Ingredients for Paneer Butter Masala
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream
DIRECTION for Paneer Butter Masala
• Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
• Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
• Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
• Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
• Finally garnish it with fresh cream.
Bengali Recipe-Rasa Malai or Cheese ball in milk
Ingredients for Rasa Malai
• 200 gms Cottage Cheese
• 2 cups Sugar
• 1 litre Milk
• 1 tsp Cardamom Powder
• 1 tsp Almonds (chopped)
• 1 tsp Pistachios (chopped)
DIRECTION for Rasa Malai
• Mix milk, cardamom powder and 1/2 cup sugar.
• Boil till gets reduced to its half.
• Make balls from cottage cheese and flatten them in centre.
• Prepare sugar syrup.
• Boil the syrup over medium heat.
• Put paneer balls in it and boil it for few minutes.
• Add paneer balls in the milk sugar mixture.
• Keep it for cooling.
• Garnish with almonds and pistachios.
• Ras Malai is ready to eat. Serve chilled.
• 200 gms Cottage Cheese
• 2 cups Sugar
• 1 litre Milk
• 1 tsp Cardamom Powder
• 1 tsp Almonds (chopped)
• 1 tsp Pistachios (chopped)
DIRECTION for Rasa Malai
• Mix milk, cardamom powder and 1/2 cup sugar.
• Boil till gets reduced to its half.
• Make balls from cottage cheese and flatten them in centre.
• Prepare sugar syrup.
• Boil the syrup over medium heat.
• Put paneer balls in it and boil it for few minutes.
• Add paneer balls in the milk sugar mixture.
• Keep it for cooling.
• Garnish with almonds and pistachios.
• Ras Malai is ready to eat. Serve chilled.
Bengali Recipe-Doi Mach or Fish with Curd
Ingredients for Doi Mach or Fish with Curd
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
Salmon Salad with Fennel, Orange, and Mint
Salmon Salad with Fennel, Orange, and Mint
Ingredients for Salmon Salad with Fennel, Orange, and Mint
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil
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Ingredients for Salmon Salad with Fennel, Orange, and Mint
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil
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Angel Chicken Pasta
Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.
Angel Chicken Pasta
Ingredients for Angel Chicken Pasta
6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta
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Angel Chicken Pasta
Ingredients for Angel Chicken Pasta
6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta
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Date and Banana pudding
Date and Banana pudding
Ingredients for Date and Banana pudding
1 tbsp castor sugar to taste
500 gm seedless dates
3 large bananas, peeled and sliced
300 ml double cream
4 tbsp warm brandy
Finely grated rind of 1 orange
4 tbsp orange juice
1 tbsp sherry
Garnish
Banana sliced, sliced dates and oranges
Method for Date and Banana pudding
Soak dates in warm brandy for 1 hr. Drain and retain brandy, halve the dates. Arrange half the dates in a serving dish. Place half the sliced bananas on top. Cover with remaining dates, then bananas. Sprinkle with Sherry. Pour cream in a bowl, pour in 2 tbsp brandy, orange rind and juice, stirring constantly to prevent the cream from separating. Mix in castor sugar to taste. Then pour the flavoured cream evenly over dates and bananas. Place in the fridge for 30-45 min before serving. Decorate with sliced fruits
Ingredients for Date and Banana pudding
1 tbsp castor sugar to taste
500 gm seedless dates
3 large bananas, peeled and sliced
300 ml double cream
4 tbsp warm brandy
Finely grated rind of 1 orange
4 tbsp orange juice
1 tbsp sherry
Garnish
Banana sliced, sliced dates and oranges
Method for Date and Banana pudding
Soak dates in warm brandy for 1 hr. Drain and retain brandy, halve the dates. Arrange half the dates in a serving dish. Place half the sliced bananas on top. Cover with remaining dates, then bananas. Sprinkle with Sherry. Pour cream in a bowl, pour in 2 tbsp brandy, orange rind and juice, stirring constantly to prevent the cream from separating. Mix in castor sugar to taste. Then pour the flavoured cream evenly over dates and bananas. Place in the fridge for 30-45 min before serving. Decorate with sliced fruits
Sparkling Rice
Sparkling Rice
Ingredients for Sparkling Rice
1 tbsp sugar
3 Chinese mushrooms
500 gm long grain rice, washed, drained and cooked
2 tbsp vegetable oil
4 spring onions, finely chopped
100 gm peeled and boiled prawns
100 gm chicken breast, finely chopped
100 gm ham, sliced
100 gm bamboo shoots, dices
100 gm shelled peas
2 tbsp seasame oil
1 tbsp vinegar
Chopped coriander leaves
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Sliced yellow pepper for garnish
Method for Sparkling Rice
Soak mushrooms in hot water for 15-20 min. Drain and squeeze dry. Discard hard stalks and slice caps. Set aside. Heat oil in a wok till it smokes. Add spring onions, garlic and ginger stir-fry for 1 min. Add mushroom, prawn, chicken, ham and bamboo shoots. Stir-fry for 3-4 min until chicken changes colour. Stir in peas, stir fry until peas are done. Add cooked rice, soya sauce, vinegar and sugar, mix well and stir fry for 2 min. Sprinkle with seasame oil. Remove, place in a plater and allow to cool, garnish with coriander leaves and sliced yellow pepper.
Ingredients for Sparkling Rice
1 tbsp sugar
3 Chinese mushrooms
500 gm long grain rice, washed, drained and cooked
2 tbsp vegetable oil
4 spring onions, finely chopped
100 gm peeled and boiled prawns
100 gm chicken breast, finely chopped
100 gm ham, sliced
100 gm bamboo shoots, dices
100 gm shelled peas
2 tbsp seasame oil
1 tbsp vinegar
Chopped coriander leaves
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Sliced yellow pepper for garnish
Method for Sparkling Rice
Soak mushrooms in hot water for 15-20 min. Drain and squeeze dry. Discard hard stalks and slice caps. Set aside. Heat oil in a wok till it smokes. Add spring onions, garlic and ginger stir-fry for 1 min. Add mushroom, prawn, chicken, ham and bamboo shoots. Stir-fry for 3-4 min until chicken changes colour. Stir in peas, stir fry until peas are done. Add cooked rice, soya sauce, vinegar and sugar, mix well and stir fry for 2 min. Sprinkle with seasame oil. Remove, place in a plater and allow to cool, garnish with coriander leaves and sliced yellow pepper.
Saute Lemon chicken breast
Saute Lemon chicken breast
Ingredients for Saute Lemon chicken breast
4 tbsp butter
4 boneless chicken breast cleaned
1 ½ tbsp flour
1 tbsp lime or lemon juice
½ sugar or to taste
½ tsp chilli powder
2 spring onions chopped white part only
2 large cloves garlic finely minced
1 tsp lime or lemon rind
¾ cup hot chicken stock
Salt and pepper season
Garnish Round slices of lemon juice and ½ tsp julienne
Method for Saute Lemon chicken breast
Dust the chicken breast with flour and season well with salt and pepper. Heat 3 tbsp butter and sauté chicken breast lightly on both sides. Remove with a slotted spoon and set aside. Add remaining butter to the pan, add garlic and spring onions and sauté for 2 min. Add hot chicken stock, chilli powder, lime juice and sugar. Mix well and bring to a boil. Replace chicken breast. Spoon the sauce over them, sprinkle with lime rind, cover the pan with a lid, lower heat and simmer for 7-10 min or until done and the sauce has thickened. Place in a dish and garnish with julienne peppers and lime slices.
Ingredients for Saute Lemon chicken breast
4 tbsp butter
4 boneless chicken breast cleaned
1 ½ tbsp flour
1 tbsp lime or lemon juice
½ sugar or to taste
½ tsp chilli powder
2 spring onions chopped white part only
2 large cloves garlic finely minced
1 tsp lime or lemon rind
¾ cup hot chicken stock
Salt and pepper season
Garnish Round slices of lemon juice and ½ tsp julienne
Method for Saute Lemon chicken breast
Dust the chicken breast with flour and season well with salt and pepper. Heat 3 tbsp butter and sauté chicken breast lightly on both sides. Remove with a slotted spoon and set aside. Add remaining butter to the pan, add garlic and spring onions and sauté for 2 min. Add hot chicken stock, chilli powder, lime juice and sugar. Mix well and bring to a boil. Replace chicken breast. Spoon the sauce over them, sprinkle with lime rind, cover the pan with a lid, lower heat and simmer for 7-10 min or until done and the sauce has thickened. Place in a dish and garnish with julienne peppers and lime slices.
Egg-Spanish Omlet
Spanish Omlet
Ingredients for Spanish Omlet
3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan chees
Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.
2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.
3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn’t burn). Slice into wedges.
Ingredients for Spanish Omlet
3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan chees
Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.
2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.
3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn’t burn). Slice into wedges.
Europian Recipes-Parsleyed pasta
Parsleyed pasta
Ingredients for Parsleyed pasta
250 gm cooked ribbon pasta as per instruction on the packet or freshly made pasta boiled, drained and tossed with 1 tsp oil
2-3 tbsp finely chopped parsley
4 tbsp melted butter
4-5 tbsp thick cream
Salt and pepper to season
Garnish spring of parsley
Method for Parsleyed pasta
In a pan, gently toss the pasta over low heat with all the ingredients and season well with salt and pepper. Place in a suitable dish and garnish with spring of parsley ( Chicken breast finely minced can be used on top of the pasta)
Ingredients for Parsleyed pasta
250 gm cooked ribbon pasta as per instruction on the packet or freshly made pasta boiled, drained and tossed with 1 tsp oil
2-3 tbsp finely chopped parsley
4 tbsp melted butter
4-5 tbsp thick cream
Salt and pepper to season
Garnish spring of parsley
Method for Parsleyed pasta
In a pan, gently toss the pasta over low heat with all the ingredients and season well with salt and pepper. Place in a suitable dish and garnish with spring of parsley ( Chicken breast finely minced can be used on top of the pasta)
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