Quick & Easy Aloo Chana Recipe

Continuing my series of breakfast recipes, here is a recipe for a South Asian favorite - Aloo (Potato) Chana. Enjoy!

INGREDIENTS 

-1 15 oz can of chickpeas/garbanzo beans

-2-3 medium potatoes, boiled and thinly sliced

-1 onion, thinly sliced

-2 small tomatoes (or 1 large one), thinly sliced

-1/4 bunch cilantro/coriander, chopped

-1 tsp cumin 

-1 tsp red chili flakes OR coarse grind black pepper 

-1 tsp tumeric powder

-1 tsp salt (or less) 

-1/2 cup yogurt, beaten with 1 tsp oil

-1-2 tsp any south asian bottled pickles (from supermarket)

-1/4 cup cooking oil

STEPS

-In heavy pan or wok, add oil, onions, and cumin. Cook until onions are soft and transparent 

-Add tomatoes, cilantro/coriander, and chickpeas/garbanzo beans and cook and stir for 1-2 mins.

-Add potatoes, chili, turmeric, salt and fry for 3-5 mins., then add 2 cups of water

-Cook on high heat for 5-10 mins until water is dry

-Add yogurt and fry until well mixed and water from yogurt has dried

-Finally, add the pickles and remove from heat.  Stir to mix pickles

-Serve with tortillas, pita bread, or middle eastern flat bread that has been cooked in pan

ENJOY!

Quick & Easy Delicious Asian Style Omelettes

I have received several requests from viewers looking for breakfast recipes. So in this video, I’m demonstrating two Omelette recipes: One with an Oriental theme, and the other with a South Asian/Desi theme. Enjoy!

ORIENTAL STYLE OMELETTE

INGREDIENTS

-1 egg, well beaten with 1 tbsp water & 1 tsp yogurt 

-1 tbsp fine chopped spring onion

-1 tbsp shredded green cabbage 

-1 tsp each fine sliced green and red peppers

-1 cup sliced mushrooms

-1/2 cup boiled, thin egg noodles or thin pasta 

-1 tbsp soya sauce 

-salt & black pepper to taste 

STEPS

-Mid all above ingredients into well beaten egg

-Spread in greased & heated non-stick frying pan and cook on medium-low heat until done (3-5 mins, turning sides 2-3 times)

-Enjoy hot with bread or garlic fried rice

SOUTH ASIAN STYLE OMELETTE 

INGREDIENTS

-1 Egg, beaten well with 1 tbsp water & 1 tsp yogurt 

-1 tbsp fine chopped/sliced onion

-1 tbsp fine chopped/sliced tomato 

-1 tbsp fine chopped cilantro/coriander 

-1 tbsp fine chopped mint

-1 tsp fine chopped green chili

-1/4 tsp red chili flakes or chili powder

-1/4 tsp or less, salt 

STEPS

-Add all ingredients to the well beaten egg

-Mix well and spread in greased and heated non-stick frying pan

-Cook on low/medium heat 20-4 minutes, turning sides until cooked to golden color

-Enjoy hot!

Quick & Easy Chicken Keema & Rice

This is a traditional South Asian dish, made with minced meat in this recipe we’re using chicken, but as I mention in the video, you can use beef, or tofu. I also share a recipe for a quick and easy to make rice palao side. Enjoy!

INGREDIENTS FOR KEEMA 

-250-300 grams ground chicken

-1 medium onion thinly sliced

-1 tsp cumin

-1tsp red chili flakes OR 1/2 tsp coarse grind black pepper (depending on desired spiciness)

-1/2 tsp garam masala powder

-1/2 tsp salt or to taste 

-1 medium tomato, thinly sliced and chopped

-1 tsp ginger paste

-1 tsp garlic paste

-2-3 tbsp yogurt, beaten with 1/2 tsp oil

-2-2 tbsps cooking oil

STEPS

-Heat oil, and immediately add sliced onions, followed by cumin, ginger garlic paste, crushed chili flakes OR black pepper, garam masala, tomato and salt. Stir for 2 minutes.

-Add minced chicken, stir for 2 minutes, and then add 1/2 cup of water and cook covered on medium heat for 7-10 minutes until water dries (if using beef instead, add 3/4 cup water and cook for 15-20 mins). 

-Add yogurt and fry for 2-3 mins.

-Serve garnished with green chili and cilantro (coriander)

INGREDIENTS FOR RICE PALAO

-1 cup basmati rice, rinsed and soaked for 15-20 mins (or 1 cup long grain rice)

-1 small onion, finely chopped

-1 small piece of ginger, cut into 1/2 inch sticks 

-1 tsp cumin

-1/3 cup chopped cilantro or parsley 

-2 tbsp tomato puree (unsalted)

-1 tsp salt

-2-3 tbsps cooking oil

STEPS

-In pan add oil, chopped onions and ginger sticks and fry on medium heat 2-3 mins until onions are soft and transpa

Quick & Easy Chicken Keema & Rice

This is a traditional South Asian dish, made with minced meat in this recipe we’re using chicken, but as I mention in the video, you can use beef, or tofu. I also share a recipe for a quick and easy to make rice palao side. Enjoy!

INGREDIENTS FOR KEEMA 

-250-300 grams ground chicken

-1 medium onion thinly sliced

-1 tsp cumin

-1tsp red chili flakes OR 1/2 tsp coarse grind black pepper (depending on desired spiciness)

-1/2 tsp garam masala powder

-1/2 tsp salt or to taste 

-1 medium tomato, thinly sliced and chopped

-1 tsp ginger paste

-1 tsp garlic paste

-2-3 tbsp yogurt, beaten with 1/2 tsp oil

-2-2 tbsps cooking oil

STEPS

-Heat oil, and immediately add sliced onions, followed by cumin, ginger garlic paste, crushed chili flakes OR black pepper, garam masala, tomato and salt. Stir for 2 minutes.

-Add minced chicken, stir for 2 minutes, and then add 1/2 cup of water and cook covered on medium heat for 7-10 minutes until water dries (if using beef instead, add 3/4 cup water and cook for 15-20 mins). 

-Add yogurt and fry for 2-3 mins.

-Serve garnished with green chili and cilantro (coriander)

INGREDIENTS FOR RICE PALAO

-1 cup basmati rice, rinsed and soaked for 15-20 mins (or 1 cup long grain rice)

-1 small onion, finely chopped

-1 small piece of ginger, cut into 1/2 inch sticks 

-1 tsp cumin

-1/3 cup chopped cilantro or parsley 

-2 tbsp tomato puree (unsalted)

-1 tsp salt

-2-3 tbsps cooking oil

STEPS

-In pan add oil, chopped onions and ginger sticks and fry on medium heat 2-3 mins until onions are soft and transparent but still white

-Add cumin, chopped cilantro and tomato puree, cooke 1 minute and then add rice and salt. Fry 2-3 mins on medium-high until rice is dry and fragrant

-Add 2 cups water (double the amount of rice), increase heat and bring to boil. Once boiling reduce heat to low/simmer and cover.

-After 20 minutes on simmer, remove cover, mix rice carefully with a flat spatula to avoid breaking, then cover, remove from heat and let stand for 10 minutes before serving.

ENJOY!

Easy Homemade Veggie Burger Recipe

One of the dishes I’ve noticed my vegetarian friends enjoy the most when eating out of the house is a Veggie Burger. After some thought, I wondered, why not make this at home? So earlier this week I developed this recipe, tried it with my family, and after some positive feedback, wanted to share with you all. As always, I would love to hear any thoughts or comments- enjoy!

INGREDIENTS

-1 cup grated zucchini

-1 cup grated eggplant (without skin)

-1 cup fin grated raw potato 

-1 cup mashed, cooked, chickpeas (aka garbanzos)

-1 tbsp fine chopped green bell pepper

-1 tbsp fine chopped red bell pepper

-1 tbsp fine chopped spring onions

-1 tsp dried parsley - rub between palm of hands to make into a powdery mix

-1 tbsp grated parmesan cheese

-1/4 tsp ground black pepper

-1/4 tsp ground white pepper

-1/2 tsp salt

-1/2 tsp roasted ground cumin or cumin powder

-1 tbsp all purpose flour

-1 tbsp cornstarch 

-1 tbsp rice flour

-1/2 tsp baking powder

-3 tbsp olive oil (for frying pan)

-For Sauce: 2 tbsp tomato ketchup, 2 tbsp thousand island dressing, 2 tbsp mayonaise 

STEPS

-In a bowl, mix together the grated veggies, mashed chick peas, chopped bell peppers, spring onion, parmesan cheese, black & white peppers and salt

-In another small bowl, mix together with a spoon the all purpose flour, cornstarch, rice flour, and baking powder. Add this dry mix to the veggie mix, and mix for 1-2 minutes using your hand (remember, your hands are the best cooking tool!)

-Shape hamburger style patties, and place into non-stick frying pan after you have added the olive oil to the pan

-Fry 3-4 mins on each side until golden brown on medium-high flame

-Serve inside hamburger buns, or english muffins, garnished with lettuce, tomatoes, onion rings, and/or cucumber slices and the sauce

-ENJOY!

Quick & Easy Delicious Chicken Tandoori

One of the favorite dishes for visitors to Indian & Pakistani restaurants is Chicken Tandoori. This delicious is traditionally cooked in a ‘Tandoor’, a clay oven used for cooking in the South Asian countries, which often discouraged people from trying this at home. The good news however is that you can use a conventional oven just as well to create mouth-watering results for a Tandoori dish, and that is what I would like to share with you today!

INGREDIENTS

-2 lbs skinless, bone-in chicken pieces (but into legs with thighs attached and breast halves). Make deep slits in chicken cross-wise,  wash, and pat dry well with paper towel

Ingredients for First Marinade:

-4 tbsps lemon juice

-2-3 drops red food color

-2-3 drops yellow food color 

-2 tbsps or more chili powder, OR

-1 tsp paprika + 1 tsp chili powder

-3 tsps coriander powder

-2 tsps cumin powder

-1&1/2 tsp salt

-Mix all above into thick paste, and then apply to chicken pieces evenly and rub well on all sides. Let stand for 15 minutes

Ingredients for Second Marinade:

-1 cup yogurt, full cream or greek

-1 tbsp heaped, fine grated ginger

-1 tsp heaped garlic paste

-Beat yogurt well with ginger and garlic. Apply & mix well on to chicken pieces. Ideally, keep for 4-6 hours or overnight.

COOKING STEPS:

-Melt 2 ozs butter, mixed with 2-3 tbsps of cooking oil to bebrushed on to chicken

-Preheat oven to 500 degrees F. Grease a shallow roasting pan (best to line it with good quality foil, and then grease the foil)

-Spread chicken on to pan in single layer, and brush with butter/oil mixture 

-Bake in preheated oven for 10-12 minutes.

-Remove and turn sides of chicken, brush again, and return to oven for another 12-15 minutes (check by inserting knife into chicken pieces to determine when meat has been fully cooked)

-Remove to dish and serve garnished with veggies (such as cucumber, lemon wedges, tomatoes, and lettuce). Serve with yogurt and naan bread, or rice. Enjoy!

Quick & Easy Delicious Palak Chicken

This recipe is for a chicken dish served with spinach, and other greens. ‘Palak’ means spinach, and is a common ingredient in many tasty South Asian dishes. I hope you enjoy the dish, and as always, please let me know if you have any thoughts or feedback! 

INGREDIENTS:

-1 lb chicken (1/2 of whole chicken with bone in, cut into 10-12 pieces)

-1 medium onion, sliced thin

-1 tsp garlic paste

-1 tsp ginger paste

-1 tsp cumin seed

-1/2 cup whole milk yogurt, beaten with 1 tsp oil

-2 small or 1 large tomato sliced thin or chopped

-1 tsp red chili flakes or 1/2-1 tsp coarse grind black pepper, depending on desired spiciness 

-1/2-1 tsp salt

-1/2 tsp garam masala powder (from spice section of grocery)

-2 bunches fresh spinach, washed & chopped (leaves only)

-1 medium green chili, cut into small pieces 

-1/2 cup washed and chopped fresh cilantro/coriander leaves 

-3 tbsp cooking oil

STEPS

-In oil, add onion, ginger, garlic paste and cumin and fry until color changes to golden 

-Add chicken, yogurt, and half cup boiling water, mix, cover and cook on medium-high heat for 7-10 minutes until water has dried

-Fry on high while adding tomatoes, red chili flakes or black pepper, garam masala pwder and salt. Continue cooking and stirring for 5 minutes

-Finally, add spinach, green chili, and cilantro/coriander leaves, and cook for another 2-4 minutes until water has almost dried

-Remove from heat, cover, and leave until ready to serve. Plate with boiled rice and raita if desired

-To make raita, combine the following together and beat well: 1 cup yogurt, 2-3 tbsps water, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp black pepper

ENJOY!

Quick & Easy Spicy Fish Fillet 

There are times when you just want a light meal, but don’t want to have to sacrifice taste for that. A perfect dish to prepare in this case is any seasoned fish dish, and I’d like to share with you one of my favorite dishes. It is VERY easy to make- should take only about 10 minutes to prepare, so please enjoy!

INGREDIENTS FOR FIRST MARINADE:

-600 grams Tilapia fillet cut into 4-5 pieces

-2 tbsps lemon juice

-1/2 tsp garlic paste

-1/2 tsp coarse ground black pepper

-1/2 tsp sugar

-1/2-1 tsp salt 

-1/2-1 tsp red chili flakes

-1 tsp crushed cumin 

Mix above, apply to fish, rubbing well and marinade from 30 minutes to overnight 

INGREDIENTS FOR SECOND MARINADE

-2 tbsps whole milk yogurt or sour cream

-1 tbsp cornstarch

-1/2 tsp paprika

-2 tbsps butter, melted with 1 tbsp olive oil

STEPS:
-Mix together and apply to marinated fish pieces a few minutes before cooking

-Heat nonstick frying pan and cook fish pieces on medium-high heat  for approximately 3 minutes on each side, turning over for even cooking. Total cook time should not exceed 7-8 minutes 

-Sever hot with steamed rice and green vegetables (like spinach, sauteed in olive oil with garlic, black pepper and salt)

Enjoy!

Quick & Easy Chicken Tikka Masala 

INGREDIENTS FOR TIKKA:

-300 grams boneless chicken breast, cut into 1 inch cubes (should yield between 24-28 cubes)

-1 tbsp lemon juice

-1/2 tsp salt

-1/4 tsp white pepper

-1/4 tsp black pepper

-1/2 tsp red chili powder

-1 tsp paprika

-1/2 tsp cumin powder 

-1/2 cup yogurt 

-2 tbsp heavy whipping cream

-1-2 tbsp butter or shortening 

STEPS FOR TIKKA:

-Sprinkle lemon juice, black & white pepper, on chicken and rub with hands. Leave for 10-15 mins if possible.

-Beat yogurt with 1 tsp oil to smooth, add salt, cumin, chili powder and paprika. Mix well and apply to chicken cubes, using hands.

-Mix beaten whipping cream using a spoon, and melt butter and add to chicken, and leave for ~30 mins or more if possible. 

-OPTIONAL: Put chicken pieces on skewers or bamboo sticks, 4-5 pieces per skewer 

-Transfer chicken to heavy frying pan or grill, cover and cook on high until sizzling, then reduce to medium and cook for 3-5 minutes until chicken is done (during this time, keep turning over with tongs to avoid the chicken burning) 

INGREDIENTS FOR MASALA SAUCE: 

-2 tbsp butter & 1 tsp cooking oil

-1 tsp garlic paste

-1 tsp heaped coriander powder

-1/2 tsp red chilli powder

-1/2 tsp paprika

-1/2 tsp sugar

-1/2 tsp salt to taste 

-1/2 cup tomato puree  (make sure the only ingredient listed on canned puree is tomatoes and no salt) 

-1 teacup (about 6 oz) heavy whipping cream 

STEPS FOR MASALA SAUCE

-Drizzle oil in small non-stick cooking pan and add butter and garlic paste. Cook on medium heat until butter is melted and garlic is sizzling

-Before garlic changes color, add the ground spices, including sugar and salt, immediately followed by 1/4 cup water to avoid burning

-Once water is dried, add tomato puree and 1/2 cup water and continue cooking on medium heat for 5-7 minutes

-Once oil separates, add cream and cook until mixture is boiling 

-Cook on low 2-3 minutes, add the chicken tikka pieces and remove from heat. Let stand 10 minutes before serving 

NOTE: To increase spice, you can either add 1/2-1 tsp of chili flakes with powder spices or increase the red chili powder

Enjoy!