Braised Beef Brisket with Vegetables

Servings: 4

Ingredients:

• Beef brisket - 500gm (1lb), trimmed of any visible fat and cut into strips
• Zucchini - 2 med, sliced
• Broccoli floret - 1 med, cut into small pieces (yielding 3 cups of broccoli )
• Carrots - 2 sml, sliced
• Water chestnuts - 1 can, drained of the canning juice and rinsed
• Spring onions - 1 cup, chopped
• Onion - 1 med, chopped
• Green Chili - 2-3, sliced lengthwise (optional for heat)
• Plain flour - 1-2 tbsp
  
• 
  
• Marinade:
• Soy sauce - 4 tbsp
• Worcestershire sauce - 2 tbsp
• Freshly ground black pepper - 1 tsp
• Salt - to taste (account for the saltiness of the soy sauce)
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp

Methods:

• 1. In a seal able bowl prepare the marinade. Marinate the beef brisket for 24 hours refrigerated or minimum of 2 hours. The longer you marinate the tastier it gets.
• 2. In a deep dish or dutch oven heat 4 tbsp of oil. Add the chopped onions. Season with salt and black pepper and saute till they are translucent.
  
• 3. Add the beef and saute on high heat till they have browned all over. Add the flour and stir to combine. Cook for 2-3 min.
• 4. Add 1 cup of hot water, cover and simmer on low-med heat for 2 - 2.5 hours. Make sure to stir and add 1/2 cup of hot water every 15 min, to make sure that the beef brisket is always in liquid but not too much of liquid.
• 5. Meanwhile, chop and prepare the vegetables, set aside.
  
• 6. At the end of 2 hours, test a piece of beef to see whether it is fork tender. If so, add the vegetable (except the spring onions), stir to combine, cover and simmer for 15 min for them to cook.
  
• 7. Once done, taste for seasoning, if required add some salt & pepper, sprinkle the spring onions on top and serve as it is or with a slice of crunchy bread.
  

Creamy Lamb Stew

Servings: 4-6

Ingredients:

• Lamb stew meat - 3 lb (1.5 kg)
• Sour cream - 2 cups
• Ghee/clarified butter - 1 cup and 2 tbsp (separated)
  
• Whole dried chilies - 5-8 pieces, or 1 fistful
• Cinnamon sticks - 2 whole sticks (3 inch long piece)
• Cardamon pods - 6-8 pieces.
• Onions - 2 lrg, thinly sliced and 1/2 lrg (separated)
  
• Garlic cloves - 5, minced
• Ginger root - 2 inch pc, grated finely
  
• Roma/plum tomatoes - 3 med, sliced lengthwise.
• Jalapeno - 2, seeds removed and sliced lengthwise
• Cumin powder - 1.5 tsp
• Coriander powder - 1 tsp
• Salt - 1.5 tsp

Methods:

• 1. Rinse and drain the lamb quite thoroughly. Set aside.
• 2. In a non stick dutch oven or deep pot, heat 1 tbsp of oil, add the ghee/butter. Once heated, add the dried chili peppers (whole), cinnamon and cardamons. Saute for 1-2 min till the chili peppers develop a darker colour.
  
• 3. Add the onions. Saute on low-med heat till the onions caramelize a bit. Add the ginger, garlic, and salt. Saute for 3-4 min on low-med heat.
  
• 4. Add the lamb to the pot. Stir to combine with the onions. Saute for 3-4 min.
• 5. Add the cumin powder, coriander powder, 1 cup of sour cream, and all the tomatoes. Stir to combine. Cover and simmer on low-med heat for 1 hour. Remember to stir in occasionally.
  
• 6. Meanwhile, in a frying pan, heat the 2 tbsp of butter. Add the 1/2 lrg sliced onions and the jalapeno, saute till they caramelize. Turn the heat off and set aside.
• 7. After the 1 hour mark, check whether the lamb is cooked and soft enough to your desired level. If not, simmer for 1/2 hour more.
  
• 8. Then stir in the remaining sour cream and simmer for 10 more min. Turn the heat off. Add the fried onions to the lamb and let it rest for 10 min before serving.
• 9. Serve with polao or plain rice. Bon Appétit!

Chicken with Tindora

Servings: 4 - 6

Ingredients:

• Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
  
• Tindora - 1-1.5 lb (500-700 gms)
  
• Onion - 1 lrg, thinly sliced
• Tomato - 2, sliced
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Bay leaf - 1 lrg or 2 med
  
• Chili powder - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Methods:

• 1. Wash and drain the chicken pieces. Set aside. Cut the tops and tails of the tindora and with a knife make some shallow cuts along the skin of the tindora for the flavour to enter. Set aside.
  
• 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves and the bay leaf. Saute till they pop.
• 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 4. Add the chicken and all the dry spices to the pan. Stir to combine. Saute on med-high heat for about 10 min, stirring continuously.
• 5. Add the tindora. Stir to combine. Cover and simmer on med heat for 5- 10 min till the juices from the chicken are released.
  

• 
• 6. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 35-45 min.
• 7. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 8. After the 30 min mark, check the stew to see whether the chicken and tindora has been cooked through. If not, add half cup more water and stir to combine. Add the green chilies. Simmer for 10-15 more min.
  
• 9. Once cooked, serve with plain or flavoured rice.

Chili Chicken with Green Beans

Servings: 4

Ingredients:

• Chicken - 1 whole (3-4 lb/2 kg), cut into small pieces
  
• Onion - 1 lrg, thinly sliced
• Tomato - 2, sliced
• Green beans - 1 lb (450), cut into 2 inch long pieces
  
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Paprika powder - 1 tsp
• Chili powder - 1 tsp
• Lemon Pepper - 1/2 tsp
  
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
  

Methods:

• 1. Wash and drain the chicken pieces. In a bowl, mix in the dry powdered spices and coat the chicken pieces evenly with the spice rub. Set aside.
  
• 2. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves. Saute till they pop.
• 3. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 4. Add the chicken to the pan. Stir to combine. Simmer on med heat for 5- 10 min till the juices from the chicken are released. Add the tomatoes and 1 cup of hot water, reduce the heat to low-med and simmer for 30-35 min.
  
• 5. Make sure to stir in occasionally to avoid any burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 6. Meanwhile, cut off the tail and tips of the beans and chop them into 2 inch long pieces. In a microwavable bowl, steam the beans with a pinch of salt and a bit of water to add moisture, in the microwave, for about 4-5 min. Set aside.
  
• 7. After the 30 min mark, check the stew to see whether the chicken has been cooked through. If not, add half cup more water and stir to combine. Simmer for 10 more min.
  
• 8. If the chicken seems to be cooked through, then add the green beans and the chilies. Stir to combine and simmer for 5-10 more min till the beans have softened up a little. They should still be quite green and crunchy.
  
• 9. Once cooked, serve with plain or flavoured rice or pita bread.

Cottage Chicken

Servings: 4

Ingredients:

• Chicken thighs - 4, boned and skinned, cut into thin strips
• Carrots - 2 med, sliced into 2 inch long pieces
• Cauliflower florets - 2 cups
• Onion - 1 lrg, sliced thinly lengthwise
• Green chili - 2/3 sliced
• Cilantro - 1/2 cup, chopped coarsly
  
• 
  
• For the marinade:
• Cottage Cheese - 1.5 cup
• White Vinegar - 2 tbsp
• Honey - 2 tbsp
• Curry powder - 2 tsp
• Chili powder - 1 tsp
• Cumin powder - 2/3 tsp
• Salt & pepper - to taste

Methods:

• 1. In a sealable bowl, mix in all the ingredients for the marinade. Marinate the thigh strips, overnight, refrigerated.
• 2. Prepare the vegetables and set aside.
• 3. In a non-stick wok, heat 2 tbsp of oil, add the onions, carrots and cauliflower florets. Season with salt and pepper. Saute on high heat for about 4-5 min till they are cooked but still crunchy. Remove from the pan and set aside.
  
• 4. Add 2 more tbsp oil to the pan, heat. Add the chicken thigh strips to the oil, reserving the marinade. Saute on high heat till cooked through for about 8-10 min, till the chicken strips are slightly crispy and you can see the oil separated from the chicken pieces.
  
• 5. Mix in half cup of hot water to the marinade and add it to the pan. Simmer on med heat till the cheese melts and creates thick sticky gravy.
  
• 6. Stir in the chopped cilantro and the green chilies, turn the heat off.
• 7. On a bed of plain white rice, spoon a serving of the sauteed veggies, top it with a generous serving of the chicken and gravy. Garnish with some cilantro, serve.
  

Chicken Stew with Moong Daal

Servings: 4

Ingredients:

• Chicken Drumstick - 8, skinless
• Moong Daal - 1.5 cups
• Onion - 1 lrg, thinly sliced
• Green chili - 3-4, thinly sliced (seeds removed if you don't like the heat)
• Garlic paste - 1.5 tsp
• Ginger paste - 1 tsp
• Whole cardamon - 4-5 pc
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch pc
• Bay leaf - 1
• Whole pepper corns - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder 1.5 tsp
• Turmeric powder - 1/2 tsp
• Chili powder - 1 tsp
• Salt - to taste
  

Methods:

• 1. In a skillet, dry roast the Moong daal until fragrant, stirring constantly to avoid burning. Pour in 2 cups of water and let it soak until ready to cook.
  
• 2 Wash and pat dry the drumsticks with a paper towel. With a knife, make 2 slit marks on the drumstick for spices to get in. Set aside.
• 3. In a non-stick pan, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves, bayleaf and the whole pepper corns. Saute till they pop.
• 4. Add the onions and salt. Saute till translucent. Add the garlic and ginger. Saute till fragrant, about 2-3 min.
• 5. Add half cup of water and all the dry spices. The water is added to cook the curry spices. Saute till the water evaporates and oil separates from the spice.
  
• 6. Lay the drumstick on the spice. Cook on one side for 3-4 min, without stirring, till the drumsticks get a crispy coating. Flip the drumstick to get the crispy coating all around.
• 7. Add the moong daal, along with the soaking liquid. Stir to combine. Add 2 cups of hot water, reduce the heat to low-med and simmer for 30-45 min.
  
• 8. Make sure to stir in occasionally to avoid any lumping or burns at the bottom of the pot. If required, add 1/2 cup of water every time you stir.
• 9. After the 30 min mark, check the stew to see whether the chicken has been cooked through and whether the moong daal have reached a mushy consistency. If not, add half cup more water and stir to combine. Simmer for 15 more min. If so, then add the green chilies and simmer for 5 more min. You should have a super moist chicken with a nice yummy thick gravy.
• 10. Once cooked, serve with plain or flavoured rice or pita bread.
  

Beef & Split Pea Stew

Servings: 4-6

Ingredients:

• Beef for stew - 2 lb (1 kg),
  
• Dried Split peas - 1.5 cup
• Onion - 1 lrg, chopped
• Cinnamon stick - 2 inch long pc
• Cloves - 5-6 pc
• Cardamons - 5-6 pc
• Dried Bay leaf - 1 lrg, or 2 med
• Whole pepper corns - 1 tsp
  
• Green Chili - 2-3, halved lengthwise (seeds removed if you don't like the heat)
• 
  
• For marinade:
  
• Garlic Paste - 2 tsp
• Ginger paste - 1 tsp
• Salt - 1.5 tsp (or to taste)
  
• Chili powder - 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp

Methods:

• 1. Soak the slit peas with water, overnight. Make sure to put it in a big enough bowl, as the peas will puff up once they are soaked.
• 2. In a bowl, mix in the ingredients for the marinade and marinate the beef for 1/2 hour to 2 hours. It is not necessarily going to make the beef tender but more flavoured.
  
• 3. In a deep base pot or a dutch oven, heat 4 tbsp of oil. Add the cardamon, cinnamon, cloves, bayleaf and the whole pepper corns. Saute till they pop.
• 4. Add the onion and saute till they are browned on the edges. Add the marinated beef to the onions. Stir to combine everything evenly.
• 5. Lower the heat to medium, cover and simmer for about 15 min. By this time the juices released from the meat would evaporate.
  
• 6. Add 1 cup of hot water, enough to submerge the meat. Simmer for 1 hour on low-med heat, stirring occasionally to avoid any burns or sticking to the base of the pot. Every time you stir the stew, make sure to add 1/2 cups of hot water, if it has evaporated, so that the meat will always be submerged into juice.
  
• 7. After 1 hour, check whether the meat is tender enough. Add the drained split peas to the beef. Stir to combine. Adjust the water level. Check for salt.
• 8. Simmer on med heat for 30-50 more min, until the split peas are cooked and the beef is tender enough to break when you pull with a fork.
  
• 9. Add the green chilies. Cover and let it rest for 10 min. Serve the beef stew with plain or flavoured rice, or even pita bread.
  

Kebab Fingers in Sweet Pepper Sauce

Servings: 4

Ingredients:

• For the Sauce:
  
• Sweet peppers* (banana peppers) - 3, sliced
• Green Capsicum - 1 med, sliced
• Fresh Tomato - 3-4, sliced lengthwise
• Tomato puree - 1/2 cup
  
• Vinegar - 3 tbsp (any would do, I used apple cider vinegar)
• Sugar - 1 tbsp
  
• Onion - 1 med, thinly sliced
• Salt & Pepper - to taste
  
• 
  
• For the Kebabs:
• Minced Beef - 2 lb (1 kg )
• Ginger paste - 1 tsp
• Garlic Paste - 2 tsp
• Salt - 1.5 tsp
• Black pepper - 1 tsp
• Dried oregano - 1/2 tsp
• Dried parsley - 1/2 tsp
• Chili flakes - 1/2 tsp
• Chili powder - 1/2 tsp (or more if u like it hot)
  
• Whole coriander seeds - 1 tsp, lightly toasted and coarsely crushed
• Whole anise seeds - 1/2 tsp, coarsely crushed

Methods:

• 1. In a bowl, mix in all the ingredients for the kebabs. Do not over work the meat as that will create a hard kebab, rather mix in the ingredients with a fork.
  
• 2. Form the mince into finger long kebab. The recipe yields about 20- 22 kebabs. Chill for about 1/2 hour.
• 3. In a non-stick frying pan, spray a little of oil spray, and heat. Add the kebab fingers and saute on high heat. The fat content released from the minced meat will be more than enough to cook the kebabs. So you will not need any frying oil.
  

• 4. Just make sure that the kebab fingers are browned on all sides very quickly, they do not need to be cooked through as they will finish cooking in the sauce. Once they are browned, remove from the pan and set aside.
  
• 5. Add the onions to the pan. You do not need to add any oil, as the remaining fat released from the mince will be used for the cooking. Saute the onions on high heat till they brown up on the edges.
  
• 6. In a cup, mix in the tomato puree, sugar and the vinegar, set aside.
  
• 7. Add the sliced sweet peppers, salt and pepper to the pan and saute for 2-3 min. Add the tomatoes.
• 8. Add the tomato puree mixture, stir to combine. Carefully return the kebabs to the sauce, since they are still fully uncooked, they will be fragile.
• 9. Add 1 cup of hot water and simmer on low-med heat for about 45- 60 min. The sauce will thicken to a sticky consistency. Serve hot with pita/flat bread or Polao or even plain Basmati rice.
  

Hints:
*Sweet peppers vary in different shapes and colours. Capsicums/bell peppers are a kind of sweet pepper. The specific ones I had used are long, light green in colour and very sweet and tasty. They are also called banana peppers, as they look like bananas.
I am here giving a pic I got from the web to give you an idea about which one I used.

Meatball Rezala

Servings: 4 - 6

Ingredients:

• Ground Beef - 2 lb (1 kg),
• Onion - 1 med, 1/2 of it thinly sliced
  
• Green Chili - 6, (3 sliced & seeds removed if you do not like the heat)
  
• Garlic cloves - 4
  
• Ginger root - 1 inch (to yield 1 tsp in paste)
• Ghee/ Clarified Butter - 4 tbsp
• Hot spice Powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
  
• Milk - 1/2 cup
• Plain yogurt - 1/2 cup
• Sugar - 2 tbsp (or to taste, the dish is meant to be on the sweet side)
• Black pepper - 1/2 tsp
• Salt - 1.5 tsp
  

Methods:

• 1. In a food processor, blend 3 chilies, garlic, ginger to form a rough mince. In a bowl, mix in the ground beef with 1 tsp salt, pepper, hot spice powder, cumin, coriander powder and the minced aromatics. Form tennis ball size meatballs and refrigerate for minimum of 1/2 hour to up to 2 hours.
• 2. Meanwhile, in the blender, blend the remaining garlic, ginger and half of the unsliced onion into a puree.
• 3. In a bowl, beat the yogurt with the sugar and set aside.
  
• 5. In a heavy base non-stick pan, saute the meatballs, in batches, until you get a brown coating. Make sure not to cook it all the way through, as it will finish cooking in the gravy. Remove and let it rest on a plate.
  
• 6. Clean the pan off with a paper towel to remove the fat released from the meatballs. Add the ghee/butter to the pan and heat.
  
• 7. Add the sliced half of the onion to the pan, and 1/2 tsp of the salt. Saute till translucent.
• 8. Add the yogurt mixture and simmer on med heat for 4-5 min. Return the meatballs to the pan along with the milk. When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from breaking.
• 9. Add the remaining 3 chilies. Simmer the meatballs on low-med heat for about 35-40 min or until the milk evaporates and the ghee separates to create a thick shiny white gravy. Serve with Polao or Nutmeg Rice.

Mughlai Chicken ( Butter Chicken )

Mughlai Chicken curry, or most widely known as Butter Chicken is an authentic chicken curry originated from the Mughal Empire, created for the royal Emperors. Mughlai cuisine is heavily based on butter(ghee), nuts, dried fruits, and usage of aromatic whole spices. It is famous for its very mouth-watering, aromatic features. The Mughlai chicken curry is mild in taste with a rich creamy gravy. It is a special dish made in celebrations with the usage of nuts (almonds, cashews) and cream. However, my version does not include the almond paste. Here it is.. enjoy!

Servings - 6

Ingredients:

• Chicken - 1 whole( 4-5 lb), cut up in small pieces
• Ghee(clarified butter) - 1/2 cup
• Tomato puree - 1 lb/450 gm can
• Cream/ Sour cream - 1 cup
• 
  
• For the marinade:
• Garlic cloves - 4 lrg, crushed
• Ginger root - 1 inch pc, finely grated
• Lime juice - 1 whole lime
• Turmeric powder - 1/2 tsp
• 
  
• For spice mixture:
  
• Red dried chili pepper - 1 tbsp
• Coriander seeds- 1 tbsp
• Cumin seeds - 1 tsp
• Green cardamon - 4-5 pcs
• Cloves - 4-5 pcs
• Cinnamon stick - 2 inch long pc
• Black Pepper corns - 1 tsp
• Star Anise - 1/2 of a small pc

Methods:

• 1. In a skillet, dry roast/toast the whole spices of the spice mixture, on high heat for 4-5 min. Make sure to stir the spices constantly when you toast them as they will burn very quickly. You will know when the spices are perfectly roasted, when they release their beautiful aroma. Remove from heat and let it cool.
• 2. Clean and cut the chicken into small stew pieces. If you like you can use boneless meat, however I prefer the whole chicken as the combination of the red and white meat creates a wonderful taste. Pat the chicken pieces dry with a paper towel and set aside.
  
• 3. In a blender or a coffee grinder, grind the whole spices to a smooth powder. In a sealable bowl, mix in the ingredients for the marinade, the powdered spices. Marinate the chicken in the marinade, sealed and refrigerated, for about 24 hours, or min of 2 hours.
  
• 4. On the day of cooking, take the chicken out of the fridge and let it come to room temperature. In a big non-stick pan, heat 2 tbsp of butter, brown the chicken pieces in batches to have even crispy coating.
  
• 5. Return all the chicken pieces to the pan, add the tomato puree and 1 cup of hot water. Bring to boil and simmer on low-med heat for about 30 min. Make sure to gently stir in occasionally for even distribution of heat.
• 6. After the 30 min, remove the pan from top of the heat, stir in the cream and ghee, then return the pan to the heat and simmer on low heat for 10 more minutes. Turn the heat off and let it rest for 5-7 minutes. Serve with naan or polao.
  

Chicken Rags

Serving: 4

Ingredients:

• Chicken - 1 whole (3 lb), cut into 8 pieces or big pieces.
• Canned chopped tomato - 1, (1 lb can)
• Garlic cloves - 3-4, crushed
• Ginger root - 1 inch, grated finely
• Jalapeno - 2, (seeds removed if you don't like the heat)
• Canned pitted green olives - 1/2 cup, drained of its liquid
  
• Curry powder - 1 tsp
• Coriander powder - 1.5 tsp
• Cumin powder - 1/2 tsp
• Hot spice powder - 1/2 tsp
• Chili powder - 1 tsp
  
• Salt - to taste
• Whole pepper corns - 1 tsp
  
• Bay leaf - 1 lrg/ 2 med
  

Methods:

• 1. In a heavy base pot or a dutch oven, heat 4 tbsp of oil. Add the bay leaf and the pepper corns, saute.
  
• 2. Add all the ingredients, except the jalapeno and the olives, to the pan. Stir gently to combine all the chicken pieces with the spices. Cover and simmer on low heat for about 15 min.
• 3. The juices from the chicken will be released and create a liquid for the chicken to be cooked in. Stir and add 1/2 cup of hot water. Continue this process of stirring the chicken every 15 min and adding 1/2 cup of hot water every time.
• 4. Simmer on low-med heat for about 1 - 1.5 hours, till the meat falls off the bones and looks like old rags. Add the olives and the jalapeno. Stir to combine, and simmer for 15 more min. Turn off the heat.
  
• 5. Let it rest for 15 min before serving. Serve with a hearty bread or even simple pasta.
  

White Chicken Rezala

Servings: 4

Ingredients:

• Chicken Breasts - 2 lb (1 kg), boneless, cut into 1.5 inch cubes
• Onion - 1 med, 1/2 of it thinly sliced
  
• Green Chili - 4, (2 sliced)
  
• Garlic cloves - 2-3
  
• Ginger root - 1/2 inch (to yield 1/2 tsp in paste)
• Ghee/ Clarified Butter - 4 tbsp
• Garam Masala Powder - 1.5 tsp
  
• Milk - 1/2 cup
• Plain yogurt - 1/2 cup
• Sugar - 2 tbsp (or to taste, the dish is meant to be on the sweet side)
• Black pepper - 1/2 tsp
• Salt - 1.5 tsp
  

Methods:

• 1. Prepare the chicken by washing and patting them dry with a paper towel, before chopping them into cubes.
  
• 2. In a blender, blend 2 chilies, garlic, ginger and half of the unsliced onion into a puree.
• 3. In a sealable container, marinate the chicken pieces with the blended aromatics, garam masala powder, 1 tsp of salt, and 1/2 tsp of ground black pepper, for about 1/2 -1 hour. The longer you marinate the tender the meat gets, I did for about an hour.
  
• 4. In a bowl, beat the yogurt with the sugar and set aside.
  
• 5. In a heavy base non-stick pan, heat the ghee/butter. In batches, saute the chicken pieces until cooked through. Make sure your heat is not too high as it will brown up the chicken. Remove and let it rest on a plate.
• 6. Add the sliced half of the onion to the pan, and 1/2 tsp of the salt. Saute till translucent.
• 7. Add the yogurt mixture and simmer on med heat for 4-5 min. Return the chicken pieces to the pan along with the milk. When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from breaking.
• 8. Add the remaining 2 chilies. Simmer the chicken on low-med heat for about 25-30 min or until the milk evaporates and the ghee separates to create a thick shiny white gravy. Serve with Polao or Nutmeg Rice.
  

Kofta Curry

Servings 4- 6

Ingredients:

• Ground Sirloin - 1.5 lb (750 gm)*
• Onion - 1 med, finely chopped
  
• Tomatoes - 1/2 lb, chopped finely, reserving their juices
  
• Plain Yogurt - 1 cup (full cream)**
  
• Ginger paste - 1/2 tsp (I prefer freshly made paste or crushed for full flavour)
• Garlic Cloves - 3, crushed
• Green chili - 2-3, seeded and crushed
• Salt - 2 tsp
• Black pepper - 1 tsp
• Sugar - 1 tsp
• Ground Cumin - 1/2 tsp
• Ground Coriander - 1 tsp
• Hot spice powder - 1 tsp**

Methods:

• 1. In a bowl mix in the garlic, ginger , chili, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp of oil with the ground meat. Do not over work the meat as that will result in hard meatballs when cooked. I use a fork to mix in the ingredients with the meat rather than smashing them with my fingers.
• 2. Form the meat into round balls, the recipe should yield about 20-25 balls. Cover them with a plastic wrap and chill for at least 1/2 hour to 2 hours.
• 3. When ready to cook, heat 2 tbsp of oil in a deep base pan, add the onions and the remaining salt and pepper. Saute till the onions turn brown on the edges.
  
• 4. Add the tomatoes with their juices and saute for about 5-6 min. Add the cumin, coriander, hot spice powder and the sugar. Stir to combine.
• 5. Add 1 cup of hot water and simmer on med heat for about 6-10 min, till the tomatoes turn soft and gooey. Remove the pan from top of the heat and stir in the yogurt. If you add the yogurt to the pan while keeping it on heat, the yogurt will break.
  
• 6. Return the pan to the heat. Add 1 cup of hot water. Take the meatballs out of the fridge and gently place each onto the sauce.
  
• 7. Cover and simmer on low heat for about 1.5 hours to 2 hours. Stirring occasionally to avoid burning at the bottom. The final gravy will be thick and rich. Serve with naan/flat bread or even on a bed of rice or pasta and a salad.
• Simply bellissimo !!

Hints:
* You can also use ground chuck or even chicken. However, I prefer sirloin since it is the leanest and works best with this dish.
** I prefer using the full cream yogurt as this dish does not require much oil to cook. So the full cream yogurt gives it a rich body. However, for a more diet version you can use fat-free yogurt, but you will be sacrificing the flavour a bit.
***I make my own hot spice powder by first toasting the whole spices (cardamon, cinnamon, cloves) on a skillet and then grinding them into powder. However, store bought hot spice powder will do fine. The store bought mix usually includes powder of cardamon, cinnamon, cloves, fenugreek, and mustard seeds.

Beef Stew with Panch Foron

Panch Foron is a mix of five different whole spices. It comprises of Cumin (jeera), Nigella (kalojeera), Mustard seeds (shorshe dana), Ajwain/caraway seeds (radhuni), and Fanugreek (methi). Usually panch foron is used for adding a distinct aroma and taste to vegetable dishes and pickles (mango pickle etc). Some also use it in fish. I have tried my version of beef stew with panch foron and the result was brilliant. Panch foron comes as a mix, and you can find it in any Indian/Bengali or authentic food stores.

Servings: 4-6

Ingredients:

• Beef - 3 lb (1.5 kg), cut into small stew pieces
• Onion - 1 lrg, thinly sliced
• Salt- 1/2 tsp
• Potatoes - 2 lrg, cubed (optional)
• Cinnamon stick - 1.5 inch
• Whole Cardamon - 4-5 pcs
• Whole Cloves - 4-5 pcs
• Bay leaf - 1, med
• 
  
• For the Marinade:
• Panch Foron - 2 tsp
• Salt - 1.5 tsp
  
• Chili powder - 1.5 tsp
• Cumin Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Whole pepper corns - 1 tsp
• Plain Yogurt - 1/2 cup

Methods:

• 1. Wash and drain the beef. In a bowl mix in all the ingredients for the marinade and marinate the beef overnight in the refrigerator.
• 2. On the day of cooking, let the beef come to room temperature for about 1/2 hour before cooking. In a non stick pot (I prefer a dutch oven) heat 2 tbsp of oil.
• 3. Add the bay leaf, cardamons, cloves, cinnamon, pepper corns. Be careful, as they will start to pop as they infuse the oil. Add the onions and 1/2 tsp salt. Saute till the onions are nicely golden.
• 4. Add the beef along with the marinade to the pot. Stir to combine, and 1/2 cup of hot water.
• 5. Simmer on low-med heat for about 1.5- 2 hours, stirring occasionally for the flavours to blend. Add 1/2 - 1 cup of hot water every 15 min, to make sure there is enough juice for the beef to be cooked without burning.*
• 6. Nearly at the end of the cooking time, check a piece of meat to make sure it is tender to pull, then add the cubed potatoes. Simmer till the potatoes are cooked through. You might need to add a bit more water when you add the potatoes, so that they will absorb all the flavours from the gravy.
• 7. Serve with a side of garden salad and rice or flat bread.

Hints:
*Do not be lazy and add a whole quart of water all at once. By adding small amount of water frequently will allow the beef stew to develop a strong and gourmet flavour which you will not achieve if you drown the beet with a lot of water at the very start.
** Some people like adding beef stock to their stew. However, my version does not require that, as it already possesses an infusion of great flavours.

Cilantro Chicken Curry

Servings: 4 - 6

Ingredients:

• Chicken - 1 whole ( 2-4 lb/ 1-2 kg), cut in small pieces
• Onion - 1 lrg, thinly sliced, lengthwise.
• Cilantro - 1 cup, chopped
  
• Jalapeno - 1*
  
• 
  
• For the marinade:
• Cilantro - 1 cup, chopped (or about 10-12 sprigs)
  
• Jalapeno - 3*
  
• Garlic cloves - 3-4
  
• Ginger root - 2 cm
• Yogurt - 1 cup
• Milk - 1 cup
• Salt - 1 tsp
• Black salt - 2 tsp
• Sugar - 2 tbsp
  
• Cumin powder - 2 tsp
• Coriander powder - 1 tsp
• Ground nutmeg - 1/2 tsp
• Ground hot spice - 1/2 tsp
  
• Black pepper - 1 tsp
  

Methods:

• 1. Clean and wash the chicken, and pat dry with a paper towel.
  
• 2. In a blender, blend all the ingredients together for the marinade.
• 3. In a sealable container, place the chicken pieces and pour the marinade over. Marinate the chickens, sealed, soaking in the liquid for 24 hours refrigerated or minimum of 2 hours.
• 4. On the day of cooking, Take the chicken out of the fridge and let it come to room temperature before cooking.
  
• 5. Pick the chicken pieces up from the marinade, make sure to drain them carefully, saving the liquid. Heat 2 tbsp of butter (you can alternatively use olive oil or canola oil) in a non-stick pan, brown the chicken pieces on each side, in batches. If you put all the chicken pieces together in the pan it will release the juices and become a stew rather than a saute.
• 6. Once browned remove the chicken pieces from the frying pan and rest them on a plate.
  
• 7. Add a bit more butter to the pan, add the onions and saute till they are translucent.
  
• 8. Add the saved marinade to the pan, and simmer on medium heat till they thicken up and you see the butter separating from the gravy and floating on top.
• 9. Add the chicken pieces back into the pan, add 1 cup of water , stir to combine and simmer on low-med heat, uncovered for about 15 min.
  
• 10. Meanwhile in a food processor, blend in the remaining jalapeno and 1 cup of the cilantro with half cup of water, till finely crushed.
• 11. Add the cilantro and jalapeno paste to the chicken, stir to combine and simmer on med heat, uncovered, for 15 more min.
• 12. Before turning the heat off, taste the gravy to see whether it has a mild sweet flavour. If not, add 1 more tbsp of sugar, stir it in and turn the heat off. The taste of the curry will be sweet, sour and hot.
  
• 13. Serve hot with flat bread or rice.

Hints:
* You can alternatively use green chilies. If using green chilies, substitute 2 chilies for 1 jalapeno. If you do not like the heat, then before blending them, cut them in half and take out the seeds. This will allow your dish to still have that fresh green chili flavour without being too hot.