Chicken tikka masala

Chicken tikka masala is a dish made of roasted chunks or tikkas of chicken in rich creamy spicy gravy. Some people claim that this was conceived in an Indian restaurant in London. But  there are other claims also. I leave it to Wikipedia. 

I got this recipe from my dear sister long back. She is a great cook. This dish is so yum, I can't stop licking my fingers :). No wonder it is among the most popular dishes in the world.  I have made the curry very mild. So please adjust the spices according to your needs.

Lets take a quick look at the recipe.

Ingredients:

Boneless skinless chicken breasts- 1 pound cut into bite-size pieces

For Marinade:

Red chili powder- 1 tsp, adjust according to your taste buds

Garam masala- 1/2 tsp

Cumin powder- 1/2 tsp

Pepper powder-1/2 tsp

Turmeric powder-1/2 tsp

Yogurt/ curd- 4 tbsp

Lemon juice- 2 tsp

Salt

For masala:

Onion- 1 large, chopped finely

Ginger, finely chopped- 1 tbsp

Garlic, finely chopped- 1 tbsp

Tomato puree- 1 cup

Coriander powder- 11/2 tsp

Red chili powder- 1/2 tsp, adjust spice

Pepper powder-1/4 tsp

Cumin powder-1 tsp

Milk- 1/2 cup

Garam masala- 1/2 tsp

Oil- 4 tsp

Butter- 1 tbsp

Sugar- 1 tsp

Salt- to taste

Heavy cream- 3 tbsp

Chopped cilantro or coriander leaves- to garnish

Method:

Combine ingredients for marinade in a large bowl and add chicken. Mix together and let it marinade for 30 minutes.

In a large pan heat butter and 1 tsp oil. Add marinated chicken and saute over low flame until chicken turn brown. Remove chicken and keep aside.

Heat remaining oil and add ginger and garlic, saute for a minute. Add in chopped onion and saute till onion turns translucent.

Throw in coriander powder, chilli powder, pepper powder, cumin powder. Saute until raw smell of the masalas go off.

Add pureed tomato, sugar and stir well and cook until oil separates.

Add chicken, garam masala and milk and cook on low-medium flame for 15 -20 minutes or until chicken cooked through and gravy thickens.

Add cream and check the seasoning, if needed add more salt, pepper or chili powder.

Remove from the flame and garnish with chopped cilantro.

Serve with rice/ naan/ chapati.

Note: 1) You can bake or grill the chicken in the oven. Skewer the chicken pieces without packing them together and grill or bake them until cooked. Turn them over half-way through the cooking time.

2) You can use water instead of milk, and can add cashew paste also to get a rich flavor. I avoided it since I used cream.

See you all with another yummy recipe!

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Berry cream milkshake

Have you ever thought of kick-starting the day with a smoothie? Yes, you read it right! If you don't have time to sit down for breakfast, just grab a glass of this healthy antioxidants packed smoothie before you head out for the office. Berries are rich in antioxidants which help fight free radical damage in the body, cancer, viruses and bacteria. Raspberries are a rich source of vitamin C. Studies say vitamin C help the body stay calm by managing the hormone that triggers the stress response.

Off to the recipe now:

Ingredients:

Blueberries-1/4 cup

Blackberries-1/4 cup

Raspberries-1/4 cup

Pain yogurt- 3/4 cup

Milk-1/4 cup

Vanilla ice cream-1 cup

Sugar-2 tsp

Water-2 tbsp

Method:

Combine  blueberries, blackberries, raspberries, water and sugar in a pan. Simmer over medium flame until sugar dissolves and berries start to break down. Let it cool completely.

Add ice cream, yogurt and milk in a blender. Blend well for 2 minutes.

Pour into glasses. Add berries on top of milkshakes and stir gently.

Serve immediately.

Note: You can use frozen or fresh berries to make this milkshake.

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Yam lentil/ chena parippu/ zaminkand dal curry

Today I want to share yam lentil curry with you. Yam is rich in nutrients and fiber. It is considered a slimming food. Yam reduces blood pressure and balances our cholesterol level. It is good for women as it helps maintain hormonal balance. It provides relief from pre-menstrual syndrome as it is rich in vitamin B6. Dietitians suggest not to peel off the skin before cooking.

I learned this recipe from my father in law. I am not a die hard fan of yam. Because it causes our hands to itch when we cut its skin off . So mostly I avoid buying yam. But last weekend I got some good chopped yam from the Indian store. So I decided to make this curry and share it with you.

Over to the recipe now:

Ingredients:

Yam, peeled and cubed into bite sizes- 2 cups

Lentil/ Tur dal- 1/2 cup

Shallots-4

Garlic cloves- 4

Tamarind- gooseberry size

Cumin seeds-1/2 tsp

Turmeric powder-1/4 tsp

Red chili powder- 1 tsp

Grated coconut-1/2 cup

Salt- to taste

Mustard seeds-1/2 tsp

Curry leaves- a sprig

Oil- 1 tsp

Method:

Soak tamarind in a cup of water for 10 minutes. Extract the juice and discard the pulp.

Add grated coconut, shallots, garlic and cumin seeds in to blender and grind to a fine paste.

Pressure cook lentil for 4-5 whistles. Mash well and keep aside.

Cook yam in 1 cup water with turmeric, chili powder and salt. Alternatively, you can pressure cook yam and lentil together.

When the yam is half cooked, add tamarind water and cook until yam becomes soft.

Add in the cooked dal, ground paste, enough water and cook until the raw smell of coconut goes and desired consistency is reached. Remove from the flame.

Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, throw in curry leaves. Saute for a second. Remove from the flame and pour it over the curry.

Yam lentil curry is ready. Serve it with rice.

Note: 1)This curry will thicken as it cools. So if it thickens too much, add warm water and boil a bit.

2. Greasing hands with oil before cutting yam will prevent it causing hands to itch.
   
   
3. Cook yam in tamarind water properly, else it will cause our mouth to itch too.

See you all with another delicious recipe!

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How to keep apple slices from browning

Apples turn  brown after slicing them because the enzymes in the apple reacts with oxygen. This process is called oxidation.

There are different effective methods to prevent this oxidation process. You can choose any one of them.

1) Rub juice of a lemon onto the exposed flesh of the apple. This will give the apple lemony taste.

2) Mix 1 teaspoon of lemon juice in 1 cup of cold water  in a bowl and then soak the apple slices in it.

3) Soak apple slices in a bowl of carbonated soda or 7-up or sprint.

4) Soak the apple pieces in pineapple juice.

5) Mix apple cedar and lemon juice in a bowl and soak apple pieces in it.

6) Another method is to cover the apple slices in a plastic wrap thereby preventing apple flesh from oxidizing because plastic wrap keeps air away from the apple flesh.

You can use above methods to prevent other fruits from browning too.

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Roasted tomato soup

Tomato soup is perfect for evening snack along with grilled sandwich in this cold weather. My son likes it so much that he asks every now and then for it. So I make this soup frequently. Moreover, my whole house will be filled with the aroma of roasted tomatoes, garlic and onion. I simply love it for its flavor!

Off to the recipe:

Ingredients:

Ripe tomatoes- 2 pounds, halved.
Onion-1 , sliced
garlic- 4 cloves, crushed
olive oil- 2 tbsp
Vegetable stock- 1 cup
Black pepper-1/2 tsp
Cream- 2 tsp, optional

Method:

Preheat oven to 400.

In a bowl, combine onion, garlic,salt, oil and pepper. Mix well.

Lightly grease a baking pan. Arrange tomatoes in the pan, sprinkle seasoning mixture over tomatoes and roast for 30 minutes. Remove from the oven and let cool for 10 minutes.

Place tomatoes along with vegetable stock in a blender and blend until smooth.

Pour mixture into a pot and heat over medium high until warm through ,but don't boil it.

Check for seasoning, add more salt and pepper if needed.

Transfer the soup to a serving bowl and stir in the cream.

Piping hot roasted tomato soup is ready to serve.

Note: 1) You can use water or milk instead of vegetable stock.

2. If tomatoes are not sweet, add sugar to counter the acidity of tomatoes.
   
   
3. You can roast the tomatoes over gas stove also.
   
   
4. If using baby tomatoes, roast them whole.
   

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Cilantro/ Coriander leaves lemon rice

I love to add cilantro to almost all dishes I make. It could be because I was raised in North India and I love the flavor of cilantro. You may have seen different versions of cilantro lemon rice but mine is very simple and I have used very less oil.
I served this rice with chicken tikka masala, recipe coming later this week.

Ingredients:
White/brown long rice: 2 cups
Juice of 1 lemon
Salt- to taste
Water- 4 cups
A handful of cilantro/ coriander leaves
Oil- 5 tsp

Method:

Boil water in a pot. Add salt, 2 tsp oil and rice and bring to boil over high flame.

Reduce the flame; cover and cook on low flame until rice is cooked. Remove from the flame and keep covered.

Mix chopped cilantro, lemon juice and remaining oil in a deep bowl. Add rice and toss well until rice is mixed.

Serve hot with a side dish of you choice.

Note: If you want you can add whole garam masalas when you cook the rice. I did not used because I wanted to get the real taste of lemon and cilantro.

See you all!

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Pineapple mint smoothie

Smoothies are the best way to feed your child their recommended servings of fruits and vegetables.This smoothie is one of the favorite breakfasts of my family. I just love it because it is easy to make and delicious too. Even the pickiest kid will love this smoothie. 

Ingredients:

Pineapple chopped-1 cup

Green seedless grapes- 5

Yogurt- 1/2 cup

Milk/water -1/2 cup

Honey-2 tbsp

Leaves from 2 sprigs of mint

Method: 

Pour milk/ water into blender

Add in chopped pineapple and grapes, blend for 30 seconds.

Now add in honey, yogurt and mint leaves and blend on high for 1 minute.

Serve and enjoy!

Note: 1) If you want chilled smoothie, add 1/4 ice cubes. I used frozen pineapples, so didn't have to add ice cubes.

2) You can add banana, peer or avocado.

See you soon!

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Dum aloo

I relish on foods that have creamy sauce. Dum aloo is one such dish. Its a mouth watering Kashmiri dish made with baby potatoes simmered in a rich, creamy gravy. This is cooked under pressure or dum on low flame so as to let the potatoes absorb all the flavors of the spices. Usually Kashmiri dishes are cooked in mustard oil but I used vegetable oil. If you like, you can use mustard oil to cook and vegetable oil or other oil to deep fry the potatoes.

Off to the recipe now-

Ingredients:

Baby potatoes-15

Whisked Yogurt/Curd(not sour)  -3/4 cup

Onion-1 large, finely chopped

Dry fenugreek leaves / kasoori methi -1 tsp

Fennel powder-1tsp

Cumin seeds- 1/2 tsp

Turmeric powder-1/2 tsp

Garam masala-1 tsp

Salt- to taste

Cilantro/ coriander leaves- to garnish

Tempering:

Cloves-2

Cinnamon- 1 inch long stick

Oil- 2 tbsp+ to deep fry

Grind to a paste:

Cashews- 5-6 , soaked in water

Tomatoes- 2

Ginger- 1 inch

Garlic- 4 cloves

Kashmiri chili powder- 2 tsp 

Method:

Wash, peel potatoes, and par boil them with salt in the water. Peel the skin of the potatoes and prick them with a fork to absorb all the favors of masalas.

Heat oil in a wide pan and deep fry potatoes till they turn golden brown. When done, drain on a tissue paper and keep aside.

Make a fine paste of ingredients under ” Grind to a paste”  list.

Heat 2 tbsp oil, put cumin seeds, cloves, cinnamon, saute for  a minute. Now add chopped onion and saute till onion turns translucent. Now add ground paste and fry for 4-5 minutes.

Add in turmeric powder, fenugreek leaves, salt. Mix and cook for a minute. Add whisked curd, potatoes, garam masala. Stir gently, cover with a lid and seal the edges with a dough so that steam does not escape. Cook over low flame till the gravy thickens and oil separates . If needed add a little water.

Remove from the flame. Garnish with chopped cilantro. 

Yummy dum aloo is ready now. Serve hot with chapatis or naan or rice. Enjoy!

See you all soon with another delicious recipe!

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