Chicken Kali Mirch

 

Ingredients:

500 G. Chicken (curry cut)
1 Onion (finely chopped)
2 Fresh green chili’s (chopped)
1 in. Ginger (fine chopped)
4 Pods Garlic (chopped)
1C. Yogurt (whisked)
½ Tsp. Garam masala powder
½ Tsp. Cumin powder
½ Tsp. Coriander powder
1 Tsp. Cinnamon powder
4 Tbsp. Oil
4 Cloves
1 Tsp. Black pepper corns (crushed)
3 Green cardamoms (crushed)
¼  C. Coriander leaves (chopped)
1 Tsp. Kasuri methi
1 Tbsp. Lemon juice
½ Tsp. Honey
½ C. Water
Salt to taste

Recipe:

Heat oil in a pan & add cinnamon powder, green cardamom, cloves & pepper corn. Once fragrant, add chopped onions, ginger – garlic, chilies and cook for 7-8 minutes.

Add the cumin powder, garam masala powder, coriander powder & mix well.

Stir in the chicken pieces and sear on high flame for 5-10 minutes.

Now add the yogurt & mix evenly coating the chicken pieces.

Add water, kasuri methi, lemon juice, honey & keep stirring while the gravy simmers, approximately for 5-6 minutes or till the chicken is cooked.

Once the chicken looks cooked, garnish with chopped coriander & serve hot with roti’s, naan or parathas.

Chicken Handi

The traditional recipe requires a clay cooking pot as it enhances the flavor. However, cooking the same in a regular pot works just fine too.

Ingredients:

500 Gr. Chicken (cut into medium pieces)
½ C. Cashew nuts (plain, unsalted)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 Fresh green chili’s (Slit)
½ in. Ginger (julienne)
2T. Ginger Garlic paste
¼ ^th C. Coriander leaves (chopped)
¼ ^th C. Mint leaves (chopped)
1C. Yogurt
1T. Chili powder
¼ ^th T. Turmeric powder
½ T. Garam masala powder
½ T. Coriander powder
4Tbs. Oil
2 cloves
½ in. Cinnamon stick
2 green cardamoms
Salt to taste

Recipe:

Start by soaking the cashew nuts in hot water for 15-20 minutes. Drain and grind them into a paste. Add yogurt and continue to grind. Set aside.

Heat oil in a cooking pot & add cinnamon, green cardamom, and cloves. Once fragrant, add chopped onions and cook till golden brown.

Add the ginger-garlic paste and continue cooking for 4-5 minutes.

Stir in the chopped tomatoes, julienne ginger and cook till the oil separates. Now add the chicken pieces, chopped coriander, mint leaves and sauté over medium heat.

Add the turmeric powder, red chili powder & coriander powder. You can adjust the salt at this stage.

Now add the ground cashew – yogurt paste, garam masala powder and slit green chilies. Give it a nice stir evenly coating the chicken.

Keep stirring while the gravy simmers, approximately for 5-6 minutes or till the oil starts to separate.

Once the chicken looks cooked, garnish with chopped coriander & julienne ginger.

Serve hot with roti’s, naan or parathas.

Creamy Spinach Penne Pasta

Ingredients:

250 Grams penne pasta, cooked
3 Garlic cloves, minced
1 Onion, finely chopped
5C. Fresh spinach, washed, dried & chopped
1/2  C. Basil, finely chopped
1T. Olive oil
1T. Butter
2C. Cooking cream
1C. Parmesan cheese, grated
1/4 T. Salt
1/4 T. ground black pepper

Recipe:

Start by cooking the penne pasta. Drain and keep aside.

Heat olive oil and butter in a large pan over medium heat.

Sauté the onions, garlic, salt, and pepper until lightly browned.

Add cooking cream and parmesan cheese, and continue to cook the sauce on low heat until slightly thickened.

Now add the spinach, cup by cup and keep stirring gently until it wilts.

Once the sauce is ready add the basil and cooked pasta to the pan and stir to coat.

Garnish with some more parmesan cheese and enjoy the delicious creamy spinach pasta.

Cabbage & Coconut Stir-fry

Ingredients:

4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
2T. Oil
Asafoetida (a generous pinch)
Salt & Pepper

Method:

Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.

In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.

Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.

Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.

Serve hot as a side dish.

The key here is the crunch in the cabbage. Don’t overcook!

Pesto Chicken Pasta

Ingredients:

2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper

Recipe:

Cook the pasta according to the instructions. Drain, but just reserve 1/4^th cup cooking liquid.

In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.

In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.

Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.

Serve hot.

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