Cashew Chicken

Cashew Chicken Curry

Ingredients:

1. 1 lb cubed boneless chicken
2. 2/3 cup raw cashews
3. 5 cloves of garlic
4. 1 inch ginger root
5. 2 cinnamon sticks
6. 2-4 cloves
7. 2 tbs coriander seeds
8. 1 tbs cumin seeds
9. 4 pods of small cardamoms
10.1 gm saffron
11. 1 cup plain yogurt
12. 1 tbs salt
13. 1 tbs chilli powder
14.1/4 cup chopped fresh coriander/ dried leaves
15. 1/4 cup fresh mint/ dried leaves
16. 5 tbs lemon juice
17. 1 cup hot water
18. 1/2 cup of water
19. 3 scoops of ghee/butter
20. 2 red onions

Method:

1. In a blender blend the cashews, ginger, garlic 1/2 cup of water until its a paste.
2. In a grinder make a powder of cinnamon, cloves, coriander seeds, cumin seeds and cardamom.
3. In a thick bottom vessel on medium heat, put in the ghee. 
4. Add the onions and fry until they turn golden.
5. Mix the cashew paste with the powder, salt and chilli powder and add to the onions.
6. Stir in the yogurt.
7. Keep stirring consistently until the fat comes up.
8. In a separate bowl put in the saffron in the hot water and put aside for atleast 10-15 mins
9. Add the saffron water to the curry.
10. Stir the curry for 2 more minutes and add the chicken.
11. Let the chicken cook for the next 30 mins , occasionally stirring.
12. As the chicken is cooked and the curry thickens, turn the heat off and garnish with fresh coriander, mint and lemon juice.

Serve with fresh Naan bread or Basmati rice.

Lamb Pulao ( Lamb rice)

Lamb Pulao

Ingredients:

1. 2 lbs lamb cut in cubes

2. 1 cup shredded unsweetened coconut
3. 5 cloves of garlic
3. 1 inch of ginger root
4. 1 chopped red onion 
5. 1 cup yogurt
6. 2 teaspoon turmeric
7. 1 teaspoon chilli powder
8. 1 cinnamon stick
9. 1 bay leaf
10. 2 pods of fresh cardamom
11. A few peppercorns
12. 4-5 cloves
13. 1 cup water
14. 4 cups rice
15. 1 cup peas
16 salt to taste 
17. 3 tablespoon vegetable oil
18. sprigs of fresh coriander
19. sprigs of fresh mint
20. 2 potatoes peeled and diced 


Method:

1.Marinade the pieces of lamb in the yogurt, turmeric, chilli and salt and put aside.
2. Blend the coconut, onion, garlic, ginger and a cup of water in a rough paste.
3.Heat oil in a deep and thick bottom pan on medium heat
4. Add cinnamon stick, bay leaf and cardamom, peppercorn and cloves
5. As the spices begin to spatter add the coconut mix in and keep stirring until brown
6.Add the lamb, 1 cup water and continue stirring occasionally for 25-30 mins, add potatoes and   
   take off heat.
7. Boil the rice in 12 cups of water for 7-9 minutes and then strain
9. Add 1 teaspoon turmeric,1 teaspoon salt and peas to the rice.(You can add more chopped veggies if you like, for  eg Carrots, celery, beans, bell peppers)
10. Pre heat oven to 400F before you begin the rice prep
11. In a casserole lay the lamb at the bottom
12. Sprinkle the fresh coriander and mint on top of the lamb
13. Layer the semi cooked rice on top
14. Cover the casserole with foil and then put on the lid
15. Cook the dish in the over for 15 minutes
16. Turn the heat down to 300F and cook for another 20 minutes and let them stand for 10 minutes
17. Carefully lift  lid and foil and watch out for escaping steam, toss the meat and rice and mix them up. Cover with lid to keep in the heat.

Serve with Chutney and Raita ( whipped Yogurt)

Bread Upma ( Bread medly)

Bread Upma

Ingredients:

1. 6 slice bread (preferably a few days old) cut in cubes
2.1 red onion chopped
3.1 tomato chopped
4. 1 stick of fresh curry leaves
5. 1 teaspoon black mustard seeds
6. 1 teaspoon turmeric
7. 1 teaspoon red chilli pepper
8. 1 teaspoon coriander powder
9. 1 teaspoon lemon juice (optional)
10. 3 teaspoon vegetable oil
11. salt to taste
12. A few splashes of water
13. Chopped fresh coriander for garnish

Method:

1.  Heat the oil in a skillet on medium heat
2. Add mustard seeds, curry leaves to the oil
3. Add onions and fry until they change color
4. Add tomatoes and continue stirring
5. Add the rest of the spices
6. When the spices have completely blended add a splash of water
7. Turn heat off and toss in the bread until all bread cubes are coated with the spices.
8. Cover and let the bread absorb the flavors

Garnish and Serve with ketchup/dip  as a snack or appetizer

Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients:

1. 1 cup unsweetened shredded coconut
2  1 bunch coriander washed and roughly chopped
3. 4 cloves of garlic peeled
4. 2 Thai green chillies ( or jalepeno`)
5. 1 inch Ginger root
6. 5 tablespoons lemon juice
7. 1 cup water
8. salt to taste

Method :

1. In a thick bottom skillet brown the coconut until light brown. ( Without oil or any liquid) be careful as coconut can start to burn if not watched.
2. In a blender put all the above ingredients., except water.
3. Begin blending and add water little by little until the chutney becomes smooth but not too watery.

Serve as dip with your favorite finger foods.

Chicken Curry

Chicken Curry

Ingredients :

1. 1 Kg Chicken ( Legs, thighs, breast mixed) skinned and washed
2. 4 Red Onions finely chopped
3. 1 Entire flower of garlic peeled and finely chopped
4. 2 house tomatoes chopped
4. 1/s cup vegetable cooking oil
5. 2 tablespoons coriander powder
6. 2 teaspoons paparika
7. 2 teaspoons garam masala
8. 1 bayleaf
9. 1 cinnamon stick
10. 2 teaspoons cumin powder
11. 1/4 cup lemon juice
12. 1 litre chick broth
13. salt to taste
14. Ground black pepper


Method:

1. In a large, thick bottom pan pour in the oil on medium heat
2. Put in the bay leaf, cinnamon stick let them cook for 1 minute
3. Then put in the garlic and onions and continue to fry them until they turn brown.
4. Put in the chicken pieces
5. Continue to stir occasionally until the chicken looks semi cooked.
6. Put in the tomatoes and lemon juice as well as all other spices.
7. Keep stirring until the chicken seems well coasted with all spices.
8. Continue to add the chicken brother 1/2 cup at a time to get a consistency of your liking.
9. Let the chicken cook on low heat, stirring occasionally , until the oil separates and floats to the top.
10. Cover the chicken and let it cook in its own juices.

Serve with naan bread or Basmati Rice

Aaloo Tikki

Aaloo Tikki (Potato Patti)

Ingredients-


1. 1/2 kg white potatoes
2. 1 red onion finely chopped
3. 2 thai green chillies  finely chopped (optional)
4. 1 bunch of fresh coriander washed and chopped
5. 2 teaspoons gried corainder powder
6. 1 teaspoon paprika
7. 1 teaspoon Amchur powder ( dried mango powder)
8. Salt to taste


Method- 

1. Boil the potatoes until they crack ( you can use a pressure cooker for faster results)
2. Peel potatoes when they are cool to touch and put them in a wide bowl
3. Mix all the above ingredients in the bowl with the potatoes
4.Mash the the mixture until it resembles a smooth batter
5. Take a bit of oil in hand to grease them and roll golf size potato balls
6. Warm up the griddle and lay out the balls on them with equal space
7. Press down on them with a flat ended spatula
8. Drop a few drops of oil around them for frying
9. Keep turning the tikkis or patties occasionally until they are brown on each side

Serve with sesame buns and with your favorite condiments.