Wednesday, 24 December 2014

Chili Lime Shrimp

Another quick meal with an easy ingredient. 


Shrimp                                 1 lb shelled n de-veined
Chopped green chili             1 tsp or to taste
Honey                                 1.5 tbsp
Lime/Lemon juice                2 tbsp
Hot sauce                            1 tbsp
Olive oil                               1 tbsp
Salt                                      to taste


Pour all the ingredients in a bowl except  olive oil.
Marinate the shrimp in the mixture for 45-60 mins.
Heat a frying pan on medium high. Brush olive oil in the pan and add shrimps minus the marinade.
Cook for 5-6 mins till they turn pink.
Serve it on toasted bread as a sandwich or as a topping on pasta or rice. You can add it to a green salad to make a full meal out of it.

Wednesday, 10 December 2014

Short Bread Cookies

Short bread is a classic cookie with minimal number of ingredients. Their rich, buttery melt in your mouth texture wonderfully compliments a nice cup of coffee of tea. Easy to make and yum to eat. Dip them in dark chocolate to make them more festive.


Flour                   2 1/2 cups
Corn Starch        1/2 cup
Butter                 1 1/2 cup at room temp
Sugar                  2/3 cup
Salt                    2 pinches


Cream butter until pale. Add sugar and mix well.
Put salt, flour and corn starch in another bowl and mix.
Add flour mixture to butter a little at a time until all incorporated.
Divide the mix into to portions. Flatten each portion on a sheet of plastic wrap and seal.
Refrigerate for at least a couple of hours.
Preheat the oven at 350 F or 180 C.
Take one disc out and using a rolling pin and a bit of flour, roll to 2/3 cm of thickness.
Cut the cookies in any shape you want. Arrange the cookies on a parchment lined baking sheet one inch apart.
Bake for 10-12 minutes until the edges start changing color.
Take them out and let rest on the sheet for 8-10 minutes before transferring to the cooling rack.
Dip them in melted dark chocolate if you wish.

You can make all flour cookies replacing the corn starch for a firmer cookie.
For a crunchier cookie, bake them for two more minutes.
Dip one side in chocolate and make a cookie sandwich.

Wednesday, 3 December 2014

Beef Boti Fry

Bite size pieces of steak cooked with fresh and colorful vegetables is not only eye pleasing but very appetizing to the palette as well. Not very spicy yet delicious. Serve it with roti, pasta, rice or pita and enjoy!


Beef                                1.5 lbs bite size pieces
Garlic                              1 whole head
Onion                              1 big
Green onion                     3-4 Cut into 1 inch pcs
Habanero/green chili        1-2
Bell pepper                      1/2
Tomato                           1 medium
Salt                                 1 tsp or to taste
Black pepper                  1/2 tsp
Garam masala                 1/2 tsp
Oil                                  3 tbsp


Peel the garlic cloves and crush them roughly.
Slice onion thickly.
Slit green chili in the middle.
Cut green onions in 1 inch sticks.
Slice bell pepper in 3/4 cm thickness.
Heat the oil in the pan and add meat. Fry the meat for a couple of minutes and add crushed garlic to it. Keep browning the meat until all the moisture dries up and oil separates fro the meat. Sprinkle salt and black pepper and add habanero chili.
Add a cup of water and cover. Lower the heat and let cook till meat is tender. Meat cooking time varies so you may need to add more water.
Increase the heat and start browning/caramelizing the masala. You need to stir it every minute or so to make sure the masala doesn't burn.
Once the meat has browned and all the water has dried, turn the heat off. Immediately add onion and bell pepper, cover and let it steam for 5-7 minutes. Open the lid and add green onion and tomato. Stir and sprinkle garam masala and serve with chapati or naan.

When cold it works beautifully as a filling for a wrap or sandwich.