kabargah Kashmiri Lamb chops

When I saw this recipe , it tempted me to try it out. Glad I went ahead and made it, came out so flavorful. Both  me and my husband just loved the dish.

Its basically lamb chops, cooked in milk and spices. And later coated with a yogurt marinade  and shallow fried in  clarified butter ( ghee)
 This  kashmiri recipe called Kabargah, made by Pundit style cooking. This method  of cooking uses more of yogurt,turmeric, and less or no onions, that's what makes this dish more unique! Also spices like cloves, cardamon, , ginger and 
fennel are most commonly used.
Traditionally, they cook these lamb chops in ghee ( clarified butter) though now a days if you are more health conscious you can cook them in olive oil too.
 They are easy to prepare, follow some simple steps and adding  milk, makes them so soft and juicy!!




                                                 

                               

                  

Add Lamb chops to a pan, along with cloves, cinnamon stick, saffron,star anise and black cardamom

Cook on medium heat with milk till chops appear done and milk evaporated

Dip each chop to coat with yogurt marinade prepared 

Add ghee and shallow fry each coated lamb chops

Kabargah

Ingredients
6 to 8 medium size lamb chops approx 2 pounds
1/2 cup milk
Salt to taste
Few strands saffron
2 star anise
1 small cinnamon stick
2 big black cardamon

 For Marinate 
2 tbsp plain  yogurt
Salt to taste
1/4 tsp asafoetida
1/4 tsp turmeric
1 tsp red chili powder
1 tsp fennel powder
1 tsp garam masala
2 tbsp ghee ( clarified butter)

Method:
Heat a pan, add lamb chops, milk, saffron, salt, cinnamon,cardamon,star anise and cook, over medium heat  till the chops appear soft ,and milk has evaporated. Keep aside.
In a bowl, add yogurt,salt, asafoetida, turmeric, red chili powder, fennel powder,garam masala.
Dip each cooked lamb chop in this marinate and coat with yogurt, Heat ghee in a pan and shallow fry these lamb chops till they appear brown and crispy.
Enjoy Kashmiri style lamb chops!

Pasta pesto chicken

Wheat pasta is a healthy option of eating pasta! Also the chicken , adds a balance of protein that makes this dish a great meal.
This is one of the favorite ways of having pasta, rich creamy sauce and the combination of chicken with wheat pasta is liked by my family.



Ingredients
1 pound boneless skinless chicken cut into 1 inch cubes
salt to taste
1/2 tsp Thyme ( fresh or dried)
1 tsp Italian seasoning
1/2 tsp garlic powder
1 tsp fresh finely chopped rosemary herb
2 tbsp butter
1 small onion chopped finely
2  garlic cloves  finely chopped
1 small roma tomato chopped finely 
3/4 cup heavy cream
1/2 shredded Parmesan cheese 
1 tsp crushed red chili 
1 tsp black pepper
1 box wheat pasta shells
1 small jar store bought pesto 

                                                                                 

                                                                   

  

Cook chicken 

Saute onions, garlic and latter add chopped tomatoes

Add cooked chicken to creamy sauce 

Add cooked pasta 

Pasta Pesto Chicken 

Method:

1. Fill up a medium cooking pot with water to cook the penne pasta (see recipe on pasta box)
Strain the cooked pasta and keep aside.
2. Clean chicken cubes,Coat with salt,thyme, seasoning, garlic powder and rosemary. In a pan, melt two tablespoon of butter, add chicken to cook on both sides, for about 5 to 6 minutes per side.
3. Once cooked, set aside, do not wipe or clean the skillet, as it has all the  flavors.
In the same pan, melt another two tablespoons of butter, saute onions, garlic and tomatoes. Add a pinch of salt and pepper, to taste.
Add 3 to 4 tablespoon of pesto(more or less depends upon how much you like pesto)
Pour heavy cream, stir to make a creamy sauce. Add in Parmesan cheese.
Add chicken. Allow everything to simmer together for 5 to 10 minutes. Add red crushed chili and salt to taste.
Pour in cooked pasta and cook with sauce for another 5 minutes.
Serve warm pasta with Italian  bread and enjoy ;)

Thai coconut curry with Jasmine rice.

Thailand  is an exotic land, with amazing white sand beaches, blue waters, and a cuisine that is full of taste and flavor, with a spicy edge. There is plenty of sea food in their diet.

Today I am preparing a popular Thai dish called Thai coconut curry with vegetables. As the name suggests, coconut is wildly used as an ingredient for cooking Thai dishes, this adds a creamy texture to their curries.
The people in Thailand are very friendly, and they are very proud of their culture and beautiful temples. The massages are so relaxing and have therapeutic effect on one, and is a must when in Bangkok. 

Ingredients
2 cups Jasmine rice 
Water to boil rice
1/2 small onion chopped finely
1 red and green bell pepper sliced thinly length wise
1/2 cup baby corn
1/2 cup broccoli 
2 tsp brown sugar ( or coconut sugar )
1 inch ginger grated
1 tsp red chili flakes
2 tsp soy sauce
1 cup water 
2 tsp Thai red curry paste ( available online or in store ) 
                                                  

                                 

          

  

Ingredients

Ginger, garlic, brown sugar and curry paste

Saute onions, ginger ,garlic in oil

Add vegetables and curry paste 

Add  coconut milk

Add brown sugar,soy sauce  and check for salt

Thai coconut curry with Jasmine rice 

Method
1.Heat 2 cups water, as water begins to boil,add washed 2 cups jasmine rice. Cook for about 15 to 20 minutes on medium heat. Close burner and drain the cooked rice.Add few drops of oil to moisten the rice. Keep aside.
2. Using a medium wok, heat 2 tbsp oil,add in onions, allow them to become slightly translucent. Add garlic, ginger and 1 tsp red chilly flakes. Next, add vegetables and continue cooking.
 3. Add in curry paste, continue stirring over medium heat. Add soy sauce and now add 1 cup coconut milk, Allow the curry to cook further for another few minutes,add in 1 cup water and cook further for 5 to 6 minutes. Garnish with few sprigs of basil leaves.
For Non vegetarian option, simply brown some boneless chicken cubed pieces, along with the onions. The other steps are the same.
Enjoy this Thai curry with warm jasmine rice.

Grilled Tandoori Salmon & Asian Grilled Salmon

Salmon fish provides high quality protein, almost 40 gm in about 5 ounce fillet of salmon. Filled with omega 3 fatty foods, salmon is one of the heart healthy fish too. Making it  a good alternative to eating chicken or meat.
Also fairly  easy to prepare ,doesn't require much time to get cooked,  try to eat salmon, preferably 2 to 3 times a week.  Good source of many other nutrients like vitamin B, B 12, magnesium, potassium and it is a low calorie, food. 

  Grilled Tandoori Salmon

Tandoori Salmon
Ingredients
4 Fillets of Salmon, each  approx  6 to 8 ounces each, skinless
1 pod of garlic, grate the cloves for added flavor
1 inch ginger grated
1/4 cup oil
salt to taste
1 tsp red chili powder
2 tablespoon Shaan tandoori powder ( ready spice mix available in Indian stores)
2 green chilies finely chopped

Method: 1.Clean and wipe the fish fillets, with a paper towel.  Pre heat oven to 350 degrees F.
2. In a medium bowl add oil, grated ginger, green chilies, garlic, and Shaan powder, salt , red chili powder and 1/2 lemon juice, mix all together to form a paste.
3. Add the fish fillets and allow to marinate in this paste mixture for about 30 minutes.
4.Place  marinated  fish fillets, on to a  foil covered baking sheet and bake for about 8 minutes on both sides, and serve hot along with green chutney. ( Recipe of green chutney in this blog) or you can buy ready made too from an Indian grocery store.

                                   

            

               

Prepare the marinade

Place marinated salmon fillets to grill 

Cooked Salmon

Asian Grilled salmon

Ingredients
 4 to 6 fillets of salmon 
1 clove garlic chopped finely
1 inch freshly grated ginger
1/4 cup soy sauce
2 tbsp vinegar
1 medium size lemon cut in thin slices 
salt to taste
black pepper
1 tbsp chili garlic sauce ( lee kum lee)
Olive oil
1/4 cup mustard sauce


Method
1.Mix together in a bowl, honey mustard,soy sauce,chili garlic sauce,
finely chopped garlic,ginger.
2.Add vinegar, and sprinkle salt and black pepper on the cleaned fish fillets, keep aside for about 10 minutes.
3. Coat the fish fillets with the prepared sauce. Keep marinated for approximately 10 to 12 minutes.
4. Heat a non stick pan, add 2 to 3 tsp olive oil. Add the marinated fish fillets, two at a time. Allow to cook over medium heat for about 5 to 6 minutes, on each side. Continue with the remaining fillets.
Serve garnished with lemon slices.




                                                

Add vinegar,salt ,pepper

Marinate Fish fillets

Asian grilled salmon

Asian Grilled Salmon

Chili peanut Chicken

Thanksgiving time is a lovely holiday, all friends get together, celebrate, eat , drink and just have a good time.
I took this starter a potluck party last week to my friends place. Not only adults, but kids too enjoyed the spicy, and sweet tart  flavor of pineapple, and I was glad it went like hot cake.
Do give it a try and make your friends and family happy too.


Ingredients:
3 pounds boneless, skinless chicken cut into 1 inch cubes
2 tbsp soy sauce
2 tsp each ginger,garlic paste
3 to 4 green chilies chopped
Salt to taste
2 tsp Lee Kim chilies garlic ready paste
2 tsp corn flour 
Method:
1.Clean chicken , and marinate with above ingredients for about an hour.
2.Before frying add 2 tsp corn flour to marinated chicken and mix well.
Heat oil in a kadai , and fry  chicken pieces , on low to medium heat, till they appear golden brown and are done . Drain and keep aside.

Sauce Ingredients
2 tsp Soy sauce
2 tsp vinegar
1 tsp red chili powder
3 to 4 dried red chilies
2 spring onions chopped fine, save some for garnish
1/4 cup peanuts 
1 small tin of pineapple pieces cut 

Spicy Peanut Chili Chicken

Method:
1.Using the same kadai, add 1 tsp red chili powder , 2 tbsp soy sauce , 2 tsp vinegar , spring onions , dried red chilies, pineapple bits and then as the sauce sizzles , add in the fried chicken and sauté for another 3 to 4 mins .
2.Garnish with peanuts and leftover chopped spring onions. serve hot.

Chicken Salad

 Chicken salad is one of my favourite salad's, it  can be made in many ways with different ingredients, though main ingredient is chicken , but one can add nuts like walnuts, roasted pecans, slivered almonds and fresh herbs to bring out the flavours of this dish. It is  served cold and leftovers can be used  for preparing chicken sandwiches.

Ingredients
2   medium sized boneless ,skinless chicken breast
1/4 tspn  finely chopped tarragon leaves
1/4 cup finely diced green onions and chop the stem of the onions too
1/2 cup finely diced celery stalks
1 boiled egg cubed
1 bowl freshly chopped lettuce leaves 
1 bag mixed greens salad leaves
1 cup seedless red and green grapes cut into halves.
Dressing
1/2 cup mayonnaise
 1/4 cup buttermilk
1 tbspn honey
2 tspn salt
1 tspn black pepper
1/4 cup olive oil

Chicken Salad 

Method.
1. Brush each chicken breast with olive oil, season them ,both sides salt and black pepper,rubbing it all over the chicken breast nicely. Place onto a baking tray and bake for approximately 15 to 20 minutes at 375 degrees, till the juices from the chicken breast appear clear and chicken is done., then cut chicken into 1/2 inch cubes and place into a salad bowl.
2. Next for the dressing take  mayonnaise in a separate  bowl , add in 1 tspn salt, add butter milk ,1/2 tspn pepper, honey to lessen the acidity from buttermilk and tarragon leaves. Slowly mix in olive oil and Whisk together and dressing is ready.
3. To assemble this salad , to the chicken  add in green onions, salad leaves and diced boiled egg , next, pour in  prepared dressing. lightly mix in the grapes . Cover and refrigerate for an hour , enjoy this salad any way you like it, over lettuce leaves, or in a sandwich :))

Quinoa salad

Quinoa is a seed, that has grown in popularity because of its high protein and nutritional value. It comes in different colours like white, black and red, though the white variety is more liked and easier to cook. Also the white quinoa has a nutty flavour and fluffs well after it is cooked. Quinoa can be prepared easily and takes only about 20 minutes of cooking time, you can have quinoa as salad , or have it like rice, you can use quinoa to prepare sweet dishes.

1 cup cooked quinoa has 8 gm protein and 5 gm fibre,also quinoa is good for lowering cholesterol and it is gluten free food. 

Ingredients 

1 cup quinoa uncooked

2 cups water

1/4 cup olive oil

1 tspn salt

1 tspn black pepper
2 tspn lemon juice freshly squeezed 

1 tsp sunflower seeds

1/4 cup chopped cucumber

1/4 cup chopped tomatoes

1/4 cup chopped red onions

1 tsp

freshly chopped coriander leaves
1/4 cup yellow or white corn
1/4 cup chopped bell pepper 

Quinoa Salad 

 Method

1.Wash the Quinoa grains , to remove any little bitterness. Boil in a sauce pan with 2 cups water over low heat, with 1/2 tspn salt for about 20 minutes , till all water is soaked and quinoa is cooked. Cover for 5 minutes , and then using a fork lightly fluff the cooked quinoa. Keep aside.

2. In a separate bowl, prepare a dressing by mixing together, olive  oil, salt, pepper, lemon juice and you can use secret ingredient, I like to use fat free  Italian vinaigrette, as it has vinegar and garlic that adds flavour , but if for some reason you don't use it its fine , just use some garlic powder instead and balsamic vinegar , 1 tspn , whisk together to make a dressing to pour over cooked quinoa.

3.In a serving bowl, add in quinoa, add all chopped vegetables and nuts, fruits, and pour the prepared dressing and mix together , garnish with cilantro leaves and serve as a refreshing salad. Its perfect for a family or for a having with friends at a get together. 

Misal~Sprouted Beans

Misal  is an authentic Maharashtrian dish , from the state of Maharashtra in India. food snack.It is a spicy dish and is enjoyed with bread.

Misal (Sprouted Beans)

Ingredients:
250 gm matki or moth beans sprouted and steamed
100 gm mung beans (green gram) sprouted  and steamed
1 medium onion chopped
1 medium tomato chopped
4 tbsp grated coconut
3 to 4 cloves of  garlic chopped finely
1 tsp ginger green chilies paste
2 tsp garam masla powder
1 tsp salt
1 tsp red chili powder
1/2 lemon juice
4 tbsp oil
1/2 cup hot mix (Chivda)or spicy wafers
1 loaf of bread slices or dinner buns


Method:
Buy  ready sprouted beans  (available in Indian grocery stores) or easy way to sprout is to soak them in equal quantity of water  overnight,next day the beans would have sprouted. After the beans is sprouted, take in a medium container and add water,1 tsp salt and microwave for about 10 minutes to steam the beans.


Method:
1. Heat a pan, add the grated coconut and cook on low heat ,careful not burn the coconut.Keep stirring for 2 to 3 minutes  till the coconut turns lightly brown.Remove from pan and keep aside in a bowl. In the same pan,heat oil,add onions.Allow onions to turn golden brown,add in the tomatoes,garlic and ginger green chilies.Cook for another 10 minutes.Close burner.On cooling put the onion mixture and coconut in a blender .Add1/4 cup water to form a smooth paste.Keep aside.
2. For tempering : Heat oil in a wok, add cumin seeds ,mustard seeds.Add in onion  paste, stir on medium heat ,till oil leaves the sides of the pan. Add in salt,red chili powder and garam  masala powder.Add the sprouted and steamed beans  and continue cooking  for 5 to 6 minutes on medium heat.Add 1 cup water to the lentils and allow them to boil for another 10 to 15 minutes.

Serve prepared misal dish  with chopped onions,tomatoes,hot mix mixture/ spicy wafers  and bread.