Cooking with Peachy

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Difficulty:

Preparation time: 20′

Servings: 4

Calories per serving: 254 kcal

Ingredients:

Procedure:

1. Heat the oil in a large pan or a Wok, fry the onion for 1 minute and then add the garlic.
2. Stir constantly for 2 minutes and then add the carrots, green peas, oyster sauce, black pepper powder and stir for 2 additional minutes.
3. Add the seafood, tuna and stir until done.
4. Add the rice and mix until well combined.
5. Before serving, mix in the bell pepper.

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Difficulty:

Preparation time: 1h 30′

Servings: 8

Calories per serving: 470 kcal

Ingredients for the marinade:

• Chicken breast – 1 kg
• Yoghurt – 1 cup
• Lemon juice – 1/4 cup
• Onion – 2 PCs.
• Butter – 50 gr
• Garlic – 4 cloves
• Ginger powder – 1 tsp.
• Chili powder – 1/2 tsp.
• Garam Masala – 3 tsp.
• Annatto powder – 3 tsp. (natural red food colouring)
• Olive oil – 4 tbsp.

Ingredients for the gravy:

• Tomato sauce – 500 ml
• Sour cream – 1 cup
• Cream – 1 cup
• Butter – 100 gr
• Ginger powder – 1 tsp.
• Garam Masala – 1 1/2 tsp.
• Brown sugar – 2 tsp.
• Lemon juice – 2 tbsp.
• Cumin seeds – 1 tsp. (ground)
• Salt – 1 tsp.

Procedure:

1. Marinate the chicken with the lemon juice, salt, ginger powder and Garam Masala.
2. Add the chili powder and mix with a wooden ladle.
3. Slice the onion and process it finely with the yoghurt, garlic and Annatto powder.
4. Add the mixture to the chicken, mix well and let marinate for 1 hour.
5. Heat the olive oil in a large pan or a Wok and melt in the butter (50 gr).
6. Drain the chicken from the marinade and fry for 5-6 minutes or until nicely golden brown.
7. Using the same pan or Wok, add the remaining 100 gr of butter, cumin, garam masala, ginger powder, brown sugar, lemon juice, salt, sour cream, cream and tomato sauce.
8. Once the sauce starts boiling add the chicken and simmer for 7 minutes.

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Difficulty:

Preparation time: 40′

Servings: 4

Calories per serving: 275 kcal

INGREDIENTS:

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DIFFICULTY:

PREPARATION TIME: 15′

SERVINGS: 2

CALORIES PER SERVING: 97 kcal

INGREDIENTS, 1st SET:

• Broccoli – 450 gr
• Warm water – 1 cup
• Garlic – 1 tbsp.
• Corn starch – 2 tsp.
• Bouillon cube – 1/2 PC.
• Extra virgin olive oil - 2 tbsp.
• Salt – 1/2 tsp.

INGREDIENTS, 2nd SET:

• Garlic – 1 cup
• Sesame oil – 2 tbsp.
• Gin – 5 tbsp.
• Extra virgin olive oil - 3 tbsp.
• Salt – 1 tsp.

TOPPING PROCEDURE:

1. Mix evenly all the ingredients.
2. Heat a sauce pan and roast the mixture until golden brown and crunchy.

BROCCOLI PROCEDURE:

1. Heat the oil in a Wok or a large pan.
2. Add the garlic and stir until golden.
3. Add the warm water, broth cube and salt and bring to a boil.
4. Add the broccoli and cook with lid for 8 minutes or until done.
5. Dissolve the cornstarch in 1/4 cup of cold water and then add to the broccoli.
6. Mix well and serve.

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Difficulty:

Preparation time: 20′

Servings: 4

Calories per serving: 175 kcal

INGREDIENTS:

PROCEDURE:

1. Melt the butter in a pan and add the ground coriander seeds and garam masala.
2. Add the onion and cook until half done.
3. Add the garlic powder, chili powder, tomatoes and salt and simmer until tomatoes are cooked.
4. Add the shrimps and cook with lid for 5-7 minutes stirring occasionally.
5. Just before serving, mix in some coriander leaves and leave the remaining for topping.