SCALLOPS IN LEMON WINE SAUCE

 Ingredients:

1. 1 pound sea scallops
2. ½ teaspoon kosher salt
3. ¼ teaspoon freshly ground pepper
4. 2 tablespoons olive oil
5. 2 tablespoons butter (divided)
6. 2 cloves garlic, minced
7. 1 cup white wine
8. ⅔ cup heavy cream
9. 1 tablespoon fresh lemon juice
10. Parsley for garnish

 Directions:

1. Prep and Season Scallops: If scallops are frozen, defrost them in the fridge.
2.  Pat dry with a paper towel and season with salt and pepper.
3.  Sear the Scallops: Heat olive oil over high heat in a nonstick skillet. 
4. Once the oil is smoking, add the scallops and cook for 2 minutes or until golden brown. 
5. Flip the scallops over and cook for an additional 60 seconds or just until firm and browned. 
6. Be careful not to overcook. 
7. Remove the scallops from the heat and place them on a plate to rest.
8. Prepare the Sauce: Reduce the heat to medium and wipe out the skillet with a paper towel. 
9. Add 1 tablespoon of butter to the pan. Add minced garlic and cook just until fragrant, about 30 seconds. 
10. Pour in the white wine and cook until reduced by half, about 3 minutes.
11.  Add the heavy cream and lemon juice. 
12. Simmer for 2 minutes more or until slightly thickened. Stir in the remaining butter.
13. Serve and Garnish: Drizzle the sauce over the scallops and sprinkle with chopped parsley before serving.

 Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes | Servings: 4 |

carrot halwa (sweet)

 

                Carrot Halwa | Gajar Ka Halwa

Delicious carrot halwa recipe – Indian carrot pudding prepared with carrots, milk, and ghee sweetened with sugar and sweet condensed milk! Check out how I make carrot halwa on the stove top with detailed step-wise pictures.

Carrots (red or orange) – While the traditional carrot halwa recipe calls for red carrots, you can use red or orange, whichever you can source. In New Jersey, during Jan/Feb, I get red carrots, which I have used for this recipe. But I have also tried this recipe with regular orange carrots. 

Whole Milk: We cook carrots in whole milk, which adds amazing flavor. 

Sugar and sweet condensed milk: I have used regular granulated sugar for this recipe, and to add rich flavor and texture, I have also used sweetened condensed milk. 

Ghee: You cannot imagine Indian desserts without ghee. We need 1.5 to 2 tbsps of ghee, and I highly recommend not reducing it further. 

Cashews: I love adding some roasted nuts to my halwa. I used some cashews, and towards the end, I garnished it with some slivered pistachios too. Skip for a nut-free version.

Saffron and cardamom: I love the combination of saffron and cardamom. In Hindi, it’s the kesar(saffron) and elaichi(cardamom); they both add amazing flavor to this carrot halwa. You can add either one or both based on availability. 

How to make carrot halwa

• Heat the kadai or pan and add 1 tbsp of ghee. When it is hot, add the cashews and roast them until it turns light brown. Remove the cashews from the pan and set them aside.
• In the same pan, add the grated carrots. There should be some ghee left after roasting the cashews; if not, add ½ tbsp and then add the carrots.
• Roast the carrots for 3 to 4 minutes over medium-low heat. The color of the carrots will change, and it will ooze out some moisture, and that’s fine. 
• Now add the milk and mix well.
• Cover and cook the carrots for 7 to 8 minutes. Open the lid and stir the carrots every two to three minutes. 
• Now add the sugar and mix. Cook for two more minutes.
• Then add the sweetened condensed milk, ground cardamom, and saffron. 
• The halwa will be slightly watery, and that’s fine. Add ½ tbsp of ghee and cook until the mixture thickens over medium-low heat. It took me 10 minutes, and I forgot to take the final step picture.
• Finally, add the roasted cashews and enjoy warm. 

Recipe Notes

• Make sure to cook the halwa over medium-low heat. On a number scale, I was adjusting between 3 and 4. Do not cook over high heat, and don’t rush the process. Slow cooking enhances the flavor.
• You can soak the saffron strands in the milk instead of adding them directly.
• Adjust the sugar and sweet condensed milk to taste. 
• You can skip the condensed milk and add more sugar instead. 
• I used my hand grater to grate the carrots, and I have tried grating it on the thicker and the thin side, and we loved the texture in both cases. For this recipe, I grated it on the thin side. 

PULIYOGARE

 

                     PULIYOGARE 

                                                (tamarind rice)

INGREDIENTS

  

• 2 Cups Cooked Rice
• 3 tbsp Readymade Puliogare Powder
• 1-2 tbsp Peanuts
• 1 tbsp Cashew nuts optional
• 2 tbsp Oil(prefer Sesame oil)

INSTRUCTIONS

 

• In  a pan heat oil. 
• When the oil is warm add peanuts to it and saute for a while, till peanuts are crunchy.
• Add the Puliogare masala and saute for 1-2 minutes.
• Add 2-3 tbsp of water to it to form a paste.
• Add rice and mix well. Adjust the salt as per your requirement. 
• Serve hot with papads 

veg pulao

                                                         VEG PULAO

 Servings : 3x

  Ingredients

• 3 cup Basmati rice
• 3 cup Mixed vegetables carrot, peas, beans, cauliflower -Chopped
• 3 Onion
• 9 Green chilli
• 4.5 cup Coconut milk or plain water
• Salt
• 3 tsp Ghee

To grind

• 12 Garlic
• 3 inch Ginger piece
• 3 Cinnamon

To temper

• 3 tbsp Oil
• 6 Cardamom
• 3 Cloves
• 3 Biryani leaf

Instructions

• Soak basmati rice for atleast 10 mins.
• Slice onion, green chillies. I used 1 small carrot, 8 beans, frozen peas and corn.
• Peel and grind ginger, garlic, cinnamon with little water to fine paste.
• Heat a small pressure cooker, add oil and temper with the items given under to temper table.
• Add onion, green chilli and fry till transparent in medium flame. Add ground ginger garlic paste.
• Give it a stir for a minute and add the vegetables.
• Fry in medium flame for 2 mins.
• Add the rice, drained from water. Mix well.
• Add salt, coconut milk (or water) and bring to boil.
• Close the pressure cooker and keep the flame in lowest flame possible and cook for 12 – 14 mins.
• Or you can also keep for 2 whistles in medium flame also. Open and fluff the pulao carefully and mix ghee.

masala rice

                                                        Masala Rice

Ingredients

1. 2 cups basmati rice 1/2 cup zucchini, 
2. chopped 1/2 cup green beans, 
3. chopped 1/2 cup fresh peas (carrots, potatoes, cauliflower, or broccoli may be substituted according to constitution) 
4. 1/2 tsp cumin seeds 
5. 1/2 tsp black mustard seeds 
6. 1/4 tsp turmeric 
7. 1 pinch asafoetida (hing)
8.  2 pinches salt 
9. 12 – 14 cloves, 
10. whole 1 inch piece of fresh ginger,
11. peeled and diced fine 2 cinnamon sticks, 
12. broken into small pieces 6 – 10 bay leaves, 
13. 10 cardamom pods, 
14. whole 1 pinch cayenne 
15. 3 cloves garlic, 
16. 1/2 cup ghee 1 Tbs coconut, 
17. shredded 1/2 cup cilantro, fresh, chopped (divided use) 1 lime

Preparation

• Wash the rice two times. 
• Wash and chop vegetables. 
• Put the chopped ginger and ¼ cup of the cilantro in a blender with coconut and ½ cup of water. 
• Blend until liquid. 
• Heat the ghee in a 3-quart saucepan and add the mustard seeds, cumin seeds, turmeric, and hing, and cook until the mustard seeds pop. 
• Then add the cloves, bay leaves, cardamom, and cinnamon. 
• Heat until the spices are fragrant then pour in the blended mixture. 
• Add the garlic and salt, and then cook until the garlic browns slightly. 
• Stir in the vegetables and rice, mixing thoroughly. 
• Add cayenne. 
• Pour in 5 cups of water and bring to a boil.
• Turn down the heat to a simmer and cover loosely. 
• Cook until the vegetables are tender and the rice is cooked, about 18 to 20 minutes. 
• Turn this out into a serving dish and squeeze fresh lime juice over it. 
• Sprinkle chopped cilantro and coconut over the top before serving.

grilled chiken breasts

 

Grilled Chicken Breasts with Lemon-Thyme Sauce

A lemon-thyme sauce for grilled chicken is the star of this simple recipe.

PHOTO: KATE SEARS

Prep Time:

20 mins

Total Time:

50 mins

Yield:

6 to 8 Serves

Ingredients

• 8 boneless, skinless chicken breasts (each about 8 ounces)

• ¼ cup fresh lemon juice

• 1 tablespoon chopped fresh thyme leaves

• ¾ teaspoon sugar

• ½ teaspoon red-pepper flakes (optional)

• ½ cup extra-virgin olive oil, plus more for grill

• Kosher salt and freshly ground pepper

Directions

1. Pound chicken:

   Place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about 1/2 inch). Let stand at room temperature about 30 minutes.

2. Make sauce:

   While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.

3. It can be tempting to use the sauce as a marinade, but we'd recommend against it. Not only will this approach prolong cooking time, but it increases the risk of flare-ups on the grill, as well.

4. Season chicken:

   Season both sides of chicken with salt and pepper.

5. Prepare grill:

   Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat).

6. Cook chicken:

   Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total.

7. Space out the chicken so it cooks evenly.

8. Serve:

   Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

How to Know Chicken Is Cooked

Insert an instant-read thermometer into the thickest part of the chicken. If it reads 165 degrees, it's fully cooked.

RHUBARB LEMONADE

 

RHUBARB LEMONADE RECIPE

This refreshing rhubarb lemonade recipe is the ultimate warm weather drink! Using a sweet rhubarb simple syrup and freshly juiced lemons makes this a great thirst quencher to enjoy all season long.

Tart, tangy, sweet, and refreshing it’s such an easy drink recipe to make to beat the heat. And, it only requires four ingredients, to boot!

INGREDIENTS FOR RHUBARB LEMONADE

• Sugar
• Water
• Lemons (for their fresh juice)
• Rhubarb Simple Syrup

MAKING RHUBARB LEMONADE

1. Mix together the sugar with 1 cup boiling water. Stirring until dissolved.
2. Mix in the cold water. We’re going to bring down the temperature.
3. Add in the lemon juice. And stir it all together.
4. Pour in the rhubarb simple syrup. You’ll marvel at the gorgeous pink hue!
5. Chill the lemonade. Until ready to serve!

WATREMELON SHERBET SMOOTHIES

                               

              WATERMELON SHERBET SMOOTHIE

SERVES:  6

6 cups watermelon cubes (seeds removed)
2 cups crushed ice
2 cups raspberry sherbet
2 Tbsp. lime juice
1 cup mini chocolate chips

1. In a blender, combine watermelon, crushed ice, sherbet& lime juice. Pulse several times until blended well. 
2. Pour into chilled glasses & top with chocolate chips.

Nutritions

Calories
735

Sodium
1367mg
56% DV

Fat
26g
41% DV

Protein
24g
48% DV

Carbs
106g
36% DV

Fiber
3g
12% DV