SIDE N SNACK RECIPES

Barbeque - BBQ Sauce

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup        Apple Cider Vinegar
  • ½ cup       Honey
  • ½ cup       Ketchup
  • ¼ cup       Tomato Paste
  • ¼ cup       Yellow Mustard
  • ¼ cup       Worcestershire
  • 1 tbsp Tabasco
  • 1 tbsp Liquid Smoke
  • 1 cup Brown Sugar
  • 2 tbsp      Parsley (Finely Chopped)
  • To taste Kosher Salt
  • ¼ tsp Onion Powdery
  • ¼ tsp Garlic Powder
  • 2 cups of water

How to Make It:

 

Step 1: Place everything in a medium-sized pot and bring to a boil, lower heat and simmer for 15 minutes.

Step 2: Use for different meats.

Ingredients for Butter Chicken Recipe

  Prep Time: 30 Min 

  Cook Time: 45 Min 

  Total Time: 1 Hr 15 Min 

  Yield: Serves 4

Ingredients:

For Marinate

  • Boneless chicken thigh cut into 1½ inch pieces 400 grams 
  • Lemon juice 1 tablespoon 
  • Kashmiri red chilli powder 1 teaspoon 
  • Salt to taste 
  • Greek Yogurt 1/2 cup 
  • Ginger paste 2 teaspoons 
  • Garlic paste 2 teaspoons 
  • Garam masala powder 1/2 teaspoon 
  • Salt to taste 
  • Oil 2 teaspoons 

For Makani Gravy 

  • Butter 2 tablespoons 
  • Green cardamom 2 
  • Clove 2 
  • Black peppercorns 2-3 
  • Cinnamon 1 inch piece 
  • Ginger paste 1 teaspoon 
  • Garlic paste 1 teaspoon 
  • Tomato diced 3 cups 
  • Red Kashmiri chilli powder 1 teaspoon 
  • Green chilli 1
  • Coriander powder 1 teaspoon
  • Salt to taste 
  • Sugar 2 tablespoons 
  • Kasoori methi (Fenugreek leaves) 1/2 teaspoon 
  • Fresh cream 1/2 cup

How to Make It:

 

Step 1: For marinate in a bowl mix yoghurt, red chilli powder, lemon juice, salt , yogurt, ginger & garlic pastes, garam masala powder, salt and oil.

Step 2: Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Step 3: Preheat the oven to 200°C/400°F/Gas, and heat the grill mozzarella, feta cheese evenly on top.

Step 4: Place the chicken on hot grill, get the Grill marks on the chicken and cook in the preheated oven for ten to twelve minutes or until almost done.

Step 5: Baste with the butter and cook for another two minutes. Remove and set aside.

Step 6: To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

Step 7: Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato, coriander powder, Kashmiri red chilli powder, salt and half cup of water.

Step 8: Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Strain the sauce with the fine strainer.

Step 9: Place the sauce back in the pan and start to simmer again Add the sugar or honey and powdered kasoori methi (Fenugreek leaves)

Step 10: Add the cooked tandoori chicken pieces, fresh cream. Simmer for another 5 minutes, Serve hot with naan or paratha.

 

 

POUTINE:

Ingredients

  • Ingredients
  • Oil to fry
  • Kennebec potatoes – 4, Chipped and washed in running cold water
  • Cheese curds – 8 oz

How to make it.

 

Step 1: Bring oil temperature to 300°F. Drain the potatoes, dry thoroughly with paper towels. Work in batches if needed and add potatoes, carefully turning with tongs, until tender about 4 minutes.

Step 2: Heat the oil to 375°F, refry to golden brown and crispy season with salt.

Step 3: On a large platter or individual bowl, divide French fries, layer twice with cheese curds and heated butter chicken over all. Top with chopped green onion and serve immediately.

 

Chai Masala Recipe

Ingredients:

  • ¼ cup cloves (Laung)
  • ¼ cup Green Cardamon (Elaichi)
  • ¼ cup Black pepper
  • 1 tbsp fennel seed (Saunf)
  • 6 inch Cinnamon (Dalchini )
  • 2 tbsp Dry Ginger powder
  • 1 Nutmeg  grated
  • 5 to 6 bay leaves

How to Make It:

 

Step 1: In a heavy-bottomed pan roast cardamom, cloves, pepper, cinnamon, bay leaves and fennel until it turns aromatic. keep aside.

Step 2: Cool completely, and transfer all the spice mix into blender (except Nutmeg) blend to make a coarse powder. Grate the nutmeg in the powder.

Step 3: Store in an airtight container for up to a month.

Step 4: Use ¼ tsp of this powder for each cup of Indian chai

Grilled Pineapple

  Prep Time: 40 Min 

  Cook Time: 5 Min 

  Total Time: 45 Min 

  Yield: Serves 4

Ingredients:

  • 1 fresh pineapple - peeled, cored and cut into 1-inch rings
  • ¼ teaspoon honey
  • 1 lime juice
  • 1 green chilli chopped
  • 1 tsp Kashmiri chilli powder
  • 1 tsp chat masala
  • 2 tablespoons oil
  • salt to taste
  • Few sprigs of mint

How to Make It:

 

Step 1: Place pineapple rings in a large bowl. add honey, green chili, half lime juice, Kashmiri chilli, chat masala and salt.  Marinate for at least 30 minutes.

Step 2: Preheat an outdoor grill for high heat and lightly oil grate.

Step 3: Grill pineapple rings until heated through and grill marks appear, 2 to 3 minutes per side.

 

Sun-Dried Tomato Pesto

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Liter 1

Ingredients:

  • 2 cups Sun-Dried Tomatoes
  • 8 pcs        Garlic (Peeled)
  • 12 pcs Almonds
  • 2 cups Basil Leaves
  • ½ cup Grated Parmesan
  • ½ cup       Oil
  • 3 tbsp      Lemon Juice
  • To taste Kosher Salt
  • ½ tsp Coarse Black Pepper

How to Make It:

 

Step 1: Heat the oil or ghee, add cumin seed, sesame seed and cashew nuts sauté for 2 minutes.

Step 2: Add sweet potatoes and green chilli cook for until the sweet potatoes are until cooked, may have to add couple of spoons of water.

Step 3: Season with salt, add peanuts, desiccated coconut.

Step 4: Finish with lemon and coriander

 

Tomato Basil Soup Recipe

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 2 tablespoons butter 
  • 2 tablespoons oil 
  • 1 medium onion, very thinly sliced 
  • 3 garlic cloves, smashed 
  • 5 cups canned whole tomatoes in their juice (from three 14-ounce cans) 
  • ½ cup red bell pepper
  • 2 cup water 
  • 1 tablespoon sugar 
  • ½ teaspoon chilli flakes
  • 1/4 teaspoon dried oregano 
  • 10 sprig fresh basil
  • ½ cup heavy cream 
  • Salt and freshly ground pepper 
  • Crouton for garnish

How to Make It:

 

Step 1: In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, sugar, chilli flakes, basil and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.

Step 2: Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.

Step 3: Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot, add cream and rewarm the soup. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons

 

Tomato & Warm Bread Salad

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 4

Ingredients:

  • 5 cup stale country bread 
  • 3 cups ripe mixed tomatoes, roughly chopped 
  • sea salt 
  • freshly ground black pepper 
  • 1 handful small capers, soaked and drained 
  • 1 red onion, peeled, halved and very finely sliced 
  • 1 cup roasted peppers roughly chopped 
  • good-quality Balsamic vinegar 
  • good-quality extra virgin olive oil 
  • 1 bunch fresh basil, leaves picked
  • ½ cup crumbled Goat Cheese

Tandoori Gobi. (Cauliflower)

  Prep Time: 15 Min 

  Cook Time: 15 Min 

  Total Time: 30 Min 

  Yield: Serves 5

Ingredients:

For tandoori paste:

  • 1 tsp ground turmeric 
  • 1 ½ tsp ground coriander 
  • 1 tsp garam masala 
  • ½ tsp ground fennel seeds 
  • ½ - 1 tsp Kashmiri chilly powder 
  • ½ tsp ground black pepper 
  • 3-4 tsp paprika 
  • 1 tsp garlic paste 
  • 1 tsp ginger paste 
  • 2-3 tbsp yogurt 
  • Juice of one medium-sized lemon 
  • 1 tsp dried fenugreek leaves (kasoori methi) 
  • 2 tbsp oil 
  • Salt to taste

For tandoori paste:

  • I medium size cauliflower
  • ½ tsp turmeric
  • 1 tsp salt

How to Make It:

Tandoori Gobi:

 

Step 1: 1 medium head cauliflower steamed or boiled for 2 in salt and turmeric water.

Step 2: Place cauliflower on aluminium foil (should be able to cover the cauliflower completely) in the center.

Step 3: Spread tandoori mix evenly on cauliflower and wrap from all side, make few holes on the top to let out steam.

Step 4: Place the wrapped cauliflower on hot grilled and let it for 10 to 15 minutes.

Step 5: Let it rest for 10 minutes, Remove from foil, but in bite size pieces.

Step 6: Mint chutney, to serve.

Step 7: Chopped mint leaves, to garnish

Tandoori Gobi:

 

Step 1: Mix all the ingredients together in a deep bowl. Add more water, if necessary, and make a smooth paste.