Ghee

How to Make Ghee In The Crock-Pot [Link]

Naan

(Click Nitu Didi for Recipe/Video)

It's hard to be "The Hostess or Host of the Year" when preparing a Great Indian meal without a couple sides: a nice Tzatziki Sauce and a dab of refreshing Mint Chutney.  Now there's only one more essential to the feast - a Great Naan.  

Because Indian Cuisine is my favorite and I've many Indian friends; it's just an imperative I know a few recipes for it.  Cooking with Nitu was the first Indian Recipe Site I found on my quest for them.     

Instead of listing the recipe for this naan as I usually do, I'm just giving you the link to Nitu's site.  Nah, I didn't get lazy; it's just she has a video worth seeing to walk us through the preparation.  She's Great!

Note: I add minced garlic to the recipe.
Hint: 550 g = 17.6 oz 

Coriander and Mint Chutney II

 

INGREDIENTS:

• 3/4 cup Greek yogurt
• 1 large bunch fresh chopped coriander
• Approx. 20 mint leaves
• 2 – 5 fresh green chillies – chopped
• Juice of one lime
• Salt to taste

Method:

1. Place all the ingredients in a blender and blend until smooth.
2. Check for seasoning and eat immediately or save for up to three days in the fridge.

Tandoori Chicken

I don't like to grill, but this recipe works just fine when cooked in the oven. 

Any way you wish to cook, the main thing about tandori is the Wonderful Mairnade; and this is a great recipe for it.  I'm a thigh guy and this works with legs as well.

 

(Recipe, Unedited for Grill...)

 

INGREDIENTS:

 

12 chicken thighs skinned and left on the bone

Juice of two lemons

1 tablespoon salt

red food colouring (optional)

2 cups plain yogurt

2 tablespoons garlic puree

1 tablespoon ginger puree

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon freshly ground black pepper

1 teaspoon salt

2 green chillies finely chopped

1 bunch of coriander leaves finely chopped

Method:

1. Remove the skin from the chicken thighs.
2. Using a sharp knife, make three slits in each thigh. This is done so that the thighs marinate better.
3. Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade. You should also add a couple drops of food colouring at this stage if using.
4. Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken.
5. Allow to marinaded for six hours or up to 48 hours – the longer the better.
6. When ready to cook, build a log fire in a kettle barbecue for best results. The flavour of the burning wood together with the marinated chicken is phenomenal!
7. You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot. On a gas barbecue, set the grill to medium high heat.
8. Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.

Note:  If cooking in the oven, set your oven to the highest heat. Place the chicken pieces on a rack and cook for about 25 minutes. Turn the pieces half way through the cooking time. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.

Mini Mexican Pizzas

 

 

Wonderfully easy and full of flavor.  Great for T.V. Gatherings.

 

 

 

 

 

 

Ingredients:

3-4 large whole wheat tortillas

1 cup lean ground beef, cooked

1/2 cup refried beans

1/2 cup salsa 

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 cup shredded cheese, I used half monterey jack/half cheddar

1 small can sliced black olives 

(Optional for toppings: shredded lettuce, sour cream, salsa, diced tomatoes)

Preparation:

 

Preheat the oven to 425 degrees. Using a 3-4" round cookie cutter, the top of a drinking glass, or the top of an empty metal can, cut twelve circles out of the tortillas.

Spray a 12-count muffin pan with non-stick cooking spray. Press each tortilla circle into a muffin tin using your fingers.

Mix together cooked ground beef, refried beans, salsa, chili powder, cumin and salt together in a bowl. Scoop 2 tablespoons of filling on top of each tortilla round in the muffin pan. Sprinkle cheese over each mini pizza. Place olives on top of cheese.

Bake for 10-12 minutes or until cheese is melted and edges are crispy. Remove from oven. Using a table knife loosen the edges of each pizza from the pan and scoop them out with a fork. Serve immediately with desired toppings.

 

Note: easily multiplied for larger gatherings.

Guacamole 2

Another Template Recipe, and not a heck of alot different than my initial Guac Recipe, but it's a great all-round app, and it's easy to whip up.

Ingredients:

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Directions:

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the

Spinach Salad with Pomegranate-Glazed Walnuts

This is one of those "twofer" recipes in which the elements can be useful for other recipes.  In this case, I'm sure to find a use for the Pom walnuts.

Also, it's a great template recipe, but I prefer eggs in mine; so I added 2 hard-boiled (sliced) and doubled the amount of spinach from 5 oz. to 10 when I made it.

Ingredients:

1/4 cup plus 2 tablespoons pomegranate juice

1 teaspoon sugar

Kosher salt

1/2 cup coarsely chopped walnuts

1/4 cup thinly sliced red onion

One 5-ounce container baby spinach

4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup

3/4 cup grape tomatoes, halved

1 tablespoon red wine vinegar

1 tablespoon good quality extra virgin olive oil

(or use your favorite Italian Dressing)

Directions:

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.