STIR FRIED CHILLI CHICKEN

Ingredients:

• 2-3 Tbsp Oil
• 4 garlic cloves, chopped
• 3-4 red and green chillies, chopped
• 1 cup boneless chicken (cut into bite sized uniform pieces)
• 2 tsp chilli sauce
• 4 tsp tomato puree
• A dash of soy sauce
• 1 tsp sugar
• 7-8 basil leaves
• 2-3 Spring onion greens chopped

Method:

In a pan add oil. Add chopped garlic, chillies. Saute for 3-4 minutes. Add the chopped chicken and let it cook for 2-3 minutes. Add the spring onions. Coat the chicken with the garlic and chillies. Add salt and toss. When the chicken is almost cooked, add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce reduces. Add basil. Stir. Serve hot!

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QUICK N EASY MICROWAVE PANEER TIKKA

Ingredients:

• 1 Kg paneer cubes (about 3 cm/1.5″ each)
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 tsp chaat masala
• 2 tsp chilli powder
• 1 tsp black pepper, powdered
• 1 tbsp salt
• A few drops of red colour (optional)
• 3 tbsp vinegar
• Oil for brushing
• 1 Lemon (quartered)

Method:

Mix all the masalas to make a marinate and apply over the paneer pieces – leave for 20-30 minutes. Place a saucer like plate, greased in a bigger plate. Arrange the paneer pieces along the edge and cook, uncovered on High for 4 minutes. Turn the paneer pieces over, brush with a little oil and cook again on High for 4 minutes. Squeeze lemon and serve with chutney.

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BACON CORN DIP

Ingredients:

• 4 slices bacon, diced
• 3 cups corn kernels – frozen, canned or roasted
• ½ cup diced onion
• ¼ cup diced capsicum
• ¼ cup diced yellow/red bell pepper
• 150 gms grated cheese
• 4 tablespoons milk
• 2 Spring onions with greens, thinly sliced
• 1 teaspoon sugar
• Salt and Freshly ground black pepper – to taste

Method:

Heat a large pan over medium high heat. Add bacon and cook for 6-8 minutes till its brown and crispy. Transfer to a plate. In the fat remaining in the pan, add the corn, onions and peppers and saute for 4-5 minutes. Stir in the cheese and the milk until well combined – about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached. Stir in green onions and sugar. Season with salt and pepper, to taste. Remove in a bowl and sprinkled the fried bacon on top. Serve with lavash or crackers.

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ZUCCHINI PARMESAN CRISPS

Ingredients:

• ½ cup oil
• 1 cup bread crumbs
• ½ cup grated Parmesan cheese
• 2 Zucchinis – thinly sliced to quarter-inch thick rounds
• ½ cup maida
• 2 large eggs, beaten

 Method:

Heat vegetable oil in a large pan over medium high heat. In a large bowl, combine bread-crumbs and Parmesan and set aside. Working in batches, coat the zucchini rounds in flour, dip into eggs, then dredge in bread-crumbs, pressing to coat. Now add these coated zucchini rounds to the pan – 5 or 6 at a time, and cook until evenly golden and crispy, about 1-2 minute on each side. Drain on a paper-towel lined plate. Serve hot with ketchup.

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EASY-PEASY TUNA FISH CAKES WITH SRIRACHA AIOLI

Ingredients:

• 3 large Tuna cans (in spring water), drained
• 2 eggs
• ¼ cup chopped coriander
• ¼ cup chopped mint (also for garnish)
• ¼ cup diced red bell pepper
• 1 Tbsp diced green chillies
• 1 small cup Breadcrumbs
• 2 Tbsp mayonnaise
• 1 Tbsp lemon juice
• ½ teaspoon  salt
• ¼ teaspoon black pepper
• ¼ cup olive oil

 Method:

In a large bowl, mix together all the above ingredients (except olive oil) with a fork, flaking the fish as needed, until combined. Pack the mixture into 1/3 cup measuring cup, to form cakes. Gently remove and flatten slightly. Repeat to form as many cakes. In a large pan, heat olive oil to medium high. Add cakes, allowing them to sear on one side for about 3 minutes. Flip cakes and reduce heat to medium. Cover pan and allow cakes to cook for 3 -5 more minutes, or until browned on second side.

Serve with Sriracha Aioli.

Sriracha Aioli:

• 1 cup mayonnaise
• 1½ tbsp Sriracha sauce
• 1 tbsp lemon juice
• 1 Garlic clove
• ¼ tsp salt

Mix all the above ingredients and keep in the fridge.

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