Thursday, September 30, 2010

Ole Ole OLI Bhel !!

Ingredients For Oli Bhel :- 
½ a Packet of Bhel Poori Mix 
½ Cup diced red onions
½ Cup diced red tomatoes
½ Cup diced boiled potato
1/4 Cup diced raw mango (optional)
1-2 Finely chopped green chillies
1 Cup Sweet tamarind chutney (diluted in cold water)
½ tsp Green chutney
For garnishing use 1 tbsp fine sev & 2 tbsp finely chopped fresh cilantro

Method :-
1. Mix together all the ingredients in a large bowl except chopped cilantro, green chutney, sweet tamarind chutney and fine sev.
2. Now add the diluted sweet tamarind chutney and green chutney as per your taste. 
3. Garnish it with fine sev and finely chopped cilantro and Serve.

Romano's Macaroni Grill Penne Rustica !!

Preparation Time:- 15-20 minutes
Cooking Time:- 15-20 minutes

Serves 4 people

Step 1. Ingredients For Gratinata Sauce:-
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Method For The Gratinata Sauce:-
1. Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
2. Add marsala wine and then reduce by one-third.

3. Add remaining ingredients and reduce by half of original volume.
4. Set aside.

Step 2. For Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary (optional)

1.Saute pancetta until it begins to brown. 
2. Add butter, shallots, and shrimp. 
3. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. 
4. Add chicken, salt, pepper, and mix thoroughly. 
5. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
6. In a large bowl, combine shrimp and chicken mixture with precooked pasta. 
7. Place this mixture into single serving dishes or one large casserole dish. 
8. Top with remaining cheese and pimentos and sprinkle with paprika. 
9. Bake at 475 degrees F for 10-15 minutes. 
10. Remove and garnish with fresh rosemary sprigs or your favorite seasoning.

Saturday, September 25, 2010

Chicken Chilli !!

Preparation Time:- 15-20 mins
Cooking Time:- 10-15 mins

 Serves 2-3 People

400 Grams Boneless chicken, cut into fingers
6-8 Green chillies, chopped
2 1/2 tbsps Cornflour/ corn starch
1/2 tsp Black peppercorns, crushed
1 Egg
2 tbsp Dark soy sauce
8-10 cloves Garlic crushed
2 Medium sized onion chopped
2 Medium Green capsicums (seeded thick strips)
2 tbsp Red chilli sauce
1 Cup of Chicken stock
2 tbsp Vinegar
2 Cups of Oil to deep fry
Salt to taste
Chopped Spring Onions to Garnish


1.Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. 
2. Add a little dark soya sauce and mix.
3. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Now drain and set aside.
4. Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. 
5. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. 
6. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. 
7. The starter is ready. If you want gravy add some more stock and let it come to a boil. 
8. Garnish this appetizer with finely chopped spring onions

An Appetizer to be Served hot!

Vegetable Manchurian !!

Preparation Time:- 15-20 mins
Cooking Time:- 15-20 mins

 Serves 2-3 People

For Manchurian Balls -
11/2 Cups grated cabbage 
2 Big Carrots-grated
2-3 Finely chopped green chillies
3 tbsp Cornflour
1 tbsp All purpose flour (Maida)
1/4 tsp Ajinomoto (optional)
1/2 tsp salt and pepper each
1 cup oil for deep frying
salt to taste

Manchurian Sauce
1 1/2 Tsp of oil
1 tsp Ginger-garlic crushed
1 tsp of Finely chopped green chilli
1/2 Finely chopped onion 
1 tbsp Soya sauce
1 1/2 tbsp of Tomato kecthup
2 tsp of Vinegar
1/4 tsp black pepper powder
1 1/2 tbsp Cornflour
Salt to taste


Add 1 tsp of salt to the grated cabbage. Keep aside for 15 minutes. Squeeze well to remove out all the water.
2. Mix all the other ingredients listed for making Manchurian balls.  Add more flour if needed to bind all the ingredients together.
3. Make oval/round balls. Flatten each ball.
4. Roll it in the flour and deep/shallow fry 2-3 pieces at a time on medium flame. 
5. Now remove and keep these balls aside on a paper/kitchen towel to absorb the excess oil if any.
6. To prepare Manchurian sauce, heat 1 1/2 tbsp oil. Add ginger and garlic and fry it on low flame for a minute.
7. Add green chillies and onions and cook for a minute.
8. Now reduce the heat and add soy sauce, tomato sauce, vinegar, salt and pepper powder and cook for another couple of minutes.
9. Add 1 1/2 cups of water. Boil. Keep on slow fire for 2 minutes. Strain. Discard the food in the strainer and Keep the liquid aside.
10. Dissolve cornflour in 1/2 cup of warm water and keep it aside.
11. Now boil the strained liquid, add the diluted cornflour stirring continuously. Cook till slightly thick and dark. Once done keep this sauce aside.

To SERVE boil the sauce. Add these Manchurian Balls to the Manchurian Sauce and keep on slow fire for a minute.  

Serve hot with Szechuan Fried Rice (Coming soon)