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TGiF Chef

simple Cooking!

Welcome to all the home cooks and the wanna be cooks to my food blog. 

Why the name "TGIF Chef"?

Simple! Coz I cook only on weekends.

 Watch out for exciting recipes here. Please don't forget to share your valuable opinions or improvement ideas in the comments section.

Vegan Friends, try my new and easy  to cook Vegan dishes.  

STRAWBERRY PIE

July 4, 2015

 

INGREDEINTS:

- Plain Flour - 400 grams.

- Unsalted Butter - 200 grams.

- Strawberries - 100 grams.

- Sugar - 125 grams

- Salt - 1/2 teaspoon

- Corn Starch - 1 tablespoon

- Cinnamon - 1 teaspoon

METHOD:

- Cut the butter into small cubes and blend with the flour until the texture is like bread crumbs.

- Add salt and gently kneed the mixture with 2 tablespoons water to form a soft dough.

- Wrap and allow the dough to cool in the fridge for 2 hours.

- Cut the strawberries into half and mix sugar, corn Starch and cinnamon powder.

- Heat a pan and add the strawberry mixture and allow it to cook on medium heat until the mixture turns into a jam like texture.

- Remove the dough from the fridge and divide it into two equal parts.

- Roll the 2 parts flat separately each of 1 cm thickness.

- Place the 1st part of the dough carefully into the glass tray and pour in the Strawberry mixture.

- Cut the 2nd part of the dough into flat strips and place it over the Strawberry mixture .

- Egg wash the top layer of dough and place it in a preheated oven  for 30 minutes.

- Remove from Oven and allow it to rest.

- Garnish with caster sugar and serve.

#StrawberryPie

SPICY MEAT BALLS

June 7, 2015

INGREDIENTS

- 250 grams finely minced Lamb.

- 1 Egg.

- 1 Finely Chopped Onion.

- 5 cloves of Garlic finely chopped.

- 1 Teaspoon Red Chilli Powder.

- 8 Mint leaves.

- 2 small Cinnamon sticks.

- 2 Tablespoons Bread crumbs.

- 1/2 Teaspoon Black Pepper Powder.

- 1 Teaspoon Coriander Powder.

- 1 Tablespoon Tomato Ketchup.

-  1/2 cup Tomato Puree.

 

METHOD:

Meat Balls

- Mix the minced lamb, half of the finely chopped onions, chopped garlic, red chilli powder, coriander powder, black pepper powder, finely chopped parsley, ketchup , salt, egg  and bread crumbs.

- Make small balls of the meat mixture.

- Heat Olive oil in a pan and shallow fry until the meat balls are golden brown on all sides.

Sause

- Heat Olive Oil in a pan and add cinnamon stick and fry for few minutes.

- Add finely chopped Onions, tomato puree, finely chopped mint leaves, finely chopped ginger, red chilli powder, salt, 1/4 cup of water and allow it to cook on medium heat for 15 minutes.

- Add the pan fried meat balls and allow it to cook in slow heat with a closed lid for 15 minutes.

- Garnish with Mint Leaves and serve with hot basmati rice.

 

SOUTH INDIAN CHICKEN CURRY.

May 30, 2015

Ingredients

- 300 grams Chicken.

- 6 Baby Potatoes.

-  1 Tbsp Red Chilli Powder.

- 1 pinch Turmeric Powder

- 1 Tbsp Ginger Garlic Paste.

- 1 Tbsp Lemon Juice.

- 2 Medium size onions finely chopped.

- 4 Green Chillies.

- 5 Mint leaves.

- 6 Almonds.

- 100 grams Coconut.

-  2 medium sized tomatoes.

- 3 Cardamom.

- 4 Cloves.

Method.

Chicken Marination:

- Mix the chicken pieces with 1 tablespoon red chilli powder, turmeric powder, ginger and garlic paste, lemon Juice, salt and keep aside for 30 minutes

Gravy Preparation:

- Heat the pan and add 2 Tbsp Olive oil. Add Cardamom and Cloves and fry for few seconds and add the finely chopped onions. Cook until golden brown.

- Separately Grind Coconut, tomatoes, almonds, green chilies and mint leaves into a paste.

- Add the paste to the frying onions and 1 cup water.

- Add the potatoes and the marinated chicken and cook on medium heat.

- Season with salt and add finely chopped Coriander leaves and cook on medium heat for 20 - 30 minutes.

- Garnish with Coriander leaves.

SHEPHERD'S PIE

May 25, 2015

Ingredients

  • 3 large Potatoes boiled and pealed.
  • 200 grams minced Lamb.
  • 100  grams of green peas.
  • 2 Tablespoon Red paprika powder.
  • 1 Tablespoon lemon juice.
  • 1 Tablespoon Yogurt.
  • 1 Large onion finely chopped.
  • 1 Green Chilli
  • 1 Tablespoon Fennel Seeds.
  • 1/4 Teaspoon Turmeric powder.
  • 1 small cinnamon Stick.
  • 2 cloves of garlic peeled and crushed.
  • Parmesan Cheese.

Method:

Potato Mash Topping.

- Peal and Boil the potatoes for 20 minutes.

Sauté the potatoes in 1 Tablespoon Olive Oil for few minutes in a pan and then mash the potatoes.

- Add salt , pepper and finely chopped rosemary .

- Mix well and set aside.

 

Minced Lamb Filling

- Finely chop the onions and green chillies; fry in 2 tablespoons Olive oil until it turns golden brown.

- Add cumin seeds, garlic and cinnamon stick and fry for few minutes.

- Rinse the minced lamb and cook for few minutes.

- Add turmeric powder, paprika, salt  and green peas, mix properly and let it cook on medium heat for about 20 minutes with the lid on or until the lamb is cooked.

 

Final Preparation

- Butter the porcelain bowl and fill 2/3 with minced lamb mixture.

- Fill the Mashed potatoes mixture in the remaining 1/3 of the bowl.

- Grate Parmesan cheese on top till the mashed potatoes are fully covered.

- Place the bowl in a preheated oven and bake for 30 minutes on 180 degrees centigrade.

 

AAM PANNA (RAW MANGO JUICE)

May 20, 2015

PANNA

Perfect drink on a hot summer day.

Ingredients (Serves 6 )

- 2 small size Raw Green Mangoes.

- 1/2 Teaspoon black salt.

- 8 Tablespoon Sugar or Honey (for the health freaks)

Method

- Wash the raw mangoes and pressure cook in water for 15 - 20 minutes.

- Peel the skin off the mangoes and allow it to cool.

- In a blender add only the pulp from the pressure cooked mangoes, sugar , black salt and ice cubes and blend.

- Add water and blend to dilute the mango pulp concentrate.

- Garnish with Mint leaves.

 

PAN FRIED GINGER LINGUINE

May 17, 2015

Ingredients:

- Linguine 250 grams.

- Boneless Chicken 200 grams cut into long strips.

- 100 grams Red, Yellow and Green Bell Peppers finely cut long strips. 

- Spring Onions finely chopped.

- 5 Cherry Tomatoes for Garnish.

- 100 grams Fresh Ginger finely cut long strips.

- 1 teaspoon Fish Sauce.

- 1 teaspoon Soya Sauce.

- 1 teaspoon Rice Vinegar.

 

Method:

- Add a spoon of Olive Oil and salt in Boiling Water. Add the Linguine and cook for 10 minutes until it's cooked.

- Drain the cooked Linguine and let it run thru cooled water for a while and set it aside.

- Heat the pan and add a tablespoon of Olive Oil.

- Fry half the quantity of ginger and Chicken strips with Salt and Pepper until golden brown

- Add the Spring onions , bell peppers and remaining ginger and fry for few minutes.

- Add the fish sauce, Rice Vinegar and Soya Sauce and mix well.

- Add the cooled Linguine and saute for few minutes.

- Garnish with Cherry Tomatoes and serve hot.

STUFFED CHICKEN DRUMSTICKS

May 14, 2015

Ingredients

  • 2 large Chicken Drumsticks.
  • 200 grams minced Lamb.
  • 100  grams of green peas.
  • 2 Tablespoon Red paprika powder.
  • 1 Tablespoon lemon juice.
  • 1 Tablespoon Yogurt.
  • 1 Large onion finely chopped.
  • 1 Green Chilli
  • 1 Tablespoon Fennel Seeds.
  • 1/4 Teaspoon Turmeric powder.
  • 1 small cinnamon Stick.
  • 2 cloves of garlic peeled and crushed.

Method

Carefully  cut thru the bone of the drumstick with a sharp small knife, to release the bone.

Apply  paprika powder, lemon juice, yogurt, salt and pepper and slowly massage  the chicken thighs and let it to rest.

 

Preparing the Filling

-Finely chop the onions and green chilies and fry in Olive oil until brown in color.

-Add fennel seeds ,garlic and cinnamon stick and fry for few minutes.

-Rinse the minced lamb and cook for few minutes.

-Add turmeric powder, paprika, salt  and green peas and mix properly and let it cook on medium heat for about 20 min with a closed lid until the lamb is cooked.

 

Stuffing

-Tightly fill the cooked minced lamb mixture in the marinated Chicken thigh pockets and carefully seal the ends with a toothpick.

-Slightly pan fry the filled chicken thighs on all sides with butter  for few minutes and then transfer them to a pre heated oven.

-Bake the stuffed drumsticks for 20 to 30 minutes  at 180 degrees centigrade in the oven.

 

Garnish with Coriander and serve.  

CHICKEN FRITTATA

May 13, 2015

Simple and Easy Frittata,  perfect for Saturday Brunch.

Ingredients

- 2 Chicken Breasts

- 1 Carrot Shredded

- 1 Bell Pepper finely chopped

- Hand Full Fresh Green Peas.

- 1 Small Onion finely Chopped

- 4 X Large Eggs

-  Butter and Cheese

- Mint Leaves

- 1 or 2 Green Chilies finely chopped.

Method:

- Cut the chicken breast into small slices , marinate with salt, pepper and the finely chopped green chilies and fry it in a pan with butter until chicken is golden brown.

- Remove the fried chicken from the pan and allow it to rest.

- Use the same pan and fry all the vegetables and season while frying and add finely chopped mint leaves.

- Beat 4 Eggs in a cup until they are fluffy.

- Simmer the heat, add the fried chicken pieces and pour the egg mixture into the pan.

- Make sure all the fried vegetables are completely immersed in the egg mixture.

- Finely grate a big piece of Cheese over this mixture until the pan is completely covered with cheese and cook on low heat for 10 - 15 minutes.

- Transfer the pan into a preheated oven at 180 degree centigrade and cook it for 20 min until the cheese melts.

EGG PUDDING

May 10, 2015

 

Quick and Simple Dessert.

Ingredients 

- 4 Large Eggs

- 250 ml Milk

- 8 tablespoons Sugar

- Vanilla Essence

- Dark Chocolate with a hint of Dark Rum for the topping

-Strawberries for the garnish

Method

- Beat the eggs, milk , sugar together. Make sure no lumps.

- Add a teaspoon of vanilla essence and mix.

- Grease a bowl with butter and pour the Egg and milk mixture.

- Cover the vessel and steam in pressure cooker for 30 min.

- Melt the dark chocolate and add the dark rum.

- Remove the pudding and invert it on to a serving  plate and pour the prepared chocolate topping.

- Arrange the strawberries and let it set in the refrigerator.