Monday, July 05, 2010

Chicken Penne Alfredo

2 boneless skinless chicken breast cut into cubes or slice it thinly.
1 pkt of Penne pasta
3 tablespoons butter
8 garlic cloves- chopped finely
1 pkt of Knorr basil thyme salad seasoning
1 onion - chopped finely
5-6 Mushrooms thinly sliced or use canned sliced Mushrooms
2 chicken sausages - cut into thin long slices
1/3 cup all-purpose flour
1 tablespoon salt
1 tsp black pepper powder
4 cups milk
1 cup sour cream

In a large pan add 1 tbsp of butter, once butter is melted, lower the flame. Add 1tbsp of minced garlic, once lightly browned add the Mushroom and fry it for 1 minute.

Now add the chicken & fry it for another 4-5 minutes, add the sausages stir fry for another minute. Sprinkle the seasoning. Mix it well. Put off the flame and keep the mixture aside.

Take a pot , fill 3/4 pot with water on high flame. Once the water boils add the pasta & 2 tbsp of salt and cook till tender. Once cooked strain it and pour cold water over the pasta as it will stop cooking further and avoid sticking to each other. Keep it aside.

Take a big pan, add 2 tbsp of butter once it melts add the remaining garlic, brown it lightly, now add the minced onion till it is translucent.

In a bowl add the 1/3 cup of flour, add 4 cups of milk & whisk it so there are no lumps. Add this mixture to the browned garlic & onion & cook it further for 5 minutes on slow flame. Keep stirring. Add salt & pepper, stir till the consistency is slightly thick & creamy, Add the sour cream, mix well. Add the chicken mushroom mixture & put off the flame.

Serve the Alfredo sauce over the cooked Penne Pasta. Garnish it with crisp bacon & chives.


Friday, July 02, 2010

Karela Ghosh (Lamb with Bittergourd)

1 Kg Mutton (lamb) cut into bite size pcs ( I used boneless meat)
4-5 (approx 500-600 gms)Karela (bittergourd) cut into thin rounds, remove the seeds.
5 big onions (thinly sliced)
3 big tomatoes (roughly chopped)
3-4 green chillies (whole)
1 tsp red chilly powder
1/2 tsp pepper powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp amchur (dry mango powder)
3 black cardamoms
2 pcs of 1/2 inch cinnamon
2 1/2 tsp Salt

Preparation Method :

1. In a bowl add 1 tsp salt , add the karela thin slices & leave it over night as it
will remove the bitterness from the gourd. Squeeze out the water from karela.

2. Take a frying pan, add 5-6 tbsp of oil, once the pan is hot fry the karela till it
is crisp & dark golden brown in colour. Keep it aside.

3. Pressure cook the mutton with 1 tsp of salt and 1 cup of water till it is tender.

4. In a pot take 5-6 tbsp of oil, once hot add the thinly sliced onions, fry well
till it turns dark brown, now add the chopped ginger and garlic, fry for another 2
minutes. Add the chopped tomatoes and fry till it is very mushy & leaves oil.

5. Add the spice powders, fry for another minute.

6. Add the boiled mutton with water stock. Add the whole green chillies. Close the
lid and leave it on slow flame for 5 minutes.

7. Check and adjust the salt. Put off the flame.

8. Add the fried karela, mix it well.

Serve it with roti, chappati or naan.