Hot Curried Mangos with Tofu

                                 Hot Curried Mangos with Tofu

Ingredients

• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2 teaspoon minced ginger
• 1 firm mango, peeled and sliced
• 2 teaspoons yellow curry powder
• 2 tablespoons chopped cilantro
• 1 (8 ounce) can, light coconut milk
• 1 (14 ounce) package extra firm tofu, cubed or cut in to strips
• 1/4 teaspoon salt and pepper to taste
• Red & green bell pepper strips.

Directions

1.                       Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro, cook for another minute to release the flavor of the curry. 

Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Add red & green bell pepper strips. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

Al or Ghiya or Lauki Raita

                                                               Al-Raita

                                         Ghiya or Lauki Raita

Ingredients:

·        1) 1 Cup grated ghiya or lauki

·        2) 2 Cups Yogurt

·        3) 1 tsp roasted cumin powder

·        4) Salt to taste

·        5) 1/4 tsp.Red chili powder

·        6) 1 Red Bell Pepper

·        7) 2 Green Chilies

·        8) ½ Cup Dhaniya chopped
        

Method:

1)      Take a Pan and put grated ghiya with little salt in it.

2)      Let it cook till it is soft.

3)      Drain excess water if any. Let it cool.

4)      Then, stir the Yogurt with hand mixer or with spoon.

5)      Add ghiya and blend well.

6)      Now add cumin powder, salt (if needed) chili powder and mix well.

7)      Add red bell pepper, green chilli & dhaniya & mix.

Keep it in refrigerator for an hour and serve it chilled.

PINEAPPLE PRAWN & PEPPERS

 Pineapple Prawns & Peppers

INGREDIENTS

1.      2 cups of Fresh pineapple chopped

2.      1lb Prawns shelled and deveined or cooked shrimps

3.      1 Red bell pepper, diced or sliced

4.      1 Green bell pepper, diced or sliced

5.      Oil 1 tablespoon

6.      3-4 cloves Garlic chopped

7.      Salt to taste

8.      3-4 teaspoons Sugar

9.      2 teaspoons Crushed red chilies

10.  1/2 tsp.Garam Masala powder

11.  2 tsp. of Lemon juice

METHOD:

Heat oil in a pan, add garlic and sauté. Add pineapple and mix. Add salt and sugar and mix. Add one cup of water and let it cook till pineapple is soft. Add two teaspoons crushed red chillies and mix. Add prawns and bell peppers and mix. Add Garam Masala powder and lemon juice and mix well. Cook till prawns are done. Serve immediately.

Grape Tomatoes and Mozzarella Salad

                                      

                              Grape Tomatoes and Mozzarella 

                                                Salad

Ingredients:

2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
2 cup of green, red and yellow bell pepper
2 cups scooped mozzarella Cheese

1 cup black olives

Ingredients for Dressing:

¼ cup olive oil
1/2 cup balsamic vinegar
1 tablespoon dried parsley
Pinch of salt and pepper

In a large mixing bowl, combine all above vegetables. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Salad is ready for serve.

Muji Chatni (Fried) or Mooli ki Chatni (White Radish)

                                       Muji Chatni (Fried)

                           Mooli ki Chatni  (White Radish)

                                             

Ingredients:

• 1 lb of white radish or Mooli
• 1 tsp.of red chili powder or paprika
• ¼ tsp.of turmeric powder
•  ½ tsp.of dry Ginger powder
• ½ tsp.of Cumin powder
• ½ tsp.of Cumin seeds
• ½ a cup of dry walnuts
• 2 green chillies (optional)
•  1-2 tbs. of oil
• Salt to taste

Method:

• Grate Mooli
• Take oil in a pan
• Add  zeera seeds to oil
• Add grated Mooli
• Fry Mooli till water dries.
• Add 1 tsp.of red chili or paprika
• Add ½ tsp.of dry Ginger powder
• Add ¼ tsp.of Turmeric powder
• Fry well till all water is absorbed and oil is seen.
• Add salt and stir well.
• Add crushed walnuts.
• Add 2 green chilies (optional)
• Chatni is ready.

Eat with steam Rice

Haak Ta Nadeir

                                                       Haak Ta Nadeir 

                               

Ingredients:

1.Haak 1 lb
2.Mustard oil or Any Cooking oil 2 Tbsp.
3.Asafeotida a pinch
4.Cloves 4
5.Whole Kashmiri red chilies or Green chilies 4
6.Salt to taste
7.Vari Masala 1 tsp
8.Lotus roots ½ lb or 1 Stick.

Methods:

Slice diagonally lotus root & Stir Fry in the pan
Keep aside.
Then start cooking Haak.
Heat the oil in a Pan.
Add cloves and the pinch of asafeotida.
Stir with a ladle, and add immediately 2 cups of water, Salt and the whole red or green chilies.
(If whole dried or green chilies are not available, 1/2 tsp.of red chili powder may be added instead).
When the water and spices boil, add Haak leaves, and turn with the ladle till these become limp, and get immersed in the gravy.
Cook for 20 minutes or when leaves become tender, add Stir fry lotus root and cook for 5 to 7 minutes. Haak-Naduir is Ready.

Add Vari Masala after crushing it and serve with steam rice, preferably hot.

CHICKEN SEEKH KABABS

                                                   

      CHICKEN SEEKH KABABS

                 

                                                          

Ingredients:

2 lbs. ground chicken (feel free to use ground turkey or lamb)
2 large garlic cloves, finely minced
½ inch piece of fresh ginger, peeled and finely minced
1 medium onion, finely diced
2 tsp. cumin Powder
1 tsp. coriander Powder
2 tsp. garam masala Powder
1 tsp. red chili powder
1 tsp crushed red chili flakes
juice of ½ lime
salt & pepper to taste
1 large egg, beaten
2 tbsp oil (canola or vegetable)
freshly chopped cilantro leaves
skewers, metal or wooden
lemon or lime wedges for garnish
vegetable or canola oil for basting

Method:

If you are using wooden skewers, they need to soak in water for 30 minutes so that it will not burn.

In a large mixing bowl, thoroughly combine all the ingredients (except the oil for basting and the lemon/lime wedges) and refrigerate for at least 1 hour (longer is better).

Then divide the mixture into equal portions and spread each portion onto a skewer creating a uniformly flattened shape around each skewer. Brush them with a little oil.

Grill the kabobs on an outdoor barbeque grill or an indoor grill pan until done. You can also use an oven, just preheat to 350 deg and place the skewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon or lime wedges and serve with delicious fresh cilantro or mint chutney.