18th Feb. 2012

Chicken Cordon Bleu

Ingredients:

8 Skinless, Boneless Chicken Breasts

8 Slices Bacon

4 Slices Swiss Cheese, cut into 1 inch pieces

1/4 cup Melted Butter

1/2 cup Bread Crumbs

Salt & Pepper to taste

For the sauce:

1 can cream of chicken soup

1/2 cup sour cream

1 teaspoon lemon juice

Mushrooms sliced (optional)

Method:

Step 1. Preheat oven to 200 degrees Cᵒ

Step 2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a piece of cheese on each bacon slice and sprinkle lightly with salt and pepper to taste. Roll up seasoned bacon and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in the ends and fasten with toothpicks.

Step 3. Place melted butter in a small bowl and place bread crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased baking dish.

Step 4. Bake at 200 degrees Cᵒ for about 40 minutes or until chicken is golden brown and juices run clear.

Step 5. Serve with cordon bleu sauce, if desired.

To Make Cordon Bleu Sauce:

Step 1. In a small saucepan add 1 tbsp butter and fry the mushrooms for about a min.

Step 2. Add the soup, sour cream and lemon juice. Cook over low heat, stirring occasionally till it thickens, and serve hot over chicken.

9th Feb. 2012

Chicken Manchurian

Ingredients:

1 Chicken (with/without bone)

2 bunches Spring Onions chopped (whites and greens separately)

2 Green Bell Peppers cubed

4 – 6 cloves Garlic chopped

1" piece of Ginger chopped

2 – 3 tsp Soy Sauce

2 tbsp Chilli Sauce

2 tsp White Vinegar

1 tbsp Corn Flour (mixed with 3 tbsp water)

¼ cup Chicken Stock (diluted Maggie cube)

1 tsp Brown Sugar

½ tsp Red Chilli Powder

Salt to taste

1 ½ tbsp Oil (Use sesame oil it gives a very nice flavor)

Oil for deep frying

For marinade:

Marinate chicken with below ingredients for at least 15 mins.

1 tsp pepper powder

1 egg

salt to taste

1 ½  tsp ginger-garlic-green chilli paste

1 tsp soy sauce

1 tbsp all purpose flour

4 tbsp corn flour

(Add a little water if its too dry)

Method:

Step 1. Heat oil in a deep pan, carefully drop the chicken into the hot oil. (If using boneless chicken then make into small balls) Cook on low medium flame and once cooked increase flame to high and fry till golden brown. Drain and place on absorbent paper. Keep aside.
Step 2. Heat a large pan, add oil & chopped garlic & sauté (Don’t allow to burn.) Add the chopped ginger & green bell peppers & sauté for a few more secs. Add the spring onion whites and sauté for about 3 mins. on high flame.
Step 3. Reduce to medium heat and add the brown sugar, soya sauce, chilli sauce and vinegar. Combine well and cook for 2 mins. Add chicken stock and cook for a min. Add the deep fried chicken and cook for 4 mins. (Add salt if required)
Step 4. Add the corn flour water and cook, stirring for 4 – 5 mins. till thick.
Step 5. Add the chopped spring onion greens and combine. Garnish with more spring onion greens.

Step 6. Serve hot as a starter or with rice/noodles.

4th Feb. 2012

Roasted Lamb

Ingredients:

1 ½ kg Lamb shoulder

2 tbsp butter (Melted)

2 tbsp Rosemary (Dry)

Salt & Pepper to taste

2 Large Potatoes

6 – 8 Mushrooms

2 Celery Sticks

Method:

Step 1. Preheat oven @250ᵒC
Step 2. Wash and pat dry the lamb.

Step 3. Rub the lamb with salt, pepper, butter and rosemary.

Step 4. Cut all the vegetables and put it in a greased baking dish.

Step 5. Place the lamb on the top of the vegetables and cover with foil.

Step 6. Place in the oven and reduce heat to 180ᵒC and cook for 1 ½ - 2 hours.

Step 7. Take it out from the oven and let it rest for ½ an hour.

Step 8. Serve..

26th Jan. 2012

Pancakes 4 B'fast..

Ingredients:

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

Method:

Step 1. Combine milk and vinegar in a medium bowl and set aside for 5 minutes to sour.

Step 2. Mix together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Step 3. Whisk egg and butter into sour milk.

Step 4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Step 5. Heat a large pan over medium heat, and coat with a little butter.

Step 6. Pour 1/4 cup of the batter onto the pan, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Step 7. Serve with maple syrup/butter/whipped cream & strawberries or whatever you like..

19th Jan. 2012

Dahi Vada 

Ingredients: 

1 Cup Split Black Gram (Urad Dal)

Salt to taste

 ¼ tsp Roasted Cumin Powder

2 cups Yogurt (beaten)

½ cup water

Chaat masala

Roasted Cumin Powder

Red Chilli Powder

Green Chutney

Tamarind Chutney

Chopped Cilantro (leaves)

Oil for deep frying

Method:

Step 1. Soak the dal for 6 hrs or over night the longer the better it is to grind.

Step 2. Wash and drain the dal.

Step 3. Grind the dal coarsely using as less water as possible mixing occasionally so it grinds properly.

Step 4. Take the batter out into a bowl add a little salt and a little cumin powder and mix well so as to air the batter.

Step 5. Heat oil in a deep frying pan (Do not make too hot)

Step 6. Wet your hands and take a small portion of the batter on your hands move it around so it forms a ball and using your thumb gently press in the middle to form a hold and flip into the oil.

Step 7. Cook each side till golden brown take out and drain on a paper towel.

Step 8. After the vada’s have cooled soak in 1 cup water. (Add a little salt to the water) for about 15 – 20 mins.

Step 9. Squeeze out the water from the vada’s one at a time between your hands and place in a deep plate.

Step 10. Pour the yogurt in a bowl add very little salt (keep in mind the salt in the vada and the water it was soaked in) and beat with little water or milk (amount to your preference) and pour over the vada’s so they are immersed nicely.

Step 11. Garnish with cumin powder, red chilli powder, chaat masala, green chutney and tamarind chutney (add according to your taste) Top with the chopped coriander and refrigerate for 10 – 15 mins.

Step 12. Eat!!

12th Jan. 2012

Chilli Prawns with Spaghetti

Ingredients:

1/2 kg Prawns

2 bunches Spring Onions (finely sliced)

2 Green Bell Peppers(cut into squares)

6 - 8 Garlic Cloves (chopped)

1 tsp Soy Sauce

¼ cup water

1 tsp corn flour (diluted)

2 - 4 Green Chillies (finely sliced)

1 tsp Pepper powder

1 tsp chilli powder

Salt to taste

1 pkt Spaghetti

Method:

Step 1. Marinade the prawns with the salt, pepper powder and chilli powder and set aside.

Step 2. Add oil to a pan and fry the onions, bell peppers, chillies and garlic till soft.

Step 3. Add the prawns and fry for about a minute.

Step 4. Add the soy sauce, water, corn flour and simmer for 5 mins.

Step 5. Boil the spaghetti till soft and drain.

Step 6. Put the spaghetti on a serving dish and top it off with the chilli prawns. (you can also mix them together and serve)

5th Jan. 2012

Roast Chicken

6 Cloves garlic

10 – 15 pepper cons

1 tbsp honey

Salt to taste

Olive oil

Carrots

Celery

Baby Corn

Marrow

Mushrooms 

Method:

Preheat your oven to 240ᵒC

Step 1. Grind together the garlic, pepper and honey to a smooth paste.

Step 2. Apply mixture and salt to the chicken and keep aside.

Step 3. Cut the vegetables into big chunks and add a little salt (You can add whatever vegetables you like)

Step 4. Place the chicken on top of vegetables in a roasting tray and place in the center of the oven. Reduce heat to 180ᵒC  and cook for an hour and 20 mins. Baste every 15 - 20 mins.

Serve..