Chicken curry

Chicken curry

Ingredients

• 1 kg chicken
• 3 large onions- finely chopped
• 4 large tomatoes- pureed
• 1-2 tbsp garlic- crushed
• 1-2 pieces cinnamon
• 2 tbsp ginger paste
• 1 tbsp turmeric powder
• 1-2 tbsp red chilli powder
• salt to taste
• oil
• 1-2 cloves
• 4 tbsp tandoori masala
• chopped coriander- garnishing
• 2 cups curd
• 1tspn cumin
• black and green cardamom (2 each)
• 
  

Method:

• Marinade the chicken using curd, oil, tandoori masala, salt and red chilli powder. Leave the marinade in the refrigerator for 2-3 hours.
• take a heavy based saucepan and heat some oil in it. When the oil is hot, add cumin, onion, garlic and ginger paste to it and saute till they are brown.
• when brown, add tomato puree to the onions and mix well. Add cinnamon, cloves and cardamom. Also add red chilli powder, turmeric powder and salt.
• Cook for some time till the water is evaporated or the chicken is cooked. Add tandoori masala and water to form curry. Mix well and cover for 10-15 minutes.
• Garnish the curry with coriander and serve. 

Cheese and vegetables sandwich

 Cheesywich sandwich 

Ingredients:

• 2 slices of bread
• 5-10g tomato ketchup
• 20g flour
• 20g butter
• 200ml milk
• 10g mushrooms
• 10g corn
• 10g bell peppers
• 1/2 onion
• 100g mozzarella 
• oregano 
• salt and pepper to taste
• 20g parmesan

Method:

White Sauce:

• Heat butter in pan and add flour. Once flour is cooked, add milk to the cooked flour. Now, cook your white sauce till it becomes thick. Add some cheese to it.

Topping and assembly:

• Slice mushrooms, bell peppers, tomatoes and onions and grate mozzarella.
• Toss all the vegetables in olive oil till they are cooked.
• Season the vegetables to taste.
• take 2 slices of bread and toast them till they become crisp. Now, spread white white sauce on top of one of the slice and then spread vegetables on the sauce. finish by spreading cheese on the vegetables.
• Repeat the process with the second slice of bread but instead of using just white sauce, use white sauce mixed with tomato ketchup.
• Now arrange slice 2 on top of slice 1.
• Finish off by gratinating in oven.

Portions: 1

Classic Mac 'n' Cheese

Ingredients required:

• macaroni- 200g
• butter- 80g
• refined flour- 30g
• milk- 500 ml
• cream- 100 ml
• mozzarella- grated 150g 
• parmesan- grated 50g
• seasonings such as parsley and oregano/ chili flakes- to taste
• breadcrumbs- 50g
• olive oil- 1 Tsp
• salt- to taste

Method:

• Take a large saucepan and boil water in it. Add macaroni to it. In the water add 1 tsp of olive oil and some amount of salt so that the macaroni doesn't stick to each other.
• In a medium heavy-based saucepan, melt butter and add the flour to it. cook on low flame for a few minutes to form a white roux(mixture).
• Add some milk and whisk properly to make a basic bechamel sauce. Season and add some of the cheeses.
• Mix the sauce with the cooked macaroni and put the latter into an ovenproof dish.
• top with the remaining cheese and the breadcrumbs and bake for 10-15 minutes so that the cheese is melted and you have obtained the brown colour.

No. of portions: 2

Vanilla Panna Cotta with Lemon Curd

Vanilla Panna Cotta with lemon curd

Ingredients required:

• 2 cups of cream
• vanilla essence 
• 5/4 cup of sugar
• 3 tsp unflavoured gelatin
• 1/2 cup milk
• zest of 3 lemons
• 500 grams warm unsalted butter
• 2 large eggs
• 1/4 cup lemon juice

Method:

Panna Cotta:

• Take a large bowl and add 2 cups of cream and 1/2 cup milk to it. Mix well.
• Add 2-3 drops of vanilla essence, 1/4 cup of sugar and the gelatin and stir everything till they are mixed together.
• Pour the mixture into moulds and keep them into the freezer to set. To check whether the panna cotta is set or not, check for its wobble. A perfect panna cotta always wobbles.

Lemon Curd:

• Take a small saucepan. Combine thee lemon juice, the zest, sugar, eggs and butter. Cook over medium heat until thick enough and the first bubble appears on the surface.

For serving, place panna cotta in the middle of the plate and spread lemon curd around it using a spoon or a piping bag.

Spinach and cheese lasagne

Spinach and cheese lasagne

Ingredients:

• olive oil
• 500 grams chopped spinach
• 8 cloves of garlic- finely chopped
• 3 tspn oregano
• 2 tspn basil
• 1 tin passata sauce (tomato pureé)
• 500 grams shredded mozzarella
• 1 cup grated parmesan
• 12 lasagna sheets/noodles
• 1/2 litre milk (full cream)
• 1-2 tspn white flour
• butter
• 200 grams mushrooms

Method:

For white sauce

• Take a medium sized saucepan and add about 10 grams of butter in it. 
• when the butter ends, add 2 tspn of white flour and mix properly so that lumps are not formed.
• Add milk slowly while stirring to prevents the formation of lumps.
• add half of the parmesan and season with some of the oregano and basil.
• Add the diced mushrooms and the spinach and cook till everything is perfectly done.
• take the sauce off the heat and let it reduce (thicken).

For red sauce

• In a heavy based saucepan, add some olive oil.
• When the oil is hot, add all the garlic and cook till it is soft but not brown.
• Now add the passata sauce and season with salt, basil and oregano.
• add some parmesan and mix well.
• simmer for 10 minutes and then let sauce cool down.

For lasagne

• Preheat the oven to 120 degree celsius.
• Boil the 12 lasagna sheets by putting them in a large saucepan with boiling water. Add some olive oil to the water so that the noodles do not stick to each other.
• To make the final sauce for the lasagne, take another saucepan and add the cool red and white sauce. Mix both the sauces together to form the marinara sauce. heat the given result in order to reduce it and removing the water.
• Take a large baking pan and cover the bottom with a layer of lasagne sheets. Now coat this layer with a layer of the final sauce and then add the parmesan and the mozzarella.
• Continue doing this for 3 layers and then cover the sauce with 1 final layer of pasta. 
• Add the remaining cheese to the lasagne and put it in the oven for 10-20 minutes

Spaghetti Arrabiata

Spaghetti Arrabiata

Ingredients required:

• 800 grams cherry tomatoes
• 1 tin passata (tomato puree) / 10 tomatoes cut finely
• 1 packet(500 grams) spaghetti noodles
• olive oil
• 5 cloves garlic- chopped finely
• 2 onions- grated
• seasonings (oregano, chilli flakes basil)
• grated parmesan
• salt to taste

Method:

• Take a large saucepan and add 2 tspn olive oil. When the oil gets hot, add onions and garlic and cook until they are soft.

• Add half of the cherry tomatoes and stir until cooked. Then add the passata and parmesan and simmer for 10-15 minutes. Add salt according to taste.

• Meanwhile take a large pot and boil the spaghetti noodles in it by putting them in water and heating it. Add some olive oil to the water so that the noodles don't stick to each other.

• Take a medium sized fry pan and put 2 tspn olive oil in it. put chilli flakes, basil and oregano into the oil and stir till they are hot and then add the remaining cherry tomatoes. Cook until the cherry tomatoes are soft and the water has been evaporated.

• Now empty the contents of the frypan into the large saucepan containing the sauce. Stir until everything is mixed properly. Check the salt and add more if needed.

• Take the boiled spaghetti noodles and add them to the sauce. Mix well until all the noodles are coated with a layer of the sauce. Add parmesan for garnishing and serve.

Serves 4

Risotto Milanese

Risotto Milanese recipe

Ingredients:

For Chicken stock:

• 1 kg chicken bones and meat
• 5-6 litres of water
• 1 bunch bay leaves
• 1 gram saffron

For risotto:

• 2 litres of chicken stock
• 1 grams of saffron
• 200 grams unsalted butter
• olive oil
• 3 cloves of garlic crushed into a paste
• 1 onion- grated
• 1 kg risotto rice
• 300-400 ml white wine
• 400 grams parmesan- grated

Method:

• For chicken stock, place the ingredients in a large pot with a lid and simmer for 1-2 hours. Remove from heat and separate stock liquid using a sieve. Allow the stock to cool.

• For Risotto, Take a large heavy based saucepan over low heat. Add 50 grams butter and 2 tspn olive oil. Add onion and garlic and cook until soft but not brown. 

• Add rice and mix until everything is coated with oil and is warm. Add white wine to deglaze then stir until all liquid is absorbed.

• Add half of the chicken stock to the rice and stir continuously so that the rice doesn't stick to the base. When the stock has been reduced, add the remaining chicken stock. Cook for 10 minutes or until rice is cooked and a creamy texture has been achieved.

• To Finish off, add the remaining butte and 100 grams of parmesan and stir in order to mix and thicken the risotto.

• Serve with a sprinkle of parmesan.

Serves 5