Mexican Chorizo Cornbread Stuffing
1 tbsp oil
1 1/2 lbs fresh chorizo, casings removed
1 small yellow onion
10 cloves roasted garlic*
1 recipe basic cornbread, day old and cut in roughly 1" cubes
2 roasted poblano pepper, seeded, stemmed and diced
1 roasted jalapeno pepper, seeded, stemmed and diced
kernels from 3 ears of white corn
1/2 cup fresh cilantro, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
3 cups chicken stock
2 eggs, beaten
Preheat oven to 350 degrees.
Add oil to a large saute pan and place over high heat. Once the pan is hot, just before the oil starts smoking, crumble in about 1/3 of the chorizo. Allow the chorizo to brown before stirring and browning the other side, about 2 minutes per side of undisturbed cooking. Remove chorize from the pan and place on a paper towel lined place to drain. Place the pan back on the burner and repeat this process two more times with the rest of the chorizo.
Once all the chorizo has been browned pour off all excess fat from the pan. Return the pan to the stove and reduce the heat to medium. Add the onion to the pan. Cook onion over medium heat until soft and translucent, stirring occasionally about 8 minutes.
In a large mixing bowl, add the diced cornbread, browned chorizo, sauteed onion, roasted garlic, poblano & jalapeno peppers, corn kernels, cilantro, kosher salt and freshly cracked black pepper. Using your hands, toss to evenly distribute the ingredients.
In a separate mixing bowl, whisk together the eggs and chicken stock. Add the chicken stock mixture to the cornbread mixture. Stir to evenly moisten the cornbread mixture.
Pour the cornbread mixture into a large baking dish sprayed with cooking spray and spread evenly across the dish. Cover with aluminum foil. Place into preheated 350 degree oven. Bake at 350 for 45 minutes then remove the foil. Bake for another 15-20 minutes uncovered until the top gets slightly browned. Remove from oven and let cool for about 5 minutes before serving. Enjoy!
I love Edamame..accidently i found this amazing tasting stuff at a sushi bar! It was love at first bite! since then whatever i recipes i can find iam making somehting out of edamame. It is healthy for you and it is tasty too! sometimes i am munching on them just plain boiled in salt water! Here are some good recipes i found and modified to my liking!
Edamame(soy beans)
Edamame and Corn stew
Yet another one of the delicious edamame recipes made with fresh soybeans is Edamame and Corn stew. This recipe is made with whole kernel corn. The ingredients needed:
1 and 1-half cups or 8 ounces of frozen shelled edamame,
1 can of whole kernel corn drained (about 1 cup or 15 ounce),
cup prepared salsa,
cup vegetable broth,
1 Tbsp. fresh chopped cilantro and salt to taste.
Over medium heat, cook all of the ingredients except the cilantro until thoroughly heated. This takes about 5 minutes. Remove from heat and stir in the chopped cilantro. This tasty delight serves 4
Edamame salad
3 cups of leftover cooked brown rice,
3 green onions, finely chopped,
1 tbsp canola oil,
2 cloves minced garlic,
1 cup edamame shelled,
6 ounces tofu or meat of your choice diced into cubes,
1 tsp canola oil,
3 eggs, beaten,
6 tablespoons soy sauce,
2 avocados, diced, and
black pepper coarsely ground.
Heat the 1 tablespoon of canola oil in a skillet, add the green onions and garlic and cook for about 3 minutes or just until the garlic starts to brown slightly. Then add the rice and edamame and cook continuously for 8-10 minutes. This mixture must be stirred continuously. Then make a well in the center of this mixture, add 1 teaspoon of canola oil and then the beaten eggs. Cook the eggs until they are almost scrambled. Then stir the entire mixture together for a minute or two with the soy sauce. Serve this mixture on plates and sprinkle each serving with black pepper and the diced avocado. This edamame recipe serves 4.
Now for some chicken:
Sauteed Lemon Chicken StripsYou can make your own chicken tenderloins by slicing boneless, skinless breasts lengthwise into 3/4-inch strips. Serve over egg noodles or rice pilaf.
Serves 4
1 ½ pounds chicken tenderloins
Salt and pepper
2 TBS olive oil
3 TBS unsalted butter
3 garlic cloves, minced
2 TBS drained capers
1 TBS all-purpose flour
1 C. low-sodium chicken broth
1/3 C. fresh lemon juice
2 TBS fresh minced parsley
Method:
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.
2. Add 1 tablespoon butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper. Serve.
Fregola (Giada recipe) i like the way she says Freegohlaa!!
Ingredients
For the orange oil:
1/2 cup extra-virgin olive oil
1 orange, zested
For the salad:
8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Directions
For the orange oil:
Combine the olive oil and the orange zest in a small bowl and set aside.
For the salad:
Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
Tilapia (flavorless fish which is tastier with some added spice) best fish to cook with spices!
Spicy Baked Tilapia with Black Bean and Corn Salad and Salsa Verde
For the Salsa Verde:
6 medium tomatillos, husks removed, rinsed and roughly chopped
1/2 medium yellow onion, peeled & roughly chopped
1/2 - 1 1/2 jalapenos, stem removed, roughly chopped (vary depending on how spicy you like it)
2 cloves garlic, peeled
1/4 cup (packed) fresh cilantro
juice from 1/2 fresh lime
3 tbsp water
1/2 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra
For the salad:
3 large ears sweet corn
1 (15.5 oz) can black beans, drained and rinsed
1/2 jalapeno, minced
1 large clove garlic, peeled & minced
1/2 medium yellow onion, peeled & chopped
1/4 cup (packed) fresh cilantro, chopped
1/2 medium red bell pepper, stem & seeds removed, chopped
1/4 head red cabbage, core removed & finely shredded
juice from 1 lime
1 tbsp canola oil
1/2 tsp freshly cracked black pepper, plus extra
3/4 tsp kosher salt, plus extra
For the fish:
1 tsp kosher salt
1/4 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
4 (4oz) tilapia filets
1 tsp canola oil
Make the salsa:
Place all ingredients for the salsa into a blender. Blend until smooth. Taste and adjust seasonings as desired with kosher salt and freshly cracked black pepper. Refrigerate until ready to eat, up to 72 hours.
Make the salad:
Bring a large pot of water to a boil. Boil corn for 3 minutes. Remove from water and run under water until luke warm. Cut kernels off cobs and place in a large mixing bowl. Add remaining ingredients for the salad into the mixing bowl with the corn kernels. Stir until ingredients are evening dispersed. Taste and adjust seasoning as desired with more kosher salt and freshly cracked black pepper. Refrigerate at least 30 minutes to allow flavors to marry. Before serving, toss to coat with juices and taste once more. Adjust seasonings as desired.
Make the fish:
Preheat oven to 450 degrees.
Mix together first six ingredients for the fish in a small bowl. Place tilapia on a sheet pan and drizzle filets with oil. Toss to coat evenly with oil. Season each filet evenly with 1/4 of the spice mix. Bake at 450 degrees until fish is just cooked through, about 7 to 9 minutes.
To plate:
Spoon 1/4 of salad onto a plate. Place a fish filet on top of the salad then spoon salsa over the fish and around the plate. Garnish with cilantro leaves.
Servings: 4
Calories per serving: 373
Total cooking time: about 1 hour
Jicama (love this root vegetable) it tastes like apple and pear! very crunch and very healthy vegetable
Spicy Thai Jicama Salad1 medium jicama, finely shredded
1 medium granny smith apple, finely shredded
1/2 medium red onion, finely sliced
4 brussels sprouts, trimmed, cut in half, and finely shredded
1 small jalapeno, shaved slices (optional if you can't handle the heat)
1/2 cup, packed, cilantro, roughly chopped
juice from 3 limes
2 tbsp garlic chili sauce (or 1 1/2 tbsp sambal + 1/2 tbsp minced garlic)
1 tbsp chinese hot mustard (can subsititute dijon)
1 tbsp ginger, put through a garlic press
2 tsp anchovy paste
4 tbsp asian peanut oil (actually tastes heavily of peanuts as opposed to the tasteless american stuff)
kosher salt and fresh cracked black pepper
In a medium sized mixing bowl add the jicama, apple, onion, brussels sprouts, jalapeno, and cilantro. Squeeze the juice from one lime over the ingredients, then toss to coat. This will help prevent the apple from oxidizing and turning brown. In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes, and anchovy paste. Whisk to blend. Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinegarette. Pour the vinegarette over the jicama salad and toss to coat. Season with salt and pepper to taste. Salad is best served chilled (although good at room temperature as well). To make this a complete meal add a simply seasoned and seared thinly sliced chicken breast. Enjoy!!
Thai cucumber salad
1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (nam pla)* Don’t be scared of this, it tastes good. Just don’t smell it.
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeño chili (about 1 large) I used 2 large
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.
spinach dip
¾ c. sour cream (regular or light)
¾ c. mayonnaise (reg or light)
4 oz. Feta cheese, crumbled (I used Greek sheep feta and more than this.)
2 cloves garlic, minced
1 10 oz pkg. frozen chopped spinach thawed and squeezed dry (I used 2 packages because I don’t like it super creamy.)
In a large mixing bowl mix everything but the spinach very well. If you like big chunks of feta, be careful not to mix too hard so the chunks don’t break up too much.
Mix in the spinach very well. Season to taste with fresh black pepper. Chill well for an hour so the flavors have time to meld.
potato burger (aloo tikki)
Ingredients
Aloo : Boiled and mashed
... Green peas : Boiled and mashed
Chilli Powder : According to taste
Coriander Powder :
Garam Masala Powder :
Salt : According to taste
Rusk Powder (i used planko bread crumbs)
Mix everything together. Bind with rusk powder and shallow fry
CABBAGE AND BELL PEPPER
1 small head of cabbage.
4 simla mirch (green peppers/ capsicum).
1 tablespoon vegetable oil
1 heaped teaspoon rai (mustard seeds)
1 green chilli , chopped fine (optional)
1/2 teaspoon haldi (turmeric)
1 teaspoon salt
1/2 teaspoon gur (jaggery) or sugar.
Shred the cabbage as fine as possible. Slice the peppers into long strips.
Heat the oil in a wide pan. When hot put in mustard seeds and as they pop add the green chilli, the salt and the turmeric. As you add the turmeric immediately pour in the cabbage and green peppers.Stir well till all the cabbage becomes a light yellow.Add the gur or sugar and stir again. Cover tightly and cook on medium to low heat for about 7 minutes till cabbage is done.
Serve hot.
Asparagus (one of my favorite vegetable)
1 1/4 to 2 lbs. fresh asparagus
4 tsp. soy sauce
1 tsp. sugar
2 tsp. sesame oil
Select asparagus spears no more than 1/2 inch in diameter. Snap off tough root ends and discard. Slice stalks in 1 1/2 inch lengths on the diagonal. Wash asparagus under cold running water and parboil pieces by dropping them into 2 quarts of rapidly boiling water 1 minute. Drain and run cold water over asparagus to stop cooking and set color. Spread asparagus pieces on double thickness of paper towels and pat dry.
Combine soy sauce, sugar, and sesame oil in small glass bowl. Mix until sugar is completely dissolved. Add asparagus, toss to coat with dressing and chill slightly -- no more than 2 hours -- before serving.
Chilli chicken
Ingredients
3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
Freshly ground black pepper, to taste
Grey salt
4 teaspoons fennel seeds
2 teaspoons smoked paprika
1 cup masa harina or all purpose flour
1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
4 red onions, minced
6 cloves garlic, minced
2 green jalapeno peppers (with seeds), diced
2 red jalapeno peppers (with seeds), diced
1/4 cup tomato paste
6 tablespoons chili powder
1 tablespoon minced fresh thyme leaves
2 cups white wine
4 cups chicken stock
1 (12-ounce) can diced tomato in juices
2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
3 zucchini, cut into 3/4-inch pieces
1 poblano pepper, diced
1 orange or red bell pepper, diced
1 bunch scallions, sliced
green plantain
Ingredients:
2 raw green plantains, peel, slice each plantain lengthwise and slice (place in water)
1 large onion, finely chopped
1 tsp ginger-garlic paste
big pinch turmeric powder
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp roasted cumin powder
pinch of methi powder (dry roast and make a fine pwd)
pinch of cinnamon powder
2 tbsps fresh grated coconut
1 1/2 tbsps oil
salt to taste
fresh coriander leaves for garnish
For poppu/tadka/tempering:
1/2 tsp cumin seeds
2-3 green chilies, slit
8-10 curry leaves
1 Mix chili powder, methi powder, turmeric powder, coriander powder, cumin powder, salt, ginger garlic paste and grated coconut to the sliced raw plantain. Sprinkle 4-5 tbsps of water and keep aside for 10 mts.
2 Meanwhile, heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add curry leaves and green chilies and toss for about 5-6 seconds.
3 Add the chopped onions and saute for 4-5 mts till they turn pink. Add the sliced plantain pieces and stir fry for 4-5 mts without lid on medium high. Constantly stir fry to ensure they don’t burn or stick to the pan.
4 Cook with lid on low to medium flame for 18-20 mts or till the plantains are well roasted and turn soft. Remove lid and cook on medium high, tossing constantly, for 2-3 mts. Add cinnamon powder and mix. Turn off heat and remove onto a serving bowl.
5 Serve with hot rice and sambar.
1/2 cup torn basil leaves
Grated Parmesan, for garnish
Directions
Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.
Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.
Tomato curry
Ingredients:
5 large ripe tomatoes, chopped (use tomatoes that are slightly tangy)
15-20 shallots, peeled
1 onion, finely chopped
1/4 tsp turmeric powder
1 tsp red chilli powder (adjust)
1/2 tsp black pepper powder
1/2 tsp fennel powder
1 tsp coriander powder
salt to taste
1 tsp grated jaggery
2 tbsps coconut paste
1 1/2 tbsps oil
Tempering/Poppu/Tadka
1 tsp mustard seeds
1 tsp cumin seeds
1″ cinnamon
1 clove
1 cardamom
10 garlic cloves
few curry leaves
1 Heat oil in a vessel. Add the mustard seeds and let them pop. Add cumin seeds and as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and saute for 8-10 seconds.
2 Add the shallots and chopped onions and fry for 4 mts. Add the chilli pwd, turmeric pwd, black pepper pwd, coriander pwd, saunf pwd and salt. Mix well.
3 Add the chopped tomatoes and cook on medium heat uncovered for 4-5 mts. Reduce heat and cook covered for 7-8 mts.
4 Add 2 1/2 cups of water, jaggery, adjust salt and cook covered for 10-12 mts. Add the coconut paste and mix and cook till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot chapatis, rice, pongal, khichidi, idli or dosas.
Vegetabe crepe (dosha)
Ingredients:
Wheat flour 2 cup
Rice flour 2 Tbsp
Ginger 1 big piece
Capsicum 1 small
Mushroom 2 to 3
Onion 1 big
Chilly 1 to 2
Corriander leaves 1/2 cup
Turmeric pdr 1/4 Tsp
Corriander pdr 1/2 Tsp
Garam Masala 1/4 Tsp
Chilly Pdr 1/2 Tsp
Water
Salt
Combine the wheat flour, rice flour, salt and water together and make it into a fine batter. Keep it aside. Heat oil in a pan and add chopped ginger, capsicum, onion, chilly and mushroom. Saute and add chilly, turmeric, corriander and garam masala powder and mix it well. Saute it for another 5 to 10 minutes and remove from fire. After cooling down, put it into the batter. Add chopped corriander leaves and mix well. Then make dosa with this batter.
Gavar (flat beans) can be found in any indian grocery stores
Ingredients:
250 gms guvar/ cluster beans chopped into 1/2 " piece
Water
1 tbsp oil
1/2 tsp rai/ mustard seed
1 potato peeled and cut into small cubes.
Pinch of hing / asafoetida
1/2 tsp haldi / turmeric
A generous pinch of ajwain / thymol seeds
Salt
1/2 cup milk
1 tsp red chilli powder
1 tsp grated gur /jaggery
1 tbsp chopped green coriander
Heat the oil in a kadhai and add the mustard seed . When they pop add and fry the potatoes. When golden brown add the hing, ajwain, haldi and salt and stir well.
Clean, chop and cook the beans in two cups of water till done.Drain and keep aside.
Now add the cooked beans and the milkAdd chilli powder and jaggery
Bring to the boil and add the chilli powder and grated jaggery. Cook till most of the milk has been absorbed. Then add the coriander.
Chicken stew
Ingredients:
1 kg chicken pieces, washed
2 large onions, finely sliced
1 large potato, peeled and cubed
1/2 tsp ginger paste
3 cloves garlic, sliced
6-7 green chillis, partially slit
4-5 cloves
1″ cinnamon
2 cardamom
8-10 pepper corns
1/4 tsp turmeric pwd (optional)
large pinch fennel pwd (optional)
1/2 tsp garam masala pwd
1/2 cup thick coconut milk
1 1/2 cups thin coconut milk
1/2 tsp freshly ground black pepper pwd
salt to taste
1 tbsp lemon juice
15-18 curry leaves
1 1/2 tbsp oil
1 tbsp ghee
1 Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs till the aroma emanates the kitchen. Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 4 mts.
2 Add turmeric pwd and combine. Add the chicken pieces and cook over medium heat for 7-8 mts.
3 Add the thin coconut milk and salt and combine. Cook without lid for 5-6 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and combine.
4 Serve warm with appam, rice or roti.
Chicken biryani
I love making this only if i have this to make and raita to go with it. I take my time and enjoy making this for friends and family
Ingredients:
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required
1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
Mutton (goat curry)
Ingredients:
1 kg mutton, washed and drained
1/4 tsp turmeric pwd
3/4 tbsp red chilli pwd (adjust)
large lemon sized tamarind, extract pulp
salt to taste
1 1/2 tbsps oil
Make a coarse paste:
3 medium sized onions
3 green chillis
10-12 garlic flakes
1 1/2″ ginger piece
1 Heat oil in a heavy bottomed vessel. Add the ground onion paste and stir fry for 5-6 mts. Add the washed mutton pieces and combine well. Cook for 8-10 mts or till oil seperates.
2 Add turmeric pwd and chilli pwd, combine. Cook for 2 mts. Add 2 cups water and salt and cook till the meat is three-fourth cooked. (you can use a pressure cooker)
3 Add the extracted tamarind pulp, along with a cup of water and combine well. Let the mutton pieces simmer in this tamarind base for 20-25 mts or till the meat is cooked and you get the desired gravy consistency.
4 Adjust salt. Garnish with coriander leaves.
6 Serve hot with white rice.
Chicken curry this dish can be made 1001 ways!! (literally) this is one way of making.
Ingredients
Chicken: 1 kg, washed and cut into bite sized pieces
Onions: 2 finely chopped
Ginger garlic paste: 1 tbsp
Green chillis: 2 slit length wise half way
Tomato puree: 1 cup
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
Coconut milk: 1 cup
Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
Curry leaves: saute in a tsp of oil till crisp (for garnish)
Salt: to taste
Oil: 2 tbsps
Dry roast and make a paste:
Dry Red Chilies: 5-6
Poppy Seeds: 1 tbsp
Peanuts: fistful
White Sesame Seeds: 1 tbsp
Method
Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
Finally add the garam masala pwd, mix well. Turn off heat.
Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.
Salmon (it took me some time to get used to the taste of salmon but eventually i started liking it is not my favorite but if given a choice between chicken and fish. I would take chicken)
1 1/2 tablespoons olive oil, divided
4 wild Alaskan salmon filets, boneless and skinless
juice of 1/2 lime
2 teaspoons organic agave
1 1/2 cups sweet potato chips
1/2 cup panko bread crumbs
salt and pepper
2 cups frozen edamame
Preheat oven to 350 degrees. Place a large saucepan of water over high heat to boil.
Drizzle 1 tablespoon olive oil on the bottom of a large casserole dish then place salmon filets in the dish.
In a small bowl, crush the sweet potato chips with your hands, add the panko and season with a couple of cranks of salt and pepper. Drizzle in the remaining olive oil. Set aside.
In a small bowl place the lime juice and agave, whisking to combine. Using your finger tips or a pastry brush, gently apply the mixture to the top of the salmon (if you used a large lime you may not need all of this mixture), you want to just dampen the salmon not soak it.
Sprinkle the chip and panko mixture over the filets and gently press down to adhere the crust.
Bake salmon in the middle of a 350 degree oven for 8-12 minutes (see tips below). When salmon is cooked through turn on the broiler and broil the salmon for about 2 minutes or until the crust just crisps and browns.
When saucepan of water comes to a boil add the edamame and cook 2-4 minutes or until the edamame float. Drain.
Spinach augratin
Ingredients
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Potato soup (this i like making during winter) comfort food for sure!
4 slices bacon, cooked til crisp reserving 1 Tbsp fat
1 small onion, diced
2 large garlic cloves (adjust to your taste-I love garlic!), minced
6 large potatoes, peeled and diced
4 cups chicken broth
1 teaspoon basil
salt & pepper to taste
green onion, sliced thinly
shredded cheese
2 cups half and half
1 teaspoon hot sauce
3 Tablespoons flour
In large saucepan saute onion and garlic in reserved bacon fat. Add potatoes, chicken broth and basil to pan and simmer until potatoes are tender. Using potato masher, slightly mash potatoes.
Mix flour with half and half and hot sauce, then stir into potato mixture. Cook until slightly thickened. Add salt and pepper to taste.
Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.
Collard and potato soup
1 large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water
Salt to taste
3 tablespoons extra virgin olive oil
1 onion, sliced very thin in half-moons
2 to 4 garlic cloves, green shoots removed, sliced thin
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
3/4 pound yellow-fleshed potatoes, such as Yukon gold
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
2. Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
3. While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.
Mango salsa ( i make this to put on baked salmon or chicken) it tastes good with both!
Ingredients
4 medium mangos - peeled, seeded, and cubed
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste
Directions
Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.
Chicken wrap ( a simple healthy dish for lunch)
Cooking spray
1/2 c. matchstick cut carrots
1/3 c. chopped green onions
2/3 c. light coconut milk
1 tbsp. low-sodium soy sauce
1 tbsp. rice vinegar
3 tbsp. creamy peanut butter
1 tsp. curry powder
1/8 tsp. ground red pepper
2 c. shredded skinless, boneless rotisserie chicken breast
4 (8-inch) fat-free flour tortillas
1 1/3 c. packaged angel hair slaw
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; saute 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat.
Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.
Deviled eggs (love it)
Tony’s Deviled Eggs
12 eggs, hard boiled
4 tbsp. mayonnaise
1 tsp. brown mustard
3 tbsp. relish
1 tbsp. Parmesan cheese
4 tbsp. bacon bits
1 tsp. basil
Separate yolks into a separate bowel, and mash. Add remaining ingredients and spoon or pipe yolk mixture into egg whites. Refrigerate and serve!
Potato salad (just made this over the weekend)
3 lbs. small yellow potatoes (such as Yukon Golds)
1 small to medium white onion, chopped
Cider vinegar, to taste
Mayonnaise, to taste
Salt, to taste
Place unpeeled potatoes in a pot of boiling water, and allow to boil until just tender but still firm (about 10-15 minutes). When done, rinse with cold water to stop the cooking process, and then lay the potatoes on a paper towel to cool down. When cool enough to touch, peel and slice the potatoes into a large bowl. After each pound of potatoes is sliced and layered in the bowl, sprinkle liberally with cider vinegar, one third of the onions, and salt. Add mayo to bowl – you want it to be just enough mayo to hold the salad together, so be careful not to add too much. Check one more time for taste, and add vinegar, salt or mayo as needed to achieve the flavor that you like best. Can be served cold or warm, is great both ways!!
Potato and Leek soup
Ingredients
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley
Directions
Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season it with some fresh parsley! and then add the reamianing mixture into the pureed shalf soup.
Gujju kadhi ( i like this with veg rice)
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish
Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
Mustard greens
Ingredients
Mustard greens - 1 bunch (finely chopped)
Green gram (Moong) Dal - 1 cup
Onion - 1(finely diced)
Garlic - 2 cloves (finely minced)
Tomato - 1/2 (finely diced)
Turmeric powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 5 leaves
Salt - to taste
Oil - 4 tsp
Grated coconut - 2 tblsp
Method
1.Heat oil in a deep sauce pan and splutter mustard, dry red chillies and curry leaves.
2.Fry the onions and garlic until they begin to sweat.
3.Now add the green gram (moong) dal, chopped tomatoes, turmeric powder, asafoetida powder, little salt and water.Cover and cook for 15 minutes.
4.In the meantime grind the grated coconut and cumin seeds to form a coarse paste and keep aside.
5.When the dal is half cooked, add the chopped mustard greens and cook for another 15 minutes or until the leaf becomes tender. Add more water as needed.
6.At this stage add the coconut paste, mix everything together and switch off.
Kaandvi
Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil
For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Method
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.
Undhiyo
Ingredients
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil
For ghatta:
Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan. To proceed: Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas.
