Noodle Soup with Shrimps

Noodle Soup with Shrimps

www.facebook.com/sunflameindia

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
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Chicken Lettuce Wrap

Chicken Lettuce Wrap

www.facebook.com/sunflameindia

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
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Bacon wrapped potatoes.

Bacon wrapped potatoes

www.facebook.com/sunflameindia

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
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Lamb Chops

Lamb Chops

www.facebook.com/sunflameindia

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
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Hydrabadi Paya Shorba

Hydrabadi Paya Shorba

www.facebook.com/sunflameindia

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
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Murgh Tikkas

Murgh Tikkas

www.facebook.com/sunflameindia

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

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Palak Chicken

Palak Chicken 

www.facebook.com/sunflameindia

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

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia