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.
4 Chicken breasts (cut into 1” pieces)
¼ C. Olive oil
½ C. Hung curd
3 Garlic cloves (minced)
2T. Tomato paste
1 Lemon (juiced)
1 Onion (cubed)
2 Red bell peppers (cubed)
Salad mix (lettuce, rocket, onions, tomatoes, carrot, cabbage)
Salt & pepper
In bowl prepare the marinade by mixing olive oil, lemon juice, hung curd, garlic, tomato paste, salt and pepper. Add the chicken pieces into the marinade and refrigerate for few hours.
Prepare the grill to cook the marinated chicken. On a skewer pierce a piece of bell pepper, onion and chicken. Repeat it again for all the skewers.
Grill the chicken for 5 minutes or until done from all the sides. Serve along with salad and the dressing of your choice.
Tip: if using a bamboo skewers, soak it in water for 30 minutes to avoid charring.
1C. Cauliflower (Grated/minced)
1C. Beans (chopped)
½ C. Mushrooms (chopped)
1 Carrot (chopped)
½ C. Green peas (boiled)
2 Tomatoes, medium sized (chopped)
1 Onion, medium sized (chopped)
1 Green chili (chopped)
1 Black Cardamom
1” Cinnamon stick
½ T. Red chili powder
½ T. Turmeric powder
½ T. Garam masala powder
1T. Coriander powder
¼ C. Yogurt (beaten)
2T. Coriander (chopped)
In a pan heat some oil and add cardamom and cinnamon stick. Once fragrant add onions, ginger garlic paste and saute.
Add the chopped tomatoes, beaten yogurt and all the spices, stir and cook till the oil separates.
Now add all vegetables except green peas along with water and salt.
Cover and cook till all vegetables are cooked well. Once the mixture is dry add the peas and chopped coriander.
Give it a stir. Check for salt and serve hot with parathas or chapatti.