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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