White Chicken Qorma
I am tired of making the same old curries and qormas. So with a couple of failed tries later I think I nailed it!!!
1 Lbs - Chicken Tenders (sliced or diced into small pieces)
1 Red Onion - Sliced thinly
½ Tsp - Cumin
1 - Cinnamon stick
2 - Cardamom pods
2 Tsp - Garlic paste
½ Tsp - Ginger paste
½ Cup - Sour cream*
½ Cup - Coconut milk (unsweetened)
2 Tbsp – Olive Oil (EVOO if Available)
1 green Chili – Seeded & Diced
1 Tsp – Corn Starch
1 Lemon/Lime Wedged
Salt
Cilantro
Marinade
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili flakes
half tsp cumin powder
quarter tsp garlic paste
Salt*
1 tbsp oil
*I skim on the salt and wait to add in just before I serve it.
In a heavy bottom skillet or kadai add the evoo and drop in the cumin, cardamom & cinnamon. As soon as you smell the aromatics add in the onions. Let the onions sweat until translucent.
Add in the ginger and garlic paste stir for a minute or two. By now the onions should be light golden brown in color.
Add in the marinated chicken along with the juices, stir as you would any stir fry until the chicken is opaque. (10 minutes)
Once the oil starts to rise or separate fold in the sour cream and coconut milk gradually. There should be enough water to make sufficient gravy but if more gravy is desired add in chicken or vegetable stock and bring to a fast boil and add in the corn starch slurry (cold water & corn starch) making sure it boils before turning down the heat.
Let it simmer for 10 minutes covered and 2 minutes partially covered. Add in the thinly diced chili and loads of fresh cilantro just before you serve it.
I serve mine on top of jasmine rice or along with homemade parathas and a couple of lemon/lime wedges.
Friday, August 19, 2011
Tuesday, July 19, 2011
Garlic Chives & Cheese Mash Potatoes
5 Idaho Potatoes – peeled and cubed
1 Cup of Milk + 2 Cups of Water
4 cloves of Garlic – smashed & chopped
5 Tbsp of Cream Cheese
½ Cup of Cheddar Cheese
2 Tbsp of Sour Cream
2 Tbsp of Butter(Optional)
Boil the Potatoes in the water & milk along with the smashed and chopped garlic until mashable.
Remove any access liquid and add in the butter, cheeses and sour cream. Mix well and pour it in a oven safe greased dish and bake at 300° for 15 minutes.
Remove and Serve! My girls like their mash tators topped with my buerre blanc sauce :)♥
Bon Appétit!!
1 Cup of Milk + 2 Cups of Water
4 cloves of Garlic – smashed & chopped
5 Tbsp of Cream Cheese
½ Cup of Cheddar Cheese
2 Tbsp of Sour Cream
2 Tbsp of Butter(Optional)
Boil the Potatoes in the water & milk along with the smashed and chopped garlic until mashable.
Remove any access liquid and add in the butter, cheeses and sour cream. Mix well and pour it in a oven safe greased dish and bake at 300° for 15 minutes.
Remove and Serve! My girls like their mash tators topped with my buerre blanc sauce :)♥
Bon Appétit!!
Sunday, July 17, 2011
Wild Rice
The boxed wild rice have a lot things that one shouldn't find in food, more in a cleaning agent. So, after repeated attempts to conjour up a recipe that tastes good enough and looks pleasing to eyes I finally perfected it. Here's my take on wild rice
Ingredients:-
1 Cup - Long Grain Rice
1/3 Cup - Wild Rice
2 Cups - Chicken/Vegetable Stock
2 Tbsp of Butter or EVOO
1Tsp -Dried Parsley
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1/3 Tsp – Sugar
1 Tbsp – Celery Diced
1 Tomato – Seeded & Diced
1 Carrot – Shredded (Optional)
Salt to Taste
Wash and soak the Rice for 15 minutes.
Combine all of the spices, stock & butter in a sauce pan
Drain the rice and add that in with the spices & stock.
Bring the mixture to a rolling boil; stir several times until all the visible liquid is absorbed.
Turn down the heat, cover and cook for a total cooking time of 25 minutes. Gently fork the rice to avoid clumping and serve!!
Ingredients:-
1 Cup - Long Grain Rice
1/3 Cup - Wild Rice
2 Cups - Chicken/Vegetable Stock
2 Tbsp of Butter or EVOO
1Tsp -Dried Parsley
1 Tsp – Garlic Powder
1 Tsp – Onion Powder
1/3 Tsp – Sugar
1 Tbsp – Celery Diced
1 Tomato – Seeded & Diced
1 Carrot – Shredded (Optional)
Salt to Taste
Wash and soak the Rice for 15 minutes.
Combine all of the spices, stock & butter in a sauce pan
Drain the rice and add that in with the spices & stock.
Bring the mixture to a rolling boil; stir several times until all the visible liquid is absorbed.
Turn down the heat, cover and cook for a total cooking time of 25 minutes. Gently fork the rice to avoid clumping and serve!!
Cajun Salmon
Spicy, bold and savory flavors. This recipe took several tries before I got it to where it's nearly perfect!
Ingredients
8 - 4oz Salmon Filets (Wild Atlantic Salmon)
4 Tbsp - Low Sodium Cajun Seasonings (McCormick’s’ or Pampered Chefs')
4 Tbsp - Butter cut into 8 pats
2 Tbsp - Olive Oil (Use EVOO if available)
Method:-
Remove Skin, wash and pat dry the filets.
I lightly pat them dry with paper towel to remove any excess moisture. Generously sprinkle the Salmon with the Cajun spices making sure to coat all sides evenly.
Once coated, place them in a glass baking pan, cover with saran wrap and let it rest in the fridge for about 20-30 minutes.
Cut the butter into 8 pats, remove the Salmon from the fridge and place the pats on the Salmon and in the Oven at 375° for 20 minutes, turning once. Remove and let the Salmon rest for 5 minutes before serving.
Serve the Salmon topped with Shrimp Beurre Blanc Sauce* on a bed of Wild Rice* with the mashed pototoes* & a salad of fresh greens.
* See Recipes! :)
Ingredients
8 - 4oz Salmon Filets (Wild Atlantic Salmon)
4 Tbsp - Low Sodium Cajun Seasonings (McCormick’s’ or Pampered Chefs')
4 Tbsp - Butter cut into 8 pats
2 Tbsp - Olive Oil (Use EVOO if available)
Method:-
Remove Skin, wash and pat dry the filets.
I lightly pat them dry with paper towel to remove any excess moisture. Generously sprinkle the Salmon with the Cajun spices making sure to coat all sides evenly.
Once coated, place them in a glass baking pan, cover with saran wrap and let it rest in the fridge for about 20-30 minutes.
Cut the butter into 8 pats, remove the Salmon from the fridge and place the pats on the Salmon and in the Oven at 375° for 20 minutes, turning once. Remove and let the Salmon rest for 5 minutes before serving.
Serve the Salmon topped with Shrimp Beurre Blanc Sauce* on a bed of Wild Rice* with the mashed pototoes* & a salad of fresh greens.
* See Recipes! :)
Lemon Pepper Talapia
A non fussy white fish often overlooked. I wasn't to keen on it at first but last year my girls had it in NY with their Uncle CoCo and raved about it.
Awwal said, mom it was lemony! I figured, I can't go wrong and dove in to try it. It took 2 tries before I perfected it...
Ingredients:-
8-10 Talapia Filets - washed & drained
3 Tbsp of Lemon Pepper - find a low sodium one
3/4 Cup All Purpose Flour - shifted
Veg Oil - enough to cover 1/4 inch in a shallow frying pan
Method:-
In a baking pan lay the filets and sprinkle lemon pepper on both sides and let it rest for about 15-20 mins. Reserving about 1 tbsp of lemon pepper.
Heat a shallow frying pan with about 1/4 inch of oil in it. Mix in the 1 tbsp on lemon pepper in the flour and roll the filets in the flour and shallow fry them about 2-3 mins on each side.
Use your judgment, the filets should be crispy and light brown in color. Remove from oil and keep them warm in the Oven at 170 degrees.
I serve mine with White Rice & Corn Pilaf or Wild Rice! Garnish with lemon wedges.
* See my Cajun Salmon Recipe for the Tabasco Beurre Blanc Sauce
Awwal said, mom it was lemony! I figured, I can't go wrong and dove in to try it. It took 2 tries before I perfected it...
Ingredients:-
8-10 Talapia Filets - washed & drained
3 Tbsp of Lemon Pepper - find a low sodium one
3/4 Cup All Purpose Flour - shifted
Veg Oil - enough to cover 1/4 inch in a shallow frying pan
Method:-
In a baking pan lay the filets and sprinkle lemon pepper on both sides and let it rest for about 15-20 mins. Reserving about 1 tbsp of lemon pepper.
Heat a shallow frying pan with about 1/4 inch of oil in it. Mix in the 1 tbsp on lemon pepper in the flour and roll the filets in the flour and shallow fry them about 2-3 mins on each side.
Use your judgment, the filets should be crispy and light brown in color. Remove from oil and keep them warm in the Oven at 170 degrees.
I serve mine with White Rice & Corn Pilaf or Wild Rice! Garnish with lemon wedges.
* See my Cajun Salmon Recipe for the Tabasco Beurre Blanc Sauce
Shrimp Buerre Blanc Sauce
1 Lb – Raw Shrimp (Peeled & Cleaned)
2 Tbsp – Minced Garlic (Garlic Press comes in handy)
4 Tbsp - Butter
4 Tbsp - All Purpose Flour
1 Cup -Vegetable Stock
3 Tbsp - Hot Sauce
1 Tsp – Dried Parsley
In a sauce pan, melt the butter and add in the garlic.
Stir and mash to infuse the butter with garlic. Add in the shrimp and cook them stirring frequently until the shrimp turns pink. (No more than 3 minutes)
Remove the shrimp and add the flour making a roux, whisk in the stock and hot sauce. Bring it to a steady boil and add in the parsley.
Simmer for 5 minutes then add in the shrimp and remove from heat.
Top any baked or pan fried fish with a couple of tablespoon of the sauce & 4-5 shrimps and enjoy!!!
Wednesday, June 1, 2011
Tuna Patties
Tuna, lets face it is a smelly fish! So, when I mastered this recipe I was amazed at the lack of it!
You can make it with fresh tuna or the pre-packed in water tuna. I prefer the water packed Albacore Tuna.
Ingredients:-
1 Pkt Alabcore Tuna - drained & forked
4 Potatoes - boiled & mashed
1 Med. Red Onion - finely diced
1 Bunch of Cilantro - finely chopped
2 Small Chilis - seeded & diced
1/2 Cup of Bread Crumbs - panko works better
1 Tbsp Chili Powder
1 Tsp Cumin & Corriander Powder
1/2 Tsp Tumeric Powder
Salt to taste - Sea Salt is better
1 Egg - Whisk and set aside- add a tbsp of water
1/2 Cup - Veg/Peanut Oil
Method:
Peel, cut and boil the tators with a bit of salt. Drain, mash & set it aside to cool off. In a separate bowl mix all ingredients except the oil and egg. I find that using your hand to mix it ensures a proper consistancy to all the ingrediens. Once mixed, set is aside in the fridge covered for 15-20 mins.
Heat a non-stick pan with a table spoon of oil on low heat. While the pan is heating up, make small -medium patties and set them on a sheet pan, once the pan is heated throughly brush the patties with the egg mixture and pan fry them until both sides are crispy and brown.
Drain on paper towel, serve hot with lemon wegdes, date & imili chutney or home made kachumber*
* I spoon in 2-3 tblsp of oil and then keep basting the patties' tops to ensure proper browning.
* Kachumber: Diced Red Onion, Cucumbers, Tomatoes, Cilantro seasoned with lemon juice, salt, pepper and sugar! Almost like a Pico de Gallo with Sugar!
You can make it with fresh tuna or the pre-packed in water tuna. I prefer the water packed Albacore Tuna.
Ingredients:-
1 Pkt Alabcore Tuna - drained & forked
4 Potatoes - boiled & mashed
1 Med. Red Onion - finely diced
1 Bunch of Cilantro - finely chopped
2 Small Chilis - seeded & diced
1/2 Cup of Bread Crumbs - panko works better
1 Tbsp Chili Powder
1 Tsp Cumin & Corriander Powder
1/2 Tsp Tumeric Powder
Salt to taste - Sea Salt is better
1 Egg - Whisk and set aside- add a tbsp of water
1/2 Cup - Veg/Peanut Oil
Method:
Peel, cut and boil the tators with a bit of salt. Drain, mash & set it aside to cool off. In a separate bowl mix all ingredients except the oil and egg. I find that using your hand to mix it ensures a proper consistancy to all the ingrediens. Once mixed, set is aside in the fridge covered for 15-20 mins.
Heat a non-stick pan with a table spoon of oil on low heat. While the pan is heating up, make small -medium patties and set them on a sheet pan, once the pan is heated throughly brush the patties with the egg mixture and pan fry them until both sides are crispy and brown.
Drain on paper towel, serve hot with lemon wegdes, date & imili chutney or home made kachumber*
* I spoon in 2-3 tblsp of oil and then keep basting the patties' tops to ensure proper browning.
* Kachumber: Diced Red Onion, Cucumbers, Tomatoes, Cilantro seasoned with lemon juice, salt, pepper and sugar! Almost like a Pico de Gallo with Sugar!
Tuesday, March 29, 2011
Chicken Nihari
The amount of sodium in some pre-made spice mixtures drove me to try this. It worked and my family never knew the difference. I prefer using Chicken, however traditional Nihari is made with lean cuts of beef.
Ingredients
2-4 Lbs Chicken or Beef
1 Medium/Large Onion Sliced
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tbsp Ginger/Garlic paste
1 tsp Black Pepper Powder
1 tbsp Chili powder
4 tbsp Oil
3 tbsp All Purpose Flour/ Maida
Salt to taste
Spice mix:
2 tsp Fennel seeds
2 Small cardamom pods, seeds (Green)
2 Whole black cardamom pods (Black)
2 tsp Coriander seeds
1/2 tsp Whole black peppercorns
1/2 tsp Cumin seeds
10 Cloves
1 Cinnamon stick
1 Bay leaf
1/4 tsp Nutmeg Powder (Jaifal)
Fried Onions, Cilantro, ginger and green chilies for garnishing
Method
Take a heavy based pot and heat oil. I use a pressure cooker cuts the time Fry Onions & chicken or beef for 3-4 minutes and add in salt,chili powder,turmeric,coriander & pepper powder & ginger-garlic paste. Stir well & add in chicken stock or water.
If using PC, eyeball the water and close the lid. With Chicken I let it go for 2-3 Minutes as high heat & for Beef about 10 mins or 6-7 whistles
Mix flour in half cup of water and set it aside.
In a coffee grinder, grind all the spice mix until powdery fine. Set it aside.
Once the steam has evaporated, open the cooker or see if the meat is tender. If not using boneless meat, debone the chicken or beef and reconstitute the meat and remaining stock. Transfer the meat and stock to the final pot
Turn on the heat to medium and add in additional 3-4 cups of water and the spice mixture. Bring it to a steady boil and stir in the flour mixture. Taste for salt, cover and let it simmer for 20-30 mins for chicken and about an hour for beef. After adding the flour it might stick to the bottom. Stir once or twice in between and let the oil rise to the top.
Fry some onion slices in oil until golden brown and add it to the Nihari before serving.Sprinkle finely chopped Cilanto and I also julienne ginger and green Chilies for additional garnishes.
Serve with homemade parathas or naan...naan is obviously restaurant baught ;)))
Ingredients
2-4 Lbs Chicken or Beef
1 Medium/Large Onion Sliced
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tbsp Ginger/Garlic paste
1 tsp Black Pepper Powder
1 tbsp Chili powder
4 tbsp Oil
3 tbsp All Purpose Flour/ Maida
Salt to taste
Spice mix:
2 tsp Fennel seeds
2 Small cardamom pods, seeds (Green)
2 Whole black cardamom pods (Black)
2 tsp Coriander seeds
1/2 tsp Whole black peppercorns
1/2 tsp Cumin seeds
10 Cloves
1 Cinnamon stick
1 Bay leaf
1/4 tsp Nutmeg Powder (Jaifal)
Fried Onions, Cilantro, ginger and green chilies for garnishing
Method
Take a heavy based pot and heat oil. I use a pressure cooker cuts the time Fry Onions & chicken or beef for 3-4 minutes and add in salt,chili powder,turmeric,coriander & pepper powder & ginger-garlic paste. Stir well & add in chicken stock or water.
If using PC, eyeball the water and close the lid. With Chicken I let it go for 2-3 Minutes as high heat & for Beef about 10 mins or 6-7 whistles
Mix flour in half cup of water and set it aside.
In a coffee grinder, grind all the spice mix until powdery fine. Set it aside.
Once the steam has evaporated, open the cooker or see if the meat is tender. If not using boneless meat, debone the chicken or beef and reconstitute the meat and remaining stock. Transfer the meat and stock to the final pot
Turn on the heat to medium and add in additional 3-4 cups of water and the spice mixture. Bring it to a steady boil and stir in the flour mixture. Taste for salt, cover and let it simmer for 20-30 mins for chicken and about an hour for beef. After adding the flour it might stick to the bottom. Stir once or twice in between and let the oil rise to the top.
Fry some onion slices in oil until golden brown and add it to the Nihari before serving.Sprinkle finely chopped Cilanto and I also julienne ginger and green Chilies for additional garnishes.
Serve with homemade parathas or naan...naan is obviously restaurant baught ;)))
Subscribe to:
Comments (Atom)