Brown Miti Chutney

Take ground tamarind and add water and blend (need double the amount of water compared to the paste).

Put it in a saucepan and add about 3 inch piece of 'gur' to taste (or can also add sugar). 

Bring to a boil, and then let it simmer for 15-20 minutes.

Baked Asian Tilapia

Ingredients

1-inch cube fresh gingerroot, peeled, and finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
a dash of red pepper flakes
1 cup finely chopped cilantro
1 tbsp grapeseed (or safflower) oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tsp brown sugar

4 Tilapia fillets or other firm fleshed white fish

Directions

Preheat oven to 400°F. Combine all ingredients except fish. Season fish with salt and pepper to taste. Place fillets on 4 pieces of foil to make a "package" for each fish fillet. Divide topping evenly among the fish, spreading it over the top. Fold each piece of foil over to form a packet around each fillet and seal the edge of each packet ,crimping it tightly. Place on a baking sheet and bake for 15 minutes. Remove from oven and check fish for doneness by flaking with fork if it flakes easily it's done.

Asian Lettuce Wraps

-cut chicken in small cubes
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-ginger and garlic
-saracha chili sauce
-little sesame oil
-spring onion
-little rice wine vinegar
-water chestnuts chopped

-soy sauce
-white pepper
-cornstarch, not too much
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least

-fry chopped garlic and garlic, don't let burn
-stir fry chicken
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, add more as needed
-add little rice wine vinegar and sesame oil, also chili sauce
-add water chestnuts and spring onions

Serve with lettuce cups.

Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...little spicier

Apple Pie (Courtesy of Diya)

Ingredients:
- 6 cups of Granny Smith apples (5-6 apples), sliced, peeled and washed
- 1 cup sugar
- 1/4 cup plus 1 tablespoon cornstarch
- 1/4 - 1/2 tsp cinnamon
- 2 tablespoons butter
- 2 Pillsbury box pie crust
- 1/4 cup brown sugar
- 1 tablespoon flour

Directions:
- Mix dry ingredients together and pour over apples
- Add melted butter and mix well
- Pour into 9 inch glass pie dish lined with pie crust
- Moisten edge of pastry with cold water
- Cover with top crust
- Fold in excess crust and flute edges together
- Create slits on top to allow steam to escape
- Cover top with 1/4 cup brown sugar mixed with 1 tablespoon flour
- Bake 15-20 minutes at 400 degrees
- Cover edges with strips of foil
- Bake another 20-25 min
- Let cool before cutting

Thai Spicy Basil Shrimp

Ingredients:
• 1 lb. fresh shrimp, peeled and deveined (about 20 jumbo shrimp)
• 7-8 garlic cloves
• Red chili sauce
• 1 cup yellow onion, thinly sliced
• 1/2 cup carrot, cut in matchstick pieces
• 1/2 cup green/red/yellow bell pepper, julienned (optional)
• 2 cups basil leaves, loosely packed (roughly chopped or left whole)
• 3 Tbsp vegetable oil
• 2 Tbsp oyster sauce
• 2 tsp light soy sauce
• 2 tsp sugar (approximate)
• Little Kikkoman stir-fry sauce
• Little fish sauce
• grounded white (or black) pepper

Directions:
1. Heat oil in a wok or large skillet over medium-high heat.  Add garlic and some chili sauce - stir until lightly browned and fragrant.
2. Add prepared shrimps and stir well to evenly mix everything together. Once the shrimps start to turn pink - but still translucent in the middle !! (pictured above), add onions, carrots, and bell peppers. Stir to get vegetables cooked real quick, you want them to be a bit crisp, not all soft.
3. Then, add oyster sauce, light soy sauce, sugar, fish sauce, stir-fry sauce and grounded white/black pepper.
4. Stir quickly to mix the seasonings into ingredients.  Stir to get everything coated with sauce.
5. Turn off the heat, add the basil leaves and give it a good stir. Transfer to serving dish. Great over rice!
 

http://edibleobsession.blogspot.com/2009/07/thai-spicy-basil-shrimp.html 

Mom’s Palaak Paneer Recipe

(for 2 people, use 1 block of frozen chopped spinach – I’m not sure if it’s 9 or 10 ounces)

For 2 People:

·         Sauté ½ medium chopped onion in oil in a frying pan, until transparent

·         Add spinach (can be left out or frozen because it will cook and thaw in the pan)

·         Add 1 medium tomato, cut in large pieces if you want to put it in the blender (if you’re not going to put anything in the blender, I would chop it in small pieces)

·         Cover and let cook on medium high for about 10 minutes – it will dry out some but not completely

·         Take out ½ of the spinach mixture, along with as many tomato and onion pieces that you can capture, and put in the blender for 2 seconds to make it a little smooth (this is really an optional step…when I make this, I may not do this step because I actually like the texture of the spinach, but that’s a personal preference)

·         Add blended mixture back into frying pan

·         Add hadar and salt and cook for another 5 minutes - covered

·         Add cubes of paneer (see recipe below for paneer if you need it) and let cook for another 5 minutes or so - covered

·         Add 1 large tablespoon of sour cream (NOT low fat)

·         Cook on low for another 5-7 minutes, covered

·         Enjoy!

Grilled Orange-and-Bourbon Salmon

Ingredients:

1/4  cup  bourbon (Jack Daniels)

1/4  cup  fresh orange juice

1/4  cup  low-sodium soy sauce

1/4  cup  packed brown sugar

1/4  cup  chopped green onions

3  tablespoons  chopped fresh chives

2  tablespoons  fresh lemon juice

2  garlic cloves, chopped

Chopped ginger

Saracha sauce (1/2 tsp)

Scallions chopped (2-3)

4  (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

Preparation:

Season salmon w/ salt and pepper, both sides.

In a bowl, mix lemon juice, saracha sauce, ginger and garlic – rub/pour onto salmon.

Combine orange juice, bourbon, soy, brown sugar and scallions in bowl and pour over salmon to marinate.

Can combine in ziplog bag, but if salmon is fully thawed and too soft, put in dish and baste periodically.  The longer you let marinate, the better (few hours at least).

Grill or broil in oven.  Grilling is awesome!

Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.