Indian Chicken with Shaan Masala

Serves 3-4

Sauté one small onion in oil. Once clear, add ginger and garlic. Sauté. Add 2 fresh tomatoes, chopped. Lower heat and let cook until tomatoes are soft (covering it will quicken process). Also add 1 teaspoon tomato paste.

Add 1/2 teaspoon of box masala to start. Let cook. Taste for salt. Add aome coriander (dhania) powder. Take 1 tablespoon of dried mehti...mash into powder and sprinkle on sauce (optional).

Add chicken. Thighs are best. Can also add chicken on the bone.

Let cook on medium-low fire until chicken is fully cooked. Sprinkle with cilantro when serving.

Pani for Pani Puri

Blend a handful of cilantro, 2 green chilies, a mint leaves (from 2-3 sticks) with a little water.

Add 6 glasses of water.
Add salt, start with 1/2 teaspoon.
Add 1 - 1.5 teaspoon black salt.
Add 1 teaspoon jeera.
Add 1/2 cup brown miti chutney.
Mix, taste and add ingredients as needed.

When ready, add 2 sticks of mint (strain when serve). 

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