CHICKEN POT PIE – Easy & delicious RECIPE

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Chicken Pot Pie is comfort food as it’s best. This is one of my younger son’s favorites and he had been asking for this for weeks. The combination of Chicken chunks with veggies like carrots and celery, flavored with cumin & paprika and studded with sun dried tomatoes in a creamy mushroom gravy against the pie dough crust makes you feel all warm as fuzzy – if you don’t believe me, take a look at the beginning of the video!

CHICKEN POT PIE – Easy & delicious RECIPE

Ingredients

  • Stick of cold butter – ½ cup grated
  • All purpose flour – 10 oz, 283 gms
  • Salt
  • 120 ml cold water
  • ½ cup diced onions
  • 1 Chicken breast – approx. 1 cup
  • 1 tsp each Cumin powder & Smoked Paprika
  • Salt
  • 1 cup sliced mushrooms
  • ½ cup each diced celery and carrots
  • 2 tbsps sundried tomatoes
  • ½ cup water
  • 4 tbsps butter
  • 4 tbsps flour
  • 2 cups chicken stock
  • ¼ cup cream

Instructions

  1. Grate the stick of cold butter
  2. Sift the flour
  3. Add some salt and the all of the grated butter to the flour and work this into the dough to create a crumbly straggly mixture
  4. When you’ve got all that butter incorporated into the flour add 120 ml of cold water – all at the same time
  5. Cover this and leave it aside to rest for about 30 mins
  6. Add some oil to my hot saute pan and saute are a ½ cup of diced onions
  7. Add the Chicken
  8. Add 1 tsp of Cumin powder followed by 1 tsp of Smoked Paprika
  9. Add some salt to taste
  10. Add the sliced mushrooms
  11. Add 1/2 cup of celery, followed by ½ cup diced carrots
  12. Also add 2 tsps of chopped Sunndried tomatoes
  13. Add ½ cup of water and cover it to allow the veggies to steam for a few minutes.
  14. Take everything out and leave aside to cool on a plate
  15. In the same pot, I love one pot dishes, heat up the saute pan and add 4 tbsps of butter
  16. Add 4 tbsps of flour a little at a time to make a roux
  17. I’ve also heated up 2 cups of Chicken stock and just add this in a little at a time
  18. Just keep whisking after each addition
  19. Add salt to taste.
  20. Add a ¼ cup of cream and incorporate
  21. Roll out the rested dough and cut in a circle large enough to overhang the ramekin
  22. This is optional but I like to cut flowers out of the extra dough to decorate
  23. Fill up your ramekins and brush the lip with butter so it will prevent the dough from sticking
  24. Very carefully, Iay the pie dough circle over the ramekin, like dough always does, it contracts a little bit because of the gluten
  25. Stretch it with youry fingers and using the thumb and index finger of both hands, roughly crimp it all the way around till the dough is nice and secure
  26. Brush the top with some beaten egg, this will give the dough a beautiful golden hue
  27. Pinch the petals of my flower to give it some life and add it to the middle ..with a knife make perforations all around to allow the steam to escape while baking
  28. Bake in a preheated 350 degree oven for 20 – 30 mins till the tops are golden brown
https://kravingsfoodadventures.com/chicken-pot-pie-easy-delicious-recipe/

 

TACO Boats – MEXICAN style stuffed SUBS

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Simple ingredients like dinner rolls and ground beef, with the help of some Mexican condiments make some super fun Taco boats! Mid week dinners can be depressing to plan but this recipe will bring in the sunshine and the party! What I love about these are that they are portable and you can even take leftovers to school or work for a nice quick lunch.

 

Although I’ve used ground beef in my recipe, you can easily substitute this with ground Chicken or even Turkey! Chicken & Turkey is a bit more delicate, so I would reduce the salsa a bit to ensure that the filling is not too runny. This recipe uses regular dinner rolls, but gluten free versions can easily be substituted.

TACO Boats – MEXICAN style stuffed SUBS

Ingredients

  • 4 – 6 8 inch Freshly baked rolls
  • 454 gms Ground Beef
  • Fresh Coriander
  • 1 cup diced red Onion
  • 2 -3 cloved sliced Garlic
  • 2-3 tsps sliced Black olives
  • 43 gms Taco seasoning (1/2 pkt)
  • 10 tbsps Salsa
  • Jalapenos to taste
  • Juice of ½ a Lime
  • ½ cup shredded Cheese

Instructions

  1. Heat up some oil in a saute pan and saute the onions
  2. Let this just sweat a bit before adding the sliced garlic
  3. Add the beef and break it up with the back of my spoon
  4. Add the taco seasoning and work that meat with your spoon to break up any lumps that are still red
  5. Add the Salsa some jalapenos, some black olives and finally the cilantro
  6. Squeeze a bit of lime to just give it that … Ole!
  7. Cover and allow to cook for a few minutes.
  8. Using a sharp knife, make a cavity in the roll
  9. Once you cut off the top layer, you can just tug at the center till you have a nice cavity
  10. Using a table spoon, add the filling into the boat and cover with cheese.
  11. Bake in a 350 degree oven for 5-7 mins or way less if using a small toaster oven and the cheese has already melted
  12. Top it with more cheese, olives, jalapenos, cilantro and salsa
https://kravingsfoodadventures.com/taco-boats/

Chow

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I’m excited to launch this new series of recipes called ‘Easy Weeknight Meals’. This is a collection of my midweek throw in the pan concoctions that have worked well and I decided to share them with you to inspire you to get over that midweek hump and get cooking!

I’m making something my grandma simply called Chow. It’s a really quick recipe if you can even call it that – basically you toss together some meat protein together with veggies & boiled eggs with Sphagetti and ketchup. It certainly started out and being something that was made for the kids to enjoy, but adults can’t help chowing down on it either.

I surveyed the pantry and have a ½ pepper, some mushrooms, some super greens spaghetti, celery, hot sauce, some frozen peas, ketchup, some turkey sausage, some precooked chicken breast, an onion, green onions, garlic, an egg,

To save time, it is a busy weeknight I’m going to boil my eggs and the pasta together. I’m going to give my eggs a 5 min head start and then I will also add the sphagetti. Cook the pasta till it’s all dente. I’ve add 150 of pasta and I’m going to wait till it softens and slides into my pot.

I like recipes that allow you time to do prep in between so while my egg, spaghetti and peas cook, I like to prep all my veggies and meat protein. In the recipe I’ve listed all the ingredients I had available but you can switch up these ingredients very easily.

All the protein & veggies are then cooked and tossed together with the cooked spaghetti and ketchup – such a simple and delicious meal!

Chow

Ingredients

  • 1 egg
  • 150 gms Spaghetti
  • 6 Spring Onions
  • 3 cloves garlic minced
  • ½ cup each diced celery and green pepper
  • 1 cup sliced Mushrooms
  • 2 Turkey sausages
  • ½ cup cooked Chicken breast
  • 4-6 tbsps Ketchup
  • Splash of hot sauce

Instructions

  1. Heat a pot of boiling water, insert an egg an allow it to cook for 5 mins before adding 150 gms of Spaghetti, add salt and allow to cook till almost al dente
  2. Add a cup of frozen peas, cook and drain
  3. Insert the egg in cold water and peel
  4. Dice all veggies, meat proteins and egg
  5. In a saute pan heat some oil and saute the spring onion bulbs, garlic and add the Chicken and Turkey
  6. Add all the Mushrooms, followed by the other veggies
  7. Add the spaghetti and the ketchup and toss
  8. Add the optional hot sauce and fresh spring onion leaves
  9. Note: Use a regular Onion as a substitute for Spring Onions
https://kravingsfoodadventures.com/chow/

Herbed Rack of Lamb

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Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.

 

Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.

 

This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!

Herbed Rack of Lamb

Ingredients

  • Rack of Lamb – 2 lbs
  • Salt
  • Pepper
  • 8 tsps Dijon Mustard
  • 2 cups fresh breadcrumbs
  • 1 cup fresh Parsley
  • ½ cup grated Parmesan
  • 2-3 tbsps Olive Oil

Instructions

  1. Cut the rack in half, and score the fat with a sharp knife
  2. Generously sprinkle with salt & pepper
  3. Add this to a heated and oiled pan and render the fat on both sides
  4. Transfer to a roasting pan and add this to a preheated oven for 7-8 minutes
  5. Remove and brush with Djion mustard
  6. Make a herbed breadcumb mixture by processing fresh breadcrumbs with parsley, cheese and salt to taste
  7. Add Olive oil to bring everything together
  8. Dredge the racks in the breadcrumbs and return to the oven 15 – 20 mins for med - well, but if you like your lamb pink, just cook it for about 10 – 15 mins
  9. Allow this to rest for 5 – 7 mins before slicing them to serve
https://kravingsfoodadventures.com/herbed-rack-lamb/

 

Chicken Shawarma Poutine

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Who doesn’t love Poutine – In this recipe I’m combining the flavors of the Middle East with the very popular Canadian concept of fries drizzled with deliciousness.  This Shawarma Poutine is nothing like the original Canadian Poutine, but we are going to pour delicious toppings on top of some crispy curly fries. This is one recipe the kids (and adults) cannot get enough of!

 

I’m using my favorite gadget, the spiralizer to make some gorgeous curly fries. You can use this to spiralizer potatoes, carrots, zucchini. Once I’ve spiralized these potatoes, I’m going to add them to a bowl together with salt, pepper, Aleppo chilli and some rice four for crispiness. You can either deep fry this or bake them in the oven. Today I’m just going to deep fry this as this is the fastest way. Once I have my spiralized nest nice and crispy, I’m going to rest it on some paper towels to drain the extra oil. You can also just use frozen French fries for this recipe & cook them in the oven according to the package instructions. This recipe uses a homemade Harissa sauce and Tahini Yogurt sauce.

Chicken Shawarma Poutine

Ingredients

  • 1/2 lb boneless chicken cut in strips
  • 1/2 tsp each paprika, cumin, oregano and sumac
  • Olive oil
  • 2-3 potatoes
  • Salt
  • Pepper
  • 1 tsp Aleppo Chilli powder
  • 1 tbsp Rice flour
  • 6 cloves minced garlic
  • ½ cup Yogurt
  • ½ cup Tahini
  • Parsley
  • Pine nuts
  • Prepared Harissa sauce

Instructions

  1. Marinate the Chicken in 1/2 tsp each paprika, cumin, oregano and sumac and shallow fry
  2. Spiralize the potatoes, add Salt, Pepper, Aleppo Chillies and rice flour and mix
  3. Deep fry and set aside on some kitchen towels to drain the excess oil
  4. Make the Tahini sauce by mixing the tahini with the yogurt and add the garlic and some salt
  5. Place the fries on a plate and drizzle with some Harissa sauce
  6. Add the Chicken and the Tahini sauce, followed by the parsley and pinenuts
  7. Sprinkle with Aleppo peppers
https://kravingsfoodadventures.com/chicken-shawarma-poutine/

Smorgastorta – SWEDISH SANDWICH Cake

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The Swedes have given us a few great things Abba, Ikea to name a few. This Swedish sandwich cake Smorgastarta or Smorgastorta is so fantastic to serve at a party or potluck and best of all is so customizable. I don’t have much of a sweet tooth and find it really hard to resist this delectable savory Swedish Sandwich cake.

This may not be a 100% traditional recipe, but it’s only because this recipe allows for so much creativity that it can be made so many different ways.

 

Typically it’s a hodge podge of cold meats and cream cheese, mayo, eggs and seafood sandwiched between layers of bread. You can bake a batch in a cake pan and cut it in layers, use pre sliced sheets of bread used to make Italian sandwiches or the simplest way is to get regular square sandwich bread and cut the crusts off to build your cake. You can lay the cake out in any shape, but using just regular sandwich bread, I’m going to create a square masterpiece. My version of Smorgastorta is pretty simple, I’m going to stick to Seafood like shrimp and smoked salmon and enhance it with  some eggs, cucumber, radish slices, dill & parsley. It’s also going to be topped with some beautiful Masago caviar jewels as a finishing touch.

 

The first thing I’m going to do is stir into my light Cream cheese – this needs be just warmed up slightly in the microwave so it gets creamy and the consistency of a frosting. Only microwave this for 10 seconds at a time to avoid burning. . I’m going to fold in some light sour cream 4 tbsps per 8 oz brick. The amount of cream cheese you need will depend on the size of cake your making. My square cake took a little over 16 oz of cheese and about 10 tbsps of sour cream. A traditional Smorgastorta uses Mayonnaise, but I like to keep it light with light Cheese & Sour Cream. Just like frosting a regular cake, I will secure the first layer with a dollop of cheese.

 

My cake consists of 4 distinct layers and each one will be spread with the cream cheese mixture on both sides of the bread to keep the filling secure. I will start with Poached Shrimp that I just poached my deveined shell on in 4 cups of water with an Onion & herbs parsley & dill lime juice and salt.  I let the poaching liquid come to a boil and then turn it off, add the let the shrimp cook in the hot liquid for 10 mins, shell on. After 10 mins, allow it to cool and then remove the shell. Ofcourse you can just buy precooked Shrimp, but the flavor in the shrimp doing it this way is way better that the bland rubbery frozen shrimp available in the grocery stores. Reserve a few Shrimp for the garnish and because my Shrimp are a good size, just slice the rest of the shrimp horizontally, with a sprinkle of dill, Cucumber & Radish, Smoked Salmon & Parsley & the final layer is sliced boiled eggs.

 

The most fun is decorating the, and it’s a good idea to use every element in your filling on top of the cake, so guests know exactly what’s in it. There’s no right or wrong way to do this just make it pretty and consider that you also need to slice thorough this and serve it. Also smooth out the sides. I like to line the edge with half cucumber rounds to make it look neat and add some whole Parsley as a decoration. This recipe is just a guideline, I hope this inspires you to create your own Smorgatorta of your favorite things!

There are no weights and measurements in this recipe as it’s relative to the size of cake and amount of layers you wish to create

Smorgastorta – SWEDISH SANDWICH Cake

Ingredients

  • Poached Shrimp – whole for garnish and slit horizontally for filling
  • Smoked Salmon
  • Boiled Eggs sliced
  • Cucumber sliced
  • Radish slices
  • Parsley chopped and whole
  • Dill chopped and whole
  • Cream cheese
  • Sour cream
  • Sliced white bread
https://kravingsfoodadventures.com/smorgastorta-swedish-sandwich-cake/

PAELLA – Chicken & Shrimp with SAFFRON & BOMBA rice

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I’ve been wanting to learn how to make Paella for a long long time. I love the honest goodness of this dish and would try to order it wherever available. When we went to Europe, I scoured the kitchen stores, but all the pans were too expensive or heavy for me to carry back, so imagine my joy when I found inexpensive Paella pans at my local Homesense. If you can’t find them, Amazon has these as well.

https://www.amazon.ca/Paella-15-Inch-Carbon-Steel-Pan/dp/B000QYKK3W/ref=sr_1_1?ie=UTF8&qid=1485804996&sr=8-1&keywords=paella+pan

According to my research Carbon steel are the best kind of pans to buy, unfortunately I only managed to get the Polished steel. These pans rust and discolor very quickly so they have to be used and handled with a lot of care. You need to make sure that the pan is wiped dry immediately after use. I also like to heat it up after wiping it and curing it with salt. I also wipe it with a film of oil before storing it. If you watch the video, there is a lot of details around caring for your pans.

Traditional Paella is made with Rabbit meat and here’s my Segway into a disclaimer – this is not an authentic Paella dish. I know the Spaniards are very passionate about their Paella. I’ve taken great pains to respect the ingredients and process but at the end of the day it’s Paella, my way and the way it makes me happy J

In my Paella I used a combination of Chicken thigh meat and Shrimp, veggies like Artichoke, Broad beans Peas, smoked Paprika & grated Tomato and it’s simmered in a delicious Chicken and Saffron stock with a sprig of Rosemary. The best quality Saffron comes from Spain and is featured in many of their dishes. This is expensive as the crop harvested every year is small. The Saffron strands are actually the stamens from the Crocus flower that are hand picked and dried. I’m no stranger to Saffron, it made it’s way down to India and is used in dishes like Biriyani and Kulfi. I have several boxes of this golden delight in my fridge and I guard them with my life. The traditional Paella rice is called Bomba rice. This is a short grain rice similar to Arborio and comes from Spain. I was able to google this and find it in a Spanish store in Toronto, but the brand I used is also available on Amazon.

https://www.amazon.ca/Arroz-Bomba-Rice-1k/dp/B003Y3VB4O/ref=sr_1_2?ie=UTF8&qid=1485285721&sr=8-2&keywords=bomba+rice

Did you know that an Artichoke is actually a flower? I would get too close to smell it though as the outer leaves or petals have thistles on it since it’s a member of the thistle family. Most of the artichoke is really thrown away and the only thing that is used is the prized heart. Start by peeling away the outer petals till you reach the yellowish ones. Scrape the green part away from the base using a paring knife or a vegetable peeler. Cut away the stem and the top. This will reveal a fibrous center. This is not edible and will cause you to ‘choke’ and that’s where the name comes from. Using a sharp spoon, remove this. You can either stuff this with filling and bake it, steam it upside down, or cut it and saute it.

Follow the the recipe below to get great tasting Paella but if you’re making this at home on your small gas burner, rotate your pan to ensure that all the rice gets cooked evenly. In the restaurants, they cook the Paella over a larger surface and the heat is evenly distributed so the home cook needs to be creative to achieve the same results!

This recipe also calls for Piquillo peppers. These are grown in Spain and are either stuffed and cooked for Tapas or are bottled and exported. They do have a unique flavor but are expensive and hard to find, you can easily substitute regular bottled red Peppers instead!

PAELLA – Chicken & Shrimp with SAFFRON & BOMBA rice

Ingredients

  • Olive Oil
  • Salt to taste
  • 1 lb of boneless Chicken thigh cut in chunks
  • 6 - 8 head and shell on Shrimp
  • 1 cup finely diced white onion
  • 6 cloves of minced garlic
  • 1 artichoke heart cut in quarters (sub bottled artichokes)
  • 1 cup broad beans
  • ¼ cup peas
  • 2 tsps of smoked Paprika
  • ½ cup grated fresh tomato
  • 6 cups Chicken stock
  • Pinch Saffron
  • 2 cups Bomba rice
  • Rosemary Sprigs
  • Parsley
  • Piquillo peppers
  • Lemon wedges to garnish

Instructions

  1. Heat the pan and throw it some coarse salt. Add Olive Oil
  2. Add the Chicken and sear on both sides
  3. Cook head and shell on deveined Shrimp for a few seconds on each side till pink and then remove
  4. Add 1 cup finely diced white onion with 6 cloves of minced garlic and stir to release all that golden color from the chicken stuck to the pan
  5. Add all the veggies, 1 artichoke, 1 cup broad beans and ¼ cup peas
  6. Add 2 tsps of smoked Paprika
  7. Add ½ cup grated fresh tomato and stir this for a minute.
  8. Add 6 cups of stock and let this come to a boil
  9. Add a rosemary sprig
  10. Taste for salt
  11. Evenly scatter 2 cups of rice in a thin layer and give it a gentle poke to ensure every grain is covered with the liquid
  12. Cook the rice on high for 10 minutes while constantly rotating the pan
  13. Reduce the heat to medium and cook for another 6 minutes
  14. Tuck the Shrimp into the rice
  15. Reduce to low and cook for another 5 – 10 minutes depending on the doneness of your rice. Spoon in some stock if the rice looks dry.
  16. Add the Piquillo peppers
  17. Cover with foil and leave for 5 minutes with the heat turned off
  18. Garnish with Rosemary, Parsley and Lemon wedges
https://kravingsfoodadventures.com/paella-chicken-shrimp-saffron-bomba-rice/

CHICKEN & CAULIFLOWER Crust PIZZA – GLUTEN & CARB free

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Eating healthy does not have to be hard and can be totally delicious. Have your pizza and eat it too! This recipe for Chicken & Cauliflower crust pizza is gluten & carb free and totally customizable. This month we decided to visit my brother, his wife, and toddlers Ollie who’s 4 and twins Chloe & Maggie who are two. My sister-in-law Katie has celiac disease and cannot eat any gluten at all. When I heard about a gluten free pizza, I just had to develop a recipe for her to enjoy.

I like to grind Chicken breast and mix it together with ground cauliflower and spices to make a delicious and sturdy crust. When I was developing this recipe, I was wondering how the Chicken would hold up compared to a slice of traditional pizza. I was pleasantly surprised how sturdy it was. You can top this any way you like and bake it!

CHICKEN & CAULIFLOWER Crust PIZZA – GLUTEN & CARB free

Ingredients

  • 1 cup of raw Cauliflower
  • 1 lb Chicken breast cut in small cubes
  • ½ beaten egg
  • 2 tbsps Coconut flour
  • 2 tsps of Onion granules
  • 1 tsp Garlic powder
  • 2 tbsps of grated Parmesan or Asiago
  • Salt
  • Pepper
  • Pizza sauce
  • Green Peppers
  • Mushrooms
  • Chicken Chorizo
  • Mozzarella

Instructions

  1. Process 1 cup of raw Cauliflower
  2. Process 1 lb of cubed Chicken breast
  3. Put the Chicken in a large bowl together with the cauliflower
  4. Add ½ a beaten egg and 2 tbsps of Coconut flour
  5. Add 2 tsps of Onion granules, 1 tsp Garlic powder and a 2 tbsps of Parmesan
  6. Add salt and pepper and mix together well
  7. Dump everything onto some parchment paper and using a spatula just spread it till it’s about a 2 cm in thickness
  8. Preheat your oven to 350 degrees and cook the Chicken base for 20 – 25 mins
  9. Once it’s out of the oven we are going to top it with some pizza sauce, green peppers, Chicken chorizo and as much mozzarella as you wish
  10. Just bake this till the cheese melts down and turn golden brown
https://kravingsfoodadventures.com/chicken-cauliflower-crust-pizza-gluten-carb-free/

Green Chilli SHRIMP LOLLIPOPS

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The holidays are here and I wanted to kick things up a notch by throwing a Red & Green Party. I asked my friends to dress up in Red & Green and thought it was only fair that I serve them red & green themed appetizers as well. I’m going to be serving Green Spinach Mini Idlis with Red Chilli Garlic Sauce, Red Chicken 65 in Cucumber cups & Green Chilli Shrimp Lollipops. Please check these other recipes out too!

Ok I’m not even kidding this is probably one of the most delicious green Chilli Shrimp Lollipops you’re ever eaten. Prepare to impress! You know how at every fashion show you have a showstopper, this is the show stopper of your party. I’m going to stick my Shrimp on a skewer, bathe it in a delicious Green Chilli & Coriander batter, and then serve it with a fresh red chilli garlic dipping sauce. It’s to die for! This recipe makes about 32 lollipops, and while this may sound a lot, my son could easily eat this in no time! In this recipe I use the same technique as I did with my Firecracker Shrimp. Little incisions are made in the Shrimp to straighten it out.

Chilli Garlic Sauce – https://www.youtube.com/watch?v=9xAtqX8ifws

Green Chilli SHRIMP LOLLIPOPS

Ingredients

  • 600 gms of Tiger Shrimp(about 1 lb 3 oz)
  • 3 green Chillies
  • 4 cloves of Garlic
  • Juice of a Lime
  • 2 handfuls of fresh Coriander
  • 1/2 a cup of Gram flour
  • 1/4 cup of Rice flour
  • Water
  • 1 tsp Cumin powder
  • 1 tsp Chat Masala
  • 1 tsp white pepper
  • 2 tbsps finely chopped Coriander
  • Few thinly sliced Chillies
  • salt to taste.
  • Oil for frying

Instructions

  1. Prepare the Shrimp by peeling and deveining them
  2. Make a tiny incision on the inside of the Shrimp so they are able to straighten out
  3. Pat the Shrimp dry
  4. Prepare the Chilly paste by grinding 3 green Chillies together with 4 cloves of Garlic, the juice of a Lime and 2 handfuls of fresh Coriander. Grind this to a paste, and add a little water as required
  5. Add 1/2 a cup of gram flour, together with a 1/4 cup of rice and add water just a little bit at a time till all the lumps are removed
  6. Add 1 tsp Cumin powder, 1 tsp Chat Masala, 1 tsp white pepper & salt to taste. Add the green paste and stir well to incorporate
  7. Also add about 2 tbsps of fresh coriander very fine and I’m going to add that in together with a few slices of green chilly for an extra kick.
  8. Skewer each Shrimp with a wooden skewer
  9. Pour your batter into something that is narrow I like to use a narrow cup
  10. Heat the oil, and dip your shrimp in the batter scraping a little off the sides so when it looks you see a bit of the shrimp and it doesn’t just look like a corn dog.
  11. These need about a minute to cook
  12. Serve them with any red hot sauce of your choice, my favorite is a Red Chilli Garlic sauce that really compliments well - https://www.youtube.com/watch?v=9xAtqX8ifws
https://kravingsfoodadventures.com/green-chilli-shrimp-lollipops/

SLOPPY JOES (Joginder)

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Sloppy Joes are an all time favorite but the addition of some Indian flavours take this from a Sloppy Joe to a Sloppy Joginder! Kids and adults alike will like this easy to prepare meal. This classic recipe takes an Indian twist!

SLOPPY JOES (Joginder)

Ingredients

  • 2 lbs ground meat
  • 1 cup diced red Onions
  • 1 tsp Oil
  • 6 – 8 cloves crushed Garlic
  • 1 cup diced Green Peppers
  • 3 tsps ground Cumin
  • 1 tsp Chilli powder
  • Salt to taste
  • 2 tbsps Worcestershire sauce
  • 1 cup Ketchup
  • 1 tsp brown Sugar
  • 1 cup Water
  • 1 tsp Onion powder

Instructions

  1. Add meat to a cold pan and turn on the heat. This technique ensures that the meat will crumble slowly as heat is introduced, rather than clump up on high heat.
  2. Add the Onions and mix
  3. Add 1 tsp of oil and continue to cook
  4. Add the crushed Garlic
  5. Add the green Peppers
  6. Add the spice powders – Cumin & Chilli
  7. Add Salt to taste
  8. Add the Worcestershire sauce, followed by the Ketchup
  9. Add the brown Sugar and water, cover and cook
  10. Finish off with some Onion powder
  11. Check again for salt and seasonings
https://kravingsfoodadventures.com/sloppy-joes-joginder/