Spicy Pepper chicken

Ingredients

1 lb chicken thighs (boneless, skinless)
1 tbsp cooking oil
1-2 shallot/pearl onion
1-2 green chillies, slit lengthwise
1 tsp ginger garlic paste
whole garam masala ( cloves, cinnamon, cardamom)

To be fresly hand ground
1 tbsp black pepper
1 tsp fennel seeds
1/2 tsp poppy seeds

To be ground
1 medium tomato
1 tbsp coconut powder
1/2 tsp chicken masala

Freshly hand ground spices add excellent flavors to this dish

Method

• Cut the chicken into bite size pieces.
• Heat oil in a pan. Add the whole garam masala, then shallots/onions, green chillies. Saute it until slight golden. Then add the ginger garlic paste. Saute for a while.
• Add the chicken pieces, salt & the hand ground spices. Cook until the chicken is almost tender. Then add the ground tomato mixture & cook on low flame for 8-10 mins.
• Garnish with cilantro. Serve hot with rotis or rice.

Chekkalu (Crispy rice crackers)

Chekkalu is one of the well known snack item of Andhra Pradesh. Very easy to make, it sure will capture the taste buds.

Ingredients

1 cup rice flour
1/4 cup channa dal(soaked)
1 tbsp butter/ vanaspati
few curry leaves
small piece ginger
few green chillies
salt to taste

few drops water
Oil to fry

Method

• Mix rice flour with salt & butter.
• Take half amount of soaked channa dal in a blender & make a paste along with green chillies & ginger.
• Add the remaining half of the channa dal, curry leaves & the ground channa dal paste to the rice flour mixture. Mix well.
• Combine all the ingredients & make a stiff dough with few drops of water. Make small lime sized balls.
• Place each ball on a plastic (ziploc bag) & flatten with the fingers. Fry these flattened discs in oil at medium heat until they are slightly golden in color. Drain them on paper towels.
• After it has cooled, store in air-tight containers

Sarson ka saag

This is a very popular North-Indian dish made with mustard greens. It is supposed to go well with corn rotis (makki ki roti), but I have no idea about that. It is good with regular rotis too..

Ingredients

1 bunch Mustard greens

1/2 bunch spinach greens

2 cloves garlic

small piece ginger

1-2 green chillies

1/2 onion, sliced

2 tbsp corn meal

1 tsp cooking oil

salt to taste

Tadka

1 tbsp ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 small clove garlic, chopped fine

2 green chillies, slit length wise.

Method

• Clean the mustard greens & spinach greens & wash thoroughly.
• In a pan, heat the oil, add the garlic, ginger & green chillies. Saute it & then add the onions.
• Once onions are slightly golden, add the mustard greens & spinach greens. Saute it on medium heat, until the greens wilt & are fully cooked.
• Add the salt & cornmeal, mix well. Turn off the heat after 2-3 minutes.
• Once the mixture is slightly cooled, grind in a blender.
• Make the tadka. Heat the ghee, add the mustard, cumin, garlic & green chillies. Pour tadka over the ground mixture.
• Serve with rotis.

Moong Dal Payasam

This is one of the dessert which I like to prepare in the Traditional slow cooking way. Yes, it takes couple hours to get done, but it is worth the wait :-). Traditionally, done with coconut milk, but for a slightly healthier version :-) I use just the regular milk. This one is made with fat free milk.

Ingredients

1 cup moong dal
5-6 cups of milk
1 cup jaggery, grated (adjust according to taste)

1 tbsp ghee/ butter
handful of cashews/ raisins
pinch of elaichi powder

Method

• Dry roast the moong dal until it emits a nice aroma. Add the milk & let it slow cook until the dal is fully cooked. Keep stirring at regular intervals.
• If the milk quantity reduces too much, feel free to add some more milk.
• Add the jaggery & adjust the sweetness level to your taste.
• In a pan, heat the ghee/butter & roast the nuts. Sprinkle nuts & elaichi powder on the payasam. Serve hot.

Note: To fast cook, you can cook the dal & milk in a pressure cooker for 3-4 whistles

Penne Pasta with asparagus, chicken & Basil pesto

Some nutritional facts about Asparagus:

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is an excellent source of Vitamin K and folate (a B-complex vitamin). Also, a very good source of Vitamin C, dietary fiber & potassium.

According to the National Cancer Institute, asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.

I absolutely love this vegetable & always make a point to add it to the pasta dishes. Here is a very simple pasta dish with the touch of fresh basil pesto. Basil pesto adds excellent flavors to this dish.

Ingredients

2 cups penne pasta
2 cups asparagus, cut into 2" pieces
1 cup chicken, diced to small cubes
1 tbsp Extra virgin olive oil (EVOO)
1 clove garlic, chopped fine
salt to taste
1 tsp Italian herbs (parsley, oregano, basil)
1 tsp black pepper

Method

• Boil water. Add the asparagus & cook for 2-3 minutes. Remove them & set aside Add some salt & use the same water to cook the pasta. Drain the water.
• In a pan, add the EVOO, then garlic. Saute until slightly aromatic. Add the italian herbs.
• Add the chicken cubes, salt, black pepper & saute until chicken is fully cooked. Add the asparagus & the pasta & Toss it until well combined.
• Serve it with Fresh Basil pesto.

Fresh Basil pesto recipe

1 cup fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup Extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor & blend until a coarse paste.

Chicken Fried rice

This simple but flavorful rice adds a touch of elegance to any Indo-chinese/ Chinese entree.

Ingredients

1 cup basmati rice
2 cups chicken broth
1 bay leaf
salt to taste

1-2 carrots, finely chopped
1 cup green onions, finely chopped
1 cup chicken, finely cubed
1 clove garlic, finely chopped
1 tbsp of sesame oil
1 tsp soy sauce

Method

• Wash rice. Cook rice with chicken broth, bay leaf & salt. Once done, fluff the rice with fork & cool, so that the grains remain separate.
• In a pan, take oil, add garlic. Once it turns golden, add 3/4th of the green onions, carrots. Saute for a min & then add the chicken cubes. Cook until the chicken is fully done. Add the soy sauce.
• Toss in the rice & mix until well combined. Keep on low flame for 2-3 minutes so that all the flavor is infused into the rice.
• Garnish with the left green onions. Serve hot. This one was served with Chilli Chicken.

Veggie Pasta

This is a wonderful way to have your vegetables. There is no specific name to this pasta dish. I just toss whatever vegetables I have in stock with the cooked pasta & add any pasta sauce I have handy and ...ta-daaa...a quick fix meal is ready.

Ingredients

2 cups pasta (Rotini / Fusilli)
2-3 cups vegetables (zucchini, colored peppers, asparagus, broccoli)
1 small onion/shallot , sliced
2 cloves garlic, finely chopped
handful pine nuts (optional)
1 tsp italian herbs
1 tsp red chilli flakes
1 tsp black pepper
2-3 tsp of Extra virgin Olive oil (EVOO)
salt to taste

parmesan cheese to garnish

Method

• Cook the pasta until al-dente with some salt. Drain it.
• In boiling water add the broccoli & asparagus for 2-3 minutes. Drain & dip in cold water. Drain.
• In a pan, take EVOO and add the minced garlic. Once garlic flavor comes add the onions/shallots. Saute for a while. Add the pine nuts.
• Add all the vegetables then the herbs, chilli flakes, black pepper & salt. Let it cook until vegetables are almost tender. Add the broccoli & asparagus. Mix well
• Add the cooked pasta & toss with the vegetable mixture & let it simmer on low heat for 2-3 mins with covered lid, so that all flavors blend with the pasta.
• Garnish with grated fresh parmesan cheese. Serve the pasta hot with your choice of pasta sauce.