Prep time: 10 minutes
Cooking time: 40-45 minutes
Serves: 5-6
Ingredients:
- Cup macaroni (uncooked)
- Mushrooms (100 gms) – sliced
- Baby corns ( 80 gms) – sliced
- 2 spring onions ( chopped along with green part)
- 2 ½ tablespoon white refined flour (maida) / all purpose flour
- 2 tablespoon butter
- 1 teaspoon oregano (crushed)
- 1 ¾ cups milk
- Mozzarella cheese (100 gms) – grated
- 1 teaspoon salt/ adjust to taste
- ½ teaspoon pepper/ adjust to taste
- ½ teaspoon red chilli flakes
- ¼ cup cream
- 5-6 round tomato slices
- Chopped parsley
Preparation Method:
- Take a deep micropwave bowl and put 1 ½ cups of water & 1 teaspoon oil in it. Microwave it uncovered for 3 minutes
- Now take the bowl out and add macaroni to it. Mix it well and again microwave it uncovered for 5 minutes.
- Take the bowl out after 5 minutes and keep aside. Let the macaroni stand in hot water for 4-5 minutes.
- Now drain the water and wash the macaroni well with cold water
- Now take a flat micro proof dish and put butter into it. Microwave it uncovered for 30 seconds
- Now take the dish out and add mushrooms, spring onions, baby corns and oregano to it. Microwave it uncovered for 5 minutes
- After 5 minutes, add refined flour to this dish and mix well. Again microwave the mixture uncovered for 30 seconds
- Now take the dish out and add milk, pepper, salt and chilli flakes to it. Mix well and microwave it uncovered for 3 minutes.
- After 3 minutes, take the dish out and stir the mixture well. Again microwave it uncovered for 3 minutes.
- Now take the dish out and check if the mixture is fully cooked. If you still find it a little undone, then again microwave it for 1-2 minutes till the sauce becomes thick
- Once it is done, take the dish out and add macaroni, cream and ½ of the grated cheese to it and mix well.
- Now garnish the dish with parsley, leftover cheese and tomato slices. Arrange the tomato slices in such a manner that they are half out and half inside the mixture
- At the time of serving, microwave the mixture for 2-3 minutes and serve!
Prep time: 10-15 minutes
Cooking time: 20 minutes
Serves: 3-4
Ingredients:
- 2 single chicken breast fillets (large)
- 1 tablespoon Extra-virgin oil
- 1 tablespoon balsamic vinegar
- 2 pears, emptied from the core (cut into pieces of 4 each)
- 1 bunch rocket with trimmed ends
- Walnuts (45 gms)
- Prosciutto (8 slices)
- Blue cheese (90 gms), crumbled
- Salt (adjust to taste)
- Pepper (adjust to taste)
Preparation Method:
- Take a large frying pan and put chicken into it and cook it on medium flame for around 10 minutes.
- Make sure that each side of the chicken breast is cooked and has become golden. Also make sure that the chicken is cooked from inside
- Now take a bowl and put vinegar and oil into it. Add salt and pepper to it and blend it well.
- Now take pears and cut them into thin slices
- Now take cooked chicken and slice it thinly
- Now take a large bowl and put chicken, pear, walnuts and rocket to it. Now pour half the dressing on the contents and toss well
- Now take serving plates and pour the contents of the above prepared chicken mixture onto half portion of the plates
- Put prosciutto on the remaining half portion of the plates
- So basically the serving plates will be divided into two portions
- Now sprinkle blue cheese over the contents of the serving plate evenly
- While serving, drizzle the remaining dressing over the contents of the serving plate.
Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 5-6
Ingredients:
- Chicken (500 gms) – cut into 1/2′” pieces
- 1 tiny piece of jaggery
- 2 tablespoon oil
- 2 cups coconut milk
NOTE: If readymade coconut milk is not available, you can prepare it by mixing 1½ packets of coconut powder with 2 cups milk
Ingredients for Green Curry Paste:
- 2 spring onions (chopped along with green part)
- 9-10 Green chillies ( Deseed them in case you want a mild curry)
- 4 lemon grass stalks (chopped)
- 1 cup chopped coriander leaves & stalk
- 3” piece ginger
- 3 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 2 ½ teaspoon salt/ adjust to taste
- 2 tablespoon vinegar
Preparation Method:
- Pour all the ingredients of Green Curry Paste in a grinder with ¾ cup water. Grind well
- Now take a microwave dish and put oil in it. Then pour the green paste into that dish. Microwave it uncovered for 5 minutes
- Take the dish out of microwave after 5 minutes. Cool it a bit. Then add chicken to it and mix well
- Now microwave it (covered) for 4 minutes
- Take the dish out after 4 minutes, cool it a bit and add jaggery and coconut milk to it
- Mix the ingredients well to dissolve the jaggery steadily.
- Now again microwave (uncovered) the dish for 6 minutes
- Once it is done, let it stand for 2-3 minutes till the chicken is cooked completely.
- If you still find it a little undone, then you can again microwave for 1-2 minutes
And this absolutely sumptuous Thai Green Curry is ready to serve!
Garnishing suggestions: Garnish the curry with finely chopped basil leaves, coriander leaves and red chillies while serving.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
1. ½ can Milkmaid (1can = 400gm) / condensed milk (200 gms)
2. ½ cup home-made butter (100 gm)
3. ½ cup milk
4. ½ cup refined flour (all purpose flour/Maida)
5. ½ Teaspoon (Levelled) Baking Powder
6. ½ Teaspoon (Levelled)eating soda
7. 2 teaspoon (full) Nariyal ka burada (desiccated Coconut)
8. 1 teaspoon (full) cocoa powder
9. Salt ( 1 pinch)
10. Chocolate essence
11. Slightly crushed walnuts
12. Slightly crushed almonds
13. Mixed dry fruits
How to prepare:
Firstly, whisk butter with a wooden spoon for 3-4 minutes. Now add milkmaid, chocolate essence, milk and coconut to whisked butter. Now again whisk this entire mixture for 2-4 minutes.
Now take flour in a separate bowl and add baking powder, salt, eating soda and cocoa powder to it. Now sieve this mixture of flour. Once it is sieved, add this mixture of flour slowly to the above whisked batter and again whisk all the ingredients thoroughly.
Now take a baking dish and grease it with oil. After greasing, just sprinkle some flour (Maida) over it. Now pour the prepared mixture into your baking dish and sprinkle walnuts, almonds and other dry fruits over this mixture in good quantity.
Now put this dish into microwave and bake at a temperature of 180°C for 35 minutes.
Best served: This yummy chocolate cake tastes best with hot chocolate syrup! It also makes a delicious treat with steaming tea/coffee!
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5 to 6
Ingredients:
1. Poha : ½ cup heaped full
2. Cottage cheese: 1/4th cup
3. Boiled peas: 1 tablespoon
4. Bread Slice: 1 ( with sides trimmed)
5. Ginger : 1 inch (chopped)
6. Onion: 1 tablespoon (finely chopped)
7. Green chilly: 1 (finely chopped)
8. Coriander leaves: 1 tablespoon (finely chopped)
9. Garlic: 2 cloves (Finely chopped)
10. Coriander (Dhania) powder: ½ teaspoon
11. Cumin (jeera) powder (roasted): 1/4th teaspoon
12. Red chilly powder: 1/4th teaspoon
13. Lemon juice : 1/4th teaspoon
14. Garam masala powder: 1/8th teaspoon
15. Salt to taste
How to prepare:
Firstly, pour 1/4th cup water on bread slice. Wash poha thoroughly in water twice. Drain out excess water and keep aside for 10 minutes.
Now squeeze the bread slice gently to drain out water and mix it with poha thoroughly. Now add cottage cheese to this mixture and mix gently.
Once this mixture is ready, add rest of the ingredients to it. Now you can give different shapes to the mixture such as round, oval, triangle and make different shaped rolls from the mixture.
Heat oil in a pan and fry these cutlets till they become light brown in colour.
Best when served with: These cutlets taste best when served with tamarind and pudina chutney. They’ll also taste good with tomato ketchup! Also, if you want to make this dish more filling, you can serve it with grated carrot and radish mixed with tamarind chutney. They’ll simply taste out of the world!