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.

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.

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.

Palak Paneer - Diwali Special (Spinach & Cottage Cheese)

Self cooking photograph

Happy Diwali :)
To all my Hindu friends & subscribers. I know they eat veg on the day of Diwali :)
spinach	1kg, chopped
cottage cheese	200g, cubes
garlic cloves	8, chopped
cumin seeds	1/2tsp
green chillies	3, chopped
lemon juice	1tbsp
cream	2tbsp
salt	to taste
oil	2tbsp
Method:
Blanch spinach in salted boiling water.
Drain and grind it to make puree along with green chillies.
Heat oil and stir in the cumin seeds.
Saute until they change colour, add garlic and saute again for half a minute.
Add spinach puree and mix well; adjust salt.
Add 1/4 cup of water, cook it on high heat and bring it to boil.
Now add cottage cheese and mix well.
Stir in lemon juice and keep on stirring.
Add cream and stir for 1 minute on high heat.
Turn off heat and cover the lid.
Serve hot with chapati.
Serves 4.

Pizza Yummy - Father's Day Special

Self cooking photograph

Celebrate Father's Day with yummy & easy Pizza to impress the very important figure in your life, your Daddy! Be a proud daughter of a proud father; like me :)

Everyone loves pizza no matter which part of the world you belong. Pizza is always in demand in my friends & family especially my husband, they just love the way I make it. All thanks for someone who taught me how to make it perfect.
Note: It can also be made without meat (only vegetables) but make sure the paste is made perfect.

Base:
all purpose flour	450g
instant yeast	2tsp
sugar	1tsp
butter	2tbsp
salt	1tsp
oil	3tbsp
egg	1
luke warm water	1/2pint - approx
Tomato Paste:
red big tomatoes	1/2kg, chopped
ginger/garlic paste	1/2tsp
onion	1/2 medium, chopped
red chilli powder	1/2tsp
salt	1/2tsp
oregano	1/2tsp
oil	2tbsp
sugar	1tsp
Meat Topping:
mince meat	1/2kg
(if chicken then use very small chicken cubes)
ginger/garlic paste	2tsp
red chilli flakes	1tsp
salt	to taste
oil	2tbsp
Final Topping:
capsicum	1, thinly sliced
onions	2, chopped
tomato	1, sliced
black olives	1 cup, sliced
corns	1 cup - optional
mushrooms	1/2cup,sliced - optional
green chillies	4, chopped
shredded cheese	2 cups
(Note: I like pizza with heavy topping but you can skip any vegetable depending on your choice.)
Method:
Base:
Mix everything together except water.
Rub with hands till it resembles breadcrumbs.
Mix in water lightly and make a ball; keep in a warm place for 1-2 hours.
(Usually I keep it in the microwave)
* Meanwhile, prepare tomato paste.
Tomato Paste:
Heat oil in a pan, add onions, garlic and ginger paste.
Cook until onions are soft.
Add finely chopped tomatoes and remaining ingredients, simmer.
Leave it uncovered, stirring occasionally for about 10 minutes on high flame or until its thick.
(If you want, you can also add 4tbsp of chilli garlic sauce to enhance the taste.)
Keep it aside and let it cool.
Meat Topping:
Heat oil and add minced meat; cook for 2 minutes.
Add garlic, ginger, red chilli flakes, green chillies and salt; strir fry for 2-3 minutes.
When meat is almost dry and tender, add onions and mix well; stir for 1 minute.
Remove from heat and set aside.
Completion:
When dough is double of its size, knead it until smooth and elastic.
Divide the dough into 3 parts and roll out each to fill your pans.
Let these stand for 20 minutes and poke lightly with a fork.
Spread tomato paste evenly over 3 pizza bases.
Sprinkle cheese evenly.
Now layer the cooked meat evenly over the tomato paste on each dough.
Mix all vegetables together and sprinkle over equally except tomato.
Layer sliced tomato on top.
You can also sprinkle more cheese as final layer on top.
Bake these pizzas in a preheated oven at 200 C for 20 minutes or until crust is cooked underneath and is golden brown.
Serve hot.
Makes 3 large pizza.
	Happy Father's Day!

Spinach Parcels with Roasted Bell Pepper Sauce

Self cooking photograph

filo pastry	8 sheets
feta cheese	100g
fresh spinach	500g
onions	2tbsp, chopped
garlic clove	1, minced
salt	as per taste
black pepper	as per taste
red chili flakes	as per taste
oil	3tbsp plus extra for brushing
Roasted Bell Pepper Sauce:
red bell pepper	1
oil	1tbsp
garlic clove	1, minced
red chilli fresh	1tsp
salt	as per taste
Method:
Heat oil and saute onions and garlic for 1 minute.
Add in chopped spinach and cook till water dries.
Remove from heat and cool completely.
Now mix feta cheese and season.
Lay 1 filo pastry sheet out on your work surface, brush with oil and place another one on top of it.
Brush the oil on the sheet again and place a small amount of the spinach filling in the center.
Gather the corners of pastry sheets and twist to form a parcel.
Repeat with the remaining mixture and sheets.
Place on the lightly greased baking tray and brush each parcel with the oil again.
Bake in a preheated oven at 200C for 5 to 10 minutes or until crisp & golden.
Serve it with red bell pepper sauce.
Makes 4 parcels.
Roasted Bell Pepper Sauce:
Marinate the bell pepper with salt and some oil.
Bake in the preheated oven at 180C for 10 minutes.
It will be soften, peel off the skin, remove seeds and chop roughly.
Grind the bell pepper with garlic, oil and red chilli to make a paste.
Adjust the seasoning before serving.
Serve with parcels.

Paneer Jalfrezi(Cottage Cheese)

Self cooking photograph

cottage cheese	200g, cubes
capsicum	1 big
onion	1 medium
tomatoes	1 medium + 1 small
green chillies	3, slit lengthwise
ginger julienne	1tsp
cumin seeds	1/2tsp
red chilli powder	2tsp
blackpepper pwdr	a pinch
turmeric powder	1/4tsp
garam masala pwdr	1tsp
salt	to taste
vinegar	1tbsp
oil	2-3tbsp
Method:
Mix 1tsp of red chilli powder, a pinch of black pepper powder in 1/4 cup of water.
Apply this mixture to cottage cheese(paneer) and set aside for 15 minutes.
Cut capsicum, onion and 1 medium tomato into 1 inch square pieces.
Chop 1 small tomato and boil it in 1/4 cup of water until soft; set aside.
Heat oil in a pan, add cumin seeds and ginger; saute for 1 minute.
Add onions and green chillies and saute for less than a minute.
Now add 1tsp of red chilli powder, turmeric powder and capsicum; cook for 2 minute.
Toss in the marinated cottage cheese and mix.
Add boiled tomato puree, vinegar and salt; mix well and cook for 3 minutes.
Stir in tomato chunks and saute for 30 seconds.
Sprinkle garam masala and cook for 2-3 minutes on high flame, stir occasionally.
Serve hot with chapati/ bread.
Serves 4.