Daily Archives: November 19, 2013


Lasagna

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lasagna

Preparation Time: 20 minutes

Cooking Time : 1 hour 15 minutes

Serving : 8 members

Description

I have a habit of exploring and tasting new recipes . Any restaurant I go to I make it a point to order what ever is new in their menu . Once On a holiday to ooty , we were recommended to a new place called Kings cliff by a friend for lunch . (Its one among the best restaurents in my best liked eat outs ) I got to see lasagna on their menu and ordered for myself . I was been laughed at by all my cousins , hubby n kids . Gosh the lasagna was so very delicious that I got just a signal spoon for myself . My kids kept talking about lasagna after that . I got this recipe from the net but have made changes according to the Indian taste buds .

Ingredients

Ingredients
Quantity
Onion1 chopped
chicken(boneless)1/2 kg (minced)
garlic3 crushed
coriander leaves4 table spoons chopped
oregano1 tea spoon
basil1 tea spoon
tomato1/2 kg ( blanched , skin removed and chopped )
tomato paste8 ( grind tomatoes without water )
cottage cheese24 ounce
eggs2 beaten
pepper1/2 tea spoon
dry red chillies8 to 10 ( ground coarsely )
Parmesan cheese1/2 cup grated
mozzarella cheese1 small packet
lasagna noodles12 to 15 sheets
saltto taste

Method

  1. Brown onion, garlic and minced chicken in 2 table spoons of olive oil . Add salt to taste , chilli flakes, oregano ,basil, 1/2 of coriander leaves , blanched tomatoes and tomato paste .
  2. Cook till chicken is cooked and gets to a thick saucy consistency . Cook lasagna noodles according to packet instructions . Drain and keep aside .
  3. Combine eggs , pepper , salt to taste , cottage cheese , rest of coriander leaves , Parmesan cheese and 1/2 of mozzarella cheese together .
  4. Grease a square or rectangle baking dish . Layer the noodles sheet length wise first , top it with meat sauce followed by egg mix spread evenly all around .
  5. Top with grated Parmesan Cheese and mozzarella cheese making sure it is covered Well .Repeat with 2 more layers as such.
  6. Top layer should be lasagna sheet . Sprinkle evenly with mozzereella cheese and Parmesan cheddar . Bake at 200 degrees centigrade for 30 to 40 minutes until cheese mixture is cooked thoroughly .

Curd Bread Tikki

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curdbreadtikki

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

I got this recipe from my moms cousin sister dilnawaz . I had the recipe in mind for ages but could afford the time to try it out until very recently . My daughter loved it as she prefers vegetarian food.

Ingredients

Ingredients
Quantity
Bread8 slices
watermixed with 1/4 teaspoon salt

For the filling 

Ingredients for Filling
Quantity
potatoes2 big boiled(peeled and mashed)
chilli powder1/2 tea spoon
green gram sprouts 2 1/2 table spoons boiled
saltto taste

Sweet chuntny 

Ingredients for Sweet Chutny
Quantity
dates8
jaggery1 table spoon
black salt1/4 tea spoon
tamarind pulp 2 table spoons
saltto taste
chilli powder1 tea spoon
cumin powder1/2 tea spoon

Green chuntny 

Ingredients for Green Chutny
Quantity
green chillies10
coriander leaves 1/2 cup
mint leaves1/4 cup
cumin powder 1/2 tea spoon
chat masala 1/4 tea spoon
saltto taste
lime 1/2

For sweet chuntny :

  1. Boil all the ingredients together with little water for 8 minutes .
  2. Cool and blend to a smooth paste . Keep aside .

For green chuntny :

  1. Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
  2. Cool add lime juice . Taste and adjust . Keep aside .
  3. Blend together and keep in refrigerator.

Filling :

  1. Mix all ingredients Together . Taste and adjust .
  2. Roll into lemon size balls and keep aside .

Method

  1. Dip each bread slice one at a time into the salted water for 5 seconds .
  2. Remove and squeez out the water by keeping the wet bread slice between your palms .
  3. Place a potato ball in the Center of the bread . Cover the potato ball with the bread from all 4 sides to form a bread stuffed potato ball .
  4. Flatten the ball to get a round shaped tikki . Do the same with remaining bread and potato balls . Keep aside for 10 minutes for the moisture to dry up a little .
  5. Heat oil to shallow fry and fry the tikkis to golden brown . Keep aside .
  6. Pour the beaten curd and sugar into a serving bowl . Dip each tikki in salted water for 2 seconds and put them into the sweet curd mix .
  7. Do the same with all of the remaining tikkis . Keep in the refrigerator .
  8. Serve cold topped with both chutneys  . Can do the marinating part of the tikkis just before serving.