive oil and butter
5. Squeeze lemon and serve on a salad bed

Wild Mushroom and Peas Risotto with Prawns

Wild Mushroom and Peas Risotto with Prawns

Ingredients
150 gms of risotto (arborio rice)
2 cups of wild mushrooms roughly cut
1 medium onion finely chopped
2 tsp garlic finely chopped
3 cups of veg stock (make sure it is simmering)
4 tbsp butter
1/2 cup parmesan cheese grated
1/4 cup peas
4 prawns deveined
Olive oil
Salt and Pepper to taste

Method
1. In a sauce pan heat 3-4 tbsp olive oil and add garlic and onions and saute making sure that onions should not become brown.

2. Add rice and stir

3. Once rice is coated well add stock and stir
4. In a separate pan heat 2 tbsp olive and add 1 tsp garlic, little onions and mushrooms. Add salt and pepper and mix. Keep aside. DO NOT OVERCOOK.
5. Keep stirring (not vigorously) at all times adding veg stock to ensure that rice is covered in water.

6. Add salt-n-pepper to taste.
7. In a pan take veg. broth and cook prawns till half done. Remove them, drain the broth and add butter and salt. Cook the prawns properly. basting them occasionally.
8. Add 1/4 cup parmesan cheese and stir till chesse is well mixed.
9. I like the rice al-dente. Remove and plate and serve.
10. Garnish with mushroom, cheese and prawns.
11. Serve hot.

Egg Dog

Egg Dog

Ingredients:
4 eggs hard boiled and quartered lengthwise
1 medium onion pureed
2 garlic cloves
1/2 inch ginger
1 tsp cumin seeds
2 tsp red chili powder
1 tsp brown sugar
1 tsp coriander powder
Few sprigs of coriander
4 tbsp cooking cream (or yoghurt)
Salt and Pepper to taste
3 tsp Tomato Paste 
2-3 slices of cheddar cheese or shredded
3 tbsp oil
1 hot dog bread (I used Dijonette)
Onion slices and coriander leaves for garnish

Method:
1. Blend garlic, ginger, coriander into thick paste
2. In a hot sauce pan pour oil and saute the ginger-garlic-coriander paste
3. Add onion puree and cook
4. Add cumin seeds and coriander powder
5. Add Tomato paste and cook out till oil separates
6. Add brown sugar, salt and pepper
7. Add 2 yolks to the pan (for that richness) and mix well - no lumps
8. Once cooked, add cream and mix well
9. Get consistency to that of a thick lassi
10. On a bread cut laterally apply butter lay down the eggs

11. Add the gravy and top with cheese
12. Heat enough in micro to just melt the cheese
13. Garnish with onion slices and coriander leaves

Hash Browns

Hash Browns

Ingredients:

2 russet potatoes
Salt and Pepper to taste
Paprika to sprinkle
Butter to fry

Note: Cold water should have salt mixed in it.


Method:

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper and paprika.
3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook until potatoes are browned all over, about 5 more minutes.

Butter-milk Fried Chicken

Butter-milk Batter Fried Chicken

Ingredients:
1 chicken breast butterflied (i.e. slit in half in the shape of a heart)
1/2 cup butter milk
few leaves of mint chopped
1 tbsp chili flakes (add more to suit your taste buds)
1 sprig of rosemary
Salt and Pepper to taste
1/4 cup all purpose flour
Oil for frying

Method:
1. Mix butter-milk, chili flakes, rosemary, salt and pepper and marinade the chicken breast and keep aside for an hour
2. Heat oil (on medium)
3. Sprinkle all purpose flour on the chicken breast on both sides
4. Deep fry till golden brown

Mashed Potatoes

Mashed Potatoes

Ingredients:
1 russet potato (take one with good starch content)
1/2 cup milk
1 tbsp butter
Salter and Pepper to taste

Method:
1. Par boil the potato in sal water and grind in ricer
2. Simmer milk and butter
3. Slowly adding milk (little by little) into potato mix well
4. DO NOT over work the potato by vigourous mixing
5. Mix to a smooth paste (NOT runny)
6. Add salt and pepper and give a final mix.