Spinach Rice

Ingredients

3 cups rice 1 bunch Spinach 6 cups water
3 tsp butter 2 tsp cashews 1 medium size onion1/2 tsp Jeera seeds2 bay leaves
2 tsp gingergarlic paste 1/2 bunch mint leaves 3 to 4 green chillies 4 lavang 3 dalchini sticks

Method

1. Make puree of spinach and mint leavesn. Keep it aside.
2. Now take a pan with butter add jeera seeds, dalchini, lavang, bayleaves and cashews.
3. Add onions and ginger paste.
4. Cook it until it becomes tender.
5. Add the puree and cook for some time.
6. Add rice and salt as per needed.
7. Now cook it until the rice is cooked completely.
8. Spinach rice can be served .

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Lemon Rice

Ingredients

3 cups Rice- cooked
3 - dried red chili
1/2 tsp - mustard seeds
1 tsp - channa daal
1 tbsp - raw peanuts
1 tbsp - cashews
1 tsp - urad daal
1/4 tsp - turmeric powder
1 tsp - ginger- minced
2 - green chili, finely chopped
1 sprig - curry leaves
2 tbsp - lemon/lime juice or to taste
5 springs - cilantro, for garnishing
pinch - asofoetida
salt- to taste
1 tbsp - oil

Method

1. Mix Salt and Lemon Juice to the Rice. Mix well.
2. In a pan, heat oil.
3. Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
4. Add in the Mustard Seeds and let them pop and crackle.
5. Add i n the Channa Daal and cook for a minute.
6. Add in Raw Peanuts and cook for about 30 seconds.
7. Add in the cashews, urad daal, turmeric powder, asofoetida, ginger, green chilies and then curry leaves.
8. Add in the Rice and mix well but gently.
9. Keep on the flame till the rice is hot all the way through.
10. Garnish with Cilantro.
11. Lemon Rice is ready to be served.

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Pineapple chutney

Ingredients

1/2 inch pieces medium Pineapple
1 tbsp- minced Ginger    
1 tablespoon Sugar    
2 tablespoons Raisins    
1 teaspoon Panch Puran Masala    
1/2 teaspoon Red chillies- crushed
Salt to taste

Method

1. Peel and cut pineapple into small pieces. Cook pineapple with ginger .

2. Add sugar and raisins to the pineapple and continue to cook.

3. Add one teaspoon of Panch puran masala, crushed red chillies and salt to taste. Add half a cup of water and cook for five minutes on low heat.

4. Pineapple chutney is ready.

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Coconut Chutney

Ingredients

1 cup dalia
1/3 cup sesame seeds (til)
1/2 cup coconut (fresh or dry) -grated
2 tbsp channa daal
2 tbsp urad daal
1 1/2 tbsp methi seeds (fenugreek seeds)
Red/Green chillies/salt - to taste
1 tbsp oil
Tamarind pulp
1/2 tsp sugar or jaggery
Pinch of hing (Asafoetida)

For Seasoning
1 tbsp oil
pinch of Hing (Asafoetida)
Cumin seeds
Mustard seeds
Red chilli
Curry leaves or Corinander leaves
   
Method

1.  Fry all the ingredients ( except the seasoning ) in oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.

2. Mix the above fried ingredients with tamarind pulp, sugar and salt.

3.  Add water and mix to make the semi liquid texture.

4.  Transfer the chutney into serving tray.

5.  Add the mustard, cumin seeds to the hot oil. When the mustard seeds start popping, add hing, turn off the cooking range and add red chillies, curry leaves and add this to the chutney.

6. Delicious coconut chutney is ready to be served.

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Mango Chutney

Ingredients

1 large Mango
2 oz Apple Vinegar
4 oz  Sugar
8 oz Water
1/2 teaspoon shelled Cardamom seeds
1/2 teaspoon ground Ginger
1/2 teaspoon ground Cloves
5 oz Rasins
2 Cinnamon sticks

Method:

1.  Peel the mango, remove the stone and cut the flesh into large chunks.

   

2. Place the mango chunks in a saucepan and add all the remaining ingredients. Stir well.

 3.Place over high heat and bring to a boil, then reduce heat and bring to a simmer. Simmer for 15 minutes. Let it cool.

4. Mango chutney is ready to be served.

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Chicken Ghee Roast

Ingredients

• Chicken - 1 kg, bite sized pieces, washed
• Curd - 1/2 cup, thick yogurt
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Jaggery - 2 tsps (or sugar)
• Curry leaves - 1 sprig
• Ghee - 6 tbsps
• Dry red chilies - 7 to 8, large (spicy variety)
• Dry red chilies - 3 (small variety)
• Black peppercorns - 7-8
• Cloves - 3
• Fenugreek seeds - pinch
• Coriander seeds - 1 1/2 tbsps
• Cumin seeds - 1/2 tsp
• Garlic flakes - 7-8
• Tamarind paste - 1 1/2 tbsps

Method

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
4. Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
5. Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

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Crockpot Chicken and Biscuits Recipe

As the weather gets cooler, I love to make this easy Crockpot Chicken and Biscuits recipe! Get out your crockpots in the morning for this one-pot comfort meal of chicken, veggies and biscuits; serve in the afternoon or early evening.

Ingredients:

• 2 pounds of chicken breast chopped bite size
• 2 cans of cream of chicken soup
• 2-3 Teaspoon’s of Pepper
• 2-3 Teaspoon’s of Garlic Powder
• bag of frozen stew veggies
• 1 roll of refrigerated biscuit dough

Here is what you do:

1. Set crock pot to low and add soup, pepper, Garlic Powder and chicken.
2. Cook about 2 -3 hours or till chicken is cook through.
3. Add veggies about 1 hour before serving.
4. Cook biscuits about 18 minutes before serving like it instructs on the packaging.
5. Throw the biscuits in the Crock Pot before serving
6. SERVE this delicious dinner!
7. Enjoy your Slow Cooker Chicken and Biscuits

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Chichen Do-Piaza

 Ingredients

• 3 lb. roasting chicken cut into bite size size
• 6 medium onions
Spices

• 4 fresh green chilies, seeded 
• 4 teaspoons chopped garlic 
• 1 1/2 tablespoons finely grated fresh ginger 
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin 
• 2 teaspoons ground turmeric 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cardamom 
• 1/4 teaspoon ground clove's
• 3 tablespoons ghee 
• 3 tablespoons oil
• 3 ripe tomatoes, peeled and chopped 
• 1 cup water
• 3 teaspoons salt

Method

• Thinly slice half the onions and set aside.
• Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger.
• Blend to a puree. Mix in the ground spices.
• Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
• Remove onions from pan with slotted spoon.
• Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
• Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated.
• Add the chicken pieces and stir well.
• Add water and salt, cover and cook for 35 minutes or until chicken is tender.
• Add reserved fried onions, cover and simmer 5 minutes longer.
• Serve with rice or parathas.

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Chicken Afgani

 Ingredients

• 1 Small whole Chicken
• 1 tbsp Magaz (Melon Seed) paste 
• 1 1/2 tbsp Cashewnut paste 
• 1 tbsp Khuskhus (Posto / Poppy seeds) paste 
• 1/2 cup Cream 
• 2 tbsp Butter 
• 2 tsp White pepper 
• Salt To Taste

 Method

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

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Butter Chicken

Ingredients

• 1/4 pint/150ml natural yogurt 
• 2 ounces/50g ground almonds 
• 1 1/2 tsp chili powder 
• 1/4 tsp crushed bay leaves 
• 1/4 tsp ground cloves 
• 1/4 tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt 
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter 
• 1 tbsp corn oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan.
• Add the onions and fry for about 3 minutes.
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well.
• Pour over the cream and stir in well.
• Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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