Clam Sauce Pasta - Italian

Ingrediants:

8 ozs. spaghetti
2 6 1/2 oz. cans clams, minced
2 tbsps. olive oil
4 large cloves garlic, minced
1/4 cup freshly chopped parsley
freshly grated Parmesan or Romano cheese

Directions:

Cook pasta according to package. Saute garlic in oil until garlic begins to brown lightly. Add clams andheat for 3 minutes. Add clam juice and parsley and simmer gently until pasta is done. Drain, toss with clams and sauce and serve with grated cheese.

Serves 4

Mediterranean Couscous Melange

Ingredients:

2 tablespoons olive oil
1 cup diced carrot
3 cloves garlic, minced
1/2 cup dried cranberries
1 1/2 cups frozen peas, thawed
1 bunch scallions or green onions, trimmed and sliced
4 cups hearty vegetable broth
salt and freshly ground black pepper to taste
2 cups couscous

Directions:

Heat oil over medium-high heat in large saucepan. Add carrot and garlic and saute until softened, about 5 to 6 minutes. Add cranberries, peas, scallions, and saute 2 minutes more.
Pour in broth, season with salt and pepper, and bring to a boil. Remove from heat and stir in couscous. Cover pan and let stand for 10 minutes. Fluff mixture with spoon and serve hot.

Serves 6 to 8

Spicy Chinese Potato Salad

Ingredients:

3 cups cubed red potatoes, skin intact
3/4 cup minced red bell pepper
1/2 cup minced celery
1/4 cup finely chopped green onions
1/4 cup rice wine vinegar
2 tablespoons dark sesame oil
1 teaspoon grated gingerroot
1 teaspoon honey
1 tablespoon lemon juice
1 tablespoon bottled hoisin sauce (Asian market)
1/4 teaspoon cayenne pepper or more to taste

Description:

In a large pot over medium-high heat, cook potatoes until tender (about 20 minutes). Drain and chill for 20 minutes. In a salad bowl combine red bell pepper, celery, green onions, vinegar,
oil, ginger-root, honey, lemon juice, hoisin sauce, and cayenne. Add chilled potatoes and toss well. Cover with plastic wrap and set aside to marinate at room temperature for 20 minutes more.
Serve at room temperature.

Serves 4

Mint and Lemon Chicken Cutlets

Ingredients:
Chicken mince meat 1/2 kg
Lemon juice 3 tbsp
Green chillies, finely chopped 6
Mint and coriander leaves 3 tbsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Oil for shallow frying
Salt to taste

Directions:

Mix chicken mince with all ingredients except oil and marinate for 40 minutes. Make round cutlets from the mince. Heat oil and fry on low heat till golden brown on both sides. Serve with green chutney.

Serves 4 - 6
Preparation Time: 40 minutes
Cooking Time: 15 minutes

Chicken Reshmi Kebabs

Ingredients:

Chicken mince 1 kg
Cashew nuts, pounded 60 gm/ ¼ cup
Cooking oil 20 ml/4 tsp
Coriander leaves, chopped 20 gm/4 tsp
Cumin (jeera) powder 15 gm/1 tbs
Eggs 2
Garam masala 5 gm/1 tsp
Ginger, finely chopped 30 gm/2 tbs
Oil for basting Onions, chopped 20 gm/4 tsp
Salt to taste
White butter for brushing White pepper powder 5 gm/1 tsp
Yellow chilli powder 5 gm/1 tsp

Directions:

Whisk the eggs, add cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
Roast in a moderately hot tandoor or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.

Time: Preparation: 30 minutes, Cooking: 6 minutes
To Serve: Serve with onion rings and lemon wedges.

Dried Mango Chutney

Ingredients:

Dried mangoes, sliced, Soaked for 1 hour 250 gm
Water 2 cups / 400 ml
Jaggery (gur) ½ cup / 100 gm
Cumin (jeera) seeds 1 tbsp / 6 gm
Black peppercorns (sabut kali mirch),
powdered 6-7 Black cardamoms (badi elaichi),
powdered 5-6 Asafoetida (hing)
a pinch Salt to taste

Directions:

Boil the mangoes with water and jaggery; strain. Dry roast the cumin seeds and asafoetida on a griddle (tawa) and grind to a fine powder. Add this to the strained mango pulp. Mix in the black pepper powder and black cardamom powder.

Variations: Raisins and slices of bananas can also be added on festive occasions to this chutney.

Time:
Preparation time: 1 hr.
Cooking time: 10 min.

Pineapple Shake

Ingredients:

2 Cups Milk
8 tsp Suger
Crushed Ice
1 Pine Apple

Directions:

1-Cut out the thick skin of the pineapple and cut into small bits.

2-Grind it in a blender and filter it to get the juice.

3-You may add the cut pieces to a juicer to get the juice directly.

4-To 2 cups of this extract, add 2 cups milk, 8 tsp sugar and whip.

5-Add some crushed ice if required.

Laddoo Delight

Ingredients:

125 gms gram flour
3-4 cups castor sugar
1/2 tsp cardamom powder
1 cup oil
1 tbsp almond powder
1 tbsp pistachio powder

Directions:

Sieve flour. Heat oil in a pan and add gram flour.

Stir continuously using wooden spoon till it starts giving aroma.

Turn off heat and transfer the mixture to a tray. Mix sugar, cardamom powder, almonds and pistachio powder.

Make small round balls and roll in coconut powder.

Kashmiri Pink Tea

Ingredients:

6 teaspoon green tea leaves
15 seeds of green cardamom
q.s soaked peeled almonds
½ teaspoon bicarbonate of soda
Condainsed milk
some fresh cream ( malai)
pistachio , grounded
18cups water
As per taste salt

Directions:

1. Pour water in a heavy-based large pan. Add tea leaves, salt, seeds of green cardamom

2. Bring to boil reduce heat and simmer briskly for 15 minutes or until it reduces to 13 its quantity. add soda bicarb 1/2tsp and add ½ glass cold water .boil again . again put ½tsp. soda bicarb and ½ glass water and boil and simmer again add ¼ tsp. pink food color.

3. Remove from heat, strain and keep aside. Qahwa is ready .can be stored for a month in fridge
Preparing Kashmiri Tea

4. Boil the milk with ground cardamom and almonds, pistachio over low heat. Pour a little tea , (prepared Qahwa) in the milk - 1or2 tsp. is sufficient for making a cup Bring to boil, add salt and simmer for 10 minutes over low heat.

Flavor of the tea depends on the quality of the green tea leaves.

Tips: kashmiri tea leaves are different from china or Peshawari tea leaves
Toss water and tea leaves up and down briskly while making Qahwa

Shahi Gosht Korma

Ingredients:

Lamb, rib pieces 500 gm
Ginger (adrak) paste 2 tsp / 12 gm
Garlic (lasan) paste 2 tsp / 12 gm
Ghee 2 tbsp / 30 gm
White butter 2½ tbsp / 50 gm
Onion, medium, sliced 1
Cinnamon (dalchini), 1” sticks 2
Bay leaves (tej patta) 2
Green cardamom (choti elaichi) powder 1 tsp
Yoghurt (dahi) ¼ cup / 45 gm Almond (badam) paste 1 tbsp / 15 gm
Salt to taste
Cream 2 tbsp / 40 ml
Wholemilk fudge (khoa) 1 tbsp / 15 gm
White pepper (safed mirch) powder ½ tsp / 1 gm
Saffron (kesar), dissolved in
1 tbsp water a few strands

Directions:

Marinate the lamb with ginger and garlic pastes for at least 30 minutes. Heat the ghee in a pan; add the white butter, onion, cinnamon sticks, bay leaves, and green cardamom powder. Sauté till the onion turns brown.

Add the lamb, mix well, and cook on high heat for 5 minutes or till the lamb is browned. Add the yoghurt and almond paste; cook for 40-45 minutes on a low flame or till the lamb is tender. Add the remaining ingredients and mix thoroughly. Serve hot.

Time:
Preparation time: 30 min.
Cooking time: 1 hr.

Serves: 4

Chicken Tikka Biryani

Ingredients:

1 kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch) Cherry Tomatoes

Directions:

Mix the marinade ingredients with the chicken. And set aside for 4 hours
Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
Then place rice on a platter And arrange chicken on skewers on top of the rice
Then garnish with the peppercorns and whole cherry tomatoes and serve

Serves 4 people
Preparation Time: 4-5 hours
Cooking Time: 60 minutes

Fish with French Fries

Ingredients:

2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder

Directions:

Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.
In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder.
Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.
Remove from the oven and serve with fries, cucumber slices and onion rings.

Serves 6

Fried Vagetable with Peanuts

Ingredients:

Peanuts 1 cup, roasted Onions spring 8 Cucumber, peeled and seeds removed 1 French Beans 12, chopped Carrots 2, sliced Turmeric powder 2 tsp Sugar 1 tsp Garlic cloves 2, crushed Onions chopped 8 Salt to taste Mango, sliced (if in season) White vinegar 2 tbsp Chicken Stock ½ cup Dalda or your choice of cooking oil 2 tbsp Directions

Procedure:
Remove the skin from the peanuts and crush them. Cut the spring onions in half and slice lengthwise. Slice the cucumber. Brown the spring onions and carrots in Dalda Cooking Oil.
Add the chopped onions, turmeric, sugar, vinegar, salt and garlic and stir-fry for a minute. Next, add the mango, cucumber, French beans and peanuts and stir-fry for two minutes. Lastly add the chicken stock and cook for another five minutes. Serve hot.

Serves: 4

Cardamom Cake With Candied Lemon Peel

Ingrediants:

3 1/2 cups all-purpose flour plus 2 tablespoons
all-purpose flour
1 1/4 teaspoons ground cardamom
3/4 teaspoon baking powder
1/4 teaspoon salt
21 tablespoons unsalted butter
2 2/3 cups sugar
6 large eggs
1 teaspoon vanilla
2/3 cup heavy cream
1/2 cup finely chopped candied lemon peel
1/2 cup lemon syrup, from jarred candied lemon peel

Description:

Have all ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325 degrees. Thoroughly grease and flour a cathedral cake pan or 10-cup Bundt pan.
Over a sheet of waxed paper, sift together the flour, cardamom, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating until light and fluffy, stopping the mixer occasionally to scrape down the sides of the bowl, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the cream and beginning and ending with the flour. Blend each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Fold in the lemon zest and candied lemon peel. Spoon the batter into the prepared pan, spreading it so the sides are higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes. Transfer the pan to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Brush the cake with the lemon syrup. Let the cake cool completely before serving.

Yields 16 servings.

Lamb and Apricots Kebabs

Lamb and Apricots Kebabs

Recipe By : http://chefs-book.blogspot.com/
Serving Size : 3
Categories : lamb
Ingredients:

2 Pounds Lamb Leg -- (1 kg) Boneless or loin
2 cloves garlic -- peeled and halved
6 Slices Fresh Ginger -- peeled
2 Teaspoons coriander seed -- (10 mL)
1 Teaspoon cumin seed -- (5 mL)
1 Teaspoon mustard seed -- (5 mL)
1/4 cup olive oil -- (50 mL)
1 Tablespoon vegetable oil -- (15 mL)
1 Teaspoon ground cumin -- (5 mL)
1/2 Teaspoon ground ginger -- (2 mL)
1/2 Teaspoon ground coriander -- (2 mL)
2 Tablespoons Lemon Juice -- (25 mL) freshly squeezed
2 Tablespoons apricot jam -- (25 mL)
1/4 cup apricot nectar -- (50 mL)
Kosher salt and freshly ground pepper
9 Apricots -- ripe but firm
2 Tablespoons Fresh Coriander -- (25 mL) chopped

Description:

1. Cut the lamb into 1½-inch (4-cm) pieces and place in a bowl. Place the garlic, ginger, coriander, cumin and mustard seed in a mortar. Using the pestle, pound the mixture into a paste. Mix the paste with the olive oil and then pour over the lamb. Stir to coat the lamb with the paste, then cover and refrigerate for least 1 or up to 6 hours.

2. While the lamb is marinating, heat the vegetable oil in a small saucepan over medium heat. Add the ground cumin, ginger and coriander and cook, stirring, until fragrant. Add the lemon juice, jam and nectar and stir until smooth. Cook over low heat until the glaze is slightly thickened, season with salt and pepper and set aside. You should have about 1/3 cup (75 mL).

3. Preheat the grill.

4. Cut the apricots in half and remove pits. Thread lamb pieces and apricot halves onto skewers, beginning and ending with lamb. Season the kebabs with salt and pepper and grill the lamb for 10 to 12 minutes or until cooked as desired. Brush the skewers with the glaze as they cook.

5. Serve the skewers sprinkled with fresh coriander and any extra glaze.

Makes 6 skewers

"Apricots match well with lamb and the Indian spicing gives these kebabs a touch of the exotic."

Per Serving (excluding unknown items): 898 Calories; 65g Fat (64.6% calories from fat); 46g Protein; 34g Carbohydrate; 4g Dietary Fiber; 165mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 9 Fat; 1/2 Other Carbohydrates.