"Summer Dessert"- Grilled Pineapple with Praline Ice cream

Grilled dessert!! Not too many people would think of summer grilling & dessert together. Grilling summer fruits is one of my favorite things to do. i was inspired after i saw my friend chef Vikas Khanna grilled peaches in a Tandoor clay oven at his restaurant in New York City. The flavors were outstanding!

There’s no recipe for grilled pineapple; I take a whole pineapple, cut off the top and bottom, remove the outside bark, then slice it. I cut it in half, but I don’t worry about the core, as that gives you a spot to hold the slice. Even thou as you can see i have taken the core off! I like the slices to be maybe half an inch thick. Then put the slices over a medium-hot fire and cook until they’re nicely caramelized, then turn them over and do the same. It is that simple. Serve it warm with your choice of Ice cream!

You cannot go wrong with this easy to prepare summer dessert.

Enjoy!

“SPICE” Flavors and recipes from around the world

June 2008 marked the release of my new book “SPICE” .

ISBN13: 978-1-4363-2075-7 (Hardback)
ISBN: 1-4363-2075-5 (Hardback)
Pages: 185

This book is a collection of easy to prepare contemporary recipes created for the modern living and entertaining. The recipes are simple, global very approachable to impress your guests. It has recipes for more than one hundred elegant, savory and sweet dishes such as Moroccan Lamb, Sole tamarind curry and squid with fragrant chili dressing.

These creations reflect my Indian heritage, with plenty influences from my travels to Far East Asia, Middle East and south America. It is filled with fresh flavors, and practical advice, and this book is an illuminating guide to real entertaining for a modern cook.

Click here to read an excerpt from the book

Buy Now at

Amazon

Barnes & Nobles

Here is a one of my favorite recipes from the book SPICE

Crispy Sardines

SERVES 4

1 pound sardines, cleaned
4 tablespoons vegetable oil

For the paste:
2 tablespoons lemon juice
1 inch piece fresh ginger, peeled and chopped
4 garlic cloves peeled and crush
1 teaspoon hot chili powder
¼ teaspoon ground turmeric
Sea salt
For serving:
Lime wedges

To make the spice paste, grind the lemon juice, ginger, garlic, chili powder, turmeric, and a little salt together to a fine paste, using a pestle and mortar or a small blender.

Using a sharp knife, slash the sardines diagonally on both sides to allow the flavorings to permeate the flesh. Rub the spice paste all over, and set aside to marinate for 10 minutes.

Heat the oil in a large frying pan. Cook the sardines in batches if necessary: Place in a single layer in the pan and fry over a low heat for about 2-3 minutes on each side until brown crisp. Serve hot with lime wedges.

“Balsamic and Spice” Grilled Summer Vegetables

This recipe is one of my favorites. Spice it up and eat healthy with this recipe full of flavor. You do not have to wait for summer to make this recipe and enjoy the thrill of the grill!. simply use a cast iron char grill indoors. This is the least amount of work you will ever have to do to be considered the Queen or King of the Grill. Be gentle with the ripe avocado, since it tends to fall apart easily.
enjoy!

Marinate

Serves 4

1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
2 Avacado, peeled, seeded, and cut in half
Kosher salt
Freshly ground black pepper
1 tablespoons coriander seeds, toasted and ground
1/2 tablespoons fennel seeds, toasted and ground
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar

Preheat grill to high.

Prepare all vegetables. Place vegetables in a roasting pan. Season vegetables generously with salt,pepper, spices and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.

Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.

Serve

Nawabi Style Lamb Roast

“Nawab” means king in Urdu and Hindi. This dish is for a true celebration and a festive dinner meal fit for a king. It takes a bit of work and preparation time but it is well worth the effort. This sure is a crowd pleaser! A 3 pound leg of lamb will serve approx 6 to 8 people! Serve this with rice pilaf and raita.

1 pound fresh spinach, chopped ½ lb button mushrooms, chopped
1 cup almonds, chopped
¼ cup cranberries, dried
1 cup fresh cilantro, chopped
1 tablespoon garam masala
Salt to taste
3 ½ pounds leg of lamb, trimmed of visible fat, de-boned and butterflied
¼ cup malt vinegar
2 tablespoons vegetable oil
1 teaspoon dark chili powder
1 cup sour cream
1 medium onion, minced
1 tablespoon garlic, minced
2 tablespoons melted honey, plus extra for drizzle
1 teaspoon clarified butter
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon white pepper powder

Mix together the chopped spinach, mushroom, almonds, cranberries, cilantro and garam masala.Make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the leg of lamb.

In a bowl, mix together the malt vinegar, oil, salt and chili powder and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside surface. Then roll the lamb into a log. Tie the roll with a kitchen twine crosswise and lengthwise to secure it.

Mix together the sour cream, onion, garlic, honey, clarified butter, coriander, cumin, and pepper and rub well over the outside surface of the meat. Cover with plastic wrap and marinate in the refrigerator at 6 to 8 hours.

Preheat the oven to 400° F

Transfer the lamb to an oven proof dish, along with its marinade and roast for 30 to 40 minutes. Reduce the heat to 300° F and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-inch slices and serve hot, drizzled with honey.

Recipes

Curry Corn Chowder with Roasted Poblanos

SERVES 4

* 2 poblano chiles
* 1 pound potatoes, peeled and diced into (1- inch) cubes
* 4 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1 medium onion, chopped
* ¼ cup celery, diced
* ½ cup green pepper, diced
* Salt to taste
* 3 cups fresh corn kernels or frozen corn, thawed
* 2 cups vegetable stock or water
* 1 cup cream
* 1 tablespoon curry powder
* 3 tablespoons cilantro, chopped

Pre heat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely, Set aside

In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside.

In a large sauce pan, heat the oil, cumin, onion, celery and pepper and sauté until the vegetables are softened, about 5 minutes. Add salt and corn and cook for 3 to 4 minutes longer. Stir in the roasted chiles, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.

Serve hot garnished with the remaining cilantro.

Grilled Chicken with Kokum Apple compote

SERVES 4

* 2 tablespoons coriander seeds
* 2 teaspoons cumin seeds
* 1 teaspoon cardamom pods
* 1 (1-inch) piece cinnamon stick
* 1 medium onion, roughly chopped
* 1 tablespoon ginger, chopped
* ½ teaspoon ground cloves
* 1 teaspoon cayenne
* 4 tablespoons vegetable oil
* Juice of 1 lemon
* Salt to taste
* 1 pound (4 breasts) trimmed boneless chicken breasts

Place a small frying pan over low heat and dry-roast the coriander, cumin, cardamom and cinnamon until aromatic. Grind the roasted spices to a fine powder using a spice grinder.

Place onion, ginger, cloves, cayenne, oil, lemon juice and salt in a blender or food processor until smooth. Add the roasted spice mixture to the onion paste.

Marinate the chicken with the spice paste. Cover and marinate for 2 to 4 hours.

Preheat the grill to 350 º F. Grill the chicken pieces for 5 minutes on each side on the grill, or until the chicken is tender and cooked.

Compote

* 2 tablespoons butter
* 2 granny smith apples, peeled, cored and chopped
* ½ cup apple cider
* 1 teaspoon coriander seeds, toasted and ground
* 1 teaspoon ground cumin, toasted and ground
* 2 tablespoons kokum, seeded and chopped

Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook stirring until caramelized about 5 minutes. Add the apple cider and cook until the liquid had evaporated about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.

Yellow Pear and Cherry Tomato Salad with Cumin

* Serves 4
* 2 tablespoons lemon juice
* 2 tablespoons red onion, minced
* 2 teaspoons honey
* 2 tablespoons extra virgin olive oil
* Salt to taste
* ½ teaspoon red pepper flakes
* 2 teaspoons cumin seeds, toasted and coarsely ground
* 2 cup yellow pear tomatoes, halved
* 1 cup red cherry tomatoes, halved
* 1 cup orange cherry tomatoes, halved
* 1 tablespoon fresh basil, chopped.

In a small bowl combine the lemon juice, red onion, honey, olive oil ,salt, red pepper flakes and cumin. Whisk until well blended.

In a large salad bowl, toss together all the tomatoes. Pour the dressing on top, add the chopped basil and toss gently to mix well. Serve immediately.

Black Tea Cinnamon Truffle

Makes 5 Dozen Truffles

* 1 pound semi sweet chocolate, finely chopped
* 2 cups heavy cream
* 1 cinnamon stick
* ½ cup tea leaves
* 4 tablespoons unsalted butter, softened
* Cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside

Using a small pot, bring the cream and cinnamon to boil. Remove from heat, add the tea and infuse for 5 minutes. Strain the hot cream through a fine sieve over the chocolate. Using the back of the spoon, press the tea leaves to extract as much flavor as possible. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed. Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow plate. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set. Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.