Grilled Asian Garlic Steak Skewers

Fixings 

1½ pounds top sirloin steak 

1 red onion 

⅔ container soy sauce 

6 garlic cloves, minced 

¼ container sesame oil 

½ container vegetable oil 

½ container sugar 

1 Tablespoon ground ginger 

2 tbsp sesame seeds 

Cut green onions, for embellishment 

sticks 

Directions
Cut steak into one inch 3D shapes. Cut the red onion into substantial lumps and put aside. 

In a substantial dish whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and hurl to coat in marinade. Marinate for 3 hours or overnight. 

Preheat the flame broil to medium high warmth. String the meat and the red onion onto the sticks. Barbecue for 8-10 minutes until the meat is done to wanted enjoying.

Jamaican Mango Cheesecake

Ingredients

• 1 cup gram cracker crumbs
• 1 cup sugar
• 1 tsp. Jamaican cinnamon
• ½ cup melted butter
• ½ tsp. salt
• ¼ cup chopped Jamaican peanuts
• 2½ cups Jamaican mango puree
• 2 cups sour cream
• 2 tbsp. brown sugar
• 2 tsp. vanilla
• 3 eggs
• 3 pkgs. cream cheese, softened
• zest of ½ Jamaican orange

Instructions

1. Mix all crust ingredients and press into bottom of springform pan.
2. Thoroughly mix sour cream, cream cheese, eggs, salt, vanilla, Jamaican orange zest
3. and Jamaican mango puree.
4. Beat well with an electric mixer. Pour into springform pan. Place pan in bain marie
5. (water bath) and bake 2½ hours at 350′.
6. Increase temperature to 400′ and bake 20 minutes more.

Sweet Pepper Roasted Chicken Recipe

Ingredients

• 1-1/2 cups Sweet Red Kapia Pepper Soup 
• 1 whole (approximately 3-pound) cut up chicken, bone-in, skin removed
• Sea salt and freshly ground black pepper

Instructions

1. Add the soup to a 9 X 13 X 2-inch baking pan.
2. Place the chicken in the pan, and dredge each piece in the soup, coating both sides very well.
3. Cover with plastic wrap and let the chicken marinate for about 1 hour in the refrigerator.
4. Remove the chicken from the refrigerator about 15minutes prior to cooking, and preheat the oven to 375 degrees F.
5. Season both sides of the chicken with salt and pepper and then place the pan (with all of the marinade), into the preheated 375 degree F oven.
6. Roast just until the chicken is cooked through, about 35 minutes.
7. Serve!

Mango Custard

Ingredients :

Mango pieces : 1 cup
Milk : 1.5 cups
Custard Powder : 1 tbsp
Sugar to taste
Cardamom Powder : 1/4 tsp (Optional)


Method :

Bring a cup of milk to boil. Add the cardamom powder and sugar and allow it to melt.Dissolve the custard powder in remaining cold milk and add it to the boiling milk. Stir it continuously on low flame and cook till the custard thickens. Switch off the flame and allow it to cool. Combine the custard and chopped ripe mango and refrigerate for few hours. Serve cold.

MANGO FUDGE | MANGO BURFI

Ingredients:
3 cups fresh Mango pulp(Alphonsos or Kesar variety)
4 cups grated Paneer(Cottage cheese)
3 cups Sugar
2 cups Milk powder
1 tsp Ghee,to grease the tray

to garnish:
few Saffron strands
2 tbsp Pistachios,slivered

Method:

• In a thick kadai/pan add grated paneer,sugar and mango puree and mix well.Cook over low-medium flame until the mixture comes together and become thicker.
• At this stage add milk powder and give a quick stir to avoid formation of lumps.Cook for 5 mins by stirring it continuously until it forms a thick fudge consistency.If you want fudge stop at this moment,if you like to cut it into burfi stir for another 5 mins.
• Spread on a greased plate till you get a 3/4 - 1" thickness,so use the size of plate accordingly.
• Sprinkle slivered pistachios and saffron strands over the spread mixture and press it slightly.
• Set aside for 1 hr.If you want to cut into pieces allow it set for 2-3 hrs.You can even refrigerate for 1-2 hrs if you don't have much time.

You can cut it into squares or serve it as fudge.It can be stored for 2-3 days if refrigerated.

Notes:

1. Use sweet and ripened Alphonsos(or kesar) variety for this recipe.
2. Always grate the paneer for this recipe,do not crumble it.If any paneer pieces are left they would turn hard after it is cooked for long time,hence grate it or mash it completely.
3. Use fresh paneer ,do not use frozen or packaged variety for this.
4. You can even decorate with edible silver leaf.As I did not have it at that moment I could not use.
5. If you don't get hold of fresh mango pulp,use canned one.
6. Use unsweetened khoya( 2-3 cups) instead of paneer for a richer version.In that case you can avoid milk powder or add less quantity of milk powder(1/4 cup).

Chicken Fried Rice

Ingredients

• 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
• 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
• 1 Tbsp sesame oil, divided
• 1 Tbsp canola oil, divided
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3 Tbsp low-sodium soy sauce
• Salt and freshly ground black pepper
• Sriracha, for serving (optional)

Directions

• In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
• Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
• Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Chicken Tikka Masala Pizza

Ingredients:

10 oz skinless and boneless chicken breast, cut into 1/2-inch cubes
1 tablespoon butter
2 cloves garlic, minced
1/2 jalapeno, deseeded
Salt to taste
One (1) 12-inches store-bought pizza crust or three (3) 7-inches mini pizza crusts
Olive oil for brushing
1/4 onion, thinly sliced
1 cup mozzarella cheese
Handful of coriander leaves/cilantro, chopped, save some for garnish

Marinade:

1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground garam masala
1/2 teaspoon minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
2 tablespoons plain yogurt
Pinch of cinnamon

Tomato Sauce:

4 oz tomato sauce
2 tablespoons plain yogurt
2 tablespoons heavy cream

Spice Mix:

1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garam masala

Method:

In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.

Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450F for 6-7 minutes, turning at half time.

While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.

Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.

Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.

Pre-heat the oven to 450F. Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.

Reduce the temperature to 425F. Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.

Chicken Biryani Recipe - How to make chicken biryani

Chicken Biryani Recipe - Ingredients

Basmati Rice - 1 cup
Chicken - 300 gms
Onion - 1 big chopped lengthwise
Tomato 1 small sized chopped roughly
Ginger-Garlic paste - 2 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1 tbsp
Thin Coconut milk -1/2 cup
Water - 1 cup
Oil - 2 tbsp
Ghee - 1 tbsp
Salt - to taste

To grind to a paste:

Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup loosely packed
Green Chillies - 1
Tomato - 1 big sized

To temper:

Cloves - 3
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1 

Method:

1. Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.
   
2. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.
   
3. Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.
   
4. Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.
   
5. Drain water from rice and add it to the gravy, stir once. Then add coconut milk.
   
6. Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.
   
   
   

   My Notes:

   • If you like the lemon flavour, squeeze lemon juice once the biryani is done.
   • I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati rice.
   • Measure water and coconut milk accordingly.
   • This is less spicy so adjust spice level according to your taste.

CHICKEN CHETTINAD

INGREDIENTS

• Chicken - 1 and ½ kg
• Salt to taste
• Vinegar - 3 tsp
• Oil - 2 tbsp and 3 tbsp
• Curry leaves - 4-5 sprigs
• Coriander seeds - 3 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 2 tsp
• Poppy seeds - 2 tsp
• Cloves - 3-4
• Cinnamon - 1 inch piece
• Cardamom - 3-4
• Black peppercorns - 1 tsp
• Dry red chilies - 12-15
• Onion - 1 and ½ cup ( chopped )
• Fresh coconut - 1 cup ( grated )
• Ginger garlic paste - 1 tbsp
• Green chili - 3-4 ( slit into half )
• Turmeric powder - ½ tsp
• Red chili powder - 2 tsp ( Can alter according to your taste )
• Tomatoes - 1 and ½ cup ( chopped )
• Lemon juice - 2 tbsp
• Fresh coriander - 3 tbsp

INSTRUCTIONS

1. Mix chicken with 1 tsp salt and vinegar and keep aside for ½ an hour.
2. In a pan, heat 2 tbsp oil.
3. When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns and 8 - 10 dry red chilies.
4. Fry till slightly browned and a nice aroma starts coming.
5. Add ½ cup of chopped onion and grated coconut and fry for 3-4 minutes.
6. Add ginger garlic paste and fry for another 3-4 minutes.
7. Cool and grind the mixture in a grinder.
8. Add 3 tbsp oil in a pan.
9. Add 2-3 sprigs of curry leaves and remaining onion.
10. Fry till onion is golden brown.
11. Add green chili, turmeric powder, red chili powder and salt.
12. Add the roasted and grounded mixture.
13. Add a cup of water and cook for a minute.
14. Add tomatoes, chicken and another cup of water and cover and cook till chicken is done.
15. Add lime juice and fresh coriander and cook for a minute.
16. Serve hot with Naan.

Qeema Baray Karelay (Bitter gourd stuffed with mince meat)

Nutritional Benefits:

Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.The regular intake of bitter gourd can prevent many complications brought about by diabetes.

Ingredients:

• 1/2 kg : Chicken Mince
• 2 : Green Chillies
• 1 large : Onion
• 4 cloves : Garlic
• 1 tbsp : Ginger Paste
• 1 tsp : Whole cumin seeds
• 3 tbsp : Fresh coriander
• 1 tsp : Pomegranate powder
• 1 tsp : salt
• 1 1/2 tsp : Chilli powder
• 1/2 tsp : Turmeric powder
• 1/2 tsp : Whole dry corriander seeds
• 2 large : Fresh tomatoes
• 1 tsp : Vinegar
• Oil : as needed

Directions - step 1

Cut bitter gourd from the centre and take seeds out of it. Marinate them with two tsp of salt and put in to a stainer for at least three hours. Then squeeze each bitter gourd with hands to let its water out of it. Then wash them with water for two to three times to make sure that no salt is left in them. Put them again in the stainer for some time before filling them.

Directions - step 2

Wash minced chicken and put in to a stainer for some time. Fry onion in a non-stick pan till it becomes light golden. Then add garlic and ginger in to it. Add cumin seeds, chilli powder and turmeric powder in to it. Add one tomato and stir until it becomes tender. Add minced chicken along with green chillies, vinegar, pomegranate powder, coriander seeds and salt. Stir it until oil comes at the end of the pan. Add other tomato and fresh coriander in to it and stir for five minutes. It is ready to be stuffed in bitter gourd.


Directions - step 3

1. Stuff each bitter gourd with cooked minced chicken. Tie it with thread.
2. Put them in a non-stick pan on a low flame along with very little oil with lid on it.
3. Keep changing sides from time to time.
4. They are ready once their colour becomes dark brown.

Another way to cook them is in the oven. Preheat oven at 250 degrees centigrade for 15 minutes. Grease oven tray with oil and arrange stuffed bitter gourd on it along with a foil. Put this tray in to the oven for at least one hour. Keep checking it during this time and change the sides as needed.

MANGO FALOODA

INGREDIENTS

• Sabza Seeds / Basil Seeds - 3 tbsp
• Rose syrup - ¼ cup
• Mango syrup - 2 tbsp
• Falooda Sev - 1 cup
• Mango puree - 1 cup
• Milk - 1 and ½ cup
• Sugar - 3 tsp
• Mango pieces - ¼ cup
• Mango Ice Cream - 3-4 scoop

INSTRUCTIONS

1. Heat milk and sugar in a pan and cook until sugar is dissolved.
2. Simmer the heat and cook for 3-4 minutes.
3. Remove the pan from heat and let the milk cool.
4. Refrigerate for a few hours.
5. Soak basil seeds in enough water for 30 minutes.
6. Cook falooda sev according to manufacturer’s instruction.
7. Drain and keep aside.
8. Take 3-4 tall glasses.
9. Add a tbsp of basil seeds in each glass.
10. Pour 1 tsp of rose syrup and ½ tsp of mango syrup on top.
11. Top with 2-3 tbsp falooda sev.
12. Add 2 tbsp of mango puree on top.
13. Pour ¼ cup milk on top.
14. Repeat the process once again.
15. Top the glass with mango ice cream and mango pieces.
16. Garnish with mint leaves.

MASALA MACARONI

INGREDIENTS

• Macaroni - 1 cup
• Oil - 1 tbsp
• Mustard seeds - ½ tsp
• Curry leaves - 1 sprig
• Onion - ½ cup ( chopped )
• Green chili - 1 ( chopped )
• Tomato - ½ cup ( chopped )
• Turmeric powder - ½ tsp
• Red chili powder - ½ tsp
• Peas - ½ cup ( boiled )
• Salt to taste
• Lemon juice - 1 tbsp

INSTRUCTIONS

1. Heat water in a bowl.
2. When the water starts boiling, add a tablespoon of salt and macaronies.
3. Boil till macaronies are soft.
4. Drain and keep aside.
5. Heat oil in a pan.
6. When the oil is hot, add mustard seeds and curry leaves.
7. When the seeds starts splattering, add onions and green chilies.
8. Fry for a minute.
9. Add tomatoes and fry for a minute.
10. Add red chili powder, turmeric powder, salt and peas.
11. Cook for a minute.
12. Add the boiled pasta.
13. Mix well.
14. Sprinkle lemon juice on top.
15. Serve hot.