Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

Chicken Hekka

Ingredients:
1 1/2 lb skinless, boneless chicken breast
3/4 c white sugar
3/4 c soy sauce
3/4 c mirin (japanese sweet wine)
2 TBS vegetable oil
1 TBS grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 oz.) can shredded bamboo, drained
1/2 lb. fresh mushrooms, sliced
1 c trimmed and coarsely chopped watercress
1 (8 oz.) package rice noodles, soaked and cut into 2″ pieces

Directions:
1. Cut chicken meat into bit size pieces. In a medium bowl, combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
2. In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3. One at a time, add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

Zucchini Wrapped in Tortillas

Ingredients:
1 TBS vegetable oil
1 tsp mustard seed (optional)
1 tsp cumin seed
1 small red onion, thinly sliced
1 TBS grated fresh ginger
4 c grated zucchini
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
salt to taste
4 (10″) flour tortillas
4 fresh chives
1/2 c sour cream (optional)

Directions:
1. In a medium size wok or saute pan, heat the oil over medium-high heat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.
2. Add the shredded zucchini, increase the heat slightly. Stir frequently until the zucchini gets soft and well-cooked, approximately 5 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon, and salt.
3. Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap.

Beef Samosas

Ingredients:
2 large potatoes, peeled
1 C frozen peas, thawed
2 TBS vegetable oil
1/2 tsp cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 lb ground beef
4 cloves garlic, crushed
1 TBS minced fresh ginger root
1/2 tsp ground black pepper
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground turmeric
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
2 TBS chopped fresh cilantro
2 TBS chopped green chile peppers
1 quart oil for deep frying
1 (16 oz.) package phyllo dough

Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still form, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 TBS of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Butter Chicken

INGREDIENTS

  • 1 ½ cups full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs, on the bone
  • ¼ pound unsalted butter
  • 4 teaspoons neutral oil, like vegetable oil
  • 2 medium-size yellow onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons fresh ginger, peeled and grated or finely diced
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes, diced
  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • cup chicken stock, low-sodium or homemade
  • 1 ½ cups cream
  • 1 ½ teaspoons tomato paste
  • 3 tablespoons ground almonds, or finely chopped almonds
  • ½ bunch cilantro leaves, stems removed.

DIRECTIONS

  1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Pumpkin Soup

Ingredients:
1 c chopped onion
1/2 tsp minced peeled fresh ginger
1/2 tsp ground cumin
2 garlic cloves, minced
1 1/2 c apple cider
1/4 c maple syrup
1 29 oz. can pumpkin
1 14 oz. package chicken broth
2 c milk
1 tsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
9 TBS sour cream
3 TBS chopped fresh parsley

Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger. cumin, and garlic cloves. Saute 5 minutes or until lightly browned. Stir in cider, syrup, pumpkin, and broth. Bring to a boil. Reduce heat, and simmer 10 minutes.
2. Place half of pumpkin mixture in a blender. Process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper. Cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley.

Chai Latte Inspired Cinnamon Rolls

Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk

Filling

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
ginger
allspice
cardamom

Glaze

1⁄2 cup powdered sugar
1⁄4 cup milk

DIRECTIONS

For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.

Chickpea Tikka Masala

1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro

Heat oil in skillet over medium heat.  Add onion, and saute 5 minutes, or until softened.  Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired.  Saute 1 minute more.

Stir in chickpeas and tomatoes.  Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.  Remove from heat, and stir in yogurt and cilantro.

Chicken Tikka Masala

INGREDIENTS:
Chicken:
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp salt
2 lbs boneless skinless chicken breast
1 c yogurt
2 Tbs vegetable oil
2 medium cloves garlic, minced or pressed
1 Tbs fresh grated ginger

Masala Sauce:
3 Tbs vegetable oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 tsp fresh grated ginger
2 jalapenos
1 Tbs tomato paste
1 Tbs garam masala
28 oz crushed tomatoes
3 tsp sugar
3/4 tsp salt
1 c heavy cream
1/4 fresh cilantro, chopped
1 tsp turmeric

DIRECTIONS:

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.

While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill …as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.

Tips:

If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.

You can also grill the chicken first and keep it warm… then proceed to make the sauce…

Pumpkin Bread

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.