Recipies

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Bisque a’la jadii

Ingredients
1. Basmati white rice (1/2 cup)
2. 1 can of tomato bisque
3. 1 thai chile cut into small pieces
4. 6 large shrimp, peeled entirely
5. 2 tbsp unsalted butter
6. 1/2 large cluster of chopped garlic
7. 1/4th cup black been sauce
8. 1/8th cup black beens
9. 1/8th cup chopped cilantro
9. 1/8th cup chopped black olives from can
10. 1/8th cup olive oil from can
11. 1 cup water
12. Fried/nonbreaded okra
13. 1/8th cup non-sweet corn
Recipe
13. Traditionaly seasoned, cut and fried Bratwurst
1. Place all butter, shrimp and garlic into medium size pot and turn heat to medium, occasionally and gently stirring to ensure marry of sauces and even cook. Turn fire down to low after about 8-10 min. Halfway through this process, add cilantro and distribute evenly.
2. While other ingredients are marrying, place all water and basmati rice into another medium size pot, cover and heat on medium for 10-15 min or so (until rice sticks at bottom of pot, covering evenly).
3. Place all chile, black been ingredients, corn, okra, bratwurst, tomato bisque and olive ingredients into pot with shrimp sauce and return heat to medium. Stir occasionally to marry ingredients. Turn heat to high until boiling. Once boiling, reduce heat to low.
4. When rice is done, place all rice into the mixture and stir evenly to marry. Keep heat at low.
5. After cooking on low for 15 min, serve

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Chicken Masala

Ingredients
1. Basmati white rice (1 to 1 and 1/2 cup)
2. 1 can of petite cut tomato
3. 1 thai chile cut into small pieces
4. 3 tbsp Ghee
5. 1/2 chopped red onion
6. 1/2 large cluster of chopped garlic
7. 1tsp ginger
8. 5 cloves
9. 1/8th cup chopped cilantro
9. 1/2 1 Indian cinnamon stick
10. 4 tbsp Shan Bombay Biryani Masala mix
11. 2 to 3 cup water
12. 1 puree machine
13. 4 to 5 dried prunes
14. 1/2 cup regular or plain greek yogurt
15. Additional 1/2 cup water
16. 4 to 5 boneless/skinless chicken legs

Recipe
1. Place all ghee, onion, ginger, cloves, cinnamon, prunes, chili, masala, yogurt and garlic into medium size pot and turn heat to medium-high. When ingredients have started to boil, add 1/2 cup additional water. Toss 1/4 of the cilantro into the mix. Mix evenly, coating the bottom of the pan. Occasionally and gently, stir to ensure marry of sauces and even cook. The main thing to remember is that the onion and garlic should brown a bit and the onion melt into the other ingredients (do not burn). Add pureed tomato and mix evenly. Turn fire down to low after about 8-10 min. Add chicken and stir into mixture, turn heat to medium-high until boiling again. Finally, turn heat to medium low and cook an additional 30 minutes. This mixture can be cooked on low for another 30 min if desired.

2. While other ingredients are marrying, place all water and basmati rice into another medium size pot, cover and heat on medium for 10-15 min or so (until rice sticks at bottom of pot, covering evenly).

3. When rice is done, evenly coat plates with bed of rice and pour mixture over the rice. You may garnish with additional cilantro.

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Tom Yum

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Okra Masala

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House Spaghetti

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Strawberry Dirty Shirley

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Indian base

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Shrimp & Chuck Steak Tacos

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Pineapple, mango/black orange Hookah

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