Bring a difference to your dining experience with these simple recipes.
Mushroom butter masala
Mushroom butter masala is much like paneer butter masala- rich, creamy and spicy- but yummier. he smooth gravy layers upon the soft and fleshy butter mushrooms to make a chewy yet delicious side dish. You can pair it up with both roti and rice. The gravy is somewhat similar to that of paneer butter masala and butter chicken. But the mushrooms and cashew paste give it a unique flavor and fragrance.
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 3
Ingredients
200gm mushroom,
sliced 1 ½ cup boiled onion paste
1 green chili, finely chopped
3/4 tsp ginger garlic paste
½ tsp chili powder
2 tsp coriander powder
¼ tsp garam masala
1 tomato, finely chopped
1 tsp coriander leaves
4 tbsp curd
2 tbsp cashew paste
2 tbsp cream
1 tsp butter
2 tbsp oil
¼ tsp turmeric powder
2 bay leaves
1-inch piece cinnamon
2 cardamom
3 cloves
Preparation
Heat butter and oil in a pan.
Add the bay leaf, cinnamon, cardamom and cloves to the pan
Add onion paste to this pan and stir well When the raw smell disappears, add ginger garlic paste
Add chopped chili Add chili powder, coriander powder and turmeric powder, stir well
Add a pinch of salt Add finely chopped tomato
Add curd Add the cleaned mushrooms to the pan
Mix it well and add water Add garam masala and stir well
Let the curry boil till the mushrooms get cooked
Add cream and coriander leaves
Serve with roti or naan
Potato Gratin (Potato Dauphinois)
Potato Gratin consists of three layers of starchy potatoes, cream, and cheese, flavored with onion, a hint of garlic and fresh thyme and topped with a crispy golden cheesy crust. It is one of the best side dishes and can be easily made in advance.
The potatoes must be thinly sliced so it is essential to use a mandoline or a food processor that can make this step easier and faster. Hope you will try it out and enjoy!
Prep time
20 mins
Cook time
1 hr 10 mins
Total time
1 hr 30 mins
Makes about 6 servings
Ingredients
2 1/4 pounds (1 kg) starchy potatoes
1 garlic clove, unpeeled
1 1/4 cup (300g) cream, 35% fat
1/4 tsp (1g) nutmeg
1/4 tsp (1g) black pepper
1 1/2 tsp (7g) salt
1 red onion, sliced
1 tbsp (14g) butter
1 cup (100g) sharp Cheddar cheese or Gruyere, grated
Directions
Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in 1/8 inch (3mm) slices.
Cut the onion into thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter.
In a bowl whisk together cream with nutmeg, black pepper, and salt.
Spread 1/3 of the sliced potatoes on the prepared skillet. Add about 1/3 of the onion rings, 1/3 cup cheese, fresh thyme and 1/3 cream mixture.
Spread another 1/3 of the sliced potatoes, 1/3 of the onion rings, 1/3 cup cheese, fresh thyme and 1/3 cream mixture.
Finish with the last 1/3 sliced potatoes, remaining cream mixture and spread the remaining 1/3 cup cheese.
Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden.
Let the gratin rest for 10 minutes before serving.
Chicken Marsala
Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests. Chicken prepared this way is really flavorful due to the Marsala wine, mushrooms and shallots. It is best served alongside pasta, mashed potatoes or rice.
Due to the ingredients used in this recipe, Chicken Marsala is suitable for any season. It is a quick dish that takes no more than 30 minutes and is by far one of the best way to prepare chicken.
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Makes 4 servings
Ingredients
1 pound (450g) skinless boneless chicken breast halves, pounded 1/4 inch (6mm) thick
1/3 cup (40g) flour
Salt and freshly ground black pepper
1 shallot, diced
2 garlic cloves, minced
3 tbsp (42g) olive oil
9 oz (250g) Cremini Mushrooms, sliced
1/2 cup (120ml) Marsala wine
1/2 cup (120ml) chicken stock
3 tbsp (45g) whipping cream
1 tbsp (14g) Butter
Directions
To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.
Season chicken pieces with salt and pepper. Put flour on a plate and dredge each piece of chicken in flour discarding the excess.
In a large skillet heat about 1 tbsp oil over medium-high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on a plate.
Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more. If too dry add more oil.
Add Marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted. Return chicken back in the sauce and continue to simmer for about 1-2 minutes.
Garnish with parsley and serve with fresh pasta.
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