PENNE RIGATE WITH TOMATO BASIL SAUCE TOPPED WITH GRILLED CHICKEN AND VEGETABLES

METHOD.
GRILL CHICKEN BREAST WITH OLIVE OIL AND SALT.
GRILL ALL VEGETABLES WITH OLIVE OIL AND SALT
TAKE A SAUTEE PAN. ADD OLIVE OIL ROASTED GARLIC, CARAMELIZED ONIONS, SUN DRIED TOMATOES AND SAUTEE. ADD TOMATO SAUCE.
COOK PASTE AL DANTE. STRAIN PUT IN A BOWL ADD OLIVE OIL AND HERBS GRATE SOME PARMESAN CHEESE AND SPRINKLE SOME HERBS. TOSS
TRANSFER TO A PASTA PLATE. MAKE A WELL IN THE CENTER OF PASTA ADD THE SAUCE. TOP WITH GRILLED VEGETABLES CUT INTO JULIENNES. TOP WITH THE CHICKEN BREAST.
TOAST SOME HERB FOCCACIA BREAD. BRUSH WITH HERB OIL.
SERVE HOT. !

PENNE RIGATE   GRM 75
CHICKEN BREAST GRM 100
RED PEPPER GRM 60
SALT GRM 5
PEPPER GRM 3
ZUCCHINI GRM 40
ITALIAN HERB SEASONING GRM 2
TOMATO SAUCE GRM 100
EGGPLANT GRM 30
BASIL GRM 2
PARMESAN CHEESE GRM 5
MOZZARELLA CHEESE GRM 15
PARSLEY GRM 5
ROASTED GARLIC GRM 3
CARAMELISED ONION GRM 3
OLIVES GRM 2
SUN DRIED TOMATO GRM 2
MUSHROOM GRM 30

Comments

Post a Comment

Popular posts from this blog

THE BEST TANDOORI CHICKEN TIKKA - ALISHAN MURGH TIKKA ALA CHEF SAHA

Image
ALISHAN MURGH TIKKA ALA CHEF SAHA  MIX ALL INGREDIENTS TOGETHER TO MAKE THE MARINATION. COOK IN TANDOOR TILL DONE  OR MICROWAVE OVEN IN CONVECTION SETTING FOR 20 MINUTES. MAKES 5 SERVINGS 1 Chicken leg boneless  (Diced) GRM 1000 2 Almond GRM 60 3 ½ lb.  Onions (coarsely chopped) GRM 230 4 4  Green Chillies (Hari Mirch) (chopped) GRM 12 5 8 cloves of  Garlic (Lehsan) (peeled) GRM 9 6 4 (1") cubes of  Ginger (Adrak) (peeled and coarsely chopped) GRM 33 7 ½ tsp.  Whole Cloves (Loung) GRM 4 8 16  Cardamom Pods (Choti Ilaichi) GRM 1 9 1 (2"-piece) of  Cinnamon Stick (Dal Cheeni) GRM 1 10 10  Black Peppercorns (Saabut Kaali Mirch) GRM 1 11 2 tbsp. CUMMIN SEEDS (Sufaid Saabut Zeera) (grounded) GRM 18 12 4 tsp. of CORIANDER SEEDS (Dhania) (grounded) GRM 8 13 ½
Read more

SAMUNDARI RATAN BY CHEF SOURAV SAHA

Image
This one goes out for the lobster lovers..... Samundari Ratan by chef Sourav saha (Lobster marinated in white coconut-flavoured masala. ) Ingredients: 2 lobster weighing 1 kg each. 1 tsp ginger-garlic paste 1 tsp green chilli paste Salt to taste Juice from 1 lemon 100 gm hung yogurt 100 ml coconut milk 50 gm almond paste 100 gm sliced white onions 1/2 tsp cardamom powder 1/2 tsp saffron water Procedure: Combine the ginger-garlic and green chilli paste with the salt and lemon juice. Cut the lobster into large chunks and add into the marinade. Allow to marinate for 15 minutes. Then add the yogurt, coconut milk, almond paste, white onions, cardamom and saffron water. Add the marinated lobsters into the yogurt mixture. Place the marinated lobsters in a shallow lagan, seal the lid using a little flour dough and cook on slow flame. Alternatively cook in a moderate oven at 145 degree Celsius for 15 minutes or till cooked. You may substitute lobster with king prawns or
Read more

SAMOSA @home...refrigerate after you make and still keeps crispy after you warm in microwave oven....Enjoy

Image
For the dough:- Flour - 2.5 cups Ajwain ( carom seeds) - 1.5 tsp Salt 1.5 tsp Clarified Butter ( Ghee) - 4 tbsp Water - 1cup Rub flour and clarified butter, add salt and Ajwain ( carom seeds), Add water slowly to form a hard dough. Rest the dough for 20 minutes For the stuffing (samosa filling):- Medium sized potato boiled, mashed (5 pieces) Green Peas- 1 cup ( boiled and smashed a bit) Clarified Butter ( Ghee) - 2 tbsp cumin seeds - 1 tsp Salt - 1/2 tsp Ginger chopped - 3 tsp Dry Mango powder - 2 tsp Red chili powder - 1 tsp ( optional, use only if you want it spicy) Coriander powder - 1.5 tsp GaramMasala Powder - 1.5 tsp For the filling, warm a pan with clarified butter, add cumin seeds wait till it starts to crackle, add ginger and saute, add mashed potatoes, green peas and saute. Add the rest of the ingredients and mix well, cook on a low flame for 15 minutes, mixing every 3 minutes to ensure the stuffing is not sticking to the pan. cool the filling to mak
Read more