Grilled Sole Fish on bed of Spinach Rice Easy Recipe

Cuisine : Continental

Serves : 2 people

INGREDIENTS:

  • Sole Fish Fillet 500 GMs
  • Salt to taste
  • Black Pepper to taste
  • Red Chilli powder 10 GMs
  • Dry Oregano, Dry Basil to taste
  • Chopped Garlic 2 tablespoon
  • Olive oil 3 tablespoon
  • Rice 100 GMs
  • Spinach 200 GMs
  • Cherry Tomato for Garnish
  • Lemon 2 pieces

METHOD:

  1. Marinate the Sole Fillet with salt, black pepper, dry oregano, dry basil, red chilli powder, lemon and olive oil
  2. While you marinate coating of all the ingredients on fish is must, every ingredient should stick to the fish.
  3. Keep aside for 20 min minimum before cooking it
  4. Take a Pan, heat it, add olive oil, then chopped garlic, then start grilling the Fish, it will take around 10-15 min to cook the fish on Slow Flame
  5. For Spinach Rice, take a thick bottom pan, add olive oil, then chopped garlic and then add chopped spinach into it
  6. Add salt, pepper, dry oregano and basil into the pan, when you see it’s cooked add water in the pan. Let the water boil fully then add the Rice.
  7. Keep cooking the rice till it’s fully cooked, check the salt add if required
  8. For the plating, take rice on the plate first, then place the grilled fish on it and serve it with garish on cherry tomatoes
  9. Serve hot

CHEF TIPS:

  • Marinate the fish nicely before grilling
  • While grilling heating of pan is important else fish can stick to the bottom of the Pan
  • You can also serve this with sauté veggies if you don’t wanna eat it with rice
  • You can serve it with Mustard sauce too

Spaghetti Meat Balls Easy Recipe

Cuisine : Continental Main Course

Serves : 2-3 pax

Ingredients:

  • Spaghetti Pasta 150 grams
  • Minced Chicken or Mutton 200 grans
  • Salt to taste
  • Pepper to taste
  • Oregano, Chilli flakes, basil, to taate
  • Maida 100 grams
  • Corn flour 50 grams
  • Milk 500 ml
  • Butter 100 grams
  • Cheese to taste
  • Refined for frying
  • Olive oil for cooking

Method:

  1. Boil the spaghetti and keep aside brushing with oil
  2. For meal balls, take minced chicken or meat, add salt, pepper, mixed herbs, Maida and corn flour
  3. Mix and make balls of the mixture and then shallow fry them till golden brown
  4. For white sauce: add 50grams Maida and 50 grams butter in a thick bottom pan, then add 500 ml milk into it, use whisk and start mixing, mix till it’s smooth.
  5. Take a pan, add olive oil, then add chopped garlic, mixed herbs into it, then add the sauce prepared in step 4, cook adding salt and pepper
  6. Then add spaghetti and fried meat balls into it, add some water into it, cool for 5-7 min on medium flame
  7. As you see it’s cooked add grated cheese on it
  8. Serve hot with Garlic Bread

Chef Tips:

  • Never put pasta in cold water then boil, always boil the water then add the pasta into it
  • After the pasta is cooked strain the water then add oil into it, never put cold water on pasta, it have to be cooked naturally
  • The recipe of white sauce is simple, for every 1 litre of milk use 100 grams butter and 100 grams Maida. Keep changing the proportion according to the quantity
  • For meat balls you need to make the mixture soft so that the gravy goes inside the meat balls nicely

Veg Quesadillas Easy Recipe

Cuisine: Mexican

Serves : 2-3 pax

Ingredients:

  • Rajma/Kidney Beans 200 grams
  • Maida 100 grams
  • Aataa/Makke ka aataa 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 1 piece
  • Garlic Chopped 2 tablespoon
  • Green Chillies 2-3 pieces
  • Tomato Ketchup 3-4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Oregano, chilly flakes(Mixed herbs) to taste

Method:

  1. Soak the Rajma overnight then boil in cooker adding only salt
  2. Chop the onion and tomato and keep aside
  3. Take a pan or kadai, add 3 tablespoon of oil, then add chopped onion along with garlic, cook till onion turns into translucent (pink colour), then add salt, pepper, mixed herbs into it.
  4. After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
  5. Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
  6. For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
  7. Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
  8. Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
  9. Fold the Roti from centre to give it a half moon shape
  10. Cook nicely from both sides, serve hot with garnish of cheese.

Chef Tips:

  • Cook the rajma till it’s fully cooked, like mashed
  • Spices you can increase or decrease according to your taste
  • While making tortillas dough must be soft
  • Serve with Salsa and Sour cream

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Sweet Pao Buns Easy Recipe

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Maida (Refined Flour) 200 grams
  • Milk 150 ml
  • Yeast 2 teaspoon
  • Milk powder 1 tablespoon
  • Salt 1 teaspoon
  • Sugar 1 tablespoon
  • Melted Butter 25 grams

Method:

  1. Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
  2. Take a Big Bowl and add Maida, salt and milk powder into it.
  3. Make a well inside the Maida then add the milk and yeast mixture into it.
  4. Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it don’t add flour.
  5. Then kneed the dough for 15 min non stop, to make it smooth.
  6. Keep the dough for fermentation covering with clean foil for at-least 1 hour.
  7. After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
  8. Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
  9. After the second fermentation for 40-45 min, Pre-heat the oven for 200°C for 15 min.
  10. Bake the buns for 25 min at 220°C
  11. Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
  12. Serve hot with butter or Jam.

Chef Tips:

  • Quantity is crucial in baking so use measuring spoons or weight machine.
  • Kneading of dough is important that will make it soft and smooth.
  • Fermentation is also important so have patience and leave the dough for an hour at-least.
  • The mould in which you are planning to bake grease it with oil before adding the dough balls.
  • The weight of each ball of dough have to me 20-25 grams not more then that.
  • Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
  • Keep in the refrigerator in an airtight container or clean wrap it before keeping.

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FOR REFERENCE USE THE PHOTOS AND VIDEOS BELOW 👇

Mixing of dough with Milk and yeast (Step 4) 👆
After the dough is fully kneaded for 15min (Step 5) 👆
Keeping of Dough (Step 6) 👆
After one hour of Fermentation (Step 7) 👆
Make rounds of the dough (Step 8) 👆
After Second Fermentation (Step 9) 👆
After baking (Step 11) 👆
Final Presentation (Step 12) 👆