Tag Archives: Garlic Paste

How to Make Baked Chicken and Vegetables

Baked chicken and vegetables
4 chicken legs or 8 drumsticks
2 medium tomatoes
2 chopped green peppers
3 carrots cut into slices
4 small onions
½ cup peas
6 black olive or green
2 tablespoon chopped parsley
2 cups water
2 tablespoon vinegar
2 tablespoons butter
1 teaspoon vegetable oil
1 teaspoon sugar
Salt and pepper to taste

For marinating the chicken

1 teaspoon ginger paste
1 teaspoon garlic minced or garlic paste
1 tablespoon yogurt
1 tablespoon sweet red pepper flakes or paprika
1 teaspoon Montreal stake Seasoning

The chicken
In a shallow bowl add all marinate ingredients and mix then add the chicken and  mix it again cover the bowl with plastic wrap let it set in the fridge for 25 minutes.
Put the chicken in large baking tray bake in a moderate heat at 350°F until golden brown. In a medium saucepan add butter, vegetable oil, onions, salt
and pepper fry for 6 minutes then add water, vinegar and sugar cook for  8 minutes more.
Add tomatoes, green peppers, carrots, peas, parsley, and olive. Leave it over low-heat until done.
Remove it from pan, transfer to serving and bowl, serve with hot chicken.


How to Make Parson’s Stew

Parson’s Stew
600 g   beef or lamb cut into small pieces or cubes
5            small onions
250 g   butter or oil
4            cloves garlic paste
3            small tomatoes or 3 tablespoons tomato purée
1 1/2    tablespoons flour
1/2       cup white wine
2            bay leaves
1            teaspoon paprika
Salt and fresh black pepper as needed
Remove the onions skin. Fry the onions until golden brown, add the garlic and fry them for few second. In a large saucepan add meat and fry to a light brown color, and then add enough water to cover the meat and boil for 20-25 minutes. Add the brown onions and garlic to the meat and the bay leaves, salt and pepper to taste, cook on low-heat.
Mix the tomato purée and the flour with wine and pour into the pan. Add more hot water if necessary. Continue cooking until done.
The sauce should be thick.
Serve hot.

How to Make Beef Casserole

Beef Casserole


1 kg    lamb or beef cut into cubes
2          chopped medium onions
2          tablespoons chopped cilantro leaves
2          teaspoons coriander powder
1          teaspoon garlic paste
1          teaspoon ginger paste
1          stick cinnamon(2-inch)
1          teaspoon garam masala
1          teaspoon paprika powder
1          teaspoon red chili powder
1          cup yogurt
1/2     cup vegetable oil
Salt and pepper to taste


Warm the oil in a saucepan over low heat. Add all the whole spices and fry them for 5 minutes then add meat and keep frying for 10 minutes. Rmove the meat and spices from the saucepan and set the meat aside. In the same saucepan add onions, ginger and garlic fry for them 15 minutes more; then add the ground spices and salt and cook on high-heat 5 minutes and stir continuously, add yogurt very slowly, and keep stirring then add the fried meat and enough water for cooking. Cook on high-heat until the boiling point then reduce the heat to medium, cover the pan and cook about 1 hour or until the meat is tender, then add garam masala and cook for 5 minutes more. Transfer the meat to a bowl and garnish with coriander leaves.