Thanksgiving recipe-Roasted Turkey

November 26th, 2010 | amirev777

Ingredients:-1 whole bone-in turkey breast (6 1/2 to 7 pounds)
-2 tablespoons good olive oil
-1 tablespoon minced garlic (3 cloves)
-2 teaspoons freshly squeezed lemon juice
-2 teaspoons dry mustard
-1 tablespoon chopped fresh rosemary leaves
-1 tablespoon chopped fresh sage leaves
-1 teaspoon chopped fresh thyme leaves
-1 1/2 teaspoons kosher salt
-1/2 teaspoon freshly ground black pepper
-3/4 cup dry white wine

Method of preparation:
1 .Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

2 .In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

3 .Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

4 .When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

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Goan Prawn Curry

November 22nd, 2010 | amirev777

Ingredients:
1 kg prawns, cleaned, shelled and de-veined
1 1/2″ lump of tamarind
1/2 cup hot water
1 large onion sliced
1 large tomato sliced
7-8 dry red chillies
2 tbsp garlic paste
1 tbsp ginger paste
1 1/2 cups grated fresh coconut
2 tbsp coriander powder
2 tbsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 green chillies slit
2 tbsp cooking oil
Hot water for gravy (approximately 2 cups)
Salt to taste

Method of Preparation:
1. Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
2. Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
3. Heat a deep pan on a medium flame, add the oil and heat.
Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
4. Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
5. Gently add prawns to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.
6. Turn off the fire and serve immediately with plain boiled rice.

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Pomfret Xacuti

November 22nd, 2010 | amirev777

Ingredients:
1 kg Pomfret fish
8-10 peppercorns
1″ stick of cinnamon
6 cloves
1/4 tsp nutmeg powder
4 pods cardamom split and seeds removed
1 tsp poppy seeds
4 onions
2 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3 tbsp white vinegar
3 tbsp grated dessicated coconut
3 tbsp cooking oil
Salt to taste
Chopped coriander leaves to garnish

Method of Preparation:
1. Roast all the whole spices and grind into a powder. Keep aside.
Heat the oil in a pan and add the onions. Fry till soft.
2. Add the ginger and garlic pastes and fry for another minute.
Add the spice powder made earlier, the turmeric, cumin, nutmeg and coriander powders, coconut, vinegar and salt to taste and fry the masala till it begins to separate from the oil.
3. Add 2 cups of water to this and stir well. Bring to a boil.
Reduce flame to a simmer and add the fish pieces gently. Cook for another 5 minutes.
4. Take off from the fire, garnish with chopped coriander leaves and serve.

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Kingfish Curry

November 22nd, 2010 | amirev777

Ingredients:

1 kg Kingfish cut into 1″ thick slices
4 tbsps cooking oil
1 tbsp mustard seeds
2 tbsps cumin seeds
8 dry red chillies
10-12 curry leaves
1 large onion ground to a paste
1 tbsp ginger paste
1 tbsp garlic paste
2 large tomatoes cut into cubes
1 tsp turmeric powder
1 tsp hot spice mix (garam masala) powder
5 tbsp grated coconut
1 tbsp tamarind pulp soaked in 1/2 cup of hot water
2 cups hot water
Salt to taste
Chopped coriander to garnish

Method of Preparation:
1. Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
2. Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind pulp well in the water.
3. Heat the oil in a wide heavy-bottomed pan and add curry leaves and the onion paste and fry till light brown.
4. Add the ginger and garlic pastes and fry for 3-4 minutes.
Add the tomato and spice paste and fry till the oil begins to separate from the masala.
5. Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
6. Bring the gravy to a boil and then simmer.
7. Gently add the fish to this gravy and cook till done.
8. Garnish with chopped coriander and serve with hot steaming rice.

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Chicken kadhai

November 22nd, 2010 | amirev777

Chicken kadhai is an Indian chicken recipe which involves boneless chicken cooked in a heavy-bottom pan.

Ingredients:
Whole Chicken (boneless) 1 Kg
Chopped Onions (medium size) 3-4
Chopped Tomatoes (medium size) 6-7
Ginger Paste 2 tsp.
Garlic Paste 2 tsp
Chopped Green Chilli 3
Black peppercorns 6
Whole dry Red Chilli 6
Coriander Powder 2 tsp
Garam Masala Powder 2 tsp
Red chilli powder 1-1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil as required
Fresh Coriander leaves, chopped 2 tsp

Method of Preparation:
1. Thoroughly clean the chicken and cut into pieces.
2. Heat oil in a heavy-bottom pan (kadhai). Add chopped onions and green chilli and fry until light golden brown in color.
3. Add red chilli powder, turmeric powder, garam masala, coriander powder, ground black peppercorns and salt. Mix well.
4. Add tomatoes, ginger, dry red chilli, garlic paste and cook until the tomatoes become tender.
5. Add little water and bring it to boil.
6. When the gravy becomes slightly thick, add chicken pieces and coriander leaves and mix well.
7. Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

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Salmon with Salsa

November 12th, 2010 | amirev777

Ingredients:
1/1/2 lbs salmon filets, skin and bones removed,cut into 4 pieces
2 tsp fresh lemon juice
salt and pepper
Salsa
1 TBS finely chopped fresh mint
1 TBS finely chopped fresh cilantro
1 TBS finely minced scallion (or green onions)
1 tsp finely minced fresh ginger
1 medium ripe fresh tomato, seeds and excess pulp removed, diced into ¼-inch pieces
3 medium cloves garlic, pressed
2 TBS extra virgin olive oil
3TBS fresh lemon juice
salt and white pepper to taste

Method of Preparation

1.To Quick Broil salmon: Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2.Chop garlic and let sit for 5-10 minutes to bring out its health-promoting properties.
3.Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
4.When pan is hot, use a hot pad to pull out the pan from the heat and place salmon on it, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (usually about 7 minutes for every inch of thickness). Salmon does not need to be turned. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
5.Mix together salsa ingredients in a bowl, and set aside. Serve on top of Quick Broiled salmon.

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Easy-to-cook Chicken Steak

November 12th, 2010 | amirev777

Ingredients:-1 ½ teaspoons salt, divided
-2 teaspoons pepper, divided
-1 to 1 ½ pounds cubed round chicken steaks
-1 ¾ cups all-purpose flour, divided
-⅛ teaspoon baking soda
-1 cup water Vegetable oil
-1 (14.5-ounce) can chicken broth

Method of Preparation:
1. Sprinkle ½ teaspoon each of salt and pepper evenly over steaks. Set aside.

2. Stir together remaining 1 teaspoon salt, 1 teaspoon pepper, and 1 ½ cups flour in a shallow dish. Stir baking soda into 1 cup water in a bowl.

3. Dip each steak in water mixture, and dredge in flour mixture.

4. Pour oil to a depth of ½ inch in a large heavy skillet; heat to 360°. Fry steaks 3 to 4 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

5. Whisk remaining ½ teaspoon pepper and remaining ¼ cup flour into drippings in skillet; cook, whisking constantly, over medium-high heat 1 minute. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened. Serve with steaks.

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Unhealthy Cooking Practices!!!

October 27th, 2010 | amirev777

You can cook great tasting meals without the unhealthy cooking practices commonly used in many restaurants. These include:

Deglazing meats: Uses the fats and browned/burnt portions left on the bottom of the pan when meats are cooked at high temperature to create sauces for that meat. This not only adds additional fats to the dish but also adds potentially carcinogenic compounds found in the burnt pieces left on the pan.

Blackening: Usually occurs when foods are grilled at temperatures of 450-550°F (232-288°C) and can potentially result in the formation of carcinogenic compounds. Blackening is unhealthy so I discourage you from eating burnt areas on your food.

Deep Frying: A common way to prepare chicken, fish, and some vegetables in oil heated to temperatures of 350-375° F (177-189°C). Oils heated to these high temperatures become rancid and can cause the formation of health-damaging free radicals.

Sauté in Oil: Cooking in a skillet using oil heat to temperatures of up to 500°F (260°C), which can cause the oil to become rancid and the formation of free radicals.

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Roasted Lemon Chicken

October 27th, 2010 | amirev777

Ingredients:1 chicken, weighing approximately 1 kg (2 1/4 lb)
1 oz (30 g) butter softened
1 clove garlic, crushed
3 tbsp dried oregano
Juice of 1 lemon
black pepper, 1 tsp, freshly ground
1 oz (30 g) butter
1 small onion, finely chopped
16 fl oz (500 ml) white wine
8 fl oz (250 ml) hot chicken stock

Method of preparation:
1 Preheat the oven to 200°C/400°F/Gas Mark 6. Place the chicken in a large roasting dish.
2 Mix the butter, garlic, and 2 tbsp of the oregano in a small bowl to make a paste. Then stir in the juice of the lemon.
3 Gently ease the skin away from the breasts at the neck cavity and smear half the paste onto the breasts under the skin. Smear the remaining paste all over the chicken.
4 Place the squeezed lemon into the cavity of the chicken.
5 Make the Herb Wine Sauce now by heating the butter in a frying pan. Add the onion and gently cook until soft. Stir in half of the wine and all of the stock. Pour the sauce directly into the roasting dish all around the chicken. Season the chicken well with a good grinding of black pepper and sprinkle the remaining oregano all over the chicken.
6 Cover the chicken with foil, and place it in the oven. After 45 minutes, remove the chicken from the oven and stir the rest of the wine into the cooking juices.
7 Reduce the temperature to 150°C/300°F/Gas Mark 2, and cook the chicken for another 45 minutes. Then remove the foil and cook for a final 10 minutes. Remove from the oven and allow to rest for 10 minutes before carving. Pour the remaining sauce from the roasting dish into a gravy jug, spooning off any fat.
8 Serve the chicken with basmati rice and seasonal greens.

Apricot Chicken

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Spicy masala chickpea

October 24th, 2010 | amirev777

Ingredients:

500 gms chickpeas
250 gms potatoes, peeled and diced into 1/4 inch cubes
125 gms butter
1 teaspoon(s) whole black pepper
1 teaspoon(s) whole coriander seeds
1/8 teaspoon(s) aniseed
1/2 teaspoon(s) turmeric powder
1 coconut, finely diced
1/4 teaspoon(s) turmeric
3 whole dried chilies
2/3 cup(s) water
2 inch ginger piece, cut into fine sticks
4 bay leaves
3 cardamoms
4 inch cinnamon stick, cut into bits
6 cloves
Salt to taste

Method of preparation:

1.Soak chickpeas in water for 5-6 hours or overnight. cook the chickpeas in pressure cooker for 20 minutes
2.Remove the chickpeas, cool and gently rub them to remove the skin. The skin will float to the top. Remove by draining off the water.
3.Heat the pan and dry fry bay leaves, cardamom, cinnamon, cloves, coriander, cumin, black pepper for few minutes till roasted. Remove from pan and grind to a fine powder.
4.Heat one tablespoon butter in in a pan and separately fry the diced potatoes and finely diced coconut untill brown.
5.Then add the chickpeas, stir in and continue cooking for 5 minutes. Then add the powdered masala and turmeric powder, and continue frying for another 5-7 minutes. Add the water and salt to taste. 6.Continue cooking till nearly all the water is absorbed.
7.In another pan , heat the remaining butter and, add the red chilies broken in half, the aniseed and cook untill they stop sputtering. Pour over the chickpeas and mix well. Add the ginger sticks and stir again. 8.Serve hot with paratha.

Serves: 4-6

Cold Pea Salad

Slow-Cooked Turkey with Mustard Sauce

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