Burnt A Little

Saturday, February 28, 2009

Servings: 4 - 6

Ingredients:

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.

Servings: 4

Ingredients:

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.

Servings: 4

Ingredients:

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.

Servings: 4

Ingredients:

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!

Servings: 2

Ingredients:

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.