Paneer Pairay

Paneer Pairay

Ingredients

• Cheese 2 packets
• Sugar 125 gm
• Khoya 125 gm
• Almond, pistachio chopped 50 gm
• Cardamom powder ½ tsp
• Kewra water 2 tbsp
• Dry milk powder 4 tbsp

Method

• Crumble 2 packets of cheese and mix with 125 gm sugar.Put cheese mixture in a wok and let it cook on low flame. Stir continuously.Now add 2 tbsp kewra and 50 gm chopped almond pistachio mixture.Cook for 3 – 4 minutes. Now add 125 gm khoya and mix well. Cook till mixture thickens.
• Remove mixture in a platter.Rub your hands in milk powder, make small balls of the cheese mixtures, flatten a little and put in a platter.Garnish with chopped almonds and pistachios. Garnish top with silver foil and serve.

Mexican Beef Peccadillo

Mexican Beef Peccadillo

Ingredients

• Beef undercut ½ kg
• Onion chopped 1
• Bottle gourd chopped 1 small
• Potato chopped 1 small
• Ridge 1
• Boiled tomatoes 2
• Carrot 2
• Green chilies 3 – 4
• Cloves 5 – 6
• Green olives 10 – 15
• Cinnamon 1 stick
• Peas ½ cup
• Raisin 25 gm
• Almond chopped 25 gm
• Garlic chopped 3 – 4 cloves
• Black pepper crushed 1 tsp
• Oil 4 tbsp
• Salt to taste

Method

• Cut ½ kg beef undercut into small cubes.Heat 4 tbsp oil in a pan, add beef cubes and fry till golden brown.Now add 1 chopped onion and 3 – 4 cloves of chopped garlic. Fry well till golden brown.Add 25 gm raisins, 1 chopped bottle gourd, 1 chopped potato, 2 boiled chopped tomato, 2 chopped carrot, 1 chopped ridge, 3 – 4 chopped green chilies, 10 – 15 green olives, 1 cinnamon stick, 5 – 6 cloves, ½ cup peas and ½ cup water.
• Cover and cook for 8 – 10 minutes. Then add in salt to taste, 1 tsp crushed black pepper and half of the chopped almonds.Mix well. Dish it out, top with remaining chopped almonds and serve.

Mexican Empanadas

Mexican Empanadas

Ingredients

• Puff pastry ½ kg
• Beef mince 300 gm
• Onion chopped 1
• Capsicum chopped 1
• Tomatoes boiled chopped 2
• Eggs beaten 2
• Dry red chilies 3 – 4
• Raisins 25 gm
• Cumin seeds 1 tsp
• Black pepper powder ½ tsp
• Oil 2 tbsp
• Salt to taste

Method

• Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside.
• Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg.
• Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve.

Cheese & Onion Tart

Cheese & Onion Tart

Ingredients

• Onion sliced 1
• Egg 2
• Fresh cream 1 cup
• Cheddar cheese 250 gm
• Black pepper powder ½ tsp
• Butter 1 tbsp
• Salt to taste

Ingredients for Dough

• Milk ½ cup
• Egg 1
• Flour 200 gm
• Sugar 1 tsp
• Yeast 1 tbsp
• Butter 4 tbsp
• Salt to taste

Method for Dough

• Dissolve 1 tbsp yeast and 1 tsp sugar in ½ cup lukewarm milk. Keep aside to rise.Now add 1 egg yolk and mix well.Add 200 gm flour, salt to taste and ghee as required to make dough. Knead well.Now cover with a cling sheet and keep aside to rise.

Method for stuffing

• Heat 1 tbsp butter in a pan, add 1 sliced onion and fry till onion is just tender. Turn the flame off.Add 1 cup fresh cream, 2 beaten eggs, salt to taste and ½ tsp black pepper powder. Mix well.Roll the prepared dough. Arrange in a greased pie dish, spread top with 250 gm sliced cheese.
• Top with egg cream mixture.Lastly bake in a preheated oven on 180 degrees for 20 – 25 minutes.Remove from oven and serve.

Beef Escalope’s with Cream sauce

Beef Escalope’s with Cream sauce

Ingredients

• Beef undercut ½ kg
• Onion 1 medium
• Button mushroom 4 – 5
• Broccoli half flower
• Pasta boiled ½ cup
• Fresh cream ½ cup
• Flour ¼ cup
• Red grapes juice ¼ cup
• Parsley chopped 1 tbsp
• Black pepper powder ½ tsp
• Oil 3 tbsp
• Salt to taste

Method

• Cut ½ kg beef undercut into strips, flatten using hammer, marinate with a little salt and a little black pepper.Now coat with ¼ cup dry flour. Keep aside.Boil ½ cup pasta and half flower of broccoli. Keep aside.Now heat 3 tbsp oil in a pan, add marinated beef undercut and shallow fry till golden brown.Remove and keep aside.
• In the remaining oil add 1 chopped onion and 4 – 5 sliced mushrooms. Fry for 2 minutes.Also add 1 tbsp parsley, ½ cup fresh cream, ¼ cup red grapes juice, a little salt and ½ tsp black pepper. Mix well.Now add boiled paste and boiled broccoli. Mix well.Dish it out, top with fried escalope’s and serve hot.

Choux Apple

Choux Apple

Ingredients

• Water ½ cup
• Sugar 250 gm
• Egg 1
• Green apple 2
• Sesame seeds 1 tbsp
• Oil 1 tbsp
• Butter 2 tbsp
• Flour 5 tbsp 

Method

• In a pan put together ½ cup water and 2 tbsp butter. Cook till it comes to a boil. Now add 5 tbsp flour and mix well till thickens.Cook for another 2 – 3 minutes. Remove from fire and keep aside.Add 1 beaten egg, mix well till smooth paste is formed.
• Add in 2 peeled and chopped apples, mix well. Sprinkle with 1 tbsp sesame seeds. Pour in a greased oven proof tray. Now bake in a preheated oven on 200 degrees for 15 – 20 minutes till golden brown.
• Heat 1 tbsp oil in a pan, add 250 gm sugar and cook till sugar melts.Turn the flame off. Now dip each apple piece in caramel, immediately dip in chilled water and put in a serving platter.Similarly do the same with all the chopped apples and serve.

Adobo Spicy Chicken

Adobo Spicy Chicken

Ingredients

• Chicken breast ½ kg
• Tomato 1
• Bay leaf 1
• Chicken cubes 1
• Green chilies 3
• Dry Kashmiri chilies 3 – 4
• Cloves 4 – 5
• Garlic 3 – 4 cloves
• Whole black pepper 1 tsp
• Cinnamon 1 piece
• Oregano ½ tsp
• Thyme ½ tsp
• Vinegar 3 tbsp
• Whole cumin seeds ½ tsp
• Oil 3 – 4 tbsp
• Salt to taste
• Aluminum foil as required

Method

• Cut each chicken breast into two, flatten with hammer.Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.
• Blend well till smooth paste is formed. Add a little water if required.Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.
• Marinate chicken with prepared marination very well. Now fry in a grill pan with a little oil till golden brown from both sides.Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.Serve with bread or boiled rice.

Potato coconut pudding

Potato coconut pudding

Ingredients

• Boiled potatoes 1/2kg
• Eggs 4
• Coconut milk 2cups
• Brown sugar 1/2cup
• Almonds 50g
• Raisins 50g
• Vanilla essence a few drops
• Saffron 1small box

Method:-

• Boil 1/2lg potatoes, peel and allow to cool.In a food processor chop together the potatoes,2 cups coconut milk,1/2cup brown sugar,4 eggs, a few drops of vanilla essence, and the saffron.When a paste like mixture is formed pour it out into a bowl and mix with soaked raisins.
• Transfer the mixture to an oven proof dish , sprinkle 50g almonds on top and bake at 180C for 15- 20 minutes .When golden brown in color, remove from the oven and serve.

Fried fish with tomato sauce

Fried fish with tomato sauce

Ingredients

• Egg 2
• Bread crumbs 1/2cup
• Fish fillet 300g
• Lemon juice 1tbsp
• Butter 1tbsp
• Oil 1tbsp
• Black pepper powder 1/2tsp
• Crushed black pepper 1/2tsp
• Flour 4tbsp
• Salt as required
• For the sauce
• Finely chopped onion 1
• Boiled and chopped tomato 2
• Finely chopped garlic 2 cloves
• Finely chopped parsley 1/4bunch
• Crushed red chili 1tsp
• Basil 1tsp
• Tomato paste 2tbsp
• Oil 2tbsp

Method:-

• Heat 2tbsps oil in a pan and fry the chopped onions and garlic cloves until they change color and the onions become tender.Add 2 boiled and chopped tomatoes, salt as required,1/2tsp black pepper powder, a few chopped leaves of parsley 1tsp basil and 1tsp crushed red chilies.
• Add ½ cup water and allow to cook for 3-4 minutes or until the sauce thickens.In the mean time dice the fish fillet and marinate with salt, pepper and lemon juice.Dredge the fish cube sin flour, dip in the 2 beaten eggs and finally coat in breadcrumbs.
• Melt 1tbsp butter in a pan and heat 1tbsp oil. Fry the fish cubes from both the sides until they turn golden brown in color.Pour the prepared tomato sauce on a platter and top with the fried fish cubes. Garnish with chopped parsley and lemon wedges.

Basil chili chicken

Basil chili chicken

Ingredients

• Sliced garlic 4 cloves
• Finely chopped onions 1
• Sliced chicken breasts 2
• Curry leaves a few
• Finely chopped fresh red chilies 3-4
• Fresh basil 1/4bunch
• Crushed black pepper 1tsp
• Brown sugar 1tsp
• Fish sauce 1tbsp
• Soya sauce 2tbsp
• Oil 3tbsp
• Salt as required

Method:-

• Cut the chicken breasts into thin strips.Heat 3tbsps of oil in a wok and fry the 4 sliced garlic cloves until golden in color.Add the chicken strips and fry until they too change color and become tender.Add 1tbsp fish sauce,2tbsp soya sauce,1tsp brown sugar, salt as required and 1tsp crushed black pepper .Mix well and cook for 1-2 minutes.
• Add a few curry leaves along with ¼ bunch chopped fresh basil and cook for another 2-3 minutes.Add ¼ cup water and cook for 1-2 minutes.Serve the delicious basil chili chicken with rice.