Garlic Bread Easy Recipe

Serves: 2-3 Pax

Cuisine: Bakery

Ingredients:

  • Maida 100 grams
  • Salt to taste
  • Chopped Garlic 3 tablespoon
  • Soft Butter 50 grams
  • Grated Cheese 50 grams
  • Oregano, chilly flakes to taste
  • Baking Powder 1/4 tablespoon
  • Meetha Soda 1/4 tablespoon
  • Milk 100 ml

Method:

  1. Take a mixing bowl and add Maida, Baking Powder, Meetha Soda, Salt and make a dough adding milk and if needed water
  2. Keep aside the dough covering with a cloth for at least 1 hour
  3. Mix the butter with chopped garlic, herbs and salt to taste
  4. After the dough is kept for one hour, take the rolling pin(Belan) and make a flat Roti of it
  5. Then take the butter mix and spread it on the flat bread, then on the half side put grated cheese
  6. Then fold the flat bread into half moon shape
  7. By using the knife cut the bread into slices
  8. Preheat the oven at 180°C for 20 min, then bake the bread for 20 min at the same temperature
  9. Serve hot with cheese dip

Chef Tips:

  • The dough have to be soft and apply oil to make it smooth
  • While sticking the bread use water in the corners of the bread
  • You can also add chopped corn, olives, jalapeños inside the stuffing with cheese
  • Check after baking the colour have to be golden brown

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Step 6 Inside the oven

Coriander Chicken Kababs Easy Recipe

Cuisine : Indian Starter

Serves : 2 pax

Plating before serving Kababs

Ingredients:

  • Minced Boneless Chicken 250 GMs
  • Onion Small 1 pc
  • Green Chilli 2-3 pcs
  • Coriander green handful
  • Pepper whole, Clove, Cinnamon 1-2 pcs each
  • Peas 100 GMs
  • Ginger & Garlic paate 2-3 tablespoon
  • Salt to taste
  • Red Chilli Powder to taste
  • Dhaniya Powder to taste
  • Vegetable oil for frying

Method:

  1. Take a cooker or thick bottom pan, add 2 tablespoon of oil
  2. Then add whole spices, chopped onion, chopped chilli, peas and coriander
  3. Then add the minced chicken, then all the spices and ginger and garlic paste
  4. Cook well so that all the chicken is nicely cooked
  5. Take it out and cool it
  6. Then blend it in a blender without adding any water into it
  7. Keep it in refrigerator for minimum 10-15 min
  8. Take a flat pan or tawa, make patty of the chicken and cook till golden brown
  9. Serve hot with mint chutney and salad

Chef Tips:

  • Make sure the chicken is nicely cooked before blending
  • Use minimal oil for frying
  • You can add other veggies too while coking the chicken
  • The mixture can be kept in an air tight container for 15 days and used again and again

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Presentation is Important

Stuffed Pita Pockets Easy Recipe

Cuisine : Continental

Serves : 2 Pax

Ingredients:

  • All Purpose Flour (Maida) 100 GMs
  • Wheat Flour (Aataa) 100 GMs
  • Salt to taste
  • Pepper to taste
  • Mixed Herbs to taste
  • Capsicum 1 pc medium
  • Onion medium 1 pc
  • Tomato 1 pc
  • Garlic few cloves
  • Red Yellow Bell peppers (Optional) 1pc
  • Cottage Cheese 150 GMs
  • Cucumber for salad
  • Hummus Recipe

Method:

1. Pita Pockets:

  1. Make a dough by adding both flours and salt and baking powder into it
  2. Rest for minimum 10-20 min covered with a cloth
  3. Then take medium sized dough balls and roll them flat
  4. Then take one end of the flat bread and fold it like a half moon shape
  5. Make space in between and cook it inside the oven for 10min at 170 degree centigrade
  6. If you don’t have oven cook it on a flat pan and cook it from all sides
  7. Keep aside

2. Pita Stuffing:

  1. Chop all the veggies and paneer into diced
  2. Take a thick bottom pan and add oil, then chopped garlic then all the veggies and saute
  3. Add all the spices into it before adding cottage cheese into it
  4. Cook on low flame till it’s cooked properly

3. Stuffing and Presentation:

  1. When the mixture is cooked take the pita pocket and stuff it with the mixture
  2. Keep the pita on the plate with some veggies pouring out of the pocket
  3. Serve it with hummus and salad
  4. Serve hot

Chef Tips:

  • While making the dough use luke warm water, it will make the dough soft
  • If you don’t want to use Maida you can use multigrain flour too
  • The stuffing can be chicken, veg or egg
  • Keep changing the stuffing and new dishes can be created
  • Adding cheese is optional
  • It’s a vegan recipe

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Cream Of Broccoli Soup

Cuisine: Continental

Serves: 2pax

INGREDIENTS

  • Broccoli 1pcs
  • Garlic 2clove
  • Salt to taste
  • Pepper to taste
  • Cream 2tbsp for garnish
  • Butter for garnish

METHOD:

  1. Cut the Broccoli florets and start saute in a thick bottom pan with little oil and garlic
  2. As it start cooking, add 2 bowls of water and let it bowl for 10minutes
  3. Strain it and make a paste of the residue left
  4. Put the soup back on the flame and add salt, pepper, and the paste.
  5. Cook it for 10 more minutes, check the seasoning and serve hot with garnish of cream and butter
  6. Serve Hot

Chef Tips:

  • To keep the green colour of the broccoli intact we sauté it and dont boil in starting
  • Minus cream and butter to prepare the vegan version of the soup
  • Try to use fresh broccoli

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Cream Of Broccoli Soup with Bread Stick