Grilled Chicken Salad with Orange Salsa

Today I am sharing a recipe of my friend Chef Vicky Bhardwaj, SALAD SALSA. Hope you will enjoy it.

Ingredients -

For Salsa –

2/3 cup -  orange juice
1/2 cup -  chopped dried apricots
2 tbsp - apricot preserves
1 tbsp - olive or vegetable oil
3/4 cup - chopped red bell pepper
2 tbsp - chopped fresh cilantro( coriander leaves)
2 tbsp - sliced green onions
1 tsp - grated orange peel

For Salad –

4 boneless skinless chicken breasts ( about 800gms -1kg)
1 tbsp - olive or vegetable oil
1/2 tsp - garlic salt
6 cups bite size pieces mixed salad greens.

Method :

• Set aside 2 tbsp of the orange juice.

• In 1 quart saucepan, heat apricots and remaining orange juice to boiling point, reduce heat and simmer uncovered for 3 to 5 minutes or until most of the orange juice is absorbed.

• Remove from heat and let it cool to room temperature.

• In small bowl mix add  2 tbsp orange juice and olive oil.

• Stir in apricot mixture and remaining salsa ingredients .

• Heat gas or charcoal grill . brush chicken with oil ;

• Sprinkle with garlic and salt . place chicken on grill . cover grill ;

• Cook over medium heat for 15 to 20 minutes , turning once , until juice of chicken is clear.

• Cut chicken into 1/2- inch slices.

• Divide salad greens among 4 plates. Top with chicken and salsa.

 

Courtesy : chef Vicky bhardwaj 

Spicy Mushroom Masala

Ingredients-

Mushrooms (chopped) -  1 cup
Onion (chopped) - 1 big
Tomato (chopped) - 1 big
Green Chilies (chopped) -  2-3
Ginger-Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds  - 1 tsp
Curd /Yogurt -  3 tsp
Curry Leaves -  1 sprig
Coriander leaves -  few (chopped)
Vegetable Oil  -  3 tsp
Salt to taste

Method-

• Wash and cut the mushrooms in medium pieces.

• Marinate the mushrooms with salt, turmeric powder, ginger-garlic paste, red chili powder and curd; keep it aside for 10 to 20 mins.

• Heat oil in the pan and when it’s hot, add whole gram masala , cumin seeds, curry leaves, sauté for a minute; add chopped onions and sauté till onions becomes translucent now add green chilies, chopped tomato and fry till its cooked.

• Add marinated mushroom to it, cover and cook until mushrooms are cooked properly.

• Garnish with chopped cilantro leaves...Serve hot with Roti/Steamed rice.

Source- Jagran

Bengali Ras Malai or Rosh malai for diwali / festive season

Today I am sharing recipe from rediff.com of my favorite sweet dish i.e.  Ras-Malai.  Ras Malai or Rosh malai is popular dessert from Bengal.

      

Ingredients

For the 'malai'

• 500 ml litre milk
• 2 tsp lemon Juice (add slowly till milk separates)

For the sugar syrup

• 1 cup water
• 1/2 cup sugar

For the ras/milk syrup

• 500ml litre whole milk/full cream milk
• 4 tbsp sugar
• 1 tsp saffron (soak it in 1/4 cup of warm -- not hot -- milk and leave for 30 minutes)
• Pistachio flakes to taste
• 1 tsp kewra or rose water.

Method

For the 'Ras'

• Heat milk in a pan.
• Keep stirring while adding sugar.
• Simmer on low flame for 15 minutes.
• Add the kesar and the kewra to the milk once its warm (not while it's hot) and set aside.

For the 'Malai'

• Boil the milk and add lime juice till paneer is separated.
• Turn off the gas, off and the paneer for a minute.
• Empty the paneer onto a plate, strain and wash it thoroughly.
• Press it under something heavy for five minutes to get the whey out.
• The paneer that you get will be crumbly.
• This is the right kind of paneer to get good 'gullas'.
• Add cornflour to it.
• Beat till it becomes a soft dough and make small balls out of it.
• In a pressure cooker, add water and sugar. Let it boil.
• Put the paneer balls in and cover with the lid. Pressure cook till one whistle.
• Let it cool.
• Add the paneer balls to the milk mix.
• Decorate with pistachio slivers.
• Serve cold.

click here for other sweet dishes for diwali festival 
Source : rediff.com

Vegetable Jalfrezi ( stir-fry Vegetables )

Vegetable Jalfrezi , A Jalfrezi is an Indian version of Chinese stir-fry made with spices used in curries.

 Ingredients-

3 cups mixed boiled Vegetables
2 onions, chopped
3 Spring Onions, chopped
2 tomatoes, chopped
4 green chilies, chopped
1 tsp. Ginger
Few coriander leaves, coriander
1/2 tea cup tomato ketchup
1 tsp. chili powder
1 tbsp. sugar
3 tbsp. oil or butter
Salt according to taste

Method-

• Heat Ghee in a pan and fry onions till golden brown.

• Add tomatoes, chilies, ginger and coriander leaves and fry for 2-3 min.

• Add tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt & little water.

• Cook for 5-10 minutes.

• Just before removing from fire, add freshly chopped ginger strips and coriander.

• Serve with Plain roti or Naan.

Vegetable Samosa

Today I am sharing a famous Indian snack, Samosas can be probably be found anywhere in the world! It can be spicy and is often eaten with chutney, such as mint, coriander or tamarind.

Ingredients:

For Outer Cover:

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

For filling:

• 2 potatoes large boiled, peeled, mashed
• 1 onion finely 14
• 1/2 cup Green Peas (boiled)
• 2 green chillies crushed
• 1/2 tsp. ginger crushed
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander finely chopped
• 1/2 lemon juice extracted
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala
• 1/2 tsp. coriander seeds crushed
• 1 tsp. red chilli powder
• Salt to taste
• Oil to deep fry

Method:

For dough:

1. Make well in the flour.
2. Add oil, salt and little water. Mix well till crumbly.
3. Add more water little by little, kneading into soft pliable dough.
4. Cover with moist cloth; keep aside for 15-20 minutes.
5. Beat dough on worksurface and knead again. Re-cover.

For filling:

1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
4. Stir fry for 2 minutes, add potatoes, green peas. Stir further 2 minutes.
5. Cool. Keep aside.

To proceed:

1. Make a thin 5" diam. round with some dough.
2. Cut into two halves. Run a moist finger along diameter.
3. Join and press together to make a cone.
4. Place a tbsp. of filling in the cone and seal third side as above.
5. Make five to six. Put in hot oil, deep fry on low to medium till light brown.
6. Do not fry on high, or the samosas will turn out oily and soggy.
7. Drain on rack or kitchen paper.
8. Serve hot with green and tamarind chutneys or tomato sauce.

Source : onlinerecipeideas.com