Lamb Kababs

Ingredients:
2 pounds lean ground lamb
2 onions, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tablespoon ginger paste
1 tablespoon green chile paste
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1/4 cup vegetable oil
Minced garlic

In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, garlic, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
Preheat grill for high heat.
Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly. (I cook them on the stove)

Tip from Sabina: when mostly cooked, add some dhania and jeera on top, with cilantro.

Serve over sautéed peppers and onions.

Breakfast Strata (Courtesy of Mel)

Ingredients:
3-4 Cups veggies (mushrooms, peppers, zucchini, broccoli, peas, onion, scallion, tomato - whatever you have on hand)
1 Jimmy Dean Sausage Roll (you can use any kind of sausage, ham or bacon - about 10-12oz)
8 oz cream cheese, softened
1/4 Cup half & half (I use light cream)
6 eggs
2 Cups cubed day old bread (half a loaf of italian is about right)
1 1/2 Cups shredded cheddar
Salt & Pepper

Method:
1. Saute the sausage till cooked through
2. Saute the veggies till tender (for the one you I made you, I did: 1 onion, mushrooms, 1 red pepper, 1/2 green pepper, broccoli, scallion & garlic)
3. In a mixing bowl, beat the cream cheese till smooth. Beat in eggs.
4. Stir in bread, cheese, salt & pepper. Stir in half and half (or cream). Stir in veggies & meat. (don't over-stir, you don't want to turn the bread to mush)
5. Pour mixture into a greased 9x13 pan
6. Bake 350 degrees for 35-45 minutes uncovered (till a knife inserted in the middle comes out clean)

This can be made the night before and baked in the morning. Enjoy!

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