Monday, December 31, 2007

Rasamalai.

Ingredients
  • 4 Measuring cup milk for channa (2% milk)
  • 3 measuring cup milk for Ras
  • 4 - 4 1/2 tbsp. sugar for Ras
  • 1 cup sugar
  • 3 cups of water
  • saffron, cardamom, pista, almonds
  • lemon juice
Method
  • First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
  • Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
  • Then drain it in a thin muslin cloth or handkerchief.
  • Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
  • In a pressure cooker take 3 cups of water and 1 cup of sugar.
  • Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
  • Toss that balls in the pressure cooker and bring two whistles.
  • In the mean time see the milk for ras may be ready.
  • Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
  • As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
  • When the milk is cool add channa balls to it.
  • Refrigerate it.
  • And it is ready to serve.

Wednesday, December 26, 2007

Black Bean soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand
8 slices honey baked ham, from the deli counter
8 slices Pepper Jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
A splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped
Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through.

In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

source:http://www.foodnetwork.com

Lentil Soup

Lentil Soup with a Curry Crema and Lentil Crackers

3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows
Fried Carrots, recipe follows
In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes. Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant. Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.

While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.

When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool. Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency. Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers. Keep the soup warm while you make the lentil crackers.

Make the lentil crackers.

Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.

source:http://www.foodnetwork.com


Wednesday, December 5, 2007

Spiced Chicken Tenders with Dipping Sauces

Vegetable oil, for frying

Tenders:
1/2 cup all- purpose flour
1/2 packet southwest steak marinade mix
Freshly ground black pepper
3 cups corn bran cereal
1 egg, lightly beaten
1/2 cup buttermilk
1 pound chicken breast tenders

Dipping Sauces:
1 cup ketchup
1 1/2 cups honey
Dash Worcestershire sauce
1 cup yellow mustard

Heat several inches of oil in a deep pot to 375 degrees F.

For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.

For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

source:http://www.foodnetwork.com/

Friday, October 12, 2007

LENTILS WITH PALAK

1/2 cup Toor dal
1/3 cup Moong dal(fried)
1 bunch fresh spinach -washed-chopped roughly

1 tbsp- garlic finely chopped

1 small onion-finely chopped
1 medium sized tomato-finely chopped
1/2 tsp ginger finely chopped

3 green chillies finely chopped
1/2 tbsp cumin seeds
1/4 tsp turmeric

1 tsp red chilli powder
1 tbsp oil
Salt to taste

1. Pressure cook ( or boil ) the dals till soft with half the green chillies and turmeric.

2.In a pan, heat ghee. Add the cumin seeds, once they start popping, add garlic, ginger, remaining green chillies and onions.Fry till onions turn golden brown. Add tomato, spinach, turmeric, red chilli powder, salt. Saute the above mixture till it turns soft and golden.

3.Add the boiled daal mix to the above. Mix well, remove from flame. Garnish with fresh coriander leaves.






Sunday, October 7, 2007

Kathi Kebab

Ingredients
Boneless chicken or mutton (cut in 1-inch cubes) 1kg
Raw papaya 2 inch piece
Medium onions 4
Cloves garlic (ground to a paste) 8 inch piece
Ginger (ground to a paste) 1inch piece
Raw papaya (ground to a paste) 2
Black pepper corn 12
Yellow mustard seeds 100 gm
Cumin seeds 1 tsp
Curd 4 tbsp
Ghee 4 tbsp
Onion rings and limes wedges to garnish

Method
Roast separately, peppercorns, mustard seeds and cumin seeds on a griddle, grind very fine and stir into wet masala paste. Add curd and mix thoroughly. Marinate meat in this mixture and refrigerate overnight.

Thread pieces of meat onto skewers and cook under grill or on a barbecue, turning frequently till evenly browned. Cook for a further 10 minutes, basting with melted ghee and turning occasionally. (If preferred the mutton cubes can be pressure cooked, chicken may be pan grilled) Remove from skewers and transfer to a greased frying pan till ready to serve. Heat thoroughly and serve garnished with onion rings and lime wedges.

Monday, September 3, 2007

GARLIC CHICKEN

  • 1 pound boneless, skinless chicken breasts
  • Marinade:
  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • Other:
  • 4 garlic cloves, finely minced
  • 2 green onions, finely chopped on the diagonal
  • a few drops sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1/4 teaspoon chili paste
  • Oil for stir-frying

PREPARATION:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.


Wednesday, August 29, 2007

GOAN FISH CURRY

800 gram(s) pomfret sliced and cleaned
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
Grind to a fine paste:
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required

  1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
  2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
  3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.

Monday, August 27, 2007

Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:

  1. Cut the meat into 4" square pieces and wash it
  2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
  3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
  4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
  5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
  6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
  7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
  8. Now your delicious tasty Hyderabadi Biryani is ready to
source:http://www.bawarchi.com

Sunday, August 19, 2007

CHICKEN CHETTINAD

Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.

2.Chop the onions and tomatoes separately.

3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.

4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.

5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.

6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

MATTER PANEER

Ingredients
1 block of paneer, cut into cubes and deep fried
1 cup of frozen thawed green peas or 1 cup of de-hydrated
green peas, soaked in water overnight and then boiled
1 small onion chopped finely
2 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1/2 tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tablespoon ghee
Salt to taste

Method
Heat the ghee and add the cinammon, cardamom and cloves.
After 10-20 secs, add the onions and ginger/garlic paste.
When the onions turn light brown, add all the powdered
spices and cashewnut powder.
Fry for about 1/2 a minute.
Add the tomato puree and salt to taste.
Fry on high heat till the mixture thickens.
Now add the peas and enough water and bring to a boil.
Add the malai and paneer cubes.
Mix well.
Stir in the chopped coriander leaves.
Serve hot with paratha or nan.

Saturday, August 18, 2007

FRENCH TOAST

4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 14 slices white bread


PREPARATION:
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast

Friday, August 3, 2007

Watermelon Martinis

1/2 cup sugar
1/2 cup water
5 cups watermelon, seeds removed
2 tablespoons lemon juice
1 1/4 cups vodka
2 ounces melon liqueur, optional
8 lemon twists, for garnish Bring the sugar and water to a boil in a small saucepan and cook until the sugar has completely dissolved. Let cool.

In a food processor, puree the watermelon flesh. Add a little of the sugar syrup to sweeten, to taste. Pour the pureed watermelon into 2 empty ice cube trays and freeze for at least 4 hours.

In a blender combine the frozen watermelon cubes, more simple syrup, to taste, lemon juice and vodka, melon liqueur and blend until smooth. Pour into 8 frozen martini glasses and garnish with a lemon twist.

source:http://www.foodnetwork.com

Chicken Tikka

2 pounds boneless chicken breast (cubed)
1 large bulb garlic
1 piece (2 inch) ginger
1 teaspoon cumin (freshly ground)
1 teaspoon coriander (freshly ground)
1 teaspoon cayenne pepper (or to taste)
1 1/2 cup yogurt
1/4 cup heavy cream
a few strands of saffron, toasted and melted in a Tbsp. of milk.
salt to taste
black pepper to taste (freshly ground)
bamboo skewers (soaked well or it will burn on the grill)
clarified butter (for basting)
pastry brush for brushing on the ghee (clarified butter)

Peel and clean garlic and ginger. Grind to a fine paste. Keep aside. get the other ingredients ready. In a large glass bowl, place the chicken and the ginger-garlic paste, cumin, coriander, cayenne pepper, black pepper, yogurt, cream, saffron and salt. Mix until well coated.

Cover with plastic wrap and let it marinate in the refrigerator for 12 hours. An hour before your guests arrive, skewer the pieces of chicken, baste the chicken with ghee (clarified butter) and grill to perfection.


Tuesday, July 31, 2007

Champagne Lemonade

1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnishPut the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.

In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

source: http://www.foodnetwork.com

Saturday, July 21, 2007

seekh kabab recipes

Ingredients

1. Ground lamb: 2 Pounds
2. Finely Chopped onions: ¼ cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: ¼ cup

5. Finely chopped Serrano: 2

(remove seeds and white membrane to reduce heat as desired)

6. Ground Cumin Powder: 1 Tablespoon
7. Ground Coriander: 1 Tablespoon
8. Ground Cloves: ½ teaspoon
9. Ground Cinnamon: 1 teaspoon
10. Ground Lal Mirch (Cayenne Powder): 1 teaspoon

11. Salt: 1½ teaspoon
12. Lime Juice: 1 Tablespoon
13. Dahi Yogurt: 2 Tablespoons

14. Besan (chickpea flour): ¼ cup

Bamboo Skewers (Water soaked): 10

Method

Mix all the ingredients except Besan. Sprinkle Besan Tablespoon at a time to knead the mixture like dough. Adjust amount of Besan for dough like consistency. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about ¼" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F. Bake for 25 minutes. Serve hot.

SOURCE:http://www.indiacurry.com/

CHICKEN SEEKH KABAB

  • ½ kilograms Chicken
  • 6 slices of white bread
  • 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
  • ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 4 Cardamoms (Ilaichi) (grounded)
  • ½ tsp. Cumin Powder (Pisa Zeera)
  • 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  • 4 Green Chillies (Hari Mirch) (finely chopped)
  • 2 Eggs
  • Salt (to taste)
  • 1 tsp. Soya Sauce
  • Dalda Oil or any Cooking Oil (for frying)

    1. Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.
    2. Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.
    3. Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.
    4. Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.
    Sprinkle on Top chaat masala and Lemon Juice and Serve Hot Garnished with Onion Rings and Lemon Wedges.
    source:
    http://www.angelfire.com/

Friday, July 20, 2007

vinaigrette

2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Mix the above ingredients together .

Tomato Fennel Salad

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

source:http://www.foodnetwork.com

Tuesday, July 17, 2007

vinaigrette

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Friday, July 13, 2007

SANDWICH SAUCE

1 cup mayonnaise
1cup sour cream
2tsp white wine vinegar
salt
peeper
fresh herb(thyme+parsley+green onion)2tsp each

Blend all the ingredients together.

CHILI SEASONING MIX

1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
1 tbsp. seasoned salt
1 dried chili pepper, crushed, seeds removed
1 tsp. instant minced onion
1/4 tsp. instant minced garlic
Combine ingredients and store in container with tight-fitting lid.

5 Bean Chili


5 Bean Chili

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

Ladle into bowls and serve with your favorite chili fixings.

source:http://www.foodnetwork.com/

Lamb Burgers with Feta Spread

Lamb Burgers with Feta Spread

2 1/4 pounds ground lamb (10 percent fat)
1/2 cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper, plus 1/8 teaspoon
1/4 teaspoon ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons minced green onion tops
1 tablespoon plus 1 teaspoon olive oil
1/4 teaspoon finely grated lemon zest
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optional
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers if desired, and serve immediately.
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but thoroughly to combine. Using your hands, shape the mixture into 6 wide patties about 1/2-inch thick and transfer to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Make the feta dip: Combine the remaining 1/8 teaspoon cayenne pepper, feta cheese, cream cheese, mayonnaise, green onions, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil. Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes. Serve the buns with the cooked burgers and spoon some of the feta spread over each burger. Garnish with lettuce, tomatoes, and sliced roasted peppers, if desired, and serve immediately.

source:http://www.foodnetwork.com

Roasted Shrimp with Thousand Island Dressing

Roasted Shrimp with Thousand Island Dressing

1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

source:http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34778,00.html

Salmon with Lentils

Salmon with Lentils

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removed
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

source:http://www.foodnetwork.com/

Monday, July 9, 2007

salad dressing(vinigretta)

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Guacamole Salad

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch dicedPlace the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

source:http://www.foodnetwork.com

Blue Cheese Burgers

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce (recommended: Crosse and Blackwell)
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced (recommended: Danish Blue)
Arugula and sliced tomatoes, for serving, optional
Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.

Prepare a charcoal or a stove-top grill.

Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

source:http://www.foodnetwork.com

Chocolate and Vanilla Sundaes

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
2 pints vanilla ice cream
2 pints chocolate ice cream
1/2 cup chopped salted peanuts
For the chocolate sauce:
Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

To assemble the sundaes:
Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

source: http://www.foodnetwork.com

Black Pepper and Asiago Scones

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugarPreheat oven to 375 degrees F.

Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

source:http://www.foodnetwork.com

Salami Scrambles

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optionalHeat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

source :http://www.foodnetwork.com/
Potato Hash with Baked Eggs

4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes

Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.

Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

source: http://www.foodnetwork.com

Zucchini and Shrimp Fritters


Zucchini and Shrimp Fritters

1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-frying
Season the shrimp lightly with the Essence and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.

In a large pot or deep-fryer, heat the oil to 360 degrees F.

In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.

Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.

Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

source: http://www.foodnetwork.com/

Thursday, June 28, 2007

MASALA GOBI

Ingredients :

1 large cauliflower
1 tbsp poppy seeds
1 tbsp cashewnuts broken into pieces
10 gms ginger
6 flakes garlic
2 green chillies
2 large onions chopped finely
2 tomatoes chopped finely
½ tsp turmeric powder
½ tsp red chilly powder
1 tbsp coriander powder
½ tsp cumin powder
1 large tablespoon curd (beaten)
Onion rings, lemon ridges & coriander leaves for garnishing

Method :

Immerse cauliflower for half an hour in boiling water with 2tsp salt.
Drain it and keep aside.
Grind
poppy seeds and cashew into a paste adding water.
Grind ginger, garlic, green chillies into a paste.
Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.
Add little water and cook till tomatoes are pulpy.
Now add curd and stir fry till well blended & till oil shows.
Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down.
Cover with a tight lid and cook on high for 2 minutes.
Reduce heat and cook till the cauliflower is done.
Add cashew paste and a little water to make it into a gravy.
Remove from heat. Place cauliflower on serving dish.
source: http://www.recipesindian.com

Vegetable Makhanwala

ngredients: Serves 4.

For the garnish
1 tablespoon chopped coriander
1 teaspoon butter
Ingredients
1/2 cup french beans, cut into 25 mm. (1") pieces
1/2 cup carrots, cut into 25 mm. (1") pieces
1/2 cup green peas
1/2 cup cauliflower florets
1 onion, sliced
1/4 cup baby corn, sliced
12 mm. (1") piece ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons sugar
4 tablespoons butter
salt to taste

Directions:
Method

Combine the onion, ginger, garlic, tomatoes, turmeric powder and chilli powder in a glass bowl. Microwave on HIGH for 4 minutes.

Blend this mixture in a liquidiser to get a smooth puree. Keep aside.

Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on HIGH for 1 minute.

Add the french beans, carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on HIGH for 5 minutes. Keep aside.

In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. Microwave on HIGH for 4 minutes.

Serve hot, garnished with the chopped coriander and butter.
source: http://recipes.epicurean.com

SEEKH KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

SEEKH KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

LAMB KABAB

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.
source:http://www.bawarchi.com

Ingredients

1 kg Lean Meat of the Leg of Sheep or Goat
2 nos Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
Salt to taste

Optional:
1 Onion, medium size
5 cloves Garlic
1 tsp Dry Mint leaves crushed
1/2 cup Clarified Butter or Deodorized Oil

Method:

  1. After cutting tops and roots of the Onion and Garlic cloves, peel these, and chop fine.
  2. Crush the Cardamom Seeds.
  3. Cut the Meat into small pieces and then chop together fine.
  4. While chopping, add the white and yolk of the eggs, chopped Onion and Garlic, all the other Spices, salt and a tbsp of clarified butter.
  5. Go on mixing and side by side chopping, till a homogenous well blended Mince is formed.

  6. Mount the Minced Meat on as many iron Skewers as may be needed. This will depend on the length of each 'Kabab', and its thickness. (Usually 8" to 10" long 'Kababs' of about 1" diameter are made. )
  7. Then roast the 'Kababs' on live Wood-Charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an Electric Oven.
  8. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour.

How to Serve:

  1. In Dinners, roasted 'Kabab' is cut into half, to 4" to 5" length, and then served.
  2. In Case of Tea parties, Afternoon Teas and Picnics, the 'Kababs' are not fully roasted in the first instance, but are fried subsequently in shallow pans, at the time of serving, and sometimes sprinkled with a pinch of 'Garam Masala'.

Chicken Jalfrezi

2 cloves garlic chopped
- 750g skinless chicken thigh fillets, cut in half
- 3 teaspoons ground turmeric
- 1 onion finely grated.
- 1teaspoon red chilli powder
- 1teaspoon salt
- 500gcan chopped tomatoes
- 30g ghee or 2 tablespoons oil
- 3teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger
- 30g fresh coriander laves roughly chopped
- oil for cooking

1.Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.

2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
brown scraping the base of the pan frequently and turning the chicken.

3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.

5.Sever the chicken pieces with the sauce spooned on top.


source:http://www.contactpakistan.com

Wednesday, June 27, 2007

Spicy Lamb Kabob

INGREDIENTS:

  • 2 lbs lamb fillet, cut into 1 inch cubes
  • 2 green peppers
  • 2 pints cherry tomatoes
  • 2 onions

  • For the marinade:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric (or more if desired, depending on how spicy you desire)
  • pich of ground red pepper or cayenne

PREPARATION:

Up to 24 hours prior to grilling, combine marinade ingredients and pour into freezer bag. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are covered with marinade.
Wash and dry veggies. Cur green peppers and onions into 1 inch chunks. Set aside.

Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness.
SOURCE:http://mideastfood.about.com

Lamb Seekh Kebab

Ingredients

1. Ground lamb: 2 Pounds
2. Finely Chopped onions: 1 Cup
3. Minced Garlic: ¼ cup
4. Finely chopped ginger: 1 Inch
5. Ground Cumin Powder: 1 Tablespoon
6. Ground Coriander: 1 Tablespoon
7. Ground Cloves: ½ teaspoon
8. Ground Cinnamon: 1 teaspoon
9. Ground Lal Mirch (Cayenne Powder): 1 teaspoon
10. Lime Juice: 1 Tablespoon
11. Salt: 1½ teaspoon
Bamboo Skewers (Water soaked): 10

Method

Mix all the ingredients together and knead like dough. Let it rest for two hours. Pinch about 4 ounces off the mixture. Cover the Bamboo skewer with the mixture about ¼" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F. Bake for 25 minutes. Serve hot.

source:http://www.indiacurry.com/

Tuesday, June 26, 2007

Mutton rezala

Ingredients

- 1 lb, (ribs favorable) Meat (lamb or goat)
- 1 medium, paste Onion
- 2 tbsp, paste Garlic
- 1.5 tbsp, paste Ginger
- 2 tbsp, grounded to paste Cashew nut
- 4 crushed Cardamom
- 3 crushed Black Cardamom
- 3 tbsp Yogurt
- 2 tbsp, (not sweet) Cream
- 1 tsp Mace
- 10 kept whole Whole Red Chili
- 6 slit Green Chili
- to taste Salt
- 1 tsp Sugar
- 1/4 tsp Saffron
- 2 tbsp Milk
- 1 tsp (optional) Kewra Water
- 1/2 cup Ghee
Conversion Chart

Instructions

1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.

2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.

3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.

4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.

5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.

6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.

7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.

8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.

SOURCE:http://www.angithi.com/

Monday, June 25, 2007

Rogan Josh


* Around 600-700 grams of leg of lamb - chopped into bite-sized chunks.
* The usual chunks of frozen pulped garlic, ginger your freezer. (no chillie this time!)
* 2 teaspoons salt.
* 1 teaspoon haldi (turmeric)
* 3 teaspoons garam masala
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 dessert spoons of plain natural yoghurt
* 1 teaspoon of red chillie powder
* 2 medium onions - finely chopped
* Three-quarters of a tin of peeled plum tomatoes

Ingredients for Rogan Josh (Lamb Curry)

This is a no-fuss method - involving just one pot and your skill and patience as a stirrer of a wooden spoon! First pour a couple of tablespoons of vegetable oil into the pot and heat on high until very hot. Throw in the finely chopped onions and stir fry until the pieces start to go soft and translucent. Then throw in the frozen chunks of garlic and ginger and keep stir-frying. (make sure you zapped the frozen chunks for 10 seconds in the microwave first so that the ginger and garlic is not frozen any more!)

Then add all the quantities of ground spices and keep frying - the mixture should be dry-ish - and this is called "dry-frying" - or "pot-roasting". Fry for a few minutes until the heavenly aroma fills up your entire house - and then add the chunks of fresh leg of lamb. Keep stir-frying!

You should stir-fry for around 5 mins on high-ish heat until the meat has fully browned. Then throw in the tinned tomato. I forgot to mention that you should chop all the peeled-plum tomatoes into smallish/finer chunks first with a knife and fork. (Or else you could use pre-chopped tinned tomatoes if you like - but they are usually twice as expensive as the non-chopped ones!)

Stir it all about and let it cook for a few mins before adding a couple of large dollops of plain natural yoghurt. Stir it all in and then put the flame on high to bring it to a boil.

Then put the lid on and immediately transfer to the lowest possible flame burner and then go off and do something else for half and hour. Come back after half hour - take the lid off and give it a stir - and then put lid back on and let it simmer for another half hour. Repeat this for around one and half hours - and you will notice that the consistency of the mixture is a bit thicker - and the colour is bit redder/browner.

At this point it's done! Taste it in order to see if any more salt or chillie powder needs adding - and make sure that the lamb pieces are tender - not chewy! Then sprinkle on a generous handful of freshly chopped coriander leaf and stir it in. Let it rest with the lid on for 5 minutes and it's ready to serve!

This dish is best served in bowls with naan or rice accompaniment (or both) and a side salad of chunky cucumber, tomato, onion and carrot with a dash of lemon or vinegar. Very tasty - and very easy to make.



source:http://www.route79.com/food/rogan-josh.htm

Rogan Josh

ount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1″ chunks fresh ginger, peeled, coarsley chopped
8 cloves garlic, peeled
2 cups water
10 tablespoons vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1″ cubes
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, gounnd (adjust to taste)
1 teaspoon salt, to taste
6 tablespoons plain yogurt
1/4 teaspoon garam masala (your favorite)
1 dash fresh ground pepper to taste

Put the ginger, garlic and 4 tablespoons of water into the container of an
electric blender. Blend well into a smooth paste.

Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in
several batches and set aside in a bowl. Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait
until cloves swell and the bay leaves begin to take on color. This just
takes a
few seconds. Now put in the onions. Stir and fry for 5 minutes or until the
onions turn a medium-brown color. Put in ginger-garlic paste and stir for 30
seconds. Then add the coriander, cumin, paprika, cayenne, and the salt.
Stir fry
for another 30 seconds. Add the browned meat cubes and the meat juices. Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in
the
same way. Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.
Cover, turn
heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is
thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in
just before you serve it.
source:http://www.recipesource.com

Thursday, June 21, 2007

Port of San Francisco Sundae

Port Sauce:
2 cups Ruby Port
1 1/2 cups light brown sugar

Sundae:
1 quart vanilla or chocolate chip ice cream
1/2 cup hot fudge topping, warmed
1/4 cup white morsels

Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.

Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.

Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.

source:http://www.foodnetwork.com