Chipotle night...LOVE chipotle. Esp burrito bowl!
Pomegranate margarita
Ingredients
1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish
1/3 cup Tequila Blanco (about 4 ounces)
1/8 cup Triple Sec (about 1-ounce)
1/4 cup fresh lime juice (about 2 ounces)
12 ounces ice cubes
Margarita salt, optional
Directions
Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
p.s. you can dip half the glass in sugar and half in salt. (twist to the drink)
Cilantro rice
Ingredients
1/2 cup rice
5 sprigs fresh Cilantro
1 cup chicken broth
Juice of 1 lime
Directions
In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
p.s you can have a chipotle night and add some grilled veggies or grilled meat to go with the rice.
and if you don't have chips to go with this. you can make chips with tortillas. cut them into squares or rounds and deep fry. chips are ready. you can use any kind of tortillas.
Tandoori Chicken
Ingredients2 (2 1/2-pound) whole chickens
Spice Rub:
1/2 teaspoon kosher salt
1 teaspoon red chili powder
4 tablespoons fresh lemon juice
Tandoori Sauce:
6 tablespoons plain yogurt
7 tablespoons heavy cream
2 1/2 tablespoons ginger paste
2 1/2 tablespoons garlic paste
1 teaspoon ground cumin
1/2 teaspoon garam masala powder*
1 teaspoon saffron
For garnish:
1/2 pound mixed salad greens
1 lemon, cut into 4 wedges
1 small onion, sliced
4 tablespoons melted butter, for basting
*Garam Masala can be found at specialty Indian markets.
Directions
To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
Preheat an oven or charcoal grill to 350 degrees F.
To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
my friend invite me to varalakshmi puja and there she gave me fresh turmeric along with some other goodies. I immediately decided what to do with this two pieces of turmeric (looks like ginger but thinner and darker skin) You might have heard of all the amazing health benefits of turmeric lately some people even call it Indian gold! It is most widely known as a natural anti-inflammatory.
It contains a natural compound called cur cumin and an overview published in Advanced Experimental Medical Biology in 2007 states, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, anti fungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”
If you are lucky enough to get a hold of some fresh turmeric here are a few fresh turmeric recipes and ideas, but if you can’t find it, just substitute with the same amount of powder as the fresh root.
Turmeric chutney
gratings from ¼ of a coconut
100g. fresh turmeric
100g. Mango
50g. ginger (Adrak)
2 green chilli's
juice from ½ of a lemon
4 tsp sugar (This ingredient is quite important as it balances the tartness coming from all those rhizomes.)
salt to taste
Method:
1. Wash, peel and chop all rhizomes. You might consider wearing gloves while handling the fresh turmeric, because it stains your hands pretty badly. And the stains take at least three days to go away completely. Want proof?
2. Combine all ingredients and grind to a fine paste without using any water.
Pomegranate margarita
Ingredients
1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish
1/3 cup Tequila Blanco (about 4 ounces)
1/8 cup Triple Sec (about 1-ounce)
1/4 cup fresh lime juice (about 2 ounces)
12 ounces ice cubes
Margarita salt, optional
Directions
Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
p.s. you can dip half the glass in sugar and half in salt. (twist to the drink)
Cilantro rice
Ingredients
1/2 cup rice
5 sprigs fresh Cilantro
1 cup chicken broth
Juice of 1 lime
Directions
In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
p.s you can have a chipotle night and add some grilled veggies or grilled meat to go with the rice.
and if you don't have chips to go with this. you can make chips with tortillas. cut them into squares or rounds and deep fry. chips are ready. you can use any kind of tortillas.
Tandoori Chicken
Ingredients2 (2 1/2-pound) whole chickens
Spice Rub:
1/2 teaspoon kosher salt
1 teaspoon red chili powder
4 tablespoons fresh lemon juice
Tandoori Sauce:
6 tablespoons plain yogurt
7 tablespoons heavy cream
2 1/2 tablespoons ginger paste
2 1/2 tablespoons garlic paste
1 teaspoon ground cumin
1/2 teaspoon garam masala powder*
1 teaspoon saffron
For garnish:
1/2 pound mixed salad greens
1 lemon, cut into 4 wedges
1 small onion, sliced
4 tablespoons melted butter, for basting
*Garam Masala can be found at specialty Indian markets.
Directions
To prepare each chicken: Rinse under cold water and remove all the skin. With a sharp knife, make 3 deep incisions in each breast, 3 in each thigh and 2 on each drumstick. Then with a butcher knife, cut each chicken into quarters. First, cut the chicken in half down the middle. Second, cut the legs off where the thigh meets the body. Lastly, remove each breast, keeping the wings attached. Place the pieces of chicken on a large plate.
To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken legs and breasts. Set the chicken aside for 15 minutes to let the flavors absorb.
To prepare the tandoori sauce: In a large bowl, combine the yogurt, heavy cream, ginger paste, garlic paste, cumin, garam masala, and saffron. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken legs and breasts, thoroughly covering the chicken. Cover and place in the refrigerator to marinate for 4 hours.
Preheat an oven or charcoal grill to 350 degrees F.
To prepare the garnishes for the dish: Wash and drain the salad greens and slice the onion and the lemon.
Remove the chicken from the refrigerator. Skewer the legs starting from the drumstick end, through to the thigh so that the leg is spread out straight for even roasting. Skewer the breasts starting from the wing, through the breast so that the wing is spread out straight for even roasting.
If cooking the chicken in an oven, place the chicken in a shallow roasting pan lined with foil to catch the drippings. If cooking the chicken on a grill, place the chicken directly on the grill with a pan underneath it to catch the drippings. Roast for 10 minutes, then remove and baste with the melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes, or until juices run clear when pierced with a fork, basting a couple more times during cooking.
To serve: Arrange 1 leg and 1 breast on each plate, with mixed salad greens, a lemon wedge, and onion slices in the middle.
my friend invite me to varalakshmi puja and there she gave me fresh turmeric along with some other goodies. I immediately decided what to do with this two pieces of turmeric (looks like ginger but thinner and darker skin) You might have heard of all the amazing health benefits of turmeric lately some people even call it Indian gold! It is most widely known as a natural anti-inflammatory.
It contains a natural compound called cur cumin and an overview published in Advanced Experimental Medical Biology in 2007 states, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, anti fungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”
If you are lucky enough to get a hold of some fresh turmeric here are a few fresh turmeric recipes and ideas, but if you can’t find it, just substitute with the same amount of powder as the fresh root.
Turmeric chutney
gratings from ¼ of a coconut
100g. fresh turmeric
100g. Mango
50g. ginger (Adrak)
2 green chilli's
juice from ½ of a lemon
4 tsp sugar (This ingredient is quite important as it balances the tartness coming from all those rhizomes.)
salt to taste
Method:
1. Wash, peel and chop all rhizomes. You might consider wearing gloves while handling the fresh turmeric, because it stains your hands pretty badly. And the stains take at least three days to go away completely. Want proof?
2. Combine all ingredients and grind to a fine paste without using any water.
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