Crispy chicken breast

Ingredients

500 gram chicken breast cut into strips

4 garlic flake grated

3 table spoon oyster sauce

2 pinch of salt

2-3 cups of breadcrumbs

Oil for frying

Marinated chicken

Bread crumbs

 Methods

 Marinate chicken breast with garlic, oyster sauce and salt for 15 minutes

Then place chicken piece one by one on bredcrumbs

Press chicken tightly in breadcrumbs all sided 

Once you have rolled chicken weel in bread crumbs, fridge it fir ten minutes or so!!

Deep fry in hot oul for around 5-8 minutes

Chicken on crumbs ready to press

 Breadechicken

 Frying chicken

 Ready to eat hot with any dippings

Mushroom Omelet

Ingredients

 

 

 2 eggs

5 small mushroom cut into pieces

1 small  Chopped onions

Chopped parsley

Thyme

Grated Cheese

Little salt to taste

 Oil to fry

 

 

 

Methods

In a bowl beat eggs

Add all ingredients apart from cheese

Beat thoroughly

 

Heat a frying pan

Add oil and let heat on medium flame

Then pour the eggs mixture and let fry for around 5-6 minutes on low flame

Then turn the omelet on the other side and allow to cook for 2 minutes

Turn off the heat

Place omelet in a plate and sprinkle grated cheese

 

 

Serves hot

 

 

Chocolate Muffin

 

Ingredients

 

 

 

200 gram of self raising flour

100 gram cocoa powder

110 gram unsalted butter

125 gram of sugar

4 eggs

5 g salt

120 ml milk

 

Methods

In a bowl mix butter and sugar until you obtain a creamy paste

Add eggs and beat on medium speed

Add cocoa powder and beat until all ingredients are well mix

Then add milk and flour and salt little by little while beating

until all ingredients are well mixed and it becomes homogeneous

 

Preheat oven at 180 degree

Grease the mold before you place the cup

 ( first in paper cups)

Pour the muffin mixture in a muffin mold

Let cook for 15 to 20 minutes

Remove from oven and leave to cool

Then you can remove the paper cup

 

 

 

Orange Pan Cake

Ingredients

2 cup self raising flour

1 1/2 cup water

1/2 cup fresh orange juice

2 table spoon orange peel grated

2 eggs

1 cup sugar 

Oil to cook

Methods

In a mixing bowl pour flour and add all dry ingredients
Then pour orange juice  and eggs
Start mixing and add water little by little until you a thick nice ribbon batter
Finally add grated orange peel

Heat a pan cake pan and grease with oil

Pour batter with the help if a spoon and spread in a circular form

Let cook and turn to the other side with an spatula 

Ready to serve plain, with butter or jam

Batter with orange juice

 Pan cake cooking on one side

Deer curry

Serves 3-4

Ingredients

500 grams fresh deer

200 gram potato cut into cubes

1 1/2 table spoon curry powder

1 teaspoon fenugreek seed 

1 teaspoon mustard seed

1 medium chopped onion

1 table spoon ginger and garlic paste

Few curry leaves

Chopped coriander leaves

Salt to taste 

2 cups water 

2 table spoil oil 

Methods

Heat a pan which is deep enough or a pressure cooker

Add oil let heat

Then add onion, ginger and garlic paste

Let fry until golden and curry leaves

Add curry powder and mix with other ingredients 

Pour water and salt for the gravy 

Add potato and let cook

Let boil for 5-8 minutes and add deer curs

Add mustard and fenugreek seeds

Stir well and cover 

Let cool on medium flame for around 15 minutes.

Until the deer is cooked and tender

Serving suggestion: with plain rice or farata and green salad

Noodle in soy sauce with chicken

 

Serves 2-3 person 

 

 

Ingredients

 

1 packet of fresh noodle

200 gram chicken breast cut into small pieces

1 medium grated carrot

1 teaspoon garlic paste

1 cup cabbage cut finely

Spring onion for garnishing

1table spoon oyster sauce

1 teaspoon sugar

1/4 cup soy sauce

salt and pepper to taste

Oil to cook 3 table spoon

 

 Methods

 

For the chicken

Heat a pan with oil and stir fry the chicken with 1 table spoon of oyster sauce

Add little salt to taste

As it is ready put it aside

 

In a bowl marinate noodle with soy sauce, garlic paste and sugar

Mix them well, leave aside

 

In a wok add oil and stir fry all other vegetables

Add noodle and mix thoroughly

Add garlic sauce and let cook for 5-10 minutes  on low flame

Stir constantly to avoid burning

Add cooked chicken and mix well

 

Remove from heat and serve hot

Garnish with spring onions

 

can eat with chili sauce if desired

 

 

 

 

 

Lamb linguine

 

Serve 2-3

 

Ingredients

250 gram linguine

150 gram lamb chopped into cubes

1 medium size grated carrot

75 gram cauliflower or broccoli

1chopped onion

1 tea spoon ginger and garlic paste

3 flakes grated garlic

1/2 canned tomato(cut in small cubes)

1 table spoon Butter for cooking

chopped coriander leaves for garnishing

1/4 cup of water

2 table spoon of ketchup

Salt to taste

 

 

Methods

For the lamb

 

Marinate lamb with garlic for 15 minutes

Then heat a pan add butter

Let it melt

Add onion and garlic and ginger paste

Let fry until slightly golden

Add carrot and lamb and cook on medium flame for 7 minutes approximately, until lamb change colour

Then add the canned tomato and mix well with all ingredients

Add salt and leave to cook for another 10 minutes on low flames with 1/4 cup of water

 

 

In a separate bowl pour hot water in it and add cauliflower or broccoli cuts

Leave it in hot water for 5-10 minutes

 

As you turned down the flame for the lamb add the cauliflower or broccoli and mix thoroughly

 

 

The Linguine

Meanwhile you are cooking your lamb..............

In a pan heat water and bring to boil your linguine with salt and little oil

As it is cook, drain water and add 2 large spoon of tomato ketchup

Mix them well until the linguine takes a reddish colour

 

 

 

 

When both are ready, pour the lamb with all ingredients in the linguine and mix well

Until you see a combination of all ingredients together

 

Garnish with coriander leaves or any herbs of your choice

 

Serves hot with a little chili paste

Chicken and egg in tumeric

Ingredients

6-8 pieces if chicken cuts
1 medium onion chopped
2 table spoon turmeric powder
1 table spoon cumin
1 table spoon ginger and garlic paste
Salt to taste
Curry leaves chopped
Coriander leaves for garnishing
2 table spoon of oil.
1/2 cup of water
3 hard boil eggs

Methods
Hear a pan
Add oil and let heat for few seconds
Pour onion, garlic and ginger paste
Let fry for 1-2 minutes add curry leaves
Stir and add chicken cuts
Pour 1/2 cup of water and close the lid
Let cook for 15 minutes on medium flame
After that add tumeric and cumin
Add boil eggs
Stir well and let cook on low flame for 8-10 minutes
Stir consistently to avoid burning
Remove from flame and garnish with coriander leaves

Serving suggestion: serves hot with farata, plain rice or bread and salads

Almond pan cake

Ingredients

Red dry chili paste with dry prawn

Aunty Roops Style

 

Ingredients

 

200 gram dry red chili

50 gram dry prawns

3 garlic flakes

Salt to taste 3 table spoon

 

Oil for cooking

 

Methods

 

Pour all ingredients in a mixer

Grind until you obtain a homogeneous paste

 

Heat a pan with oil

Add the chili mixture

Let it cook for 10 minutes

Stir constantly

 

Ready to serve with any dish

 

Chicken in soy sauce

Ingredients:

6 piece chicken cuts
3 flakes grated Garlic
1 teaspoon oyster sauce
3 teaspoon soy sauce
Little Salt and pepper for taste
1/4 cup of water
Parsley for garnishing

Oil for frying

Methods
Marinate chicken and other ingredient  for 1 hour
In a pan heat a little oil
Pour the marinade with the water
Close lid and let cook for at 10 minutes on medium flame

Serves hot with any dipping of your choice

Roasted chicken breast

Ingredients

1 chicken breast, cut into two and cut out three thick layers( you will get 6 pieces)
3 Grated garlic flakes
3 pinch Dry herbs of your choice ( basilica, thyme, coriander etc....)
Salt and pepper to taste
Oil for roasting

Methods

Marinate all ingredients in a bowl for 1 hour with a close lid
After 1 hour, grease a pan with oil
Put piece of breast side by side
Let roast for 10 minutes in total (turn chicken breast regularly for cooking of both sides and to avoid burning)

Serving suggestions:: serve hot with potato fries-chips, mix salad and sauce of your choice.  it can also be accompanied with bread or pasta

Raw cabbage salad

Ingredients

1/4 white cabbage finely cut into long stripes
1/4 red cabbage finely cut into long stripes
1 small beetroot grated
1 small carrot grated
Few English cucumber cuts in circles
1/2 cup plain yoghurt
Salt and pepper to taste

Method
Take a salad bowl and add all grated and cut vegetables
Mix altogether
Pour 1/2 cup yogurt and salt and pepper

You can also dress it on a lettuce leaf
Ready to serve cold

Chicken Liver with onion rings

Ingredients

1 onion cut into rings
3 chopped garlic flakes
1 green chili
250 gram fresh chicken liver
Salt and pepper to taste
2 table spoon oil for cooking

Methods

Cut chicken liver into four
Heat a frying pan on medium flame
Add oil and let heat for a few seconds
Put garlic and let fry for 1 minute
Then add chicken liver and salt
Stir for several minutes until the liver change colour
After 8-10 minutes of cooking add onion rings and chili
Mix well
Let cook for another few minutes until onion rings is half cooked
Add a little pepper
Turn down the flame and garnish with any herbs of your choice

Serving suggestion: as it is or with bread  and green salad

Chicken Biryani

 Ingredients
70 spice briani any brand
1 1/2 kg chicken cut into pieces
1 kg soak basmati rice, half cook with a pinch of salt and drained
2 table spoon ginger and garlic paste
500 ml plain yoghurt
2 cinnamon stick
5-6 cloves
3-4 cardamom pod
2-3 green chilies
1/2 cup onion paste
11/2 cup fried onion
Chopped coriander and meat leaves
1 kg potatoes, cut into cubes soaked with a pinch of yellow food colour, then fry until half cook.
3 table spoon if ghee + 1 table spoon for topping while cooking
1 small can of peas
Soaked saffron in a warm glass if water
1 cup milk

Methods
1. Marinate chicken, half cup milk,ginger and garlic paste, cinnamon, cardamom,cloves, briani spice,crushed onions, 3/4 fried onions, coriander and mint leaves, ghee, oil and yoghurt.
Mix altogether thoroughly. Marinate for 2-3 hours in a large pot- cooking recipient.

2. After marinating time add the half cooked rice followed by green peas, little coriander and mint chopped,and soak saffron-with it's water, rest of fried onions and a 1 table spoon ghee.
Cover the lid and then cook for 1 hour on low flame.

3. Remove the lid and use a spoon to check whether the briani adheres to the bottom of the pot which indicates that cooking is completed.
If not replace the lid for another 5 minutes until water complete drys without burning at the bottom of the pot..
Ready to eat hot.
Serves with vegetable pickles, chutney, tomato raw salad or green salads

Vanilla Pan cake

Ingredients

3 table spoon vanilla essence

2 cups self raising flour

3/4 cup sugar

1 cup water

2 eggs

4 table spoon milk powder

1/4 cup liquid milk

Oil for cooking

Method

In a bowl put all dry ingredients
Mix well with the help of a spoon
Add vanilla essence and liquid milk plus eggs
Then start to add water little by little until you have a thick batter
Leave aside for ten minutes

Then heat a pan on medium flame
Grease with oil and scatter the better on it with the help of a spoon

When you see these little bubbles, turn the pan cake on the other side.

But without the bubbles also you can see it cooking, turn it for cooking on both sides.

 

Serves hot

Serving suggestion: any topping- honey, butter, chocolate............................ 

Chicken and vegetables soup

Ingredients

For 4 bowl of soup

250 gram chicken breast cut into small piece
6 cup of water
1 cup grated carrot
1 cup grated potato
1 cup grated pumpkin
1 cup any green leafy vegetable
1 teaspoon garlic paste
1 teaspoon onion paste
Thym
Grated cheese and chopped parsley for garnishing
Salt to taste
1 teaspoon Oil for cooking

Methods

In a frying pan stir fry the chicken
Keep it aside
In a pressure cooker heat oil
Add garlic paste, thym and let cook for 1 minute
Add all grated vegetables and mix well
Then pour water and salt
Close the pressure cooker
Bring to boil until all vegetable becomes creamy( might take at around ten minutes)
After vegetable cooking time add chicken and let cook for another 5-8 minutes- do not close the pressure cooker
Seve in a bowl add grated cheese and parsley

Serve hot

Ham and minced chicken panini-

Ingredients

2 panini bread
2 piece of ham
2 table spoon of cooked mince meat
2 table spoon of mayonnaise
1 table spoon butter
Grated processed cheese

Methods
Cut the panini bread in half
Butter each panini bread
Put the mayonnaise
Put the ham in it
Add minced meat on ham
Finally add grated cheese- as much as you want

Put it in a panini maker
For around 8-10 minutes
Turn in between for proper cooking and to avoid burning

Serves hot

Bouillon de poisson-fish soup

Ingredient

4 piece of fried fish
5-6 tomatoes chopped
3 cups of water
1/2 onion finely chopped
Thym
3 curry leaves
1 teaspoon ginger and garlic paste
3 flakes. Crushed garlic
Salt to taste
1 table spoon Oil for cooking
Chopped coriander leaves for garnishing

Methods
Heat a pan in low flame
Let heat and add oil
Add onion, garlic and ginger paste, crushed garlic paste, curry leaves and thym
Stir until the onion becomes slightly golden and all the ingredients are well mixed
Then add chopped tomatoes and let it becomes tender
Then pour water with salt and let boil in high flame
When you see the bouillon is at boiling point add the fried fish and let cook for 10 minutes on low flame.

Remove from fire and garnish with coriander leaves
Note if you are a chili lover you might add chopped chili before removing from heat
Serves very hot

Serving suggestion: as it is, with bread or rice

Chow chow curry

Ingredients
500 gram chow chow
1 chopped onion
Thym
3 chopped garlic flakes
Salt to taste
1/4 cup of water
2 table spoon oil for cooking
Coriander leaves chopped for garnishing
1 cut green chili

Methods
In a large bowl put water
Wash chow chow and cut into half
Soak it in the bowl of water
Peel it and put it back in water
Remove water and put fresh water again
Then cut the chow chow into thin slices

In a pan heat oil on medium flame
Add onion, garlic, thym and let fry for 1-2 minutes until slightly golden
Then remove chow chow from water and add in the pan
Mix all ingredients together with salt
Add 1/4 cup of water
Allow to cook until tender
Add 1 cut chilli
Stir for another 3-5 minutes
Remove from heat and garnish with coriander leaves

Serves hot with white rice or bread and any kind of meat or fish

Chicken curry-Devin's Style

Ingredient

500 gram Chicken thigh
1 medium size Onions finely chopped
1 table spoon Coriander leaves finely chopped
1 table spoon chopped parsley
1 1/2 table spoon Curry powder
1 cup water for cooking
1 table spoon oil
Salt to taste

Methods:
 Cut chicken thigh into two pieces
Heat a pan on medium flame and add oil
Let heat for few seconds and add chopped onions
Add chicken cut with salt and allow to cook with a little water
Stir several times to avoid sticking
At cooking point add the curry powder with 1/2 cup of water for gravy
Mix thoroughly
Let cook on low flame for another five to eight minutes
Garnish with chopped coriander leaves and chopped parsly

Serve hot with rice, farata or bread

Onion rings with bread crumbs

Ingredients

1 large onion cut into rings
1 cup self raising
Salt to taste
1 1/2 cup bread crumbs

Oil for frying

Methods:

Make a thick batter with self raising flour, 1/2 cup breadcrumbs and salt
Take onion rings dip in the thick paste
Then dip in dry breadcrumbs evenly
Refrigerate breaded onions for five to six hours

Before using take it out from the fridge and deep fry

Until golden 

Serves hot with any dipping