Home made mango chutny

Home made mango chutney (Sweet-Sour-Hot).......10 servings:

Ingredients:

Green mango, cubes <Skin off>, 1 kg

Water, 1.5 lt

Salt, 1/2 tea spoon

Sugar, 300 gm

Lemon juice, fresh, 1/2 cup

Bay leaves, 2-3 individual

Cardamom powder, 1/2 tea spoon

Ginger paste, 1 tea spoon

Chili powder, 1 tea spoon

Corn starch, 1 tea spoon (Mixed with 1/3 cup of cold water)

Method:

In a pot start cooking the mango with the water, bay leaves and salt on a low heat. Cook it till they are very soft/cooked. Discard all the bay leaves. Add the sugar and ginger paste to it, stir it and continue cooking for about 4 more minutes till you see the sugar is cooked properly. Now add the chili powder, lemon juice and the cardamom. Mix it well. Season it with the salt. Add the lemon juice. Mix it well. Add the corn starch and mix it again. Chill it for at least 6 hours. Serve it as a side dish or condiment for any meat dishes. You can also serve it with any other main course. Very tasty condiment.

Kashmiri Dry Fruits Pilaf

Kashmiri Dry Fruits Pilaf....10 servings:

Ingredients: 
Basmati rice, 10 cups(Cooked)
 raisins,  1/4 cup
 pistachios, chunks, 1/4 cup
cashews, chunks, 1/4 cup
dry apricots, chunks, 1/4 cup
dry cherries, 1/4 cup
dry coconuts, 1/4 cup
<Fresh> lemon juice, 2 tea spoons
roasted cumin seeds, 1 tea spoon
red chili flakes, 1/2 tea spoon 
garlic powder, 1/2 tea spoon
cinnamon powder, 1/2 tea spoon
cardamon powder/smashed, 1/2 tea spoon 
fried onions, 1 cup
butter, 1/2 cup
rose water <Good quality>, 2 tea spoons
ground beef or ground chicken, 500 gm
salt-pepper, *

Method:
In a pot, cook the meat with the butter on a low-medium heat. Put it aside. Now, in a big bow add all of the green colour coded ingredients and gently mix them. Now, add the rose water and the cooked meat in the rice mixture. Season with salt-pepper. Serve hot!

Fresh salada Caribbeana

Fresh salada Caribbeana.....10 servings:

Ingredients:
avocado chunks, 2 cups
mango chunks, 2 cups
pineapple chunks, 2 cups
pomegranate, 2 cups
papaya chunks (Ripe), 2 cups
cucumber chunks, 2 cups
tomato chunks, 2 cups

salt-pepper, to taste
roasted whole cumin seeds (Powder), 2 tea spoons
cane sugar syrup, 3-4 tea spoons
coriander leaves/cilantro leaves, chopped, 1/2 cup

(Fresh) lemon juice, 3 tea spoons
  
Method:
In a big bowl mix all of the ingredients using a wooden spoon. Serve chilled on a chilled serving plate. It's very refreshing and healthy!

Cream of chunky roasted vegetables soup

Cream of chunky roasted vegetables soup-----5-7 servings:

Ingredients:
1 cup cooking onions, diced
1 cup carrots, diced
1/2 cup parsnips, diced
1 cup red peppers, diced
1/2 cup zucchini, diced
1/2 cup of tomatoes, diced
2 tea spoons of ginger, fresh , chopped


2 cups of milk 
1 cup of cream
2 tea spoons of olive oil
1 tea spoon of butter
2 cups of water, cold
2-3 bay leaves
* salt-pepper
1/2 tea spoon of oregano, fresh
1/2 tea spoon of thyme, fresh
 1/4 cup of corn starch, mixed with cold water <Slurry>


Method: In a bowl marinate all the green colour coded vegetables with the olive oil. Roast them in the oven <Lightly> Now, in a big stock pot add the water, milk & bay leaves. Start cooking on a low-medium heat. Then bring it to a boil. Take off all the bay leaves. Add all the cooked vegetables in it. Add the oregano and the thyme. Add the cream to it. Continue cooking on a medium heat, bring it to a boil. To make the soup thick use the slurry and whisk it well while you adding the slurry to avoid any lumps at the bottom. Season it with salt-pepper and add the butter at the very end. Serve hot!

Tapioca Custard / Pudding

Tapioca Custard / Pudding..... 5-7 servings:

Ingredients:
100 gm of tapioca, rinsed in cold water, once
1.5 lt. of milk
1 cup heavy cream
2-3 bay leaves
1/2 tea spoon of vanilla essence
1.5 cups of white sugar
1 pinch of cardamom powder
* salt
1/2 cup of water
1 pinch of saffron

Method:
In a cooking pot, add the water and the tapioca. Mix it gently. Start cooking it on a low heat. Slowly add the milk. Mix it well. Then add the bay leaves and the sugar. Continue cooking it on a low heat and stir it often. Add the heavy cream, saffron & mix it. Continue cooking it till the tapioca is well cooked. By now you should see it has a thick & gooey texture. Take it off the fire. Add the cream and the cardamon and season with salt. Mix it well. Take off all the bay leaves. Leave it outside for 20-30 minutes and then put it in the fridge and serve chilled. You can also serve it on room temperature.

Gluten free Chicken sald sandwich

Gluten free Chicken sald sandwich.....5 servings:

Ingredients:

2.5 cups of chicken breasts, cooked, chilled & minced
1.5 cups of mayonnaise
1/3rd cups of celery, minced
2 tea spoons of red onions, minced
1/4th cup of celery, minced
2 tea spoons of red peppers, minced
1/2 tea spoon of Tabasco sauce
1/2 tea spoon of Worcestershire sauce
1/2 tea spoon of french or grainy mustard
1 cup of arugula salad or chopped ice berg lettuce
10 slices of potato bread  
* salt-pepper


Method:
In a bowl, mix all the green colour coded ingredients very well. Season it with salt-pepper. Now, divide 1/5th of the chicken mixture evenly between 2 slices of bread. Garnish it on the top with the green salad <1/5th>. Close it. Cut it in half. Serve it chilled/cold on a cold/chilled plate!

It's easy to make, fresh and fast.

Cheers!

Fancy Avocado salad

Fancy Avocado salad.....5 servings:

Ingredients:
spring mix salad, 5 servings

2.5 cups avocado, big dices
2 cups of dry cranberries
2 cups of pumpkin seeds, husk off
2 cups of cashew nuts
1 cup of raisins, soaked in water for 5 minutes and rinsed
2 cups of grape or cherry tomatoes
* salt-pepper
1/4 cup of grape seed oil
1/4 cup of olive oil
1 tea spoon of Tabasco sauce
1 cup of goat cheese, crumbles


Method:
In a bowl add the avocado, tomatoes, 2 kinds of oil & Tabasco sauce. Gently mix it and season with salt-pepper. On cold/chilled serving plate, put the spring mix at the bottom. Distribute the avocado mix in 5 serving plates, and place them on top of the spring mix. Now, garnish with the cranberries, pumpkin seeds, cashews, raisins. Sprinkle some goat cheese on the very top.

It's a very healthy and refreshing salad uniquely for summer season!

Avi's Sesame Hash Brown

Avi's Sesame Hash Brown.....5 servings:

Ingredients:
 50 ml. of mustard oil
1 tea spoon of mustard oil
500 gm of white potatoes, peeled, medium dices
1/2 cup of white sesame seeds
1/4th cup of black sesame seeds
1 cup of cooking onions, medium dices
1/4th cup of red peppers, small dices
1 tea spoon of sugar
1 pinch of dry chili flakes
2-3 tea spoons of water
1/2 cup of coriander/cilantro leaves, chopped
1/2 tea spoon of turmeric powder

 * Salt


 Method:
In a wok add the 2 kinds of oil. When it's hot add the onions and the chili flakes. Cook it until they are half away cooked. Add the potatoes, turmeric, water, & 2 kinds of sesame seeds. Continue cooking it and stir it often for about 2-3 more minutes. Now, add the red peppers and the sugar. Mix it gently. When you see that the potato is cooked, add the cilantro/coriander leaves and gently toss in it. Season with salt and mix it. Serve hot!

This dish you can serve for lunch or supper with either rice of tortillas! Very yummy.

Saffron Rice Pudding

Saffron Rice Pudding.....10 servings:

Ingredients:
1 lt milk
1 lt heavy cream
1 tea spoon of saffron <Good quality>
1 pinch of salt
1/2 cup of raisin <Soaked in cold water for 5 minutes>
1 cup of cashews
1/2 cup of <Dry> Apricots, slices
2 tea spoons of butter <Un-Salted>
2 cups of  white sugar
4 tea spoons of brown sugar
1/4th tea spoons of rose water <Good quality>
1 tea spoon of cinnamon powder
2-3 bay leaves
1/2 cup of Basmati rice <Rinsed with cold water, once>

Methods:
In a pot add the 2 kinds of sugar, bay leaves, rice, salt, milk & cream. Mix it gently with a wooden spoon. Start cooking it on a low heat. Keep stirring & continue cooking for about 15 minutes. Now, bring up the temperature to medium. Keep stirring often to avoid any stickiness at the bottom of the pot. Add the saffron, raisin, cashews, apricots. Stir it gently. At this point the rice should be cooked 100% if not then continue cooking and stirring till they are cooked and very soft. Take off all the nay leaves. Turn it off and add the rose water, butter and the cinnamon to it. Stir it gently. Allow it to cool first at room temperature. Serve fresh!

It's a very old fashioned and easy to make dessert, but very tasty !

Roasted candy Pecans

Roasted candy Pecans.....5 servings <Snacks>

Ingredients:
5 cups of pecan
1 tea spoons of chili flakes <Hot>
1 cup honey <Organic-Preferably!>
1 pinch of salt
1 tea spoon apple cider/ red wine vinegar
1 tea spoon lemon or orange juice, fresh
1/2 cup icing sugar

Method:
In a big bowl add all the ingredients, except the icing sugar. Mix it very well. Now bake them in the oven for about 5 minutes @ 325 Degrees F. Leave them outside for  a good 30 minutes or till they are cold. Now in a separate bowl, toss the baked pecan with the icing sugar and serve fresh!

It's good for any salad topping or just as a snacks!

Root vegetable & cranberry salad

Root vegetable & cranberry salad.....5 Servings:

Ingredients:
 5 cups spring mix salad
2 cups carrots, julienne cut, deep fried
1 cup red beets, julienne cut, deep fried
1 cup red turnips, julienne cut, deep fried
1 cup potatoes, julienne cut, deep fried
1 cup sweet potatoes, julienne cut, deep fried
1 cup capers, deep fried
1 cup cooking onions, julienne cut, deep fried
2 tea spoons lemon juice, fresh
1/2 tea spoon Poblano or Ancho pepper paste
1/2 cup of Mayonnaise
2 tea spoons of olive oil
2 tea spoons of red wine or apple cider vinegar
1 tea spoon honey
1/2 tea spoon garlic powder
* salt-pepper 
2 cups dried cranberries

Method: 
 In a bowl mix all the green colour coded ingredients. Using a wire whisk mix it very well. This the salad dressing.
Now, in a separate big bowl, add the other red colour coded ingredients. Using a tongue gently toss them with the lemon juice. Put 5 cups of spring mix in 5 different serving plate. On the top put the assorted vegetable mix. Serve it chilled. Drizzle some dressing on the to or you can serve the dressing on the side. Garnish it with the cranberries. Very tasty and lots of original flavour and full of vibrant colours!

Aloe Vera Salad

Aloe Vera Salad.......5 Servings:

Ingredients:
5 cups spring mix salad
1 cup julienne cut carrots
1 cup sweet potatoes, julienne cut, deep fried, salted
1 cup red peppers, julienne cut
1 cup yellow peppers, julienne cut
1 cup pecan, lightly roasted & icing sugar dusted
1 cup sun dried tomato dressing
1/2 cup Parmesan cheese, shredded
2 cups aloe Vera, 2 inches cut
2 tea spoons olive oil
1 tea spoon lemon-pepper spice

Method:
First, in a medium bowl add the aloe Vera, olive oil & lemon pepper spice. Lightly mix it. Bake it in the oven for 5-7 minutes @ 325 Degrees F. Now, distribute the spring mix salad in 5 serving plates. Top it up with the carrots, sweet potatoes, red peppers, yellow peppers & pecans. Add some baked Aloe Vera on top. Sprinkle some Parmesan cheese on it. Serve it chilled with the sun dried tomato dressing either you can simply drizzle it on top or on the side. It's an excellent healthy and colourful unique salad!

-Cheers-

fusion Spanish Omelette---Tortillas de Patatas

Fusion Spanish Omelet---Tortillas de Patatas............5-6 servings

Ingredients:
2 cups potatoes, peeled, thin sliced
3 eggs, whole, beaten
1.5 cups cooking onions, wedged
1/2 cup leeks, very thin sliced
1/2 tea spoon fresh oregano, chopped
1 tea spoon fresh ginger, chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoons red/bell peppers, chopped
1 Lt. olive or sun flower oil
* salt-pepper

Method:
First cook the potatoes and onions together in the oil on a low to medium heat for about 10 minutes or till they are cooking but not well cooked.  Let it strain for about 3-5 minutes. In a big bowl beat the eggs and then add the rest of the ingredients and mix them well. Lightly coat the frying pan with some oil. Add the egg-potato mixture and continue to cook it on a low heat for about 5-6 minutes. Now, flip the omelet to cook the other side. If you are not comfortable to flip it then simply put a big serving plate on top of the frying pan and flip it. It should have a nice and golden colour.

Cut it in 5-6 pieces. Serve hot with your choice of condiments (Ketchup, mayonnaise or etc.)

Ginger-Blue Crab

Ginger Blue Crab ..... 5 servings:

Ingredients:
500 gm blue crabs <fresh or frozen, peeled>
1/3rd cup of fresh ginger, chopped
2 cups cooing onions, wedges
1/2 cup red peppers, thin wedges
1 tea spoon garlic, chopped
1/4th cup fresh coriander / cilantro leaves, chopped
1 tea spoon ketch up
2 tea spoons butter
2 tea spoons cooking oil
1/2 tea spoon cumin, ground/powder
1/3rd cup pine nuts
* salt-pepper

Method:
Saute the onion, garlic, ginger, peppers with cumin, oil, butter & oil. Add the crabs, mix it well. Add the rest of ingredients except the salt-pepper. And continue cooking for 3-4 more minutes. Season with salt-pepper. Serve with your choice of starch <Rice, potatoes, bread and/or etc.> Very tasty!

Cactus pickles:

Cactus pickles.....5 servings:

Ingredients:
2 cups nopales <Fresh cactus paddles, thorns removed, paddles peeled, cubed>
1/2 cup jalapeños, sliced
1 cup water
1 tea spoon kosher salt or Himalayan salt
1 cup apple cider vinegar
1/3 rd cup sugar
1/2 tea spoon smoked paprika
1/3rd tea spoon cumin, powder
1/2 cup garlic, peeled

Method:
In a big glass jar preserve all the ingredients for at least 1 month. Serve chilled with your choice of meat or even with any vegetarian dish!

Coconut-Mango-Tapioca Pudding

Coconut-Mango-Tapioca Pudding.......5 serving:

Ingredients:
200 gm tapioca
600 ml water
100 ml coconut milk
50 gm shredded coconut
150 gm sugar
1 cup mango puree
1-2 bay leaves
1/4 tea spoon cardamon <ground>
* salt

Method:
In a pot start cooking the tapioca with water and bay leaves. When it's all cooked, add the rest of the ingredients. Season with salt. Chill it in the fridge. Serve chilled!

Chicken Fingers a la minute:

Chicken Fingers a la minute:             5 servings:

Ingredients:
1 kg chicken breasts, cut them in strips <about 1 inch wide>
500 gm bread crumbs mixture;
1 tea spoon paprika
1 tea spoon garlic powder
2 tea spoon milk powder
1 tea spoon black pepper, ground
1 tea spoon celery salt
1/2 tea spoon cumin powder
1/2 tea spoon thyme, ground
1/2 tea spoon Savory powder
1 tea spoon ginger powder
1/4 tea spoon cayenne pepper, ground/powder
Egg mixture;
3 eggs, whole, beaten
1/3 cup milk
1 cup flour
500 ml cooking oil

Method:
First, dip those chicken pieces into the flower to coat it very lightly, make sure take off the extra flours off. Dip the chicken into the egg mixture. Then dredge in the bread crumb mixture, make sure take off the excess crumbs! NB:You can either bake it @ 375 degrees F for about 10-15 minutes, or you can deep fry in oil till it's golden brown. Serve hot with your choice of sauces on the side and you may garnish it with some chopped green onions!  Cheers

Grand Ma's Root Vegetables

Grand Ma's Root Vegetables:           5 servings:

Ingredients:
1 cup sweet potatoes, peeled, cubed
1 cup yams, peeled, cubed
1 cup purple potatoes, peeled, cubed
1 cup carrots, peeled, cubed
1 cup turnips, peeled, cubed
1 cup parsnip, peeled, cubed
1 cup red beets, peeled, cubed
4-5 tea spoons butter
4-5 tea spoons olive oil
2 tea spoons apple cider vinegar
1 tea spoon of cumin, ground
1 tea spoon brown sugar
* salt-pepper

5 servings of rice or your choice of bread

Method:
Boil all the vegetables till they all are cooked. Mashed them well using a masher. Add the rest of the ingredients. Mix it well. Serve hot with the rice/bread. It's very tasty and very healthy!

NB: You can use this item as a side dish for any other dish as well!!!!!

Chicken Panorama

Chicken Panorama:       (5 servings)

Ingredients:
5 chicken breasts
1 tea spoon garlic, paste
1 tea spoon ginger, paste
1 tea spoon onion, paste
1/4 cup olive oil
2 tea spoons apple cider vinegar or white wine
1/2 tea spoon thyme leaves, fresh, chopped
1 tea spoon sun dried tomatoes, chopped
* salt-pepper
1/2 cup bread crumbs


cous cous, cooked <Hot>
1/4 cup black olives, whole, pitted
1/2 tea spoon cumin, ground
1 tea spoon butter, melted
1/2 cup celery, chopped
1/2 tea spoon hot sauce <Any kind>

5 servings of vegetables, <any kind>

Method:
Marinate the chicken with all the blue colour coded ingredients. Place them on a greased baking tray. Sprinkle the bread crumbs on top of the chicken. Cover them with aluminum foil. Bake it @ 325 degrees F for 15 min. Then, take off the aluminum foil. Continue cooking for about 10 more minutes or till the internal temperature reaches to 165 degrees F. Keep them covered and hot.


In a bowl mix all the cous cous with other ingredients.

Slice the chicken. Serve hot on a bed of cous cous and your choice of vegetables on the side! Very refreshing, healthy and it will have lots of great flavour.

NS: The chicken will have enough natural juice in it so you do not need any extra sauce for it!