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.

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.