Grilled Shrimp Kabobs

It’s summer -- time for fun and easy cooking! Shrimp is plentiful and reasonably priced this time of year so why not plan your next casual dining around this tasty variation. We used the Southwest Marinade from our Recipes for living cook book or choose one of your favorite marinades. Serve with a grilled vegetable and a cool pasta salad such as our Orzo Salad also found in Recipes for living

2 tablespoons lemon juice

2 tablespoons lime juice

1 tablespoon tequila (optional)

2 tablespoons plain or flavored garlic oil

1/4 teaspoon ground cinnamon

1/4 teaspoon paprika1 tablespoon chopped fresh cilantro

1 1/4 pound large peeled shrimp

(16-20 count)Fresh lemon wedgesWooden skewers (soaked in water about 30 minutes)

Combine all ingredients except shrimp and lemon wedges. Prepare or heat grill to high heat. Toss shrimp with marinade in a large bowl or plastic bag and marinate for about 10 minutes. (Note: Texture of shrimp will change if left in marinade too long.)
Place shrimp on wooden skewers alternating with fresh lemon wedges and grill, basting frequently with marinade, until shrimp turns pink (about 2 minutes per side). Serve and enjoy!

Lentil Soup

"This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year."

INGREDIENTS
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves

7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

DIRECTIONS
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan (optional) before serving

Mutton Chukka

Ingredients:

Mutton - 250
gmOnion - 100 gm
Tomato - 100 gm
Green chillies - 2 nos
Ginger-garlic paste - 50 gm
Cinnamon(Karugapatta) - 1 no
Cardamom(Elakka) - 1 no
Cloves(Grambu) - 1 no
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
Oil - 25 mlSalt - As reqd
Coriander leaves for garnishing

Preparation Method

1)Heat oil in a pan.
2)Add cinnamon, cardamom and cloves.
3)Add onion and brown well.
4)Add green chillies and ginger-garlic paste followed by tomatoes.
5)Add the masalas and salt and cook to a smooth paste.
6)Add the mutton cubes now and add very little water if required.
7)Cook the mutton in the masala itself until well done.
8)Cook until all the water evaporates.
9)Garnish with coriander leaves.

Serve hot and have it your way

Chicken Chukka

Ths is a recipe for a curry I love from my favourite Indian restaurant in Doha - Bin Mahmoud area. It has quite a fiery taste but a delicious aromatic smell from the fresh curry leaves. It’s better to make it with fresh ones as dried ones just lose all their flavour. Indian supermarkets will generally always have some in the fridge, buy a lot as they’ll keep for months in the freezer

















INGREDIENTS:


1kg chicken thighs or breast or combo
500g thinly sliced onions
1 teaspoon ginger (finely grated)
1 teaspoon garlic (crushed)
4 green chillies (de-seeded and cut in
1/22 tablespoons fresh corriander (chopped)
15 -20 fresh curry leaves
3 medium tomatoes (peeled & pureed)
2 medium tomatoes (cut into medium sized wedges)
2 tablespoons vegetable oil1 cup water
1 teaspoon chilli powder
1 teaspoon turmeric
1 teaspoon coriander powder1 teaspoon garam masala
10-15 threads of saffron infused with
2 tablespoons boiling waterSalt

DIRECTIONS:

In a large deep pan, heat the oil and fry the onions over a medium heat for about 6-7 minutes until golden, add the garlic and ginger and fry for 1-2 minutes. Now add the chilli powder, turmeric, corriander powder and garam masala and fry for 30 seconds.
Add the tomato puree, fresh coriander and green chillies and fry for 2 minutes. Now add the chicken and fry in the sauce for 5-6 minutes. Pour in the saffron, curry leaves and water and cook over a low/medium heat for about 20-25 minutes until the chicken is tender. Add more water if it gets too dry. after this time, continue cooking until most of the liquid evaporates. Remove from the heat and stir in the tomato wedges. You can eat the curry leaves -don’t sit and pick them out like a picky Vicky eater. They’re delicious

SERVING:
Naan or roti bread with some raita.

TO MAKE RAITA:
Peel 1 cucumber, half and remove the seeds, finely chop and combine with 1/2 cup natural yoghurt, 1 teaspoon finely chopped fresh mint and 1/4 teaspoon cumin powder.