Lemon Pepper Chicken Burger

Servings: 4

Ingredients:

• Whole grain bread rolls - 4 servings
• Romaine lettuce - 4 servings
• Red onion - sliced
• Tomato - sliced
  

• Sauce:
• Mayo - 3 tbsp
• Sweet sour sauce - 2 tbsp
• Sweet pickle relish - 1 tbsp
• Hot sauce - 1 tsp
• Ranch dressing - 1 tbsp
• Black pepper - 1/2 tsp
• 
  
• Chicken Patty:
• Chicken mince - 500gm (1 lb)
• Cilantro - 1/2 cup, chopped
  
• Spring onions - 1/2 cup, chopped
  
• Lemon pepper - 2 tbsp
• Salt - to taste
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Black pepper - to taste

Methods:

• 1. Mix in all the ingredients for the chicken patties with your hands thoroughly. Form into patties ( recipe yields 4) and place it on a plate. Cover it with a plastic wrap and let it marinade for 2 hours in the fridge.
• 2. Heat 2 tbsp of oil in a non-stick frying pan. Crank the heat to med-high. Cook the patties one at a time, for 2-3 min on each side. Remove and set aside.
• 3. Meanwhile, whisk in all the ingredients for the sauce. Set aside for the flavours to develop.
  
• 4. Once the patties are cooked, toast the buns on both sides.
  
• 5. On the heal (bottom half) of the bun place a dollop of the sauce, top it with a leaf of romaine lettuce, couple of slices of onions and tomatoes finishing with a chicken patty. If you like add a bit more sauce to the inner part of the crown ( top half) of the bun before placing it on top of the patty.
• 6. Serve. Bon Appétit!

Grilled Chicken Kebab

I love to grill and BBQ. AND I like to do it straight on the fire or charcoal which does create a bit of mess and smoke when it wants to ( which is most of the time!!). Due to these hazards my mom decided to buy an electric grill which desperately needed my magic touch. Thus here are the results......the kebabs turned out so delicious that when I asked my loyal subject ( my little brother) what should I name it, he promptly suggested "pet-bhora kebab" which in English means "Stomach filling kebab". I guess you just have to try it to find out whether his naming for this kebab is perfect or not.

Servings: 4

Ingredients:

• Chicken breast fillet - 1 kg(2 lb), cut into 1 inch thick long strips
• Naan bread - for 4 servings
• Tomato - sliced into 1 cm thick rings
• Onion - sliced into 1 cm thick rings
• Green capsicums - sliced into 1 cm thick strips
• 
  
• Marinade:*
• Natural Yogurt - 1 cup
• Garlic cloves - 4-5, mashed/paste
• Green chilies - 4-5, mashed( depending on heat preference)
• Lemon juice - juice of half a lrg lemon
• Ginger - 1.5 cm pc, mashed/paste
• Mustard seeds - 1 tbsp, powdered/crushed
• Caraway seeds - 1 tbsp, powdered/crushed
  
• Coarse salt - 1 tbsp, crushed
• Chili flakes - 1 tbsp, crushed
• Cinnamon stick - 1 inch long pc, crushed
• Cardamon pods - 2-3, crushed
• Whole cloves - 2-3, crushed
  
• 
  
• Dipping Sauce:
• Natural Yogurt - 1 cup
• Hot sauce - 1 tbsp
• Ketchup - 1 tbsp
• Lemon juice - 1 tbsp (freshly squeezed)
• Salt & pepper - to taste
• Garlic clove - 1, grated finely

Methods:

• 1. Blend all the ingredients together for the marinade and marinate the chicken strips for 4 hours refrigerated.
• 2. Mix in all the ingredients for the dipping sauce, set aside for the flavours to develop. Heat your electric grill or your stove top grill** to maximum.
• 3. Take the chicken strips out of the fridge half hour before cooking. Mix in 1/2 cup of oil in the chicken strips. Make sure to coat all the pieces evenly.
  
• 4. Place the chicken strips side by side on the grill and cook for 3-5min on both side, or till cooked through in few batches. Depending on the type of grill you have the cooking time will vary. If you have an electric grill, it might take shorter time to cook since you can close the clam shell lid and cook on both sides simultaneously.
• 5. Once all the chicken strips are cooked, place the vegetables or some other vegetables of your choice on the grill and spray some oil and season with salt and pepper, grill for 3-4 min till they get a nice dark grill mark.
  
• 6. Once the veggies are done, place the naan breads on the grill and cook for 1 min on each side, this is just to warm up the breads as well as giving them a char grill taste.
  
• 7. Serve the chicken kebabs with side of the dipping sauce, grilled veggies and naan. Bon Appétit!

Hints:

• * I like putting all the ingredients except the lemon juice and yogurt in mortar and pestle and crush it all up together to a paste. It does not need to be a fine paste, I like it pretty coarse. But make sure that you carefully grind all the mustard seeds and anise seeds finely before adding the rest of the ingredients to the mortar.
• ** If you do not have a grill, you can also bake this in the oven or cook it in out door BBQ .

Chicken Pad Thai

Servings: 4-6

Ingredients:

• Flat rice noodles - 500gm(1lb)
  
• Chicken breast fillet - 500 gm( 1lb), cut into strips
• Bean Shoots - 3 cups
• Carrots - 2 med, julienne cut
• Broccoli florets - 2 cups
• Soy sauce - 1 tbsp
• Garlic cloves - 4, minced ( half separated)
  
• Green chili - 3, minced
• Peanut butter - 1 tbsp
• Eggs - 4
• Salt & pepper - to taste

• Sauce:
• Soy sauce - 3 tbsp
• White Vinegar - 1 tbsp
• Fish sauce - 2 tbsp
• Brown Sugar - 1 tbsp
• Chili flakes - 1 tsp

Methods:

• 1. Cook the rice noodles according to package instructions. Drain and set aside.
• 2. Prepare and chop the veggies, set aside. Mix in the ingredients for the sauce, set aside for the flavours to develop.
  
• 3. Marinate the chicken strips with soy sauce, black pepper, salt, chilies and half the minced garlic.
  
• 4. Heat 2 tbsp of oil in a non-stick wok. Add the chicken strips. Saute on high heat till they are cooked through. Remove from wok and set aside.
• 5. Wipe the wok clean with a paper towel. Add 2 more tbsp of oil and heat up. Cook the eggs by scrambling them. Once they stiff up a bit, add the carrots and broccoli. Season with salt & pepper. Saute on high heat for about 3-4 min till they are softened a bit. Make sure you don't over cook it. They still need to be nice and crunchy.
• 6. Return the chicken to the wok. Stir to combine. Saute for a min. Remove everything from the wok on a plate and set aside.
• 7. Add 1 tbsp of oil to the wok, add the left over minced garlic and saute till they are fragrant. Add the noodles and saute for a min. Return the chicken and veggies to the wok, stir to combine.
  
• 8. Add the sauce to the noodles. Saute on high heat for about 2-3 min, or till the noodles absorb all the sauce. Turn the heat off.
• 9. Serve immediately.
  

Chili Beef

Servings: 4

Ingredients:

• Beef strips - 500 gms
• Onion - 1 lrg, sliced
  
• Chilies/capsicum - 1 cup, sliced (seeded if heat is not preffered)
  
• Corn flour - 1 tbsp
• 
  
• Marinate:
• Soy sauce - 1/2 cup
• Tasting salt - 1 tbsp
• Black pepper - 1 tbsp
• Chili powder - 1 tsp

Methods:

• 1. Mix in the ingredients for the marinade and marinate beef strips overnight.
• 2. Heat oil in a pan, add the beef and saute on high heat for 4-5 min, till cooked through, remove from the pan and set aside.
• 3. Add the onions and peppers to the pan, with some black pepper and tasting salt. Add a splash of oil if required, however you should not need to. Saute on high heat till the onions are browned on the edges a bit, but still crispy.
• 4. Return the beef strips to the pan. Stir to combine and saute for 2-3 min on high heat.
• 5. In a bowl mix 1/2 cup of ice cold water with the corn starch and 1/2 tsp black pepper, 1 tsp soy sauce and 1/2 tsp tasting salt. Whisk to combine smoothly.
• 6. Add the mixture to the beef. Stir vigorously so that the corn starch does not lump up in one place. Once the gravy starts to thicken and simmer a bit, turn the heat off.
• 7. Serve immediately on a bed of pasta or rice. Bon Appétit!
  

Shrimp Fried Rice

Servings: 4

Ingredients:

• Shrimp - 1 lb, shelled and deveined
• Onion - 1 med, chopped
• Carrots - 1 cup, sliced
• Frozen sweet peas - 1 cup, defrosted
  
• Green chilies - 2-3 , chopped
• Soy sauce - 2-3 tbsp
• Tasting salt - 1 tbsp (or to taste)
• Black pepper - 1 tsp
• Eggs - 2
• Basmati rice - 3 cups(raw)

Methods:

• 1. Rinse and drain the rice.
• 2. Bring water into boil, add the rice with 1 tsp of salt and boil till the rice seems al dente. Drain and set aside.
• 3. Heat 4 tbsp of oil in a large non-stick frying pan. Fry the eggs by scrambling them, remove and set aside.
• 4. Add the onions to the pan, saute till they are translucent. Add the carrots, half the amount of tasting salt and black pepper. Saute for 2-3 min till they are a bit softer. Add the sweet peas and saute for 2-3 more min. Remove the veggies from the pan and set aside.
• 5. Add the shrimp to the pan with 1/2 tsp of garlic paste and 1/2 tsp of tasting salt. Saute till they curl up.
  
• 6. Return the eggs and veggies to the pan. Stir to combine and saute for 1-2 min.
• 7. Add the drained rice to the pan. Carefully stir to combine as not to break the rice. Test for salt. If required add a bit more tasting salt and black pepper. Saute for 3-4 more min.
  
• 8. Sprinkle the soy sauce on top, turn the heat off, cover and let it rest for 10 min before serving.
• 9. After the 10 min, stir the rice a bit so that some of the whiter rice and some of the darkened rice with soy sauce will mix evenly. Serve with a side of fried chicken or any side of your choice.
  

Spring Fried Chicken

Servings: 4

Ingredients:

• Chicken - 1 lb, cut up in 2 inch size pieces.
• Plain flour - 1/2- 1 cup
• Soy sauce - 2 tbsp

• Marinade:
• Soy sauce - 1 tbsp
• Tasting salt - 1 tbsp
• Black pepper - 1 tbsp
• Garlic cloves - 2, minced

Methods:

• 1. Whisk in the ingredients to make the marinade. Marinate the chicken pieces overnight, refrigerated or minimum of 2 hours.
  
• 2. On the day of cooking take the chicken out of the fridge and let it come to room temperature before cooking.
  
• 3. Mix in the extra soy sauce with the chicken. Sprinkle the flour on top of the chicken pieces and combine gently with your hands to coat every chicken piece.
  
• 3. Heat oil in a wok, enough so that the chicken pieces will be half submerged. Fry on med-high heat for about 4-5 min on each side, until cooked through and golden and crispy.
• 4. Serve immediately.
  

Tuna Salad with Chili Oil

Servings: 4

Ingredients:

• Red cabbage - 1 cup, thinly shredded
• Red Capsicum - 1 lrg, thinly sliced
• Red Onion - 1 sml, thinly sliced
• Seedless cucumber - 1.5 cup, thinly sliced
• Canned Tuna chunks - 1 cup, drained of the canning juice/oil
• 
  
• Chili oil dressing:
  
• Salt & pepper - to taste
• Chili oil - 1/2 cup
• Honey - 2 tbsp
• Lemon/lime juice - 1 tbsp
  
• 
  
• Chili oil:
  
• Olive oil - 500ml
• Birds eye chilis - 2-3, ( or to taste) sliced lengthwise.
• Garlic clove - 1

Methods:

• 1. To make the chili oil, get a large non-stick pot. Wipe it clean of any residue. Pour the oil and heat it up on low flame, approx 2-3 min. Add the chilies and the garlic. Keep the oil on low heat for 5- 10 min. Make sure the oil does not get hot enough to cook the chilies or the garlic. It should just be warm enough to infuse the flavours into the oil. After the 10 min, turn the heat off, let the oil cool down and store it in a sterilized glass bottle for future use.
• 2. Chop and prep the veggies, set aside. Drain the tuna chunk of its canning juice, break it into bite size pieces and set aside.
• 3. In a large bowl, whisk in the honey and lemon juice with salt and pepper. Slowly pour the chili oil while you whisk the dressing. This will create a nice thick dressing.
  
• 4. Toss the veggies into the dressing to coat evenly. Gently toss in the tuna.
• 5. You can serve it as it is or as side to any main of your choice. I personally like to eat it just on its own.
  

Saffron Infused Fried Rice with Garlic Chives

Servings: 4

Ingredients:

• Basmati rice - 3 cups (raw)
• Onion - 1 med, finely diced
• Garlic chives - chopped, 1 cup
• Saffron strands - 1/2 tsp
• Garlic cloves - 2-3, minced
• Green Chili - 2-3,( or to taste), sliced
• Salt & pepper - to taste
• Cumin powder - 2/3 tsp
• Whole anise seeds - 1 tsp

Methods:

• 1. In a large saucepan bring water to boil, drop the rice and boil until al dente. Drain and set aside.
• 2. In a non-stick wok, heat 3 tbsp of oil. Add the garlic, green chilies and saffron strands to infuse the oil.
• 3. Add the anise seeds, onion and chives, saute for 2-3 min till the onions are translucent.
  
• 4. Add some salt and pepper and the cumin powder, saute for a min. Add the drained rice to the onions. Saute on high heat for 5-6 min, till the rice have absorbed the flavoured oil. Season if required.
• 5. Serve with any meat or fish side.
  

Pepper Beef

Servings: 4

Ingredients:

• Beef rump steak - 500gms(1lb), cut into thin strips
• Green Capsicum - 1, cut into strips
• Banana peppers - 1 , cut into strips
• Whole pepper corns - 1/2 tsp
• Soy sauce - 3 tbsp (2 tbsp more separated)
  
• Black pepper - 1 tsp
• White pepper - 1/2 tsp
• Chili powder - 1/2 tsp
• Salt - to taste (account for the saltiness of the soy sauce)
• Corn flour/starch - 1-2 tbsp
  

Methods:

• 1. In a bowl, mix in the 3 tbsp soy sauce, black pepper, chili powder, white pepper, salt. Marinate the beef strips in the sauce mix for half hour.
• 2. Heat some oil in a wok. Once smoking hot, add the whole pepper corns to the oil followed by the marinated beef strips. Saute for 6-8 min, till they cook through.
• 3. Add the sliced onions, capsicums and peppers. Saute on high heat for 4-5 min. Add some salt and pepper to taste.
• 4. In a bowl, whisk in the corn flour with 1 cup of cold water and 1 tbsp of soy sauce. Pour this over the peppers and beef.
  
• 5. Keep stirring until the sauce thickens up. Serve immediately on simple fried rice.
  

Hokkein Noodles with Garlic Sesame Prawns

Servings: 4 - 6

Ingredients:

• Hokkein Noodles - 2 packets (450gms each)
• Prawn - 500gms, shelled and deveined
• Carrots - 1 cup, cut into strips
• Snowpeas - 2 cups, deveined
• Bean shoot - 2 cups, rinsed
• Garlic cloves - 3, minced
• Birds eye chili - 4-5, whole
• Chili flakes - 1 tsp ( or to taste)
• Salt - to taste
  
• Cooking oil
• 
  
• Sauce:
• Soy sauce - 2 tbsp
• Oyster sauce - 1 tbsp
• Fish sauce - 1.5 tbsp
• Sesame oil - 1.5 tsp
• White vinegar - 1.5 tbsp
• Brown sugar - 1 tsp

Methods:

• 1. In a bowl whisk in the ingredients for the sauce, set aside.
• 2. Cook the Hokkein noodles per package instructions, drain and set aside.
• 3. Heat oil in a large frying pan, add the minced garlic and the birds eye chilies, to infuse the oil with their scent and flavour.
• 4. Add the cleaned prawns and a pinch of salt and 1 tsp of the made sauce. Saute the prawns on high heat for about 3-4 min, till they curl up. Move them to the side of the pan.
• 5. Add the carrots and saute for a min or so.
• 
• 6. Add the snowpeas and stir to combine. Saute for 1-2 min.
• 7. Add the bean shoots and the drained noodles. Saute for 2-3 min on high heat. Pour the sauce over and stir to combine thoroughly. Turn the heat off and serve immediately.

Hawaiian Style Fish

Serves: 4-6

Ingredients:

• Fish fillet* - 750gm (1.5lb), cut into 1 inch wide pieces
  
• Fresh pineapple - 2 cups, minced (reserve the pineapple juice)
• Onion - 1 sml, minced
• Jalapeno - 1 minced
• Cilantro - 1/2 cup, chopped
  
• Salt & pepper - to taste
• 
  
• Spice rub:
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Garlic powder - 1/2 tsp
  
• Salt - 1/2 tsp
  

Methods:

• 1. In a bowl, mix the spices for the spice rub. Rub the fish fillets with the rub thoroughly to coat all over. Let it marinade for 30 min.
• 2. In a non stick pan, heat 4 tbsp of oil. Fry the fish fillets on med-high heat to crisp up the edges. Remove and let it drain on a paper towel.
• 3. Add the onions to the oil. Season with salt & pepper. Saute till they are translucent. Add the pineapple and the jalapeno with the reserved juices. Stir to combine, lower the heat and simmer till the juices have evaporated and the pineapple has thickened a bit.
  
• 4. Return the fish fillets to the pineapple sauce. Cover and simmer for 15 min. If the pineapple seems to have dried out, then add a bit more juice so that the fish is moistened.
  
• 5. After the 15 min, check whether the sauce has thickened and reached a salsa like consistency. If so, your Hawaiian style fish is done.
  
• 6. Turn the heat off, and sprinkle some chopped cilantro on top. Serve with rice or polao.
  

Hints:
*You can use any white fish, which is low in visible fat for example Barramundi, Cod, Tilapia etc. Salmon also stands up to the taste very well. I had used Ruhi.

Tandoori Steak Sandwich

Servings: 4

Ingredients:

• Onion bread roll - 4
• Olive oil spray
• Romain Lettuce - 4 leafs, or to preferred amount
  
• Tomato - 2, thinly sliced
  
• Red Onions - 1/2 sml, thinly sliced
• 
  
• Marinade:
• Beef round steak - 750 gm(1.5 lb), cut to make 4 individual steaks
  
• Plain yogurt - 1 cup
• Freshly squeezed lime juice - 1 tbsp
• Garlic paste - 1.5 tsp
• Ginger paste - 2/3 tsp
  
• Shan Tandoori spice mix - 2 tbsp
• Cumin powder - 1/2 tsp
• Chili powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• 
  
• Sauce:
• Plain yogurt - 1/2 cup
• Lime juice - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Cilantro - 1/3 cup, chopped
• Green chili - 1 tsp, chopped
  
• Black pepper - 1/2 tsp

Methods:

• 1. In a bowl, mix in all the ingredients for the marinade, and marinate the beef steaks for 24 hours, refrigerated.
• 2. In a bowl, mix in the ingredients for the sauce, and set aside for the flavours to develop.
• 3. On an iron skillet heat 2 tbsp of oil till smoking hot. Add one beef steak and let it sear for 4-5 min. Do NOT poke it with a spatula. Let it cook undisturbed. Then flip and sear the other side in the same way. Remove from heat, cover with a piece of aluminum foil and let it rest. Wipe off the residue from the pan with a paper towel. Do this for the rest of the steaks.
• 4. Meanwhile toast buns on both sides. Place a leaf of the Romaine lettuce on the heel of the bun, followed by 2 slices of tomato and some red onions.
  
• 5. Slice one of the beef steaks across the grain and lay the whole thing gently on top of the onions, on the bun. Top it with a tbsp of the yogurt sauce, ending with the crown of the bun. Serve. Bon Appétit!

Bohri Fried Chicken Sandwich

Servings: 4

Ingredients:

• Chicken Breast fillet - 4, skinless, boneless, pounded flat with a meat tenderizer
• Baby spinach leaves - 2 cups
  
• Vine tomatoes - 2, sliced
• Red onions - 1, med, sliced
• Bread rolls - 4
  
• 
  
• Coating:
• Flour- 4 tbsp
• Cumin powder - 2/3 tsp
• Coriander powder - 1/2 tsp
• Chili powder - 1/2 tsp (or more for desired heat)
  
• Black pepper - 1/2 tsp
• Paprika powder - 1/2 tsp
• Turmeric powder - 1/3 tsp
  
• Nutmeg powder - 1/4 tsp
• Hotspice powder - 1/2 tsp
• Salt - 1/3 tsp
  
• 
  
• Marinade:
• Onion paste - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1/2 tsp
• Green chili paste - 1 tsp
• Salt - 1 tsp
• 
  
• Sauce:
• Ketchup - 3 tbsp
• Sour cream - 2 tbsp
• Lemon juice - 1 tsp
• Salt & pepper - to taste
• Sugar- 1/2 tsp
  

Methods:

• 1. Flatten the chicken fillets with a meat tenderizer to about 1 cm thick pieces. Coat the fillets thoroughly with the marinade and marinate for minimum of 2 hours, up to 24 hours refrigerated.
• 2. In a bowl mix in all the ingredients for the coating. Lay the chicken breast fillets flat on a cutting board and sprinkle the flour mixture all over, ensuring to cover the fillets thoroughly. Pat gently, so that the flour sticks to the fillets.
  
• 3. In a non-stick pan heat enough oil so that the fillets will be half submerged when frying.
• 4. Add one fillet at a time to the hot oil and fry for 3-5 min on each side, until golden and crispy. Remove and let it drain on a paper towel.
• 5. Meanwhile mix in the ingredients for the sauce, set aside. Toast the buns on both side.
• 6. On the heel of the bun spread 1 tbsp of the sauce, top it with 2 slices of the tomatoes, followed by a handful of the fresh spinach leaves and finally top with one Bohri fried chicken fillet, ending with the crown of the bun.
• 7. Serve immediately. Bon Appétit!

Braised Beef Brisket with Vegetables

Servings: 4

Ingredients:

• Beef brisket - 500gm (1lb), trimmed of any visible fat and cut into strips
• Zucchini - 2 med, sliced
• Broccoli floret - 1 med, cut into small pieces (yielding 3 cups of broccoli )
• Carrots - 2 sml, sliced
• Water chestnuts - 1 can, drained of the canning juice and rinsed
• Spring onions - 1 cup, chopped
• Onion - 1 med, chopped
• Green Chili - 2-3, sliced lengthwise (optional for heat)
• Plain flour - 1-2 tbsp
  
• 
  
• Marinade:
• Soy sauce - 4 tbsp
• Worcestershire sauce - 2 tbsp
• Freshly ground black pepper - 1 tsp
• Salt - to taste (account for the saltiness of the soy sauce)
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp

Methods:

• 1. In a seal able bowl prepare the marinade. Marinate the beef brisket for 24 hours refrigerated or minimum of 2 hours. The longer you marinate the tastier it gets.
• 2. In a deep dish or dutch oven heat 4 tbsp of oil. Add the chopped onions. Season with salt and black pepper and saute till they are translucent.
  
• 3. Add the beef and saute on high heat till they have browned all over. Add the flour and stir to combine. Cook for 2-3 min.
• 4. Add 1 cup of hot water, cover and simmer on low-med heat for 2 - 2.5 hours. Make sure to stir and add 1/2 cup of hot water every 15 min, to make sure that the beef brisket is always in liquid but not too much of liquid.
• 5. Meanwhile, chop and prepare the vegetables, set aside.
  
• 6. At the end of 2 hours, test a piece of beef to see whether it is fork tender. If so, add the vegetable (except the spring onions), stir to combine, cover and simmer for 15 min for them to cook.
  
• 7. Once done, taste for seasoning, if required add some salt & pepper, sprinkle the spring onions on top and serve as it is or with a slice of crunchy bread.
  

Curried Salmon with Asparagus

Servings: 4 - 6

Ingredients:

• Salmon fillet - 500gm (1 lb), cut into 1 inch wide pieces
• Asparagus - 500gm (1 lb), cut into 1 inch long pieces
• Onion - 1 med, thinly sliced
• Garlic clove - 1, minced
• Whole mustard seeds - 2 tbsp, coarsely crushed
• Green chili - 2-3(upon preference), sliced lengthwise
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 1/2 tsp
• 
  
• Spice rub:
• Salt - 1/2 tsp
• Chili powder - 1/2 tsp
• Garlic powder - 1/2 tsp
  

Methods:

• 1. Coat the Salmon fillets with the spice rub thoroughly. Let it rest for 30 min. Meanwhile chop the asparagus and set aside.
• 2. Heat 3 tbsp of olive oil in a non stick wok/pan. Add the onions. Saute till they are translucent.
• 3. Add the minced garlic and the crushed mustard seeds to the pan and saute for couple of min, until fragrant.
• 4. Turn the heat low and add the rest of the dry spices with 1/2 cup of water to cook the spices. Once the water has evaporated a bit and the spice mixture becomes thick like a paste, add the Salmon fillets gently side by side. Cook on low heat for about 2-3 min, then flip the fillets and cook on other side.
• 5. Add the asparagus pieces, green chilies and 1/2 cup of hot water. Gently stir to combine, making sure you do not break the fillets. Cover and simmer for 15 min or until the asparagus are tender.
  
• 6. Serve with white rice.
  

Shahi Tukra

Serving: 6- 8

Ingredients:

• Crusty sweet bread - 1 big loaf
  
• Sweetened condensed milk - 2 cans
• Full cream milk - 1 cup
  
• Sugar - to taste, as required for extra sweetness
  
• Cardamon pods - 3-4
  
• Nutmeg powder - 1 pinch
  
• Almonds - 1/2 cup, slivered or chopped coarsly
  
• Whipped cream - 2 cups
  
• Ghee/clarified butter - 1/2 cup
  
• Mixed dried fruits - 1/2 cup (raisins, cranberry, apricots etc), optional
  

Methods:

• 1. Slice the bread into triangular shapes. Brush both sides with the butter and bake on 180C(200F) for 5 min or until crisp. Remove from oven and let it cool.
  
• 2. Meanwhile, in a non-stick pot, add the cardamons and the milk and bring to boil on low heat. Once it starts to bubble, add the nutmeg powder and simmer for 5 min.
  
• 3. Slowly add the condensed milk to the pot. Remember to keep stirring so that the milk doesn't burn. However, if you keep the heat on low it should not. Add the extra sugar now, if you want it sweeter. Once the milk comes up to boil again, turn off the heat and set the milk aside.
• 4. In a deep dish, lay the sliced bread one on top of other to create an elevated layer. Sprinkle the fruits on top and pour the warm milk over covering all the bread pieces. Cover the dish with a plastic wrap. Make few whole with a fork, so that steams can escape. Let it cool.
• 5. Once the dish cools down to touch, put it in the refrigerator to chill for at least 2 hours or overnight.
  
• 6. After it has chilled and set nicely, top it with the whipped cream. Sprinkle the almonds on top and serve.
  

Curried Chicken Sub

Servings: 4

Ingredients:

• Chicken breast fillet - 2, boneless, skinless, cut into thin strips
• Onion - 1 med, thinly sliced
• Romain Lettuce
  
• French bread - 2, cut in half to make 4 subs, and halved lengthwise
  
• 
  
• Marinade:
  
• Curry powder - 2 tsp
• Chili flakes - 1 tsp
• Chili powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt - to taste
• Ketchup - 3 tbsp
• Dijon mustard - 1 tbsp
• 
  
• Salsa:
• Avocado - 1, chopped
• Cherry/grape tomato - 1/2 cup, chopped
• Red Onion - 1/2 cup, chopped
• Jalapeno/ green chili - 1 tbsp, chopped finely
  
• Salt & pepper - to taste
• Lime juice - 1 tsp, freshly squizzed

Methods:

• 1. In a bowl, mix in the ingredients for the marinade. Marinate the chicken for at least 1/2 hour , up to 2 hours.
• 2. Heat 2 tbsp of oil in a pan. Add the onions. Saute on high heat, till they are translucent.
• 3. Add the marinated chicken strips to the pan and saute till they are cooked, for about 8- 10 min.
• 4. Once the chicken is cooked, remove from heat and set aside.
• 5. Chop the veggie and mix in all the ingredients together for the salsa with a fork. Be careful as to not smush up the veggies.
  
• 6. Toast the french rolls on both sides until crisp.
• 7. Spread the salsa on both sides of the bread, then top it with lettuce and finally with a generous portion of the chicken. Serve.
  

Beef Biriyani

Serving: 6

Ingredients:

• Beef stew meat - 4-5 lb (2.5 kg), cut in small pieces
• Basmati Rice - 5 cups
• Onion - 1 lrg, thinly sliced
• Green Chili - 6 -7 , sliced lengthwise (seeds removed if you do not like the heat)
• Bay leaf - 1 or 2 lrg
• Green Cardamons - 5 pcs
• Cloves - 4-5 pcs
• Cinnamon stick - 2.5 inch long
• Whole pepper corns - 1 tbsp
• Unsalted Cashew nuts - 1/2 cup
• Ghee (clarified butter) - 1/2 cup
• Full cream milk - 1.5 cups
  
• 
  
• For the marinade:
• Plain yogurt - 1 cup
• Garlic Cloves - 5, crushed
• Ginger root - 2 inch, grated finely
• Salt - 1 tbsp
• Nutmeg powder - 1/2 tsp
• Coriander powder - 2 tsp
• Cumin Powder - 1 tsp
• Hot spice powder - 1/2 tsp
• Black pepper - 1/2 tsp

Method:

• 1. Wash the beef thoroughly and drain off all the water. In a seal able container, mix in all the ingredients for the marinade, and marinate the beef for 24 hours, refrigerated or minimum of 2 hours. The longer you marinate, the tender the beef gets.
  
• 2. On the day of cooking, take the marinated beef out of the fridge and let it come to room temperature before cooking. Wash the Basmati rice, let it drain and set aside.
  
• 3. In a large non-stick pot, or a dutch oven, heat 1 tbsp of oil with the ghee. The oil is added to reduce smoking as butter/ghee burns very quickly.
  
• 4. Add the cardamon, cloves, cinnamon, bay leaf, and the pepper corns. Saute till they pop. Add the onions and saute till they turn translucent.
• 5. Drain the beef from their marinade (reserving the liquid) and saute on high heat to get a crispy brown coating. Add the reserved marinade and green chilies(add half the amount or skip if you do not like the heat), cover and simmer on low heat until the beef is cooked/al dente, for about 35-40 min. Remember to stir occasionally to avoid any burns at the bottom of the pan. If the liquid seems to dry up very quickly then add 1/2 cup of hot water, however the trick is to cook the beef in its own juices.
• 6. Once you are happy with the tenderness of the beef, add the basmati rice to the pot and stir very gently to combine. Saute for 4 - 5 min on med heat. Remember to keep stirring otherwise the rice will burn.
• 7. Add 8 cups of water (using the same cup you used for measuring the rice), bring to boil on high heat. Add the milk (warmed up in the microwave), stir to redistribute, then lower the heat to med, cover and simmer for 10 min.
• 8. After 10 min of simmering, stir the rice gently only once. That is, fold the rice from left bottom side to the upper left side, then the right side. DO NOT over stir it, as it will make your Biriyani soggy. Even if you are worried about burning at the bottom, then lower the heat, still do not stir it vigorously. Scatter few of the green chilies on top of the rice (this is for the scent), cover and simmer on low-med heat for 10 more minutes. Turn the heat off, sprinkle the cashew nuts on top, cover and let it rest for at least 15 minutes before serving.
  
• 9. After the long wait, your Beef Biriyani is ready. Serve and enjoy!
  

Cajun Beef Burger

Servings: 4

Ingredients:

• Oil Spray
• Swiss Cheese slices - 4
• Tomato - 2, sliced
• Onion - 1 sml, sliced
• Green capsicum - 1 sml, sliced
• Lettuce - as required
  
• Honey Smoked BBQ sauce
• Ketchup
  
• Sriracha Hot sauce (optional)
• 
  
• For the patties:
  
• Ground Beef - 1 lb (450 kg), 95% lean meat
• Cajun Seasoning - 2 tbsp
• Salt - to taste
• Onion - 1 med, finely minced
• Jalapeno - 1, seeded and finely minced
• Parsley - 1/2 cup, chopped
• Breadcrumbs - 1/2 cup
• 
  
• Cajun Seasoning: (yields about 1 cup of spices)
  
• Onion powder - 4 tbsp
  
• Garlic powder - 3 tbsp
  
• Chili powder - 1.5 tbsp
  
• Paprika powder - 1 tbsp
  
• Cayenne pepper - 1 tbsp
  
• Black pepper - 1 tbsp
  
• White pepper - 1 tbsp
  

Methods:

• 1. In a bowl mix in all the ingredients for the Cajun seasoning. Use the amount required and store the rest in a sealed container, in a dark cool place (spice cupboard) for future use. If you do not want to make your own seasoning use any store bought kind.
  
• 2. In a large bowl, mix in the ingredients (except the onions, jalapeno and parsley) for the the beef patties. Don't be afraid to get your hands dirty. Mix it well and thoroughly with your hands. Cover with a plastic wrap and chill for 1/2 hour for the flavours to develop.
• 3. After the 1/2 hour, mix in the chopped onions, jalapeno and parsley to the ground beef. Divide into 4 equal portions and form into 1 cm thick flat disks. The patties will look quite big, but once you cook them they will puff up and shrink a bit.
  
• 4. Heat your stove-top griddle (if you do not have a griddle use a non-stick pan), spray a bit of olive oil and add the chopped onions and capsicums with a pinch of salt. Saute on high heat till they are caramelized. Remove and set aside.
• 5. Wipe off any oil residue from the griddle with a paper towel. Heat it up till smoking hot.
  
• 6. Add some oil spray to the griddle and add the beef patties. You need the oil spray for lubrication since the meat is 95% lean. Do not poke or move the patties. Let it get a good sear for 2-3 min. Flip and do the same on the other side. Cook till your preference of rarity. I like mine well done.
• 7. Meanwhile, prepare the buns. Toast the buns on both side until warmed up. Arrange a slice of lettuce, then 2 slices of tomato on the heel (bottom half) of the bun. Top it with ketchup, BBQ sauce and Sriracha sauce. Do all these when the beef patties are about to come off the griddle, otherwise your buns will get cold.
  
• 
• 8. Once you are happy with the cooking (rare, med-rare, well done etc.) of the beef patties, add a slice of the Swiss cheese on top of the patty and top it with a portion of the sauteed onions & peppers.
• 9. Cook till the cheese melts. Swiss cheese melts really fast and will melt down to your griddle. Do not worry about it, as it will come off, and that toasted, crunchy bit of the cheese is really yummy.
  
• 10. Once the cheese has melted, carefully transfer the beef patties with a spatula on top of the buns. Top it with the crowns. Serve immediately.

Curry Roasted Potatoes

Servings: 4

Ingredients:

• Yukon Gold potatoes - 1.5 lb (750gm), skin-on and cubed
• Onion - 1 lrg, thinly sliced
• Jalapeno - 2-3, sliced lengthwise
• Curry powder - 1 tsp
• Cumin powder - 1/2 tsp
• Salt - 1 tsp
• Garlic powder - 1/2 tsp
• Black pepper - 1/2 tsp
• Chili powder - 1/2 tsp
• Olive oil - 3-4 tbsp
  

Methods:

• 1. Thoroughly wash the potatoes to remove any dirt. Cut them in cubes and set aside.
• 2. In a bowl. mix in the spices with the olive oil and 2 tbsp of water. Toss the potato cubes in the spiced oil.
• 3. Heat your oven to 180C(350F). On a baking tray, spray some olive oil. Scatter the potatoes on the tray and loosely cover with a aluminum foil. Roast for 30 min then remove the foil and roast for 15-20 min more till the potatoes crisp up on the edges.
• 4. Once the potatoes are roasted, take them out of the oven and transfer to a serving platter.
  
• 5. Mean while, heat 1 tbsp of oil in a frying pan. Add the sliced onions and jalapeno and 1 pinch of salt and 1 pinch of the curry powder. Saute on high heat for 3-5 min till the onions become a little brown on the edges. Make sure not to caramelize them or over cook them. The onions and the jalapeno should still stay a bit crunchy. Turn the off.
• 6. Scatter the fried onions and jalapeno over the roasted potatoes and serve as a side to steak or grilled fish.
  

Creamy Lamb Stew

Servings: 4-6

Ingredients:

• Lamb stew meat - 3 lb (1.5 kg)
• Sour cream - 2 cups
• Ghee/clarified butter - 1 cup and 2 tbsp (separated)
  
• Whole dried chilies - 5-8 pieces, or 1 fistful
• Cinnamon sticks - 2 whole sticks (3 inch long piece)
• Cardamon pods - 6-8 pieces.
• Onions - 2 lrg, thinly sliced and 1/2 lrg (separated)
  
• Garlic cloves - 5, minced
• Ginger root - 2 inch pc, grated finely
  
• Roma/plum tomatoes - 3 med, sliced lengthwise.
• Jalapeno - 2, seeds removed and sliced lengthwise
• Cumin powder - 1.5 tsp
• Coriander powder - 1 tsp
• Salt - 1.5 tsp

Methods:

• 1. Rinse and drain the lamb quite thoroughly. Set aside.
• 2. In a non stick dutch oven or deep pot, heat 1 tbsp of oil, add the ghee/butter. Once heated, add the dried chili peppers (whole), cinnamon and cardamons. Saute for 1-2 min till the chili peppers develop a darker colour.
  
• 3. Add the onions. Saute on low-med heat till the onions caramelize a bit. Add the ginger, garlic, and salt. Saute for 3-4 min on low-med heat.
  
• 4. Add the lamb to the pot. Stir to combine with the onions. Saute for 3-4 min.
• 5. Add the cumin powder, coriander powder, 1 cup of sour cream, and all the tomatoes. Stir to combine. Cover and simmer on low-med heat for 1 hour. Remember to stir in occasionally.
  
• 6. Meanwhile, in a frying pan, heat the 2 tbsp of butter. Add the 1/2 lrg sliced onions and the jalapeno, saute till they caramelize. Turn the heat off and set aside.
• 7. After the 1 hour mark, check whether the lamb is cooked and soft enough to your desired level. If not, simmer for 1/2 hour more.
  
• 8. Then stir in the remaining sour cream and simmer for 10 more min. Turn the heat off. Add the fried onions to the lamb and let it rest for 10 min before serving.
• 9. Serve with polao or plain rice. Bon Appétit!

Grill Chicken Salad

Servings: 4

Ingredients:

• Chicken breasts (boneless) & wings - 2 lb (1 kg), with skin-on
• Baby spinach - 4-6 cups, fresh, rinsed and drained
  
• Strawberries - 2 cups, sliced into bite size pieces
• Pears - 2, cut into bite size pieces
• Lime juice - 2 tbsp, freshly squeezed
• Salt & pepper - to taste
• Honey - 1 tbsp
• Extra virgin olive oil - 2 tbsp
  
• 
  
• For Marinade:
• Salt - to taste (account for the saltiness of the chicken stock)
  
• Black pepper - 1 tsp
• Chili powder - 1 tsp
• Chicken stock - 2 cups
• Italian seasoning - 1 tbsp
• Garlic paste - 1 tsp

Methods:

• 1. Prepare the marinade by whisking together all the ingredients. Soak the chicken in the marinade, seal and marinate overnight, refrigerated or minimum of 2 hours.
• 2. Heat your oven to 350F(180C). On a baking sheet spray some olive oil. Place the chicken pieces and spray some more oil over the chicken. Loosely cover with a aluminum foil and roast for 45 min. This is to keep the chicken breast meat moist and juicy.
  
• 3. After the 45 min, remove the foil and broil/grill the chicken for 4-5 min or till the skin is crispy and charred. Remove from the oven and let it rest while you prepare the salad.
• 4. Chop the pears and strawberries to bite size pieces, set aside. Rinse the baby spinach carefully to get rid of any dirt, place in a colander to drain off any excess water. Tear the large leaves of the baby spinach or leave it whole.
• 5. In a large bowl whisk together the honey, olive oil, lime juice, salt & pepper. Toss the fruits in the dressing gently as not to mash up the fruits. Add the spinach leaves and gently toss to combine everything.
  
• 6. Back to the chicken, leave the chicken wings as they are, but cut up the chicken breast fillets into 2 inch long and 1/2 inch wide pieces.
  
• 7. In serving plates, arrange 1/4 of the spinach-fruit salad and then top it with a portion of the grilled chicken. Bon Appétit!

Tandoori Chicken Sandwich

Servings: 4

Ingredients:

• Sandwich bread roll - 4
• Olive oil spray
• Lettuce - 4 leafs, or to preferred amount
  
• Tomato- 2, thinly sliced
  
• Red Onions - 1/2 sml, thinly sliced
• 
  
• For the chicken:
  
• Chicken breast - 4, skinless & boneless
• Plain yogurt - 1 cup
• Freshly squeezed lime juice - 1 tbsp
• Shan Tandoori spice mix - 2 tbsp
• Cumin powder - 1/2 tsp
• Chili powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• 
  
• For Dressing:
• Plain yogurt - 1/2 cup
• Lime juice - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/2 tsp
• Ketchup - 2 tbsp
  

Methods:

• 1. In a bowl, mix in all the ingredients for the marinade, and
  
• marinate the chicken fillets for 2 hours.
• 
  
• 2. Line a baking sheet with aluminum foil for easy clean up. Spray some olive oil on the foil and place the chicken fillets side by side. Spray some more olive oil over the chicken.
• 
  
• 3. Place the tray in the broiler and broil/grill the chicken for about 10 min on each side or till cooked through and a little charred.
• 
• 
  
• 4. Take the tray out of the oven, cover with a piece of foil
• and let it rest while you organize the sandwich condiments.
• 
  
• 5. Chop the salad items and set aside.
• 6. In a bowl mix in the ingredients for the dressing. Set aside.

• 7. Drizzle some olive oil on the inner side of the bread roll and put them in the broiler for 1-2 min max.
• This is just to crisp up the bread a bit.
• 8. Once the bread is toasted, arrange the sandwiches as such, first spread a generous portion of the dressing on the heel of the bread roll, then place the lettuce, tomato, red onions, and top with a chicken fillet, ending with the crown of the bread roll.
  
• Serve immediately. Bon Appétit!

Simply Steak

Servings: 4

Ingredients:

• Cube steaks - 4, 1/2 lb each
• Light Soy Sauce* - 4-5 tbsp
• Vinegar - 1 tbsp
• Black pepper - 1.5 tbsp, coarsely ground
• Chili powder - 1 tsp
  
• Onion - 1 med, thinly sliced
• Canned capers - 1 tbsp , drained of the liquid
  
• Sugar - 1/2 tsp

Methods:

• 1. In a seal able bowl mix in the soy sauce, vinegar, chili powder and black pepper. Marinate the beef steaks in the mixture, sealed, for 24 hours, refrigerated. Bring it to room temperature before cooking.
  
• 2. Heat your stove top grill** till smoking hot, spray some olive oil on the grill and grill the steak 3-5 min on each side for well done, or less if you like it rare.
  
• 3. Remove and let it rest in a foil wrap for 10 min before serving.
• 4. Meanwhile, heat a small nonstick pan, spray with olive oil. Add the onions to the pan and saute on high heat till they caramelize a little.
• 5. Add the capers, a pinch of salt, the sugar and saute for couple of min. Remove.
• 6. Serve the steaks topped with the caramelized onions and a side of roast potatoes or any side of your choice. Bon Appétit!

Hints:
* If you have high sodium or concentrated soy sauce, then make sure to dilute it a bit with couple of tbsp of water.
** If you do not have a stop-top grill, you can also use a iron skillet. Just make sure it is smoking hot, so that the beef will cook real fast.

Garlic-Parmesan Roast Potatoes

Servings: 4-6

Ingredients:

• Red Potatoes (medium sized) - 2 lb(1 kg), skin-on, cubed
• Extra Virgin Olive oil - 1/2 cup
• Parmesan Cheese - 2/3 cup
• Garlic Powder - 1 tsp
• Salt - 1/2 tsp*
• Curly parsley - 1/2 cup, chopped
  

Methods:

• 1. Wash the potatoes very well to remove any dirt. Cube them and rinse them once more to get rid of the starch.
• 2. In a roasting tray, toss the potatoes with the garlic powder, 1/2 tsp salt and olive oil.
• 3. Heat your oven to 375F (190C). Cover the potatoes with a piece of foil and roast them for 30 min. After the 30 min mark, increase the heat to 450F (220C), discard the foil, stir the potatoes to rearrange them and roast for 10-15 more min. Keep a watch so that the potatoes crisp up nicely without burning.
• 4. Take the potatoes out of the oven and sprinkle the Parmesan and chopped parsley on top. Toss to coat evenly. Serve as a side to grilled fish or meat. Bon Appétit!

Hints:
* I have only used half a tsp since the Parmesan cheese is salty. However, you can adjust to your preference of saltiness.

Cajun Grilled Chicken

Servings: 4

Ingredients:

• Chicken drumsticks - 2 lb (1 kg), you can also use whole cut-up chicken
• Yogurt - 1 cup
• Garlic powder - 1 tsp
• Ginger powder/paste - 1 tsp
• Cajun* spice - 2 tbsp
• Salt - 1 tsp
• Lime juice - 2 tbsp
  
• Olive oil - 1/2 cup

Methods:

• 1. In a bowl, mix in the all the ingredients except oil. Marinade the chicken pieces in the yogurt mix for 24 hours, or minimum of 2 hours, refrigerated.
• 2. On the day of cooking, take the chicken out of the fridge to bring it to room temperature.
• 3. Preheat your oven to 400 F (200 C). Spray some olive oil on a baking tray. Pour the 1/2 cup of oil over the chicken, coat evenly and lay the pieces flat on the baking tray.
• 4. Roast for 30- 45 min, turning the chicken pieces every 15 min and basting them with the reserved marinade.
  
• 5. Once the chicken is fully cooked, broil/grill the chicken pieces to get a charred crispy look. Serve with a side of green salad.
  

Pesto Crusted Salmon

Servings: 4

Ingredients:

• Salmon - 1.5 - 2 lb (750 gm) cut into 4, 2.5 inch wide fillets
• Pesto* - 5-6 tbsp or as much is needed to coat the fillets
  
• Chili powder - 1 tsp
• Black pepper - 1/2 tsp
• Salt - to taste (pesto will be salty)
• 
  
• Pesto:
• Basil - 2 cup
• Parmesan Cheese - 1/2 cup
• Pine nuts - 1/2 cup, lightly toasted
  
• Olive oil - 1/2 cup
• Salt - 1/2 tsp
• Black pepper - 1 tsp, freshly ground
  

Methods:

• 1. For the pesto, blend all the ingredients together in a food processor until coarsely ground. You can keep it refrigerated up to 3 weeks in a jar or sealed container.
  
• 2. In a bowl, mix in the pesto with the chili powder, salt and pepper. Place the salmon fillets on a cutting board or a flat surface. Spread the pesto evenly on the fillets, flip and spread some more on the other side. Let it marinate for minimum of 1 hour, maximum of 4 hours (in which case, in the fridge).
  

• 

• 3. Heat your stove top grill on high, spray some olive oil on it. Grill the pesto covered salmon fillets for 2-3 min on each side. Remove and put it on a plate. Cover with a piece of foil and let it rest for 5-10 min before serving. This will keep the fish super moist and fully cooked through.
  
• 4. Serve on a bed of wild or fruity rice and a side of vegetables. Bon Appétit!

Hints:
* If you do not wish to go through the trouble of making home-made pesto, you can also use your favourite store bought kind.

Pasta Cakes

Servings: 2 - 4

Ingredients:

• Macaroni Pasta - 2 cups (raw)
• Eggs - 2
• Cold Milk - 1/2 cup
• Plain flour - 1 cup
• Corn starch - 1 tbsp
• Salt & pepper - taste
• Parsley - 1/2 cup, chopped
  

Methods:

• 1. Cook the pasta according to the package instructions in salted water. Drain and set aside to cool.
• 2. In a bowl, beat in all the other ingredients together. Once the macaroni is cooled down, toss them in with the egg mixture.
  
• 3. Take a small non-stick frying pan, heat 1 tbsp of oil, add one scoop full of the macaroni mixture. Flatten it around the frying pan like a pancake for even distribution. Cover and cook for 3-4 min on medium heat.
  
• 4. After 3 min, turn it over. You will know when its ready to turn, when the edges crisp up as shown in the photo.
  

• 
• 5. After flipping it cook for 4-5 min on the other side, till it crisps up and all the egg-flour batter has cooked through. Do this for the rest of the mixture. The recipe yields 4 cakes (1 inch thick).
• 6. Serve immediately, as it is or with a side of grilled fish or meat. Bon Appétit!

Sweet & Chili Sauteed Asparagus

Servings: 4

Ingredients:

• Asparagus - 1 lb (450 gm), cut into 1.5 inch long pc
• Honey - 1/2 cup
• Chili sauce - 2 tbsp
• Garlic clove - 1, minced
  
• Melted Butter - 4 tbsp
• Salt & pepper - to taste
  

Methods:

• 1. Prepare the asparagus, by cutting off the hard edge, and then chopping them into 1.5 inch long pieces. Rinse and set aside.
• 2. Heat a non-stick wok, add the butter and garlic. Saute to infuse the fragrances.
• 3. Add the asparagus to the pan and salt & pepper. Saute on high heat for 4- 5 min, until tender but still bright green and crunchy.
• 4. In a bowl, mix in the honey and the chili sauce. Add this to the asparagus. Saute for 1-2 more min. Turn the heat off.
• 5. Serve over pasta or any grilled meat or fish.
  

Honey Glazed Chili Chicken

Servings: 4

Ingredients:

• Chicken breasts - 4, boneless and skinless
• Honey - 1 cup
• Apple cider vinegar - 1/2 cup
• Chili powder - 2 -3 tsp (depending on heat preference)
  
• Salt - 2 tsp
• Garlic powder - 1 tsp
• Chili flakes - 1 tsp
  

Methods:

• 1. Mix all the ingredients in a seal able bowl. Marinate the chicken breasts in the marinade for 24 hours, refrigerated, or minimum of 2 hours.
• 2. On the day of cooking, take the chicken out of the fridge and let it come to room temperature before cooking.
• 3. Heat your indoor stove-top grill on high, spray it with some olive oil spray. Add the chicken and spray some more oil on the chicken breasts. Cook for 3-5 min on each side, until cooked through. The trick is to cook it on high heat, over a short period of time. If you like, you can also use the marinade to glaze the chicken breasts while its cooking.
  

• 

• 4. Remove and let it rest on a cutting board for 5-8 min. Slice them diagonally and serve on a bed of veggies or pasta.
  

Hints:
* If you want you can use your out-door BBQ for grilling the chickens.
**If you do not have a stove-top indoor grill, you can also use the broiler and just broil the chicken breasts.

Spicy Chicken Korma

Servings: 4-6

Ingredients:

• Chicken - 1 whole(1.5 kg), cut into small pieces
• Potatoes - 2, skinned & quartered
• Onions - 1 med, thinly sliced
• Green Chillies - 3-5 (depending on heat preference)
• Full cream milk - 2-3 cups
• Ghee/ clarified butter - 1/2 cup
• Cumin powder - 2/3 tsp
• Coriander powder - 1.5 tsp
• Nutmeg powder - 1/2 tsp
  
• Black pepper - 1 tsp
• Salt - to taste
• Sugar - 2 tbsp
  
• Whole black pepper corns - 1 tsp
• Whole Cardamon - 5-6 pcs
  
• Whole cloves - 5-6 pcs
• Dried bay leaf - 2 med pcs
• Cinnamon stick - 2 inch pc

Methods:

• 1. In a bowl, toss the chicken pieces with salt and black pepper. Let it marinate for half hour.
• 2. In a non-stick pot, heat some ghee/butter, brown the chicken pieces in batches to avoid it being stewed in its own juices. Remove, set aside.

• 3. Add 3 tbsp of oil to the pan and heat. Add the bayleaf, cardamons, cloves, cinnamon and whole pepper corns. Saute till they pop.
• 4. Add the onions and 1/2 tsp of salt. Saute till the onions are translucent. Add the garlic and ginger. Saute for 1-2 min till the aroma fills up your kitchen.
• 5. Add half cup of water to the onions and add the cumin, coriander and nutmeg powder. Saute till the water evaporates a bit. Return the chicken pieces to the pot. Stir to combine. Reduce the heat to med, and simmer for 15 min, stirring occasionally to avoid any burns at the bottom. Do not add any water, the chicken will cook it its own juices.
  
• 6. Meanwhile, beat the milk with the sugar, set aside. After the 15 min mark, add the milk to the chicken. Lower the heat to low-med. Add the green chilies, cover and simmer for about 25-30 min, stirring occasionally to avoid any lumping at the bottom of the pot. If the gravy seems to thicken too quickly then add 1/2 cup of hot water to the gravy.
  
• 7. While the chicken is simmering, prepare the potatoes. In a microwavable bowl, place the quartered potatoes, with half cup of water and 1/2 tsp of salt. Cover and microwave for 3-4 min, or until the potatoes are half cooked. Drain.
• 8. In a non-stick pan, heat 2 tbsp of butter, and add the potatoes and 1 tsp of sugar. Fry them till they are cooked through and crispy on the outside. Remove and set aside.
• 9. Check the chicken to see whether the gravy has thickened or not, to your desired level. I like it quite thick. Do not stir the curry vigorously as that will break the chicken pieces. Add the potatoes to the pot. Stir to combine. Turn the heat off.
• 10. Serve the chicken korma with plain white or flavoured rice.