Vegetable oil cooking spray

8 cups baby spinach

1 cup couscous

1 pound medium shrimp, shelled and deveined

1/2 cup chopped fresh cilantro, divided

1 tablespoon extra-virgin olive oil

3/4 teaspoon salt,divided

1 large mango, peeled and diced

1 medium avocado, diced

1 medium tomato, diced

1/4 cup chopped red onion

1/2 jalapeño chile, seeded and finely chopped

1 tablespoon fresh lime juice

Method of Preparation:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Take 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl.

Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)

2 tablespoons vegetable oil or grapeseed oil

1 tablespoons fresh lime juice

1 1/2 teaspoons sugar

1/2 teaspoons kosher salt plus more for seasoning

2 jalapeños, stemmed, seeded, minced

1/2 cup (loosely packed) fresh cilantro leaves

3/4 teaspoon ground coriander

Freshly ground black pepper

Preparation  Method:

Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.

500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

Ingredients:

1 (12 ounce) jar Smucker’s® Orchard’s Finest™ Coastal Valley Peach Apricot Preserves

1 cup Thai sweet red chili sauce

1 teaspoon lime juice

1 tablespoon minced fresh cilantro

Crisco® Original No-Stick Cooking Spray

1 (2 1/2 pound) bag chicken wing sections

Method of Preparation:

Mixed peach and apricot preserves, sweet red chili sauce, lime juice and cilantro in a medium bowl. Place half sweet red chili and peach glaze in a serving bowl.

Spray grill grates with no-stick cooking spray. Heat grill with medium heat. Grill wings about 20 to 25 minutes turning several times until juices run clear. Dip wings in remaining glaze. Grill wings an additional 3 to 5 minutes turning once. Serve warm with additional reserved glaze on the side.

Paneer Makhni Recipe:

METHOD

1. Cut the cottage cheese into 2 1/2 inch by 1 inch strips.

2. Deep fry the cottage cheese in hot oil until golden in color.

3. Keep aside in a bowl of salted water.

4. Chop the garlic and coriander leaves.

5. Heat the butter, add cloves, bayleaf, cardamom and cinnamon.

6. Add the chopped garlic and saute for a minute and add the onion paste.

7. Mix the ginger garlic paste.

8. Add all the powders and the tomato puree.

9. Cook for 2 minutes. Add 100 ml of water and simmer for 10 minutes.

10. Add the cream and the rest of the ingredients and cook for 2 minutes.

11. Mix the fried cottage cheese. Cook for another 2 minutes and serve garnished with cream.

Ingredients:
450 Grams Chick Peas (soaked 24 hours) — (1 pound)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Vegetable Oil for Frying
2 Teaspoons Baking Soda
1 Recipe Sesame Seed Sauce

Direction:
Drain the chick peas. Quarter the onion and potato.
Run all through the fine holes of a meat grinder along with the garlic two times.
Add coriander, cumin, salt, pepper, cayenne and flour and mix well.
Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours.
Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture.
With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
Deep fry, making sure patties are cooked through and are golden brown.
Remove from oil with a slotted spoon and drain on paper towels.
Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties.
Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers.
Drizzle Sesame Seed sauce over the contents.

Ingredients
chukkan leaves – 1 bunch
gongura leaves – 4 bunches
mutton – ½ kg
oil – 2 tbsp
onions – 2, sliced
chilli powder – 1 tsp
coriander powder – 1 tsp
turmeric powder – 1/4 tsp
salt – to taste
green chillies – 20 or to taste
ginger garlic paste – 1 tbsp
cloves – 4
cinnamon – 3-4 pieces
For Seasoning:
oil – 2 tbsp
mustard – 1 tsp
black gram (urad) dal – 1 tsp
red chili – 1, broken in 2 pieces

Method:
Clean and chop the greens. Cut mutton into 1″ pieces.
Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown.
Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt.
Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon.
Cook greens with reaming green chillies and salt. Cool and grind to a paste.
Heat reaming oil, season with mustard, black gram dal and red chili.
Add the green paste and fry well.
When the mutton is cooked add the clove and cinnamon powder and fried paste.
Simmer for 5 minutes. Serve hot with steamed rice.

Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced

4 tomatoes – skinned & pureed

2 tsp coriander powder

1 tsp turmeric powder

salt – to taste

1 1/2 cups yoghurt – whipped

1 cup oil

water

2 black cardamoms

1 tsp whole pepper

5-6 cloves

5 green cardamoms

2 bay leaves

1 inch cinnamon stick

Method:

Grind the garlic, ginger and the poppy seeds together. Keep aside.

Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.

In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.

In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.

Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.

In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.

Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.

Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.