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.

Grilled Fish with Steamed Potato

Self cooking photograph

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.

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.

Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Pineapple Upside Down Cake

Self cooking photograph

Happy Birthday to Me :)
For Topping:
brown sugar	3/4 cup
butter	55g
pineapple can	500g (slices)
any berries (optional)
Note: Most people prefer cherries to decorate but I used pomegranate seeds ;)
For Cake:
all purpose flour	1-1/2 cup
white sugar	1 cup
eggs	2, separated
baking powder	2tsp
salt	1/4tsp
milk	1/2 cup
butter	115g - softened
vanilla extract	1tsp
pineapple juice	1tbsp
Method:
Preheat the oven to 180 C, grease 9 or 10 inches cake pan.
For Topping:
In a small pan melt the butter and add sugar until dissolved.
Now remove from heat and pour evenly into your prepared cake pan.
Arrange the slices of pineapple on top of the sugar mixture and keep it aside.
For Cake:
Whisk the flour, add baking powder and salt; mix well.
In another bowl, cream butter with sugar until well combined.
Add in vanilla extract and egg yolks; beat well.
Now add in half of the flour and beat until combined; add quarter cup of the milk; mix again.
Add in the remaining flour, beat well and then rest of the milk, mix until well combined.
In a separate bowl, whisk egg whites with pineapple juice until the whites hold a firm peak.
Now gently fold the egg whites into the cake batter.
Pour this batter into the cake pan over pineapples and spread it evenly.
Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let it cool for 10 minutes.
Run a sharp knife around the edge of the pan before inverting the cake onto the plate.
Decorate it with pomegranate seeds like I did or with cherries.
Makes 1 large cake.

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.

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.