Italian Sausages

Ingredients

• 3 tablespoons olive oil
• 2 lbs sausages –or 20 nos chicken hotdogs - sliced
• 1-2 red bell peppers, sliced.
• 1 green bell peppers, sliced
• 2 large red onions, sliced
• 6 cloves garlic, chopped
• 1  can tomato paste
• 1 tablespoons oregano
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons hot sauce Add additional 1 tbs for extra heat .
• 1 ½ cup water – chicken broth  for adventurous cooks substitute Beer for broth.
•  salt and pepper to taste

Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.

Add the red peppers, green peppers, onions and garlic in the pan. Add 1 ½ cup beer or  chicken broth and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through. for about 4-6 minutes till the liquid is absorbed.  

Greek Watermelon Salad

I first tasted this salad at Greek Restaurant, and I loved its contrasting flavors - tangy and creamy.
The next time I brought watermelon, I decided to make this salad I also added mint because it is also a summer herb and adds a refreshing cooling flavor during  warm summers.
This can be served as an appetizer or as a salad.   

Ingredients  

1  bowl  cubed watermelon ( approximately ½ of a small water melon  or ¼ big one )

1 tablespoon fresh lime juice 

  3 /4 cup  thinly sliced red onions

3/4 cup crumbled feta cheese  

  1/2 cup pitted black olive halves 

 1 cup chopped fresh mint

             2 tablespoons olive oil
      1 teaspoon Balsamic Vinegar
             
       1 teaspoon- black rock salt- sprinkle this just before serving.  

Method

1. Soak onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, and onions with the lime juice,b balsamic vinegar  and mint. Drizzle olive oil over it all, and toss to blend. Garnish with mint leaves. Refrigerate and serve. 

 

Reshmi kebabs

Reshmi kebabs - as the name suggests are smooth as silk - melt in the mouth kebabs- they are grilled  and retain their white color , do not  brown and the meat is very soft.  I prefer to marinate them overnight. 

Ingredients

• 16  almonds
• 2- 3 chiili, seeded and chopped
• 6-8 cloves garlic
• 1 ½  inch piece fresh ginger root, peeled
• 2-3 tbs  cup chopped fresh cilantro
• 1 teaspoon  green cardamom powder
• salt to taste
• 1 lemon, juiced
• ½ cup  heavy cream. 
•  3 tbs  yogurt
• 3-4 tablespoon olive oil
• 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
•  butter for basting

Method 

Method

• Soak  almonds in  water. Allow to soak for 15 to 20 minutes; drain.
• Grind almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream or yogurt and olive oil.
• Transfer mixture to a large, non metallic bowl. Add chicken  & paste in bowl, and mix well. Cover, and marinate in refrigerator for 2 - 4 hours or even overnight.
• Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
• Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through and the meat tender-  Serve with sliced Onions, Lemon and Coriander. 
• Note - Donot brown these kebabs they are best when tender and soft.

 

Ritu's Kitchen: Yogurt Mayo Dip

Ritu's Kitchen: Yogurt Mayo Dip

Yogurt Mayo Dip

Yogurt mayo dip

2 tablespoons Mayonnaise

6 tablespoons yogurt- Fat free

½ teaspoon mustard

3-4 olives sliced

1 teaspoon cilantro or mint leaves chopped

¼ teaspoon chili sauce

Mix all the ingredients for a cool summer dip refrigerate and serve with  sliced peppers- cucumbers- carrot and celery.

Gol Gappas

 Prepartion time: 1 hr
Cooking time: 30 minutes
Ingredients 
1 cup  Flour
1 cup wheat Flour  and
1 cup fine Semolina-
1/2  teaspoon salt -
Oil to fry

Method
Combine all the dry ingredients
Knead the flour  like "Poori Ka Atta" 
Once you have kneaded the flour, keep breaking it stick it together like you with played with play-dough growing up - about for 5-7 minutes.
Keep the kneaded flour covered with a damp cloth for 10- 15 minutes .
Heat  enough oil for deep frying in a heavy bottom frying pan. I prefer this to a wok ( Kadai) as the frying area in more. The oil temperature should be on medium high (the oil should NOT be piping hot)
While the oil is heating ,take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle
With a  biscuit cutter or small bowl, cut out the round discs from the rolled dough
You can make a few of the poori's ahead of time.
Once the oil is hot, slide few pooris /round discs  into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.

Important tip   Ensure that all the Pooris / Discs are covered with a damp cloth. If the poori's become dry, then the Golgappa will not puff up.