Category Archives: Entrees

Cream Chicken

Entrees, Poultry

Cream Chicken 

Serve 6

Ingredients

  • 4                  tbsp vegetable  oil 
  • 1                  cup finely chopped Green Onions
  • 1                  cup finely chopped Green Pepper
  • 1                  tsp finely chopped Garlic
  • 1                  tsp finely chopped Ginger
  • 1                  tbsp Tabasco
  • 1                  tsp freshly ground Cumin
  • 1                  tomato finely chopped
  • 1                  tbsp Tomato Paste
  • 1                  tbsp Lemon Juice
  • 1                  tsp salt
  • 1                  chicken cut up in 10 pieces
  • 1                  cup chicken stock
  • 2                  cups frozen corn
  • 1                  cup whipping cream*

Instructions 

  1. In a saucepan heat the oil and sauté  the onions and green pepper till they are transparent.
  2. Add  garlic, ginger, Tabasco, cumin, tomato, tomato paste and lemon juice and  salt .  Cook on medium heat for about 5 min.
  3. Remove the skin and fat from the chicken and rinse it in cold water.
  4. Add the corn, chicken, chicken stock and cook on medium heat,  covered,  till the chicken is cooked about 20 minutes. 
  5. Add the whipping cream before serving.

Serve with rice or bread.

*A can of evaporated milk can be used instead of whipping cream.

The chicken is cooked when the meat changes colour and it is firm to the touch.

Undhiyu

vegetarian


Undhiyu is a Gujarati mixed vegetable casserole that is a regional specialty of Gujarat, India.  The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.

The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans, unripe banana, muthia  and purple yam. These are cooked in a spicy curry that sometimes includes coconut.

Undhiyu with puri and shrikhand is often eaten in Gujarati houses during winter season.

you will find a few different recipes for Undhiyu. 

Undhiyu has a lot of ingredients and takes longer to make.  It is prepared in stages.

 Undhiyu

 

 

 

 

 

 

 

Ingredients

Mutiya

  • 1 1/2                 cup chana flour(gram flour
  • 1/2                    tsp salt
  • 1/4                    tsp Turmeric powder
  • 1/4                    tsp chili powder
  • 1/4                    cup chopped spinach or
  •                          fenugreek leaves (methi bhaji)
  • 1/4                    cup shredded cabbage      
  • 2                       tbsp vegetable oil
  • 1/4                    cup water
  • 2                       cups oil for frying

Vegetables

  • 1                        yam 
  • 8                        small potatoes
  • 8                        small egg plant
  • 1                        cup green beans
  • 1                        cup Pigeon peas(cooked)
  • 1                        cup water 

Masala

  • 1                        cup finely chopped cilantro
  • 1/2                     cup spring garlic
  • 1                        cup peas (crush it a little)
  • 1/2                     cup desiccated coconut
  • 1/2                     tsp salt
  • 1                        tbsp green masala
  • 2                        tbsp sesame seeds
  • 1/2                     tsp garam masala
  • 1/4                     cup sugar
  • 1/4                     cup lemon juice or
  • 1 tsp                  citric acid
  • 1/2                     tsp crushed  cumin
  • 1                        tsp coriander powder

Vagar

  • 1/4                     cup oil
  • 10                      curry leaves
  • 1                        tsp ajwan
  • 1/2                     tsp mustard seeds
  • 1/2                     tsp fenugreek seeds
  • 1/2                     tsp cumin seeds
  • 1/4                     tsp hing(optional)
  •  
  • 2                        tbsp chopped cilantro for decoration

Instructions

Mutiya(dumplings)

  1. Mix all the ingredients for mutiya except the water.  Make a stiff dough using a little water. 
  2. Put a teaspoonful of the dough in your hands and squeeze firmly to make an oval dumpling about 1” x 1/2”.  Repeat until all the dough is used.
  3. Heat the oil in a frying pan and deep fry the dumplings.

Vegetables

  1. Peel and Cut the yam into 1 inch cubes.  Coat it with oil and bake it in the oven at 350 degrees for about 15 or until cooked through.
  2. Rinse and slit the eggplant into fours.  Do not cut it through.
  3. Peel and slit the potatoes in the same way as eggplant.
  4. In a small bowl mix everything for the masala.
  5. Use some of this masala to fill the egg plant and potatoes.

Make the Vagar:

  1. In a large saucepan, heat the oil.  Add the curry leaves, ajwan, mustard seeds, fenugreek seeds cumin seeds and hing, 
  2. Add the leftover masala and 1 cup of water and mix well.  Layer all the vegetables, eggplants, potatoes, green beans and pigeon peas. (Do not mix this, let it cook layered).  Cook  covered on medium low heat for about 15 minutes.  Add the yams and the dumpling and let it cook for another 15 minutes.

Serve it hot on a platter sprinkled with chopped cilantro.

Prawn Bhatt

Entrees, Seafoods

Ingredients

  • 2               lb prawns  (16 to 25 count)
  • 3               cups rice
  • ¼              cup oil
  • ½              tsp  cumin seeds
  • 5               cardamom pods
  • 1               piece cinnamon stick
  • 5               cloves
  • ½              tsp black pepper
  • 4               med potatoes
  • 4               med onions sliced
  • 4               tomatoes
  • 1               bunch fresh Coriander leaves
  • 1               bunch fresh dill weeds
  • 2               jalapeño (or to taste)
  • 1               tsp garlic paste
  • 1               tsp ginger paste
  • 2               tsp coriander & cumin powder(dhanajeera)
  • ½              tsp turmeric powder (haldi)
  • 3               tsp salt
  • 1               can(397ml) coconut milk
  • 2               fresh lemon
  • 1/2            tsp garam masala

Instructions

  1. Peel the prawns and devein them.  Add the juice of a lemon and 1 tsp salt and let it rest.
  2. Soak the rice in cold water.
  3. Peel the potatoes and cut them in quarters.
  4. In a large saucepan heat oil and add cumin seeds, cardamom pods, cinnamon sticks, cloves, black pepper, and onions.  Fry till they are transparent.
  5. Meanwhile In a blender, blend tomatoes, half  bunch coriander leaves and half a bunch dill weeds and jalapeño.  Add this to the onions. 
  6. Add  coriander & cumin powder, turmeric powder, salt and coconut milk.
  7. Mix everything, turn down the heat to medium and let this simmer for about 15 minutes or the sauce is thick.  Squeeze the juice of 1  lemon. 
  8. Chop the coriander leaves and dill weeds and add this to the sauce.
  9. Rinse the rice with cold water.
  10. Take a third of the sauce out in another large saucepan.  Add 41/2 cups of water and boil.  Add the rice and potatoes.  When the rice starts to boil turn the heat to low and cook  covered till most of the water has evaporated.  Sprinkle garam masala and put the saucepan in the preheated 350 degree oven for 15 minutes or till the rice is cooked and dry.
  11. Rinse the prawns with cold water, drain and add this to the rest of the sauce and cook for about 10 minutes or till the prawns are cooked.  Prawns are cooked when they become pink and the prawns curls  up into a round.

To Serve

Serve rice on a platter and put the prawns on top. 

Decorate it with  chopped coriander leaves on it and lemon butterflies.

Chicken Pies

Poultry, Snacks & Appetizers

 Chicken Pies

 

 

 

 

 

 

 

Ingredients   

  • 1                   chicken (about 3-4 lbs)
  • 1                   tsp garlic paste
  • 1                   tsp ginger paste
  • 1                   medium onion
  • 2                   sticks celery
  • 1/2                tsp salt
  • 1/2                tsp black pepper
  • 1                   can sliced mushrooms
  • 1                   can cream of mushroom soup
  • 1                   pkg frozen  puff pastry (395 gms)
  • 1                   egg

Instructions

  1. Skin and cut the chicken in quarters, remove all the fat and rinse it in cold water.  In a medium sauce pan put 4 cups of water, garlic,  ginger,  1/2  tsp salt and the chicken and boil it for about half an hour.  Remove the chicken and let it cool.  Remove the bones and cube the chicken in small pieces.
  2. Peel the onion and chop it finely, chop the celery finely.
  3. In a medium saucepan melt the butter, sauté the onions and celery.  Drain the mushrooms and add this to the saucepan,  Add the mushroom soup.  Add the chicken, 1/4 cup of the chicken stock, 1/2 tsp salt, black pepper and mix it well.  Remove from the heat and cool it in the fridge.
  4. Beat the egg with 2 tbsp water.
  5. Roll out the pastry to 1/8” thickness,  with a 3” cookie cutter cut the rounds.  Reroll  the scrapes and do the same.  Use the reroll rounds  for the bottom of the pastry.  Put a teaspoon of filling in the centre of the round, brush the sides with egg wash and cover it with a round on top.  Press the sides with a fork.
  6. Put the pastry on a cookie sheet, egg wash it and bake in a preheated 400 degree  oven for 30 minutes(it should be golden brown in colour)

 

 

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Chicken Tikka Pita Pockets

Poultry

Makes 36

Chicken Tikka Pita Pockets

 

 

 

 

 

 

 

 

Ingredients

  • 1            Chicken breast, boneless and skinless
  • 2            tbsp Yogurt
  • 2            tsp Green Masala
  • 1/2         tsp Salt
  • 1            tsp Tomato Paste
  • 1/2         tsp Black Pepper freshly ground
  • 1/2         tsp  Cumin freshly ground
  • 1            tbsp Lemon Juice
  • 1            tbsp oil
  • 1            pkt Pita Bread Small size (18 pieces)
  • 4            leaves iceberg Lettuce

Directions

  1. Remove all the fat from the chicken and rinse it with cold water.  Cut chicken breast into 1/4 inch stripes and then cut the strips in 1/2 inch pieces.  Marinate it with yogurt, green masala, salt, black pepper, cumin and lemon juice.
  2. In a frying pan heat the oil and add the marinated chicken and cook till the chicken is firm.  (chicken is done when it changes color and it is firm to the touch).  Let it cool.
  3. Finely cut the lettuce leaves.
  4. Cut the pita in halves,fill the pita with a little lettuce leaves and 2 tsp of chicken mixture.
  5. Drizzle it with yogurt riata and tamarind sauce.

Salad Roll

Poultry, Soups & Salads

Ingredients

  • 1              chicken breast, boneless and skinless
  • 1              tbsp oil
  • 1              tbsp green masala
  • 1/2           tsp salt
  • 1              carrot
  • 1/2           green mango
  • 1/4           English cucumber
  • 1/2           red bell pepper
  • 2              tbsp finely chopped cilantro
  • 1              tbsp finely chopped mint
  • 1              pkg rice paper wrappers

Instructions

  1. Rinse and cut the chicken into half inch cubes. Add the green masala and salt.
  2. Heat the oil and stir fry the chicken for about 5 minutes. The chicken should be dry. Let it cool completely.
  3. Peel and grate the carrots, mango, and cucumber. finely cut the red pepper in thin strips.
  4. Add the chicken to the vegetables and add cilantro and mint and mix well.
  5. Soak 1 sheet of rice paper in hot water for a minute. Transfer it onto a towel. Place about a teaspoon of the mix on the centre of the wrap, fold the other half over, turn both the sides in and roll it up.

Serve it with dipping sauce or peanut sauce.

Mung Soup

Poultry, Soups & Salads

It is cold and rainy outside and we have all had rich foods in the last few days, so I am making a soup.  This is a good healthy soup with no fat added and it is very filling.  This soup is very good if you are on a diet.

Mung Beans are:

  • Low in Saturated Fat, Sodium, and Cholesterol
  • High in Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper, Manganese, Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium

The nutritional value of mung beans makes them ideal for:

  • Weight loss
  • Maintaining optimum health

Mung Beans are a native of India.

They are small egg shaped and green in color.  They are commonly used in India, Pakistan, and southeast Asia.

Whole beans are generally prepared from dried beans by soaking in water for 5 hours and then boiling them until soft.  If you do not soak them, they will take longer to cook.

Makes 4 serving.

Ingredients

  • 1                  cup Mung beans
  • 4                  cups water
  • 1/2               chicken breast deboned and skinned.
  • 1                  small onion
  • 1                  small tomato
  • 1                  tbsp crushed ginger
  • 1/2               pkg frozen  spinach (3 oz)
  • 1/2               tsp salt(or to taste)
  • 1/4               cup chopped cilantro

 Instructions

  1. Soak Mung in 3 cups of water for about 5 hours.  If you do not soak the mung, they will take longer to cook.
  2. Rinse the chicken and cut it into very thin 1 inch strips.
  3. Finely chop the onions and tomatoes.
  4. Drain the water.  In a medium pot put the mung, add 4 cups of water, chicken, chopped onions and tomatoes, ginger, spinach and salt and cook this on med for 1/2 hour.
  5. Sprinkle the cilantro before serving.

Chicken Tikka(BBQ Chicken)

Entrees, Poultry

Chicken Tikka is a Chicken dish originating in South Asia where it remains popular in both Pakistan and India.  It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yoghurt.  Tikka means bite size.  The pieces are brushed with ghee(clarified butter) which gives it a taste.  It is typically eaten with green coriander and Tamarind chutney, raita and served with onion rings and lemon.

You will find a few different recipes to marinate the chicken and a few different ways to serve it.

Chicken Tikka is perfect for a picnic.  You can marinate the meat and BBQ it in the park.  Chicken can be cut in cubes and put on a skewer or can be cut in long strips.

Tandoori chicken is chicken tikka with bone in.  You can buy the whole chicken, cut into 8 pieces, make a slit or 2 slits on each piece and marinate it(the slit helps cook chicken faster and marinates better.

Serves 4

Chicken Tikka

 

 

 

 

 

 

 

Ingredients

  • 4               boneless, skinless, chicken breast
  • 2               tbsp tomato paste
  • 1               tsp garlic paste
  • 1               tsp ginger paste
  • 2               jalepino(or to taste) chopped finely
  •                  juice of 1 lemon 
  • 1               tsp salt
  • 1/2            tsp garam masala
  • 1/2            tsp red chili
  • 2               tbsp vegetable oil

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water. 
  2. Add the rest of the ingredients, mix it well and marinate it for about 5 hours or overnight.
  3. BBQ it on the BBQ for about 5 minutes on each side, or bake it in a preheated oven for about 20 minutes, or until done.  (the skin is done when it changes color and is firm to the touch.

You can cut the chicken 1 inch strips or 1-1/2 inch cubes and skewer it before cooking.

Serve it with spicy potatoes, green salad, riata, green chutney  and amli chutney.

Beef Palak

Entrees, Meat

Palak means spinach so beef palak translates to beef cooked with spinach.  Beef Palak is a very tasty dish and a great way to get your protein and veggies all in one dish!

Ingredients

  • 1              lb stewing beef
  • 12            oz fresh or frozen spinach (chopped)
  • 2              tbsp vegetable oil
  • 5              pieces whole black pepper
  • 5              cloves
  • 1/2           tsp cumin seeds
  • 3              cardamom seeds
  • 1              inch piece of cinnamon stick
  • 1              jalapeno
  • 12            ounces onions
  • 12            ounces of tomatoes
  • 1/2           tsp crushed garlic
  • 1/2           tsp ginger
  • 1              tsp dhana jeera
  • 1/4           tsp turmeric powder
  • 1              tsp salt (or to taste)
  • 1/4           tsp red chili powder (optional)
  • 1/2           cup water
  • 1/2           tsp garam masala
  • 1              tbsp chopped cilantro

Instructions

  • Slice the onions into thin slices.
  • Heat the oil in a medium saucepan on medium heat.  Add the black pepper, cloves, cumin. cardamom, cinnamon stick and onions.  Cut the jalapeno into 4 pieces and add this to the saucepan.  Fry the onions stirring until they are golden brown.
  • Chop the tomatoes and add this to the saucepan.  Add the ginger and garlic.
  • Add the chopped spinach and the rest of the spices except the garam masala to the saucepan.
  • Cube the meat into half an inch cubes, rinse meat with cold water and add this to the saucepan.  Mix everything and cook on medium heat covered for 15 minutes.
  • Add the water and cook for another 15 minutes or till the meat is cooked.
  • Meat is cooked when it change colour and the meat is firm to the touch and it falls apart when you pull it.
  • Serve the beef palak sprinkled with garam masala and chopped cilantrro.

Serve with naan, chapati or rice.

Chicken Akani (Chicken Pilau)

Entrees, Poultry

In South Asia, pulao ( or pilau) is a dish consisting of a combination of rice and usually including peas, potatoes, mutton, beef, or chicken.  Akani or pilau is meat (and /or vegetables) and rice cooked together.   It is usually served on special occasions and weddings. Meat pulao is a Pakistani and North Indian traditional dish, especially among the Muslim population. 

Ingredients

  • 1               whole chicken ( 3 – 4 lbs)
  • 2               med onions 
  • 3               potatoes
  • 2               cups rice
  • 1/4            cup oil
  • 6               elichi pods (cardamom)
  • 6               cloves
  • 1/2            tsp black pepper
  • 1/2            tsp  cumin
  • 1               stick cinnamon (2 inches)
  • 1               jalapeno  pepper
  • 2               medium tomatoes (4 small)
  • 1               tsp  crushed garlic
  • 1               tsp  crushed ginger
  • 1/2            tsp  dhana jeera
  • 1/2            cup yoghurt
  • 1               tsp salt
  • 1/2            tsp  red chilly powder (optional)
  • 2               cups water
  • 1               tsp garam masala
  • 10             strands saffron

Instructions

  1. Heat the oven to 300 degrees.
  2. Skin and cut the chicken into 10 pieces.  Remove all the fat and rinse the chicken in cold water.
  3. Peel and thinly slice the onions.
  4. Peel and cut the potatoes into quarters.  Leave them in the water.
  5. Rinse the rice.  Soak the rice in cold water, rub it gently with your fingers and transfer the rice to a sieve and  let the cold water run till  the water comes out clean.
  6. Finely chop the tomatoes
  7. In a medium saucepan heat the oil.  Add the sliced onions, cardamom, cloves, black pepper, cumin and cinnamon stick and jalapeno.  Stir and cook till the onions turn golden brown, about 10 minutes. 
  8. Add the chopped tomatoes, garlic, ginger, dhana jeera, chilly powder and salt.  Stir this for 2 minutes.
  9. Add the chicken and yoghurt and stir this for 2 min.
  10. Add the water.  When the water starts to boil, add the rice and potatoes,  stir well, cover and cook on medium heat till the water evaporates, about 10 min.
  11. Sprinkle the garam masala and saffron, cover and cook in the oven for about 15 min.  The rice will be dry and fluffy.
  12. Gently turn the rice, switch off the oven and leave it in the oven till you are ready to serve.
  13. Serve with carrot pickle, katcumber and yoghurt.

Instant Pot

  1. Heat the oil in an instant Pot, and fry the onions and the spices, till the onions are golden brown, about 10 minutes.
  2. Add chopped tomatoes, the rest of the spices and yoghurt, mix and  cook for 5 minutes.
  3. Add the the water, chicken, rice and potatoes, mix and cook on Auto rice(10 min).