CREAMY CHICKEN CAESAR LASAGNA

CREAMY CHICKEN CAESAR LASAGNA

www.facebook.com/sunflameindia

INGREDIENTS

For the sauce

2 tablespoons butter
3 tablespoons flour
1½ cups milk
4 ounces light cream cheese
½ teaspoon salt
ground black pepper to taste
½ cup Caesar Salad dressing (recipe below)
½ cup Parmesan cheese

For the lasagna

9 lasagna noodles
3 cups cooked, shredded chicken
3 cups Mozzarella cheese
3 cups chopped spinach or kale
½ cup sun dried tomatoes packed in oil

INSTRUCTIONS

FOR THE CAESAR SALAD DRESSING

• In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.

ASSEMBLING

• Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cream cheese, Parmesan, and Caesar dressing until smooth and creamy. Taste and adjust as necessary.
• Cook the lasagna noodles according to package directions. Add the chicken to the sauce mixture and keep over medium low heat.
• Grease a 9x13 pan and preheat the oven to 375 degrees. Cover with 3 lasagna noodles. Top with ½ the chicken mixture, 1½ cups kale, ¼ cup sundried tomatoes, and 1 cup mozzarella. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese.
• Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting.

Source: http://pinchofyum.com/creamy-chicken- caesar-lasagna
http://www.foodnetwork.com/recipes/caesar-salad- recipe5.html
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Skillet Macaroni and Cheese with BBQ sauce

Skillet Macaroni and Cheese with BBQ sauce

www.facebook.com/sunflameindia

INGREDIENTS

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and- half cream
3/4 pound process cheese, cubed
BBQ sauce, to taste

FOR THE BBQ SAUCE

1 small onion, chopped
3 cloves garlic, crushed
olive oil
1 red chilli, finely chopped
1 tsp fennel seeds, crushed
55g/2oz dark brown sugar
50ml/1¾fl oz dark soy sauce
300ml/10fl oz tomato ketchup
salt and pepper

INSTRUCTIONS

Preparing the sauce

• Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
• Add the soy sauce and ketchup and season with salt and pepper.
• Bring to the boil and simmer for a few minutes to combine the flavours.

Preparing the dish

• Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
• Drain macaroni; add to cheese mixture. Add the BBQ sauce. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Adapted from: http://www.tasteofhome.com/recipes/skillet-mac- -- cheese
http://www.bbc.co.uk/food/recipes/bbqsauce_4973
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Chicken Doner Kebab

Chicken Doner Kebab

www.facebook.com/sunflameindia

INGREDIENTS

1 ⁄ 3 cup olive oil
2teaspoons dried oregano
1teaspoon sweet paprika
black pepper
2garlic cloves, crushed
1lemon, juice of
1teaspoon salt
2lbs chicken thighs
1 ⁄ 2 cup hummus
1 ⁄ 2 cup yogurt
lettuce, shredded
tomatoes
cucumber

For the mint mayonnaise

1 cup mint leaves chopped
2 green chillies
1/2 inch ginger
1/2 tsp sugar
1 tbsp fresh coriander chopped
2 eggs
2 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp white pepper powder
2 tbsp lemon juice

INSTRUCTIONS

Preparing the mint mayonnaise

• Beat the eggs in a bowl and keep aside.
• Combine mint, coriander, green chillies and ginger.
• Add little bit of water and blend to make a smooth paste.
• Add salt and sugar and again blend for few seconds.
• Stir the green blended paste with eggs, oil, lemon and pepper.
• Pour this mixture into the microwave proof bowl.
• Microwave the mixture for about 7-8 minutes at 480 degrees until it boils.
• Leave to cool and then fill in air tight container.

FOR THE DISH

• Preheat electric tandoor to 350°F.
• Combine oil, spices, garlic, and lemon juice in a large bowl.
• Add chicken and thoroughly coat in marinade.
• Cook chicken about 1 hour, basting occasionally with remaining marinade, until browned and cooked through.
• Combine yogurt and hummus in a medium bowl,.
• Thinly slice chicken from the bone.
• Serve with shredded lettuce, tomato, cucumber and yogurt-hummus mixture, in pita bread or tortillas.

Adapted from: http://www.food.com/recipe/chicken-d- ner-kebab- 305675
http://www.tasty-indian- recipes.com/chutney-recipes/mint- mayonnaise-sauce- recipe/
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Sticky date cake with caramel sauce

Sticky date cake with caramel sauce

www.facebook.com/sunflameindia

INGREDIENTS

250g pitted dates, chopped
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125g butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
2 cups self-raising flour, sifted

Caramel sauce

1 cup brown sugar
300ml thickened cream
1/2 teaspoon vanilla extract
60g butter, chopped

INSTRUCTIONS

• Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.
• Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water.
• Allow to stand, uncovered, for 20 minutes or until dates are tender.
• Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Mix until well combined.
• Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack.
• Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low.
• Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.

Source: http://www.taste.com.au/recipes/1542/sticky+date+cake+with+caramel+sauce
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Chicken Ranch Nachos

Chicken Ranch Nachos

www.facebook.com/sunflameindia

INGREDIENTS

1 bag of plain nachos
5-6 grilled chicken breasts, shredded
1 cup of ranch dressing
100g cheese
½ cup of chopped tomatoes
¼ cup of chopped green onion

Ranch sauce:

½ cup of sour cream
¼ cup of mayo
⅓ cup of buttermilk
1 large garlic clove
½ tsp Worcestershire sauce
1 tbs chopped chives
1 tsp minced fresh dill weed
1 tsp minced fresh parsley
salt, pepper

INSTRUCTIONS

• In an oven-safe serving tray, spread out half of the chips evenly. (If you want to do three layers, spread out a third of chips and repeat layers three times.)
• Combine all the ingredients for ranch dressing in a bowl, whisk well.
• Evenly, spread half of the shredded chicken over the chips. Sprinkle half of the tomatoes and green onion.
• Evenly, drizzle half of the ranch dressing, try to get all the chips.
• Grate half of the cheese over the nachos.
• Repeat layers.
• Bake for about 10 minutes, until all the cheese is nicely melted.

Adapted from: http://www.willcookforsmiles.com/2013/06/chicken-ranch- nachos.html
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

TANDOORI CHICKEN

TANDOORI CHICKEN

www.facebook.com/sunflameindia

INGREDIENTS

FIRST MARINADE

2 tablespoon Lemon Juice
6 pieces of Chicken Legs
Salt to taste

SECOND MARINADE

1 cup Hung Curd (thick Market curd/yogurt)
1 teaspoon Crushed Garlic
1 teaspoon Crushed ginger
1 teaspoon Kastoori methi/ dried fenugreek leaves
1 tablespoon Homemade tandoori masala
1 teaspoon Garam Masala Powder (optional)
1/4 teaspoon Nutmeg Powder
Salt to taste
1 tablespoon Butter/Ghee/oil (for basting or cooking )

INSTRUCTIONS

CHICKEN MARINATION

• Let's begin with the first marinade. Wash and thoroughly clean chicken pieces. In a big bowl add lemon juice and salt. Whisk it up and add chicken pieces.
• Rub the marinade all over the chicken and allow it to sit in the refrigerator for at least 1 hour.
• Meanwhile let's prepare ingredients for second marination.
• In a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
• Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
• Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
• Rub the marinade all over the chicken and coat it well.
• Cover and keep it overnight in the refrigerator.
• Cook on a grill set to medium high until cooked through, around 30 minutes.

Adapted from: http://www.ruchiskitchen.com/recipe/tandoori-chicken- without-oven/
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Indian butter chicken burger

Indian butter chicken burger

www.facebook.com/sunflameindia

INGREDIENTS

Sauce

1 tbsp olive oil
1 medium onion chopped
1 fresh red chilli, chopped
1 teaspoon minced garlic
1 15 ounce can tomato sauce
1 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
¼ cup plain yogurt
Burger
Cooking spray
2 pounds ground chicken
2 tablespoons garam masala
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons salt
½ teaspoon cayenne pepper
¼ cup bread crumbs

To Assemble

• Burger buns, sliced horizontally
• Tomato Sauce
• Sliced tomatoes, onions rings
• Fries and coleslaw of choice

INSTRUCTIONS

• Preheat grill.
• In a medium saucepan, heat olive oil. Add onion, chilli and garlic. Cook until softened, about 5 minutes, stirring often. Add tomato sauce, tomato paste, salt, pepper and butter. Cook for 10 minutes or until thickened, stirring often. Move pan to indirect heat. Stir in yogurt. Place ½ cup sauce in a separate pan.
• Spray grill with cooking spray.
• In a large bowl, combine ground chicken, garam masala, ginger, cinnamon, salt, cayenne, and bread crumbs until mixed well. Shape into 6 patties. Place onto grill. Using a pastry brush, brush with sauce several times while cooking. Cook 8-12 minutes, turning once.
• To assemble, place the tomato and onion slices on one side of the bun. Place the burger patty on top and drizzle with tomato sauce. Layer another slice of tomato and close with the top half of the bun.
• Serve with coleslaw and fries.

For the tomato sauce

2.5 kg or approx 5.4 lbs tomatoes
3 to 4 grams garlic - 15 to 16 medium garlic cloves
3 to 4 grams ginger - 3 pieces of about 3 inch ginger
5 to 7 dry red chilies - deseeded and halved
½ cup golden raisins
½ cup apple cider vinegar or white vinegar
1 tbsp rock salt
6 to 7 tbsp organic unrefined cane sugar
¼ tsp sodium benzoate dissolved in 1 tsp hot water

INSTRUCTIONS

• rinse the tomatoes well in water.
• slice the top eye parts of the tomatoes. roughly chop the tomatoes.
• discard spotted parts or peels.
• peel and rinse the garlic, ginger. later roughly chop them.
• halve and deseed the dry red chilies.
• rinse the raisins and keep aside.
• in a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.
• add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
• mix well and keep the pot or cooker on a low to medium flame on the stove top.
• keep on stirring at intervals.
• when the tomatoes soften, switch off the fire. the softening takes about 25 to 27 minutes.
• when the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. if using a regular blender, then don't add too hot of the tomato mixture.
• make a smooth puree.
• with a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.
• strain very well.

Adapted from: http://www.sutterhome.com/recipes/sutter-home- burgerbase-recipes/indian-butter- chicken-burger#
http://www.vegrecipesofindia.com/tomato-ketchup- recipe-tomato- sauce/
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia