Sanoli's Kitchen: International recipe / continental dish
Showing posts with label International recipe / continental dish. Show all posts
Showing posts with label International recipe / continental dish. Show all posts

Sunday, January 5, 2014


This is a classic fish recipe, which is pretty simple but tastes delectable. While making butter sauce, take care of not to burn the butter. It looks golden still tastes nutty. Fish cooked with lemon & butter is yummy and flavorful, very easy to cook.
1lb 4OZ  Salmon Fillet (may take Tilapia, Bhetki, John Dory or any white fish fillet)
1 parboiled Potato
1 medium Onion
2 tbsps crushed and minced Garlic
2 tsps Ginger juice
1 tsp Black Pepper powder
1&1/2 tsp Paprika flakes/powder
3 tbsps fresh Lemon juice
3 tsps all purpose flour
4 tbsps Olive oil
2 tbsps finely chopped Parsley
150ml warm water
1 tbsp Butter
Salt to taste

Cut fish fillet in cubes, marinate with 1 tbsp minced garlic, ginger juice, 1/2 tsp black pepper powder, 1/2 tsp paprika, 1 tbsp lemon juice, little olive oil and salt. Keep refrigerated for 30 mins to 1 hour.
In the mean time, cut potatoes and onions into thick slices. Set aside.

Dry roast flour for 2-3 minutes, keep stirring, don't burn it. Remove from heat and keep aside. Let it cool.

Heat 3 tbsps olive oil in a non-stick pan. Add fish pieces in it, keep the juice of marination aside. Fry fish pieces till those turn into light brown from both sides. Remove fish pieces from the heat.
Now mix potatoes and onions well with the remaining juice of marination. Add potatoes and onions in hot oil, fry for 3 minutes on high heat, so that potatoes and onions get crisp and flavored with the spices too. Remove potatoes and onions from the pan, leave aside.

Now, heat remaining 1 tbsps olive oil in same pan. Add flour, 1/2 tsp black pepper powder, 1 tsp paprika in it.  Fold well. Add 150ml warm water in it. Stir continuously for 2 minutes, so that no lumps formed within gravy. Put fried fish pieces, parsley, 1 tbsp minced garlic, 2 tbsps lemon juice and butter in it. Add salt to taste. Cook for another 2 minutes on low heat. Dont heat for prolonged time. Once everything mix nicely and gravy is thicken, remove it from heat.
Pour gravy along with fish pieces on the center of a palate and arrange fried potatoes and onions surrounded to it. Serve immediately.
Serve hot with pasta/spaghetti or simply with rice as a side dish.
Sending to:  Chandrani's Holiday Recipes


This heavenly & mouthwatering Italian chicken dish is so simple and easy to cook. I used to make this appetizing Parmesan Chicken was so delectable, we would fight for drippings, every last crumb. This chicken would cook in much faster way, buttery and crispy coated meat is really a fabulous one.

20 OZ / 600 gm Boneless Skinless Chicken Thighs
2 pods of Garlic (minced)
2 tbsps finely chopped fresh Parsley
4 OZ or 1/2 cup melted Unsalted Butter
1/2 tsp Salt
1 cup dried Italian Bread Crumbs
1/2 tsp Garlic Pepper
3/4 cup grated Parmesan Cheese
1/2 tsp freshly grounded Black Pepper
1/4 tsp Italian Seasoning (herb mix)

Cut chicken in 2" X 1" pieces. Wash nicely. Pat the chicken pieces dry with paper towel.
Combine unsalted butter with minced garlic in a bowl. In a seperate bowl, mix Italian bread crumbs, fresh parsley, garlic pepper, grounded black pepper, Italian seasoning, parmesan cheese and salt together.
Dip chicken pieces in garlic butter.
Then coat with bread crumbs-parmesan cheese mixture.
Now place chicken piece in 9" X 9" greased baking tray.
Keep little room in between the two pieces of chicken. Follow the same process for all chicken pieces. Sprinkle remaining garlic butter on the top.
Preheat oven to 450 F. Bake uncovered for 15 minutes. Switch off the oven. Keep as it is for another 5 minutes.

After baking chicken will look golden brown colour and crispy.
Serve hot with 'hot and sweet' tomato ketchup.
Linking to:  Chandrani's Holiday Recipes

Saturday, January 4, 2014


This is a classic Italian recipe that get most twisted around. 'Bolognese sauce' is a meat-based sauce, used for pasta, spaghetti, lasagne or ragu, originating from Bologna, Italy. The all-time favourite recipe, loved by all. This is not true bolognese sauce, you may say a variation which widely used in northern part of Italy. It is actually rich meat with spicy tomato sauce. If any leftover will be there, that will taste even better on next day.
4 OZ / 100 gm Spaghetti
1/2 lb Boneless Skinless Chicken Thigh
2 tbsps Tomato Puree
1 tbsp Ginger paste
4 cloves of Garlic paste
1/2 medium Red Onion paste
1/2 medium Red Onion (chopped)
2 tbsps grated/shredded Parmesan Cheese
1 tbsp Dried Italian Herb Mix
1/4 tsp Black Pepper powder
1/3 tsp Paprika
2 tbsps finely chopped Parsley Leaves
2 tbsps + 2 tsps Olive Oil
1 tsp Butter
1 tsp Honey
salt to taste

Wash and cut chicken thigh in thin slices.

Boil chicken with 1/2 cup water for 10 minutes. Sieve water. Set aside.

Break each spaghetti in three pieces.

In a sauce pan, bring 1 cup water and 1/2 cup chicken stock to a boil. Add 2 tsps olive oil and little salt in it, then spagetti. Keep it boiling for 10 minutes till it gets tender. Drain and rinse the spaghetti under cold water. Put it in colander. Now heat butter in the same saucepan. Toss the spaghetti in it. Continuously keep turning for 2 minutes. Remove from heat and set aside. Arrange spaghetti on a plate according to its circumference and make a round whole/gap  in the centre.
Heat remaining olive oil in a frying pan. Add chopped onions in it. When onions get translucent, add onion paste, ginger paste and garlic paste. Fry for 3-4 minutes.

Add tomato puree in it. Saute for another 2 minutes and add cooked chicken in it. Add paprika, black pepper powder, 3/4 tbsp Italian herb mix, chopped parsley leaves, honey and salt. Fold well. Fry for 3 minutes.
Now add 1/3 cup warm water in it. Keep on low heat for another 2-3 minutes. Add parmesan cheese. Fold nicely for another 2 minutes. Cheese mix up with bolognese sauce nicely. Remove from heat. Pour in the middle of spaghetti plate. Sprinkle remaining Italian herb mix with little salt on the spagetti layer.
Serve immediately.

TIPS: For a nice mix up, adding cheese with bolognese sauce is better. But you may
          sprinkle it at the top of bolognese also.
          May cook pasta, lasagne or ragu in the same way.
Linking to:  Chandrani's Holiday Recipes


This salad I have prepared and relished on the weekly basis. I saw this recipe on Khana Khazana, by Sanjeev Kapoor. Actually it is an Italian salad with yummy dressing. Very simple and can be prepared in 10 minutes.  Healthy delicious and very light as a side to chicken, mutton or turkey. So, here is the recipe of tasty toothsome cumin flavoured simple salad by beet and carrot.

1 Beet root (peeled and parboiled/baked)
1 Carrot (peeled and parboiled/baked)
2 tbsps Olive Oil
1/2 tsp Cumin seeds
1 tsp Sesame seeds
1/3 tsp Grated Ginger
1/3 tsp Sea Salt
1 tbsp Fresh Lemon Juice
Few Slices of Cucumber (for garnishing)


Dry roast sesame seeds.

When it turns to change colour, remove from heat and set aside.

Dry roast cumin seeds for 2-3 minutes. Set aside.

In a mortar, place the grated ginger, roasted cumin seeds and sea salt. Pound it coarsely. Now add olive oil and lemon juice in it. Mix nicely. Now salad dressing is ready.

In a bowl, place chopped carrot and half of the dressing in it. Mix well.

Add the beet root slices in it and the remaining dressing. Mix thoroughly.

To serve, Place carrot beet mixture on the middle of the plate or tray.

Decorate with cucumber slices and sprinkle roasted sesame seeds on the top and serve chill. Enjoy this yummy and healthy salad.


Hunan / Xiang cuisines is one of the eight great traditions of Chinese Cuisine. Cooking techniques are very common but it is well known for its deep colour, fresh aroma, little oily and spicy hot flavour. Chilli peppers, shallots and garlic are liberally used in this cuisine, which is famous for being dry hot as opposed to Sichuan cuisine, to which it is often compared. Everything from the preparation to the presentation is more involved with Hunan cooking. Flavours are developed over time therefore creating a tastier dish. Hunan Chicken is a sweet and spicy dish where fried chicken pieces coated with sweet and spicy sauce and peanuts add some extra flavour.


500 gm Boneless, Skinless Chicken Breasts, Cut into chunks
1 tbsp Fresh Lemon Juice
1/3 Cup Cornflour
2 Eggs


1/2 Cup Roasted Peanuts
1 Small Onion (chopped)
3-4 Pods of Garlic (minced)
1/2 tsp Minced Ginger
1/3 Cup Chicken Broth
1 tbsp Tomato Puree
1 tbsp Chili Garlic Sauce
2 tsp Dark Soy Sauce
1 tsp Red Pepper Flakes
1 Dried Red Pepper (chopped)
1 tsp Sugar
1/3 Cup Chopped Green Onions (optional, I didn't use)
1 tbsp Sesame Seeds (for decoration)
Oil for Frying
1 tbsp Sesame Oil
Salt to taste


In a bowl, whisk eggs and cornflour untill smooth. In a medium sized bowl, combine chicken pieces, lemon juice and little salt. Add egg-cornflour mixture in it. Mix nicely. Keep marinated chicken aside for 15 minutes.
Dry roast sesame seeds, till a nice aroma comes out. Remove from heat and set it aside.
Heat 3-4 tbsp Oil in a wok. Shallow fry chicken pieces in batches till it fully cooked. Drain on paper towel.
Meanwhile, combine chicken broth, tomato puree, chili garlic sauce, soy sauce, red pepper flakes and sugar in a medium sized bowl. Mix thoroughly.
Heat 1 tbsp sesame oil in a seperate wok. Add minced garlic, ginger, chopped red pepper and saute for 10 seconds on high heat. Add onion in it, saute till it turns into translucent. Pour sauce mixture in it, let it cook on very low heat for 6-7 minutes.
Add peanuts, saute for 2 minutes. Mix fried chicken pieces in it, toss well. Sprinkle chopped green onions (optional) and sesame seeds in it. Turn off the heat now.

Serve hot with tossed noodles.
Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

Sunday, December 29, 2013


This is a basic baked version of a creamy classic dessert. The authentic creamy cheese cake will definitely add a taste to any dining table or Christmas party. A real rich, creamy and mouth melting cheese cake that always makes a great dinner party. It is a perfect combination of tangy and sweet with a smooth and rich texture, which is wonderful for entertaining. Just tryout, you will surely fall love in it!!!



40 gm / 1.4 oz Butter (softened)
120 gm / 4.2 oz Vanilla Wafers


226 gm / 8 oz Philadelphia Cream Cheese
150 cc Whipping Cream or Fresh Cream
3 tbsp Self Raising Flour
70 gm / 2.5 oz Sugar
2 Eggs
1 tbsp Lemon Zest
1 tbsp Fresh Lemon Juice
20 gm / 0.7 oz Butter (melted)


Line the pan with parchment paper / baking paper.
Place vanilla wafers in a ziploc bag. By using your hands smash it nicely.
Add 40 gm butter and mix it thoroughly.
Press firmly into the pan by using the bottom of a glass and chill in refrigerator for 1 hour or until set.
Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add sugar in it. Blend again.
Add 2 beaten eggs little by little and whisk the mixture well.
Pour 150 cc whipped cream / fresh cream in it. Mix nicely.
Add lemon juice , lemon zest and shift flour in it.
Lastly, add 20 gm melted butter, fold well.

Pour the mixture onto the pan above crust. Bake for 40 minutes. Allow to cool to the room temperature and refrigerate for 3 hours.

Cut the cheese cake into bars and serve. May wrap each bar with plastic wrapper and refrigerate for a week.
For original recipe Click here....