Cooking guide, Famous recipes, Delicious world cuisines, Food facts, Kitchen safety tips and more about cooking..

Wednesday, December 29, 2010

Holiday Meal Planning

Number of things could think about when preparing your Holiday Meal. Keeping your Holiday guests safe from food poisoning isn't something that generally crosses peoples minds just because they are not aware of some of the things they are doing that may cause food poisoning right in their own kitchen. The most essential thing to remember is to wash hands properly before and after touching any food item.
Planning & Shopping for Meal:
Keep foods safe is something to think about even in the planning stages. How many things will you be preparing at the same time and do you have enough space to keep it chilled before and during your arrangements?Before going to shopping for all of the things that will need for your Holiday meal make sure that your refrigerator and freezer have been cleaned out and organized so that nothing that should be chilled or frozen sits out at room temperature while you try to make room for it.

Organize your list by dry goods, frozen goods and refrigerated goods.
Shop dry goods first, then frozen, then refrigerated to keep food at the right temperature for the long amount of time possible.

If you will be making several stops when you go grocery shopping, make sure that the grocery store is your last stop on the way home. Leaving food that should be chilled in the car while you make another stop increases the risk of having it enter the temperature danger zone where bacteria can begin to grow.

When you back home with your groceries, put away your refrigerated items, then frozen items, then dry goods.

Thawing and Storing Meats:
A big mistake that most people make while preparing food at home is leaving their meats out in room temperature to thaw. Doing this could greatly increase the time for bacteria to grow because the outside will thaw first and rise into the temperature danger zone while the inside is still frozen. There are only two safe ways to thaw meats. You can simply let the meat thaw in the refrigerator or you can “force thaw” under cold running water. To force thaw, place your meat in a bowl or pan under a constant stream of cold running water, not hot water. Using hot water will have a more dangerous effect than leaving your meat out in room temperature to thaw. Using cold water will keep the temperature down and the flow of the constantly running water will help the meat to thaw faster.

It is important to keep in mind that not thaws different kinds of meats next to each other. This may cause cross-contamination. Keep your ready to eat foods away from raw meats at all times. Never use the same knife, cutting board or preparation area for both raw meat and any other type of food with out carefully cleaning them first.

Keep Hot Food Hot and Cold Food Cold:
You will most likely be preparing several dishes that should be served hot for your Holiday Meal. Try to plan a way to keep them hot at all times before serving, possibly by using a warming plate or warm oven. If you prepare a hot item before the big meal and intend to simply reheat it, make sure that it chills thoroughly within 4 hours. An easy and effectual way to do this is by placing it in an ice bath. Use a container larger than the one that is holding the item and fill the bottom with ice. Place the hot item onto the ice and put ice all the way around the sides. Once the item has cooled, instantly place it in the refrigerator. When reheating, ensure that the entire dish reaches at least 165 degrees in the center by using a meat thermometer.

You will also desire to make sure that your poultry and pork reach at least 165 degrees and your seafood reaches 140 degrees.

After Meals:
When leftovers are involved, the risk of food borne illness does not end after the original meal. When everyone has finished eating, make sure to get all leftovers that are at risk of spoiling put into the refrigerator right away.

Monday, December 20, 2010

Christmas Dinner

Most of the Americans are just finishing the last of the Thanksgiving turkey left-overs when it is time to think about a Christmas dinner meal plan. You can go with the traditional or seek something totally different this year.

Traditional Christmas Dinner:

In United States and Canada, Christmas dinner is very much like Thanksgiving dinner. Typically you will have turkey as the main course and then a number of side dishes. to making a turkey then you will want to make stuffing and gravy and include to that. Some wonderful traditional Christmas side dishes would include mashed potatoes, sweet potatoes, green bean casserole.

There are different ways to prepare potato dishes. Sweet potatoes can be mashed and served as a sweet potato casserole with brown sugar and butter mixed in pecans on top or could chop sweet potatoes in large chunks and roast them in the pan around the turkey. Mashed potatoes can also be prepared some different ways depending upon what seasonings you add. Potatoes could also be seasoned and roasted or scalloped. Green bean casserole is a great creamy dish that goes well with turkey and all of your other side dishes.

Traditional Christmas Dinner with different side dishes could always start with the traditional turkey, stuffing and gravy but go with some very unique side dishes. Look to recipes from other countries for some wonderful ideas such as fried purple cabbage and a cold cucumber salad. Since your turkey does not have a strong flavor, it is easy to look to a range of different side dishes. Another common Christmas dinner main course would be ham instead of turkey. Although you won't have stuffing and gravy, almost any side dish that you would have chosen for your turkey will work well with ham also.

Non-traditional Christmas dinner menus if you want to break away for the traditional altogether you could go with a theme dinner such as Italian food. You could start with Tortellini soup and then serve a wonderful baked lasagne as the main course with Caesar Salad and garlic bread. If looking for non-traditional then be creative but make sure to go with something that you know your family will enjoy. If this is the first time you are trying some of these non-traditional menu items you may want to try making a half size part a couple of weeks in advance so you can do a taste test.

Whatever your menu plan for Christmas dinner just keep in mind that it is truly the time spent with your loved ones that is the special part of this meal.

How to Cook Chicken

How to Bake Chicken
Baking is an oven-based method that is considered to be among the healthiest methods for cooking chicken.

1. Preheat oven to 350 degrees Fahrenheit.
2. Dredge chicken pieces in flour seasoned with salt and pepper.
3. Melt 1/2 cup butter in large baking pan in oven. Remove pan from oven; roll chicken in butter to evenly coat.
4. Arrange chicken, skin side down, in single layer in baking pan.
5. Bake chicken 50 to 60 minutes or until no longer pink in center, turning pieces over after 30 minutes.

How to Poach Chicken
Poaching is a technique that cooks chicken slowly and gently in a simmering, but not boiling, liquid that covers the food. The poaching liquid may be flavored or seasoned.
1. Mix ingredients for poaching liquid in large saucepan or stockpot.
2. Rinse chicken pieces and pat dry with paper towels; add to poaching liquid.
3. Bring the liquid to a boil over medium-high heat. Immediately reduce heat to low and cover.
4. Simmer 20 minutes or until chicken is no longer pink in center.
5. Remove chicken from liquid using tongs. Strain stock; refrigerate or freeze for another use.

How to Brown Chicken
Browning chicken is the first step in many recipes for cooking chicken.

1. Rinse chicken; pat dry with paper towels.
2. Heat oil in large skillet over medium heat.
3. Add chicken pieces to hot oil in a single layer without crowding.
4. Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
5. Continue with your chicken recipe of choice, baking, braising, or simmering the chicken accordingly until it is no longer pink in center.

How to Braise Chicken
Braising is a moist-heat cooking method used to tenderize tough cuts of meat. Chicken is normally browned first and then braised.

1. Rinse chicken; pat dry with paper towels.
2. Heat oil in heavy, large saucepan over medium-high heat.
3. Add chicken pieces to hot oil in a single layer without crowding.
4. Cook 8 to 10 minutes per side or until chicken is browned; remove with tongs. Repeat with remaining chicken pieces.
5. Add braising liquid and other ingredients per recipe to saucepan; bring to a boil over high heat.
6. Reduce heat to low; simmer, covered, about 15 minutes or as recipe directs.
7. Add chicken to ingredients in saucepan. Cover and simmer according to recipe directions, typically 40 to 45 minutes, until chicken is no longer pink in center.

How to Stir-Fry Chicken
Stir-frying quickly cooks bite-size pieces of chicken over very high heat in a small amount of oil.

1. Place uncooked boneless, skinless chicken on cutting board.
2. using a sharp knife, slice the chicken crosswise across the grain into 1/4-inch strips.
3. Heat wok or large skillet over high heat. (Test hot pan by adding drop of water to pan; if water sizzles, pan is sufficiently hot.)
4. Include 2 tablespoons oil to hot pan, swirling to coat all sides. Heat oil until hot about 30 seconds.
5. Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 to 5 minutes or until chicken is no longer pink in center.
6. Remove chicken; set aside and continue with recipe.

How to Saute Chicken
Sauteing, or pan-frying, is the technique of quickly cooking or browning food in a small amount of fat in a skillet.
1. Melt butter in large skillet over medium heat until foamy.
2. Include chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
3. Cover; reduce heat to low.
4. Cook 10 to 20 minutes, depending on type of chicken, or until chicken is tender and no longer pink in center.

How to Roast a Chicken
Roasting is a technique often performed in the broiler.

1. Preheat oven to 400 degrees Fahrenheit. Sprinkle chicken halves with salt and pepper.
2. Place chicken halves, skin side up, in single layer in large shallow baking pan. Brush chicken with butter.
3. Roast chicken, basting frequently with butter, 45 minutes or until chicken is tender.

Friday, December 17, 2010

More Soup Recipes

Bread and tomato Soup:
• 500g ripe cherry tomatoes
• A large bunch of fresh basil, leaves picked, stalks finely chopped
• The best extra virgin olive oil you can find
• Sea salt and freshly ground black pepper
• 3 cloves of garlic, peeled and finely sliced
• 2 x 400g tins of good-quality plum tomatoes
• 500g or 2 large handfuls of stale good-quality bread
Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with additional virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavor becomes strong and concentrated.
Heat a glug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Put in your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.
Tear the bread up into thumb-sized pieces and include them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so eliminate them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.
Give the soup a good stir  you're looking to get a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavor.

Beef Soup Stock:
1 pound of round of beef, 2 quarts of water, 2 small new carrots or 1/2 of an old carrot, 1/2 pound of beef bones, 2 small potatoes ,1 onion, 1 tomato fresh or canned Parsley.
Boil the beef, bones, and vegetables in two quarts of water over a slow fire adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup strainer or cheese cloth. This is the basis of all the following soups, except when otherwise stated.
To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock 5 minutes before straining.
To give a excellent dark color to the stock, include a few drops of "caramel," which is organized in the following manner:
Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.

Feel good Chicken Broth:

Put your chicken, celery, carrot and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add rosemary sprigs, shitake mushrooms and sherry for the last ten minutes, and then remove the chicken from the pan. It should be wholly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Put in chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The completed thing should be a kinda clear consommé.

English onion soup with sage and cheddar:

If you have the opportunity, get hold of as several different types of onion for this soup as you can you need about 1kg in total. Sweat them gently and you’ll be amazed at all the flavors going on.
Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook gradually for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, your onions will become golden and soft. Stir occasionally so that nothing catches on the base. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don’t be tempted to speed this bit up.
When your onions and leeks are lovely and silky, include the stock. Bring to the boil, turn the heat down and simmer for ten to fifteen minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep eye on it and make sure it doesn’t burn! When the cheese is bubbling, carefully lift out the tray and carry it to the table.

Wednesday, December 8, 2010

Italian Dishes

Italian Mocha Espresso:
7 serving
Prep time 5 minutes
Food Class- Kosher

1 cup instant coffee,1 cup sugar,4 1/2 cup nonfat dry milk,1/2 cup cocoa

Cooking Instructions:
Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

Italian Style Meat Loaf:
Server 6
Prep time    5 minutes
Food Class-Meat
Main ingredient-Beef

1 lb lean ground beef,6    oz   Italian sausage or spicy,Bulk sausage,1cn (14 1/2 oz) Italian style,Stewed tomatoes,1 c fresh bread crumbs,1/2 c chopped onion,1/2 c chopped green bell pepper,1 egg

Cooking Instructions:
In a large bowl, combine all ingredients; mix well. Place in a 4 1/2 x 8" loaf pan. Bake @ 350 degrees for 1 hour; drain.

Crock-Pot Italian Beef:
Server 6
Prep time 5 minutes

1 sirloin tip or rolled rump roast,1 t salt,1/4 t  pepper,1/2 t oregano,1/2 t Italian seasoning,1/2 t garlic salt,1    t accent,2 pk  good seasons Italian, Salad dressing mix (dry)

Cooking Instructions:
Place roast in crock-pot. Bring all seasonings and enough water to completely cover roast to a boil in a pan on the stove, then put in crock-pot. Cook all day, then let it set in the juices overnight in the refrigerator after it has been sliced or minced. Heat in the oven or microwave the next day and serve on Italian buns.

Cannellini Beans with Italian Sausage:
Prep time 5 minutes
Food Class-Meat Kosher

1 T olive oil,3  hot Italian sausages,3 sweet Italian sausages,4 cloves garlic,1 T chopped fresh sage or,1 t dried sage,1 cn Italian plum tomatoes,2 cn cannellini beans (16 oz. ea.),Salt and pepper to taste

Cooking Instructions:
Heat oil in an ovenproof, flameproof medium casserole and saute' sausages 15 minutes. Drain off excess fat. Add garlic and sage and saute' until garlic is golden. Cool and slice sausages into 1 1/2" pieces. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionally. Season to taste. Serves 6. Note: This may be held in oven for 30 minutes at 300 degrees.

Classic Bruschetta Recipe:This is a recipe for basic bruschetta. You may make this to begin with and then add additional toppings to enhance this wonderful Italian treat. Some suggestions are, plum tomatoes (cut into cubes), fresh basil leaves, freshly grated Parmesan cheese, olives, mozzarella cheese, goat cheese, oregano or prosciutto. If topping with any type cheese, make the basic recipe below, add the cheese topping, and then put back under broiler just long enough to melt the cheese.Although this recipe starts with six slices of bread, you may make as many as you want by adjusting the quantity of the other ingredients as needed.

6 slices Italian bread, cut 1/2 to 3/4-inch thick, 2 garlic cloves cut in half, Extra virgin olive oil, as needed,Salt and freshly ground black pepper to taste

Cooking Method:
1. Preheat broiler (or you may use the grill).2. Cook the bread until lightly golden brown on each side.
3. Remove from broiler and immediately rub one side of the toast with the cut side of the garlic.4. Brush olive oil over the garlic side of the bread.Sprinkle with salt and pepper and serve hot.

Chocolate and Ricotta Tarts:
Server 4
Prep time 15 minutes
Food Class-Dairy
Main ingredient-Ricotta Chocolate

300 g sweet crust pastry,20 g candied orange peel,20 g candied lemon peel,20 g glace cherries,20 g plain chocolate,1 egg,75 g caster sugar,1/2 lemon,200 g ricotta cheese.

1. Roll the pastry and line four 3 inch loose bottomed flan rings. Cut the excess pastry into strips. Put in the fridge for 20 minutes. 2. Beat the egg yolk and sugar until creamy. Add the chopped fruit, chocolate, lemon zest and ricotta to the mixture. 3. Preheat the oven to 190c / 375f / Gas Mark 5. Pour the mix into the pastry cases and cover with the strips of pastry in a lattice shape. Bake for 30 - 35 minutes until the top is brown. Serve with vanilla ice cream

Pepperoni Calzone Recipe:
* 1 loaf frozen bread dough (1 lb.), thawed* 1/2 cup pizza sauce (spaghetti sauce may be substituted)
* 1/2 teaspoon dried oregano* 4 ounces sliced pepperoni* 2 cups shredded mozzarella cheese* 1/3 cup grated Parmesan cheese

1. Pre-heat oven to 350 degrees F.
2. Punch dough down. On a lightly floured surface, roll into a flat rectangle about 1/8 inch thick. Place on a greased baking sheet.
3. Spread spaghetti sauce over the dough, leaving a 2-3 inch border around the edge without sauce.
4. Sprinkle with oregano, pepperoni, and mozzarella cheese.
5. Fold in half by bringing long side of dough up over filling. Use a wet finger to moisten border and press together to seal.
6. Sprinkle with Parmesan cheese.
7. Bake in pre-heated oven for 30 minutes or until golden brown.

Fried Calamari Recipe:   
* 1 pound calamari, cleaned bodies and tentacles* Oil as needed (canola or peanut oil)* 1 cup flour, all-purpose* Salt & pepper to taste.

1. Cut each of the squid bodies into 4 rings using scissors.
2. Place 1 inch of oil in a large cook pot and heat over medium-high heat to 375 degrees F., as measured with a thermometer (see note below).
3. Combine flour, salt and pepper on a large flat plate and dredge calamari in flour to coat on all sides.
4. Lower calamari rings and tentacles into hot oil and cook until lightly browned (about 2-3 minutes).
5. Remove to paper towels to drain oil.
6. Season with salt and pepper to taste. Serve hot.
Note: If you do not have a cooking thermometer, use a wooden stir spoon or other wooden utensil by placing the wooden handle into the hot oil. If the oil is hot enough, bubbles should rise along the handle immediately. If not, wait for the oil to get hotter.

Pasta With Garlic Sauce Recipe:This is a yummy pasta recipe with a little kick. If you do not like a slight spicy flavor, omit the red pepper flakes.
* 1 lb. pasta shells (any shape you prefer)* 4 garlic cloves* 1 teaspoon crushed red pepper flakes* 3/4 cup grated Parmesan cheese* 6 Tablespoons extra virgin olive oil. 

1. Cook the pasta in boiling water per package instructions.
2. While the pasta cooks, crush the garlic cloves in a bowl using garlic press. Add the Parmesan, pepper flakes and oil. Mix well until creamy.
3. When the pasta is cooked strains it and adds it to the garlic cream, mix well and serve hot.

Sunday, December 5, 2010

Chocolate Chip Cookie Recipe

* 2 cups plus 2 Tbsp all purpose flour
* 1 teaspoons baking soda
* 8 ounces butter, softened (do not substitute margarine)
* 1/2 teaspoon salt
* 3/4 cup brown sugar
* 3/4 cup white sugar
* 1 teaspoon vanilla (not imitation)
* 12 ounce (2 cups) semi-sweet chocolate chips
* 2 large eggs
1. Preheat oven to 350 degrees F.
2. Prepare baking sheet(s) by lining with parchment paper or spraying with vegetable shortening.
3. In a large bowl, combine flour, salt and baking soda. Set aside.
4. Using an electric mixer, beat butter on medium speed until creamy.
5. Add brown and white sugar and beat until fluffy.
6. Continue beating and add eggs one at a time, then add vanilla
7. Turn mixer to low speed and add the flour mixture a cup at a time until mixed well.
8. Scrape the bowl and make sure there is no flour at the bottom.
9. Using a tablespoon, measure out the cookie dough and place on prepared sheet(s) leaving a little space between to spread.
10. Bake in pre heated oven for 10-12 minutes or until slightly firm around the edges.
11. Remove to cooling racks and cool completely before transferring to an airtight container.
Makes 25-30 soft Chocolate Chip Cookies

Monday, November 29, 2010

Tips for making best Waffles

Flour, Milk, Sugar, Eggs, Salt, Vanilla. The many varieties of waffles comes from the additives to the batter, or toppings added when served. Other than that, they are basically the same.

The Batter

Tip 1:
The batter should have regularity similar to gravy. This may call for more or less of the milk called for in the recipe. Only experience will tell you when it looks right. Don't worry though; you will still get good waffles. They just may be a little thin if your batter is too thin. And if too thick, they will be a little chewy, but still good.

Many recipes call for a little oil in the batter. Some do not. You should always put about 1/2 tablespoon of oil (cooking oil/vegetable oil) in your batter. It helps develop the outer crust. It does not matter if you make your waffles crisp and crusty or if you cook them soft like pancakes, the oil is needed.

Tip 2:
DO NOT BEAT THE BATTER VIGOROUSLY! This makes tough, chewy waffles. Gently stir the batter only long enough to thoroughly moisten the dry ingredients. Do not worry about the small lumps in the batter. You will never know they were there after the waffles are cooked.

Your Waffle Iron (Griddle):

Tip 1:
This may seem to be a "no brainer", but I have seen so many people pour their batter in a waffle iron that they turned on 1 minute earlier. The batter will not rise properly in an iron that is not fully up to temp. You will get heavy, flat waffles. Most waffle irons today have lights that tell you when the iron has reached cooking temperature. If you do not have such lights on your waffle iron, be sure to allow it to heat up at least ten minutes.

Tip 2:
Manufacturers of waffle irons direct you not to use cooking spray on your iron. Yes, I know, it is suitable and it seems to work well to prevent sticking, but the manufacturer’s state that, over time, spray will damage the non-stick surface of your griddle. Instead, you should use a vegetable oil (Crisco works well). Just take a basting brush or a paper towel and cover the surface lightly with oil. Your waffle iron will last much longer and Crisco seems to make a better crust on the waffles.

Vanilla and Sugar:
Unless you are making some exotic, jalapeno waffle, always add a touch of sugar and a little vanilla to your batter. Many recipes do not list sugar or vanilla in their ingredients. But it will add that little extra "something" you can not identify...and it is so good.

No matter what kind of waffles you are making, always add beaten egg whites. You can add the yolks or not, but beaten egg whites are necessary to light waffles. The egg whites should be beaten until stiff (like whipped cream) and then gently folded into the batter as the last step.

Check our recipes and use these few easy tips and your next waffles will be the "best" waffles.

Tuesday, November 2, 2010

New Mutton Cuisines

Mutton Karahi Recipe
•    1 kg mutton•    1 tomato chopped•    4 tbsp oil•    1 onion chopped•    4 laung•    ¼ tsp haldi powder•    1 tbsp dhaniya powder•    1.5 tsp adrak/ lehsan paste•    2 tsp chili powder•    ¼ tsp zeera
•    8 whole kali mirch•    2 ilaichi (large & cloves)•    Salt (as desired) 
Food preparation:
1.    Brown the onion in oil. Add water, tomato and masala.
2.    Stir till water dries.
3.    Include meat and cook till water dries again.
4.    Include 4 glasses of water, cover and let cook till meat is done.
5.    Server with Nan and green salad

Achari mutton Recipe
•    800 gm boneless mutton•    4  Onions•    1 tsp  Haldi powder•    1 tsp  Red chili powder•    4  Tomatoes•    ½ tsp Methi seeds•    7 tbsp Mustard oil•    1 tsp  Mustard seeds•    1 tsp  Saunf•    5  Laung•    2 tbsp Adrak (chopped)•    2 tbsp Lehsan (chopped)•    8 Red chili•    1 tsp  Kalonji•    ½ cup Chopped coriander
•    1 tsp  Salt
Food preparation:
1.    Wash and cut the mutton into 1.5 inch size pieces.
2.    Peel and chop the onion. Chop the tomatoes, roast the whole spices separately and grind together coarsely.
3.    Heat oil in the thick-bottom pan to smoking point, cool and again heat the oil.
4.    Cook the onions till brown. Add the chopped ginger- garlic.
5.    Mix well.
6.    Include coarsely ground masala powder.
7.    Cook for a half minute, stirring all the time.
8.    Add mutton, cook on high heat till mutton pieces are well brown add the tomatoes, turmeric powder, red chili powder and salt and mix well.
9.    Cook till oil leaves the masala.
10.    Add sufficient quantity of water (about 2 ½ cups), bring it to a boil and cover.
11.    Cook till the mutton is fully done.
12.    Adjust the seasoning and serve hot garnish with hara dhaniya.

Lamb cutlets recipe
This recipe also known as Marinated Lamb Cutlets Recipe
•    250 gms  Lamb Chops•    10 gms  Fresh mint•    100 gms  Assorted vegetables, boil and minced•    20 ml  Worcestershire sauce•    5 gms  Salt•    50 gms  Lamb, minced•    15 gms  Pepper powder•    20 gms  Thyme•    1  Lemon•    Mashed potatoes and mint sauce to serve.
1.    Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
2.    Slit chop along the bone to make a pocket.
3.    Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
4.    Keep aside for three hours.
5.    Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
6.    Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.

Tandoori Lamb chops Recipe
•    Lamb chops  1kg•    yogurt  1 cup•    Red chilli 2 tsps crushed•    Poppy seeds  2 tsps make a paste•    Vegetable oil  200gms(1 1/2 cups)•    Green chilies  8-10 make a paste•    Ginger Paste  1 tsps
•    Black salt  1 tsp•    Mango powder (amchur)  2 tsps•    Garlic Paste  1 tsps•    Tomato  1/2 kg make a paste•    Salt  To taste•    Onions  2-3 medium make a paste
1.    Clean all the fat from chops and wash them. Then mix all the above
ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
2.    Now chops are ready to cook. You can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
3.    Then put all the chops on it and cover with lid. After five to six minutes change their side and put the lid back on.
4.    Let them cook for other 10 minutes then put in a plate and garnish with green coriander.
5.    Serve with chutney or sauce.

Mutton Recipes

Jerked lamb with guava sauce
Serves: 6/8
•    2.5 kg leg of lamb, bone (for the jerk seasoning)•    75 ml  vinegar•    2 red  peppers•    1 tsp  ground all spice•    1 tbsp  thyme, chopped•    6  sabz piyaz•    2 tsp  ground dal chini•    1tsp  brown sugar•    1.5 tsp  salt•    1 tsp  jaiphal, grated•    1 tsp  freshly ground black pepper•    1 tbsp  oil
For the guava dipping sauce
•    175 gm  guava jelly•    2 tbsp  vinegar•    1  head lehsan•    1 tsp  hot pepper sauce•    1 tsp  olive oil    Food preparation:
1.    Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2.    Rub the jerk seasoning and salt thoroughly into the lamb.
3.    Cover and marinate into the fridge over night.
4.    Set the oven to 180 C. rub the crushed garlic on the inside of the lamb leg.
5.    Roll up the leg and tie in three places to secure.
6.    Roast for 45 minutes for medium/ rare (add about 15 minutes for well/ done).
7.    To make the dipping sauce, cut of the top of a whole head of garlic.
8.    Pour over the olive oil, wrap it in foil and roast for about 15/ 20 minute, until soft.
9.    Squeezed the garlic cloves out of their skins and crush them ion a sauce pan.
10.    Add the guava jelly and vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce and bring to a simmer.
11.    Cook for five minutes.
12.    Allow the lamb to rest for 10 minutes before carving.
13.    Just before serving, stir the parsley and coriander into the sauce.
14.    Slice the lamb and serve immediately with the warm sauce.

Mutton and Lentil tagine recipe
Serves 2
•    750 gms mutton, cut into 1 inch cubes•    ½ cup dried lentils•    10 hara dhanya sprigs•    2 tbsp chopped leaves•    2 cups chopped onion•    2 medium garlic cloves, crushed•    1 medium tomato, cut into eight wedges•    1 tbsp olive oil•    1 tsp ground cumin•    4 cups wshed, ready-to-eat spinach•    Salt & pepper to taste
Mutton and Lentil tagine Preparation:
1.    Heat oil in a medium-size non-stick skiller over high heat.
2.    Add mutton cubes & brown for 2 minutes, ensuring they are browned all over.
3.    Remove to a plate.
4.    Add onion, garlic, tomato, cinnamon, cumin, salt & pepper.
5.    Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils.
6.    Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed).
7.    Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes.
8.    Divide between 2 dinner plates & sprinkle with chopped dhanya.

Mutton fried boti recipe
•    1 kg  mutton, small cubes•    4  Tomatoes (chopped)•    2-3 tbsp  ghee or oil• 3-4  Green chilies (chopped)•    1 tsp  Ginger-garlic paste•    4-5  Onions (finely chopped)•    1.5 tbsp  gur ( jiggery )•    Coriander leaves (chopped)•    ½ tsp  Turmeric powder•    2 cups  water•    Salt to taste
•    5-6  Potatoes
Mutton fried boti Preparation:
1.    Heat oil or ghee in a pan. Add onions and sauté until golden.
2.    Add chili powder, turmeric powder, and ginger-garlic paste.
3.    Stir for about one minute.
4.    Now add the mutton cubes and cook until the meat gets a light brown color.
5.    Add chopped green chilies, tomatoes, water and salt as required, stir it.
6.    Bring it to a boil.
7.    Cook for 30-40 minutes over low heat.
8.    Mix jiggery ( gur ) and vinegar with it.
9.    Cook again for about 5-6 minutes.
10.    Remove it from the heat. Garnish it with chopped coriander leaves.
11.    Mutton Boti is ready.
12.    Now cut six to seven large potatoes into very thin straws.
13.    Soak them in chilled salty water for few minutes.
14.    Drain the water and dry the straws.
15.    Deep fry the straws in boiling ghee or oil, until golden brown.
16.    Remove excess oil from potato straws and server with Fried Boti.

Wednesday, October 20, 2010

Barbeque Recipes

Grilled Beef Recipe
This recipe also known as recipe beef tenderloin
•    1 kg tenderloin beef, pared & cut into medium steaks
For the marinade:
•    3 tbsp each, chopped parsley, olive oil & vinegar•    1 tbsp chopped ajwain•    3 cloves garlic, crushed
•    1 tezpan
•    200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce•    30 gms unsalted butter
•    5 gms fresh thyme•    50 gms dry raisings    

Grilled beef Preparation:
1.    In a small bowl, mix all the ingredients for the marinade.
2.    Place beef steaks in the marinade & turn to coat well on all sides.
3.    Cover and refrigerate for at least 8 hours, turning occasionally.
4.    Grill to desired level of doneness.
5.    In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
6.    To serve place sauted vegetables in the middle topped with portions of grilled beef.

Barbecued Beef Ribs Recipe
This recipe also known as Oven Baked Beef Ribs
Serves 4.
•    2 kgs  short ribs of beef•    1 tsp  crushed re pepper flakes•    ¾ cup  chopped onion•    ½ cup chopped celery•    ½ cup chopped green bell pepper•    1 tsp freshly ground black pepper•    2 cloves  garlic, minced
•    1.5 cups  barbecue sauce•    1 tsp salt•    1 tbsp  steak sauce 

Barbecued beef rib preparation:
1.    Preheat the oven to 175 degrees C. Cut the strips of short ribs, between each bone, into pieces.
2.    In a small bowl, combine the salt, black pepper & red pepper flakes.
3.    Sprinkle all over the pieces of beef.
4.    Place in a 13 x 9 x 2-inch baking pan.
5.    Sprinkle with the onion, celery, bell pepper & garlic.
6.    Bake, covered with aluminum foil, for 1.5 hours.
7.    In a bowl, stir together the barbecue sauce & steak sauce.
8.    Pour over the ribs & bake for 1.5 hours longer or until the meat is tender when pierced with a fork, turning the ribs every half hour.

Chicken Kebab Recipe
Serves 2
•    250 gms boneless chicken•    1 tsp  lemon juice•    5 tsp each  yoghurt & cream•    3 tsp  chopped garlic
•    Half tsp  ginger and garlic paste•    Half tsp each  cumin powder, kasuri methi, chaat masala & garam masala powder•    Salt  to taste•    1 tsp  chili powder•    50 gms  butter

1.    Marinate chicken with all ingredients, except butter & chaat masala, for 15 minutes.
2.    Skewer the chicken piece & grill in the oven or charcoal for ten
minutes or until golder brown
3.    Apply melted butter on chicken pieces.
4.    Remove them from skewers & sprinkle chaat masala on top.
5.    Serve with mint chutney.

Bihari Kabab Recipe
•    1/2 Kg  Beef, filets•    1 tsp  Ginger Paste•    1 tsp  Garlic Paste•    2 tbs  Papaya, Unripe & grinded
•    2 tbs  Yogurt•    1 tbs  Oil•    1tsp  Green chilies, chopped•    1 tsp Chili Powder•    Salt  to taste

1.    Mix all the ingredients to make a fine paste and mix beef in it.
2.    Keep aside for 4 to 5 hours or more.
3.    Skew the marinated beef in wooden or steel skewer and barbecue over
4.    Brush the oil on the beef and grill them until brown.
5.    Behari kebab is ready to serve.

Shish Tauk Recipe
Serve 4
•    Salt & white pepper to taste•    1 kg Chicken breast, cut into 3-cm cubes•    100 gms Garlic crushed
•    100 ml  Olive oil•    100 gms Mushrooms•    100 ml  lemon juice•    50 ml Yogurt•    50 gms  Tomato paste     

1.    Mix together all the ingredients except mushrooms & refrigerate for at least 3 hours.
2.    Skewer alternately with mushrooms & grill till done.
3.    Serve with chutney and chapati

Egyptian meat balls Recipe
•    1kg  beef•    1  slice soft bread•    Half cup milk•    2  onions•    Salt & pepper  to taste

1.    Mince beef and onions (till smooth consistency).
2.    Soak bread in milk and add to meat together with the seasoning.
3.    Mix well and shape into round balls.
4.    Grill or fry on skewers or in a double grill until cooked.
5.    Served with your favorite dip and Chapati.

Fish Kabab Recipe
•    1 KG  Salmon Fish or any of your choice•    10  Red Chilies, grounded•    1 tsp Garlic Paste•    1/4 cup Onion, sliced•    1 tsp  Ginger Paste•    1/2 cup Plain Yogurt•    1 tsp  Garam Masala Powder•    Salt  to taste•    Cooking Oil for frying

1.    Fry the onion in oil until the onion soft or light brown and place it on paper towel to remove access oil. Set aside.
2.    Cut the fish into small pieces and rub them with 1 tea spoon salt, two table spoon of plain yogurt, garlic paste, Then washed comprehensively.
3.    Marinate them with remaining ingredients that is ginger paste, garam masala, plain yogurt, ground chili, salt and fried onion for an hour.
4.    Skew the marinated fish in wooden skewer.
5.    Brush the oil on the fish and grill them until brown.
6.    Add stick on fish kebab after taking off skewers for a warm serve.

Sunday, October 17, 2010

Beef Recipies

Grilled Beef Recipe
This recipe also known as recipe beef tenderloin
•    1 kg tenderloin beef, pared & cut into medium steaks
For the marinade:
•    3 tbsp each, chopped parsley, olive oil & vinegar•    1 tbsp chopped ajwain•    3 cloves garlic, crushed•    1 tezpan
•    200 gms each, julienned carrot, baby marrow, leeks, celery & shredded lettuce•    30 gms unsalted butter
•    50 gms dry raisings•    5 gms fresh thyme 

Grilled beef Preparation:
1.    In a small bowl, combine all the ingredients for the marinade.
2.    Place beef steaks in the marinade & turn to coat well on all sides.
3.    Cover and refrigerate for at least 8 hours, turning occasionally.
4.    Grill to desired level of doneness.
5.    In a frying pan, heat butter & sauté vegetables until soft, add raisin & thyme.
6.    To serve place sauted vegetables in the middle topped with portions of grilled beef.

Baked Italian steak Recipe
This recipe also known as Italian Grilled Steaks
Serves: 5
•    1 kg  Round steak (1inch thick)•    ½  clove Garlic•    3 tbsp  cooking oil•    small Bay leaf•    170 gm  tomato paste•    ¾ cup  Flour:•    1.5 cup  Water•    1  large Onion, sliced•    1 dash Pepper•    1 ¾ tsp  Podina•    ¾ tsp  Sugar•    1  green Pepper: cut into ring

Food preparation:
1.    Cut steak into serving pieces. Rub with garlic, sprinkle with salt & pepper.
2.    Pound flour into steak.
3.    Heat oil in large split, brown steak on both sides.
4.    Remove meat, place in casserole.
5.    Pour off fat from skillet, mix tomato paste, water and seasoning, heat in same skillet.
6.    Arrange onion and green pepper over meat.
7.    Pour tomato mixture overall.
8.    Cover tightly with lid or aluminum foil, bake at 175 C for 2 hours.

Chapli Kebab Recipe
Serves 2
This recipe also known as Chappal Kebab recipe
•    200 gms beef fine mince•    100 gms pomegranate seeds•    1 tbsp curry powder•    100 gms chickpea flour•    Half tsp chili powder•    4 spring onion, chopped•    1 sprig coriander•    1 cup water•    2 tomatoes, diced•    Salt, to taste•    2 eggs•    Oil, for deep frying

Chapli Kebab Preparation:
1.    Mix chickpea, flour, tomato, onion, coriander, spices, and pomegranate seeds with the ground meat.
2.    Add some water to make the mixture smooth.
3.    Beat eggs & add to the meat mixture.
4.    Add salt to taste.
5.    Shape into patties of the size of an egg.
6.    Fry on low heat until golden brown.
7.    Serve with tandoori roti.

Sweet & sour meat loaf
•    750 gm  ground beef•    1 tsp  salt•    ¼ tsp  ground black pepper•    1 cup  dry bread crumbs•    2  eggs
•    150 gm  canned tomato sauce•    1 tbsp brown sugar•    1 tsp  dry minced onion•    ½ cup  granulated sugar•    2 tbsp  vinegar•    2 tsp  prepared mustard
Food preparation:
1.    Pre heat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.
2.    Mix together well and place into a 5X9 inch loaf pan.
3.    Push the meat loaf down into the pan forming a well for the sauce around all the edges.
4.    Bake at 175 degree C for 40 minutes.
5.    Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, vinegar, brown sugar, and mustard.
6.    Bring to a boil and remove from heat. After meat loaf has cooked for 40 minutes.
7.    Remove from oven and pour sauce over the top of the meat loaf.
8.    Return to oven and bake at 175 degree C for 20 more minutes.
9.    Let’s sit five minute before from pan.

Sindhi Paya Recipe
•    4  paya (cow / buffalo)•    2  tomatoes•    2 tbsp  adrak/lahsan paste•    1 tbsp  haldi powder
•    3-4  Green chillies (cut)•    3  middle-sized onions (cut in thick pieces)•    2 tbsp  sabit dhanya (coarsely chopped)•    Red pepper (as desired-coarsely chopped)•    3 tbsp  ghee or oil•    3 tbsp  Shan Paya Masala
•    garam masala (powdered) if desired•    salt.

Food preparation:
1.    Put four paya, onions, adram/lahsan, green pepper, red chillies, haldi powder, garam masala, sabit dhaniya, salt, tomatoes, ghee/oil in a large pot.
2.    Fill with water leaving apace to avoid spilling.
3.    At night boil it & then cook for 3-4 hours at moderate flame (if water evaporates add more*).
4.    Set aside.
5.    In the morning start cooking again, if the pay as not done add water*) & cook at high flame till the gravy gets thick.
6.    Granish with adrak & dhanya etc & present with naan.
Note: When adding water make sure it is warm, cold water will spoil the food.

Steamed meat Recipe
•    Beef  1 kg•    Red chili powder  1 tsp or as required•    Lemon juice  3 tbsp•    Salt  as required•    Tomato  2, chopped•    Oil  1 ½ cup•    Raw papaya  1 tsp•    Ginger/ garlic paste  2 tbsp•    Vinegar  ¼ cup
•    Cumin powder  1tsp•    Green chili, coriander  as required,•    chopped•    Yogurt  2 cups

1.    Combine all the ingredients in meat. Keep for two to three hours.
2.    In a saucepan, add meat pieces and two cups water and place the saucepan on top of a griddle and seal with a tight lid with either a cloth or flour paste so as to avoid steam escaping the saucepan.
3.    Let meat cook in steam till meat tenderizes.
4.    When water evaporate remove from heat.
5.    After 5-10 minutes cook again till oil separates.

Hunter beef Recipe
•    2 kg  beef, carved in bread shape•    2” stick  dalchini (Cinnamon)•    4 black ilaichi (Cardamom)
•    2 tsp  kulmi shora (crystallized salt petre)•    3 tsp  black pepper•    3 tbs  lemon juice

1.    Wash the meat and dry. Ground all the spices.
2.    Add all spices in lemon juice to make paste. Rub the paste on meat.
3.    Place it in a glass or stainless steel container and cover it. Place the bowl in the fridge for one day.
4.    Next day get the meat out and sort of massage the meat for half an hour so that it absorbs the paste.
5.    Once again put the meat back in the fridge. Repeat the same process each day for six days.
6.    On sixth day remove the meat loaf from the fridge and tie it with a strong string.
7.    Place the meat in a large pot & put 2 cups of water in the pot (not on the meat loaf).
8.    Cook it over low heat for 2 to 3 hours or until the water is absorbed.
9.    Hunter beef ready to serve
10.    Usually this dish is use to make sandwhich, burgers or take a bite with soft drinks.

Gaeng Massaman Recipe
•    450 gms   Stewing beef cut into cubes•    Seeds of 5 cardamoms, roasted until fragrant
•    3 tbsp   Massaman ( Thai ) curry paste•    2 cup   Coconut Milk•    1/2 Cup   Coconut cream
•    3 inch   cinnamon stick•    1 tbsp   unsalted peanuts, shopped•    2 medium-sized   Potatoes, cut into large chunks•    10   shallots•    3 tbsp   Fish sauce•    3   Bay leaves•    3 tbsp  Tamarind juice

1.    Cook curry paste and coconut cream together in a large saucepan for 5 minutes.
2.    Add beef and sauté for 8-10 minutes.
3.    Include coconut milk, bring to a boil and simmer gently to 10 minutes.
4.    Include remaining ingredients and cook till potatoes and meat are cooked.
5.    Serve hot with sliced pickle , veggies and steamed rice

Thursday, October 14, 2010

Seafood Recipes

Stir-Fried Prawns Recipe
Serves 4
•    135 gm fresh shelled large cooked prawns•    2 tbsp vegetable oil•    1 clove garlic, finely chopped•    Half cup frozen peas•    3 tbsp water•    4 spring onions•    1 chilli, finely sliced•    Half tsp fresh ginger, finely chopped
•    1 tbsp soy sauce•    1 tsp corn flour solution (water with corn flour)•    Sesame seeds, for garnish•    100 g water chestnuts sliced

Stir-Fried Prawns Preparation:
1.    Heat a wok with oil till it is almost smoking then add prawns, ginger, chilli & garlic & cook for 2-3 minutes.
2.    Add water chestnuts, soy sauce, water & cook for 2 minutes.
3.    Add corn flour solution. Peas & spring onions.
4.    Cook for a further 2 minutes or till the sauce thickens.
5.    Garnish with sesame seeds & serve on a bed of egg noodles.

Shrimps ragout with white beans Recipe
•    750 gm shrimps, cooked and drained•    1 cup white beans•    One-third cup minced shallot
•    celery & turnip•    6 tbsp butter•    Quarter cup each diced carrot,•    1 cup heavy cream
•    Saffron, a pinch•    Dill springs, for garnish•    Salt & pepper to taste

Food preparation:
1.    Shell prawns & cut meat into se4rving pieces.
2.    In a small saucepan sweet diced vegetables in two tbsp butter over very low heat. Cover for 6-8 minutes or until just tender.
3.    Season with salt-n-pepper.
4.    In a small saucepan, bring cream & saffron to a boil; simmer until reduced to 2/3 cup.
5.    Cream should be thick enough to coat the back of a spoon.
6.    Cook white beans in a saucepan by boiling in salted water for 30-45 minutes drain & refresh.
7.    In a skillet heat 2 tbsp butter, add shallots & cook over low heat just until softened.
8.    Add shrimp, season with salt-n-pepper & cook over medium-high heat for a minute.
9.    Add saffron, cream, diced vegetables & beans.
10.    Stir in about 1 or 2 tbsp softened unsalted butter & toss to coat.
11.    Transfer to a warmed dinner plate & serve immediately, garnished with sprigs of dill.

Baked fish Recipe
Serves 4
This recipe also known as Oven Baked Fish
•    750 gm  cod, hake or snapper fillets or steaks•    1 tsp  cumin•    1/8 tsp  cinnamon•    1 piece  (1 inch) ginger root grated•    ¾ cup  each loosely packed flat leaf parsley, cilantro leaves•    3 tbsp  olive oil
•    2 cloves  garlic•    ½ cup  coriander seeds•    2 tbsp  orange juice plus more for thinning•    1 tsp  hot paprika•    1 tsp  lemon zest•    1/8 tsp  saffron (optional),•    1/8 tsp  ground re pepper•    ½ tsp  salt     

Baked fish Preparation:
1.    Heat oven to 232 C.
2.    combine garlic, ginger, parsley, cilantro, olive oil, orange juice, cumin, paprika, lemon zest, coriander seed, saffron, cinnamon & red pepper in a blender or a mortar & pestle; blend to a paste.
3.    Season fish fillets with salt; rub in half of the spice mixture.
4.    Place fillets in a greased shallow baking dish; cook until fish is just cooked through.
5.    Then the remaining half of the spice mixture with orange juice to make a smooth sauce; spoon over fish fillets.

Fish red curry Recipe
This recipe also known as Thai red fish curry
•    200 gms hammour fillet•    20 gms  coconut milk•    Fish sauce to taste•    5 gms  green peppercorns
•    5 gms  adrak•    5 gms  red curry paste ( Thai )•    3 gms  lemongrass•    5 gms  red chillies•    3 gms  sweet basil•    3 tbsp  oil

Fish red curry Preparation:
1.    Heat one tbsp oil in a pan & fry fish until cooked on both side.
2.    Heat remaining oil in another frying pan & sauté curry paste.
3.    Add coconut milk & let it simmer for five minutes.
4.    Add the remaining ingredients & cook for another three minutes.
5.    Place fish on a platter & pour the sauce over it.

Tuna sandwich Recipe
Serves 2
This recipe also known as Tuna salad sandwich or Tuna fish sandwich
•    50 gms flaked tuna•    1 lemon Juice•    Mayonnaise, as desired•    1 tbsp chopped parsley•    Salt & pepper, to taste•    Finely-grated Cheddar cheese and coriander chutney, as desired•    4 slices brown bread

Tuna sandwich Preparation:
1.    Mix tuna, mayonnaise, salt, pepper, lemon juice, and parsley and Cheddar cheese.
2.    Spread chutney on bread slices and to pit with the tuna mixture.
3.    Pan-fry sandwiches in butter until golden brown on the outer side or make toasted sandwiches in a sandwich maker.
4.    Cut it into half and serve immediately.

Fried fish with chili sauce Recipe
This recipe also known as Deep fried fish with Thai chili sauce
•    150 gms  fish fillet•    Oil, as need•    Basil seeds, for garnishing For sweet chili sauce•    50 gms  red chilies, halved lengthwise•    25 gms  cilantro, chopped•    100 ml  water•    25 gms garlic, minced
•    100 gms  fish sauce•    100 gms  sugar•    175 ml  lemon juice      

Fried fish with chili sauce Preparation:
1.    Scrape red chili seeds & combine all ingredients in a pan.
2.    Simmer until the chillies & garlic is soft, stirring occasionally.
3.    Score the fish filled diagonally & repeat the same action in the opposite direction, leaving the skin to hold the resulting cubes together.
4.    Deep fry fish till it turns crispy & golden brown.
5.    Drain & place it on a platter.
6.    Spoon sauce over & serve.

Grilled shrimps Recipe
•    3  ripe tomatoes, quartered, seeded & finely chopped•    3  cloves garlic, finely chopped
•    Half  cucumber, finely chopped•    1  red pepper, seeded & finely chopped•    2  shallots, peeled & finely chopped•    3.5  cups tomato juice•    1 tsp  olive oil•    2 tbsp  red vinegar•    ½ tsp  sugar
•    Freshly ground pepper, to taste•    ¼ tsp salt
For grilled shrimp)
•    ½ kg  shrimp, peeled & divined•    1 tsp  olive oil•    1  clove garlic, minced•    1/8 tsp  cayenne
•    2 tbsp  fresh lemon juice•    1/8 tsp  zeera

Food preparation:
1.    Mix together tomato, cucumber & red pepper.
2.    Include garlic & shallots stir in tomato juice, vinegar, oil sugar, salt & pepper cover & allow chilling several hours or overnight.
3.    Place shrimps remaining ingredients in bag & squeeze gently to coat shrimp evenly refrigerate about 30 minutes.
4.    Drain & discard marinade skewer shrimp preheat grill to medium-heat or allow coals to burn down to white ash.
5.    Spray grill grate with non-stick spray coating.
6.    Grill shrimps 3-4 minutes per side or just until shrimp are done and turn pink; do not over cook.

Baked fish fillet Recipe
•    1 tbsp lemon juice•    90 gm  fish fillet•    15 gm  cream•    2 gm  saunf powder•    2 gm  zafran
•    20 ml  fish stock•    Salt & pepper, to taste
For the marinade
•    10 gm  pine nuts, roasted•    1 tbsp  olive oil•    30 gm  red pepper•    20 gm  tomatoes•    10 gm  shallots
•    5 gm  each, thyme & oregano•    20 gm  butter

Food preparation:
1.    Season fillet with salt, pepper & lemon juice. Keep aside.
2.    Blend all the ingredients for the marinade well & marinate the fish I n it.
3.    Pour fish stock over.
4.    Bake the fish in a preheated oven for 6-8 minutes at 180 degree C. reduce the cream, add zafran, saunf powder, salt & pepper.
5.    Using a hand blender, churn the mixture to make it frothy.
6.    To serve, place fish on a plate & drizzle cream around.
7.    Serve with grilled vegetables & pumpkin risotto.