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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:

 

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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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COCONUT MACAROONS

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Coconut_Macroons-3A super rich and chewy macaroon, baked just until puffed and these macaroons give way to tender centres, making them incredibly tempting just out of the oven.

For all the coconut lovers you know!

Please not to be confused with Macarons which are the Classic French Pastry Cookie. Macaroon vs Macaron may only be different by 1 letter, but are SOO much different in terms of what they are and the difficulty level. This coconut macaroon is beyond easy – with literally few ingredients.

“We have two hands. One to help ourselves and other is to help others” – why did I say this now ??? 🤔 . Okay! All these wrapped goodies and lots more not in the pic were donated to people in need this week. Also took some to work to share with my colleagues. Sharing is caring and it always makes us happy. Isn’t it? !!! I would suggest all of you to do it once in a while. Life is more meaningful when you help someone in need. ☺️ usually I will try not saying this in a social media post .. this time felt may be it might inspire atleast one person and they might do the same or more 🙂 so why not sharing this???! . Made some Coconut macaroons, Quinoa butterscotch cookies
Wheat chocolate cookiesand Roasted nuts.

You can also melt chocolate and drizzle. However, I like the classic ones. There are so many  variations you could do to this. Add lemon, chocolate drizzle, nuts and what not?!Other favorite coconut Recipes: Coconut ladoo, coconut burfi, coconut rice, spicy coconut cardamom lamb chops, Coconut butter chicken roast

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COCONUT MACAROONS
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • • Egg Whites – 3 small
  • • Salt – ¼ tsp
  • • Vanilla extract – ½ tsp
  • • 10 ounce Sweetened condensed milk
  • • 14 Ounce Sweetened Coconut Flakes
Instructions
  1. Preheat your oven to 325 degrees.
  2. In a large bowl, whip the egg whites and salt until they make medium-firm peaks.
  3. Carefully add the shredded coconut and condensed milk to the bowl.
  4. On a baking pan lined with baking sheet, use an icecream scoop to scoop or 2 tsps. With few cm of difference.
  5. Bake for 20 – 25 minutes until the tops start to lightly turn brown
  6. Remove from oven and let it cool for 10 minutes on the baking sheet.
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Baked Spicy Potato Peas Samosa

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Crispy on the outside and filled with spicy little potatoes and peas, baked on a mug.!

You can also bake in a big corning ware.They are the quintessential Indian tea-time snack. Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. You can just use the samosa with potato filling or with something else like chicken, lamb, cheese or mushroom. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on.

Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make . I should accept the fact that they are time consuming if fried but baking it makes it health and takes less time to stand in the kitchen before oil.You can make the dough yourself using wheat flour/all-purpose flour or use the samosa pastry.

I got this idea of baking in meal mugs when I received these corningware meal mugs. These are not the usual ordinary mugs. They are supersized at 20 ounces. They are made of a durable stoneware material, the meal mugs are dishwasher, refrigerator, freezer, microwave and preheated oven safe (meaning, do not put it in when the oven is cold, only once it’s been pre-heated for even cooking; this also prevents damage if it heats up unevenly). I have never seen a mug that can be kept in oven. So these are perfect one meal mugs. You can make a lot of things in this one meal mug like just biryani or pasta or any meal just for one. You can purchase your own Meal Mugs in Canada at your local Walmart, Loblaws, Home Outfitters, or London Drugs. Or, you can buy them online at Amazon or World Kitchen. The patented vented lids are BPA-free, microwave and top-rack dishwasher safe (please, don’t put the lids in the oven though).

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

samosabaked

5.0 from 1 reviews
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Baked Spicy Potato Peas Samosa
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Potatoes - 3 big
  • • Peas - 15 - Boiled
  • • Oil - 2 tsp
  • • Jeera - 1 tsp
  • • Onion - 1, chopped finely
  • • Green chilli - 2, chopped finely
  • • Red chilli - 1, broken
  • • Hing - a pinch
  • • Turmeric powder - 1 tsp
  • • Red chilli powder - 1 tsp
  • • Fennel seeds - 1 tsp
  • • Coriander seeds - 1 tsp
  • • Amchur powder/ chaat masala - ½ tsp (optional)
  • • Coriander leaves - 2 tbsp, finely chopped
  • • Spring roll pastry sheet - 3 or
  • • Maida/ all-purpose flour - 2 tbsp & ajwain seeds - 1 tsp and salt for taste
  • • Salt - 1 1 /2 tbsp
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa. or make the dough by mixing the all purpose flour, ajwain seeds ,sat and knead well with water. Keep aside for twenty minutes.

  3. Boil the little potatoes for 15 minutes, mash and keep aside.

  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside.

    Steps:Potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.

  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.



    Samosas:
  10. Preheat the oven to 350. Grease the mug.
  11. Place the samosa sheet in the mug like we keep a pie sheet. Cover the inside of the mug with the dough. Fill the inside with samosa filling and and cover again with the dough like forming a cone.

  12. Place the mug inside oven without the lid and bake for 30 mins till the outer layer is crispy. Take it from oven and serve it.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
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Disclaimer: Corningware sponsored this post, I was given this beautiful four-piece set of Corningware baking mugs to try and I’ve been compensated monetarily for this recipe. However, all opinions are my own as always.

Spicy sweet kiwi lamb walnut puffs

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A bite size crusty buttery pastry filled with spicy lamb masala and kiwi. Delish! The idea of Savory puffs and hot chai combination is irresistible. Try it! Spicy, crispy, sweet with ginger and garlic flavor.

I have never tried the combo of lamb and kiwis. However I have read that kiwis can tenderize meats and that make a great combo. So, I tried it J and distributed at my work place 🙂 they loved it. Kiwi complemented lamb perfectly! I was wondering which recipe to try when I received the lovely package from sungold zespri kiwi,had lot of gifts like tidbit plates from katespade, special mentions about kiwi benefits. Did you know that “Zespri SunGold Kiwifruit also contains Vitamin C, E, potassium and fibre “! ?:) I am using the kiwis sponsored by them. They also gave a spoon 😉 ofcourse! Right? We all use the “Cut & scoop” method. J I always love to scoop my kiwis rather than chopping them 😀 try it! I used the kiwis after three weeks of receiving them J they still stayed fresh. IF you would like to buy them, Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out!
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I love Savory puffs. Here in Canada, I don’t find much of savory puffs, but in India 🙂 we have vegetarian puffs, paneer puffs, samosas, chicken puffs, lamb puffs, egg p:)ffs J Drooling!!!! I made chickpeas corn capsicum puff and it tasted out yum! Whenever there are some parties or dinner gatherings, these are perfect!  I have done the pastry dough myself before and it is easy too except that it is time consuming. The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  Try it!
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You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.
My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka,lamb shami kebabs.

4.7 from 3 reviews
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Spicy sweet kiwi lamb walnut puffs
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Sungold kiwi – 2, chopped
  • Readymade pastry – 2 sheets
  • Minced Lamb – 200gms
  • Walnut – 4, crushed
  • Ginger – 1 tbsp, freshly grated
  • Garlic – 3 cloves, minced
  • Chilli powder - ½ tsp
  • Sriracha – 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Lemon Juice – 1 tbsp
  • Sodium soy sauce – 2 tbsp
  • Red chilli Flakes – 1 tsp
  • Cheese blend mix– 2 tbsp
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Parsley leaves - 1 tbsp, chopped finely
  • Sesame seeds – to garnish
Instructions
  1. Heat a pan with 1 tsp of oil in medium heat; add red chilli flakes, garlic, ginger and sauté for a minute. Add the minced lamb with little salt, chilli powder, coriander powder,cumin powder and sauté for 5 minutes.
  2. Add the soy sauce, and sriracha sauce. Keep the heat to low, close the lid and let it simmer for 10 minutes. Stir it once in a while. Switch off, squeeze some limejuice, garnish with parsley leaves, mix well and keep aside.
  3. Pre heat the oven to 220 Deg C.
  4. Allow the pastry sheet to soften slightly, then unwrap, cut into desired sizes. I cut them to round sizes.
  5. Spoon the Lamb mix, spoon some kiwi, walnuts and top with cheese.
  6. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. Sprinkle some sesame seeds.
  7. Bake for 15-20 mins, until golden brown in colour.
  8. Brush again with oil or butter if desired.
Notes
You can also blend this lamb after sautéing.
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Disclaimer: This post has been sponsored by the Zespri Kiwi fruit and I have been compensated monetarily! However all opinions are my own as always.

Chickpeas Corn Capsicum Puff

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chickpeascorncapsicumpuff-14A handy pastry filled with a perfectly crusty, buttery and flaky crust filled with classic Indian flavoured chickpeas, corn and capsicum masala. Delish!

These spicy vegetable pastries make a great vegetarian alternative to sausage rolls or chicken puffs. They are packed with healthy vegetables and chickpeas!

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas so I made some of my Christmas potluck  at work sometime back. So, this time I wanted to make another classic Indian Puffs this time for valentines potluck at work. But for potluck, I wanted to make more, so thought of making these beauties using the advantage of easy availability of samosa pastry these days. You can just use the puffs with classic potato peas carrot veggies filling. But I am using chickpeas, corn and capsicum filling. You can ditch this and use chicken  filling, egg masala or potato cheese filling and so on. I took mine to work 🙂 and it was a big hit 🙂 I was super happy!

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Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make  It is for the reason that the first batch would be finished before the second batch even gets baked. I should accept the fact that they are super easy to make except that in my area it was hard to find readymade pastry and if the pastry dough is store bought, it’s quick. I have done the pastry dough myself before and it is easy too except that it s life consuming


The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  It is easy to prepare savory’s at home and it is hard to get some here in Canada. I could always get great sweet pastries but savory ones are hard.

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

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Chickpeas Corn Capsicum Puff
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Readymade pastry
  • Corn(Cleaned & Boiled) - 1 cup
  • Chickpeas(Cleaned & Boiled) - 1 cup
  • Capsicum/bell pepper - ½ cup
  • Garam masala - ½ tsp
  • Chilli powder - ½ tbsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Ginger - 1 inch, chopped finely
  • Garlic - 3, chopped finely
  • Onion - 1, small, chopped finely
  • Green Chilli- 2, chopped finely
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Coriander leaves - 1 tbsp, chopped finely
  • Dry Methi/Fenugreek Leaves - 1 tsp
Instructions
  1. Heat a pan with a tsp of oil and add onions, garlic, ginger and fry for 1-2 minutes.

  2. Add the chopped capsicum and saute for a minute

  3. Add the boiled corn, chickpeas and add the chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder.

  4. Mix well and saute in low flame till all the masala blends well with with the corn and capsicum masala. Lastly add the salt, coriander leaves, methi leaves, mix well and cool down.
  5. Pre heat the oven to 220 Deg C.

  6. Allow the pastry sheet to soften slightly, then unwrap , cut into desired sizes. I cut them to rectangular sizes.

  7. Spoon the vegetable mix along one of the sides of the pastry, fold and cover the stuffing.
  8. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. sprinkle some sesame seeds.

  9. Bake for 15-20 mins, until golden brown in colour.
  10. Brush again with oil or butter if desired.
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10 Garlic Based Recipes

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Garlic_recipesGarlic is in season always and mainly from early spring through fall. From simple baked potatoes to every recipe that we cook we need garlic, at least alternative days. You might not know it unless you start cooking and find that it is not there, you will be like the whole dish will not taste good as it should be. You will be hard-pressed to find a savory recipe that doesn’t use garlic. I pretty much add garlic to all my recipes. Let it be main dish, side dish or sauce. Do you not believe me ? if so, peel some cloves and start chopping and add it to your favorite recipe 😀 it gives great impressive superpowers. It is loaded with antioxidants that zap cancer-causing free radicals, and vitamin C and B6.

You get even the frozen peeled garlic but I personally prefer the firm plump white bulbs , I mean fresh garlic in the market :D.  Also you can garlic paste. I don’t use them always, but for some of my recipes like curries I do use garlic paste. Do you know that there is even National Garlic Day. Below here are some of my favorite garlic based recipes. I add garlic to most of my recipes, but these recipes are just based on garlic so if you don’t have garlic, don’t even think of trying them.  😀

Sweet & Spicy Garlic Chicken Drumsticks

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It is a great addition to our Halloween table or even for a game day. It’s loaded with garlic, sweet and heat. Spicy, crispy, sweet with ginger and garlic flavor.

Recipe is here.

 

Spicy Garlic Tofu in 10 minutes

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Truly fancy, delicious, restaurant style, vegan dish in 10 minutes. This is a recipe which will come to your rescue when you haven’t planned a meal on a week day.

It is a great vegetarian /vegan dish for any day,especially when it takes only 10 minutes to make.

Recipe is here.

 

Herb & Garlic Oven Roasted Potatoes

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Cheesy, Garlicky, crispy roasted potatoes hot from the oven – completes the perfect brunch!

Recipe is here.

 

Potato Garlic Tikka

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Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven. Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes.

Recipe is here.

Honey Garlic Eggplant

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Fried Chinese eggplant coated in honey garlic sauce, topped with sesame seeds and served with rice. Fragrant and delicious!

Recipe is here.

 

Garlic Creamy Mushroom Spaghetti

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Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

Recipe is here.

 

Roasted Tomato Garlic Tikka

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A must try to give a different flavor to your plain raita! This is a unique combo and that sautéed garlic in yogurt gives great flavor.

Recipe is here.

 

Onion Garlic Curry/Vengaya Pundu Kuzhambu

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An authentic south Indian, tamarind based tangy curry with onions and garlic.

Recipe is here.

 

Garlic Okra/ Lahsuni Bhindi

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This is a very easy and spicy okra recipe. You can make this in twenty minutes. It tastes great to have with rice and rasam/sambhar or Indian bread like roti or phulkas. Or with rice and some dal curry.

Recipe is here.

Spinach Garlic Curry

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A simple garlic spinach curry, uniquely flavored with milk. I’ll place this right up with my most-loved comfort foods

Recipe is here.

Garlic Creamy Mushroom Spaghetti

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GarlicMushroom-8nameGarlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now.


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I used spaghetti but you can use any kind of pasta you fancy. And you can also use whole wheat or any kind 🙂 it is going to be yum. And you can always use any kind of mushrooms for this. Sometimes I add wine to my sauce, it gives surely a unique taste ;). And I mostly add spinach to it. But this time, I wanted to make something quick and wanted to make something with few ingredients that is available.

You wont be able to stop yourself from this scrumptious cream mushroom pasta.  The best part in this is that it is so quick and easy to make. I would say one of the best weekday dinner recipes. You can add some sauted chicken to it if you want to. The best thing about pasta is that you can create your own recipe with your favorite ingredients.

 

Most recipes of pasta, I add cheese to it but this was so good and creamy that I felt it is not necessary. But if you want you can add some goat cheese or parmesan cheese.

My other Mushroom recipes:Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce,Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani

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4.0 from 1 reviews
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Garlic Creamy Mushroom Spaghetti
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Ingredients
  • Pasta – spaghetti – 6 ounces

    For Mushrooms:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Mushrooms – 14 ounces, sliced


  • For Sauce:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Milk – 1.5 cups
  • Olive oil – 1 tbsp
  • Whole wheat flour – 2 tbsp
  • Salt and pepper to taste

    To garnish:
  • Cream or milk – ¼ cup
  • Fresh parsley – ¼ cup
Instructions
  1. Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.

  2. Take a pan in medium high heat, melt 2 tbsp of butter. Add 2 cloves of garlic and sauté it for a minute. Then add the mushrooms and sauté for 7-8 minutes until golden brown and it should be soft. Set this aside.
  3. Add 2 tbsp of butter to the same pan in medium high heat, add the 2 cloves of garlic and sauté for a minute. Then add the flour, stir fry quickly for 30 seconds and make sure it does not get lumpy. Add the milk slowly and whisk it as you add.
  4. Season with salt and pepper. Let the whole mixture simmer until it thickens. Add olive oil and water when needed if you think the sauce is very thick.
  5. When you think it has got into nicely creamy texture, toss the sauce, pasta and mushrooms together.
  6. Top it with fresh chopped parsley and some crushed pepper just before serving
Notes
You can always use any kind of pasta you fancy.
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