i-recipes: February 2015

Self cooking photograph

chicken strips	250g
onion	1, small, chopped
green chili	2, chopped
garlic clove	3, minced
lemon juice	1 tsp
salt	1/4 tsp
black pepper	1 tsp, crushed
olive oil	1 tbsp
spaghetti	400 g
parmesan	1 tbsp, grated

For Sauce:
eggs	4
cream	4 tbsp
salt	a pinch
black pepper	a pinch
parmesan	1 cup
parsley	1 tsp, chopped

Method:

Sauce:

In a bowl whisk together the eggs, cream and parmesan.

Stir in salt, a generous amount of black pepper and parsley; mix well set aside.

Fill a large pot with water, add salt and bring it to a boil.

Add spaghetti and let it cook until al dente.

Drain it well, toss it with olive oil and set aside.

In a pan, heat the olive oil and add onions until soft.

Add chicken strips and cook for a few minutes until light golden.

Season with salt and black pepper; and cook for atleast 5 minutes.

Take the pan off the burner and add spaghetti and toss it well.

Very quickly add in sauce, stir and toss.

Do not scramble the eggs. Sauce has to remain silky and smooth.

Sprinkle remaining cheese on top and serve immediately.

Serves 4.
* Beef can be used instead of chicken.

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup

Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)

On the Side:

baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges

Method:

Combine all the ingredients (sauce) in a big container.

Add half of the oil in the sauce; mix well.

Marinate the fish for minimum 30 minutes.

Once the griller is ready, brush just a little oil on the cooking surface or grills.

Arrange fish fillets on the griller and now brush with the sauce.

Grill for 4 to 5 minutes on each side or as per your choice.

Now place tomatoes on the griller.

Remove once the fish is cooked.

Heat the remaining marinade to the boiling point and serve on the side along with the fish.

Garnish with lemon wedges and sour cream.

Serve with steamed vegetables and grilled tomatoes on the side

Serves 2.

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup

For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5

For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp

Method:

Heat half oil in a pressure cooker and fry onions until golden.

Add garlic/ ginger paste; saute for 1 minute.

Add red chili powder, coriander powder, turmeric and salt; mix well.

Add daals, tomato, green chilies and 3 cups of water.

Boil on high heat for 5 minutes and then put on pressure for atleast 20 to 30 minutes.
Note: Daal should be very smooth and mashed.

Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.

Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.

Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.

Garnish before serving.

Serves hot with boiled rice.

Serves 4 to 6.

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