Garam Masala Murghi is one of the most popular Indian dishes and well with its bursting flavors it very well should be. Cream is an important staple when making curries as it is the base of a good creamy curry. This bright dish is perfect served over a bed of rice and with fresh hot nann bread.
By the way do not forget the World Nutella day is coming up here soon. I just finished making my entry and I can not wait to see all of yours.
2 tablespoons sunflower oil
1/2 teaspoon whole cloves
4 green cardamom pods
2 dried bay leaves
2 cinnamon sticks
4 garlic cloves, finely chopped
2 (2 inch)ginger pieces, finely chopped
1 large tomato, cored and finely chopped
2 teaspoons garam masala
1 teaspoon sea salt
5 chicken breast, boneless and skinless
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
sliced almonds for garnishing
1. In a saute pan on high heat add oil. Add cloves, cardamoms, bay leaves and cinnamon, cook until they sizzle 10-15 seconds. Add the garlic and ginger, stir fry until tender. 1-2 minutes.
2. Quickly add the tomato to the pan and then sprinkle in the garam masala and salt. Cook uncovered, stirring occasionally until the tomatoes softens a bit but is still firm, 3 to 5 minutes.
3. Stir in the chicken and pour in the broth. Bring the curry to a boil. Then reduce the heat to medium-low, cover the pan and simmer, stirring occasionally , until the meat is no longer pink inside and the juices run clear, 10 to 15 minutes.
4. Fold the cream and allow it to warm, uncovered, stirring occasionally, for 2-4 minutes.
5. Remove the cardamom, bay leaves, cloves and cinnamon sticks. Sprinkle cilantro and almonds over the curry and serve.
Yields: 6 servings
This is actually the first time I have made homemade Alfredo sauce and now after I have made and ate it I am not quite sure what I was thinking all those years buying the jarred stuff. I mean this is an extremely easy sauce to prepare and hands down the best tasting one. You can easily substitute chicken for the shrimp if you would prefer. And what else would pair well with this pasta? Well, a crunchy green salad and a side of garlic bread of course.
7 tablespoons butter
4 garlic cloves, minced
2 cups heavy cream
1 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella-cheddar mixed cheese
12 ounces of farfalle pasta, cooked per package directions
1 pound shrimp, cleaned
1. In a 9-inch skillet on medium heat add 2 tablespoons butter and 1 garlic clove. Add shrimp cooking until no long pink, about 5 minutes.
2. Meanwhile, in a saute pan on medium heat add remaining butter and garlic. Cook until melted then add pepper, Parmesan and cream, mix well. Mix until thickened about 3 minutes then add shredded cheese. Mix until melted then remove from heat.
3. In a large bowl or serving platter toss pasta, shrimp and sauce together until well combined. Serve.
Yields: 4-6 servings
You may remember my post about Diamond Restaurant awhile back. Well, a friend of mind recommended Mirage telling me that they are sister restaurants and that it was just as amazing as Diamond. My family and I decided to go tonight to check it out and what can I say we were impressed. They are both Asian fusion with amazing deco, service and food. However, mirage does not offer sushi like Diamond. When you walk into the restaurant again your immediately transported out of Saudi or so you feel like anyway. The lights are dim with beautiful fish tanks and fountains filled with fish, Chinese furniture and cute little lights on the ceiling that remind you of rainbow stars. This is one of the nicer upscale places in Riyadh and I defiantly suggest you check it out for a fun and enjoyable evening.
A juicy fresh piece of salmon drenched in Arabic spices and fresh lemon pair well with a blended rice. In Saudi we use Maggi bullion religiously and the popular one for preparing rice is the white Maggi. I do know this is something not obtainable to most people so a chicken bullion will work great in its place. If you are not able to find sultanas the golden raisins then just use regular raisins as a substitute.
I large salmon fillet
2 tablespoons olive oil
juice of 1 lemon
2 tablespoons Arabic spice mix
2 cups rice
3 cups water
2 tablespoons sunflower oil
1 chicken or rice bullion cube
1 tomato, diced
1/4 pine nuts, toasted
1/4 cup sultanas
1. In a 1-quart saucepan add sunflower oil, rice, bullion and water. Bring to a full boil, add tomatoes, pine nuts and sultanas. Cover and reduce heat to low. Allow to cook not uncovering for 15-20 minutes.
2. Meanwhile, In a small bowl add lemon juice and Arabic spice mix. Mix well then rub completely over salmon fillet. In a 9-inch skillet on medium heat add olive oil. Add salmon fillet and remaining mixture juices. Cover and allow to cook until half way through about 10 minutes. Carefully flipping cooking until salmon is completely cooked thoroughly.
3. On a serving platter add rice, fluffing with fork. Place salmon fillet on top and serve.
Yields: 4 servings