Sweet and Sour Shrimp

Ingredients:

8 ounces firm light tofu (optional)

2 tablespoons cornstarch, divided

8 ounces peeled large shrimp

1/4 cup fat-free, less-sodium chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons canola oil

1 cup prechopped onion

1/2 cup prechopped green bell pepper

1 tablespoon ground fresh ginger

1 (8-ounce) can pineapple chunks in juice, drained

Instructions:

1) Place tofu (if using) between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu (if using) , 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

2) Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; saute 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; saute 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute.

*makes 4 servings* (Serving size: 1 cup shrimp)

Hot Fudge Sauce

Ingredients:

1 cup sugar

2/3 cup 1% low-fat milk

2 tablespoons unsweetened cocoa

2 tablespoons light-colored corn syrup

2 teaspoons butter

Dash of salt

3 ounces bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

Instructions:

1) Combine the first 6 ingredients in a medium heavy-duty saucepan over medium-heat; bring to a simmer, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Grilled Lamb Chops

Ingredients:

3 pounds Lamb Chops

3 tablespoons Papaya paste

1 teaspoon Salt

1 tablespoon crushed red chillies

1/2 teaspoon Turmeric powder

1/2 teaspoon Cumin powder

1 tablespoon Red chilli powder

1 tablespoon Whole coriander seeds

1 tablespoon Cumin seeds

Aluminum foil (as required)

Instructions:

1) Wash chops well with warm water, take off any excess fat (if present).

2) Spread papaya paste over washed chops and set aside for 1 1/2 hours to tenderize the meat. Put chops, salt, crushed and powdered red chillies, turmeric powder and cumin powder in a bowl and mix well. Crush whole coriander and cumin seeds. Add to bowl and rub the spiced mix over chops, with hands.

3) Cut aluminum foil into 4-5 inch long pieces. Wrap the aluminum foil pieces around the meat portion of chops. One by one, place the chops on the grill.

4) When the chops are done from one side, turn them over.

5) When chops are golden from both sides, remove from grill.

6) Remove foil from chops and serve hot with salad and sauce or chutney.

Sweet-Sour Potatoes (Indian Style)

Ingredients:

4 potatoes (boiled)

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

2 fresh chillies, sliced

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon salt or to taste

1/2 teaspoon red chilli powder

1 tablespoon dried tamarind pulp

2 teaspoons brown sugar

Instructions:

1) Peel and dice the potatoes. In a heavy saucepan heat the oil and fry mustard seeds until they pop. Add in chillies and ground spices and stir for about 30 seconds or until aroma is present. Add potatoes, sprinkle with salt and about 1/4 cup water, cover pan tightly and cook on very low heat for 15 minutes.

2) Meanwhile, soak tamarind pulp in 1/2 cup hot water and squeeze to dissolve pulp. Strain out seeds and fibers, dissolve sugar in tamarind liquid. Add to potatoes, stir gently, cover and cook for a further 10 minutes or until potatoes are tender.

Hyderabadi Biryani

Ingredients:

3 pounds Chicken (cut into medium-sized pieces)

1 cup plain yogurt

6 cups basmati rice

1 teaspoon Red Chilli Powder

1/2 teaspoon Ginger Paste

1/2 teaspoon Garlic Paste

Fresh lemon juice (from 4 lemons)

Fresh mint leaves (small bunch)

4 green chillies (finely chopped)

6 whole black peppercorns

6 cardamom pods

2 medium onions (thinly sliced)

2 cups vegetable oil

1/4 teaspoon yellow food color

1/4 teaspoon orange food color

1 teaspoon salt

Instructions:

1) Wash chicken with cold water and drain well.

2) In a separate bowl, mix ginger paste, garlic paste, red chilli powder, and plain yogurt together into a smooth paste. Marinate chicken in the mixture and set aside for 30 minutes.

3) In a separate pan, heat the vegetable oil, add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

4) Boil rice in a large pot with water until rice is parboiled and drain.

5) Cook the chicken mixture for about 15 minutes until tender.

6) Grease the same pot, add half of the rice to it and then layer the chicken mixture on top, and then finally add the remaining rice on top of the chicken mixture.

7) Add both food color mixtures on rice.

8) Place pot on a hot griddle and let cook on a low flame for about 15 minutes. Finally remove from heat; fluff rice and serve.

Raspberry Sauce

Ingredients:

4 cups fresh raspberries

1/4 cup water

1/3 cup sugar

1/2 teaspoon fresh lemon juice

Instructions:

1) Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Honey Ricotta Ice cream with Lavender

Ingredients:

1 cup sugar

1 cup water

1 teaspoon dried lavender blossoms

3 cups fresh ricotta cheese (about 2 pounds)

2 tablespoons honey

1/4 teaspoon salt

Instructions:

1) Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

2) Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer, freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

*Makes 1 1/2 quarts* (Serving size: about 1/2 cup ice cream)