Cheese Souffle

 

 

Ingredients:

 

Butter – 2tbsps

Flour – 2tbsps

Cheese - 1cup grated (125ml cup)

Grated Parmesan – 2tbsp

Milk – 125ml

Salt & Pepper to taste

Nutmeg – pinch

Egg – 2eggs

Bread crumbs – 2tbsps

Additional butter for greasing

 

Baking Temp - 200 ° C

Baking Time – 15 minutes

Serves - 3

Method:

1.     Make a thick white sauce, heat butter in a pan add flour mix well cook 1minute and add hot milk in the flour and mix well till smooth sauce add salt, pepper and nutmeg and keep aside.

2.     Meanwhile grease the baking dish with butter and line it with bread crumbs.

3.     Remove and cool slightly, add grated cheese and egg yolks and mix well & keep aside.

4.     Beat the egg whites till stiff peaks & fold into mixture.

5.     Place the mixture in greased baking dish, do not fill till the top leave some space & bake at 200 ° C for 15minutes.

6.     Consume immediately.

 

World on my plate (Taco)

This dish is called World on my plate, as this dish of mixture of ingredients and preparations made all around the world. For instance the Tacos originated from  Mexico, the fish as a Kerala fell to it, the garlic mayo is very Lebanese, and the avocado mint mash is continental. Hence the world is on my plate.

 

Flour Tacos:

 

Wheat flour -1cup

Flour/maida – 1cup

Salt -1/2tsp

Baking powder -1/2 tsp

Oil/Olive oil – 2tbsp

Hot water

 

For Fish:

 

Fish fillet - 250gms

Red chilli powder - 1tsp

Turmeric powder -1/4 tsp

Coriander powder - 1tsp

Garam masala -1/2tsp

Curry leaves -1/4cup

Pepper - 1/4tsp

Cloves - 4

Cumin powder - 1/2tsp

Lemon juice – 1tsp

Fresh coriander - to taste

 

Avocado mint mash:

 

Avocado – 1

Mint – 2tbsps

Salt & Pepper to taste

Honey – 1tsp

 

Garlic mayo:

 

Garlic - 2tbsp

Mayonnaise - 2tbsps

Curd -2tbsp

Salt to taste

 

Filling:

 

Shredded Lettuce

Fried onions – 1cup

 

Method:

 

1.     In a large bowl add all ingredients add hot water and make dough and keep a side for half an hour.

2.     First deep fry the curry leaves & add into blender & add remaining all (except fish, fresh coriander and lemon juice) ingredients in the blender and make powder and keep aside 2tbsps powder for to sprinkle on top of the tacos. .

3.     Next take fish add lemon juice and finely chopped coriander mix well & keep aside for 5minutes, now take prepared powder apply the all over fish and keep aside for 15minutes.

4.     Heat oil & Shallow fry the marinated fish both sides and remove from oil and cut into small pieces and keep aside.

5.     Next take blender add all ingredients for the mash make a smooth paste.

6.     Now make garlic mayo, heat oil and fry crushed garlic till light brown colour and add remaining ingredients and mix well & keep aside.

7.     Next divide the dough into equal portions, and roll it like a ball & flatten it by rolling the dough into a flat disk (Roti - Indian bread).

8.     Next roast the both sides with any oil and keep a side.

9.     Take the tacos spread the lettuce and deep fried onions to form a line on top of it, place the thinly sliced fish on top of it build it up with garlic mayo and avocado mint mash post which sprinkle the remaining spice powder over it.

 

 

 

Egg & Cheese Stuffed Chicken Steak

 

Ingredients:

 

Boneless Chicken - 250gms

Green chillies - 4

Coriander - 1/2cup

Salt & Pepper to taste

Garlic Pods - 8 to 10

Cheese slices - 2

Eggs - 2

Oil for shallow-fry

Green Peas:

Frozen Green peas - 1cup

Butter - 1tbsp

Salt & Pepper to taste

Mashed Potatoes:

Potato Boiled & mashed - 2medium sizes

Salt & Pepper to taste

Butter - 2tbsp

Egg york - 1

Method:

 

1.     In the blender add Boneless chicken, garlic, green chillies, salt & pepper blend these ingredients in the blender finely and keep aside.

2.     Meanwhile, make sunny side up (kind of a fried egg in which the yellow part of the egg is liquid is has it is under cooked) and keep aside.

3.     Next Take the chicken mixture & flatten it on the palm, now on top place the fried egg & over it place the slice of cheese, take some more chicken mixture place it over the cheese & flatten it covering cheese & egg and to form a shape of a cutlet, making sure there are no gaps left between the lower half of the chicken mixture and the upper.

4.     Now shallow-fry the chicken stake evenly from all sides.

Green Peas:

Heat butter in a pan & add frozen Peas toss it in the butter for a few seconds and finally add salt & pepper.

Mashed Potatoes:

Take Boiled and mashed potato add butter, egg York, salt and Pepper and mix well.

 

Fried Cottage Cheese with Schezwan stir fried Veggies

 

 

Ingredients for Cottage cheese:

 

Cottage cheese - 200gms
Schezwan sauce - 2tbsps
Flour - 4tbsps
Milk - 50 ml
Bread Crumbs - 1 cup
Salt n pepper to taste.

 

Ingredients for stir fried veggies:

 

Bell peppers - 1/4 each shredded (red, green and yellow)
Bean sprouts - 1/2 cup
Carrot - 1small shredded
Ice berg lettuce - few lettuce
Schezwan sauce - 2tbsp
Salt n pepper to taste

 

Ingredients for buttered Baby corns:

 

Baby corn - 5no (cut length wise four pieces)
Butter - 1tsp
Salt n pepper to taste

 

Method:

 

1.    Slice the cottage cheese (Paneer) from the middle keeping the face of the slab intact and just slicing it into two portions.

2.    Take one slice of cottage cheese and apply schezwan sauce all over its face and the dust it with flour, turn it and repeat the same process on the back side.

3.    Now dip the slab in mixture milk, flour, salt and pepper dip well on both sides remove and roll it in bread crumbs coating well on both sides.

4.    Heat olive oil in a pan and shallow fry the cottage cheese on both sides till brown in colour and well done.

5.    Repeat the process 2,3 and 4 again on the second slice.

6.    Take a frying pan heat oil stir fry (1 to 2minutes) bean sprouts, shredded carrots, bell peppers red, yellow and green with salt n pepper and schezwan sauce and keep aside.

7.    Next heat 1tsp butter and add baby corn pieces fry for some time and add salt and pepper & keep aside.

8.    Take shallow fried cottage cheese slice and plate it on the bottom of the plate now top of it evenly apply the stir fried veggies and on top of it put some iceberg lettuce and then on top of it put the second slice of fried cottage cheese.

9.    Decorate as desired. Serve with butter tossed baby corn on the side.

10. Best had wrapped in a piece of iceberg lettuce with all components.

 

Pan Roasted Chicken Salad with two colour Pimentos

Ingredients:

Yellow bell peppers - 1/2
Red bell pepper - 1/2
Ice berg lettuce - few lettuce
Cucumber - 1 (shredded)
Carrot - 1 (shredded)
Pine nuts - 1tbsp

For pan Roasted Chicken:

Chicken Breast Boneless - 100gms

Soya Sauce - 1/2tsp

Lemon Juice - 1tsp

Salt & Pepper to taste
Olive oil - 1tsp

 

For Dressing:

Olive oil - 1tbsp
mustard paste - 1tsp
Lemon juice - 1/2
Salt to taste
Pepper to taste
All ingredients mix together

Method:

1.   Clean the chicken breast and marinate with salt, pepper, lemon juice and soya sauce mix well, marinate for 1 hour.

2.   Take a frying pan add 1tsp olive oil place the chicken breast pieces cook both sides till tender.

3.   Take bowl mix all ingredients together and add chicken pieces and pour the dressing all over the salad and mix well.

Chunky Chicken and Peas Soup with Lotus Stem Chips

 

Ingredients:

Marinated chicken breast:

Chicken - 200gms breast piece (sliced into thin slice)
Flour - 2 tbsp
Chilly powder - 1/2 tsp
Lemon juice - 1 lemon
Salt and pepper - to taste

Mashed peas:

Green peas - 100 gms (boiled and pureed)
Butter - 2 tbsp
Cream - 4 tsp

Salt and pepper - to taste

 

White sauce:

Flour - 50gms
Butter - 50gms
Milk - 100 ml
Cream - 2 tbsp
Salt and pepper - to taste

Other Ingredients:

Green peas - 50gms (boiled and mashed)
Lotus stems - 1 stem (cut into large slice and fried like a chip)
Rice - 1/2 cup (boiled rice)

 

 

Method:

 

1.     Clean the chicken cut into thin slices and drizzle with lemon juice, in a bowl mix the flour, chilly powder, salt and pepper, coat the chicken well with the flour mixture and shallow-fry in a non stick pan till brown on both sides cut into thin strips and keep aside.

2.     Take the lotus stems cut into thin slices and fry like chips till nice and golden and has a good crunch to it keep aside.

3.     To make the white sauce take butter in a deep sauce pan and heat it when it melts (make sure it does not become brown) add in the flour and mix the roux till the entire butter is absorbed by the flour.

4.     Put in about 50gms of the pureed peas in the white sauce and season with salt and pepper and adjust the consistency with milk and water and in the end put in some cream keep aside.

5.     In a clean bowl take the remaining pureed peas and add in the butter, cream, salt and pepper and mash well keep aside.

6.     Take some chicken strips and cut them into cubes and
Keep aside, in a pan take the left over white sauce and mix it with the chicken cubes and the rice cook till it thickens keep aside.

7.     For the assembling take a ring mould and place it in the center on the plate and put in the mashed peas, flatten on top of it put the white sauce, chicken and rice mixture and flatten again over it again put the mashed peas flatten and now slowly remove the ring, pour the soup on the sides and garnish with olive oil, pepper and lotus stem chips.

 

 

 

 

 

 

 

 

 



Fish n chips

 

 

Marinade:

 

Fish - 250 gms (Basa fish or any fish fillet)

Lemon juice – 1/2 lemon

Worcestershire sauce - 1 tbsp

Salt - to taste

Pepper-1/4 tsp

 

For coating

 

Maida - 2 tbsp

Pepper crushed - 1 tsp

Salt - to taste

Egg - 1

Bread crumbs - 1/2cup

Oil for shallow fry

 

Tartar sauce:

 

Mayonnaise - 2tbsp

Jalapenos - 1tbsp (finely chopped)

Onion - 1small (finely chopped)

Salt & pepper - To taste

Lemon juice - 1tsp

 

Method:
 

1.     Marinate the fish pieces with salt, pepper, worcestershire sauce and lemon juice for 15 minutes in the refrigerator.

2.     Mix Maida, salt and pepper and keep aside.

3.      In a plate bread crumbs and keep aside.

4.      Take an egg and beat it keep aside.

5.     Take a fish first roll on the Maida mixture, and then dip in the egg mixture and finally roll on the bread crumbs & keep aside.

6.     Take a pan heat oil add fish pieces and fry both sides till crisp.

7.     For Tartar sauce add the all sauce ingredients and mix together.

8.     Serve hot with Tartar sauce.

 

KFC Wrap - Kurkure (Crispy) Fried Chicken Wrap

 

Ingredients:

Chapati - 2 (big size chapati)

Sliced Cucumber - 1

Sliced Tomato - 2

Shredded Cabbage - 3 Tbsp

Mayonnaise - 2 Tbsp

Hot & sour Tomato chilli sauce - 2 Tbsp

Salt - To taste

Crushed Pepper - 1/4 Tsp

Fried chicken - See our Butter Milk Drunk Fried Chicken Recipe

Cheese slice - 2

Optional but tasty option:

Potato - 1(Boiled & Mashed)

Salt & pepper - to taste

Oil - To pan fry

Mix all the ingredients together and make into a patty put in a non-stick pan with a little oil and fry on both sides till nice and brown slip it above the veggies and between the chicken

 

Method:

1. Make a big size chapatti, and place cucumber slices, tomato slices and

    shredded cabbage and add salt and pepper.

2. Then put fried chicken on the vegetables and sprinkle mayo and hot and

    sour Tomato Chilli sauce and finally add cheese slice.

3. Then fold it like a wrap. Cover it with foil to hold wrap