Pesto Chicken Salad Recipe

Ingredients:

450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground black pepper

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking
water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt
and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring
constantly, for about 10 minutes.When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.

Pasta Salad Recipe

Ingredients:

450g/1lb penne
100g/4oz fresh basil leaves
2 garlic cloves, crushed
50g/2oz Parmesan cheese,freshly grated
2 tablespoons pine nuts, toasted
75ml/3fl oz olive oil
250g/9oz cherry tomatoes,halved
1 small red onion, sliced into thin wedges
150g/5oz pitted black olives

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
• Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
• Put the pasta in a large bowl, stir in the pesto and mix well. Add the
tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Spinach Tagliatelle with Veal Recipe

Ingredients:

450g/1lb thin veal escalopes, cut into thin strips
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11⁄4lb fresh spinach
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper

Preparation:

• Dredge the veal strips with the seasoned flour. Melt the butter in a frying
pan. Add the veal strips and sauté until browned. Remove with a slotted
spoon, and set aside.
• Add the onion to the pan and sauté until soft and golden. Pour in the
wine and cook rapidly to reduce the liquid. Add the stock and cream,
and season with salt and pepper. Reduce the sauce again until it is thick
and creamy, adding the veal towards the end.
• Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling
water until al dente. Drain and transfer to a warm serving dish.
• Stir 1 tablespoon of the Parmesan through the sauce, then pour the
sauce over the pasta and toss gently to mix through. Serve immediately,
sprinkled with the remaining Parmesan.

Pani Puri Recipe

Pani puri is a very famous Indian and Pakistani food availabe at various food streets. It is very spicy food and the exciting part about pani puri is the way it is eaten. It is eaten in a typical fashion which makes it look even more interesting and tasty. To eat pani puri, make a small hole in the center of the puri and put few pieces of boiled chick pea and potato then pour 2-3 tbspn of sour liquid mixture in it and eat it in one whole bite. This is very interesting way of eating food with little bit of enjoyment.!

Ingredients:
For Dough:
1 cup semolina
1/3 cup plain flour
Pinch of salt
water as required
Oil for frying For Sour Liquid Mixture:
1 cup tamarind paste
Salt to taste
4-5 green chilies
1/2 cup coriander leaves

1/4 tspn dry ginger powder
1 tbspn black salt
2 cup water
1 tspn sugar

For Serving:
Boiled potatoes (cut in cubes)
Boiled chick pea

 

Preparation:

 

1. In a deep bowl, mix semolina, flour and salt. Add water gradually to knead the dough, don’t put much water at once because we want to make the dough slightly hard as compare to normal dough. You will have to knead it properly so that it would not become too much hard. Leave the dough for 30 mins. [ Tip : set 30 mins time on your digital timer so that you get notified immediately]
2. After that make very small pieces of dough like small lemon size and roll it to make circular shape flat bread but it would be very very much thin like paper. Otherwise it will not remain crispy after frying. After rolling each piece of dough pu it in a tray and cover with moisted muslin cloth (this is very important).
3. Now deep fry all the rolled pieces one by one. You have to fry in such a way that after dipping in pre heated oil, slightly press the bread using your strainer or spatula and when the bread comes on the surface turn it and take out from the oil just after getting it golden color. Make sure the flame should remain high while frying.
4. Now to make Sour liquid mixture, in a deep pan, add tamarind paste, black salt, water, sugar and green paste (make paste of green chilies and coriander using hand blender).
5. Boil this mixture and add more flavors according to your taste like crushed red pepper etc.
6. Serve the pani puri in a main serving plate, with boiled potatoes and boiled chick pea and put a small bowl of sour liquid mixture on the plate which looks very attractive and traditional.

How to Eat Pani Puri:
It is not necessary that pani puri is served with only chick pea and potatoes. It is served in various styles with many other sauces too. Here is a video which demostrates how pani puri should be eaten the right way..

 

Best Lasagna Recipe

Lasagna is an Italian food which is cooked in a variety of methods. This is a healthy cooking recipe of lasagna and its cooking has to be done in slightly different manner.

Ingredients:

For Chicken Marination:
1/2 kg chicken boneless (cut in small cubes)
1/2 tbspn ginger paste
1/2 tsbpn garlic paste
1 tbspn red chili powder (or as you required)
1/2 tspn turmeric powder
Salt to taste
3 tbspn lemon juice
500 gm yogurt
1 tbspn hot mix spices powder
1/2 tspn nutmeg and mace powder
1/2 cup cream

For Lasagna Assembling:
Pizza sauce as required
BBQ sauce as required
Cheddar cheese as required
Lasagna sheets as required

Procedure:
1. Marinate chicken pieces in the ingredients mentioned for marination and leave the marinated chicken pieces for half an hour so that all spices are absorbed in the chicken.
2. On the preheated grill pan, put the skewed chicken pieces and cook them on slow heat until they become tender and brown in color. Keep brushing the chicken pieces while grilling otherwise they will become dark from outside.
3. Now its time to assemble the lasagna dish, first place the boiled lasagna strips on the base of the baking dish so that all the base is covered, then place grilled chicken pieces on the strips and spread some pizza sauce and cheddar cheese over it. In the same way again make layer of lasagna strips, chicken pieces, BBQ sauce. In the end, cover the whole dish with lasagna strips and spread cheddar cheese as much as you like and put the dish in the preheated oven for just 5 mins at 180oC.

Note:
Turn on the upper flame of oven which is used for grilling purpose because we don’t need to bake the dish all of the ingredients are cooked we only place it in the oven just to melt cheese and give the light golden color on the top.

Honey Spiced Barbecue Sauce Recipe

Ingredients:

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Preparation:

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Apple Cheesecake Recipe

CRUST:

1/2 cup butter
1/3 cup sugar
1 cup flour

Preheat oven at 350 F.
Beat together butter and sugar. Mix in flour.
Press dough on bottom and up sides of a 9" springform pan. Bake for 15 minutes.

FILLING:

3 large apples, sliced 3/8" thick
2 tbsp butter
1/4 cup sugar
2 tbsp cream 35%
8 oz cream cheese
1/2 brown sugar, packed
2 eggs
1 cup sour cream
Grated rind of a lemon
1 lemon juice

In a frying pan melt butter over medium fire. Add sugar. Cook apple in it for 5 minutes.
Add 2 tbsp cream and cook for 5 more minutes, stirring occasionally. Do not overcook. Put aside.
With Mixmaster at speed 8 beat cream cheese and brown sugar. When well mixed, add eggs, one at a time. Do not overbeat.
Reduce speed to 3 and add sour cream, zest and juice.
With slotted spoon place the apples on the crust, then pour filling.
Preheat oven at 350 F.

TOPPING:

1/2 cup flour
1/4 cup brown sugar, packed
1/4 tsp cinnamon
1/4 cup butter

Whip with Mixmaster st speed 8 until mixture is in small lumps.
Sprinkle over cream.
Place pan over a cookie sheet and bake at 350 F for 1 hour.
When cooled, refrigerate for at least 4 hours or overnight.

Broccoli Balls Recipe

 Ingredients:

3 eggs beaten
6 oz shredded Monterey Jack Cheese
6 oz shredded Colby cheese
1 16 oz box frozen chopped broccoli thawed, drained and patted dry
2 1/2 oz bacon pieces
1/2 oz diced onion
1 oz flour
bread crumbs as needed.

Preparation:

Place all ingredients except bread crumbs in a bowl and stir until thoroughly combined. Chill one hour.

Heat about 4 c of oil in a fryer to 350. Put bread crumbs into a pie plate. Scoop about 1/2 oz portion up and form into ball, roll into a ball and coat with breadcrumbs. Fry for one minute, drain on paper towels and serve with dressing below:

Honey Mustard Dressing
3/4 c sour cream
1/3 c mayonnaise
1/3 c dijon mustard
1/3 c honey
1 Tbsp lemon juice.

Whisk all together until smooth.

Veal Roll Recipe

This dish can be prepared the day before.

Ingredients:

1 veal flank
2 eggs
1 bag of washed spinach, cooked and squeezed by hand
4 or 5 slices of Italian mortadella
1/4 cup olive oil
Salt, pepper, garlic, carrot, celery, onion, sage, marjoram, parsley
White wine

Preparation:

Butterfly the veal flank, without dividing it fully.
Place over it a thin 2-egg omelette made with the cooked spinach. Make it large enough to cover most of the meat
Place the mortadella over the omelette.
Roll the whole like a log and tie with kitchen strings.
Place the oil in a fairly deep pot over the stove elements, and a bouquet of the listed herbs and vegetables (placed in some gauze, if possible).
Place the meat in the pot and roll it in the pot to coat with oil.
Over medium heat move the meat every once a while so that it is nicely browned all over ( it takes about 10-15 minutes). If the meat sticks to the bottom, add a little hot water or some wine, but not too much otherwise the taste will be that of boiled meat. Also you may have to put in a new bouquet if the first one burns too much.
Then reduce the heat to simmer, cover and cook for 1 hr or 1 hr 15 min.
When at room temperature, slice 1/2" thick.
Before serving, make a gravy with the pan juices by adding about just 1/2 glass of white wine. Pass it to the blender, together with the contents of the bouquet. Pour this sauce over the meat before serving.

Cook-a-leekie Soup Recipe

Ingredients:

450g/1lb prunes, stoned
1.3kg/3lb boiling chicken
2.4 litres/4pt chicken stock
900g/2lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

Preparation:

• Put the prunes in a bowl, cover with cold water and soak overnight.
• Set the chicken, breast-side down, in a large casserole dish. Pour in the
stock and bring to the boil, skimming off any scum from the surface.
• Using string, tie half the leeks in a bundle; thinly slice the remainder.
Add the bundle of leeks to the casserole dish with the bouquet garni and
a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours.
• Lift out the chicken and keep to one side to cool slightly. Remove and
discard the bundle of leeks and bouquet garni. Drain the prunes, add
them to the casserole dish and simmer for 20 minutes.
• Shred the meat from the cooled chicken, discarding any skin and bones,
and add the meat to the soup. Season to taste with salt and pepper, then
add the sliced leeks. Simmer for a further 10 minutes, then serve.

Chicken Noodle Soup Recipe

Ingredients:

900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper

Preparation:

• Put the stock and bay leaf into a heavy pan, and bring to the boil.Add the spring onions and mushrooms to the simmering stock.
• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
• Add the pasta, cover and simmer for 7–8 minutes.
• Just before serving, add the wine and parsley, heat the soup through
for 2–3 minutes, then check the seasoning and adjust if necessary.
Serve hot.

Brinjal Curry Recipe

Ingredients:

300g/11oz aubergine, cut into 2.5cm/1in cubes
75ml/3fl oz vegetable oil
a little salt
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon skinned and split urad dal
150g/5oz onions, finely sliced
200g/7oz tomatoes
1 tablespoon tomato purée
1⁄2 teaspoon chilli powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground turmeric

Preparation:

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
kitchen paper.
• In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
Add the aubergine and a little salt, and cook for 10 minutes or until the
aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.
• Heat the remaining oil in the same pan. Add the mustard seeds and, as
they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
a few minutes or until the dal is golden, then add the onions and a little
salt and cook until the onions are starting to colour, stirring occasionally.
• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
and mix well. Add the aubergine and cook for a further 5 minutes,
stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately.

Grilled Stuffed Sole Recipe

Ingredients:

1 tablespoon olive oil
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed lemon juice
4 small whole sole, gutted and cleaned lemon wedges, to garnish salt and freshly ground black pepper

Preparation:

• Preheat the grill. Heat the oil and butter in a frying pan until it just
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened.
• To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper.
• Add the stuffing mixture to the pan, and stir to mix.
• Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket.
• Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately.

Pumpkin Muffins Recipe

This pumpkin muffin recipe is prepared with raisins and is best for Halloween treats. In this recipe canned pumpkins are used which you may replaced by fresh pumpkins but in that case you may need to add any kind of fruit juice like orange juice to make moist batter.

Ingredients:

1 ½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ cup milk
½ cup canned pumpkin
¼ cup butter (melted)
1 egg (lightly beaten)
½ cup raisins

Preparation:

1. Preheat oven to 400 degrees F.
2. Sift together dry ingredients including flour, cinnamon, nutmeg and baking powder. Mix raisins in the dry mixture.
3. In a large mixing bowl, put rest of the ingredients in the bowl and gradually mix the dry mixture in it until thick lumpy batter would form.
4. Take a muffin pan, place muffin paper in each cup cake area and fill each of them to ¾.
5. Place the pan in preheated oven for just 12-15 min until become done.

Batter-dipped Tofu Recipe

Ingredients:

225g/8oz firm tofu
125g/41⁄2oz plain flour
2 tablespoons toasted wheatgerm
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon paprika
1⁄4 teaspoon freshly ground black pepper
1 egg
1 tablespoon milk
1 teaspoon hot pepper sauce
2 tablespoons sunflower oil

For the ginger dipping sauce
100ml/31⁄2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons light soy sauce
1 teaspoon cornflour
1 tablespoon finely minced fresh root ginger

Preparation:

• To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and
175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the
heat and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon
water, and stir into the sauce. Keep stirring until the sauce is clear and
thickened. Remove the pan from the heat, and stir in the ginger. Keep
warm until needed.
• Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside.
• Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and
pepper in a medium bowl.
• In a separate bowl, lightly whisk the egg using a fork. Add the milk and
hot pepper sauce, and whisk again to combine.
• Heat the oil in a large wok over a medium-high heat. Piece by piece,
dip the tofu in the flour, then in the egg mixture, and again in the flour.
Fry the pieces of tofu for about 3 minutes on each side until golden
brown (if necessary, cook in batches so that the temperature of the oil
does not drop). Drain on kitchen paper.
• Serve immediately with a bowl of the ginger sauce for dipping.

Green Punch Recipe

This is one of a scary Halloween punch recipe, this green punch can be served at any occasion by simple putting the drink in glasses but if you present it at Halloween then do follow the presentation as given below to give it scary look.

Ingredients:

2 cup sugar
1 quart water
1 liter 7up
2 envelopes lime drink mix
1 can pineapple juice
1 quart ginger ale

Preparation:

1. In a jug completely dissolve sugar in water.
2. After that add rest of the ingredients to the sugar water syrup and stir well. Keep the punch in fridge to chill.
3. To serve this green Halloween punch, take two punch bowls of different sizes, fill half of the large bowl with dry ice and then place the second bowl onto the ice. Pour the prepared green punch in the small bowl which looks scary.

Turkey Burger Recipe

This turkey burger recipe can be easily prepared at home, to make good patties you have to use extra leaned ground turkey so that patty would not break while grilling. You may adjust the flavors of seasoning according to your taste.

Ingredients:

2 lb ground turkey breast (leaned properly)
1 tbsp olive oil
¼ cup whole wheat bread crumbs
2 cloves garlic (minced)
1 ½ tbsp Worcestershire sauce
1 tsp Tabasco sauce
½ tbsp onion powder
1 tsp smoked paprika
1 tbsp dried parsley
Salt and pepper to taste

Preparation:

1. In a mixing bowl combine all the ingredients for marination including olive oil, bread crumbs, garlic, Worcestershire sauce, Tabasco, onion powder, paprika, parsley and salt and pepper.
2. Now marinate ground turkey in the mixture and leave for at least 15 min.
3. After that start making patties according to the size of burger, the thickness of patties should be ¼ inch thick. If you feel difficult to handle the mixture while making patty you may add bread crumbs accordingly.
4. Heat the grill pan with 1-2 tbsp of oil and grill each patty from both sides until become golden brown, it would take 5-8 min for each patty to grill.
5. Toast each burger on skillet with little quantity of butter for just 1-2 min, make sure that burger would not turn into brown color.
6. After that assemble the patties in burger with lettuce leaves, tomato slices and ketchup before serving.