SALMON BRIYANI

Slice 2 full onions (cut long). 
Sauté half onions in veg oil till light brown. 
Add garlic, ginger, tomatoes. 
And one cup of yogurt. 
Then add either Bombay or Sindhi Briyani mix. (Shaan or international brand). 
Add salt and red chili powder if needed. 
Then add salmon in the mixture and let it simmer. 
Cook rice separately. I like Zebra brand basmati rice (comes in a yellow bag). 
When cooking rice add some of the Briyani mix.
Once rice is cooked layer rice and salmon mixture. 
Fry the balance of onions and add to the top of the dish with chopped cilantro as garnish. Enjoy.

Spinach Kale Corn Subjee

Saute an onion and  1/2" ginger in pressure cooker in olive oil.
Add the chopped spinach and kale (1/2 a bunch of each)
Add a couple of fresh tomatoes or canned
Add 1 cup of water
Spices - turmeric, salt, red chili.
Let it cook in the pressure cooker until you hear a few whistles
Add a cup of corn and serve on a bed of jasmine brown rice.

Enjoy!

Kale, Spinach, Eggplant and Portobello Mushroom Sabjee

Ingredients:

6 Chopped Garlic and 1/2 an onion (you can add more if you like)

1 cup of chopped portobello mushrooms

1 bunch of kale chopped

4 handfuls of fresh spinach (you can add more)

1/2 an eggplant

1/2 a bunch of cilantro

1 can of drained garbanzo beans

Sauté chopped garlic and onions 

And chopped portobello mushrooms

Add chopped Kale, Spinach, 1/2 an Eggplant and Cilantro 

And a can of garbanzo beans drained

Add Half a cup of water

Add salt, cumin powder and chili powder To taste. 

Add left over tortilla chip crumbs Or breadcrumbs

Once all the ingredients are cooked use a handheld blender blender to mix it. 

Serve on a hot tortilla And garnish with fresh tomatoes and shredded cheese optional. 

Veggie Kale Bean Burger

3 tablespoons olive oil
¼ red onion, finely chopped
½ red bell pepper, finely chopped 
1 cup finely chopped spinach and kale, tough center stems removed
2 cloves garlic, finely chopped 
1 teaspoon  paprika or red chilli powder 
1 (15 ounce) cans white beans or pinto beans, drained and rinsed 
¾ cup breadcrumbs 
1 large egg, lightly beaten 
Salt and freshly ground black pepper 
6 soft hamburger buns, toasted, for serving 
Lettuce and tomato, ketchup, mustard, mayo, for serving (or any other topping you may desire!)

Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the paprika, give a stir, and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans. Pulse the mixture about 6 times, until it’s chunky. Remove to a bowl and add the breadcrumbs and the egg. Stir all together and give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)

Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside. Serve the burger between a nice toasted bun topped with lettuce and tomato.

Ginger Fish with Bok Choy

Ingredients:
Fish - can be snapper, salmon, cat fish, tilapia 
Soy Sauce
Veg or Chicken Stock
Brown sugar
Green onions
Fresh ginger
Bok Choy
Chili oil 


Method:
Make the sauce first by combining 1/2 cup soy sauce,  3/4 cup stock, 1 tsp brown sugar and slices of ginger. You can adjust the proportions to your taste. 
Stir this into the wok. Then add your fish and let it cook.  Stir fry the bok choy and green onions and add to the fish.  This dish is ready in about 15 minutes (make sure the fish is cooked). Add a little chili oil to spice it up. Serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Chinese Fish Curry

Ingredients:
White Fish (Tilapia or Cat Fish) 2 lbs
Chinese Curry Powder (this can be purchased at the Ranch Market or any other Asian Market)
Onions
Corn starch mixture with 1/2 cup water
1 cup Vegetarian or Chicken stock


Method:
Saute the onions. Add 4 cups of water and then add the curry powder - 1 to 2 Tsp - depending on how spicy you would like it to be.  Add a cup of stock and stir. Once the liquid is boiling hot, add the fish.  Let the fish cook for about 10 minutes.  Then add the corn starch mixture to thicken the gravy.  Once it is thick enough, taste for flavor. Add more curry powder and salt if need be.  Serve on a bed of rice and garnish with sprigs of salad.


Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Spring Fling

Refreshing Drink for the summer

1 Cup Fresh Mint Leaves

1 ½ Cups English Cucumber (sliced with a mandolin)

2 Cups Vodka

2 Cups Fresh Lemon Juice

1 Cup Berry Sugar (I would personally eliminate this)

Mint Leaves and Lemon Slices for garnish

Club Soda

-       In a pitcher dissolve sugar in lemon juice then add Mint and Cucumbers.  Add Vodka and let stand for 1 hour.  

-       Pour into tall glass with ice and top off with Club Soda (make sure each glass has some mint and cucumber)

-       Garnish with Lemon Slice and Mint Leaf

ENJOY!!

Seasoned Flaked Rice (Poha)

This is a wonderful breakfast or snack.  I have to thank my friend Kiran for this recipe.


Ingredients:
4 cups Flaked Rice
2 Medium sized Potatoes (or you can subsitute and put Tapioca seeds (Sabudana)
1 large Onion
1 bunch Cilantro
1 Green Chili
1 Tbsp Mustard Seeds
1 Lemon
1 tspTurmeric Powder
Salt to taste
Chili Powder to taste
1 /4 tsp Asafoetida (hing)
3 Tbsp. Roasted Peanuts
Curry Leaves


Recipe:
Wash Flaked rice/Poha and drain water completely and leave aside for 5 minutes.
Cut the potatoes in small pieces and fry with onions.  When potatoes are cooked add the green chilis, salt, turmeric powder and chili powder and then set aside.


Heat oil in a pan add mustard seeds, Asafoetida (hing) and then add the peanuts and stir for a minute. Then add the curry leaves and finally add  the Flaked rice/poha and mix well and cover it for a minute.
Garnish with cilantro and sprinkle lemon juice just before serving.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

STIR FRY LAMB WITH BELL PEPPERS

This is a very simple and tasty meal. You can subsitute with chicken.

Ingredients:
Lamb cut in strips
Hainese ginger garlic paste
onions
bell peppers - red and yellow
stock
Black bean sauce
Soya sauce
Chili oil

Method:
Add vegetable oil and one tsp of Hainese Ginger Garlic paste. Stir fry the lamb. Throw in the onions and  cook till the lamb is tender. Add one cup stock and continue to cook.  Add black bean sauce, soya sauce, chili oil.  When it looks like it is well done, throw in the bell peppers. Serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Shrimp with Snow Peas Served with Tofu and Rice

Ingredients:

1 Pound of shrimp

soy sauce

vinegar

sugar

cornstarch

sesame oil

snow peas
garlic and ginger
salt and pepper

water chestnuts (optional)

stock mixture - 1 cup

Combine chicken stock, soy sauce, vinegar, sugar, cornstarch and sesame oil in small bowl; mix well and set aside. In large skillet or wok, heat oil over medium-high heat; add garlic and ginger and sauté until fragrant, about 2 minutes. Add shrimp and sauté until pink, about 3 more minutes. Season with salt and pepper to taste. Add snow peas and water chestnuts; sauté 3 minutes. Add stock mixture. Bring to a boil, reduce heat to a simmer, and cook until liquid has thickened and is no longer cloudy, about 3 more minutes. Sprinkle with lemon juice.

Tofu

Fresh tofu is my preference.  Cut and saute in vegetable oil. Add the Mabo Tofu Ready made sauce from Ranch Market. Chop up green onions and add to the wok. Mix it and serve on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Eggplant & Raddhish with Garlic/Cilantro Rice

My apologies to those of you who have been checking my blog and not seeing any updates. I hope to get back on track and post more frequently.


Today's dish is an old favorite of mine.  In Sindhi it is called Mooli Wangar ( not sure of the spelling).

Ingredients:
Eggplant
Raddish (the white long one)
Tomatoes
onions
ginger
garlic
green chilis
cumin powder
coriander powder
turmeric powder
salt
cilantro


Method:

Cut up the eggplant and raddish into small squares. Chop the onions and saute. Add the chopped garlic and ginger. Once it is slightly brown add the eggplant and raddish.  Throw in the chopped tomatoes.  Add salt, turmeric powder, green chilis, cumin and coriander powder. I normally add around 1 tsp of the spices.  Add about half a cup of warm water and let the vegetables cook.  Once the raddish is soft, shut the stove.


Rice:
Saute chopped garlic and put in rice with 1 tsp turmeric powder and salt. Add chopped clilantro and cook rice.


Serve with yogurt.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Coconut Shrimp Curry

TGIF. Hope you all have a safe and relaxing long weekend.  This recipe was created by my good friend Smita Vasant. I made it the other night - AMAZING.

COCONUT SHRIMP CURRY

Ingredients:2 lbs medium shrimp, deveined, tails removed
1 large onion chopped
1 can coconut milk
1 tsp turmeric
salt to taste
juice of 1 lime
vegetarian Stock no MSG (Optional)
1 tsp red chili powder
6 cloves garlic
½ cup oil


Method:


Blend the garlic, turmeric, lime juice in a blender to make a paste. Wash the shrimp well and marinate in the paste for at least ½ hour or more. Heat up oil and fry the onion until golden brown. Add shrimp and red chilli powder and fry well until water starts to evaporate. Add ½ cup water, cover and cook shrimp. When cooked, add the can of coconut milk and stir well. Add salt and optional vegetarian stock - approximately 1 tsp.
You can add more lime juice to taste. Let this come to a boil.
Garnish with cilantro and serve over rice or with naan.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

White Fish & Potatoes in Fenugreek & Cilantro Sauce

Ingredients:
2 pounds White Fish (I like a fish called Lake Superior White Fish)
2 Potatoes
Fresh Fenugreek (Methi Leaves) - 1 bunch
Cilantro -1 bunch
6 to 8 garlic cloves
1 chili
2 tomatoes or half a can
Onions
Corn starch
Patak brand Vindaloo Paste
Cumin Powder
Coriander Powder
Turmeric Powder
Salt to taste
Vegetarian or chicken stock

Recipe:
Saute the sliced onions and garlic. Add the tomatoes and 4 cups of water. Add 1 chili, 1 tsp turmeric powder, 1 to 2 tsp of cumin and coriander powder and salt and 1 tsp of the vegetarian or chicken stock. Chop the fenugreek and cilantro and add to the pan.  Add 2 to 3 teaspoon of Patak's Vindaloo paste to the mixture. Wash potatoes well and cut up into small 1" size pieces (you can leave the skin on). Add the potatoes to the gravy and let it cook for about 15 mins until potatoes are almost cooked.  Add the pieces of fish. Let it all simmer.  At the end you can add a little corn starch and water mixture to thicken the gravy. Serve on a bed of rice with fresh salad.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Cornish Game Hen Vindaloo

Cornish Game Hen Vindaloo

This is a curry filled with spices and flavor. 

Ingredients
Cornish Game Hen (you can subtitute with Chicken)
2 Potatoes
1 can of stewed tomatoes
2 Onions
6 whole garlic
1/2 ginger piece
Sliced Bell Peppers
Frozen Green Peas or Mixed Vegetables
1-2 tsp Garam Masala
1-2 tsp Cumin Powder
1-2 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Chili Powder
A bottle of Patak's Vindaloo Paste
Salt to taste
Chicken Stock
Recipe
In a blender, add the tomatoes, chopped onions, garlic and ginger. Add a little water and blend.  Pour the mixture in a cooking pot (I like to use my wok) and add the spices along with the salt and chicken stock (one cup of water with one cube).  Wash the potatoes well and either peel the skin or leave it on.  Cut the potatoes in medium sized pieces and add it to the curry mixture.
Wash and cut the cornish game hen.  Place it in the curry and let it simmer for about a half hour.  Add 1 to 2 Tsp of Patak's Vindaloo paste.  Then add the bell peppers and green peas .  Once it is cooked and the flavor is to your liking, serve it on a hot bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

MENAGE A TROIS DHAL (3 DHALS (LENTILS) COMBINED)

This is a very healthy and delicious lentil soup combining three types of lentils. Was speaking to a friend and she suggested the recipe name.  Good one Smita M.

INGREDIENTS
Chana Dhal (Yellow split lentil) Toor Dahl (Yellow Pigeon Peas) and Whole Urad Dhal (Black Gram).  These Dhals can all be purchased from an Indian grocery store.
Ginger Paste or 1 Tsp of fresh ginger
Garlic
Chopped onions
1 green chili
Tomatoes
Turmeric Powder
Chili Powder
Coriander Powder
Cilantro
Salt to taste
Yogurt or Butter (Optional)

Method:
In a pressure cooker or regular pot saute the garlic and chopped onions. Combine 1/2 cup of each dahl and add about 3 cups of water into the pot (approximately an inch of water above all the dhals). Add the ginger, chopped green chili, chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1 tsp coriander powder and salt to taste. Let it cook. If cooking in a pressure cooker, at medium heat, it should take about 15 to 20 minutes. Once it is done, turn off the stove and let the pressure be released completely. Open the lid when it is safe and mix the dhals with a handheld mixer. You can add 1 to 2 TBSP of Yogurt or butter on top to give it a creamy taste. Garnish with cilantro on top.  Serve hot on a bed of rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Keema with Green Peas (Minced Meat)

This is one of my favorites. You can prepare it with either curry powder or Patak's brand of Madras Curry paste.

Ingredients:

Minced Chicken (or Turkey or Beef)

Patak's brand Madras Curry Paste

Or Curry Powder

1 cup Chicken Stock

Sliced Garlic

Chopped Onions

Tomatoes

Green Peas

Salt to taste

Method:

Saute the onions and garlic in olive oil.  Throw in the meat and saute till the color is light brown. Add the tomatoes.  Then add either the Madras Curry Paste (2 Tbsp) or 1 to 2 tsp of curry powder (or more if you like it spicy).  Add the chicken stock and let it simmer.

Once it is almost cooked throw in the green peas. Salt to taste (you may not need this since there is salt in the stock).

Serve with hot rice and a nice green salad for a perfectly healthy meal.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Asian Noodles Topped with Fried Onions

This is a very simple meal to whip up.  You can add your choice of meat - chicken, shrimp, beef or pork.  These should be sliced (except for the shrimp - buy the medium sized ones).

Ingredients;
Fresh Ready Made Noodles - available in the cooler section at the Chinese Market or you can use the dried ones.  You will have to soak it for a few minutes until they are soft.
Dehydrated mushrooms
Green onions
Sliced Garlic
A cup of bean sprouts
shredded carrots
Bok Choy
Soya Sauce
Hainanese Chicken Rice Seasoning (comes in bottle from the Chinese Market - next to the sauces)
Chili Oil or Chu Chow Oil
Vegetable oil
Stock
Fried Onions (the ones you buy in the can) or you can fry your own.

Method:
Soak the mushrooms in hot water until soft. Slice them.
In your wok add 2 to 3 tbsp of vegetable oil and 2 tsp of the Hainanese sauce and mix.
Stir fry the bean sprouts, garlic, shredded carrots, bok choy, and the mushrooms. Add the soya sauce and 1 cup of water mixed with either a vegetarian or chicken stock. Add the noodles and stir fry.  Add chili oil to taste.  Once it is all combined and cooked to your satisfaction garnish with green and fried onions and serve hot.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Red Beans with Crushed Ice and Milk

This is a great summer's drink and healthy as well. In Cantonese it is called "Hung Dau Bing" literally translated it means Red Bean Ice.

Ingredients:
Soak the beans overnight
You will need a pressure cooker for best results
1 cup of Azuki Red Beans (from the Chinese Market) 
3 cups of water
Sugar to taste
Regular or Coconut milk or Coconut Cream

Method:
In your pressure cooker combine the beans, water and about 2 to 3 Tbsp of sugar. Let it cook for around 20 minutes.
Once it is done, make sure all the pressure is released from the cooker. Let the beans cool down. When ready to serve place the beans in a tall glass, scoop the crushed ice on the top and add your choice of milk. Place a straw and serve.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

Cashew Nut Omelet served on a Tortilla

TGIF. You probably had a long week and just want to whip up something quick and tasty.  Here's a quick fix and healthy meal.

Cashew Nut Omelet served on a Tortilla

Ingredients:

3-4 Eggs

Spinach

Mushrooms

chopped garlic

chopped onions

chopped tomatoes

1 chili

1/2 cup of milk (optional)

chopped cilantro

Salt to taste

Grated cheese (optional)

Cashew nuts

Tortilla

Method:

Whisk your eggs in a bowl and add the milk (optional).

In a saucepan saute your onions, garlic,spinach and mushrooms. Add this in the bowl and mix with the eggs.  Also add the chilis, tomatoes and cilantro. Salt to taste.

Pour the mixture in the pan and cook until it is done.

Chop the cashew nuts and roast them.

Prepare your tortillas - you can use ready made tortillas or the uncooked ones. When the tortilla is done place the mixture on top and serve with optional grated cheese, add the roasted cashew nuts and sprinkle some taco sauce.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!

White Fish in Mustard Seeds

For those of you who like fish, here is an easy recipe.

White Fish in Mustard Seeds

Ingredients:
Fish
Olive oil
1 onion
4-5 Garlic cloves
2 fresh tomaotes
1-2 chili
Red chili powder (optional)
turmeric powder
coriander powder
mustard seeds
chopped cilantro
Salt

Method:
Chop onions and garlic and saute in olive oil till slightly brown.  Add the chopped tomotes, chilis, 1 tsp turmeric powder, 2 tsp corinader powder, and add one cup of water. Salt to taste. Add red Chili powder to give it an extra kick.
Cut up the fish in 2" pieces and add to the mixture.  Let it cook.  In a separate pan, add a little olive oil and 1 tsp of mustard seeds and let it crackle for about a minute.  Once that is done pour it over the fish mixture and you will hear a nice sizzling sound.
Add the chopped cilantro on the top and serve on a bed of piping hot rice.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!