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  Tempting treats for picky eaters

Tempting treats for picky eaters

Published : Dec 9, 2015, 10:09 pm IST
Updated : Dec 9, 2015, 10:09 pm IST

Paneer Shashlik with BBQ Sauce Serves: 6 For the BBQ Sauce: Ingredients tsp mustard paste tsp balsamic vinegar 1 tsp tomato ketchup tsp chilli sauce

Paneer Shashlik with BBQ Sauce
 Paneer Shashlik with BBQ Sauce

Paneer Shashlik with BBQ Sauce

Serves: 6

For the BBQ Sauce: Ingredients tsp mustard paste tsp balsamic vinegar 1 tsp tomato ketchup tsp chilli sauce tsp garlic paste tsp chilli flakes 1 tsp mixed herbs

For the paneer shashlik: Ingredients 150 gms cubed paneer 1 tbsp olive oil Salt and pepper to taste A few toothpicks a few

Method Put the paneer on toothpicks and season with salt and pepper. Mix all the ingredients for BBQ sauce in a bowl and marinate the paneer in it. Heat a pan and fry the paneer with olive oil or butter for a few minutes on each side and serve.

Chicken in Red Curry Serves: 4 Ingredients For the curry: 750 gms chicken 400 ml coconut milk 1 cup chicken stock 3-4 tbsp oil 1 tbsp fish sauce 2-3 fresh red chillies 2 tsp palm sugar a few basil leaves Salt to taste

For grinding : 1 tbsp roasted coriander seeds 1 tsp cumin seeds 1 small piece of galangal 4-5 cloves garlic tsp dried shrimp paste 6-8 soaked red chillies 1 piece lemongrass 1 onion

Method Grind all the ingredients mentioned above into a smooth paste. Heat the oil and fry the paste for two minutes. Add the coconut milk and simmer. Add the chicken, salt and stock. Add the fish sauce, palm sugar, fresh red chillies and some basil leaves and simmer. Cook till the chicken is tender. Serve with sliced red chillies and flavoured jasmine rice. (The recipes are shared from celebrity chef Rakhee Vaswani’s Picky Eaters.)

Eggs Benedict with Hollandaise Sauce Serves: 6

Ingredients 2 buns 2-3 bacon strips Bacon strips 2 tsp white vinegar 6 eggs 5 tbsp clarified butter 2 egg yolks tsp salt A few drops of lime juice – tsp Pepper powder Butter to spread Chopped fresh parsley for garnish

Method Take 80 gms of butter and heat in a deep pan. This helps the solids separate. Remove the froth from the top. Switch off the gas and let it settle down. What you are left with is clarified butter on top. Beat the egg yolks on a double boiler and add the clarified butter little by little, stirring constantly with a wire whisk or wooden spoon. Gradually add the lime juice. Keep stirring until it thickens. Your hollandaise sauce is ready. Add salt and pepper before serving. Brown the bacon in a medium pan. Toast the buns and butter them.