Thursday, January 26, 2017

snow fish in a truffle butter sauce
2 fillets snow fish washed in lemon juice
.mushrooms thinly sliced
.truffle butter sauce
.1/4 cup stock
.few drops truffle oil
.sautead mushrooms
.truffles mixed in butter and kept to chill.
. 1tsp lemon juice
. marinate fish with lemon juice and little salt
.sear snow fish in olive oil. put in casserole
. bake till almost cooked
.saute mushrooms and add to fish just before it is almost done
. place truffles on top
. drizzle with truffle sauce. serve
for the sauce
.blend the stock,oil and mushrooms
. now heat stock and add chilled truffle butter and whisk. add lemon juice
. taste for salt
.if the sauce is too watery you can thicken with a little flour
. pour on fish and enjoy

Tuesday, January 24, 2017

Balsamic chicken and mushrooms
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced ( or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or 1/3 cup white wine
1/4 teaspoon dried thyme leaves, crumbled
In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

peri peri prawns

.prawns-1 kg
.garlic and green chilli paste-2 tblsp
.blk pepper crushed-1/2 tsp
.lemon juice-3tblsp
.2 flat tsp cornflour
.soya  sauce 1 tsp
.1/2  tblsp red chilli
.1/2 tspchilli sauce
.garlic cloves chopped small -1 tsp


.marinade deveined and deshelled prawns with tails intact prawns in above
.leave half hour
.in a non stick pan, put 2 tblsp sesame oil
.when hot add prawns

.stir fry 2 minutes till done

serve with sauce(mix all together)

white vinegar
sesame seeds roasted
chopped green chilli
my low carb dinner tonight--
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic.
Open plate grilled chicken shawarma
2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 cup yogurt
½ teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs sliced thin
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric,yogurt, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes.. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

One of the tastiest,healthiest and easiest chicken recipes that i consistently make is thai chicken in basil and chilli. Its got this amazing aroma of basil leaves and as it is organic chicken from gayatri farms,its tender as ever. Just made this one for my daughter who was craving thai food. you can serve this with rice but if you prefer staying away from carbs, why not roll it in lettuce leaves and enjoy. here goes the recipe
.250 gm minced chicken thigh
.5 garlic bulbs and 2 chillies green mashed with pestle and mortar
.2 tblsp fish sauce
.3 tblsp oystersauce
.1 tsp soy sauce
.1/4 tsp castor sugar(optional)
.3 tblsp water or stock
.1 cup fresh basil leaves
.put 2 tblsp oil in a non stick wok and fry garlic and chillies till fragrant
.add the chicken and stir fry till white
.add soy,fish and oyster sauce.
.stir fry 2 minutes
.taste for salt.
.add all the basil leaves. stir fry 1 minute .close gas and serve .

Hats off to Ritu Dalmia and her cookbook "Traveling Diva" for this lovely yet very simple recipe. Sometimes the simplest of dishes land up being awesome.Here goes the recipe!
-- i increased the sauce and added more chili flakes n lemon as i like it v spicy. i also avoided the flour to keep it low carb…This is the third time I'm making this. PLEASE do beat the chicken very thin as it tastes super if you do that.The original recipe calls for breast but i used boneless thigh as i feel its far softer.
Chicken with lime and thyme
.250 g chicken breast flattened with mallet (i used thigh)
.2 tablespoon olive oil
.1 tsp garlic paste
.flour,enough to lightly coat the chicken fillets- i did NOT use flour as it had to be low carb
.a splash of white wine
.1 tsp dried thyme
.1 tablespoon lime juice
.1/4 tsp blk pepper crashed
.a pinch of chili flakes- i used lots more than a pinch
salt to taste
pepper to taste
.Mix the garlic paste with olive oil and season with salt and pepper
.rub chicken with garlic marinade. keep 1/2 hour
.in a shallow non stick pan,heat remaining oil
.Dredge the chicken with flour,that is pat both sides of the chicken with a little flour
.Fry both sides on a med flame till chicken is cooked remove
.In the same pan,melt the butter,add wine,thyme,lime juice,peppercorns and chili flakes and cook on a high flame 2 mins
.season with salt and pepper sand pour it over the chicken and eat right away.
optional-garnish with parsley

Chicken paprika

This is a lovely recipe i made yesterday and the sauce was super delicious.Since i was cooking for just myself,i halved the quantities and added some chili flakes too as i like spicy food.
Chicken Paprika
.2 tablespoon butter
.1/4 cup olive olive
.1 cup chopped onion
.3 pounds chicken thigh flattened with mallet
1 tablespoon hungarian paprika
salt and pepper to taste
1/4 cup chicken stock
.1/4 cup white wine
.1 large egg yolk
.1/2 cup sour cream
parsley to garnish
.Heat butter and 2 tablespoon olive oil in a skillet over medium high till foam subsides
.Add onion and sauté stirring for 3 minutes.
.Add chicken fillets and sauté for 3 mins on each side.
.Stir in paprika ,salt,pepper and remaining 2 tablespoons of olive oil.cook stirring 2 mins
.Meanwhile bring the stock and wine to a boil in a saucepan.
.Whisk together the egg yolk and sour cream in a bowl.
.Slowly add the wine -stock mix into egg mix,whisking till the sauce is smooth.
Pour sauce over the chicken in the skillet
.Cover and simmer 8-10 mins
.Garnish with parsley and serve