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.