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Showing posts from February, 2017

Jamaican Jerk Chicken

Jamaican Jerk Chicken
Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple imparts the meat with a  right balance of sweet heat and flavor.The flavors are dominant and awaken your senses.

This is a home made version of the jerk chicken. There is a time honored cooking technique and the  real jerk chicken is cooked over charcoal which gives it a smoky flavor.  I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1…

Crab Stuffed Portobello Mushrooms

Crab Stuffed Portobello Mushrooms
If you like mushrooms this is a perfect party appetizer recipe that you should try. You can use large portobello  or medium sized white button mushroom caps to stuff the filling.This is a versatile recipe and you can use vegetarian or non vegetarian filling of your choice. The filling here is a creamy crab meat filling.
Portobello mushroom caps- 4
Crab meat- 1 cup
Cream cheese- 3 tbs
Salt and pepper to taste
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Chopped spring onion- 1 tbs
Chopped parsley- 1 tbs
Chopped mint- 1/2 tsp
Parmesan cheese-3 tbs
Panko bread crumbs- 1/3 cup
Olive oil- 2 tsp

Pre heat oven to 345 degree f. 
Remove the stem and clean the mushroom cap.
In a bowl add crab meat, cream cheese, chopped parsley and mint and the rest of the seasoning and mix well. Spoon the filling into the mushroom cap and spread evenly. Finally sprinkle the bread crumbs on top and drizzle with olive oil.
Place mushrooms on baking tray and bake for…

Karah Prasad/ Wheat Flour Halwa

Karah Prasad/ Wheat Flour Halwa
Karah Prasad is served in Gurudwara as prasad for devotees. It is made with whole wheat flour/atta, ghee and sugar. It has a sweet smell and is so yummy. Try this rich and tasty halwa, you will surely love it.

Whole wheat flour/atta- 3/4 cup
Sugar- 1 cup
Ghee- 1/2 cup
Cardamom powder- 1/2 tsp
Water- 2 1/2 cup
Any toasted nuts of your choice

 In a sauce pan bring water and sugar to a boil. Reduce the flame and allow it to simmer.
Heat ghee in a heavy bottom pan and add the wheat flour. Keep stirring and make sure there is no lumps. Cook in low flame for 3-4 minutes or till the raw flavor disappears and flour changes color to light brown. Carefully add the dissolved sugar and water as it has a tendency to splutter. Mix continuously to avoid lumps. Add cardamom powder and toasted nuts.It will thicken quickly and leave the edges of the pan. Stir till ghee separates and it turns glossy.Switch off the flame and allow to cool before serving.

Try th…
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