#37 Stuffed Chicken Breasts with Marsala sauce

Cut the chicken breasts to create a pocket for stuffing. Marinate the chicken on all surfaces with ginger, garlic, salt, and lemon juice.

For stuffing:
Monterey Jack Cheese 1 cup
Butter 1 tablespoon
Spinach or parsley finely chopped 1 cup
Roasted garlic 2 tablespoons
Onion 1 cup
Finely sliced mushrooms 1/2 cup

Heat the above ingredients in a pan to make the stuffing. The consistency of the stuffing should be like mashed potatoes. Grate the cheese. Add salt to taste.

Now stuff this into the chicken breasts.
Dip the breasts into the egg batter and bread crumbs and then shallow fry in butter.

Marsala Sauce:
1 tablespoon unsalted butter as needed
8 ounces  mushrooms, sliced
4-5 cloves garlic, minced
3/4 cup dry Marsala wine/substitute
1 1/4 cup chicken broth (or stock)
3/4 cup heavy cream / evaporated milk or half n half may also be used)**
2 tablespoons fresh chopped parsley

In a pan, heat the above ingredients to prepare the sauce.

Serve the Chicken breasts with Marsala sauce just like the photos.
You can add creamy mashed potatoes for a complete meal 😍😍

Enjoy along with your favorite wine or beer!!
We had it for brunch, so we had coffee.🤣🤣

#36 Mutton Briyani

#35 Chicken Tikka Biriyani

As the birthday weekend begins we have a special menu lined up.
Bringing in Akshay's birthday with this layered Chicken Tikka Biriyani.

For the Chicken follow the recipe in blog #34 for butter butter. Only difference would be to grill the tikkas slightly more than butter chicken.

Garnish with fried onions and french fries.

#34 Butter Chicken

INGREDIENTS

For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt

For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)

#33 Golden fried squids

#32 Prawns Masamman Curry

Thai Roti recipe
Ingredients

1 1/2 cup All purpose flour / Maida
3/4 tsp Salt
3/4 tsp Sugar
1 tbsp Vegetable Oil / Olive Oil
1/2 tsp Baking Powder
1/4 cup Warm Water
1/4 cup Warm Milk (Coconut milk for vegan version)
Butter / Olive oil, for cooking rotis

Instructions

In large bowl, add flour, salt, sugar, baking powder and mix well.
Now add the oil, warm water, warm milk and mix to form smooth and semi stiff dough. If the dough is very dry then add little more water or milk.
Let the dough rest for about 30 minutes.

Dust the working surface. Divide the dough into 8 equal portions.
Roll each portion into 6 inch disk. See that the roti is not too thick or too thin.
Heat the pan / tava. brush it with butter. Cook the roti until it bubbles on one side and then flip it, again brush with some butter and cook till it becomes golden brown.

Repeat the process for remaining portions of the dough.

Thai Roti Bread is now ready. Serve hot.
Recipe Notes
You can also cook the roti using olive oil or vegetable oil.
To make it vegan, add 1/2 cup of warm water and skip adding milk.

#31 Mutton Kheema Frankie

Once again in this lockdown!! Almost like the  famous tibb's frankie😍😍

We made it healthy by using wheat flour instead of maida.
Got mutton kheema after a very long time👍👍

#30 Chikoo Icecream

Homemade chikoo icecream!!
Deserves to be on my blog, because it turned out so awesome. Creamy and tasty!!!
😍😍

#29 Kheema Buns

For the Pav:
Ingredients:
2 cups wheat flour
1 cup maida
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
3 tablespoons curds
2 tablespoons oil/ butter
1 tablespoon milk

Method:
Cook the kheema separately in oil, fresh ginger garlic paste and garam masala. Don't add water at all. Keep it aside.
Take all the dry ingredients in a mixing bowl and mix well in the flour. Add the curds and knead into dough just like chapati dough. Use water for mixing. Add the oil and knead well again for 5 mins. Now your dough is ready.

Divide the dough into small balls. With this measure you will get about 14 to 15 buns.
Make a cup shape with the bowl and stuff kheema in the center. Then close the bowl by folding inwards. Repeat for all the balls.
Transfer them on an oven tray.  Garnish the balls with milk on the top surface.

Preheat oven to 180deg and bake for about 25 mins. Kheema Buns will be ready to be served as snack or appetizer.

#28 Roasted Eggs Curry

Ghatlela Masala recipe
Ingredients:
3 chopped onions
4 to 5 red chillies
3 cinnamon sticks
6 to 7 garlic cloves
1 tablespoon fresh ginger
2 to 3 lavang
elaichi 3 to 4
dry coconut 1/2 cup
chopped kothmeer 1 cup
1 teaspoon jeera
2 tomatoes
1 cup coconut milk or whole milk

Saute onions along with all the garam masala, red chillies, garlic, and coconut till the coconut turns reddish. Add the tomatoes and only the chopped kothmeer sticks.
Grind the above contents into a paste.
That is ghaatlela masala which can be added to coconut milk or whole milk to the prepare curry.