A variety of recipes

[Vikas Khanna]

MANGO AND SHRIMP SKEWERS WITH GUAVA LIME GLAZE

This recipe is from upcoming book "Mango Mia". The exotic flavor come together very well, especially mangoes and lime. Its easy to make and great to taste.

SERVES 6

3 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon dried crushed red pepper

18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined

2 red bell peppers, each cut into 12 pieces

2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges

6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained

Prepare the Guava lime glaze barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.

Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

[Vikas Khanna]

Cucumber Raita

This is a very simple recipe and can be served as a Soup or a Condiment.

2 medium cucumbers, peeled and grated

1 cup plain nonfat yogurt, whisked until smoth

1 green chile peppers, such as serrano, seeded & finely chopped

1 tablespoon fresh mint leaves, finely chopped

1 teaspoon ground cumin seeds

salt and freshly ground pepper

Press the cucumbers through a strainer to remove some of the water.

Combine with yogurt, chile peppers, mint and cumin. Season with salt and pepper.

Serve chilled.

Yields 2 cups.

Bon Appetit.

[Vikas Khanna]

Basil & Potato Salad

Basil is called "Tulsi" is Sanskrit and is a native to India, but ironically we only worship Tulsi and do not use it in food to enhance the magical flavor. In this recipe I have use the refreshing combination of Basil and ginger.

4 large potatoes

1 tablespoon peeled, chopped fresh ginger

2 tablespoons lemon juice

1 medium onion, finely chopped

1/2 cup fresh basil, finely chopped

2 green chile peppers, such as serrano, seeded & finely chopped

1 medium ripe tomato, finely chopped

2 teaspoons balsamic vinegar

salt to taste

2 tablespoons parsley, finely chopped

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, remove the skin and chop into 1-inch pieces.

In a large bowl, mix together the ginger, lemon juice, onion, basil, chile peppers, tomatoes, vinegar and salt. Add the potatoes and toss to evenly coat them.

Serve cold, garnished with parsley.

Serves 6

Bon Appetit

Vikas Khanna

[Vikas Khanna]

Shrimp & Cumin Soup

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 teaspoons cumin seeds

11/2 cups (12 ounces) fresh shrimp, shelled, deviened & coarsely

chopped

21/2 cups chicken broth

3/4 cup heavy cream

small pinch saffron threads

salt and freshly ground pepper

Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it to boil.

Reserving a few shrimps to decorate, puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Stir in the cream, saffron and reserved shrimps and cook for about 3 minutes.

Season with salt and pepper, cook a minute longer, and serve hot.

Serves 4

Enjoy it with family and friends

Vikas Khanna

[Vikas Khanna]

Sesame & Zucchini Soup

A great combination of Asian and Western flavors.

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 tablespoon sesame seeds, toasted

1 teaspoon minced garlic

4 medium zucchini, sliced 11/2 inch thick

3 cups vegetable broth

1 teaspoon cayenne pepper

1 tablespoon finely chopped basil

salt and freshly ground pepper

Heat oil in a large skillet over medium heat. Add onions, sesame and garlic and cook until translucent. Add zucchini,vegetable broth and cayenne pepper and bring it to boil. Reduce to simmer and cook for 15 minutes.

Puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Add the basil and season with salt and pepper, cook a minute longer, and serve hot.

Serves 4

Happy New Year

Vikas Khanna

[Jaymes]

These recipes look just wonderful. And easy to do.

Thank you so much for taking the time to post them!

[Episure]

Nice recipes Vikas, even though some ingredients are missing but that is possibly a typo. Uh... who's the other guy with your name in his signature?

[Monica Bhide]

VIkas - weclome to eG - do tell us a bit about yourself (also ignore my message about posting recipes on recipe gullet - it is currently being upgraded, I am told)