Chana Dal with Spinach & Tomato

Found this recipe while searching for vegetarian recipes and it tuned out very very very GOOD!!!! Easy to make too and even better the day after!!! The initial recipe had no potatoes but i put potatoes in mine to make it a complete meal, and it worked!

Ingredient

• chana dal
• turmeric
• potatoes
• spinach
• ghee or olive oil
• brown mustard seed
• asafoetida
• cumin seeds
• curry leaves 
• onions
• ginger
• garlic
• tomatoes
• salt
• chilli powder
• dried red chillies
• black pepper

Lets Make It
1. Wash the dal properly in several changes of water and drain. Turn on the heat, put the dal in a pot with enough water. It will begin to form, skim them off as it rises tot he top, do not allow to boil over and pour out of the pot. Add half a tsb of turmeric, cover partially and allow to cook for 1 hour. Make sure you constantly check incase it needs more water. When it is done, add the salt and mix well.
2. Put a another pan on heat. Pour in the ghee or olive oil. When hot add the asafoetida, mustard seeds. When they pop, add the cumin seeds. Add the red chillies, Stir until they get dark. Stir for a few seconds and add the chopped curry leaves (i didn't find curry leaves i used basil leaves), stir in the diced onions. Stir for about 7 minutes until the onions start to brown.
3. Stir in the ginger and garlic. Add the peeled and chopped tomatoes and stir until they get soft, mashing them down with your wooden spoon. Add the chopped spinach and about 150ml of water. Stir and bring to a simmer. Add the chopped potatoes. Cover and cook gently or until the spinach is very soft.
4. Check your dal it should be ready by now. Pour in the spinach mixture and stir very well. Check the seasoning. Add the chilli power and the black pepper. If the dal is too thick add more water and stir.
5. Taste and adjust seasoning to you taste.

Chana Dal with Spinach & Tomatoes

Dal Makhani

We would be making one of Indian's greatest recipes. The first day i had it in an Indian restaurant i remember saying it tasted like rice and beans...lol...little did i know that indeed it is rice and beans because it is made with Black Lentil (tiny small beans) and kidney beans which makes the dish high in protein so it is very good for your body and highly nutritious apart from the cream and butter that may add some calories but you can control the amount you put in it or you may decide to spoil yourself...wink

Ingredients

• urad daal (black lentils)
• red kidney beans (rajma)
• tomatoes blended
• tomatoes puree
• cream
• butter
• cumin seeds
• fenugreek seeds
• salt
• chili pepper
• green chill chopped

Chicken Briyani

The chicken briyani is by far the most popular Indian rice recipe, even if you are not a fan of Indian dishes you would love this one.
Don't get intimidated and scared with the long list of ingredients, there are all spices that will be used in very little quantity less than a tbs, and are all required for almost all indian meals so that way you would be able to play with more Indian recipes plus there are inexpensive, the most expensive ingredient is the Saffron.
We would also make a Raita, this is a yogurt based condiment that can help you douse the fire in a dish is too hot or spicy, it basically helps balance the food so your mouth don't burn, this will help you enjoy your briyani and almost all Indian delicacies...Wink

Ingredients

• onions thinly sliced and fried until light brown
• cashews fried in little desi ghee or butter
• chicken breast cut into bite sizes
• yogurt
• garlic paste
• ginger paste
• salt
• basmati rice washed and asked in salted water for at least 30 minutes before boiling
• oil
• cloves
• cinnamon
• cardamons
• bay leaves
• cardamon pods
• cumin seeds
• tomatoes chopped
• chili powder
• turmeric powder
• green chilies
• milk
• garam masala powder
• saffron
• desi ghee or butter
• coriander leaves chopped
• mint leaves chopped
• potatoes peeled and chopped (optional)
• lime juice
• cumin powder

For the Marinade

• chilli powder
• ginger 
• garlic
• garam masala
• turmeric powder
• yogurt
• salt
• lime juice

For the Raita

• cucumber peeled, cut lengthways, seeded and grated 
• yogurt
• mint leaves chopped
• cumin powder
• paprika pinch
• salt 
• pepper
•  sugar
• onions diced
• tomatoes diced

Lets make the Marinade
1. Put all the ingredients needed for the marinade in a bowl, yogurt, ginger, garlic, chilli powder, garam masala, turmeric powder, salt and lime juice.
2.Add the chicken and mix very well. Cover and put in the fridge for about an hour, if you have enough time.

Lets make the Raita
1. Place the grated cucumber in a sieve and press to squeeze out as much moisture as you can
2. Put the cucumber, diced tomatoes, diced onions, pinch of cumin and paprika, sugar, mint leave, little salt in a bowl. Pour in the yogurt. Mix very well and put in the fridge.

Lets prepare the chicken briyani
1. Heat up a little milk. Add few strands of Saffron. Set aside and allow to soak. The color is going to turn yellowish.
2. Heat little oil in a pan. Add the onions (separate the thinly sliced onions using your finger tips) . Reduce the heat to low. Do not rush this process, just allow it take its time on low heat, stir every once in a while. W hen it becomes golden brown and uniform colour. Take out and put on a kitchen paper. Set aside.
3. Pour the cashews in the same pan after taking out the onions and keep stirring for about 5 minutes. Take out and put on a kitchen paper and set aside.
4. Put a pan with water on heat. when the water starts boiling add about 3 green cardamon, 2 bay leaves, 1 cinnamon stick, 3 cloves, 3 cumin seeds, little oil and a lot of salt else your Briyani will be tasteless. Boil on very high heat for few minutes but make sure you don't cook the rice completely, you know the rice is ready to be taken off if you take a grain and it breaks into 3 parts. Drain the rice and set aside to cool off at this point you can take out all the spices you put in, the choice is yours.
5. Heat oil in a deep pan. Add 2 bay leaves, 3 cloves, 1 cinnamon stick, 2 green cardamons. When they crackle, add ginger, garlic and chilli. Stir for about a minute and then add the marinaded chicken, pour it in with the marinade. Add the potatoes. Cook on medium heat till the water dries up.
6. Add the diced tomatoes, a little of the fried onions and cashew , all the powdered spices and cook till all the water from the tomatoes dries up. Taste and adjust seasoning.
7. put a deep heavy pot that can hold your rice on very low heat. Add desi ghee and butter. Add a layer of rice, followed by a layer of chicken. Sprinkle a generous amount of the fried onions and cashew. Use a spoon to sprinkle the milk and Saffron mixture, put another layer of rice and sprinkle more milke and saffron mixture, take some melted desi ghee or butter with a spoon and pour it around the pot and un top the rice. Cover the pot, if the lid is not tight enough, use foil paper or a clean kitchen towel to cover the pot and put the lid on it.
8. Allow to sit for about 10 minutes on very low heat. And it is ready to be served with your chilled raita and naan bread.
It is always an excellent treat every time it is made....Enjoy my friends

Chicken Briyani 

Chicken Briyani and Raita

Chicken Briyani Ingredients

Indian Chicken Curry

Chicken curry is a very delicious Indian meal. The good thing about Indian recipes is that when you have bought all the ingredients for one dish, you automatically have ingredients for a lot of other Indian delicacy because they have basic spices that are used in all their meals. Which means all you need is chicken and the others will always be available in a sealed container...hehehe
Lets make our chicken curry shall we...wink

Ingredients

• chicken breast
• tomatoes chopped
• onions chopped
• grama masala
• ginger paste
• garlic paste
• ginger powder
• garlic powder
• tomato paste
• paprika
• cumin powder
• turmeric powder
• chili powder
• green chilli chopped
• yogurt
• coconut milk
• curry powder
• coriander powder
• a pinch of sugar
• potatoes diced
• coriander leaves chopped
• salt
• bay leave

Lets Cook
1. Heat oil in a pot. Saute onion until lightly browned. Stir in the diced tomatoes, tomatoes paste, ginger and garlic paste. Stir for about a minute and cover the pot.
2. Stir in all the powdered ingredients, the ginger, garlic, paprika, cumin, turmeric, chilli, coriander, curry, salt, sugar (pinch), bay leaves and green chilli.
3. Add the chicken and potatoes. Stir everything together (Do not add water). Cover the pot and let sit on heat for about 3 minutes. Stir constantly so it doesn't burn.
4. Pour in the yogurt and coconut milk. Stir, taste and adjust seasoning if need be. Add the coriander leaves. Cover the pot. Allow it come to a boil and your chicken curry is ready.
5. Have your Basmati rice waiting and pour the chicken curry sauce on top of it.
Enjoy your meal...

Indian Chicken Curry

Chicken Tikka Masala

We would be making a very delicious Indian delicacy today. This delicacy is so special that both the Indians and the British call it their national dish...while some claim it is the most popular Indian dish in the world others say it is a British national dish...who truly owns Chicken Tikka Masala?...don't ask me because the argument is still on and has been on for ages. Lets make it and find out why it is so special...Wink

Ingredients

• chicken 
• yogurt
• coriander chopped
• ginger paste
• garlic paste
• garam masala
• lime or lemon juice
• onions chopped
• cardamom 
• tomatoes chopped
• brown sugar
• cream
• almond or cashew
• cumin seeds
• cumin powder
• ground cinnamon
• green cardamon
• black cardamon
• bay leaves
• turmeric powder
• cloves
• vegetable oil
• salt
• 4 long skewers
• paprika
• green pepper diced
• fenugreek seed
• chili powder
• cinnamon stick
• tomato paste

Lets Cook

1. Make the marinade for the chicken. In a large bowl combine yogurt, lemon or lime juice, cumin powder, cinnamon powder, turmeric powder, chili powder, ginger paste, oil and salt. Stir in chicken. Cover and refrigerate for about an hour if you have time.

2. Bring out the chicken and thread onto the skewers (i didn't have skewers so i used broom to improvise...hehe). Set the marinade aside.

3. Carefully dice some fresh tomatoes (remove the plums), green pepper and onions (take your time and separate the scales). Rub some of the marinade on them and place onto the chicken 10 minutes before it is ready.

4. Preheat your oven or grill to 200c. Place the skewers on the grill racks or use a foll wrapped oiled oven proof tray if your are doing it in the oven. keep turning and brushing with remaining marinade until chicken is browned on all sides and tender. This is called CHICKEN TIKKA and you can eat it alone. Add lime and just eat it with bread. Delicious!!!

5. Lets make the Masala. Pour your fresh tomatoes (dice like 3), almond or cashew whichever you are using, in a blender and blend until smooth.

6. Heat up butter or oil in a deep pan. Add cumin seeds, green cardamon, black cardamon, bay leaves, cloves, cinnamon stick and onion. Cook slowly until soft. Add ginger, garlic, cumin powder, turmeric powder, chili powder, coriander powder, paprika, and salt. Add a little water so they don't get burnt else it will taste bitter.

7. Add your blended tomatoes and almond/cashews, tomatoes paste, brown sugar and a little water.

8. Add the Chicken Tikka and stir. Add fenugreek seeds by using your palm to crush them as you add them on the sauce.

9. Finish your masala gravy by adding cream, grama masala powder, coriander leaves and the remaining half of the lemon or lime juice. Cook for about 10 minutes and it is ready to be serbed on Basmati rice or Naan bread.

Chicken Tikka Masala

Chicken Tikka Masala with Basmati Rice

The Chicken in my broom skewer...lol

Indian Butter Chicken

We would be making one of Indian's most popular delicacy the Indian Butter Chicken. While searching for the best recipe for it i realized that there are several ways to make it everyone seem to make their butter chicken differently so as usual i tried to put the best one together and prayed for a perfect finish (lol) and i got two thumbs up when i finished and i felt like a good chef because it tasted really gooooooooooooooood...Wink

Ingredients

• chicken breast cut into bite sizes
• tomatoes blended
• tomatoes paste
• onions diced
• grama masala
• chili powder
• turmeric powder
• cumin powder
• butter
• cloves
• bay leaves
• cumin seeds
• ginger/garlic paste
• green cardamon sticks
• black cardamon sticks
• cinnamon sticks
• yogurt
• cream
• lime or lemon juice
• fenugreek seeds or powder
• sugar
• salt
• chicken stock
• cayenne pepper
• vegetable oil
• ketchup (optional)

Lets Cook
1. Put the chicken in a bowl. Add the lime or lemon juice, chili powder and salt. Cover and put in the fridge.
2. Mix yogurt, turmeric powder, garam masala, cumin powder, chili powder, ginger/garlic paste, and coriander powder. Mix well. Bring the chicken out from the fridge and pour into the mixture. Put it back in the fridge for about an hour.
3. Heat up oil and butter in a pan. Stir in onions and giger/garlic paste for about 3 minutes. Bring the chicken out and pour in the pan (make sure you don't pour in the liquid from the mixture just carefully take out the chicken because you will need the liquid later)
4. Stir the chicken until it is cooked and the liquid is almost dry.
5. Add the blended tomatoes, tomatoes paste, the liquid from the chicken marinade, chicken stock, fenugreek seeds or powder, 2 TBS ketchup, cayenne pepper, salt for taste and sugar to balance the acidity of the tomatoes. Taste and adjust seasoning.
6. Melt Butter in another pan. Add whole garam masala; gloves, bay leaves, cinnamon sticks, green and black cardamon seeds. When they crackle pour it into the chicken sauce. Add cream and stir for like 5 minutes and it is ready to be served.
NOTE: The amount of ingredients required depends on how many people you are preparing this dish for and how spicy you like your food, i don't like too much spices so i used 1tbs of all the ingredients, the seeds about 2 each and remember to take them out before you serve the food, a good amount of butter, a cup of yogurt and half a cup of cream.

Indian Butter Chicken