Category: Entrees

Combine all the dry spices in a bowl; add minced garlic and olive oil. Mix well into paste consistency Rub the mixture on both sides of the Salmon pieces. Heat a nonstick pan on medium setting. Place the fish on the a non-stick pan and cook for about 3-4 minutes…

Place chicken breast pieces in a bowl. Add yogurt, garlic & ginger paste, olive oil, ground cumin, ground red pepper, paprika, ground turmeric, salt, garam masala, red color and lemon juice to the chicken pieces and mix well by thoroughly coating all the chicken pieces. Marinate in a refrigerator for 2 hours,…

Combine the Daals in a cooking pot and rinse well. Add water and set aside for thirty minutes then do a final rinse. Add 4 cups of water and cook the Daal over high heat to rapid boil; as soon as it starts creating foam, skim the foam carefully and discard…

Rinse the cluster beans in cool water. Set aside. In a medium size pot, add the 4 cups of tap water over high heat, bring it to a rapid boil, add the beans, and blanch for 7 to 10 minutes or until beans soften. Lower the heat, remove the pot, drain the…

Boil pasta in water, following package instructions. Rinse and drain pasta and set aside. In a sauté pan, on medium high heat, add oil and sauté garlic for 2 minutes. Add diced tomatoes; cover and simmer until tomatoes are tender, and it is the consistency of a sauce. Add oregano, salt…

In a blender, add yogurt, ginger paste, garlic paste, cilantro and jalapeño peppers and puree. In a small non-stick skillet, over medium heat, dry roast the cumin seeds, fennel seeds, kalonji seeds and whole red chili for 1 minute or until the aroma is released. Let the ingredients cool and then grind…

In a medium saucepan, over medium high heat, add rice, water, and 1 teaspoon of lemongrass; bring to a quick boil and stir. Reduce heat to low, cover and cook for 40 to 45 minutes or until rice is cooked. Remove from heat and keep covered for another 5 to 10 minutes.…

To prepare the chicken, trim off all visible fat and cut into small cubes; rinse with cold water and drain. Combine garlic, ginger and onion in a blender and puree; set aside. Place a medium size non-stick Dutch pan over medium high heat and add oil; once the oil begins…

In a medium bowl, add chicken, 1 3⁄4 tablespoon garlic, ginger paste, soy sauce, rice vinegar, water, and 1 1⁄2 tablespoons of homemade chili masala to make the chicken marinade. Mix the chicken and the marinade well, cover and refrigerate for 20 minutes. In a large sauté pan, over medium high heat,…

Method: In a shallow dish, mix minced garlic, lemon juice, turmeric, homemade fish spice masala and 1 tablespoon of water to make the marinade for the tilapia. Rub the marinade on both sides of each tilapia fillet; cover and refrigerate for 15 minutes. In a medium wok, over medium high heat, evenly…

In a medium bowl, combine barley and 4 cups of water and soak for 4 hours. Drain the water. In a medium non-stick saucepan, over medium-low heat, add 4 cups water and the soaked barley; cook for 30 to 40 minutes. Let it cool. Using a hand-held blender puree the barley mixture.…

Pre-heat oven to 335 ̊ Mix potatoes and turmeric in a small bowl and set aside.  Use a small ovenproof tray and evenly spray cooking oil for 2 seconds; arrange the potatoes on the tray and sprinkle 1⁄2 cup water over potatoes; bake for 40 minutes or until tender when pierced with a…