I am trying to include more chicken into our diet. Although I mostly make Indian dishes at home, once in a week, I experiment with new dishes. This was one such dish which came out really well. If you are a vegetarian, you can leave out chicken in this, it will still taste very good. It is a rich and creamy dish we absolutely loved.
Ingredients: 1/2 lb tender tender chicken 1/2 lb small cut pasta 1 cup vegetables – onion, corn, carrot, red bellpepper Dried basil, red chilli flakes flakes – according to taste 1 cup cheddar cheese 1/2 cup tomato Olive oil/butter 1/2 tea spn pepper 1 tbl spn whipping cream Salt
Method: Apply salt and pepper to chicken pieces and grill them till they are done. Cook the pasta according to package instructions and keep it aside. Heat olive oil/butter and add corn, carrot, onions, bellpepper. Add some salt, basil, chilli flakes. Cover and cook for few minutes till the vegetables are soft. Preheat the oven at 350F. Take an oven safe dish. Spread the vegetables. Then the chicken, followed by pasta. Spread the cream on it, followed by cheese. Spread tomato on top. Bake in the oven for about 8-10mins till the cheese is melted. Serve hot.
Serves : 3-4 Preparation time : 40mins
Pictorial:
My aayi loves stuffed parathas. Everytime we visit India, we go to this small paratha place near my brother’s home in Bangalore. It is aayi’s favorite place. Last few days, I have been missing her so much. So I decided to make these and pretend as if she was right here. It made me feel good.
Ingredients: 2 cups grated cabbage 2 tbl spn chopped coriander leaves 1/2 tea spn garam masala 1/2 tea spn chilli powder A pinch turmeric Salt 2 cups wheat flour Oil
Method: Make a dough from wheat flour by adding salt and water. Add 1 tea spn oil to the dough and knead very well. Keep it closed for about 30mins. Heat oil and add grated cabbage. Fry for few minutes. Then add garam masala, chilli powder, turmeric powder, salt. Mix well. Cook it down till all the mixture becomes very dry. Add coriander leaves and mix well. Take off the heat and let it cool. When you are making parathas, make sure the stuffing is as dry as possible. Squeeze the cabbage once it cooks down a bit to remove any extra moisture. If is better to squeeze out the moisture before adding any spices. Take a ball from the dough. Stuff the cabbage mixture. Roll into paratha. Roast the paratha from both sides. Apply ghee/butter if you like. Serve hot with pickle or yogurt.
Serves : 2-3 Preparation time : 30mins
Pictorial :
