Meatloaf

In a bowl take

• Chicken (or lamb) - 500 gms mince (not fine, slightly coarse)
• Bread crumbs - made fresh from half loaf of white bread
• Eggs - 2
• Salt and crushed black Pepper to taste
• Worcestershire sauce - 2 tbsp
• Tabasco sauce - couple of dashes
• Chilli flakes - suit the heat to your taste
• Cooking cream - 3 tbsp
• (optional) add grated carrots

In a hot pan add 2 tbsp oil and add below and saute and cool

• Garlic - 4-5 cloves chopped
• Onions - 2 medium chopped
• To give that Indian touch (optional) add 1 tsp turmeric powder, 1 tsp jeera powder and 1 tsp cumin powder

Then add this to the bowl and mix with fork (be gentle with the mixing)

Butter a loaf baking dish (rectangle) and pour this mix. In a pre-heated over (180 deg) bake for 30-45 mins (till cooked)

Sauce - in a bowl mix below ingredients

• 4-5 tbsp of tomato ketchup
• 2 tbsp of dijon mustard
• Worcestershire sauce - 1 tbsp

Slightly prior to the bake being completed, apply the above sauce and put the dish back for another 5 mins bake.

Serve. Alternatively, use small cup cake baking moulds instead of a loaf dish.

Stuffed Padwal (snake gourd)

Stuffed Padwal (snake gourd)

Ingredients (for stuffing)

•          Coriander – ½ bunch
•          Green chili – 3-4
•          Cashew – ¼ cup (chopped and fried)
•          Sultanas – ¼ cup
•          Cumin seeds – 1 tbsp
•          Salt to taste

Grind above in coarse paste

•          Paneer – 150 gms (grated). Keep some aside for garnish.

Method

1.        Mix grind paste in paneer.
2.       Cut snake gourd in 1 inch long pieces and core the inside. Fill the core with the stuffing.
3.     Pan fry the snake gourd on sides on medium heat to ensure that snake gourd is well cooked.
4.        Keep aside.

Ingredients (for gravy)

•          Coriander – 1 bunch
•          Coconut – 1 cup (or substitute with coconut milk)
•          Cumin seeds – 1 tsp
•          Turmeric powder – 1 tsp
•          Coriander powder – 1 tsp
•          Green chili – 3-4
•          Ginger – ½ inch
•          Garlic – 2-3 cloves
•          Salt to taste

Grind above in fine paste

•          Onion paste – 1 medium
•          Oil – 2 tbsp

Method

1.         Heat 2 tbsp oil in a sauce pan. Add above paste.
2.         Add onion paste and sauté.
3.         Cook well adding water to get desired consistency of gravy.
4.         Adjust salt to taste.
5.         On a plate place snake gourd upright and pour gravy.
6.         Garnish with grated paneer.
7.         Bon appetite.

Chicken Vindaloo

Ingredients:

• Chicken - 250-300 gms (boneless and cut into bite-sized chunks)

For gravy:

• Ginger-Garlic paste – 2 tbsp
• Onion – 1 medium (finely chopped)
• Cinnamon – 1 in
• Cloves – 7-8
• Black pepper – 10-12
• Red chilli powder – 3 tbsp (adjust to taste)
• Turmeric powder – 2 tsp
• Tomato paste – 3 tbsp
• Vinegar – 1 tbsp
• Cumin seeds – 1tsp
• Oil (for searing off chicken)
• Butter – 2-3 tbsp
• Salt to taste

Method:

1. Marinate chicken with salt and pepper.
2. In a sauce pan with oil sear off chicken and keep aside.
3. Remove the oil.
4. In the same pan, add butter and sauté ginger-garlic paste, cumin seeds and onion.
5. Add cinnamon stick, cloves, black pepper corn, red chilli powder and turmeric powder and sauté well.
6. Add tomato paste and vinegar. Cook well.
7. Add water for desired consistency of gravy
8. Add chicken. Mix well and simmer till chicken is tender.
9. Serve with rice.
10. Bon Appetite.

Note: 

• Tastes better overnight.
• (Optional) Use rosemary and thyme in oil when searing chicken.

Cauliflower Kofta

Ingredients

• Cauliflower – 250 gms (cut into small florets)

  

Chutney

•     Coriander – 1 bunch
•     Chillies – 3
•     Garlic cloves – 3-4
•     Ginger – 1in
•     Cumin seeds – 1 tsp
•     Coriander powder – 1 tsp
•     Turmeric powder – 1
•       Salt and Pepper to taste

Mix together above ingredients into a smooth paste and marinate the cauliflower. Keep aside.

For the koftas

•      Potatoes – 3-4 large boiled and mashed

Making the koftas

1. Mash the potatoes and add a pinch of cumin seeds
2. Add salt to taste
3. Add corn starch powder (approx. 2 tbsp)
4. Mix well and make koftas whilst stuffing cauliflower florets in it
5. Keep aside in chiller to firm up.

After half hour:

1.        Roll koftas into bread crumbs
2.        Deep fry them till golden brown.
3.        Keep aside.

For the gravy

•         Sliced onion –  1 large
•         Chopped tomatoes – 1 large
•         Ginger – 1 in chopped
•         Garlic – 4-5 cloves chopped
•         Cumin seeds – 1 tsp
•         Garam masala – 1 tbsp
•         Green chilli – 3-4 (chopped)
•         Turmeric powder – 1 tbsp
•         Coriander powder – 1 tbsp
•         Fresh coriander – 1 bunch (chopped)
•         Coconut milk – 2 cups
•         Oil for cooking – 2-3 tbsp
•         Butter – 2 tbsp
•         Salt to taste
•         Black raisins for garnish

Method

1.        Heat oil in a sauce pan and add ginger-garlic, cumin seeds and sauté.
2.        Add sliced onion and sauté well. Add turmeric powder, coriander powder, fresh coriander, chillies and mix well till onions are almost done and raw flavor of masala has gone. Add salt.
3.        Add tomatoes and cook well using little water (as necessary) till well cooked. Cover pot, stirring as required. Cool the mixture and blend into smooth paste.
4.        In the same pan add butter and the above mixture. Keep on medium heat and bring to simmer. Add coconut milk, and stir well.
5.        Taste for salt/spice (add red chili powder if required).
6.        In a plate put the koftas and pour the gravy over it.
7.        Garnish with black raisins.
8.        Serve hot with rice or paratha.
9.        Bon appetite.

Yam Burger

Yam Burger

Ingredients

•       Yam – 250 gms (coarsely grated)
•       Ketchup – 2 tbsp
•     Soy sauce – 2 tsp
•       Worcestershire sauce - 1 tsp
•       Tabasco sauce – few dashes
•     Cumin powder - 1 tsp
•     Turmeric power - 1 tsp
•       Green chilli – 2-3 (finely chopped)
•       Garlic – 3-4 cloves (chopped)
•       Fresh coriander – small bunch (chopped)
•       Salt and Pepper to taste

For the bun

•     Lettuce leave – shredded
•       Sour cream
•       Cheese
•       Thick Onion slice

Method

1.    Boil the grated yam in hot salted water. Drain it and dry it.
2.       In a mixing bowl mix well all the above ingredients.
3.       Make into pattie and keep aside in chiller to firm up (approx. half hour).
4.       In a hot pan with oil fry the pattie on both side till done.
5.    Toast the bun slightly.
6.       Spread sour cream on bun.
7.       Place lettuce, pattie, cheese, onion.
8.    Use Hot and Sweet chilli sauce on top bun (optional)
9.       Serve with French fries.
10.       Bon Appetite.

Banarasi Aloo

Ingredients

•         Baby potatoes – 8-10 nos.
•         Sliced onion –  1 large
•         Chopped tomatoes – 1 large
•         Ginger – 1 in chopped
•         Garlic – 4-5 cloves chopped
•         Black pepper corns – 4-6
•         Cloves – 4-5
•         Cumin seeds – 1 tsp
•         Caraway seeds – 1 tsp
•         Cinnamon stick – 1 in
•         Green cardamom – 3-4
•         Kashmiri red chilies – 4-6 (or more as required and make into paste)
•         Turmeric powder – 1 tbsp
•         Coriander powder – 1 tbsp
•         Saunf (Aniseed) – 1 tbsp
•         Cashew nuts – 8-10 (fried)
•         Kasuri methi – pinch
•         Fresh coriander – 1 bunch (stalks for gravy and leaves for garnish)
•         Oil for cooking – 2-3 tbsp
•         Butter – 2 tbsp
•         Thick cream – 3 tbsp
•         Salt to taste

Method

1. Peel baby potatoes, wash and dry on paper towel, pierce holes with fork and fry them till almost done (slightly golden brown on outside). Keep aside.
2. Heat oil in a sauce pan and add ginger-garlic and sauté. Add cumin seeds, cinnamon, black pepper corns, cloves, cardamom, aniseed and sauté.
3. Add sliced onion and sauté well. Add turmeric powder, coriander powder, coriander stalks, red chili paste and mix well till onions are almost done and raw flavor of masala has gone. Add cashew nuts. Add salt.
4. Add tomatoes and cook well using little water (as necessary) till well cooked. Cover pot, stirring as required. Cool the mixture and blend into paste (not very fine, but smooth).
5. In the same pan add butter, caraway seeds and the above mixture. Keep on medium heat and bring to simmer. Keep gravy slightly thick adding water, if required.
6. Add potatoes and mix well till potatoes absorb the masala. Keep covered.
7. Taste for salt/spice (add red chili powder if required).
8. Add kasuri methi powder and mix.
9. Add cream and mix. Remove from heat and keep aside.
10. Garnish with coriander and cream.
11. Serve hot with rice/chapattis/phoolkas.
12. Bon appetite.

Mint flavored Chicken escalope

Mint flavored Chicken escalope

Ingredients

·         Chicken breasts (boneless) – 2 nos.

·         Spinach – 1 bunch

·         Mint leaves – 10-12 leaves coarsely chopped

·         Button mushroom – 8-10 chopped

·         Chilli powder – 2 tsp

·         Ginger-garlic paste – 1 tsp

·         Turmeric powder – 1 tsp

·         Coriander powder – 1 tsp

·         Cumin powder – 1 tsp

·         Double cream – 2 tbsp

·         Alfredo sauce – ½ cup

·         Bolognaise sauce – ½ cup

·         Mozarella cheese – ¼ cup

·         Butter – 1 tbsp

·         Oil for pan fry

·         Salt and Pepper – to taste

Method

1.   Place each chicken breast in between cling films and using a rolling pin roll it thin and sprinkle some salt and pepper.

2.   In a saucepan, melt some butter and sauté the spinach and mushrooms. Add mint leaves, and remaining spices. Sprinkle some salt and pepper. Add double cream and cook till slightly soft.

3.   Lay out each rolled chicken breast and spread the above mixture. Roll it and pan fry. Take care to ensure that the rolls don’t open up.

4.   Cut into smaller rolls, place in baking dish and spread the alfredo and bolognaise sauce.

5.   Spread mozarella cheese and bake in oven (pre-heated to 180^oC).

6.   Serve hot.

7.   Bon Appetite.