Indian chicken seekh kabab

Hi...trying to eat light for lunch so tried out a simple and delicious chicken seekh recipe.Turned out fab!!!keep ion mind this dish is quite spicy.....here goes the recipe
low fat chicken seekh
ingredients
1/2 kg chicken keema/mince
1.5 onions chopped
garlic chopped 1 Tablespoon
green chillies chopped 6
ginger garlic paste 1hpd tsp
1 egg
shaan seekh kabab masala-2.5 tablespoon
salt
little red chilli powder
little pepper powder
1tsp oil
Method
.preheat oven to 180 deg c
.mix the whisked egg with red chilli pwdr,salt and pepper powder
mix into mince and keep 10 minutes
add the onion garlic ginger garlic paste to mince..you can add coriander chopped if you like. add the oil as well
.add the shaan seekh masala and mix well with hands
.keep in fridge for atleast 1.5 hours
. now wet your hands and form a ball with mince. use wooden skewere and press out a kabab.
.now take a baking dish and line with oil or butter or ghee
,place kabab on it and bake 10 mins
.turn side ,brush with a little oil till charred and cooked
.serve with lemons and green chillies enjoy

chicken tetrazine

  

This dish is a full on meal......great for kids as its tasty and rich to the core...the combination of chicken,spagetti and mushrooms is absolutely fantastic.........I made this yesterday for dinner and the children just LOVED it!!!!!!Here goes the recipe!! for this and many more tried and tested recipes follow http://addictedfoodie.blogspot.in/   or join the facebook group foodie by nature
Chicken Tetrazine

ingredients

.225gm onions
.60gm butter
.225 gm spagetti/penne  boiled with salt till al dente
.225 gm mushrooms washed well and sliced
.500 gm sliced cooked chicken
.600ml cheese sauce
.115gm cheddar cheese
1/4 tsp chilli pwdr

Method

.preheat oven 180- deg c
.Make cheese sauce by combining milk with a litle flour ,cream,salt and grated cheddar cheese in a pan. stir till slightly thick. taste for salt
.Cook chicken sliced in a little butter in pan till ready
.boil spagetti or penne with salt till al dente
.saute onions in melted butter.
.add mushrooms and cook till water dries
.add cheese sauce,spaghetti,chicken.
add chilli and toss well. taste for salt
.place in a ovenproof dish.
sprinkle cheese and bake 15 minutes

Chicken fillets in morel sauce

Hi!!i finally got hold of 5 beautiful dried morels and made this delicious chicken for dinner......the sauce is magical and the flavor of the morels ,mind blowing..i usually avoid cornflour to thicken so avoided it in my chicken but used a little to thicken the sauce for the kids..........here goes the recipe with step by step pics!!!
Chicken breasts pan fried in morel sauce
ingredients for chicken
.4 chicken breasts beaten thin with mallet
marinade
.salt and pepper
.lemon juice
.ginger juice
.opt -dredge with flour before pan frying
method for chicken
.allow chicken to marinate 1 hour
.take some butter and let it foam.
.pan fry on low heat and flip till chicken is cooked

.serve with morel sauce
Morel sauce
ingredients
4-5 dry morels soaked in boiling water 25 cups
.shallots chopped 3tablespoon
.reg button mushrooms sliced 1 cup
.chicken stock 1.5 cup
.salt and pepper
.1/2 cup white wine
.cornflour to thicken

2.) Soak the dried mushrooms in boiling water for about 10 minutes to make them workable, then cut the larger ones in half, and rinse them to make sure there's no dirt in the stems. Put the shrooms in a small saucepan and cover with boiled water and about 1 teaspoon butter. Sprinkle with salt and pepper, keep squeezing to get all the flavor into the stock .pass throgh a cheesecloth to drain any dirt.

2.) In the pan add butter and shallots.add morels and regular mushrooms and cook.Add mushroom water, cook and add wine and bouillon. let this cook for a while till it reduces

3.) Whisk the heavy cream into the mushroom/wine/broth mixture.cook on low flame till it coats the back of a spoon

4.) In a small cup, stir the cornstarch with a couple tablespoons of water. Pour that in to the mushroom cream broth. Let it boil and thicken for a while.taste for salt

6.) Return the chicken to the sauce and boil gently about 3 minutes, until the chicken is thoroughly cooked.individually take each breast out and place on plate.serve with morel sauce garnish with 
parsley

Prawns in indian spices(sukha jhinga)

Hi!!! i have a super prawn recipe for you all. Tried and tested and delicious to the core this prawn dish can be served as a snack when you have guests over as its nice and dry....or you can hog it all by yourself.. its a low carb dish so eat it guilt free n enjoy it!!! here goes the recipe...do check out the pics step by step
Sukha Jhinga
ingredients
.250 gm prawns deveined with tails intact(med)(about 9-10)
.1/4 cup oil
Marnade
.2 tsp garlic paste
.2 tsp cumin powder
.2 tsp red chilli pwdr
.4 green chillies chopped
.3 tablespoon coriander leaves chopped
.juice of 1 full lime.
3/4 tsp salt
Seasoning
.2 tablespoon oil
.1/4 tsp cumin seeds
.10 curry leaves
Method
.wash prawns,pat dry.combine marinade ingredients and rub in to the prawn. leave to marinade atleast 1-2 hour in the refrigerator.this will ensure a good marination
.

put oil in pan on moderate heat. when hot,slide prawns and marinade into oil.pan fry the prawns one side and flip until they lose their translucency but remain crunchyabout 3-4 mins max

.Put the oil for seasoning in another pan on moderate heat.when hot,add cumin seeds and curry leaves. let it sizzle. 

pour the seasoned oil seeds and leaves over hot prawns and serve with lemon .

Sticky toffee date cake

Sticky toffee cake(yields 2 cakes)

Ingredients
1 pound dates, pitted and chopped
2 teaspoons baking soda
8 ounces butter, softened
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
3 1/4 tablespoons baking powder
Ingredients

For the sauce

• 100ml/3½fl oz double cream
• 40g/1½oz butter
• 40g/1½oz dark brown sugar
• 2 tbsp black treacle
• 1 tbsp golden syrup

Preheat the oven to 350 degrees F. Butter and flour two round ring pans
Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).

Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.

Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).

Pour the batter evenly into the two pans  Bake for about 30 to 40 minutes for cake pans . Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.

Meanwhile, to make the sauce, combine all ingredients in a  medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.

When the cakes are done, poke little holes all over with chopsticks, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).

Serve with vanilla ice cream or whipped cream



Read more at: http://www.foodnetwork.com/recipes/sticky-toffee-date-cake-recipe/index.html?oc=linkback

low fat celery soup

Low fat celery soup

today some fresh celery was sent to me from the farm and i made a very low fat celery soup.....Low In Calories
Not all versions of celery soup are low in calories. Opt for one made with broth rather than one made with creamor butter. This will dramatically reduce the number of calories you take in when you eat celery soup. One large stalk of celery has only 10 calories, making it a good addition to soup when you are trying to lose weight. Combine celery with other vegetables to create a filling bowl of soup that is low in calories, but high in nutrients
i made a very simple low fat celery soup but it was delicious!!here goes the recipe..
teaspoons butter
2 cups diced celery
1onion chopped
1 tsp garlic chopped
1 .5 tsp ginger chopped
4 cups chicken stock with cubes or chicken powder
salt
1/2 cup milk
freshly ground black pepper

Directions:

1
In a large saucepan,heat butter til bubbly,add garlic,ginger onion and stir fry 2 minutes add chopped celery. cook for 5 minutes. add stock
2
Reduce heat and cover,and let simmer for 10 minutes till celery is tender.
3
add salt and pepper. add milk. taste for salt
4
Remove from heat and let cool slightly.
5
Puree the mixture then return to pan,rewarm stirring til well combined.

steamed fish with black bean sauce

Hi!! i had some beautiful chilean sea bass kept and decided to make a nice dietry and tasty fish for dinner. This recipe is adapted from nobu s book and its just perfect for this fish. The flavors are very delicate making you enjoy the quality of this fantastic fish. The black bean sauce i used was by lee kum kee.....and according to me its the best black bean sauce in the market. here goes the recipe!!
Steamed fish with black bean sauce
ingredients:
4 thick fish fillets (about 1.25" thick)
sea salt
freshly ground black pepper
4 tablespoons Chinese salted black bean paste, mixed with a little sake
8 tablespoons sake (Japanese rice alcohol)
thumb-sized piece of fresh ginger, peeled
1 bunch fresh chives, cut into 1 1/2-inch lengths
6 tablespoons olive oil
2 teaspoons sesame oil
directions:
1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.

2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.

3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.

4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.

5. Transfer the fish to the plates containing the reserved steaming liquid and serve.

teekha murgh

TEEKHA MURGH(very nice and full of flavor) tried and tested from ndtv  cooks  http://cooks.ndtv.com/recipe/show/teekha-murg-176536

INGREDIENTS
75 ml mustard oil

1 tsp onion seeds (kalonjee)

1 tsp fennel seeds (saunf)

2 tbsp garlic, chopped

200g onion, chopped

150g tomatoes, chopped

1 tsp ginger, chopped

2-3 green chillies

2 tbsp curry leaves

1 kg chicken leg cubes, boneless

1 tbsp tomato paste

1 tbsp red chilli powder

1 ts black pepper, crushed

1 tsp cumin powder, roasted

Salt to taste

1 pinch black salt

20g fresh coriander

10g mint

METHOD:
Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

Meanwhile, fry curry leaves and crush them.

Add the boneless chicken cubes, tomato paste and stir for a while.

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes.

Add the crushed curry leaves and mix well.

Serve the dish garnished with fresh coriander and mint.

http://cooks.ndtv.com/recipe/show/teekha-murg-176536  

Chicken Kerala

My lunch today....simple and delicious chicken kerala..........full of flavor and spices...just the way i like it!!!! here goes the recipe again as well as the pic......i doubled the marinade and made about 1/2 kg..although the green chillies and red chilli stayed the same
Kerala chicken roast

Ingredients :
Chicken : 1 kg
For marination :
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tsp
Coriander powder: 1/4 tsp
Vinegar/Lemon juice: 1 tsp
Ginger - 1 inch piece
Garlic cloves : 5 no.
Green chillies - 3 to 5 no.
Salt: to taste

For roasting :
Onion: 3 medium
Tomato - 1 large,(blanch it, remove skin & make puree)
Green chilly: 2, slit
Curry leaves - 3 springs
Garam masala powder- 1/4 tsp
Pepper powder: 1/4 tsp
Juice of 1 lemon
Oil

Method :
Clean and cut the chicken into medium sized pieces. Make a paste of all the ingredients under marination. Marinate the chicken pieces with this paste and keep aside for an hour.
Cut onions into very thin slices & fry in hot oil. Drain them & keep aside. Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned , but is cooked inside.
Drain them and keep aside.
Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.
Add the tomato paste to this and saute for 1 minute. Now add the prepared chicken & roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala & pepper powder & mix well. Add lemon juice and mix well. Check for salt. Add a little if needed.
Now add the fried onions and mix well. Tasty Kerala Chicken roast is ready.
The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them.

Satay Gai(chicken skewers with peanut sauce)

Satay gai (chicken satay with peanut sauce)
this is a really nice recipe if you are in the mood of quick satays.......the marinade gets the satays to taste vv soft.........10 gm v thinly sliced galangal
.15 gm soft palm sugar ...these are simple pan fried satays so you dont really require a bbq grill............here goes the recipe.........
ingredients
.2 HPD tablespoon coconut milk
.2 pods garlic
.1 tablespoon chopped coriander root.
.4 thinly sliced long chicken breast or thigh........pls slice these thin
.1 small piece lemon grass thinly sliced
.1 small shallot chopped
.15 gm soft palm sugar
.1 dessert spoon curry powder.10 fish sauce
.pinch salt and pepper
.1/2 tsp oyster sauce.
1/2 T soy sauce
.1 dessert spoon sesame oil
method
..in a mortar pound coriander root,pinch salt and pepper and garlic and pound
.in a bowl put palm sugar,fish sauce,curry pwdr,sesame oil,oyster sauce soy,coconut milk,mix well and add chicken and marinate 1/2 hour.
chop the shallot and lemon grass and galangal vv fine and add to marinade.
.in a non stick pan put v little oil. skewer chicken strips and add to pan. brown both sides and serve with peanut sauce
Peanut sauce recipe
INGREDIENTS
1)3 large tablespoons roasted peanuts smashed in the mortar with pestle
2) 1 cup coconut milk
3)3/4 tablespoon palm sugar(available in asian supermarkets)
4)1 tablespoon red curry paste
5)Salt to taste
Method
1)Heat coconut milk till it bubbles
2)Add smashed peanuts and let it boil
3)Add palm sugar
4)Add curry paste and mix
5)Season with salt. taste
6)Sauce will thicken as it cools
7)serve with chicken satays

Hot Rock Garlic Prawns

Hot Rock Garlic Prawns............a very very simple and tasty italian prawn recipe...GARLICY N LEMONY...........enjoy!!
ingredients
.8 white prawns deshelled n deveined
7 pods garlic chopped
2 T melted butter
2.5 T white wine
.1 big lemon juice
,extra virgin olive oil
.salt and blk pepper
..5 stems corainder chopped vv fine
method
.chop garlic
.Heat a non stick pan
.Add the melted butter and olive oil
.add garlic and saute
.when brown,add prawns.add salt and pepper
..cook. add white wine and cook.add coriander.
.finally add lemon juice and serve with bread

Bengali mustard fish

Bengali mustard fish
this is a very light and low fat fish dish......its quite pungent and you must love mustard , but you can tone it down with yogurt
ingredients
sea bass fillets 2 washed in lemon juice and marinated with sarson tel,salt and haldi
.1 Tablespoon yellow mustard seeds
.1 tablespoon black mustard seeds
.1 green chilli
.1/4 CUP DAHI
. 1 tsp ginger garlic paste
.1 teaspoon cumin powder
.1/4 teaspoon coriander powder
.salt
.3/4th tablespoon lemon juice
Method,Make a paste of mustard seeds,chilli,ginger garlic paste,yoghurt,salt,coriander powder and lemon juiceTaste for salt and add more lemon juice if required
.Poke a few holes in the fish with a fork and marinate one hour
. wrap fish in foil which is dabbed with mustard oil or use a banana leaf and fold to make a parcel
. Steam till cooked
.serve parcels with lemon wedges
. enjoy

Simple Tuna Quesidillas
Quesadillas are v simple to prepare and taste great with a variety of interesting fillings.i made these yesterday with tuna that i had left over from a pizza feast!!!
ingredients
.2 soft flour tortillas(available at modern bazaar by golden crust)
.60 g canned tuna in water drained

.40 g cheddar cheese grated (kraft is super)
.2 spring onion peeled and sliced thin
.few green chillies thinly sliced
.a little olive oil
equipment
.spoon
.chopping board
.frying pan
.spatula
.2 dinner plates
.small sharp knife
.fork
.grater
.2 mixing bowls
METHOD
.Lay out on of the tortillas on a board or clean and dry surface
.leave 2 cm border around edge and spoon the tuna on top
.sprinkle cheddar cheese over the tuna and add the spring onions and green chilli
.place second tortilla on top and press down firmly.
.Brush olive oil on a large frying pan.cook quesadilla over med heat.press down with spatula to make sure cheese melts
.Now you need to turn the tortilla over. Carefully slide it onto a larger plate.Put another plate on top and gently turn the plates over.
.Carefully put the quesadilla back in pan and cook the other side 2 mins.Remove cooked quesadilla from pan and cut into wedges.A pizza cutter works great!!!
.Serve with sour cream,salsa and guacamole...........or just sour cream
.enjoy and eat with passion

Fish fillets crusted with parsley and served with warm parsley sauce

hi..i made this delicious and very light fish for dinner last week..ive been tied up so wasnt able to post the recipe but better late than never...here it is!!!!!! i used basa but for all the people who have basa fish 
issues.......feel free to use any other fillet(white).....

..
Walnut Crusted Fish

Serves 4

Ingredients:

4 fillets of fish (what works best is basa, halibut, sea bass or black cod)

3/4 cup walnuts chopped

3/4 cup breadcrumbs*(i avoided this but im sure it would be tastier)

2 tbsp olive oil
3 tablespoon parsly leaves chopped


1 1/2 tbsp whole grain dijon mustard

1/4 cup grated parmesan

*Just as a side note here, how I make breadcrumbs is super easy and it avoids all the additives you find in the ones on the shelves in the grocery store. I set my oven at 200 and place 2 slices of whatever bread I have going into the food processor and chop it until it is as finely chopped as it’s going to get. Then I lay it out on a cookie sheet and bake for about 45 minutes. Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.


method

1)Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped. Transfer to a bowl and mix in the olive oil, dijon and parmesan.

2)Make sure your fish is sliced into 4 pieces.
3)take the fillets n lighty sear in butter both sides.
4)Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of 

each fish piece. Be generous and press the crust firmly.



5)Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.

i served the fish with a lovely parsley basil sauce

recipe-
ingredients

1 tablespoon butter
2 tablesppoons walnuts
1/2 cup cream plus 3 tablespoon milk

2-3 heaped tablespoons chopped fresh parsley
salt and freshly ground black pepper

.warm cream,add butter milk and cream...warm.
add parsley.season with salt and pep.
blend well.... drizzle few drops lemon juice and serve with fish

Chicken balls with teriyaki marinade

Hi...this is a super lovely and soft as butter snack to serve.......absolutely healthy and high protein...... the yakitori sauce may take time but once made,it keeps for months....you could even make the mince and freeze it and if you have last minute guests.......this is the snack to make...learnt this from a lovely japanese restaurant............
enoki chicken balls with yakitori sauce

Enoki restaurant chicken balls in skewers
ingredients

.wooden skewers soaked in water
.One onion
.1 kg chicken mince(legs and thighs)
.100 grams carrots chopped very fine
.20 grams mushrooms chopped very fine
. 5 grams lemon rind
. one egg white
. 100 ml soya sauce
. 50 ml mirin
. 50 ml sake
. 5 grams black sesame seeds

Method
.Add mushrooms and carrots to mince
.Grate rind . chop and add to mince
.Mix in egg white .Mix with hands.Add soya,mirin,sake and sesame seeds
Press with hands and create a ball.keep
.Steam eight minutes and skewer on to wodden bamboo sticks
.Grill lightly on a non stick grill pan or regular grill with 1/2 tsp oil. Dip in yakitori sauce and serve







Yakitori sauce

.Ingredients
.soya sauce-900 ml
.mirin-900 ml
.cooking sake-450 ml
.grain sugar-350 gms
.ginger peeled- 75 gms
.chicken bones-500 gm
.green apple-1
celery-50 gm
.carrots-100gm
.cornflour-20 gm
method
.take a thick bottomed pan and boil the mirin.when boiling flame it till all alcohol burns off
.mix soya,sugar,sake and add to reduced mirin
.cut the ginger,carrots,apple,celery into 1 inch cubes and throw in sauce
.blanch the chicken bones in boiling water and add to sauce
.cook 1 hour and thicken with cornflour