FISH BALLS IN TOMATO SAUCE

FISH BALLS IN TOMATO SAUCE

This quick meal is a good choice for young children as it has no bones.

Ingredients: (serve 4)

1. Vekti fillets ------------------------ 500 gm.

2. Bread crumps --------------------- 4 tbsp
3. Spring onion (finely chopped)---- 2 tbsp
4. Sliced tomatoes ------------------- 400 gm.
5. White mushrooms (sliced) ------- 50 gm.
6. Salt & black pepper powder ----- as per taste
7. Refined oil -------------------------- 100 gm.

Method:

Cut the fish fillets into chunks and place in a food processor. Add bread crumps & spring onion too. Process until the fish is chopped, but still with some texture. Season with salt and pepper. Divide the fish mixture into 16 even sized pieces and then mould them into balls with your hand. Heat oil in a frying pan and dip fry the balls until they become golden brown. Now heat 2 tbsp of oil another pan and place the tomatoes & mushrooms in it. Cook over medium heat until boiling. Add adequate water to make a thick sauce and season with salt & pepper. Add the fish balls, cover and simmer for about 10 minutes until cooked. Serve hot.

PROCESSED FISH

FISH BALLS

FRIED FISH BALLS

FISH BALLS IN TOMATO GRAVY

LASAGNE WITH MOZZARELLA CHEESE

LASAGNE

Lasagne was invented in U.S. by the Italian immigrants who made use of the abundant ingredients available to them. It is easy to prepare and equally delicious.

Ingredients: (serve 6)

1. Lasagne sheets ---------------------- 30 pcs.
2. Minced beef/chicken/mutton ------  500 gm.
3. Finely chopped onion --------------- 1 large bowl
4. Finely chopped capsicum ----------- 1 small bowl
5. Finely chopped green chilly -------- 2 tbsp
6. Black pepper powder --------------- 1 tsp.
7. Salt ----------------------------------- as per taste
8. Tomato puree ----------------------- 1 small bowl
9. Mozzarella cheese (graded) ------- 1 large bowl

10 Cheese slice (optional) ------------ 6 slices

11. Refined oil/ butter ------------------ 50 gm.

LASAGNE SHEETS

MOZZARELLA CHEESE

Method:

Boil the Lasagne sheets until softened but not sticky. You can add a few drops of oil and salt while boiling. Then spread the Lasagne sheets on tissue papers separately, so that one does not stick with the other and let them dry. Now heat butter/oil in a pan and put onion in it. Fry until the colour becomes light golden. Then add the minced meat, salt and black pepper powder and cover the pan. Cook in low flame until the meat is boiled. Stir frequently to avoid sticking. Do not pour water in it. When the meat is almost cooked, add chilly & capsicum in it and toss for better mixing. Allow it to dry. Lastly add tomato puree and mix thoroughly puting off the flame. Now place some Lasagne sheets in a micro-wave safe bowl & pour enough stuffing of meat on it. Put some cheese slices if you want and cover the whole with another layer of Lasagne sheet and repeat the process. In this way make 2/3 layers of Lasagne & meat. Add enough amount of graded mozzarella on the last layer and finally cover with Lasagne sheets. Now bake it in micro-convection mode for 8-10 minutes. Your tasty Italian Lasagne is ready to serve.

LASAGNE - READY TO EAT

LAYERING OF LASAGNE

 

PEAS PULAO (PURE VEG)

PEAS PULAO

This is a very easy to make pulao which can be served both with veg. & non veg side dishes. 

Ingredients (serve 6):

1. Basmati rice -------------------- 1 kg.
2. Peas ----------------------------- 300 gm.
3. Onion (chopped) --------------- 1 small bowl
4. Cardamom, cinnamon
    and cloves ---------------------- 10 gm.
5. Bay leaf ------------------------- 1
6. Black pepper powder ---------- 1 tbsp.
7. Salt ------------------------------ as per taste
8. Sugar ---------------------------- 4 tbsp.
9. Edible colour ------------------- half tsp.
10. Essence (mitha atar) -------- half tsp.
11. Refined oil/ghee -------------- 50 gm.

Method:

Partially boil peas and keep in a strainer to allow the excess water to drain out. Also wash rice and dip in water for half an hour. Now boil the rice in such a way so that the grains are not broken. Drain out excess water from rice very well and spread it in plates and keep under fan for drying. You can also spread a little oil while boiling the rice. Now heat ghee/oil in a pan and add bay leaf, cardamom, cinnamon and cloves. When the smell comes add chopped onion and fry until the colour changes to golden brown. You can keep aside a little amount of fried onion for garnishing. Now add boiled peas, salt, black pepper powder and edible colour and cook for 3 minutes in low flame. Add rice and stir cautiously to avoid breaking of rice. Add sugar and essence and toss to have a proper mixing. Essence and colour are optional. You will use them if you only want to bring a Mughlai style. Now put off the flame and serve your tasty pulao in a dish and garnish it with fried onion. you can also add boiled carrot (sliced in cubes) or fried paneer to give it a colourful appearance.

NON-VEG SANDWICH (STUFFED PAO)

STUFFED PAO

Ingredients (serve 3):

1. Pao (burger bread) --------------- 6 pieces
2. Minced chicken/mutton -------- 350 gm. 
3. Onion (chopped) ------------------ 1 small bowl 
4. Garlic (chopped) ------------------ 4/5 cloves
5. Mayonnaise ------------------------ 4 tbsp. 
6. Cheese ------------------------------ 6 slices 
7. Salt ----------------------------------- as per taste
8. Black pepper powder ------------ half tsp. 
9. Lettuce  (optional) ---------------- 2/3 leaves
10. Capsicum (chopped) ------------ 1 small bowl 

Method:

Heat butter in a pan and add garlic in it. Then add onion and fry until the colour becomes golden brown. Add minced meat, salt and black pepper powder and cover the pan. Cook in low flame.Sprinkle water if required. Cook until the meat is boiled. At last add capsicum and cook for another 3/4 minutes. Put off the flame and mix mayonnaise in the stuffing. Now slice the pao from the middle and put enough stuffing inside. Put a slice of cheese on the stuffing and then cover the whole thing with the upper part of the bread. You can also put a lettuce leaf inside. If needed fix the pao with a toothpick and then grill for 3 minutes. Instead of chicken the stuffing can also be made of vegetables and eggs.

EGG-STUFFED PAO

INDIAN SWEET DISH - PITHA

CHHANAR PATISHAPTA

Ingredients:

1. Chhana (Paneer) --------------- 500 gm.
2. Double toned milk ------------- 1 ltr.
3. Condensed milk ---------------- 4 tbsp.
4. Sugar/Molasses ----------------- 300 gm.
5. Powdered rice ------------------- 150 gm.
6. Suji (Semolina) ----------------- 100 gm.
7. Flour ----------------------------- 2 cups
8. Refined oil ---------------------- 4/5 tbsp
9. Khir (optional) ----------------- 1 large bowl
10. Ghee --------------------------- 2 tbsp.

CHHANA

KHIR            

Method:

Use a strainer to drain out excess water from the chhana. Fry the chhana in ghee untill the colour becomes golden and then let it cool down. Keep 1 cup of milk aside and boil the rest to make a thick khir. Add the chhana and condensed milk in the khir and stir frequently. Add 250 gm. (approx.) of sugar/molasses and let it dry. Your stuffing is ready. Now take a bowl and mix powdered rice, suji and flour. Add luke warm water, rest of milk and sugar/molasses and make a batter of medium density. The proportion of water should be adjusted as per need. Blend it properly to break all lumps. Now heat a frying pan and grease it. Pour a ladleful of batter and spread it evenly. Fry it in low flame and then put 1 spoonful of stuffing inside the pancake and roll it to the end. Fry it properly so that the colour becomes golden brown. Repeat the process to make the other patishapta. You can serve with a topping of khir to make it delicious.

Follow the images for better understanding:

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7

STEP 8

SERVE WITH KHIR

CHICKEN BUTTER MASALA

CHICKEN BUTTER MASALA

Ingredients (serve 3):

1. Boneless chicken ------------ 500 gm.
2. Butter ------------------------- 100 gm.
3. Curd --------------------------- 200 gm.
4. Onion -------------------------- 250 gm.
5. Ginger ------------------------- 1 inch.
6. Garlic -------------------------- 6/7 cloves
7. Melon seeds (charmagaj) --- 2 tbsp.
8. Red chilly powder ------------ 2 tbsp,
9. Salt ----------------------------- as per taste
10. Sahi garam masala -------- 1 tsp.
11. Cashew paste --------------- 2 tbsp.
12. Paste of poppy seeds ------ 1 tbsp.
13. Refined oil ------------------ 2 tbsp.
14. Fresh cream (blended) ---- 2 tbsp.

Method:

Make a paste of onion, garlic and ginger. Also paste the melon seeds and keep aside. Blend curd and also keep it. Take half of the onion, garlic and ginger paste and mix it with the boneless pieces of chicken along with blended curd, salt, 1 tbsp. of red chilly powder and sahi garam masala powder. Marinade the chicken for 2 hours and then grill it in a pre-heated oven for 15 minutes. Take out the pieces and brush oil on all sides and again grill for another 5 minutes. Your chicken kabab is ready. Now heat butter in a pan and add the rest of onion, garlic and ginger paste in it. Cook it for 10 minutes until the colour becomes golden brown. Add salt, red chilly powder, cashew, poppy seeds and charmagaj paste and sprinkle water. Cook for another 2/3 minutes. Now add the chicken kababs add cover the pan. Cook in low flame for 10 minutes and stir frequently. Sprinkle water if needed. You will find the gravy has turned oily and reddish. Put off the flame and add fresh cream and a cube of butter to garnish. you can also add coriander leaves on top. Your chicken butter masala is ready to serve with tandoor roti, paratha or rumali roti. 

Follow the images:

BONELESS CHICKEN

BLENDED CURD

MARINADED CHICKEN

CHICKEN KABABS

KABABS MIXING WITH GRAVY

PALAK PANEER (PURE VEG)

PALAK PANEER

Ingredients:

1. Spinach -------------------- 500 gm.
2. Paneer (sliced in cubes) - 300 gm.
3. Onion ( chopped) --------- 1 small bowl
4. Garlic ---------------------- 4 cloves
5. Ginger --------------------- half inch.
6. Tomato (sliced) ----------- 1 small bowl
7. Salt ------------------------- as per taste
8. Butter/oil ------------------- 6 tbsp.
9. Cumin ---------------------- half tsp.
10. Red chilly ------------------ 3/4
11. Cumin powder ----------- half tsp.
12. Red chilly powder ------- half tsp.
13. Bay leaf ------------------- 1 (large)
14. Fresh cream (optional) -- 2 tbsp.
15. Sugar (optional)------------ 2 tsp

Method:

Wash the spinach leaves very well  and drain out the excess water. Blanch for 5 minutes. and then immediately dip in chilled water to retain the green colour of the leaves. Then blend it in a mixer grinder with garlic, red chilly and ginger and make a smooth paste. Now heat butter or oil in a pan and add bay leaf and cumin. Then add chopped onion and fry it until the colour becomes light brown. Add sliced tomato and cook for 5/6 minutes until the tomatoes are softened. Add salt, red chilly powder and cumin powder and cook a little. Then add the spinach paste and cook in low flame for some time until the extra water dries up. Now add the paneer cubes and cook for another 2/3 minutes. You can also add sugar for sweet taste. Your palak paneer is ready to serve with parathas or jeera rice or anything of your choice. You can add a swirl of fresh cream to give it a professional look. 

Follow the video for better results:

FRUIT CAKE

GARNISHED FRUIT CAKE

Ingredients: (1 pound)

1. Butter --------------- 100 gm.

2. Flour ----------------- 100 gm.

3. Sugar ---------------- 100 gm.

4. Egg ------------------- 3

5. Vanilla essence ---- 1 tbsp.

6. Tooty Fruity -------- 25 gm.

7. Broken cashew ----- 20 gm.

8. Raisin ----------------- 20 gm.

9. Morobba ------------- 20 gm.

10. Cherry --------------- 10 gm.

11. Butter paper -------- 1 sheet

12. Baking powder ----- 1 tsp. 

Method:

Slice morobba and cherry into small pieces and keep aside. Stir butter and sugar with eggs frequently until the sugar dissolves. Add vanilla flavour, all fruits, raisin and cashew and mix it well. Lastly add flour and baking powder and mix it with gentle hands to break all lumps until it becomes a smooth dough. Grease an aluminium bowl and place butter paper in it according to its shape. Pour the batter in the bowl and garnish it with some cashew (or almonds). Place the bowl in a pre-heated oven and bake for 40-45 minutes until your cake becomes golden brown. Cool it and then slice the cake into equal pieces and serve.

VANILLA FRUIT CAKE

PANCAKE STUFFED WITH CHICKEN - BLINCHIK

BLINCHIK

 Blinchik is a delicious Russian dish which is actually a chicken or beef stuffed pancake. 

Ingredients (serve 2):

1. Minced chicken (boiled) ---------- 300 gm.
2. Milk ----------------------------------- 3 cups
3. Eggs ----------------------------------- 3
4. Flour ----------------------------------- 1 cup
5. Salt ------------------------------------- as per taste
6. Black pepper powder -------------- half tsp.
7. Butter ---------------------------------- 50 gm.
8. Onion (chopped) --------------------- 1 small bowl
9. Chilly (chopped) --------------------- 1 tbsp.
10. Garlic (smashed) ------------------ 1 tbsp.

Method:

Heat 2 tbsp. butter in a pan and add garlic and onion in it. Fry it until it becomes brownish. Add chicken and season it with salt and pepper and stir frequently. Cook it until the chicken becomes golden brown. Remove it from heat and let it cool down.
Make a smooth batter with milk, eggs and flour. Add salt as per taste and stir it frequently, so that no lumps are left. Heat a greased frying pan and pour a small ladleful of batter in it. Tilt the pan to spread the batter evenly and fry one side until the colour becomes golden brown. Turn the pancake and cook the other side in the same way. Repeat the process for rest of the batter to make 4 - 6 pancakes.

PREPARING THE BATTER AND THE PANCAKE

For stuffing, pour 1 tbsp. of the filling in one pancake and fold the sides. Then roll it up to get the shape of an envelope. Repeat the process for stuffing the other pancakes. Now, heat butter in a frying pan and fry each blinchiks on both sides until they become golden brown. Your tasty blinchks are ready to serve with ketchup and cheese slice.

STUFFING OF PANCAKE

MEAT STUFFED BLINCHIKS

GREEN PEA MINT SOUP

GREEN PEA MINT SOUP

This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!! The wealth of this soup lies in the fibre-rich green peas which help to decrease blood cholesterol levels.

SOUP 2 ENJOY

Preparation Time: 10 mins.        Cooking Time: 30-35 mins.

Ingredients:

1. 4 tbsp. butter
2. 4 spring onions (chopped)
3. 4 cups fresh/frozen peas
4. 2 and half cups chicken/veg stock
5. 2 large fresh mint sprigs
6. 2 and half 2 cups milk
7. Pinch of sugar (optional)
8. Salt & ground black pepper
9. Fresh cream
10.Small fresh mint sprigs (to garnish)

Method:

Heat the butter in a large pan over low heat. Add the spring onions & cook, stirring occasionally, for 3-5 mins, until just softened, but not browned. Stir the peas into the pan, add the stock & the mint & bring to boil. Cover & about 30 mins for fresh peas & 15 mins for frozen peas, until the peas are very tender.Leave the soup to cook slightly, then ladle it into a blender,add milk & process until smooth. Return the soup to the rinsed out pan & reheat gently. Season it to taste with salt& pepper, adding a pinch of sugar if you like. Ladle the soup into warmed bowls. Swirl a little cream into each, & garnish with mint leaves.

Nutrient values:

Amount : 79 gm.
Energy  : 83 kcal.
Protein  : 4.1 gm.
Carbohydrate  : 10.9 gm.
Fat  : 2.6 gm.
Fibre : 2.3 gm.

THAI-STYLE CORN SOUP

THAI STYLE CORN SOUP

Ingredients:

Sesame/sunflower oil. ------------------------ ½ tsp
Spring onions (thinly sliced) ----------------  2
Garlic clove (crushed) ----------------------- 1
Chicken stock --------------------------- 2½ cup
Cream-style corn -----------------------------.425 gm.
Peeled and cooked prawns (shrimps) -----2 cups
Green chili paste/ chili sauce (optional) --1 tsp
Salt & ground black pepper ---------------- as per taste
Fresh coriander leaves to garnish.

Method:

Heat oil in a large, heavy pan over medium heat. Add the spring onions, garlic& cook for about 1 min, until softened, but not browned. Stir in the chicken stock, cream-style corn, prawns and chilly sauce. Bring the soup just to the boil, stirring occasionally, and then remove the pan from the heat.Season the soup to taste with salt and pepper, ladle it into warmed soup bowls, sprinkle with   fresh coriander leaves to garnish & serve immediately.

READY 2 ENJOY THE YUMMY SOUP

Nutrition Facts:

Calories   790
Calories from Fat   380
Total Fat 43 gm.
Saturated Fat 29 gm.
Cholesterol 220 mg.
Sodium 1100 mg.
Potassium 2050 mg.
Carbohydrate 33 gm.
Dietary Fiber 8 gm.
Sugars 14 gm.

YUMMY CHICKEN SANDWICH

     

CHICKEN SANDWICH

The best sandwich start with great bread freshly baked crafted with fresh, high quality meats, cheese &vegetables.There's a whole host of inspired sandwich options for you to enjoy.

Ingredients:

1. Boneless chicken------ 300 gms.
2. Sandwich bread------- 4 loaves.
3. Butter------------------- 2 tbsp.
4. Refined oil-------------- 1 tbsp.
5. Garlic paste------------ 1 tbsp.
6. Onion------------------- 2 medium sized (finely chopped).
7. Green chilly---2/3 (finely chopped).
8. Salt---------------------- as per taste.
9. Mayonnaise ----------- 5 tbsp.
10.Black Pepper powder- ½ tsp.

Method:

Boil chicken with a pinch of salt and make a paste of it in a mixer. Heat refined oil in a pan and add 1 tbsp. butter in it. Fry garlic paste in it and then add chopped onion and green chilly. Fry until it becomes golden in colour and then add the boiled chicken, salt and black pepper powder and mix it very well. Put off the flame and then add mayonnaise in it and make a smooth paste.Slice the bread in a triangular shape and spread butter on it. Then spread a sound amount of processed chicken paste on it and cover it with another slice. Grill it for 2 minutes and your tasty sandwich is ready to serve.

CHICKEN SANDWICH

Nutrition summary:

Calories---265
Fat--------7.75 gm.
Carbs------26.16 gm.
Protein----21.28 gm.                   

BABY CORN LOLLIPOPS

BABY CORN LOLLIPOPS

Ingredients:

1  Baby corn--------------------------6/7 pieces.
2  Boneless chicken-------------------300 gms. (boiled and shredded).
3  Finely chopped onion---------------1 small bowl.
4  Garlic paste-----------------------1 tbsp.
5  Finely chopped coriander leaves----1 tbsp.
6  Finely chopped chilly--------------1 tbsp.
7  Salt-------------------------------as per taste.
8  Bread------------------------------2 loaves.
9  Eggs-------------------------------2
10 Cornflour--------------------------6 tbsp.
11 Refined oil------------------------200 gms.

Method:

Marinade babycorn with salt for an hour. Make a thick paste with boiled chicken, garlic . paste,chopped coriander leaves , onion, chilly, salt, bread and break 1 egg in it, to make it sticky. Take a handful of this paste and cap a baby corn in the shape of a lollipop . Prepare lollipops  with the other baby corns  in the same way.Make a thick batter with cornflour, egg and salt. Heat oil in a frying pan. Dip each lollipop in the batter and deep fry it until the colour becomes golden. Serve it hot with garlic-chilly sauce.

THE LOLLIPOPS WITH KETCH UP

Nutrition values:   

Calories ---- 64
Sodium ------ 104mg                      
Carbohydrates -16.0gm.
Sugars --------16.0gm.