Starters

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Chicken lolly pop

Chicken-lolly-pop

Ingredients

  • Chicken wings cut into lollipops – 15 no
  • Curd – 1 cup (I used onken)
  • Red chilli powder – 1/4 tsp
  • Corriander powder – 1 tsp
  • Soy sauce – 3-4 tbsp
  • Salt- as per taste
  • Egg – 1
  • Oil- to deep fry (refined sunflower)
  • 6-7 dried red chilli whole
  • 2-3 tbsp ginger garlic paste
  • juice of 1 lemon
  • Maida/ all purpose flour – 1 tbsp
  • Cornflour – 1 tbsp

Method
Blend all the ingredients except the chicken & flour in a mixie/ food processor until smooth. Transfer it into a bowl, mix the flour to it and dab it over all the chicken pieces and refrigerate over-night, covering with a cling film. The next day heat oil in a pan (medium-low) and fry the chicken pieces shallow until well cooked on each side for 4-5 minutes. Make sure that the oil is medium-low heat and not too hot otherwise the chicken would not cook on the inside. Fry one piece and taste to check if its cooked well and the spices are balanced. If not add more spices and mix well and fry.

Decorate them with foil ends and serve hot

Cooks Wisdom

  • Do not over heat the oil and make sure it is in medium-low heat so that the chicken is cooked from the inside
  • Drizzle with lemon juice and serve
  • The color was from the red chilli and i did not use any artificial colors to the marinate
  • Tastes great when marinated over-night or atleast for 8 hours
  • You could also use Kashmiri red chili for an even better color

Paneer Tikka

Paneer-Tikka

Ingredients (measuring cup used, 1 cup = 250 ml)
The main ingredients for paneer tikka:

  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large green bell pepper/capsicum/shimla mirch
  • 1 medium size onion for the marinade:
  • 200 gms hung curd/yogurt or thick curd/yogurt
  • 1 tbsp ginger garlic paste or crushed ginger garlic
  • 1 tsp ajwain/carom seeds
  • 1 to 2 tsp kashmiri red chili powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp jeera powder/cumin seeds powder
  • 1 tsp dhania powder/coriander powder
  • ½ tsp garam masala powder
  • 1 tsp dry mango powder/amchur powder
  • 1 tsp chaat masala
  • ½ tsp black pepper powder (optional)
  • juice of half lemon
  • 1 to 2 tbsp oil or ghee or butter for brushing
  • rock salt or black salt

INSTRUCTIONS
The veggies and paneer:

  • Chop the paneer in square shaped cubes.
  • The veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.

The marinade:

  • In a large bowl, take the curd and whisk it till it becomes smooth
  • Add ginger garlic paste and all the spice powders plus ajwain, including black salt.
  • Mix the spice powders with the curd.
  • You could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
  • Add the veggies and paneer to the marinade.
  • Marinate for atleast 2 hours or more in the refrigerator.
  • Remove after 2 hours and bring the marinated paneer and veggies at room temperature.
  • Skewer the veggies and paneer alternately on skewers or tooth picks.
  • Preheat the oven for 3 minutes at 180 degree celsius.
  • On a rack or a plate arrange the paneer skewers. brush some oil on the veggies and paneer.
  • Bake the paneer tikka for 20-25 minutes at 180 degree celsius.
  • After 10 remove the skewers, and turn the skewers. brush some more oil.
  • Keep again in the oven and bake for a further 10-15 more.
  • Arrange the panner tikka on a plate. sprinkle some chaat masala on paneer tikka.
  • serve the yummy panner tikka with mint chutney and onion rings with lemon wedges

NOTES
To make paneer tikka on tava follow this:
1. Use a non stick tava so that paneer does not stick while frying.
2. Add two tbsp besan in the marination. This will prevent the paneer from sticking to the tava and will give a nice taste.

Fish Fingers

Fish-Fingers

Ingredients

  • 4 slices whole-wheat bread (1-ounce each)
  • Cooking spray
  • 1/2 cup whole-wheat flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound flounder fillets
  • 2 eggs, beaten to mix
  • 1/3 cup non-fat plain Greek-style yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon snipped fresh chives
  • Pinch cayenne pepper, optional

Directions
Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
Preheat the oven to 400 degrees F.
Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.

Grilled Prawns And Poutargue Risotto

Grilled-Prawns

Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.

Start by making a bonito stock. Place the vegetable stock and 5 black peppercorns in a pan and bring up to a simmer

  • 5 black peppercorns
  • 1000ml of vegetable stock

Add the bonito flakes and cover with cling film. Set aside for 30 minutes. Remove the cling film and pass through a muslin cloth

  • 15g of bonito flakes

In a large pan over a low heat, add 50g of butter and a few drops of olive oil. Add the onion and bouquet garni and leave to sweat. Add the risotto rice and toast for a couple of minutes, then add the wine and cook until reduced

  • 50g of butter
  • 80g of onion
  • 1 bouquet garni
  • 150g of risotto rice
  • 100ml of white wine
  • olive oil

Keep on a low heat, pour in the bonito stock a ladleful at a time, making sure each ladle of stock is fully absorbed before adding another. Stir regularly as the risotto cooks
Once your last ladle of stock has nearly been absorbed, add the Parmesan, remaining butter and a generous dash of olive oil. Stir vigorously with a spatula in order to incorporate and create an emulsion – this will give the risotto its creamy texture

  • 30g of Parmesan
  • olive oil
  • 100g of butter

Season with salt and black pepper and check that the rice is cooked ‘al dente’. Remove from the heat, place a lid on top of the pan and set aside

  • salt
  • black pepper

Preheat the grill to a medium-high heat. Season the prawns with olive oil, salt and a little dried chilli and place under the grill until cooked through

  • 8 prawns
  • salt
  • 1 pinch of dried chilli

Divide the risotto across plates and lay the grilled prawns on top. Top with some freshly grated poutargue and serve immediately

  • 40g of poutargue