POHA

• 5 tbsp oil
• 2 large Red Onions chopped finely
• 5 Green Chilies chopped finely
• 4 Big Potatoes peeled and cut up in  small approximately  1/2″ size
• 1 bunch of fresh Coriander chopped up
• 8 or 9 Curry Patha Leaves
• 1 tbsp grated ginger Ginger
• 1 lemon squeezed
• 5 cups Poha (thick Poha Laxmi Brand)Parched Rice – This product can be found at your local ethnic stores. Poha comes in thin or thick flakes and I recommend using the thicker flakes.
• 3 tsp Mustard Seeds
• 2 Cups frozen peas 2
• 2 tsp salt or more to taste
• 1/2 tsp turmeric/ curry powder
• 1/2 cup of hot water

1. Heat oil and then add mustard seeds.
2. Add onions and fry till translucent.
3. Add potatoes and fry for a few minutes and then cover the pot till potatoes cook.  After 15 minutes add the frozen potatoes. This process could take about 30 minutes for the potatoes to cook.  Every 5 minutes stir the potatoes.
4. On one side place the poha in a colander and run cold water on the poha mixing it simultaneously until the entire poha is moistened.  Drain the water nicely and set aside.  This allows the poha to absorb the water and soften.
5. When potatoes are cooked add poha add ginger, curry patha, chilies and salt to taste and turmeric and stir fry it till all ingredients are mixed.   
6. Poha cooks in 5 minutes.  Cover the first 2 minutes and then keep in uncovered for the last few minutes and at that time squeeze lemon juice over Poha and mix well. 
7. Garnish with coriander, and Indian cheese (optional)

Sarson Ka Saag  (Spinach/Mustard Greens)

Total Time To Prepare: 1 hour

Serving Size : 6
Ingredients:

1 bunch spinach washed and chopped fine (approximately 1/2 lb)

2 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
2 green chillies
1 1/2 tsp cut up ginger (or paste)
1 teaspoon garlic (or paste)

1 teaspoon of salt or more according to taste
2-3 tbsps butter
1 large onion grated

2 tablespoons of Channa Flour (Chickpea Flour)

* You will need a pressure cooker for this.

Directions:

1. Mix the greens, green chillies and garlic and salt to taste and boil in 1 cup of water in pressure cooker.   Allow about 8 whistles and then remove the cooker and set it aside and allow for the steam to come out before opening the pressure cooker.
2.  Mash the greens mix well to make a course paste. This paste should not be like a puree.
3. Add 3 tablespoons of Channa Flour (Chick Pea Flour) in a cup and mix with a few tablespoons of water and then mix it quickly in the greens so it does not become like clumps.
4. Add 1/2 cup hot water.
5. Let it cook for 1/2 hour.
6. In another pan, heat the butter on a medium flame. When hot add the sliced onion and fry till pale golden.
7. Add 1 1/2 tsp of cut up ginger and fry for 2 minutes.
8. Add spinach and Mustard  Greens and fry till oil separates from the masala (onion-spice mix).

Tips:

Way to Eat Sarson Ka Saag:
•Garnish with a dollop of butter and serve with Makki Ki Roti (Indian maize flatbread).  Indian Maize Bread can be found at your local ethnic market.

 

 

Surprise your loved ones with a Parantha shaped in a heart  and see if they say no to dinner.  There is nothing but love in my food.

Raj Ma/Kidney Beans

Time to Prepare: 8 hrs (keep in mind the crockpot does the work, your part takes 10minutes)

SERVING SIZE: 6 people.

INGREDIENTS:

• 1 cup Rajma ( soak the rajma overnight in a big pot filled with water)
• 3 cups Boiling Water
• 1 tsp salt
• 1 tsp cumin powder
• 2 or 3 dry red chilies
• 1 tsp garam masala
• 1 onion liquidized
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 big tomato liquidized
• ½ tsp chili powder
• 2tblsp of butter (optional)
• Fresh Coriander for garnish

* A crock pot will be needed to make this dish.

Rajma/Kidney Beans may scare some people due to the flatulence/Gas problems.  The solution is replace the water in which the rajma were soaked with fresh water in the crock pot.This is a tip which I learned to reduce the
gas (bloating) feeling you get after eating beans.Trust me it works for every bean  You can also add a pinch of hing/asafoetida for same reason.

DIRECTIONS:

1. Wash Rajma/Kidney Beans.
2. Place one cup of Rajma/Kidney Beans in crock pot and add 3 cups boiling water.  Make sure crock pot is set on high temperature.
3. Add all of the above ingredients in the crock pot and let it cook.
4. It will take approximately 8 hrs to cook.  When it’s cooked you will notice that the beans are soft and that everything has mixed together and looks like a soup consistency. If you notice during the day or when you get back from work that the Rajma are very thick then add some hot water to give it the soup consistency.
5. Sprinkle fresh coriander leaves and serve with a parantha or steamed rice.

TIPS:

• If you are cooking for a big group, just double the quantity.
• If you notice that the consistency is dry and or does not have as much liquid as you would like, just add a little boiling water and make the consistency to the amount that you like.  Remember the more water you add, it’s most likely your spices will get diluted and you will need to add more spices.
• My Mantra is always add less of the spice and taste your food and if you feel that it needs more salt or chili then just add more later.  You can fix it if it’s less but if you add more of something it will be hard to fix.

Good Way to Eat RajMa/Kidney Beans

• You can have it as a soup
• You can have it with rice and/or roti.
• If you desire add a small piece (1/2 tsp) of butter in your bowl of Rajma.
• When I have a party I often add some butter to my dish.

PARANTHA RECIPE:

Time to Prepare: 10 minutes

Serving Size: 4 people

INGREDIENTS:

• Whole Wheat Flour (Chapati Flour). Many choices of Chapati Flour can be found at your local ethnic market.
• Tap water enough to make a dough (approx 1/2 cup of water )
• 1/4 cup of Chapati Flour kept aside  for rolling and dusting.

DIRECTIONS:

1. In a large mixing bowl, mix Chapati Flour and water a little at a time to form a medium soft dough ball.  Do not overwork the dough.  Cover and let it rest for 15 minutes.
2. Heat Tawa or skillet on medium heat.
3. Take a small amount of the dough and roll it into a small ball size (slightly smaller than a golf ball size)
4. Dip one ball into the  flour to coat and roll it out into a thin disc.  Keep dipping the parantha into the dry flour to prevent it from sticking to the rolling surface.  Spread a little oil on the roti and then fold it in half and then another half and fold it into a square shape.  Roll it again into a thin square (size of a quarter plate).
5. Rub off excess flour from the parantha and place it onto the hot tawa.   Allow it to cook for 10-15 seconds. Brush a little oil on the parantha when you see the color changing to a light brown, gently pick the parantha up with a flat spatula and flip the parantha over and let it cook for another 5 or 10 seconds till you see the color changing and/or when  you see bubbles appear on the surface. Brush oil on this side and flip it once more.  As you make the parantha gently press the spatula on all areas of the parantha so it cooks well.
6. Serve as a square shape or cut it up in a design of your choice.

******** If you don’t have time to make Parantha’s then visit your local ethnic store and buy them.   You will find many choices in Parantha’s and Roti’s.*******

Why Should You Eat Rajma???

Check It Out

Here are six health benefits of kidney beans:

Provides Energy-Rajma boosts our energy as it is high in iron content. It contains a high amount of iron which is the main source that is required for increasing body metabolism and energy. It also helps in the circulation of oxygen throughout the body.

Calorie count. The amount of calorie found in rajma is moderate and can be eaten by all the age group. Adding kidney beans to a salad or low-calorie soup during lunch will be a good choice. At the same time, for those who want to maintain a consistent weight can have rajma or kidney beans.

Maintains Blood Sugar -Rajma is a well known fiber rich pulse. These fibers in rajma decrease the metabolism rate of the carbohydrate content in the beans.

Good For Brain-This pulse offers outstanding benefits for brain. It contains a high amount of vitamin K which provides essential nutrition for both brain and nervous system. Kidney beans are also a good source of vitamin B, which is essential for brain cells. It nourishes the brain nerves and cells which prevents age related disease like Alzheimer’s.

Improves bowel movements-The fiber present in kidney beans helps in maintaining healthy bowel movements. If it is eaten in the right quantity, it helps in cleansing the digestive tract. Regular bowel movements are associated with a lower risk of colon cancer.

Cardiovascular Benefits-High magnesium content and fiber in kidney beans is responsible for lowering bad cholesterol levels. High magnesium level found in kidney beans helps the body fight diseases associated with the risk of stroke, heart attack, and peripheral vascular disease. It also helps in having a healthy cardiovascular system.

Read more at: http://www.boldsky.com/health/nutrition/2013/six-health-benefits-of-kidney-beans-032222.html

Green Beans with Aloo/Potatoes

Preparation Time: 30/40 minutes

Ingredients

• 2 Pounds Green Beans cut up real small. (Cut the beans in a slant and about ¼ “ thick)
• Potatoes cut up in small sizes (1/2” small bite size pieces)
• 5  tablespoons of olive oil
• 3 teaspoons of Cumin/Geera powder
• 2  teaspoons of Coriander powder
• 1   teaspoon of salt
• 1/2  teaspoon of Turmeric powder
• ½  teaspoon of fresh ginger paste

Directions

1. Heat  the pan with oil
2. Add ½  teaspoon of ginger and fry for a minute
3. Add beans and potatoes
4. Add all spices and mix it all up nicely. Cook on high for 4 minutes.
5. Add 6 tablespoons of water and cover so that it will cook with the steam.  Leave it on low/medium and cook for about 20 minutes till you see that the beans and potatoes are soft.  If you notice that the beans are  sticking to the pan, add a little more hot water and lower the heat.

Best Way to Eat Green Beans with Aloo/Potatoes are with Roti/ Indian Bread

I love to eat english style scramble eggs for breakfast but sometimes I just feel like having an extra bite in my breakfast. In Emeril Lagasse’s words I like to Kick it Up a Notch.

If you need that dose try out my version of Indian Style Scramble Eggs.

Indian Style Scramble Eggs.

Ingredients:

• 2 Eggs
• Handfull of fresh coriander
• 1/2 onion finely chopped
• 1/2 tomato diced in small cubes
• 1/2 teaspoon of cumin/geera powder
• 1/2 teaspoon salt (more according taste)
• 1/2 teaspoon of finely chopped green chilies
• 1/4 teaspoon of black pepper
• 1 teaspoon of mango or chili pickle
• 2 tablespoons of olive oil or butter

Directions:

1. Heat the oil, add the onions and fry till they are transulent.
2. Add the tomatoes and fry till they are nice and soft.
3. Add the eggs and add all the spices and fresh coriander and mix well till the eggs are cooked.

***Serve the eggs with white bread and/or a Paratha (Indian Bread).  These can be bought in your near by Ethnic Stores or can be made at home.

Serving Recommendation:

• Spread the chili pickle on the roti or the bread and then add the eggs and either make a sandwhich or wrap the roti and have it like a Burritto roll or in India we call it a Khati Roll.  Sometimes the mango pickle could be in big pieces and if that is the case just chop it up in small pieces.

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Valentines Day!

Valentine’s Day is not just about giving roses or jewelry. It is a special day to show all your loved ones just how much you care about them. It’s a day dedicated to love and treating those that you love with extra care.

 

Gifts are nice but not important, however small gestures count for a lot. A very romantic gesture could be to cook something special for your loved one on this Valentine’s Day. Cooking a special meal together with your whole family would be another option.

 

Since I get to cook everyday, on the 14^th my husband usually likes to take me and the family out for dinner.  However when the 14^th falls on a weekend, he always makes us a special meal.  He is more of a gourmet cook and his home made pizzas are the best.

 

Make your Valentines Day more enjoyable by including your loved ones and creating a make-it-together meal for the family.  Checkout my site at www.spicemedley.com  and allow me to share my love with you all.

 

 

4 Course Meal

Caesar Salad- This can be made by the kids.

Tandoori Chicken Lollipops

Mutton Curry

Chocolate Barfi

 

 

Tandoori Chicken Lollipops

 

Total Time – 50min

Serving Size – 4 people

Ingredients

6 Chicken Drumsticks (skinless)

1 teaspoon Tandoori Masala

½ teaspoon Garam Masala

½ teaspoon Salt

½ teaspoon of Geera Powder (Cumin powder)

1 tablespoon plain yogurt

½ teaspoon ginger paste

½ teaspoon garlic paste

 

Directions

1. Marinate the chicken with all the remaining ingredients.  Have the children mix all the ingredients together.
2. Bake chicken in a 350 degree oven for about 40 minutes and/or until chicken is cooked.
3. Wrap each drumstick leg with a small piece of foil at the base of the drumstick so it look nice and can be held at that end and eaten.

 

Masala Meat

Total Time to Prepare: Approx 1 hr

Serving Size: 6 people

Ingredients

• 1 kg  Goat Mutton with Bones
• 2 big  onions puréed in the liquidizer
• 1 ½  big tomato chopped.
• 2  medium size potatoes cut up in chunks
• 1  cinnamon stick
• 1 Big  Cardamom
• 3  small cardamoms
• 6  cloves
• 1  tblsp ground cumin
• 8 to  10 black pepper ground or ½ tsp black pepper
• 3  green chilies cut finely
• 1 ½ tsp garlic paste
• 2 tsp  ginger paste
• 5tblsp olive oil
• 1 ½ tsp salt
• ½ tsp Turmeric Powder

 

Directions:

1. Take a  pressure cooker and place meat in the pot with ½ tsp garlic and ½ tsp  salt, half of the onions and 2 cup warm water.  Place the pressure cooker on high and  let the pressure whistle blow for at least 8 times.  It’s imperative that you turn the burner off and remove all steam before opening the lid.  Once you open the lid, take a piece of  meat and see if it is tender enough.    Imagine if you were eating this piece and you use a spoon to break  it apart and if you are able to do it easily then you are set but if it’s  really hard and you struggle to break it apart then put it back in the  pressure cooker and let it steam for another 2 or 3 times.  Continue to do this until the meat has  become tender.
2. Fry   remaining onions in oil, in a separate pot till golden brown and add  remaining garlic and fry for about 4 minutes.
3. Add ginger and fry for another 4  minutes.
4. Add potatoes and fry for  about 4 minutes.
5. Put all full spices and add tomatoes and fry for 5/7min  till tomatoes become a thick paste like consistency.  It’s a good idea to cover the pot so that with the steam the tomatoes soften quicker.
6. Add meat (do not use the water from the  pressure cooker at this time. Make sure you save the water from the  pressure cooker for later use.)
7. Fry for 10 minutes and leave on low heat till oil separates.  Add the water little bit at a time and continue to mix gently.  Then add more water depending on how  much curry you want.  Normally the meat should be submerged in water.
8.  Place on a high for 5 minutes and then leave it on low for another  10min.

 

Best Way to Eat Mutton Curry

You will enjoy this dish either with rice or Garlic Naan.

 

Chocolate and Valentines Day.

 

Every February 14th love-struck men and women spend more than 1 billion dollars on chocolate products.

What does chocolate really have to do with the most romantic day of the year? Here’s a brief history of chocolate and Valentine’s Day.

Our infatuation with chocolate first began 2,000 years ago when it was discovered in Latin America. The Maya and Aztec elites infused cocoa beans with water to form frothy chocolate drinks – the first frappuccinos, if you will – for special occasions and as sacrifices to the gods. The Aztec ruler Montezuma believed that chocolate was an aphrodisiac and routinely drank it before entering his harem, thus increasing chocolate’s popularity and its association with love and romance. As it turns out, he was ahead of his time. Modern-day scientists have linked the chemical phenylethylamine in chocolate to feelings of excitement, attraction and even pleasure.

The rest of Aztec society used cocoa beans as money and were unable to afford to drink it. Christopher Columbus saw how the Aztecs revered cocoa when he entered the picture in the sixteenth century and immediately took the luxury product back to Queen Isabella of Spain. Chocoholics sprouted up all over Europe, sharing the legend of their new obsession’s alleged mythical powers. At one point in time, chocolate was believed to be so potent that nuns were forbidden from eating it and French doctors used it to treat “broken hearts.”

In the 1800s, the Cadbury Brothers set up shop in England and began packaging candies to sell to the masses. In 1861, in a genius marketing move, Richard Cadbury created the first ever heart-shaped box for Valentine’s Day, spurring the commercialization of the holiday. To this day, every February 14th we all still have a sweet spot for the sweet stuff.  (This History was provided by Gourmet Live Blog)

 

Enjoy My Chocolate Barfi Dessert Recipe

 

Chocolate Barfi

Total Time- 20min

Serving Size -8 people

Ingredients

3 Cups Nido

1 Cup Sugar

250ml Fresh Cream/Table Cream

1 tablespoon Frozen Butter

½ teaspoon cardamom powder

½ cup cocoa powder

2 tablespoons of Rose Water

 

Directions

1. Place all ingredients in a glass bowl and mix it gently for about a minute and place in microwave for 5 minutes.
2. Remove dish and stir ingredients again and then place in microwave for 3 minutes.
3. When you remove the dish you should see that the barfi is not sticking to the sides of the dish.  It should be a little thick and if not then place in microwave for another 2 minutes.
4. Remove from dish and place on flat surface and shape the barfi into a thin rectangular shape
5. I would repeat the above recipe again but add ½ cup cocoa powder in that mixture.
6. Once you have made a second batch add the chocolate part on top of the white barfi  and shape  both into a thick rectangular shape.
7. When you place the barfi on a flat surface it’s hot so make sure you are quick with molding the barfi into the right shape.  I usually add a 1 tablespoon of rose water to my hands and quickly pat dry the barfi so it gives it a nice fragrance and it’s not that hot on my hands.
8. Let it settle for 10 minutes and then cut them up in squares and serve.

• 4 Hot Dogs of Your Choice ( I personally like to use Chorizo Sausages and/or Aidells Sun Dried Tomatoe Sausage)
• 4 Hot Dog Buns
• 1 Onion thinly sliced
• 1 tablespoon of olive oil
• Ketchup
• Mint Chutney ( can be found at your Indian Store)
• 3 green chilies finely chopped
• 1 small bowl of crunchy Indian noodles called SEV ( can be found at your Indian Store)  Sev is a popular variety of Indian snack.  Sev is essentially small pieces of crunchy noodles made from chickpea flour paste which is seasoned with various spices  before being deep-fried in oil.  They come in many sizes, try and get the ones that are very thin.  Also if you can’t find them then use Corn chips and crunch those up.

• Grill or Boil Your Hot Dogs according to instructions.  Once cooked slice the Hot Dog Vertically in half so it’s split open.  I like to do this so that all the flavors get mixed in the sausage.
• Lightly Warm the Hot Dog Buns
• Fry the onions till they are translucent

Assemble your hot dog; 

• 1. Place the Hot Dog on your bun.
• 2. Add a few of the onions
• 3. Add mint chutney as desired
• 4. Add Ketchup as desired.  I like to use the Spicy Ketchup either buying it from the store and/or mixing Ketchup with Sriracha (Vietnamese Chili Sauce)
• 5. Sprinkle a few green chilies on the sausage
• 6. Add Sev at the top
• 7. Close the Hot Dog Bun and you are ready to eat one flavorful Hot Dog.

Beer of your choice will always go with this dish and like my husband and father always say a beer or two is always good for your health.  I’m not sure about the good health part, so you can make that your choice on your own.

Baked Tandoori Paneer (Indian Cheese)

Total Time: 5 minutes

Serving Size: 6 people

Ingredients:

• I 14oz pack of Nanak Paneer (Indian Cheese) (Found at your Ethnic Indian Store) ** You can also find this Paneer cut up in cubes. Do not buy the cheese that is already fried. I personally like to buy the full 14oz slab so I can cut it up in small cubes if I want or cut it in different shape.
• 2 Tablespoons of Tandoori Masala ( Any brand is fine, but I prefer Raja Brand Tandoori Masala)
• 2 Tablespoons of Plain Yogurt
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of red chili powder
• 2 tablespoon of oil  ( If you spray the pan with a little olive oil then just use 1 tablespoon of oil)
• 1 tablespoon of grated ginger
• 1 teaspoon of garlic
• 1 red or green bell pepper cut up in small pieces

Directions:

• Cut the Paneer in small cubes sizes maybe 1″
• Place the Paneer in a glass baking dish or a baking oven tray. If you use a baking tray then layer the tray first with Foil and then place the paneer.
• Add all ingredients in the paneer except the bellpeppers and gently marinate. The Paneer should be coated with all the spices.  Be gentle when marinating because you don’t want to break the paneer.
• Place in oven and broil for 10 minutes, and/or until slightly brown. After 5 minutes turn the paneer gently and the bell peppers and broil for the remaining 5 minutes.

Helpfull Tip

• You can prepare and leave the marinate in the baking tray overnight and then 10 minutes before serving place it in the oven.
• To decorate the dish you can place the paneer in tooth picks with a mix of bell peppers.

BAKED CHICKEN BITES

• 6 Papadums
• 2 Big tomatoes cut up in small pieces
• 2 Medium size onions cut up in small pieces
• 1 handful of fresh coriander finely chopped
• 3 cloves of garlic finely chopped
• 1 tablespoon of lemon juice (more if desired)
• 1/2  teaspoon of salt (more if desired)
• 1/2 teaspoon of black pepper
• 1 Habanero Chili finely chopped ( choose another chili if Habanero is to spicy for your taste).

• Mix all ingredients in a bowl. Place in refrigerator and serve with Papadums.

*** Papdums can be bought at your nearest Indian/Ethnic Store. Papdums also come with different spice levels.  In the picture that I’ve show there are some papdums that are spicy and some that are not.   Most Papdums can be microwaved.  Place Papdums in microwave for a minute and/or until it’s cooked.

• Break the Papadums in small size pieces (chip size) and place a spoonful of salsa on the papadum and eat it. 

Enjoy and may the best team win!

 

With the New Year everyone has goals and one of mine is to eat at regular intervals. Don’t get me wrong I love to cook but when it comes to eating I usually don’t focus on myself. I constantly feed my kids and family members but I tend to forget about myself. So recently I met with a health trainer and he went over keys things about eating right. One of them was eating every 4 to 6 hours in order to maintain my sugar levels. It’s important to eat often so your body is being constantly refueled and Protein is the key item to focus on. So this morning I started thinking about what i could make that was rich in Protein and I thought of Tofu. When I was pregnant with my first daughter, I ate tofu every morning because of the protein level but then I got so sick of it that I stopped eating it after my daughter was born. Well welcome back Tofu. I’ve taken a leap and added an Indian touch to my recipe so check it out.

 Masala Tofu

Total Time:  15 minutes

Serving Size: 4 people

Ingredients:

1 Tub of Firm Tofu

1 Bunch of Spring Onions finely sliced

2 tablespoons of Olive Oil

2 Green Chillies chopped up fine (optional)

2 teaspoons of Cumin Powder (Geera Powder)

1 teaspoon salt ( add to taste)

1/4 teaspoon black pepper

1/4 teaspoon garlic paste

1/4 teaspoon ginger finely sliced

1 teaspoon coriander powder

Handful of chopped  Fresh coriander/Cilantro

1/4 teaspoon Turmeric powder

Directions:

1. Cut up the Tofu in small cubes and place in a pot filled with hot water.  This tends to firm up the Tofu even more.  Leave the Tofu in the pot for 5 minutes.
2. Add the oil in a large skillet and heat the oil.
3. Add the onions and green chillies and fry for a 1 minute.  Add the garlic and ginger.
4. Add Tofu and all spices except fresh coriander.  Fry for about 5 minutes on medium high till you see that the water has dried out and the Tofu is cooked.  Don’t stir the Tofu too much because it will break.
5. Add fresh coriander  to the dish and serve.

This recipe is dedicated to both my daughters, who if they had a choice would want to eat Prawns and Pasta for every meal.  My babies this one is for you.

Unfortunately my younger daughter has severe fish and seafood allergies and therefore I serve her just the pasta.  This sauce recipe actually is a creation that I learnt from my younger brother back in Africa.  It has a blend of Portuguese Indian flavors.  The best thing about this meal is that I make the sauce and use it for both the Pasta and Prawns.  It tastes great either way.

Incase you were curious, there is not much difference between a prawn and shrimp they are both crustaceans but a prawn is usually bigger than a shrimp. There are more complex differences that would only be noticed by a fisherman or a marine biologist.

Baked Prawns

Total Time to Prepare: 30 minutes or less.

Serving Size: 4 People

Ingredients:

40 prawns (medium size) cleaned and sliced on the top.

2 Bunch of Fresh coriander Leaves  (Basil Leave can be used as well for this recipe)

5 garlic cloves

4 tablespoons of olive oil

2 green chilies (optional)

¼ tsp salt (more if desired)

Less than a ¼ tsp of black pepper

Less than a 1/4 tsp of cumin powder (optional)

3 tablespoon finely grated parmesan cheese (optional)

Directions:

1. Place all of the ingredients except prawns in a small  food chopper blender and make into a sauce.  The sauce should not be too thin.  I always taste my sauce as I’m making it  and add extra of whatever maybe needed.   When I make the prawns for my daughter I don’t add the green chillies.
2. Clean the prawns, and then using a small paring knife, cut along the outer edge of the prawns back, about 1/4-inch deep.  This insert you make is where you will place the sauce.  The deeper you  slice in the further the sauce will get.
3. Place a foil sheet on your baking tray and spray a little olive oil on the pan.  Take each prawn and insert a small amount of the sauce by using a spoon.
4. Bake at 380 for about 12 minutes or till you see the prawns are cooked. Once the shrimp have turned to a pink color, they are done.  It only takes a few minutes to cook them.  When they are overcooked, they tend to be rubbery, dry and hard to chew.  Also remember, they are still cooking for a few minutes after you remove them from pan.  If you are not sure, take one out and try it.

Tips:

• The hardest work in making prawns is cleaning them.  You can either buy them cleaned and deveined or clean them ahead and the freeze them so that when  you want to make prawns it will not take long.
• I use this sauce for many things, so again  you can make and keep this sauce for at lease a week and then when you  actually cook the meal it will not take long because, the prawns are  cleaned and the sauce is already made.
• Add 3 tablespoons of finely grated parmesan cheese  when making this paste.  It  gives it a rich taste.
• If I add cheese I try not to heat the sauce in the microwave because the cheese tends to become stringy.  I just heat the prawns or pasta and then add the sauce over it and mix it.   If you heat the sauce the next day, just heat it for a minute or less.
• Always chew the shell before you discard it, because the shells hold a lot of flavor and you will miss out on that if  you throw it away.

How to Clean & Devein Prawns:

• Pull off the head and legs. (If it  is still attached).
• You can leave the shell on and use  a pair of kitchen scissors to cut along the outer edge of the prawns back,  cutting the shell so you can get to the vein. The shells hold a lot of  flavor, so I prefer to cook with their shells on.
• Using a small paring knife, cut  along the outer edge of the prawns back, about 1/4-inch deep.  This insert you make is where you will place the sauce.  The deeper you  slice in the further the sauce will get.
• If  you can see it, remove and discard the vein (black color) that runs along right under  the surface of the back, with your fingers or the tip of your knife. If  you can’t see the vein, don’t bother with it.  Make sure you rinse the prawn under cold water.
• Always  wash prawns in cold water.  It’s a food safety requirement for seafood.

Best Way to Eat Baked Prawns:

• You can eat the prawns with rice, bread, or pasta  or just by itself.

Coriander Pasta

Total Time to Prepare: 30 minutes or less.

Serving Size: 4 People

Ingredients:

1 Bunch of Fresh coriander Leaves  (Basil Leave can be used as well for this recipe)

5 garlic cloves

4 tablespoons of olive oil

2 green chilies (optional)

¼ tsp salt (more if desired)

Less than a ¼ tsp of black pepper

Less than a 1/4 tsp of cumin powder (optional)

3 tablespoon finely grated parmesan cheese (optional)

Pasta of your choice.  Penne Pasta is what my kids love.

4 or 5 Cherry Tomatoes cut in halves (optional)

4 or 5 Black  Olives cut in halves (optional)

2 tablespoons of crumbled Feta Cheese (optional)

Directions:

1. Boil the pasta of your choice.
2. Place all of the ingredients except pasta in a small  food chopper blender and make into a sauce.  The sauce should not be too thin.  I always taste my sauce as I’m making it  and add extra of whatever maybe needed.
3. Mix the cooked pasta in the coriander sauce.
4. Add a few cherry tomatoes and a few black olives in the pasta mix.  You can also add some Feta cheese at the end.