Spicy Shrimps Ruma

Ingredients:

Jumbo Shrimps 2kgs, 4 Garlic cloves, finely chopped, 2 tbsp hot Paprika or Red Chilli powder,Salt to taste, 6 Green chilli, lenghtwise cut, 4 tbsp of lemon juice, few curry leaves, 3tbsp of oil to cook. Few coriander leaves fresh for garnish.

Preparation:

In a bowl mix all ingredients except oil, and keep for an hour . Heat the pan pour oil heat it, add all ingredients and cook the shrimps until done, Transfer to serving dish, And decorate it with sliced tomato , Lemon twist, and with coriander leaves.

Tandoori Chicken ( Indian Style )

INGREDIENTS
2 Whole chicken, (1Full Chicken 750gm -800gm) Salt to taste or( black rock salt ) 1 Lemon, juiced , 2 Cups plain yogurt , 1Tsp of cumin powder, 1Tsp of coriander powder, 2 Tbsp garlic paste, 2 Tbsp fresh ginger paste, 2 Tsp garam masala , 2 Tbsp cayenne pepper or chilli powder, 1 Tsp red food coloring .

Preparation

Remove skin from chicken pieces, For a traditional Indian style, slash each pieces 3 times with a knife into ¼ inch deep slashes, which allow to marinade chicken, Place in a shallow dish. Rub both sides of chicken with salt and lemon juice. Set aside 20 minutes. In a medium bowl, combine yogurt, garlic, ginger, garam masala, and cayenne pepper or chilli powder ,Cumin & Coriander powder, salt to taste and red food coloring, Mix until smooth. Spread the mixture over chicken. Cover, and refrigerate for 6 to 8 hours (the longer the better). Put the chicken in iron rod cook in Clay Tandoori Oven until done OR you can cook in oven, at 350 degree for 40 to 45 mins, OR you can barbeque it, basting 2 to 3 times with corn oil, this is authentic Tandoori Chicken recipe. Do not over cooked the chicken, it will become dry and hard, Serve Tandoori Chicken in oval platter with ring onion, lemon wedges.

Chicken Tikka Masala

Ingredients:

(Part 1) 2 kg boneless chicken breast, Cut into chunky cube pieces, 1 cup yogurt, 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tsp cumin powder, 1/4 tsp mace, 1 tsp nutmeg, 1 tsp green cardamom powder, 1 tsp chili powder, 1/2 tsp turmeric, 3 tbsp lemon juice, 8 tbsp vegetable oil,Melted butter or ghee (for basting)

( Part 2)5 Onion chopped, 200 gm tomato puree , 500gm tomatoes chopped ,2 tsp ginger paste , 2 tsp garlic paste , 2 tsp green chilies , 1 tbsp red chili powder , 2 tsp cloves, Salt To Taste , 3 tbsp butter , 2/3 cup fresh cream, 2 tsp ginger julinne,&1 Tbsp of fresh coriander to garnish

Preparation:

Whisk all of the ingredients in (Part 1) together in a large bowl. Add the chicken breast; cut into chunky cubes size pieces. Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 20 minutes, basting with butter or ghee, Drain excess marinade and bake for another 2 minutes. Or u can put the chicken cubes in thin iron rod in tandoori clay oven and cook for 20 mins, and remove from iron rod, keep chicken in a plate.While doing this, make the sauce.(Part2)In a cooking pot, heat oil, Add chopped onion, ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat,and bring to a boil. Deseed and chop green chilies. Put tomatoes,tomato puree in a pot and add approximately 4-1/4 cups of water.Cook over low heat until reduced to a thick sauce, and bring to a boil. Add butter and cream. Stir it gently time to time. And correct the taste, Add chopped coriander and ginger juliennes, put little fresh cream to decorate and serve with butter naan , plain naan, roti, OR Kashmir pulao,(pilaf) with the chicken tikka masala

Butter Chicken

Ingredients:

150ml Natural yogurt, 50g Ground almonds, 50 gm Cashew nut paste, 1full Tsp chili powder, Few bay leaves ,1/4 Tsp cloves, 1/4 Tsp cinnamon stick, 4 Green cardamom pods ,11/4 Tsp ginger paste, 11/4 Garlic paste,400gm Fresh tomato blanched and blend, 1kg Chicken skinned cut cube chunk boneless, 2 Tsp fresh coriander, chopped,4 Tbsp cream, 2 Onion chopped.

Preparation

Place the yogurt, ground almonds, cashew nut paste, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Keep aside. Melt together the butter and oil in a medium pot , wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the butter chicken with the remaining chopped coriander to serve (serve with tandoori roti or nan) additional choice of salad.

Herb butter grilled steak

This herb or maitre d' butter is perfect to top any grilled steak
Ingredients
4 tbsps salted butter, room temperature, 2 tbsps chopped tarragon ,1 tsp chopped thyme ,2 tbsps minced garlic, 1 tsp grated lemon zest,salt and cracked pepper to taste .
Preparation

Cream all of the above ingredients, then mound in the center of a square piece of plastic wrap. Roll into a cylinder, sausage style, twisting each end. Chill until firm. Cut into 4 equal slices and place in the center of steaks immediately after removal from the grill

Cajun Grilled Shrimp

Ingredients

11/2 kg peeled shrimp,3 tbsp oil, or melted butter,4 tbsp cooking wine ( white) 2 tbsp. lemon pepper, 1 tsp. garlic chopped, 1 tsp. Italian seasoning,2 tbsp of lemon, 2 tbsp Creole seasoning.
Preparation

Marinate shrimp in all the above ingredients (1 hour to overnight in refrigerator). Skewer shrimp, brush with excess marinate while cooking on the grill. Do not over cook!

Caldo De Rez (Mexican Beef Stew)

ingredients

Cabbage 1 small.1 ½ kg beef meat cut cubed, 2 midium chopped onion,2 pcs chopped green pepper2 celery stalk chopped,1 tsp. fresh parsley or cilantro,1 (14 1/2 oz.) can stewed tomatoes, undrained, Salt and pepper to taste, 4 potatoes, peeled and cubed, Commercial spicy hot tomato salsa. (optional)

Preparation
Cut cabbage into wedges. Combine cabbage, stew meat, and next 6 ingredients into a oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Serve with salsa, if desired.

Herb-Bake Chicken with French bean

Ingredients

Chicken 1full , Aniseed star 1 Pc, Cinnamon 1 small Pc, Spring onion 2 stalks, Parsley 2 stalks, Ginger 2 slicesTin foil 1 sheet, Salt as required, Light soy 1 tbsp, Wine 2 tbsp, Resurrection lily powder 1 tsp, Sesame oil 1 tsp, French Green Beans

Preparation

Wash chicken and wipe dry. Rub inside and outside of chicken thoroughly with seasoning. Stuff inside with aniseed star, cinnamon, spring onion parsley and ginger. Marinate for half hour. Grease tin foil to wrap up chicken with breast upward. Place on roasting plate.Preheat oven over 180 c for 15 minutes before use. Bake chicken for 50 minutes.Cut chicken in pieces and serve

Shrimps with Green Beans in Chili Sauce

Ingredients (3 to 4 portion)
4 Tbsp vegetable oil, 2 Tbsp red curry paste, 2 lime leaves cut into quarters, 1 cup water, 16 large shrimps, shelled and deveined (10 oz/300g), 14 long green beans trimmed and cut into 1-inch/2.5c.m pieces, 1 tbsp sugar, strips of red pepper, fresh coriander leaves.
Preparation
Heat oil in the wok (or a large frying pan) on high heat until it is just about to smoke. Add the red curry paste and stir to dissolve for 30 seconds. Turn heat down to medium low and stir cook for another 30 seconds. Add lime leaves and stir fry for 1 minute. Turn heat back to maximum and add 1/2 cup/ 125ml of the water and stir cook for 1 minute.
Add shrimps, green beans and sugar. Stir fry for 1 minute. Turn heat down to medium heat, and add the rest of the water (1/2 cup / 125ml). Cook for 2-3 minutes, stirring occasionally, until shrimps are pink white and springy. Take off heat.
Transfer to a serving dish and top with red pepper strips and coriander leaves. Serve immediately, accompanied by steamed rice