Italian Dishes

Rotini with Mushroom and Red Pepper

Ingredients:                       

100 gm Rotini Pasta

Mushroom

Red Pepper

Diced Onion

Olives (optional)

Salt to taste

Dried Oregano

5-6 Basil Leaves

Extra virgin olive oil

3-4 pod chopped garlic

1 cup Tomato Puree

1 cup vegetable stock

Procedure:

• Bring water to a rolling boil.
• Add salt to taste and add pasta.
• Boil uncovered for 9 min, drain well and keep aside.
• Meanwhile, heat extra virgin olive oil in a pan and add garlic.
• Add onion, red pepper and sauté.
• Add tomato puree and vegetable stock and mix well.
• Add vegetable stock and bring it to a boil. Add oregano and basil leaves.
• Add the drained pasta, mix well and put the heat off.
• Garnish with grated cheese and serve.

Baking Recipe

Upside Down Pineapple Cake

Ingredients:

8 pieces of sliced canned Pineapple

8 Cherries

1 cup all purpose flour or Maida

A pinch of Baking Powder

A pinch of Salt

Quarter cup powder Sugar

½ cup brown Sugar

Quarter cup Butter

3-4 eggs

1 tbsp sugar syrup

Whipped Cream

Procedure:

• Preheat oven at 350 degree Fahrenheit.
• Beat eggs.
• Add maida, baking powder, salt, sugar and ½ cup butter mix well.
• Take out the pineapple from the can and add the juice to the mixture.
• Warm rest of the butter and pour it into the cake pan.
• Sprinkle brown sugar and adjust the pineapple slices and cherries on it.
• Pour the batter over pineapple.
• Keep this in preheat oven for 45 minutes.
• Check if it’s done. Prick a tooth-pick; if the tooth-pick comes out clear put the oven off
• Let it cool
• Sprinkle some sugar syrup and over the cake and flip it.
• Cut along with the pineapple slices.
• Spread the whipped cream sidewise (not on the cake).
• Refrigerate and serve.

Black Forest Cake

Ingredients:                      

1 cup all purpose flour or Maida

A pinch of Baking Powder

A pinch of Salt

Quarter cup powder Sugar

½ cup brown Sugar

Quarter cup unsalted Butter

3-4 eggs

Vanilla essence

1 tbsp sugar syrup

Cherries

Whipped Cream                                                            

6 oz Chocolate

½ cup sugar syrup

Procedure:

·       Preheat oven at 350 degree Fahrenheit.

·       Melt 4 oz chocolate and ½ cup butter.

·       Beat eggs, sugar, baking powder, vanilla essence and melted butter-chocolate until very thick and fluffy.

·       Warm rest of the butter and pour it into the cake pan.

·       Sprinkle all purpose flour and pour the batter over it.

·       Keep this in preheat oven for 40 minutes.

·       Check if it’s done. Prick a tooth-pick; if the tooth-pick comes out clear put the oven off and let it be cool.

·       Sprinkle sugar syrup.

·       Laterally cut the cake and make it two.

·       Spread whipped cream on one of the cake pieces by spatula.   

·       Spread cherries on it.

·       Put the second layer on the top of it as shown in the pic.

·       Spread whipped cream.

·       Grate chocolate and sprinkle on the cake.

·       Decorate with cherries or strawberries.

Fish Recipe

Machli Bahar (Fish)

Ingredients:

4 pieces of Rohu Fish (Rui)

1 tbsp Ginger paste

1 tbsp Garlic paste

1 cup Tomato Puree`

½ cup Onion Juice (grind onion and squeeze the juice) 

½ cup Yogurt

1 tsp Red Chilly powder

2 Green Cardamoms (Chota Elichi)

2 inch Cinnamon

2 Bay Leaves

2 tbsp Paprika (Kashmiri Mirch)

3 tsp Nutmeg powder

Kasoori Methi (optional)

Salt to taste

Procedure:

Marinate fish with salt, turmeric and 1 tsp of nutmeg powder.

Fry fishes and keep aside.

Heat oil and add cinnamons, cardamoms and bay leaves.

Add ginger and Garlic paste to oil. Stir for couple of minutes and add onion juice slowly.

Add nutmeg and stir for a minute.

Add tomato puree`, paprika and salt to taste.

Add yogurt and mix it thoroughly. Add kasoori methi (optional).

Once the gravy is done add fish.

Wait 2 minutes and put the oven off.

Give 2 minutes of standing time and then serve.

Serving Suggestion : Machli Bahar goes well with hot rice

Chicken Recipe

Orange Chicken

Ingredients

Chicken - 1 kg

Onion - 2 finely chopped 

Garlic - 4 cloves chopped

Ginger paste - 1 tsp

Tomatoes - 2 finely chopped

Orange juice - juice made from 2 oranges           

Red chilly powder - 1 tsp

Pepper powder - 1 tsp

Green Cardamom(elaichi) - 4 powdered

Oil -  2 tbsp

Procedure

• Marinade chicken with salt, ginger paste, pepper and a little bit of orange juice.
• Heat 1 tbsp oil in pan and fry marinate chicken pieces and keep aside.
• Heat rest of the oil and fry chopped onion till golden.
• Add tomatoes and red chilly powder and keep mixing till the oil separates. 
• Add water and let it boil for couple of minutes.
• Add chicken, cover the pan and keep the heat low till chicken are cooked.
• Add cardamom and orange juice and keep for 4-5 minutes.
• Garnish with coriander leaves and orange pieces and serve hot.

Kosha Murgir Mansho

Ingredients:        
                                                                                    
500 gm of boneless Chicken
1 tbsp of Ginger paste
1 tbsp Onion paste
1 tbsp Garlic paste
1 tsp cinnamon,cloves and Cardamom (grinded together) paste.
1 tsp of Chilly powder.
100 gm of oil
1/2 cup of Coconut, 5-6 cashew (kaju), 1 tsp of raisins (kismis), 1 tsp of poppy seed (posto/ khus khus) mix with half cup of milk and grind together.

Procedure:

• Clean chicken, pat it dry and rub it with 1 tsp of salt and red chilly powder. Keep aside for 15 minutes.
• Heat pan and add oil.
• When the oil is hot add onion paste and fry till transparent.
• Add ginger-garlic paste and fry it.
• chicken and fry it.
• Add all masalas into it and fry it in slow flame for 5 minutes 6. Cover it with lid and sprincle some water.
• When the chicken is done add garam masala to it.
• Serve it with rice.

Chicken Boti Kabab

Ingredients:     

500 gm boneless chicken
1 tbsp Onion paste
1 tbsp Garlic paste
1 tbsp Ginger paste
1 tbsp Garam Masala powder
1 tsp of Chilly powder.
50 gm hung curd
1 lemon juice
1 tsp Kasoori Methi
Food Color (Optional)
Diced Red, Green and Yellow Pepper
Diced Onion

Procedure:

• Mix all dry masala paste and lemon juice into the hung curd.
• Add some food color.
• Marinade chicken pieces and keep aside for about an hour.
• Preheat oven at 425 degree fahrenheit.
• Arrange chicken pieces, onions, tomato, green chillis, green, red, orange and yellow peppers alternatively into the skewers.
• Keep it for 35 minutes.
• Serve with lemon.

Chicken Tikka Masala

Ingredients:                 

For Chicken Tikka

500 gm Boneless Chicken Brest

Diced Red and Green Pepper 

Diced Onion and Tomato

½ tsp Garlic paste

½ tsp Ginger paste

½ tsp Garam Masala powder

½ tsp Red Chilly powder

½ tsp Coriander powder 

½ tsp Cumin Powder

½ tsp dried Fenugreek leaves (Kasoori Methi)

1 cup yogurt

1 Lemon juice

Oil 2 tsp

Salt

For Masala

1 Onion chopped

1 tsp Garlic paste

1 tsp Ginger paste

1 tbsp Tomato puree`

1 tsp Garam Masala powder

1 tsp Red Chilly powder

2 tsp Coriander powder 

2 tsp Cumin Powder

1 tsp All Purpose Flour or Maida

2 bay leaves

2 Green Cardamoms 

2 inch Cinnamon

5-6 Cloves

Salt to taste

Oil 1 tbsp

Procedure:

Chicken Tikka

• Mix red chilly powder, coriander powder, ginger and garlic paste, kasoori methi, lemon juice, salt and yogurt together.
• Add oil.
• Marinade chicken pieces along with peppers, tomatoes and onions. Keep aside for about an hour.
• Heat griddle or tawa and nicely spread chicken over it.
• Turn the other side of chicken when one side is done.
• Spread the vegetables over chicken when it is half cooked.
• Turn the heat off.

 Masala

• Heat oil in a pan.
• Add bay leaves, cloves, cardamoms and cinnamon.
• Add chopped onions and a pinch of salt.
• When onions are nicely colored, add ginger and garlic paste.
• Add a pinch of all purpose flour and cook well.
• Add tomato puree and cook.
• Add all dry masala powders to it and stir nicely.
• When oil started oozing out add very little water.
•  Cook till a nice gravy form. 

Finally

• Add Chicken tikkas along with vegetables to the gravy.
• Put the oven off. 
• Serve it with pilaf or paratha.