Steak with Grape Sauce

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.

Chicken Francese/ Chicken Francaise

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.

Turai, Daal & Aaloo:(Ridge gourd, Split Bengal gram & Potatoes)

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.

Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
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)
Mix together all the dry spices along with salt and rub 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 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium 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.

Banana Bread

Self cooking photograph

butter	100g
caster sugar	100g
all purpose flour	3/4 cup
eggs	2
baking powder	3/4tsp
bananas	2 mashed
walnuts	50g, chopped
lemon juice	1/2tsp
Method:
Cream the sugar and butter together until light and fluffy.
Add egg one at a time, adding a little flour with the second egg.
Add lemon juice and mix well.
Fold in the remaining flour with the mashed bananas and walnuts.
Bake in a preheated oven at 180 C for 45 minutes or until a thin skewer inserted in the center comes out dry.
Let the bread cool in the pan for 10 minutes.
Makes 1 loaf cake.

Qeema Fry/ Minced Meat Fry

Self cooking photograph

minced meat	1kg, beef or mutton
green peas	1 cup, boiled
onions	2 medium, chopped
garlic paste	1-1/2 tbsp
ginger paste	1tbsp
green chillies	4, chopped
blackpepper or red chilli powder - as per taste
coriander powder	1tsp - leveled
cumin powder	1tsp
salt	to taste
oil	3/4 cup
fresh coriander	1tbsp - for garnishing
ginger julienne	1tbsp - for garnishing
Method:
Heat oil and fry onions until golden brown.
Add in minced meat, garlic paste, ginger paste, black pepper powder, cumin and coriander powder.
Stir fry continuously for 15- 20 minutes.
Add one cup of water, cover and cook on low heat for another 20 minutes.
Stir occasionally until the minced meat is tender; add more water if required.
Uncover, increase flame and stir occasionally till the oil separates from the meat.
Add boiled peas and green chillies; stir frequently for 2 minutes.
Remove from heat; garnish with fresh coriander and ginger julienne.
Serve hot with naan, chapati or bread and lemon on the side.
Serves 6 to 8.
Note: To make Keema Curry you just have to add 3 chopped tomatoes in it. Boiled potatoes cut into 2 inch cubes can also be added additionally in Keema Curry along with or without peas.

Cottage Cheese Clear Soup - My Family Style

Self cooking photograph

vege/ chicken stock	4 cups
corns	1/2 cup
spring onion	2, chopped
soy sauce	1 tsp
vinegar	1/2 tsp
coriander stems	1/2 cup, 1/2 inch chopped
green chili	1, chopped
salt	to taste
black/ white pepper	to taste
sugar	1tsp
cottage cheese	1-1/2 cup,cubes
Method:
Boil the vegetable or chicken stock and corns together for 4 to 5 minutes.
Now add green chillies, soy sauce, vinegar, sugar, pepper powder and salt; simmer for 2 to 3 minutes.
Add spring onions and coriander stems; simmer for another 5 minutes.
Now add cottage cheese, mix well and simmer for 2 to 3 minutes.
Remove from heat and serve hot.
Serves 4.

Rice Laddu/ Snow Balls

Self cooking photograph

I wasn't a big fan of laddu until I tried this recipe. They are so light and tasty that my husband & I finished 12 ladduz in 2 days ;)  rice flour 1 cup powdered sugar 1 cup - adjust to taste butter  125 g -  melted sesame seeds 1/4 cup green cardamom 3 cashew nuts 2 tbsp - chopped Method: Dry roast sesame seeds til light colored and set aside. Powder the cardamom seeds and set aside. In a large bowl, mix all the dry ingredients with hands. Now add melted butter little at a time; knead well until firm and incorporated.  Take a little portion of the mixture in your one hand palm, squeeze in your fist and compress with the help of your another hand to shape a tight ball.  Keep them in an air tight container. They last for more than a week. Makes 11 medium size.