Spaghetti Carbonara - Chicken

Self cooking photograph

Self cooking photograph

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.

Lemon Vanilla Yogurt Muffins

Self cooking photograph

Super moist and light!
all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup
Method:
Preheat oven on 180 degrees C.
Line a muffin tray with liners.
Combine flour, baking soda and salt in a bowl.
In another bowl whisk together butter and sugar until light and fluffy.
Add in lemon zest, vanilla essence and yogurt; mix well.
Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Round Buttermilk Scones

Self cooking photo

all purpose flour 2 cups sugar 1/4 cup baking powder 1tsp baking soda           1/2tsp salt 1/4tsp butter 1/2 cup - cold vanilla essence 1tsp buttermilk 2/3 cup Method: Whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and rub in the flour with hands. Keep rubbing with hands till it resembles breadcrumbs. Now stir in the cranberries without crushing. Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing. Transfer to a lightly floured surface and knead the dough for half a minute. Now roll the dough into a 7 inches circle and about 1-1/2 inches thick. Use a biscuit cutter to cut into small circles. Transfer to a prepared baking sheet and brush the top with a little milk. Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry. Remove from oven and let it cool completely. Enjoy with jam or sour cream on the side. Serves 10.

Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Garlic Bread with Cheese

Self cooking photograph

baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)
Method:
Preheat oven on 180 degrees C.
Line a tray with foil.
Blend together garlic,oil and parsley (or coriander) to make a puree.
Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)
Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.
Now open the bread again, sprinkle the mozzarella over the top of both slices.
Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)
Wait for atleast 10 minutes before slicing and serve.
Serves 4 to 6.

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.

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.