POTATO PEACH SALAD

(Serves 2)

Ingredients

• Potato: 1 large, boiled and cubed
• Red onion: 1 small, diced
• Peach: 1 large
• Lettuce: 1 cup, shredded
• Olives: ¼ cup
• Feta cheese: ¼ cup

To prepare the Vinaigrette combine

• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Salt: to taste
• Pepper: to taste

Method

Combine all the vegetables and cheese in a salad bowl and set aside. Prepare the vinaigrette, but dress the salad just before serving. Serve chilled or at room temperature. 


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HARABHARA MURGH

(Serves 4)

Ingredients

• Boneless chicken: 500 grams, cut into small pieces
• Green chillies: 4
• Garlic: 8-10 cloves
• Ginger: 1 inch stick
• Red onion: 1 medium
• Lime juice: 1 teaspoon
• Vegetable oil: 3 tablespoons
• Sal: to taste
• Spinach: 1 cup, blanched and pureed
• Coriander leaves: 1 bunch
• Mint leaves: 1 bunch
• Cumin seeds: 1 teaspoon
• Whole dried red chillies: 2, broken
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ½ teaspoon
• Fresh Cream: ¼ cup

Method

Grind together green chillies, garlic, ginger, coriander leaves, mint leaves and onion. Add 1 tablespoon oil and the lime juice and marinate the chicken in this mixture for 30 minutes. Heat the remaining oil in a pan and add cumin seeds and whole red chillies. Sauté for 30 seconds and add the marinated chicken. Sauté the chicken over high heat for 6-7 minutes, stirring continuously. Add cumin powder, coriander powder and garam masala powder. Add one cup of water and let it cook over medium high heat for ten minutes. Add spinach and adjust salt. Turn off heat, combine cream and serve hot with naan or parantha. 

ASIAN STYLE GRILLED SALMON

(Serves 2)

Ingredients

• Salmon: 2 fillets
• Soy Sauce: 2 tablespoons
• Rice wine vinegar: 1 teaspoon
• Sesame oil: 1 tablespoon (or vegetable oil)
• Garlic paste: ½ teaspoon
• Ginger paste: ½ teaspoon
• Green chilly: 1 chopped
• Honey: 1 tablespoon
• Salt: to taste

Method

Marinate the salmon fillets in a mixture of Soy sauce, vinegar, honey, sesame oil, garlic and ginger paste, green chillies and salt for 30 minutes. Transfer to a hot grill and cook for about 2-3 minutes on each side. Serve with noodles or fried rice and grilled spring onions. 




    

GAJAR KA HALWA

  (Serves 5-6)

Ingredients

• Grated carrots: 4 cups, (takes about 8 to 10 carrots)
• Green cardamoms: 4-5
• Ghee/clarified butter: 2 teaspoons
• Milk: 2 cups
• Sugar: ¾ cup
• Sweetened condensed milk: ½ cup
• Milk powder: ½ cup
• Chopped almonds and raisins: ½ cup  

Method

Heat the ghee in a non-stick pan and add cardamoms, raisins and almonds. Sauté for about 30 seconds and add the grated carrots. Combine milk and cook for 15-20 minutes or until the milk has evaporated. Add sugar, condensed milk and milk powder, and cook for 4-5 minutes stirring continuously over medium high heat. Serve hot. 

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PEAS PULAO

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups, washed and soaked for 15 minutes
• Water: 4 cups
• Salt: 2 tablespoon
• Sugar: 4 tablespoon
• Green chillies: 1, finely chopped
• Garam Masala powder: 1 teaspoon
• Clarified butter: 2 tablespoons
• Frozen peas: ½ cup
• Raisins: ¼ cup
• Cashew nuts/almonds: ¼ cup, broken

Method

Mix all the ingredients together and cook in a microwave for 15-20 minutes.


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PASTA IN WHITE SAUCE

(Serves 2-3)


For this recipe I usually use macaroni but you can use any kind of pasta you like. I use two cups of Cheddar and two cups of Fontina, but you can substitute this with other varieties of cheese as well. If you have any leftover chicken or shrimp you can add this to the pasta just before baking, and add some extra spices and herbs like fresh basil, oregano and red pepper flakes if you want. For this recipe I suggest you make fresh bread crumbs at home. Preheat oven to 400 degrees F. Arrange four pieces of bread on a tray and place it in the oven. Turn off heat and let the breads sit in the oven for ten minutes. Crumble the breads to form coarse, uneven bread crumbs.

Ingredients

• Pasta: 1 cup
• Milk: 3 cups
• Unsalted Butter: 1 stick (8 tablespoons)
• All purpose flour: 1/2 cup
• Cheese: 4 cup, shredded
• Black pepper: to taste, ground
• Salt: to taste
• Vegetable oil: 1 tablespoon
• Olive oil: 1 Tablespoon

Method

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Season it with salt and drizzle oil. Add the pasta and cook according to the directions on the package. Drain well and do not rinse.

In another pan heat the butter and add flour. Stirring continuously cook it for two minutes and then add milk (room temperature or warm). When the mixture thickens, turn off heat and add the cheese. Season with salt and pepper, and mix in the cooked macaroni. Grease a baking tray with butter and place the pasta in it. Sprinkle the bread crumbs on top, drizzle some olive oil and bake for 30-35 minutes.