Shrimp Korma

(NC)—Adding new flavour to traditional foods can be fun and be a great way to get family members to try new foods. Indian flavoured products are becoming widely available and provide a great opportunity to create mouthwatering recipes for the whole family. This shrimp korma recipe is a quick and easy one for the entire family to try. Try serving this with rice, Italian orzo or Middle Eastern cous cous.

Shrimp Korma Recipe

Cook Time: 5 minutes

Marinating Time: 30

Serves: 4

Ingredients

• 680 grams jumbo or large raw shrimp, thawed, peeled, deveined and rinsed

• 1 jar (341 mL) VH Korma Sauce

• 1 Tbsp (15 mL) canola/vegetable oil

• 1 Tbsp (15 mL) lemon juice

• 1/2 cup (125 mL) tomato, seeded and diced

• 1 bunch fresh watercress, stems trimmed, rinsed and patted dry (or if you can’t find watercress use fresh spinach instead)

Directions

1. Place the shrimps in a bowl. Add 1/4 cup VH Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for 1/2 hour.

2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.

3. Add the rest of the VH Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.

For extra crunch try topping the shrimps with toasted unsalted cashews.

For more Indian inspired recipes visit www.vhsauces.com

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Mulligatawny soup

(NC)—Mulligatawny soup originally became popular with the British stationed in India (employees of the East India Company) during Colonial Times. When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth. In fact Mulligatawny is the Anglicized name of two words for “pepper water,” molegoo (pepper) and tunee (water).

This soup is now a fall favourite and is even easier to make at home with the introduction of Indian inspired sauces onto store shelves like VH Tikka Masala sauce. Try this recipe at home and bring a little India to your everyday.

Preparation Time: 15 minutes

Cook Time: 35 minutes

Serves: 8

Ingredients

• 2 Tbsp (30 mL) Olive Oil

• 2 cups (500 mL) each diced onion, celery and carrot

• 6 cups (1.5L) low sodium chicken broth

• 1 jar (341 mL) VH Tikka Masala Sauce

• 3 boneless, skinless chicken breasts, diced

• 1/3 cup (75 m) long grain rice

• 1 medium Granny Smith apple, peeled, cored and diced

• 1/2 cup (125 mL) whipping cream (35%)

• 1 Tbsp (15 mL) chopped fresh parsley

• 1/2 cup (125 mL) toasted sliced almonds

Directions

1. Heat oil in large soup pot over medium-high heat. Add celery, onion and carrots and sauté until softened, about 5-7 minutes.

2. Add broth, chicken breast pieces and VH Tikka Masala Sauce; bring to a boil and simmer for 20 minutes, partly covered. Add rice to soup and continue cooking 15 minutes more.

3. When rice is cooked, blend in apples, cream and parsley. Simmer for 3 minutes. Pour into bowls and serve immediately. Garnish soup with toasted sliced almonds.

A few tips:

• Try this soup with leftover cooked turkey instead of chicken. Try replacing the chicken broth with leftover turkey broth also!

• Leftover cooked plain white rice can be used.

• Need a vegetarian option? Try using canned lentils instead of chicken!

For more Indian inspired recipes visit www.vhsauces.com

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BBQ Bag Biryiani

(NC)—A flavourful complement to grilled chicken, pork or seafood, this recipe will make you wonder why you’ve never cooked rice on the grill before.

2 cups  chicken or vegetable broth  500 mL

1 cup  U.S. long grain white rice 250mL

1 cup  each chopped onion and tomato 250 mL

1/2 cup  golden raisins  125 mL

1/2 cup  35% whipping cream  125 mL

3 tbsp  cubed butter, cold   45 mL

3 cloves garlic, minced  3

4 tsp  mild Indian curry paste 20 mL

1 tbsp  minced ginger  15 mL

2 tsp  turmeric  10 mL

1 tsp  each ground coriander and cinnamon 5 mL

1/2 tsp  each ground cardamom, salt and pepper  2 mL

1/4 cup  toasted chopped walnuts (optional) 50 mL

2 tbsp  chopped cilantro (optional)  30 mL

Preheat grill to medium. In a medium sized bowl, stir broth with rice, onion, tomato, raisins, cream, butter, garlic, curry paste, ginger, turmeric, coriander, cinnamon, cardamom, salt and pepper until well combined. Place a grill bag on a baking sheet. Spoon mixture into grill bag. Crimp the open end securely closed.  Smooth to distribute the ingredients evenly. Slide bag off the baking sheet onto the barbeque grate.

Cook, lid down, for 10 minutes. Carefully flip the grill bag over; continue to grill, lid closed, for an additional 10 minutes. Slide grill bag back onto the baking sheet; let rest for 5 minutes.

Wearing oven mitts, carefully cut open grill bag. Spoon rice onto a serving platter. Garnish with walnuts and cilantro.

Makes 4 servings.

Source:   www.riceinfo.com .

-News Canada

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