Welcome to Anjum's Kitchen

Quick & Easy Chicken Biryani

I have received several requests for Biryani recipes, and now I am happy to share one of my favorite Biryani recipes with you! I’ve tried to make this as simple as possible, while retaining the tradition rich flavors of a Biryani dish. I hope you enjoy it - commets and feedback welcome as always!

INGREDIENTS

-Chicken: 1/2 chicken with bone + some boneless chicken for total of 1lb

-Cooking Oil: 4 tbsp

-Onion: 1 finely chopped 

-Yogurt: 1/2 Cup, beaten with 1 tsp oil

-Salt: 1 tsp or to taste

-Cashews: 2 ground tsp (can be substituted with almonds, sesame seeds or can be omitted)

-Garam Masala Powder: 1/2 tsp

-Ghee or Melted Butter: 1-2 tbsp 

-Rice: 2 cups, soaked in warm water for 15 mins, then added to 6-8 cups of boiling water, cooked for 3 mins and strained and cooled. When boiling in water, add 2 tsp salt, 2 bay leaves, 3 cloves, 5 black peppers 

INGREDIENTS FOR SPICE PASTE (ground the following together into a paste)

-Onion: 1 medium sliced

-Garlic: 4 cloves

-Ginger: 1 piece

-Green Chili: 1/2-1 small piece

-Dry Coconut: 1 tbsp

-Red chili powder: 1/2-1 tbsp (Optional)

-Coriander Powder: 2 tsp

-Water: 1/4 Cup

STEPS

-In cooking pan, add oil & chopped onion and the spice paste. Keep frying and stirring for 8-10 mins until onions are browned

-Add chicken pieces, and fry for 5-8 mins

-Add yogurt, salt, ground nuts and stir to mix

-Add 1/2 cup water and cook covered on medium heat until meat is done, for approximately 10-12 mins.

-Add garam masala powder, mix, and then spread the cooked and cooled rice evenly to cover the meat mixture (do not mix the rice, just place and sprinkle on top). Lower the heat to simmer

-Mix a pinch of orange color to 1-2 tbsp of melted ghee or butter and drizzle all over the top

-Sprinkle 1 tsp rose water or essence (optional)

-Sprinkle 1/2 cup water

-Line pan cover with double layer of paper towel, and close tightly. Increase heat to medium for 5 mins, and then reduce to low and let simmer and cook for another 15 mins.

-Turn stove off, let stand for 10 mins, then open to remove paper towel. Mix the dish, and serve.

ENJOY!

Quit & Easy Shrimp Pasta

Sometimes one has a craving for a delicious pasta meal - but the struggle is often to find a dish that doesn’t leave you feeling overly full! In this recipe, I make a lighter shrimp & veggie pasta. Enjoy! 

INGREDIENTS

-Pasta: 2 cups boiled

-Olive Oil: 2 tbsp

-Butter: 2 tbsp

-Garlic: 2 cloves, crushed and finely chopped

-Green Onions: 3-4 stems, finely sliced with green & white parters, separated

-Bell Pepper: 1/2 diced small

-Portobella Mushrooms: 350 grams, sliced

-Shrimps: 35- grams or more (15-20 pieces small/mid-sized), peeled and ideally de-veined

-Black Pepper: 1/2-1 tsp coarsely crushed (use a flat knife to break)

-Parsley: 1 tbsp finely chopped

STEPS

1. Melt butter & olive oil in a non-stick pan or wok

2. Stir in white part of onions, the garlic, and crushed pepper and stir on medium low heat until soft and transparent 

3. Add bell pepper and mushrooms and stir on medium high for 2 mins. until mushrooms are soft. 

4. Stir in shrimps and cook for 3-5 mins. until shrimp changes color to pink and is cooked.

5. Add the boiled pasta, and 1/2-1 cup of water or vegetable stock. Mix in and simmer. Add salt to taste and chili flakes (optional)

6. Finally, add parsley, rubbing above the pasta between the palms of your hands in order to release the flavor from the parsley.

NOTE: you can add any other vegetable with the mushrooms as desired (e.g. brocoli, steamed green peas, cubed carrots, asparagus) 

Quick & Easy Chicken Seekh Kebab

In this video, I demonstrate another South Asian favorite- the Seekh Kebab. This is a dish made with minced meat, and mixed with spices. Enjoy!

INGREDIENTS

-1 Lb. minced thick ground chicken

-1 small finely chopped onion

-1/2 cup finely chopped cilantro (aka coriander leaves)

-1 tbsp finely chopped green chili (optional)

-1 tsp red chili flakes or chili powder (optional) 

-1 tbsp coarse ground coriander 

-1 tsp white roasted cumin, coarse ground

-1/2 tsp fennel, coarse ground 

-1 tsp salt 

-1 tbsp soy sauce

-1 tbsp cornstarch 

-1 tbsp rice flour

-1 egg white, beaten well

-1 tbsp ghee (or melted butter)

STEPS

1. Mix all dry spices together, including the cornstarch and rice flour 

2. Add chopped onions, green chili, and cilantro to minced chicken and mix well

3. Add dry ingredient mix to minced chicken, mixing well with hands. Add soya sauce.

4. Add ghee or melted butter, then add beaten egg white, and mix further with hands.

5. Take a handful of the minced chicken mix, and using slightly oiled hands, wrap it around a greased chopstick. Slide off stick, leaving a small hole through the kebab - this will ensure even cooking. Continue making kebabs with the rest of the minced chicken mix.

6. Cook kebabs on a slightly greased frying or rilling pan on medium heat for ~10-12 minutes. 

ENJOY!

Quick & Easy Egg Sandwich Recipe

As the saying goes, ‘breakfast is the most important meal of the day’. But for some of us, the morning is the most hectic time of the day, so it can be daunting to think about cooking a full breakfast meal. With that in mind, I’ve created this quick recipe for a tasty breakfast sandwich, which should only take about 5-7 minutes to prepare. You can eat it at home, or take it on the road - enjoy!

INGREDIENTS

-1 Bagel, sliced (you can also use an English Muffin, or 2 slices of your favorite bread)

-2-3 heaped tbsp of grated cheese (mix of cheddar and mozzarella will work well), or 2 slices of your favorite cheese

-2 eggs

-1 & 1/2 tbsp of fine sliced/chopped green spring onion (omit the bottom white portion)

-3-4 black peppers, crushed and pounded, or 1/8 tsp of coarse ground black pepper

-1 tsp olive oil + 1 tsp butter, OR 1 tbsp olive oil if not using butter

-salt to taste 

STEPS

-Toast the bagel or bread slices

-Cover one slice with half the cheese, spreading well

-On medium heat, put the oil/butter in small frying pan and immediately add the black pepper and spring onion

-Saute 30 sec on medium high, then add the eggs and salt

-Increase heat, and using a spatula immediately break the egg yolks and start scrambling lightly while trying not to break the mixture - do not cook for more than a minute and a few seconds

-Remove from the pan (if possible in one piece!), and place onto the cheese covered slice 

-Immediately top with remaining cheese and cover with the other slice, and wrap the sandwich in foil or cover with another plate - this will ensure the cheese melts 

-Serve hot or keep it wrapped in foil and carry in a paper bag to enjoy it later! 

Several viewers have been requesting that I provide more dessert recipes. First and foremost, thank you for the suggestions! It’s so wonderful to receive this type of feedback.

In this video, I demonstrate the cooking of a very popular South Asian dessert: Kheer. Kheer is similar to other rice pudding desserts, but obviously with a South Asian twist! Enjoy!

INGREDIENTS

-1 Litre milk (whole or 2%)

-2 heaped tbsp basmati or jasmine rice (soaked at least one hour in lukewarm water, and rubbed between palms of hands to break into small pieces) 

-1/2 cup or less granulated sugar

-2 tbsp creamed ricotta or any other pure, unsalted cheese

-1 pinch green cardamon powder (optional)

-Sprinkle of rose water (optional)

STEPS (total cooking time ~40-45 minutes)

1. Add the soaked broken rice to cold milk in a pan, lightly greased with butter to avoid milk from burning 

2. Bring to a boil while stirring on medium/high flame. Continue for 15-20 minutes to soften rice and thicken milk 

3. Add sugar and continue heating another 10-15 minutes to dry water from sugar

4. When desired consistency is reached, add the cheese and pinch of green cardamom powder (optional). Mix well and remove from heat.  Sprinkle rose water if desired (optional).

5. Cool the dish a little by constantly stirring with the spoon for a 2 minutes.

6. Pour into serving dish and refrigerate before serving. Sprinkle with chopped or sliced almonds and pistachios. 

Enjoy!

NOTE: Remember that with the addition of the cheese and after cooling the Kheer will thicken quite a bit, so avoid thickening the mixture too much before adding the cheese in the above steps. 

Quick & Easy Roast Chicken Recipe

A roast chicken is a favorite family meal. Some people think it’s a big undertaking to prepare it - but the reality is it can be quite straightforward, while still being a very tasty option for your family. Here, I share a recipe for such a dish. Enjoy!

INGREDIENTS

-1 whole chicken, with skin

-4 tbsp butter (melted)

-4 tbsp freshly squeezed lemon juice 

-1 & 1/2 to 2 tsp salt

-1 tsp coarse ground black pepper

-1 tsp dry rosemary OR 1 tsp dry parsley 

STEPS

-Wash and dry chicken well, using a paper towel 

-Mix melted butter, lemon juice, salt, pepper & rosemary, and marinade chicken, rubbing well all over and inside using hands.

-Leave chicken to marinade 2-4 hours or overnight in refrigerator to get best results - but this is optional! You can even just do 30 mins to an hour.

-Place chicken in a pyrex baking dish (or baking/roasting pan lined with foil and greased).

-Cut 3-4 potatoes into quarters and place around the chicken in the dish. Spoon some marinade from the bottom of the dish on to the potatoes.

-Preheat oven to broil for a few minutes before putting the chicken inside the oven, and then reduce the heat to 400-425 degrees F.

-Bake chicken for 40-50 mins, turning sides once or twice in between

FOR GRAVY

-Once chicken is cooked, remove from the oven and drain the drippings in a bowl and let that cool

-Add equal amount of water, and mix in 1-2 tbsp of cornstarch, with some salt and pepper to taste 

-Cook this in a non-stick pan on medium heat, stirring constantly, until the sauce is boiled and of desired thickness. 

ENJOY!

Quick & Easy Barley Corn Soup Recipe

As we approach the winter months, I thought it might be helpful to share a recipe for a delicious soup. This is a personal favorite - Barley Corn Soup - please enjoy, and let me know what you think!

INGREDIENTS

-1 Cup Barley (rinsed 3x then soaked in 2 cups of water for 20 mins)

-2 cups corn niblets (preferably frozen vs. canned)

-4 stems spring onions, chopped with green and white parts separated 

-Few pieces of fried garlic chips (optional) 

-Few leaves of fresh mint (optional)

-3 cups chicken stock or veggie stock

-1 tsp salt

-1 tsp coarse grind black pepper

-1 tsp butter + 1 tsp olive oil 

STEPS

-Boil barley in same water as used for rinse for 10-12 mins until the water is dried/absorbed 

-Boil corn in the stock for 5 mins on mid-low  heat and let cool 

-Add boiled barley to the corn and cook for 3-5 mins

-Transfer 1/2 of this mixture into a blender and blend until pureed (around 20-30 seconds)

-Put butter and olive oil in a pan on low heat until butter is melted. Add black pepper and white of spring onions, and saute for 2 minutes

-Add the whole barley corn mixture (without liquid) and saute for another 1-2 minutes on medium heat, while having the pureed barley corn mixture ready in another pan on low heat

-Add the sauteed mixture to the puree and cook for 2-3 minutes. Add salt while cooking to taste 

-Sprinkle the green of the spring onion on the soup

-Finally, serve garnished with mint leaves, garlic chips, and black pepper as so desired, and enjoy!

NOTE: For a spicier version, either add some chili flakes while cooking the onions or add 1/2 tsp of tabasco sauce 

Quick & Easy Daal Recipe

In this video, I demonstrate the recipe for a popular South Asian lentil-based dish: Daal. Enjoy!

INGREDIENTS 

-Daal (yellow/orange lentil, called “masoor” daal)

-1/2 tsp salt to taste

-1/2 tsp red chili powder to taste 

-1/2 tsp Turmeric

-1 tsp White Zeera/cumin

-1/2 sliced thing onion

-1 medium size sliced green chili

-1 medium sliced or chopped large tomato

-2 tbsp oil or 1 tbsp oil + 1 tbsp butter

-1 sliced thing garlic clove

STEPS 

-Take 1 cup orange lentil (known as ‘Masoor’ daal) rinsed three times with clean lukewarm water (2 cups)

-Soak for 30 minutes

-Using same water, transfer daal to cooking pan and bring to boil over stove top

-Once boiling try to remove as much foam from the top as possible (don’t worry if you don’t get it all!)

-After boiling 10-15 mins and once daal is soft, add 1/2 to 1 tsp salt, 1/2 tsp chili powder, and 1/2 tsp turmeric powder 

-Cook another 10-15 mins. until desired consistency is reached

-In 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter) in frying pan, add the clove of sliced garlic, cumin, and sliced onion, and saute on medium-medium/high heat until onion is soft and changes color to pink (3-4 mins)

-Add green chili and saute for 1-2 mins until soft 

-Add tomatoes and saute another 1-2 mins. until softened 

-Pour this sizzling mixture in the daal to cover tightly for 2-5 mins. to seal the falvor in

-Serve with steamed rice, bread, or with salad & steamed veggies for a complete high-protein meal! 

Quick & Easy Samosa Recipe

In this video, I prepare one of the most popular South Asian appetizers- the samosa. I also show you some tips to simplify the process, while maintaining that yummy taste - Enjoy!

INGREDIENTS 

-4 small red potatoes, boiled, and chopped into small pieces

-1 small tsp salt

-1 small tsp red chili powder 

-1/2 tsp turmeric powder

-1/2 tsp cumin, crushed or coarsely grind 

-1 heaped tsp crushed coriander seeds

-1/2 tsp mustard seeds

-1 tbsp lemon juice

-2 tbsp of oil, and additional for deep frying 

-1 small onion chopped small

-8 pieces of 6-7 inch egg roll wrappers, each cut diagonally into two equal size triangles 

-Water for binding

-OPTIONAL: 1/2-1 green chili finely chopped, and 1-2 tbsp cilantro finely chopped 

STEPS (TOTAL COOK TIME ~30-40 mins)

-Sprinkle salt, chili powder, turmeric, cumin, coriander, and lemon juice on chopped potatoes and mix well with spoon - set aside for next step

-In tbsp of oil, put onions and mustard seeds in pan- cook for one minute on medium heat until onion is soft and transparent 

-Add cilantro and green chili if so desired, and cook for an additional 30 seconds

-Add the chopped spiced potatoes and mix well, keep stirring 

-Add 1/4 cup water and keep mixing on medium high heat until water is absorbed

-Fry for 2-3 minutes and turn heat off 

-Using a potato masher, mash the potatoes a few times and mix well

-Remove from stove and let it cool for about 10 minutes

-Make envelopes with the egg roll wrapper triangles, fill with a generous spoon of potato filling, and use water to seal top flaps (see video for wrapping instructions)

-Let the samosas sit and rest for 5 minutes

-Deep fry in pre-heated oil on medium-high heat for 1-2 minutes on each side. Try to finish each batch of samosas in 3-4 minutes max since the wrapper absorbs oil fast

-Remove to a paper towel covered plated to absorb excess oil

-Serve hot, with ketchup or sweet chili sauce, and enjoy!

Quick & Easy Veggie Lasagna Recipe

In this video, we cook a simple yet delicious lasagna, using veggie ingredients. Of course, you can add any type of meat to the recipe as desired. Hope you enjoy in the best of health!

INGREDIENTS

-2 cans (approximately 1&1/2 cup) of mushrooms, rinsed well, strained, and chopped

-1 cup fine chopped, blanched and boiled spinach (fresh or frozen)

-1 small onion, fine chopped 

-1 tbsp olive oil

-1 1/2 tbsp butter

-2-3 tbsp all purpose flour 

-1 cup veggie stock or meat stock 

-2 cups milk

-1/2 to 3/4 cup cream 

-1/2 to 1 cup grated cheddar cheese 

-1/2 to 1 cup grated mozzarella cheese 

-Parmesan cheese & chili flakes - amount depends on your desired taste 

-1/2 to 1 tsp salt 

-1/2 tsp coarse black pepper

-8-10 boiled sheets of lasagna (boil per instructions on packaging)

STEPS

-On medium heat, add oil, butter and mushrooms in frying pan. Stir for a few seconds, add onions, and fry for 1-2 mins

-Add flour, continue frying for another two mins.

-Add black pepper, salt, and veggie or meat stock. Mix well

-Add milk slowly, and when milk reaches boiling point, and spinach and mix well 

-Finally, add the cream and mix, cook on low heat for 2-3 mins. 

-Now, layer the lasagna as follows: sauce/lasagna sheet/sauce/grated cheese/black pepper/lasagna sheet. Repeat 2 or 3 times depending on desired thickness of lasagna 

-Finally, sprinkle on parmesan cheese, cover with fresh cream and sprinkle some red chili flakes (optional) 

-Bake at 350 degrees for 25-30 minutes. Enjoy!