Farfalle with Parsley Chicken

This dish is a beautiful blend of Italian born bow-tie pasta with the sourness of lemon zest, sweetness of sugar, the wildness of ginger, flavor of chicken, ending with freshness of parsley. Simple recipe with no cheese and sauce but with a promising balance, which can be made time independent is a must try!

Gather these:

• olive oil            – 1 teaspoon
• lemon zest       -from 1 medium sized lemon
• ginger               -grated, 1.5 teaspoons
• sugar                 -1 teaspoon
• salt
• chicken stock   -250 ml
• farfalle               -250g, uncooked
• salted butter     -4 tbsp
• chicken              -225 grams, skinless breast, diced
• onion                  – 1 medium sized, finely chopped
• red pepper         – 1 medium sized, finely chopped
• parsley                -as per requirement

Start with:

• In a heavy based saucepan, heat olive oil. Add lemon zest and cook over low heat for about 2 minutes. Stir in the ginger and sugar, season with salt and stir constantly for another 2 minutes.
• Now pour the chicken stock and bring to boil, reduce it to half the volume.
• Meanwhile, heat up another heavy pan with lot of water and salt, when it starts to boil, add the farfalle and cook al dente.
• In another pan, melt half the butter, add chicken and onion, cook it till the chicken is golden brown. Now add the stock mixture, cook for another 2 minutes, adding some parsley as well.
• Now, drain the pasta and transfer it to another bowl, adding butter to it. Toss it well. Now pour the stock sauce over it, decorate it with some parsley and serve it hot!

 

 

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Spiced cottage cheese stir fry

This is a simple quick fix containing vegetables from fridge and some left over cottage cheese/paneer, better way of putting it, clearing the chiller. The spiced part is applicable only for the cheese, the main add-ons along with the vegetables contain only some chilly sauce which is mildly spiced and for a crisp I added a handful of cashews. The end product will be semi dry, with juicy cottage cheese and perfectly done vegetables with mild flavor of ginger garlic and chilly and a sweet tinge of honey. This recipe is good to go with any rice or plain noodles.

Gather these:

• fresh cottage cheese cubed   – 200 grams
• cauliflower florets, semi cooked – 1/2 of one flower
• carrot, sliced length wise  – 1
• red and yellow peppers sliced length wise – 1/2 each
• thin beans halved – 10 -20
• scallions – a bunch
• garlic cloves – 5 to 6 chopped finely
• green chilly sauce – 1 tablespoon
• red chilly sauce  – 1 tablespoon
• honey – 1 tablespoon
• lemon juice – 1 tablespoon
• cashews or pine nuts – 1/2 cup
• salt and pepper – according to requirement
• olive oil -2 to 3 tablespoons

for the marinade:

• red chilly powder/paprika – 1 tablespoon
• ground cumin   – 1 teaspoon
• pepper – 1 teaspoon
• ground ginger – 1 teaspoon
• sugar  – 1 teaspoon

Start with:

• mix the marinade and rub it over the cubed cottage cheese, keep them covered for around 20 minutes.
• In a pan, add some oil and fry the cheese for around 3 to 4 minutes, along with turning them occasionally over a medium flame.
• Wipe the pan clean and add remaining oil. Cook the garlic and scallions for around 2 minutes.
• Now add the peppers, saute them, followed by carrots and cauliflower and beans, toss them for around 6 minutes so that it gets completely cooked.
• Add salt and pepper according to your taste, followed by cottage cheese.
• Pour the sauces mentioned above and toss them well, for around two minutes, don’t let them stick to the pan.
• Add the cashews, lemon juice and honey, heat through and turn off the flame immediately.
• Want to add more flavor? Add mushrooms, replace cottage cheese with tofu, replace normal oil with garlic oil and use lots of seasoning.

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