Owsome.............. Murg Malai Kabab

Ingredients:

• 1/2 cup Mozzarella Cheese
• 1/4 cup Cream Cheese
• 3 tbsp Corn Flour
• 1 Egg Yolk
• 1/2 lb Chicken Breast or Boneless chicken cubes 800 gm
• 1 tsp Green Chilli paste
• 1 tsp Ginger Garlic paste
• 1 tsp Vinegar
• 1/4 cup Coriander Leaves
• 1 tsp Kasoori Methi
• Mace (javitri) powder 2.5 gm/ 1/2 tsp
• Nutmeg (jaiphal) powder 2.5 gm/ ½ tsp                         

Method:

• Wash and dry chicken pieces really good.
• Add ginger garlic paste, vinegar, salt, Nutmeg,Mace on to chicken pieces, mix well and keep aside for 30 mts.
• Take mozzarella cheese in mixing bowl and mash up well with hand to make it in to soft dough.
• Add cream cheese, corn flour, egg yolk and mix everything together really good to make it in to smooth paste.
• Season it up using chilli paste, kasoori methi, coriander leaves and salt to taste.
• Mix everything together well, cover and refrigerate overnight.
• Soak skewers in cold water for 30 mts.
• Arrange marinated chicken pieces on to skewers leaving enough spacing between chicken pieces.
• Put the skewers on to baking tray in a way that they don't touch the bottom of the tray. You need to keep the skewers hanging on the baking tray.
• Bake on 450 degree Fahrenheit or 20 mts.
• After 20 mts turn the side and again bake for 20 more mts.
• Hang skewers for 5-7 minutes to let excess moisture drip off.
• Serve hot with salad on the side.

 Note : Image courtesy Google

  

Prawn,steam-fried pasta recipe

Ingredients

    3 tbsp olive oil
    1 red onion, cut into thin wedges
    1 red pepper, deseeded and sliced
    150g sugar snap peas
    250g small courgettes, thinly sliced
    3 tbsp lemon juice (about 1 lemon)
    225g penne or fusilli pasta
    100g tomatoes, cut into strips
    200g cooked and peeled prawns
    Large handful fresh flatleaf parsley leaves, coarsely chopped
    Large handful fresh basil leaves, torn

Method

    1. Heat 1 tablespoon oil in a deep frying pan (with a tight-fitting lid) over a medium-high heat. Add the onion and stir-fry for 1 minute, until beginning to soften. Add the pepper and 1 tablespoon water, cover and cook, shaking the pan occasionally, for 3 minutes. Add the sugar snaps and courgettes and 1 tablespoon water. Re-cover and cook for another 4-5 minutes, until the vegetables are just tender. Season well and cool.
    2. Whisk the lemon juice and remaining oil together and season. Cook the pasta in a pan of boiling salted water for 10-12 minutes,. Drain well, tip into a large bowl and stir in the dressing. Cool.
    3. Mix the vegetables into the pasta, along with the tomatoes, prawns and herbs. Season to taste and serve.

Nutritional info

Per serving: 392kcals, 12g fat (1.6g saturated), 19.6g protein, 54.4g carbs, 10.4g sugar, 1.2g salt

Note : recipe courtesy :
http://www.deliciousmagazine.co.uk