Paella (Classic Spanish dish - easy version)

Ingredients:

2 tablespoons olive oil

1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested

2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Method: 

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Tandoori Chicken

Ingredients:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 Tablespoons fresh lemon juice or malt vinegar
1 Tablespoon minced garlic
1 Tablespoon peeled and grated or crushed ginger root
1 Tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish


Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Dates Almond Cake

Dates Almond Cake


Ingredients : 

Dates, 18 nos.

Eggs - 2 nos
Sugar, 1/2 cup
Honey, 1/4 cup
All purpose flour, 1 cup
Butter 1/2 cup
Baking soda, 1 teaspoon
Sodium Bicarbonate - 1/4 teaspoon
Almonds / walnuts (chopped), 2 Tbs
Cherries - optional

Method :

Pre-heat the oven to 350 F and prepare the cake pan by greasing and flouring it. Set them aside.
Soak dates and Sodium Bicarbonate in Hot water and microwave for a minute and smash lightly.
Blend sugar and honey. Mix melted butter with this mixture till light and fluffy.
Add eggs gradually and beat them,till light.
Sieve together flour and baking soda.
Mix this flour mixture to the honey mixture, adding flour little by little till they are incorporated well into a homogeneous mixture.
Add this mixture to the prepared pan, mix in chopped almonds / walnuts / cherries and bake them for 30-35 minutes till its done and the knife inserted comes out clean.
Let the cake cool down then slice them and serve.

Arroz a la Mexicana ( Mexican Style Rice)

Arroz a la Mexicana ( Mexican Style Rice)

Ingredients for 6 servings : 

1 1/2 cups rice

3 tablespoons of vegetable oil
About 3-1/2 cups chicken broth
2 medium tomatoes about 1-1/2 cup chopped
1 1/2 Tablespoons white onion chopped
1 garlic clove chopped
Salt to taste.
The following items are optional:
1 small carrot finely chopped
1/2 cup peas
1 spring of cilantro
2 serrano peppers

Method :

Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 5 minutes.

Transfer to a strainer over the sink,rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time.

Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate golden brown. This step will take about 8 to 10 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.

Meanwhile, pour the tomatoes, garlic and onion into a food processor or blender, process until smooth.

Add the tomato mixture into the rice and stir over medium high heat.

Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 5 minutes for this step.

Stir in the broth and optional vegetables and salt to taste. Cover the pan and cook over medium heat until all the liquid has been absorbed.

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to
continue steaming. Using a fork, lightly fluff up the rice and serve.

Buen Provecho!

Baingan Bharta

Baingan Bharta
Makes 4 servings

Ingredients
1 large (750 grams) brinjal (baingan / eggplant)

1 tsp cumin seeds (jeera)
1/2 cup onion
1 1/2 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1 tsp green/red chillies , finely chopped
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tbsp ghee
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft or microwave till done
Cool and peel the skin. Mash the pulp thoroughly and keep aside.
Heat the ghee and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green/red chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala.
Add the mashed brinjal, garam masala and salt and mix well.
Serve hot garnished with the coriander.

Paneer Chilly

Paneer Chilly (Veg) Time - 20 mins, Serving - 4/5

Paneer-200gm cut into cubes
Mushroom: 1 pack (optional)
Bell Pepper:2-3

Baby Corn:5-8
Onion:1 big
Ginger-garlic paste:1 tsp
Chiily sauce-2 tsp
Soya Sauce-2 tsp
Tomato ketchup: 3/4 tsp
Chilly powder - 1tsp
Salt to taste, coriander leaves for garnish

Method :
Shallow fry the paneer cubes in oil till light brown.
Saute mushroom in same oil with few drops of soya sauce for few mins till done (optional).
Remove and fry chopped onions. 
Add ginger-garlic paste and saute for 2 mins. 
Add chilly powder and saute. 
Add bell pepper, baby corn and saute till done. 
Add soya and chilly sauce. 
Mix in paneer and mushrooms. 
Add salt and tomato ketchup.
Garnish with coriander leaves and serve hot.