Brussels Sprout fried

Pan Fried Brussels Sprouts

Ingredients Brussels Sprouts 500 grams Honey 1 tablespoon Lemon juice 1 tablespoon Sesam 1 tablespoons Vegetable Bullion powder 2 teaspoon Preparation Wash and dry the brussels sprouts thoroughly and cut them each into halves. Mix all the ingredients together in … Continue reading Pan Fried Brussels Sprouts

Beef Curry with Mushroom Sauce

Beef Curry with Mushroom Sauce 500 large mushrooms fresh 500 gram Beef cut into medium sized pieces Shallots 100 grams finely sliced 1 tbsp wheat flour 20 g clarified butter 100 ml white wine, dry or vegetable stock 150 g crème fraîche Salt to taste Pepper powder as per taste Wash and cut the beef into medium sized pieces.   Season the beef pieces with salt and pepper.  Then heat clarified butter in a pan and sauté the the beef for about 20 minutes till the outer side of the beef pieces change colour and cooked. Remove from the pan … Continue reading Beef Curry with Mushroom Sauce

Oats Cutlet, Tasty, Crispy and Easy

Ingredients Rolled oats dry roasted 250 gram Potatoes boiled and mashed 250 grams Paneer 100 gram Carrot grated 2 nos Green Chilli finely chopped 2 nos Ginger Garlic paste 1 teaspoon Garam masala 1 teaspoon Salt to taste Oil to fry Preparation Boil the potatoes, peel them and mash them finely. Wash, peel and grate the carrots finely Dry roast the steel rolled oats for a few minutes and allow to cool. Mix the mashed potatoes, grates potatoes, roasted oats, salt, chopped chilly, ginger garlic paste, garam masala powder in a bowl. Take the batter of the size of one … Continue reading Oats Cutlet, Tasty, Crispy and Easy

Chicken Stew

Ingredients Chicken cut into small pioeces 500 gram Potato peeled and sliced into pieces 1 nos 1. Onion chopped 1 Cashew nuts 50 gram 2. Cinnamon 2-3 pieces of 5 cm Cardamom 5 nos Clove 5 nos Curry leaves 2 sprig$Oil as needed 3. Onion chopped 3 nos Green chillies sliced 4 nos Garlic chopped 5-6 cloves Pepper powder 1 teaspoon Garam masala 1/2 teaspoon Coconut milk 200 ml (Milk powder 1 tablespoon in 200 ml water) Salt to taste Preparation Heat oil in a pan, add cashew nuts, onions, and saute till it reaches golden  colour and keep aside. … Continue reading Chicken Stew

Peanut Oats Laddu/Peanut Oats Sweet Balls

Preparation Grind the fried peanuts coarsely. Heat butter in a pan and fry the oats flakes for a few minutes stirring well. Remove from heat and allow to cool. Remove the seeds from the dates and grind them into a paste using a mixer grinder. If it is too thick add 1-2 teaspoon honey. Now add the fried oats to the dates paste in the grinder and grind or blend them together. Now remove the paste from the grinder, add the cardamom powder and ground peanut and mix all together. Now form small balls of uniform size. You may decorate … Continue reading Peanut Oats Laddu/Peanut Oats Sweet Balls

Risotto with Fish and Green Peas

 Ingredients  Risotto rice 11/2 cup (350 gram) Olive oil 3 tablespoons White wine 100 ml Shallots 1 nos Vegetable bullion 1 litre Cheese 50 gram Salt to taste Pepper to taste Frozen green peas 200 gram Spring onions a handful Fish 4 pieces. Preparation Chop the shallots. Saute the rice adding a little bit of oil. Add wine to it. Add bullion and cook till the rice becomes tender. Add cottage cheese, salt and pepper. Heat 1 tablespoon oil in a frying pan, fry the fish turning it on both sides, add green peas and saute for two three minutes. … Continue reading Risotto with Fish and Green Peas

 Chicken Pickle

 Chicken Pickle may sound absurd and awesome.  But it is possible to make delicious and spicy pickles with anything and everything. Ingredients Boneless chicken 500 gram Fenugreek powder 1/2 teaspoon Garlic 10 cloves Vinegar 250 ml Mustard powder 1 teaspoon Oil to fry Red chilli powder 1 tablespoon Salt to taste Turmeric powder 1/2 teaspoon Vinegar 1 tablespoon Preparation Cut chicken into small pieces. Put the chicken pieces in a bowl, add chilli powder, salt and 1 tablespoon vinegar and mix well and set aside for half an hour to marinate. Heat oil in a pan and fry the chicken … Continue reading  Chicken Pickle

Indian Gooseberry Chutney

Indian Gooseberry Chutney Ingredients Coriander leaves a bunch Gooseberry 200 grams. Green chilli 5 nos. Ginger a small piece Olive/coconut oil 1 tablespoon. Salt to taste Preparation Wash the coriander leaves and let it dry. Split the gooseberries, remove the seeds and slice into small pieces. Remove the seeds from the green chillies and chop them into small pieces. Remove the skin of the ginger and chop into small pieces. Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney. Continue reading Indian Gooseberry Chutney

Carrot Kheer (Carrot Payasam)

Carrot Kheer (Carrot Payasam) Ingredients  Carrot 500 grams Milk 1 litre Sugar 100 grams Saffron a pinch Almond flakes (pieces) 1 tablespoon Preparation Clean and peel the carrots, and cut them into small pieces. Cook the carrot pieces adding some milk till it becomes tender. Remove the carrot pieces from heat, add sugar to it and mash it to a paste. Cook the rest of the milk on low heat adding the saffrons. Add the carrot paste to this and mix well. Allow to cool. Serve chilled garnishing with fried almond flakes and saffron strands. Continue reading Carrot Kheer (Carrot Payasam)

Scrambled Eggs

Ingredients Eggs 4 nos Ginger chopped 1 teaspoon Coconut scrapped 100 gram Green chilli chopped 4 nos Onion chopped 1 nos Curry leaves 1 sprig Salt to taste Oil 1 tablespoon Preparation Heat oil in a pan and add onion and green chilli and cook for a few minutes stirring well till the onion is cooked. Add ginger, salt and curry leaves and stir well Add the eggs one after another and stir well. Add the scrapped coconut and cook for a further 5 minutes stirring the thoran well till it becomes dry. Can be served with main dishes like … Continue reading Scrambled Eggs