Pollo e Funghi

Lean chicken pieces, spring onions, freshly sliced mushrooms cooked with grated parmesan cream sauce …..

I use one pan for this dish to get all the flavors and if you go through other recipes, they call for boiled chicken. I think boiled chicken is just too bland, so I marinate my chicken in aromatic spices and stir fry it before putting it into the cream sauce.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 350 gms pasta (penne, any)
  • 300 mL fresh full cream
  • 1 cup grated parmesan cheese + some extra to garnish
  • 4 tbspns chopped spring onion to garnish
  • 100 gms butter
  • 1 cup fresh mushrooms
  • 1 cup chopped baby spinach

FOR CHICKEN

  • 1 chicken breast cut into thin slices
  • Some salt and pepper to season
  • ½ tspn onion powder
  • ½ tspn garlic powder
  • ½ tspn paprika

Procedure:

-Boil pasta to al dente.

-Marinade chicken for 30 minutes. Melt butter in a pan and stir fry marinated chicken until its cooked but not too dark.

-Take it out and in the same pan, in the same chicken flavoured butter fry mushrooms and take them out with the chicken.

-Now melt some more butter in the same pan and add cream. Let it cook on low heat for 2 minutes and then add parmesan cheese. When the sauce begins to thicken add stir fried chicken, mushrooms and baby spinach. Mix and add boiled pasta.

-Mix & toss.

-Dish out and garnish with some spring onion and parmesan cheese.

-Serve hot.

Grilled Salmon with Sauteed Mushrooms and Baby Spinach

A good choice for lite, healthy, quick, easy and full filling dinner …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon fillets with skin
  • Some salt
  • Some red chilli flakes
  • 1 tbspn lemon juice
  • Some olive oil

FOR SAUTEED MUSHROOMS AND BABY SPINACH

  • 2 cups baby spinach
  • 2 cups sliced mushrooms
  • 2 tomatoes chopped with seeds
  • 2 tspns oil/ some butter
  • 1 tspn Italian herb mix (parsley, oregano, thyme, onion powder & garlic powder)

Procedure:

-Combine chilli flakes, salt and lemon juice and apply on salmon fillets. Keep aside for 10 minutes.

-Heat grill pan and grill the salmon for about 4 minutes per side on medium heat.

-Take it out onto your serving dish.

-Heat oil in a skillet and fry mushrooms until they are a bit cooked.

-Add spinach and tomatoes along with the herbs. Mix, toss and stir.

-Serve on the side of salmon fillets.

Crispy Chicken with Creamy Mushroom Alfredo Sauce

My dinner on 04/06/2013……….. Everyone loved it!

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Ingredients:

FOR CHICKEN

  • 3 chicken schnitzels or chicken breasts pound to 1 cm even thickness
  • Some salt, pepper, red chilli flakes, granulated onion, granulated garlic and chicken salt to season
  • Oil for shallow frying

FOR DREDGING MIXTURE

  • 1 cup flour
  • Your favourite seasoning (I used thyme, oregano, salt and red chilli flakes)

FOR COATING

  • 2 large Eggs
  • 1 tspn parsley/ chives/ green onion chopped fine

FOR BREADCRUMBS

  • 1 cup Bread Crumbs
  • Some seasoning you like
  • ½ cup flour

FOR MUSHROOM ALFREDO SAUCE

  • 2 cups thick cream (ideal for pouring and cooking)
  • 100 gms butter
  • 1 cup sliced button mushrooms
  • A pinch of salt
  • A pinch of granulated onion
  • 1 pinch of granulated garlic
  • ½ cup parmesan cheese (grated)

Procedure:

-Let’s prepare our sauce first.

-In a saucepan melt some butter and sauté mushrooms. Season with salt garlic and onion and cook until the mushrooms are soft. Add cream and bring it to simmer. Add parmesan cheese and let it cook on very low heat until the chicken is ready.

-Pat chicken fillets with paper towel and season with some salt and all other seasonings mentioned above. Leave it for 10 minutes.

-Meanwhile prepare you dredging mixture, coating and breadcrumbs in separate plates. Heat olive oil in a skillet.

-Now dredge your chicken in flour mixture, coat with some egg wash and coat well with breadcrumbs. Fry on medium heat for 2 – 3 minutes per side depending on the size and thickness of your chicken fillet.

-Take it out onto your serving plate with some greens (salad) and top with Mushroom sauce.

Twin Chicken Steak with Creamy Mushroom Sauce

Twin Chicken Steak can be served with variety of sauces like pineapple sauce, mushroom sauce, garlic sauce, etc. but mushroom sauce is my favourite. I love the mushroomy creamy taste of this sauce and it goes awesome with chicken or beef. Do try this to impress that “special someone” ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR STEAK

  • 1 chicken schnitzel (cut into two pieces for Twin Steak)
  • Some salt
  • Some paprika
  • 1 tspn mustard sauce
  • 1 tbspn soy sauce
  • 1 tbspn hot sauce

FOR MUSHROOM SAUCE

  • 150g button mushrooms, cut in half then sliced
  • 150ml thickened cream
  • 2 cloves of garlic, crushed
  • 1 tsp (or more to taste) freshly ground black pepper
  • 1 tsp ground sea salt
  • 1 tsp olive oil

Procedure:

-Marinade chicken in all the ingredients given for Steak and keep aside for 30 minutes. Heat the grill and spray some olive on it. Grill for about 2 minutes per second and take it out on a plate.

FOR MUSHROOM SAUCE

-Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.

-Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.

-Once the sauce has reduced by half, add crushed garlic and cook for another minute.

-Pour it over the steak and serve hot with some grilled vegetables.

Stuffed Mushrooms (Mushroom Pakora)

Stuffed Mushrooms (Mushroom Pakora) is my own recipe, Mushroom is one of the best sources of protein and this is the best recipe to consume mushrooms in the Month of Ramadan ….

Ayesha's Kitchen

Ingredients:

  • 1 kg Whole button mushrooms
  • Oil for frying
  • 1 cup besan
  • Salt and red chilli powder
  • ½ tspn turmeric
  • 3 tbspns Chopped green chilllies
  • 1 tbspns chopped coriander
  • ½ tspn coriander
  • ½ tspn cumin seeds
  • ½ tspn baking powder
  • Some water ( ¼ to ½ cup Luke warm water)

FOR FILLING

  • 1 bunch mint
  • 1 bunch fresh coriander
  • 1 green chilli/ 4 green chillies
  • Some salt

Procedure:

FOR FILLING

-Combine all the ingredients given for filling in mortar and pestle and make a chutney sort of mixture.

FOR PAKORAS

-Combine flour and spices in a mixing bowl and make a nice, smooth batter by adding water gradually.

-Now add chilllies and coriander. Mix well.

-Heat oil to 190 degrees Celsius.

-Take out the stem of button mushroom and fill that hole with some mint coriander filling, dip it carefully in the batter and fry until its golden brown.

Ayesha's Kitchen

-Repeat the same with others and serve hot.

Mixed Vegetable Pakoras

Mixed vegetable pakora is my own recipe. Its a very easy and less time consuming recipe…..

Ayesha's Kitchen

Ingredients:

  • 1 ½ cup besan (gram flour)
  • 1 tspn baking powder
  • ½ cup sliced aubergine/ eggplant
  • 1 green chilli sliced
  • ¼ cup chopped green coriander
  • 4 button mushrooms sliced
  • 1 potato thinly sliced
  • ½ cup paneer (small cubes)
  • Little spinach leaved chopped
  • ¼ cup sliced capsicum
  • ¼ cup chopped cauliflower
  • 1 tbspn coriander mint chutney
  • Some salt
  • 1 ½ tspn red chilli powder
  • ½ tspn turmeric
  • 1 tbspn dry coriander
  • 1 tspn cumin seeds
  • 1 tbspn fenugreek leaves
  • 1 onion sliced
  • Oil for deep frying
  • Some water for batter (around ½ – ¾ cup)

Procedure:

-Sift besan and baking powder.

-Slice all vegetables and put them in a mixing bowl.

-Add all spices and sifted besan.

-Add all spices and mix well all the dry ingredients with vegetables.

-Gradually add water and mix with your hands.

-Make a lump free mixture with vegetables.

-Keep aside for 30 minutes.

-Heat oil and add spoon full of batter in it. Keep them away from each other.

-When they are brown, take them out on an absorbent paper and serve hot with tamarind sauce and mint coriander chutney.

Outcome:

Tasty mixed vegetable pakoras are ready to serve.

Serving:

Serves 6.

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