Chicken with Tindora

Servings: 4 - 6

Ingredients:

• Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
  
• Tindora - 1-1.5 lb (500-700 gms)
  
• Onion - 1 lrg, thinly sliced
• Tomato - 2, sliced
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Bay leaf - 1 lrg or 2 med
  
• Chili powder - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Methods:

• 1. Wash and drain the chicken pieces. Set aside. Cut the tops and tails of the tindora and with a knife make some shallow cuts along the skin of the tindora for the flavour to enter. Set aside.
  
• 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves and the bay leaf. Saute till they pop.
• 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 4. Add the chicken and all the dry spices to the pan. Stir to combine. Saute on med-high heat for about 10 min, stirring continuously.
• 5. Add the tindora. Stir to combine. Cover and simmer on med heat for 5- 10 min till the juices from the chicken are released.
  

• 
• 6. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 35-45 min.
• 7. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 8. After the 30 min mark, check the stew to see whether the chicken and tindora has been cooked through. If not, add half cup more water and stir to combine. Add the green chilies. Simmer for 10-15 more min.
  
• 9. Once cooked, serve with plain or flavoured rice.

Sauteed Shrimp with Spinach & Beans

Servings: 4

Ingredients:

• Frozen Leaf Spinach - 1 lb (450)
• Shrimp (50-60 count size) - 1 lb (450)
• Red Kidney Beans - 1 lb can, rinsed and drained
• Onion - 1 med, chopped
• Garlic cloves - 2, minced
• Chili powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/3 tsp
• Nutmeg powder - 1/2 tsp (optional)
  
• Salt - to taste

Methods:

• 1. Clean and devein the shrimp, set aside.
• 2. In a non-stick pan, heat 3 tbsp of oil. Add the garlic, saute for a min. Add the onions and salt. Saute till the onions are translucent.
  
• 3. Add the shrimps and the dry spices (except the nutmeg powder). Saute for 3-5 min, till the shrimps are cooked. Do not over cook the shrimp, just saute till they curl up and change to a rich pinkish-red colour. Remove from the pan, set aside.
• 4. Add the drained kidney beans to the onions. If needed, add a bit more oil. Saute for 3-4 min.
  
• 5. Add the spinach and the nutmeg powder. Saute on high heat for 7-10 min, till the excess moisture from the frozen spinach has evaporated and it riches a dark green colour.
• 6. Return the shrimps to the spinach. Stir to combine. Saute for 2-3 min, turn of the heat.
• 7. Serve with flavoured or plain white rice.

Chili Chicken with Green Beans

Servings: 4

Ingredients:

• Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
  
• Onion - 1 lrg, thinly sliced
• Tomato - 2, sliced
• Green beans - 1 lb (450), cut into 2 inch long pieces
  
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Paprika powder - 1 tsp
• Chili powder - 1 tsp
• Lemon Pepper - 1/2 tsp
  
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
  

Methods:

• 1. Wash and drain the chicken pieces. In a bowl, mix in the dry powdered spices and coat the chicken pieces evenly with the spice rub. Set aside.
  
• 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves. Saute till they pop.
• 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 4. Add the chicken to the pan. Stir to combine. Simmer on med heat for 5- 10 min till the juices from the chicken are released. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 30-35 min.
  
• 5. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 6. Meanwhile, cut off the tail and tips of the beans and chop them into 2 inch long pieces. In a microwavable bowl, steam the beans with a pinch of salt and a bit of water to add moisture, in the microwave, for about 4-5 min. Set aside.
  
• 7. After the 30 min mark, check the stew to see whether the chicken has been cooked through. If not, add half cup more water and stir to combine. Simmer for 10 more min.
  
• 8. If the chicken seems to be cooked through, then add the green beans and the chilies. Stir to combine and simmer for 5-10 more min till the beans have softened up a little. They should still be quite green and crunchy.
  
• 9. Once cooked, serve with plain or flavoured rice or pita bread.

Fettuccine with Ricotta-Parmesan Sauce

Servings: 4

Ingredients:

• Fettuccine - 1 lb (450 gm)
• Broccoli Florets - 2 cups, steamed
  
• Tomato puree - 1 lb can
• Ricotta Cheese - 1 cup
• Parmesan Cheese - 1.5 cups
• Italian Seasoning - 1.5 tsp
• Jarred Capers - 1 tbsp, drained of the liquid
• Garlic Cloves - 2, minced
  
• Salt & pepper - to taste

Methods:

• 1. Steam the broccoli florets with a pinch of salt and black pepper. Cover with a plastic wrap, set aside.
• 2. In a large non-stick pan, heat 2 tbsp of olive oil, add the garlic and the capers. Saute for a min to infuse the oil with the garlic. Be careful when adding the capers, as it will sizzle if not properly drained from it preserving liquid.
• 3. Add the tomato puree, Italian seasoning, salt and pepper. Stir to combine. In a bowl mix in the Ricotta cheese with 1 cup of hot water. Stir it in the tomato sauce and simmer on med heat for about 10-15 min.
• 4. Meanwhile cook the fettuccine according to the package instructions, drain and set aside.
• 5. Once the sauce has simmered down and thickened, add the pasta to the sauce. Add 1 cup of the Parmesan cheese and the broccoli florets. Stir to combine. Turn the heat off.
• 6. Serve the fettuccine in individual serving bowls topped with the remaining Parmesan cheese. Bon Appétit!

Caramelized Onion Frittata

Servings: 2

Ingredients:

• Eggs - 4
• Milk - 1/2 cup
  
• Sweet onion - 1 lrg, thinly sliced
• Roma Tomatoes - 2, thinly sliced
• Jalapeno - 2, thinly sliced
• Italian/Flat leaf Parsley - 1 cup, chopped
  
• Italian Seasoning - 1 tsp
• Cumin powder - 1/2 tsp
  
• Salt & Pepper - to taste

Methods:

• 1. In a bowl, beat in the eggs with salt, pepper and milk. Set aside.
  
• 2. In a medium sized, non-stick pan, heat 3 tbsp of oil. Add the onions, salt, pepper. Saute for few min till they are caramelized.
  
• 3. Add the tomatoes, jalapeno, cumin and the Italian seasoning. Saute on high heat till the tomatoes develop a rich dark red colour, and the moisture evaporates.
  
• 4. Lower the heat. Spread the onion tomato mixture evenly in the pan. Pour over the egg. Sprinkle the herbs on top of the egg. Cover and cook for 5-8 min on low-med heat, till the edges come loose with a rubber spatula.
• 5. Transfer to a plate, by sliding it. Cut into portions, serve.
  

Fusion Fried Rice

I call this my Fusion Fried Rice, as it is practically a fusion of everything. I came up with this recipe few nights ago, when the only thing "cooked" I had in my fridge was rice. I had sandwich meat but no bread, loads of herbs (don't know why I buy all different kinds at the same time) and some veggie. So.... here is the result. The fusion of all the weird ingredients. You just have to try it to know how yummmm the result came out. :)

Servings: 4

Ingredients:

• Basmati Rice - 2 cups, cooked
• New Carrots - 3, sliced thinly
• Sweet peas - 1.5 cups
• Eggs - 4
• Roast Beef deli slices - 1 whole package (8 oz pack), chopped
• Italian/ Flat Leaf Parsley - 1/3 cup, chopped
• Cilantro - 1/3 cup chopped
• Basil - 1 handful leaves, chopped
• Onion - 1 med, chopped
• Jalapeno - 1 , sliced
• Garlic clove - 2 , minced
• Soy sauce - 4 tbsp
• Salt & Black pepper - to taste
  

Methods:

• 1. Prepare all the vegetables and the meat, by chopping them , set aside. In a bowl, beat the egg with a pinch of salt and black pepper, set aside.
  
• 2. In a large non stick pan, heat 2 tbsp of oil, fry the eggs for about 1-2 min. Do not over cook them. Remove and set aside,
• 3. Add the chopped roast deli meat to the pan, saute for 2-3 min with some black pepper and 1 tbsp of soy sauce. Remove and set aside with the eggs.
• 4. Add 2 more tbsp of oil to the pan, heat. Add the onions and garlic. Saute till the garlic is fragrant. Add all the veggies, except the herbs. Add the remaining 3 tbsp of soy sauce. Saute for 4-5 min.
• 5. Add the eggs, deli meat and rice to the pan. Stir to combine. Break any lumps of rice gently, do not mush up all the rice. Saute for 4-5 min on high heat.
  
• 6. Since the soy sauce will be salty, taste for seasoning now. If needed add some salt and black pepper. Stir in all the herbs. Turn off the heat. Serve immediately.
  

Cottage Chicken

Servings: 4

Ingredients:

• Chicken thighs - 4, boned and skinned, cut into thin strips
• Carrots - 2 med, sliced into 2 inch long pieces
• Cauliflower florets - 2 cups
• Onion - 1 lrg, sliced thinly lengthwise
• Green chili - 2/3 sliced
• Cilantro - 1/2 cup, chopped coarsly
  
• 
  
• For the marinade:
• Cottage Cheese - 1.5 cup
• White Vinegar - 2 tbsp
• Honey - 2 tbsp
• Curry powder - 2 tsp
• Chili powder - 1 tsp
• Cumin powder - 2/3 tsp
• Salt & pepper - to taste

Methods:

• 1. In a sealable bowl, mix in all the ingredients for the marinade. Marinate the thigh strips, overnight, refrigerated.
• 2. Prepare the vegetables and set aside.
• 3. In a non-stick wok, heat 2 tbsp of oil, add the onions, carrots and cauliflower florets. Season with salt and pepper. Saute on high heat for about 4-5 min till they are cooked but still crunchy. Remove from the pan and set aside.
  
• 4. Add 2 more tbsp oil to the pan, heat. Add the chicken thigh strips to the oil, reserving the marinade. Saute on high heat till cooked through for about 8-10 min, till the chicken strips are slightly crispy and you can see the oil separated from the chicken pieces.
  
• 5. Mix in half cup of hot water to the marinade and add it to the pan. Simmer on med heat till the cheese melts and creates thick sticky gravy.
  
• 6. Stir in the chopped cilantro and the green chilies, turn the heat off.
• 7. On a bed of plain white rice, spoon a serving of the sauteed veggies, top it with a generous serving of the chicken and gravy. Garnish with some cilantro, serve.
  

Sesame Coated Chicken Broccoli Stir-fry

Few months ago I had this sudden urge to make some hummus and thus had bought this huge bag of sesame seeds... Yes, you guessed right.... I never got around to making it.... Few days ago I opened my cupboard and there it is, the bag of sesame seeds... sitting bored and wanting attention. I could definitely NOT ignore it, could I?? So, here it is... I finally saved them from boredom and added to this simple and yummy dish... I love chicken, I love broccoli, and adding the Sesame ?? The result was brilliant!

Servings: 4

Ingredients:

• Chicken Breast - 2, cut into thin strips
• Broccoli florets - 3 cups, steamed
• Onion - 1 lrg, sliced lengthwise
• Garlic cloves - 2-3, crushed
• Chili powder - 1.5 tsp
• Coriander powder - 1 tsp
• Sesame Seeds - 3-4 tbsp
  
• Salt & pepper - to taste
• Olive oil

Method:

• 1. Prepare the chicken by cleaning and cutting them. In a bowl mix in salt, pepper, chili powder, coriander powder and 1 tbsp of olive oil. Coat the chicken strips in the spice mixture and set aside to marinate for 1/2 hour.
• 2. Heat you wok till smoking hot, add 2 tbsp of oil. Add the crushed garlic, saute to infuse the oil with the fragrance.
  
• 3. Add the chicken strips, saute on high heat for about 4-5 min, till they are cooked through.
• 4. Add the onions and the broccoli. Since the broccoli florets are already steamed, you only need 1-2 min to saute them, just enough for the onions to soften a bit.
  
• 5. Add the sesame seeds, saute till they are a little toasted and your kitchen fills up with the nutty aroma. AND you are done. Serve with plain white rice.
  

Pasta Shells in Roasted Garlic Sauce

Servings 4

Ingredients:

• Pasta shells - 1 lb(450 gm)
• Garlic cloves - 1 whole bulb
• Tomatoes - 3-4, cubed
  
• Onion - 1 med, cubed
• Parmesan Cheese - 1/2 cup
• Shredded Italian cheese blend - 1 cup, (blend of Mozzarella, Provolone, Romano, etc)
• Sweet pea - 1/2 cup, steamed (optional)
• Italian/ flat-leaf parsley - 1/2 cup, chopped
  
• Chicken Bouillon cubes - 2 (you can alternatively use 2 cups of broth)
• Salt & pepper - to taste
• Extra Virgin Olive Oil

Methods:

• 1. In a baking sheet, arrange the chopped tomatoes and onions. Drizzle some olive oil on them and season with salt and pepper.
• 2. Put the whole bulb of the garlic, skin-on, in a piece of foil, drizzle with olive oil, salt and pepper. Loosely fold the foil and place it in the tray with the tomatoes.
  
• 3. Roast in the oven for 20-30 min, on 200F (400C), until the tomatoes and onions are crisp on the edges. No need to peal the tomatoes.
• 4. Peel the garlic cloves. Once roasted the peel comes of very easily. Place the tomatoes, onions, garlic with 1 cup of water in a blender and blend. You are looking for a coarse texture rather than smooth.
• 5. In a large non-stick pot heat 1 cup of water with the 2 bouillon cubes and stir until melted. Add the puree from the blender. Stir to combine, and simmer on low-med heat until it thickens up and reaches a sticky consistency.
• 6. Meanwhile, cook the pasta shells according to the package instructions. Drain and add them to the garlic sauce. Stir to combine. Taste for seasoning.
• 7. Add the peas* (if using), parsley and the Italian cheese blend. Stir to combine everything. Turn the heat off.
• 8. Serve on serving bowls and top with the Parmesan cheese before serving. Bon Appétit!

Hints:
* You can use any other steamed vegetables with this dish.
** I like to add 1 tsp of sugar when simmering the sauce for a little sweetness. However you can add or skip it upon your choice.

Spinach Pumpkin Stir-fry

Servings: 4

Ingredients:

• Leaf Spinach (frozen*) - 1 lb (450 gm)
• Pumpkin - 2 cups, cut into cubes
• Onion - 1 med, thinly sliced
• Garlic cloves - 2 thinly sliced
• Dried Chili pepper - 2 - 3, torn into small pieces
• Salt - to taste
• Paprika powder - 1/2 tsp

Methods:

• 1. In a non-stick pan, heat 3 tbsp of oil. Add the dried chili peppers and the garlic, saute to infuse the oil.
  
• 2. Add the onions and salt. Saute till they are translucent.
  
• 3. Add the frozen spinach and stir to combine. The heat will defrost the spinach as well as cook it. Keep sauteing for 5-8 min on medium-high heat.
  
• 4. Meanwhile, in a microwavable bowl, place the cubed pumpkin. In half cup of water mix in the paprika powder with 1 tsp of sugar. You can skip the sugar. I, however, like extra sweet pumpkins. Pour the spiced water over the pumpkins, cover and microwave on high for 3-5 min till they are perfectly steamed.
• 5. Once the spinach has reached a dark green colour, and all the excess moisture has evaporated, add the pumpkins to the spinach. Saute for 2-3 min.
• 6. Serve with white rice.
  

Hints:
* You can use fresh ones, I like the frozen ones coz there is less work as no need to wash or chop. If you are using fresh ones, then adjust the measurements.

Chicken Stew with Moong Daal

Servings: 4

Ingredients:

• Chicken Drumstick - 8, skinless
• Moong Daal - 1.5 cups
• Onion - 1 lrg, thinly sliced
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Bay leaf - 1
• Whole pepper corns - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1 tsp
• Salt - to taste
  

Methods:

• 1. In a skillet, dry roast the Moong daal until fragrant, stirring constantly to avoid burning. Pour in 2 cups of water and let it soak until ready to cook.
  
• 2 Wash and pat dry the drumsticks with a paper towel. With a knife, make 2 slit marks on the drumstick for spices to get in. Set aside.
• 3. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves, bayleaf and the whole pepper corns. Saute till they pop.
• 4. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 5. Add half cup of water and all the dry spices. The water is added to cook the curry spices. Saute till the water evaporates and oil separates from the spice.
  
• 6. Lay the drumstick on the spice. Cook on one side for 3-4 min, without stirring, till the drumsticks get a crispy coating. Flip the drumstick to get the crispy coating all around.
• 7. Add the moong daal, along with the soaking liquid. Stir to combine. Add 2 cups of hot water, reduce the heat to low-med and simmer for 30-45 min.
  
• 8. Make sure to stir in occasionally to avoid any lumping or burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 9. After the 30 min mark, check the stew to see whether the chicken has been cooked through and whether the moong daal have reached a mushy consistency. If not, add half cup more water and stir to combine. Simmer for 15 more min. If so, then add the green chilies and simmer for 5 more min. You should have a super moist chicken with a nice yummy thick gravy.
• 10. Once cooked, serve with plain or flavoured rice or pita bread.
  

Hot & Spicy Catfish Sauté

Servings: 4

Ingredients:

• Catfish - 2 pounds, cut into cubes
• Roma tomato - 3, sliced lengthwise
• Onions - 1 lrg, thinly sliced
• Serrano pepper/green chili - 2, thinly sliced
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Salt - 1/2 tsp
• 
  
• For spice rub:
• Salt - 1/2 tsp
• Turmeric powder - 1/3 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2
  
• Chili powder - 1/2 tsp
  

Methods:

• 1. Coat the fish cube generously with the spice rub. Use your hand to rub it in thoroughly but gently, as the flesh of the fish will be very delicate when raw. Let it marinate for 1/2 hour.
• 2. Meanwhile, prepare the vegetables.
  
• 3. In a non-stick pan, heat 3 tbsp of oil till smoking hot. Add the fish cubes, and saute on high heat for about 3-4 min, till the fishes develop a crispy coating. Remove and set aside.
• 4. Add the onions and salt to the oil. You should not need any extra oil, however if you do, then add 1 more tbsp before adding the onions. Saute till they are browned on the edges.
• 5. Add all the dry spices, and 1/2 cup of water so the spices will not burn. Saute till the water evaporates.
  
• 6. Add the tomatoes and saute for 3-4 min, return the fish cubes to the pan and lower the heat to med.
  
• 7. Keep sauteing till the juices released from the tomatoes have evaporated, and the onions and tomatoes stick to the fish. Turn the heat off. Add the green chilies, stir to combine.
• 8. Serve on a bed of flavoured or plain white rice .
  

Beef & Split Pea Stew

Servings: 4-6

Ingredients:

• Beef for stew - 2 lb (1 kg),
  
• Dried Split peas - 1.5 cup
• Onion - 1 lrg, chopped
• Cinnamon stick - 2 inch long pc
• Cloves - 5-6 pc
• Cardamons - 5-6 pc
• Dried Bay leaf - 1 lrg, or 2 med
• Whole pepper corns - 1 tsp
  
• Green Chili - 2-3, halved lengthwise (seeds removed if you don't like the heat)
• 
  
• For marinade:
  
• Garlic Paste - 2 tsp
• Ginger paste - 1 tsp
• Salt - 1.5 tsp (or to taste)
  
• Chili powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp

Methods:

• 1. Soak the slit peas with water, overnight. Make sure to put it in a big enough bowl, as the peas will puff up once they are soaked.
• 2. In a bowl, mix in the ingredients for the marinade and marinate the beef for 1/2 hour to 2 hours. It is not necessarily going to make the beef tender but more flavoured.
  
• 3. In a deep base pot or a dutch oven, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves, bayleaf and the whole pepper corns. Saute till they pop.
• 4. Add the onion and saute till they are browned on the edges. Add the marinated beef to the onions. Stir to combine everything evenly.
• 5. Lower the heat to medium, cover and simmer for about 15 min. By this time the juices released from the meat would evaporate.
  
• 6. Add 1 cup of hot water, enough to submerge the meat. Simmer for 1 hour on low-med heat, stirring occasionally to avoid any burns or sticking to the base of the pot. Every time you stir the stew, make sure to add 1/2 cups of hot water, if it has evaporated, so that the meat will always be submerged into juice.
  
• 7. After 1 hour, check whether the meat is tender enough. Add the drained split peas to the beef. Stir to combine. Adjust the water level. Check for salt.
• 8. Simmer on med heat for 30-50 more min, until the split peas are cooked and the beef is tender enough to break when you pull with a fork.
  
• 9. Add the green chilies. Cover and let it rest for 10 min. Serve the beef stew with plain or flavoured rice, or even pita bread.
  

Matar Polao ( Rice with Sweet Peas)

Servings: 4-6

Ingredients:

• Basmati rice - 4 cups
• Sweet peas - 2 cups
• Ghee/ Clarified Butter - 1/2 cup
• Onion - 1 lrg, thinly sliced
• Garlic cloves - 3, crushed
• Ginger root - 1 inch, grated finely
• Green chilies - 3-4, halved lengthwise (seeds removed if you don't like the heat)
• Salt - 2 tsp
• Whole pepper corns- 1 tsp
• Cinnamon stick - 1.5 inch long pc
• Cloves - 3-4
  
• Cardamons - 4-5
• Dried Bay leaf - 1 lrg

Methods:

• 1. Wash and drain the basmati rice in a colander. Set aside.
• 2. In a deep base pot or dutch oven, heat 1 tbsp oil. Add the cardamon, cinnamon, bay leaf, pepper corns. Saute till they pop.
• 3. Add the ghee/butter. I add it now, so that it does not burn. Add the onions and salt. Saute till they turn translucent and a little crispy on the edges. Add the garlic and ginger. Saute for 2-3 min.
  
• 4. Add the drained rice, stir to combine and coat the rice with the butter. Saute for 4-5 min, stirring constantly so that the rice does not stick to the bottom of the pot.
  
• 5. Add 8 cups (using the same cup you used for measuring the rice) of hot water. Cover and bring to boil on high heat.
• 6. Once the water has boiled up, stir the rice to combine everything. Add the green chilies and reduce the heat to medium, cover and simmer for 10 min.
• 7. After the 10 min, gently fold the rice, that is, with a spatula stir from the left bottom side to the left top and the same for the right side. Do NOT over stir the rice as it will make it soggy.
  
• 8. Scatter the sweet peas on top of the rice, cover and simmer for 10 more min.
• 9. Turn the heat off . Do not stir it yet. Let it rest for at least 10 min before serving. When serving, gently stir the rice to mix in the peas with the rice. Serve as a side with any fish or meat or vegetable entrée .
  

Hints:
I have used some food colouring which is optional. If you also wish to do so, then mix 1 tbsp of Zafran (orange food colour) to 2 tbsp of water. At step 9, after turning the heat off, with a tsp, take spoon full of the colour mixture and pour it in one spot of the rice. Do this for several spots. Then cover and let it rest and serve as suggested above.

Kebab Pockets

Servings: 4

Ingredients:

• Pocket pita breads - 4, cut in half
  
• Avocado - 1, diced
• Vine tomatoes - 2, diced
• Red onion - 1 sml, diced
• Feta cheese crumbles - 1 cup
• Romain lettuce - 4 leaves, chopped (you can use any greens of your choice)
• 
  
• For the Kebabs:
• Ground beef - 1 lb (450 gm)
• Black pepper - 1 tsp
• Salt - 1 tsp ( or to taste)
• Dried herbs - 1 tsp (a blend of oregano, rosemary, thyme and parsley)
• Jalapeno - 1, finely chopped
• Garlic cloves - 2, finely chopped
• Ketchup - 1 tbsp
• 
  
• For the Sauce:
• Sour cream - 1/2 cup
• Ketchup - 3 tbsp
• Lemon/Lime juice - 1 tbsp
  
• Garlic paste - 1/2 tsp (freshly made, or just use finely chopped garlic)
• Chili Sauce - 1 tsp
• Salt & pepper - to taste
  

Methods:

• 1. In a bowl mix in all the ingredients for the kebabs. Cover and chill for 1 hour.
• 2. Chop the avocado, tomato, onions and the lettuce. Divide into 8 equal portions, set aside.
• 3. Heat your griddle to smoking hot. If you do not have a stove-top or electric griddle, you can also use a pan or a skillet.
  
• 4. Take the beef out of the fridge and form into flat disks/patties. The recipe should yield about 8 disks.
• 5. Sear the meat patties on your hot griddle for about 2-3 min each side. Remove and let it rest on a plate. You should not need any oil as the fat released from the beef will be more than enough to lubricate and cook the kebabs.
• 6. Meanwhile, in a bowl mix in all the ingredients for the sauce, set aside. Once all the kebabs are done, use the griddle to warm/toast up the pocket pita breads.
• 7. Fill the pita pockets as such, lettuce-> tomato-> avocado-> onions-> feta cheese and then the kebabs (1 each for each pita pocket) and top it with a generous amount of the sauce. I had roughly chopped up my kebab patties. You can serve it either chopped or whole. Enjoy!
  

Kebab Fingers in Sweet Pepper Sauce

Servings: 4

Ingredients:

• For the Sauce:
  
• Sweet peppers* (banana peppers) - 3, sliced
• Green Capsicum - 1 med, sliced
• Fresh Tomato - 3-4, sliced lengthwise
• Tomato puree - 1/2 cup
  
• Vinegar - 3 tbsp (any would do, I used apple cider vinegar)
• Sugar - 1 tbsp
  
• Onion - 1 med, thinly sliced
• Salt & Pepper - to taste
  
• 
  
• For the Kebabs:
• Minced Beef - 2 lb (1 kg )
• Ginger paste - 1 tsp
• Garlic Paste - 2 tsp
• Salt - 1.5 tsp
• Black pepper - 1 tsp
• Dried oregano - 1/2 tsp
• Dried parsley - 1/2 tsp
• Chili flakes - 1/2 tsp
• Chili powder - 1/2 tsp (or more if u like it hot)
  
• Whole coriander seeds - 1 tsp, lightly toasted and coarsely crushed
• Whole anise seeds - 1/2 tsp, coarsely crushed

Methods:

• 1. In a bowl, mix in all the ingredients for the kebabs. Do not over work the meat as that will create a hard kebab, rather mix in the ingredients with a fork.
  
• 2. Form the mince into finger long kebab. The recipe yields about 20- 22 kebabs. Chill for about 1/2 hour.
• 3. In a non-stick frying pan, spray a little of oil spray, and heat. Add the kebab fingers and saute on high heat. The fat content released from the minced meat will be more than enough to cook the kebabs. So you will not need any frying oil.
  

• 4. Just make sure that the kebab fingers are browned on all sides very quickly, they do not need to be cooked through as they will finish cooking in the sauce. Once they are browned, remove from the pan and set aside.
  
• 5. Add the onions to the pan. You do not need to add any oil, as the remaining fat released from the mince will be used for the cooking. Saute the onions on high heat till they brown up on the edges.
  
• 6. In a cup, mix in the tomato puree, sugar and the vinegar, set aside.
  
• 7. Add the sliced sweet peppers, salt and pepper to the pan and saute for 2-3 min. Add the tomatoes.
• 8. Add the tomato puree mixture, stir to combine. Carefully return the kebabs to the sauce, since they are still fully uncooked, they will be fragile.
• 9. Add 1 cup of hot water and simmer on low-med heat for about 45- 60 min. The sauce will thicken to a sticky consistency. Serve hot with pita/flat bread or Polao or even plain Basmati rice.
  

Hints:
*Sweet peppers vary in different shapes and colours. Capsicums/bell peppers are a kind of sweet pepper. The specific ones I had used are long, light green in colour and very sweet and tasty. They are also called banana peppers, as they look like bananas.
I am here giving a pic I got from the web to give you an idea about which one I used.

Oooyee Gooyee Baked Macaroni

Servings: 4

Ingredients:

• Macaroni - 1 lb(450 gm)
• Minced/ground Beef - 1 lb (450 gm)
• Canned Tomato puree - 2 lb can (1 kg)
• Parmesan cheese - 1/2 cup
• Shredded Italian cheese blend (provolone, mozzarella, romano, asiago, fontina) - 2 cup
• Onion - 1 lrg, chopped finely
• Celery - 1/2 cup, chopped finely
• Capsicum - 1, chopped finely
  
• Ginger root - 1 inch, grated finely
• Chili powder - 1 tsp
• Nutmeg powder - 1/2 tsp
• Sugar - 2 tsp (optional)
  
• Black pepper - 1 tsp
  
• Salt - to taste
• Italian/flat leaf parsley - 1 cup, chopped
  

Methods:

• 1. In a large pot, heat 1 tbsp of oil. Add the ginger, saute to infuse the oil with the ginger. Add the minced beef, salt and pepper. Saute till the meat turns brown.
  
• 2. Add the chopped onions, celery, capsicum and saute for 3-4 min, till the vegetables soften a little.
  
• 3. Add the tomato puree, nutmeg, chili powder and 2 cups of hot water. Simmer, covered, on medium heat for 30-35 min, stirring occasionally to avoid any burns at the bottom.
  
• 4. Once the sauce has thickened and reduced by 1 cup of the added water, add the dry macaroni to the sauce. Stir to combine. The sauce at this stage should still be quite thin for the macaroni to absorb the flavours. If it seems too thick then add 1/2 cup of hot water. Check for seasoning, simmer on medium heat for about 15 min.
  
• 5. Meanwhile preheat you oven to 375F (190C) . Spray a oven proof casserole dish with some oil spray, pour the entire contents of the sauce-macaroni. Carefully stir in, the sugar, 1 cup of the mixed Italian cheese blend and the Parmesan cheese.
• 6. Bake for 30 min. Take the dish out of the oven and sprinkle the remaining 1 cup of the mixed cheese blend on top of the macaroni and bake for 10-15 more min, or till the cheese melt and starts to bubble.
  
• 7. Let it rest for 5-10 min and then serve topped with the chopped parsley.
  

Herb-Garlic-Butter Rolls

Servings: 4

Ingredients:

• Freshly baked bread rolls - 4, sliced in half
• Ready-made basil pesto - 1 tbsp
• Black pepper - 1/2 tsp
• Salt - 1/2 tsp
• Butter 4 tbsp
• Italian/flat leaf parsley- 1/2 cup, chopped finely
• Fresh Garlic cloves - 2, minced finely
  

Methods:

• 1. In a bowl whisk in all the ingredients except the bread.
  
• 2. Divide into 8 equal portions, and spread it on the inner side of each piece of the bread rolls.
• 3. In the oven, broil/grill bread rolls, buttered side up for 2 min, or until crispy. Serve with pasta to mop up the juices or even use it for any sandwich.
  

Meatball Rezala

Servings: 4 - 6

Ingredients:

• Ground Beef - 2 lb (1 kg),
• Onion - 1 med, 1/2 of it thinly sliced
  
• Green Chili - 6, (3 sliced & seeds removed if you do not like the heat)
  
• Garlic cloves - 4
  
• Ginger root - 1 inch (to yield 1 tsp in paste)
• Ghee/ Clarified Butter - 4 tbsp
• Hot spice Powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
  
• Milk - 1/2 cup
• Plain yogurt - 1/2 cup
• Sugar - 2 tbsp (or to taste, the dish is meant to be on the sweet side)
• Black pepper - 1/2 tsp
• Salt - 1.5 tsp
  

Methods:

• 1. In a food processor, blend 3 chilies, garlic, ginger to form a rough mince. In a bowl, mix in the ground beef with 1 tsp salt, pepper, hot spice powder, cumin, coriander powder and the minced aromatics. Form tennis ball size meatballs and refrigerate for minimum of 1/2 hour to up to 2 hours.
• 2. Meanwhile, in the blender, blend the remaining garlic, ginger and half of the unsliced onion into a puree.
• 3. In a bowl, beat the yogurt with the sugar and set aside.
  
• 5. In a heavy base non-stick pan, saute the meatballs, in batches, until you get a brown coating. Make sure not to cook it all the way through, as it will finish cooking in the gravy. Remove and let it rest on a plate.
  
• 6. Clean the pan off with a paper towel to remove the fat released from the meatballs. Add the ghee/butter to the pan and heat.
  
• 7. Add the sliced half of the onion to the pan, and 1/2 tsp of the salt. Saute till translucent.
• 8. Add the yogurt mixture and simmer on med heat for 4-5 min. Return the meatballs to the pan along with the milk. When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from breaking.
• 9. Add the remaining 3 chilies. Simmer the meatballs on low-med heat for about 35-40 min or until the milk evaporates and the ghee separates to create a thick shiny white gravy. Serve with Polao or Nutmeg Rice.

Roast Tandoori Potatoes

Serving: 4-6

Ingredients:

• Potatoes - 2 lb ( 1 kg)
• onion - 1 med, cut into wedges
  
• Butter - 1 cup
• Salt - 1 tsp
• Shan (or any other) Tandoori Masala - 2 tsp
• Chili powder - 1/2 tsp
• Cilantro - 1/2 cup, chopped
  

Methods:

• 1. Wash, and quarter the potatoes. Use new potatoes and leave the skin on. This way they do not dry out too much. However, you can also use peeled potatoes.
  
• 2. In a cup melt the butter. Mix in the spices.
• 3. In a roasting tray, spray some oil, toss the potatoes and the onions with the spiced butter mixture. Make sure to coat evenly.
• 4. Preheat your oven to 375 F (180 C). Bake the potatoes for about 30-40 min, till they are cooked and develop a crispy skin.
  
• 5. Sprinkle the chopped cilantro on top. Serve as a side with some grilled fish or chicken.

Hints:
If you do not have access to pre-packaged Tandoori spice then you can make your own. For that you will need the following:

• Garlic Powder - 1 tsp
• Ginger powder - 1 tsp
• Paprika powder - 2 tsp
• Chili powder - 1 tsp
• Lemon Salt - 2 tsp
• Hot spice powder - 1/2 tsp
• Coriander powder - 1 1/2 tsp
• Cumin powder - 1 tsp
• Orange Food Colour - 1/4 tsp

This will yield about 1/2 cup of spice mixture. Use the amount you need and store the rest in a sealed container in dark, cool place.