Butter fruit & Basil Meeta

Ingredients:

1. Ripen Avocado                    1 No

2. Milk                                     500 ml

3. Basil Leaves                         3 Nos

4. Whole Wheat Bread Slices   8 Nos 

5. Sugar                                   100 Gms

6. Vanilla Ice Cream                  2 Scoops

Method:

1. Extract the avocado pulp, put in a mixer bowl along with basil leaves and make a fine paste.

2. Boil milk and slowly incorporate milk into avocado, basil paste. As the milk is mixed in to paste put on flame and cook, when it slightly turns thick add sugar and cook till the sugar is dissolved and thick. when the wooden spoon gets coated stop cooking and set a side and let the sauce be cool, add a scoop of vanilla ice cream and fold in to the sauce.

3. Cut the whole wheat bread slices in to square shape and grill them on a griddle or under grill.

4. Take a long plate coat the plate with the sauce, place the grilled bread slices on the sauce and top with the sauce and place the remaining bread slices and garnish with vanilla ice cream and basil sprig

Stir Fried Chicken with Spinach

Ingredients:
1. Chicken Breast Piece - 1 no
2. Spinach                     - 2 bunches
3. Cumin                       - 10 gms
4. Lemon                      - 1 No
5. Coriander leaves      - 10 gms
6. Garlic                       - 20 gms finely chopped
7. Onion                       - 1 no Medium Size
8. Oil                            - to fry
9. Salt & Chilli Powder  - to taste

For Salad:
1. Onion
2. Red cabbage
3. Mayonnaise

Method:
1. Cut chicken into thin stripes of 1 inch long, add lemon juice, cumin powder (freshly roasted and powdered), salt and chopped coriander leaves and set a side for 30 min.

2. Pluck leaves of spinach, blanch and cut into strips

3. Heat oil in a pan and fry the marinated chicken till the color turns to golden brown.

4. In a pan heat oil saute garlic, onion add spinach fry saute till dry add chicken and toss it.

4. Cut onion into wedges, shredded red cabbage and mix with mayonnaise.

5. Take a plate in the center drop a spoon full of salad, place a sprig of coriander leaves and arrange the chicken surrounding to the salad.

Lettuce and herb stuffed crispy chicken with slaw

Ingredients:
1. Chicken Breast piece - 1 no
2. Lemon                       - 1 No
3. Rosemary                  - 2 sprigs
4. Lettuce leaves            - 4 leaves
5. Mayonnaise Sauce     - 50 gms
6. Mustard Powder       - 5 gms
7. Chill Powder             - 5 gms
8. Seasoned Floor         - 50 gms
9. Egg white                  - of 1 egg
10. Oil                            - for frying
11. Salt                          - to taste
12. Chilli powder           - to taste
13. Parsley finely chopped   - 3 gms


Method;
Marinate the chicken piece with lemon juice, rosemary, salt, mustard and chilli powder, make an insertion and  put a roll of lettuce with seasonings and herbs and place in  fridge for 30 minutes. Fold in egg white n seasoned flour. Shallow fry the chicken till golden brown on medium heat.

Sauce:
Mix mayonnaise and finely chopped parsley

For Salad:
1. Carrot
2. Red Cabbage
3. Lettuce
4. Mayonnaise sauce

Method:
Scrap the carrots, shred the red cabbage, cut the bite size pieces of lettuce mix with mayonnaise sauce.

For Herb Rice:
1. Rice         - 100 gms
2. Onion      - 1 No
3. Tomato   - 1 No
4. Garlic      - 10 gms
5. Thyme    - 1 sprig
6. Butter     -  10 gms
7.Salt and Pepper

Method:
Heat butter drop the sprig of thyme, then add garlic saute it then add onions and tomato. Add rice and water season it and cook.

Assembling on Plate:

1. Place 2 leaves of lettuce in the center of plate
2. Put a portion of herb rice
3. Cut the chicken in to two and place over rice
4. Next to herb rice drop salad
5. Drop a spoon full of parsley mayonnaise

Enjoy the lettuce and herb stuffed chicken and slaw

Achari Prawns with pesto: Grilled Basil & Coriander Pomfret

Achari Prawns with pesto: Grilled Basil & Coriander Pomfret: Fillet of Pomfret - 1 No Lemon Juice - 5 ml Thyme - 3 Sprigs Salt - To taste Basil Leaves - 10 nos Coriander Leaves - Bunch Cashew N...

Grilled Basil & Coriander Pomfret

Fillet of Pomfret  - 1 No
Lemon Juice - 5 ml
Thyme - 3 Sprigs
Salt  - To taste
Basil Leaves - 10 nos
Coriander Leaves - Bunch
Cashew Nuts - 5 nos
Chilies - 2 Nos
Olive oil - 10 ml
Lettuce Leave - 3 nos
Lemon wedge - 1 No

Method:
Sauce: Grind Basil, Coriander Leaves, Cashew Nut, Chilies and Olive oil to fine paste. In a pan heat 5 ml of Olive oil, add the sauce mixture and cook for 5 minutes.
Marination: Apply Lemon Juice, Salt to the fillets  and  insert the thyme sprigs into the fillet and rest it for 20 minutes
Cooking: In a pan heat olive oil a tea spoon and shallow fry the marinated fillet till it turn to golden brown. Apply the sauce over the fish.

Presentation: Take plate place lettuce leaves, place the cooked fillet over the lettuce and garnish with lemon wedge and dazzle the sauce on the plate.

Achari Prawns with pesto

Prawns with shells - 200 gms
Mango Pickle - 10 gms
Lemon Juice - 5 ml
For Pesto:
Basil Leaves - 6 - 10 nos
Cashew Nuts Soaked - 5 - 6 nos
Garlic Cloves - 4 nos
Coriander Leaves - 5 gms
Olive Oil - 5ml
Oil - frying
Method:
Make insertion from head through legs till tail, apply mango pickle and sprinkle few drops of lemon juice and leave it for 10 minutes in fridge.

Take out from fridge and ground all ingredients of pesto to a cosre paste and apply pesto to all the prawns, marinate for 20 min.

Heat oil in a deep pan, remove excess marinade / pesto n drop prawns in to oil and fry till they turn golden brown.

Sauce:

In a pan take extra pesto along with 5 ml of olive oil for 5 minutes.

Take them on to a plate garnish with lemon wedge and serve with sauce.