Tag: cilantro

Curried Chickpeas

2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
2 tablespoons extra light olive oil
2 tablespoons butter or ghee
1 teaspoon cumin seeds
2 teaspoons coriander powder
2 inch cinnamon stick
3 cloves
1 large cardamom
2 medium shallots, chopped
2 garlic cloves, chopped
1 inch fresh ginger, chopped
1 14 ounces can diced fire roasted tomatoes
Salt
½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Haryali Kebab with Mango Salsa

1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

¾ cup Greek yogurt
1 cup cilantro, chopped
½ cup mint, chopped
2 garlic cloves, chopped
1 inch ginger, chopped
2 teaspoons salt
2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

1 large or 2 medium mangos, diced
Juice of one lime
2 green onions, chopped
1 serrano chili, chopped
½ cup cilantro, chopped
1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Garlic Fried Brown Rice

1 cup brown rice, rinsed
1 tablespoon extra light olive oil
1 tablespoon butter
3 cups water
1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

¼ cup rice vinegar
1 tablespoon fresh garlic, grated
½ teaspoon red pepper flakes
1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

2 tablespoons peanut oil
2 tablespoons fresh garlic, grated
3 to 4 green onions, chopped
½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Cilantro and Chives Fish and Chips

Great time to make this English classic. I like to kick mine up a notch or two.. this time I added cilantro and chives. Everyone loves fish and chips in my family.. I usually make it when we are all home for dinner at the same time- like a Sunday! I made the fish and chips as well as delicious tatar sauce and the mushy peas.

1 pound firm fleshed white fish like cod, cut into 3 to 4 fillets
2 garlic cloves, grated
Salt

Marinate the fish fillets in the garlic and salt. Keep aside for an hour.

1 cup plus ½ cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne pepper
1 cup cold club soda plus more
½ cup cilantro, chopped
¼ cup chives, chopped
2 eggs, beaten
Salt
½ cup extra light olive oil

Create a breading station. Add ½ cup flour to a small platter, add some salt, mix and keep aside. Add the beaten eggs and some salt to another platter and mix and keep aside. Transfer the 1 cup flour, baking powder, 1 teaspoon salt, cayenne pepper, cilantro and chives to a medium bowl. Mix well and slowly add the club soda while whisking the batter until completely smooth. Keep aside in the refrigerator until ready to fry.

Add the oil to a wide frying pan and heat on medium heat. In the meantime, take each fish fillet, dredge it in flour, dip it in the egg mixture and then dip it generously in the batter and make sure all parts are coated well. Immerse into the hot oil and repeat with the rest of the fillets. Cook on medium heat, about 3 to 4 minutes on each side or till fish is cooked through but not over done. Place on a paper towel lined platter to drain excess oil. Serve with fries and tartar sauce.

Fries

4 to 5 yellow skinned potatoes, peeled and cut into wedges
3 tablespoons olive oil
Salt
Pepper

Preheat oven to 400 degrees F.

Transfer the potatoes to a saucepan and fill with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and let them dry in the same pan for about 10 minutes. Transfer the potatoes to a lined cookie sheet. Sprinkle the salt and drizzle the olive oil. Mix well and bake in a hot oven for about 20 to 30 minutes or till golden brown. Serve warm with fish.

Tartar Sauce

2 tablespoons mayonnaise
¼ cup plain yogurt
Juice of half a lemon
Zest of a lemon
2 teaspoons capers, crushed
1 teaspoon salt
2 tablespoons fresh chives, chopped
2 tablespoons cilantro, chopped

Mix all the ingredients in a small bowl, mix well and serve with fish.

Chicken Fajitas with Cilantro Avocado Sauce

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

2 cups cilantro
3 green onions
½ cup chicken broth
Juice of 2 large limes
1 to 2 teaspoons honey
2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

1 pound chicken breast, sliced into strips
1 large yellow onion, sliced
1 green pepper, sliced
1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

1 medium avocado
¼ cup full fat yogurt
Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

3 to 6 tablespoons oil
4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Chicken Mushroom and Chorizo Stew

One whole chicken, cut into 8 to 10 pieces, skin off
1 cup all purpose flour
1 teaspoon salt
1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
2 chorizo links, casings off and crumbled
2 large parsnips, peeled and chopped
2 large carrots, peeled and chopped
4 garlic cloves, grated
10 ounces, Cremini mushrooms, sliced
10 ounces, Shitake mushrooms, sliced
1 teaspoon salt
1 teaspoon smoked paprika
½ cup fresh orange juice
3 to 4 cups mushroom or chicken stock
½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

Chicken and Chorizo Paella

4 to 5 chicken thighs, with bone, skinless
2 teaspoons salt
2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

2 to 3 tablespoons extra virgin olive oil
½ cup dried chorizo, chopped
1 medium yellow onion, chopped
1 medium red pepper, chopped
4 garlic cloves, chopped
1 bay leaf
½ teaspoon Spanish saffron
½ cup tomato puree
2 cups short grain rice
4 cups chicken broth
Salt
1 cup frozen peas
½ cup cilantro, chopped
½ cup parsley, chopped
1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

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