Honey BBQ Chicken Pizza

1 Pillsbury Dough Roll (available in the frozen section in grocery stores)
2 chicken tenderloins
Veggies:
1/2 green pepper, thinly sliced
1/2 onion, thinly sliced (pref. red onions)
2 brussel sprouts (thinly sliced)
1 carrot (peeled and thinly sliced)
Mexican four cheese blend
Chipotle pepper seasoning mixed with olive oil

I. Marinade for the chicken
Mix olive oil with the following - garlic powder, salt, black pepper, italian seasonings, cumin powder, honey, paprika, red chilli powder. Set aside for atleast 1/2 hour.

II. Prep the dough
Open the dough roll as directions suggest. Unroll the dough, brush with olive oil.

III. Preheat the oven to 425F. Cover with foil. Grease the foil with olive oil.  Place the rolled out dough on the greased pan.

IV. Heat oil in a flat bottom pan. Cook all the veggies in the pan. Do not overcook the veggies - they should be slightly crunchy to taste.  Set aside. Cook the chicken -5 minutes each side covered on medium high.  Cut into bite size pieces.

V.  Sprinkle the veggies all over the dough leaving the sides of the pizza.  Using a brush, brush the chipotle mixed with olive oil seasoning throughout the perimeter of the pizza.  Then handfuls of cheese depending on how cheese you want your pizza. Then add the cooked chicken pieces.  Drop Bbq sauce in small dollops over the pizza. Bake according to the dough box directions.

Enjoy!

Grilled Chicken Wrap in Spinach Chapati/Wrap

Interested in killing two birds with one stone - Make a Palak Chapati or Spinach Tortilla.  A great option especially for little kids who are not veggie fans. You can use this palak chapati in various ways - Plain with pickle, as a base for pizza, or as a wrap or even as a flatbread depending on your choice. Here I stuffed the Spinach Chapati with grilled chicken and roasted vegetables - onions and yellow peppers; top it off with feta cheese or shredded four cheese; avocado and mayonnaise. I marinated the chicken in olive oil, garlic powder, salt, black pepper, and chipotle seasoning.

Ingredients and Method:

1 cup whole wheat flour
3 handfuls of spinach leaves
1/4 to 1/2 tsp garlic paste
1/4 tsp ginger paste
1 small green chilli
Lime juice

Tempering:
1/4 tsp cumin seeds
Dash of hing or asofoetida
1/4 tsp of coriander powder
1/4 tso of cumin powder

1. Blanche the spinach. I pressure cooked it. Let cool completely. Squeeze out all the water from the spinach. Reserve the water - you can use this for cooking.
2. In a blender, make a paste of the cooked spinach, green chilli, garlic, and ginger paste.  Add a a few drops of lime juice.  Do not add any water. It should be a thick paste. Add a pinch of salt.
3. Take flour in a pan. Pour the paste on the top. 
4. To this we will add the tempering - heat oil, when hot add the cumin seeds, when they sputter add the hing and pinch of coriander and cumin powder and turmeric powder. Pour over the flour and spinach.
5. Now knead the dough using a little water at a time and oil towards the end to work it all together in a pliable dough. Set aside for a few minutes.

Make parathas (folded with oil in layers) or chapati.

Paneer Biryani

Happy Holi - I know it was yesterday but I was too busy soaking the amazing sunny weather in Delaware yesterday.  For me festivals means family and friends, so we decided to meet up for dinner and I made this Veggie biryani for my veggie folks. And I am surprised to say, it was quite alright. I survived eating cauliflower instead of chicken!

Now biryani preparation takes effort and love and patience. I may have all three of those but what I do not have most of the time is TIME! So, this is my quick and dirty version of a biryani. We were so busy eating the darn thing, I forgot to take a picture! But, it was so much fun to sit together with friends and enjoy this spicy treat with a glass of Riesling! Darn I wish I had some Moscato wine - there is always tomorrow right folks?!

Note: I used the Malay spice but its technically not Malay biryani because I did not follow the recipe on the box.

Ingredients and Method:

2 cups Basmati rice
2 medium onions, chopped lengthwise
1/2 of a medium cauliflower
2 medium tomatoes
1 slab of Nanak Paneer
Garlic Ginger paste (1 tbsp for masala and 1 tsp for paneer)
1 green chilli
Handful of Cilantro, chopped
Regular full fat yogurt, beat with a fork until smooth
2 to 4 threads of saffron dissolved in 1/8 cup milk
Fried onions (available in Indian grocery store, refrigerate leftovers or they turn rancid!) (optional)

Spices:
Shaan Malay Chicken Biryani Mix
Shaan Chicken Tandoori bbq mix

Full spices for Rice: 2 cloves, 1/4 inch small cinnamon stick, 1 bay leaf, 1 star anise

Full spices for Masala: 2 cloves, 1/4 inch cinnamon stick, 1 badi velchi, 1 star anise, 1 bay leaf

1. Cook the rice in the microwave:
Wash the rice a few times. Drain completely.  Drizzle some olive oil. Add salt to taste and mix.  Add 2 cloves, 1 cinnamon stick, 1 bay leaf, and 1 star anise.  Add double the amount of water ie. 4 cups of water and a little more say about 1/4 to 1/2 cup more.  Mix well and cook in microwave. Since microwave times vary, monitor your coooking time. Generally, for this amount I would cook the rice for 18 minutes and then 5 more minutes depending on the amount of water left.  Rice should be al dente. Remove and leave it open so it dries out completely. Biryani with wet sticky rice is a big NO NO!

2. Prep the paneer:
Cut the paneer into small bite size pieces.  In a bowl, take some oil, add 1 tsp of ginger/garlic paste, add Shaan Tandoori Tikka Bbq masala, dash of red chilli powder, dash of cumin and coriander powder, and dash of turmeric powder. Mix it well. Now pour this over the paneer and toss well.  Set aside and let marinate for a while.

3. Make the masala:

Heat oil. Add the full spices.  When fragrant, add chopped onions and chopped green chilli and chopped cilantro.  Cook on medium heat for 15 minutes stirring constantly so that the onions dont get burned. Add 1 tbsp of ginger/garlic paste and stir. The onions should turn into a complete mush.  Add the tomatoes and mix well. Cook the tomatoes down for another 15 minutes along with the onions. Do not rush this process. Add oil or a little water if necessary but cook the contents down completely. 

Once the onions/tomatoes mixture is cooked, add half of the Malay Chicken Biryani spice mix.  Add 1 tsp of turmeric powder, some salt, 1 tsp of cumin powder, and 1 tsp of coriander powder.  Mix well.  Add about 1 cup of yogurt and mix. Add the cauliflower florettes and mix well.  Cover and cook for 5 to 8 minutes. Do not overcook the caulilflower. You want it to have a crunch to it - so check intermittently. 

4. Cook the paneer:
While the masala is being cooked, heat oil in a flat bottom skillet. When oil is hot, Add the paneer. Cook for 3 to 4 minutes one side. Flip and cook the other side. You want a good sear to the paneer. Handle gently as the paneer could break.

5. If the cauliflower is cooked to the desired consistency, add the seared/cooked paneer to the pan. Toss gently.  Season with salt if necessary. Biryani masalas have a lot of added salt so check the taste of the masala before you add salt.  This masala should not be watery at all. If it is, cook uncovered so the water evaporates.

6. Saffron Milk:
Add a pinch of saffron threads to warm milk and set aside.  When the saffron has emitted color to the milk, drizzle it slowly over the cooked rice.

7. We are ready to layer the biryani - rice, then masala, rice, masala, rice is the order. So make three parts of the rice and two parts of the masala. Layer it accordingly with rice as the top most layer. Top it off with fried onions.  Cover and seal the sides of the lid and pot with dough or just cover the pot.  Let cook on simmer for 10 minutes before serving.

Dana Methi - Fenugreek Seeds

This is not a dish that you want to serve as your entree for your upcoming dinner party! Speaking of dinner parties, I have to plan my son's third birthday party - yippe another project! Anyhow, I am adding this recipe because I never knew that methi or fenugreek seeds can be sprouted and that one can actually make a dish out of them. Generally, in Indian cuisine these seeds are used during tempering in dals/curries etc, or added to dosa batters. But, I was shocked when my mom made this during my nursing period.  Methi seeds are known for their medicinal benefits : can help reduce cholesterol, treat diabetes, minimize the symptoms of menopause and PMS, increase milk production in nursing mothers, increase sexual desire both in men and women, helpful for memory loss and to slow down the aging process, promote hair growth and reduce hair loss both in women and men, and reduce skin irritation, such as ulcers, boils, dandruff, and cellulite.  One can powder the dry methi seeds, mix it with yogurt and apply to hair for prevention of hair loss. Ofcourse do not forget to wash it off!!!

Here I have used to the actual methi seeds that are even more nutrition packed. Since these seeds are bitter, we add jaggery to sweeten the dish. As I mentioned before, this dish is not to be served as a main dish, atleast I would not do it ! I am going to make this everyday as a side dish just for its medicinial benefits.

Ingredients and Method:

2 tbsp methi seeds, soaked overnight, and then sprouted
1/2 medium onion, finely chopped
1/2 medium tomato, finely chopped
1.5 tbsp shredded coconut
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Dash of asofoetida
1/4 tsp red chilli powder
1 to 2 tbsp jaggery
Salt


1. Soak methi seeds in water overnight. Drain the water and set them in a dry dark place covered with paper towel to sprout them for 8 hrs or more.
2. Heat oil.  Add the mustard seeds. When they sputter, add hing or asofoetida.  Add the onions and sautee till translucent. Add the tomotoes and cover and cook on low stirring occasionally till well cooked.  Add turmeric powder and red chilli powder. Add the shredded coconut and jaggery.
3. Add the methi seeds and stir well. Add a little water at a time, cover and cook until the methi seeds are tender (about 10 to 15 minutes.
4. Season with salt. Add more jaggery if you think the dish is too bitter.

http://slurpnburp-mithu.blogspot.com/2012/02/methi-chicken-sukha-fenugreek-chicken.html.

http://slurpnburp-mithu.blogspot.com/2010/09/anda-methi-fried-egg-in-fenugreek.html

Tondli Rassa - Gherkins Curry Style

Gherkins or Tondli or Tendli or Tindora is a very common vegetable consumed in an Indian household. I have not seen these in the mainstream grocery stores. I get mine from an Indian grocery store or from the farmer's market. To prep the vegetables, trim the edges and wash them well. I have seen them  cut either in circles or lengthwise. Enjoy this very simple yet delicious recipe with hot phulkas or rice.

Ingredients and Method:
2 lbs tondli
1 medium onion, chopped
1 tomato, chopped
1 green chilli
Dash of asofoetida, hing
Paprika for color
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp red chilli powder (optional)
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp tamarind pulp
1/2 tsp crushed jaggery
1/4 to 1/2 tsp goda masala
Grated coconut for garnish
Cilantro for garnish

1. Heat oil.  When hot, add the mustard seeds. When they sputter, add hing.
2. Add onions and cook until translucent. Add the garlic and ginger paste.
3. Add tomatoes, stir and let cook covered for 5 minutes stirring intermittently. Add a dash or two of paprika for color.
4. Add all the spices - turmeric, cumin, and coriander. Allow to cook again for another 5 minutes. Add a little water as the mixture cooks.  The onions and tomatoes should be cooked completely and turned to a mush together. Remove and set aside.
5. in the same pan, add a little oil. When hot, add the tondli and toss them around like you would to a stir fry. Season with salt and a tiny pinch of sugar and keep tossing. I like it when the tondli gets a good sear which gives a good taste to the curry. You dont want to completely cook it here just get a good sear on high heat.
6. Now add the onion/tomato mixture back to the pan. Add 1 cup of water. Season with salt, tamarind, jaggery, red chilli powder, and goda masala.  Mix well and cook covered on low heat until the tondli is completely cooked.  I cooked the tondli for a good 20 minutes or so on low heat. I had to add water twice since the water evaporated in the process. Do not add too much water at once.

For other tondli recipes on this blog visit:

Tondli Rice:
http://slurpnburp-mithu.blogspot.com/2011/07/tondli-bhaat-gherkins-rice.html

Bharli Tondli:
http://slurpnburp-mithu.blogspot.com/2010/08/bharli-tondli-stuffed-gherkins.html