Recipes

01/24/2017
by Nisha Jeelani

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Enjoy recipes by various talented Chefs. Create your own dishes using these recipes as inspiration!

Grilled Flank Steak Shawarma Bowls

03/08/2019
by Nisha Jeelani
Grilled Flank Steak Shawarma Bowls

Grilled Flank Steak Shawarma Bowls


Prep Time: 20 min

Cook Time: 10 min

Serves : 4

Author: Shared Apetite

Ingredients

2 pounds flank steak

1 (6 ounce) package Wild Garden Shawarma Quick Marinade

Mediterranean Salad (recipe below)

Shawarma White Sauce (recipe below)

4 Naan or Pita, if desired

Mediterranean Salad

1 cucumber, peeled and seeds removed, finely diced

2 plum tomatoes, peeled and seeds removed, finely diced

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoon chopped parsley

Kosher salt

Freshly ground black pepper

Shawarma White Sauce

1 cup mayonnaise

¼ cup water

2½ tablespoons lemon juice

Kosher salt

Freshly ground pepper

Method

1.Place steak in a shallow dish and pour in Shawarma marinade, coating the steak completely. This is a "quick marinade", so you can marinate for as little time as you have if in a rush, but preferably marinate for at least 4 to 6 hours to let flavors penetrate the meat. Grill flank steak over medium-high heat for about 4-5 minutes per side, or until cooked to desired doneness (about 140-145°F for medium-rare/medium). Let steak rest 5-10 minutes before slicing.

2.Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

3.Combine all ingredients in a small bowl and season with Kosher salt and freshly ground black pepper. Let flavors meld at least one hour before serving. Can be made ahead of time and refrigerated up to 5 days.




Vietnamese Chicken Noodle Soup

02/12/2019
by Nisha Jeelani
Pho

Preparation Time : 10 minutes

Cooking Time :45 minutes

Serving Size : 4

Level Of Cooking : Easy

Taste : Moderate

Author: Epicurious

Ingredients

1 3 1/2-4-pounds chicken
2 tablespoons canola oil
2 medium yellow onions, halved
1 (2-inch) piece ginger, cut into 1/4-inch slices
1 tablespoon coriander seeds
3 star anise pods
5 cloves
1 cinnamon stick
3 cardamom pods, lightly smashed
6 bone-in, skin-on chicken thighs
3 tablespoons fish sauce
1 tablespoon sugar
8 cups water
Kosher salt
Freshly ground black pepper
4 servings rice noodles, prepared according to package directions
Toppings:
3 scallions, sliced
1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
1 lime, cut into wedges
Handful of bean sprouts (optional)
1 jalapeño, thinly sliced (optional

Method

Preheat the Instant Pot by selecting Sauté on high heat.
Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.

Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño.

Chettinad Goat Curry

04/15/2018
by Nisha Jeelani

Chettinad Goat curry

Preparation Time : 20 minutes

Cooking Time :25 minutes

Serving Size : 6

Level Of Cooking : Moderate

Taste : Spicy

Author: Angela Steffi

Ingredients

o 2 pounds Goat meat
For Chettinad Masala

o 1 tsp oil

o 1 inch Cinnamon stick

o 3 cardamom pods

o 3 cloves

o 1 tsp Cumin seeds

o 1 tsp fennel seeds

o 4 Dry Red Chilies

o 1 Tbsp coriander seeds

o 3 Tbsp grated coconut

o 5 Cashews

For mutton/goat gravy

o 2 Tbsp Oil

o 2 Bay leaves

o 1/4 tsp Mustard seeds

o 1(250 g) shallots

o 1 Tbsp Ginger Garlic paste

o tomato

o 1/2 tsp Turmeric powder

o 1-2 Tbsp Red Chili Powder

o Handfull coriander leaves

o 1 cup Water

o Salt to Taste

Method:

Step 1

To make Chettinad masala roast cinnamon stick, cardamom, cloves, fennel seeds, cumin seeds, coriander seeds, dry red chilies ,grated coconut ,5 cashews in 1 tsp of oil for 2 minutes on a medium heat and grind it to a smooth paste.

Step 2

In a pan heat some oil, add some mustard seeds 2 bay leaves and add some shallots (small onions) Shallots adds a unique taste to the mutton curry. Especially in Chettinad Cuisines they use shallots than regular onions add some salt and cook for 2 minutes once the shallots are golden add ginger garlic paste and cook for two more minutes.

Step 3

Add chopped tomato and then add the masalas turmeric powder, chili powder and also add the freshly ground Chettinad masala(in step 1)

Step 4

Add the mutton pieces and mix it well with the masalas and transfer it to a cooker, add water (enough to cook the goat pieces) if you want the gravy to be thick add less water and cook for 4 whistles on a medium heat (or until the meat is well cooked)

Step 5

Once the mutton is well cooked add some chopped coriander leaves and turn off the heat you can see the oil oozing out(yummylicious)

​Veal Vindaloo

04/02/2018
by Nisha Jeelani

Veal Vindaloo

Prep Time :15 minutes

Cook time : 30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Author : Angela Steffi

Veal Vindaloo is a recipe from the Portuguese Cuisine which is very famous in Goa and around Mumbai.This recipe is a spicy , Tangy curry made with Onion, chilies , vinegar and Garlic.

Ingredients:

For Grinding:

o 10 Kashmiri chilies

o 3 cardamom

o 6 cloves

o 1 tsp cumin

o 1 tsp coriander seeds

o 1 tsp pepper corns

o 5 cloves of garlic

o 1/4 tsp Turmeric Powder

o 2 inch of ginger

o 3 tbsp of vinegar

o 1 onion

o 3 Tbsp Vinegar

o For Veal Vindaloo Curry:

o 1 pound Veal Stew

o 1 cinnamon stick

o 2 Bay leaves

o 1 tbsp oil

o Required water

o small piece of jaggery or sugar

o Salt to taste

Method

Step 1

Grind all the ingredients stated below " for grinding"

Step 2

Marinate the veal with this special masala

Step 3

Heat oil in a pressure cooker and add whole spices.Add the veal and cook for a few minutes.

Step 4

Once the meat and browned Add enough water, salt and cook for 2-3 whitsles.

Step 5

When the pressure has released , cook the gravy to the desired consistency , about 5 minutes.Our Veal Vindaloo is ready to be served.

VEAL CHOPS WITH ROSEMARY BUTTER

03/31/2018
by Nisha Jeelani

VEAL CHOPS WITH ROSEMARY BUTTER

Prep Time :15 minutes

Cook time : 15 minutes

Serve :4

Level Of Cooking : Easy

Taste : Mild

Author: Bon Appetit

Ingredients

o 1/4 cup (1/2 stick) unsalted butter, room temperature

o 2 1/2 teaspoons minced fresh rosemary, divided

o 1 teaspoon chopped fresh thyme, divided

o Pinch of salt

o 1 pound veal rib chops, each about 1 inch thick

o 1 4-inch-long fresh rosemary sprig

o 4 tablespoons olive oil, divided

1 garlic clove, flattened

o 1 tsp vinegar

o 1 tbsp Worcestershire sauce

o 4 tablespoons low-salt chicken Stock

Method

Step 1

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)

Step 2

Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)

Step 3

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add Worcestershire, vinegar and chicken stock to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Drizzle over chops.

Step 4

Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.


Spicy Veal Curry

03/27/2018
by Nisha Jeelani

Spicy Veal Curry

Prep Time :15 minutes

Cook time : 40 minutes

Serve : 6

Level Of Cooking : Easy

Taste : Spicy

Author: Bridget White

Ingredients

o 2 pounds boneless veal, cut into medium pieces

o 1 tsp - chilli powder

2 - large Onions chopped

o 1/2 tsp - pepper powder

o 1/2 tsp - Turmeric powder

o 2 tbsp. - oil

o 1 tsp - finely chopped Ginger

o 2 tsp - finely chopped Garlic

o Salt to taste

o 2 Green chilies slit lengthwise

o 1 tsp - cumin powder

o 1/2 tsp - coriander powder

Method

Step 1

Wash the veal well. Cook it in sufficient water with a little salt in a suitable pan or pressure cooker till soft. Drain and keep the stock aside.

Step 2

Heat the oil in a pan and sauté the onions lightly.

Step 3

Add the veal, ginger, garlic, salt, turmeric powder, chilli powder, cumin powder, coriander powder,pepper powder and mix well.

Step4

Add the stock. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

​Sweet Corn Chicken Soup

03/27/2018
by Nisha Jeelani

Sweet Corn Chicken Soup

Prep Time :10 minutes

Cook time : 20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Author : Angela Steffi

Ingredients:

For Chicken Stock

1 pound boneless Chicken breast ,cooked and shredded ,about 2 cups

• 4 cups Water

• 2 single box Maggi Halal Chicken Flavored Bouillon

For Sweet Corn Chicken Soup

• 1 tsp Butter

• 1 1/2 cup Corn Kernels

• 2 tbsp. corn flour

• 4 tbsp. water

• Spring onions

• 1 Egg

• Pepper Powder

• Salt to taste

Method:

Step 1

Quick Stock

Dissolve 3 single packs Maggi Halal Chicken Flavored Bouillon in 4-5 cups of boiling water. Each pack has 2 Bouillon cubes , so you will dissolve 6 cubes in total.

Step 2

Shred the cooked chicken breast.Grind half of the corn kernels and keep the rest whole.

Step 3

Melt butter in a pot and add whites of spring onions, corn, corn paste and the shredded chicken.

Step 4

Make a corn flour slurry by mixing it with 4 tbsp of water. There should be no lumps.Add the chicken stock ,corn flour mixture and adjust seasoning with salt and pepper according to taste.

Step 5

Cook for 8-10 minutes till the soup thickens and then add 1 beaten egg slowly , while mixing the soup.

Step 6

Finally add chopped spring onions and serve




​Beef Tacos

03/13/2018
by Nisha Jeelani

Beef Tacos

Prep Time :10 minutes

Cook time : 30 minutes

Serve : 10

Level Of Cooking : Easy

Taste : Moderate

Author : Ree Drummond

Ingredients
Beef:

o 1 tablespoon olive oil

o 1/2 yellow onion, diced

o 2 pounds beef taco tiny pieces

o 1/2 teaspoon chili powder

o 1/2 teaspoon cumin

o 1/2 teaspoon paprika

o 1/2 teaspoon salt

o 1/2 teaspoon ground black pepper

o 1/4 teaspoon crushed red pepper

Fixings:

o 20 fajita-sized flour tortillas

o 18 hard taco shells

o 1 pound Cheddar-Jack cheese, grated

o 15 Roma tomatoes, diced

o 1 head green leaf lettuce, shredded

Method

Step 1

Preheat the oven to 325 degrees F.

Step 2

For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.

Step 3

For the fixings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.

Step4

Serve with the grated cheese, diced tomatoes and shredded lettuce.

​Beef Fry – Kerala style

03/13/2018
by Nisha Jeelani

Beef Fry – Kerala style

Preparation Time :10 minutes

Cooking Time :60 minutes

Serving Size : 3

Level Of Cooking : Easy

Taste : Spicy

Author: A little Bit of Spice

Ingredients

1 pound Roast beef cut into small pieces

Marination

o 1 1/2 Tablespoons Ginger (Crushed)

o 1 cup Shallots, finely chopped

o 1 1/2 Tablespoons Ginger (Crushed)

o 7 Dried Red Chilly

o 2 Teaspoons Coriander Powder

o 1/4 Teaspoons Turmeric Powder

o 1 Teaspoon Pepper Powder

o 1 1/2 Teaspoons Garam masala

o 2 Teaspoons Vinegar

o 1/2 tsp Salt

For fry

o ¾ Cup Coconut pieces, cut into small square pieces

o 3 Tablespoons coconut oil

o 3 sprigs Curry leaves

Method

Step 1

Crush dried red chilli. Cut beef into small cubes. Marinate cleaned beef pieces with ingredients listed under Marination. Keep it aside for 30 minutes.

Step 2

Add 2 tbsp. of water to this and pressure cook till the beef is done. Usually it would be done in 2 whistles. Don't overcook. If there is excess water, cook till the water has almost dried up.

Step 3

Heat 1 Tbsp. Coconut oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.

Step 4

Heat the remaining oil in a pan, add lots of curry leaves and fry it.Add cooked beef and fried coconut pieces to it.

Step 6

Stir it well. Cook on low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black in color.

Spicy Beef Liver Fry

03/10/2018
by Nisha Jeelani

Spicy Beef Liver Fry

Prep Time :10 minutes

Cook time : 45 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Author: Abraham Chacko

Ingredients
Part 1

o 2 pounds Beef Liver

o 1 tsp Coriander Powder

o 1 tbsp Chili Powder

o 1 tsp Cumin Powder

o 1/4 tsp Turmeric powder

o 2 inch Ginger ,crushed

o 10 Cloves Garlic, crushed

o 4 tbsp. Pepper Powder

o 3 sprigs Curry leaves

Part 2

o 1 pound Shallots, finely chopped

o 3 tbsp. Coconut Oil

o Salt to taste

o 1 sprig Curry leaves

Method

Step 1

Wash and clean the beef liver and cut into small bite size pieces (about 1 inch)

Step 2

In a pan add the beef liver along with all ingredients in part 1, mix well, cook on medium flame with a lid for 40 minutes. (If you prefer you can use a pressure cooker, for a max of 20 minutes, without weight/whistle on it.)

Step 3

In another non stick pan heat Coconut Oil, add the finely chopped Shallots and saute for 5 minutes on medium flame.

Add the cooked Beef Liver, Curry Leaves and Salt to taste and stir for another 10 minutes on low flame till to get a nice blackish color.

Serve hot with home made Ghee sprinkled on brown Rice and Poppadom.


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