" Lemon Thyme Chicken Strips [ With Honey Mustard Dipping Sauce/Dressing ] "

" Lemon Thyme Chicken Strips [ With Honey Mustard Dipping Sauce/Dressing ] "

Serves 6

Ingredients –

* 3 garlic cloves, pressed
* 2 Tbs fresh lemon juice
* 2 Tbs water
* 1 Tbs Dijon mustard
* 1 egg
* 1 1/4 c whole wheat bread crumbs
* 2 Tbs lemon zest (from an organic lemon)
* 1 tsp dried thyme
* 1 tsp paprika
* 1 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 1/2 lbs organic chicken tenders OR boneless, skinless chicken breasts, cut into 3/4" strips
* 2 Tbs olive oil (for drizzling)
* Honey Mustard Dipping Sauce, optional (recipe follows)

Honey Mustard Dipping Sauce/Dressing-

* 1/3 cup homemade (or very good quality) mayonnaise
* 2 Tbs raw honey
* 1 Tbs Dijon or stone ground mustard
* 2 tsp fresh lemon juice
* 1/2 tsp prepared horseradish
* salt and pepper to taste

Whisk all ingredients together until well mixed. Serve with chicken strips, or drizzle on salad greens.

Method –

1. Preheat oven to 425F. Lightly oil 2 baking sheets.
2. In a shallow bowl whisk together the garlic, lemon juice, water, mustard, and egg.
3. In another shallow bowl, mix together the bread crumbs, lemon zest, thyme, paprika, salt, and pepper.
4. Dredge chicken in egg mixture, press into bread crumb mixture, and turning to coat completely. Place on prepared sheets. Drizzle with olive oil.
5. Bake 13-15 minutes, or until the bottom is crispy and golden, and the breading does not stick when turned. Flip them over and bake another 7-10 minutes, or until chicken is no longer pink.
6. Serve with honey mustard dipping sauce.

" Pink Grapefruit-Tarragon Sorbet "

" Pink Grapefruit-Tarragon Sorbet "

Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon. Recipe by Chef Prashant Adsule for " Chili Peppers ".

INGREDIENTS

Generous 1 tablespoon freshly grated grapefruit zest
3 3/4 cups pink or red grapefruit juice (not from concentrate)
4-7 tablespoons clover honey 
3 tablespoons cranberry juice concentrate (optional)
1 1/2 tablespoons vodka (optional)
5 4- to 6-inch sprigs fresh tarragon, plus 2 teaspoons finely chopped fresh tarragon, divided

PREPARATION

Place a quart-size (or larger) storage container for the sorbet in the freezer to prechill.
Place grapefruit zest, grapefruit juice, 4 tablespoons honey, cranberry juice concentrate (if using) and vodka (if using) in a large nonreactive saucepan (see Tips) and stir thoroughly. Bring just to a simmer over medium-high heat, stirring until the honey dissolves. Taste and add more honey, if desired. Stir in tarragon sprigs.
Remove from the heat. Set aside to infuse the mixture, about 1 hour.
Strain the mixture through a fine sieve into a nonreactive medium bowl, pressing to extract as much liquid as possible. (No ice cream maker? See Granita Variation.) Stir in chopped tarragon. Refrigerate until very cold, at least 3 hours and up to 3 days. Process in an ice cream maker according to the manufacturer’s instructions, about 30 minutes. Transfer the sorbet to the chilled container and freeze until firm, about 2 hours. (The sorbet can be enjoyed right out of the ice cream maker, but the texture will be very soft and it will melt quickly.)

TIPS & NOTES

Make Ahead Tip: Freeze in an airtight container for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker (not required for granita variation)
Tips: When taste buds are cold our perception of sweetness is diminished, so even if you like fairly tart citrus flavor, add enough honey to the mixture to make sure it tastes slightly sweet before freezing it.
A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Granita Variation: Follow Steps 2-3. Strain the mixture through a fine sieve into a nonreactive large, shallow container, pressing to extract as much liquid as possible. Stir in chopped tarragon. Cover and place on a level surface in the freezer for at least 5 hours, stirring with a fork every 30 minutes, moving the frozen edges toward the slushy center and to breaking up any icy crystals. To serve, let the granita stand for about 5 minutes at room temperature to soften slightly, then break up and fluff it with a fork again.

NUTRITION

Per serving: 77 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 19 g carbohydrates; 9 g added sugars; 1 g protein; 0 g fiber; 2 mg sodium; 195 mg potassium.

Nutrition Bonus: Vitamin C (73% daily value)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1/2 carbohydrate (other)

" In memory of my grandfather – Masala Garlic Peanuts "

" In memory of my grandfather – Masala Garlic Peanuts "

My grandfather, an entrepreneur himself, is the reason we are doing what we are doing. He encouraged us to pursue our dreams of starting our own business and it was his words of wisdom, continual support and mentoring that kept us going from the very first days of starting from nothing.
Always radiating positivity and having good things to say about everyone and everything, he means a lot to me has given me a lot in return and is a part of who I am today.
Upon leaving my grandparents home two weeks ago, I was given a parting gift of some masala peanuts, my grandfather really enjoyed.
I would like to share with you this recipe which I made today in my grandfather’s memory.

“  Masala Garlic Peanuts "

Ingredients:
2 cups raw peanuts, roasted
½ cup chick pea flour (besan or gram flour)
¼ cup rice flour
2 tsp. Chili Pepper’s Madras Masala
1 tsp. sea salt
¼ tsp. Chili Pepper’s Garam Masala + extra 1/4 tsp. to garnish
3 cloves garlic, finely minced
½ cup water
1 tbsp. oil
2 tsp. oil
sea salt, to taste

Method: 

In a bowl mix together chick pea flour, rice flour, Chili Pepper’s Madras Masala, sea salt, Chili Pepper’s Garam Masala and garlic. Add water and mix to create a paste. Add peanuts and coat well.

In a skillet, heat oil on medium high heat. Add peanuts and toast for 5-7 minutes. Garnish with a sprinkling of sea salt and Chili Pepper’s Chili Pepper’s Garam Masala. Makes 2 cups.

Tip: For even better results – toast masala peanuts in 425 F oven for 10 minutes.

" Pav Bhaji " From " Chef Prashant "

" Pav Bhaji " From " Chef Prashant " 

Number of serving: 3 
Preparation time: 15 Minute(s) 
Cook time: 30 Minute(s) 

Ingredients:

2 big potatoes - peeled and cut into big cubes
3/4 cup cut cauliflower
1 small eggplant - cut into cubes
1 small capsicum - cut into cubes
1/2 cup chopped carrots
1/2 cup frozen green peas
1 big onion - finely chopped
1 big tomato - cut into cubes
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp paprika
3 tsp of oil
2 tsp butter
pinch of asafoetida
1/4 tsp turmeric powder
1/4 tsp dry mango powder
1/4 tsp shredded jaggery (optional)
1/4 tsp tamarind paste concentrate
1/4 cup chopped cilantro
salt to taste

Spices to dry roast and grind:

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp funnel seeds
3-4 red chilies
4-5 cloves
1/2 tsp black pepper
1 inch cinnamon stick
2 black cardamom
4-5 green cardamom
1 star anis

Preparation:

step 1
Cook potatoes, cauliflower, eggplant, capsicum, and carrots in a pressure cooker by adding enough water and salt to taste. Cook till 3-4 whistles and once the pressure goes away, open the lid and mash veggies little bit. 

step 2
To make masala for pav bhaji, dry roast above spices and grind them coarsely. Add dry mango powder to it and keep it aside. 

step 3
Heat up oil in a pan. Add mustard seeds, cumin seeds and bay leaf. Let them crackle. Add chopped onion and saute till onion becomes translucent. Now add, ginger garlic paste, pinch of asafoetida, and turmeric powder. Saute for few seconds. 

step 4
Add chopped tomato and saute for 2-3 minutes till tomato gets mashed up with onion. Add ground masala, paprika and saute till oil starts to loose out from spices. 

step 5
Add mashed vegetables and mix well. Add little water if needed. Add tamarind paste concentrate and jaggery to it. Cover the pan and let it cook for 8-10 minutes. Keep stirring in between. 

step 6
Finally add butter and chopped cilantro. Serve hot with pav. Serve by adding some finely chopped onion, butter and cilantro on top.

" Pasta Puttanesca...from " Chef Prashant's " kitchen of One Perfect Bite

" Pasta Puttanesca...from " Chef Prashant's " kitchen of One Perfect Bite

Yield: 4 to 5 servings.

Ingredients:

1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:

1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.

2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.

3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately.

" Butter Chicken "

" Butter Chicken "

Butter Chicken Recipe , – The recipe for native butter chicken famous north Indian state of Punjab. There is something so special about this recipe, once eaten, it becomes a fanatic. The flavors, colors and the flavor is absolutely fantastic. If you also want to make this recipe at home, please read on.

Butter Chicken Recipe , as the name suggests chicken cooked in butter and served with butter on top. So yes, lots of butter used in manufacturing. Traditionally it is made of chicken tandoori. Boneless cuts are pulled from a tandoori chicken and cooked in a tomato sauce.

The following recipe is made of boneless chicken that is baked in an oven to give a similar flavor. which is made of pieces of chicken on the bone. I use onions in that to make more sauce. You can try to say that the recipe for a change. You will also find how to give a smoky flavor to your sauce, without actually cooking the chicken. So first this recipe with boneless chicken.

Ingredients-

* 300 grams boneless chicken (cut into slices)
* 500 g tomato (puree, if they are too strong to take less)
* 100 g of thick yogurt
* 1 tablespoon lime juice
* 1 c. tablespoon ginger paste
* 1 tablespoon garlic paste
* 1 c. teaspoon turmeric powder
* 1 c. teaspoon garam masala
* 2 c. tandoori masala powder teaspoon (available at any grocery store India)
* 1 c. teaspoon red chili powder
* 2 cloves
* 1 green cardamom
* 1 inch cinnamon stick
* 1 tsp coriander powder
* 3 c. tablespoons butter
* 2 c. cooking oil
* 1 / 2 c. Kasoori methi (fenugreek leaves)
* A couple of cashew
* Salt to taste
* Squeeze / or a drop of color chili Kashmir.
* 5 c. tablespoons sour cream
* Fresh leaves cilantro for garnish.

Direction-

Marinate chicken in yogurt, 1 / 2 c. tablespoon ginger paste and garlic. Add a teaspoon of tandoori masala, half teaspoon of turmeric powder, a tablespoon of olive oil, red and a tablespoon of lemon juice. Keep aside for at least 2 hours.

Then roast in the oven until the chicken is almost done. Brush with oil and place under the broiler for 3-4 minutes so that the pieces are charred.

If you do not want fried chicken in the oven, you can also place the pieces on a baking sheet or cast Tawa and cook over high heat until done.

For the sauce, melt the butter and remaining oil in a saucepan. Add cloves, cardamom and cinnamon and let them crackle. Pour tomato sauce, coriander powder, chili powder and cook over high heat until reduced to almost dry.

At this point, you can see a little fat globules oozing part of the sauce.

Add the cooked chicken and stir. Now add a little hot water, just enough to get a thick sauce. Add the salt, 1 teaspoon garam masala and tandoori masala. Even methi leaves and sprinkle crushed kasoori. 

Stir and cook for a minute or two more, so that the flavors blend nicely. Garnish with whipped cream, cashews and coriander. Serve Butter Chicken Recipe hot with Tandoori Roti.

" Chicken & Mushroom Fajitas "

" Chicken & Mushroom Fajitas "

Mexican is always an easy cuisine to tackle because everyone can make their own! Chicken and Mushroom Fajitas are a great way to use leftover meat and veggies. If you don't like these ingredients, make your fajitas with your favorite toppings.

Serves: 8
Preparation Time: 15 min
Cooking Time: 45 min

Ingredients
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sugar
3 cloves garlic, minced
8 ounces chicken breast, trimmed of fat and cut into thin strips
4 ounces portobello mushroom or shiitake mushroom caps, cut into 1/2
1/2 Spanish onion, cut into 1/2
1/2 sweet red pepper, cut into 1/2
1/2 yellow pepper, cut into 1/2
Freshly ground black pepper
Salt (optional)
8 flour tortillas, 

Instructions
1. In a self-sealing plastic bag, mix the lime juice, chili powder, oregano, sugar, and garlic. Add the meat and mushrooms, seal the bag, and press gently to coat the chicken with the marinade. Place in the refrigerator and marinate for 30 minutes. 

2. Coat a large non-stick skillet with no-stick vegetable oil spray. Warm over medium-high heat. 

3. Add the meat, mushrooms, and 2 tablespoons of the marinade. Cook, stirring frequently, for 4-5 minutes, or until the meat is cooked. 

4. Remove and set aside. Wash and dry the skillet. Coat with no-stick vegetable oil spray. Warm over medium-high heat. Add the onions, red peppers, and yellow peppers. Cover and cook for 1 to 2 minutes, or until the onions start to release moisture.

5. Uncover and cook, stirring frequently, for 4 to 5 minutes, or until the onions are golden. If necessary, add 1 or 2 teaspoons of water to prevent sticking. Season to taste with the black pepper and salt (if using). 

6. Place the tortillas on a work surface. Divide the Chicken mixture among them, spooning it down the middle. Top with the onions and peppers. Fold the tortillas to enclose the filling to only 1.8 grams per fajita. 

Garnish each fajita with chopped fresh cilantro, fat fre

" Green Peas Paratha "

" Green Peas Paratha "

Number of serving: 3 
Preparation time: 10 Minute(s) 
Cook time: 15 Minute(s) 
Difficulty: Easy

Ingredients:

For the dough
1. Wheat flour 2 cups
2. Oil 1 tbsp
3. Salt to taste
4. Water as required for kneading

For the filling
1. Fresh Green Peas 1 cup
2. Ginger 1 inch piece
3. Red Chilly Powder 1 tsp
4. Ajwain /Omam ? 1/2 tsp
5. Garam Masala Powder 1/2 tsp
6. Roasted Gram Dal Powder/ pottukadali podi 1 to 2 tsp
7. Salt to taste
8. Oil 1 tsp


Preparation:

1. In a bowl, add the wheat flour, salt and oil. Rub this well with your finger tips. Add water little by little and knead into a soft and pliable dough. Keep covered until further use. 
2. Boil the peas until 3/4 done. Strain and keep aside. After it cools down, grind it coarsely. 
3. Heat a kadai with oil, add grated ginger and fry well. 
4.Now add the ground peas, red chilly powder, ajwain, garam masala and salt to taste. Mix well. 
5.Finally, add a tsp or 2 or the roasted gram dal powder. This is added to remove all the excess moisture. Let this cool. 
6.For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. 
7.Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking. 

" Chicken Shawarma "

" Chicken Shawarma " is a Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.

Ingredients

• Chicken:
• 2 tablespoons fresh lemon juice 
• 1 teaspoon curry powder
• 2 teaspoons extra virgin olive oil 
• 3/4 teaspoon salt 
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips 
• Sauce:
• 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage) 
• 2 tablespoons tahini
• 2 teaspoons fresh lemon juice 
• 1/4 teaspoon salt 
• 1 garlic clove, minced
• Remaining ingredients:
• Cooking spray 
• 4 (6-inch) pitas
• 1 cup chopped romaine lettuce 
• 8 (1/4-inch-thick) tomato slices 


Preparation

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

" Lamb kebabs Recipe "

The " Chef Prashant " Recipes kitchen invites you to try " Lamb kebabs Recipe ". Enjoy Middle Eastern Barbecue and learn how to make Lamb kebabs. 

Equipment: You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.

2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.

3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.

4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.

5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Notes
You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

" Iraqi Biryani "

" Iraqi Biryani "
Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation
1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.