Food, Culinary And Recipe Blog

Preparation Time :

10 minutes

Cooking Time :

20 minutes

Serves :

Two

Things required :

• 2 skinless chicken breasts
• 1 tbsp flour, with salt and pepper
• 1 tbsp olive oil
• 1 onion, halved and thinly sliced
• 3 celery stalks, thinly sliced
• 100 gm cherry tomatoes, halved
• 1 tbsp red wine vinegar
• 1/2 tsp sugar
• a handful of flat-leaf parsley, chopped
• a few watercress or rocket leaves

Method:

• Slice the chicken breasts in half horizontally, so that you have four thin pieces.
• Cover with baking paper and flatten the chicken gently with a rolling pin or the bottom of a heavy pan.
• Dust with the seasoned flour. Make sure you shake off all the excess flour.
• Heat the olive oil in a non-stick frying pan. Brown the chicken pieces well on both sides. Then remove from the pan.
• Saute the onion and celery in the same pan for three minutes and season well.
• Add the cherry tomatoes and saute for four minutes until they start to break down.
• Then add the red wine vinegar and sugar.
• Put the chicken back into the pan and cook for four minutes, until cooked through.
• Stir in the parsley.
• Serve the chicken with some green salad.

Cooking time 25 mins. approx. Serves 3-4 persons.

Ingredients:

• Table rice (Ponni, Jeersal, Khichidi etc.) - 1 1/2 cups
• Water                                                           - 3 cups
• Salt                                                               - 1 tsp
• Spring onions                                              - 10-12 nos
• Garlic                                                           - 2 cloves
• Capsicum                                                    - 1 no
• Shelled prawns                                          - 1 cup
• Mushroom                                                  - 1/2 cup
• Oil                                                                - tbsp
• Soya sauce                                                  - 2 tsp
• AJI-NO-MOTO*                                      - 1/2 tsp
• Salt and pepper                                         - to taste

Method :

Pour water over cooking plate in the cooking pan. Add cleaned rice, salt and 1/4 teaspoon AJI-NO-MOTO* . Heat oil in a “Kadai” to smoking point.add garlic, when it becomes dark brown remove from oil and discard it. Add cleaned prawns to the oil. Fry for 2 minutes and remove fire. Now drain pwarns from the oil and add to the rice. Place prepared vegetables for steaming in a 2 dish-pan and place it in position. Cover with the lid and switch on the cooker to “Cooking”. Meanwhile chop spring onions, capsicums (discard seeds) and mushrooms.

Reheat the oil in the “Kadai” and stir fry capsicums, mushrooms and spring onions. Add salt, pepper and remaining AJI-NO-MOTO* . Add soya sauce. Remove from fire and keep aside. When the food is cooked, the switch will automatically move to “Keep warm”. After 10 minutes, remove the vegetables in 2-dish pan and use in the following recipe. Add the stir-fried ingredients to the rice and mix gently. Allow to keep warm for another 10 minutes, before switching off and serving hot or keep warm till time to serve.

* - AJI-NO-MOTO enhances the flavor and taste of all India savoury dishes.

Sweet Ending

Dessert would be so much more enjoyable if you don’t have to worry about what it’s doing to your waist line. Now you can have your kulfi and eat it too. For every 100 gm
of sugar you replace with a 10 gm sachet of zero calorie Sugar Free Natural Diet Sugar,
you’ll see 400 calories vanish from your favorite desserts.

Strawberry Kulfi

Ingredients

2litre skim milk , 4 tbsp skim milk powder,1tbsp cornflour,50 grams sugar free Natural diet Sugar 10 fresh strawberries, chopped pinch of elaichi powder.

Method

Boil milk in a non-stick kadai. Reduce heat. Keep stirring, and simmer till milk reduces to half its original quantity. Add Sugar free Natural Diet Sugar to milk. Mix milk powder in a little cold water and add to the boiling milk. Keep stirring for another 5 minutes. Dissolve corn-flour in a little water and add to boiling milk. Simmer 2 minutes. Remove from fire. In a separate pan, stew strawberries with remaining Sugar Free Natural Diet Sugar till it attains a thick syrupy consistency. (You can also use bottled strawberry syrup or preserve in the off –season, in which case no additional sweetener needs to be added. Cool and add to the milk mixture. Pour into kulfi moulds and freeze for at least 3 hours.

Pulao is one of India’s most popular delicacies whereby rice is cooked with oil to make it look yellow. While most famous of Indian recipes for pulao may be that of Chicken, Mutton or Vegetable pulao, Fish Pulao is also very tasty but not as popular as others. Here is the recipe as to how to make fish pulao:-

Ingredients:

• Basmati rice-       2 cups
• Tomatoes-          250gms
• Coconut-             1/2
• Salt-                     1tsp
• Ghee or oil-        3tbsp
• Cloves-                3
• Cardamoms-      3
• Cinnamon-         2 pieces
• Pepper corns-    1/tsp
• Bay leaves-        2
• Seer or tuna slices - 350gms

Method:

Wash the rice well, drain and keep aside. Wash the fish, drain. Smear with little salt, chilli powder, turmeric powder and garam masala. Grate coconut, add 1 cup of hot water, blend in a mixer and squeeze out the milk. Blanch, peel and chop the tomatoes, grind with the cocnut  milk. Measure this liquid and enough water to make 4 cups. Place the rice over the cooking plate in the cooking pan. Add the tomato liquid and salt. Heat Ghee or oil in a small fry pan, add covers, cinnamon, cardamom, pepper and bay leaves. Fry for a minute, add to rice. Place the fish slices in the 2-dish pan of your cooker and place pan in position. Cover the pan and switch to cooking. When cooked, allow the fish to cool for 10 minutes. Remove the bones. Flake the fish and add to the rice and mix lightly. Put it in a warm box for 15 minutes and your fish pulao is ready to serve.