Tag: green chilies

Salty Spicy Lassi – the best way to beat the heat

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Most Indian restaurants serve lassi and it is usually sweet or flavored with mango.

That is not the way that I like it.

I enjoy my lassi salty and spicy.

Also, instead of using yogurt I like to use buttermilk – even low fat has a nice mouth feel and the tangyness of it makes for a lovely flavor.

It is so simple.

Butter milk

Heat up a scant tsp. of oil in a pan and add some mustard seeds, a couple of split green chilies, curry leaves and cilantro.

When the seeds have popped, add to the butter milk and add salt to taste.  You might need to put some lemon/lime juice.

This drink is a great way to cool down in the heat and as per ayurveda, buttermilk also cools the body from the inside.

I really hope that you try this very simple and healthful drink.

Enjoy.

Until I drink again!

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Home Made Lime Pickle

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I recently posted a dinner I had with a side of lime pickle and it garnered a lot of interest.

So here is the recipe – not many pictures now as I wasn’t expecting to post it here.

The juiciest limes you can find.

Cut them in quarters or 1/4 inch slices.  Put in a jar with a generous amount of salt – for example if you have a dozen limes, use a cup of kosher salt preferably.

Add spices like nigella seeds, red pepper flakes, green chilies if you have them and some fennel seeds.

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Mix well and put the jar in the sun if you can or just by a window.

Shake everyday and the pickle should be ready in about two weeks.  The longer it sits the softer the lime skin will get but you can start enjoying it in two weeks.

We eat it with Indian food like lentils and rice, etc – you can also add it to stews much like the moroccan limes.

This recipe can also be made with lemons.

I make a great pasta sauce with chopped up limes and anchovies – o so good.

I hope you try this versatile pickle.

Until I eat again!

Very Simple Tuna Kebabs

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In the summer I like to be in the kitchen for as short a period as possible.  Either I make very quick cook dishes or things that can just simmer away while I sit in an air conditioned room and sip on something cold.

These tuna kebabs are an example of something that takes less than 10 minutes to create the whole meal.

The key is to buy the freshest sushi quality tuna you can find.  Salmon does very well too.

Season in the manner that you are in the mood for.  Tuna loves Asian flavors and so a little chopped ginger, soy sauce and sesame oil can be lovely.

Make patties and sear for a about a minute on each side.

I decided to go the Indian route and added green chilies, cilantro and some ginger to the kebabs and a quick sear.

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I had then two ways – one day with a salad lightly dressed with some ponzu sauce and another day as an open faced sandwich with home made pesto slathered on the baguette along with grilled onions and summer corn.

I really hope you try this simple recipe.

Let me confess and let you in on a secret – the same thing can be made with canned tuna.  The results are delicious albeit a different flavor.  You might want to use some bread crumbs and an egg to bind the kebabs.  Also season more aggressively.

Enjoy.

Until i cook again!

Very Simple and Delicious Chicken Livers

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SPICY CHICKEN LIVERS

I make the best chicken livers – I really do.

I make them in several ways but this is a special weekend treat.

Buy good and fresh chicken livers from a butcher or a reputable store.

1 lb. chicken livers, washed and drained

6 green chilies or to taste

1 tbs. oil

cilantro for garnish

3 -4 cloves garlic, crushed

salt and pepper to taste

In a pan, heat the oil and put the chilies – cook them for a minute so they blister.

Add the livers and season with salt and pepper.

Cook on one side for 5 minutes and then turn them over.  cook another 5 minutes – they are ready when they are barely pink from the center.

Squeeze fresh lemon over them and enjoy with eggs, paratha (Indian flat breads) or any other crusty bread.

I will share my other chicken liver recipes in the future posts – cognac laced chicken liver pate anyone?

Until I eat again!

Leg of Lamb in a Spicy Green Sauce (with an Indian flair)

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A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.

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I make a mean leg of lamb – it is so simple and satisfying.

I make it for company and then there are always leftovers for sandwiches or just a midnight snack.

This has an Indian flair to it in that it is spicy and very flavorful.

1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times

1 bunch of cilantro

1 bunch thyme, optional

1 bunch mint, picked

2 tbs. dijon mustard

2,3,4 or how many ever green chilies

6-8 cloves of garlic

juice of a juicy lemon

1 tsp. salt

¼ cup oil

Put all ingredients in a food processor/blender and make a paste.

(This is a great sauce for tea sandwiches or I add it to rice)

Marinate the lamb as long as you have (from 6 hours to 48 hours)

When ready to cook, preheat oven to 450 degrees.

Bring the leg to room temperature for about half and hour.

Cook on high heat for 30 minutes and then lower the heat to 350 degrees.

Now the cooking times will vary according to the size of the leg and if it is bone in or not.

Takes about an hour and a half depending on it you want it rare, medium rare or well done.

Please don’t make it well done.

With a thermometer check the temperature:

145 degrees is rare, 160 is medium rare and 170 is well done.

Serve with potatoes, beans or even couscous.

Enjoy – write me.  I live for your comments.