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Monday, 15 December 2014
Wednesday, 10 December 2014
Lasagna has been in my ToDo list for a long time and finally the wait ends here. One more tick to my list goes with this dish which I prepared for the awesome weather of Bangalore. There were many combinations in my thoughts when I started to prepare it but chose Rosemary combined with chicken. If you have Tomato Pasta sauce and Bechamel Sauce are handy with you, assembling this treat would just take an hour or so. The delicious chicken chunks scented with refreshing rosemary and lemon zest, the crunch of delightful veggies stuffed between the soft layers of lasagna sheets and coated with rich creamy sauces hiding below the loads of sinful cheese is all ready to take your breath away. Here is how you get to it.....
½ cup zucchini, cut in small cubes
1 cup, bell peppers cut in cubes
½ cup, baby corn, sliced
1 tsp, Italian herbs
Salt and pepper to taste
9-10 lasagna sheets
A cup of béchamel sauce
A cup of tomato pasta sauce
½ cup, parmesan cheese
3 cups, mozzarella cheese, grated
1 tbsp + for greasing, olive oil
Dried/fresh rosemary for sprinkle.
400gms, boneless chicken breast, cut in small bite size pieces
Zest of one lemon
2 tsp, fresh or dried rosemary herb
Juice of one lemon
1½ tsp, crushed garlic
1 tsp, chili flakes
Salt and pepper to taste
1 tbsp, olive oil
Marinate the chicken with all the ingredients mentioned under marination. Cover and refrigerate for 30 minutes.
Pre-heat the oven at 190 degrees centigrade
Boil the lasagna sheets as per the packet instructions
Heat the grill pan. Add marinated chicken and grill till done
In the same pan, add 1 tbsp of olive oil, add zucchini, bell peppers, corn, season with salt, pepper and Italian herbs. Toss well. Do not over-cook, leave it a bit crunchy. Combine grilled chicken and veggies together in a bowl. Keep it aside.
Grease 9*13 inch baking dish. Spread 1/3 of béchamel sauce at the bottom.
Cut and serve
Friday, 5 December 2014
Bhuna Gosht means goat meat/lamb slow pan cooked with spices by simmering it for long hours and reducing the gravy till it reach deep red/brown thick luscious gravy. Meat is cooked in its own juices and blended thoroughly with the spices, gives out and an elegant, aromatic dish. Relish this velvety, rich “Bhuna Gosht” with your favourite hot nan, paratha or pulao to get you the warmth this winter.
1 kg, mutton on bones, cut in pieces
6 nos, large onions, finely sliced
3 nos, large tomatoes, finely chopped
250 gms, yoghurt, whisked well
1 tbsp, garlic paste
1 tbsp, ginger paste
1 tbsp, ginger juliennes
2 tsp, red chili powder
¾ tsp, turmeric powder
2 tsp, coriander powder
4 tbsp, golden fried onions, crushed
Salt as per taste
3 tbsp, oil
3 tbsp, ghee
8-10 nos, green cardamom
8-10 nos, cloves
½ tsp, black peppercorns
3-4 nos, dried Kashmiri red chilies, each broken into 2
1 cinnamon stick of 2 inch
3 nos, black cardamom
1 tsp, shazeera ( black cumin)
¾ blade mace, crushed
2 nos, bay leaves
Ginger juliennes, coriander leaves and crushed fried onions.
In a heavy bottom pan or handi, heat oil and ghee.
Add all the whole spices and allow them to crackle for few seconds. Do not burn.
Add onions and fry till it turns pink.
Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes.
Add tomatoes, red chili powder, turmeric, coriander powder and salt. Mix well.
Add little water, cover and simmer for an hour. Give it a stir at intervals. Do not add too much
water as meat has to be cooked in its own juices.
After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes. Cover and cook till the mutton gets tender. At this point, you should get nice red thick gravy clinging to mutton pieces and oil should float on top. The mutton pieces should be tender and remain intact. Do not overcook it.
Dish out, garnish with ginger juliennes, coriander leaves and fried onions. Serve hot with nan, phulka or pulao.
NOTE:- Traditionally, this is cooked in handi on a low flame(slow cooking). When time permits, I prefer to make this in the traditionaly way but when in hurry you can go ahead with the pressure cook method.