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Grilled Shrimp with a Spicy Mango Glaze

   

grilled-shrimp-with-spicy-mango-glazeShrimp is a staple in our family. We all love it and I am challenged to prepare it in different ways while incorporating it in different cuisines. These days with the way the economy is, I buy frozen shrimp from the market to save money and keep it in my freezer. There is a big price difference between the fresh and frozen.  I always look for wild shrimp caught in the US. While making dishes with very bold flavors, frozen shrimp is perfect- but I wouldn’t use it for a shrimp cocktail or a ceviche- fresh is the way to go with such dishes.

I had the mango puree in my fridge and I had read a recipe for a fish glazed with a mango sauce. I decided to use shrimp instead and add the puree instead of using fresh mangoes- my daughter does not want me to use the fresh mangoes for anything but her consumption! I decided to make the sauce tangy and a little spicy- perfect for a summer evening dinner. It was a warm day and I knew I was in the mood to grill. The dish didn’t take very long to make at all. The sauce was done in 20 minutes and the shrimp took all of 5 minutes to grill. I prepared a coconut lemongrass rice with it- I will post the recipe tomorrow. My daughter does not like anything too tangy- so I didn’t glaze her share of the shrimp on the grill. She really enjoyed them especially with the rice. It was a perfect meal for a warm evening and we drank a yummy sauvignon blanc with it.

With warmer evenings ahead of us my goal is to come up with dishes that are easy to prepare, don’t take a long time to cook and are delicious! What do you cook during the summer months and are you buying less or different items to save on your grocery bill??

Marinade   

  • 1/3 cup rice wine vinegar
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 serrano chilies, deseeded and chopped
  • 1 tablespoons fresh ginger
  • Juice of one lemon
  • ½ cup mango puree

Shrimp

  • 1 pound shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ cup cilantro, chopped

Combine the vinegar, brown sugar, cumin, salt, Serrano chilies, ginger in a small saucepan. Bring to a boil and simmer for 3 minutes or until caramelized. Mix in the mango puree and simmer for another 10 minutes on low heat. Add the lemon juice and taste for seasonings. Keep aside.
Coat the shrimp with olive oil and salt. Right before grilling add ¼ cup of the mango glaze to the shrimp and mix well. Place the shrimp on the grill and brush the mango glaze on top. Cook for a minute, change sides and brush with mango glaze. Remove from grill and set aside on a warm plate. Garnish with cilantro and a drizzle of the mango glaze on top.

Tomato and Onion Relish with Cilantro Chutney

   

tomato-and-onion-relish-with-cilantro-chutney I remember meals growing up always included yogurt and kachumbar on the side. Since most Indian dishes are cooked well, the texture is usually soft and creamy- the chopped crunchy salad goes very well with the food-the texture contrast is wonderful!  Yogurt serves a couple of roles with the food- it provides a much needed coolness with the spicy preparations.  It also is a good protein to serve especially if the dishes are vegetarian. Lastly the bacteria in yogurt are great for digestion.
I made a crunchy salad with the biryani but instead of adding lime and cilantro I mixed it with my cilantro chutney. I always have this chutney in my fridge. It doesn’t take very long to make and I use it as a condiment with a lot of dishes. Typically the green chutney is quite spicy but it is not necessary since it provides a punch of flavor regardless of spice. I sometimes add Serrano chilies if I want a kick and add the olive oil to increase the shelf life. I serve the chutney on the side with Chicken Tikkas and Seekh Kebab. It can also be used as a spread for a sandwich. Rotisserie chicken mixed with some of this chutney and a little mayo makes a delicious chicken salad. Also, it can also be used as a sauce for pizza- the chutney on the base, with some low fat mozzarella cheese and topped with chopped Rotisserie Chicken, Chicken Tikka or even the Seekh Kebab.

  • 2 plum tomatoes, chopped into ½ inch pieces
  • 1 medium red onion, sliced thin
  • ¼ cup cilantro chutney (more if you like spicy)
  • ¼ cup golden raisins
  • Salt to taste

Fill a small bowl half way with some cold water and a few ice cubes. Add the sliced onion to the water and let it sit for about 30 minutes. The cold water makes the onion crispy and also takes the bitter taste away.
In a medium bowl mix the tomato, red onion, raisins and chutney. Mix well and check for seasonings.

Cilantro Chutney
cilantro-chutney

  • 3 cups cilantro, washed and chopped roughly
  • 4 green onions
  • 2 limes, juiced
  • 1½ teaspoons salt
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • ¼ cup water

Add all the ingredients to a blender. Blend till everything turns into a smooth sauce.


Raita with Dried Mint

raita-with-dried-mint

  • 2 cups low-fat yogurt- whisk smooth with 1 tablespoon milk
  • 1 teaspoon salt
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon dry crushed mint or 1/4 cup chopped fresh mint

Mix all the ingredients together. Check for seasoning.

Chicken Biryani with Aromatic Spices

   

chicken-biryani-with-dry-spices

    When I think of biryani, visions of ancient India during Mughal times come to mind. While doing research for this post, I learnt a lot of things I was not aware of. I knew there were many different kinds of biryanis out there but I didn’t know just how many!! All regions in India seem to have their own version. I also learnt that biryani was brought to India by muslin travelers and merchants- no wonder I think of Mughal times when I am eating the rice dish.  Cooked meat is layered with parboiled rice and then cooked on a very low heat for hours- this style of cooking is called ‘dum‘- another technique that came from the Mughal era. I can picture cooks in the olden times cooking large handis of biryani in their out door kitchens!
    Usually when I think of cooking a biryani I get quite lazy- it’s quite a production.  The meat is cooked in a delicious aromatic masala; the rice is cooked separately and some fresh herbs are incorporated into the layers as well. The end result is fabulous but it is time consuming and so this dish is usually cooked for a party or a special occasion. My husband who grew up in the South of India is a rice lover (it is a staple in the south) and so he loves anything made out of rice including a nice flavorful biryani!  We usually go out to this hole in the wall pakistani restaurant- they really know how to make a delicious biryani- it is extremely flavorful and aromatic with the meat tender and just falling off the bone.  They serve the rice dish with an onion relish and a raita on the side.  I made a dry mint raita with mine and an onion tomato relish as well.  The combination of the silky rice and meat with the cool raita and crunchy relish is out of this world! The recipe for the two will be posted tomorrow.
    I made this particular biryani with only dry aromatic spices (more like a Kashmiri style biryani) – I did that for two reasons.  First, because I find the aroma and flavor of just dry spices unbelievably delicious; second, because the chicken curry is a lot easier and faster to make- there are no onion and tomatoes to saute for hours!  The other thing I did that was a bit unconventional is that I took the meat off the bone- it makes it easier to eat, especially for my daughter.  Overall it was a very successful attempt and I plan to try a few other biryanis from different regions very soon.
             

  • 2 pounds skinless chicken, mix of thighs and drumsticks (cubed mutton, pork, lamb or beef can be used)
  • 3 tablespoons extra light olive oil or ghee
  • 4-5 cloves
  • 2 big black cardamoms
  • 3 small cardamoms
  • 1 3 inch cinnamon stick
  • 1 bay leaf
  • 2 teaspoons shahi jeera- black cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons garam masala
  • Salt to taste
  • 2 tablespoons yogurt mixed with 1 tablespoon half-and-half
  • 2 cups chicken broth
  • 2 cups parboiled basmati rice (cook in 4 cups of chicken broth for more flavor)
  • 1 teaspoon saffron mixed with 2 tablespoons warm milk
  • ¾ cup cilantro, chopped
  • ½ cup mint, chopped
  • A large cheesecloth

Preheat the oven to 250 degrees.

In a large pan, heat the olive oil or the ghee on medium heat. Add the cloves, black cardamoms, small cardamoms, cinnamon stick, bay leaf, shahi jeera, coriander powder, turmeric, cayenne pepper, nutmeg and garam masala. Saute for a minute or two until the spices begin to sizzle. Add the yogurt mixed with the half and half. Add the chicken pieces and cook the meat till well browned on medium high heat for about 5-7 minutes. Add salt to taste. Add the chicken broth and mix well. Cover the pan and cook on medium low heat till chicken is done- about 20-25 minutes. Take the cover off and raise the heat to evaporate some of the liquid. The consistency should be similar to a thick soup. Take off heat and let cool. At this point you can leave the pieces on the bone or take the meat off and shred with your hands and add it back to the gravy. Check for seasonings and keep aside.
Divide the chicken mixture leaving one half in the original pan. Divide the rice and put one half in the original pan with the chicken. Add cilantro, mint and the saffron into the pan and mix well and spread evenly. Next, add the remaining half of the chicken mixture on top spreading it evenly over the previous rice and chicken mixture. Now take the remaining portion of the plain rice and spread it all over the chicken (idea is to layer the ingredients). Wet the cheesecloth and spread over the rice and cover with lid. Bake in the oven for 90 minutes and serve with a relish and yogurt.

Egg Paratha

   

egg-paratha Parathas are essentially a tortilla like flat bread made out of whole wheat flour. It is very common to have them for breakfast in India. They are typically stuffed with vegetables like potatoes, cauliflower or even a daikon. It can also be prepared plain layered with butter or ghee and eaten with yogurt. In this dish, a whole wheat tortilla or any choice of flat bread can be used.  I grew up eating egg parathas for breakfast. I am not sure how common they are amongst other Indians, but we would have them once in a while for breakfast or even lunch. It is almost a whole meal- whole wheat bread with an egg. The egg is nicely spiced with salt and cayenne pepper.  The cilantro gives the dish great flavor and color. Typically a regular onion is sauteed with a green chili- I like to use green onions because of their mild flavor and beautiful color.  The soft layer of egg goes very well with the crispy paratha.  The spice level can be increased by adding more cayenne pepper in the egg mixture- I love it spicy, so I add more cayenne and more serrano chilies to the frying pan- my mouth salivates as I write about this dish!!!- even though I just finished eating the most flavorful biryani I have ever had!  Stay tuned for the recipe and explanation on Monday… as usual, I digress…

Egg paratha goes very well with ketchup or even a tomato chutney and a cup of hot masala chai– perfect combination! We usually look forward to having this breakfast dish on the weekends.

  • 1 large egg, beaten well
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup cilantro, chopped
  • 1 tablespoon olive oil
  • ¼ cup green onion, chopped
  • 1 serrano chili, chopped
  • 1 round flat bread, a tortilla, a prepared roti or paratha

In a large non-stick frying pan, heat the olive oil. Add the green onion and Serrano chili. Saute for a minute or two on medium heat. In the meantime, beat the egg well and add the salt, cayenne pepper and cilantro. Have the tortilla or the paratha ready. Pour the egg mixture on to the onion mixture in the frying pan. Rotate the frying pan to spread the egg mixture evenly. Plate the paratha on top of the egg mixture and press down with a spatula. Cook on medium heat till the egg below the paratha is well cooked- about 3-4 minutes. Flip the egg paratha over and brown the other side.

Rustic Sausage and Potato Bake

   

sausage-and-potato-bake Oh wow, this was a fantastic meal- I was inspired by my favorite british chef, Jamie Oliver . I watch his food network show every chance I get- I dvr it! I love his rustic style of cooking. It is very clear how much he loves food and is passionate about what he does.  Watching him cook is extremely pleasurable especially since he is quite good looking as well! One of the shows I recently viewed was about tomatoes where he did a sausage and tomato bake.  He also has recipe for a chicken thigh and potato bake.  I liked both the recipes and decided to combine the two. I bought a bratwurst from Trader Joes and decided to use it in this one pot meal.  As long as one is familiar with the technique, any combination of ingredients can be used.  Any hearty herbs like rosemary and protein like chicken thighs can be used.  Vegetables can also be used like peppers or zucchini.  I had bought beautiful plum tomatoes and yukon gold potatoes. The combination of these very simple but fresh and fabulous looking ingredients is just magic!! The fresh whole garlic and the herbs give the dish great aroma and flavor. The pièce de résistance was the drizzle of balsamic vinegar!  It brought all the ingredients together in a fabulous way- it was truly delicious!  I bought a bake at home baguette which was perfect to soak up the delicious tomato goodness!  I made a fresh salad and served a fabulous German Pinot Noir a friend recommended- it was- a Rheingau 2006 Pinot Noir.  I never had a German Pinot Noir before- it was unbelievably delicious!!

  • 1 pound fresh pork sausage, sliced into 2 inch circles
  • ¼ cup pancetta, chopped
  • 3 tablespoons extra virgin olive oil plus 1 teaspoon
  • 1 bunch fresh thyme- about a tablespoon
  • 1 bunch fresh oregano- about a tablespoon
  • 5 plum tomatoes, cut into 1 inch pieces or 2 pints grape tomatoes cut in half
  • 5 yukon gold potatoes, cooked half way and peeled
  • 4 garlic cloves, not peeled
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar

Preheat oven at 400 degree.
In a small frying pan, heat 1 teaspoon olive oil. Add the pancetta and sauté on medium high heat for 3-4 minutes. Add the fresh herbs and sauté for another 5 minutes till the oil becomes aromatic. Pour the pancetta mixture in a 9 X 13 lined baking pan. In the meantime, cook the potatoes about half way and peel them. Place them on a flat surface and give them squeeze with your palm- you are trying to flatten them slightly. Add the potatoes to the baking dish. Add the tomatoes, garlic, sausage, salt and pepper. Mix well and drizzle the 3 tablespoons olive oil. Bake for about 30 minutes or till the potatoes are golden brown and the sausage is well cooked. Drizzle the balsamic vinegar and bake for another 10 minutes. Check for seasonings. Serve with a crusty baguette and a crisp salad.

Smoky Hummus

   

smoky-hummus-2I really enjoy hummus, especially all the different flavors that are out there. It a delicious accompaniment with vegetables, chicken, fish or even with some pita and a salad- it’s a complete meal! My husband loves it with a warm tortilla or on a piece of toast for breakfast. In the past I have always purchased it from the super markets but since I was hosting a book club, I decided to make it at home. I already had plenty of tahini leftover from the baba ganoush I made last week and I had plenty of canned chickpeas as well- so I was all set.  A neighbor had offered her Mom’s recipe and I was thrilled because you know one can’t go wrong with a Mom’s recipe!  I modified it to my taste, of course!  I like things spicy, especially if they have a smoky aspect to them. When I was thinking about making hummus, chipotle in adobo came to mind. I love the flavor the smoked jalapenos impart in all the dishes. I decided to pair it with smoked paprika- which I consider a magic ingredient- it brings any ordinary dish to another level. It is great in stews, soups and potatoes.  I make a citrus chicken where the main ingredient is smoked paprika- it’s delicious.  The smokiness reminds me of eating tapas!  

In this case, I served the hummus with pita chips.  Mostly we have it with fresh veggies or spread thick on a nicely toasted piece of baguette topped with a fresh ripe tomato- it is out of this world.  

  • 2 cans chickpeas, drained, liquid reserved
  • 3 teaspoons salt
  • 5 garlic cloves
  • ½ cup tahini (sesame paste)
  • Juice of 3 lemons
  • Zest of 3 lemons
  • 3 tablespoons extra virgin olive oil- plus more for drizzling
  • 4 tablespoons water or liquid from chickpeas
  • 1½ teaspoons smoked paprika
  • 1 chipotle pepper in adobo sauce (use more if you like it more spicy)
  • Sprinkle of sweet paprika

Process all the ingredients in a big processor until the hummus is coarsely pureed. Add more liquid if needed.
Serve with a drizzle of extra virgin olive oil and a sprinkle of paprika.

Mango Lassi with Cardamom

   

mango-lassi-with-cardamomMango lassi is synonymous with Indian restaurants all over the US and probably UK. I don’t remember drinking a whole lot of it in India for some reason (we used to drink the savory version with just yougut, water, salt and cumin)… I do recall drinking a lot of mango milkshakes though! Back then we used to make milkshakes with only milk- no ice cream.  So, when we moved to the States, I was very surprised to see shakes made out of ice cream- still am not use to the idea!

I digress- mango lassi is extremely popular in restaurants- it definitely helps cool the palate down. What I don’t like about the lassi served outside is that it can be quite heavy and unhealthy- most of it is made with heavy cream or even ice cream- not what a typical lassi should be. It is supposed to be a very refreshing drink to cool one down in the summer heat. The yogurt also helps with digestion. I used non-fat greek yogurt in this recipe- it is extremely creamy without all the fat. I also used less sugar than normal- the pulp already has added sugar and the drink doesn’t really need too much of it- I feel it takes the mango flavor away if it’s too sweet.  I decided to add cardamom seeds to the lassi. Cardamom has a very aromatic and delicate aroma and gives the lassi an additional layer of flavor. The mango flavor dominates the drink but the cardamom aroma comes through in a subtle but a very clear way.

I was teaching an Indian cooking class and it was one of those beautiful spring afternoons.  I decided to make the lassi as an introduction to the Indian food we were preparing. It was a nice cool refreshing drink to enjoy while we cooked and chatted!

  • 1 cup non-fat greek yogurt
  • 1 cup 1% milk
  • 1½ cups mango pulp or 3 fresh mangoes, stoned and sliced
  • 4 teaspoons turbinado sugar
  • 4 cardamom pods, crushed and the green skin taken off

Put all the ingredients into a blender and blend for 2 minutes. Pour into a pitcher and refrigerate for at least an hour. Serve with ice cubes to thin the lassi out a bit. Makes about 4 glasses.