Pepper Chicken Fillet with Yoghurt Pesto Dip

Ingredients

1 chicken Breast
3 cloves garlic, crushed
1 tsp Olive oil
2 tsp Freshly ground pepper

Dip

2 tblsp Bruschettina Pesto Sauce
3 Sundried tomatoes, diced
2 tblsp Yoghurt

1. Slit the chicken breast and flatten using a tenderizing hammer.
2. In a separate bowl, mix garlic, olive oil and pepper.
3. Mix chicken breast in step 2.
4. Take a non stick pan. Add 2 tsp oil. Pan fry each side for 5 minutes. 
5. For the dip. Mix all the ingredients well. 
Serve hot. Stay healthy. 

Chunky Dark Choco Fill Cookie

Ingredients


1 cup All Purpose Flour
1/2 cup cocoa powder
1/2 tsp Baking Powder
1/2 cup Cocoa Powder
1 large egg
1/2 cup butter
1/2 tsp Vanilla essence
1/2 cup brown sugar
1/4 cup white granulated sugar
Lindt Dark chocolate - 12 cubes

Directions

1. Preheat oven to 180 degrees C. Line the cupcake tray in the cupcake liners

2. In a bowl, beat the butter, sugars for about 2-3 minutes using electric mixer. Add the egg, vanilla essence and beat until all perfectly mixed up.

3. Sift the flour, baking soda, cocoa powder, a pinch of salt.

4. Add the butter mixture and mix with spatula.

5. Spoon batter into the liner until 1/4. Add one chocolate cube. Spoon batter again and add on top.

6. Follow the same procedure. Bake for 18 to 20 minutes. Let it cool for 10 minutes and start crunching ;)

Custard Almond Phirni

I had this at my friends place recently and it tasted so yum. Recipe inspired by her mom.

Ingredients

1 Tblsp Custard Powder

1 Tblsp Cold Milk

1/4 cup Milk

Custard Base

Mix Custard powder and Cold milk Well. Keep Aside. Boil the rest of the Milk. Keep it in flow flame and mix the custard mix until it forms a thick consistency.

3 tblsp Rice, Soaked in hot water for 30 minutes

1 cup Almond, soaked in hot water for 15 minutes, Skin removed
4.5 Cups Milk

1/2 cup sugar

2 tblsp Slithered Almonds

1 tsp Cardomom Crushed

1 tsp Rose water

Directions

1. Grind the Almonds and rice really well to form a thick paste.

2. Boil the Milk. Add the almond rice mixture. Keep stirring for 20 minutes in flow flame. It will start to thicken.

3. Next add the sugar and keep stirring until completely dissolved. Add the cardamom crushed and rose water. Mix Well. Let it cool

4. Take a tall Glass. Pour the Custard mixture first. Keep it in the fridge for 30 minutes. Then pour the Phirni on top. Add Slithered Almonds, raisins. 

5. Serve Cold.

Sweet Corn Chicken Soup

Ingredients

1/4 kg Chicken

1tsp Freshly Ground Pepper

1 Cube Maggi Chicken stock

1/2 Cup Sweet Corn 

1 Cup Corn  Mix made with mixing 1 cup water and 1.5 tblsp white corn Flour

1 egg

Salt


Directions

1. Cook the Chicken in 1 cup water, salt and pepper for about 15 minutes. Seperate the Chicken from the stock and cut them into small pieces. Keep Aside.

2.  Add maggi chicken stock and sweet corn to the cooked chicken stock water. Then pour 1 cup boiling water and let it boil for 5-8 minutes. 

3. Keep the flame low and pour the corn mix. Stir well for 3-4 minutes. ( Adjust the salt according to your taste ).

4. Beat one egg and slowly add the beaten egg to the boiling soup stirring slowly.  

Sauce

1 tsp Soya Sauce

2 Tblsp Vinegar

1 green Chilly finely chopped

Mix the Above and pour 1 tsp of sauce for each bowl of soup.

Easy to Make Simple Chocolate Cake

Ingredients

2 Cups All Purpose Flour

1 Cup Milk

2 Cups Castor Sugar 

3/4 Cup Cocoa powder

2 tsp baking Soda

1 tsp Baking Powder

1 Cup Hot Coffee

3/4 Cup Vegetable Oil

2 large Eggs

1/2 cup chopped Diary milk Chocolate

Butter for coating the pan

Directions

1. Preheat the oven to 180 C. 

2. Sift all the dry ingredients and mix. Keep Aside.

3. Beat all the wet ingredients well.

4. Add the dry ingredients to the wet ingredients and blend well with a Cake Beater for 3 minutes.. Then using a spoon Mix the hot Black coffee slowly. Add the chopped Chocolate and swirl just once.

6. Pour into the Greased Pan and bake it in the oven for 1 hour.

7. Let It cool and sprinkle Cocoa Powder on top.

Chocolate Pizza

Ingredients

2 cups All Purpose Flour
1/2 tsp Sugar
1/2 tsp Salt
3/4 tsp Yeast
1/2 cup Warm Water
1 tblsp Olive Oil

1. Mix Salt, sugar and Yeast in warm water. Let it stay for 10 minutes until the yeast is completely dissolved.
2. Knead the flour and Olive oil in step 1 slowly until the dough becomes soft. Cover it with a plastic wrap for 2 hours.
3. Remove the plastic wrap and punch the dough so it deflates a bit. Take a pizza pan and flatten it with your hands to all the corners. Make dents with fork to prevent it from sogging.
4. Bake at 250 C for 15 minutes or until golden Brown.

Chocolate Sauce

2 Mars Bars
1 Snickers Bars
100 gms Dark Chocolate
3 Tblsp Milk
1/2 Cup Desiccated coconut
1/2 Cup shredded Chocolate
6-7 Cherries, cut into Half

1.Melt all the Above chocolates in a pan at a very low flame. Once the Chocolate is melted, add the milk and mix well to get a saucy consistency.


2.Spoon the Chocolate sauce and spread it evenly on the Pizza.


3. Sprinkle Desiccated coconut. Then Sprinkle Shredded Chocolate and some cherries. Voila...!

Tomato Chutney

Ingredients

4 Large Tomatoes, cut into cube size
2 Medium Size Onions, chopped
1 large Chilly, diced 
1 tsp garlic
1/2 tsp Turmeric Powder
2 Tblsp Chilly Powder
1/2 tsp Asafoetida 
2 tsp coconut oil
1/s tsp mustard
1 sprig curry leaves
Salt, to taste

Directions

1. Add Coconut oil in a pan and saute onions for 5 minutes. Add tomatoes, diced chilly and saute for 7 to 8 minutes until you see the oil separate at edge of the pan. The final mix should look pasty.
2. Add turmeric and chilly powder and saute for 2 minutes in medium flame.
3. Grind the above in a blender really well. Keep aside and let it cool down. 
4. Splutter Mustard and curry leaves in a pan with 1 tsp coconut oil. Add the ground tomato mix and then add asafoetida in low flame. Keep stirring for a minute. And Voila you have the yummiest tomato chutney. 
 
Perfect with Dosa, Idly and even rice with curd.