Non-veg

Brown chicken with hot garlic noodles

Posted on December 28, 2010. Filed under: Non-veg | Tags: , |

Ingredients

:

For Sweet Brown Chicken
200 gm: Boneless Chicken breast (cut into strips)
2 tsp: Soya sauce
2 tsp: Oyster sauce
To taste: Salt
1 tsp: Ramdev Black Pepper powder
3 tsp: Sugar
2 tsp: Sesame oil
1 tsp: Corn flour (dissolved in little water)
2 tsp: Fortune Refined Oil

For Hot Garlic Noodles
250 gm: Noodles (boiled)
7-8 cloves: Garlic (finely chopped)
2 tbsp: Szechwan sauce
To taste: Salt
2 tbsp: Fortune Refined Oil

For the Vegetables
1 tbsp: Fortune Refined Oil
1 tbsp: Garlic (finely chopped)
½ tbsp: Ginger (minced)
1 small: Green Zucchini (cut into cubes)
1 small: Yellow Zucchini (cut into cubes)
5-6 nos. Broccoli florets
1 nos. Red Capsicum (cut into cubes)
1 nos. Yellow Capsicum (cut into cubes)
1 cup: Tomato Puree
½ cup: Vegetable stock
1 tsp: Soya sauce
1 tsp: Oyster sauce
To taste: Salt
To taste: Ramdev Black Pepper powder
1 tbsp: Corn flour slurry
½ bunch: Pak Choy (cut into cubes)

Method:

1. Marinate the chicken with 1 tsp soya sauce, oyster sauce, salt, pepper, 1 tsp sugar and 1 tsp sesame oil for 25-30 min.
2. Heat remaining oil and toss the chicken well. Remove.
3. Caramelize remaining sugar and add the chicken, remaining soy sauce, then toss.
4. Add the corn flour paste to add the final glaze and remove.
5. For the hot garlic noodles, heat the oil in a wok, add chopped garlic and sauté till pink. Add Szechwan chilly paste and sauté for few seconds.
6. Season the sauce and then add noodles to it. Toss noodles well till they get well coated with sauce.
7. For the vegetables, heat oil, add garlic and ginger and sauté for a few seconds. Toss in green and yellow zucchini and broccoli and sauté for 5 minutes till vegetables soften.
8. Add red and yellow capsicum and sauté another 1 minute.
9. Mix in tomato puree, stock, soy sauce, oyster sauce, salt and pepper and bring it to boil. Add cornstarch slurry and simmer it. Finally add the chopped Pak Choy and remove.
10. To serve, put noodles in one half and vegetables in the other half of a bowl. Place some chicken on the noodles.

 
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Chicken log

Posted on December 28, 2010. Filed under: Non-veg | Tags: , |

Ingredients:

3 nos. Boneless Chicken breast  
200 ml: Red Wine                                           
To taste: Salt                                                                                   
250 gm: India Gate Basmati Rice

100 gm: Button mushrooms (finely chopped)

4 sprigs: Fresh Thyme (finely chopped)

1/4th cup: Green Olives (sliced)
100 gm: Amul Gouda cheese (grated)

150 gm: Amul Processed Cheese (grated)
1 tsp: Ramdev Pepper powder
20 ml: Olive oil
2 tbsp: Honey
20 ml: Brandy
20 gm: Amul Butter (chilled)

Method:

1. Carefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out.

2. Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min.

3. In a large vessel boil the rice with salt and 500 ml of water and drain when done.

4. Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log.

5. Place the rice log on one side of the flattened chicken and carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins.

6. Heat the olive oil in a pan. Add the chicken logs and sear from all the sides.

7. Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan.

8. Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flambé the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well.

9. slice the chicken log and drizzle with wine sauce before serving.

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Cheesy dill salmon

Posted on December 28, 2010. Filed under: Non-veg | Tags: |

Ingredients:

250 gm: Salmon Fillet
To taste: Salt
10 ml: Lemon juice
200 gm: Amul Cream Cheese
2 tsp: Dill Leaves (finely chopped)
1 tsp: Black Peppercorns (crushed)

Method:

1. Bring water to boil in a soup pot, add salt and lemon juice and poach the salmon in this.

2. Remove the salmon from the water and flake it with your fingers.

3. Mix in the cream cheese and finely chopped dill leaves.

4. Adjust seasoning if required and refrigerate to chill. Serve cold.

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Cheesy chicken strips

Posted on December 28, 2010. Filed under: Microwave, Non-veg | Tags: |

Ingredients:

100 gm: Amul Gouda Cheese (cut into batons)
1 tbsp: Green Peppercorns (crushed)
1 tbsp: Black Olives (finely chopped)
1 tbsp: Green Olives (finely chopped)
2 nos. Jalapeno Chillies (finely chopped)
1 tsp: White Vinegar       
1 tsp: Olive Oil
To taste: Salt
To taste: Black Pepper powder
2 tbsp: Amul Butter
3-4 cloves: Garlic (finely chopped)
2 nos. Green Chillies (finely chopped)
1 nos. Onion (finely chopped)
1 tsp: Fresh Thyme (minced)
1 tsp: Fresh Parsley (minced)
1 tsp: Fresh Rosemary (minced)
500 gm: Chicken Mince
1 tsp: Red Chilli Flakes
½ tsp: Dried Oregano
1 tsp: Worcestershire Sauce
6 sheets: Wonton Sheets (cut into flat strips of 1” width)
2 nos. Eggs (beaten)

Method:

1. Marinate cheese batons with crushed green pepper, olives, jalapenos, vinegar, olive oil, salt and black pepper for 10 minutes in a bowl.

2. In  a pan heat butter, add garlic, green chillies and onion.saute till onion turns golden. Mix in thyme, parsley, rosemary and chicken. Cook for 2-3 minutes on a low flame.

3. Add chilli flakes, oregano, black pepper and worcestershire sauce and cook till chicken is done.

4. On a boeard arrange 8 wonton strips side-by-side and weave 8 more horizontal wonton strips into them. The final product should look like a woven mat. Repeat process with remaining strips to make 4 mats.

5. Preheat oven to 180*C.

6. Brush prepared “mats” with egg wash and carefully place in a small strainer egg-brushed side up. Fill with gouda cheese mixture and top with chicken mince. Fold ends together overlapping each other. Brush with egg wash to ensure proper sealing.

7. Invert filled wonton “bowls” onto a greased baking tray and brush over with more egg-wash. Bake till wonton strips are golden and crisp. Serve hot.

Burnt Garlic Cream Sauce

Ingredients:

4 tbsp: Amul Fresh Cream
2 tbsp: White Wine
1 ½ tbsp: Amul Butter
2-3 cloves: Garlic
To taste: Salt
1 tsp: Black Pepper

Method:

1. In a pan heat butter, add garlic and sauté on a high flame.

2. Add wine and cook for 10 to 15 seconds, remove pan from flame and add cream, salt and pepper.

3. Mix well and serve with Cheesy Chicken in Crispy Strips.

Bell Mayo Mustard Salad

Ingredients:

1 nos. Red Capsicum (cut into juliennes)
1 nos. Yellow Capsicum (cut into juliennes)
1 tsp: Lemon Juice
1 tbsp: Mayonnaise
To taste: Salt
To taste: Ramdev Black Pepper powder
1 tbsp: Fresh Parsley (finely chopped)
½ tsp: Dijon Mustard

Method:

1. In a bowl combine red and yellow capsicum with lemon juice, mayonnaise, salt, pepper, parsley and mustard.
2. Refrigerate till chilled and serve with Cheesy Chicken in Crispy Strips.

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Fish curry

Posted on December 21, 2010. Filed under: Non-veg | Tags: |

INGREDIENTS I

Fish (washed and sliced): 250 gms I Coriander leaves (chopped): 1 cup I Tomatoes (finely chopped): 2 I Garlic: 8 cloves I Green chillies (chopped): 2 I Methi seeds: 1 tsp I Coriander powder: 1 tsp I Turmeric powder: a pinch I Salt to taste I Oil as required. METHOD I Marinate the fish in salt and turmeric powder for 15 minutes. I Shallow fry the fish pieces, drain and keep aside. I Grind the coriander leaves, garlic and green chillies. I Heat oil, add masala paste and fry till the oil separates out. I Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. I Add about 1 cup water. Bring the gravy to a boil. I Add the fish slices and cook for 10 minutes. I Serve fish curry hot.

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Chicken steak

Posted on December 21, 2010. Filed under: Non-veg | Tags: |

INGREDIENTS I

Chicken steak: 220 gms I Lettuce: 1I Roasted vegetable: 100 gms I Mushroom sauce: 20 gms I Chopped parsley: 5 gms I Mashed potatoes: 150 gms METHOD I Coat chicken steak in flour and put on the griddle. I On the other hand, heat mashed potatoes and vegetables.I When chicken steak is cooked, place it with vegetables, lettuce and mash potatoes. I Pour sauce on top of the chicken steak and sprinkle some parsley on it and serve.
ROASTED VEGETABLES INGREDIENTS
I Chopped garlic: 20 gms I Chopped rosemary: 10 gms I Crushed black pepper: 10 gms I Olive oil: 50 ml I Three peppers I Yellow and green zucchini I Salt to taste.
METHOD
I
Place vegetables in a tray and put all the ingredients on top and mix well. I Roast in the oven at 350 degree C for five minutes or until it gets light brown colour.

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Thai chilli prawns

Posted on December 21, 2010. Filed under: Non-veg | Tags: , |

INGREDIENTS

I Prawns:1/2 kg I Shitake mushrooms, (sliced): 200gms I Garlic, minced: 6 cloves I Thai chili paste: 2 tbsp I Oyster sauce: 4 tbsp I Oil for sautéing I Pinch of salt I Spring onion: 1 sprig I Red chilli: 4 IPokchoy: 1 bunch
METHOD
I Mix oyster sauce and roasted red chili paste. I Heat pan. Sauté garlic. I When half cooked, add mushrooms and prawns. Cover and let prawns cook. I Lower the fire once the sauce from prawns starts to boil. I When the shell is rich orange, add in the chilli and oyster mix. I Stir to make sure all the prawns are covered with the chili-oyster mix.I Turn off the fire I I Serve with sautéed Pokchoy.

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Smoked salmon gateaux

Posted on December 21, 2010. Filed under: Non-veg | Tags: , |

SERVES 4 INGREDIENTS I

Smoked salmon, sliced: 500gm I Avocado: 150gm (ripe, peeled and de-seeded) I Chopped onion: 2 tbsp I Tomato, ripe: one (finely chopped) I Chopped coriander: 1tbsp I Lime juice: 1tsp I Salt to taste I Pepper to taste I Cumin powder: a big pinch Preparation time: 10 minutes
METHOD I Mash/finely chopped avocado in a bowl, add onion, coriander, salt, pepper, lime juice, chopped tomato and cumin powder and mix well. I Layer the salmon slices in a two-inch diameter round ring, spoon the guacamole over the layered salmon. I Garnish with dil oil.

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Risotto of Baby Lobster Tails with roasted shallots

Posted on December 21, 2010. Filed under: Non-veg | Tags: , |

This is a great way to use baby lobster tails without much fuss, and can easily be done at home, if the ingredients are handy. Even if they are not, one can source them easily. Bisque (lobster shell soup) can be made with a little patience. The other thing is that one can substitute baby lobsters with prawns or scampi with equally good results. Ingredients I Arborio rice: 2 cups I Lobster bisque:1 cup I Tomato salsa: 2 tbsp I Lobster tails (shelled and de veined): ½ kilo I Shallots (sambhar onions, roasted and peeled): ¼ cup I Minced garlic: 1 tbsp I White wine: ¼ cup I Minced fresh thyme:1 tsp I Minced parsley:1 tbsp I Stock (chicken, vegetable or shellfish): 5 cups I Arugula leaves (coarsely chopped): handful I Grated Parmesan cheese: 2 tbsp I Cold butter: 1 tbsp I Salt and pepper to taste.
METHOD
I Place a heavy based medium sized saucepan on the flame and put olive oil in it. Add chopped garlic and lobster meat and sauté till the garlic turns golden. Remove from the pan and set aside. I Return the pan to the flame and add Arborio rice with extra spoons of olive oil. Stir till all the grains glisten upon being coated. Deglaze with white wine and stir. I Gradually, add the lobster bisque and continue to stir the rice. Add the thyme and the stock (preferably simmering) gradually and continue stirring. I When the risotto begins to look creamy and runny, add tomato salsa, fresh herbs and shallots, check to see if the rice is cooked (about 12-15 minutes). Many people do not prefer al dente risotto. Excess cooking leads to loss of quality. Take it to over al dente if you so please, but stop right there. I Return the sautéed baby lobster tails to the risotto, in one swift movement, garnish with arugula leaves, Parmesan and butter. Give it a few final turns and serve piping hot. To make shellfish stock, you need to simmer the lobster shells and heads with some vegetables (mire poix), aromatics and water for about half an hour. If you roast and crush the shells and simmer them for an hour or so, while skimming away the froth, and blend the whole concoction with the vegetables and other good stuff, strain it through a fine sieve, you’ll get the bisque.

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Kabargah

Posted on December 21, 2010. Filed under: Non-veg | Tags: , |

Ingredients

1 tbsp: Black cardamom
1 tbsp: Green cardamom
4 sticks: Cinnamon
1 tbsp: Cloves 
4 nos: Bay leaf 
1 tbsp: Black peppercorns
4 nos: Star Anise
2 tbsp: Fennel seeds
2 halves: Lamb spare ribs
2 packets: Amul Milk                
Few strands: Saffron
200 gms: Besan
1 tbsp: Red chilli powder
for frying: Fortune Refined Oil

Method

1. In a broad stock pot add black cardamom, green cardamom, cinnamon, cloves, bay leaf, peppercorns, star anise , fennel seeds , spare ribs, milk and saffron and cook on a medium flame till the lamb is cooked and the milk mixture reduces to rabri stage.
2. Once cooked, remove the spare ribs and keep aside.
3. Combine besan with red chilli powder and water to prepare a smooth and thin batter.
4. Heat oil in a deep kadhai, dip the ribs in the prepared batter and deep fry till crisp and golden brown in colour.
5. Serve immediately.

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