Baked Spicy Meat

You will love this simple and easy to cook recipe marinated quite long and have the taste of lime and spices in it.

 

 

1 kg undercut beef (whole piece)
2 table spoon ginger paste
1 table spoon garlic paste
1 table spoon red chili powder
2 green chilies
1 table spoon garam masala(chili powder)
2 lime juice
2 table spoon oil
1 tea spoon salt




Mix all the above ingredients with oil and lime juice.
Apply the paste to the meat piece and set aside for 4-5 hours.
Then bake in a preheated oven on a medium heat in a covered vessel till meat is tender and water dries up.
Slice it and serve with naan.  

Baked Chicken

Oven baked to crisp and tender perfection, these baked chicken recipes are great for easy meals.

1 chicken 2lbs
1/2 cup tomato ketchup
1 cup fresh cream
Salt to taste
Red chilli round 6-8
Ginger/garlic paste 2 tsp
Lemon juice 2 tbsp
Mozzarella cheese 1cup 

Boil chicken in salt ,red chillis ,ginger garlic paste,lemon juice .
when tender take a baking dish spread chicken, layer with ketchup, cream, spread cheese bake for 20 minutes on 350 degrees.
Serve hot with french fries or ketchup. 

For more interesting things and stories visit my blog 

meali2.blogspot.com

 

Cheese Potato Pie

A perfect combination of flavors happens when onions, cheddar cheese and potatoes are combined with the wonderful looking crust. Best for breakfast, lunch or a dinner entree. Serve it with fresh fruit or a salad or fresh vegetables.
 

 

For shortcrust pastry
A 10" Flan dish or Pie tin.

For Pie Crust:
2 1/2 cups flour
1 1/2 teaspoons salt
3/4 cup shortening
1/2 cup ice water

For the Filling :
2 lbs potatoes (peeled/cut into halves)
8 oz onions (finely chopped)
4 oz cheddar cheese (grated)
1 tsp of mustard
2 oz margerine
salt / pepper to taste
An extra 2 oz cheddar cheese (grated) for topping.  

First of all combine salt in the flour.
Then add shortening and rub the margerine into the flour with your hands, until thoroughly mixed.
Add enough cold water (a tablespoon at a time is easier) and mix with your hands to make pastry hold together, be sure not to have it too wet. Cover with clingfilm and leave to chill in the fridge for 20 mins.

In the meantime Boil the potatoes in salty water for 20-25 mins.
Mash them until fluffy.
In a seperate pan melt the margerine, add the finely chopped onions and cook until tender and transparent (for 10 mins).
Add the grated cheese / mustard / onions and margerine to the filling and mash throughly.
Now add salt / pepper to taste.

Sprinkle flour very lightly on a board, and roll pastry out to the thickness of half an inch.
Line a 10" pie tin and prick with a fork to allow heat to get through the pastry. Leave in a preheated oven at 180 C for 10 mins.
Once pastry is slightly cooked add the filling and cover the top with grated cheese. Cook for a further 25 mins until golden brown.
Allow to cool before cutting .Best served with boiled vegetables.

Tip: If you are short of time, use prepared quality pie crusts from the supermarket. And for the filling you can use left over potatoes.  

Cheese Omelette

 A delectable Cream cheese omelette garnished with Sour cream and Chives.

3 eggs
1 tsp butter
1 tsp. heavy cream
2 tbsp. cream cheese(or triple Italian creme cheese)
Sea salt and black pepper, to taste
1 tsp. sour cream
Finely diced chives(green garlic), to garnish




Heat the butter over high heat in a small skillet until foamy.
Meanwhile, beat together the eggs, heavy cream, salt and pepper.
Whisk the mixture with a fork to incorporate as much air as possible.
Pour the egg mixture in the skillet and swirl it around a bit so it is just ever-so-scrambled. Now wait.
Don’t do anything for at least 45 seconds.
Using a silicone spatula, scrape around the edges of the pan to loosen the egg from the sides.
Tilt and swirl the pan to allow the runny, uncooked egg on top to drip down underneath the cooked parts.
Do this for about a minute.
Add the cream cheese at this point to one side of the pan and cook for another 30 seconds to a minute.
Using your silicone spatula, fold the opposite side of the eggs over the cheese.
Gracefully slide the whole thing onto a plate.
Top with a sour cream and some chives.

Eggplant Parmesan Cheese

Hey guys its cook time. I am here with my own new recipe enjoy it. Its very simple and easy.








1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
Salt and black pepper to taste
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Parmesan (1 ounce)
4 cups mixed greens(salad leaves)

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼
teaspoon each salt and pepper.
In 2 batches, arrange the eggplant slices on a broiler proof baking sheet, brush with 2
tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until
charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and
pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it,
layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of
eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the
Parmesan.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10
minutes before serving.
Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼
teaspoon each salt and pepper.
Serve with the lasagna. and enjoy it