Hariyali (green ) chicken kabob 6 chicken legs For the 1st marinade 1 tsp ginger garlic paste 1 tsp lime juice 1/2 tsp salt, or to taste For the 2nd marinade 1/2 cup cilantro/coriander leaves, along with tender stems 1/4 cup loosely packed mint leaves 2 to 3 green chillies,
Authentic Bengali chicken curry 1 lb chicken Skinless , cleaned and cut into medium sized pieces For the marinade: Plain yogurt – 1/2 cup Ginger Garlic paste – 2 tablespoons Red chili powder – 1/2 tablespoon Turmeric powder – 1/4 tablespoon Coriander powder- 1/2 tablespoon Salt to taste For the
Fig with goat cheese and balsamic glazed 1 cup good balsamic vinegar 12 ripe figs, washed 4 ounces goat cheese 1/4 cup shelled pistachios, roasted, unsalted, Place the oven rack to the upper part of the oven, preheat broiler. Add the balsamic vinegar to a small saucepan. Heat over medium
Thai red curry shrimp Red curry paste 1 Tbsp. coriander seeds 1 Tbsp. cumin seeds 1 Tbsp. white peppercorns 10 dried red chilis 3 dried kaffir lime leaves 2 Tbsp. minced ginger 4 cloves garlic minced 2 stalks lemongrass 5 sprigs of fresh cilantro 3 Tbsp. diced shallots 2 Tbsp.