In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting.

Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

Share this:

Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares yummy curry by cooking deep fried paneer cubes in healthy spinach gravy, which is sautéed with finely balanced curry spices in aromatic ghee. Additionally, this recipe uses milk cream to bring in rich creamy texture. Serve this spinach paneer curry with equally delicious paneer paratha for scrumptious meal.

————————————————————-

Blanch the spinach in a vessel full of boiling water for 2 to 3 minutes.
Drain, refresh with cold water and keep aside to cool for sometime.
Blend in a mixer to a smooth purée and keep aside.
Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
Add the salt, garam masala and fresh cream and mix well.
Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
Serve hot.

Share this:

Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper.

Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest.

Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.

Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes.

Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices.

Share this:

When you can’t find your favourite ice-cream around,then put on your kitchen apron and make this delicious dish at home.

NUTRITIONAL INFORMATION

12 servings, 1 serving contains:
Calories (kcal) 130
Fat (g) 8
Saturated Fat (g) 4.5
Cholesterol (mg) 125
Carbohydrates (g) 12
Dietary Fiber (g) 0
Total Sugars (g) 11
Protein (g) 2
Sodium (mg) 40

Share this:

These home-made roll-ups are packed with flavour and look appealing on the plate, yet they contain just five ingredients. The picante sauce provides just enough kick for the parents, but not too much for the kids.

Share this:

A prefect recipe that your family will love and crave for more.
This classic comfort food is perfect for using up chicken leftovers. With egg whites, reduced-fat milk, and a small amount of butter, it has just half the fat and sodium of frozen varieties. And it’s ready in less than 40 minutes
Calories per serving: 317
Fat per serving: 12g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 28g
Carbohydrates per serving: 23g
Fiber per serving: 3g
Cholesterol per serving: 74mg
Iron per serving: 2mg
Sodium per serving: 321mg
Calcium per serving: 193mg

Share this:

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Share this:

Onion rings don’t have to be junk food. Especially with this recipe for easy, gluten-free onion rings that are wholesome, delicious, and surprisingly light.

Share this:

Keep in mind, this is a drink that requires a good, fierce muddling. If you want to do it the fancy way, crush the berries with a tablespoon or so of water and then strain out the seeds before proceeding with the drink. If you want to, you can run a little water or lime around the rim of the rocks glass and dip it into sugar before you pour in the cocktail to give it a pretty edge.

Share this:

A stylish but easy after-work dinner,when you are tired and want to down something classy and fairly easy to make.

Share this: