Posts Tagged ‘ tomatoes ’

Butter Chicken

Friday, April 23rd, 2010

This one is from a friend of mine who has worked at several Indian restaurants
Step One

  • 3 TSP Oil
  • 2kgs Tomatoes
  • 1 TSP Garlic
  • 1 TSP Ginger

Instructions

  1. Place tomatoes, garlic, ginger, water into a pan
  2. simmer for an hour or until the skin falls off the tomatoes.
  3. Puree the mixture in a blender,
  4. strain into a bowl

Step Two

  • 500gms Chicken
  • 1 tsp Garham Masala
  • 11⁄2 tsp Ginger
  • 11⁄2 tsp Garlic
  • 1/2 tsp salt
  • 1 TSP Kasori methi Red Colour
  • 3 TSP Unsweetened Yogurt

Instructions

Tandori Chicken:

  1. Put everything but the chicken in a bowl,
  2. mix together until mixed together nicely,
  3. add chicken to the mix, making sure to cover the chicken well with the mixture.
  4. Once chicken is covered with the mixture, place in an over tray and bake in the oven until cooked

Step Three

  • 1⁄2 TSP Garham Masala
  • 50gms Butter
  • 1 Pinch of Mace
  • 11⁄2 tsp Cardamom Powder
  • 11⁄2 tsp Coriander Power
  • Chili Powder to taste
  • 500mls Cream

Instructions

  1. Place everything but, butter and cream into a pot
  2. simmer and reduce till nice and thick
  3. add cream, butter and chicken and simmer until chicken is cooked.
  4. Serve
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Spicy Lemon Pepper Pasta with Broccoli

Friday, January 8th, 2010

Found at this lovely website with wonderful creations http://veganyumyum.com/2008/01/spicy-lemon-pepper-pasta-with-broccoli/ . Worth checking out if you ever get the time.

Ingredients

  • Dried Fettucini, enough for one
  • 2 tsp Olive Oil
  • 1 1/2 Cups Fresh Broccoli Florets
  • 1/4 Cup Sliced Sundried Tomatoes (oil packed)
  • 1/2 tsp Hot Red Pepper Flakes
  • 1 tsp Fresh Lemon Juice, or more to taste
  • 1-2 Pinches Kosher Salt
  • Black Pepper, Lemon Zest to taste

Instructions

  1. Cook the Pasta in well-salted water
  2. Chop the broccoli florets in to small pieces (about the size of a nickel).
  3. Slice the sundried tomatoes.
  4. When pasta is nearly finished cooking, heat a wok over medium-high heat until it’s quite hot.
  5. Add oil and broccoli and toss to coat, adding more oil a little at a time if needed.
  6. After 1-2 minutes, add tomatoes and pepper flakes.
  7. Let cook undisturbed for another two minutes, then toss.
  8. Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender.
  9. Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed).
  10. Add lemon juice and salt and taste, adjusting if necessary.
  11. Plate and grind fresh black pepper over the top, adding lemon zest if desired.
  12. Serve immediately

This also makes a nice room-temperature pasta salad, so it’d be great for picnics, work lunches, or potlucks.

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