Onion Bhagee

Ingredients:

• 1 Brown Onion large peeled and julienne
• 2 cups Basin POWDER – GRAM Flour
• 1 ½ Tblspn  Sea Salt or Rock Salt
• 1 ½ Tblspn  Garam Masala
• 1 Tblspn Red Chili Pepper powder
• 1 T-Spn Turmeric Powder
• 2 T-Spn Coriander Seeds crushed between the palms of your hand
• 1 ½ Tblspn Cumin Powder
• 1 T-Spn CORIANDER POWDER
• Filtered Water enough a thick mixture
• Fresh Egg Optional if you do not mind
• 1 ½ Cup Vegetable Oil for frying in a non stick shallow

Directions:

1. Place the Julienne cut onions in a mixing bowl; add the spices first; mix them all first then add the gram flour gain mix; it is ok to mix with your hand
2. Now add water and give it a good mix massaging the ingredients and not hammering them.  You want a thick mixture not the runny and thick enough that is more like a coating the onions.  At this point you can add the optional egg.
3. Once the mixture is ready you can allow it to sit for a few minutes.  While it is resting you can turn on the stove and place a medium around 8” non-stick pan to heat add the oil and bring it to a medium heat. Wait for a few minutes until you can see the oil is hot. Take a tea spoon and scoop out the mixture and place it in the frying pan, repeat until you have around six of them in.
4. Fry around 3 minutes until each side is golden in color and a little Carmelization takes place.  Serve with mint chutney and a sweet mango chutney or even a tamarind chutney.

Serve with choice of sauce, you’ll love these fried healthy morsels.

Click here for video of Onion Bhagee

Kemah and Beans

Ingredients:

• 1lb Ground Beef Extra Lean
• 1 Medium Onion chopped
• 4 Garlic Cloves chopped
• 1 Lb Green Beans
• ½ Lb Mixed Bell Peppers Chopped
• ¼ Cup Olive Oil
• 1 Tblspn Salt
• 1 T-Spn Cumin Powder
• 1T-Spn Chili Powder
• ¼ T –Spn Turmeric Powder
• ¼ T-Spn Paprika

Directions:

1. Heat the oil in a pan, add onion and sauté’ until translucent
2. Add Garlic and stir for a couple of minutes and then add all the dry spices
3. Stir until the spices are roasted and you see a change in the color of all ingredients in the pan
4. Add Extra Lean Ground Beef (ELGB) and stir until all the ELGB becomes separate and turns brown in color
5. Add mixed Bell Peppers and roast until the bell peppers become soft and then add the Green Beans
6. After Stirring a couple of minutes bring the pan to low heat and cover it for 15 minutes on a low heat
7. Stir a couple of times making sure it does not burn

Serve with Plain or vegetable rice

Lentils with Mango

Ingredients

• 2 Cups Pink Lentils
• 4 Cups Filtered Water
• 4 Tblspn Olive Oil
• 4 Each Garlic Cloves thinly sliced
• ¼ T-spn Turmeric
• ½ T-spn Chili Powder
• 2 T -spn Rock Salt
• ½ Mango – firm- peeled and diced
• 1 Serrano chilies finely chopped
• 3 Tblspn Cilantro – Chopped

Directions

1. Heat a 4 quart pan on medium heat add olive oil and add the sliced garlic. Sauté’ until lightly brown and all the flavors have been released in the oil.
2. Add lentils and roast them for a minute or two as soon as they start changing color add the dry spices including the salt; roast for another 30 seconds and then add filtered water. Bring it to boil and then bring the heat to low; simmer for 20 minutes.
3. After 20 minutes stir until the lentils become smooth; continue to cook until the lentils have broken down and it is all a thick sauce.  You want to make sure the consistency of the cooked lentils is like a smooth thick soup. taste for your liking.
4. OPTION: squeeze a ½ Lime at this time
5. Add the chopped Serrano, and mango to the pot and turn off the heat
6. serve hot or chilled garnished with cilantro

Serve poolside on a hot summer day!

Baldie’s Kebabs

Ingredients

• 1 Lb Extra Lean Ground Beef
• 1 Lb Ground Breast of Chicken
• 1 Lb Ground Pork
• 4 Serrano Peppers Finely Chopped
• ½ Bunch Cilantro
• ½ Lemon
• Salt
• 2 Tblspn Cumin Powder
• 2 Tblspn Cheyenne Powder
• 1 Tblspn Garlic Granulated Powder
• 1 Med Brown Onion Finely Chopped

Directions

1. MIX it all in a mixing bowl with your hand or a spatula until it is all uniform.
2. Take a small frying pan and heat it at medium heat. When it is ready make a small patty of meat and cook it 1 Minute each side. Taste it.  It is going to be hot What you are evaluating is the Salt in it. If need be add more salt I usually use Himalayan Roc salt.  Add salt and mix again
3. Refrigerate for 1 hour if in Summer otherwise start making patties like small hamburgers place them on a straight platter and refrigerate until you have to use.
4. You can broil it, fry it or grill

Killer Lime Chicken

Ingredients

• 3 lbs chicken breast cut in 2 “ cubes
• ¼ cup Extra Virgin Olive Oil
• ½ Lime Juice (Fresh)
• 1 Whole Garlic finely minced
• 2 Tblspn Cumin Powder
• Salt
• 4 Tblspn Chili Powder
• 2 Tblspn Garam Masala
• 1 Tspn Freshly Ground Black Pepper

Directions

1. Mix all the ingredients in a bowl and let it sit in the refrigerator for at least 3 hours covered with plastic wrap.  heat up the oven at 500 degrees and on a greased tray place the chicken and roast until it changes color (slightly golden brown) and then turn them. Do the same on the other side. Turn them again until crisp and no juices are flowing.
2. If they are looking sad spray with Olive oil or a an soil spray until golden brown.
3. serve them with the mint chutney.

Mint Chutney

Ingredients

• 6 Cloves Garlic
• 1-1/2 Bunch Cilantro
• 2 Bunches Mint
• 1-1/2 Lemon (Juice no seeds)
• 1TSP Roasted Cumin seeds or Ground Cumin Powder 1/25 TSPN
• Salt
• 1 Tsp Sugar
• 4 Tblspn Yogurt if allergy to Yogurt use
• 1 Medium Tomato
• 4-6 Serrano Without stems

Directions

1. Place in the food processor and blend until smooth Place in the refrigerator for 2 hours before using.