My take on the White Chicken Chili. A picky eater at home makes me concoct recipes that will entice her to eat all that is good for her. In doing so, I can mask the chicken and all the good old earthy veggies that does a body good in this Earthy Chicken Chili!!!
2-4 Chicken Breast - Diced or Thinly Sliced (uncooked)
4-8 Cups of Chicken Broth - Bring to a boil in a stock pot & Simmer
2 Cans of Fire Roasted Chopped Chillies - Re-chop to have smaller bits
1 Cup of all purpose flour
1/2 of Extra Virgin Olive Oil - Divided
1 Red Onion - Diced
1/2 lbs of Portabella Mushrooms - Sliced
1/2 lbs of Button Mushrooms(white) - Sliced
1 Cup of Great Northern Beans (Cooked)
1 Cup of White Corn (Optional)
1/2 Cup of Egg Noodles (Optional)
1/2 Cup of Heavy Cream
1 Green Bell Pepper - Diced
1 Red Bell Pepper - Diced
2 Stalks of Celery - Thinly Sliced
8-10 Cloves of Garlic - Minced or Pressed
2-4 Serrano Chillies - Grated or Minced
2 1/2 Tbsp of Cumin Powder
1 Tbsp of White Pepper Powder
2 Tbsp of Worcestershire Sauce
2 Tbsp of Soy Sauce
Dash of Oregano
Prep Time:45mins
Cooking Time:20-30 mins
In a bowl mix thinly sliced Chicken breast, 1 Tbsp of Cumin Powder, 1/2 Tbsp of White Pepper Powder, Minced Serrano Chillies, 1 Tbsp of Soy Sauce & a dash of salt. Set the mixture aside and prep the veggies.
Put 1/2 of the EVOO in a skillet and stir fry the chicken until fully cooked. 5-10minutes. Remove chicken with a slotted spoon and add in the onions & celery for sauté a min or two & add in the mushrooms. Sauté until almost all of the moisture has evaporated. Next add in the rest of the veggies and cook for 3-4 minutes, add in the cooked chicken, chopped green chillies and let it simmer stirring occasionally.
In a deep dutch oven add the rest of the evoo & add the flour gradually whisking to make a roux. Once the roux has turned beige in color add in the heated stock whisking to make sure no lumps form. Add in all the stock and let it come to a steady boil. Add in the Worcestershire sauce & whisk in the heavy cream & bring to a boil for about 2 minutes than add in the chicken & veggies mixture slowly...add in rest of the cumin & a dash of oregano. Simmer the chili for about 10-15 mins.
I serve mine with a spoonful of sour cream & slice of toasted sourdough! Bonn Appetite
*** I make do with what's available when it concerns the "optional" ingredients!!
Friday, October 22, 2010
Monday, September 6, 2010
Butter Chicken - Chicken Makhani
1 lb Chicken Breast cubed
2 Med. Onions thinly sliced
5-6 Tomatoes diced
1/2 Cup of Canola/Soybean Oil
3-4 Curry Leaves
1 tsp Kasuri Methi leaves(give it 3-4 whirls in a coffee grinder)
1 1/2 tbsp Ginger-Garlic paste
1 tbsp Chili Powder
1 tsp Cumin Powder
1 tsp Corriander Powder
1/2 tsp Tumeric Powder
2 tbsp of sour cream
2 tbsp of whipping/heavy cream
8-10 Almond (utilize ur coffee grinder again)
2 tbsp Lemon or Lime Juice
Salt to taste
Cilantro for Garnish
Wash & cube the chicken breast, not to small though keep the pieces bigger than bite size.
Marinate the chicken with ginger-garlic paste, all the spices, salt & half of the lime -lemon juice. Set aside & prep for the gravy
In a large Dutch oven, add oil & thinly sliced onions sauté the onions until they turn translucent. Add in the tomatoes & curry leaves stir occasionally until oil starts to gather on the top. Remove from heat & give the mixture a whirl in a food processor, at this time add in the sour cream and set it aside.
In the same Dutch oven, add 2-3 tbsp of oil & marinated chicken and stir fry until the chicken is cooked completely on medium to medium-high heat. Once the chicken is ready, add in the pureed onion & tomato mixture & stir everything together.
Let it come to a boil, add in the kasuri methi, & almond powder & let it simmer for 10 mins. Once the oil separates on the top, garnish with chopped cilantro, fresh butter & cream.
I make Jeera Rice as a side and serve it with toasted plain naan. Enjoy!
Tips:
I soak the cubed chicken in half of the lime juice, it makes it better!
Use a slotted spoon to take out the onion & tomato mixture, this leaves the excess oil to use for the chicken.
2 Med. Onions thinly sliced
5-6 Tomatoes diced
1/2 Cup of Canola/Soybean Oil
3-4 Curry Leaves
1 tsp Kasuri Methi leaves(give it 3-4 whirls in a coffee grinder)
1 1/2 tbsp Ginger-Garlic paste
1 tbsp Chili Powder
1 tsp Cumin Powder
1 tsp Corriander Powder
1/2 tsp Tumeric Powder
2 tbsp of sour cream
2 tbsp of whipping/heavy cream
8-10 Almond (utilize ur coffee grinder again)
2 tbsp Lemon or Lime Juice
Salt to taste
Cilantro for Garnish
Wash & cube the chicken breast, not to small though keep the pieces bigger than bite size.
Marinate the chicken with ginger-garlic paste, all the spices, salt & half of the lime -lemon juice. Set aside & prep for the gravy
In a large Dutch oven, add oil & thinly sliced onions sauté the onions until they turn translucent. Add in the tomatoes & curry leaves stir occasionally until oil starts to gather on the top. Remove from heat & give the mixture a whirl in a food processor, at this time add in the sour cream and set it aside.
In the same Dutch oven, add 2-3 tbsp of oil & marinated chicken and stir fry until the chicken is cooked completely on medium to medium-high heat. Once the chicken is ready, add in the pureed onion & tomato mixture & stir everything together.
Let it come to a boil, add in the kasuri methi, & almond powder & let it simmer for 10 mins. Once the oil separates on the top, garnish with chopped cilantro, fresh butter & cream.
I make Jeera Rice as a side and serve it with toasted plain naan. Enjoy!
Tips:
I soak the cubed chicken in half of the lime juice, it makes it better!
Use a slotted spoon to take out the onion & tomato mixture, this leaves the excess oil to use for the chicken.
Wednesday, August 4, 2010
Easy Eggplants
Egg plants also known as brijals or baigans are not my favorites when it comes to vegetables. This is one of easiest way that I prepare eggplants & in our home, these don't even make it to the table. My girls devour them stuffed in pita pockets or just rolled up in chapati.
10-12 Small Eggplants
4-5 Roma Tomatoes
1 Small Bunch Cilantro
1 Tbsp Cumin-coriander Powder
1 Tbsp Chili Powder (add more to make is spicier)
1/2 Tsp Turmeric Powder
4 Tbsp Veg Oil
Salt to Taste
Wash & par-peel the eggplants. Slice them length wise about 8-9 pieces per eggplant, and drop them in a bowl of cold water. ( this prevents the browning or oxidizing)
Finely chop the cilantro & grate the tomatoes. Drain the eggplants and add them in a bowl along with all the spices, cilantro & grated tomatoes. Finally add in the oil and let it marinate covered for about 1/2 hr.
Heat a non-stick pan, add in the marinated eggplants & stir for a minute or two. Turn down the heat to medium, cover and cook until non of the liquid from tomatoes remain. Garnish with fresh cilantro & serve hot with pita chips or chapati.
10-12 Small Eggplants
4-5 Roma Tomatoes
1 Small Bunch Cilantro
1 Tbsp Cumin-coriander Powder
1 Tbsp Chili Powder (add more to make is spicier)
1/2 Tsp Turmeric Powder
4 Tbsp Veg Oil
Salt to Taste
Wash & par-peel the eggplants. Slice them length wise about 8-9 pieces per eggplant, and drop them in a bowl of cold water. ( this prevents the browning or oxidizing)
Finely chop the cilantro & grate the tomatoes. Drain the eggplants and add them in a bowl along with all the spices, cilantro & grated tomatoes. Finally add in the oil and let it marinate covered for about 1/2 hr.
Heat a non-stick pan, add in the marinated eggplants & stir for a minute or two. Turn down the heat to medium, cover and cook until non of the liquid from tomatoes remain. Garnish with fresh cilantro & serve hot with pita chips or chapati.
Friday, July 30, 2010
Paya (Nalli Nihari)
This is one dish I remember from my childhood that was my absolute favorite as far as meat dishes go. I favored it when mom made it or when mami made it! Mami's was a little different she added hulled whole wheat in it.
Mami, shared her recipe with me this past spring and it was just as she had made it! Delicious!!!
4 Payas cut into small pieces (Lamb/Goat Trotters)
½ Cup Hulled Whole Wheat Cooked tender enough to mash.*
2 Tbsp flour
2 Tbsp lime/lemon juice ( or white vinegar)
1 Cup Soybean Oil/Veg Oil
2-4 Tbsp Butter or Ghee
2 Tsp cumin seeds (keep 1 tsp aside)
1 Red Onion finely diced
1 Tbsp ginger paste (divided)
1 Tbsp garlic paste (divided)
2 Tbsp finely sliced garlic
1 Cup tomatoes diced
1 Green chili thinly sliced
1 Tsp chili powder
1 Tsp turmeric powder
1 Tsp garam masala
Kosher Salt to Taste
Prep:
Wash Payas in salted water & remove any bad pieces. Re-rinse with water & repeat with 2 table spoon of lime/lemon juice or vinegar soak, rinse and set aside.
*Soak Wheat for @ 20 mins in warm water, than pressure cook it @ 4 whistles & set aside. Reserve @ 1/4 cup of water.
In a pressure cooker, add 1/2 cup of oil and let it heat up. Once heated, add cumin seeds and let it sputter. Add the finely diced onions and let it cook stirring occasionally until translucent. Add 1/2 tbsp each of ginger & garlic paste and cook for 1 min, add the tomatoes and cook until the oil separates...than add the chili, turmeric & garam masala powder, stir in the washed & rinsed paya add a 1/2 cup of water close the pressure cooker and let it whistle 4-5 times. Once the pressure settles open the cooker and mix in the wheat & paya and let it simmer. Add in reserved water or more as needed.
In a Kadai, add about 2-3 tablespoon of ghee or butter and once heated add the cumin, thinly sliced garlic & green chili. Stir for about a minute & add in the flour and make a rouge of sort than add in the paya & wheat from the cooker and stir in the garam masala. Partially cover and let it simmer for 5 mins on low or until oil settles on the top.
I garnish it with chopped cilantro & thinly julienned ginger! It tastes better with Naan or homemade parathas.
Mami, shared her recipe with me this past spring and it was just as she had made it! Delicious!!!
4 Payas cut into small pieces (Lamb/Goat Trotters)
½ Cup Hulled Whole Wheat Cooked tender enough to mash.*
2 Tbsp flour
2 Tbsp lime/lemon juice ( or white vinegar)
1 Cup Soybean Oil/Veg Oil
2-4 Tbsp Butter or Ghee
2 Tsp cumin seeds (keep 1 tsp aside)
1 Red Onion finely diced
1 Tbsp ginger paste (divided)
1 Tbsp garlic paste (divided)
2 Tbsp finely sliced garlic
1 Cup tomatoes diced
1 Green chili thinly sliced
1 Tsp chili powder
1 Tsp turmeric powder
1 Tsp garam masala
Kosher Salt to Taste
Prep:
Wash Payas in salted water & remove any bad pieces. Re-rinse with water & repeat with 2 table spoon of lime/lemon juice or vinegar soak, rinse and set aside.
*Soak Wheat for @ 20 mins in warm water, than pressure cook it @ 4 whistles & set aside. Reserve @ 1/4 cup of water.
In a pressure cooker, add 1/2 cup of oil and let it heat up. Once heated, add cumin seeds and let it sputter. Add the finely diced onions and let it cook stirring occasionally until translucent. Add 1/2 tbsp each of ginger & garlic paste and cook for 1 min, add the tomatoes and cook until the oil separates...than add the chili, turmeric & garam masala powder, stir in the washed & rinsed paya add a 1/2 cup of water close the pressure cooker and let it whistle 4-5 times. Once the pressure settles open the cooker and mix in the wheat & paya and let it simmer. Add in reserved water or more as needed.
In a Kadai, add about 2-3 tablespoon of ghee or butter and once heated add the cumin, thinly sliced garlic & green chili. Stir for about a minute & add in the flour and make a rouge of sort than add in the paya & wheat from the cooker and stir in the garam masala. Partially cover and let it simmer for 5 mins on low or until oil settles on the top.
I garnish it with chopped cilantro & thinly julienned ginger! It tastes better with Naan or homemade parathas.
Saturday, July 10, 2010
I love to cook
Everyone loves to eat! To eat one has to learn how to cook & how to enjoy it! I hated cooking & loved to eat. I dreaded when mom wanted help in the kitchen. I'd have excuses, much like my girls right now. Unless its’ baking, my youngest loves to bake!
I grew up in a family, where homemade food was a must! It mostly consisted of Gujarati food with a little bit of flair from all over India. Never learned how to cook from my parents but did observe enough to catch on their tricks & panache.
So, when 12 yrs ago we moved to the mid-west, I had to teach myself how to cook. The ABCs of Indian food & foods my “abcd” girls liked to eat. Let’s just say, it was well worth it to have my parents just a phone call away!.."Mom, how do I make this?" "Dad how do I do that?"
In early April 2010 I paid a visit back home to NY and got to meet those that are near and dear to me…some I love more & some I just love. Amongst them was my mami (maternal uncle’s wife)‼ She visits my cousin, her daughter in New York. Mami & I talked almost daily on my way home from work. We would talk about family, weather, kids and food! She loves to hear my self-concoctions of made-up recipes down to the basics. She makes the best food & I can still recall how my palette loves her cooking. Somehow it tastes better! Must be the love, so I dedicate this food mishmash to my beloved mami….
I grew up in a family, where homemade food was a must! It mostly consisted of Gujarati food with a little bit of flair from all over India. Never learned how to cook from my parents but did observe enough to catch on their tricks & panache.
So, when 12 yrs ago we moved to the mid-west, I had to teach myself how to cook. The ABCs of Indian food & foods my “abcd” girls liked to eat. Let’s just say, it was well worth it to have my parents just a phone call away!.."Mom, how do I make this?" "Dad how do I do that?"
In early April 2010 I paid a visit back home to NY and got to meet those that are near and dear to me…some I love more & some I just love. Amongst them was my mami (maternal uncle’s wife)‼ She visits my cousin, her daughter in New York. Mami & I talked almost daily on my way home from work. We would talk about family, weather, kids and food! She loves to hear my self-concoctions of made-up recipes down to the basics. She makes the best food & I can still recall how my palette loves her cooking. Somehow it tastes better! Must be the love, so I dedicate this food mishmash to my beloved mami….
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