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Tag: serrano chili

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 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.

Grilled Shrimp with Cherry Salsa

July 16, 2018

I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!

  • 1 pound medium shrimp, cleaned and deveined
  • Salt
  • 1 teaspoon smoked paprika

Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.

Cherry Salsa

  •  1 cup red or white cherries, pitted and chopped
  • 1 medium shallot, chopped
  • Juice of a medium lemon
  • 1 serrano chili, chopped
  • Salt

Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.

Grill the shrimp till done and serve with salsa on top.

Chicken and Bok Choy Thai Green Curry

March 3, 2015

I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!

  • 2 chicken breasts, sliced thin
  • Zest of one lime
  • 1 teaspoon salt
  • 1 tablespoon extra light olive oil

Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.

Green curry

  • 2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
  • 2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
  • 2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
  • Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
  • Juice of 1 lime
  • 1 serrano chili, deseeded and chopped
  • 1 cup cilantro, chopped
  • 2 teaspoons salt

Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.

  • 2 tablespoons peanut oil
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 2 teaspoons chili sauce (your favorite)
  • Salt to taste
  • 1 large red, orange or yellow pepper, sliced
  • 4 to 5 baby bok choy, sliced in quarters
  • ½ cup cilantro, chopped

Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.

Paneer with Peas

May 27, 2014

This is a yummy paneer recipe with lots of flavor including cumin seeds, ginger and cilantro. I paired it with peas which is a very popular combination- my favorite…

  • 3 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 medium onion, chopped
  • 2 inches ginger, grated
  • ¼ cup cilantro stems, chopped
  • 1 serrano chili, chopped
  • 1 cup tomato sauce
  • 1 pack paneer, grated
  • 2 teaspoons salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 3 cups petite frozen peas
  • ½ cup cilantro, chopped
  • ½ cup dill, chopped

Heat a large saucepan with the oil. Add the cumin seeds and cook for 30 seconds on medium heat. Add the onion, ginger, cilantro stems and serano. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the paneer, salt, coriander, cayenne and peas. Saute on medium heat for 5 to 6 minutes. Cover on low for another 5 minutes. Check for seasonings and add the cilantro and dill. Mix well and serve.

 

 

Super Easy Indian Style Omelet

March 17, 2013

This is a great, quick snack to have- definitely one of my favorites.. I usually make this delicious omelet when I don’t feel like eating anything else- or I am in the mood for something very spicy. I add lots of serrano chillies and cayenne pepper!

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Scrambled Eggs with Potatoes and Tomatoes

September 20, 2010

Scrambled Eggs with Potatoes I love making eggs for breakfast on the weekend. I usually do scrambled- either plain or with some cheese. Some crunchy toast and a steaming cup of coffee- what else do you need?? Well, in my case, nothing else- okay some fruit as well.

My husband was watching food television- yes, most of us watch that channel at our house- and some food contest was going on where they made a huge amount of scrambled eggs with potatoes and peppers. When I asked him what he wanted for breakfast, he of course wanted scrambled eggs with potatoes.

I had purchased potatoes and garlic from the farmer’s market the day before and was excited to use the super fresh vegetables. I also had a big bowl full of cherry tomatoes from my backyard.

The dish was simple to make. I shredded a potato and cooked it on a non-stick frying pan with some oil. Once it started to develop a golden brown color, I added garlic and tomatoes with the green onions. A Serrano chili was added as well- it was super hot but so worth the flavor. Eggs with cilantro and cheese were added to the vegetable mix and stirred on a low heat until the eggs are the right consistency.

I served them with some toasted whole-wheat bread and coffee… a perfect breakfast…
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Yellow Lentil Recipe: Moong Dal

August 11, 2010

Dry Moong Dal I grew up eating this lentil dish. My mom would make it when we had people over for a meal.

It is very different than the regular lentil dish we normally make in which the lentils are cooked in water and then drained just till they are soft to the touch but not mushy. Once the lentils are cooked to perfection- like al dente pasta, they are mixed with a mixture of cumin seeds, green chilies and garam masala. You can also add sliced yellow onions into the mixture- it makes it more substantial and adds a bit of sweetness to the mix.

This dish is very simple and quick to make. It is perfect for a weeknight meal or when entertaining. I had chicken and spinach already in the fridge. I served it hot with freshly made rotis.

Try this lentil dish- you will impress everyone who eats it…
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