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CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Chicken Kurma

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CHICKEN KURMA

Quick and easy coconut-based chicken curry! Darling and delicious I should say ☺. This dish is silky smooth, creamy, ultra-thick and is deep in flavour. It is a south Indian style Kurma made with coconut, chicken and green chillies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best to even with plain store-bought sandwich bread. Trust me, it is!
I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.
Covid-19 has changed many people life drastically. I think I am blessed that it did not make it any worse for me. However, all the time I have makes me think not even overthink on my life and life decisions. Makes me wonder on this life a lot. A lot of people are happy that they could spend time with their family and I miss that now a lot and my parents a lot. I know staying home safe lives. But I guess for a year meeting no one and following rules has made me little mad on things. I was positive for a year but now it is hitting me a big time. Whatever I will still hope things will get better. Hope is a good thing. It might be stormy now, but rain doesn’t last forever.

Chicken Kurma
Video recipe:

Popular Chicken recipes:
Chicken 65
Chicken Ghee Roast
Oven Roasted Chicken Drumsticks
Madras chicken roast in 30 minutes
Chicken Biryani

 

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Chicken Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Blend:
  • • Coconut – ½ cup
  • • Fennel seeds – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Pepper – 2 tsp
  • • Red chilli whole dried – 2
  • • Poppy seeds – 2 tsp
  • • Cashews – 1 tbsp
  • • Shallots – ¼ cup
  • Marinate:
  • • Chicken – 500 grams
  • • Salt – 1 tsp
  • • Ginger garlic paste – 2 tsp
  • • Red chilli powder – 2 tbsp
  • • Turmeric powder – 1 tsp
  • Curry:
  • • Oil – 2 tbsp
  • • Cardamom – 2
  • • Clove – 2
  • • Bay leaf – 1
  • • Cinnamon – 1 inch, broken.
  • • Cumin seeds – 1 tsp
  • • Onion – ¾ cup, chopped finely
  • • Green chillies – 2, chopped finely
  • • Tomatoes –3/4 cup, chopped finely
  • • Salt – 2 tsp
  • • Water – 1 cup
  • • Coriander leaves – 2 tsp, chopped finely.
Instructions
  1. Marinate chicken, salt, ginger garlic paste, red chilli powder and turmeric powder.
  2. Blend coconut, fennel seeds, cumin seeds, pepper, red chilli, poppy seeds, cashews and shallots. Blend it with ½ cup of water into a smooth paste.
  3. Heat oil in a pan and add spices (Cinnamon, clove, cardamom) and cumin seeds.
  4. Add onion, green chilies and salt. Saute well.
  5. Add tomatoes and sauté for a minute.
  6. Add the blended paste. Mix well.
  7. Add marinated chicken
  8. Add water. Simmer in low for 40 minutes. Check for salt and add if needed at this stage.
  9. Add chopped finely coriander leaves to garnish.
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Goat Vindaloo In Instant Pot

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Goat_vindaloo-2

A Classic Indian spicy thick curry made with goat meat in vinegar and spices!

This gravy is colourful, flavorful and it’s perfect with hot basmati rice or Indian bread like roti. I have always seen “lamb/goat vindaloo” in Indian restaurants. It is very famous here and I have seen my friends order this. So I wanted to post this recipe. The name looks complicated but super easy to prepare. You can use the slow cooker for this recipe or use a pressure cooker or Instant pot or even cook in the pan for a long time. You can always cook this vindaloo recipe with chicken, prawn, potatoes or fish.

People tend to cook more chicken or beef, a few people tend to get intimidated by it and think it involves a lot of hard work to cook goat. It is really easy and quick to make a goat.

Papa Earth

I prepared this goat vindaloo using Papa Earth goat, which was delivered right at my door. What’s so special about papa earth? They are free-range and ethically sourced meat and fish deliverer store and delivered in Ontario and Quebec. No need to go out on a road trip to buy these so this is convenient. I am happy to cook this for my friends and family, as they are always free-range, no added hormones or antibiotics. I customized this box (picture below) and they have a wide range of meat and fish including chicken, wild-caught fish or beef or bacon.

 

papaearth_meatdelivery

I made this shrimp curry using their wild caught shrimp 🙂 : https://www.instagram.com/p/CIzZAbPgjKI/?utm_source=ig_web_copy_link

Go ahead and try them: social links to make your life easier:

Facebook: https://www.facebook.com/PapaEarthBox/

Instagram: https://www.instagram.com/papaearthbox/

Twitter: https://twitter.com/papaearthbox 

Youtube: https://www.youtube.com/channel/UCX8KMBA19lyypX_yi0aYOnw?feature=emb_ch_name_ex

Other favorite Lamb/Goat recipes: Spicy Honey Garlic rack Of lamb, Lamb spinach curry/Saag gosht, Kadai Ghost/Lamb curry, Hyderabadi Lamb Biryani, Restaurant style lamb biryani, Lamb pepper curry roast, Mutton Sukka/goat curry, lamb shami kabab, mutton biryani

Goat_vindaloo

 

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Goat Vindaloo In Instant Pot
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Goat – 500 gms, cut into small pieces
  • • Dry red chillies – 10
  • • Vinegar – 3 tbsp
  • • Poppy seeds/khus khus – ½ tsp
  • • Black peppercorns – 8
  • • Cloves – 5
  • • Mint leaves - 2 tbsp
  • • Coriander leaves - 2 tbsp
  • • Turmeric powder – 1 tsp
  • • Cardamom pods - 3
  • • Green chillies -4
  • • Cumin seeds - 1 tsp
  • • Fennel seeds – 1 tsp
  • • Ginger – ¼ inch
  • • Garlic – 6
  • • Cinnamon – 1 inch
  • • Vegetable oil – 2 tbsp
  • • Fried Onions – 1 cup, Store bought
  • • Salt – to taste
  • • Coriander leaves – to Garnish
  • • Lemon lime – 1 tbsp juice
Instructions
  1. Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, Coriander leaves, mint, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.
  2. Blend these soaked spices with vinegar and oil also into a fine paste.
  3. Take your goat pieces into a bowl and add required amount of salt. Apply the blended paste to the goat pieces with fried onions and marinate for at least 2 hours or overnight.
  4. Close the lid and select 'Manual' or 'Pressure Cook' and cook for 35-45 minutes.
  5. I cooked the marinated lamb in an instant pot for 45 minutes but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
  6. Switch off. Wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.

  7. Garnish with coriander leaves and squeeze some lime on it.
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This is a sponsored post with papa earth. All ideas and opinions are my own.

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Turkey Pepperoni Pizza Cups

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Turkey_Pepperoni_Pizza_Cups-4Individual convenient cheesy turkey cups for rushed mornings or snacks! Savoury turkey, pizza sauce, herbs, eggs and cheese, these pizza cups are utterly delicious and moist!

You can use any type of flour you prefer, such as corn flour or wheat flour for this recipe. You can also use your favourite cheese like Gouda, Cheddar, Swiss or Parmesan.  I made these on a Sunday and they lasted  a week for breakfasts. These are perfect for a quick breakfast or a light afternoon snack. If you are feeding a crowd in the future, this recipe is so quick and easy to make!

Being in the Holiday Month, Turkey is a great option the whole family will love.  Turkey easily fits into go-to recipes like burgers, and meatballs, etc. I love exploring different ways to cook turkey like roasting, frying or cooking in the instant pot, which has been my favourite method so far.

The kids will love this twist on pizza night!! These cups are also great to serve alongside soup, pasta, as an alternative to biscuits, or as a slightly indulgent side for a salad supper.

Other favourite Turkey Recipes:

Turkey Kurma                                  Pulled Turkey Naan Pizza

Turkey Gumbo                                       Peanut Butter Turkey

Turkey Tikka Masala                              Honey Garlic Turkey

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Turkey Pepperoni Pizza Cups
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • • 1½ cups plain all-purpose flour
  • • 2 tsp baking powder
  • • 2 tsp salt
  • • 1½ cups milk
  • • 1 Tbsp chopped basil leaves
  • • 1 Tbsp chopped jalapeño (optional)
  • • 2 eggs
  • • 1 cup shredded mozzarella cheese
  • • ½ cup store-bought pizza sauce
  • • 1 cup Turkey Pepperoni, cut into small size slices
Instructions
  1. • Arrange a rack in the middle of the oven and preheat to 375°F. 190oC)
  2. Liberally grease your muffin pan with olive oil.
  3. • In a large bowl combine flour, baking powder and salt.
  4. • Next whisk in the milk, basil, jalepeno and eggs until combined.
  5. • Add about two tablespoons of batter to each muffin cup to fill it ¾ full. Add a layer of cheese followed by sauce, a few turkey pepperoni slices, then cheese again.
  6. •
  7. • Lastly, top with a few pepperonis. Repeat the process until you've filled all 12 muffin cups.
  8. • Bakefor , about 20-25 minutes, until lightly browned and puffed. Enjoy immediately!
  9. Top each pizza cupcake with as much additional cheese and pepperoni as you'd like to fancy it!
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Madras chicken roast in 30 minutes!

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Chicken Roast in 30 minutesTender juicy pieces of chicken marinated and roasted with spices to perfection.

Unfortunately I deleted all my step-by-step pictures for this recipe. However, the final product came like a charm. So had to share it.

I am a vegetarian and I cook meat only for my friends and family. So, when I cook recipes like this and if they say this is good I save it for the next time to take picture. I wish I had a loved one to just taste recipes for me to suggest :). This has been loved every single time I made last three times so had to share the recipe.

Tops for this recipe:

  • I have used kashmiri red chillies for this recipe. You can use Byadagi chillies as well for this recipe.
  • I use a large skillet to prepare the dish. And place the chicken pieces in one layer. This ensures uniform heating and cooking.

chicken ghee roast

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Madras chicken roast Suki’s Style!!!
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Roast & grind:
  • • Coriander seeds – 1 tbsp
  • • Cumin seeds – 1 tbsp
  • • Fennel Seeds – 1.5 tsp
  • • Dry kashmiri red chilli – 8
  • • Pepper – 1.5 tsp
  • • Garlic – 7 cloves
  • • Ginger – 1 inch
  • Chicken Marination:
  • • Chicken - 400 gms cut into bite size pieces, no skin
  • • Yogurt – ½ cup
  • • Salt – 1.5 tbsp
  • • Turmeric powder – ¼ tsp
  • Chicken Roast Gravy
  • • Ghee (clarified butter) – 2.5 tbsp
  • • Oil – 1 tbsp
  • • Curry leaves - 8
  • • Coriander leaves – 1 tbsp, chopped finely.
  • • Lemon juice – 1 tsp to garnish
Instructions
  1. Marinate the chicken with yogurt, salt and turmeric powder and set aside for 30 minutes
  2. Take a pan and add the marinated chicken and let it get cooked for 15 minutes. If you have leftover water from cooked chicken save it separate to add to masala.
  3. Take a pan, roast coriander seeds, cumin seeds, fennel seeds, dry red chilli, pepper, garlic and ginger for 3-5 minutes in medium heat. Blend into smooth paste.
  4. Add oil and ghee in the same pan, add curry leaves, add the blended paste, and leftover water from chicken if there and let it boil for a minute in medium heat and then add the boiled chicken and mix well.
  5. Let it roast for 5 minutes until it gets brown roasted here and there. Check for salt or add now.
  6. Garnish with lemon juice and chopped coriander leaves,
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Turkey Gumbo

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Turkey_GumboInstant Pot Gumbo is so easy to make! Loaded with turkey and veggies, this gumbo is BURSTING with flavours!

Gumbo

New Orleans has a bunch of signature dishes – Jambalaya, etouffee, boudin, red beans and rice…the list goes on. Gumbo is at the top of the list for me

Gumbo is more than a dish. Gumbo is the perfect description of New Orleans. A collision of cultures mixing into the perfect pot of soup delivered to us. Gumbo, when made properly, really defines deep flavours.

I made this in an InstantPot which takes minimal work whether you’re making it for 2 people more. Make a nice, big pot of it and serve it over rice.. It saves us lots of time!

 

What do you do with the leftovers?

Like a lot of stews and such, this only gets better after sitting in the fridge for a day or so. Let any leftovers cool, then pour into an airtight container to keep in the fridge. Leftovers can be heated either on the stovetop or simply in the microwave.

 

Why Turkey?

I am excited to continue to partner with Think Turkey this year to make some amazing dishes for you. Most of the world is embracing fitness and healthy living, and turkey is a highly crave-able protein for everyone doing so.

When you cook with Canadian Turkey, you’re supporting the country’s 500+ turkey farmers, which is something to feel great about.

The protein tastes delicious in any cuisine – from Indian to Moroccan – and can be served with any numbers of sides like bread, Basmati rice or Indian rice.

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My favourite other Turkey recipes:

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Turkey Gumbo
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Roux:
  • • ½ cup of vegetable oil
  • • ½ cup of all-purpose flour
  • • 500g Turkey Breast – sliced into six pieces
  • • 2 Tbsp of olive oil
  • • 1 onion diced
  • • 1 bell pepper diced
  • • 1 cup celery chopped
  • • 1 cup okra sliced
  • •
  • • 3 cloves garlic minced
  • • 2 cups diced tomatoes
  • • 2 cups vegetable broth
  • • 1 tsp smoked paprika
  • • 2 bay leaves
  • • 1 tsp kosher salt
  • • ¼ tsp black pepper
  • • cayenne pepper to taste
  • • 2 Tbsp chopped coriander to garnish
Instructions
  1. Roux: To make the roux, heat the oil on medium high in a cast-iron skillet or pan. Start adding flour a little bit at a time. Stir continuously for 20-25 minutes until the roux is a dark praline brown. Remove from the heat. Set aside.
  2. Press the ‘sauté’ option on your Instant Pot
  3. Season turkey pieces with ½ tsp of salt and ½ of pepper.
  4. Pour 1 Tbsp olive oil in Instant Pot. Ensure to coat oil over the whole bottom of the pot. Place the six turkey pieces. Brown both sides by cooking each side for 2 minutes. Remove and set aside.
  5. In the same pot, add the remaining olive oil.
  6. Add onion, peppers, celery, okra and garlic.
  7. Sauté for 2 minutes and then add tomatoes.
  8. Add broth, paprika, bay leaves, salt and pepper.
  9. Close lid and pressure-cook at high pressure for 7 minutes, then 15 minutes natural release.
  10. After 15 minutes, turn the venting knob to release the remaining pressure.
  11. Remove turkey pieces from the Instant Pot and shred the meat slightly. Add the shredded meat and roux back into the Gumbo and give it a quick stir. Taste and adjust seasoning with more salt and cayenne pepper.
  12. Garnish with chopped cilantro.
  13. Serve immediately as soup or with rice
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Brinjal Salan/ Baby Eggplant Spicy curry

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Brinjal SalanIt’s a popular dish made with fried baby eggplant, peanut, sesame seeds and coconut. The curry goes well with biryani.

I came to know about this dish when I stayed in Hyderabad for few months. This dish really stood out to me, I say that because it’s been 10 years but I still remember this dish very much with other beautiful memories. It goes really well with hyderabadi biryani. It’s light spiced, creamy and tangy. It looks really simple and normal dish but it is bursting with flavors. This goes well with jeera rice, roti,naan or phulka.

This recipe was shared by my bestie and I shared in my instagram recently. Too many people wanted the recipe so here I am posting it. Recipe that I had to type to share with everyone and I made this with mushroom biryani.

Other salan recipes: Mirchi ka salan, Mushroom salan, Bhindi ka salan

Brinjal Salan

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Brinjal/Baby Eggplant Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Nuts Paste:
  • • Peanuts – 1tbsp
  • • Grated coconut – 1 tbsp
  • • Sesame seeds – 1 tbsp
  • • Khus Khus/ poppy seeds/ kasa kasa – 1 tbsp
  • • Cloves – 3
  • • Cardamom – 3
  • • Cinnamon – 1 inch
  • • Chilli powder – 1 tsp
  • • Ginger garlic paste – 1 tbsp
  • Fry:
  • • Oil – 3 tbsp
  • • Star anise – 1 tsp
  • • Baby Eggplant – 8, sliced.
  • • Green chilly – 5, slit here and there
  • Curry:
  • • Oil – 1.5 tbsp
  • • Mustard seeds – ¼ tsp
  • • Fenugreek seeds – ¼ tsp
  • • Dried Red chilli – 2, broken.
  • • Cumin seeds – ¼ tsp
  • • Curry leaves – 7
  • • Onions – 1, sliced.
  • • Tomato – ½ , sliced
  • • Turmeric – 1 tsp
  • • Salt – 2 tsp
  • • Tamarind juice – 3 tbsp
  • • Coriander leaves – 1 tbsp,
Instructions
  1. Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
  2. Add oil to a pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil. Add green chilli and fry them too. It might pop out or crackle a bit more so be careful. Fry for few seconds.
  3. Take a pan in medium heat, dry roast all the ingredients under ‘nuts paste’ in medium heat for 4 minutes. Once cooled down,grind to make a smooth paste with these roasted ingredients using ½ cup water.
  4. In the same pan, add the oil under ‘curry’.
  5. After the oil heats up, add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well.
  6. Add sliced onions with 1 tsp of salt. Saute till the onions get brown.
  7. Add tomatoes and turmeric powder. Saute them for 2 minutes.
  8. Add the above paste and fry for 2 mins till oil oozes out.
  9. Add the tamarind juice and boil for 2 minutes with 1 tsp of salt.
  10. Add baby eggplant and green chilli with the fried oil (12 tsp) to it. Add ½ cup of water and let it simmer in medium – low heat for 2 minutes.
  11. Garnish with chopped coriander leaves.
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Brinjal Salan

TURKEY TIKKA MASALA

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Turkey_Tikka_Masalax

Signature Tikka masala made with yogurt marinated turkey smothered in an incredible spiced curry sauce. For curry lovers everywhere, it is truly worth making your curry from scratch at least once in your life.

Serving with hot basmati rice, Indian flatbreads like naan or even bread will taste awesome!

Tikka masala is one of the popular North Indian curries. This recipe can be prepared using turkey thighs or turkey breast. I marinated my turkey for 3 hours in the yogurt spice however you can marinate overnight. Some use food colour to make the curry to get a bright colour but I prefer using Kashmiri chilli powder only.

I have been collaborating this year with Canadian turkey farmers and have created a lot of crave-worthy turkey recipes.  Turkey is a lean option that’s great for meal planning and healthy eating. Turkey is a versatile protein and whether it is used in Indian, Mexican or other cuisines, it always tastes delicious!

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TURKEY TIKKA MASALA
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For Turkey Marinade:
  • • 400 Grams of Turkey breast
  • • 5 tbsp of Plain Greek Yogurt
  • • 1 tsp of chilli powder
  • • 1 tsp of Salt
  • For the Tikka masala:
  • • 2 tablespoons oil, divided
  • • 1 tsp of cumin seeds
  • • ½ tsp of coriander seeds
  • • ¼ tsp of black pepper
  • • 2 dry red chillies, broken
  • • 1 cup of white onion, finely chopped
  • • 1 cup of green bell pepper, diced
  • • 2 teaspoons grated ginger
  • • 4 cloves garlic, minced
  • • 2 green chillies, finely chopped
  • • 2 cups of tomato, finely chopped
  • • 2 tsp of Kashmiri chilli powder
  • • 1 tsp of garam masala powder
  • • ½ tsp of turmeric powder
  • • 1-teaspoon salt
  • • Cilantro, to garnish
Instructions
  1. Marinate the turkey with yogurt, salt and chilli powder from the “for turkey marinade” ingredients list. Marinate for 3 hours or even overnight.
  2. Roast the turkey in oil. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.
  3. Heat remaining canola oil over medium heat. Add cumin seeds, coriander seeds, black pepper, red chilli, the onions and cook for 5 minutes, until softened, stirring often.
  4. Add the grated ginger, minced garlic, green chilli, and salt. Let the spices cook until fragrant, about a minute.
  5. Add the chopped tomatoes, bell pepper, chilli powder, turmeric powder, garam masala powder to the pan with the spices and let everything cook for 4 minutes, stirring often.
  6. Reduce the heat to medium-low and let the sauce simmer for another 4 minutes until oil oozes. Add the turkey pieces to the pan and coat with sauce.
  7. Serve over cooked basmati rice and garnish with cilantro.
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Tiramisu – Eggless

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Tiramisu_Eggless-4

Because it’s somebody’s birthday somewhere…

Tiramisu is a classic Italian dessert that is light, rich and flavorful mascarpone cream is layered with soft but crunchy espresso- and coffee liqueur-soaked ladyfingers. I added some chocolate and orange zest on top to give that extra kick.

I always have a special love for coffee chocolate-based desserts. Not sure why. I never used to like cakes until I came to Canada before 10 years. Probably Montreal changed me.  They have the best cakes that I have tasted. I always would buy two cakes from Montréal whenever I visit there. (Yes I am not in Montreal anymore…). Premier moisson Tiramisu and AU PAIN DORÉ  macaron cake are my favourites from Montreal. They both melt in my mouth. I have never tasted any cake like the latter. Not sure if it is the cake..love ..or the city itself. No matter what happens, some memories can’t be replaced.

My sister likes eggless cakes and my best friend gave me a hand mixer just when I said I want to make tiramisu. She knew I would lose my patience just by whipping the heavy cream. The hand mixer is worth it. I never attempted to make tiramisu before. My loved one made me tiramisu three years back for my birthday and I heart it.  So thought I should try making one this year for my sister for her birthday but couldn’t find mascarpone cheese then. So made it this week and it was the BEST EVER TiRaMiSu. When I posted on Instagram, many wanted the recipe so here you go!

Tiramisu_Eggless

Mom holding it for me to finish taking picture…

Tiramisu_Eggless

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Tiramisu Eggless
Author: 
Recipe type: Dessert
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 500 gm of Mascarpone cheese, (keep outside from fridge before two hours)
  • 1½ cups of heavy cream (35%)
  • 1¼ cup of Granulated sugar
  • 1 tsp of Vanilla extract
  • 2 cups strong coffee or espresso
  • 2 tbsp of dark rum
  • 2 tbsp of Unsweetened Cocoa powder
  • ¼ tsp of espresso coffee powder
  • 28 ladyfingers ( try using savoiardi ladyfingers)
  • 100 gm of Milk or dark chocolate bar
  • 2 tsp of Orange zest
Instructions
  1. In a large bowl whip the heavy cream. It will take 7-10 minutes to get set at this stage where it will stick to the whisk. I took help from a hand mixer for this. Keep it inside the fridge until you use it.

  2. Mix coffee and rum in a bowl and set aside. I used the coffee from the coffee machine, which is black coffee pike roast.
  3. Mix 2 tbsp of cocoa powder with ¼ tsp of espresso powder. Set aside.
  4. Mix the mascarpone cheese with vanilla extract and sugar. I kept my cheese outside from the fridge before two hours for it to be smooth when I mix. Just mix them for 20-30 seconds.

  5. Fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix it.
  6. I used a 9*13 pan. You can use two sizes pan if you don't have one single 9*13.
  7. Do a quick dip of each ladyfinger into the coffee mixture and lay in the bottom of your pan. When I say quick, it should be really quick or else it will soak and get spongy.

  8. Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers and spread using an offset spatula.
  9. Place the cocoa espresso powder in a small sieve and dust the top of the tiramisu.

  10. Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side. Spread or pipe the remaining mascarpone cream on top.
  11. Dust the cocoa espresso powder on the top of the tiramisu.

  12. Refrigerate for at least 4 hours – 18 hours before serving. Do not cover it when you keep in the fridge.
  13. Garnish on top with more cocoa powder, chocolate shavings from the bar and orange zest.
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Pulled Turkey Naan Pizza

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Turkey Naan PizzaPulled Turkey Naan Pizzas are such an easy and delicious way to use up some of that pulled turkey.  If you haven’t made before, definitely add it to the weeknight list, or even weekend meal prep. Simple ingredients all thrown into the cooker or instant pot and you’ve got a tasty protein that can be made into so many fabulous meals!

To make the most delicious pulled turkey in our Instant Pot, I used an awesome rub, that is a mix of Indian and Mexican flavours, itprovides such a delicious taste.

I collaborated with Turkey Farmers of Canada this year and I did a couple of tasty recipes for the think Turkey Campaign. Turkey easily fits into our weeknight recipes like stir-fry, meatballs or curries.  It is aa lean protein ption that is great for healthy eating and meal prepping.

My favourite Turkey recipes: Turkey Kurma, Turkey Lo mein.

Turkey Naan Pizza-3

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Pulled turkey Naan pizza
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pulled Turkey:
  • • 1 lbs boneless skinless turkey breast
  • • 2 Tbsp brown sugar
  • • 1Tbsp kosher salt
  • • 1 tsp ground black pepper
  • • 1 tsp onion powder
  • • 2 tsp paprika
  • • 1 tsp cayenne
  • • ½ tsp white pepper
  • • 1.5 cups low-sodium vegetable broth
  • NAAN Pizza
  • • 2 naan bread
  • • ½ cup fontina cheese shredded
  • • ½ cup smoked Gouda cheese shredded
  • • 1 Tbsp chopped cilantro
  • • 2 green chillies (optional)
Instructions
  1. Pulled Turkey:
  2. Combine all the pulled turkey ingredients to the bowl of your pressure cooker A
  3. Pressure cook. Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
  4. Shred. Remove the lid and use two forks to shred the turkey. Give it a thorough toss with the remaining juices in the pressure cooker.
  5. Arranging Naan Pizza.
  6. Preheat oven to 400 degrees. Place naan bread on a large baking sheet. Sprinkle with half of the shredded cheeses (save the rest for the top).
  7. Arrange the pulled turkey evenly between the two naans. Top with the rest of the shredded cheese and green chillies. Bake this for 10-12 minutes, or until golden and bubbly. Garnish with fresh chopped cilantro.
Notes
The store-bought naan bread can usually be found in the bakery section. I like to use the garlic-flavoured variety for added flavour.
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DHABA STYLE KADAI PANEER

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dhaba kadai paneer restaurant style-3

Paneer cooked with onions, bell peppers, tomatoes and ginger garlic with a spicy masala known as ‘’Kadai masala’.  The main flavours of this dish come from the Kadai masala, which is dry roasted ground spices. I have tried making this dish with pre-ground spices and it just does not taste the same.

This curry is called Kadai Paneer because this dish is authentically prepared in a ‘Kadai’ (kadhai), an Indian wok. This Indian cookware ‘Kadai’ has steeper sides and thick bottom. However, you don’t necessarily need a Kadai for making Kadai Paneer recipe, you can simply use any other wok or a regular cooking pan the way I cooked it.

Paneer or Indian cottage cheese is a very versatile and popular vegetarian option for protein. I tried eating paneer regularly just for protein intake. Tofu or Paneer or edamame or soy protein helps that if you are a vegetarian. Skipped it for last few weeks and finally got a chance to do today. This COVID has caused a lot of good and bad things for many. I see lot of people have turned themselves into more disciplined in regards to what they eat, how they workout or they have taken up some kind of hobby. I am still struggling to be on track with whatever I start. Not sure if it is COVID or just life. But I am really proud of people on what they have achieved. Everything will be okay for everyone. I got 99 problems but hope is not one :).

Today I choose Joy :). Why did I say so? You can’t be happy unless you’re unhappy sometimes. Today was not a bad day compared to last few days so thought will share a recipe to make the day better? I made a Ganesha god in clay today, which was not bad for the first time. I am proud of myself. Then made this paneer with other recipes. Everyone said this paneer was really good and I should start a restaurant. I am sure they were honest because they did not not say anything on my clay god hahaha. A lot of people have told me that I should and I always waited for a perfect day to start. Looks like I need to move on and start it soon as blogs and websites will not be my thing always. Done for the day with all my blah blah blah..!

Clay ganesha idol for prayer

Other favourite Paneer Recipes: Butter paneer Pizza, paneer Biryani, dum paneer mirch.

dhaba kadai paneer restaurant style-4

 

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DHABA STYLE KADAI PANEER
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • Spices:
  • Kashmiri red chilli – 2
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds/Jeera – 1 tsp
  • Fennel seeds – 1 tsp
  • Paneer:
  • Ghee – 3 tbsp
  • Red chillies whole - 1
  • Coriander seeds ½ tsp
  • Cumin seeds – ½ tsp
  • Garlic cloves – 5, sliced
  • Green chilli – 2, sliced
  • Ginger – 1 inch, Juliennes
  • Tomatoes – 3, medium-sized, chopped
  • Onions – 1, medium-sized, diced
  • Bell pepper – 1 medium size, diced
  • Paneer – 250 Gm, cubes
  • Garam masala - 1 tsp
  • Red chilli powder – 1 tsp
  • Kasuri methi/ dried fenugreek leaves – 1 tsp
  • Fresh coriander leaves – 1 tbsp, chopped finely
  • Salt – 2 tsp (change according to your taste)
Instructions
  1. Set a pan on medium heat, add the whole roasted spices under ‘Spices’ and dry roast for 2 minutes. This will give you a good fragrance.
  2. When it cools down, add to a grinding jar and grind it coarsely.

  3. Set the same pan on medium heat, add ghee, whole red chillies, coriander seeds, cumin seeds and sauté them for a minute and wait till it gets roasted to a brown colour.

  4. Add the tomatoes and half of salt; cook them until they are mushy.

  5. Add the Kadai masala, garam masala powder and red chilli powder, cook until the oil separates which is around 6 minutes.

  6. Add bell pepper and onion, mix well for 20 seconds.

  7. Add rest of salt and add paneer cubes. Gently mix without breaking paneer cubes. Cook for another 3 minutes. Check for seasoning and salt now.

  8. Add Kasuri methi and chopped coriander leaves, mix well and the Dhaba style Kadai paneer is ready.
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Brownie recipe – works every single time!

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BrownieSuper fudgy, moist, and chocolaty, with crispy edges and crackly tops.

Follow the exact recipe and no way that this will fail. I am an amateur baker. So believe me when I say this is a fail-proof recipe.

Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!

The melted chocolate mixture is to DIE for. Good luck NOT licking the spoon and bowl clean.

The smell coming out of your ovens will be pure sweet heaven. Your house will smell incredible for hours after baking.

Tips:

  • No overbaking: It’s better to pull them out too early than to leave them in too long as this will make it dry.
  • Use Good chocolate chips.
  • Espresso: If you don’t want espresso powder because of some reason, skip it. Otherwise, it is a must. Even my picky nephew had it and loved it.

B7FD364A-F9E7-4916-A5E3-247009781278

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Brownie recipe – works every single time!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • ½ cup unsalted butter, melted and cooled
  • • ¾ cups white sugar
  • • ¾ cup packed light brown sugar
  • • 4 (2oz/57g each) large eggs, at room temperature
  • • 2 tsp pure vanilla extract
  • • 1 cup (3.5oz/130g) all-purpose flour
  • • 2 cups semi-sweet chocolate chips
  • • 1 tsp espresso
  • • ½ cup of semi chocolate chips to fold at the end.7 oz (200g) roughly chopped chocolate or large chocolate chips
  • • 1 teaspoon salt
Instructions
  1. Preheat oven to 175°C | 350°F.
  2. Lightly grease an 8x8-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Double boil [by keeping water in the pot and a bowl on top.] in simmering heat. Add the 2 cup chocolate chips and ½ cup butter and let them combine. It will melt like this video.

  4. Meanwhile, ¾ cup of brown and ¾ cup of white sugar. Add four eggs one by one. Whisk it together.
  5. Add in vanilla extract to it. And add the melted chocolate to the mixture as well. Incorporate it together. Don’t over mix. A minute max should be good.
  6. Sift in the flour and add to the mixture. Then add salt and espresso to it. Combine the flour, espresso and mixture well for a minute.
  7. Fold in ½ cup of the chocolate pieces.
  8. Pour batter into prepared pan and smooth the top out evenly.
  9. Bake for 25-30 minutes for just done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and are JUST set to the touch. Don’t overcook the brownies then it will become dry.
  10. Test it by inserting the toothpicks to the end and not in the middle.
  11. After 30 minutes, carefully remove them out of the pan and allow cooling to room temperature before slicing into brownies. They set while they cool.
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