Cashew Chicken

Cashew Chicken

Ingredients

Chicken 3 Boneless,Skinless Chicken Breast

Cut into bite size pieces

Cashews 1/2 cup 

Oil to saute I used canola, could use olive oil
2 tablespoons all purpose flour or corn flour
1 tsp chili powder

SAUCE

2 tablespoons rice vinegar

2 tablespoons soya sauce 

2 teaspoon tomato ketchup

1 teaspoon brown sugar

2 tablespoons Hoisin sauce
2 tsp Chilli paste (optional) 

Salt to taste

2 tablespoons chopped ginger
2 tablespoons chopped garlic
1 medium sized onion diced
1 cup Peppers diced (yellow,red,green)
4 Red chilies (dried )
1/4 cup diced Celery
Snap peas a few


Instructions
In a mixing bowl add all the sauce ingredients mentioned above whisk together set it aside
Marinate the chicken with some salt,flour and chili powder
Take a frying pan add enough oil to fry the pieces of chicken till nice and brown to it add the the ginger,garlic,onions and peppers saute for a few minutes,now add the red chili paste,the sauce mixture,give it a stir making sure nothing is sticking to the pan
You can a splash of water if the sauce is too thick,finally toss the roasted cashews and garnish with green onions 

Simple Toor Dal Recipe

Dal Recipe 

For Pressure Cooking


Tuvar Dal-2 cups (Yellow split peas)
Water 3 cups or more  (approx)

Whole Fenugreek- big pinch
Garlic 4 pods
Cumin Powder 1/4 tsp
Turmeric powder 1/4  tsp
Avacado or coconut  oil 1/2 tsp

Seasoning

Oil to fry
Mustard seeds few

Cumin seeds 1/2 tsp 
Asafotida powder pinch
Onions sliced 1
Curry leaves few sprigs 
Red chilies 2-3 deseeded 
Tomatoes Diced 2 or substitute with juice of 1/2 lemon 
Salt to taste
Ghee

Method

Wash and soak the lentil with enough water for an hour
Pressure cook for 12-15 minutes or for 2 Whistle's with the above mentioned ingredients.

If you’re Using an  insta pot and cook on pressure mode  for 8 min, allow natural  release  for 10 min after that you can switch to pressure release knob from sealing to venting to release any steam.

In a separate skillet heat oil,add the mustard seeds wait for it to sputter then add the  cumin seeds and asafotida  followed  by the onions fry until it is wilted,then add the curry leaves,red chillies and sauté  till the spices are aromatic,now add the diced tomatoes, finally  add the cooked dhall bring it to a boil.Garnish with chopped cilantro leaves!

Enjoy this yummy Dhal with some Roti or just hot Rice and a dollop of  Ghee!

Apple Dumplings

Apple Dumplings

Ingredients


Green Apple(Granny Smith ) - 2(peeled,cut into 4,cored)
1 can Sprite
1/2 tsp Cinnamon Powder
Pinch of Nutmeg
1/4 tsp Vanilla essence
3/4 cup brown sugar(dark or light)
5 tbs butter
1 can Pillsbury crescent dinner roll 8 oz


Grease a 9 x 13 inch pan with some butter
Peel, cut and core the apples
Unroll the dough separate it and roll the apples in each crescent roll

Take a saucepan melt the butter on medium flame,add the brown sugar,vanilla essence,nutmeg and cinnamon powder.This mixture should be grainy and lumpy!
Lay the individually wrapped apple crescent roll in the baking pan.
Now pour the mixture on top of the apples making sure you coat each one.
Finally pour the sprite around the edge of the pan I just used one small can  8 oz.

Bake at 350 degrees for 50 minutes....approximately.


Enjoy it warm with a dollop of vanilla Ice cream!!

QUINOA DOSA

Quinoa Dosa 

(Quinoa Crepes)

Ingredients

 3 cups Organic Quinoa
1 cup Boiled Rice
2 tsp Fenugreek seeds
1/2 tbs Chana Dhall
1 cup Urid Dhall


Directions

• Wash the above ingredients using a strainer
• Soak the ingredients in water for about 5-6 hours,drain and discard the water.
• Grind in a high powdered blender.
• Grind it in two batches adding enough water to make the right consistency,let it ferment overnight.I left mine near the heating vent closed with a tight lid,the heat activates the fermentation process....when you see the batter frothy,almost doubled it is ready for crispy dosa's!

Serve quinoa dosa's  hot with Sambar,Chutney or just plain old Dosa or Idly  Podi!

Ambur Chicken Biriyani

Ambur Chicken Biriyani

Ingredients

- 5 medium Onions sliced lengthwise (red)
- 5 Tomatoes (diced)
- 5 tbs Ginger Paste
- 5 tbs Garlic Paste
- 15 slit Green Chilli
- 4 pounds Chicken cut into pieces
- 5 cups Seeraga Samba rice (You can also use basmati if you prefer.)
- 1 Cup each Chopped Coriander and Mint leaves 
- 1/2 cup Yogurt (optional)
- Salt to taste
- Oil to fry

Marinade for chicken

- 4 tsp Chilli Powder

- 2 tbs Coriander Powder
- 1 tsp Turmeric
- Salt to taste

- 1/2 cup yogurt (or can sub by adding the juice of 1 Lemon)
- Marinate overnight

Whole Spices

- 4 Cinnamon stick
- 6 Cloves
- 5 pods of Cardamom
- 2 Bay leaf
- 1 Star Anise

- 3-4 pieces of Kalpasi 

- 1 Javathri
- 1 Black cardamom

Water 9-10 cups 

Directions


Wash and Soak the rice for 30-45 minutes. 

Marinate chicken for a couple of hours, preferably overnight.


In a pressure cooker or big vessel, pour a ladle or more of oil to cover the base of the pan, add the whole spices to it wait for it to sputter then add the onions fry it till tender. Add the ginger garlic paste fry it till the raw smell disappears.Now add the chopped tomatoes, followed by green chilies, and some salt to taste.  Fry till oil is seen on the top. Add the marinated chicken.

Do not add any water.

The chicken will cook in this masala for approximately20- 25 minutes till tender.
Add the chopped mint and Coriander leaves.

Bring some water in a large stock pot to boil. Measure out water and pour it in the masala bring it to boil. Check for salt, when the water boils and add the rice, cook for 10-12 minutes approximately. Add 2 tablespoons of Ghee on the top and put it in Dum mode for 20 minutes.
Fluff with a fork.
Garnish with some chopped cilantro Enjoy a delicious with Raita and eggplant curry

Quinoa and Paneer Pilaf

Quinoa and Paneer Pilaf

Ingredients

Quinoa-2 cups
Water-31/2 cups water
Paneer -6 oz(Cottage Cheese)
Onions-1 chopped fine
Minced Garlic and Ginger-1 tbs
Tomato -1 diced
Cilantro leaves handful
Mixed veggies of your choice (carrots,peas,beans)-1 cup
Oil to saute
Salt to taste
Green Chilli-3-4
Juice of 1/2 Lime

Instructions

Wash and rinse quinoa with water.
Measure the water in a saucepan bring it to boil add the quinoa with a few pinches of salt.
Cover let it simmer for 10 minutes till it's fully cooked.

 In a frying pan add about 2 tbs oil add the onions,ginger and garlic,green chilli saute till golden brown add the mixed veggies,cover let it cook for 10 minutes.

To it add the tomatoes,cubed paneer continue to saute for a few more minutes now add the cooked quinoa and combine.Finally add the juice of half a lime or alter according to your taste.

Serve hot with some raita or just plain quinoa pilaf is yummy to the crumb!

Methi Potato Fry

Methi Potato Fry

INGREDIENTS

Potato -5 large washed,peeled cut lengthwise
Green Chille-2 slit
Red Chillie-2 
Curry leaf
Methi Leaf -Dried 2 heaped tablespoons
Garlic pods-4 crushed
Salt to taste
Chille Powder-1 tsp
Turmeric Powder-1/4 tsp


FOR TEMPERING

Oil
Mustard seeds-1/4 tsp
Split Urid dhall 1 tbs
Channa dhall-1/4 tsp
Fennel seeds-pinch 

Instructions

Prep work

• Wash,Peel and cut Potatoes lengthwise.

Bring a pot of water to boil add some salt ,when water comes to a rolling boil add the potatoes let it simmer in the water,cook the potatoes for 5 minutes.Drain into a colander and set it aside.

In a non stick frying pan add some oil about a couple of table spoons when hot add the mustard seeds wait for it to sputter,then add the urid and channa dhall's followed by curry leaf,chillies,fennel seeds and crushed garlic saute on medium flame.

Now add the almost cooked potatoes,mix to combine,toss the red chille powder and turmeric powder saute for 10 minutes.Check for salt.Finally stir in the dried methi leaves.Saute for another minute or two. 

Very tasty dry potato fry is ready to be eaten with some hot rice and sambar or served as aside dish for hot phulka's!

Recipe Courtesy

A very dear Friend :)