18th March 2012

Lasagna

Ingredients:

1 ½ kg Ground Beef

3 Large Onions (chopped)

4 Cloves Garlic (chopped)

1 can Crushed Tomatoes

2 cans Tomato Paste

½ cup Tomato Sauce

½ cup Water

2 tbsp White Sugar

1 ½ tsp Dried Basil 

1 tsp Oregano

1 tbsp Salt

¼ tsp Ground Black Pepper

4 tbsp Chopped Fresh Parsley

12 Lasagna Sheets (pre-cooked)

400 gms Grated Mozzarella Cheese

3/4 cup Grated Parmesan Cheese

For the Cheese Sauce:

500 gms Ricotta Cheese

1 egg

½ tsp Salt

Method:

Step 1. Cook ground beef, onion & garlic over medium heat until well browned.

Step 2. Stir in crushed tomatoes, tomato paste, tomato sauce & water.

Step 3. Season with sugar, basil, oregano, salt, pepper & 2 tbsp parsley. Simmer, covered, for about ½ hr stirring occasionally.

Step 4. In a mixing bowl, combine ricotta cheese with egg, remaining parsley & salt.

Step 5. Preheat oven to 190ᵒC

Step 6. Assemble: spread some meat sauce in the bottom of your baking dish. Arrange sheets lengthwise over meat sauce. Spread with the ricotta cheese mixture. Top with mozzarella cheese. Spoon meat sauce over mozzarella & sprinkle with Parmesan cheese. Repeat layers & top with remaining mozzarella & Parmesan cheese.

Step 8. Cover with foil to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese & bake for 25 mins.

Step 9. Remove foil & bake an additional 25 mins.

Step 10. Cool for 15 minutes before serving.

8th March 2012

Home-Made KFC

Ingredients:

1 Full Chicken (cut into big pieces)

1 Bunch Parsley

4 – 6 Cloves Garlic

1 inch piece of Ginger

2 Green Chillies

1 tsp Chilli Powder

1 tsp Pepper Powder

1 Egg

Corn Flour

Oats

Salt to taste

Method:

Step 1. Grind together the garlic, ginger, green chillies and parsley to a paste.

Step 2. Marinade the chicken with salt, pepper, chilli powder and the paste for about an hour.

Step 3. Coat the chicken pieces with corn flour and set aside.

Step. 4. Heat oil in a deep frying pan and fry the chicken till golden and set aside to cool.

Step 5. Beat the egg and dip the fried chicken in and coat with the oats.

Step 6. Fry again till nicely browned.

Step 7. Serve with French fries or salad.

4th March 2012

Spinach Rice & Pumpkin Prawns

For the rice:

2 tbsp Oil

1 ½ cup Basmati (washed and soaked for ½ hr)

1 bunch Spinach (Puréed)

1 Onion (Sliced)

2 Bay leaves

4 Cloves

8 – 10 pepper corns

1 inch stick Cinnamon

1 Maggie Cube

For pumpkin and prawns:

2 tbsp Oil

¼ tsp Mustard seeds

¼ tsp Jeera seeds

6 – 8 Curry leaves

4 Small dry red chillies

1 Onion (sliced)

1 Tomato (chopped)

¼ tsp Turmeric powder

¼ tsp Chilli powder

½ kg Prawns (shelled, deveined and lightly salted)

½ kg Red Pumpkin (cubed)

Method:

For the rice

Step 1. Heat oil in a cooking vessel and add the bay leaves, cloves, pepper, cinnamon and onions fry till onions are soft.

Step 2. Add the spinach and Maggie cube and stir till the cube is diluted.

Step 3. Add the rice and fry for 1 minute and cover with boiling water (water should be an inch above the rice)

Step 4. Cover and cook on low heat till the rice is done.

For the Pumpkin Prawns

Step 1. Heat oil in a pan and add mustard, jeera, curry leaves, chillies, onion and fry till onion is soft.

Step 2. Add the tomatoes and fry further till soft.

Step 3. Add the turmeric and chilli powder and pumpkin.

Step 4. Add water just in level with the pumpkin and cook stirring occasionally.

Step 5. When the pumpkin is done add the prawns and cook for 5 mins. (Add salt to taste)

Serve hot.. 

23rd Feb. 2012

Rib–Eye Steak w/ Sautéed Veggies

Ingredients:

Steaks about an inch thick each

Salt & Pepper to Taste

Veggies of your choice

Butter/Olive Oil

Method:

Step 1. Wash & pat dry the steaks.

Step 2. Rub all over with salt & pepper set aside.

Step 3. Wash & cut your veggies. Make sure they are cut all the same size so they cook evenly. 

Step 4. Heat a pan & coat with butter/olive oil (just enough so the veggies don’t stick to the pan)

Step 5. Add the veggies, lower the heat & stir frequently until they are nicely browned & cooked through. Take off the heat & set aside. (the ones that take longer to cook add first to the pan & cook till almost done then add the rest)

Step 6. Heat a grill/pan & put the steaks on.

Step 7. Cook on each side for about 4 – 6 mins. for medium rare or longer depending on how u like your steak. (Do not turn twice)

Step 8. Remove from heat & let it rest for 5 mins. before serving.

Step 9. Serve with a good portion of veggies for a healthy & delicious meal. 

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..