INGREDIENTS
3 chicken breasts
8 servings Bow Tie Pasta
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Red Bell Pepper
1/2 Large Onion
2 Roma Tomato
Cajun Seasoning
16 oz. Heavy Whipping Cream
Parmasean

CAJUN SEASONING
1 1/2 tbsp kosher salt
2 tbsp garlic powder
2 tbsp + 1 tsp paprika
1 tbsp freshly ground black pepper
1 - 2 tsp cayenne
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried oregano

DIRECTIONS
1. Boil Pasta
2. Make seasoning while pasta boils
3. Cut chicken breasts into cubes and oil the chicken and sprinkle cajun seasoning
4. Cut bell peppers and onions into small cubes
5. Take seeds out of tomato and chop into small cubes
6. Cook chicken in pan. Once cooked, remove from pan.
7. Saute the bell peppers, onions, and tomatoes together in a pan on high heat. Sprinkle with salt and cajun seasoning
8. Once the vegetables soften, add half of the heavy whipping and a tbsp of the seasoning. The cream should begin thickening.
9. Lower heat to medium and mix in pasta and lastly the parmasean cheese. If pasta looks dry, add more heavy whipping cream or some milk
10. Taste and adjust flavor to your liking (i.e. add more seasoning/salt/cream)



Cajun Pasta



INGREDIENTS
3 chicken breasts
8 servings Bow Tie Pasta
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Red Bell Pepper
1/2 Large Onion
2 Roma Tomato
Cajun Seasoning
16 oz. Heavy Whipping Cream
Parmasean

CAJUN SEASONING
1 1/2 tbsp kosher salt
2 tbsp garlic powder
2 tbsp + 1 tsp paprika
1 tbsp freshly ground black pepper
1 - 2 tsp cayenne
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried oregano

DIRECTIONS
1. Boil Pasta
2. Make seasoning while pasta boils
3. Cut chicken breasts into cubes and oil the chicken and sprinkle cajun seasoning
4. Cut bell peppers and onions into small cubes
5. Take seeds out of tomato and chop into small cubes
6. Cook chicken in pan. Once cooked, remove from pan.
7. Saute the bell peppers, onions, and tomatoes together in a pan on high heat. Sprinkle with salt and cajun seasoning
8. Once the vegetables soften, add half of the heavy whipping and a tbsp of the seasoning. The cream should begin thickening.
9. Lower heat to medium and mix in pasta and lastly the parmasean cheese. If pasta looks dry, add more heavy whipping cream or some milk
10. Taste and adjust flavor to your liking (i.e. add more seasoning/salt/cream)

TUESDAY- BRINE TURKEY

 BRINE
1 gallon of cold water
1 cup kosher salt
1/2 cup sugar
1/4 cup brown sugar
2-3 rosemary sticks
1/4 cup peppercorns
3 bay leaves
3 cloves garlic
2-3 sticks of thyme
1 granny smith apple
2 stalks of celery 
1/2 cup parsley
1/2 onion

NOTE: Clean out giblets from turkey before brining
  1. To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt. Note: Boil 1 gallon of water and add all ingredients and then pour into cold water
  2. Place the turkey (breast down) in the larger container. 
  3. Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
  4. Place the turkey in the refrigerator 1 hour per pound and add 1 hour (i.e. 18 pound turkey so place in brine for 19 hours)
  5. Check if there is enough salt by taking a raw egg and dropping it in brine. If it floats then salt content is good. If it sinks, add more salt.
GARLIC BUTTER RECIPE
Softened butter
Poultry seasoning
Garlic herb sauce mix
Crushed garlic
Pepper

ROASTING PAN ARRANGEMENTS
Celery
Carrots
Lemon (cut in half)
Onion (cut in half)
Fresh Herbs Poultry (Rosemary, Sage, Thyme)

1. Remove Turkey from brine and drain off excess brine. Discard brine.
2. Arrange celery, carrots, half lemons and half of the diced onions in the bottom of a roasting pan. 
3. Make butter mixture.
4. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Use your finger to loosen the skin around the entire Turkey. Take the butter mixture and apply it to the Turkey. Place the butter under the skin of the entire turkey. Rub the remaining butter on the outside of the skin. 
6. Stuff the inside of turkey cavity with remaining onions and fresh herb poultry blend. Place Turkey back into fridge until it's time to cook on Thanksgiving day.


THURSDAY - THANKSGIVING DAY

32. oz Chicken Broth

1. Preheat oven to 450 F
2. Add chicken broth to bottom of roasting pan
3. Reduce heat to 325F OR 350 F (325 may be better) and place turkey in oven/smoker
4. Roast for 1 hour, then baste with pan juices every 20 minutes until temperature of the turkey breast is at 155-160°F and the turkey leg and thigh is at 180°F
5. If the skin over the breast meat begins to brown too dark, cover it with small tent made from aluminum foil (see below)
6. COOKING TIMES: The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook. 
7.Take turkey out of smoker and cover with loosely covered foil so it stays warm. Let it rest for 20 minutes. 



Aluminum foil tent
Post Image
Post Image












Post Image





Post Image
(placeholder)
Post Image(Image credit: Emma Christensen)
In this picture, the neck opening is to the right with the bottom to the left. The turkey is breast-side up, so the thighs are a little under the drumsticks. To take the temperature, you might need to turn the turkey on its side.


Post Image

Turkey




TUESDAY- BRINE TURKEY

 BRINE
1 gallon of cold water
1 cup kosher salt
1/2 cup sugar
1/4 cup brown sugar
2-3 rosemary sticks
1/4 cup peppercorns
3 bay leaves
3 cloves garlic
2-3 sticks of thyme
1 granny smith apple
2 stalks of celery 
1/2 cup parsley
1/2 onion

NOTE: Clean out giblets from turkey before brining
  1. To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt. Note: Boil 1 gallon of water and add all ingredients and then pour into cold water
  2. Place the turkey (breast down) in the larger container. 
  3. Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
  4. Place the turkey in the refrigerator 1 hour per pound and add 1 hour (i.e. 18 pound turkey so place in brine for 19 hours)
  5. Check if there is enough salt by taking a raw egg and dropping it in brine. If it floats then salt content is good. If it sinks, add more salt.
GARLIC BUTTER RECIPE
Softened butter
Poultry seasoning
Garlic herb sauce mix
Crushed garlic
Pepper

ROASTING PAN ARRANGEMENTS
Celery
Carrots
Lemon (cut in half)
Onion (cut in half)
Fresh Herbs Poultry (Rosemary, Sage, Thyme)

1. Remove Turkey from brine and drain off excess brine. Discard brine.
2. Arrange celery, carrots, half lemons and half of the diced onions in the bottom of a roasting pan. 
3. Make butter mixture.
4. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Use your finger to loosen the skin around the entire Turkey. Take the butter mixture and apply it to the Turkey. Place the butter under the skin of the entire turkey. Rub the remaining butter on the outside of the skin. 
6. Stuff the inside of turkey cavity with remaining onions and fresh herb poultry blend. Place Turkey back into fridge until it's time to cook on Thanksgiving day.


THURSDAY - THANKSGIVING DAY

32. oz Chicken Broth

1. Preheat oven to 450 F
2. Add chicken broth to bottom of roasting pan
3. Reduce heat to 325F OR 350 F (325 may be better) and place turkey in oven/smoker
4. Roast for 1 hour, then baste with pan juices every 20 minutes until temperature of the turkey breast is at 155-160°F and the turkey leg and thigh is at 180°F
5. If the skin over the breast meat begins to brown too dark, cover it with small tent made from aluminum foil (see below)
6. COOKING TIMES: The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook. 
7.Take turkey out of smoker and cover with loosely covered foil so it stays warm. Let it rest for 20 minutes. 



Aluminum foil tent
Post Image
Post Image












Post Image





Post Image
(placeholder)
Post Image(Image credit: Emma Christensen)
In this picture, the neck opening is to the right with the bottom to the left. The turkey is breast-side up, so the thighs are a little under the drumsticks. To take the temperature, you might need to turn the turkey on its side.


Post Image

RASMALAI

For large milk balls: makes approximately 10-12
For small milk balls: makes approximately 18-20

INGREDIENTS
For Milk Mixture:
4 cups whole milk
1/2 cup sugar

For Milk Balls: 
1 cup NIDO dry whole milk
1 teaspooon baking powder
1/2 teaspoon all purpose flour
1 tablespoon ghee/butter/oil
1 egg, room temperature


DIRECTIONS
  1. Create the milk mixture. Heat milk and sugar in a large saucepan on high heat until it begins to boil. Add more sugar, if needed.
  2. After milk begins to boil, reduce the heat to a simmer for 30 minutes. 
  3. For milk balls, mix NIDO, baking powder, all purpose flour together.
  4. Add ghee/oil to flour mixture. 
  5. Whisk egg and add it to the flour mixture. 
  6. Mix everything together loosely. Once combined, roll into large or small balls. 
  7. Add the balls to the milk mixture and cook on high for 5 minutes. 
  8. Reduce heat to a low and cook for 10 minutes. Check a single ball to see if the ball has soaked in. 
  9. Take off heat and move to a separate dish. 
  10. Refrigerate after it cools down.
  11. Serve cold. 




Rasmalai

RASMALAI

For large milk balls: makes approximately 10-12
For small milk balls: makes approximately 18-20

INGREDIENTS
For Milk Mixture:
4 cups whole milk
1/2 cup sugar

For Milk Balls: 
1 cup NIDO dry whole milk
1 teaspooon baking powder
1/2 teaspoon all purpose flour
1 tablespoon ghee/butter/oil
1 egg, room temperature


DIRECTIONS
  1. Create the milk mixture. Heat milk and sugar in a large saucepan on high heat until it begins to boil. Add more sugar, if needed.
  2. After milk begins to boil, reduce the heat to a simmer for 30 minutes. 
  3. For milk balls, mix NIDO, baking powder, all purpose flour together.
  4. Add ghee/oil to flour mixture. 
  5. Whisk egg and add it to the flour mixture. 
  6. Mix everything together loosely. Once combined, roll into large or small balls. 
  7. Add the balls to the milk mixture and cook on high for 5 minutes. 
  8. Reduce heat to a low and cook for 10 minutes. Check a single ball to see if the ball has soaked in. 
  9. Take off heat and move to a separate dish. 
  10. Refrigerate after it cools down.
  11. Serve cold. 




Ingredients
6 hardboiled eggs
1/3 cup olive oil 
1/2 teaspoon whole cumin seeds
1 large onion, chopped
1 tablespoon ginger garlic paste

1/2 jalepeno, minced 
2 large white potatoes, chopped 
2 tomatoes 
1/2 cup yogurt 
1 tablespoon thai red curry paste 
1 tablespoon curry powder


1 teaspoon cumin seed, roasted and ground
1 teaspoon salt or to taste
1/2 cup coconut milk
Cilantro, garnish

 Directions

  1. Blend tomatoes in a food processor.
  2. Heat olive oil in a pan. Add cumin seed to hot pan. 
  3. Add onion until it softens, approx 7 to 8 minutes. 
  4. Add ginger garlic paste, jalapenos, potatoes, tomatoes and cook for 2 minutes on high
  5. Add yogurt and cook for 5 minutes on medium - high.
  6. Add curry paste, curry powder, roasted ground cumin seeds, and salt. Cook for 2 minutes on medium high. 
  7. Once potatoes are cooked, add coconut milk and cook on medium high for 2 minutes. 
  8. Garnish with cilantro. Serve. 

Unda (egg) Curry

Ingredients
6 hardboiled eggs
1/3 cup olive oil 
1/2 teaspoon whole cumin seeds
1 large onion, chopped
1 tablespoon ginger garlic paste

1/2 jalepeno, minced 
2 large white potatoes, chopped 
2 tomatoes 
1/2 cup yogurt 
1 tablespoon thai red curry paste 
1 tablespoon curry powder


1 teaspoon cumin seed, roasted and ground
1 teaspoon salt or to taste
1/2 cup coconut milk
Cilantro, garnish

 Directions

  1. Blend tomatoes in a food processor.
  2. Heat olive oil in a pan. Add cumin seed to hot pan. 
  3. Add onion until it softens, approx 7 to 8 minutes. 
  4. Add ginger garlic paste, jalapenos, potatoes, tomatoes and cook for 2 minutes on high
  5. Add yogurt and cook for 5 minutes on medium - high.
  6. Add curry paste, curry powder, roasted ground cumin seeds, and salt. Cook for 2 minutes on medium high. 
  7. Once potatoes are cooked, add coconut milk and cook on medium high for 2 minutes. 
  8. Garnish with cilantro. Serve. 
Ingredients

 Chicken Marination
2 pound chicken tenders 
3/4 cup greek yogurt
1 lemon, juiced 
1 teaspoon garlic, minced 
1/4 cup olive oil 
1/4 cup apple cider vinegar 
2 tablespoons Schwarma seasoning (see below)

 Schwarma Seasoning 
1 teaspoon cloves 
1 teaspoon cumin seed
1 teaspoon caraway
5 - 6 pieces green cardamom 
1/2 teaspoon nutmeg 
1 teaspoon black peppercorn
1 teaspoon dry oregano 
1 teaspoon dry thyme 
1 teaspoon cinnamon powder 
1/4 teaspoon cayenne
1/4 ginger powder

 Schwerma Roll Ingredients
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 onion, julienne 
1/2 lemon juice 
1/2 can of whole kernel corn 
Pita bread

 Tahini Sauce
1/2 cup Tahini paste
1 cup lemon juice 
2 garlic cloves, minced 
1 teaspoon Sriracha 
1 tablespoon honey 
Salt, to taste 

Garlic Sauce 
1/2 cup garlic
1 teaspoon salt
2 cups canola oil 
1/4 cup lemon juice 

 Tzatziki Sauce
1 English cucumber
3/4 cup greek yogurt
1 teaspoon fresh/dry dill
1 lemon, juiced 
2 garlic cloves, minced 
Salt, to taste

 Directions

  1. In a pan, roast cloves, cumin seeds, caraway, green cardamom, nutmeg, black peppercorn for 1 minute on high heat. Stir constantly so the spices do not burn. Turn off stove, add dry oregano and thyme. 
  2. After roasting, put ingredients in a separate bowl/plate so they do not continue to cook in hot pan. 
  3. After it cools slightly, ground all ingredients with cinnamon powder, cayenne and ginger powder in a coffee grinder.
  4. Add all marination ingredients to chicken and allow chicken to marinade for at least 2 hours. 
  5. Cook chicken tenders on stove 3 to 4 minutes on each side. 
  6. Mix red bell pepper, green bell pepper, onion, corn in a separate bowl
  7. Slice chicken tenders and place chicken, sauces, bell pepper/onion mixture into pita bread.
  8. Serve. 
Tahini Sauce: 
  1. Mix all ingredients in a bowl and blend with an immersion blender. 
  2. Adjust ingredients to taste. 
Garlic Sauce:
  1. Mix garlic and salt in a food processor until there are no large chunks in the garlic left 
  2. Turn the food processor on and slowly pour 1/2 a cup of canola oil. 
  3. Turn the food processor off and add 2 teaspoon lemon juice to the mixture.
  4. Repeat steps 2 - 3 until you run out of ingredients. The texture should resemble mayonnaise. 
  5. Place in fridge uncovered for 2 - 3 hours to let excess moisture out. 
Tzatziki Sauce:
  1. Peel cucumber and apply salt to it. Let it sit for 30 minutes.
  2. Combine greek yogurt, dill, lemon juice, minced garlic, and salt.
  3. After 30 minutes, squeeze the water out of the cucumber.
  4. Add cucumber to yogurt mixture and blend all ingredients together until combined. 
  5. Adjust ingredients to taste. 

Chicken Shawarma

Ingredients

 Chicken Marination
2 pound chicken tenders 
3/4 cup greek yogurt
1 lemon, juiced 
1 teaspoon garlic, minced 
1/4 cup olive oil 
1/4 cup apple cider vinegar 
2 tablespoons Schwarma seasoning (see below)

 Schwarma Seasoning 
1 teaspoon cloves 
1 teaspoon cumin seed
1 teaspoon caraway
5 - 6 pieces green cardamom 
1/2 teaspoon nutmeg 
1 teaspoon black peppercorn
1 teaspoon dry oregano 
1 teaspoon dry thyme 
1 teaspoon cinnamon powder 
1/4 teaspoon cayenne
1/4 ginger powder

 Schwerma Roll Ingredients
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 onion, julienne 
1/2 lemon juice 
1/2 can of whole kernel corn 
Pita bread

 Tahini Sauce
1/2 cup Tahini paste
1 cup lemon juice 
2 garlic cloves, minced 
1 teaspoon Sriracha 
1 tablespoon honey 
Salt, to taste 

Garlic Sauce 
1/2 cup garlic
1 teaspoon salt
2 cups canola oil 
1/4 cup lemon juice 

 Tzatziki Sauce
1 English cucumber
3/4 cup greek yogurt
1 teaspoon fresh/dry dill
1 lemon, juiced 
2 garlic cloves, minced 
Salt, to taste

 Directions

  1. In a pan, roast cloves, cumin seeds, caraway, green cardamom, nutmeg, black peppercorn for 1 minute on high heat. Stir constantly so the spices do not burn. Turn off stove, add dry oregano and thyme. 
  2. After roasting, put ingredients in a separate bowl/plate so they do not continue to cook in hot pan. 
  3. After it cools slightly, ground all ingredients with cinnamon powder, cayenne and ginger powder in a coffee grinder.
  4. Add all marination ingredients to chicken and allow chicken to marinade for at least 2 hours. 
  5. Cook chicken tenders on stove 3 to 4 minutes on each side. 
  6. Mix red bell pepper, green bell pepper, onion, corn in a separate bowl
  7. Slice chicken tenders and place chicken, sauces, bell pepper/onion mixture into pita bread.
  8. Serve. 
Tahini Sauce: 
  1. Mix all ingredients in a bowl and blend with an immersion blender. 
  2. Adjust ingredients to taste. 
Garlic Sauce:
  1. Mix garlic and salt in a food processor until there are no large chunks in the garlic left 
  2. Turn the food processor on and slowly pour 1/2 a cup of canola oil. 
  3. Turn the food processor off and add 2 teaspoon lemon juice to the mixture.
  4. Repeat steps 2 - 3 until you run out of ingredients. The texture should resemble mayonnaise. 
  5. Place in fridge uncovered for 2 - 3 hours to let excess moisture out. 
Tzatziki Sauce:
  1. Peel cucumber and apply salt to it. Let it sit for 30 minutes.
  2. Combine greek yogurt, dill, lemon juice, minced garlic, and salt.
  3. After 30 minutes, squeeze the water out of the cucumber.
  4. Add cucumber to yogurt mixture and blend all ingredients together until combined. 
  5. Adjust ingredients to taste. 
Tom Kha Gai Soup - Thai Coconut Chicken Soup
Ingredients
1 pound chicken breast, cut thinly 
4 cups (32 oz) chicken broth
2 cans (13.5 oz) Chaokoh coconut milk
2 stalks lemongrass
1 inch ginger, peeled and sliced
handful kaffir leaves
2 - 3 tablespoon sugar
2 tsp red curry paste
1 1/2 tsp salt
1/2 sweet onion, sliced
8 oz mushroom, sliced
3 tbs fish sauce
3/4 cup lime juice
1/4 cup cilantro, garnish

 Directions
  1. Heat pan over high heat and add chicken broth, coconut milk, lemongrass, ginger, kaffir leaves.
  2. Add chicken, sugar, red curry paste, and salt to boiling broth. Cook on high heat for 3 minutes.
  3. Add onion, mushroom, fish sauce, and lime juice. Taste and adjust to taste.
  4. Add cilantro.
  5. Serve. 

Thai Coconut Chicken Soup

Tom Kha Gai Soup - Thai Coconut Chicken Soup
Ingredients
1 pound chicken breast, cut thinly 
4 cups (32 oz) chicken broth
2 cans (13.5 oz) Chaokoh coconut milk
2 stalks lemongrass
1 inch ginger, peeled and sliced
handful kaffir leaves
2 - 3 tablespoon sugar
2 tsp red curry paste
1 1/2 tsp salt
1/2 sweet onion, sliced
8 oz mushroom, sliced
3 tbs fish sauce
3/4 cup lime juice
1/4 cup cilantro, garnish

 Directions
  1. Heat pan over high heat and add chicken broth, coconut milk, lemongrass, ginger, kaffir leaves.
  2. Add chicken, sugar, red curry paste, and salt to boiling broth. Cook on high heat for 3 minutes.
  3. Add onion, mushroom, fish sauce, and lime juice. Taste and adjust to taste.
  4. Add cilantro.
  5. Serve. 

 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.

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.

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.

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.

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. 

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. 


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.

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.




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. 





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. 






 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. 

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. 

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. 

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. 


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. 

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. 
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. 


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. 



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!

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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