Red Chicken Curry

Ingredients
2-3 cups long grain rice or whichever you prefer
2 chicken breasts, sliced or cubed 
2 tablespoons cornstarch
1 teaspoon oil for vegetables
1/2 green bell pepper, julienne
1/2 yellow bell peper, julienne
1/2 red bell pepper, julienne
1/2 small onion, julienne 
4 cubes palm sugar
1/2 teaspoon water  
1 tablespoon oil for chicken
1 stick of curry leaves 
1 tablespoon red curry paste
1/2 teaspoon of salt 
1 teaspoon fish sauce
1/2 can CHAOKOH coconut milk (13.5 oz can)

Directions

1. Cook rice based on directions on the rice packet.
2. Cut chicken breasts into slices or in cubes.
3. Sprinkle cornstarch over chicken breasts and refrigerate.
4. Heat oil in a wok or pan. Cook green, yellow, red bell peppers, and onion for 2 to 3 minutes. Once cooked, set aside. 
5. Melt palm sugar and water together in microwave for 1 minute or until melted. 
6. Heat oil in wok or pan. Cook chicken for 5 to 6 minutes. At the 2 minute mark, add curry leave, red curry paste, salt to the chicken. 
7. Add 2 tablespoons palm sugar, fish sauce, and coconut milk to the chicken.
8. Taste to see if you feel there is anything lacking (spice, salt, etc.) 
9. Serve warm with rice.

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Aaloo (Potato) Samosa

Step 15: Make potato mountains

Step 14 & 16

Step 16

Step 19

Step 19

Step 19

Step 20

Ingredients
makes: 28 samosas

Dough:
4 cups all purpose flour
5 tablespoons crisco vegetable shortening, melted
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/4 cups water

Potato Filling:
6 - 7 large white potatoes 
1/2 of large onion, chopped finely
2 tablespoons oil
1 tablespoon whole coriander 
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 jalapeno, chopped finely
1 teaspoon salt
1/2 teaspoon red chili powder 
2 tablespoon fresh mint, chopped 
2 tablespoon cilantro, chopped 
1 juice of one lemon
2 tablespoons chaat masasla


Directions

1. Melt crisco shortening in a pan. NOTE: it does not have to melted all the way and be sure to not overheat
2. Mix flour, salt, and ground cumin in a separate bowl. 
3. Mix melted crisco shortening to dry ingredients. 
4. Add 1 tablespoon of water at a time. Mix dough with hands until dough is semi-hard. Note: this will not be a soft dough.
5. Knead dough and cover with plastic wrap. Rest for 30 minutes to 1 hour. Set aside.
6. Boil potatoes on high until cooked approximately 30 minutes to 40 minutes. 
7. Once cooled, mash potatoes with a fork. Keep a chunky potato consistency and be sure not to mash completely. 
8. While potatoes are boiling, heat oil in a small frying pan. Cook onions in oil until they turn light golden brown. 
9. Add coriander, cumin seeds, fennel seeds to a mini chopper and give it 3-5 short pulses. Do not grind completely. 
10. Add ground coriander, cumin, fennel seeds, chopped jalapeno to onions and cook for 2 - 3 minutes 
11. Add salt and red chili powder to onion mixture. Add more red chili powder if you like more spice. 
12. Add juice of one lemon to mashed potatoes.
13. Add chaat masala, cilantro, mint, and onion mixture. Set potato mixture aside.
14. Roll dough out into a medium sized log. Cut log into 14 pieces of dough. This will make 28 pieces of dough in the end.
15. Take potato mixture and make 28 medium sized mountains (see picture)
16. Grease area you will roll dough out on. Roll out dough into a thin sheet. Cut it in half.
17. Take a cup of warm water and brush some water along the top of the dough where you made the cut. If you put too much water, then your dough will not stick together. NOTE: if dough is not rolling out longwise, set it aside and come back to it. 
18. At this point you should have 2 triangular looking sheets of dough. (They will not look completely triangular, just a rough shape)
19. Take the long side of the triangular dough (bottom side) and bring them together to make a cone. Take the cone in your hand and place a potato piece inside the cone. Water the sides of the cone. 
20. Set the dough with the potato on the counter so it's sitting and seal the sides together. Be sure air does not get into the samosa. 
21. Fry on 400F degrees for 5-6 minutes.

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Szechwan Stir Fry Chicken

Ingredients
2 large chicken breasts or 6 small chicken tenders
2 tablespoon corn starch 
3 cups jasmine rice/long grain rice
1-2 tablespoons oil
1 large onion, julienne 
1 bell pepper, chopped (cubes)
1 cup broccoli, chopped 
1 cup green onion, chopped 

For Sauce: 
1 cup House of Tsang Szechwan Spicy Sauce
2/3 cups brown sugar
3/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Juice of 1 lemon

Directions

1. Cook rice in rice cooker or pot.
2. Cut chicken into small cubes and cover chicken well with cornstarch.
3. Combine all ingredients for sauce and set aside until ready to cook.
4. Heat oil in a wok or pan. Saute onion, bell pepper, and broccoli for 5 minutes over high heat.
5. Set vegetables aside. Heat another tablespoon of oil and cook chicken in wok until cooked or slightly browned (approx. 5-7 minutes) 
6. Once chicken has cooked, put chicken one side of the pan or create a center space where you can cook the sauce for 2-3 minutes until slightly thick. 
7. Once sauce has cooked, add vegetables and mix in chicken. 
8. Mix in green onions and stir everything really well. 
9. Serve with rice. 

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Homemade Salsa

Ingredients
2 Hatch Green Chili's (optional)
1 14.5 ounce diced fire roasted tomatoes or diced tomatoes can
1 10 ounce mild diced tomatoes & green chili can
2 cloves fresh garlic 
1/2 onion, chopped
2 teaspoons salt
3 teaspoons sugar
1 teaspoon roasted cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons vinegar
1-2 limes
2 tablespoons cilantro

Directions

1. Roast hatch green chili. 
2. Once roasted, let it cool for 2-3 minute. 
3. Place chili's in a bag for 5-6 minutes so the skin comes off easily.
4. Take skin off chili. 
5. Add canned diced tomatoes, garlic, onion, salt, sugar, roasted cumin powder, garlic powder, onion powder, vinegar, lime, and cilantro to a food processer. 
6. Blend everything really well. 
7. Taste and adjust to your taste.

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Imlee Chutney/Mint Imlee Chutney

IMLEE CHUTNEY BASE

Ingredients

14 ounce Tamarind Seedless Packet 

10 seedless dry dates

Directions

1. Soak tamarind and dry dates in water for 2 hours or overnight
2. Cook over low-medium heat for 1 hour and stir occasionally
3. Once cooled, blend everything really well with an immersion blender 
4. Once blended, strain the chutney

This is the base imlee chutney you can use for different types of chutneys. You can freeze the chutney to use later. 

MINT IMLEE CHUTNEY 

Best with Tikka Flavors

Ingredients

1 cup mint leaves

2 tablespoons coriander

2 tablespoons cumin seeds

1 jalapeno (can add more if you like more heat)

1 cup cilantro

1 teaspoon crushed red pepper

3 teaspoons salt

5 teaspoons sugar

1/2 teaspoon citric acid

2 cups imlee chutney base

1 - 2 tablespoons water, if needed

1. Roast coriander and cumin seeds in a pan over high heat. Be sure not to burn the seeds. Move the pan occasionally. Wait for coriander/cumin aroma from the roast. 
2. Take off the heat once you smell aroma and stir pan around for a minute. Take out of pan so it doesn't burn.
3. In a blender, blend mint, roasted coriander, roasted cumin seeds, jalapeno, and cilantro to a puree. 
4. Add crushed red pepper, salt, sugar, citric acid, and tamarind puree. 
5. If mixture is not blending, add 1 tablespoon of water at a time. 
6. Taste and adjust spices to your taste. 
7. You can refrigerate or freeze the chutney to use later. 

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Butter Chicken

INGREDIENTS
Marination 
1 pound chicken 
1/2 cup yogurt
2 tablespoons Shan Tandoori masala
2 tablespoons ginger-garlic paste 

Butter Chicken Puree
8-9 chopped tomatoes 

1 small onion 
20 cashews
3 green cardamom
1 tablespoon butter/ghee
1 medium sized mace of nutmeg/javanthri
1 tablespoon ginger-garlic paste OR 1 inch ginger clove and 2-3 garlic cloves 

2 tablespoons butter/ghee
1-2 inch ginger, chopped
1 jalapeno unseeded, chopped
1/2 to 1 tablespoon sugar
2 - 3 tablespoon ketchup
2 - 3 teaspoons kashmiri red pepper
2 - 3 teaspoons roasted ground cumin
1 teaspoon tumeric
1 tablespoon Shan Tandoori masala
1 - 1 1/2 cup heavy whipping cream

1 inch ginger - chopped 

For Methi:
2-3 tablespoons kasoori methi
3 tablespoons butter/ghee

DIRECTIONS

1. Create chicken marinade with yogurt, Shan Tandoori masala, and ginger-garlic paste.
2. Mix chicken in marinade. Cover and leave overnight.
3. On the next day, heat oven to 400F degrees. Cook chicken on a foiled tray in oven or grill for 20-25 minutes. Stir around every 10 minutes. Once complete,take out of oven/grill and set aside.
4. Put cashews in warm water for 15 - 20 min. Blend cashews after with 1 tablespoon water to make a paste. 
5. While chicken cooks, cook tomatoes, onion, cardamom, butter, mace of nutmeg/javanthri, and ginger-garlic paste in a covered pan on high heat for 15 minutes. Stir occasionally. Once cooked, turn off heat and let cool.
6. Once cooled, pour in blender and puree completely. It should be a smooth sauce. 
7. Strain the pureed sauce into a separate bowl.
8. In a separate pan, melt 2 tablespoons butter/ghee and saute ginger, jalapeno for 1 minute. Then add cashew paste for a minute. 
9. Mix in puree and cooked chicken into pan and cook on medium for 10 minutes.
10. Add sugar, ketchup, kashmiri red pepper, roasted cumin, and tumeric and cook for 10 minutes. 
11. Add 1 tablespoon tandoori masala and heavy whipping cream
12. In a separate pan, saute butter/ghee and kasoori methi for 1-2 minutes on medium heat. Be careful not to burn the methi. Once cooked, add into butter chicken and mix well. 
13. Serve with naan. 

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Bihari Kabab

Ingredients
4-5 chicken breasts or 2 pounds chicken tenders
1/2 packet Laziza Bihari Kabab Masala
1/3 cup mustard oil
2 tablespoons ginger garlic paste
2 cups plain yogurt
1 cup fried onion
Cilantro for garnish 

Directions

1. Cut chicken breasts in to 2 to 3 strips of chicken. Flatten the pieces with a meat tenderizer.If you are using chicken tenders, then you do not have to cut the chicken into strips. Flatten the chicken tender pieces. 
2. In a separate bowl, mix the masala, mustard oil, ginger garlic paste, yogurt, and onion together to create a marinade. 
3. Add chicken to the marinade and let it sit for 30 minutes or more.
4. Once marination time is complete, cook chicken with the marinade over medium heat and covered for 30 minutes.
5. Once cooked, add salt and more masala if needed. This depends on your taste. 
6. Turn off heat.
7. To get a smoky taste, heat up a piece of charcoal on the grill. Once the piece of charcoal is hot, place it in a small steel bowl/cup. Place the bowl/cup on top of cooked bihari chicken. The heat should be turned off at this point. Pour oil on the charcoal. This will cause the charcoal to let out smoke. Cover the pot of chicken and let the charcoal sit for no more than 5 minutes. This will give a smoky grilled flavor. 
8. Garnish with cilantro and serve. 

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Habshi Halwa

Ingredients 
4 cups instant non-fat dry milk 
2 cups sugar
1 cup unsalted butter
2 cups milk
1 cup walnuts, chopped
1/2 teaspoon nutmeg
For garnish, pistachio 

Directions

1. Preheat oven to 350F degrees
2. Mix dry milk, sugar, butter, and milk in a non-stick cooking tray. If you do not use a non-stick cooking tray, then it will turn into a sticky mess!
3. Place cooking tray in oven and stir every 10 minutes until milk has completed evaporated and mixture has caramelized. This usually takes an hour and half.
4. Take the cooking tray out of the oven and mix in walnuts and nutmeg. 
5. Garnish with pistachio. 
6. Serve once cooled. You can leave the habshi halwa outside or place it in fridge. 

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Thawa Chicken

Ingredients
1 pound boneless chicken tender or chicken thigh
1/3 cup oil
2 medium onion, chopped
1 tablespoon roasted cumin seed
1 tablespoon roasted coriander seed
1 to 2 teaspoons red chili powder
1 teaspoon amchur or dry mango powder
1/2 teaspoon white pepper
1 small red or green bell pepper, chopped
3 tablespoons tomato paste
3 tablespoons ketchup

Directions

1. In a pan, heat oil and saute chopped onion to a light golden brown.
2. Cook chicken in pan. 
3. Once chicken turns white from the outside, add roasted cumin seed, roasted coriander seed, amchur/dry mango powder, and white pepper.
4. Taste to see if want to adjust anything to your taste. Cook for 5 minutes
5. Add bell pepper, tomato paste and ketchup. Cook for 5 minutes.
6. Taste and add salt if needed. 
7. Serve. 

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Dood (Milk) Halwa

Vegetable Gelatin

In a separate plate, take a couple spoons to check if milk hardens.

The agar agar should completely dissolve. It should not look like this.

DOODH (MILK) HALWA 

Ingredients

1/2 gallon milk

1 cup sugar

Pinch of pink food color

1/3 packet of agar agar (1.5 ounce pack)

2 tablespoons sliced pistachio

Directions

1. Boil milk and sugar together.
2. Add a pinch of pink food color or any other color of your choice.
3. Once milk is boiling, reduce heat to medium and add agar agar*. 
4. Occasionally whisk milk and agar agar. It will take about 20 to 25 minutes for the agar agar to completely dissolve. 
5. In a separate plate, take a couple spoons of milk out and let it cool to check if it will form in a jello/gelatin like texture. If it does not harden, continue to cook for another 5 minutes on low heat. If it does not harden at all and is a liquid, add more agar agar. 
6. Pour milk into a glass dish and sprinkle pistachio. Let it sit out until it cools. Once cooled, put dish in the refrigerator. 
7. Serve cold. 

Recipe Notes

*Agar agar is a type of vegetable gelatin. This will get the milk to set to a jello. Be sure to only use 1/3 of the packet, which is approximately 1/2 an ounce. If you use too much, the end result will be too hard. If you use less, the dood halwa will not harden to a jello like texture. You can always add more agar agar later. You can find this at a Chinese/Asian grocery store.

Enjoy!

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Naan

Makes 22 naan

Ingredients
2 cups water
2 cups milk
1 tablespoon yeast
5 tablespoon sugar
1/3 cup oil
2 egg
1 1/2 teaspoon salt
2/3 cup yogurt
1 teaspoon baking powder
9 cups flour

Directions

1. Warm water and milk to 110F to 115F degrees or luke warm. Do not boil or overheat. 
2. Sprinkle yeast and sugar over milk-water mixture. Let it sit until milk-water mixture becomes frothy. If it doesn't forth, dump out the fixture and start over.
3. In a mixer, combine oil,egg, salt, yogurt, baking powder, milk-water mixture together. 
4. Add 3 cups of flour at a time to the mixer and beat for 1 to 2 minutes until combined. Repeat this step until you have added in all of the flour to the mixer. 
5. Cover mixer bowl with plastic wrap and place in a warm area for 1 to 2 hours. 
6. Take flour out of bowl onto a floured counter top. Make approximately 22 round dough balls. 
7. Cover dough balls with clean towel for 30 minutes. This allow the dough to rest and will give a softer naan. 
8. Take a dough ball and roll it out to a circle/oval shape. 
9.  Heat grill to 450F degrees. Preheat with pizza stone for 10 minutes. Then place the naan on the pizza stone for 1 minute on one side and flip over for 10 to 15 seconds. Take off the grill. 
10. Serve warm or place in refrigerator/frozen for later.

Enjoy!

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Crispy Fried Chicken

Ingredients
Chicken Tender Dry Rub
2 pounds chicken tenders
1 to 2 teaspoon Cajun Seasoning
1/2 teaspoon season salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika

Chicken Tender Breadcrumb Mixture
1/3 cup breadcrumbs
1/3 cup all purpose
1 egg
1 cup buttermilk
1/2 teaspoon Cajun Seasoning
1/2 teaspoon season salt
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 cup panko
1/2 cup breadcrumbs

Directions

1. Coat chicken with all dry ingredients for 3 hours to 24 hours. 
2. Mix breadcrumbs, all purpose flour, egg, buttermilk, and dry rub ingredients together.
3. In a separate plate/bowl, mix panko and breadcrumbs together to make dry breadcrumb mixture. Crush panko in your hands so the breadcrumbs are more granular.
4. Add chicken tender pieces in small amounts to the wet breadcrumb mixture and coat chicken completely. 
5. Add coated chicken to the dry breadcrumb mixture. Shake off excess breadcrumbs.
6. Fry for 5 minutes at 350F degrees. 

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Garam Masala

Prep Time: 3 minutes Cook Time: 5 minutes
Ingredients
1 tablespoon black pepper
1 tablespoon cumin seeds
2 cinnamon sticks (break in half)
5 black cardamom
12 green cardamom
5 cloves 
4 star-anise 
1/2 of a nutmeg
3 mace of nutmeg/javanthri
4 bay leaves

Directions

1. Roast all items in a pan over low heat for approximately 5 minutes. Stir occasionally. 
2. Add all ingredients to a coffee grinder/magic bullet and turn it in a powder.
3. Store in jar for future uses. This will not go bad. 

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Roasted Ground Cumin

Cook Time: 5 minutes
Ingredients
1/2 cup fresh cumin or the amount you need/want

Directions

1. Roast cumin on slow in pan over stove top for 5 minutes or when cumin aroma starts.
2. Grind roasted cumin in a coffee grinder.
3. Store for later in jar. 

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Bihari Tikka Chicken

Prep Time: 15 minutes, plus 2 to 24 hours marination  Cook Time: 10 minutes
Ingredients: 
1 pound chicken tenders
1 Lazeeza Bihari Kabab Masala
1 Shan Tandoori Masala
1 tablespoon ginger-garlic paste
1 cup buttermilk
1 tsp of kasoori methi
1 tablespoon oil
1/2 cup whipping cream
1 tablespoon cilantro
1 teaspoon kasoori methi

Directions:

1. Mix together Bihari Kabab Masala, Tandoori Masala, ginger-garlic paste, buttermilk, and methi to create a marinade for the chicken.
2. Add chicken to marinade. Keep in refrigerator for 2 hours to 24 hours.
3. Heat oil in a cast iron skillet.
4. Add chicken and marinade to the heated cast iron skillet. 
5. After chicken is done cooking and the sauce starts drying, add whipping cream.
6. Mix everything really well.
7. Garnish with cilantro and methi.
8. Serve.

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