Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.
4 large or 6 small potatoes (Royale)
1 large and 1 small onion chopped
1 tbspn garlic paste
1 tspn ginger paste
2 large tomatoes blanched, peeled and cut into chunks
Salt to taste
Some chicken salt (OPTIONAL)
1 tspn red chilli powder
½ tspn turmeric
1 tspn roasted crushed cumin
1 tspn freshly crushed dried coriander
A pinch of fenugreek leaves/ kasuri methi
1 tbspn nigella seeds (kalwanji)
A pinch of garam masala
A generous pinch of amchur
1 tspn lemon juice
½ cup oil
Coriander and green chillies to add at the end and garnish
Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
Take them out in the serving dish and garnish with some green chillies and coriander.
Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….
2 chicken breasts (cut into butterfly cut) (small size)
Salt & cracked pepper
FOR COATING 1
1 cup plain flour
1 tbspn corn flour
Some chicken salt to season
FOR EGG COATING
2 eggs (whisked)
4 tbspns finely grated parmesan cheese
2 tbspns chopped parsley
1 knob of butter
1 cup chicken stalk
½ cup lemon juice
2 tbspns chopped parsley
Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.
Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.
Heat some oil in a pan.
Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.
Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.
Serve hot with pouring the extra sauce on top of the chicken.
Another sizzling hot recipe for chicken tenders. I personally like chicken tenderloin part for grilling when asked for lean poultry because I think chicken breast can be really dry sometimes, but you can use chicken breast for the same recipe, just pound it a bit with the meat hammer before grilling 🙂
8 Chicken tenderloins
A little bit of salt
2 tbspns lemon juice
1 cup peri peri sauce (I personally like Nandos Trio Bell Pepper)
1 can chickpeas
¼ cup chopped coriander
1 tbspn tamarind and date sauce
Some chaat masala
1 potato (boiled and diced)
1 medum red onion chopped
1 medium tomato chopped
2 tbspns lemon juice
Massage chicken tenders with salt and lemon and keep aside for 30 mins.
Heat the grill pan and place all the tenders on the hot plate and wait for 1- 2 mins until the chicken begins to sizzle and change the colour on the sides.
Flip the side and brush the peri peri sauce of your choice to the cooked side and let the chicken grill for 3 mins.
Take the tenders off the plate and prepare the salad.
Are you on diet? Looking for a substitute for Mayo? Craving for some snack? Wanna plan a tea party? Want some easy idea for Birthday party? A side for BBQ party?
Yes, This is the recipe you are looking for. Healthy and natural, without any heavy sauces or butter.
Most people dont like avocados because of its bland taste, but hey! its not a fruit. It is good for your health and rich in healthy fats and omega 3 and a perfect substitute for Mayo and butter, so why not switch to it?
1 chicken breast (boiled/ roasted/ grilled) (shredded)
1 ripe avocado
4 tbspns chopped red bell pepper
4 tbspns chopped tomato (without seeds)
4 tbspns chopped red onion
2 tbspns chopped jalapenos
1 tbspn chopped coriander
A splash of lemon juice
1 tbspn sour cream
Some salt and cracked black pepper
6 multigrain/ light rye or white sandwich bread slices
Mash avocado in a mixing bowl and add all the ingredients in it to make spread.
Lightly toast the bread pieces and spread 3 tbspns of chicken mixture in one sandwich. Be generous with your filling.
Cut the sandwich neatly with a sharp sandwich knife and serve.
My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤
2 kilos of ground beef
1 tbspn of Olive Oil
1 Onion, finely choppes
3 Cloves of Garlic, minced
2 bread slices
¼ cup of Milk
¼ cup of Chopped Parsley
1 cup of Parmesan cheese
Dash of Worcesteshire Sauce
Salt and Pepper, to taste
¾ cup of Ketchup
2 tbspns of Tomato Paste
¼ cup of Brown Sugar
1 tsp of Dried Mustard
1 tsp of Paprika
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
Preheat the oven to 180 degrees C.
In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.
In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.
A very easy, quick and fancy recipe which everyone will love and wonder how much effort you have put in but really all you have done is mix the stuff at the right time over right heat 😀 ❤
600 mL cooking cream
2 chicken breasts cut into strips
1 tspn garlic powder
½ tspn onion powder
1 cup sharp parmesan cheese (shredded)
100 gms butter
1 cup sliced mushrooms
1 cup green onions shopped
1 chicken stock cube/ 1 tbspn chicken salt
1 tbspn cracked black pepper
Salt to taste (be careful, because parmesan cheese is salty and we are adding chicken salt as well)
500 gms pasta cooked to al dente
1 cup mozzarella cheese (shredded)
½ cup cheddar cheese (shredded)
2 tbspns heapful (parmesan cheese)
Few sprigs green onion chopped
Boil pasta, run through some cold water and keep aside.
Preheat oven in broil mode to 200 degrees Celsius.
Measure the cheeses, mix them and keep the blend in refrigerator.
For alfredo, melt butter in a pan and fry chicken until its white, add salt, pepper, chicken salt, garlic powder, onion powder and mushrooms and cook until mushrooms are cooked at well. Add cream and bring it to boil.
Add parmesan cheese and mix well until the cheese is melted and the sauce is thickened. Add pasta and mix. Remove from heat and transfer to your Pyrex baking dish. Top with the cheese blend and broil from 15 – 20 minutes or until the cheese is melted and gives that crusty golden color.
Garnish with some chopped scallions and serve hot.