Wednesday, July 30, 2008

Chicken Lollipop

10 pieces chicken wings
3/8 ounce garlic, peeled and finely chopped
1/4 ounce ginger, peeled and finely chopped
3/8 ounce fresh coriander leaves, finely chopped
3/8 ounce green chillies, finely chopped
4 7/8 teaspoons all-purpose flour
2 1/2 teaspoons cornflour
Salt, to taste
1 egg
panko bread crumbs to coat
oil, to deep fry


1. Break each chicken wing into two parts at the joint.

2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.

3. Put all the chicken lollipops in a bowl.

4. Add ginger and garlic to the chicken. Mix well.

5. Add green chillies and coriander leaves to the same. Mix well.

6. Add half a cup of all purpose flour and quarter cup of cornflour to the same. Mix well.

7. Break one egg into the bowl.

8. Add salt to taste.

9. Mix well and keep aside for 1 hour to marinate.

10. After an hour is up, heat oil in a wok.

11. Coat the chicken lollipops with panko bread crumbs

12. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil.

11. Drain on clean kitchen paper napkins. Serve hot.

Tidbit: Mix Chili Sauce, Ketchup and Mayonnaise and serve as a dipping sauce.

To get a better idea on how to make the chicken wings look like lollipops watch this video. Please also note the that chef in the video is using a variation of the recipe.

Wednesday, July 23, 2008

Bobby Flay's Sixteen Spiced Chicken with Black Pepper Vinegar Sauce


For the Chicken:
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Boneless chicken breasts (8-ounces each, skin on)
Canola oil
Applewood wood chips, soaked

For the Dressing:
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon coarsely ground black pepper
Pure olive oil


For Chicken:
1. Combine spices in a bowl.
2. Rub chicken breasts on skin side with rub.
3. Smoke in hot smoker on top of the wood chips until just cooked through.

For the Vinaigrette:
1.Blend in a blender until emulsified.

Serve Chicken on plate pouring vinaigrette on top and around dish. Garnish with cilantro leaves

Tidbit: You can serve this dish with some cilantro pesto folded into mashed potatoes and garnish with a mango salsa.

We had this dish at his flagship restaurant Mesa Grill, ny and what can I say, still have the taste in my mouth...IT WAS JUST DELISH!!!!!

Tuesday, July 22, 2008

Lamb Chaap


Boneless Lamb meat
Kabab spice
Minced onion
Black pepper
Grated green chili
Grated green papaya
Minced ginger/garlic
Mustard Oil
Gram Flour (Besan)
Cooking Oil


1. Mix all the ingredients (except gram flour and oil) with the meat and marinate for a minimum of an hour or so.

2. Then add gram flour on both side of the chaap and fry till meat is tender.

Monday, July 21, 2008

Fish Kaliya


2 large Rui Fish
3 teaspoons turmeric powder
3 teaspoons
2 teaspoon panch phoran
1 teaspoon cumin powder
2 teaspoons coriander powder
3/4 teaspoon chili powder
1 Tablespoon plain plain yogurt
1/2 teaspoon garam masala
oil for deep frying
3 medium sized potatoes
1 large onion, finely chopped
2" ginger root , peeled and grated
2-3 cloves of garlic, finely sliced
2 dried red chili

1. Cut each fish into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes.

2. Heat the oil for deep frying in a small deep vessel . Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside.

3. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes drain and set aside.

4. Heat 6-8 tablespoons of the oil add red chili peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minute.

5. Next add the onions and stir fry them on "medium" heat until they are soft and golden brown.

6. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chili powder, coriander powder and cumin powder stir fry for 2-3 mins.

7. Raise the heat to "medium-high" and now add the potatoes. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices.

8. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins.

9. Now add the fish and stir once. Cover and cook some more until the vegetables are done.

10. Sprinkle the garam masala and take off from the heat. Serve hot with rice.

FeatherBack Fish Balls. (Chitol Machher Kofta)

Fresh Chitol fish paste - 2 cups
Finely chopped onions - ½ cup
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Ground turmeric - ½ teaspoon
Black pepper - ½ teaspoon
Garam masala (cinnamon, cardamom and cloves) - ½ teaspoon
Finely chopped green chili - 1 teaspoon
Chopped corainder - 2 teaspoons
Salt - 1 teaspoon (or as needed)
Oil - ½ cup


1. Mix the fish paste with ½ teaspoons each of ginger, garlic, chili powder, cumin powder and salt.
2. Now mix the paste with the garam masala and black pepper, and make small balls out of it.
3. Heat oil in a pan and deep fry the fish balls until they are reddish.
Keep aside.
4. Now brown the onions in the same pan, and add the rest of the ginger, garlic, chili powder, cumin, turmeric, salt and some water. Mix well for 2 minutes.
5. Add the fried fish balls to the pan and mix with the sauce slowly.
6. Add in about ½ cup of water and coriander, cover and keep over low heat.
7. After 3 to 4 minutes, when the gravy thickens, turn off the heat and serve hot.

Tidbit: The fish balls can also be served separately once they are fried and cooked.

Chicken-Shrimp Tehari


Baby chicken - 1
Shrimps - 1 cup
Polao rice - 3 cups
Peas - ½ cup
Chopped potatoes - ½ cup
Chopped cauliflower - ½ cup
Baby carrots - ½ cup
Ginger paste - 1 tablespoon
Garlic paste - 1 teaspoon
Ground turmeric - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cinnamon - 2 to 3
Cardamom - 5 to 6
Green chili - 4 to 5
Salt - 1 tablespoon
Oil - 1 cup


1. Cut the chicken into small pieces. Wash properly with water and rinse.

2. Marinate the chicken for 10 to 15 minutes with ginger, garlic, turmeric, chili powder, cumin, coriander and ½ tablespoon of salt.

3. Wash the shrimps and chop them into small pieces.

4. Mix them with a dash of salt and fry them slightly in a pan. Keep aside.

5. Chop the vegetables (potatoes, carrot, cauliflower) into smaller pieces.

6. Also fry them slightly until they are brown. Keep aside.

7. Heat 1 tablespoon of oil in a pan and brown the onions.

8. Add in the cardamom, cinnamon and the marinated chicken, and mix thoroughly with 2 to 3 tablespoons of water for 3 to 4 minutes.

9. Once mixed well, add another ½ cup of water and cover over low heat.

10. When the gravy thickens and the water has somewhat dried up, turn off the heat.

11. Wash and rinse the rice thoroughly.

12. Heat the rest of the oil in a separate non-stick pan, and fry the rice.

13. After 2 to 3 minutes, add salt, peas and mix with 6 to 7 cups of water.

14. Once the rice starts boiling, add the fried vegetable and green chili.

15. Cover and keep over medium heat.

16. Cook for 7 to 8 minutes, and mix in the chicken and gravy.

17. Stir for a few minutes, and then add the fried shrimps and mix again.

Once the chicken and rice is cooked, turn off the heat and serve hot.

Doi Begun


3-4 Japanese eggplants
1 teaspoon turmeric powder
2 onions, sliced finely
3 teaspoons cumin seeds
8 oz plain yogurt
a little water
1.5 teaspoons salt
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying


1. Cut the eggplants into 1/2 inch thick slices. Rub the turmeric powder and 1 teaspoon of salt on the slices of eggplant, allow to sit for about 10 minutes.

2. Heat oil in a skillet of frypan and fry the egplant slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside.

3. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too.

4. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder.

5. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside.

6. Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of eggplants and finish with a layer of onions on top).

7. Pour the diluted yogurt mix on top of the dish evenly.

8. Garnish with chilli powder, corriander powder and garam mashla.

Serve chilled.
Serves: 4 people
Serving ideas: This dish goes exceptionally well with any Biriyani.

Sunday, July 20, 2008

Figure Friendly Chocolate-Hazelnut Cake


For Cake
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa powder, "natural" or Dutch-process
1 teaspoon instant coffee granules
1/2 cup boiling water
1/2 cup chopped hazelnuts, plus 2 tablespoons for garnish
2 slices firm white sandwich bread, crusts trimmed
1/3 cup all-purpose flour
1/4 teaspoon salt
2/3 cup sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites or 2 tablespoons dried egg whites, reconstituted according to package directions


1/3 cup unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) chocolate, finely chopped (1/3 cup)
1 tablespoon corn syrup
1 teaspoon instant coffee granules
1/4 cup boiling water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar


For Cake

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper.

2. Combine dates, cocoa and instant coffee in a small bowl. Add boiling water and stir until the cocoa has dissolved. Cover and let stand until the dates have softened and the mixture has cooled to room temperature, about 20 minutes.

3. Meanwhile, spread hazelnuts in a shallow baking dish and bake until fragrant and lightly toasted, 5 to 10 minutes. Transfer to a plate and let cool.

4. Grind bread into fine crumbs in a food processor. Measure to make sure you have 1/2 cup. Transfer to a large bowl. (No need to wash the workbowl between steps.)

5. Place 1/2 cup of the hazelnuts in the food processor. Add flour and salt; process until the nuts are finely ground. Transfer to the bowl with the breadcrumbs.

6. Scrape the cooled date mixture into the food processor. Add 1/3 cup sugar, oil, vanilla and whole egg; process until smooth, stopping several times to scrape down the sides of the workbowl. Scrape the mixture into the bowl with the breadcrumbs and nuts. Mix gently with a rubber spatula.

7. Beat egg whites with an electric mixer in a clean large mixing bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff, glossy peaks form. Add one-fourth of the beaten whites to the batter and whisk until blended. Fold in the remaining whites with a rubber spatula just until blended. Scrape the batter into the prepared pan, spreading evenly.

8. Bake the cake until the top springs back when touched lightly, 25 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes. Coat the rack with cooking spray and invert the cake onto it to cool completely.

For Glaze

1. Meanwhile, to prepare glaze: Combine cocoa, chocolate, corn syrup and instant coffee in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla. Gradually add confectioners' sugar (to the chocolate mixture), beating with an electric mixer, slowly at first, then gradually increasing speed, until the glaze is smooth and thickened. (The mixture may seem lumpy at first, but it will smooth out.) Cover with plastic wrap and let sit at room temperature until the mixture is set, about 30 minutes.

2. To finish the cake, place it bottom-side up on a serving plate. Place several strips of wax paper under the bottom edge to protect the plate from drips. Spoon on glaze and spread it evenly over the top and sides of the cake with an icing spatula or knife. Arrange the remaining 2 tablespoons hazelnuts around the top outside edge. Discard the wax paper before serving.

MAKE AHEAD TIP: Prepare through Step 8. Store well wrapped at room temperature for up to 1 day or freeze for up to 3 months. | Equipment: 9-inch round cake pan

Another Tidbit: Garnish each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa.

White Sangria


1 1/2 cups mixed colorful bite-size melon pieces, such as cantaloupe, honeydew, Ogen or Charentais
1/3 cup sugar
1 750-ml bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 cup brandy
2 tablespoons Triple Sec or other orange-flavored liqueur
3/4 cup sparkling water or club soda
Ice cubes
Lime or starfruit slices for garnish
Small mint sprigs for garnish


1. Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.

2. Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.

3. Add ice cubes to 6 glasses.

4. Fill the glasses with the sangria, spooning some of the fruit into each glass.

5. Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.

This recipe is from

Gajar Ka Halwa


2 lbs juicy orange carrots
6 1/3 cups of whole milk
14 -17 oz of sugar, depends on desired sweetness
3 - 4 cardamom, whole
saffron few flakes
few drops orange color (optional)
1 tbsp Ghee


1. Peel and grate carrots

2. Put milk and carrots in a heavy saucepan.

3. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.

4. Add sugar and cook further till thickens.

5. Add ghee, elaichi, saffron and colour.

6. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

7. Serve hot, garnished with chopped almonds or pistachios.

Watermelon Slush


4 cups Seedless watermelon cubes
10 Ice cubes
1/3 Fresh lime juice
1/4 white sugar
1/8 ts salt


1. Place watermelon and ice in blender. Pour in the lime juice, sugar, salt and blend

Rachel Ray's 7 Layers Dip


1 can refried beans (15 ounces)
2 tablespoons hot sauce
Extra virgin olive oil (EVOO), for drizzling
4 scallions, cut into 1 inch pieces
1 jar green chili or tomatillo salsa (16-18 ounces)
2 tablespoons chopped cilantro, (a palmful), chopped
1 can black beans (15 ounces)
2 teaspoons ground cumin, (2/3 palmful)
1 jar chipotle salsa (16-18 ounces)
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varietie

1. Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

2. Add a little EVOO to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2-3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

2. Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

3. Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole.

4. Garnish the dip with the final layer of diced tomatoes and sliced olives.:

Saturday, July 19, 2008

Bhaja Bhaat (This is one of my fav!!)


Cooked Rice
Cooking Oil
1 Onion, thinly sliced
Dry Peppers/Red Peppers
Salt, to taste


1. Take a non-stick pan and add heat and oil

2. Then add onion and peppers till they turn brown

3. Add cooked rice and sprinkle salt

Tidbit: You can also add tomato and parsely if desired.

Bhuna Khichuri


1 Bayleaf
2 -3 Cardamoms
1 cup of Daal (1/2 Moong Daal, 1/2 Masoor Daal) thoroughly washed
2 cups Basmati Rice, thoroughly washed
3 cloves of Garlic
3 slices of Ginger
1/2 tsp of Turmeric
Canola Oil
1 Cinnamon Stick
Salt, to taste


1. On medium high heat, fry ginger, garlic, cinnamon stick, bay leaf and cardamom

2. Then add the rice, daal and fry them in the heat

3. Boil 5 cups of water and add the water into the pot when rice and daal are fried.

4. Add salt and turmeric powder.

5. Once the water starts boiling, cover the pot for about 20 mins on medium low heat.

6. Add fried onions (Beresta) once done and remove the pot from the heat.

Friday, July 18, 2008

Tok Begun


1 eggplant, cubed or 4-5 small eggplants cut into slits for a prettier presentation
1 onion, chopped
3 Roma tomatoes, chopped
1 tbsp garlic paste
1 tsp ginger paste
1 tsp tamarind paste
1 tsp cooking oil, of your choice
a pinch of sugar
juice of half a lime
.25 tsp of Panch phoran spice (Bengali five spice - consists equal parts of fenugreek(methi), nigella seed (kalonji), mustard seed or (rai or shorshe), fennel seed (saunf or mouri), cumin seed (jira))


1. Heat oil on medium/high heat.

2. Add onions, cook until soft.

3. Add tomatoes, ginger, garlic. Cook for 5 mins until soft.

4. Add eggplant, sugar and tamarind. Stir.

5. Cover and cook on low heat for 20 minutes, stirring occasionally.

6. Add the lime juice and paach phoran. cook for 2-3 mins

Serve Hot with Rice

Red Velvet Cookies With Cream Cheese Frosting


For batter:
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

For cheese frosting

1 8 oz. package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar


Mix all ingredients together. This will make a cookie dough.

2. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).

3. Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

Cool and then frost

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

6. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.

Tidbit: For Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

Photo Credit:


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

1. Drain chickpeas and set aside liquid from can.

2.Combine remaining ingredients in blender or food processor.

3. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

4. Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well.

Garnish with parsley, pinch of cayenne powder and pinch of cumin powder (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

**This recipe was found on**

PS: Down Below is the Recipe to make fresh Tahini

  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

1. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

2. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Tidbit on How to Store Tahini: Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months. User Revie

Baked Chicken Roast


Whole Cleaned Chicken
Red Chili Powder


1. Pat dry the chicken with paper towel.

2. Spread butter all over the chicken and add red chili powder and salt

3. Put it in the oven for about 30-40mins in medium heat

4. Every 5 minutes, turn the chicken over so it will be well cooked

5. Take out from the over and serve while its hot.

Shrimp with Chilli Sauce


Chilli Sauce (I personally like the Maggi Sauce)
Tomato Sauce
Corn flour
White Vinegar


1. In a saucepan mix shrimps and sauces on medium heat.
2. Add vinegar and salt.
3. Dilute corn flour in a little bit of cold water, add to pan and stir until sauce thickens

Ready to serve.



1 cup of yogurt
½ a cup of water
½ a cup of ice cubes
3 to 5 teaspoons of sugar
A pinch of salt


Blend all the ingredients at high speed till frothy.

Tidbit: You make any other lassi flavors by adding your favorite fruit pulp to the mixture

Serve chilled.

Shrimp on Toast


Minced Shrimp
1 Onion, finely diced
Green Chillies (optional)
.2 tsp Corn Flour
1 Eggs
1 tbsp Soy Sauce
Salt, to taste (but very little as soy sauce also has a salty taste)


1. In a bowl, mix shredded shrimp, onion, chili, eggs, flour, soy sauce and salt and mix.
2. Place the mixture on top of the bread
3. Heat oil in a non-stick pan and fry the breads with shrimp side down first
4. Once they trun brown, remove from heat and serve.

Zee's Rezaala

Rezaala is a scrumptious curry dish that originated from the Moghul Period. It is a popular dish amongst the South Asian Countries, particularly in Bangladesh and the Northern part of India.


(Please note that these are guesstimated measurements)

4lbs Goat Meat
1 tbsp Conola Oil
1-2 tbsp Yogurt
1 tsp Garam masala powder
3 or 4 Cardamom, whole
1 Cinnamon stick
3 or 4 Cloves, whole
6 or 7 black pepper
2 tsp ground pepper
4 onions, chopped
1. 25 tsp ginger paste
1.25 tsp garlic paste
Salt, to taste
1 tsp red chili powder, to taste


1. In a pot, mix all the ingredients
2. Cook under medim heat until the meat is tender. on occasion when mixture becomes dry add water to maintain gravy.

Total cook time: about 1hr and 30 mins

Home Fries


1/4 cup butter or margarine
4 (8 ounce) russet potatoes, quartered and sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh chives


1. Melt the butter or margarine in a large skillet over medium heat.

2. Add the potatoes and spread out in an even layer.

3. Cover and cook for about 5 minutes.

4. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly.

5. Cover and cook for another 15 minutes, turning potatoes occasionally.

6. Remove cover, and mix in chives.

7. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.

Serve with Eggs, ANY STYLE

Jalapeno Poppers


1 quart oil for deep frying
10 jalapeno chile peppers
1 cup softened cream cheese
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
salt and pepper to taste
3 eggs, beaten
1 cup Italian-style seasoned bread crumbs


1. Preheat the broiler.
2. Heat oil in a large, heavy saucepan .
3. Arrange jalapeno chile peppers on a medium baking sheet and place in the broiler approximately 5 minutes, turning once, until lightly browned.
4. Remove from heat and place in a small airtight container.
5. Whip together cream cheese, cilantro, garlic, salt and pepper.
6. Beat eggs in a small bowl and Italian-style seasoned bread crumbs in separate for the breading process.
7. Remove jalapenos from container and remove skins and stems. Cut off tops and remove seeds. 8. Stuff each pepper with equal amounts of the cream cheese mixture.
9. Roll in the eggs, then coat with bread crumbs.
10. In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown.
11. Drain on paper towels.

Stuffed Peppers

Thought I would post my fave Stuffed Peppers Recipe from My Blog here

This is a Base Recipe – Alter measurements when cooking for more or less.


4 Large Beef Steak tomatoes

4 Large Peppers

2 tbsp butter ghee or clarified butter

2 garlic cloves, chopped

2 onions, chopped

8oz minced lamb

2 cinnamon sticks

2oz dried cherries or cranberries

.5 cup of bulgur

3 cups of lamb or chicken stock

.5 cup rice

.5 tsp salt

2 tsp dried mint or 2 tbsp of fresh mint

1 tsp of turmeric powder

1 tsp of cumin

1 tsp of cracked black pepper

1 tsp soumak (optional)


  1. Roast tomatoes and peppers for 10 mins at 400 F- empty insides of vegetables
  2. Sautee Garlic, onions, lamb, cinnamon, turmeric, cumin, black pepper and soumak on high for 5 to 6 mins
  3. Add the tomato pulp from tomatoes that are roasting, dried fruit, rice, bulgur, 2.5 cups of stock. Season with salt.
  4. Return to boil and cover
  5. Simmer for 10 mins.
  6. Cover dish with foil and bake again 350F for 40-45 mins until the rice is plump and liquid has absorbed
  7. Stuff veggies with rice
  8. Garnish with labne (middle eastern yogurt) and mint

Lemon-Mint Spritzer


Serves 4

1/2 cup fresh lemon juice
1/3 cup sugar
1/3 cup water
4 cups Sparkling Water
24 Mint Leaves, crushed


1. Combine water, sugar in a saucepan and let it boil in low heat, stirring occassionally until the sugar dissolves

2. Pour in a heatproof bowl and let cool.

3. Once cooled, add the lemon juice

4. In a pitcher crush the mint leaves

5. Add the lemon mixture, Sparkling Water and ice

6. Keep cool in refrigerator and it is ready to serve.

7. Garnish with a sliced lemon wedge

Enjoy this drink on a hot summer day!