Indian Chicken Curry (BUBUPAUL6)

The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper


Directions

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.


Prep Time:20 Min Cook Time:25 Min Ready In:45 Min

SERVINGS 4

Indian Apricot Chicken

Ingredients

1 pound chicken tenders, cut into bite-size pieces
2 teaspoons garam masala
1 teaspoon garlic powder
salt and black pepper to taste

2 tablespoons olive oil
1/2 yellow onion, finely diced
1 1/2 cups chicken stock, or as needed
1 cup apricot preserves
1/4 cup white vinegar
1 teaspoon hot pepper sauce (such as Tabasco®)

1 teaspoon lime zest
1 tablespoon butter
Directions

Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.


Prep Time:15 Min Cook Time:25 Min Ready In:40 Min

Serves 4

Spicy Mutton

Ingredients

1 kg Mutton
3 cups Yogurt
1 tsp red chilly powder
1/2 tsp turmeric powder
salt to taste
1 tsp garam masala powder
1/4 cup ginger julienne cut
2 big tomato
3 green chillies
1/4 cup fresh coriander chopped
1/2 cup oil


Directions

In a big vessel or in pressure cooker add mutton, chilly powder, turmaric powder, salt, half of ginger, chopped tomato and yogurt. Add half glass water if needed
Cover it and let it cook at medium flame untill mutton gets soft
if using cooker let it cook for 20 - 25 mins
Now add oil and fry it untill all water is dries
Now add remaining ginger, green chillies chopped, garam masala and coriander cover it for 5 mins
Serve with chapati or naan

serves 6

Mutton Paradox

Ingredients

1/2 kg mutton pieces-(marinated with 1/4 tsp turmeric powder,3/4 tsp chilli powder and 1 tsp salt for 30 mins at least)
3 big onions - chopped fine
3 big tomatoes-chopped fine
1 1/2 tsp jeera powder
1/2 tsp shahjeera(black cumin seeds)
4 green chillies-slit lengthwise
1 tsp coriander powder
1 tsp chilli powder
1 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tbsp ground paste of(2 tsp poppy seeds + 8 cashewnuts)
few curry leaves(optional)
few coriander leaves
1 tsp salt
2 tbsp refined oil
2 tsp ghee
150 ml water


Directions

Heat 2 tbsp oil in a pressure pan and shallow-fry the marinated mutton pieces for 6-7 mins on medium flame till half-done.Take the mutton pieces and keep it aside.
Heat 2 tsp ghee in the remaining oil,saute the chopped onions and curry leaves(optional) till it turns golden brown.
Add jeera powder, shahjeera seeds and chopped tomatoes with 1 tsp salt(adding salt here speed-up the cooking of tomatoes) and saute this till the tomatoes begin to melt.
Add ginger paste and garlic paste,saute this till the rawness goes.
Then add green chillies,coriander powder and chilli powder and saute well for 2 mins.
Now add the cashewnut masala and saute for 3 more mins.
Add the shallow-fried mutton pieces and stir for 10 more mins.
Then, add 150 ml water and the coriander leaves.Mix this well.Pressure-cook this upto 2 whistles.Turn off the flame.Leave this for-a-while till the pressure releases.
Garnish with few coriander leaves.Serve this tasty mutton curry hot with rice or Indian breads.

servings 6

Pork Chops

Ingredients

1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar


Directions

In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.

Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min


servings 4

Simple Savory Pork Roast

A simple, no-fuss way to make a savory, melt-in-your-mouth boneless pork loin roast.I learnt this from a friend in Goa, many years ago.

Ingredients

1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 pounds boneless pork loin roast


Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).
Prep Time:15 Min Cook Time:1 Hr Ready In:1 Hr 15 Min

servings 6

Chili Pork

Ingredients

2 tablespoons chili powder
1 teaspoon salt
2 1/2 teaspoons ground cumin
2 teaspoons minced garlic
1 tablespoon fresh cilantro
2 pounds pork tenderloin, cubed
1 dash ground black pepper


Directions

Mix together: chili powder, salt, cumin, garlic cilantro and pepper. Coat pork cubes with mixture and let sit for 45 minutes in refrigerator.
Preheat oven to 225 degrees F (107 degrees C).
Bake 2 hours, or until crispy.

Prep Time:10 Min Cook Time:2 Hrs Ready In:2 Hrs 55 Min


servings 10

Pork Marsala

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine


Directions

Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min


Servings 4

Spicy Potato Noodles (Bataka Sev)

Ingredients

For the Green Chile Paste:
1/4 cup chopped fresh green chile peppers
1 tablespoon coarsely chopped garlic
2 tablespoons fresh ginger, peeled and coarsely chopped
1 teaspoon salt
1/8 teaspoon ground turmeric
2 teaspoons vegetable oil

For the Noodles:

1 pound potatoes, peeled
3 cups water
3 1/2 cups chickpea flour
2 1/2 teaspoons salt
1 teaspoon ground turmeric
2 tablespoons mustard oil

vegetable oil for deep frying


Directions

Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.

Prep Time:45 Min Cook Time:40 Min Ready In:1 Hr 25 Min

servings 8

Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

Indian-style salmon that tastes great served over basmati rice, but anything you choose will work.



Ingredients

1 cup fat-free plain yogurt
1/2 tablespoon cayenne pepper
6 cloves garlic, minced
2 (2 inch) pieces fresh ginger root, minced
2 tablespoons cilantro, finely chopped
1 tablespoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
4 (6 ounce) skinless, boneless salmon fillets


Directions

Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
Preheat the oven broiler. Lightly grease a baking pan.
Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.
Prep Time:15 Min Cook Time:15 Min Ready In:8 Hrs 30 Min

servings 4

Chaat - Dahi Batata Puri

Chaat is a broad term that encompasses many different dishes. This recipe is made of yogurt and potatoes and other chaat sauces. You may need to make a trip to an Indian grocery store to stock up on spherical 'puris' (also called as pani-puri puris), 'sev', green chutney, and a sweet and sour chutney. I have tried here to give as many substitutions as possible, if you are unable to go to an Indian grocery store. However, you will definitely lose the authentic taste if you make substitutions. If you can find them, use black salt in place of the rock salt, spherical puris in place of the wheat crackers, and plain sev in place of the crushed potato chips.


Ingredients

1/2 cup garbanzo beans
2 cups plain yogurt
1 teaspoon grated fresh ginger
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspoon rock salt
1/4 teaspoon ground black pepper
salt to taste
1 large potato - peeled, boiled and mashed
32 thin wheat crackers
1/4 cup green chutney
1/4 cup sweet and sour chutney
1/2 cup red onion, minced
1/2 cup chopped fresh cilantro
1/2 cup crushed potato chips


Directions

Boil the garbanzo beans in water for about 30 minutes or until tender when pierced with a fork; drain well.
Beat the yogurt together with the following: fresh grated ginger, chili powder, cumin powder, coriander powder, rock salt or black salt, black pepper and salt.
Season the mashed potato with salt.
Break each puri gently with a fork to create a tiny opening on the top. Arrange the puris in 4 plates, 8 in each plate. Or, if using wheat crackers arrange them on a platter or plates. Place the potatoes on top of each cracker. Place about 1 tablespoon of potato in each puri or on each cracker. Place a few garbanzo beans on top of the potato. Spoon the spiced yogurt on top. Spoon green chutney and sweet and sour chutney on top of it. Garnish with the chopped onion, cilantro, and sev on top. Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.


servings 4

Sweet and Sour Chutney

Ingredients

1 tablespoon tamarind extract
1 tablespoon brown sugar
1/4 cup water
4 dates, pitted and chopped
1 teaspoon cumin seeds

Directions

Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

servings 4

Mango Chutney Cheese Ball

Ingredients

11 ounces cream cheese, at room temperature
1 cup golden raisins
1 (2.1 ounce) package cooked bacon, diced
1 bunch green onions, chopped
3 tablespoons sour cream
1 (9 ounce) jar mango chutney


Directions

In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Prep Time:15 Min Ready In:3 Hrs 15 Min


servings 6

Indian Tandoori Chicken

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).


Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges


Directions

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Prep Time:25 Min Cook Time:20 Min Ready In:1 Day 45 Min

servings 4

Mulligatawny Soup

The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor. This old recipe was given to me long ago.


Ingredients

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated


Directions

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min

servings 6

Chicken Makhani (Indian Butter Chicken)

Ingredients

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water


Directions

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.


Prep Time:10 Min Cook Time:25 Min Ready In:35 Min

serves 4

King Crab Appetizers

Ingredients

2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon tomato sauce
1 pinch paprika

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2.Divide rolls in half and press into the prepared tartlet pans. Set aside.
3.In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and tomota sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4.Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

Prep Time:10 Min Cook Time:20 Min Ready In:30 Min

Servings 12

Crab Fritters

Ingredients

3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives

2 cups oil for frying
1 cup hush puppy mix
1/2 cup milk
1 egg
1 pound cooked lump crabmeat


Directions

1.In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
2.Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Prep Time:15 Min Cook Time:10 Min Ready In:25 Min

SERVINGS 6