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.
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!
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.