Recipes

		Butter Chicken Palak Parantha (Spinach Bread) Halva	Chicken Curry Lamb Curry

		Lamb Curry Lamb Curry Ingredients * 2.5 lbs lamb, cut in pieces. I use leg of lamb (bone out) * 2 Table spoons Olive/Canola Oil * 2 tomatoes (or 3 small - roma) chopped * 2 Onions (medium) chopped * 1 tea spoon ginger minced * 2 tea spoons minced garlic * 1 or 2 roasted green chillies chopped (I buy them from Nick's nursery - but they are also sold in the frozen food section of Costco, Safeway and Mexican groceries etc.) - I buy hot and medium (1 or 2 lbs each and cut them up and freeze them in freezer bags - clumping a few together - but keeping these clumps separate from each other, a little tricky but not too hard to do; so I can easily pry them out of the bag without having to thaw the whole bag) Marinate * 1 1/2 cup Yogurt * 2 tea spoons Garam masala * 2 tea spoons ground coriander * 2 tea spoons ground cumin * 2 tea spoons chili powder - skip it if you don't want it hot * 1 tea spoon cayenne pepper - skip it if you don't want it hot * 1 tea spoon salt * 2 tea spoons Black pepper * 1 tea spoon ginger minced * 2 tea spoons minced garlic * 1 tea spoon Coriander Chutney (ground coriander paste) - skip it if unavailable or use coriander leaves * 1 tea spoon Mint Chutney (ground mint paste) - skip it if unavailable or use mint leaves Directions Marinate: Coat cut up lamb with yogurt, chili powder, cayenne pepper, garam masala, coriander powder, cumin powder, salt, black pepper, minced ginger, minced garlic and coriander and mint chutneys. I use whatever I have to throw into the mix - skipping some items and subbing for others - try and come up with your mechanism of creating the marinate - it makes for different results each time. Refrigerate overnight or at least 4 to 6 hours. Cooking: 1. Heat some of the Oil in a frying pan and add ginger and garlic and stir for one minute. 2. Add the onions and fry on medium till light brown (you may fry it at high but turn down the heat once it starts to brown) 3. Add tomatoes, heat, stir well till thick. This is about a 15 to 20 minute step. I sprinkle it with a bit of cayenne pepper, garam masala and salt. 4. Add chopped roasted green chillies - one or two (I use hot or medium depending on what I want that day). I add the chillies when the tomatoes are cooking. 5. Put the onion, tomato mixture in a slow cooker with a bit of oil - See step 10 if no slow cooker available 6. put a little oil in the frying pan and Add lamb pieces and fry until brown from all sides. Might have to cook a little lamb at a time - since the yogurt might make it difficult to cook - I sometimes drain the yogurt and then add it back in step 7 for the gravy. 7. Add the lamb to the onion/tomato mixture; mix well - add more coriander, cumin, garam masala, cayenne pepper per taste. Mix well and add half or full cup of water - don't make it too watery or too dry. 8. (If necessary) Add some yogurt (half cup) to make a thick gravy. Also you may add more water to make a thinner gravy (depending on how its coming along - I add some water (sometimes) in the tomato mixture while it's cooking/softening - make it thick or thin depending on your taste - I love to save the gravy/juice/soup and have it on my veggies with rice etc. 9. Cook for 4 to 6 hours in a slow cooker 10. If no slow cooker - Put the onion/tomato mix in a pressure cooker and follow up with steps 6 through 8 - bring to a boil (whistle) and cook on low for 15 minutes. If no pressure cooker then use a pan for cooking and bring to a boil - then turn heat down to medium/low and simmer for 35 to 45 minutes - check and cook more till the lamb is tender. Note: This tastes better the next day and beyond - maybe the spices get deep into the pieces of lamb and make it tastier. If you substitute chicken for lamb in this recipe - you get the next recipe - which is for Chicken curry.
		Chicken Curry Chicken Curry Ingredients * 2.5 lbs chicken, cut in pieces. Thigh and breast pieces combined * 2 Table spoons Olive/Canola Oil * 2 tomatoes (or 3 small - roma) chopped * 2 Onions (medium) chopped * 1 tea spoon ginger minced * 2 tea spoons minced garlic * 1 or 2 roasted green chillies chopped (I buy them from Nick's nursery - but they are also sold in the frozen food section of Costco, Safeway and Mexican groceries etc.) - I buy hot and medium (1 or 2 lbs each and cut them up and freeze them in freezer bags - clumping a few together - but keeping these clumps separate from each other, a little tricky but not too hard to do; so I can easily pry them out of the bag without having to thaw the whole bag) Marinate * 1 1/2 cup Yogurt * 2 tea spoons Garam masala * 2 tea spoons ground coriander * 2 tea spoons ground cumin * 2 tea spoons chili powder - skip it if you don't want it hot * 1 tea spoon cayenne pepper - skip it if you don't want it hot * 1 tea spoon salt * 2 tea spoons Black pepper * 1 tea spoon ginger minced * 2 tea spoons minced garlic * 1 tea spoon Coriander Chutney (ground coriander paste) - skip it if unavailable or use coriander leaves * 1 tea spoon Mint Chutney (ground mint paste) - skip it if unavailable or use mint leaves Directions Marinate: Coat cut up chicken with yogurt, chili powder, cayenne pepper, garam masala, coriander powder, cumin powder, salt, black pepper, minced ginger, minced garlic and coriander and mint chutneys. I use whatever I have to throw into the mix - skipping some items and subbing for others - try and come up with your mechanism of creating the marinate - it makes for different results each time. Refrigerate overnight or at least 4 to 6 hours. Cooking: 1. Heat some of the Oil in a frying pan and add ginger and garlic and stir for one minute. 2. Add the onions and fry on medium till light brown (you may fry it at high but turn down the heat once it starts to brown) 3. Add tomatoes, heat, stir well till thick. This is about a 15 to 20 minute step. I sprinkle it with a bit of cayenne pepper, garam masala and salt. 4. Add chopped roasted green chillies - one or two (I use hot or medium depending on what I want that day). I add the chillies when the tomatoes are cooking. 5. Put the onion, tomato mixture in a slow cooker with a bit of oil - See step 10 if no slow cooker available 6. put a little oil in the frying pan and Add chicken pieces and fry until brown from all sides. Might have to cook a little chicken at a time - since the yogurt might make it difficult to cook - I sometimes drain the yogurt and then add it back in step 7 for the gravy. 7. Add the chicken to the onion/tomato mixture; mix well - add more coriander, cumin, garam masala, cayenne pepper per taste. Mix well and add half or full cup of water - don't make it too watery or too dry. 8. (If necessary) Add some yogurt (half cup) to make a thick gravy. Also you may add more water to make a thinner gravy (depending on how its coming along - I add some water (sometimes) in the tomato mixture while it's cooking/softening - make it thick or thin depending on your taste - I love to save the gravy/juice/soup and have it on my veggies with rice etc. 9. Cook for 4 to 6 hours in a slow cooker 10. If no slow cooker - Put the onion/tomato mix in a pressure cooker and follow up with steps 6 through 8 - bring to a boil (whistle) and cook on low for 15 minutes. If no pressure cooker then use a pan for cooking and bring to a boil - then turn heat down to medium/low and simmer for 35 to 45 minutes - check and cook more till the chicken is tender. Note: This tastes better the next day and beyond - maybe the spices get deep into the pieces of chicken and make it tastier.
		Butter Chicken Butter Chicken Ingredients * 2.5 lbs chicken, cut in pieces. Thigh and breast pieces combined * half stick Butter * 6 tomatoes (small - roma) chopped Or 1 can of diced/stewed tomatoes and one can of diced tomatoes with Jalapenos * 1 tea spoon ginger minced * 2 tea spoons minced garlic Marinate * 1 1/2 cup Yogurt * lemon juice - from half a lemon or 3 or 4 tea spoons * 2 tea spoons Garam masala * 2 tea spoons ground coriander * 2 tea spoons ground cumin * 2 tea spoons chili powder * 1 tea spoon cayenne pepper - skip it if you don't want it hot * 1 tea spoon salt * 2 tea spoons Black pepper * 1 table spoon sugar * 2 table spoons coriander leaves to garnish Directions Marinate: Coat cut up chicken with yogurt, lemon juice, chili powder, cayenne pepper, garam masala, coriander powder, cumin powder, salt, black pepper and sugar. Refrigerate overnight or at least 4 to 6 hours. Cooking: 1. Heat half the butter in a frying pan and add ginger and garlic and stir for one minute. 2. Add chicken pieces and fry until brown from all sides. Remove chicken and keep aside for adding back in step 5. Might have to cook a little chicken at a time - since the yogurt might make it difficult to cook - I drained the yogurt and then added it back in step 5 for the gravy. You can also just fry the chicken in a frying pan separately and then add it to the butter, ginger, garlic pan. 3. Add the remaining butter and reheat. 4. Add tomatoes, heat, stir well till thick. This is about a 15 to 20 minute step. I sprinkle it with cayenne pepper, garam masala and salt. 5. (If necessary) Add some yogurt (half cup) to make a thick gravy. Bring to boil on high and add the chicken pieces back to the pan and reduce the heat. 6. Stir gently to coat all the chicken pieces with tomato gravy. Simmer for 15-20 minutes. Remove and place in a large bowl. Garnish with coriander leaves. Note: This tastes better the next day and beyond - maybe the spices get deep into the pieces of chicken and make it tastier.
		Palak Parantha (Spinach Bread) This worked out real good - I used an internet recipe but changed it to my specs: In the food processor - put 1.5 cups of whole wheat flour, half cup of all purpose flour; 1 teaspoon each of Coriander powder, cumin powder, salt and minced ginger; half teaspoon each of turmeric powder and cayenne pepper; quarter teaspoon of black pepper; 2 teaspoons of minced garlic and 1 cup of chopped 'Baby Spinach' thawed (I had bought frozen Spinach which I used) . Add a couple teaspoons of canola oil and about half a cup of water (a little less or more) as you make the dough. The dough should not be too soft or too hard. Divide into 7 balls (or more or less depending on the size of the parantha you want). Roll it using rolling pin and dry flour. In a heated frying pan - over a little more than medium heat; first heat the parantha on both sides so it's a little brown and then fry using canola oil - I used a few drops (about 25) on each side - put the oil on the parantha then turn it over and fry - at the same time put oil on the back side and flip after a couple minutes - I normally use a spatula to press the parantha a little and move the parantha around in the pan so it cooks evenly all over. Eat with yogurt, pickle and beer.
		Halva Ingredients: 1 cup Cream of Wheat 1/2 stick of Unsweetened Butter (You may use 1 1/2 teaspoons of Oil instead of butter) 1 1/2 Tablespoon Oil (Canola or Olive) 1 cup Dry Milk or 3/4 cup Milk 3/4 cup Sugar 1/3 cup Raisins 1/3+ cup Slivered Almonds 1) Over a little hotter than medium heat - Mix Cream of Wheat, Unsweetened Butter and Oil in a pan - I use a nonstick pan. Stir for about 15 minutes till slightly brown. 2) Then add sugar and milk slowly - if using dry milk add 3/4 cups of water. Turn heat down to low after it simmers (normally this happens immediately). Cook a little then slowly add raisins followed by almonds - cook on low hear for 10 to 12 minutes. The halva should be getting solid but should stay soft/moist/tender. Ir's done - total cooking time about 25 minutes.


		Copyright © 2007 Raman Jalota. All rights reserved. No part of this electronic publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, recording or otherwise, without the written permission of the author.