Delicious Grilled Chicken with peach sauce-Recipe

Ingredients:

8 -skinless, boneless chicken breast halves.

1 pinch salt and ground black pepper to taste

2 cups peach preserves

3 tbsp extra-virgin olive oil

2 tbsp soya sauce

1tbsp mustard

4 ripe peaches, halved and pitted

1 tbsp finely chopped garlic

 Recipe:

-Pre-heat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper

-Stir peach preserves, olive oil, soya sauce, garlic and mustard in a bowl; season with salt and black pepper.  Keep aside about ½ cup peach sauce.

-Place chicken on pre-heated grill; cook until golden brown, 6 to 7 minutes, then turn over chicken.  Continue cooking for 5 t 6 minutes. Brush both sides of the chicken with peach sauce.  Cook until no longer pink in the center and the juices run clear, 4 to 5 minutes.  An instant-read thermometer inserted into the center should read at least 165 degrees F.

-Arrange peach halves cut side down on the grill.  Grill for 2 minutes, turn over, and brush with reserved ½ cup peach sauce.  Continue to grill until peaches are tender, 3 to 4 minutes more.

-Serve with Pudina chutney and ring onions.

 pic courtesy:http://magazine.foxnews.com/sites/magazine.foxnews.com/files/styles/700_image/public/GrilledChickenPeachBBQ.jpg?itok=uzQi2LuZ

Pepper Prawns – Recipe.

(It’s delicious but some spicy)

Ingredients:

Prawn- 400 gm

Butter – 1 tbsp

Finely chopped onion- 1 medium sizes

Finely chopped tomato- 1 medium

Ginger juliennes – 1 tbsp

Finely chopped garlic-1tbsp

Black pepper

Coconut milk

Dry chilies

Salt to taste

Method:

-Clean the prawns properly.  Shallow fry the prawns with salt only

-Pour adequate butter and black pepper in a pan. Fry onion, tomato, garlic in it.

-Put the prawns, add salt and coconut milk.

-When gravy become thick, keep aside.

-In another pan take dry chilies, two or three pieces of garlic, ginger slices and fry.

When these are fried properly, pour it on the prawns and garnish it with coriander leaves.

Serve hot.

pic courtesy:http://blogchef.net/wp-content/uploads/2010/03/salt_and_pepper_shrimp_1.jpg

Crab Curry- Recipe

(It’s really mouth-watering)

Ingredients:

3-4 -Raw crabs

4-Potatoes

2-Onions (finely chopped)

2tbsp-turmeric paste

2tbsp-chili paste

1 tbsp- ginger paste

1 tbsp-garlic paste

Bay leaves,

½ tbsp Garam masala,

Oil

2tbsp- ghee

Salt to taste

Preparation:

Clean the Crabs well and remove the hard shell.  Mix turmeric, salt and fry, before keeping aside.

In the same pan, fry the potatoes and keep aside.

In pan heat ghee, add bay leaves and garam masala.  Stir and fry for a few seconds, add onions and stir.

Add all the pastes, salt and cook until the colour changes.  Mix a little water fry and add two cups of water.  Cover on simmer until potatoes get cooked. Garnish with chopped coriander leaves and serve hot.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGoDUOFbgR5PstOQT0_RNCMPJbE7-Z_yJ53P8S7EFvPJSl17hYS7S68WKDxxuzvAKxYZjzrhnFtvoRTvfDW6iNNxUiNv3y6jr0IH6zQFkU5BhE1SRd4Ronym6ZgWhA8d3AbDtjqrVxnU-/s1600/crab+Panang+by+Elra%2527s+Cooking.jpg

Chicken masala (no butter)

(It’s favorite chicken without butter and added calories)

Ingredients:

Boneless chicken-250 gm

Rapeseed oil-02tbsp

Medium red onion-1

Large tomtoes-3

Cashew nuts-1/2 cup

 

Also taste Kalimirch Chicken

Also taste Chicken Kadhai

Tomato puree-100 gm

Dried fenugreek leaves -1tbsp

Low fat cream-100ml

Garam Masala-1tsp

Red chili powder-1tsp

Garlic paste-1tbsp

Thick low fat yoghurt-2tbsp

Salt to taste

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Recipe: Marinate the Chicken with the ginger garlic paste and the Yoghurt for 20 minutes

-Soak the cashew in warm water for 15 minutes

-Chop the onions and tomatoes

-Heat 1tbsp oil in a pan.  Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.  Remove chicken pieces.  

Also taste Mustard yogurt Chicken 

-In the same pan, add 1tbsp oil and the chopped onions.

-Saute till a transparent pink.  Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). 

-Remove from flame and run in a blender with the soaked cashews to make a smooth paste. 

-Return to the pan and add the tomato puree.  Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked.  Add the low fat cream and simmer for 2 minutes. 

-Broil the fenugreek leaves on a pan.  Crush the fenugreek leaves over the curry and remove from fire.

-Serve hot.

pic courtesy:http://eatingininstead.com/wp-content/uploads/2012/06/img_1431.jpg 

Pomegranate-Cherry Punch – Drinks recipe

(This lovely pink-red punch is very delicious and easy to make)
Ingredients:

Frozen Cherries -1 cup

Yogurt -1/2 cup

Honey- 1 tbsp

Lemon juice-1 tsp

A pinch of cinnamon

A pinch of salt

Ice crushed – 2 cups

Recipe: Blend all the ingredients together in a blender and serve chilled.

 pic courtesy:http://api.ning.com/files/zogvUtrhf2v4Ly5ozbuDtcI8D-oUInTiBong8ern7HgLVJPz9Ae2dms9MQCH3uQjhJeQSs6pWsRBRJMf293HS60fMp9URlaD/sangria_5.jpg

Milk fish curry: Recipe.

(Fish lovers must try this recipe)

Ingredients

¼ tbsp kalonji/Nigella seeds

3 to 4 green chilies

1/2 tsp Turmeric powder

Salt to taste

Mustard oil

1 cup milk

Chopped coriander eaves

Rohu/Tilapia Fillet/Hilsa – of your choice

Preparation:

-Clean the fish fillets.  Rub the fillets with turmeric and salt and keep aside

-Pour mustard oil in a Kadhai and fry the fish fillets on both sides, till they turn brown.

-Heat 3 tbsp of mustard oil and temper it with ¼ tbsp Kalonji/Nigella seeds.

-Gash the green chilles and add them to the oil

-In another container mix the milk with ¼ tbsp of turmeric and mix it well till the colour turns golden yellow.

-Add the milk to the pan and let it simmer till it comes to boil.  Be careful, as the foam might spill.

-Add one cup water and salt to taste

-Let the gravy simmer on medium flame for a while.

-Garnish it with fresh chopped coriander leaves.

-Let the gravy soak up its flavour.  Put a few drops of mustard oil to jazz up if you wish to.

-Serve with rice.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/Fish_Curry_with_Coconut_Milk.jpg 

Nargisi Kofta- Recipe

(Hard boiled eggs with mince coating in a curry sauce it’s really delicious)

Preparation time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

Keema (mince): 250gm

Eggs: 4

Ginger: 15gm

Garlic: 15 gm

Roaster gram flour: 60 gm

Red chili powder: 1 tsp

Poppy seeds: 5 gm

Salt to taste

Curd: 250 gm

Ghee: 2 tbsp

Black Cardm0m: 4

Cloves: 3

Black pepper powder: ½ tsp

Cumin seeds: ½ tbsp

Kewra Jal: 2 tsp

Medium onions: 2

Cashew paste: 1tsp

Oil for deep fry

Preparation:

Hard boil the eggs. Remove the shell and keep aside.  Grind the Ginger and garlic to a smooth paste.  Roast cumin, poppy seeds, clovers, cardamoms lightly.  Slice one onion fine and fry to a golden brown.  Grind to a smooth paste with the curd.  Grind the remaining onions and masalas separately.

Mix half of the ginger garlic paste and half the ground masalas to the mince meat.  Mix in the gram flour, salt, pepper and mix well.  Divide the mince mix into 4 equal parts.  Please one age in one portion of the Keema and shape to cover the egg completely. Deep fry the Koftas and set aside.

Heat the Ghee; add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.  Fry till oil separate from the masala.  Add the curd, cashew paste and sauté again over low flame till well cooked and the ghee separates from the masala.  Add the Kewra Jal and remove.  Remove in a shallow dish.  Have the Koftas lengthwise and place on a bed of masala and serve hot.

 pic courtesy:http://sarwatsfamilykitchen.files.wordpress.com/2012/06/nargisi-kofta.jpg