Garlic Tamarind Chutney Recipes

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Method:

• Sauté the garlic, coconut in oil.
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste.

Chicken Sausage Patties

Ingredients:

1. Butter - 1 tsp.
2. Apple - 1 green, finely chopped.
3. Onion - 1 small, finely chopped.
4. Sweet paprika - 1 teaspoon.
5. Fennel seed - 1 teaspoon.
6. Chicken breast - 1 1/2 pounds, grounded.
7. Poultry seasoning - 1 1/2 tsps.
8. Allspice - 1 teaspoon.
9. Salt and pepper.
10. Extra-virgin olive oil (for drizzling).

Methods:

1. Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.
   
2. Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).
   
3. Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Baked Eggs with Cheddar and Potatoes

Ingredients:

1. Butter - 1 tsp.
2. Apple - 1 green, finely chopped.
3. Onion - 1 small, finely chopped.
4. Sweet paprika - 1 teaspoon.
5. Fennel seed - 1 teaspoon.
6. Chicken breast - 1 1/2 pounds, grounded.
7. Poultry seasoning - 1 1/2 tsps.
8. Allspice - 1 teaspoon.
9. Salt and pepper.
10. Extra-virgin olive oil (for drizzling).

Methods:

1. Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.
   
2. Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).
   
3. Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Paneer Pasanda

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method:

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
• Take off the fire and serve hot.

Kadhai Paneer

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Method:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Masala noodles

Ingredients:

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

• Boil the noodles as directed on the pack.
• Drain them in a strainer and wash with cold water. Keep aside.
• Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
• Add tomatoes along with salt and masala.
• Cook till tomatoes are tender.
• Add the noodles and stir well.
• Cook for a while and remove the fire and serve immediately.

Jal Jeera Recipe

Ingredients:

• 2 tbsp Dry roasted and ground cumin seeds
• 2 tbsp Mint leaves paste
• 1/2 tsp Cilantro leaves paste
• 1 tbsp Dried Mango Powder (Amchur)
• 1/2 tsp Black Salt (also known as Rock Salt)
• 2 tbsp Lemon Juice
• Pinch Sugar
• 5 cups Cold Water
• 2 tbsp Mint leaves (for garnishing)

Method:

• In a bowl mix all of the above ingredients except the water and mix well.
• Add the cold water. Garnish with mint leaves if you want and serve it chilled.