Monthly Archives: May 2016

Lighter butter chicken or pulled chicken in curry sauce

Standard

We as a family love chicken. It provides a great source of protein and can be cooked in many ways. Any who knows anything about the indian food knows one dish for sure, ‘Butter chicken or Chicken tikka masala’. My kids love CTM  as well. However the standard recipe for the sauce for CTM or BC is loaded with cream.  I saw this recipe Sharmishta posted and took inspiration to make a lighter version of CTM.

Often times when you make chicken breast it tends to dry out and then it is no fun to eat. The steps in this recipe ensure that you have a moist chicken.

For CTM, the chicken is grilled and made into Tikka and then added to the sauce, here we will try to bring in some of those flavors using another shortcut.

I am learning Spanish and I am obsessed with it. So to practice while I am cooking, just for fun, I have listed some ingredients in Spanish.

snapseed-2

Ingredients

For the chicken stock:
1 lb Boneless Chicken breast piece flattened with a kitchen pallet
1 onion cubed
2-3 cloves of garlic
1/2″ pc of ginger
Few cilantro stems
Whole garam masala (cloves , cinnamon, cardamom and star anise)

spices for the stock.JPG
For the sauce:
2-3 Onions chopped finely
1/2 Tomato puree
1 tspn ginger garlic paste
Salt acc to taste
1 tsp Kashmiri Red Chilli powder
1 tsp Coriander seeds powder
1 tsp Kasoori Methi
Garam masala pwd
2-3 tbspn cream
2 bay leaves
1-2 tspn Tandoori Masala
Ghee
Oil

spices for the sauce.JPG

1 few drops of liquid smoke ( optional)

For the tempering
1 tbspn ghee
1 tspn finely chopped garlic
1 Whole red chilli

Method

First boil water in a large pan and add the ingredients listed under stock. Once the water becomes flavorful add the chicken pieces and bring it to a boil. Turn the gas off and let the chicken sit in it for 5 mins. Then remove the chicken pieces with a slotted spoon and shred it.

IMG_5497.JPG

Also strain the stock and keep aside.
Mix some tandoori masala to the shredded chicken and sauté in little ghee for a minute or two and keep aside. Sauteing in the ghee with the masala imparts a flavor close to grilling it in a tandoor

IMG_5499.JPG

Now heat oil in a pan and add the bay leaf and onions. Fry till it starts turning golden brown and add the ginger garlic paste and tomato puree. Add the dry spices  along with 1 tsp tandoor masala and sauté till you see oil leaving the masala.

_MG_3032.JPG

If you feel the masala becoming too dry you can add the stock little at a time.

img_5395

Now add the shredded chicken to the masala and sauté well. Once the masala coats the chicken well add the remaining stock and let it cook.

 

Once the stock reduces add the cream garam masala and Kasoori methi. Adjust the seasonings. Add the liquid smoke if using.

Now in a separate pan heat ghee and sauté dry red chilli and chopped garlic and pour over the chicken masala. Cover and let it stand for a minute or two so that all the flavors are absorbed.
You can serve this with naan , roti , Paratha or roomali roti.

_MG_3016-001.JPG

I made chicken salad sandwiches and wraps with the left overs and it was fun. My co workers loved it too. In fact, we are now going to make this together at my house in summer.

Advertisements

Leek, Potato & Goat cheese Galette with Pistachio Crust

Standard

Last few days have been very challenging, I consider myself a very strong person but it is amazing how vulnerable one gets when they are emotionally invested. I know it will be alright eventually but right now it hurts.  I really needed to do something that takes my attention away. So I have started lifting weights and  decided to try at least one new  recipe every week.

I love love brunches. You can try different things than your usual lunch and you are not rushed to have everything ready. Perfect for lazy mornings and occasions like Mother’s day. On the occasion of Mother’s day, I am sharing this recipe that can be a perfect addition to your brunch table. You can make the prep ahead of time and then comes together in less than 15 mins.

I love nuts, and especially pistachios. I am in love with combination of  green, pink colors you see in these raw nuts. I recently made a nice torte with pistachio crust and it was a major hit at my work.  Todays recipe uses the nuts in the crust, giving it a unique toasty flavor and crunch.


I had seen this recipe on Bon Appetit and have been wanting to make it. I have grown fond of goat cheese recently and loved the contrast of the tangy, creamy goat cheese against the caramelized leeks and sweetness of honey.

Goat Cheese & Leek Galette with pistachio crustPistachio Galette

 

Ingredients

For the dough

  • ½ cup shelled pistachios
  • 2½ cups unbleached flour
  •  1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces

_MG_3035

Toppings

  • 1 tablespoon olive oil, plus more for drizzling
  • 1 large leek, halved lengthwise, white and pale-green parts only, finely chopped
  • ¼ cup  heavy cream
  • 4 ounces goat cheese
  • 2 garlic cloves, finely chopped
  •  2/3 Kosher salt, freshly ground pepper
  • 4 tablespoons coarsely chopped dill, plus more for serving
  • 2 large Yukon Gold potatoes, thinly sliced
  •  1 large egg, beaten to blend Honey (for drizzling)
  • Crushed szechuan peppercorns
  • Flaky sea salt (optional; for serving)_MG_3039

Method

 Dough

  • Pulse pistachios in a food processor until coarsely ground. Add flour, kosher salt, and sugar and pulse until combined.
  • Add butter and pulse until a coarse meal forms.
  • With motor running, slowly add ½ cup ice water and process until dough comes together.
  • Transfer dough to a work surface, form into a ball, and flatten to a disc.
  • Wrap dough in parchment and chill 30 minutes.

Topping

  • Preheat oven to 400º. Heat oil in a small skillet over medium-low; cook leek, stirring occasionally and being careful not to brown, until just softened, about 5 minutes.
  • Meanwhile, mix cream, goat cheese, and garlic in a medium bowl until smooth. Season with kosher salt and pepper. Line a rimmed baking sheet with parchment.
  • Transfer dough to a work surface and divide into 4 pieces.
  • Working with one piece at a time, roll out to an 8″ round.

Layer it up

  • Using an offset spatula, spread one-quarter of the goat cheese mixture on dough, leaving a 1″ border.
  • Top with 1 Tbsp. dill and a thin layer of potato slices. Drizzle with oil and season with kosher salt.
  • Top with one-quarter of the leeks. Fold edges over, overlapping slightly.
  • Carefully transfer galette to prepared sheet. Repeat with remaining dough and filling.
  • Brush crusts with egg wash. Bake galettes until crusts are golden brown and potatoes are soft, 30–40 minutes. If you want to make a vegetarian version, you can skip the egg and instead use some water mixed milk to brush the edges.

Cut slice

Original Recipe:

Goat Cheese, Leek, and Potato Galettes with Pistachio Crust

Savory butternut squash

Standard

I have been making an effort to eat local and eat what is in season. To help with this initiative, I only shop at the farmer’s market as much as I can. The only exceptions are curry leaves and mango.

My kids sometimes complain that I always find some type of squash in the market, they are right, you will always find some kind of squash in the market. The butternut squash is typically available in fall. The market I go to, one farmer carries organic apples and different kinds of squashes. I love butternut squash since it holds its shape fairly well even after cooking.

When I was ready to cook this squash, my friend Hrushikesh posted this recipe. This recipe reminded me of the subji that is served as a Prasad ( a blessing) at a a very famous temple. I visited it when I was in 7th grade. I fondly remember sitting on the floor and eating this subji with thick whole wheat rotis on a plate made with dried leaves. I did not know what Bio degradable or compostable meant, now I appreciate that plate even more.

So I decided to try the recipe right away and the outcome was delicious. It can be easily tweaked to be eaten as a fasting food as well.

Savory butternut squash

Pumpkin Subji

Ingredients

3/4 kgs of pumpkin chopped in squares of about 2″ x 2″ (peels on)
3/4 cup  grated dried coconut
1 tbsp Poppy seeds ( खसखस )
2 green chillies finely chopped
2 medium sized dried chillies
1 tbsp  cashews chopped
10-15 fenugreek seeds
2 tsp Corriander powder
1 full stem of curry leaves
2 tbsp Raisins
1/2 cup of water

For tempering
1 1/2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafoetida

Method

Peel the squash and cut in cubes.

If you are using pumpkin, you can leave the skin on as it helps keep the cubes intact and does not get mushy.

Heat the oil in a wok. When hot, add cumin seeds, turmeric powder and asafoetida.

Add the raisins, curry leaves, green & red chillies, cashew nuts, fenugreek seeds,poppy seeds and roast it for about 2 mins.

Now add 1 tsp of corriander powder (the remaining 1 tsp goes in at the end) and roast it for another minute or slow on a low flame.

Add a few drops of water if it starts to burn.

You can add more chillies if you like, since the squash has its natural sweet taste, sugar or jaggery is not required
Now add the cut pumpkin cubes, there’s no need to steam it as these cubes do get cooked well.

Add 1/4 cup of water and cover this with a lid for about 3-4 mins. Check after that add some more water and let it cook for another 4-5 mins or until done.

Add the roasted dry coconut & 1 tsp of Dhaniya powder.

Cook it till its done.

Serve it hot with roti or Teekhi puris.