Deliciously Served - Mediterranean Vegetable Crepes ‪#‎FoodieFriday‬s

Mediterranean Vegetable Crepes

Yield: 5 Servings              

Prep: 30 Mins

Cook: 40 Mins

Ingredients:

1    Cup Quick-Mixing Flour,

2/3 Cup Milk

2/3 Cup Cold Waters\

3-   Eggs

6    Tablespoons Melted Butter

¼   Teaspoon Salt

Filling:

Take 2 medium Zucchinis, to be cut into Bite-Sized Pieces (About 2 Cups)

1-- Green Bell Pepper, Cored, Seeded and Cut Into Bite-Size Pieces (About 1 Cup)

1 medium Tomatoes

2 tablespoons Olive Oil

1/2  teaspoon Salt

1/4  teaspoon Dried Thyme

-- Coarsely Ground Black Pepper

Method:

1.     To Prepare Crepes, place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk in Eggs, 3 Tablespoons Butter and Salt. Let it stand 10 minutes. (This allows the flour to absorb the liquid)

2.     Heat an 8 or 9 Inch Crepe pan over medium-high heat until hot. Lightly brush the pan with some of the remaining melted butter.

3.     Pour 1/4 Cup Batter Into The Center Of Pan. Quickly Tilt In All Directions. (Batter Should Lightly Cover The Bottom Of Pan.) Cook 30 Seconds. Lift Edge With A Spatula To Check. Shake And Jerk The Pan By Its Handle To Loosen Crepe. Turn Crepe Over With Your Fingers Or A Spatula, Or Flip. Cook 15 To 20 Seconds. (Second Side Will Be Spotty Brown.)

4.     Transfer To A Wire Rack To Cool. Repeat With Remaining Batter And Melted Butter. Makes 10 Crepes. (Served With Vinaigrette Dressing)

Deliciously Served - Kakori Kebab ‪#‎FoodieFriday‬s

Kakori kebab

Serves 4

Ingredients

• Boneless mutton 500 g
• Black cardamom 2 nos
• Green cardamom 4 nos
• Brown onion from 3 nos
• Nutmeg powder 1 pinch
• Black pepper corn 10 nos
• Poppy seeds ½ tsp
• Kashmiri red chilly powder ½ tsp
• Salt to taste

Method

• Clean the mutton and chop it as cubes
• Combine all the other ingredients and ground it as a paste
• Keep it for 30 minutes
• Set the charcoal Sigdi on fire
• And rub the meat paste on the sheekh for kebab and cook it on the fire
• Serve hot with mint chutney

Recipe by: Chef Francis

Deliciously Served - Dakhni Biriyani ‪#‎FoodieFriday‬

Dakhni Biriyani

Serves 10

Ingredients

2 kg      Chicken

1 kg      Basmati rice

300 g    Oil

300 g    Sliced Onions

1.5 kg   Sliced Tomatoes

150 g    Ginger Garlic Paste

4 pcs.    Cinnamon

5 nos.    Cloves

5 nos.    Cardamom for tempering

100 g     Chopped Coriander Leaves

150 g     Chopped Mint

10 nos    Slit Green Chilies

½ tbsp    Coriander Powder

2 pinch   Turmeric Powder

1 tbsp      Red Chili Powder

2 nos.      Lemon Juice

                Salt to taste

 

Method

1. Marinade the chicken with salt and red chili powder and cook it in the oven

2. Keep a lagan on flame and pour the oil. Put cardamom, cloves, cinnamon and temper it.

 Then add onion and fry it till it turns golden brown

3. Add chopped coriander and mint, coriander powder and turmeric powder and stir it.

Add the ginger garlic paste & green chilies. Stir it well and add the sliced tomato and keep the flame simmering

4. Add the chicken in to the above masala stir it well with lemon juice.

5. Cook the basmati rice in a separate vessel with salt and little oil till it gets cook 65% and drain it. Set it for Dum. Add layer of chicken masala and rice. Keep the Dum for 15 minutes and

6. Serve hot

Recipe By:- Chef Francis

Deliciously Served - Espangle salad ‪#‎FoodieFriday‬

Espangle salad

Serves 4

Ingredients

Haricot beans      500g

Red pepper          25g 

Green pepper     25g

Yellow pepper     25g 

Green & black olive for garnish

French mustard dressing 20ml 

Method

1. Remove the strings in the beans and cut it into 2” length. Boil it for 3 minutes and dip it in Ice water

2. Cut the peppers

3. Drain the ice water and add peppers. Then pour the French mustard dressing on top and garnish it with olives 

Deliciously Served - Goan Fish Curry

Goan Fish Curry

Serves for 4.

Ingredients

Sear fish cubes            400 g    

Kashmiri Red chilies   10 nos

Methi seeds                  1 tblsp

Fennel seeds                 2 tsp

Grated coconut             ½

Cashew nut                   50 g

Coriander seeds            2 tblsp

Tomato                          250 g

Coconut oil                    50 ml

Coconut milk                200 ml

Onion                            150 g

 

Preparation

 

1. Heat a kadai and put  20ml  coconut oil, methi seeds and mustard & boiled it till it gets roast. Then add fennel, coriander seeds, red chilies, cashew nut, coconut, tamarind and 100g onion and stir till it gets good flavor. Cool it, then ground it as fine paste.

2. Ground the tomato as puree and keep it aside.

Method

1.     Keep a heavy pan on flame, put coconut oil and fry the onions. Add the grounded masala paste and fry it for 2 minutes. Then add tomato puree and cook it for 15 minutes.

2.     Add the fish cubes and cook it for 5 minutes.

3.     When the fish gets cooked, add the coconut milk and stir it very slowly till the curry gets boiling.

4.     Put off the flame and serve hot with Stem Rice.

 Recipe By:- Chef  Francis

Bhuna Chicken

Bhuna chicken

Serves 4

Ingredients

Chicken                           1     kg

Oil                                   100 g

Cloves                             04   nos.

Green Cardamom            04   nos.

Onion                              350 g

Ginger & Garlic Paste     30  

Red chilli Powder             01  tsp

Coriander Powder           02   tsp

Turmeric Powder             ½   tsp

Powdered Kasuri Methi   1     tsp

Tomato                           250 g

Coriander Leaves              2   springs

Salt To Taste

Method

1.  Keep a heavy cooking pan on the flame and pour the oil, then put the cloves and cardamom for tempering and add the sliced onions. Fry it till it gets golden brown in color.

2.  Add turmeric powder, red chili powder  and coriander powder. Then add the ginger & garlic paste and stir it for 1 minute. Add the chicken and salt. Slowly stir it for 5 minutes

3.  Add the sliced tomato and powdered kasuri methi. Stir it slowly and cook it for 15 minutes. Garnish with chopped coriander leaves.

4. Serve it hot.  

Recipe By :- Chef Francis