Garlic Chicken

Ingredients

• ¼ cup olive oil
• 2 cloves garlic, crushed
• ¼ cup Italian-seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• 4 skinless, boneless chicken breast halves

• Directions

  Instructions Checklist

  
  

  • Step 1
    Preheat oven to 425 degrees F (220 degrees C).
  • Step 2
    Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
  • Step 3
    Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
  • Step 4
    Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
  • Step 5
    Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Fried prawn & pineapple rice

Thai Fried prawn & pineapple rice

                 

Ingredients

• 2 tsp sunflower oil
  
• bunch spring onions, greens and whites separated, both sliced
• 1 green pepper, deseeded and chopped into small chunks
• 140g pineapple
  
  , chopped into bite-sized chunks
• 3 tbsp Thai green curry paste
• 4 tsp light soy sauce, plus extra to serve
• 300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
• 2 large eggs, beaten
• 140g frozen peas
• 225g can bamboo shoots
  
  , drained
• 250g frozen prawns
  
  , cooked or raw
• 2-3 limes
  
  , 1 juiced, the rest cut into wedges to serve
• handful coriander leaves (optional)

• Method

  1. Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
  2. Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.

                          Tandoori Blacked Pomfret Recipe

                                              

Ingredients 

• 1 tsp red chilli powder
• 1/4 tsp cayenne pepper powder (optional)
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/2 cup butter
• 1/4 cup fresh cream
• 100 gms hung curd
• 1 tsp chaat masala
• 1 tsp ginger garlic paste (1 part of ginger 3 parts of garlic)
• 450 gms 1 piece pomfret
• 6 Coriander sprigs

• How to Make Tandoori Blacked Pomfret

• • 1.Gather the ingredients. Wash the pomfret and clean it. Cut slits into the fish.
  • 2.Marinate the fish with limejuice, salt, ginger garlic paste.
  • 3.Mix together the paprika, cayenne, salt, garlic powder, onion powder, thyme, oregano, pepper, cream & hung curd.
  • 4.Rub over each side of the pomfret.
  • 5.Preheat the tandoor at 220 degree celsius.
  • 6.Skewer the fish and cook in covered tandoor.
  • 7.Grill the pomfret about 5 to 6 minutes on one side, until the seasonings are blackened.
  • 8.Right before taking the fish out of the tandoor, apply melted butter and lime juice. And put back the fish in tandoor for the final colour and smoky flavor.
  • 9.Once cooked through, remove the fish from skewer and plate.
  • 10.Add coriander sprigs,lemon wedges.
  • 11.Serve with grilled vegetables or your favorite sides.

Fall-Apart Caramelized Cabbage

                               

INGREDIENTS

• ¼ cup double-concentrated tomato paste
• 3 garlic cloves, finely grated
• 1½ tsp. ground coriander
• 1½ tsp. ground cumin
• 1 tsp. crushed red pepper flakes
• 1 medium head of green or savoy cabbage (about 2 lb. total)
• ½ cup extra-virgin olive oil, divided
• Kosher salt
• 3 Tbsp. chopped dill, parsley, or cilantro
• Full-fat Greek yogurt or sour cream (for serving)

• RECIPE PREPARATION

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.

Cut cabbage in half through core. Cut each half through core into 4 wedges.

Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.

Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer

. 

Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.Scatter dill over cabbage. 

Serve with yogurt alongside.

   Milk Bread Recipe

Ingredients of Milk Bread

• 500 gm all purpose flour
• 160 ml milk
• 4 gm sugar
• 100 gm butter
• 4 gm dry yeast
• 10 gm salt
• 2 egg

• How to make Milk Bread

  • Step 1- Form a smooth dough and let it rest overnight

    Mix all ingredients together except butter and knead to form a smooth dough. Add butter part by part and continue kneading till uniform. Allow the dough to proof in a warm place for an hour and then knockback. Leave it in the fridge overnight.

  • Step 2- Divide, bake and serve!

    Divide the dough as per requirement and shape it (this recipe is meant for 3 loaves of 300 gms each). Proof till double in volume, brush with egg wash and bake at 180C until golden brown.

Sweet Potatoes

Yummy Sweet Potatoes

           

Ingredients

4 medium sweet potatoes

1 tablespoon unsalted butter, melted

1 teaspoon olive oil

1 teaspoon finely chopped fresh thyme leaves

1 garlic clove, finely grated on a microplane

Kosher salt and freshly ground black pepper

1/3 cup nonfat Greek-style yogurt

1 scallion, white and green parts chopped

      Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. 
2. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. 
3. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices. 
4. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. 
5. Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes. 
6. Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams