Chicken and Veggies in Creamy Mint Sauce

Here's my first ever recipe on YouTube and it's my wonderfully delicious recipe for Chicken and Veggies in Creamy Mint Sauce. Hope you like my recipe. For more such easy and tasty recipes, follow me on my blog, Goodness Gracious Food.

Enjoy!

Thanks to Rohit, who helped me shoot this recipe!

Much love,

SaloFalo x

Vegetable Tandoori Tikka Kebabs

Vegetarian's Paradise

Paneer Tikka Kebabs

Here's my recipe for Tandoori Tikka Kebabs which not only vegetarians enjoy, but also makes non-vegetarians forget their chicken tikka for a while. This can be made from a variety of ingredients like paneer, cauliflower, mushrooms, bell peppers, etc besides several others. These kebabs make for great starters with drinks!

Ingredients

200 gms paneer

Red, green and yellow bell peppers

Onions

Mushrooms (optional)

Ingredients for the marinade

1/2 cup hung yogurt

4-5 cloves of garlic

1" piece ginger

2-3 green chillis

1/4 tsp black pepper

1/4 tsp red chilli powder

1/2 tsp garam masala

1 tb.sp kasuri methi

1/2 tsp cumin powder

1/2 tsp coriander powder

juice of 1 lime(about 1 tb.sp.)

orange-red food color(optional)

1/2 tsp salt or to taste

Procedure

Blend all the ingredients in a mixer on high speed to get a smooth paste. Marinate the paneer, bell peppers, onions and mushrooms in this mixture and then skewer them. Cook them in an oven or in a non stick pan or a grill. 

If you're using a non-stick pan, put 2 tbsps of ghee/butter before you cook. Cover and cook for 3-4 mins, remove on a plate, sprinkle with chaat masala, chopped coriander and serve. Bon Apetit!!!

Hope you like my recipe and try it out for yourself to believe that this is one of the best recipes on any party menu! Tell me what you think of it in the comments section below and do follow me on Goodness Gracious Me for many more tantalising recipes! Until next time.. CIAO!

SaloFalo!

Lee's 3 Cup Chicken - Taiwanese Recipe

3 Cup Chicken 

Taiwanese Recipe

Today, I am delighted to share with you, my friend Lee Fang Hao's signature Taiwanese recipe for 3 Cup Chicken. The first time Lee cooked this for me and my friends, he completely impressed us with his cooking skills to the extent that the next time he invited us over, we asked him to prepare it again. Only this time, I took note of how he made it, so that I can try it myself. Read till the end to find a picture of Lee! Single girls, contact me if you find him cute ;) Perhaps I'll be able to arrange a date :p

Coming back to the recipe, it calls for equal parts soy sauce, rice wine and sesame oil to create a deep red sauce for coating chopped pieces of boneless chicken. These are the "three cups" as the dish's name suggests. Although it says 'cups', it needs no more than a 'bottle-cover' measure of each of the three main ingredients. However, this Taiwanese delicacy is not just about the "three cups". It gets its wonderfully distinct flavours from chunks of garlic & ginger and the wonderful spiciness from its chillies. So, what are you waiting for? Get together your ingredients and let's begin!

Ingredients

Boneless chicken pieces

100 ml sesame oil

100 ml soy sauce

100 ml rice wine

a handful of basil leaves

2 inches of ginger sliced finely

8-10 garlic cloves

Spring onions and mushrooms, chopped (optional)

3 huge red chillies, sliced

1 tbsp brown sugar

Procedure

Heat sesame oil in a pan and add the ginger and garlic. Fry till golden brown. Add the chillies and  keep frying. 

 Add brown sugar and stir.

 Add boneless chicken and stir.

 Add soy sauce and stir till the chicken is well-coated.

 Add rice wine in equal amount to the soy sauce.

 Add sesame oil in equal amount to the rice wine and soy sauce. Toss it all in the pan and cook for 10-15 minutes or until the sauces are absorbed by the chicken and it is cooked through. Make sure the sauces don't completely run dry. You want your chicken to be juicy.

Last but not the least, add the basil leaves and stir well till it turns limp and absorbs the juices.

...and it's ready! Serve it with steamed rice!

That's Lee and that's his usual facial expression... for almost everything ;) 

Hope you like this recipe! Comment below and let me know how it turns out for you! If you love pork, try it with pork or even prawns! Whatever you do, it turns out best with chicken! This is me Salo signing off for now, until next time! Ciao!

No-Bake Cheesecake Recipes for Chocolate lovers

No-bake Cheesecake Recipe

Known of a cheesecake that doesn't require baking? Well, now you will! This easy recipe doesn't need you to use eggs, flour, butter and an oven! As a result, it is loved by pure vegetarians and can be safely made by kids too! All you need is a mixing bowl and a spatula!

If you still haven't found reason enough to read the rest of this post, I'll give you three more reasons. In this post you will learn to make three varieties of no-bake cheesecakes. 1. Regular Chocolate Cheesecake 2. Nutella Cheesecake 3. Oreo Cheesecake

Chocolate Chip Cheesecake

Nutella Cheesecake

Oreo Cheesecake

So lets get started!

Ingredients

(For the base)

Butter
Digestive biscuits / gram crackers
Caster sugar

(For the filling)
Cream cheese
Whipped cream
Gelatine (optional)
Lemon juice (very little)
Vanilla essence (optional)

(Chocolate cheesecake)
Cooking chocolate
Butter
Icing sugar
Chocolate chip (for decorating)

(Nutella Cheesecake)
Nutella
Walnut (for decorating)

(Oreo Cheesecake)
Finely crushed Oreos
Walnut and Oreos (for decorating)

Here I have used 3 different types of containers to show you that you do not always need a spring form tin to make cheesecake. I have made the chocolate chip cheesecake in a round plastic container, the Oreo cheesecake in a spring form tin and the Nutella cheesecake in a wine glass.


Procedure

1. Crumble the biscuits either by hand or in a mixer and mix it with butter and caster sugar in a mixing bowl, using a rubber spatula. You should end up with a damp dough-like consistency.
2. Line the insides of the round container or the spring form tin (whichever you're using) and press the base mixture down hard into the bottom of the tin. You can use the bottom of a glass to press it and level the base. Put in the fridge to set.
3. If you're cream is not already whipped, beat it until it is thickened enough to form peaks and hold shape.
4. Fold in the cream cheese until the mixture is smooth. Drizzle a few drops of vanilla essence and fold it in.
5. Add the sifted icing sugar and lemon juice and beat again until you achieve a smooth thick consistency.
6. If you're making a chocolate cheesecake, melt the cooking chocolate with a couple of tablespoons of butter on a double boiler and then add it to the mixture. If you are making a Nutella cheesecake, just add Nutella to the mixture and if you're making an Oreo cheesecake, add finely crumbled Oreos to the mixture. 
7. If you are very particular about the cheesecake holding shape even after being sliced, add in some gelatine mixed in quarter cup of boiling water. 
8. If you're making an Oreo cheesecake, firmly line the inner walls of the tin with separated Oreo cookies, the designed side facing outside and then pour the filling in the centre. If you aren't using Oreos, simply pour the filling onto the base and spread, put the tin/ round container back into the fridge until the topping has set. That may take a few hours. 
9. If you are making it in a glass like I made the Nutella cheesecake, simply skip the biscuit base and use it instead as a layer in the middle. For my Nutella Cheesecake, I substituted digestive biscuits for Oreo biscuits to add that extra bit of cocoa flavour.
10. I have topped the plain chocolate cheesecake with chocolate chip and the Oreo cheesecake and Nutella cheesecake with a walnut each.

Try out this wonderful no-bake cheesecake recipe for a Birthday party of an Anniversary of just as a dessert for a family dinner! It's a lovely recipe to involve children into making it. Especially when it's time to clean off the leftover Nutella/chocolate from the mixing bowl ;) Do try variations of your own and post the pictures of your version on my Facebook timeline! I would love to see how it turned out for you! If you liked my recipe, comment below and follow my blog, Goodness Gracious Me for many more sinfully delicious recipes! And, last but not the least, enjoy!

Much love,

SaloFalo!