Slow broiled Tilapia

Tilapia: Ginger Garlic Paste, Pepper, Salt, Paprika, Fried Onions, Parmesan Cheese, Dry basil flakes

Coco Pearl

coco pearl

Mutton Keema Masala (Ground Mutton Curry)

Kung Pao Chicken

Crepe with Peach Glaze

Ingredients:

• Flour- 2 cups
• Milk- 1 cup
• Eggs- White (2)
• Salt- 1/4 tsp
• Sugar- 1/2 tsp for Crepe and 1 tsp for Peach Glaze
• Butter or Oil Spray
• Water for Peach Glaze- 1/2 cup
• Sweet Yellow Peach- 2

Directions

Making the Crepe

1. In a large mixing bowl, mix together the flour and the egg whites. Then whisk for 1 min, add the milk, whisk for another minute. Then add salt and sugar.
2. Leave the mixture aside for 15-20 minutes.
3. On flat frying pan, add butter or Oil spray, and carefully pour the mixture.
4. Tilt the frying pan on each side so that the mixture coats the surface evenly.
5. Cook the crepe for about 2 minutes, until the bottom is light brown. Then turn and cook the other side for 1 minute.

Making the Peach Glaze

1. Peel sweet yellow peaches and cut them into wedges.
2. Boil the Peach wedges in water(1/2 cup) for 3 minutes. Then add a pinch of salt, Honey and sugar (1 tsp)
3. Serve the Crepe with Peach Glaze

Chicken Bharta with Pesta

Ingredients

• Chicken Breast- 450 g or 1lb
• Safflower or Canola Oil- 6 tbsp
• Lemon juice- 2 tsp
• Ginger & Garlic Paste- 1 tsp
• Fried Onions chopped – 1
• Black Pepper- 1/2 tsp
• Black Pepper Whole- 3-4
• Whole Cumin- ¼ tsp
• Whole Coriander- ¼ tsp
• Bay Leaves- 1-2
• Cumin Powder (Jeera) ½ tsp
• Coriander Powder (Dhania)- ½ tsp
• Paprika or Chili Powder – ½ tsp
• Pistachio- 20-25
• Yogurt- ½ cup
• Garam Masala Powder- ¼ tsp
• Salt to taste

Steps

1. Marinate the chicken with lemon juice, black pepper and salt, for 45 mins. Mince the chicken breast along with fried onions, ginger & garlic paste, and paprika.
2. On a Frying Pan, add safflower or canola oil and heat it till fumes appear. Then add Black Pepper Whole, Whole Cumin, Whole Coriander, Bay Leaves and let it crackle.
3. Now add the minced chicken and let it fry on medium heat for 10 mins. Stir the chicken after every 30 secs. Add Cumin Powder (Jeera), Coriander Powder (Dhania), Paprika or Chili Powder and crushed pistachios. Stir the mixture for another 10 mins in low heat.
4. Add yogurt and salt, and let it shimmer for 7-8 mins. Add garam masala powder.
5. Serve the dish with Pulao (Pilaf) or plain rice.

Mixed Sabji (Mixed Vegetables)

Ingredients:

• Cauliflower- 1/2
• Potato- 2
• Carrots-1
• Green Beans- 6
• Green Pepper or Capsicum- 1
• Onion- 1 (finely chopped)
• Green peas- 1/4 cup
• Raisins- 2-3 tsp
• Almonds- 12-13
• Canola Oil- 3 tsp
• Ginger and Garlic Paste- 1/2 tsp
• Chilli Powder- 1/4 tsp
• Cumin Powder- 1/2 tsp
• Coriander Powder- 1/2 tsp
• Whole Coriander- 1/4 tsp
• Salt to taste
• Water- 1/2 cup
• Cardamom (green)- 1/2 tsp

Direction:

1. On a Frying Pan, add canola oil and heat till fumes appear. Then add the whole coriander and let it crackle.
2. Add the onion, ginger and garlic paste and fry until it becomes light brown.
3. Then add the vegetables and stir and fry for 5 minutes.  Add Raisins, Almonds, Chilli Powder, Cumin Powder, Coriander Powder, and Salt.
4. Then add water and let the vegetables simmer for 10-15 minutes. Add cardamom powder and stir the vegetable carefully.
5. Serve Mixed Sabji (Mixed Vegetables) with Plain Rice or Roti.

Chicken Cutlet

Ingredients

• Chicken Breast- 450 g or 1lb
• Lemon juice- 2 tsp
• Black Pepper- 1/2 tsp
• Corn Flour- 1 cup
• Bread Crumbs- 1 1/2 cups
• Safflower or Canola Oil- 6 tbsp
• Cumin Powder (Jeera) ½ tsp
• Coriander Powder ( Dhania)- ½ tsp
• Paprika or Chilli Powder – ½ tsp
• Fried Onions chopped – 1
• Salt to taste

Steps

1. Marinate the chicken with lemon juice, black pepper and salt , for 15 mins. Mince the chicken breast alongwith fried onions, ginger & garlic paste, and paprika.
2. Divide the minced chicken into equal parts and roll each portion into a rectangular shape.
3. Then dip the rectangle into corn flour mixture (mix 1 cup corn flour with 1/2 cup water) and coat it with bread crumbs.


Chicken Cutlets covered with breadcrumbs

4. In a frying pan, heat safflower or canola oil and carefully fry the cutlets till they are medium brown.



Fry the Chicken Cutlets till they are medium brown

5. Serve the chicken cutlets with hot chilly sauce.

Baked Sole

Ingredients

• Sole Fish Fillets- 450 g or 1lb
• Red Wine Vinegar- 2 tsp
• Rosemary (dry or fresh)- 1/4 tsp
• Onion- 1/2 finely chopped and fried
• Ginger & Garlic Paste- 2-3 tsp
• Tomato- 2 or Cherry Tomatoes (6-7)
• Olive Oil- 5-6 tsp
• Parmesan Cheese- grated 3-4 tsp
• Pitted Black Olive- 10-12
• Whole Cardamom- 2-3
• Black Pepper- 1/2 tsp
• Salt to taste

Steps

1. Marinate the Sole fillets with Red Wine Vinegar, Ginger & Garlic Paste, Black Pepper, and Salt, for 30 mins.
2. Preheat the Oven at 350 degrees Celsius. Pour Olive oil on the baking tray and carefully place the marinate Sole fillets in the middle.
3. Pour the rest of the Olive oil on the fish.
4. Sprinkle Fried Onion, Black Olives, Tomatoes, Rosemary, Cardamom, Black Pepper, and Parmesan Cheese.


Sprinkle Fried Onion, Black Olives, Tomatoes, Rosemary, Cardamom, Black Pepper, and Parmesan Cheese.

5. Broil the fish for 3-4 mins and then bake it for 10-12 mins at 350-375 degrees Celsius.
6. Serve with Pasta (Fettuccine or Penne) or Risotto