In a bowl, take yoghurt, mustard paste, red chilli powder, turmeric, salt, mustard oil, lemon juice and mix well.
Cut slits into the fish.
Marinate the fish with the paste.
Grill the fish till it is crispy and golden brown.
Serve on a platter with lettuce and lemon wedges.
Please Note
Fish marinated with hung curd and an assortment of traditional condiments. Grilled till golden and crisp. served with your choice of salads and chutneys.
Assemble ingredients. All purpose flour can be used as a substitute, Cornflour.
Assemble rest of the ingredients.
Lukewarm water. I had used a little over 3/4 cup for my batter. But please check the consistency and add water accordingly.
Assemble dry ingredients in a bowl.
While we ready the batter, heat ghee in a kadhai.
Add curd and water to make a thick batter. Whisk the batter rapidly for few minutes to incorporate air into the batter. Please do not skip through this step.
Batter should be of a thick dropping consistency so add water accordingly.
Please Note
Enjoy the heavenly Indian Dessert with Rabadi or saffron milk
Warm the olive oil in a large skillet over high heat.
Season the chicken Cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.
Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
De glaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Served hot garnished with Saffron threads along with steam rice or cream risotto.
Please Note
Delicious delicacy of Italy, one of the famous dish which will certainly loved by your diners/friends. enjoy cooking with zeal and enthusiasm.
1/4 cup freshly grated pecorino cheese, plus more for serving
4 ounces fresh goat cheese, crumbled (1 cup)
2 tbsp beet juice
Method of making
Step 1
In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti well, reserving 1/2 cup of the pasta cooking water. after boiling just drizzled it with beet juice to make it blood red.
Step 2
Meanwhile, in a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is tender, about 3 minutes. Add the asparagus, season with salt and pepper and cook over moderately high heat until the asparagus begin to tenders, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes.
Please Note
I have separated sauteed/cooked spinach with goat cheese, and decorate with beetroot colored spaghetti.
Re-heat the oven (180ºC). Place the minced onion, celery and garlic cloves in a small pot, add the olive oil and let it brown. Add the cottage cheese and stir until well mixed. Remove from the stove and add the bread crumbs, the oats, the powdered garlic, sweet chili, oregano, eggs and pistachios. Season with salt and pepper and mixed everything. Line a baking tray with a baking sheet and sprinkle oats. Spread the mix on the tray and place the sun dried tomatoes and basil leaves on top. Roll the dough, add a little bit of olive oil and bake for 30 minutes in the oven.
Serve with the choice of your own salad and sauce.
Please Note
one of the exclusive starter for vegetarians with full of proteins, you can deep fry the pastry sheet or you can give any other shape as well, oven cooked, as per your taste and likes, enjoy with any tangy sauce, or saffron cream sauce.
1.2 kg | 2½ pound side of salmon , sliced in four pieces
2 tsp minced garlic
Sea salt , to taste
Cracked pepper , to taste (optional)
Honey Mustard Cream Sauce:
1 8 oz | 250 g packet cream cheese
1 cup milk (full fat or 2%)
4 tbsp honey
3 tbsp wholegrain mustard
2 tsp minced garlic
freshly chopped chives. to garnish
freshly chopped parsley , to garnish
Assorted bell peppers 10 gms each for garnishing
Method of making
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other length ways to create your salmon packet, depending on the width of you fillet).
Place the salmon onto lined baking tray | sheet. Evenly rub with the garlic; sprinkle with a good amount of salt (about 2 tsp) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.
Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Garnish with chives, slice each salmon fillet in half to make 8 pieces, and serve immediately with the cream sauce. Serve over mashed potatoes, smashed potatoes, wedges, rice, pasta or steamed veggies.
Cream Sauce
In a small saucepan, melt the cream cheese and milk over low-medium heat until cream cheese is completely melted and sauce is well blended (about 3 minutes). Whisk until smooth; add the honey, mustard, and garlic, and whisk again until the honey has melted through the sauce.
Serve over the salmon.
Please note
You can take out the fillet of the salmon as per your ease, need not to make it too big, arrange it in a platter/plate and pour the sauce on top, serve hot along with rice, pilaf, pasta, risotto..
Place pizza dough on the grill. Cook for 3-4 minutes or until golden brown and grill marks are achieved.
Flip pizza dough and, working quickly, top with bruschetta.
Next, add baby spinach and onion slices.
Top with shredded mozzarella.
Close the grill lid and cook for 5-7 minutes or until cheese is completely melted and pizza dough is cooked through.
Slice pizza and serve immediately.
Please Note
One of my personnel favorite, its not like for making a pizza you need a whole base of 12 to 10 inches, you can fill your hunger with this little stint also. enjoy having this new start up..
If necessary, cut a slit into each prune with a paring knife (some will have a natural indentation perfect for filling with cheese).
Using a small spoon, fill each prune with half teaspoon cheese, depending on the size.
Store in the fridge until ready to use.
To cook, preheat the oven to 375°F. Arrange the prunes on a foil-lined baking sheet and cook for 15 to 20 minutes, until the cheese is gooey and prunes looks soft.
Serve immediately, garnished with orange segments.
Please Note
Please handle with care as it would be very hot so be careful while having a bite, enjoy these fabulous antipasti at any point of time. cheers!!
18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
1 tablespoon butter
2 small shallots, minced, about 2 tablespoons
1 large garlic clove, minced
2 tsp chopped walnuts
Salt to taste
2 tsp chopped parsley
1 tsp dried thyme
2 tsp breadcrumbs
2 tsp sherry or chicken stock
2 tsp extra virgin olive oil
2 tbsp grated Parmesan cheese
Method for making the stuffed mushrooms
1 Preheat oven to 375°F (190°C).
2 Make filling -Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
Turn off the heat and add the parsley, dried thyme and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
3 Stuffed mushroom caps -Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.
4 Bake– Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.
Please Note
As above illustrated the plating, I used tomato slices/roundels to make it more appealing and drizzled reduced balsamic for color.
Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens. taste.com.au1:06How to prepare onions.
Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
Meanwhile, heat the basmati rice following packet directions.
Sprinkle curry with coriander and fried shallots. Serve with the steam rice.
Please Note
In this different version, i just did a twist in this recipes to make it more palatable with exotic veggies. you too can add as per your liking,
