Mutton chops with mint sauce!!!

August 13th, 2009 by amirev777

Ingredients:
1 tablespoon dried mint
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Salt and pepper to taste
750 gms mutton chops

For mint Sauce:
1 tablespoon olive oil
1/4 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon dried mint
1/4 cup chicken broth

Method of preparation:
In a bag, combine the mint, cumin, garlic powder, cinnamon, salt and pepper. Add the lamb chops, and shake the bag. Refrigerate until ready to cook.

Heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat. Place the lamb chops in the skillet, and cook until crusty and browned, about 5 minutes on each side. Serve with the Mint Sauce.

For sauce:
In a small pot on the stove, heat the oil, garlic, lemon juice, mint and chicken broth until bubbly hot.

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Grilled Mushroom Chicken!!!

August 10th, 2009 by amirev777

Ingredients:
18 small mushrooms
6 boneless, skinless chicken-breast halves
1/4 cup olive oil
2 tablespoons fresh lime juice
1/8 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon minced garlic

Method of preparation:
Cut chicken into 1-inch pieces and cut stems off mushrooms. Alternate pieces of chicken and mushrooms on skewers. (Push skewers through tops of mushrooms so they will not split). Place skewered chicken in a shallow casserole. Combine olive oil, lime juice, pepper, cumin, and garlic and pour over chicken. Turn skewers to coat chicken and mushrooms with oil mixture. Refrigerate for at least 30 minutes.

Preheat broiler. Place skewers on broiler pan and broil 6 inches from heat for about 10 minutes or until cooked through. Turn several times. Serve over rice and spoon warm marinade over chicken pieces.

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Grilled shrimps-Thai style!!!!!

August 10th, 2009 by amirev777

Ingredients:

12-18 medium to large shrimp/prawns
1/4 cup coconut milk
Handful of fresh coriander

For the marinade:
4 tbsp. frozen prepared lemongrass (or if using fresh lemongrass, Cut the yellow section of stalk into thin slices and boil the lemongrass in water for at least 5-10 minutes, discard the water)
5 cloves garlic
1 thumb-size piece ginger
1 fresh red chili
1/4 cup fresh chopped coriander leaves and stems
2 tbsp. vegetable oil
1/2 tsp. dark soy sauce
1/4 cup lime juice
3 tsp. brown sugar
2 spring onions, sliced

Preparation:

1. Place marinade ingredients together in a mini-chopper or food processor and create a flavorful Thai paste.
2. Place shrimp in a bowl and pour 1/2 to 3/4 of the marinade over it. Reserve remaining marinade for the side sauce.
3. Marinate the shrimp for 10-12 minutes.
4. Skewer the shrimp onto the satay sticks.
5. Grill for 8-15 minutes or until shrimp are pink and plump, and have firmed up.
6. For making the side sauce: Place reserved marinade in a small sauce pan over medium-high heat. Simmer the paste for 30 seconds to 1 minute, then add the coconut milk, stirring to create a sauce. Taste the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
7. Serve the shrimp hot off the grill, with the side sauce. Top with a little fresh coriander, if desired

SERVES 2-4

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Sautéed Spicy Shrimp!!!!

August 3rd, 2009 by amirev777

Ingredients:

1/2 lb medium size shrimp, peeled and de-veined
2 Tbsp + 1 Tbsp fresh lemon juice
Sea salt and pepper to taste
3 Tbsp chicken broth
2 medium garlic cloves
1/8 tsp red pepper flakes
1/4 cup orange juice
1 Tbsp minced fresh ginger
1 Tbsp extra virgin olive oil

Directions:

1. Chop garlic, Peel and de-vein shrimp.
2. Rub shrimp with 2 Tbsp lemon juice, and salt and pepper.
3. Heat 3 Tbsp broth over medium-low heat in a stainless steel skillet.
4. When broth begins to steam, add shrimp, red pepper flakes, orange juice, and ginger and sauté.
5. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes).
6. Dress with the extra virgin olive oil and the remaining 1 Tbsp lemon juice.

Serves 2

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Roasted Lemon Chicken!!!

July 27th, 2009 by amirev777

Ingredients:
3 lemons
2 tbsp chopped fresh basil
2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper, coarsely ground
1 minced clove garlic
2 boneless skinless whole chicken breasts

Method of Preparation:
1. Using a grater, grate the peel from one lemon and reserve in a small bowl. Slice all of the lemons in half.

2. Thinly slice one of the halves and set aside.

3. Squeeze all of the juice from the remaining lemons into the bowl with the lemon peel. Remove any seeds that may have fallen into the juice.

4. Add the basil, olive oil, salt, pepper, and garlic. Mix well.

5. Liberally spray a medium heavy skillet with cooking spray. Over medium high heat lightly brown the chicken on each side.

6. Add the lemon juice mixture to the pan and continue to cook for 5 minutes. Flip the chicken over and continue to cook until the chicken is thoroughly cooked (when the juices run clear when pierced and the flesh is no longer pink in the thickest part of the chicken breast).

7. Toss the lemon slices into the pan and cook for a minute more. Serve hot.

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Clams Sukka Masala!!!

July 18th, 2009 by amirev777

Clams sukka masala is one of the favourite seafood dishes in the western coast of India, especially in the konkan region.

Ingredients:
250 nos medium sized clam shells
50 gm garlic
50 gm ginger
500 gm onions
2 gm poppy seeds
10 gm dried red chilies
2 capsicums cut length wise
1 star anise
1/2 inch nutmeg
1 gm fenugreek seeds
2 cardamoms
1 gm mustard seeds
1 gm black pepper corns
2 gm cumin seeds
2 inch cinnamon
10 cloves
2 gm turmeric powder
1 coconut
20 gm dry coriander
150 ml cooking oil
50 gm green coriander
30 ml tamarind pulp
Salt to taste

Method:
1.wash the clam shells and slit the shells into two. Scoop the flesh in one shell and apply little salt to it. Keep it aside.
2.Grate the coconut. Take a frying pan and roast the grated coconut along with sliced onions till the mixture is light brown. Grind it to a thick paste.
3.Roast all the spices lightly on a low flame and grind the spices to a thick paste.
4.Take a pan and heat the oil. Fry some chopped onions till tender. Add the shells, cover the pan and cook for a while.
5.Add the spiced ground paste and stir well into the shells.
After the mixture starts simmering, add the thick ground coconut paste.
6.Leave the pan open and do not cover after adding the masala.
Add the tamarind pulp and salt.
7.Garnish with onion rings and chopped green coriander.

Serves:4

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Spinach-Cheese Omlette!!!

July 12th, 2009 by amirev777

Ingredients:
1/4 cup feta cheese, crumbled
2 eggs
6 egg whites
1/4 cup cheddar cheese, grated
1/4 tsp dried thyme
2 Tbsp fresh dill, chopped
1 tsp olive oil
2 cloves garlic, minced
4 cups mushrooms, chopped
1 cup onions, chopped
300 gms fresh spinach, washed, stems removed

Method of preparation:
Preheat oven to 375 degrees F (190 degrees C). In a large nonstick pan heat oil over medium heat. Add onions and garlic and saute for a few minutes until lightly golden. Add mushrooms and thyme and continue cooking over low heat for 5 minutes. Remove pan from heat. In a separate large pan over medium heat add spinach (as room in the pot allows) and cook until wilted. Continue adding spinach to the pot as spinach wilts. Remove from heat. Drain and press any excess liquid from spinach using a colander. Remove, coarsely chopped spinach and set aside in a small bowl. In a large bowl, beat eggs, egg whites, dill and pepper. Once the eggs are well beaten, add spinach, mushroom mixture, and feta cheese. Place mixture in an oven safe dish and bake in the oven for 30 minutes, until solid and top is lightly golden

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Non-Spicy Chicken Chili!!!

July 12th, 2009 by amirev777

Ingredients:
1 1/2 cups cheese
1/2 cup sour cream
8 tablespoons unsalted butter
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper
1/2 teaspoon salt, or to taste
5 boneless, skinless chicken breast halves, cooked and cut into 1/2-inch pieces
3/4 cup chicken broth
1 teaspoon Tabasco sauce, or to taste
Fresh cilantro and salsa for garnish
1 large onion, chopped
250 gms whole green chiles,chopped
1 cup dried beans
1/4 cup all-purpose flour

Method of preparation:
1. In a medium pot, soak the beans overnight in enough cold water to cover the beans by 2 inches. Drain the beans and return to the pot with fresh cold water, covering the beans by 2 inches. Cook the beans at a bare simmer on very low heat until tender, about an hour, and drain.

2. In a medium skillet, melt 2 tablespoons of the butter over medium heat and cook the onion until softened. In a large, heavy pot, melt the remaining 6 tablespoons butter over medium-low heat and whisk in the flour and cook whisking constantly, for 3 minutes.

3. Stir in the onion and gradually add the broth, whisking constantly. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, for 5 minutes or until thickened.

4. Stir in the Tabasco, chili powder, cumin, salt and white pepper. Add the beans, chilies, chicken, and cheese. Increase the heat to medium-low and cook, stirring frequently, for 20 minutes. Stir in the sour cream.

5.Garnish with the cilantro and salsa.

Serves: 4

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Shrimp Salad!!!

July 12th, 2009 by amirev777

Ingredients:
4 medium sized shrimps
3 TBS fresh lemon juice
2 TBS extra virgin olive oil
4 medium cloves garlic
3 TBS fresh chopped parsley
1 large firm ripe tomato, chopped
salt and fresh cracked black pepper to taste
pinch of red pepper flakes

Method of preparation:
1. Use a 3 ltr saucepan filled halfway with water. Add salt to taste and 3 TBS of lemon juice and bring to a boil.
2.While water is coming to a boil, peel shrimp. Make a slight slit down the back of each shrimp and rinse out black vein. Add to boiling water and cook just until they are pink, about 1-2 minutes.
3.Dry shrimp with paper towels to remove excess water. Toss with rest of ingredients, mix well and serve.

Serves 4

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Chicken Tikka-dry, boneless Indian chicken dish!!!

July 11th, 2009 by amirev777

Ingredients: 500 grams boneless chicken, ½ cup curd(yoghurt), 1 teaspoon red chilly paste, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon garam masala( hot spice mix), 1 tablespoon oil, 1 tablespoon butter and salt to taste.

Method of preparation: Cut the boneless chicken into 1 inch pieces and make slits in them. Now put the pieces in a bowl and add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with chutney (paste) made from garlic, mint leaves and green chilies.
Serves: 2-4

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