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

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

Paella

Paella

Original recipe by Jamie Oliver (http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#0IM83mDHEwv5RCBP.97)

Ingredients
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 15 g fresh flat-leaf parsley
• 70 g chorizo
• 2 skinless, boneless higher-welfare chicken thighs
• olive oil
• 1 tsp sweet smoked paprika (I also used some chili powder)
• 1 red pepper
• 1 tbsp tomato purée
• 1 cube chicken stock
• 300 g paella rice (I used plain basmati)
• 100 g frozen peas
• 200 g frozen peeled cooked prawns
• 1 lemon

My own touch - used some saffron water for that additional color.

Method

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
2. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
3. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
4. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
5. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
6. Pour in 750ml of boiling water and add a pinch of salt and pepper.
7. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
8. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
9. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

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.

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.

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.

Chicken 65

Chicken 65

 

Ingredients:

·         Chicken breast – 500 gm cut into small bite-able chunks

·         Red chili powder – 1 tsp

·         Ginger- garlic paste – 2 tbsp

·         Salt to taste

·         Corn starch – 3-4 tbsp

·         Oil for deep frying

Method:

1.      In a mixing bowl marinate the above and set aside for 10 mins.

2.      Heat oil in a pot and deep fry the chicken cubes till crisp and golden brown.

 Ingredients:

·         Onions – 1 medium cut into bite-able chunks (same size as chicken)

·         Curry leaves – 4-5 strands

·         Cumin seeds – 2 tsp

·         Red chili paste – 2 tbsp (add more to suit your taste buds)

·      Crushed black pepper – 2 tsp

·         Turmeric powder – ½ tsp

·         Garlic (finely chopped) – 1 tbsp

·         Red color (optional) – 3-4 drops

·         Oil – 2 tbsp

·         Salt to taste

 

Method:

1.      In a frying pan heat the oil and add garlic. Sauté.

2.      Add cumin seeds. On their sputtering add curry leaves. Mix well.

3.      Add red chili paste, turmeric powder, crushed black pepper and salt. Cook till masala is done. Add red color (optional).

4.      Add slight water (if necessary) to ensure that it does not stick to the pan.

5.      Add the fried chicken and mix well for 2-3 mins.

6.    Add onions and mix well. Cook for another 2-3 mins. Add little water if getting too dry.

6.      Serve hot.

7.      Bon Appetite.

Balsamic Pepper Chicken

Balsamic Pepper Chicken

(image to be posted later)

 

Ingredients:

·         Chicken – 500 gm (breasts, drum sticks or wings)

OR

·         Paneer (for veggie lovers) – cut into 1 square inch pieces and not too thick (approx. 1 cm)

For Paste:

·         Black Pepper Corn – 6-8 tbsp (roasted and ground to coarse powder). You may adjust pepper corns to suit your taste buds

·         Parsley – 1 bunch

·         Garlic cloves – 6-8

·         Balsamic vinegar – 1 tbsp

·         Soy sauce – 1 tsp

·         Lime/Lemon juice – 2 tbsp

·         Olive oil – 4 tbsp (adjust to get a thick paste consistency)

·         Salt

Grind the above to a coarse paste. Make sure that the paste is not runny, but “ketchup like” thickness. Keep the paste color slightly on the green side, use more parsley if needed.

Method:

1.      Marinate the chicken/paneer and leave aside for 10-15 mins.

2.      In a hot griddle drizzle some olive oil and fry the chicken/paneer well.

3.      Alternatively, set up a BBQ and place on the grill.

4.      Serve it the way you like, slice the breasts into chewable chunks or on a skewer with onions, bell pepper, etc. or just with sliced onions.

5.      Bon Appetite.

Polpettine Penne Pasta

Polpettine Penne Pasta

 

(Serves 1)

Ingredients:

·         Meatballs – 4-6 per serving

·         Penne pasta – 1 cup

·         Chilli flakes – 1 tsp

·         Parmesan cheese – to linking (grated)

·         Olive oil – 2-3 tbsp

·         Basil leave – 6-8 (chopped)

·         Tomato sauce – ½ cup

·         Parsley – 2 tsp (chopped)

·         Garlic – 2 cloves (chopped)

·         Broccoli florets – 4-6

·         Bell Pepper – half (diced)

·         Mushrooms – 2 (diced or sliced)

·         Salt and Pepper

 Method:

 

1.      Boil water in a pot and add 2 tbsp. salt. Once water is boiling add pasta and cook (approx. 8-10 mins. Bite to see that it's not over cooking. I prefer pasta which is biteable but not chewy. Drain the water. Don't throw away the pasta water.

2.      Rinse the pasta in running water to stop cooking process. Keep aside.

3.      In a pan, heat 2-3 tbsp olive oil on medium flame.

4.      When hot, add chopped garlic.

5.      Saute and then add meat balls (you can substitute with prawns). Cook till half done. Add desired veggies. Cook. Add tomato paste. If the paste is too thick add the left over pasta water (little-by-little) to make it to a running paste consistency.

6.      Add little salt (remember pasta has salt too) and fresh ground pepper (coarse), saute, add chilli flakes, parmesan cheese, chopped basil. Mix well.

7.      In a serving dish, put the pasta and pour the cooked mix over this. Garnish with more parmesan and basil. Alternatively you can mix the pasta in the pan serve too.

8.   Bon Appetite.

Achari Chicken

Achari Chicken

 

Achari Chicken served with Cucumber-Mint relish and Rice

 

Ingredients:

For masala:

• Cumin seeds - 1 tsp
• Coriander seeds - 1 1/2 tsp
• Dried red chilli - 2
• Bay leaf - 1
• Fennel seeds (Saunf) - 1 tsp
• Black pepper corn - 4-6
• Cinnamon - 1 in piece

Dry roast the above on medium flame and grind to a medium coarse powder (do not add any water).
 

Other Ingredients:

• Mustard seeds oil - 3 tbsp
• Nigella (Onion seeds or Kalaunji) - 1 tbsp
• Masala elaichi - 1
• Creme or yogurt - 2-3 tbsp (whisk and keep so that lumps don't form during cooking)
• Mango pickle - 1-2 tbsp
• Red chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Dried red chilli - 2
• Onion paste - 2 medium
• Tomato paste - 2 medium
• Garlic paste - 4 cloves
• Ginger paste - 1/2 in piece
• Salt to taste, Coriander to garnish
• Chicken/Mutton/Mix Veg./Potato - 1/2 kg (use which ever you want, method is the same).

 Method:

1. Heat the oil on high flame in a sauce pan and let it smoke. Let this oil come to room temperature and reheat on medium flame (this is to eliminate the bitterness of mustard seed oil).
2. Add ginger/garlic paste and saute. Then add masala elaichi, nigella seeds and dried red chilli. Continue sauteing.
3. Add Onion paste and cook till translucent. Then add tomato paste (if tomatoes are more acidic, then add a bit of sugar to balance).
4. Add turmeric powder and red chilli powder and salt.
5. Add your chosen meat (or veggie) and continue cooking. Add water to form a gravy base to your desired consistency (don't make it too watery, won't taste nice). Add salt.
6. Let the meat cook. Half way through this add your dry ground masala. Now cook the meat completely.
7. When nearly done, add creme/yogurt. Stir. Bring to a simmer.
8. Add pickle and stir.
9. Serve hot with rice/roti/bread.
10. Taste and adjust the heat of the dish to your desired palette. If it becomes hot with this, add creme/yogurt to dilute.