Parmesan Crusted Chicken

Since holidays are marching forward, Parmesan Crusted Chicken can be a delicious meal to serve to your guest. Crispy on the outside and juice on the inside parmesan-flecked chicken is an easy dinner the whole family and your guest will love. So lets give this Italian dish a try in your kitchen with "Flavors of Sneha's Kitchen".


Ingredients:

2 boneless and skinless chicken breasts
1 cup of bread crumbs
1/2 cup of shredded parmesan cheese
3/4 cup of shredded mozzarella cheese
1/2 cup of all purpose flour
1 tsp of dried oregano
1 tsp salt
1 tsp of black pepper powder
2 beaten eggs
2 tbsp of marinara sauce
Olive oil for frying



Method:

• Cover the chicken breasts in plastic wrap and pound with a mallet to tenderize the breasts.
• In a bowl add the bread crumbs, salt, pepper, oregano and 2 tbsp of parmesan cheese. Mix well.
• In another bowl add flour, little salt and pepper. Mix well and dredge the chicken in flour.
• Now dip the chicken in beaten egg. 
• Now coat the chicken in bread crumbs mix. Shake off excess.
• Keep this aside for 10-15 minutes.
• In a large skillet heat olive oil.
• Now fry the chicken over medium heat until golden brown from both the sides.
• Preheat the oven at 350C.
• Now grease the oven safe cooking pan with olive oil.
• Place the fried chicken breast carefully and spread the marinara sauce on top of that.
• Now sprinkle some parmesan cheese and top with mozzarella cheese.
• Cook this in oven for 20-30 minutes until chicken gets cooked and sauce is bubbling.
• Serve this with pasta or spaghetti of your choice.

Note: If marinara sauce is not available below is the alternative.

Take some regular tomato ketchup in a bowl. Add 2 cloves of finely chopped garlic, half finely chopped onion, 1 tsp of dried oregano, 1/2 tsp of black pepper powder and little salt. Mix well and use.

Paneer Tikka Masala

Paneer Tikka Masala is a delicious and popular North Indian delicacy. This dish can be served as a main course and goes well with rice or naan. I have modified the original recipe of tikka masala a little bit, to make it easier and convenient for a home preparation without having to compromise the taste, which turns out to be like the restaurant style one. So lets start to cook with "Flavors of Sneha's Kitchen".


Ingredients:

Paneer Tikka

For Paneer Tikka:
Paneer cubes
Diced capsicum
Diced onion
500 gms of thick yogurt
1 tsp of lemon juice
1 tbsp of ginger-garlic paste
1 tsp salt
1 tsp of kashmiri red chilli powder
1 tsp of coriander powder
1/2 tsp of cinnamon powder (optional)
1/2 tsp of black salt
1 tbsp of butter
Wooden skewers

For Gravy:
2 tbsp of oil
1 tsp of cumin seeds

Paneer Tikka Masala

1 bay leaf
1 small onion finely chopped
puree of 2 tomatoes
1 tbsp of ginger-garlic paste
2 tbsp of cashew paste (Soak handful of cashew in 1/4 cup of milk and blend to a smooth paste)
1 tsp of coriander powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
Salt to taste
little water



Method:

• In a big bowl add yogurt, lemon juice, ginger-garlic paste, salt, chilli powder, coriander powder, cinnamon powder and black salt. Whisk everything together to make a homogenous paste.
• Now add paneer cubes, capsicum and onion. Mix everything together to get a good coating.
• Cover this with plastic wrap and refrigerate this for 1-2 hrs.
• Soak the skewers in water for 5-10 minutes. Now skew the marinated paneer, onion and capsicum on the skewers.
• You can either grill this or pan fry or cook it in the oven. Just apply some butter or oil before grilling them.
• Once it gets the browning all over take out and keep it aside.
• To make the gravy heat oil in a pan and crackle the cumin seeds and bay leaf.
• Add the chopped onion and fry until it gets the light golden color.
• Add ginger-garlic paste and fry until the raw flavor of garlic is gone.
• Add the tomato puree and salt. Mix well and cook for 4-5 minutes.
• Now add the coriander powder, chilli powder and turmeric powder. Stir for few minutes.
• Add the cashew paste and cook until all the spices start leaving the pan and oil starts appearing from the corner.
• Now add little water to get the medium to thick consistency.
• Let it come to a boil and add the grilled paneer and veggies.
• Cover and simmer for 5 minutes. Let this cover for few minutes after taking it off from the flame.
• Serve hot with naan or rice. 

Note: If you don't wish to make the gravy, you can always serve the paneer tikka as an appetizer. Just sprinkle some chaat masala before serving.

If you're making the tikkas in oven, always preheat the oven at 350C and brush some oil or butter before putting this in oven. After 10 minutes, remove it, turn the skewers, brush some oil and again cook it in the oven for 10-15 minutes. You can grill or pan fry the tikkas in the same manner.

Cheese Toast

Cheese Toast can be ready in 5 minutes and taste awesome. A simple and easy toast recipe that can be made for a quick breakfast or light evening snack. There are many variations to cheese toast and you can always add or replace the ingredients according to your taste bud. Here, lets know the preferred method of "Flavors of Sneha's Kitchen".

Cheese Toast

Ingredients:

5 slices of bread
1 medium onion finely chopped
2 green chillies finely chopped
2 tbsp of chopped coriander leaves
1/2 cup of shredded cheddar cheese
salt to taste
1 tsp of olive oil
1 tsp of black pepper powder
1 tsp of garlic powder



Method:

• Preheat the oven at 350C.
• In a bowl mix all the ingredients except the bread slices.
• Now slightly toast the bread in a toaster.
• Spread the mixture evenly on toasted bread.
• Place these slices in oven safe pan and broil it for 5-6 mnts until you get little browning on the sides.
• Serve immediately. 

Note: You can always use your choice of cheese. Cook for little longer period of time to make it more crunchy.

Egg Biryani

Egg Biryani is very delicious and flavorful delicacy. Unlike other biryani preparation it takes very less time and doesn't need much of a preparation. This can be served as a main course in lunch or dinner. This is one of my Husband's favorite dish which I always love to prepare. So lets see, how to make this easy and delicious biryani with "Flavors of Sneha's Kitchen".

Ingredients:

1 cup basmati/biryani rice

Egg Biryani

1 1/2 tbsp of oil
1 large onion thinly sliced
2 green chillies chopped
1 tsp of cumin seeds
1 bay leaf
4 cloves
4 peppercorns
4 green cardamom or 2 black cardamoms
1" cinnamon stick
1 mace (Javetri)
1 tbsp of ginger-garlic paste
1/4 tsp of turmeric powder
1 tbsp of coriander powder
1 tsp of red chilli powder
1/2 tsp of garam masala
1 tsp of biryani masala
1/2 cup of thick yogurt
Salt to taste
1 1/2 cup of water
Hand full of chopped coriander leaves
1 tbsp of butter
1 thinly sliced small onion deep fried (optional)

Egg preparation:
4 boiled and peeled eggs
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1/2 tsp of coriander powder


Method:

• Soak the washed rice in enough water for 30 minutes and keep it aside.
• Heat oil in a pan and crackle the cumin seeds.
• Add the bay leaf, cloves, cardamom, peppercorn, mace and cinnamon stick and let it infused.
• Now add the sliced onion and fry until it gets the light golden color.
• Add the ginger-garlic paste and cook till the raw flavor of garlic is gone.
• Add the coriander powder, turmeric powder and cook for few more minutes.
• Add the yogurt and mix well.
• Now add the chopped green chillies, red chilli powder, garam masala powder, biryani masala and chopped coriander leaves. Mix well and cook for 5 more minutes until oil starts appearing from the corners.
• Add soaked and drained rice and mix well.
• Add water and salt and let it come to a boil.
• Cover it and cook on medium flame until most of the moisture is absorbed.
• Meanwhile, prick the eggs with a fork. Sprinkle turmeric powder, chilli powder and coriander powder.
• In a hot pan add few drops of oil and roast the eggs until it get the browning all over.
• When rice is almost done add the roasted eggs and mix well.
• Let it simmer for 5 minutes.
• Before turning off the flame drop 1 tbsp of unsalted butter and sprinkle the fried onion.
• Let this simmer for a minute or so.
• Serve hot with your choice of raita and chutney.

Note: You can add some mint leaves also to make this more flavorful.

Scrambled Egg Sandwich

Scrambled Egg Sandwiches are the great option for breakfast or light evening snacks. If you are bored with the regular potato or other sandwiches then turn to this fresh and tasty sandwich idea that wont leave you bored or hungry :) This sandwich is very easy to make and doesn't require many ingredients. Kids, adults everyone just love sandwiches. So better try this in your kitchen with "Flavors of Sneha's Kitchen".

Scrambled Egg Sandwich

Ingredients:

4 pieces of bread
2 eggs
1 small onion chopped
1 small tomato chopped
1 green chilli chopped
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1 tbsp of coriander leaves
2 tbsp of oil
1/2 cup of shredded cheddar cheese (optional)
1 tbsp of butter
Salt as required



Method:

• Heat oil in a pan. 
• Add the chopped green chilli and onion. Fry until translucent.
• Add turmeric powder and red chilli powder. Mix well and cook for few seconds.
• Add chopped tomato, salt and cook until it gets soft.
• Now add eggs and coriander leaves. Mix well with other ingredients.
• Cook till eggs are completely cooked.
• Transfer these scrambled eggs in a bowl and let them cool down for some time.
• Spread some butter on a piece of  bread.
• Now spread the scrambled egg on other side of this bread. Spread a thin layer of cheese on it.
• Take one more piece of bread and spread butter on it and put it on the eggs.
• Make the other sandwiches in the same way.
• You can either grill these sandwiches in a sandwich toaster or on a pan till it becomes brown and crispy on both the sides.
• Serve this with your choice of ketchup, mayonnaise or chutney.

Note: You can add or skip the red chilli powder according to your taste. You can also use little bit of coriander powder for added flavor. Also, using the cheese is completely optional. You can always skip or replace your choice of shredded cheese.

Strawberry Margarita

What can be more refreshing than a cool Strawberry Margarita, especially a margarita made with fresh strawberries. A fresh strawberry margarita is so easy to make that you'll soon forget about those store-bought options. Impress your guest by offering a tall fresh glass of margarita and I can guarantee you that everyone is going to love it. So lets learn, how to make a single glass of  margarita with "Flavors of Sneha's Kitchen".

Strawberry Margarita

Ingredients:

4-5 fresh strawberries
1 tbsp of lemon juice
1 1/2 tbsp of Sugar
4 tbsp of tequila (optional)
5-6 ice cubes
Salt and lemon wedge to rim the glass



Method:

• To rim the glass, rub the lemon wedge on the rim at a slow steady pace to make it even. Pour the salt on a saucer or plate and turn the glass upside down and dip it in the salt firmly. Shake off the excess salt when you are done.
• Mix all the ingredients in a blender and crush to a smooth finish.
• Pour the drink into salt rimmed glass and serve.

Serving the drink in a salt-rimmed glass is one of the unique aspect of margarita that adds the flavor to this drink. 

Bharwan Karela (Stuffed Bitter Gourd)

Bharwan Karela or Stuffed Bitter Gourd makes a great side dish for any meal. As the name suggests, Bitter Gourd is bitter in taste and not liked by many people but this recipe can be a great alternative for them. This is my mother-in-law's recipe done in a very authentic way. So lets start with "Flavors of Sneha's Kitchen".

Bharwan Karela

Ingredients:

3 Karela/bitter gourd
1 small onion
3-4 garlic cloves
3-4 dried red chilli/1 tsp of red chilli powder
1 tsp of coriander seeds/coriander powder
1 tsp of cumin seeds/cumin powder
1/4 tsp of turmeric powder
1 tbsp of lemon juice (optional)
Salt to taste
3 tbsp of oil



Method:

• Wash the bitter gourds and make a slit length wise on one side. Scoop out all the hard seeds.
• In a pressure cooker add some water and little salt and pressure cook the gourds for one whistle. This process will not only make the gourds little tender but helps to reduce the bitterness too.
• Pat dry the gourds and keep aside.
• To make the stuffing, grind the scooped seeds, onion, garlic, red chilli, coriander and cumin into a blender and make a smooth paste.
• Heat 1 1/2 tbsp of oil in a pan and fry this paste on medium flame.
• Add salt and turmeric powder. Keep frying until oil starts appearing from the corner.
• At the end add lemon juice and let it cool down.
• Now stuff the filling firmly into the gourds.
• Heat rest of the oil in a pan and add the stuffed gourds one by one.
• Shallow fry the gourds by turning the sides till the gourds are cooked and browned from all the sides and corners.

Note: You can scrape off the rough surface of the bitter gourd if you want. If you don't like the bitterness at all, then take 1 tsp salt, put little inside the gourd and apply little over the surface of each of them and leave them for half an hour. Wash the gourds and prepare all the other in same way. You can also avoid the seeds in the filling by not grinding it with other spices.

Palak Paneer

Palak Panner is a very nutritious and delicious recipe. This is a very popular vegetarian delicacy in northern part of India. Creamy, spicy and full of flavor Palak Paneer goes well with any kind of naan, roti or rice. So lets learn, how to make this with "Flavors of Sneha's Kitchen".



Ingredients:

Palak Paneer

1 bunch of roughly chopped spinach
Panner cubes
1 tsp of cumin seeds
1 bay leaf
1 onion finely chopped
1 tomato finely chopped
1 tbsp of ginger-garlic paste
2 green chillies
1 tsp of coriander powder
1 tsp of garam masala powder
1 tbsp of butter
1 tbsp of oil
1 tbsp of cream
Salt to taste
Water as required



Method:

• Heat oil in a pan and crackle the cumin seeds and bay leaf.
• Add onion and fry till it gets the light golden color.
• Add ginger-garlic paste and cook till the raw flavor of garlic is gone.
• Add coriander powder, garam masala powder and green chilli. Saute it for few minutes.
• Add chopped tomatoes and cook till tomatoes gets soft.
• Add the chopped spinach and mix well. Cook this for around 5 mts.
• Let it cool this mixture and blend this to a smooth puree. You can add little water if required.
• Heat butter in a pan and add the spinach puree and salt.
• Let it come to a boil and add paneer cubes. Cook it for 1-2 mints.
• Finally add fresh cream, mix well and serve hot.

Note: To get the best result, do not overcook the spinach, as overcooking will not only adversely affect the bright green color of the spinach but also the taste. To make this dish more spicy you can also add red chilli powder.

Cabbage Masala

Cabbage Masala is quite delicious and tasty side dish. This recipe is a great example of how to enjoy the delicate flavor of cabbage. Cabbage can be prepared and consumed in many ways but this one is my favorite. It tastes great with roti or rice. So lets know the preparation with "Flavors of Sneha's Kitchen".



Ingredients:

1/2 cabbage sliced

Cabbage Masala

1/2 cup of blanched/frozen green peas
1 tsp of mustard seeds
1 tsp of cumin seeds
pinch of asafoetida
5-6 cloves of garlic chopped
1 onion sliced
1 tomato sliced
1 tsp of coriander powder
1 tsp of garam masala powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
3 tbsp of oil
Salt to taste



Method:

• Heat oil in a pan. Crackle the cumin seeds and mustard seeds.
• Add asafoetida and garlic. Saute till garlic changes its color.
• Now add the onion and fry till it gets light golden color.
• Add turmeric powder, coriander powder, garam masala powder, red chilli powder and cook for around 2 mts.
• Add sliced tomatoes, cover and cook till tomatoes get soft.
• Add cabbage and salt. cover and cook.
• Once cabbage is almost done add green peas and cook for few more minutes.
• Serve hot.

Dal Fry

Dal Fry is a very flavorful and easy to make lentil. This recipe is moderately spiced and very popular in northern part of India.The tasty and spicy combination of Toor dal and Moong dal goes well with roti, paratha or rice. So lets learn how to make this with "Flavors of Sneha's Kitchen".



Ingredients:

1/4 cup Toor dal (yellow pigeon peas)

Dal Fry

3/4 cup Moong dal (split yellow peas)
1 onion chopped
1 tomato chopped
1 tbsp of ginger-garlic chopped
2 tbsp of clarified butter or ghee
1 tsp of cumin seeds
1 green chilli chopped
1 bay leave
Pinch of asafoetida
2-3 dry red chillies
1/2 tsp of turmeric
1 tsp of chilli powder
1 tsp of coriander powder
1/2 tsp of garam masala powder
1 tbsp of lemon juice
2 tbsp of chopped coriander leaves
Salt to taste
Water as required
Cilantro and split green chilli to garnish



Method:

• Pressure cook the washed toor dal & moong dal by adding lilttle water, salt & turmeric.
• Heat ghee in a pan. Crackle the cumin seeds.
• Add bay leave, dry red chilli & asafoetida.
• Add chopped ginger-garlic and saute it for few seconds.
• Add chopped onion & green chilli and fry until golden brown.
• Add chopped tomato & salt. Cook till tomatoes are soft.
• Now add the coriander powder, chilli powder, garam masala powder and cook for 2-3 minutes. You can add little water to make sure that the spices are not sticking to the pan.
• Now add the cooked dal and boil it for 2-3 minutes on medium flame.
• Now add the coriander leaves, lemon juice and mix well.
• Garnish with cilantro and split green chill. Serve hot.

Note: Dal Fry is not thin and usually has a medium to thick consistency but you can adjust the amount of water to get the desired consistency.