Showing posts with label Continental cuisine. Show all posts
Showing posts with label Continental cuisine. Show all posts

Tuesday 4 July 2023

Chicken & Vegetable Gravy served with Mashed Potato and Butter Tossed Noodles


When it comes to cooking just for your own self, it’s very boring… to make it interesting, here is a simple continental dish with Maggi masala and other ingredients that was available in my kitchen. Any vegetables like broccoli, zucchini, coloured bell pepper, baby corn can be added. For Vegetarians please omit the chicken.. 
1 pack of Noodles 
1 Boiled Potato 
1/2 cup Boneless Chicken pieces 
1 cup Mix Vegetables like Mushrooms, Capsicum, Carrots, Onions etc. cut into medium size cubes or sliced 
Few Coriander leaves 
1/2 tbsp crushed Garlic
1 cube of Maggi Chicken or Vegetable stock
1 Maggi Masala that comes with Maggi Noodles 
1/4 cup + 2 tbsp Fresh Cream
1/4 cup Milk 
1 tbsp Wheat Flour 
Salt and Pepper powder to taste 
1 tbsp + 1/2 tsp Butter 
1 tbsp Vegetable Oil 

Add 1 1/4 cups of water in a pot, let the water simmer, add the vegetable stock cube and let it dissolve, add the noddles, let the noodles cook, once done, separate the water from the noodles and keep both aside. 
Now take a pan, add oil and 1/2 tbsp butter, let the butter melt, add the garlic, sauté for few seconds, add the vegetables and stir fry for a minute. Remove the vegetables and keep them aside, in the same pan, add the chicken pieces and sauté them until they are cooked. Remove the chicken and keep them aside. In the same pan now add one cup of vegetable stock water used for boiling the noodles. Let the water simmer, take 1/4 cup fresh cream, Milk and wheat flour and make a slurry. Add the slurry into the simmering water and keep stirring until the gravy begins to thickens, no lump should form. Now add the the chicken, cooked vegetables, and a packet of Maggi masala that comes with the noodles. Taste and then add extra salt accordingly if required. Let the gravy simmer for a minute, switch off the flame. Take the boiled potato, grate the boiled potato with the help of a grater, add 2 tbsp cream, 1/2 tsp butter, some salt and pepper powder, mix all the ingredients very well. Take the noodles and simply toss them in the remaining butter and salt to taste 
Take a plate and assemble all the dishes together, sprinkle some coriander leaves on the gravy and serve them hot. 
Enjoy the dish with some beverage of your choice. After all Self love is the first love 💕

Wednesday 3 March 2021

Meat Loaf with Cheesy Mashed Potato and Corn

 This dish is one of my personal favourite. Here I have used mutton minced... it’s easy to make and enjoy the dish for dinner at home. 


300 grams of Mutton Minced 

1 cup Bread Crumbs 

1 cup Milk 

1 Egg

1 small size Onion finely chopped 

1 big size Potato boiled and mashed roughly 

1/4 cup boiled Corn

1 to 2 Green Chillies chopped 

2 to 3 Garlic Cloves chopped 

Few Parsley leaves chopped 

Salt and Pepper to taste 

1/4 cup Cheddar Cheese grated 

2 tbsp Tomato Ketchup 

1 tbsp Worcestershire sauce

1/2 cup Cream


Take a mixing bowl, add milk, salt, pepper and bread crumbs together and keep it aside for 10 to 15 minutes. Add the chopped onion, green chilli, parsley, garlic, egg and minced meat and mixed all the ingredients very well. Grease a bread loaf mould. Pour in the batter. Bake at 180 or 200 degrees celsius for 45 minutes in a preheated oven depending upon your oven temperature .Take a small bowl, mix in the tomato ketchup and Worcestershire sauce. Take out the bread loaf from the oven and apply the sauce on the top of the meatloaf. Bake for another 15 to 20 minutes. Remove the meatloaf from the oven and let it cool down. 

Take the boiled potato , corn, cheese, cream, salt and pepper in a bowl and mix all the ingredients well.

 To serve -  Place some mixture of mashed potato and corn. Cut a portion of the meatloaf and place it over the mashed potato and corn. The dish is ready to be eaten. 

Saturday 15 August 2020

Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce


We enjoy having continental dinner once in a while. Let’s see how it’s made.. 
Butter Lemon Sauce
2 tbsp Flour
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp dried Parsley 
Juice of 1/2 Lemon 
1 cup Milk
1 tbsp Butter 

Take a pan, add butter, let it melt, add flour, sauté it for few seconds, add milk little at a time and keep on stirring so that no lump forms. As the sauce thickens, add salt, pepper and parsley. Switch off the flame. Let the sauce cool down. Add the lemon juice and stir. 

Mashed Potatoes 
2 big size boiled potatoes mashed 
2 tbsp Fresh Cream
1 tsp Butter 
Salt to taste 
1/4 tsp Pepper powder 

Add all the above ingredients into a bowl and mix all the ingredients very well. 

Sautéed Vegetables 
4 to 5 medium size Cauliflower florets 
Few French Beans
1 medium size Carrots cut into thick strips
1 small size  Sweet Potato cut into thick strips 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Butter 

Take a pot, add water and salt into the pot, add the vegetables, let the vegetables boil until it’s cooked, drain the water out, take a pan, add butter, let the butter melt. Sauté the vegetables for a minute, add pepper powder and switch off the flame. 

For the Grilled Pomfret 
3 Whole cleaned Pomfrets 
Juice of 1/2 Lemon 
Salt to taste 
1 tsp Pepper powder 
1/2 tsp Garlic paste 
1 tbsp Butter or Olive Oil 

Marinate the fish with salt, pepper, garlic paste and lemon juice and keep it for 30 minutes. Take a grill pan, apply butter or oil on the grill pan, place the pomfrets. Cook the pomfrets until brown on both the sides. 

To Assemble - 
Take a plate. Place the grilled pomfret on the plate. Place some sautéed vegetables and some mashed potatoes. Pour the lemon butter sauce over the fish. Garnish with a piece of tomato and parsley.. 

Saturday 13 June 2020

Butter - Garlic Chicken Roast with Desi style Mashed Potato...


This chicken roast is very easy to make and goes well with the Desi flavoured mashed potato and any type of bread. This can be made with few ingredients available at home. I have added Bhaja masala into the mashed potatoes to give it a twist. Bhaja Masala is used in  Bengali kitchen. Cumin seeds, coriander seeds and dry red chillies are roasted and then ground into powder. 

Desi Style Mashed Potato 
2 Big size Boiled Mashed Potatoes 
3 tbsp Mayonnaise 
3 tbsp Cream
1  tsp Bhaja Masala 
Salt to taste
1 small Onion finely chopped 
2 fresh chillies finely chopped 
1 tsp chopped Coriander leaves 

Take a bowl, add the potatoes, half of the chopped chillies, coriander leaves, cream, mayonnaise, salt to taste and bhaja masala. Mix all the ingredients very well. Garnish with chopped onion and remaining chopped chillies. 

Butter - Garlic Chicken Roast
3 pieces of Chicken full leg pieces 
1 tbsp Lime Juice 
Salt to taste
1 tsp Garlic Powder or Fresh Garlic crushed
1/2 tsp Pepper powder 
2 tbsp Butter

Take a bowl, add the lime juice, garlic, salt, pepper and 1 tbsp butter. Mix all the ingredients together. Take the chicken pieces, give some slits on the chicken pieces. Rub the marination on the chicken pieces and keep it aside for an hour. 
Take a baking tray, place the chicken pieces on the tray, apply some butter on the chicken. Roast the chicken in a preheated oven at 250 degrees celsius for for 15 minutes. Take the tray out, turn the chicken pieces and apply the remaining butter and continue to roast for another 15 minutes. Remove the tray from the oven. Take a plate, place a chicken roast and add some mashed potato, serve the roast with some bread of your choice. 

Friday 28 September 2018

Squid and Vegetables Sautéed in Butter - Red Chilli Flakes - Garlic

When you grow your own vegetables, its sheer happiness. My husband grew some spinach at home. I have used some of the baby spinach in this dish. This is a healthy sautéed non vegetarian dish with the flavour of butter and seasoned with red chilli flakes and garlic. The dish looks colourful, it’s simple and delicious too.
8 medium size Squids cut into strips
1 medium size Sweet Potatoe cut into stripes
1 packet of Baby Corn cut into half lengthwise
1 packet of Mushrooms cut into 4 halves
6 Cherry Tomatoes whole
12 Garlic Cloves whole
10 to 12 Whole Baby Spinach
1/2 Lime
Himalayan Rock Salt or Normal Salt to taste
1 tsp Red Chilli Flakes
1/2 tsp Garlic powder
Juice of the marinated Squid
2 1/2 tsp Butter

Take the squids in a bowl, drizzle lime juice, rock salt, garlic powder and 1/2 tsp chilli flakes. Mix it well. Keep it aside. Take a saucepan or a pot. Add 2 cups of water. Add the sweet potatoe strips and let it boil. Meanwhile take a pan, add a tsp of butter, let it melt. Add the squids and sauté it until it’s cooked. Meanwhile when the sweet potato strips are tender then strain the water out from the sweet potato. Once the squids are cooked remove the squids out from the pan. In the same pan, add 1 tsp butter. Let it melt, add the sweet potato strips and continue to sauté for a minute. Add the baby corns and sauté for another minute. Add the whole garlic and continue to sauté. Add the mushrooms. Stir and sauté for 2 minutes. Add the marinated juice, rock salt, remaining chilli flakes and 1/2 tsp butter, let it sauté for another 2 minutes. Add the cherry tomatoes and stir. Add the baby spinach and sauté for another minute. Switch off the flame. Now add the sautéed squids and serve it hot. 

Saturday 23 June 2018

Fried Whole Pomfret served with Steamed Vegetables and Creamy MangoGarlic Sauce....

This time I wanted to try some quick vedesi khaana for my friend who came over for dinner at my place. This is a wholesome dish and is easy to make. The Creamy Mango Garlic Sauce an be made a day in advance and can be kept in the fridge. 

For the Creamy Mango Garlic Sauce
  • 1 cup Ripe Mango Pulp
  • Juice of one Lime 
  • 5 Garlic Cloves
  • 1/2 tsp Roasted Cumin seeds
  • 1/2 tsp Chilli Flakes
  • Salt to taste
  • 1 tbsp Sugar
  • 1/4 cup Grapeseed Oil or Olive Oil

Add all the above ingredients into a blender. Blend the ingredients until smooth and creamy.

For the Fried Pomfrets
  • 8 medium size Pomfrets
  • 2 tbsp Lime Juice
  • Salt to taste
  • 1/2 cup All Purpose Flour
  • 1/2 cup Oil

Marinate the Pomfrets with salt and lime juice. Keep it aside for 30 minutes. Add little salt into the all purpose flour and mix it. Take some all purpose flour on a plate. Take a fish and coat the fish with all purpose flour. Repeat the process with other fish. Take a pan, add oil. Let the oil heat up. On a medium flame fry the fish until golden brown from both the sides. Remove the fried fish on a paper towel. 

To Assemble the Dish
  • Pan fried Pomfrets
  • Creamy Mango Garlic Sauce
  • Steamed Vegetables (Cut into long thick strips and steamed and toss it with a cube of Butter, Salt and Pepper - Carrots, French Beans and Potatoes)
  • Parsley or Cilantro chopped
  • Slice of Lime

Take a serving plate. Place a fried Pomfret on the plate. Add some assorted steamed vegetables on the sides. Drizzle the Creamy Mango Garlic Sauce on the fish, sprinkle some parsley or cilantro leaves and garnish with a slice of lime. Serve it hot. 

Thursday 8 February 2018

Roasted Garlicky Lime Chicken

This dish can be served as a starter. The longer it is kept for marination the chicken will be soft and juicy.So keep it as long as 5 to 6 hours for marination. It’s a easy recipe and delicious in taste too. This dish is good to be served in parties. 

5  Chicken Drumsticks
1 tbsp Garlic paste
Juice of 1 Lime 
1 tsp chopped Coriander Leaves 
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp Chilli powder
3 tbsp Fresh Cream
2 tbsp Grape seed Oil or any Oil

Take a mixing bowl. Add the lime juice, garlic, fresh cream, red chilli powder and pepper powder.  Whisk it well. Add the oil and whisk it once again. Apply the marination on the chicken drumsticks. Keep it aside to marinate for at least for 2 hours. Arrange the marinated chicken drumsticks on a foil baking sheet and apply the remaining marination on the chicken drumsticks. Roast it in a preheated oven for 20 to 30 minutes at 250 degree celsius, flip the chicken pieces in between and spray oil on the chicken pieces. After it is done then sprinkle with coriander leaves. Serve it hot. 

Monday 5 February 2018

Chicken Mini Pancake

These mini pancakes can be enjoyed as snacks. It is easy to make and can be enjoyed by children and adults. The batter is made with chicken pieces and other ingredients, it is then shallow fried. It can be served hot with cheese dip or sauce of your choice.

200 grams boneless Chicken cut into small pieces
1 tsp Pickled Chillies or 1 Green Chilli chopped
1 cup chopped Spinach Leaves
1 tsp minced Garlic
4 tsp Mayonnaise
2 Eggs
150 ml Thin Butter milk
3/4 cup Wheat Flour
4 tbsp Rice Flour
2 cubes Cheddar Cheese grated
Salt to taste
1/2 to 1 tsp Pepper powder
1 tsp Dijon Mustard
Oil for shallow frying

Take a mixing bowl. Add the wheat flour, rice flour, pepper powder and salt. Mix the flour. Now add the dijon mustard, mayonnaise,cheese and eggs. Mix it all together. Now gradually little at a time add the buttermilk and stir the batter, till it is a thick dropping consistency. Now add the garlic, pickled chilli, spinach and the chicken and mix it. Add the remaining buttermilk and mix it well. Cover the bowl and let it rest for at least an hour. Open the lid and stir the batter well. Heat a non-stick pan over medium low heat and add 2tbsp oil. Let the oil heat up. Add 2 tbsp of the batter. Slightly flatten the batter, cover and cook on medium low heat it,one side until it becomes golden brown, then flip and cook on the other side until golden brown in colour. Serve it hot with cheese dip or sauce of your choice. 
P. S. You can add 2 tbsp Oats to the flour to make it more healthier. You can all add vegetables like grated carrots, capsicum, grated zucchini
or bottle gourd.

Wednesday 3 January 2018

Vegetable Gateau

The vegetable gateau is layered with vegetables, savoury custard and cheese which after baking becomes soft, fluffy and creamy in texture. 
This dish can be served for breakfast or dinner with bread...
It is made with vegetables, cheese, egg and sour cream. 

For the Sautéed Vegetables 
2 small size Potatoes cut into cubes 
4 tsp of Garlic finely minced 
1 Carrot cut into cubes
1 medium size Egg plant cut into small cubes
1 medium Broccoli cut into small florets  
1 medium bunch of Spinach chopped 
1/2 cup of Green peas 
1 of each colour ( yellow, red and green ) medium size Capsicum cut into cubes 
Salt to taste 
1 tsp Pepper powder
2 cubes / 2 tbsp of Butter

Take a pan, add a cube of butter, let it melt, add 2 tsp of garlic, sauté it for few seconds. Add the 1/2 of the onion chopped, potato, carrot, broccoli, egg plant and green peas. Stir and sauté it for 2 minutes. Add 1/2 cup of water, stir and cover the pan with a lid. Let it cook for 5 minute on low flame. After 5 minuets, open the lid. Season the vegetables with salt and 1/2 tsp pepper powder and stir it. Add the capsicum and stir it again. Remove it in a bowl and keep it aside. 
In the same pan, add the remaining butter and melt it. Add the remaining garlic and onions, sauté it till the onions are light pink in colour. Add the spinach and stir it for a minute. Sprinkle salt and remaining pepper powder. Stir and cook it till the water from the spinach evaporates. Remove and keep it in a bowl. 
P. S. You can also  add cauliflower, mushrooms, French beans too... 

For the Savoury Custard
1 packet of Sour Cream
4 Egg Whites
4 Egg yolks
Salt to taste 
1/2 tsp Black Pepper powder

Beat the egg whites till stiff. Separately beat the cream cheese till fluffy. Add salt, pepper and egg yolks. Beat it well. Fold in the egg white and that goes with the vegetables for baking. 

To Assemble 
Savoury Custard 
Sautéed Vegetables 
1 cup Cheddar cheese grated

Take a greased baking pan,  pour in 3 to 4 ladles of the custard and spread it. Now add 1/2 of the sautéed mix vegetables and spread it. Pour 2 to 3 ladles of custard over the vegetables and spread it. Sprinkle 1/4 cup of the cheese on the vegetables. Bake it in a preheated oven for 10 minutes at 180 degree celsius. Remove the baking pan from the oven. Add the sautéed spinach and spread it. Pour 2 ladles of the custard over the spinach. Sprinkle 1/4 cup of cheese. Bake for 10 minutes in a preheated oven at 180 degree celsius. Remove the baking pan from the oven. Now add the remaining vegetables and spread it. Pour the remaining custard over the vegetables. Sprinkle the remaining cheese. Now bake it for 15 minutes in a preheated oven at 180 degree celsius. Serve and enjoy this dish with garlic bread...

Saturday 2 July 2016

Meat Loaf....

Meat Loaf......

This was on my bucket list... Finally today... Wanted to make it simple with the ingredients easily available in the Indian kitchen.. 
150 grams Meat Minced 
1 Onion minced 
1/2 cup Tomato puree 
1 tsp Garlic minced 
1/2 tsp Ginger minced
1 tsp Chilli chopped 
2 tbsp Carrots finely chopped 
2 tbsp Capsicum finely chopped 
Few Coriander leaves chopped 
1 tbsp Tomato Ketchup 
1 tsp Garam Masala powder 
1 tsp Cumin powder
1/2 tsp Pepper powder 
Salt to taste 
2 Eggs
1 cup Bread Crumbs made from stale bread 
1 tsp Oil

Combine all the above ingredients except for tomato ketchup together. Take a loaf pan and grease it. Add the meat in the pan. Bake it at 180 degrees celcius for 45 minutes in a preheated oven. Take it out and spread the tomato ketchup from top. Cool it before slicing.

Enjoyed having the meatloaf with French fries, toast and sunny side up... A perfect breakfast for the day...