i-recipes: April 2014

Self cooking photograph

steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp

Method:

Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.

Rub salt and pepper on the dry steaks on both sides.

Heat a pan over medium high heat until hot and add 1 tbsp of oil.

Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.

Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.

Heat butter in the same pan, add onion and garlic; saute for 2 minutes.

Add in the grape juice and beef stock;mix and let it come to a boil.

Now add the cream; cook for another 5 minutes or until it thickens.

Pour the sauce over the steaks and serve immediately with some grilled veges on the side.

Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.

Serves 1 & 2.

Self cooking photograph

Easy, tender, light and lemony…heavenly.

chicken breast	2 pieces, butterfly cut
egg	1
flour	1/2 cup
chicken stock	1/2 cup
lemon juice	1/2 cup
salt	to taste
black pepper	to taste
oil	2tbsp
butter	1tbsp
dried rosemary	1tsp
baby potatoes	2, wedges (optional)

Method:

Whisk egg along with salt and pepper; set aside.

Mix flour with salt and pepper; set aside

Dredge the chicken in the flour to coat both sides and then soak into the egg both sides.

Heat the oil in a pan over medium heat and add in chicken; cook for 4 minutes on each side (golden brown).
Note: Only flip the chicken once.

Transfer the chicken to a plate and cover them with foil; set aside.

Now fry potatoes in the same oil until well cooked and golden brown.

Transfer wedges into the serving plate.

Now again in the same pan add stock and lemon juice and let it cook until it thickens.(adjust the seasoning)

Add the butter, dried rosemary and continue to cook until the sauce is much thicker.

Add the chicken into the sauce and cook again for just 1 minute.

Transfer to the same serving dish along with potato wedges and serve.

Serves 2.

Note:
U can skip wedges cooking part. I like wedges that’s why made it that way. People also serve it with pasta & rice.

Self cooking photograph

ridge gourd	250g, scraped & chopped
split bengal gram	1/2 cup, soaked
potatoes	2 medium, boiled, cubes
green chillies	4, chopped - adjust to taste
tomatoes	1 medium, chopped
cumin seeds	1tsp
red chilli powder	1tbsp - adjust to taste
turmeric powder	1/4tsp
garam masala pwdr	1/2tsp
salt	to taste
mint leaves	half cup, chopped
oil	3tbsp

Method:

Boil daal (split bengal gram) in boiling water until done then drain.

Heat oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one minute.

Add green chillies, turmeric powder, red chilli powder and salt; mix well. Cover and cook for 2 minutes.

Now add chopped tomato, boiled daal and boiled potatoes cubes;stir well.
(Note: Some potatoes will be mashed while stirring but that's fine)

Now sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and mix well.

Add ½ cup of water and stir well.

Cover and cook for 4-5 minutes.

Serve hot with chapatis.

Serves 4.

i-recipes