1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
1 tbspn salt
2 tbspns freshly crushed ginger and garlic
1 tspn carom seeds (ajwain)
FOR SECOND MARINATION
1 tbspn heap full red chilli powder
A pinch of yellow food colour (optional)
1 tbspn freshly crushed small green chilli
1 tbspn heap full chaat masala
1 tbspn heap full freshly ground cumin
1 tbspn heap full cracked coriander seeds
1 tbspn chilli flakes
A generous pinch of salt
1 tbspn besan
2 tbspn mustard oil
1 tspn olive oil
2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)
Wash the fish & pat dry with paper towel. Put it in a big marination tray.
In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
Put it back in the fridge for 8 hours.
Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤
3 cups Basmati rice (soaked 30 mins before use)
1 kilo mutton with bone (ideal is chops)
1.5 large brown onion (sliced thinly)
2 cloves of garlic (smashed roughly)
1 tspn ginger paste
1 tspn garlic paste
2 green chillies
1 tspn coriander seeds
2 large cinnamon sticks
2 small cardamoms (lightly smashed)
5 to 6 peppercorns
A small piece of mace and nutmeg
Salt to taste
1 tbspn cumin seeds
¼ cup oil & 2 tbspns full of ghee
In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.
Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.
Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.
500 gms chicken mince
100 ml tomato paste
200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
4 tbspns sweet chilli sauce
2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
1 bell pepper/ capsicum (chopped into small dices)
1 tbspn red chilli flakes
1 tspn cracked black pepper
1 packet of spaghetti (I use 1 packet of San Remo)
Salt to taste
2 tbspns of minced garlic
FOR WHITE SAUCE
2 cups whole milk
2 tbspns flour
100 gms butter
2 tbspns sharp parmesan cheese (optional)
Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)
Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
Some Italian herb mix
A bell pepper sliced
4 tbspns oil
Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
Add salt, pepper and chilli flakes. Stir and remove from heat.
Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
Preheat the oven to 200 degrees Celsius on broil mode.
For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.
Oreo Cheesecake Dessert is a fancy, easy dessert which is going to be a perfect show stopper for your party. I get everything from Coles Supermarket and just layer it and mix it which makes my job 50% easier and quick.
So here we go for a quick but “a hit on the table” dessert 🙂
1 large chocolate swiss roll
1 small chocolate swiss roll
2 packets of Oreo original cookies (crushed)
2 250ml cream cheese (at room temperature)
1 cup whipping cream
½ cup caster sugar
1 cup vanilla/ chocolate custard (thick)
Few sliced strawberries
Few strawberries to decorate
Cut the Swiss rolls into 2cm thick slices.
For cheesecake filling, mix cream cheese, sugar and cream together and whip with the hand mixer. Add crushed Oreos and fold in.
In the serving dish, lay a layer of large Swiss roll slices, cover with a layer of sliced strawberries, then a layer of custard and then the last layer of our cheesecake filling.
Smooth the topping with a knife and refrigerate for 30 minutes until stable. Now decorate it with small slices of Swiss rolls and strawberries like a Christmas Wrath, cover with the cling film and refrigerate for atleast 6 hours before serving.