Cilantro & Chilli Chicken Burger with Spiced Fried Onions

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Every year to celebrate the summer and our backyard, I invent a new recipe for the grill. This year we’ve been trying to cut back on our red meat consumption and so I concocted this recipe that is so big on flavor, that you’d never miss the meat. These can be prepped ahead of time and frozen if desired, but please give additional time to the grilling process. Top these with crunchy spiced fried onions and you have a flavor bomb between your bun!

Cilantro & Chilli Chicken Burger with Spiced Fried Onions

Ingredients

  • 2 lbs ground chicken thigh
  • 6 tsps prepared Green Masala paste(1/2 recipe) - reserve the remaining paste
  • 2 slices of bread crumbled
  • 1 tsp chopped green chillies
  • 2 tsps coriander powder
  • 2 tsps cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Pepper
  • 1 chopped red onion (roughly 1 cup)
  • 1 handful chopped coriander(1/2 cup)
  • 2 tbsps oil
  • 1 large onion sliced in rings
  • 1 tsp red chilli powder
  • 1 tsp red chilli flakes
  • Salt
  • Pepper
  • 2 tsps all purpose flour
  • Splash of oil
  • 1 cup oil for frying

Instructions

  1. Mix the chicken thigh meat all ingredients and half the quantity of the green Masala paste.
  2. Form these into 6 oz patties.
  3. Chill for a minimum of 2 hours.
  4. While the patties are chilling, mix the chilli powder, chilli flakes, salt, pepper, flour, add to the onions and deep fry.
  5. Place the onions on a baking sheet and crisp up in the oven.
  6. Grease a hot grill and cook the patties for 4 - 5 mins on each side.
  7. Brush the cooked side of the patties with a mixture of the remaining Green Masala paste and the 2 tbsps of oil. Flip and cook for another minute or so on each side.
  8. Top with Spiced Fried Onions and serve.
https://kravingsfoodadventures.com/cilantro-chilli-chicken-burger-with-spiced-fried-onions/

Sweet & Spicy Strawberry Chutney

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Strawberries are in abundance in June and we must take advantage of it’s delicious juiciness. Of course we’re going to turn to our desserts and ice creams but there’s plenty left over for a batch of easy to make Strawberry chutney. Spread a little bit on a cracker with some cheese and you have a delightful treat.

Sweet & Spicy Strawberry Chutney

Ingredients

  • 12 oz Strawberries, hulled and sliced
  • 2 tbsps grated ginger
  • Juice of 1/2 lime
  • 1/2 cup sugar
  • 1 tsp each cumin and mustard seeds
  • 1 tsp each red chilli and chat masala powders
  • 1 tbsp oil

Instructions

  1. Marinate the Strawberries in the ginger, lime juice and sugar for half an hour.
  2. Heat some oil in a non stick sauté pan.
  3. Saute the cumin and mustard seeds
  4. Add the powdered spices
  5. Follow with the Strawberry mixture.
  6. Cook on high for a few minutes, squishing the strawberries down with the back of your spoon.
  7. Cover and cook for about 5 minutes
  8. Uncover and stir frequently making sure to scrape the caramelized sugar before it burns.
  9. Store in the refrigerator for up to a week
https://kravingsfoodadventures.com/sweet-spicy-strawberry-chutney/

Mushroom Risotto

This is my virginal journey into making a mushroom risotto, but the results were good, so I’m happy to share. I’m used to making basmati rice, where you don’t have to watch the pot too much and found the process very laborious, however when you take your first bite, you can taste the love and patience(or impatience), and it’s totally worth the constant stirring. I used some leftover Lobster stock courtesy of a recent Lobster fest but you can use stock of any kind, homemade or pre prepared.

Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 6 cups stock
  • Optional 1/2 cup white wine OR additional stock
  • 1/2 a red onion chopped fine
  • 2-3 tbsps Olive oil
  • 2 – 3 tbsps butter
  • 1/4 cup grated Parmesan
  • 1 lb sliced button mushrooms or any other mushrooms of your choice
  • 2 – 3 tbsps chopped parsley

Instructions

  1. In a separate pot, heat some stock.
  2. In another sauté pan heat the olive oil and sauté mushrooms. Remove and reserve.
  3. Saute the onions till golden brown and add the rice and sauté till slightly translucent.
  4. If using wine, add half a cup and stir till absorbed.
  5. If not using wine, add the warm stock a cup at a time and keep stirring till absorbed, before adding the next cup.
  6. The cooking process should take from 25 – 30 mins till the grains are al dente
  7. Stir in the parmesan and the reserved mushrooms.
  8. Add salt as required
  9. Garnish with parsley.
  10. Posted by Karen Ahmed Email This
https://kravingsfoodadventures.com/mushroom-risotto/

Mini Meatball Stuffed Mushrooms

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Mushrooms and Beef are the perfect pairing and great to blend and extend your budget. This delicious appetizer is tasty and has an extreme wow factor. When I shop for mushrooms for this recipe, I never buy them pre packaged, instead I pick them by hand to ensure that they are the same size. A tiny block of cheese on top of each is optional and helps keep this together. Since mushrooms are super delicious and juicy, either provide your guests with tiny appetizer plates or stand them on some kitchen towel to absorb the juices before serving. This filling is enough to stuff a minimum of 48 mushrooms.

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Mini Meatball Stuffed Mushrooms

Ingredients

  • 48 white button mushrooms (picking, storing and care )
  • 1 lb medium ground beef
  • 1 tsp cumin powder
  • 1 tsp pepper
  • 1/2 finely chopped red onion
  • 1 tsp ground garlic paste
  • 1/4 cup finely chopped parsley
  • Coarse salt to taste
  • 2 tbsps olive oil
  • 48 small nuggets of cheese of your choice

Instructions

  1. Heat your oven to 350 degrees.
  2. Prepare a baking dish with 2 tbsps of olive oil brushed at the bottom and sprinkle with some salt
  3. Remove the mushroom stalks and shave the bottoms so they are stand.
  4. Chop all the removed bits of mushroom really fine and add to the beef.
  5. Add the cumin, pepper, onion, garlic paste, parsley and salt to taste and mix vigorously.
  6. For ease of preparation, take 3 - 4 golf size balls of the mixture and blend it in your food processor.
  7. Add this to the rest of the meat.
  8. Using a small melon baller with a release lever as a guide fill the meat mixture to the level.
  9. Continue doing this till you have 48 mini meatballs.
  10. Place the mushrooms on the baking tray.
  11. Leaving the meatballs aside, stuff the cavity of the mushroom with the remaining meat mixture.
  12. Roll the measured meatball into a perfect ball shape and top each mushroom.
  13. Cook for 15 - 20 mins.
  14. Remove from the oven and top with a nugget of cheese of your choice.
  15. Return to the oven for another minute or so.
  16. Garnish with more chopped parsley.
https://kravingsfoodadventures.com/mini-meatball-stuffed-mushrooms/

Arabic Pizza – With Chicken & Herbs

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This is one of my all time favourite recipes. I developed this when I competed on the hit TV show, Come Dine With Me Canada. Since then I had lost the recipe due to a hard drive crash. Luckily for me one of my friends had saved the print out all these years and I was able to salvage this amazing recipe. You can prepare your own pizza dough or buy it ready prepared, but I have to tell you making a batch of dough is easy and so worth the effort. The topping is a chicken or turkey mixture and the whole pizza is cooked in an oven to middle eastern flavoured perfection!
Makes 4 medium pizzas and about 60 mini pizzas
Arabic Pizza – With Chicken & Herbs

Ingredients

  • Pizza Dough
  • 2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 7 tsps instant dried yeast
  • Pinch of sugar
  • Salt
  • Warm water
  • Splash of Olive Oil
  • Additional flour for dusting and rolling
  • Topping
  • 1 pound ground chicken or turkey meat
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sumac
  • 1 tsp ground black pepper
  • Salt
  • 1/2 red onion chopped fine
  • 1/2 red tomato deseeded chopped fine
  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 1 1/2 tbsps pomegranate molasses

Instructions

  1. In a bowl add the yeast and sugar and top with a half cup of warm water. Leave till frothy
  2. In a stand mixer add the flours and salt and mix.
  3. Add the yeast mixture and enough water in slow additions to make a soft and supple dough.
  4. Oil a bowl, add the dough ball, rotate to coat with oil and then cover with cling film.
  5. The dough can take anywhere from a few hours to overnight to double in size when stored in a warm, dark oven.
  6. Mix all of the topping ingredients well together.
  7. It's a good practice to fry a small sample of the topping to check for salt and seasonings.
  8. When the dough is doubled in size, remove and lightly knead using extra flour
  9. Dust with flour and roll out into a single pizza round or cut out little mini pizzas with a cookie cutter as per your preference.
  10. Add a teaspoon of the topping to each pizza base and smear over the surface.
  11. Bake in a 350 degree oven for 10 – 15 mins till cooked.
  12. If using multiple sheets, rotate them to ensure all pizzas get cooked evenly.
  13. Garnish with more fresh herbs.
https://kravingsfoodadventures.com/arabic-pizza-with-chicken-herbs/

Rice Pudding

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This is truly a global recipe! Every country has it’s own version and here is mine!  You can use any kind of rice you like and customize it t your taste. I like my pudding think and custardy, but it you like it runny, add more milk!

Rice Pudding

Ingredients

  • 3/4 cup rice(Basmati)
  • seeds from 4 pods of cardamom
  • 1 tbsp of ghee or clarified butter
  • 3 cups whole milk
  • 1 cup heavy cream
  • pinch of saffron threads
  • 1/4 cup sugar

Instructions

  1. Pulse the rice and cardamon pods together
  2. In a sauté pan, heat the ghee and then lightly toast the rice mixture
  3. Add 3 cups of whole milk and bring to a boil.
  4. Add the saffron and the sugar
  5. Stir frequently till cooked about 15 - 20 mins
  6. When the rice is al dente, add the cream.
  7. Taste for sugar and add more if required
  8. Serve warm or cold garnished with nuts or dried fruit.
https://kravingsfoodadventures.com/rice-pudding/

Gulab Jamuns – Rose & Cardamom scented Sugar soaked milk dumplings.

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These delicious rose and cardamom scented sugar milk soaked dumplings have a deep rooted history and is enjoyed in India, Pakistan and many other countries. These are easy to make ahead and store in the refrigerator for a week. You can serve this cold or just warmed up in a microwave for a few minutes. Simply delicious.

Gulab Jamuns – Rose & Cardamom scented Sugar soaked milk dumplings.

Ingredients

  • Syrup
  • 2 cups white sugar
  • 2 cups water
  • 4 crushed cardamom pods
  • Tbsp of rose water
  • Juice of half a lime
  • Dumplings
  • 2 cups milk powder
  • 2 tsps vegetable shortening
  • 2 tsps self raising flour
  • 1/2 tsp baking powder
  • 2 tbsps semolina soaked in a little water
  • 150ml or less milk
  • 2-3 cups oil

Instructions

  1. Boil the sugar and water together
  2. When dissolved, add the cardamom and essence.
  3. Continue to boil until the water is reduced by a quarter.
  4. Add the lime juice that will prevent crystallization
  5. Leave in pan to cool
  6. Add the vegetable shortening to the milk powder and work it into the powder
  7. Add the flour and baking powder
  8. Add the semolina and mix
  9. Add the milk a tbsp at a time, till you have a nice supple dough
  10. Divide the milk into small 1 inch balls
  11. Use a ice cream scoop for uniform measurement
  12. Heat some oil till about 200 degrees
  13. Deep fry the milk balls moving the oil in a circular motion so they are evenly browned on all sides
  14. Dunk the balls in the warm sugar syrup and allow it to properly soak in the syrup for a few minutes.
  15. Serve garnished with nuts(optional)
https://kravingsfoodadventures.com/gulab-jamuns-rose-cardamom-scented-sugar-soaked-milk-dumplings/

Bhindi Kurkure – Crispy Spiced Okra

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I hope you’re excited, because today I’m going to share a recipe for Bhindi Kurkure.

Bhindi is Okra in Hindi and Kurkure translates to crunchy and is also the name of a popular commercial snack in India so the name is synonymous with something you know and expect to pack a crunch.

In this recipe, Okra is prepared by stripping off it’s sticky insides and mixed in with spices and gluten free flours and deep fried till crispy.

This is a great snack as well as a side to go with your Vegetarian and Non Vegetarian meal.

This recipe was posted on a Facebook group Chef at Large by member Janaki Priya, I tried it once and was hooked. The recipe is below, try it for yourself, also check out the video that explains the entire process!

Bhindi Kurkure – Crispy Spiced Okra

Ingredients

  • 12 oz, 330 gms Okra
  • 1 tsp Rice flour
  • 2 tbsps Gram flour(Chana ka atta)
  • 1 tsp each Cumin & Chilli powder
  • Juice of half a lemon
  • Salt
  • 1/2 sliced Onion
  • Oil for frying
  • 1/4 cup curry leaves

Instructions

  1. Cut the tops off the Bhindi/Okra, slice in half and using a small spoon scrape all the seeds out
  2. Cut the Bhindi again in thinner strips
  3. Add this in the bowl together with rice and gram flour, spices, lemon juice, salt and the onion and mix well
  4. Deep fry the Bhindi in batches and add some curry leaves to the oil
  5. Remove and drain
https://kravingsfoodadventures.com/bhindi-kurkure-crispy-spiced-okra/

Shrimp Pickle

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My mom passed away last year June 7, 2016. It still feels unreal to say it and it has not sunk in yet. She still had so much life in her, but God had other plans. My mom was a quiet and unassuming foodie. The one who loved collecting recipes and trying new things. She collected close to a 100 books of clippings and hand written notes. Many of them I have in my treasure trove. Her last visit to Canada was in 2014 where Kravings my video channel was underway and I was fortunate enough to get her on film. She’s so shy and hates the camera(unlike me) but she put on a brave front and recorded this Shrimp pickle video with me. When I signed off, I told my viewers that she would be making many more videos, sadly that was not in the cards.

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Shrimp or Prawn pickle is a delicious condiment that can be served with rice & curry. It can elevate a simple home cooked dhal. Personally, I can eat this Shrimp pickle with a spoon right out of the jar. I’m so glad this was documented as I now will have to make the next batch for myself.

 

This video link is updated from old footage of Mom in 2014. I used newer technology to enhance the audio so I can keep her alive as long as possible.

My mom has been making this fabulous Shrimp pickle for years and just the thought of it makes me drool. She’s showed me how to make this so many times but it wasn’t until today till I took the Shrimp by the horns(or by the tail) and tried this out for myself. A perfect accompaniment to a fish curry and rice or even a simple vegetarian meal, or if you’re like me, you’ll eat it straight out of the jar when nobody’s looking!

Shrimp Pickle

Ingredients

  • 1.5 lbs defrosted frozen deveined tiger shrimp(can use fresh)
  • 1/4 tsp turmeric
  • 4 green chillies, slit in half with the seeds scraped
  • salt
  • 1/2 cup water
  • Roast
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of fenugreek seeds(methi)
  • 10 peppercorns
  • 6 cloves
  • 1 inch stick of cinnamon
  • Spice paste
  • 9 tsps chilli powder or 15 Kashmiri chillies
  • 1/4 cup vinegar
  • 6 cloves of garlic chopped
  • 1 inch stick of ginger chopped
  • Tempering
  • 1 tsp mustard seeds
  • 10 curry leaves cut with a scissors
  • Julienne of 4 garlic cloves
  • Julienne of a 1 inch piece of ginger
  • 2-3 tbsps oil
  • salt to taste

Instructions

  1. The shrimp can be added whole or if you prefer sliced horizontally
  2. In a saucepan or stock pot add the shrimp, turmeric and slit green chillies
  3. Add salt and cook for a few minutes without oil
  4. Add the water, cover and steam
  5. Remove Shrimp and reserve stock
  6. In a frying pan without oil, roast the mustard, cumin, fenugreek seeds, peppercorns, cloves and cinnamon
  7. In a spice grinder, grind the roasted spices with the chilli powder with the ginger and garlic and vinegar
  8. Continue to grind to a smoother paste using some of the reserved Shrimp stock
  9. In a wide saute pan, add the oil, mustard seeds, curry leaves, julienne of garlic and ginger.
  10. Add the spice paste and cook for a few minutes.
  11. Add the Shrimp and cook for a few more minutes.
  12. Add the remaining stock and cook till the water evaporates and you're left with a nice pickle consistency
  13. Add salt to taste
  14. Cool, bottle and refrigerate
  15. Keep for a few days to properly cure before enjoying
https://kravingsfoodadventures.com/shrimp-pickle/