Indian Non_veg Recipe - Mutton Preserve

Mutton Preserve




Ingredients :


2 kg goat mutton
1/2 cup salt
200 gms red chilli




Method :


Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the pieces
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a
tight jar.




Uses of these preserves :

• Can be fried, powdered added to any masala
• Soaked, cooked prepare, kara kuzhambu
• Can be used in egg chaps
• Chips also can be made

Source : MalayalamFun

Indian Non-Veg Recipe - Grilled Spiced Chicken

SPINACH SALAD WITH GRILLED SPICED CHICKEN RECIPE


Excellent chicken with shallots, vinegar, spinach and spices.




Ingredients:
 
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste


Method :


Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
Drain reserving shallots and oil both.
Drain shallots on paper towels and set aside.
Combine cooking oil, mustard, vinegar, pepper flakes and salt.
Grill chicken and let it cool.
Reduce into small size strips.
Grill mushroom caps after brushing it with dressing.
Let it cool slightly.
Cut into 1” strips.
Toss spinach with vinaigrette.
Top it with strips of mushroom, chicken and pepper.
Garnish with crispy shallots.
Serve.


Source : Indian Food Forever

Indian Sauce Recipe - Fresh Tomato and Basil Sauce

Fresh Tomato and Basil Sauce

This no-cook sauce is quick and easy. It's fantastic with pasta but also delicious on grilled chicken, fish or scrambled eggs.

Servings                  :  8
Preparation Time  :  10 min
 


Ingredients :


4 cups tomatoes, roughly chopped   
1/4 cup basil, cut into ribbons   
3 medium garlic cloves, minced   
1 1/2 tsp olive oil   
1 tsp table salt   
1/2 tsp black pepper, freshly ground   
1 Tbsp balsamic vinegar   




Method :




1.   In a glass, stainless steel or other non-reactive mixing bowl, mix together all
     ingredients;


2.   Let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving.




Notes :


For a rich variation, toss part-skim ricotta cheese into hot, freshly drained pasta before adding the sauce 




Source : DSDG Group

A Sorbet Recipe - Strawberry Sorbet

Strawberry Sorbet

Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.

Ingredients :

1/2 cup sugar

1/2 cup water

1 quart strawberries, stemmed and quartered

2 Tbsp light corn syrup

2 tsp lime juice

1/4 tsp salt

Method :

1.   Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.

2.   Freeze in an ice cream machine, following the manufacturer's instructions. 

Yields about 1/2 cup per serving.

Number of servings : 6

Source : WeightWatchers