Category: Non-Vegetarian


INGREDIENTS-

1)4 chicken wings-cut into lollypops
2)1 tbsp chilli-garlic sauce
3)2 tbsp soya sauce
4)1 tbsp ginger-garlic paste
5)a pinch of ajinomoto
6)red color-optional
7)2 tbsp maida
8)1 tbsp cornflour
9)1 egg
10)salt-to taste

METHOD-

1)Marinade the chicken with chilli-garlic sauce, soya sauce, ginger-garlic paste, ajinomoto and red color.
2)Keep in the fridge till required
3)Just before frying, mix in the egg, maida and cornflour.
4)Season with salt.
5) Deep fry(Make sure the oil is not too hot so that the chicken inside cooks well)
6) Your chicken lollypop is made!!

Garlic Butter Shrimp

This is an extremely simple recipe if you are pressed for time 🙂 Just 4 ingredients…mix it all….and you are done!!!!INGREDIENTS-
1)10 pcs shrimp
2)Butter-50gm
3)Garlic-5 cloves(You can use how much ever you want! I recommend the butter SHOULD have a strong taste of garlic)
4)Salt-to taste
5)Juice of 1/2 lemon(optional)

METHOD-

1)Soften the butter for around 20 seconds in the microwave.
2)Crush the garlic into the butter and add some salt.
3)Heat the butter in a frying pan/sauce pan and add the shrimp to it.
4)Cook the prawns in the garlic butter till the prawns turn a lovely shade of pink and curl.(That’s how you know they are cooked! ;))
5)Add the lemon juice if using…mix well and remove from fire immedeately.

Your shrimps are done and in less than 10 minutes!! 😀

I had the shrimps with garlic bread…but it can be had on the side of practically anything(Salads,Pasta or Rice)!

Hope you liked the recipe!! 🙂

 

Chicken Lasagne

INGREDIENTS-1)Lasagne sheets(8 sheets ready made)-boiled till cooked(cook like pasta)
2)20 spinach leaves- stalks removed, blanched in boiling water and drained.
3)Cheese-grated

FOR THE LASAGNE BOLOGNESE(tomato sauce prepared from tomatoes and minced meat)

1)500 gm tomato-blanched and chopped
2)2 tbsp tomato puree
3)250 gms chicken mince
4)1/2 tsp garlic paste
5)1/2 tsp oregano
6)1/4 cup fresh coriander,chopped
7)Salt to taste
8)1/2 tsp pepper or to taste

FOR WHITE SAUCE

1)3tbsp butter
2)3tbsp maida
3)2 cups milk
4)1/2 tsp salt
5)1/2 tsp pepper


METHOD-

To prepare the bolognese sauce

1)Heat 3 tbsp oil in a pressure cooker.Add garlic paste and cook for 2 minutes.
2)Add mince and cook for 5-7 minutes til it browns well.
3)Add coriander,oregano,salt and pepper.Mix.Add the tomato puree and chopped tomato. Add 1/4 cup of water and close cooker. Keep for 3 whistles.Remove from fire and let pressure drop by itself.

To prepare the white sauce-


1)Place the melted butter in heavy saucepan over low heat and stir in the maida,salt and pepper.
2)Saute till the mixture darkens slightly.
3)Remove from heat and add the milk and stir in order to remove the lumps.
4)Return to moderate heat and stir until it boils.Cook till it forms a custard like frequency.

To assemble the lasagne-


1)Spread half of the tomato sauce at the bottom of the baking dish.
2)Place 2 pasta sheets on top of the tomato sauce.
3)Spread 1/3 of the white sauce on the top of the sheets.
4)Spread another layer of lasagne sheets.
5)Spread spinach leaves and then 1/2 the cheese on top.
6)Put another layer of lasagne sheets, and then the final layer of the bolognese.
7)Put the final layer of pasta.
8)Last layer of bechamel sauce and then spread remaining cheese.

9)Place the lasagne in a preheated oven at 180C and bake for around 25 minutes or till top is slightly brown and a knife comes out clean.

YOUR LASAGNE IS DONE!!! 😀

 

 

Tandoori Chicken

INGREDIENTS-

1)2 chicken thighs
2)4 tbsp Tandoori Chicken Masala
3)6tbsp curd(You can add some more for a better texture of marinade)
4)1-1 1/2 tsp chilli powder
5)Little kasuri methi
6)finely chopped cashew nuts
7)Juice of 1 lemon
8)Salt to taste

METHOD-

1)First make some slits deep into the chicken so that the marinade goes deep into the chicken.Keep aside.
2)Add the lemon and some salt to the chicken.Mix well.Refrigerate for approximately half an hour.
3)Make the marinade with the curd,tandoori powder, kasuri methi, chilli powder,little more salt, and cashew.Mix well. (Make sure the marinade salt is a bit on the higher side).You can add some garam masala too at this stage.
4)Put the chicken into the marinade and mix well making sure to put marinade into the slits too. Keep for approximately 2 hrs in the fridge.
5)Preheat the oven at 180C. Put the chicken in a dish and cook for 30 minutes(or till cooked properly).
Keep turning the chicken every 15 minutes.
6)When you are sure the chicken is done..You can put the chicken in the oven mode for around 2 minutes each side for a crunchy top layer….(Just a suggestion…Havent tried on this recipe though i have before…:))

YOUR TANDOORI CHICKEN IS READY!!
Hope you liked it…Any suggestions will be welcome..:)

Chicken Quiche

INGREDIENTS
   
Pie tart
1)1and1/2 cups plain flour
2)Pinch of salt
3)125 gms of roughly chopped butter
4)1 large egg…Separate the yolk and egg white
5)1 roasted chicken(shredded into bits)
 Egg mixture
1)8 eggs
2)600ml cream
3)mustard sauce
4)1 cup chicken stalk

METHOD

1)Sieve together the flour and some salt.Add the butter to the flour.
2)Rub the butter and flour together until it starts looking like breadcrumbs.
3)Mix the egg yolk in 3 tbsp of cold water. Add the mixture to the flour crumbs and mix well till a dough is formed.
4)Wrap in cling film and keep for about 30 minutes.
5)Roll out the pastry until it is about a rectangular shape.
6)Transfer it to the baking dish to resemble a pie.
7)Add the shredded chicken to the pie.Add salt and pepper as per taste.
8)Mix the eggs,cream,mustard and chicken stock by blending nicely.Pour the mixture over the chicken.
9)Put some grated cheese on the top.
10)Preheat the oven to 180C.Put in the baking dish and keep for 45 minutes…

YOUR SCRUMPTIOUS CHICKEN QUICHE IS COMPLETE….!!