ROSEMERRY POTATO WEDGES

Serve: 2
Time: 35 mins

Ingredients:

• 2 large Potatoes
• 2tsp chopped rosemerry
• 1 tsp grated garlic
• 2 tbsp olive oil
• salt
• pepper

Procedure:

1. Preheat the oven at 230 deg C for 15 mins
2. Cut the potatoes into wedges with skin on and place them on glass plate.
3. Microwave the poatoes on medium high for 2-3 mins. This will cook the potatoes faster.
4. Take a large bowl. Add potatoes, olive oil, rosemerry, grated garlic, salt and pepper.
5. Spread the potatoes on greased baking tray and grill it in oven for 20 mins until golden brown.
6. Serve hot with garlic-mayo dip.

CHICKEN KHEEMA

Serves: 3-4
Time: 90 mins

Ingredients:

• 500gm minced chicken
• 4-5 tsp red chilli powder
• 1 tsp garam masala
• 2tsp corriander powder
• 2tsp cumin powder
• 1/2tsp tumeric powder
• 3 big red onions chopped
• 2-3 finely chopped green chillies
• 4 tsp ginger-garlic paste
• 2 tsp kasuri methi
• 3/4 cup grated desiccated  coconut
• 3 tomatoes
• 4tbsp vegetable oil
• chopped corriander
• salt to taste

Procedure:

1. Take a big bowl to marinate the minced chicken. Add chicken, 2tsp ginger garlic paste, 2tsp red chilli powder, 1tsp garam masala, cumin & corriander powder, 1tsp chopped green chillies, salt and 1tsp kasuri methi. Mix them well and refrigirate for minimum 60mins.
2.Remove the marinated chicken. Add 4 cups of water in the chicken and mix well.
3.Make tomato puree. Heat a sauce pan and add the puree to it. Then add the chicken and close the lid. Cook the chicken for 15-20mins until chicken is cooked properly.
4. Meanwhile roast the desiccated coconut until golden brown. Then grind it with 1/4 cup water in the food processor to have a smooth paste.
5. Once the chicken is cooked rest it for 15mins.
6. Take another sauce pan and heat 4 tbsp oil. Add tumeric powder and chopped onions. Saute until onions turns pinkish colour.
7. Then add 2tsp ginger garlic paste, 2tsp red chilli powder,1tsp dry kasuri methi,g 1tsp chopped green chillies and coconut paste. Saute for a minute.
8. Then add the cooked chicken in it. Add 1-2 cups of water and bring tp boil under medium high flame. Then close the lid and simmer for 15-20 mins.
9. Garnish with chopped corriander and serve with rice or bread.

MUSHROOM PESTO PASTA

Serves: 2
Time: 45 mins

Ingredients:

• 1 bunch sweet basil
• 250 gm spagetti pasta
• 1/4 cup roasted crushed almonds
• 2tbsp lemon juice
• 1/2 cup oilive oil
• 1 cup chopped button mushrooms
• 8 cloves of garlic finely chopped
• 1-2 tbsp grated parmesan cheese
• salt and pepper

Procedure:

1. Pesto sauce- Blend basil leaves with 1/4 cup olive oil, 3 cloves of garlic, lemon juice, parmesan cheese, roasted almonds, salt and pepper. Add little water as required while blending it in smooth paste.
2. Heat a frying with. Add 1 tbsp of olive oil and stir fry the mushrooms with 1 chopped garlic. Stir fry until all water evaporates from the mushrooms. Once done keep it aside.
3. Meanwhile keep cook pasta in boiling water and add 2 tsp of salt.
4. Heat 2 tbsp oilive oil in a pan. Add 3-4 cloves of chopped garlic (garlic is optional). Add the the pesto sauce and stir for few seconds. Then add the cooked pasta and mushrooms. Mix it well.
5. Serve the hot pasta with drizzle of olive oil and grated parmesan cheese.

SPICY STEAMED CRAB

Serves: 2
Time: 90 mins

Ingredients:

• 1 jumbo Sri Lakan crab
• 1tsp ginger-garlic paste
• 1tbsp red chilli powder
• 1/2 tbsp garam masala powder
• 1 tbsp of vegetable oil
• salt to taste
• chopped corriander to garnish

Procedure:
1. Clean the crab thoroughly to remove all dirt. Break off the claws and legs seperately.
2. Lightlyhammer  on the claws to have few cracks on it.
3. Grind the legs with little water in food processor to get the juice. Strain the juice and keep it aside.
4. For marinade take a bowl and add red chilli powder, garam masala powder, salt, ginger-garlic paste and 2-3 tbsp of crab leg juice. Mix it well.
5. Marinate the crab and claws with the marinade for atleast 30 mins.
6. Later heat up frying pan and grease it with oil.
7. Place the crab and claws in the pan and cover it with lid. pour the rest of marinade over the crab to have some sauce.
8. Steam the crab on medium heat for 20 mins. After that turm off the heat and rest it for 5-10 mins.
9. Garnish with chopped corriander and serve hot.

SPINACH STUFF CHICKEN (WITH PARMA HAM)

Serves: 2
Time: 60 mins

Ingredients:

• 2 chicken breasts
• 8 slices of parma ham
• 1 bunch spinach leaves
• 1 tbsp ricotta cheese
• 2tbsp cream cheese
• 6-8  cloves garlic finely chopped
• Salt to taste
• Pepper powder to season
• 2 tbsp olive oil
• 1 tsp dried oregano

Procedure:
1. Preheat the oven for 15 mins at 250⁰C.
2. Blanch the spinach leaves- Boil the water in sauce pan. Put the spinach leaves in boiling water for a 1 min. Remove the leaves and put them in bowl of cold water.
3. Take a empty bowl. Put roughly chopped spinach . Add finely chopped garlic(2 tsp), cream cheese, ricotta cheese and season with salt and pepper.
4. Now slice the chicken breast from side. Do not slice it completely so that it opens in butterfly shape. Make 3 small cuts on the inner side of chicken. The cuts should not be deep.
5. Season the chicken with salt and pepper from inner side
6. Now stuff the chicken with spinach mixture and keep it aside.
7. Take a small bowl and add olive oil, 1tsp chopped garlic and 1tsp oregano. Mix it well to make a dressing.
8. Place the 4 slices parma ham on flat surface. Brush it with the dressing.
9. Place the stuffed chicken in centre over the parma ham and wrap it completely.
10. Brush some olive oil over it and grill it for 30 mins.
11. Rest for 5-10 mins and serve it with spicy salsa.