Barbecued Chicken


Barbecued Chicken4 seeded and sliced Red chilli, 2 chopped Garlic cloves, 5 small Onion, 2 tsp crushed Brown Sugar, 1/2 cup Coconut Cream, 2 tsp Fish Sauce 1 tsp Tamarind Water, 4 boneless Chicken Breast As required Basil Leaves, As required Coriander Leaves, As required Salt .

Barbecued ChickenMethod

Grind chillies, garlic and onion to make a paste like mixture. Combine sugar, coconut cream, fish sauce, tamarind water and salt. Stir continuously; Make cut 4 slashes in chicken breast. Place chicken in a shallow dish. Pour over spice mixture, turn to coat. Cover dish place it aside for 1 hour, Place chicken on a piece of foil. Grill chicken for about 4 minutes sides, Baste occasionally till cooked thoroughly. Garnish with basil or coriander leaves.

Spinach Dip

Spinach Dip 
1 (10 ounce) package frozen chopped spinach, Thawed and drained, 1 (8 ounce) container sour cream, 1 cup mayonnaise 1 (4 ounce) packet dry vegetable soup mix 

Spinach Dip Method

In a medium mixing bowl combine spinach, sour cream, Mayonnaise and vegetable soup mix. Mix well; refrigerate it for 4 hours, Stir before serving.

Beef Cream Kababs Malai Tikka


Beef Cream Kababs Malai Tikka1 ½ lb. Lamb, 2 tsp ginger & garlic, 1-2 tsp very finely minced fresh hot green chilli , 4 tsp. (1/3 c.) double cream (heavy cream) Salt, Vegetable oil for deep frying 1 lg egg, 3 oz. (1 c.) dried bread crumbs.

Beef Cream Kababs Malai TikkaMethod
Cut away and discard heavy fat 0n meat, if any .Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chilli, cream and salt ; mix well. Cover and marinate for at least 3 hour’s or over night , Just before eating, pour enough oil in kandhai, wok 0r deep frying pan to a depth of 2 inches . Set on medium heat (medium low flame) .Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs . Cover generously with bread crumbs until encrusted . When oil is heated put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer. Stir and fry until golden brown or the mead is done to your taste.