July 2019
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Watermelon Tomato Salsa

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

2 cups watermelon, chopped
2 yellow plum tomatoes, seeds taken out and chopped
4 green onions, chopped
½ cup cilantro, chopped
Juice of one lime
1 teaspoon ancho chili powder
2 teaspoons salt
1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Poblano Corn Salsa

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

6 ears of corn, grilled, off the cob
2 poblano peppers, grilled, skin off and chopped
3 green onions, chopped
1 red jalapeno pepper, seeded and chopped
½ cup cilantro, chopped
Juice of one lemon
Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

Mango and Green Onion Salsa

Salsa is a perfect accompaniment for any summer meal…

2 to 3 ripe mangos, peeled and chopped
3 green onions, chopped
½ cup cilantro, chopped
Juice of one large lemon
1 to 2 teaspoons salt
2 teaspoons extra virgin olive oil

Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.

Chicken with Almond and Cilantro Curry

1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
½ cup full fat yogurt
¼ cup half and half
¼ cup fresh mint
½ cup fresh cilantro
2 inches fresh ginger, peeled and cut
1 teaspoon garam masala
2 teaspoons salt

Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.

½ cup slivered almonds
½ cup hot water

Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.

2 tablespoons butter
½ teaspoon mace
½ teaspoon nutmeg
1 teaspoon black cumin seeds
1 cinnamon stick, ½ inch
1 medium onion, chopped

Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.

Sauteed Shrimp with Indian Pickling Spices

This is a great dish for a main meal or an appetizer…it’s yummy!!

1 pound medium shrimp, cleaned and deveined
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon onion seeds (nigella seeds)
¼ teaspoon fenugreek seeds
1 medium onion, sliced
1 serrano chili, chopped
2 tablespoons tomato puree
Salt
½ cup cilantro, chopped
Juice of half a lime

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Channa Dal with Curry Leaves

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

4th Of July Dessert: Vanilla Coconut Panna Cotta with Mango Lime Sauce

Vanilla Coconut Panna Cotta

3 tablespoons cold water
1 packet unflavored gelatin powder
1 cup heavy cream
2 cups plain yogurt
2 cups coconut milk
1 cup evaporated cane sugar
1 vanilla bean, sliced length-wise and seeds taken out
1 teaspoon vanilla extract
8 (8 oz) ramekins

In a small bowl dissolve the gelatin in the cold water. Keep aside. In a medium bowl, whisk the yogurt, coconut milk, vanilla extract and seeds from vanilla bean.
In a heavy saucepan, heat the cream and sugar on medium heat until just simmering. Remove from heat and add the gelatin mixture. Add the cream mixture into the cold yogurt mixture.
Pour into the ramekins and chill thoroughly- at least 6 hours if not over night. Dip bottoms of cups into hot water and invert into a serving plate. Serve with mango lime sauce.

Mango Lime Sauce

½ cup mango pulp
2 tablespoons evaporated cane juice
Juice of ½ lime (1 tablespoon)
1 teaspoon vanilla extract
2-3 mint leaves

Combine mango pulp and sugar in a small saucepan. Add the mint leaves and heat over medium heat. Cook for 5 minutes and turn the heat off. Add the vanilla extract and lime juice. Take the mint leaves once the sauce is cool. Serve with the panna cotta.

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