|Impress guests with with exotic, delicious and easy to make appetizer.|
Preheat oven to broil setting at 450°F.
If using jumbo shrimp, leaving shell on, devein shrimp and then butterfly by cutting about ¾ of the way through the flesh all the way to the tail. Split the shrimp open and lay flat shell side down. Spread on baking sheet lined with parchment paper.
If using medium sized shrimp, remove shell but leave tail on and then devein. You’ll need to skewer these shrimp to grill them. If using wooden skewers be sure to soak them in water for at least 30 minutes before use.
Sprinkle garlic salt, curry powder and chilli chutney (if using) over shrimp and then drizzle with olive oil. Let stand 15 minutes or longer for better flavour. If using medium sized shrimp, skewer them now. Broil in oven about six inches away from the element until they turn pink. Check often so that they do not over cook.
Makes 3-4 servings
Grind all the ingredients together in a food processor until very smooth. Will keep for about one week in fridge. Can be stored in the freezer for longer. Freeze in small packets for ease of use.
Preheat the oven on the broil setting.
Wash the rack of lamb under cold running water and pat dry. Cut the rack into individual chops. This should make about eight individual pieces. To save some time, ask your butcher to french and cut the rack for you. Wrap aluminum foil on the bone ends to avoid charring.
Combine all ingredients in a bowl except for lamb chops. Lightly coat a baking sheet with oil. Lightly rub oil on the lamb chops making sure to only coat the meat and not the bone tips. Coat lamb with marinade and set aside for 10-30 minutes.
Cook the chops by placing the baking sheet about 10 inches away from the element. Cook for 4 minutes on each side or to desired doneness. Remove from the oven. Place lamb chops on a plate and cover with tin foil, allowing meat to rest for 5 minutes before serving.
|Paneer is an unripened fresh cheese that does not melt. When cooked it becomes soft and delicious. In our family we serve this dish at special occasions. You can find paneer at most Indian grocery stores as well as at some larger grocery retailers.|
Cut the paneer block in half lengthwise and then into ½ inch slices (should make about 20 pieces). In a bowl mix salt, Jaswant’s Kitchen Curry Powder and paneer. Coat the paneer pieces well by tossing. Add cream, lemon juice, green chili (to taste) and ginger. Mix well and keep aside for at least 30 minutes. Can be prepared one day ahead and kept refrigerated until ready to cook.
Remove from the oven and sprinkle with Jaswant's Kitchen Garam Masala.
Makes 5-6 servings
This is a simple and delicious vegan side dish that can be served with your favorite grilled protein.
Preheat oven to broil or BBQ on high.
Clean mushrooms with a soft vegetable brush or damp cloth and remove stems. Wash and cut red peppers into pieces approximately the size of the mushrooms. Peel and cut onion in half and then into quarters. Separate the onion layers.
Combine ginger, spices, salt and oil in a bowl and mix well. Toss vegetables with spice mixture. Add vegetables to skewers alternating each vegetable.
Broil in the oven approximately 10 inches away from element for 6 minutes. Turn skewers and cook for another 6 minutes or until desired doneness is achieved. If using the BBQ turn off one set of burners and keep remaining burners on high. Cook skewers over indirect heat (over burners that are off) for 12 minutes or until cooked through, turning occasionally.
Season with additional salt if needed. Serve with your favourite main course. Perfect for summer BBQs.
Makes 4 servings
Prep time: 10 min (soak wooden skewers in water for 20 min in advance)
Cook time: 10-15 min