JIM'S Hummus Recipe - Quick & Healthy Spread

INGREDIENTS:
Chickpeas - 1 cup, washed and soaked in water overnight or atleast 8 hours
Chilli- as- desiredLemon juice - 3 tbsp
Garlic - 1/2 tsp, minced
Ginger-2 tbsp  minced
Cumin / jeera / jeerakam - 1 tsp, crushed
Salt - to taste
Olive oil -2 tbsp





Method:
1. Wash the soaked chickpeas well and drain water completely.

2. Pressure cook until soft (3 whistles) in sufficient water. If you don't have a pressure cooker, transfer the chickpeas to a pot and add water until it is well covered. Cook until the chickpeas are soft and mash easily. This should take about 30-40 mins. Do not add salt while cooking the chickpeas as this will harden them.

3. Drain the water used for chickpeas and keep aside. Blend the chickpeas until smooth, adding little water if too thick.

4. Add the rest of the ingredients (except oil) and continue to blend until you get a smooth, thick paste that is of spreading consistency. If too thick, add very little water at a time from the water used to cook the chickpeas.

5. Make sure you mix the oil in before serving!


Goes well with mountain bread,in sandwich, as dip

JIM'S CHICKEN MORNAY PIE

INGREDIENTS:
CHICKEN-500GM
BUTTER - 150GM
PLAIN FLOUR- 150GM
SALT
NUTMEG GROUND -1 TSP
ONION - 100 GM
PASTRY SHEET OF YOUR CHOICE
PEAS - 50 GM
MILK- 1 LIT


Method:


1. Melt butter and let it bubble in pot.
2. Add nutmeg and plain flour.WHISK IT REGULARLY .
3.When flour cooked add milk and WHISK IT REGULARLY untill no lumps .
4. Add salt
5. Cook chicken as u like.
6. Add chicken, peas and mornay sauce.
7. Line pastry sheet in your pie maker(Kristy pie maker) and cook as directed.
OR use oven 220*c for 20 mins.


hope u enjoy KRISTY

JIM'S GARLIC NAAN

JIM'S GARLIC NAAN


INGREDIENTS:
Recipe makes 6 Naans
2 cups all purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons oil
21/2 tablespoons yogurt
3/4cup look warm water
1 teaspoon GARLIC BUTTER
1/4 cup all purpose flour for rolling





Method:

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
5. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
6.  Heat the oven to MAX OF UR OVEN  with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
7. Next turn the oven to high broil.
8. Knead the dough for about two to three minutes and divide the dough into six equal parts.
9. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
10. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
11. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
12. Take naan out of the oven and brush lightly with GARLIC BUTTER
13. wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to maX

SERVING SUGGESTIONS 

SERVE WITH ANY CURRY OR GRAVY RECIPE THEY ALWAYZ  KILLER

JIM'S CHILLI CHICKEN

JIM'S CHILLI CHICKEN 


INGREDIENTS 


CHICKEN BREAST DICED -600gm
GREEN CAPSICUM SLICED - 150gm
RED CAPSICUM SLICED - 100gm
RED ONION SLICED 150 gm
SOY SAUCE -2 Tbsp
HOT CHILLI SAUCE - AS NEEDED*******
TOMATO SAUCE - 2 Tbsp
WHITE PEPPER GROUND -Tsp
SALT - AS NEEDED
LEMON JUICE - 1 Tbsp
OLIVE OIL - Tbsp
PLAIN FLOUR -100 gm
EGG - 1 EGG
HONEY - 1 Tbsp


METHOD


MIX CHICKEN,EGG,P FLOUR AND HONEY
FRY CHICKEN WITH BATTER COATED.
COOK IT TILL PERCECTION.




HEAT OIL IN A WOK
ADD ONIONS LET THEM GO TRANSLUCENT
ADD GREEN AND RED CAPSICUM LET IT STAY IN WOK FOR MINUTE.
ADD FRIED CHICKEN 
ADD SALT,WHITE PEPPER,ALL SAUCES AND LEMON JUICE.
STIR IT WELL SO ALL SAUCES AND FLAVOURS COATED .


THAT'S IT SERVE IT WITH ANY THING 
I PREFER VODKA WITH LIME CORDIAL


I HOPE EVERYONE NJOYS IT

JIM'S lamb shanks with caramelized onions

INGREDIENTS

4	lamb shanks
	Salt to taste
	Freshly ground black pepper
3	tablespoons butter
	Pinch of sugar
2	large onions, thinly sliced
4	tablespoons clarified butter
8 to 10	cardamom pods
6	whole cloves
One	3-inch cinnamon stick
1	teaspoon whole black peppercorns
1	whole star anise
2	bay leaves
2	tablespoons finely chopped garlic
One	2-inch fresh ginger, peeled and finely chopped
3	ribs celery, finely chopped
1	large onion, cut into large wedges
2	medium tomatoes, finely chopped
2	tablespoons tomato paste
1	cup red wine
5	cups chicken broth
	Juice of 1 lemon METHOD

Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Let it sit for 30 minutes.

Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Reserve it for garnish.

Heat a large pot with a tight fitting lid, over high heat. Add the clarified butter and heat. Add the lamb shanks to the hot oil and evenly brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate and keep warm. Add the cardamom, cloves, cinnamon, peppercorns, star anise, bay leaves, and cook, stirring continuously until very fragrant, about 2 minutes. Add the garlic, ginger, celery, onions, tomatoes, and tomato paste to the pot, and cook, stirring occasionally, until the mixture is dry, about 6 to 8 minutes.

Add the red wine to the vegetables and stir continuously, scraping up any browned bits that cling to the pot. Bring to a boil and cook until the wine is syrupy, about 5 minutes.

Add the shanks and chicken broth to the mixture and bring it to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone. Serve hot garnished with caramelized onions.

JIM'S CHICKEN AND PRAWN PEPPER

JIM'S CHICKEN AND PRAWN PEPPER  Yellow and green bell peppers stuffed with a chicken and prawn mixture topped wirh cheese and baked.  Preparation Time : 1/2 an hour Cooking Time : 10 minutes Servings : 4

INGREDIENTS Chicken mince 200 grams Prawns (kolambi/jhinga), shelled and deveined 15-20 Green capsicum, halved and seeded 2 medium Red capsicum, halved and seeded 2 medium Yellow capsicum, halved and seeded 2 medium Oil plus to shallow fry 2 tablespoons Shallots, chopped 2-3 cups Ginger, chopped 1 inch piece Garlic, chopped 5-6 cloves Green chilli, chopped 1-2 Salt to taste Fresh coriander leaves, chopped 2 tablespoons Black peppercorns, crushed to taste Cheese, grated 1/2 cup Chilli oil as required

METHOD Mince the prawns. Heat oil in a pan, add chopped shallots, ginger, garlic, green chillies and sauté for two minutes. In bowl mix together chicken mince, prawn mince, onion mixture, salt, chopped coriander leaves and crushed peppercorns. Put this mixture over the halved capsicums and spread evenly. Smoothen the surface with wet hands. You can also make quenelles from the chicken mixture. Shape into quenelles using two tablespoons and cook in three cups of boiling water. Drain. Preheat oven to 240C. Top the prepared capsicum halves with crushed peppercorns. Add grated cheese to a few. Heat oil in a pan, place a few stuffed capsicums and cook for a few minutes. Turn and drizzle a little chilli olive oil and cook till done. Or place them in a greased tray, drizzle a chilli olive oil and bake in the preheated oven at 240C till done. Or place the stuffed capsicums in a microwave plate, drizzle chilli olive oil over and cook at Microwave HIGH (100%) for one and a half minutes. When done, cut each stuffed capsicum piece into shapes of your choice and serve.

JIM'S STICKY DATE PUDDING

JIM'S STICKY DATE PUDDING  Classical pudding flavoured with dates  Preparation Time : 20-25 mins Cooking Time : 50-60 mins Servings : 4

INGREDIENTS Dates, pitted and chopped 1 cup Soda bicarbonate 1/2 teaspoon Brown sugar 1/2 cup Butter 90 grams Vanilla essence 1 teaspoon Eggs 2 PLAIN flour (maida) 1 cup Icing sugar as required

METHOD Preheat the oven to 180°C. Take the dates in a bowl, add soda bicarbonate and one cup of boiling water and set aside to soften. Take sugar in a bowl, add butter and blend with a hand blender till fluffy. Add vanilla essence and mix. Break eggs into the bowl and continue to blend. Add refined flour and mix. Add the dates along with the water and blend some more. Pour into an oven proof bowl and bake in the preheated oven for fifty to sixty minutes. Cut into slices when cooled. Dredge with icing sugar and serve