Doughnuts-traditional Indian Christmas time treat

 Indian Doughnuts

Ingredients 

2 cups King Arthur All purpose Flour

3/4 cup powdered sugar  (add 1/4 cup more if you like it really sweet)

A large pinch of salt 

1.5 tsp Baking Powder 

1 egg beaten 

1/4 cup Melted Ghee 

Powdered sugar for dusting (optional)

3-4 tbs Milk 

1 tsp vanilla essence 

Oil to deep fry (avocado or peanut oil)

Method

Mix all the dry ingredients in a bowl in another bowl beat the egg add the melted ghee,vanilla mix it in the flour  mix until you have  a crumbly texture slowly add in the milk and make a soft dough.Knead gently!

The dough can be slightly sticky use extra flour to dust  your hands and the surface.

Cover and set it aside for 30 minutes.

Now divide the dough into two parts roll out the dough a little less than 1/2 “ thickness using a rolling pin use doughnut cutter and make the circles.

To a heavy bottomed pot  add enough oil to deep fry and gently fry till golden brown on each side.

Enjoy!

Spinach Dhall

 Spinach Dhall 

Ingredients 

Spinach  3 cups chopped 

Toor Dhall -1.5 cup (Cooked)

Onion- 1 diced 

Garlic cloves- 3 

Tomatoes-1 chopped 

Salt to taste 

Oil for seasoning or Use Ghee 

Mustard seeds 1/2 tsp 

Cumin seeds 1/2 tsp 

Curry leaves

Asafotida dash 

Red chili- 2 -3 de-seeded

Turmeric powder- pinch

Chili powder-1/2 tsp or more 

Cumin powder -1/2 tsp 

Lemon juice 1 tsp optional 

Soak Toor Dhall for at least an hour and rinse  clear Cook the toor dhall with enough water add turmeric powder,asafotida,garlic pods tomatoes in a pressure cooker or use an instant pot !Approx 2-3 whistles or 20 min!

• Dice the onions 
• Keep seasoning ready

Method

In a frying pan add about 2-3 tsp oil,when hot add the mustard seeds followed by cumin seeds  and dried chili then add diced onions fry till they turn translucent.To this add the spice powders that is  red chili,cumin and some curry leaves and salt to taste.Fry a minute more then add chopped spinach  stir fry for 3-4 minutes.Then add the cooked toor dhall  I use a hand blended and beat the cooked dhall and spinach together so it’s well blended mix it well and check for salt let it come to a boil.Add lemon juice and turn off the heat .   

Enjoy !!

If you don’t want it well blended just mash the lentil separately and add the chopped spinach and give it a Boil!

Lemon Rice (Indian)

 Ingredients 

4 cups cooked rice

2 tbs coconut or sesame oil 

Juice of 2 lemons 

Turmeric powder 1/2 tsp 

Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Urid dhall 1/2 tsp

Chana dhal 1/2 tsp

Dash of Asafotida 

Curry leaves 3 sprigs

Roasted Peanuts handful can add cashews too

1/2” ginger grated 

2-3 red chilies de seeded 

2 green chilies slit 

Salt to taste

Water 4-5 tbs

cilantro to garnish 

Method

Cook rice and completely cool it fluff with a fork!

To a wok add oil and fry the roasted nuts (peanuts and cashews) remove from oil and drain on a paper towel.

To the same wok add remaining oil season with mustard wait to splutter add the cumin seeds, asafotida and the  lentils salt and turmeric powder followed by Chilies and curry leaf add 4-5 tbs water and the squeezed juice of lemon according to your taste bring it to a slight boil let it stand for a few minutes and then mix the cooked cooled rice!

Check for salt and garnish with cilantro leaves!

Enjoy!!

Chicken Fried Rice

 Chicken Fried Rice 

Ingredients 

3 cups cooked basmati rice 

(Cooled )

2 -3 chicken Breast or tenders  cooked and shredded approx 2 pounds

2 tablespoons fresh ginger and garlic minced

1 tsp white pepper powder

Salt to taste

Pepper to taste 

Chings green chili sauce 2 tsp ( if you can’t find that add 2 green chili and 1 tablespoons Vinegar)

2-3 Carrots chopped 

Handful of green beans chopped  I did 1/2 pound 

1/2 head cabbage shredded

2 sprigs Green onions minced 

Instructions 

To the cooked shredded chicken  add 2 tbs of corn starch and some salt and pepper to taste mix well  keep it aside.

To a hot wok add oil approximately 3 tbs add the chicken stir fry and wait till it slightly browns on all sides remove it set it aside, to the same wok add more oil add the minced ginger and garlic all the vegetables of choice the green chili sauce and white pepper powder sauté for a few minutes remove it aside.

Now beat 3-4 eggs season with pepper and salt and scramble them.Transfer the cooked cooled rice to the wok add the sautéed chicken and veggies and stir fry till everything comes together it will take a minute or two!

Taste test to make sure there’s the right amount of salt and pepper and sprinkle the minced green onions  enjoy !!

Serve hot with any  Indo Asian stir fry !

Chettinad Style chicken Masala Powder

Chettinad style chicken Masala Powder 

Ingredients I’m 

5 -6 Dry Red Chillies I used the chili rounds 

1/2 Marati Moggu (Indian spice )

1/2 Star Anise

1 tablespoon Black Peppercorn

2 tablespoon Poppy seeds

1 tablespoon Coriander seeds

1 teaspoon Fennel seeds

1 teaspoon cumin seeds 

1/2 Mace leaf 

1 Green Cardamom (optional)

2 inch Cinnamon stick

4 Cloves

1 tsp Kalpasi / Black stone flower

1 tablespoon shredded Coconut

2 sprigs of Curry leaf 

Dry roast the above list of ingredients and bring it to room temperature blend in a vitamix or any blender to a smooth powder.Store in a cool dry place good  for a couple weeks !

Ginger Lemon Turmeric Chicken Soup

Ingredients 

1 tsp olive oil

2 pounds Chicken thigh bone in or whole chicken cut up 

2.5 cups water

Ginger 2” crushed 

Garlic 3 pods crushed 

Juice of 1/2 Lemon

Celery stalk thinly sliced 

Leeks 1/2 cup thinly sliced

Carrots handful thinly sliced

Turmeric root 2” sliced or Turmeric powder 1/2 tsp

Fennel powder 1/2 tsp 

Pepper powder 1/2 tsp 

Cumin powder  1/4 tsp 

Coriander powder 1/4 tsp 

1 tsp sea salt 

Kale leaves minced 1/2 cup 

Cilantro leaves chopped fine

Directions 

This is a one pot chicken soup!Trust me it’s comforting!

In a pressure pan or the insta pot add olive oil sauté the  leeks onions carrots garlic and ginger for  a few minutes

To it add the cut up chicken all the spice powder add to it 3 cups water mix and cook it in the insta pot or a pressure pan for 3-4 whistles or  for  20 minutes!

Once cooked taste the seasoning add if you desire more pepper or salt finally add the lemon juice chopped kale and cilantro stir and enjoy with cooked quinoa or rice!

Meat Ball Indian (kola urundai )

Ingredients 

3 pounds Beef /Mutton/ chicken  (ground meat) 

1/2 cup water

5 Cashews

2 tsp Fennel seed powder 

1/2 tsp fennel seeds

1 tsp Poppy seeds (optional )

1 inch Cinnamon stick 2 pieces (3/4 tsp cinnamon powder)

4-5 Cloves (1/2 tsp clove powder)

2 Green Chillies(optional)

2”Ginger

8 Cloves Garlic

Salt to taste

2 tsp Red Chilli powder

1/2 tsp Turmeric powder

2 tsp Coriander Powder

2 medium Onion diced 

1/4 cup Grated Coconut

2 eggs used for binding the meat mixture 

Coriander Leaves 1 bunch chopped fine 

Mint leaves 1/2 bunch chopped fine

1/2 cup Roasted Gram Dal Powdered in a blender  (Pottu Kadalai)

Pepper powder to adjust the taste if you want it spicier 

Salt As needed 

Oil For Deep Frying

Method

In a pressure cooker add the ground meat half a cup of water and add the 1st 13 ingredients on the list and cook for 30 minutes on the stove top or if you’re using the pressure cooker  approximately  2-3 whistles make sure you fry the meat till there’s no liquid cool it. 

In a blender  grind the pottu kadalai powder keep it aside

Take a handful of shredded coconut add a couple tablespoons warm water and grind to a  smooth paste keep it aside 

Now add the cooled meat in the same blender along with a little coriander and mint leaves. Grind-in pulse mode till you get a good texture kind of smooth not pasty make sure you squeeze out any liquid before pulsing.

In a  small kadai or wok add 2 tsp oil and fry the diced onions and the rest minced coriander and mint leaves till wilted

 Now transfer the meat mixture and the onion sautéed to a bowl and add the  roasted gram dal powder, 1 beaten egg check salt add pepper powder if needed and mix well.You should be able to form balls out of it. You can also refrigerate at this stage and fry it later.

In a kadai, add enough oil for deep frying once  the oil is hot, keep the flame in medium and drop the balls in . You can fry 1/4 balls in a batch depending on the size of the kadai. 

Fry till it’s crispy on the outside. Making sure to fry in medium flame throughout. If you keep the flame high, then the outer will cook and the inner will be raw you’ll know the texture once all are fried 

Drain on a kitchen paper towel

And enjoy !

Thai Garden style beef fried rice

Ingredients 

2 Tablespoons peanut/ olive oil

2 onions chopped 

8 cloves garlic , minced

1 Tablespoon fresh ginger , minced

1 red bell pepper , thinly sliced

1 carrot julienned 

2 lbs lean ground beef

1 Tablespoon brown sugar

1 Tablespoon fish sauce 

1/2 cup soya sauce 

1.5 Tablespoons oyster sauce

2 or 3 Tablespoons chili paste 

3/4 cup low-sodium beef broth or you can use 3 tbs better than bouillon  paste  

1/3 cup water

2 teaspoons cornstarch

1 cups basil leave's 

2 tbs green onions chopped, for garnish optional

5 cups hot cooked rice

Directions

In  a wok over medium high heat, add oil, onions, garlic, ginger carrot and bell peppers and sauté for 2-3 minutes.
Remove the vegetables on to another  plate and add the ground beef in the same pan breaking it up into small pieces cook it till well done and all the water evaporates.

In a small bowl, stir together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water and add to the pan. Add the vegetables you removed back to the pan Stir till combined  for 5-10 minutes
Add the basil and stir. Serve over hot steamed rice, with chopped green onion on top.

I like to cook and cool the rice ahead of time 

sauté some green onions in the same wok  scramble some eggs add the cooked cooked rice top it with the Thai ground beef!

Enjoy 

Beef and Potato fry

 Ingredients 

4 pounds stew beef cubed 

5 medium yellow potatoes cubed

2 large onions diced

4 heaped tablespoons ginger and garlic minced

Oil 

Salt to taste 

Turmeric powder 1/2 tsp

Coriander powder 2 tablespoons 

Fennel powder 2 tablespoons 

Pepper powder 2 tablespoons 

Garam masala  or meat masala 1 tsp

Generous amount of curry leaves

Method

Cut the beef into 1/2 ” cubes. Add  salt, ginger, garlic, turmeric to the pressure cooker. Add about 1/4 C water and pressure cook for 2 whistles (or manual setting for 10 minutes with the vent sealed. Let the pressure release naturally when using an instant pot )

In a frying pan heat about 4Tbsp of oil. When hot add the onions. Saute for a few minutes, adding more oil if needed. Add the curry leaves, potatoes peeled and cubed add in all the masala powders and sauté for a few minutes add the pressure cooked beef with the liquid  and sauté 

Cook till the meat and potatoes are tender

*Add more black pepper powder if you want it spicier 

Creamy Tomato Basil Soup

 Ingredients 

2 (28 oz) cans San marzano  crushed tomatoes

2 yellow onions diced

4 cloves garlic minced 

3 tbs butter 

1/2 tsp crackled pepper 

1/4 tsp salt (optional)

1 tablespoon sugar 

4-5 basil leaves minced 

3 tsp better than bullion (chicken)

2 cups water/broth 

1/4 cup heavy whipping cream 

2 tbs Parmesan cheese (optional)

Instructions 

Heat a stainless steel Dutch pan, and add butter over medium heat and add the diced onions and garlic sauté for 10-15 minutes till it’s translucent add the crushed tomatoes, 2 cups broth followed by the spices and basil bring it to boil.

Reduce heat and let it simmer for 12 minutes, at this point use an immersion blender and purée the contents to the desired consistency. Adjust salt and pepper to taste.

If you don’t have an immersion blender you could wait for the soup to cool and run it in a regular blender.

Finally, add in the heavy cream and serve with some fresh  basil and grated Parmesan.

Enjoy with some warm grilled cheese sandwiches!

Insta Pot Mutton Green Curry

Ingredients 

Mutton - baby goat 3 to 4 Lbs
Potatoes-2 large peeled and cubed 
Onions- 2 chopped 
Ginger -2" piece chopped 
Garlic- 8 to 10 pods peeled to make a paste

Green Chili-10-12 (depends on spice level)
Curry leaves- few sprigs
Cilantro - 2 bunches 

Fennel powder -2 tsp
Coriander powder -1 tbs
Pepper powder-2 tsp

Turmeric powder 1 tsp

Chili powder 1 tsp

Garam masala powder 1 tsp

Coconut -1 cup grated
Poppy seeds-1 tbs

A few almonds or cashews it’s totally optional to grind  along  with coconut
Salt to taste
Oil to fry
Lemon juice 1 tbs 

Water 1-2 cups 

Whole Spices 

• Cinnamon 
• Cardamom 3
• Cloves 5
• Dagad phool  4 pieces 
• Bay leaves 2/3
• Fennel seeds  couple pinches 

Method

1.Wash the mutton with  turmeric and salt let it marinate 

2. Make a paste of the ginger, garlic,green chili, cilantro and 2 sprigs of curry leaf

Make a paste of coconut,poppy seeds  and almond or cashews

3.Marinate the mutton with 1 tablespoon of the green masala turmeric, chili powder and salt 

4.Cook it  in the insta pot along with 1cup water for 10 minutes on high and release pressure naturally if you don’t have one you can  pressure cook using a regular pressure cooker for 10 min  approximately 2 whistles 

5.Remove the meat from pressure pot or pan rinse and  set the pot  to sauté mode add enough oil 2 -3 tablespoons  to sauté the whole spices  for 30 sec 

5.Now add the chopped onions, curry leaves 2 sprigs once it turns translucent add the remaining green paste and cook till the raw smell disappears 

6. Add the rest of the spice powders except garam masala 

followed by 1/4 cup water to deglaze the pan you can also use the stock that came from the meat while cooking 

7.Press cancel and move to the pressure mode add the  marinated meat, potatoes and check for salt cover the lid cook on high pressure  for another 8 minutes in the insta pot 

8. Once the pressure releases naturally I open and add the ground coconut and poppyseed paste  let it boil at this point I would add the garam masala as well and squeeze a tablespoon of fresh lemon juice 

9. Garnish with cilantro serve it with piping hot white  Rice or coconut rice it’s a great combination  

10. You can make the same curry using any meat beef lamb goat or chicken just the timing will vary with the chicken 

ENJOY