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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.

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.

Spring Onion Cheese Burgers

We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!

  • 1 pound grass fed ground beef
  •  3 green onions, chopped
  • ½ cup parsley, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 egg, beaten
  • 1 teaspoon salt

Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.

Paneer Cheese Burgers with Cilantro Mayo

So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala
  • Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Shrimp with a Cilantro and Mint Sauce

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice  and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

  • 1 pound medium sized shrimp, cleaned
  • 2 tablespoons extra light olive oil

Green Curry

  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 green onions, chopped
  • 1 medium white onion, chopped
  • 3 garlic cloves
  • 1 inch ginger
  • 1 serrano chili, chopped
  • ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

  • 3 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons mustard seeds
  • 10 to 15 curry leaves, chopped
  • 1 (14 ounces) light coconut milk
  • Salt
  • Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

Kale Corn Avocado Salad with Cilantro Mint Dressing

I love the kohlrabi salad blend from Trader Joes! It has perfect crunch and is super healthy. I am grilling steaks outside and making some oven fries- this salad will be a perfect accompaniment.

  • 2 cups kohlrabi salad blend from Trader Joes (or substitute, 1 cup kale, ½ cup shredded cabbage, ½ cup shredded kohlrabi)
  • 1 small avocado, cut into ½ inch dice
  • 1 cup fresh or frozen grilled corn
  • 1/3 cup dried cranberries

Mix all the ingredients and transfer to a salad bowl.

Dressing

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • ¼ cup fresh cilantro
  • ¼ cup fresh mint
  • 1 garlic clove
  • Juice of one lime
  • 1 teaspoon salt

Transfer all the ingredients to a blender. Blend till a smooth dressing is formed. Check for seasonings and add to the salad. Mix everything well, check for seasonings and serve.

Turkish Style Kebabs
  • 1 pound ground pork
  • 1 pound ground lamb
  • 2 tablespoons harissa
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground sumac
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 garlic cloves, grated
  • 1 small yellow onion, grated
  • 2 inch piece of ginger, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped

Transfer all the ingredients to a mixing bowl, mix well and let sit for 2 to 3 hours. Form about 12 sausage shaped kebabs and then insert a skewer through each and grill till done. Serve in warm pita with some greens like arugula topped with the harissa sauce.

Harissa Sauce

  • 1 cup full fat yogurt
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped
  • 2 teaspoons sumac
  • 2 tablespoons harissa
  • 2 teaspoons salt

Mix everything in a small bowl, taste for seasonings and serve over the kebabs.

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