Wine Braised Chicken with Mustard potato

INGREDIENTS	QUANTITY
Whole Chicken With Skin	500 gm
Carrot	3 no
Mushroom	15 no
Leeks	100 gm
Celery	2 spoon
Onion Chopped	1 big
Garlic Chopped	1 spoon
Red Wine	300 ml
Salt	To taste
Oil	100 ml
Pepper	As per
Butter	50 ml
Thyme	1 spoon
Mustard Paste	1 tsp
Potato	2 no
Cream	20 ml
Nutmeg	A pinch

Procedure :-

It’s very simple and easy to make at home. The red wine gives a different flavor to the chicken if it’s really well cooked.

To start with preparation cut the chicken in pieces as per your preferred size ( better to cut breast in by three and same leg also ). Make sure if the chicken is with skin it gives you the best taste. After cutting in pieces slit the chicken pieces and marinade it with thyme, salt, oil, pepper and chopped garlic and keep it aside.

Take a heavy bottom pan add oil in it then put chopped onion and chopped garlic stir it and then put chopped leeks and celery. Stir well on low fire and make sure it won’t burn. After that put dices of carrot and marinated chicken in it and mix it well. When the chicken get sealed from all side add red wine and cover it. Cook it on slow fire for 25 to 30 minutes if require add little water in it but mostly it won’t require. Time to time remove the lid and mix the chicken make sure it should not b dry when chicken is almost done add dices of mushroom and cover it. Before taking out from the burner add chopped thyme and butter to give glaze to the chicken.

For mustard potato, peel the potato cut into dices and boil it when its done drain the water and mash it properly there should not be any lumps or small dices of potatoes. To make it really fine and smooth pass this mash potato through the fine strainer, you will get a really fine mashed potato.  Take a heavy bottom pan add butter and cream and mashed potato in it and mix it slowly on really very low heat. Add salt pepper and nutmeg powder and also put the mustard paste, mix it well and finish it with a full spoon or butter.

Now again presentation is your part I did it  in my way.

Chicken Roulade with herb Coulees

INGREDIENTS	QUANTITY
Chicken breast boneless	1 no
Cottage cheese	50 gm
Asparagus	4 no
Haricot beans	4 no
Chopped Garlic	1 tsp
Salt	To taste
Oil	As per
Pepper	As per
Basil	Few leaf
Mushroom	4 no
Potato	1 big
Thyme	As per
For sauce
Parsley	15 gm
Chives	15 gm
Cream	50 ml
Butter	1 tsp
For Salad
Lettuce	As per
Cherry Tomato	4 no
Pear	Few slice

Procedure :-

To start with chicken roulade it looks a bit complicated but it’s really very easy to make at home also. It takes hardly 30 to 40 minutes of time to prepare.

First start roulade you can make the roulade with breast boneless or with the leg boneless as per your taste bud usually people prefer leg boneless but here I m doing with breast boneless. Slit the breast in to half like butterfly and hammer it slowly to make it even n bit thinner make sure it should not be break after that marinade the hammered breast with salt, oil, pepper, chopped garlic and bit or lemon juice and you can use thyme or rosemary. Keep it separate.

To stuff the chicken breast blanch the asparagus and beans and keep it aside. Cut the cottage cheese in a long finger shape and tossed it in a non stick pan with bit of oil, salt and pepper and a touch of basil leaves. Take the hammered chicken breast and place it on a aluminum foil of 6 inches by 6 inches (or as per your comfort ability to roll the chicken in it) and place the beans asparagus and cottage cheese on the centre of the chicken breast and fold it like a roulade along with aluminum foil and shape it like toffee and tighten the both ends, then place it in a oven and cook it for 20 minutes at 160C

When the chicken is done remove the aluminum foil and keep the roulade in a plate. Take a non stick pan add butter and heat it, put the roulade in the  pan and give the golden brown color. Then after coloring remove it from the pan and cut it as per you want serve.

To make sauce blanch the parsley and chives and then make puree of it. Take a pan add full spoon of butter add chopped onion and garlic and then put little cream in it add the pureed herb in it and cook it for 5 minutes till the boil comes, finish it with salt and pepper and at the end strain it with a help of fine strainer and keep it separate.

Cut the potato in finger shape and boil it in a salted water till 90 % cook and then Strain it. Take a non stick pan add butter in it and add potatoes finger gently toss it on slow fire and give golden brown color finish it with salt pepper and thyme.

After tossing the potato toss the mushroom in the same pan with salt oil pepper and thyme

For salad take all mix lettuce add cherry tomato, asparagus and pear put salt, olive oil and pepper in it

Now it’s your turn how you are going to plate it, I did in my way

Beer Battered Fish Finger

INGREDIENTS	QUANTITY
Fish	500 gm
Salt	As per
Pepper	As per
Lemon	4 no
Olive oil	4 tsp
Refined oil	To fry
Maida flour	150 gm
Corn flour	70 gm
Beer	200 ml
Onion	1 no

Procedure :-

It’s really a delicious recipe and you will get the taste of beer with the fish. A complete combination of Food & Beverage. It’s a very good starter as well it’s very easy to prepare at home. It don’t require too much of efforts and skill to prove yourself. It’s very easy tasty and healthy.

To start with this preparation you need a boneless fillet of fish and cut with a help of sharp knife in a Batons ( Finger ) shape. Usually use Seer fish for this preparation. After the cutting take a bowl put the juice of 4 lemon, olive oil salt and pepper and mix it well then put the finger shaped fish in it and mix it well all together. Fish is all ready salty so try to avoid putting excess amount of salt in marination. Keep this marinated fish inside the fridge for half an hour, to get the best flavor.

For batter take a bowl put Maida and corn flour, salt and pepper and put the chilled beer in it slowly and mix it with the help of whisk so that it wont become lumpy. Batter should be in a good consistency  neither thick nor thin. Strain this mixture through a fine strainer so that you make sure that there is no lumps in that mixture. Then add 5 spoon of oil in it and mix it well. Keep this mixture in fridge to chill down.

Take out the fish from the fridge and dust it with Maida flour and keep it separately in a plate to avoid sticking each other. Dusting helps the fish to stick the batter in it.

Heat oil in a fryer at appropriate temperature. Dip the fish into the batter one by one and put into the heated oil and color it nicely till golden brown. Then remove it from oil and put it on soaking paper so that excess oil can come out from fish.

For garnish cut the onions in a ring shape and also dust it with flour and fry it with the same batter and similarly put it on soaking paper.

Now your fish is ready to serve and you serve it in your own way. I love to do it in my way.

Mutter Paneer

 

                                                                                                            DATE:     17 January 2013

 

INGREDIENTS	QUANTITY
Paneer	500 gm
Green Pea ( mutter )	150 gm
Oil	100 ml
Ghee	50 ml
Butter	50 ml
Fresh Cream	100 ml
Onion (fine chop)	150 gm
Tomato  (fine chop)	150 gm
Whole Garam masala	2 no each
Chopped coriander	5 spoon
Cumin Powder	2 spoon
Coriander Powder	1 spoon
Salt	As per
Whole garam masala powder	1 tsp
Turmeric Powder	1 tsp
Kashmiri chili Pwder	2 spoon
Cashew paste	50 gm
Ginger/Garlic paste	3 spoon
Water	As required

Procedure :-

Mutter-Paneer one of the delicacy of north Indian cuisine and its preferred all around the globe. Its really very tasty and mouth watering dish for vegetarian as well for non-vegetarian also. The gravy of this dish is rich and creamy.

To start with this preparation first of all cut the paneer in 1” cube and keep it aside. Take a casserole add oil and ghee let it b hot on fire and then put the mixture of whole garam masala as mentioned above. After tempering or crackling of garam masala add fine chopped onion and stir properly so that all the onion gets the even color and make it brown then add fine chop tomatoes and mix it well then add ginger garlic paste and keep on frying till the oil comes out from the gravy, keep on frying on slow fire. When the oil comes out from the mixture add all spices like chili powder, turmeric powder, cumin and coriander powder, and salt also. After adding all these dry powder ingredients add little amount of water in this gravy so that it wont burn and the taste of the gravy wont change.

Keep on cooking or frying all these on slow fire and then add cream and cashew nut paste in the gravy add water as required then let this gravy on simmer fire so that oil can come out  and then add mutter (green pea) in it and then add paneer and half of chopped coriander and garam masala powder in it.

Finish it with butter and left over chopped coriander.
you can garnish it with coriander sprig or your choice I prefer to garnish it with fine julienne ginger

 

Laal Maas

                                                                                                        

INGREDIENTS	QUANTITY
Mutton curry cut	1 kg
Chopped onion	300 gm
Chopped tomato	300 gm
Oil/ Ghee	300 gm
Turmeric powder	1 tsp
Kashmiri chili powder	3 tsp
Mathania chili powder	4 tsp
Mathania chili Whole	3 to 4
Coriander powder	2 tsp
Cumin podwer	2 tsp
Garam masala powder	1 tsp
Whole garam masala	1 no each
Curd	300 ml
Salt	As per
Ginger/Garlic paste	150 gm
Charcoal	Small piece
Water	As per

Procedure :-

Laal Maas is traditional food from Rajasthan. Or you can say its from Jodhpur cuisine.

This is basically made from mutton and the color of the curry is red. Basically for its red color the dish named as LAAL MAAS. There is a chili named  Mathania its too hot as well as it gives red color to the food. in other hand Rajasthani cuisine use lot of ghee in their all preparation. The should float on the food. This cuisine is hot, spicy and rich in taste.

Above I mentioned Whole Garam Masala that contains :- Black Cardamom, Cinnamon stick, Green cardamom, Cloves, Bay leaf, and Mace.

To start with this cooking procedure first marinate the mutton (gosht) with salt, oil, ginger/garlic paste, little curd,  kashmiri chili and garam masala powder and keep it aside. Always use the mutton with bone it gives good taste to the gravy.

Take a heavy bottom pan add ghee make it hot, then add whole garam masala ( 2 pieces each that i mentioned above) and whole Mathania Chili let it b crackle. After that add chopped onion and keep on stirring on medium fire so that onion gets even color, make it brown then add fine chopped tomato  and keep on stirring till the tomato get dissolve with the onion and leaves the ghee separate.

Then add marinated mutton in it and keep on stirring. Add all powdered spice in it and cook it nicely on slow fire add little water slowly-slowly so that onion and tomato get well mashed and then at the last add curd and mix well. Make sure while putting curd it should not b split. Cover it from the top and leave it for 15 to 20 on slow fire.

After the time period check the mutton is cooked or not. The time is also depend upon the quality of the meat (cook it accordingly).

When u feel or check that mutton is cooked remove it from the fire and keep it aside.

Still your preparation is not ready dear, you have to give final touch to it

Take a small steel bowl and place it on the top of the gravy , make sure the bowl should not sync inside the gravy. Place a small burned hot charcoal in to the bowl put few whole garam masala in it and the add one spoon of ghee and cover it from the top so that the smoke flavor sholu retain in the gravy.

This process is known as DHUNAAR.

Garnish it with some fried whole red chili or chopped coriander

Warm Roasted Veg Salad

                                                                                                                     

 

INGREDIENTS	QUANTITY
Mix lettuce	100 gm
Zucchini, (green/yellow)	4 slice each
Pepper (red/yellow/green)	2 pieces each
Onion	1 small
Cherry tomato	6 no
Haricot beans	6 no
Mushroom	7 no
Salt	As per
Olive oil	50 ml
Crushed black Pepper	A spoon
Thyme	As per

Procedure :-

This salad is very simple to make as well as very healthy and tasty. Its increase your appetite and its completely mouth watering salad. You can use it as salad or as a main course too by increasing its quantity. The one who is much more conscious about the heath. Its very nutritive salad.

In above ingredients MIX LETTUCE means the combination or all three/four types of lettuce.

You can use red and green coral, iceberg, romain, freeze, rocket leaves and also other lettuce too.

That all depends upon your taste.

Wash the lettuce in chlorine water and put it in cold ice water so that it will become crispy and also looks fresh. Add some salt and crushed pepper for seasoning and place it in a plate in well arranged way or the give height in the middle of the plate.

Cut the Zucchini and pepper in triangle shape and peel the onion and cut it in to four pieces.

Clean the Haricot Beans and blanch it. For mushroom just only need to wash properly.

Take a ionized pan and pre heat it then pour the olive oil then put Zucchini and toss it nicely till the time it gets golden color all around when its gets colored finish it with salt crushed pepper and Thyme. Same procedure for the rest of the vegetables and do it separately each vegetables.

Except Cherry Tomato at the last just toss it for few seconds in pan.

Don’t forget to put Thyme, salt, pepper in each vegetable while sautéing.

After tossing vegetables keep it separately and well arrange on the top of the lettuce.

You can garnish it with your choice. I prefer to garnish it with curled Spring onion flower or Fried Bunch of herbs or fried Spaghetti Pasta.