Tuesday, April 12, 2016

Steak dinner

Cooking time-90 mins

T bone steak- 2 lb
Dried parsley flakes-2 tblspn
Lime juice- 2 tblspn
Pepper powder-2
Extra virgin olive oil-3 tblspn
Ginger garlic paste-1 tblspn
Bbq sauce- half cup
Forzen veggies-1 cup
Rosemary-1 tblspn
Salt to taste

Method of preparation
Marinate the steak with extra virgin olive oil, pepper, ginger garlic paste, parsley flakes,lime juice and salt and refrigerate for 5 hrs.
In a pan brown the marinated steak on both sides till it turns brown.
Preheat the oven to 365 degree. In a baking dish, transfer the contents from the pan and add some olive oil on top. Cover with aluminium foil andBake for 1 hour.
In a bowl, add bbq sauce, rosemary and olive oil and transfer the contents on top of the baking dish. Bake unwrapped for 20 mins.


Thursday, July 30, 2015

Parsley-Mint Chicken

Hi All,

This recipe harbours all the flavors of fresh green herbs and the taste is really refreshing. 
I personally love the combination of parsley and mint in all my salads, so thought why not try the combination in our curry dishes.
Parsley is a very popular antioxidant and is widely used in Mediterranean and American cuisine.Its very similar to coriander leaves, however the taste is completely different.
And as we all know, Mint is one of the most aromatic herbs and is widely used in teas, beverages, curries and salads.
This quick and filling recipe would be the perfect curry dish to go with nice home made chappati or naan.
Cooking time-30 mins

Onion- 2
Ginger garlic paste-1 tblspn
Freshly grated ginger-1/3 tspn
Red chilli powder-1 tspn
Coriander powder-2 tspn
Jeera powder-1/2 tspn
Parsley leaves-10
Mint leaves-5
Salt to taste
Extra virgin olive oil

Method of preparation
Heat oil in a pressure cooker and add all the above ingredients including cleaned and cut chicken pieces and pressure cook in medium flame for 2 -3 steams.
Spicy and tasty chicken curry is ready to be served with your choice of chappati or naan. 


Tuesday, July 28, 2015

Beets and Beans Splash(Basmati Rice enriched with flavors of Beets and Beans)

Hi Friends,

This rice dish enriched with flavors of colorful veggies including beets and beans is a delicious and simple rice recipe. Beetroot is very rich in iron, folic acid and beta-carotene and low in calories The yardlong beans are very good in Vitamn A, Vitamin C and iron.
A bowl of this healthy recipe with pickle or raita or your choice of non-veg will definitely get your taste buds crave for more!The beautiful color of this dish makes this dish very appealing for parties.

Prep time:10 mins
Cooking time : 30 mins
Serves : 6


Basmati rice- washed and drained- 3 cups
Water- 5 cups
Beetroot- 4 cups(diced)
Long green beans(Yardlong beans)- 2 cups(chopped)
Mustard seeds- 1 tspn
Ginger garlic paste- 1 tblspn
Kashmiri Red chilli powder - 2 tspn
Cumin powder- 1 tspn
Extra virgin olive oil- 2 tblspn
Coriander leaves- to garnish
Salt to taste

Method of Preparation:
Heat oil in a pan and add mustard seeds to it.When they splutter, add beets, beans. ginger garlic paste, chilli powder, cumin powder and salt and saute for 10 mins.Add little water only if needed.
In a separate pan add basmati rice and water and cook till the rice is almost done.Mix the beets and beans mix to it and mix well.Garnish with coriander leaves and serve hot.

We had this dish with tandoori chicken and the combo tasted delicious!


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