Instagram Cook-Off Contest: Meet the 5 Winners!
We recently hosted an exciting cook-off contest on Instagram! To join the fun, participants simply needed to like the post, follow our handle (@borosilandyou on Instagram), share a picture of their culinary masterpiece on their profile, tag us, and tell us how Borosil has enhanced their kitchen experience. Why are we outlining the entry steps? Because they're incredibly simple! Plus, when we host our next contest, you'll already be prepared!
Now, onto the main event! Below, we proudly present the five winning recipes from our contest. These dishes impressed us so much that we couldn't resist sharing them with everyone. In no particular order, here are the fabulous five winners of our contest.
Quinoa Peanut Canapés
Savitha Kiran showcased her culinary creativity with her enticing Quinoa Peanut Canapés. Boiled quinoa blended with breadcrumbs, ginger garlic powder, and spices, formed into crispy balls and tossed with a flavorful mix of butter, garlic, Sriracha sauce, soy sauce, and crushed peanuts. Topped with a pineapple slice and coriander, these canapés were a delightful fusion of textures and flavours.
★ Ingredients:
• 1 cup Quinoa boiled
• 2 tbsp bread crumbs
• Half tsp ginger garlic powder
• Red chilli powder
• Salt to taste
★ Method:
→ Bind all these ingredients make small balls and fry till crisp. We can also air fry. Roast peanuts and crush coarsely. In a kadai, add butter, garlic, Sriracha sauce, soy sauce, Fried Quinoa balls and toss.
→ Lastly, add crushed peanuts and toss. Take a toothpick, prick a canape, and a piece of Pineapple with coriander and serve hot. We can do some variation by adding different sauces too.
Dil Khush Lasagna
Vandana presented her unique take on lasagna with her Dil Khush Lasagna, featuring layers of sweet potato, green chana, green peas, and cheese sauce. The sweet potato layer, seasoned with butter, lemon juice, and herbs, added a refreshing twist to the traditional lasagna. Garnished with bell peppers and sesame seeds, this dish was a delightful blend of sweet and savoury flavours.
★ Ingredients:
For Sweet Potato Layer:
• 3 nos. Sweet potato (boiled and sliced)
• 1 tbsp butter (melted)
• Salt as per taste
• 1 tsp black pepper powder
• 1 tbsp coriander leaves (chopped)
• 5-6 nos. Mint leaves
• 1 tbsp lemon juice
For Green Chana and Green Peas Layer:
• 2 tbsp oil
• 1/2 tsp jeera
• 1/2 cup green chana (coarsely crushed)
• 1/2 cup green peas (coarsely crushed)
• 2 tbsp ginger garlic paste
• Salt as per taste
• 1 tsp garam masala
• 1/2 tsp amchur powder
For Assembling:
• Sweet potato layer
• Green peas and chana layer
• Cheese sauce
• Cheese (grated)
• Red bell peppers (sliced)
• Black sesame seeds (for garnish)
★ Method:
→ First slice the sweet potato and transfer it to a bowl. Further add butter, salt, black pepper powder, coriander leaves, min leaves and lemon juice. Mix this well and keep it aside for further use.
→ Set a pan on medium heat, oil, jeera. As jeera crackles, add green chana, green peas, ginger garlic paste, salt, garam masala, and amchur powder. Mix well. Cover and cook for 4-5 minutes.
→ Take a Borosil 700 ml microwavable oval baking dish. Add a layer of sweet potato, then a layer of prepared green peas and chana stuffing. Layer it with cheese sauce. Repeat the layers again. Lastly, grate some more cheese, and keep the bell pepper slice. Garnish it with some sesame seeds and coriander. Bake this at 180 degrees for 10-15 minutes. Your dil khush lasagna is ready to serve.
Vegan Salad with Peanut Dressing
Nilam impressed with her Vegan Salad with Peanut Dressing, a colourful and nutritious dish packed with veggies and tofu. The tofu, stir-fried with aromatic spices, added a protein-rich element to the salad. Tossed with a creamy peanut dressing, this salad was a perfect balance of textures and flavours, making it a wholesome and satisfying meal option.
★ Ingredients:
For Veggies:
• 1 tbsp Coconut Oil
• 1/2 cup Tofu (Cut it into strips)
• 1 tsp Garlic (chopped)
• 1 tsp Ginger (chopped)
• 1/2 cup Onion (sliced)
• 1 tsp Red chillies (chopped)
• 1/2 cup Carrot (chopped)
• 1/2 cup Capsicum (chopped)
• 1/2 cup Green peas
• 10-15 leaves Spinach
• Salt to taste
For Dressing:
• 2 tbsp Peanut butter
• 1/2 cup Coconut milk
• 1/2 tsp Ginger paste
• 1/2 tsp Red chillies (chopped)
• 1 tsp Black pepper powder
• 1 tbsp Maple syrup/ Honey
• Salt to taste
• 1/2 tsp Lemon juice
For Assembling:
• Salad leaves
• 1/4 cup Grapes
• 1/4 cup Tomatoes
• 2 tbsp Spring onions (chopped)
• 1 tbsp Sesame seeds (roasted)
★ Method:
→ In a pan add 1 tbsp coconut oil and add 1/2 cup tofu strips and stir fry for 2-3 mins. Take it out onto a plate and keep it aside.
→ In a pan add 2 tbsp coconut oil, add garlic, ginger, onion, red chillies, carrot, capsicum, green peas, spinach leaves, and salt. Stir fry for 5 mins and keep aside.
→ Now, make salad dressing. In a bowl add all ingredients under dressing and mix well, set it aside to develop flavors.
→ It's time to assemble the salad, In a borosil oval-shaped dish first add salad leaves by tearing it using your hand. Transfer the cooked veggies, add pan-fried tofu, grapes, and tomatoes mix well.
→ Pour prepared dressing over the salad, sprinkle some spring onion and sesame seeds and the salad is ready to serve.
Butterfly Pea Flower Pulao with Creamy Garlic Chicken + Chicken Momos with Dragon Chicken
Arakta Mahanta showcased his versatility with two distinct dishes - Butterfly Pea Flower Pulao with Creamy Garlic Chicken and Chicken Momos with Dragon Chicken. The pulao, infused with butterfly pea flowers, was fragrant and visually stunning, complemented by the creamy garlic chicken. Meanwhile, the chicken momos and dragon chicken presented a tantalizing blend of spices and flavours, showcasing Arakta's skill in creating both traditional and contemporary dishes with finesse.
★ Ingredients:
• Butterfly pea flower (fresh or dried)
• Basmati rice
• Vegetables like carrots, onions, and fresh beans
• Butter
• Cashew nuts and raisins
• Salt
• Sugar
★ Method:
→ Soak the rice for 30 minutes, then heat water and steep the butterfly pea flower until it colours the water.
→ In a pan, add butter, onion, carrot, fresh beans, sugar, cashew nuts, and raisins. Fry everything together.
→ Add the soaked rice and fry with the vegetables. Then add boiled water and cook for 15 to 20 minutes until done.
Creamy Garlic Chicken
★ Ingredients:
• Boneless, skinless chicken breasts
• All-purpose flour
• Garlic powder
• Black pepper
• Olive oil
• Unsalted butter
• Garlic cloves
• Low-sodium chicken stock
• Heavy cream
• Parmesan cheese
★ Method:
→ Slice chicken breasts in half horizontally. Combine flour, garlic powder, pepper, and salt. Coat chicken in the flour mixture.
→ Heat oil and butter in a skillet, and fry chicken until golden brown. Transfer to a plate.
→ In the same skillet, cook garlic until softened. Pour in chicken stock and cream, and simmer until thickened. Stir in Parmesan cheese.
→ Return chicken to the skillet and simmer until heated through. Serve hot.
Chicken Momos
★ Ingredients:
• 1 cup Chicken mince
• 2 cups Refined flour
• Salt
• Spring onions with greens, chopped
• Ginger, chopped
• Green chillies, chopped
• Garlic, chopped
• Soy sauce
★ Method:
→ Combine flour and salt in a bowl, and mix well. Add sufficient water and knead into a soft dough.
→ Combine minced chicken, spring onions, ginger, green chillies, garlic, and soy sauce together.
→ Divide the dough into small portions, shape them into balls, and roll out thinly. Put a teaspoon of the filling in the middle. Seal the momos tightly and steam for about twenty minutes.
Dragon Chicken
★ Ingredients:
• 500 grams Boneless Chicken Breast, cut into thin strips
• Coriander leaves or Spring Onion for garnishing, finely chopped
• Oil for Deep frying
For Marination:
• 2 tsp Dark Soy Sauce
• 2 tbsp Chilli garlic paste
• 1 Egg
• ½ cup All Purpose Flour / Maida
• ¼ cup Corn Flour / Corn Starch
• 1 tbsp Ginger Garlic Paste
• Salt
• Pepper
• Ajinomoto / MSG (optional)
For Sauce:
• 2 tbsp Oil
• 3 Dry Red Chilli
• 2 tbsp Cashews
• 1 large Onion, sliced thinly
• 1 large Capsicum / Bell Pepper, sliced thinly
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Chilli garlic paste
• 2 tsp Dark Soy sauce
• ¼ cup Tomato Ketchup
• Salt
• Sugar
★ Method:
→ Marinate chicken with all the marination ingredients and fry until golden.
→ In a pan, fry dry red chilli and cashews until golden brown. Then add onions, bell peppers, ginger garlic paste, red chilli paste, soy sauce, tomato ketchup, salt, sugar, and cook until the sauce thickens.
→ Finally, add the fried chicken, garnish with coriander or spring onion, and serve hot.
Baked Spinach and Corn Rice
Nisha Walia wowed us with her Baked Spinach and Corn Rice, a comforting and flavorful dish perfect for any occasion. The spinach rice, cooked with a medley of veggies and seasoned with herbs, provided a nutritious base. Topped with creamy spinach corn sauce and melted cheese, this dish was a delightful indulgence that married wholesome ingredients with rich flavours, earning Nisha well-deserved praise.
★ Ingredients:
For Spinach and Corn Sauce:
• Oil
• Spinach
• Boiled corn
• Refined flour
• Milk
• Chilli flakes
• Oregano
• Salt
For Spinach Rice:
• Butter
• Carrot
• Capsicum
• Green beans
• Boiled corn
• Spinach puree
• Chilli flakes
• Oregano
• Salt
• Boiled rice
• Cheese
★ Method:
For Spinach Rice:
→ Heat butter in a pan, add garlic, sauté, then add chopped veggies and sauté well.
→ Add spinach puree and sauté for 3-4 minutes. Then add oregano, chilli flakes, salt, and boiled rice. Mix well.
→ Transfer to a bowl and set aside.
For Spinach and Corn Sauce:
→ Heat butter in a pan, add spinach, and corn, sauté for a few minutes. Add flour, and cook, stirring continuously.
→ Gradually add milk, stirring continuously to avoid lumps. Add salt, chilli flakes, and oregano. Mix well.
For Assembling:
→ Take an ovenproof bowl, and grease the bottom with butter. Put the Spinach rice in the base, and spread evenly. Then, put the Spinach and corn sauce on top. Cover with grated cheese & additional veggies for garnish.
→ Bake in a preheated oven at 180 degrees for 10 minutes or until the cheese melts.
