" Pasta Puttanesca...from " Chef Prashant's " kitchen of One Perfect Bite

" Pasta Puttanesca...from " Chef Prashant's " kitchen of One Perfect Bite

Yield: 4 to 5 servings.

Ingredients:

1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:

1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.

2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.

3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately.

" Butter Chicken "

" Butter Chicken "

Butter Chicken Recipe , – The recipe for native butter chicken famous north Indian state of Punjab. There is something so special about this recipe, once eaten, it becomes a fanatic. The flavors, colors and the flavor is absolutely fantastic. If you also want to make this recipe at home, please read on.

Butter Chicken Recipe , as the name suggests chicken cooked in butter and served with butter on top. So yes, lots of butter used in manufacturing. Traditionally it is made of chicken tandoori. Boneless cuts are pulled from a tandoori chicken and cooked in a tomato sauce.

The following recipe is made of boneless chicken that is baked in an oven to give a similar flavor. which is made of pieces of chicken on the bone. I use onions in that to make more sauce. You can try to say that the recipe for a change. You will also find how to give a smoky flavor to your sauce, without actually cooking the chicken. So first this recipe with boneless chicken.

Ingredients-

* 300 grams boneless chicken (cut into slices)
* 500 g tomato (puree, if they are too strong to take less)
* 100 g of thick yogurt
* 1 tablespoon lime juice
* 1 c. tablespoon ginger paste
* 1 tablespoon garlic paste
* 1 c. teaspoon turmeric powder
* 1 c. teaspoon garam masala
* 2 c. tandoori masala powder teaspoon (available at any grocery store India)
* 1 c. teaspoon red chili powder
* 2 cloves
* 1 green cardamom
* 1 inch cinnamon stick
* 1 tsp coriander powder
* 3 c. tablespoons butter
* 2 c. cooking oil
* 1 / 2 c. Kasoori methi (fenugreek leaves)
* A couple of cashew
* Salt to taste
* Squeeze / or a drop of color chili Kashmir.
* 5 c. tablespoons sour cream
* Fresh leaves cilantro for garnish.

Direction-

Marinate chicken in yogurt, 1 / 2 c. tablespoon ginger paste and garlic. Add a teaspoon of tandoori masala, half teaspoon of turmeric powder, a tablespoon of olive oil, red and a tablespoon of lemon juice. Keep aside for at least 2 hours.

Then roast in the oven until the chicken is almost done. Brush with oil and place under the broiler for 3-4 minutes so that the pieces are charred.

If you do not want fried chicken in the oven, you can also place the pieces on a baking sheet or cast Tawa and cook over high heat until done.

For the sauce, melt the butter and remaining oil in a saucepan. Add cloves, cardamom and cinnamon and let them crackle. Pour tomato sauce, coriander powder, chili powder and cook over high heat until reduced to almost dry.

At this point, you can see a little fat globules oozing part of the sauce.

Add the cooked chicken and stir. Now add a little hot water, just enough to get a thick sauce. Add the salt, 1 teaspoon garam masala and tandoori masala. Even methi leaves and sprinkle crushed kasoori. 

Stir and cook for a minute or two more, so that the flavors blend nicely. Garnish with whipped cream, cashews and coriander. Serve Butter Chicken Recipe hot with Tandoori Roti.

" Chicken & Mushroom Fajitas "

" Chicken & Mushroom Fajitas "

Mexican is always an easy cuisine to tackle because everyone can make their own! Chicken and Mushroom Fajitas are a great way to use leftover meat and veggies. If you don't like these ingredients, make your fajitas with your favorite toppings.

Serves: 8
Preparation Time: 15 min
Cooking Time: 45 min

Ingredients
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sugar
3 cloves garlic, minced
8 ounces chicken breast, trimmed of fat and cut into thin strips
4 ounces portobello mushroom or shiitake mushroom caps, cut into 1/2
1/2 Spanish onion, cut into 1/2
1/2 sweet red pepper, cut into 1/2
1/2 yellow pepper, cut into 1/2
Freshly ground black pepper
Salt (optional)
8 flour tortillas, 

Instructions
1. In a self-sealing plastic bag, mix the lime juice, chili powder, oregano, sugar, and garlic. Add the meat and mushrooms, seal the bag, and press gently to coat the chicken with the marinade. Place in the refrigerator and marinate for 30 minutes. 

2. Coat a large non-stick skillet with no-stick vegetable oil spray. Warm over medium-high heat. 

3. Add the meat, mushrooms, and 2 tablespoons of the marinade. Cook, stirring frequently, for 4-5 minutes, or until the meat is cooked. 

4. Remove and set aside. Wash and dry the skillet. Coat with no-stick vegetable oil spray. Warm over medium-high heat. Add the onions, red peppers, and yellow peppers. Cover and cook for 1 to 2 minutes, or until the onions start to release moisture.

5. Uncover and cook, stirring frequently, for 4 to 5 minutes, or until the onions are golden. If necessary, add 1 or 2 teaspoons of water to prevent sticking. Season to taste with the black pepper and salt (if using). 

6. Place the tortillas on a work surface. Divide the Chicken mixture among them, spooning it down the middle. Top with the onions and peppers. Fold the tortillas to enclose the filling to only 1.8 grams per fajita. 

Garnish each fajita with chopped fresh cilantro, fat fre

" Green Peas Paratha "

" Green Peas Paratha "

Number of serving: 3 
Preparation time: 10 Minute(s) 
Cook time: 15 Minute(s) 
Difficulty: Easy

Ingredients:

For the dough
1. Wheat flour 2 cups
2. Oil 1 tbsp
3. Salt to taste
4. Water as required for kneading

For the filling
1. Fresh Green Peas 1 cup
2. Ginger 1 inch piece
3. Red Chilly Powder 1 tsp
4. Ajwain /Omam ? 1/2 tsp
5. Garam Masala Powder 1/2 tsp
6. Roasted Gram Dal Powder/ pottukadali podi 1 to 2 tsp
7. Salt to taste
8. Oil 1 tsp


Preparation:

1. In a bowl, add the wheat flour, salt and oil. Rub this well with your finger tips. Add water little by little and knead into a soft and pliable dough. Keep covered until further use. 
2. Boil the peas until 3/4 done. Strain and keep aside. After it cools down, grind it coarsely. 
3. Heat a kadai with oil, add grated ginger and fry well. 
4.Now add the ground peas, red chilly powder, ajwain, garam masala and salt to taste. Mix well. 
5.Finally, add a tsp or 2 or the roasted gram dal powder. This is added to remove all the excess moisture. Let this cool. 
6.For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. 
7.Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking. 

" Chicken Shawarma "

" Chicken Shawarma " is a Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.

Ingredients

• Chicken:
• 2 tablespoons fresh lemon juice 
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil 
• 3/4 teaspoon salt 
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips 
• Sauce:
• 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage) 
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice 
• 1/4 teaspoon salt 
• 1 garlic clove, minced
• Remaining ingredients:
• Cooking spray 
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce 
• 8 (1/4-inch-thick) tomato slices 


Preparation

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

" Lamb kebabs Recipe "

The " Chef Prashant " Recipes kitchen invites you to try " Lamb kebabs Recipe ". Enjoy Middle Eastern Barbecue and learn how to make Lamb kebabs. 

Equipment: You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.

2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.

3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.

4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.

5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Notes
You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

" Iraqi Biryani "

" Iraqi Biryani "
Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation
1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

‎" Tips for having the 'right' breakfast " By " Chef Prashant "

‎" Tips for having the 'right' breakfast " By " Chef Prashant "

These tips are directed towards making healthier, more nutritious breakfast choices.
This includes:

• Using honey instead of jam and other sugar-sweetened spreads
• Choosing low-fat milk over full-cream milk
• Choosing low-fat butter over traditional butter
• Using honey as a sweetener instead of sugar
• Opting for whole-grain, oatmeal or multi-fiber breads over white bread
• Eating fresh fruits instead of processed/packaged juices
• Choosing cornflakes made from high fiber cereals like bran and muesli over conventional cornflakes

" Vegetable Biryani "

" Vegetable Biryani "

Ingredients

Basmati Rice – 3 cups
Chopped Potato, Carrot, Beans and Green peas – 1 1/2 cups
(If using dried green peas, soak it in water for 2 -3 hours and use)
Onion – 2 chopped medium size
Tomato – 2 medium size chopped
Ginger – 2 inches
Garlic – 6 big pods 
Cardamom – 3
Cinnamon – 1/2 inch
Cloves – 5
Chilly powder – 1tsb
Green chilly – 2 0r 3 as per ur taste
Jeera and Black pepper – 1/2 tsb
Cilantro and Mint – 1 handful

Method

1. Wash and soak the rice in water for 1/2 hour.
2. Heat 2tbsp oil and 2 tbsp of ghee (or 4 tbsp ghee) in a wok. Grind ginger, garlic with Cardamom, cinnamon and cloves. Add this paste and fry for two minutes.
3. Now add the sliced onions and green chilly and fry until the onions become golden brown.
4. Add the jeera and pepper and the chopped tomato and cook until it mashed well. Add cilantro, mint and chilly powder and fry until the oil separates from the masala.
5. Chopped all the vegetables in same size and add to the masala and cook for a few minutes. Don’t add any water.(fry until all the water evaporates from the gravy) .
6. Now boil 5 cups of water in a heavy bottom pan, add the rice and the prepared masala.
Add enough salt and cover it with a lid. Mix everything together well.(Cook it on medium heat)
7. Finally add juice from half lemon and 1/2 cup of curd and mix everything.
8. Don’t overcook the rice it should be 3/4 cook.
9. Remove it from fire and tightly close it with the lid. The rice will be cooked by the steam.
10. Serve hot with any kind of pachaddi (Raita) , Salna Eggplant Masala .

" Chocolate and Raisin Bread Pudding with Whiskey Sauce "

" Chocolate and Raisin Bread Pudding with Whiskey Sauce "

Whiskey Sauce

1.5 cups heavy cream
2 teaspoons cornstarch
1 tablespoons cold water
1/3 cup sugar
2 tablespoons whiskey, such as Jack Daniels, Jameson, or Old Bushmills

In a heavy 2-quart saucepan, heat the cream over medium heat until it boils. In a small bowl, whisk the cornstarch and water; whisk this mixture into the boiling cream.

Return the cream to a boil then reduce the heat to low and cook, stirring with a heat-proof rubber spatula, for 30 seconds, taking care not to let the mixture burn. Add the sugar and whiskey and stir until the sugar is dissolved. Immediately remove from the heat and let cool to room temperature. (Cover and store in the refrigerator until ready to use. Rewarm before serving.)

Bread Pudding

1/2 cup golden raisins
2 tablespoons whiskey (for soaking the raisins; optional)
1 pound loaf day-old Italian bread, cut into 1 inch cubes
1/2 cup semisweet chocolate chips
6 large eggs
1 quart whole milk
1 cup sugar
3 tablespoons unsweetened cocoa powder, sifted
1.5 teaspoons vanilla
1/4 teaspoon salt 

Head the oven to 350 degrees F. Grease a 12-cup muffin tin or a 13-by-9-by-2-inch baking pan to make one. Combine the raisins and whiskey in a small bowl; let sit for at least 15 minutes.

Bring a large kettle of water to a boil. Drain the raisins and discard the liquid. Divide the bread, chocolate chips, and drained raisins among the muffin cups (or place in the baking pan). 

In a large bowl, combine the eggs, milk, sugar, cocoa powder, vanilla, and salt. Whisk to blend thoroughly. Pour the egg mixture over the bread in each of the muffin cups (or in the baking pan) and place the pan in a large roasting pan. Transfer the roasting pan to the oven and add enough boiling water to the large pan to reach halfway up the side of the muffin or making pan. Bake the puddings for 30 to 40 minutes (45 minutes to one hour if you make one), or until puffed and just set. Carefully remove the roasting pan from the oven and remove the muffin (or baking) pan inside it. Let the bread pudding cool until warm and serve, unmolded, with the whiskey sauce or the whipped cream and vanilla ice cream (or serve the single bread pudding in the baking pan with the accompaniments).

" Chicken Dum Biryani "

" Chicken Dum Biryani  "

Ingredients:

Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam Masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Coriander Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3

Method:

1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken, spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.