Author: weera

Astrology for the Broken Souls

RECIPE:

Lasagna

Ingredients:

6-8 lasagna sheets, each 3-inch broad x 6-inch long

4-5 tbsp grated mozzarella cheese

Filling:

4 tbsp olive oil

2 tbsp almonds – crushed roughly into small pieces

2 cups shredded spinach

1/2 capsicum and 1/2 colored yellow bell pepper (chopped in small cubes)

1/2 cup very finely chopped carrot

3/4 tsp salt

1/2 tsp pepper

4 tbsp grated cheddar cheese

4 tbsp grated mozzarella or pizza cheese

Tomato sauce:

2 tbsp olive oil or any other cooking oil

1/2 onion, finely chopped

1 tbsp finely chopped celery

500 gm tomatoes – blanched (put in hot water), peeled and roughly pureed

1/2 cup readymade tomato puree

1 tsp dried oregano

1 tsp freshly ground black pepper

11/4 tsp salt

1 tsp ordinary sugar

1/4 cup chopped fresh basil or coriander

Bechamel sauce (white sauce):

3 tbsp butter

3 tbsp cornflour

1 tsp fresly ground black pepper

Salt to taste

300 gm milk

2 tbsp sweet corn kernels

Topping:

4 tbsp grated cheddar cheese

4 tbsp grated mozzarella or pizza cheese, whole basil leaves, sliced olives

Method

1. For the filling, heat 4 tbsp oil in a pan. Add almonds. Stir for 30 seconds. (Add 250 gm diced chicken, if using. Stir for 2 minutes. Cover and cook for 5 minutes till done) / or add spinach and sauté for 2-3 minutes. Add capsicum and carrot and stir for 1 minute. Add salt and pepper. Stir for 2-3 minutes or till dry, Remove pan from heat. Add grated cheddar and mozzarella cheese and keep aside.

2. To prepare the tomato sauce, heat 2 tbsp oil over moderate heat in the same pan. Add onions and celery (and 300 gm minced chicken if using), sauté for 5 minutes. Add the blanched and pureed tomatoes, tomato puree, oregano, black pepper, salt and sugar. Mix well. Bring to a boil, reduce the heat slightly and cook uncovered, stirring often, for about 5 minutes or until it thickens slightly. Add basil. Stir to mix well. Remove from heat and check seasonings.

3. To cook the bechamel sauce, heat butter in a heavy pan over low heat and stir in cornflour. Stir for a minute on low heat. Add corn, stir for 2 mins. Gradually pour in the warm milk, stirring continuously until the sauce is smooth. Return to moderate heat and stir until it boils. Add black pepper and salt. Reduce heat and simmer, stirring constantly for about 1-2 minutes, until the sauce thickens to a custard consistency. Remove from fire.

4. To assemble the lasagna. Oil your baking dish with some oil. Spread 2 tbsp of the tomato sauce at the bottom of a broad baking dish, in which 2 sheets can be placed side by side.

5. Dip a pasta sheet in normal water at room temperature for a second or put it under a tap just for enough time to wet it. Brush the wet sheet with oil on both sides. Place 2 wet pasta sheets in the dish, leaving 1” space between the sheets as they will expand on baking. Also leave 1/2” space all around the sheets for expanding.

6. Sprinkle filling and little cheese all over. Spread another layer of wet pasta. Press it well.

7. Spread tomato sauce on top. Spread filling and cheese. Put another layer of pasta. Press it well. Repeat for the other layers. Top the final layer also with the remaining tomato sauce and the filling if it is left.

8. Cover with bechamel sauce, so as to cover it completely. Sprinkle lots of cheese, olives and basil leaves on top. Cover dish with foil. Place the lasagna in a pre-heated oven at 180oC and bake for 45 minutes. Remove foil and grill for 4-5 minutes or until the top is slightly golden.

9. It’s best to let the lasagna set for at least another hour before serving as this “plumps” the pasta. To reheat, remove foil and microwave. Cut into squares and serve hot.

Chef: Kamini Srivastava
COURTESY: The Bakers Kitchen India
Video Edited By Arushi Sharma
Videographer- Ramesh Sharma

Recipe: Seared Salmon with cauliflower

Ingredients-

For the salmon marinate-
Parsley 1 stem
Basil 5 leaves
Garlic 8 cloves
White vinegar 4 tbsp
Olive oil 8 tbsp

Method-
Chop garlic and herbs and put it in a bowl then add the vinegar and the oil and whisk together then pour over the salmon and let it sit for 15 – 20 mins

Ingredients for the sauce-
Butter
Paprika Powder
Cauliflower 1/2 head
Cashews 100 grams
Onion 1 medium
Veg stock 2 cups
Heavy cream 2 tbsp
Garlic 6 cloves

Method –
Add butter in a pan, then add sliced onion and garlic and sauté in a pan until translucent then add cut cauliflower into the pan followed by paprika powder and add then add veg stock & cashews. Then let it simmer until the cauliflower is cooked. Then blend the mixture and add the cream/vegetable stock.

Method for the fish-
Add butter and olive oil into the pan. Add the salmon skin side down when the oil is hot. Then Baste the fish using a spoon and then flip it and lower the heat and cook until done.
Method for asparagus tips –
Add butter in a pan.
Cut the tips of the asparagus and sauté them in the same pan as the fish and season with salt and pepper.

Courtesy: Chef Shaurya Kapoor
Restaurant: The Tipsy Elephant
Editing by: Akash Pahat
Videographer- Ramesh Sharma

Ingredients-

1- Rocket leaf – 60 gm
2- Orange slices – 20 gm
3- cherry tomato -5 gm
4- Honey -5 gm
5- dijon mustard -5 gm
6- salt – 2gm
7- black pepper – 2gm(2pinc)
8- Olive Oil – 5ml
9- Orange Juice
10- Balsamic Reduction Sauce
11- Micro Green Leaves

Method:
For Dressing: Combine orange juice, dijon mustard, honey, salt and pepper together in the bowl and mix well.

For Salad: In a separate bowl, add rocket leaves, olive oil, and dressing. Toss well.

For Plating: Place the rocket leaves salad on a plate. Add orange slices, cherry tomato on salad. Now add balsamic reduction on top of the salad followed by micro green leaves.
a salad is ready to serve.

Courtesy: chef Brijesh Naugain
Restaurant: The Tipsy Elephant
Editing by: Yash Deep Singh

Tips by Dr. Jai Madaan (Hon.) for Creating a Prosperous & Happy Home

Recipe:
Orange & Peach Ice Tea

30 ml Orange Crush
30 ml Peach Syrup
120 ml Tea Premix
Ice Cubes

Add ice cubes in a glass, and then add tea premix, peach syrup, and orange crush in a glass and shake it well.
Pour the Shaken Tea in a serving glass and Garnish it with Kaffir Lime Leaf.

Courtesy: Chef Ravi Raj
Resturant: Tipsy Elephant ​
Editing- Akash Pahat
Videographer- Ramesh Sharma

Recipe :
Paan ice cream

1/2 cup condensed milk

1/8 cup milk

1 cup whipped cream

4-5 paan leaves

1 tsp saunf

1 tsp dates

1 tsp tuity fruity

1 tbsp gulkand

1/4 tsp elachi powder

1 tbsp kaju-badam chopped (as per your wish)

Method

1. Blend saunf, paan leaves, gulkand, dates, milk,

2. Whip cream to soft peaks

3. Add condensed milk

4. Add elachi powder, tuity fruity, nuts paan paste

5. Mix it lightly and keep it to set for atleast 3 hours.

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