Green Medley Soup

Yes! My son has passed the "Give me whatever" and gone into the "Give me chicken and pizza without any veggies" stage!!  Now mommy has to think of ways to hide the veggies in breads, chapatis, sauces, and soups. So here is something I put together this morning.  This is a pretty basic soup that even adults may enjoy. The following recipe would only serve one person so adjust the quantity accordingly. 

Method and Ingredients:

Butter
4 Broccoli stems
2 Handfuls of baby spinach
1/4 cup creamed corn (canned)
Chicken stock or Vegetable Stock
1/4 cup chopped white onions
Pinch of cumin seeds
Seasonings: Add a pinch of turmeric, garlic powder, italian seasonings, and black pepper
Shredded cheese

Cook the vegetables thoroughly either in a pot of boiling water or in a microwave bowl in water or using a pressure cooker. Do not add more water than necessary because we will be using the same water to make the soup and we want the soup to be on the thicker side. Ofcourse you could throw the water out but remember all the nutrients from the veggies go in this water, so you do not want to waste it. I used chicken stock instead of water to cook the vegetables.

In a stockpot, heat some butter.  Add cumin seeds and let them crackle. Now add the onions and give it a stir.  When onions appear translucent, add some chicken stock or water and let cook a bit more.  When onions are cooked thoroughly, add the boiled veggies.  Remember do not add too much stock/water from the boiled veggies because feeding a water soup to a toddler is painful!! Give it a good stir and let it come a quick boil.  Add garlic powder and italian seasonings. Add a pinch of turmeric and black pepper.  Stir well.  Let cool a bit.

Now blend it to a thick soupy paste using a food processor. Serve in a bowl.  Add shredded cheese and stir well. 

Caution: Remember, melted cheese is sticky and hot and could scald your toddler's mouth. Careful!!

Lentil Soup with Red Chilli Oil

Ingredients and Method:

1/2 cup Masoor or Lentils, uncooked
2 small carrots, peeled and chopped
1/2 cup onion, diced
1 stalk celery, chopped
Few cilantro sprigs
1 tsp ginger paste and 1 tsp garlic paste
3 cups of Low Sodium Chicken stock or Vegetable Stock
Sazon Goya (optional)
Dry Red Chilli
Lime juice

Heat olive oil in a pressure cooker.  Add the ginger and garlic paste and sautee a little.  Add the onions, carrots, and celery and give it a stir.  Add cilantro.  Keep stirring till slightly browned.  Add the chicken or vegetable stock. Add the Goya seasoning or just salt and black pepper.  Pressure cook the soup - about 10 whistles.  Lentils should be a bit al dente. 

Before serving, heat 1 tbsp oil in a pan or tempering pot.  Add 1 to 2 dry red chilli (break them into two for heat). Keep the flame on medium high.  After about 2 minutes, pour this red chilli oil along with the chillies in the lentil soup pot.  Squeeze fresh lime juice before serving.

Note: If you are concerned about the sodium levels in the broth, you can use 2 parts water and just 1 part broth. 

Chick-n-Asparagus Casserole

2 cups Egg Noodles
2 tbsp butter
1/2 onion, finely chopped
2 to 4 serrano peppers
1/4 cup tomato sauce
1/2 of 10 oz can Cream of Corn
1 10oz can of Cream of Celery Soup
2/3 cup cooked chicken (Skip chicken for a vegetarian recipe)
2/3 cup black beans, canned
Dash of garlic powder and parsley
1 tsp soy sauce
1 tsp worcestershire sauce
2 tbsp All purpose flour (if needed)
1 bunch of Asparagus, washed, patted dry, and stemmed
Shredded cheese, Mexican blend preferred
Fried onions (optional)

Melt butter in a saucepan. Add the onions and serrano peppers and sautee until onions turn brown.  Add the tomato sauce and mix. Let the mixture cook and reduce a bit (3 to 4 minutes).  Add the cream of celery soup and stir well. Let it come to a boil stirring frequently.  Now add the cooked chicken, black beans, worcestershire sauce, soy sauce, garlic powder, and parsley.  Continue cooking for a few minutes and let cool a little bit.  If the mix appears watery, then add 2 tbsps of all purpose flour to the pot and stir constantly to mix it in. Make sure there are no lumps.  This will thicken the mixture a little.

In a flat pan, heat some olive oil or butter and lay the asparaugs flat.  Add some salt and black pepper.  Cook for 4 to 5 minutes on medium heat. Do not cover and cook and do not overcook as this will go on the casserole and cook some more in the oven.

Cook the egg noodles as per packet instructions (about 5 minutes for 2 cups of noodles). Drain the noodles and drizzle some olive oil. Toss and set aside. 

Preheat the over at 350F.  Grease a round 8 inch baking pan.  Add the noodles in the pan.  Pour the prepared mixture over the noodles.  Sprinkle cheese generously on the top so that all the noodles are covered.  Now line the asparagus as shown.  Sprinkle some fried onions on the top (optional). Bake for 15 minutes. Serve hot. Keep hot sauce handy !!

Creamy Mushroom Chicken

The following recipe is a slow cooker recipe.  So what is a slow cooker?  Wiki defines it as "A slow cooker, Crock-Pot (a US trademark that is often used generically), or is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes."  But, I am a bit disheartened after reading on Wiki that "vegetables tend to lose trace nutrients" due to the slow cooking process. I guess I should serve up more salads to go along with the slow cooked meals!!

(Pic Courtesy: http://en.wikipedia.org/wiki/File:Oval_Crock_Pot2.jpg)

Ingredients and Method:

4 Leg Quarters, skinned, cleaned, and dabbed dry
1 10 oz can of Campbell Cream of Mushroom Soup
2 cup mushrooms, washed and drained
2 large carrots, peeled and chopped in big chunks
2 stalks of celery, chopped in big chunks
1 large onion, chopped in big chunks (cut into 4s)
2 to 4 cloves of garlic, peeled, crushed and chopped
Dash of worcestershire sauce and cayenne
Pinch of thyme and parsley
1 cup or 2 of white cooking wine

If possible, marinate the chicken in 1 tbsp each of ginger and garlic paste, some salt, and black pepper.  Before marinating, make sure you have pierced holes into the chicken (without pulling the meat apart ofcourse) to ensure that the marinade seeps in. 

Heat some olive oil in a stainless steel pan, add the chopped garlic. When slightly roasted, add the carrots and celery pieces and stir well for a few minutes.  The veggies will stick to the pan a bit.  Now using white cooking wine deglaze the pan.  To deglaze pour about a cup of the cooking wine and using a steel spatula loosen up any bits stuck to the pan .  Add the cream of mushroom soup to the pan and stir well.  Add the worcestershire sauce, cayenne pepper, thyme, and parsley.  Give it a good stir.

Assemble the chicken quarters flat in a crockpot/slow cooker.  Pour the soup mixture all over the chicken in the crockpot.  You can add the onions and mushrooms now or a little later if you do not want them overcooked.  Set the crockpot on high for 6 hours.  If the soup mixture turns too watery, take some out on a flat pan and reduce it by keep the heat on medium and letting it evaporate. 

Serve the chicken with some of the veggies and sauce on the top. Add cajun seasoning on the top for some heat!

Tortellini Bean Soup

It was another soup night at our house.  I had some leftover tortellini so right away Tortellini soup came to my mind.  But, most of the Tortellini soups that I have had are clear soups. I wanted something filling as we were going to have it for dinner.  So I decided to puree some of the beans to make the soup a bit thicker.  The texture was a bit grainy for me - I must have not pureed it to a fine paste.  But, all in all it did the trick. 

Ingredients and Method:

Store bought tortellini, cooked according to package directions (About 20 should be enough)
4 handfuls of fresh baby spinach
2 10 oz of chicken or vegetable stock (use low sodium)
1 10 oz can of cannelini beans
1 10 oz can of butter lima beans
4 cloves of garlic, peeled and chopped
1 medium size carrot, finely diced
1/2 medium size onion, finely diced
2 stalks of celery, finely diced
Dash of Italian seasonings
Salt and pepper to taste
Dash of worcestershire sauce
Pinch of Red chilli flakes and turmeric (optional)

Heat oil in a stock pot.  Add olive oil and melt some butter. Add garlic and sautee.  Add the carrots, onions, and celery. Sautee well and let cook until softened.  Let cool.  Add to a food processor and blend to a paste.  Set aside. 

Add some butter to the same pan. Add the spinach, stir, and cook covered for a few minutes.  Set aside.

Drain and rinse the beans in a colander.  Reserve half of the cannelini beans and make a thick paste out of them in a food processor.  You may have to add some water to get it going.  Make sure there are no lumps before adding this to the pot. 

Add the carrots, onions, celery paste to the stock pot.  Add the chicken or vegetable stock.  Add the ground beans paste to the pot and stir well. Make sure there are no lumps. Add some water if you find the soup too thick.  Let it come to a rolling boil.  Add salt, pepper, Italian seasonings, worcestershire sauce, red chilli flakes, and some turmeric.  Add the remainder of the full beans and wilted spinach.  Cover and simmer for 10 to 15 minutes on low heat. 

Before serving add the cooked tortellini into the soup.  Quantity of the tortellini depends on your preference. 
Break the tortellini into two if they are too big. 

Serve hot.

Note: I used Herb chicken tortellini but any tortellini of your choice will work.  Make sure the tortellni is at room temperature before adding to the soup. This will prevent the tortellini from disintegrating. I made the tortellini first and let it sit aside until I made the remainder of the recipe.

Quinoa Corn Cake

Its Monday morning and the baby is still sleeping. This means a little more think to think creatively.  I open my fridge and see some leftover corn from the weekend's burritos dinner.  Corn always triggers corn tikkis (corn cakes) in my head but I wanted to give it a little twist.  So I thought of adding quinoa instead of potatoes.  Surprisingly enough, they turned out pretty good. Now, I cannot wait for the hubby to come home so I can experiment on him. 

Ingredients and Method:

1/2 cup corn kernels, canned
1/2 cup quinoa, uncooked
1/2 chicken bouillon cube
1 egg
1/2 cup breadcrumbs
1 tbsp all purpose flour
Dash of garlic powder, paprika, italian seasonings, hot sauce
Few chopped cilantro
Salt and Black pepper
Panko crumbs to coat

1. Cook the quinoa in a microwave with water and chicken bouillon cube. Alternatively, one can use chicken stock instead of water or just plain water would work as well. Generally, it is one part quinoa to two parts liquid.
2. Let the cooked quinoa stand and completely cool so that there is no moisture left before adding the remaining ingredients.
3. Add all the ingredients except the panko breadcrumbs.  Mix well. Add the all purpose flour a little at a time just to bind the mixture. The consistency should be thick enough that one can pack it into small balls. You can let the mixture stand for a few minutes so any moisture gets absorbed making it easier to make the cakes.
4. Now we are ready to make the Quinoa Corn Cakes. Divide the mixture into balls of equal size. I got about 6 medium size balls. Pack them into balls and flatten them out.  Heat oil in a griddle and keep the flame on medium high. Roll the cakes into the panko breadcrumbs and put them on the griddle.  Drizzle more oil as necessary. About 3 to 4 minutes on each side should do the trick.  Cakes should be golden brownish at the end. Serve with a dipping sauce of your choice.

Note: Panko breadcrumbs burn relatively faster so do not cook on high heat as the breadcrumbs crust will burn leaving the egg uncooked. 

Chicken and Beans Soup

Well folks, I am back. My blog was on a vacation along with me. I went to the motherland, India for some well deserved R & R.  Of course at times, I felt like a well fed Bakra (Lamb), you know the ones that are especially prepared for a feast during Bakri Id! I ate all the seafood I could do possibly have and oh Indian Chinese as well.  And the tandoors and also my beloved Kadak Pav (Bread) with Amul Butter.  And did absolutely no WORK at all.  But, all good things and good vacations come to an end and so did this one.

Now, back to the daily grind of cooking and cleaning and grocery shopping and billing and gardening and shoveling and all that jazz.  And back to the cold winters of the Northeast.  And you know when it is cold, there is nothing more soothing than a steamy warm bowl of soup.  This soup was so easy to make and was really delish.

One fillet of Chicken breast, partly boiled in hot water
15 oz tomato sauce can ( I used about 3/4ths of the can)
15 oz Cannelini beans can
15 oz Black beans can
1/2 medium size onion, finely chopped
1 medium carrot, finely chopped
1 stalk of celery, finely chopped
2 Serrano peppers, sliced lengthwise
2 to 4 pods of garlic cloves, finely chopped
2 10 oz cans of low sodium chicken stock
Dash of Italian seasonings spice
Olive oil

Garnish:
Nachos, coarsely crushed with hand
Mexican four cheese blend shredded cheese
Lime juice
Cilantro (finely chopped) and Green onions (optional)

Heat some oil in a pan. Add the finely chopped garlic cloves and green chillies. Sautee a little. Add the onions, carrots, and celery.  Sautee until softened and cooked.  Add the tomato sauce and mix well.  Add both cans of the chicken stock. Keep the flame on medium high and let it come to a rolling boil.   Now turn the flame to low and add both cans of the beans. Make sure the beans are rinsed and drained off of any reserved liquids found in the can.  You can do this in a colander.  Let the soup simmer covered on low heat for a good 10 to 15 minutes.  Make sure to add some Italian seasonings spice for a zesty kick. 

Meanwhile heat water in a pot.  Add salt.  Wash, pat dry and chop chicken breast in bit size pieces.  Partly cook the chicken in the hot water. When chicken turns white, it is cooked.  Drain the water out.  Add the pieces to the soup towards the end to prevent them from overcooking. 

I let the soup simmer on low setting in a slow cooker for 20 minutes or so. If you dont own a slow cooker, you can simmer the soup in a pot itself. 

Mix well and serve in a bowl.  Sprinkle some lime juice.  Add some shredded cheese (it will melt from the heat of the soup) and crush some nachos on the top.  Garnish with cilantro and green onions.

For vegetarian: Skip the chicken and substitute the chicken stock with vegetable stock.

Slow Cooked Harissa Chicken

Do you own a slow cooker?! No?! Well, if your answer is no, it is truly time to research and invest in one.  On your lazy winter days, these come out really handy.  One can make hearty steamy soups or slow cooked bbq chicken or even Dum aloo!

Here I have made "my" adaptation of Harissa Chicken. Harissa spice is native to Africa and Middle East. We have been going to this Moroccan restaurant in Delaware for ages now. And they make the meanest Harissa Chicken. My hubby and I have tried many versions of this recipe and even imported a homemade Harissa sauce from Morocco! No kidding!

After looking at some recipes online, I realized there are so many different ways to make Harissa sauce.  Harissa utilizes a special red chilli or the Harissa chilli. I did not Harissa chillies on hand so I just used red chilli powder. I would also recommend dry grinding red chillies and using that powder. It turned out pretty good and close to the real deal!

Ingredients:

4 chicken thighs

Marinade:
Some oil
2 tsp chopped garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp caraway seeds (coarsely powdered)
Dash of paprika powder
Salt/Black pepper
3/4 cup Herdez Salsa Ranchera

Method:

Wash and pat dry really well. Season with salt and black pepper.  In a small  bowl, add oil, garlic, ginger, turmeric powder, cumin powder, red chilli powder, coriander powder, caraway powder, paprika and salsa ranchera. Mix well and apply it to the thighs. Rub well and let sit. You will find that the mixture will leave some water.  Using a paper towel dab any water that eventually comes out.  The Salsa Ranchera I used is store bought. I am not sure if the recipe will taste same if you use other salsas. The way this salsa was ground (pasty) as opposed to chunky and it gave a similar texture to the chicken sauce as the restaurant kind.  You can either leave this marinated chicken for a few hours in the fridge and then start to cook it. If you are pressed for time, add it directly to a slow cooker on slow setting for 6 hours or so.  Every slow cooker is different, so review the settings specific to your cooker.


Note:
My chicken turned up a little watery despite adding no water to the slow cooker! If you want the sauce thicker, remove the chicken pieces out, and pour the sauce on a flat bottom pan. Turn the heat up high and let the water evaporate. We did not mind the watery sauce, actually, because it went well with the brown rice pilaf I served on the side!

Pasta Salad

3 cups of Rotini pasta
2 cups frozen mixed veggies
1 can black beans, rinsed and drained
3/4 cup low fat mayo
1/2 cup Zesty Italian Dressing
Some olive oil 
Dash of garlic powder, italian dressing, salt, black pepper
Cajun powder (optional)
Maggi chilli garlic sauce (optional)
Parmesan cheese (optional)

Cook the pasta according to package directions.  Drain the pasta in a colander.  Soak the frozen veggies in water and cook the veggies for 5 to 8 minutes in a microwave and drain.  Rinse and drain the precooked black beans. Make sure the veggies and pasta are completely dry of any water. You can set it aside for a few minutes in a colander to ensure they are dry. 

In a big mixing bowl, beat mayonnaise with some olive oil.  It should turn smooth and creamy. Add the italian dressing and all other seasonings.  Beat again.  Add the pasta, veggies, and beans and mix well till its well coated. 

You can add shaved or shredded parmesan cheese on the top.  Serve as a side dish.

Garlic Cilantro Chicken Kabobs

1.5 chicken breast, cut into kabob size pieces
1/2 tsp ginger, chopped
1/2 tsp garlic, chopped
1/2 tsp turmeric powder
Dash of paprika
1 green chilli
1/4 cup cilantro leaves, fresh

Skewer sticks

Wash and pat dry. Sprinkle some salt, paprika, turmeric and meat tenderizer. Meat Tenderizers are very salty so be careful when you add the salt. In a small food processor, combine the ginger, garlic, green chilli, and coriander leaves. Drizzle some olive oil and blend (either coarsely or to a fine paste).  Rub the mixture on the chicken pieces. Set aside in a fridge for 2 to 4 hours before grilling. 

Dip the skewer sticks in water for a while.  Thread the kabob pieces into the skewers. Preheat the grill to 400F.  Grill the skewers for about 8 to 10 minutes. Do not forget to turn the skewers so every side sits on the grill.  Remember that chicken breast cooks relatively faster than thighs or other meat and it continues to cook even after taken out of the grill.  When ready remove the kabobs and wrap them tightly in a foil. Let sit for a few minutes before serving. 

Note:
The time suggested is just a guide. Make sure you check the chicken pieces for doneness by: poking a fork in to see if the meat has turned white on the inside which suggests that its cooked or using a meat thermometer check if the internal food temperature is at 165F.

I added 1 tsp garlic and it was too strong. If you like the garlicky taste increase from 1/2 to 1 tsp.

Pudina Murg Kabob - Mint Chicken Kabobs

Ingredients:

1.5 chicken breast, cut into kabob size pieces
1/4 to 1/2 cup yogurt
1/4 tsp cardammom powder
Pinch of cinnamon powder
1/2 tsp turmeric powder
3/4 tsp red chilli powder (this is on the spicy side!)
1/2 tsp cumin powder
1/2 tsp mint powder
1/2 tsp fennel powder
1/2 tsp each of garlic and ginger paste
Meat tenderizer
Salt
Skewers

Hang the yogurt in a muslin cloth for few hours to remove all water from it.  Set aside in a bowl. Now combine the yogurt and all the remainder ingredients in a bowl. Beat well. Add the washed and patted dry chicken pieces to the mixture.  Coat really well.  Add some salt and meat tenderizer and mix well.  Let sit in a fridge for atleast 4 to 6 hours or overnight.

Pre heat the grill or oven to 400F. If using bamboo skewers, soak the skewers in water for a while. Thread the chicken through the skewers and grill them for 5 to 8 minutes. Alternatively you can check for doneness when the meat on the inside is white or if using a meat thermometer if the internal temperature reaches 165F. Wrap the chicken kabobs in a foil right away and let sit for a few minutes before serving.

Note: Meat tenderizers are very salty so use salt sparingly.

Chicken Wrap with Queso Fresco

This recipe utilizes Queso Fresco or Fresh Cheese in Spanish. This cheese is typically used as a topping on salads or meals or as a dip, etc since it crumbles real well. But, I wanted to see what it did when exposed to heat.  I melted it in my wrap and it was really tasty. Yummy in my tummy!

1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce

Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts.  Season it with salt and black pepper.  Heat oil in a flat skillet.   When real hot, add the chicken breast.  Cook for 3 minutes.  Flip both the breast pieces and cook for another 3 minutes.  Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute.  Remove from heat.  (always check for doneness before eating).  In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning.  If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well.  Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps).  Allow the cheese to melt a little.  Remove from heat. Cut the chicken breast into bite size pieces. 

Heat the tortilla in a microwave or on a pan.  Do not overheat, just a few seconds until it softens up.  Put the filling in.  Add lettuce, cilantro, tomatoes, and onions. 

Enjoy!

"South of the Border" Chicken Wontons

Ingredients:

Wonton papers
2 cups chicken breast (cut into small pieces)
2 stalks of green onion, diced
1 cup corn
1 cup black beans
Egg white, beaten
Marinade:
Oil
Salt/Black pepper to taste
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cajun powder
1/4 tsp dried oregano
2 cloves of garlic, finely chopped

Wash the chicken breast, pat dry, and cut into small pieces. Marinate the chicken in the marinade as listed above.  Set aside for a few hours in the fridge until you are ready to start cooking.

Heat oil in a skillet. When hot, add the chicken and let it sit without moving for a minute or two. I like doing this because it creates a good sear.  Now flip all the pieces and let them sear for another few minutes. Since we are going to sear the wontons in the last step, they chicken will continue to cook so do not overcook in this step. A total of about 5 minutes should do the trick (provided that the pieces are cut up small).  Set the chicken aside. In the same pan, add the beans and corn. Let sit for a minute or two without stirring. Now add a dash of salt and black pepper and cajun powder (optional).  Add the chopped green onions.  Keep tossing around for another few minutes. Do not overcook as the corn will dehydrate and the beans could get mushy. Set aside.  When the chicken is cool enough to touch, shred it into very tiny pieces. 

Now we are ready to fill the wontons.  Line up as many wonton papers as start filling them up.  Keep the beaten egg wash ready to seal the papers.  Do not overstuff as it is hard to seal the wontons.  Using a cooking brush, line the sides of the paper and fold so that both sides meet as the picture shows. 

You can either pan sear them or fry them.  I pan seared mine in a skillet.  Heat oil in a skillet and lay the wontons gently.  Do not overcrowd. Allow each wonton enough space to sear.  Flip sides and sear for another few minutes making sure there are no uncooked spots on the paper. 

Serve with some dipping sauce - ranch, chipotle ranch, or even guacamole!

Sour Cream Chicken (Dry)

We used to make Sour Cream Curry Chicken in college, LIKE, everyday :) My roomies Sumangala and Neelam were my partners in crime.  I do not really remember who came up with the idea of sour cream to repalce the yogurt, but it was yummy. I do not know about good grades but we sure did eat good food everyday together as a family. This recipe does not really have a curry base - I just marinated it in sour cream and made it dry.

Ingredients: 4 Chicken Thighs, cut into small pieces

Marinade:
4 tsps Sour cream
1 tsp Turmeric powder
1/2 tsp Red chilli powder
4 garlic pods, finely chopped
2 tsps ginger paste
Salt

2 to 3 medium onions
Badshah Chicken Curry Masala
Cilantro
Lime juice
Marinate the chicken in the above marinade and let sit in a fridge for atleast 30 minutes.

Heat oil in a pan. Add the onions (chopped lengthwise).  Sautee for 3 to 4 minutes until carmelized ie a little brown.  Add the chicken along with all the marinade.  Give it a stir.  Cover and cook for 10 minutes on medium flame.  If the chicken appears cooked (ie when you poke in a piece and the inner meat is white and NOT pink), uncover the pan.  Turn the flame on high and sautee/toss the chicken around. You want all the condensed water to evaporate but keep tossing the chicken so as to not let it burn.  Add the cilantro (finely chopped) and salt. Toss.

Serve on a platter and squeeze some lime juice.

Chatpatay Methay Alu - Spicy Sweet Potato Fries

Ingredients and Method:

1 medium sweet potato
Oil
1 tsp cumin seeds
Dash of asofoetida or hing
2 small green chillies
Salt/Sugar
2 to 4 tsps of coarsely ground roasted peanuts
1 tsp of Garlic Coconut Chutney or Dash of garlic powder

Wash and peel the sweet potato and cut it in small lengthwise pieces. Heat oil, add cumin seeds. When they sputter, add green chillies (slit lengthwise).  Turn the heat low so that the green chillies turn a bit crispy.  But make sure the cumin seeds do not burn.  Add the asofoetia.  Add the cut sweet potato and give it a stir.  Turn the heat on medium and let the potato fries cook. Keep stirring or tossing the ingredients in the pan (stir fry style) to prevent the potato from sticking.  When you think the potatoes are almost cooked, add the coarsely ground peanuts and garlic/coconut chutney.  Add salt and sugar. Toss around and check for final doneness. Remove from heat. Sprinkle some lime juice (freshly squeezed) and garnish with cilantro. 

Note:
1. Use a dry grinder to coarsely grind the peanuts. I basically used the Dry Roasted Salty Peanuts.
2. I used already prepared Lasoon Chutney (Garlic/Coconut Dry Powder). But if you do not have that just substitute with garlic powder and some shredded coconut instead.

Blackened Cajun Tilapia with Santa Fe Rice

Ingredients:

1 filet of Tilapia
Dash of salt and black pepper
1/4 tsp garlic powder
2 tsp cajun powder
Some All purpose flour

Make a thick marinade with cajun powder and olive oil.  (Do not make it too runny)

Wash and pat dry the tilapia filet.   Drizzle some olive oil on the filet and rub the fish down with the oil using your fingers.  Season both sides with a dash of salt,  black pepper, and garlic powder.  Dip the filet in all purpose flour and dust excess flour off.  Heat oil or butter in a pan.  Keep the flame on medium.  Add the fish cook for 3 minutes. Flip and cook for another 3 minutes.  Using a brush, brush the top side of the filet with the cajun/oil marinade. Flip the filet and let it blacken for a minute or two. You may have to drizzle some olive oil (do not add butter at this time).  Brush the remaining marinade on the top side of the filet and flip and allow the other side to blacken as well. Serve hot. 

Note: Fish cooks relatively faster than chicken or other meat. If you are new to fish cooking, it is always better to cook more than less.  I generally butterfly cut any meats/seafood so it cooks fast without risking overcooking the meat/seafood.  My mom often cooks seafood covered so it steam cooks.  If you do cover and cook, continue to cook the fish for a minute or two uncovered in the end so that any condensed water eveaporates.

Zhatpat Veg Biryani - Quick and Easy Spicy Veggie Pilaf

6 to 8 cups of leftover cooked white rice
3 cups of frozen mixed veggies (corn/carrots/beans)
2 small onions (cut lengthwise)
1/2 cup fried onions (store bought packet)
1 and half tsp garlic paste
1 tsp ginger paste
2 to 3 tbps of tomato paste
6 tsps of Shaan Bombay Biryani Masala (Stick with 4 if you dont want it too spicy)

Heat oil in a pan (okay dont be shy, add some more!) Add the onions and sautee till golden brown. Add the fried onions and mix well.  Add the garlic and ginger paste. Sautee well.  Add the tomato paste and sautee. Let it sit until the paste leaves oil on the side.  Now its time to add the veggies.  If you using frozen veggies out of the freezer thaw them in the microwave soaked in water first. Drain all the water. Add the veggies and mix well.  Add the Bombay Biryani Masala powder. Add some water and let it cook. You may have to add water (about 1/4 cup each time) about 3 to 4 times till the mixture is well incorporated and the masala powder is cooked. 

For those who do not know how Biryani is served - it is basically like a lasagna. There are layers - first the rice then the masala as prepared above (we did a veggie masala here, but one can do chicken biryani masala, lamb biryani, or beef biryani masala) and then another rice layer and then another masala layer so on and so forth!

Back to our recipe - Before you start layering the biryani, make sure the veggie mix that you have just made is "Wet" but not "Watery".  There should be just enough water so that the rice sort of soaks in the water when you do the layers.  Too watery of a mixture will make the rice mushy! 

Now for the most important part - How to cook the rice!! The rice should be al dente. If the rice is mushy, the biryani will not taste as good. I used about 6 to 8 cups of leftover white rice.  If its not at room temperature, heat the rice in a microwave.  Layer the biryani as described above - rice first followed by the masala, then the rice, followed by masala and a thin top layer of rice again.  Cover with a foil and let sit until you are ready to serve. When serving, make sure you cut through all layers. 

Note:
1. Note the 6 to 8 cups is already cooked rice.
2. When cooking rice, add salt and oil to the rice. Remember one part rice to two parts water. When the rice is cooked al dente, spread the rice flat in a casserole pan to prevent it from cooking further. I will have a separate post on exact cooking times some day.

Sukha Methi Dal

1/2 cup frozen methi
1/4 cup split masoor dal
2 small potatoes, diced
1 serrano pepper, chopped
1/2 cup finely chopped onion
2 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
A pinch or two of jaggery
Salt to taste

Tempering on the top:
Generous portion of oil, 1 tbsp cumin seeds, 1/2 tsp mustard seeds, dash of hing, 1/4 tsp turmeric, handful of peanuts.

Pressure cook the methi and dal with some water. Drain the water so the mixture is quite dry after taking out from the pressure cooker.   Heat oil and garlic. When slightly brown and aromatic, add the chopped onion. Sautee till translucent.  Add the ginger followed by the green chilli and give it a stir. Now add the potatoes and let them cook on low flame stirring the mixture once in a while.  When potatoes are half way cooked, add the methi and dal mixture (do not add any remainder water). Sautee for 2 to 3 minutes.  Now add the cumin, coriander, garam masala, jaggery, and salt and stir. Let any water that may have gotten in evaporate.  Keep stirring and cook for another 4 to 5 minutes on low flame. 

Now we will prepare a garnish on the top by heating oil in a tempering pot. You will need a significant amount (say about 6 to 8 tbsps). When hot add the mustard seeds and cumin seeds. Let them sputter. Now add the hing, turmeric, and peanuts. Turn the flame to low and sautee with a spoon.  Remove from heat and pour over the prepared Sukha Methi Dal.

Dal Methi

1 tbsp Ghee
14 tsp mustard seeds
Dash of hing
1 finely chopped garlic
1 tsp finely chopped ginger
1 medium tomato
Handful of chopped cilantro
1 medium serrano pepper, slit lengthwise
1/4 cup split masoor dal
1/2 cup methi leaves (frozen)
1/2 tsp jaggery/gul or pinch of sugar
1/4 tsp each of turmeric powder, cumin and coriander powder
Salt to taste

Pressure cook the methi and dal together. When ready, add ghee to a pot. When hot add mustard seeds and when they sputter, add hing.  Add the garlic, ginger, and green chilli and give it a stir.  Add the finely chopped tomatoes and cilantro followed by turmeric powder and stir on low flame.  Let the tomatoes disintegrate just a little. Now add the dal and methi mixture.  Add cumin, coriander, and some more turmeric if you would like. Add salt and jaggery.  Add some water and using a whisk beat the dal so that it disintegrates.  Cover and let it come to a rolling boil. 

Serve with rice or rotis.

Shenga ani Danyachi Dal - Lentils with Drumsticks and Peanuts

1 cup Split Masoor Dal
1/4 cup Split Udad Dal
1/4 cup Split Mung Dal
20 pieces of Drumsticks (I used frozen)
1/2 cup raw peanuts

1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 to 4 kokum
2 green chillies
2 garlic pods and 1 inch ginger
1 medium tomato finely chopped
Dash of hing
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp kasoori methi
Salt to taste
Pinch of sugar


Pressure cook all the dals together. Also pressure cook the drumsticks and peanuts with some salt.  Reserve the liquids.

Heat ghee. Add the cumin and mustard seeds and let sputter. Add the asofoetida or hing.  Add the kokum and green chillies followed by tomato.  Add the garlic and ginger.  Stir and add turmeric and red chili powder. Beat the dals really well.  Add reserved water and some more if necessary (depending on how thick you want the dal).  Add the drumsticks and peanuts.  Add kasoori methi and stir well.  Add salt and sugar to taste. 

Let the dal come to a rolling boil.  Garnish with cilantro.