POTATO, COTTAGE CHEESE AND TOMATO BAKE

Ingredients-

2 potatoes, peeled and grated
1 cup cottage cheese, grated
2 tomatoes, sliced thinly
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1 large onion, chopped
2 tbsp coriander, chopped
4 tbsp butter
Salt to taste
Black pepper, crushed, to taste

Method-

* In a pan, heat 2 tbsp butter and let it melt.
* Add the potato and onion and saute till all liquid is reduced but doesnt colour much.
* Season the potato mixture.
* Layer the cooked potato evenly at the bottom of a baking dish.
* Make a layer of tomato slices using half of the tomato.
* In a pan, heat 2 tbsp butter and let it melt.
* Add the cottage cheese and saute till all liquid id reduced.
* Season the cottage cheese mixture and add the choped coriander.
* Make an even layer of cottage cheese over the tomato layer.
* Make another layer with tomato slices.
* Mix the mayo and the parmesan cheese.
* Spread this evenly over the tomato layer.
* Bake for 20 min in a pre-heated oven at 160 C or till the top is golden brown.
* Serve hot and ENJOY !!!!
NOTE- If you want to make this recipe pure veg then instead of egg mayo, just add vegetarian mayo.

CHICKEN DHANSAK

Hi,
Today is Parsi New Year. They say "Navroz Mubarak". And on this day i made chicken dhansak. I know traditionally it is not made with chicken. But this is just my variation. Hope u all enjoy it.

Ingredients-

1/2 cup tuar dal
1/2 cup moong dal
1/2 cup urad dal
1 cup egg plant, diced
1 cup potatoes, diced
1/2 cup tomatoes, chopped
1 cup onions, chopped
2 tbsp ginger and garlic paste
1/2 tsp cumin seeds
1/2 tsp turmeric pwd
2 tbsp oil
Salt to taste
2 tbsp coriander, chopped

Method-

* Wash all the dals.
* Cook the dal with 1/2 the onion, potatoes, brinjal, turmeric and salt till they are all mashy and no veggies are visible.
* Heat oil in a pan and add the cumin seeds till they splutter.
* Add the onions and brown them.
* Add the ginger and garlic paste and saute till brown.
* Add tomatoes and cook till a homogenous mix is formed.
* Add the chicken and coat in the mix and cook till brown.
* Now add the dal and veggie puree.
* Add 1/2 cup water and cook till the chicken is done.
* Garnish with chopped coriander and serve hot with bown rice.

PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

HAPPY 61st INDEPENDENCE DAY

Hi,
Today we are all celebrating India's 61st Independence Day so no cooking for me also. I also want independence just for 1 day from the hot and humid kitchen. So just this snap that i clicked from my terrace of these 2 guys selling balloons in the tri-colour on the intersection in-front of my house since 5am. And another image that i downloaded from yahoo india. And another excuse for not cooking today is that my daughter is not well.

CASHEW N COCONUT CHICKEN

Ingredients-

500 gms chicken on the bone
1 cup cashewnut
1/2 cup dessicated coconut
1/2 turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
Salt to taste
1/2 tsp red chilli pwd
1 tbsp oil
1 onion, chopped
1 tbsp ginger and garlic paste
1 bayleaf
2 green cardamom
2 clove
1 small peice cinnamon
3 tbsp coriander, chopped
3 cashews, chopped

Method-

* In a pan, broil or dry roast the cashew and the coconut, seperately.
* Now combine the two and make a paste with 1/2 cup water.
* In a pan, heat oil and add bayleaf, cardamom, cinnamon and cloves.
* When they change colour, add the onion and brown.
* Now add the ginger and garlic paste and saute well.
* When it changes colour, then add all the pwd spices.
* When the spices start leaving oil, then add the chicken and mix well with the spices.
* Let it cook till it is light brown on all sides.
* Now add the cashew and coconut paste and mix well in the chicken.
* Let it cook for 5-7 min.
* Add 1 cup water and let it cook on a slow flame for about 10 min or till the gravy is thick.
* Season and garnish with chopped coriander and cashew.
* Serve hot with rice or paratha. ENJOY !!!!!!

CHICKEN LIVER PEPPER FRY

Ingredients-

500 gms chicken livers
2 onions, finely chopped
1 tsp garlic, chopped
1/2 tsp mustard seeds
10-12 curry leaves
2 tbsp oil
Salt to taste
Lots of pepper pwd
2 tbsp coriander, chopped

Method-

* Wash and pat dry the livers.
* In a pan heat the oil.
* Add the curry leaves and the mustard seeds and let them splutter.
* Add the onion and saute till almost brown.
* Add the salt and pepper and mix well.
* Add the chicken livers and coat in the spice mix.
* Cover and cook for 5 min or till the livers are cooked.
* Garnish with chopped coriander and serve with hot parathas. ENJOY !!!!!!
TIP- They can also be cut into small pieces and put on small squares of toasted or fried bread and served as canapes along with a round of hard drinks.

RED CHIKEN FRICASSE

Ingredients-

250 gms boneless chicken, either breasts or thighs
1 carrot
8-10 beans
1/2 cup corn kernels and green peas
2 tbsp flour
4 tbsp tomato ketchup
2 tbsp chopped sprng onion bulbs
1 tbsp oregano
1 tsp chilli flakes
1/2 tsp garlic
2 tbsp olive oil
Salt to taste
Pepper to taste
1 1/2 cup chicken stock

Method-

* Slice the chicken into bite size peices.

* Peel the carot and cut into small dices.

* String the beans and cut into small dices.

* Blanch all the veggies seperately.

* In a pan, heat oil and saute the onion, chilli flakes, garic and oregano.

* Add the chicken and saute till seared on all sides.

* Add the veggies and mix well.

* Add the flour and let it coat all the veggies and chicken.

* Add the tomato ketchup and mix well.

* Add the chicken stock and mix well.

* Let it cook on high heat and let it reduce.

* Check and add seasoning.

* Serve hot with rice or bread. ENJOY !!!!!

SAGO PUDDING WITH MANGO AND COCONUT

Ingredients-

1/2 cup sago pearls
1 cup water
1 large ripe mango
4 tbsp dessicated coconut
1/2 cup sugar


Method-

* Soak the sago in about 2 cups of water for 20 min.
* Drain and cook in 1 cup water till soft.
* Add the coconut and sugar and cook for 5 min.
* Peel and cut the mango into small dices.
* Make a pulp of half the mango and add to the sago and mix well.
* Take it off fire and pour into individual bowl.
* Let it chill in the frig.
* Garnish with the rest of the mango dices and serve chilled.

CHICKEN WITH PICKLED ONIONS

Ingredients-

500 gms chicken, desired cut or boneless
1 cup pickled onions, sliced
1 tbsp ginger and garlic paste
1/2 cup yoghurt
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1 bay leaf
1 tbsp oil
2 tbsp coriander leaves, chopped
Salt to taste

Method-

* In a pan, heat oil and add the bayleaf.
* Add the onion and saute till translucent.
* Add the ginger and garlic paste and saute for another 4-5 min.
* Add the pwd spices to the yoghurt and mix well to remove any lumps.
* Add the yoghurt to the onions and mix well. Cook for 5-7 min or till the spices leave oil.
* Add the chicken and coat well in the spice mix.
* Cook the chicken till done and season.
* Garnish with chopped coriander and serve hot with chapatti.