My friend, Ravish Kohly shows you how to make a mouthwatering marinade with Chipotle and other spices and tips and tricks for the perfect BBQ. These are so succulent, it’s definitely worth a try! In this recipe he makes a Chipotle paste out of the famous Mexican chillies and uses this in his spicy marinade. Tender chunks of Chicken are marinated and then cooked on the BBQ.
Looking for the perfect ground meat recipe? Seekh and you shall find! Until my friend Ravish Kohly showed me his tips and tricks, I was doing this all wrong! This kebab is made typically from Beef although Lamb and Mutton are widely available since Beef has been recently banned in India.
Couple of tips
1. Never wash your meat
2. Keep your kebab mixture as try as possible
3. Work the protein by kneading the meat like a dough
3. Use lean meat to minimize the drip and flare up
4. Use metal skewers and cook the kebabs over an indirect flame
5. If using a resular bbq, be sure to elevate the skewers from both sides
This is one of the most popular kebabs in India. Nuggets of chicken are spiced with a delicate blend of herbs and spices and grilled over charcoal. Hara means green and green herbs are ground together to make the marinade for these delicious morsels. My old childhood friend Ravish Kohly came by one Saturday armed with boxes of ingredients. He showed me how to make a Chipotle Kebab, Seekh Kebab and this recipe below.
Popular in India, this recipe is made using marinated chicken cooked with onions and spices. My friend Sheela Sonawane shared this recipe with me and I was fascinated to see ingredients like onions and coriander cooked in different ways in the same prep. While this was being prepared, my son who is also my cameraman was drooling over the camera!
Baklava is a famous Greek/Middle Eastern Dessert featuring a sweet ground nut mixture between sheets of phyllo pastry. This is a great and easy make ahead dessert that has everyone else thinking it’s a Herculean task.
One of the plus points of a Baklava is that it actually tastes better days upto a week after it has been prepared. This gives the sugar syrup a chance to glue all the layers together. This could not suit me better as I can prepare a large batch for a party a week ahead and have one less thing to worry about if I’m prepping for a party. I’ve used walnuts in this recipe, but you could easily use almonds or pistachios or a combination of your choice.
In honor of my mother’s Mary Coutinho’s 70th surprise birthday, I wanted to create an appetizer that would contain all the flavors she loves in one small bite. And hence I created the Mary-nated Chicken Balls. Middle Eastern spices elevate this chicken ball to an exotic status and this is the perfect make ahead and reheat appetizer to serve at a party for fuss free entertaining.
Needless to say the party was a bit hit. My mother was so surprised and I’ve never seen her this happy. She enjoyed all the food and danced the night away, Happy Birthday Mommy!
View my step-by-step video The Italian that came up with this combination of Marscapone cheese and coffee was a genius. Tiramisu is one of my favorite desserts, not just to eat but it’s also perfect to make a family style bowl that’s perfect for a large gathering but is still elegant. This is my version of Tiramisu and I love to lighten it up with the addition of whipped cream.
I’m always looking for an interesting appetizer to serve and I’ve created a popular twist on an old classic – Butter Chicken Bites! This one bite delicious Buttery Chicken goodness is the perfect thing to serve for PERFECT for game night, a snack and is elegant enough to serve at your next soiree!
I’ve taken my traditional recipe and twisted it into this delicious flavor packed morsel.
When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!
When you make your own batch of Thai Red Curry paste the flavour and aroma is unmatched to any store bought product on the market. Make a batch and freeze it so you have it on hand to flavor a soup, curry or stir fry.
Watch the video link to see all the ingredients in detail. The use of a mortar and pestle is traditional however I’m using my food processor to save time.