Grilled cottage cheese
Ingredients:
250gm of paneer (Cottage cheese)
20ml oil
salt and white pepper to taste
1 tbsp chilli powder
For stuffing:
100g spinach
30g mushrooms
1 tbsp fried garlic
salt to taste
white pepper to taste
Method
Marinate the paneer, (cottage cheese) stuff it with spinach and mushroom mixture, Put on the grill for 2 minutes and serve with hot tomato sauce
Grilled Pork chop
Ingredients:
250gm port (2 chops)
1 tbsp fresh pineapple juice
1/2 tsp mustard
10 ml oil
salt and pepper to taste
Method:
Soak the pork chops in fresh pineapple juice till they become tender.
Marinate with the above ingredients, and grill on the grill er and serve with baby corn, broccoli, jaket potato and bar- be - cue sauce.
Grilled Jumbo Prawn
Ingredients:
4 Jumbo prawns
1 Lemon
salt and pepper to taste
15 ml oil
1/4 tsp mustard powder
Method:
Cut the prawns from the back side and do not remove the shell, and devein them.
Wash thoroughly and wipe the water with a clean duster.
Prepare a marinade of the above ingredients and allow the prawns to marinate for 1/2 an hour.
Grill the prawns on the griller till they are cooked.
Serve with baby corn. broccoli and jaket potato and caper butter.
Cheesy envelopes.
For the envelopes:
200g flour: 1tsp, baking powder, a pinch of salt; water as required; 1tsp butter.
For the filling:
1 cup chicken,
boiled and shredded,
1/2 cup chopped capsicum
1/2cup finely chopped spring onion;
1 tsp soya sauce, 50g cheese,
1/4 tsp mono sodium glutamate;
salt and pepper to taste;
1/2 cup canned pineapple;
oil.
For the cheese sauce;
15 g butter,
15g flour,
75ml warm milk;
75ml warm chicken stock,
50g cheese,
salt and pepper to taste.
To prepare the dough;
sieve flour with baking powder and salt.
Add butter and enough water to bind to a smooth dough.
Knead well cover with a damp cloth and keep it aside.
To prepare the filling
Heat a little oil and saute the chicken, capsicum and spring onion for five minutes. Add soya sauce, cheese mono sodium glutamate, salt and pepper. Mix well. Remove from heat, add the pineapple cubes roll out the dough into a rectangle on a floured surface. Cut it into 10cm squares. Put a spoonful of the filling in one corner of a square. Fold it into an envelope. Seal the edges with a little water, similarly prepare the remaining squares . Arrange the envelopes in a greased baking tray and bake in a moderately hot oven till light brown./
To prepare the cheese sauce:
Heat butter in a pan and add flour.
Add warm milk and warm chicken stock and stir continuously till the sauce is smooth.
Add grated cheese and seasoning. Serve the envelopes with cheese sauce and chilli sauce.
Baked jumbo
Ingredients:
25g butter;
1and half tbsp flour
1and half cup milk
salt and pepper to taste,
2cups grated cheese.
6medium sized capsicum
3 tbsp oil
1/2tsp gar am masala,
1/2cup pineapple,
chopped fine ,
1cup finely chopped spring onion,
500g shredded chicken.
1tbsp ginger julienne,
1 tbsp finely chopped green chillies,
4tbsp cashew nut paste,
2 tbsp butter.
Method:
Heat the b utter in pan. Add flour and saute till it bubbles. Remove from heat and stir in the milk gradually. Add salt and pepper to taste. Stir the mixture over allow heat and allow to thicken. Add 1 and half cups grated cheese and mix well and keep aside. Slice three capsicums into 1/2cm thick rings and the remaining three. Heat the oil in a pan season with garam masala powder, Add the pineapple spring onion, capsicum, chicken, ginger, green chillies and salt to taste. Stir fry for about five minutes on a low heat. Add cashew nut paste and stir fry for another four minutes. Lightly grease an oval shaped dish. Spread half the chicken mixture and top with half of the cheese sauce and few capsicum rings. Repeat the layers, finishing with a capsicum layer. Pour the remaining cheese sauce. Sprinkle the remaining grated cheese over. Bake at 180degree centigrade till well browned. Serve hot.
Ingredients:
250gm of paneer (Cottage cheese)
salt and white pepper to taste
1 tbsp chilli powder
For stuffing:
100g spinach
30g mushrooms
1 tbsp fried garlic
salt to taste
white pepper to taste
Method
Marinate the paneer, (cottage cheese) stuff it with spinach and mushroom mixture, Put on the grill for 2 minutes and serve with hot tomato sauce
Grilled Pork chop
Ingredients:
250gm port (2 chops)
1 tbsp fresh pineapple juice
1/2 tsp mustard
10 ml oil
salt and pepper to taste
Method:
Soak the pork chops in fresh pineapple juice till they become tender.
Marinate with the above ingredients, and grill on the grill er and serve with baby corn, broccoli, jaket potato and bar- be - cue sauce.
Grilled Jumbo Prawn
Ingredients:
4 Jumbo prawns
1 Lemon
salt and pepper to taste
15 ml oil
1/4 tsp mustard powder
Method:
Cut the prawns from the back side and do not remove the shell, and devein them.
Wash thoroughly and wipe the water with a clean duster.
Prepare a marinade of the above ingredients and allow the prawns to marinate for 1/2 an hour.
Grill the prawns on the griller till they are cooked.
Serve with baby corn. broccoli and jaket potato and caper butter.
Cheesy envelopes.
For the envelopes:
200g flour: 1tsp, baking powder, a pinch of salt; water as required; 1tsp butter.
For the filling:
1 cup chicken,
boiled and shredded,
1/2 cup chopped capsicum
1/2cup finely chopped spring onion;
1 tsp soya sauce, 50g cheese,
1/4 tsp mono sodium glutamate;
salt and pepper to taste;
1/2 cup canned pineapple;
oil.
For the cheese sauce;
15 g butter,
15g flour,
75ml warm milk;
75ml warm chicken stock,
50g cheese,
salt and pepper to taste.
To prepare the dough;
sieve flour with baking powder and salt.
Add butter and enough water to bind to a smooth dough.
Knead well cover with a damp cloth and keep it aside.
To prepare the filling
Heat a little oil and saute the chicken, capsicum and spring onion for five minutes. Add soya sauce, cheese mono sodium glutamate, salt and pepper. Mix well. Remove from heat, add the pineapple cubes roll out the dough into a rectangle on a floured surface. Cut it into 10cm squares. Put a spoonful of the filling in one corner of a square. Fold it into an envelope. Seal the edges with a little water, similarly prepare the remaining squares . Arrange the envelopes in a greased baking tray and bake in a moderately hot oven till light brown./
To prepare the cheese sauce:
Heat butter in a pan and add flour.
Add warm milk and warm chicken stock and stir continuously till the sauce is smooth.
Add grated cheese and seasoning. Serve the envelopes with cheese sauce and chilli sauce.
Baked jumbo
Ingredients:
25g butter;
1and half tbsp flour
1and half cup milk
salt and pepper to taste,
2cups grated cheese.
6medium sized capsicum
3 tbsp oil
1/2tsp gar am masala,
1/2cup pineapple,
chopped fine ,
1cup finely chopped spring onion,
500g shredded chicken.
1tbsp ginger julienne,
1 tbsp finely chopped green chillies,
4tbsp cashew nut paste,
2 tbsp butter.
Method:
Heat the b utter in pan. Add flour and saute till it bubbles. Remove from heat and stir in the milk gradually. Add salt and pepper to taste. Stir the mixture over allow heat and allow to thicken. Add 1 and half cups grated cheese and mix well and keep aside. Slice three capsicums into 1/2cm thick rings and the remaining three. Heat the oil in a pan season with garam masala powder, Add the pineapple spring onion, capsicum, chicken, ginger, green chillies and salt to taste. Stir fry for about five minutes on a low heat. Add cashew nut paste and stir fry for another four minutes. Lightly grease an oval shaped dish. Spread half the chicken mixture and top with half of the cheese sauce and few capsicum rings. Repeat the layers, finishing with a capsicum layer. Pour the remaining cheese sauce. Sprinkle the remaining grated cheese over. Bake at 180degree centigrade till well browned. Serve hot.
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