Noodle Soup with Shrimps

Noodle Soup with Shrimps

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INGREDIENTS

6cups low-sodium chicken broth
1/2 red jalapeno, sliced
2tablespoons soy sauce
1/4 small head Napa cabbage, chopped
2ounces wonton wrappers, cut into ½-inch strips
1/2pound medium shrimp, peeled and deveined
1cup snow peas, halved
1tablespoon rice vinegar
1/2cup basil leaves

INSTRUCTIONS

• Bring the chicken broth, jalapeño, and soy sauce to a boil in a large pot.
• Add the Napa cabbage, wonton wrappers, and shrimp. Simmer until the shrimp are opaque throughout and the noodles are tender, 3 to 4 minutes.
• Add the snow peas and rice vinegar. Top with precooked noodles & basil leaves.

Source: realsimple.com
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Chicken Lettuce Wrap

Chicken Lettuce Wrap

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INGREDIENTS

3 to 5 tablespoons hoisin sauce (gluten-free, if needed)
2 tablespoons soy sauce (or 1 tablespoon tamari, if gluten-free)
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
1 pound ground chicken, white meat or dark meat (or ground turkey)
2 teaspoons vegetable oil, divided
8 ounces mushrooms, chopped small
1 8-ounce can water chestnuts, drained and chopped small
3 cloves garlic, minced
1-inch piece ginger, minced (about 1 tablespoon)
1/2 cup sliced green onions (from about 6 green onions), divided
2 small heads Bibb or butter lettuce
Red pepper flakes, to serve
Hot sauce, to serve

INSTRUCTIONS

• Mix together the sauce: Combine 3 tablespoons of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon of cornstarch.
• Cook the ground chicken: Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.
• Cook the vegetables and aromatics: Warm the other teaspoon of oil in the skillet. Add the mushrooms, along with any other optional extra vegetables you want, and cook until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until aromatic, about 30 seconds.
• Combine the vegetables and chicken: Transfer the cooked chicken back to the pan with the vegetables, along with half of the green onions.
• Stir in the sauce: Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor.
• Serve with the lettuce: Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red pepper flakes, and the remaining sliced green onions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot sauce or red pepper flakes, and eat right away.

Source: thekitchn
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Bacon wrapped potatoes.

Bacon wrapped potatoes

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INGREDIENTS

8 bacon slices, cut in half crosswise
16 small potatoes

INSTRUCTIONS

• Preheat oven to 400 degrees.
• Wrap each bacon piece around a potato and secure with a toothpick. 
• Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

Source: marthastewart
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Lamb Chops

Lamb Chops

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INGREDIENTS
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth

INSTRUCTIONS 

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavours.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. 
• Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Source: allrecipes.com
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Hydrabadi Paya Shorba

Hydrabadi Paya Shorba

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INGREDIENTS:

Lamb trotters (paya) 10-12

1.      Onions 4 medium

2.      Garlic 10 cloves

3.      Turmeric powder 1/2 teaspoon

4.      Cloves 6-8

5.      Green cardamoms 4

6.      Cinnamon 2 inch stick

7.      Salt to taste

8.      Ghee 1/2 cup

9.      Red chilli powder 1/2 teaspoon

10.  Black pepper powder 1/2 teaspoon

11.  Fresh coriander leaves chopped bunch

12.  Garam masala powder 1 teaspoon

13.  Lemon juice 1 tablespoon

INSTRUCTIONS:

• Wash payas thoroughly. Cut two onions into quarters and finely slice the remaining. Make a paste of the quartered onions and garlic.
• In a large pot add fifteen cups of water and payas. Add onion paste, turmeric powder, cloves, green cardamoms, cinnamon and salt.
• Cook for four hours on low heat (dum). Boil till the payas are tender. If required, add another two to three cups of water.
• Heat ghee in a pan and fry sliced onions till golden brown. Add red chilli powder and pepper powder.
• Add to payas and cook for five minutes. Strain the liquid and separate the payas from the residue.
• Heat the strained liquid with coriander leaves, garam masala powder and the payas. Remove from heat when ghee appears on top. Add lemon juice. Serve with roti/ phulka/ sheermal.

Source: sanjeevkapoor
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Murgh Tikkas

Murgh Tikkas

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INGREDIENTS:

1 cup fresh unsweetened yogurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chilies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 large onion cut into very thin rings

Lime/ lemon wedges to garnish

1 tsp. Chaat Masala (available at most Indian groceries)

INSTRUCTIONS:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
• Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
• Remove from skewers and put the chicken in a plate.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
• Garnish the Chicken Tikka with these onion rings and serve with Naan.

Source: aboutfood

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Palak Chicken

Palak Chicken 

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INGREDIENTS:

Batch 1

Chicken Breast - 1 lbs (cut into desired pieces)

2. Coriander powder - 1 tsp

3. Garam masala - 1 tbsp.

4. Roasted Cumin Powder -1 tsp

5. Salt - as needed

6. Yogurt - 4 tbsp.

7. Ginger Garlic Green Chili paste - 1 tbsp.

Batch -2

1. Fresh Spinach (Palak) - 1/2 packet

2. Green Chilly - 2

3. Salt - 1/2 tbsp.

Batch -3

1. Big Onion -1 (finely chopped)

2. Tomato -1 (finely chopped)

3. Nutmeg Powder - 1/4 tsp

4. Oil/Butter- 2tblsp

INSTRUCTIONS:

• Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
• Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
• Heat oil/butter in a deep vessel and sauté onions until golden brown.
• Add the tomatoes and sauté until it comes as gravy.
• Now add the Batch-1 marinated chicken into the pan and little water.
• Let it boil until chicken is cooked.
• Now grind the cooked spinach in the blender by adding little water to get a paste.
• Add the spinach paste and nutmeg powder into the chicken pan.
• Let it cook for 5 more minutes.
• Now garnish with fresh coriander leaves.
• Serve it with hot chapatti, parrota or any fried rice.

Source: simpleindianrecipes

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Yakhni Pulao

Yakhni Pulao

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INGREDIENTS:

1.      Mutton 1 inch pieces1/2 kilogram

2.      Basmati rice 1 1/2 cups

3.      Salt to taste

4.      Fennel seed (saunf) powder 1 tablespoon

5.      Dry ginger powder (soonth) 1/2 tablespoon

6.      Cloves 3-4

7.      Black peppercorns 2-3

8.      Cinnamon 2 inch stick

9.      Bay leaf 1

10.  Green cardamom powder 1/4 teaspoon

11.  Ghee 4 tablespoons

12.  Caraway seeds (shahi jeera) 1 1/2 teaspoon

13.  Asafetida a pinch

14.  Green chilies stemmed3

15.  Mutton stock 3 cups

16.  Yogurt 1 cup

INSTRUCTIONS:

• Soak rice in three cups of water for half an hour. Drain and set aside. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder.
• Leave to marinate for about half an hour. Heat ghee in a pan. Add caraway seeds and asafetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes.
• Add salt and whole green chilies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.
• In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well.
• Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

Source: sanjeevkapoor

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Parshe Fish in mustard curry

Parshe Fish in mustard curry

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INGREDIENTS:

8 parshe mach (medium size fish)

6 tablespoon mustard oil

2 teaspoon salt

1/2 teaspoon turmeric powder

3 tablespoon mustard powder or mustard paste

INSTRUCTIONS:

• Soak mustard powder in a cup of water with little salt for 10 minutes. Mix it well. Note -You can make it using homemade mustard paste instead of readymade powder.
• Marinate the fishes with turmeric powder and salt.
• Heat oil in a pan and fry the fish and keep in a dish.
• Add kalonji to the remaining hot oil.
• Add the mustard paste and chili paste with little salt to the pan.
• 3 green chili.
• 1/2 teaspoon kalonji or kala zeera.
• Cook the mix for 1-2 minutes. Add about 1 cup (medium) of water and allow the mix to cook for 4-5 minutes. Add fishes and lower the flame, and then allow cooking for 4-5 minutes till the gravy is thick.

Source: bongong

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Chicken Vindaloo

Chicken Vindaloo

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INGREDIENTS:

1 teaspoon ground turmeric

 1/2 teaspoon ground cardamom

 1/2 tablespoon ground cinnamon

1/2 teaspoon ground coriander

 1/2 teaspoon ground cloves

 1/2 teaspoon ground cumin

 1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, or to taste

 1 tablespoon olive oil

2 cups chopped onion

3 cloves garlic, minced

1 tablespoon grated fresh ginger root

 1 tablespoon tomato paste

1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

 2 large potatoes, cut into 1/2-inch cubes

 2 (14.5 ounce) cans diced tomatoes, drained

1 1/2 cups chicken broth

 2 tablespoons wine vinegar

1 bay leaf salt

Black pepper to taste

INSTRUCTIONS:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes.
• Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain.
• Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes.
• Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Source: allrecipes

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Mutton Rogan Josh

 Mutton Rogan Josh 

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INGREDIENTS:

Mutton cut into 1½ inch pieces- 800 grams

Oil 4 tablespoons

Asafoetida 11/4 teaspoon

Cinnamon 2 one-inch

Cloves 6-8 Ratanjot

 4-6 inch pieces

Black peppercorns 5-6

Black cardamoms 4

Kashmiri red chilli powder 1 tablespoon

Fennel seed (saunf) powder 2 teaspoons

Dry ginger powder (soonth) 1 tablespoon

Coriander powder 1 tablespoon

Salt to taste

Yogurt, whisked 1 cup

INSTRUCTIONS:

Method

Step 1

• Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
• Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Source: sanjeevkapoor

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Chicken Tikka Masala

Chicken Tikka Masala

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INGREDIENTS:

2 Tbsp curry or tandoori paste

2 Tbsp natural yogurt

2 chicken breasts, skinned and chopped

3 Tbsp single cream

200 gm / 7 oz can tomatoes

2 tsp peeled and grated root ginger

2 cloves garlic, peeled and chopped

3 Tbsp olive oil

2 bay leaves (optional)

1 medium onion, peeled and chopped

2 medium sized red chillies, seeded and chopped (if using Birdseye use only half to one)

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garam masala

25 gm / 1 oz fresh coriander leaves (optional)

INSTRUCTIONS:

• Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
• Preheat the oven to 180C/350F/ Gas Mark 4.
• Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
• Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
• Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
• Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
• Put in the chicken pieces and fry for 5 minutes.
• Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
• The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
• Add 125 ml/5 fl oz water and cook for another minute.
• Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
• Serve with pitta breads, naans, or rice.

Source: food.ndtv

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Coconut Chicken curry

Coconut Chicken curry 

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INGREDIENTS:

1/4 cup whole unsalted cashews

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Salt to Taste

1/4 cup vegetable oil

1/4 tsp black mustard seeds

1/4 tsp cumin seeds

1/4 tsp ground coriander

1 tbsp curry powder

1 medium onion, thinly sliced

1 tsp finely grated fresh ginger

1 garlic clove, minced

1 (14 ounce) can unsweetened coconut milk

1/4 cup frozen peas

2 tbsp chopped cilantro

INSTRUCTIONS

• How to make chicken with coconut milk:
• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute.
•  Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Source: indianfoodforever

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Chicken keema & Egg

chicken keema & Egg 
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INGREDIENTS:

1 cup chicken keema

2 tbsp oil

1 tsp garlic 9 chopped)

1 tsp ginger (chopped)

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red)

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hardboiled eggs.

Salte to taste.

For Garnishing

1 double fried egg

1 tbsp coriander chopped

INSTRUCTIONS:

• How to make chicken keema and egg:
• Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustard paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source: indianfoodforever

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