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.
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.
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