Malvani Chicken with jeera rice

Serves: 4
Cooking time (approx.): 30 minutes
Style: Maharashtrian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chillies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil salt to taste
finely chopped coriander leaves for garnishing

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the  chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minute(s) or till they are light brown in color.
Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.

Garnish with finely chopped coriander leaves and a  tasty Indian recipe is done

TIP:
If it is difficult to obtain fresh coconut, it can be replaced by desscicated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly.

Olive Garden™ Caprese Flatbread

Restaurant recipes are rarely shared on the restaurants website.  But, Olive Garden™ has decided to do just that with their new Caprese Flatbread.

A light and cripsy flat bread with a nice chunky tomato mixture, topped with mozzarella and Parmesan cheeses.  It’s reminds me of a very fresh and natural tasting pizza.

This is a great light snack you can enjoy on the patio with a crisp white wine such as Pinot Grigio.  Make a little extra and it could pass as a light main course served with a cool salad.

Ok, time to make this wonderful dish:

RECIPE

• 8 Roma or plum tomatoes, diced
• 3 garlic cloves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 medium fresh basil leaves, stemmed and shopped (about 1/2 cup)
• 7 tbsp extra virgin olive oil, divided
• 11 oz container of refrigerated thin crust pizza dough
• 1 garlic clove
• 3/4 cup mayonnaise
• 1/2 tsp garlic powder
• 2 cups shredded mozzarella cheese
• 1/4 grated Parmesan cheese

DIRECTIONS

1.    Preheat oven to 350°F

2.    Dice tomatoes into small pieces and transfer to a mixing bowl.

3.    Add chopped garlic, salt, pepper, 1/2 of the chopped basil (about 1/4 cup), and 4 Tbsp of extra virgin olive oil.

4.    Set aside and allow the mixture to marinate for 10 minutes

5.    Flatten pizza dough into a rectangle pan as indicated on the package, making sure you take the dough to the edge of the pan.

6.    Drizzle the dough with extra virgin olive oil and brush it over the surface.

7.    Bake the dough in the oven at 350°F for 10 minutes on center race.

8.    Remove from the oven and allow to cool slightly, about 2 minutes.

9.    Cut the garlic clove in half and rub, cut side down, on to the surface of the bread. The warmth of the bread will help extract the garlic flavor.

10.  Allow the bread to cool completely, about 10 additional minutes.

11.  Increase the oven temperature to 450°F.

12.  Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread.

13.  Top with shredded mozzarella to evenly cover the surface.

14.  Drain the Caprese mixture, as the salt will have extracted water from the tomatoes, and spread it evenly over the bread.

15.  Sprinkle with grated Parmesan cheese.

16.  Return to the oven for 5-7 more minutes until golden, crisp and bubbly.

17.  Garnish with the remaining chopped basil

Serve immediately.

Aussie Shrimp on the Barbie with Orange Ginger

You'll feel like you're down under with this Aussie Shrimp on the Barbie with Orange Ginger! It's summery and light, with a citrusy finish.

Serves: 6

Preparation Time: 15 min

Cooking Time: 5 min

Ingredients

·         12 giant prawns, shelled and deveined (heads and tails intact)

·         ¹/4 cup butter

·         1 cup orange juice (freshly squeezed)

·         2 tablespoons sherry

·         1 teaspoon orange zest (grated)

·         2 green onions, tops and white (minced)

·         1 teaspoon ginger root (freshly grated)

Instructions

1.    Soak a dozen long wooden skewers in water 

        for 30 minutes.Then push skewers through 

        prawns, lengthwise, from head to tail with 

        only 1 to a skewer.  

2.    Combine all ingredients in saucepan and cook 

        over medium to low heat, stirring, until butter 

        is completely melted. Dip skewered prawns in 

        the orange sauce and position on oiled grill rack 

        about 4 inches above the coals. 

3.    Baste liberally with sauce and grill for 2 minutes. 

        Turn the prawn over and baste again, cooking 

        for another 2 minutes. 

4.    Smaller prawn will be done at this point, but 

        continue basting and turning larger prawn until 

        they are pink and cooked through. Remove from 

        heat immediately when done, as they will get tough 

        of overcooked. Use any remaining sauce for a dip 

        for the prawns.

Monte Cristo Sandwich

Famous Sandwich Recipe
A Best Restaurant Sandwich Recipe

There is no more popular a sandwich at the restaurant than the Monte Cristo Sandwich. It is a considered a best restaurant recipe at breakfast, lunch and dinner. 

This restaurant recipe uses thick egg bread rather than white bread since that variation is what the guests prefer. The sandwich is also dusted with powdered sugar and served with jam or preserves as was done originally. 

Many people think this sandwich is actually a variation of a grilled cheese sandwich that used Gruyere cheese and lean ham between two slices of crustless bread, fried in clarified butter. That sandwich was served at a Paris cafe about 1910. It was, and still is, called "Croque Monsieur."  
Somehow the original French sandwich was modified by Americans from the 1930's into the 1950's and has become known as the Monte Cristo.
Regardless of its origins or modifications, this restaurant recipe creates one of the best-selling, most popular sandwiches ever.
Enjoy your Monte Cristo Sandwich and the company of those you share it with! It truly is a best restaurant recipe. 

Ingredients:

·  3 slices of thick egg bread (or your choice)

·  2 ounces of thin sliced turkey

·  2 ounces of thin sliced ham

·  2 slices of quality Swiss cheese

·  Softened butter

·  3 beaten eggs

·  Powdered sugar

Instructions:

·  Butter one side of two pieces of bread with softened butter and two sides of the third piece (the middle slice)

·  Lay the first slice of bread down with the buttered side up

·  Place 1 slice of cheese on the buttered side of this piece of bread

·  Place 2 ounces of thin sliced turkey on the cheese

·  Next place the piece of bread that is buttered on both sides on top of the turkey and then place 2 ounces of thin sliced ham on that piece of bread and then another slice of Swiss cheese on the ham

·  Finally place the third slice of bread, buttered side down on top of the second piece of cheese

·  Trim the crust from the sandwich with a sharp serrated knife

·  Cut the sandwich from one corner to the other so that you have two triangular pieces of the sandwich

·  Dip each portion of the sandwich in the beaten egg and place each piece on a hot grill

·  Grill ALL sides of the sandwich pieces until golden brown

·  Remove from the grill and dust each part of the sandwich with powdered sugar

·  Plate the sandwich and serve with jam or preserves 

Banana Split Brownie Pizza

Ingredients

·         1 package brownie mix

·         16 cream cheese, softened

·         ²/3 cup sugar

·         8 crushed pineapple, drained

·         banana slices

·         strawberry slices

·         ¹/2 cup nuts, chopped

·         1 ounce semisweet chocolate

·         1 tablespoon butter or margarine

Instructions

1.    Preheat oven to 375F.  

2.    Prepare brownie mix in Batter Bowl according to package directions.  

3.    Place Parchment Paper on 15-inch Baking Stone. 

4.    Pour brownie mixture on paper and spread into a 14-inch circle. (Do not bake without Parchment Paper or batter will run off Stone while baking.) 

5.    Bake 15-20 minutes or until set.  

6.    Cool to room temperature. 

7.    Mix cream cheese and sugar until smooth. 

8.    Spread over brownie "crust".

9.    Top with fruit and nuts.

10.  Melt chocolate and butter together, stirring until smooth.  

11.  Drizzle over pizza. 

12.  Chill.  

13.  Cut into wedges with Pizza Cutter.