Monday, 30 April 2012

Lamb Cutlets, Stuffed Mushrooms & Green Beans



Stuffed Mushrooms:

4 cup mushrooms, stems removed and stems finely chopped
1 clove garlic, minced
2 tablespoons finely chopped continental parsley
¼ cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon red chilli powder

Herb Crusted Lamb Cutlets:

6 lamb racks
2-3 clove garlic, sliced
1 sprig rosemary, cut into 2cm lengths
3-6 tablespoon olive oil
1 cup fresh bread crumbs
1 cup grated parmesan cheese
¼ cup finely chopped continental parsley
2 tablespoons Dijon mustard
Olive oil, to drizzle
10-12 green beans, top and tailed
2 tablespoons flaked almonds
5-6 dry red chillies


Preheat oven to 180'C.

For stuffed mushrooms:

Combine chopped mushroom stems, garlic, parsley, parmesan cheese and olive oil in a small bowl and season with salt, some red chilli powder and pepper.

Stuff 1 tablespoon of mixture into each mushroom top and arrange on a baking paper-lined oven tray.

For lamb:

Make 6-8 incisions in the meat and push a piece of garlic, dry red chilli and small sprig of rosemary into each slit.
Heat 2 tablespoons olive oil in a medium frying pan over a high heat.
Sear lamb on all sides and place on a paper towel-lined plate to rest.

Combine breadcrumbs, parmesan cheese, parsley and remaining oil in a medium bowl and season with salt and pepper.

Spread lamb with Dijon mustard and cover with breadcrumb mixture, pressing firmly with fingertips.

Place on baking tray with mushrooms and bake for 20-25 minutes.

Remove and allow to rest.

Place beans in a small saucepan of boiling water, cook for 2-3 minutes or until tender.

Drain and refresh under cold water.

Place in a bowl with flaked almonds and a drizzle of olive oil and toss to combine.

Season with salt and pepper to taste

To serve, place beans in the centre of a serving plate, top with lamb rack and arrange mushrooms to one side.

(Recipe inspired by Junior Masterchef - Australia)

Tuesday, 24 April 2012

Murgh Malai Makhani Recipe (Butter Chicken with Cream)


    * 600 gm chicken

    * A pinch of Garam Masala (Blend of ground spices, easily available in supermarkets)

    * 1 cup cream

    * 60 gm butter

    * A pinch of Kasoori Methi (dried fenugreek leaves)

Makhni (Buttery Sauce):

    * 200 gm tomato puree

    * 100 gm tomatoes

    * 2-3 onions

    * 1 inch piece ginger

    * 2-4 green chillies

    * salt and pepper- to taste

    * 2 tsp garam masala

    * 3 tbsp oil

    * Fresh coriander

    * Pinch of red chilli powder 

    * Pinch of turmeric

    * 2 Tbsp: Ginger + Garlic paste


     Heat oil in a kadhai (non - stick pan) and make the makhni sauce.

     Add the onions, ginger, green chillies, ginger + garlic paste and the garam masala and saute for a minute.

     Add the tomatoes, the tomato puree and cook for 15 minutes.

     Add the chicken pieces and butter and cook for 2 minute.

     Add the cream, season and garnish with kasoori methi, some slices of tomato & chillies and a pinch of garam masala.

Friday, 13 April 2012

Yummy Drumstick Vegetable Curry (Vegetarian)

Delicious drumstick curry 
(Known to cure people suffering from Arthritis. 
Also a good tonic. Has anti - bacterial & cleansing properties)

Cooking Time: 15-20 minutes
Servings: 4 Preparation Time: 15-20 minutes


      • Drumsticks: peeled and cut into 2 inch pieces  
      • Oil: 2 tablespoons
      . Ginger + Garlic paste: 1 tbsp 
      . Cumin + Coriander powder: 1 tsp
      • Curry leaves: 10 - 12
      • Onions: 2 medium - sliced
      • Curry powder: 1 teaspoon
      . Red chilli powder: 1 tsp
      . Turmeric: 1 tsp
      • Thin coconut milk: 1/2 cups (Optional)
      • Salt to taste
      • Green chillies: 4 (Slit)
      • Tomato: 1 (finely chopped)
      • Fresh coriander leaves,chopped 2 tablespoons


• Heat oil in a deep pan, add cumin seeds, curry leaves and onions and sauté till lightly browned.

. Add the tomato and stir

. Add the ginger garlic paste. 

• Add the drumsticks and stir.

• Add the curry powder, red chilli powder, turmeric powder & coriander cumin powder and stir again. 

• Add thin coconut milk, salt and green chillies.

• Stir and add half a cup of water. 

• Cover and cook till the drumsticks are well cooked.

• Add fresh coriander leaves and reduce the heat.

• Do not let it come to a boil. Serve hot.