Chicken Noodle Soup

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Chicken Noodle Soup- Recipe by Ina Garten, serves 6 I did add additional chicken stock to this pot after the picture was taken. I do prefer a lot of broth in my chicken noodle soup. Sorry I have been missing for almost two weeks. Just recovered from a cold and sinus infection. I am all upbeat and ready to cook! Since it’s been so cold lately, I decided to make this comforting chicken noodle soup. Roasting the chicken breasts in the oven, chopping a few vegetables and throwing in the egg noodles with store-bought chicken stock makes this soup easy to prepare and delicious! I used to make chicken stock at home but realized it was a very expensive affair. . . . CLICK TO READ MORE

Chicken Biryani-“Seyal Sindhi Style”

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Chicken Seyal Biryani- Serves 6 Biryani is a rice-based dish layered with meat and/or vegetables. The rice and meat are cooked separately, and then layered and baked together or cooked on low flame. This allows the aromas from various spices to get fully infused, making biryani delicious and flavorful! People shy away from making biryani as it can be elaborate and time consuming. However, this particular recipe is not only delicious but also so easy to put together. I often make it with leftover Seyal chicken curry and next day serve it as a completely new dish by layering white basmati rice and chicken together. Serve with a raita made with yogurt, cucumbers, and tomatoes, Papad and a veggie on . . . CLICK TO READ MORE

Italian Wedding Soup

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Italian Wedding Soup- Recipe By Ina Garten, Serves 8 I adapted this recipe from Ina Garten’s “Back to Basics” cookbook. I have tried almost all the recipes in it and they are fabulous! The soup is made with pasta, lots veggies like carrots, celery, and spinach. Fresh herbs like dill and parsley are added too. The meatballs have Pecorino Romano cheese, Parmesan cheese, milk that make them soft and delicious! I love that the meatballs are not fried but baked making it so much more easier. It’s a complete soup that has carbs, protein,vegetables and lots of flavor! The first time I made this soup I used home made chicken stock which was very flavorful no doubt but also very . . . CLICK TO READ MORE

Butter Chicken “Chicken Makhanwala”

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Butter Chicken- Serves 4 Traditionally butter chicken (known as “Chicken Makhanwala” in India) is typically prepared with butter, heavy cream and sometimes, cashew paste added to thicken the gravy. My home-made version however, has none of the above ingredients. The version I make is made with regular cooking oil, 2% milk and Rajah Tandoori Masala (Spice Mix). I also make a vegetarian version with “paneer”. I love improvising on my recipes. It’s fun to create a new recipe by adding different ingredients to an existing recipe. I use lots of caramelized onions, tomatoes, fresh cilantro, ginger, garlic and few Indian spices to prepare the base or sauce for my curries. I like to add yogurt or coconut milk for a . . . CLICK TO READ MORE

Home-Style Chicken Masala Curry

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Chicken Masala Curry- Serves 3 I am always trying variations on my traditional chicken curry recipe. I try and change things every week if possible. So sometimes, it’s green chicken curry, red chicken curry, Seyal chicken curry, Ashlesha’s coconut chicken curry, or this one – what I am going to call “Home-style Chicken Masala Curry”. This particular recipe is made with lots of caramelized onions, tomatoes, fresh ginger, garlic and cilantro. Four basic and common spices like cumin, coriander, red chilly powder and turmeric are added. Yogurt is also added for a tangy flavor. For another variation on this curry, omit the yogurt and add 1/4 cup coconut milk yielding a creamy, smooth taste! Ingredients: 1 pound boneless chicken thighs, . . . CLICK TO READ MORE

Ashlesha’s Coconut Chicken Curry

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I am back from my wonderful trip to India. My daughter and I went for four weeks to visit family and friends. When in India, I divide my time between Mumbai and Nashik (an industrial city about 3 hours away inland) where my sister and her family live. My sister is a wonderful cook and went all out in preparing some of the most delicious food I’ve ever tasted – every day. This coconut-based chicken curry is one such preparation. Onions and copra (dried meat or kernel of coconut) are first dry roasted on a pan till brown and then ground to a fine paste along with fresh ginger, garlic, cilantro, green chillies and tomatoes. In case you are unable . . . CLICK TO READ MORE

Red Chicken Curry

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Chicken curry is chicken cooked in a gravy. The gravy which is called the curry is cooked in different ways to give each curry a unique and distinct taste. There are many types of chicken curries cooked in my house. One where I use fresh cilantro, green chillies, tomatoes and coconut milk which is green chicken curry. “Seyal curry” is made with lots of caramelized onions and tomatoes. Today’s curry is made with roasting spices like poppy seeds, cloves, cinnamon, cumin seeds, coriander seeds and caraway seeds. The spices are roasted on a dry pan to release it’s essential and aromatic oils and are then crushed to a fine powder in a coffee grinder. This is what we call “Dry . . . CLICK TO READ MORE

Chicken Biryani With Mint And Cilantro”Hyderabadi Biryani”

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Biryani is a rice-based dish layered with meat and/or vegetables. The rice and meat are cooked separately, and then layered and baked together or cooked on low flame. This allows the aromas from various spices to get fully infused, making biryani highly enjoyable and delectable. Often made at my house as a party dish, I decided to make it as a weeknight treat for my family to enjoy! It is elaborate but those who have tasted biryani know it’s worth the effort. Traditionally, the dish is served with a raita made with cucumber, tomatoes and onions. The yogurt helps to cool the palette from the heat of the spices in the biryani. I made this with lots with caramelized onions, . . . CLICK TO READ MORE

Chicken Fajitas

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We enjoy “Tex-Mex” and “Chipotle” is our favorite “Mexican” food place. I tried “Tex-Mex” for the first time in the States about 11 years ago. It’s surprising that there aren’t many Mexican restaurants in India, considering how similar the cuisines are in their use of beans, rice, cumin, and cilantro. In fact I often find my self using tortillas instead of “rotis” to serve with chicken curry or kebabs. This recipe is adapted from “Williams-Sonoma” stir fry cook book. I make a vegetarian version of this too, using mushrooms instead of chicken. I usually have all the ingredients in my fridge or pantry and best of all everyone at home loves it. Ingredients: 3 tablespoons olive oil or vegetable oil . . . CLICK TO READ MORE

Green Chicken Curry

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This chicken is a typical Goan chicken curry. Goa is a beautiful state in India known for it’s beaches, places of worship and architecture. It was also the location of the opening sequence of the worldwide smash, “The Bourne Supremacy”. Hundreds of beach-side shacks serve home cooked, spicy vindaloos, sarpotels, goan sausages to visitors from all over the world. Goan cuisine is famous for sea food, liberal use of coconut milk, cashews and “kokum” – Garcinia Indica. I remember this dish from my first luncheon at my to-be-in-laws place. Cilantro, green chillies, cashew nuts tomatoes and coconut milk with a dash of tamarind paste at the end make this curry delightfully flavorful. Ingredients: 1 whole chicken – 2 lbs 1 . . . CLICK TO READ MORE