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

Methi Malai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2 pax

Indian Curry Presentation in Continental style

Ingredients:

  • Paneer/Cottage Cheese 250 Grams
  • Onion medium size 1 piece
  • Green Chilly 1 piece
  • Ginger & Garlic Paste 2-3 tablespoon
  • Cashew nuts or Magaj (pumpkin seeds) 50 Grams
  • Salt to taste
  • Black pepper powder to taste
  • Kasturi Methi handful
  • Cream for garnish (optional)

Method:

  1. Fine chop the onion, green chilly and keep aside
  2. Take a pan or kadai, add vegetable oil, add chopped onion and chillies
  3. Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices
  4. After cooking for 2 min add cashew or magaj paste
  5. Cook for sometime then add hot water according to the gravy you need
  6. Then add Kasturi Methi by crushing it on the palm of your hands
  7. At the last add paneer cut in diced shape
  8. Cook for sometime more till the paneer soak the gravy, add cream and serve hot.

Chef Tips:

  • To paste cashew nuts or magaj soak them in hot water for like 10 min then blend them using little water, we need a thick paste
  • To make it little spicy if you like spicy food add paste of green chilly because we can’t add red chilly powder else colour will change to red
  • Many people ask me regarding the portion of the food is less, just want to tell them it’s only the presentation, you can always serve a bowl full of gravy with Indian breads on the side
  • Cream you can add more if you want to add.

Blog

Twitter

Paneer & Corn Kababs Easy Recipe

Cuisine: Indian Starter

Serves: 2 pax

Food Presentation

Ingredients:

  • Paneer/Cottage Cheese 200 Grams
  • American Corn 100 Grams
  • Onion Medium Size 1 pc
  • Green Chilly 1 pc
  • Vegetable Oil 1 tablespoon
  • Coriander for garnish
  • Salt to taste
  • Red Chilli powder to taste
  • Garam Masala to taste
  • Haldi pinch of

Method:

  1. Take a pan, add oil, then chopped onion, green chilli, corn and mashed paneer and cook all together
  2. Add all the spices while cooking
  3. Let it cool, then make a paste in the blender (Don’t use water while blending)
  4. After making a fine paste make flat Tikki (Flat Patty) and grill on a non stick pan
  5. You can also use air fryer for these kababs
  6. Serve hot with Mint Chutney or Kerchup

Chef Tips:

  • It’s very important to cook the mixture properly and make sure all the water from paneer and veggies are dried io
  • For making a perfect paste water must be reduced from the mixture
  • While blending don’t use water, use spoon of the grinder stuck while mixing them
  • Keep the mixture in refrigerator for minimum 10 min before making patty

Blog

Twitter

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

Blog

Twitter

Presentation is Important