Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake. Ingredients => 1 tablespoon olive oil => 1 small brown onion, chopped => 1 small zucchini, diced => 150g lean beef mince => 2 garlic cloves, crushed => 1/2 x 400ml jar bolognaise pasta sauce => 1 1/4 cups (150g) dried mini penne pasta => 1 teaspoon dried oregano => 3/4 cup grated pizza cheese => Fresh flat-leaf parsley leaves, to serve Directions Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. […]

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]

 

Kerala Chicken Roast

Kerala Chicken Roast

Teamed up with some chillies, fried onions and lemon juice to bring out that extra zing in this dish.

Ingredients :
=> 1 kg chicken
For the marination:
=> 1/4 tsp turmeric powder
=> 1/4 tsp chilli powder
=> 1/4 tsp coriander powder
=> 1 tsp vinegar / lemon juice
=> 1″ piece ginger
=> 5 garlic cloves
=> 3-5 green chillies
=> Salt, to taste

For roasting:
=> 3 medium onions
=> 1 large tomato (blanch it, remove skin & make puree)
=> 2 green chillies, slit
=> 3 sprigs curry leaves
=> 1/4 tsp garam masala powder
=> 1/4 tsp pepper powder
=> Juice of 1 lemon
=> Oil

Method :

=> Clean and cut the chicken into medium sized pieces.
=> Make a paste of all the ingredients under marination.
=> Marinate the chicken pieces with this paste and keep aside for an hour.
=> Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
=> Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
=> Heat 2 tbsp of oil in another pan
=> Add slit green chillies and curry leaves. Saute for 1 minute.
=> Add the tomato paste to this and saute for 1 minute.
=> Now add the prepared chicken & roast until it is dry.
=> Make sure that all the chicken pieces are well coated with the tomato paste.
=> Sprinkle garam masala & pepper powder & mix well.
=> Add lemon juice and mix well. Check for salt. Add a little if needed.
=> Now add the fried onions and mix well.
=> Tasty Kerala Chicken roast is ready.

Murgh Malaiwala

Murgh Malaiwala

Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala.
Ingredients:
For the gravy:
=> 1 cup cream
=> 3 green chillies, chopped
=> 1 onion, chopped
=> 2 1/2 cup milk
=> 1 tsp green cardamom powder
=> 1 tsp chopped ginger
=> 2 Tbsp chopped coriander leaves
=> 1/2 tsp dry ginger powder
=> 1 tsp white pepper powder
=> 1 tsp kasoori methi
=> 2 tsp garam masala
=> A pinch of saffron
=> 2 tsp chopped almonds
=> Salt, to taste

For the marinade:
=> 5 chicken drumsticks
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> 2 tsp white pepper powder

For the garam masala:
=> 1 black cardamom (badi elaichi)
=> 6-8 green cardamoms (choti elaichi)
=> 1 piece mace (javitri)
=> 2 tsp cumin seeds (zeera)
=> 4-5 cloves (laung)
=> 1 cinnamon (dalchini)
=> 4-5 black peppercorns (kali mirch)
=> 6-7 dried rose petals

Method :

For the marination:

=> Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

=> Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

=> Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

=> Now add the milk and the marinated chicken, mix well.

=> Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

=> Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

=> Garnish with chopped almonds and serve hot.

Butter Chicken

Butter Chicken

Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic creaminess of the dish with this butter chicken recipe.

Ingredients:
700 gms raw chicken
Marinade:
=> 1 tsp red chilli powder
=> 1 tsp ginger garlic paste
=> Salt to taste
=> 1/2 kg curd

Gravy:
=> 100 gm white butter
=> 1/2 tsp black cumin seeds
=> 1/2 kg tomato – pureed
=> 1/2 tsp sugar
=> 1 tsp red chilli powder
=> Salt to taste
=> 75 gm white butter
=> 100 gm fresh cream
=> 4 sliced green chillies
=> 1/2 tsp crushed fenugreek leaves

Method:
For marinating the chicken:
=> Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
=> Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
=> Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the chicken gravy:
=> Heat white butter in pan.
=> Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
=> Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
=> Cook till chicken is done.
=> Butter Chicken is ready to eat. Serve hot with rice or naan.

Masaledar Chicken Lollipop

Masaledar Chicken Lollipop

Spicy and full of flavor. These chicken lollipops are lip smacking!
Ingredients:
For the masala:
=> 8 guntur chillies
=> 6-7 boriya mirch
=> 1 inch knob of ginger, bashed
=> 5-6 cloves of garlic
=> 2 green chillies
=> 2 tsp cumin
=> 1 tsp fennel
=> 5-6 peppercorns
=> 1 stick cinnamon
=> White pepper, a pinch
=> 4 cloves
=> 15 curry leaves
=> 1 tsp coriander seeds
=> Handful of coriander leaves
=> 1 tsp turmeric
=> A pinch of sea salt
=> 1-2 tsp oil

For the chicken:
=> 8-10 chicken lollipops with the skin
=> 1 tsp turmeric
=> Salt, to taste
=> 1-2 tsp red chilli powder
=> 2 tsp oil + Oil to sear the lollipops
=> Sugar, a pinch

For the base:
=> 2-3 tsp oil
=> 2 tsp mustard seeds
=> 7-8 curry leaves
=> 1/2 onion, julienne
=> 1 1/2 Tbsp masala
=> 3 tsp tamarind paste
=> 1 tsp jaggery powder
=> Juice of 1/2 lemon
=> Coriander leaves, to garnish

Method:
For the masala:
=> Dry roast all the ingredients together in a pan for a minute.
=> In a mortar and pestle pound together all the ingredients.
=> Transfer this in the blender and make a fine paste.

For the chicken:
=> Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.
=> In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.
=> Add sugar and cook some more.

For the base:
=> Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.
=> Add the masala and chicken lollipop into the base and saute them well together.
=> Add tamarind extract, jaggery and water. Mix them well and cover the top.
=> Add little lemon. Toss well and cook till chicken is well done.
=> Garnish with coriander leaves.
=> Serve hot.

Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha.
Ingredients:
=> 500 gm chicken
=> 10 Tbsp ginger garlic paste
=> Salt to taste
=> Juice of 2 lemons
=> 1 1/2 Tbsp coriander powder
=> 1 1/2 Tbsp cumin powder
=> 1 Tbsp red chilli powder
=> 1 Tbsp chaat masala
=> 1 Tbsp anardana powder
=> 1 Tbsp garam masala powder
=> 1 Tbsp yellow chilli powder
=> 1 cup chickpeas (chana)
=> 1 bay leaf
=> 1 Tbsp turmeric powder
=> 1 cup ghee
=> 1/2 cup oil
=> 1 1/2 Tbsp cumin seeds
=> 200 gm onions, chopped
=> 1 1/2 Tbsp whole garam masala
=> 150 gm tomatoes
=> 4 Tbsp ginger, chopped
=> 6-8 green chillies
=> 3/4 cup yogurt
=> 1 bunch mint
=> 1/2 cup fresh cream
=> 50 gm fresh coriander (for garnish)
=> 4 Tbsp pickled onions (for garnish)
For ajwaini parantha:
=> 3/4 cup refined flour (maida)
=> 1 Tbsp carom seeds (ajwain)
=> Salt to taste
=> Oil, for kneading
Method :
=> Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.
=> Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.
=> Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.
=> Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.
=> Once the onions are gold brown add the remaining ginger garlic paste.
=> Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.
=> Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.
=> Add some yoghurt, mint and cook again for a while. Finish with adding the chicken and the cream.
=> Garnish with coriander and sliced pickle onions.
For ajwaini parantha:
=> Make dough with the maida, carom seeds, salt, oil and little water as required.
=> Make dumpling, roll as a flat bread and cook it on a tawa.
=> Garnish with the fresh herbs.

Spicy Tangy Kadhai Chicken

Spicy Tangy Kadhai Chicken

Chicken cooked in spices, jaggery and tamarind. It is absolutely lip smacking.

Ingredients
=> 1 chicken cut into 10 pieces
For the powder:
=> 1 Tbsp black peppercorns
=> 1 Tbsp fennel (Saunf)
=> 1 cinnamon stick
For the marinade:
=> 2 tsp oil
=> 2 Tbsp spice paste
=> 2 tsp red chilli powder
=> 2 tsp coriander powder
=> Salt, to taste
=> 1 tsp turmeric powder
=> 2 tsp pepper-fennel powder
=> 3 1/2 Tbsp tamarind extract
=> Juice of 1/2 lemon
=> 1 tsp jaggery
For the spice paste:
=> 1 tsp red chilli powder
=> 1 tsp turmeric powder
=> Salt, to taste
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 2 tsp ginger-garlic paste
For the stir fry:
=> 1 tsp oil
=> 1/2 onion, diced
=> 1/2 red bell pepper, diced
=> 1 green chilli
Others:
=> 2 tsp oil, to sear the chicken
=> Spring onions with greens, to garnish
=> Ginger, julienne to garnish
=> Lemon juice, to top

Method
For the powder:
=> Dry roast black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle.
For the spice paste:
=> Mix all the ingredients together.
For the marinade:
=> In a pan add 2 tsp oil and 2 Tbsp spice paste. Saute. Turn off the heat.
=> Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, Juice of 1/2 lemon and jaggery.
=> Marinate the chicken with this marinade for 30 minutes.
=> For the stir fry:
=> In a pan add oil.
=> Add onions, bell peppers and green chilli. Saute for 2 minutes. Keep aside.
Main preparation:
=> In a pan add oil and sear the chicken from both sides.
=> Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes.
=> Add the stir fried vegetables. Stir well.
=> Garnish with spring onions, julienne ginger and lemon juice.
=> Serve with steamed rice or paranthas.

Teekha Murgh

Teekha Murgh

Tender chicken spiked with masalas, cooked with tomato paste and garnished with mint and coriander.

Ingredients:

=> 75 ml mustard oil
=> 1 tsp onion seeds (kalonjee)
=> 1 tsp fennel seeds (saunf)
=> 2 Tbsp garlic, chopped
=> 200 gm onion, chopped
=> 150 gm tomatoes, chopped
=> 1 tsp ginger, chopped
=> 2-3 green chillies
=> 2 Tbsp curry leaves
=> 1 kg chicken leg cubes, boneless
=> 1 Tbsp tomato paste
=> 1 Tbsp red chilli powder
=> 1 tsp black pepper, crushed
=> 1 tsp cumin powder, roasted
=> Salt to taste
=> 1 pinch black salt
=> 20 gm fresh coriander
=> 10 gm mint

Method :

=> Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
=> Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
=> Meanwhile, fry curry leaves and crush them.
=> Add the boneless chicken cubes, tomato paste and stir for a while.
=> Add the other dry spices and mix well.
=> Cook on a low flame, with a lid on top for about 10 minutes.
=> Add the crushed curry leaves and mix well.
=> Serve the dish garnished with fresh coriander and mint.

Amritsari Murgh Makhani

Amritsari Murgh Makhani

Succulent boneless pieces of chicken marinated and cooked in a rich gravy with cream, tomato and spices.
Ingredients
For the marination:
=> 500 gm chicken pieces (boneless)
=> 2 tsp ginger paste
=> 2 tsp garlic paste
=> 3 tsp sour curd
=> 1 Tbsp lemon juice
=> 2 tsp vinegar
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1/2 onion, chopped
=> 1 1/2 tsp red chilli powder
=> Salt to taste
For the gravy:
=> 6 tomatoes
=> 1 1/2 Tbsp butter
=> 1 tsp red chilli powder
=> 1 tsp ginger – finely chopped
=> 1 green chilli – finely chopped
=> 1/4 tsp orange color
=> 2 1/2 Tbsp fresh cream
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1 tsp sugar
=> Salt to taste
For garnishing:
=> 2 green chilies – chopped
=> 1 Tbsp butter
=> 2 Tbsp fresh cream
=> Fresh coriander leaves

Method:

=> Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

=> Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

=> In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

=> Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

=> Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

=> Garnish with fresh cream, finely chopped green chillies and coriander leaves.

=> Serve with 1 Tbsp butter.

Chilli Gobhi

Chilli Gobhi

Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang.

Ingredients

500 gm cauliflower (gobhi) – cut into small florets
2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
Water to mix the batter
Oil for deep frying
2 cups onions – chopped coarsely
2 Tbsp green chillies – thickly sliced
1 Tbsp soya sauce
2 Tbsp vinegar
Some greens for garnish

Method

Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.

Heat the oil, and fry over medium heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi.

Mix well, and serve garnished with some greens.

If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

Masala Channa

Masala Channa

Gunjan Goela cooks some mouth watering masala channas topped with tadka aloo.
Ingredients
For masala channa:

1) 1 liter jug of water
2) 400 gms channa
3) 3 tsp tea leaves
4) 4 bay leaves
5) 5 black cardamoms
6) 1 1/2 tsp salt
7) 2 tsp cumin powder
8) 1 1/2 tsp kachari powder
9) 2 tsp fennel powder
10) 5 tsp anardana powder
11) 2 tsp amchoor powder
12) 3 tsp dhaniya powder
13) 1 1/2 tsp red chili powder
14) 1 tsp garam masala
15) 1/4 tsp hing
16) 5 Tbsp ginger, julienne
17) 3 tsp finely chopped green chilies
18) 2 tsp kasoori methi
19) 5 tsp lemon juice
20) 1 tsp meetha soda
21) 12 garlic cloves
22) 4 whole green chilies, for garnishing

For masala aloo:
1) 2 Tbsp oil
2) 2 tsp chilly powder
3) 1/2 tsp turmeric powder
4) 4 potatoes quartered
5) 50 gms ginger julienne
6) 3 tomatoes quartered
7) 5 green chilies slit into halves
8) Pinch of salt

Method
For masala channa:

1) Soak 400 grams of channa in a vessel and mix 1 tsp of meetha soda, and leave for 4-5 hours.

2) Make a ‘potli’ of tea leaves, add 3 bay leaves, 5 large black cardamoms and put it to boil with little salt (1 tsp) along with the soaked channas for an hour. Then discard the potli and keep it aside. Preserve the water.

3) Now blend the masala, by mixing all the dry items; cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, dhaniya powder, kasoori methi, red chilly powder, garam masala, salt and a pinch of hing and take it out in a bowl. Mix warm water with the masala and make sure no lumps form. Mix the masala with the channa.

4) Heat oil in a pan and stir the ginger and garlic for a while but don’t make it brown.

5) Add this to the channa and cover it for a while so that the masala blends well.

6) Leave it for 10-15 minutes.

For masala aloo:

1) In a pan heat oil and add turmeric powder, chili powder and ginger julienne.

2) Then toss the tomatoes, potatoes, green chilies and pour over the channas.