SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

SIZZLING CHICKEN STEAK

Ingredients:

Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp

Method:

1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.


SAUTÉ VEGETABLES

Ingredients:

Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch

Method:

1. Cut all vegetable, par boiled in 1 cup of water. 
2. Drain.
3. Stir fry in 1 tbsp olive oil.

THREE BEAN SALAD

THREE BEAN SALAD

Ingredients:

Rajma 1 cup, boiled
Black eyed beans 1 cup, boiled
Chick peas 1 cup, boiled
Tomatoes 1 chopped into cubes
Onion 2-3 tbsp, chopped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped


For Dressing:

Garlic paste ½ tsp
Lemon juice 4 tbsp
Chat masala 2 tsp, leveled
Black Pepper powder ½ tsp
Salt ½ tsp
Olive oil 2 tbsp


Method:

Mix all together, toss in prepared dressing & serve.

VEGETABLE JALFREZI

VEGETABLE JALFREZI

Ingredients:

Onion 1 sliced
Tomato 1 cut into strips
Garlic paste 1 tsp
Ginger 1 tbsp, cut into strips
Carrot 2 cut into thin fingers
Peas 1 cup boiled
Capsicum 1 cut into thin fingers
Green chilies 3 cut in to strips
Mushrooms 4 halves 
Corn flour 1 tbsp, mixed with 2 tbsp water
Baby corn 1 tin
Sugar 1 tsp
Ketchup 2 tbsp
D.P Sauce 1 tsp
Vinegar 1 tbsp
Mustard powder ½ tsp
Turmeric pinch
Black pepper powder ¼ tsp
Chilly powder ½ tsp
Salt 1 tsp
Oil ¼ cup

Method:

1. Heat oil, add onion & garlic paste.
2. Stir fry till soft.
3. Add carrots with ¼ cup water.
4. Add salt, capsicum, ginger, peas, baby corn, mushrooms & all remaining seasonings.
5. Then add green chilies, tomatoes, mix well, add ½ cup water, cook till boiling.
6. Thicken gravy with corn flour paste. Serve with rice or buttered slice.

CAULIFLOWER GRATIN

CAULIFLOWER GRATIN

Ingredients:

Cauliflower 1 kg, boiled till half done
Mushrooms 6 sliced

White Sauce:

Butter 2 tbsp
Flour 3 tbsp, heaped
Pepper powder 1 tsp
Mustard powder 1 tsp
Egg 1 beaten
Milk 1 ½ cup
Stock 1 ½ cup
Salt 1 tsp

For Topping:

Grated cheddar cheese 1 cup

Method:

1. Cut cauliflower into medium florets boil & keep aside.
2. Make white sauce & slightly cool & add in beaten egg.
3. Add to it cauliflower & mushrooms.
4. Remove in an oven proof dish, top with gated cheese.
5. Bake on 180c for 20 minutes till cheese melts.

MOONG KI PHEEKI DAL

MOONG KI PHEEKI DAL

Ingredients:

Moong ki dal 1 ½ cups, boiled in 2 cups of water
(Till tender)

For Baghar:

Onion 1 chipped
Garlic crushed 1 tsp, heaped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Whole red chilies 4-5
Whole cumin 1 tsp
Turmeric ¼ tsp
Curry leaves 8 - 10
Oil ¼ cup

Method:

1. Cook lentil till tender.
2. Whisk well, give baghar & garnish with chopped green chilies & coriander leaves.

For Baghar:

1. Heat oil, add chopped onion & garlic, when light golden.
2. Add turmeric, cumin, whole red chilies, curry leaves & add to the lentil.