All about Food

Ingredients:

• Brioccoli florets 250 gms discard the stalk and chop the florets. • Finely Chopped garlic 1 tsp• Butter 50 gms• A P Flour (Maida) 50 gms• Virgin Olive oil 1tbs• Fresh Cream 100 ml• White pepper powder 1/2 tsp• Bay leaf 1 no• Star Anise 1 no• Salt to taste

Method:

Step 1.
Heat a saucepan, add cauliflower and potato and bay leaf.Add 2 cups of water, cover and cook for about 10 minutes till cauliflower and are soft. Drain the vegetables,discard the bay leaf and keep the stock separately. 

Step 2.
Heat saucepan in low flame, once hot, add butter,oil and chopped garlic.Add in the flour and keep stirring until you get the mix cooked flavour
Now, add the vegetable stock and mix thoroughly. Ensure there is no lumps and you get a smooth consistency. Add the seasoning. 

Step 3.
Add  cooked broccoli  in to the roux, and stir wellAllow to cook for about 5 minutes. Off the flame. 
Blend the entire mixture in a food processor to a creamy texture and then strain the puree through a sieve. Pour in the cream, mix well and bring it to boil. Serve hot. Garnish with sprig of parsley.grated broccoli (optional) and pepper powder. 
Happy Cooking! 

Heat a cooking pot with 2 litres of water and boil. Once water starts bubbling, add in 500 gms of Penne Rigate and stir well. Add required salt, cover the pot and cook for 15 minutes. As Penne Rigate is whole wheat pasta, it needs more cooking time. 
Once the pasta is cooked, drain and leave it to cool. 
Heat a pan over medium flame. Pour good glug of virgin olive oil. Add in drained pasta. Pour generous quantity of Nugge sauce in it and toss well. Check for salt. Be careful while adding salt as Nugge sauce contain salt. 
Happy Cooking! 

Another delicious chicken dish prepared out with Nugge sauce. 

Ingredients required:

• Chicken breast diced out to an inch size, washed and drained 500 gms. • Kosher salt to taste. • Black pepper powder 1 tbsp.

Step 1.

Pat dry the chicken and season it with salt, pepper and leave it to rest for an hour in refrigerator. 

Step 2.

In a mixing bowl, take the chicken and add 5 tbsp full of Nugge sauce *(Moringa sauce) and mix well. Now let the marinated chicken be rested for minimum 6 hours. (Overnight marination is preferred. However, it’s personal choice). 
Skewer it and cook it over charcoal flame. If not, you may cook it panfry mode or else in a Microwave oven. 
* Nugge sauce – you may visit https://zaafaroon.home.blog/
Happy Cooking! 

A delicious healthy salad made with goodness of Extra Virgin Olive oil, Heirloom beans, bell peppers, farfalle, black olives and other ingredients. 

Ingredients:

• Farfalle pasta. Cooked & cold 1/2 cup• Heirloom beans cooked 1/2 cup• Bell peppers -Red & Yellow diced 1/2 cup• Pitted black Olive 10 nos. Sliced• Leek stalk diced 1/2 stalk• Lemon juice 1 tbsp• Extra virgin Olive oil 2 tbsp• Black pepper crushed 1 tsp• Kosher salt to taste
Take a mixing bowl and mix all above above veggies and farfalle. Add the seasoning and toss well. Pour in lemon juice and Olive oil. Mix well and serve chilled. 
Happy cooking! 

A delicious salad enjoyable all through the year.

It’s indeed yummy.

Ingredients required:

• Lima beans cooked 1/2 cup• English cucumber or regular one 2 nos diced• Tomato 3 medium size diced• Celery 2 stalks roughly chopped• Lemon juice 2 tbsp• Virgin Olive oil 3 tbsp• Black pepper powder 1 tsp• Kosher salt to taste
Optional:
• Chilly flakes • Ricotta cheese 
In a mixing bowl, take Lima beans, diced cucumber, tomato and celery. Mix it well. Add black pepper powder and salt. Pour olive oil and lemon juice and mix well. 
You may add chilly flakes and ricotta cheese if you like. Serve it chilled. 

Happy Cooking!

Ingredients:-

• Baby potatoes 500 gms peeled, washed & parboiled. • Finely chopped onion 4 medium sized• Ginger paste 1tsp• Garlic paste 1 tsp• Red chilly powder 1tsp• Turmeric powder 1/2 tsp• Coriander powder 1 tsp• Green chilly 3 nos• Garam Masala powder 1 tsp• Kasuri Methi 1 tsp• Oil 2 tbsp• Ghee (clarified butter) 1 tbsp• Salt to taste• Coriander leaves for garnish 1 sprig

Heat a wok at medium flame. Pour oil & pan fry the potatoes till it turns golden and keep it aside. In the same wok pour ghee. Add in chopped onion and keep saute. Add on little salt in order to get the moisture in onion to get dried up soon to get the onion caramelized.

Add ginger & garlic paste and saute for a while till it’s raw smell fade away. Add chilly powder, turmeric and coriander powder and keep sauteing. Once you find the mix start releasing oil from wok sides, add potatoes and give it a good stirring. Add desired water quantity if required a gravy consistency. If not semi dried. Cook for a while. Add the green chilly and rubbed kasuri methi, cover and cook for about 15 minutes. Put off the flame and let the vapur in wok get settled. Add chopped coriander leaves. 

Happy Cooking!

A very hearty, sumptuous salad. Ideal to include in any party menu. 

Ingridents for salad:

• Bamboo rice cooked 1cup• Cucumber diced 1/2 cup• Tomato Sliced 1/2 cup• Onion chopped 1/2 cup• Lettuce 1/2 cup• Baby corn sliced 1/2 cup• Cilantro chopped 3 sprigs• Black pepper crushed 1 tsp• Rock salt to taste.

In a mixing bowl, add all above ingredients and mix well. 

Ingredients for dressing:

• Olive oil 2 tbsp• Lemon juice 1 tbsp• Honey 1 tbsp
Mix above and add to salad. Keep it refrigerated till you serve. 

Happy Cooking!

It’s a delicious stir fry Indian dish prepared out of potatoes and cauliflower. There are many variations in preparing Aloo Gobi

Ingredients required:

• Cauliflower florets 10 nos• Potatoes 3 medium size cut in length• Chopped onion 1 medium size• Ginger paste 1tsp• Garlic paste 1 tsp• Ginger julienne for garnish• Turmeric powder 1tsp• Coriander powder 1/2 tsp• Cumin powder 1/2 tsp• Cumin seeds 1/2 tsp• Red Chilly powder 1/2 tsp• Garam masala 1/2 tsp• Kasuri Methi (dried fenugreek leaves) 1/2 tsp• Green chilly 2 nos slitted• Tomato 2 nos cut in qtrs. • Cooking oil 2 tbsp• Salt to taste. 

Soak cauliflower florets in turmeric water solution for about 15 minutes. This will ensure, removal of any insects or worms that normally these vegetables has. Drain the florets to dry. 

Heat a pan on medium flame. Pour oil and once it’s hot, stir fry cauliflower florets. Cook its half done and remove it from pan using a spider ladle and allow to drain. 
Add cumin seeds and allow to sputter. Now add chopped onion and saute till it’s translucent. Add ginger & garlic paste along with split green chilly and saute till ginger garlic raw smell goes off. Keep the flame low and add the rest of powder spices and saute till it emits aromatic smell. Now add potatoes toss it well and saute for about 2 minutes. Sprinkle some water, cover the pan and cook for 3 minutes. Stir the content and add cauliflower florets and mix well. If you prefer the dish with semi liquid gravy, add half cup of water and season and cook for about 10 minute. Add now the tomato, sprinkle garam masala, cumin powder and rub kasuri methi on your palm and add it along. Garnish with ginger julienne and coriander leaves. 

Happy Cooking

Ingredients required:

• Chicken mince 250 gms• Garlic finely chopped 2 tbsp• Ginger 1″length finely chopped• Spring onion finely chopped 1tbsp• Black pepper powder 2 tsp• Bell pepper cut in dice 1 cup  Green, Yellow, and Red• Spring onion cut in length 1/4 cup• Soy sauce dark 2 tsp• Honey 1tsp• Egg 1 nos• Cooking vinegar 1 tsp• All purpose flour 1 tbsp• Corn starch 11/2 tbsp• Sesame seeds1/2 tsp • Cooking oil 3 tbsp• Salt to taste

In a mixing bowl, take chicken minceAdd along with it chopped ginger, 1 tsp of garlic and chopped spring onion.Add 1 tsp of soy sauce, 1 tsp black pepper powder and required salt. Break the egg to it. Add a tbsp of all purpose flour and 1/2 tbsp corn starch and mix well. 
Now it’s time to prepare mice balls. Scoops mince and roll on to ball shape and the size could be preferably lemon size. Heat a pan on medium flame and pour the oil. Once oil is heated, take the chmince balls and shallow fry them. 

Keep turning the balls for cooking all sides evenly. Once it’s done, take out them and allow to drain oil. Use the same pan with left over oil and heat on high flame. Add chopped garlic, and when it’s lightly browned, add the diced bell pepper and saute for a minute. Now add the soy sauce, honey in a cup of water and mix well. Pour it to the vegetables and cook for a minute. Now add the meat balls in to sauce and cook for about 3 minutes. Let theeat balls get infused in sauce. Prepare starch slurry and add to pan to thicken the sauce. Add pepper powder and check for salt. Garnish with dry roasted sesame seeds and spring onion. 

Happy Cooking!

An hearty soup for all occasion. It’s wholesome and tasty.

Ingredients:

• Chicken mince 250 gms• Ginger 1″ length finely chopped• Garlic 6 cloves finely chopped• Greeen chilly 4 nos chopped• Soy sauce 2 tsp• Chicken stock 3 cups• Black pepper powder 1 tsp• Cooking oil 1 tsp• Chopped spring onion 1 tbsp• Corn starch 1 tsp• Egg white 3 eggs• Salt to taste

Heat oil in a pan. Add chopped garlic, ginger and green chilly and saute till it’s slightly browned. Add minced chicken to it and cook.  Break down the chicken mince with the wooden spoon. Add a pinch of salt and saute it on high flame. Add a 3 cups of chicken stock or water and add soya sauce and black pepper powder. Allow it to cook on high flame for about 5 minutes. While the soup is cooking, take egg white in a mixing bowl and beat and keep egg white ready for next step. Check for the soup quantity and if required add in water. If not use corn starch slurry to thicken the soup. Check for salt and cook for another minute. Using a teaspoon, scoop the egg white and  add to soup and keep pouring soup on top of the egg white chunks and continental this process for another minute and switch off the flame
Once it’s done, its time to serve the soup. Garnish it with chopped spring onion. 

Happy cooking!