Random creative cooking;

start with chutneys

Peanut chutney
Ingredients

1/2 cup - Roasted Peanut
1 big - Shallot, diced
2 - Dry red chili
3 tbsp - Yogurt/
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1/4 tsp - Jeera / cumin seeds
A pinch or two - Hing / Asafoedita
1 sprig - Curry leaves
2 - Dry red chili
Sesame oil

Method

1 ) Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.

2 ) Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.

3 ) In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in.


Chilli Mango chutney
Ingredients

2 big - Ripe & firm mangoes, cut to small pieces
1 medium size - Onion, chopped
1 - Capsicum, chopped
1 - Green chili, chopped
1 tsp - Finely grated ginger
1 tsp - Finely grated garlic
1/4 tsp - Red chili powder
3 tsp - Red chili sauce
3 tsp - Tomato sauce
3 tsp - Soya sauce
1.5 tsp - Vinegar
1.5 tsp - Cornflour

Garnishing

1 stalk - Greens of the spring onion, chopped finely

Method

1 ) Mix and combine the sauces - Red chili sauce, tomato sauce and soya sauce in a bowl. Then in another bowl mix and combine cornflour, vinegar and 2 to 3 tbsps of water.

2 ) Heat 2 to 3 tbsp butter in a pan, add onion and fry till it turns pink in color in medium heat. Then add ginger, garlic and green chili. Fry for a minute then add capsicum and fry till capsicum is fried lightly and still crisp.Add chili powder, lower the heat and then add the mixed sauces and stir in well with the ingredients in the pan. Then add the cornflour mixture, salt to taste, stir and mix well

3 ) Add mango pieces, mix well and cook on very low heat for a minute. Let the mango not get over cooked. Now when still hot i was not so keen on the taste, but when it cooled down a bit and flavors got balanced, it really tasted good. Serve into a serving bowl and garnish with spring onion.


Mango chutney sweet and sour
Ingredients

3 big - Ripe mangoes, chopped to small pieces
1 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tbsp - Grated jaggery
Coarsely grind

3/4 cup - Fresh coconut
1/4 tsp - Jeera /cumin
1/4 tsp - Mustard seeds,crushed
Salt to taste
Seasoning

1/2 tsp - Mustard seeds
2 - Dry red chili
1 or 2 sprigs - Curry leaves
Coconut oil
Method

1 ) Cut the mango into small pieces. Coarsely grind, coconut, jeera in a blender. Then add mustard seeds and pulse 2- 3 times.
2 ) In a pan heat a cup of water add, chili powder, turmeric powder and salt to taste. Bring to a boil. Add mango pieces and cook mango for 2 to 3 minutes. Then add grated jaggery and let it melt in.

3 ) Mix the ground ingredients with the cut mango and mix. Cook for 2 minutes more and turn off the stove.

3 ) To season - Heat 2 tbsp coconut oil in a pan. Add mustard seeds and pop it, then add chili and curry leaves. Pour this seasoning on the mango and mix.

 here comes the random part................

Chicken manchuriyan

Ingredients

1 kilo - Boneless chicken, cut into small pieces
1 - Egg white
1 tbsp - Cornflour

To marinate chicken

2 tsp - Red chili powder
1 tsp - Black pepper powder
2 tsp - Worcestershire sauce
Salt to taste

For Sauce

8 big flakes - Garlic, crushed & chopped finely
2 - Green chili, chopped
2 to 3 stalks - Spring onion, chopped
1/2 tbsp - Vinegar
1 cup Water
1 tbsp - Corn flour
1 tbsp - Soya sauce
1/2 tsp - Sugar
1/4 tsp - Pepper powder

Method

1 ) Marinate chicken pieces in ingredients listed for marination. Marinate for 3o minutes. Mix egg white and cornflour well. Add this mixture to chicken pieces and mix well.

2 ) Heat enough oil to deep fry. When the oil is hot, add chicken pieces in batches and fry till brown and done. Drain off the oil and set aside.

3 ) To make the sauce - Mix cornflour, vinegar, soya sauce, sugar, salt, pepper powder to one cup water and keep aside.Heat some oil in a pan , add garlic and green chilies and saute till garlic looses its raw smell, then set aside some spring onion for final garnish, rest add to the pan and saute for a minute. Then add the mixed ingredients in water to the pan, stir and bring to a boil. Simmer and add the chicken piece to the sauce and cook for 5 to 10 minutes, closed with a lid. Once the sauce has thickened and coated the chicken pieces, take off the stove and serve garnished with some chopped spring onion.

Bitter melon curry

Ingredients
2 medium size - Bitter gourd
Grind to a smooth paste with little water
1.5 cup - Freshly grated coconut
2 big - Small onions/ Shallots
3/4 tsp - Chilly powder
1/2 tsp - Turmeric powder
Seasoning
1 tsp - Mustard seed
6 big - Small onions / shallots,chopped
2 - Green chili, chopped
3 sprigs - Curry leaves
Method
1 ) Cut bittergourd into very small fine pieces. Heat little oil in a pan. Add mustard seeds and pop it. Then add onion, chili and curry leaves. Fry for a minute then add bitter gourd. On a slow flame, fry till bitter gourd is light brown in color.
2 ) Add ground coconut mixture into the pan with bitter gourd. Add just little water to make a thick gravy. Add salt to taste and just bring to a boil. Don't boil over. Take off the stove.


Kale apple salad
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Directions
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.


Crock Pot Indian Butter Chicken
Ingredients
1 C. raw unsalted cashews
1/4 c. curry powder
1 Tbsp. fennel seeds
2/3 c. green yogurt ( not fat free )
1/4 c. tomato paste
2 Tbsp. white wine vinegar
4 cloves minced garlic
1 Tbsp. grated fresh ginger
2 lbs. boneless, skinless, chicken thighs, cut into one inch pieces
1/4 c. butter
1 onion, chopped
1 cinnamon stick
1/2 tsp. cardamon seeds
/2 tsp. cayenne
1 can diced tomatoes plus juice
2/3 c. chicken broth.
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. cream
cilantro, garnish

Instructions
Cook cashews, curry and fennel seeds in a dry skillet for two minutes stirring until fragrant.
Put into a blender and process until finely ground.
Put yogurt in a bowl along with. tomato paste, white wine vinegar, garlic and grated fresh ginger. Stir together and add cashew mixture and mix well.
In a large bowl combine two pounds boneless skinless chicken thighs, cut in one inch pieces with
the yogurt cashew sauce. Cover tightly and refrigerate overnight, or for several hours.
When you are ready to cook, put butter in a large skillet and melt over medium heat.
Add onion, cinnamon stick, cardamon.
Stir fry until onions are tender.
Then add cayenne, diced tomatoes plus juice and chicken broth.
Bring to a boil and cook for three minutes.
Put chicken and sauce into a large crock pot.
Add the tomato mixture and stir well.
Add salt and black pepper.
Cover crock pot and cook on high for three hours or five-six hours
on low.
Add in cream to the pot and stir well. Cover and cook on low for ten minutes.
Serve over rice. Garnish with fresh cilantro if desired.

To all who may concern:  All the recipes you find on my blog have been tried and tested in my kitchen. Most of them have been passed down to me from my mom ,mother -in-law, grand mother, family and friends or are my own creations in times of need. Some have been taken from old recipe books, magazines or online, and in all such cases a mention of such is made.

Chicken Tikka masala:

Ingredients
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)
Preparation
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.



Pasta with potatoes

 11/2 Pounds Of Fusilli Pasta
A Medium Sized Eggplant Peeled And Cut Into About 3/4 Inch Cubes
A Medium Yukon Gold Potato Peeled And Cut Into About 3/4 Inch Cubes
1/2 Cup Of Olive Oil, Divided
Two Teaspoons Of Sea Salt, Divided
1/2 Teaspoon Of Ground Black Pepper, Divided
Six Fresh Roma Tomatoes Sliced In Half
15 Fresh Basil Leaves
A Minced Garlic Clove
1/4 Cup Of Grated Pecorino Romano Cheese
Preheat the oven to 425 degrees.
Place the cut potatoes and the cut eggplant on a sheet pan that has been lightly brushed with olive oil. Brush the vegetables with a 1/4 cup of olive oil. Sprinkle the potatoes and the eggplant with 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Roast the vegetables in the pre-heated oven for 40 minutes until they are lightly browned.
Place the tomatoes, the basil leaves, the garlic, 1/4 cup of olive oil, 1/2 teaspoon of sea salt, 1/4 teaspoon of ground black pepper, and the grated Romano cheese into a food processor. Pulse until fairly smooth but not soupy. Taste and add more sea salt, ground black pepper, and/or grated cheese, if desired.
Cook the pasta according to the package instructions in a pot of boiling, salted water. Drain the pasta well in a colander.
Place the cooked pasta into a large mixing bowl. Add the tomato pesto. Mix well so that all of the pasta gets coated with the pesto sauce. Add the roasted potatoes and the eggplant on top of the pasta. Serve with more grated Pecorino Romano cheese.


Halibut made simple

Ingredients
1 tablespoon corn/vegetable oil,
4 (6-ounce) halibut fillets
1/4 teaspoon fish masala spice (any kind)
2 cloves garlic, minced
1 pound canned artichokes,
1 cup white wine (optional) you can also use chicken broth/fish broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh cilantro leaves
Directions
Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.



Sardine/mathi curry 

Ingredients
Mathy/sardine                                              5 nos
Mango                                              1 big
Grated coconut                            ½ cup
Red chilly powder                       2 tsp
Turmeric powder                        ½ tsp
Small onion                                    2 nos
Ginger                                               1 piece
Curry leaves                                   1 strand
Green chilly                                   3 slit (length wise)
Coconut oil                                    3 tsp
Water                                               2 cup
Salt

Method:
Clean and wash mathi cut into 3 pieces.
Peel and remove the seeds of mango and then chop it to small to medium sized pieces
Grind the coconut, small onion, ginger, red chilly powder, turmeric powder, and water as req to a fine paste; keep it aside.
Heat a chatti/kadayi/pan add ground coconut mixture water, curry leaves, green chilly, coconut oil
When it boils add mathi, mango pieces, salt allow it to boil for 5 minutes.
Cook covered for about 20 minutes, keeping the stove at low flame.
Garnish with curry leaves, coconut oil.


Country egg curry

Ingredients
To grind
1. Onion – 1/2, medium
    Tomato – 1.5, medium-small
    Garlic – 3 large cloves
    Ginger – 1 inch
Grind all the above ingredients to a fine paste, in a blender
Remaining Ingredients
2. Eggs – 8, hard-boiled
3. Onion – 1 large, chopped
4. Turmeric powder – 1/2 tsp
    Chilly powder – 1 – 1.5 tsp
    Coriander powder – 1.5 – 2 tsp
    Garam masala powder – 1.5 tsp
5. Sugar – 1 tsp
6. Fennels / perumjeerakam – 1/2 tsp, crushed
7. Pepper powder – 1/8 tsp
8. Oil – 1.5 tbsp
    Mustard seeds – 1/2 tsp
    Dry red chilies – 3 – 4
   Curry leaves – 1 sprig
9. Cilantro – To garnish

Method
Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add chopped onion, little salt and saute until transparent. Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute until oil appears. Bring down the heat. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute at low heat for about 1 minute taking care not to burn the powders. Add the boiled eggs and stir for a few seconds. Add the crushed fennel's, sugar and mix well. Add 1.5 – 2 cups hot water, salt and bring to a boil. Cook covered for 2 – 3 minutes. Open and add 1/8 tsp pepper powder. Check for salt. Garnish with cilantro.


Chicken tortilla soup in crock pot

2 C shredded chicken
1 12 oz. can diced tomatoes
1 10 oz. can enchilada sauce
1 small can chopped green chilies
2 cans chicken broth
1 can corn
1/2 C onion, diced
2 cloves garlic, minced
2 C water
1 tsp cumin
1/2 – 1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 Tbsp. dried cilantro or 3 Tbsp fresh
Combine all ingredients in crock pot.  Cover and cook low for 6-8 hours or high for 4-5 hours.  Add in cooked chicken 30 minutes before serving.  Serve with tortilla chips, sour cream, cheese and black olives.