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

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

Kheema Bruschetta

Kheema Bruschetta

Ingredients

1. Mutton kheema 750 gms
2. Onions - 2 medium (paste)
3. Garlic paste - 2 tbsp
4. Ginger paste - 1 tbsp
5. Cinnamon stick - 1 inch
6. Bay leaf - 1 nos.
7. Cardamom - 3 nos.
8. Turmeric - 1 tbsp
9. Chilli powder - 2 tsp
10. Coriander powder 1 tbsp
11. Cumin powder - 1 tsp
12. Tomato paste - 3 tbsp
13. Salt and Pepper to taste
14. Fresh coriander for garnish
15. Mozzarella cheese for topping
16. Oil and butter (are you on diet)
17. Tabasco sauce
18. Baguette

Method

1. In a wok/saucepan heat oil and butter (now enjoy the dinner and forget the scales)
2. Add onion paste, cinnamon, cardamom and saute
3. Add ginger and garlic paste
4. Cook out the flavors
5. Add mutton kheema
6. Add bay leaf, turmeric powder, coriander & cumin powder
7. Cook and add tomato paste
8. Add salt and pepper
9. Add fresh coriander and mix
10. Toast baguette bread
11. Spread kheema and top with mozzarella cheese
12. Splash tabasco sauce
13. Heat in oven to melt the cheese
14. Garnish with fresh coriander and serve

Shrimp-on-Shrimp Mousse

Shrimp-on-Shrimp Mousse

Ingredients

1. Shrimps/Prawns - 10-12 (LARGE)
2. Bread crumbs (I used Panko bread crumbs)

Shrimp Mousse

1. Egg - 1 nos.
2. Salt-n-Pepper to taste
3. Chilli flakes - 1 tbsp
4. Parsley - 1/2 cup
5. Mint - 8-10 leaves
6. Garlic cloves - 2-3 nos
7. Ginger - 1/2 in

• Cut tails of shrimps and together with the above blend into a thick paste. NO WATER. If required use some olive oil.

Method

1. Season the prawns and add little chilli flakes.
2. Layer 5-6 prawns as below.

3. Apply the mousse (paste) on the shrimp 

4. Put bread crumbs

5. And they are ready for frying

6. Fry till golden brown on medium to low flame

7. Serve on a plate of salad leaves. I used rocket leaves, iceberg leaves and red cabbage with vinaigrette made from lemon, olive oil, salt-n-pepper, chilli flakes

(Original recipe by Jacques Pepin)

Mutton Hariyali

Mutton Hariyali

Ingredients

• Mutton - 750 gms
• Turmeric powder - 1 tbsp
• Garam masala - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tsp
• Onion - 2 medium sliced
• Ginger - 1 inch
• Garlic - 4-6 cloves
• Chillies - 4
• Coconut - 1/2 cup grated
• Parsley - 1 cup
• Cumin seeds - 1 tbsp
• Cloves - 6-8
• Black pepper - 8-10
• Yogurt - 1/2 cup
• Black cardomom - 1
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Creme for garnishing
• Salt
• Oil

Blend coconut, chillies, parsley, cumin seeds, ginger, garlic, cloves, black pepper into a thick paste using minimum water.

In a bowl mix mutton, turmeric powder, cumin powder, coriander powder, yogurt, salt and keep aide for 2-3 hours.

Method

1. In a wok/sauce-pan heat oil and saute onions.
2. Add bay leaf, black cardamom, cinnamon stick.
3. When onions are slightly translucent add mutton and cook.
4. Add the thick paste and let it cook till mutton is tender.
5. Add water as desired for gravy consistency.
6. Cook till mutton is tender.
7. Garnish with creme

Mutton Biryani

Mutton Biryani

Ingredients:
mutton - 750 gm with bone and medium cuts
turmeric powder - 1 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tbsp
cloves - 8-10
black pepper - 6-8
green chillies - 3 cut into 1/2 inch
bay leaf - 1 large
cardamom - 3-4
black cardamom - 1
caraway seeds - 1 tsp
fried sliced onions - 1/2 cup
yogurt - 4-5 tbsp
oil - 6-8 tbsp (take from the fried onions)
fresh coriander stalks - too much never never hurts
mint leaves - 8-10


Mix above and marinate mutton for 8-10 hours


Par boil 4 cups rice

Method:

1. In a pot (use additional ghee if required) nicely fry the mutton and keep aside.
2. In the same pot, add peas and the rest of the masala without the mutton and prepare a nice gravy. Keep aside.
3. Place all the mutton pieces in the same pot and let them sizzle.
4. Add par boiled rice and cover the mutton well
5. Add kesar (safffron) water on rice
6. Let it simmer on extremely low heat for 45-60 minutes till mutton is well cooked.
7. Serve with gravy

Chicken Chow Mein

Chicken Chow Mein

INGREDIENTS
• 200g chicken breast, cut into bite size pieces
• 1½ tbsp. oil
• 200g fresh chow mein noodles (I used egg noodles)
• 1-2 cups green cabbage, finely shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 scallions, cut
• 2 cloves garlic, peeled and smashed
• ¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry Sauce (recipe below)

Chow Mein Sauce
• 2 tsp cornflour/cornstarch
• 1½ tbsp soy sauce
• 1½ tbsp. cooking wine (or sherry)
• 2 tsp sugar
• ½ tsp sesame oil
• White pepper

INSTRUCTIONS
1. Chow Mein Sauce : Mix together cornflour and soy sauce, then mix in remaining ingredients.
2. Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
3. Prepare the noodles according to the packet instructions.
4. Heat oil in wok or large fry pan over high heat.
5. Add garlic (I love lots of it) and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil.
6. Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
7. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
8. Add the noodles, and Chow Mein Sauce and water (as required). Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add chilli flakes for heat (if required).
9 Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
10. Serve immediately.

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.

Chili Dog

Chili Dog

Ingredients:
1. Pork/Beef/Chicken hot dog - boiled - I used Chorizo Extra Spicy
2. Hot dog bread (Steamed)
3. 400 gms Mince meat (Indian mutton/Lamb/Beef) - I used Indian mutton
4. Chili powder - 2 tbsp.
5. Cumin powder - 1 tbsp.
6. Turmeric powder - 1 tbsp
7. Onion - 1 nos. (half sliced/half diced)
8. Bay leaf - 1 (remove before serving)
9. Capsicum - julienned
10. Tomato paste - 250 gms
11. Worchestershire sauce
12. Stock (or water)
13. Garlic - 3-4 cloves chopped
14. Ginger - 1/4 inch chopped
15. Cheddar Cheese

Method:
1. In a sauce pan sear the mince well and add diced onion, ginger and garlic.
2. Add turmeric powder, cumin powder, chili powder and cook
3. Add tomato paste and keep on simmer
4. Add bay leaf and Stock/water - the gravy required is that of a thick "lassi" consistency
5. Add salt and pepper to taste
6. Cook the mince well
7. Add seasoning/spiciness to suit your taste buds.

Plating:
1. In a plate take the steamed bun and slit open
2. Add the hot dog
3. Add the mince - be generous
4. Add cheese and heat to meal it
5. Garnish with sliced onions and capsicum
6. Top with a condiment of your choice. I prefer Mustard and Mayo.

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.