Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process. Ingredients : -> 1 Tbsp butter -> 1 Tbsp olive oil -> 1 small onion, chopped fine -> 1 Tbsp garlic chopped -> 3/4 cup fresh cream -> 1/4 cup vodka -> 1/4 tsp chilli flakes -> 1 can of Italian plum tomatoes deseeded and chopped -> 2 Tbsp freshly grated Parmesan Method -> Melt butter and olive oil in a saucepan with onion and garlic till translucent. -> Add tomatoes and […]

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil. Ingredients : => 125 gm spaghetti (raw) => 3-4 cloves garlic (sliced) => 1 Tbsp olive oil => 1/2 tsp red chilli flakes => Parsley, a small bunch => Salt to taste Method => In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes. => Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown. => Add the red chilli flakes and set aside. […]

Bolognese Sauce

This is an Italian meat sauce known as ragù alla bolognese in Italy. It’s origin dates back to the 18th century in Bologna, Italy. Ingredients : => 500 gm keema => 1/2 cup grated onion => 1/2 tsp garlic paste => 2 cups tomato puree => Salt and sugar to taste => 1 tsp chilli powder or to taste => 1 tsp oregano and basil => 2 Tbsp olive oil Method => Heat olive oil and saute garlic, onion and keema till cooked through. => Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple […]

 

Til-E-Paneer

Til-E-Paneer

Sesame and yogurt marinated paneer cubes baked in an oven. Serve with onion ringlets and chutney.
Ingredients :
=> Oven temp: 400 F-204 C
=> 500 gm paneer (Indian cottage cheese), cut into 1 1/2″ cubes
=> 2 tsp garlic paste
=> 2 tsp ginger paste
=> 1 tsp powdered black pepper
=> 1 Tbsp salt to taste
=> 2 Tbsp coriander leaves, chopped
=> Green chillies, chopped to taste
=> 1/4 cup yogurt
=> 1/4 cup white sesame seeds (Safed til), roasted
=> Oil to brush the paneer, optional
=> Lemon wedges, to garnish
=> Onion rings, to garnish
Til-E-Paneer
Method

=> Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least.

=> Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins.

=> Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy).

=> Serve hot, garnished with lemon and onion rings.

Amritsari Paneer Bhurji

Amritsari Paneer Bhurji

Cottage cheese combined with varied masalas. Topped with butter, coriander and served hot.
Ingredients :
=> 1 Tbsp refined oil
=> 1 Tbsp butter
=> 1/2 Tbsp cumin seeds
=> 1 piece casia
=> 1 onion, chopped
=> Little bit ginger, chopped
=> 1/2 Tbsp turmeric powder
=> 1/2 Tbsp cumin powder
=> 1 tsp coriander powder
=> 1 tsp red chilli powder
=> Salt for taste
=> 1 tomato, chopped
=> Sugar, little bit
=> 2 green chilies, chopped
=> 1/2 Tbsp dry ginger powder
=> 200 gms paneer
=> Fresh coriander leaves
=> 1/2 lime
Amritsari Paneer Bhurji
Method

=> In a pan, saute refined oil, butter, cumin seeds and casia.

=> Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste. Saute them well together.

=> Add little more water and mix them well

=> Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together.

=> Crumble the paneer over the mixture. Combine them well together.

=> Add butter, fresh coriander leaves and lime.

=> Serve hot .

Empire roast chicken

Empire roast chicken

Ingredients :
For the chicken and marinade
=> 1.4 kg higher-welfare chicken
=> 1 heaped tablespoon garlic, finely grated
=> 1 heaped tablespoon fresh ginger, finely grated
=> 1 heaped tablespoon fresh red chilli, finely grated
=> 1 heaped tablespoon tomato puree
=> 1 heaped teaspoon ground coriander
=> 1 heaped teaspoon turmeric
=> 1 heaped teaspoon garam masala
=> 1 heaped teaspoon ground cumin
=> 2 heaped teaspoons natural yoghurt
=> zest and juice of 1 lemon
=> 2 level teaspoons sea salt

For the gravy
=> 3 small red onions, peeled
=> 1 stick cinnamon
=> 10 cloves
=> 3 tablespoons white wine vinegar
=> 3 tablespoons Worcestershire sauce
=> 3 level tablespoons plain flour
=> 500 ml organic chicken stock
=> fat-free natural yoghurt, to serve, optional

For the Bombay-style potatoes
=> 800 g new potatoes
=> sea salt
=> ground pepper
=> 1 lemon
=> 2-3 tablespoons olive oil
=> 1 heaped teaspoon black mustard seeds
=> 1 heaped teaspoon cumin seeds
=> 1 heaped teaspoon garam masala
=> 1 heaped teaspoon turmeric
=> 1 bulb garlic
=> 1 fresh red chilli, deseeded and finely sliced
=> 2 tomatoes, roughly chopped
=> 1 small bunch fresh coriander
Empire roast chicken
Method

=> Ask any British person what their two favorite’s meals are and I consider most people would say their mum’s roast chicken, and a curry. Well, greeting to Empire roast chicken, a grouping of both of those things. Your friends and relations are going to love it. I love it. You resolve love it.

=> Slash the chicken’s legs a few times correct down to the bone. Get a roasting serving dish slightly bigger than the rooster, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, and then really manipulate those flavors over and inside the chicken so it’s smeared far and wide. Don’t be shy! Ideally preserve overnight in the fridge.

=> Preheat the oven to 200°C/400°F/gas 6 and systematize your shelves so the sweltering tray can sit right at the bottom, the chicken can sit unswervingly above it, and right on the bars of the shelf and the potatoes can go at the top. Halve any better potatoes, then parboil them in a large pan of salted scorching water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a protect.

=> Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, and then place this right at the bottom of the oven. Place the rooster straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

=> Put another sturdy boiling tray over a medium heat and add the olive oil, the mustard and cumin seeds, gram missal and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chili and chopped tomatoes. Add your shattered potatoes to the tray, mix everything mutually, and then season well. Finely slice and scatter in the coriander stalks, and keep the vegetation in a bowl of water for later. After the chicken has be in for 40 minutes, put the potatoes in.

=> Once the chicken is cooked, move it to a board and cautiously peel off the dark charred bits to reveal perfect chicken beneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky kindness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a helping bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then hand out the chicken on a board next to the sizzling rosaries and hot gravy. Sprinkle the reticent coriander leaves over everything and serve with any condiments you like. Life doesn’t get a great deal better.

Chicken salad

Chicken salad

Ingredients :
For the chicken
=> 1.3 kg higher-welfare chicken
=> a few black peppercorns
=> a few bay leaves
=> 2 teaspoons ground cumin seeds
=> 1 handful of almonds

For the dressing
=> 2 tablespoons fat-free natural yoghurt
=> 3 tablespoons low-fat mayonnaise, made with free-range eggs
=> juice and zest of 2 lemons
=> 1 cucumber, peeled and diced
=> 1 small bunch of fresh basil, leaves picked and torn
=> To serve
=> 2 big handfuls of mixed salad leaves
Chicken salad
Method

=> To simmer the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the fluid. Take the chicken out of the saucepan, take away the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and go away to cool.

=> To make the dressing, mix the yoghurt, mayonnaise and lemon zest and fruit drink in a large bowl. Add the chicken, cucumber, cumin and almonds with the frayed basil. Mix well and serve.

Paneer Kofta

Paneer Kofta

This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy.
Ingredients :
For the Kofta:
=> 100 gms grated paneer
=> 1 1/2 boiled potatoes, mashed
=> 50 gms khoya
=> 2 Tbsp ginger garlic paste
=> 1 1/2 tsp turmeric powder
=> 1 tsp red chili powder
=> Handful of fresh coriander
=> 1/2 tsp cumin seeds
=> 1/2 tsp coriander seeds
=> 2-3 Tbsp mustard oil
=> 25g ms raisins, chopped
=> 50 gms flour
=> Salt to taste.

For the Gravy:
=> 3 Tbsp refined oil
=> 2 sticks of cinnamon
=> 6 green cardamoms
=> 2 brown cardamoms
=> 12 cloves
=> 2-3 bay leaves
=> 2 tsp cumin
=> 2 onions, chopped finely
=> 4 tsp ginger garlic paste
=> 1 tsp turmeric powder
=> 1 1/2 tsp red chili powder
=> 1 tsp coriander seeds, ground
=> 100 gms tomato puree
=> 100 gms fresh milk
=> 5 Tbsp hung curd
=> 1/2 tsp sugar
=> Salt, to taste
Paneer Kofta
Method

For the Kofta:

=> In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.

=> Mix well together and knead into a dough.

=> Make koftas (round bite sized balls) of the dough, dust with flour.

=> Keep in the fridge for fifteen minutes to let the koftas firm up.

For the Gravy:

=> Heat the refined oil in a pan.

=> Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.

=> Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.

=> Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.

=> Into the pan, add hung curd and sugar to balance the acidity.

=> Cover and let it cook for 10 – 15 mins.

=> In a different pan, shallow fry the koftas in refined oil.

=> Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.

=> Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

Roomali Paneer and Chutney Butter

Roomali Paneer and Chutney Butter

Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.
Ingredients :
-> 2 kg block paneer
-> 75 gms chopped coriander
-> 60 gms mint
-> Green chilies to taste
-> 20 ml lemon juice
-> 60 gm yellow butter
-> 45 gm panko breadcrumbs
-> 10 gm ginger
-> 1 coconut
-> 15 gm grated Parmesan cheese
-> Salt to taste
-> 30 gm roasted pine nuts
-> 30 gm figs dried
-> 30 gm grated Gruyere cheese
-> 45 gm hung yoghurt
-> 5 gm ginger garlic paste
-> A pinch of garam masala
Roomali Paneer and Chutney Butter
Method

For chutney butter:

-> Clean, wash and roughly chop mint, coriander, ginger and green chili.

-> Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

-> Grind the above ingredients.

-> Adjust the seasoning by adding lemon juice and salt.

-> Keep half mix aside for paneer roll filling.

-> Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

For baked masala paneer:

-> Cut the paneer block in six thin long slices.

-> Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.

-> Roll each slice like a Swiss roll. Keep aside

-> Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.

-> Marinate each roll with this marinade. Keep for 30 minutes.

-> Top each paneer roll with herb butter.

-> Bake in oven at 180 c till golden brown crust.

Dum Paneer Kali Mirch

Dum Paneer Kali Mirch

A fragrant curry brightened with black pepper. Exclude the cream if you want to make it low fat.

Ingredients :
=> 1 tsp oil
=> 4 cloves
=> 4 green cardamoms
=> 1 inch piece cinnamon
=> 1 onion fried till brown and blended with little water to make paste
=> Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies
=> 3 Tbsp dahi / yogurt
=> 1 tsp dhaniya /coriander powder
=> 1 tsp pepper powder
=> 3/4 tsp cumin powder
=> 1 tsp salt
=> 2 Tbsp cream
=> 1/4 tsp rang mirch /paprika
=> 1/4 tsp haldi / turmeric
=> 1/4 tsp garam masala
=> 250 gm paneer
=> Coriander, to garnish
=> Fresh mint leaves, to garnish
Dum Paneer Kali Mirch
Method

=> Heat oil and add the cloves, cardamoms and cinnamon till it’s nice and fragrant.

=> Now add onion paste and cook well.

=> Add ginger, garlic and green chilli paste. Saute.

=> Add yogurt / dahi.

=> Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli.

=> Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water.

=> Seal the pan with foil and put a lid on top.

=> Reduce flame to low and let it simmer for 15 minutes.

=> Now open it and cook further if you like to dry it up.

=> Check for salt adding more if needed serve garnished with coriander and mint leaves.

Hot Paneer Sandesh Pudding

Hot Paneer Sandesh Pudding

Whip up a guilt free sandesh – no sugar, only organic fruits.

Ingredients :
-> 250 gm home-made paneer
-> 2 Tbsp full fat cream
-> 2 tsp stevia

For the fruit stew:
-> 1 green apple-thinly sliced & seeds removed
-> 8-10 strawberries, chopped
-> Juice of one orange or about 1 cup
-> 3-4 cloves
-> 3-4 cardamom
-> 2 cinnamon sticks
-> 3-4 whole black pepper
-> 1/4 Tbsp butter
-> Almond slivers for garnish
Hot Paneer Sandesh Pudding
Method

-> In a saucepan melt the butter and add the orange juice to it.

-> Add the cloves, cardamom, cinnamon and black pepper. (they have to be fished out later)

-> Once the juice is hot, add the apple slices. Let it stew covered for about 5-7minutes. Uncover it after a while and let it simmer till half of the orange juice evaporates.

-> Once done, turn off the heat and remove all the whole spices from the liquid.

-> Now add 3/4 of the strawberries. Reserving some for garnishing. This is the fruit stew.

-> Mash the paneer well with a fork and add whipped cream to it. Blend in the stevia. Mix well.

-> Flatten out this mix on a plastic sheet or foil paper according to the size of the baking dish you are going to use.

-> Preferable you should use a 15 cm square baking dish.

-> Pour in the stewed fruits in the baking dish.

-> Flip the paneer layer (that you had flattened earlier on a plastic sheet) over to fit on top of the stewed fruit in the baking dish.

-> Dress it up with leftover strawberries and some almond slivers.

-> Place it in a hot oven preheated at 220 degrees C and bake for about 15-20 minutes, till the paneer’s edges look a bit brown.

Chicken Stew and Appam

Chicken Stew and Appam

Chicken Stew is an easy recipe that makes for a good side dish with Appam, which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut milk served with Appam, a rice pancake.
Ingredients :
For the chicken stew:
=> 1/2 kg chicken
=> 4 Tbsp coconut oil
=> 2 onions finely chopped
=> 1 red chilli
=> 2 green chillies
=> 1 Tbsp ginger-garlic paste
=> 2 tomatoes
=> 2 potatoes
=> Coconut milk- 1st and 2nd extract from 1 coconut
=> Salt
=> Pepper
=> 1 lemon
=> Small bunch of coriander

For the appam:
=> 1 cup soaked rice
=> 3 Tbsp grated coconut
=> 1/2 tsp baking soda
=> 1 Tbsp cooked rice
=> 1/2 tsp salt
=> 1 Tbsp sugar
Chicken Stew and Appam
Method

For the chicken stew:

=> In a deep pan, take some coconut oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.

=> Add chicken to the masala mix and fry for 3 minutes.

=> To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.

=> Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes.

=> To the chicken add 1st extract of coconut milk, coriander and lemon juice.

For the appam:

=> For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting.

=> To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency.

=> In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly.

=> Cover it for 1-2 minutes.

=> Let it cook until holes appear throughout appam and the edges become brown.

Chicken Tagine and Couscous

Chicken Tagine and Couscous

Dig in this healthy couscous with the goodness of pomegranate and mint. Served with an easy to make chicken tagine cooked with preserved lemons, saffron and olives.

Ingredients :
For Chicken Tagine:
=> 6-7 threads of saffron
=> 1/2 liter chicken stock
=> 4 Tbsp olive oil
=> 1 onion (chopped)
=> 1 tsp ginger (chopped)
=> 2 tsp garlic flakes
=> 1/2 tsp cumin powder
=> 1 preserved lemon
=> 1 Tbsp parsley (chopped)
=> 1 free chicken, joined

For Couscous:
=> 500 gms couscous
=> Salt
=> Pepper
=> 1/2 tsp chilli powder
=> 1 small bowl pomegranate
=> 2 Tbsp mint (chopped)
Chicken Tagine and Couscous
Method

=> Add some saffron threads to the chicken stock.

=> In a pan, heat olive oil; add onions, ginger, garlic flakes, and cumin powder. Cook until golden brown and saute.

=> Add chicken pieces to the cooked onions. Add saffron infused chicken stalk, pepper and preserved lemon. Cook on low simmer.

=> Now, place the chicken into the tagine and bake for 30-40 minutes at 150 C. Garnish with chopped parsley.

=> Take couscous in a deep bowl, add water, salt, chilli. Cover the bowl with a cling and keep it aside for 5-6 minutes.

=> Add pomegranate, mint and toss them together.