Kitchen Confidential

Watermelon Summer Punch Recipe #6262

 Preparation:    15 min
Marinating/Waiting:    0 min
Cooking:    0 min

Total:    15 min

 

 

 

 

 

 

 

Recipe Ingredients
6 cups (1.5 L) cubed, peeled seedless watermelon
3 cups (750 mL) Irresistibles Cranberry Cocktail
3 cups (750 mL) Selection Club Soda

Preparation
Process 6 cups (1.5 L) cubed, peeled seedless watermelon in a food processor until smooth. In a large pitcher, stir together watermelon purée and 3 cups (750 mL) each Irresistibles Cranberry Cocktail and Selection Club Soda. Pour into glasses. Garnish with cubes of watermelon.

For a South Asian Desi Twist: 
Add 2 cups of mango juice to the watermelon purée.  Once you have poured the punch into glasses, top it off with a few leaves of fresh mint and a slice of lime!

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Fire Up the BBQ and Celebrate Summer!

Smita Chandra is not only a Kraft Kitchens Expert but also a well-known cookbook author, cooking instructor, and recipe developer. She is known for combining traditional Indian flavours with time saving Kraft products for today’s busy lifestyle. The month of May has finally arrived and bring with it barbeque parties and loads of reasons to start entertaining your family and friends. The summer season is here and Kraft ka Khana has a variety of mazeydaar and asaan recipes made even easier thanks to Kraft products. These recipes will add some spice to your family bbq’s and picnics. You’ll spend more time with your family and less time hidden away in the kitchen.

Super asaan recipes and more time to enjoy the mausum!

With the warm weather upon us, forget about turning on the oven. It’s time to get outside and fire up the grill!

If you’re getting tired of the same old masalas, we’ve got some new recipes for you. One of Smita’s favourite BBQ recipes is her Kraft Hari Chutney Chicken Skewers. Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing enhances the flavour of this simple to prepare dish. You’ll impress all the mehmaan at your long weekend get together.

Summer is a great time to start enjoying all the fresh fruits and vegetables that the season has to offer. As part of a mazeydaar BBQ dinner, try cutting up and grilling fresh peppers, zucchini, eggplant and red onions. Add some vibrant colour when it comes to serving dessert! Toss up a fruit salad with taaza mangoes, strawberries and blueberries.

For something different, you can make Smita’s famous Lab-e-Shirin recipe.

Meaning 'sweet lips', this recipe is a traditional Pakistani dessert made with delicious fruit and milk.

 

Smita shows you how to put a time-saving modern spin on the traditional recipe, using Kraft products like Jell-O and Cool Whip Whipped Topping. It’s a refreshing dessert choice for summer entertaining.

Your chance to Win $2500!

 

Now it’s your turn to show us how good of a chef you are at home! Here’s your chance to enter the Kraft Ka Khana Desi Recipe Contest. Kraft is looking for your desi recipe that combines traditional flavours and at least one Kraft products. Starting from May 2 to July 29, 2011 – you can submit your original recipe online for a chance to WIN $2,500 or one of four secondary Kraft prize gift baskets!

For additional contest details and all of Smita’s delicious recipes, visit www.kraftkakhana.com

Strawberry-Mint Salad with Masala Candied Almonds

Prep Time: 10 min. plus cooling
Makes: 4 servings, 1-1/2 cups (375 mL) each.

WHAT YOU NEED:

1/2 cup Back to Nature Sea Salt Roasted Almonds
3    Tbsp. brown sugar
1    tsp. Crushed red pepper
1    tsp. garam masala
1/2 tbs. cumin seed
4    cups mixed baby salad greens
2    cups sliced fresh strawberries
1/4 cup sliced onions
2    Tbsp. slivered fresh mint

1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

 

MAKE IT:

Cook first 5 ingredients in skilled on medium heat for 5 min. or until sugar is melted and nuts are evenly coated with glaze, stirring frequently. Cool completely.

Combine remaining ingredients in large bowl. Add nuts; mix lightly.

Be sure to check out more of Smita’s recipes on www.kraftkakhana.com

“Your summer will sizzle with my delicious BBQ recipes for the season!” – Smita Chandra

Barbecue Fiesta Vegetables #3270

 Preparation:    10 min
Marinating/Waiting:    0 min
Cooking:    6 min
Total:    16 min
4 servings

 

 

Recipe Ingredients

1 each: yellow and green zucchini, cut lengthways into slices 1/4-in. (5-cm) thick.
1 each: red and orange peppers, seeded and cut into 8 pieces
8 white mushrooms
1 small red onion, cut into 8 segments
2 Tbsp. (30 mL) olive oil
1 Tbsp. (15 mL) balsamic vinegar
1 1/2 tsp. (7 mL) each: fresh or dried oregano, basil and parsley

Preparation 

Preheat barbecue to medium-high. Thread vegetables onto skewers; set aside. In a bowl, mix oil, balsamic vinegar, salt and pepper together. Brush vegetables with sauce. Sprinkle with herbs. Place vegetables on an oiled grill and cook 2-3 min. per side, until tender-crisp.

For a South Asian Desi Twist: 

Add 1 teaspoon of cumin power and 1 teaspoon of coriander powder to the oil marinade, before brushing the vegetables with it.  Once brushed, lightly sprinkle chili powder over the vegetables before barbecuing.

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Grilled Tandoori Chicken Supreme

Grilled Tandoori Chicken Supreme Recipe #2878

Courtesy of Metro Kitchens.

Preparation:    20 min
Marinating/Waiting:    2 h 30 min
Cooking:    20 min
Total:    3 h 10 min
4 servings

 

 

 

 Recipe Ingredients

4 skinless chicken supremes
3 lemons (juice)
Tandoori paste
1/2 onion, chopped
4 cloves of garlic
1 Tbsp. (15 mL) fresh ginger, grated
1 Tbsp. (15 mL) coriander seeds
1 Tbsp. (15 mL) cumin seeds
1 lemon (juice and zest)
1 tsp. (5 mL) salt
1 tsp. (5 mL) Irresistibles paprika
Irresistibles Cayenne pepper  to taste
1 cup (250 mL) plain yogurt (Mediterranean style)
4 drops of food colouring (optional)

Preparation
Brush chicken with lemon juice and place in the refrigerator for 30 minutes. Prepare the tandoori paste by placing onion, garlic, ginger, coriander and cumin seeds, lemon zest and juice, and salt in the blender. Mix until a homogenous paste is obtained. Add paprika, Cayenne pepper, yogurt and food colouring to the paste. Add chicken and let marinate from two hours to overnight in the refrigerator. Preheat BBQ. Grill the chicken supremes in direct heat on the BBQ for 8-9 minutes per side. Strong coloration near burnt must be obtained.

BBQ Chicken Drumsticks

 Preparation:    8 min
Marinating/Waiting:    2 h
Cooking:    20 min
Total:    2 h 28 min
6 servings

 

 

 

Recipe Ingredients

Marinade:
1/3 cup (80 mL) soya sauce
1/4 cup (60 mL) peanut oil
2 Tbsp. (30 mL) chili sauce
2 Tbsp. (30 mL) freshly squeezed lemon juice
4 tsp. (20 mL) honey
1 tsp. (5 mL) Irresistible dry mustard
1 tsp. (5 mL) Irresistible dried thyme
1 tsp. (5 mL) Irresistible dried tarragon
2 garlic cloves, minced
Salt and pepper to taste
12 chicken drumsticks

Preparation
In a dish, mix marinade ingredients together.?Add drumsticks, cover and refrigerate 2 hrs. (maximum 24 hrs.). Turn drumsticks now and again to coat evenly with marinade.?Preheat barbecue to medium.?Drain drumsticks and place on grill.? Cook 20 min.

For a South Asian Desi Twist: 
Add 1 tablespoon of fresh yogourt and 1 tablespoon of tandoori masala to the marinade before refrigerating.

Click HERE for more recipes.