1/2 Chicken Breasts (skinless, trimmed and sliced)
2-3 Pcs. Lemon Grass (sliced)
2-3 Pcs. Galangal (sliced)
2 Pcs. Kaffir Lime Leaves
1T. Lemon Juice
1T. Fresh Chillies (chopped)
1/4C. Onion (quartered)
1/4C. Oyster Mushrooms (roughly chopped)
1T. Fish Sauce
1C. coconut Milk
Boil coconut milk in a pot and stir in lemon grass, galangal & lime leaves.
Add the chicken pieces along with mushrooms and onions in the pot and stir.
Add fish sauce, sugar, lemon juice and chilies.
Bring to a boil and turn of the heat. Soup is ready to be served.
4Pcs. Chicken Breasts (skinless & trimmed)
1T. Lemon Juice
2T. Mustard Sauce
2 Garlic Cloves (minced)
1T. Olive Oil
1/2T. Cayenne Pepper
Salt & Pepper – as per taste
Toss the chicken pieces with lemon juice and set aside.
Combine all the other remaining ingredients to form a marinate.
Coat the chicken pieces with the marinate and refrigerate for few hours. For best results marinate overnight.
Grill the chicken on medium-high heat until done.
This is a very popular Thai dish and one of my favorite. You can see a lot of vendors preparing this dish in the streets. I love it with chicken however; beef, pork and sea food options are also available. This dish is best served with rice and a Thai style crispy fried egg!
1C. Chicken Breast (bite size pieces)
¼ C. Shallot (fine sliced)
5 Garlic Cloves (minced/fine chopped)
4 Thai Chilies (fine sliced/chopped)
1T. Oyster Sauce
1T. Dark Soy Sauce
½ T. Light Soy Sauce
½ T. Fish Sauce (optional)
½ T. Sugar
½ C. Holy Basil Leaves
Start with the stir fry sauce. Combine Dark soy sauce, Oyster sauce, Light soy sauce, Fish sauce (if using) & sugar in a bowl. Stir well and keep aside.
Heat oil in a wok; add shallot, garlic and chilies – stir fry for 30 seconds. Once fragrant, toss in the chicken pieces and continue frying. (For the bite size chicken pieces it generally takes 2-3 minutes to cook)
Add the earlier prepared sauce and keep stir frying for 30 more seconds.
Throw in the holy basil, combine it well and turn off the heat.
At this stage you would be probably drooling!
So serve and enjoy!
1 ½ C. All Purpose Flour
1T. Baking Powder
¾ C. Butter (unsalted)
¾ C. Granulated Sugar
½ T. Cinnamon Powder
¼ T. Nutmeg Powder
1 Kit-Kat Bar (Crushed)
1 Can Condensed Milk (170 ML)
Start with combining all the ingredients, except the Kit – Kat. Beat until the mixture is smooth.
Stir in the Kit-Kat now & mix well.
Pour the mixture in a greased loaf tin and sprinkle some kit-Kat on top.
Bake for 50 minutes at 180°C or until a toothpick inserted in the middle comes out clean.
Yummy Tip: Oreo fans can replace Kit – Kat with Oreo’s too!!
4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
Asafoetida (a generous pinch)
Salt & Pepper
Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.
In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.
Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.
Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.
Serve hot as a side dish.
The key here is the crunch in the cabbage. Don’t overcook!
300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper
In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.
Once the chicken starts turning white, add the rice and roast along for few minutes.
Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.
Once the rice is done add the chopped coriander and egg whites while stirring it.
Pour it in a bowl, garnish with a lime slice and enjoy!
1C. Arborio rice
½ C. White wine
2C. Vegetable stock
2T. Parmesan – Romano (grated)
1T. Lemon Juice
3T. Olive oil
Ingredients for Puree
1 Cauliflower head (minced)
1 Onion (chopped)
6-8 Basil leaves
Salt & Pepper
Ingredients for Garnish
2T. Garlic (minced)
3T. Cauliflower (minced)
3T. Mushrooms (chopped)
2T. Red bell pepper (chopped)
2T. Green bell pepper (chopped)
2T. Spring onion (chopped)
1T. Olive oil
Start with preparing the cauliflower puree. In a pan add the butter, basil leaves and onions. Once the onions start to sweat, stir in the cauliflower and season with salt & pepper. Cook the cauliflower on slow – medium heat without turning it brown. Add a cup of water if required. Once cooked properly let it sit for few minutes and puree using a blender. Set aside.
Take another pan and prepare for the garnish. Drizzle few drops of olive oil once heated add the garlic, spring onions, bell peppers, mushrooms and cauliflower. Saute for 6 – 7 minutes and reserve for later use.
Heat a flat pan on medium heat. Add some olive oil, once hot add the Arborio rice. Toast the rice till fragrant and then stir in the wine. Once the wine is absorbed add the vegetable stock. Keep on stirring to avoid sticking at the base. Also, you can add a dollop of butter to emulsify the rice. Add the lemon juice, cover and cook. Once the rice is almost done add the cauliflower puree and stir. This is the time when you will add the saffron, if using. Remove from the heat and add the grated cheese. Stir to mix the cheese evenly. Check for seasoning.
Pour some hot risotto in a plate, top it up with some prepared garnish and serve hot.
250G. Small Curd Cottage Cheese
1T. Ginger – Garlic Paste
2 Green Chili (deseeded, finely chopped)
1C. Red Bell pepper (finely chopped)
½ C. Green peas
2 Onions (chopped)
1 Tomato (chopped)
1T. Cumin seeds
¼ T. Garam Masala
¼ T. Turmeric Powder
½ T. Red Chili Powder
1T. Coriander Powder
¼ C. Milk
1T. Lemon Juice
2T. Fresh Coriander (chopped)
Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add chopped onions, chilies, ginger-garlic paste and saute for few minutes.
Now add the chopped tomatoes and bell pepper. Give it a quick stir and cook till they turn soft.
Add garam masala, turmeric powder, red chili powder, coriander powder and salt to taste, stir.
Once fragrant add the milk and mix.
Stir in the cottage cheese, green peas, along with the lemon juice and cook for 3-4 minutes, stirring occasionally to prevent sticking.
Garnish with chopped coriander leaves and serve hot with the bread of your choice.
Tip: Any type of cottage cheese can be used for this recipe. Crumble or grate it before use.
2C. Tomatoes (chopped)
1 Onion (chopped)
1 Green chili
5 Cashew nuts
3T. fresh cream
2T. Ginger garlic paste
1T. Tomato ketchup
1T. Tomato paste
½ T. Cumin seeds
½ T. Dried fenugreek leaves
1T. Red chili powder
¼ T. Garam masala
½ T. Coriander powder
¼ T. Turmeric powder
Start with combining tomatoes, cloves & cashew nuts in a mixer jar and form a smooth puree. Set aside.
Now puree onion and green chili as well.
Heat the butter in a pan and add cumin seeds along with the cardamoms and sauté.
Now add the onion puree along with the ginger garlic paste, tomato paste and sauté on medium flame for 3-5 minutes.
Add the tomato puree and continue stirring. Once the oil begins to separate add chili powder, garam masala powder, coriander powder, turmeric powder & a cup of water. Let it simmer for few minutes.
Add the fenugreek leaves, sugar, ketchup and check for salt, while stirring occasionally.
Once the gravy reaches the desired consistency turn the flame off & add the cream.
The Makhani gravy is ready for use.
For restaurant style smooth gravy, pass the gravy through a mesh before adding crème. This will remove all the whole spices.
If you would like to freeze this gravy for future use then do not add crème as it may spoil. To use the frozen gravy just thaw it before use and add the crème in the end.
3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt
For Frosting & Garnish:
1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract
Preheat the oven at 180°C.
In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract & crushed pineapple.
Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.
Let it cool completely.
To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.
Spread the frosting evenly over the cake and sprinkle the nuts on top.