Pineapple Chicken Stir Fry

INGREDIENTS:

1. 1/4 cup reduced-salt soy sauce

2. 2 tbsp vinegar 

3. 1 tspn grated ginger root  

4. 2 crushed garlic cloves 

5. 1 tbsp cornstarch 

6. 1 tbsp ketchup

7. 2 tbsp Siracha sauce

8. 1 tbsp sugar

9. 2 tbsp oil

10. 1 pound boneless, skinless chicken, cut in thin slices 

11. 6 large green onions, cut in 1-inch pieces

12. 2 cups fresh or frozen pepper strips 

13. 1/2 cup mushrooms sliced

14. 1 pineapple cut into chunks (or a can of pineapple chunks)

DIRECTIONS:

Combine first eight ingredients; stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove.

Add mushrooms and pineapple and cook this for about 15 minutes. Add the sauce you mixed earlier and the green onions, bell peppers, and cooked chicken to the skillet; heat through.

Blackened Salmon

INGREDIENTS:

1. 2 tbsp butter

2. 1 tsp garlic paste (or crushed garlic)

3. 4 tbsp Italian seasoning 

4. 2 tbsp crushed red pepper

5. 2 tsp oil

6. 6 oz. Salmon fillet

DIRECTIONS:

Preheat the oven on broil. In the meantime, put 1 tbsp butter, 1/2 tsp garlic paste, 2 tablespoons Italian seasoning, 1 tablespoon crushed red pepper, 1 tsp oil in the microwave for 1 min, stir, and another 30 seconds. Put this marinade on the salmon on one side. And put the fish in oven to broil. Let it cook about 10-12 minutes depending on your oven.

Make this same mixture again. And flip over the fish and put it on the fish. Again let it cook on broil. Cook this side until it begins to blacken.

Serve over a bed of lettuce and baked potatoes went really well. Sweet baked potatoes were better, after the potato is done, add red chilli powder, salt, black pepper and eat with the salmon.

Khausa *updated*

Khausa is a well-known Memon dish that gets its origins from the region of Burma. The dish is made up of spaghetti topped with coconut curry and a beef or chicken curry. 

You can then add other toppings based on personal taste, such as cilantro, fried garlic, ginger, lemon, etc.

This recipe is for 4 people.

Below is the recipe for the spaghetti, coconut curry and the beef/chicken curry.

SPAGHETTI:
Boil the spaghetti to package instructions. Add salt to the boiled water, do not add oil. If the spaghettis are too slippery the dish won't come out as creamy and good. I use thin spaghetti for this dish. (Wheat spaghetti is pictured above)

COCONUT CURRY:

INGREDIENTS:
1. 13.5 oz can of coconut milk
2. 13.5 oz yogurt
3. 13.5 oz water
4. 2 garlic cloves (chop these as small as you can or use 1 tsp minced garlic)
5. 2 stems of curry leaves (about 10-15 leaves)
6. 3 green chillies (cut)
7. 1 tbsp besan flour (also called gram flour or chickpea flour)
8. 1 pinch turmeric
9. 1 tsp oil

INSTRUCTIONS:
1. In a blender, mix the coconut milk, yogurt, besan flour, green chillies, turmeric, and half of the water.
2. Heat 1 tsp oil in a pot on medium high heat. Once the oil is warm, add the garlic. Once the garlic begins to brown, add in the curry leaves. Sautee the leaves for a few minutes til they splutter and then add the mixture from the blender. (Since some yogurt remains in the blender after you pour it, add the remaining water to it and swish it around to get all of hehe yogurt milk mixture from the blender).
3. Bring the curry to a boil. As soon as the curry comes to a boil, reduce the stove to a simmer and cook for about 30 minutes. (If it's too creamy for your liking, add 1/4 cup of hot water)

BEEF/CHICKEN CURRY:

INGREDIENTS:
1. Meat of your choice, beef or chicken. (1 pound beef or 4 boneless chicken breasts/6 boneless chicken thighs. For either meat, cut into little 1/2 inch by 1/2 inch squares)

2. 1 large onion (chopped in a chopper)

3. 4 tablespoons tomato paste

4. 1 tsp salt

5. 1.5 tbsp red chili powder

6. 1 tbsp coriander powder

7. 1/4 tsp turmeric

8. 1 tbsp ground garam masala

9. 1 tbsp ginger/garlic paste

10. 1/4 cup oil

INSTRUCTIONS:

In a frying pan, heat the oil and fry the onions til they brown. Transfer 1 tbsp of that oil and the browned onions to the pot that you will be using to cook the meat.

On high heat, add ginger/garlic paste, tomato paste, and the spices (number 4 through 8). Also add 1/2 cup of water and cook this through til the onions begin to disappear. This will take about 15-30 minutes. 

Once the onions/tomato mixture has become a thicker gravy, add in the meat and reduce the heat to medium heat. (The chicken will cook about 15 minutes and the beef will cook about 45 minutes) 
*NOTE* Do not overcook the meat here, for it will harden and become chewy.

ADDITIONAL INSTRUCTIONS:

Here are possible toppings for the khausa: green chilies sliced, fried garlic, fried spaghetti (1 inch uncooked pieces), lemon and red crushed pepper sauce (all pictured below). (For the red crushed pepper sauce, in a bowl put crushed pepper and to it, add heated oil, enough just to cover it. It will sizzle and you should stir it with a regular spoon to make sure it gets to the bottom of the crushed pepper equally. And that's it, this sauce also goes great with chinese.) Additional toppings not pictured include: ginger sliced, cilantro, or mint.

Put spaghetti, add the coconut curry and the beef curry and the extra toppings. Eating this with chips is the best. It adds a little crunch to it. You can either crumble the chips on top of your dish, or take a bite of it separately. Ruffles are the best for this!

Stuffed Peppers (Chicken Santa Fe)

The following makes 4 peppers. I did a variation, half were with rice (the right pepper in the picture), the other two were without rice (the left in the picture). These can be a beautiful appetizer to your meal or the Entree itself.

INGREDIENTS:

1. 4 chicken boneless thighs (I manually grinded these in my food processor, keep an eye on it) 
2. 1 tbsp ginger/garlic paste
3. 4 tbsp tomato paste 
4. 4 large green bellpeppers (you want to look for bellpeppers thst are wider, so you have something to stuff) 
5. 1 tbsp oil
Spices used:
6. 1 tsp salt
7. 1 tbsp ground cumin 
8. 1 tbsp red chili powder
9. 1 tbsp garam masala
10. 1/2 tbsp red chili flakes (crushed pepper)
Optional:
11. 1/2 can of black beans
12. 1/2 cup of whole kernel corn 
13. shredded cheese (I used colby jack)

DIRECTIONS:
Begin with 1 tbsp oil and warm that in a pot. When the oil is hot, add the ginger/garlic paste and sautee it a little. Add the ground chicken and the spices and mix it up. Cook this for approximately 15 minutes on medium high heat. This is to ensure the chicken doesn't let out too much water.
As the chicken cooks, boil water in a pot to prep the bellpeppers. (Cut the top 1 inch of the bellpepper and take out the middle core with seeds) As the water comes to a boil, you will put in the peppers for 5 minutes. When they're done, take them out and set them aside.
When the chicken is done, add the beans, corn, tomato paste and 1/2 cup of water. Bring the mixture to a boil and reduce the temperature to medium heat. Let this cook until the water had dried and the beans and corn are tender. *NOTE: in order for the water to dry, leave the lid off of the pot during this process. (It takes about 15-30 minutes, depending on the corn, I used frozen corn that was thawed) Remember, you don't have to add in the black beans or corn. If you don't add them, just add the tomato paste and no water and cook on medium heat 5 minutes.
If you want to add rice, you can add it either to the pot entirely and mix it in, or in separate bowl.  Just make sure to mix the meat and rice well.
Stuff the peppers with your mixture, with or without rice. And sprinkle with cheese and a little crushed red pepper flakes. Broil the bellpeppers for approximately 5 minutes or until your cheese melts and begins to turn golden.

Enjoy this recipe of stuffed peppers and please include pictures and comments of your versions of this item.

Roasted Chicken (Orange Tandoori Fusion)

This recipe for roasted chicken is a little different than usual,  I've used orange instead of lemon.

INGREDIENTS:
1. 1 whole chicken with skin left on (clean the inside cavity and make deep cuts in the chicken)
2. 1 cup yogurt
3. 3-5 green chilies 
4. 1 tbsp garam masala
5. 1 tbsp red chili powder
6. 2 naval oranges juiced
7. 1 tbsp ginger/garlic paste
8. 1 tbsp Tikka boti masala
9. 1 tbsp Tandoori masala
10. 1 large onion finely chopped in a chopper

11. Potatoes, onions, or tomatoes (any vegetables you'd like to roast with the chicken)

INSTRUCTIONS:
Chop the green chilies and large onion finely in a chopper. Next,  mix all the ingredients in a pot and marinate the chicken. Rub the marinade on the chicken and within the cavity and push the marinate into the cuts that you made on the chicken. Let the chicken marinate in the refrigerator for about 3-4 hours.
Before cooking the chicken, take the chicken out of the fridge and let it come to a room temperature.
Toss the vegetables you'd like to roast in 1 tbsp of vegetable oil or olive oil and salt and fresh black pepper. Line these vegetables on the bottom of the pan and place the chicken on top with the breast facing upwards. Cover both of the chicken wings and the two ends of the legs (1 inch of the end) with foil and place one piece of foil (wide enough to cover the chicken, right on top of the chicken) right on top of the chicken breast. Bake the chicken for 1 hour at 450°. To bring a beautiful golden color, you will broil the chicken on each side for 10 minutes. Start with breast side up then flip over the chicken with breast side down. *note* Before you broil each side, spoon chicken juices over the chicken so it does dry out the chicken.

Thai Coconut Curry

(Made with chicken, you can substitute shrimp) 

Yields 4-5 servings (serve with steamed rice) 

INGREDIENTS:
For the chicken:
1. 3 chicken breasts (or 6 thighs) cubed
2. 1 tbsp ginger/garlic paste
3. 1/2 lime juiced
4. Lime zest from 1/2 lime
5. 1 in piece ginger shredded finely
6. 1 tbsp soy sauce
7. 1 tsp oi
8. 5 chili peppers slit in halfway  (not all the way through)
For the curry:
9. 2 tbsp crunchy peanut butter
10. 1 can coconut milk
11. 1 tbsp yogurt
12. 1 tsp salt
13. 1/2 cup water 

INSTRUCTIONS:

Heat oil in the pot/pan you're going to use. Add ginger garlic paste and let it sizzle a bit and break it up in the oil, add the chicken and toss it on medium high heat for 3 minutes. Add the remaining ingredients listed for the chicken. And cook the chicken right about when it's cooked, do not overcook the chicken, it will harden. Boneless chicken takes about 10-15 minutes to cook on medium high heat and make sure to keep stirring it to make sure it does not stick.

Mix the ingredients for the curry in a bowl. As the chicken is done, add this mixture to the pot/pan. Leave the stove on medium high heat JUST UNTIL it comes to a boil. And then reduce it to a simmer. Usually that's about 3-5 minutes, and let it simmer for about 30-40 minutes. If you'd like to add more spice, add 1 tbsp of red crushed pepper flakes at the time when it's simmering so it adds to the flavor.

As you're serving it, bowl the rice and add the chicken with some curry and top it with a little bit lime zest, it adds to the aroma.

Brain Masala

INGREDIENTS:

1. 5-6 Brains
2. 1/2 ts. Turmeric
3. 1 packet Brain Masala (Shan)
4. 1 medium sized onion
5. Coriander, Green Onions, and Green chilies for garnish (chopped)

INSTRUCTIONS:

Boil the brains in 1/2 ts. turmeric, big pinch of salt, 1/3 cup water. (approx. 20 minutes)

Take out the brains from the water and peel off outside layer (sometimes, this layer is already removed) and set aside

Chop onions and fry til golden brown. 

Add brains and sautee for 1 minute.

Add Shan Brain Masala and cook for 5-7 minutes. DO not leave the brain with the masala, you want to be stirring occasionally.
Garnish with items in #5 on ingredients list and serve with rice or chappatis.

Chaap (Chops)

INGREDIENTS:

1. 4 lb. Chaap
2. 2.5 cup yogurt
3. 3.5-4 ts. Lal mirch
4. 0.75 ts. Haldi
5. 20 black pepper
6. 10 cloves
7. 10 ilaichi
8. 2 stick cinnamon
9. 4 tbsp. ginger garlic
10. 3 ts. Salt
11. 3 big onions
12. 1 cup oil

DIRECTIONS:

Marinate the chaap with ingredients 1-10.
Chop onions and fry til golden brown in the 1 cup of oil.
Add chaap.
On a high stove..Mix for 5 minutes (open pot).
Then close the lid…let cook on high stove for 5 mins.
Then medium (check every 20 minutes – overall cooks around 1 hr 15 mins). Check 3 times.
Last 20 minutes, make sure that it’s not sticking.If the chaap is not done, then ¼ cup water.

Tandoori Chicken with Spinach Raita

Khausa

Kat-a-Kat

Goat Biryani

Charga Fried Rice

Aloo Keema Curry

INGREDIENTS:

1. 1 lb keema (Minced meat)
2. 1 medium onion
3. 2 roma tomatoes
4. 2 tbsp. ginger/garlic paste
5. 1 tsp. salt
6. 1 tbsp. red chili powder
7. 1.5 tsp. haldi (turmeric)
8. 1 tsp. garam masala
9. 0.5 c. green peas *optional

DIRECTIONS:

Fry the onions in 1/2 c. oil until golden brown.
Add meat and ginger/garlic paste until the water evaporates. (approximately 5 minutes)
Add spices and 2 tbsp. water. Cook on high heat for 2 minutes, stirring constantly.
Add sliced tomatoes and yogurt and cook on medium-high heat for 10 minutes.
Add potatoes and 1 c. water. Cook on low heat for 30 minutes, or until the potatoes are tender. *If you want to add peas, add them during this stage.
Garnish with coriander and serve with hot chappatis, naan or rice.

Chicken Alfredo

Pasta mixed with tender chicken and coated with rich, creamy Alfredo sauce. 

INGREDIENTS:
4 piece chicken breasts
1 cup frozen sweet peas
1 package pasta (I use Whole Grain Spaghetti by Eating Right)
1 can (10.75 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup skim milk
1 jalapeno
1/2 bell pepper
1 ts. red crushed pepper flakes

INSTRUCTIONS:

Cook pasta according to package directions. Add peas for last 4 minutes of cooking time. Drain. 

Heat butter in skillet. Cook chicken until browned, stirring often. Add the soup and milk and cook through until the lumps have disappeared. Add all ingredients to soup mixture and let simmer. 

Beef with Peanut Sauce

This beef curry can be served with white boiled rice or pan-fried spaghetti. (To stir fry the spaghetti, boil as normal packaged directions. Then add some spaghetti's to 1 tbsp. of oil and let them cook til one side begins to get brown-crunchy. Then carefully flip the spaghetti to get the same crunchy texture on the other side.)

INGREDIENTS:

1. 1 lb beef steaks

Marinade:

2. 2 tbsp soy sauce

3. 1 tbsp. corn flour

4. 0.25 ts salt
5. 0.5 ts sugar

Sauce: 
6. 2 tsp ginger/garlic paste
7. 1 tbsp. peanut butter 
8. 2 tbsp. soy sauce
9. 1 ts. crushed pepper oil sauce **(The recipe for this is given on another post)
10. 1/2 cup peanuts (I used raw peanuts with the skin on)
11. 4 tbsp. water

INSTRUCTIONS:

Mix together all the ingredients in the marinade section (items 2 through 5) and add the beef. Marinate the beef for a few hours. 

In a food processor, combine the sauce ingredients. The sauce will be a thick paste. Set this aside. 

Heat 2 tbsp oil in a wok or large skillet. When the oil is hot, add the marinated beef. Stir fry the beef for about 5 minutes. The beef should be medium rare at this moment, they will begin to golden on the outside. Then add the sauce. Cook this on medium heat until the beef is cooked. *Note* At this stage, if the beef curry is very thick and dried, add 1/4 cup of cold water and mix completely. 

Serve with fried rice, steamed rice, or even on a side of noodles.

Aloo Gosht (Goat curry with Potatoes)

                 

Aloo gosht is a childhood favorite. This recipe is my mom's. It takes me back to my childhood days when I would make her mix my food. This dish can be enjoyed with rice/chappati/paratha. 

To clarify: Bhoono means to basically cook the substance on high heat to basically cook out all of the excess water. This ensure that the curry itself will have taste and not be watered down, but rather thicker and creamy. 

INGREDIENTS:

1. 1.5 lb gosht (meat)
2. Medium to large onion
3. 2/3 cup of oil
4. 1 ts. Lal mirch
5. 1/8 ts. Haldi
6. 6-8 Black pepper
7. ½ stick cinnamon
8. 4 Cardamom
9. 2-4 Long (Cloves)
10. 1 ts. Zeera
11. ½ ts Salt
12. 2 ts Ginger/Garlic Paste
13. 1 Medium sized potato

INSTRUCTIONS:

Fry the onions in the oil until perfectly golden, at this time add the gosht (meat) and Ingredients 4-12.
For 2 mins – mix the meat and spices. 
Saute for 5 mins on high heat (you will saute this until the oil begins to rise to the top and separate from the mixture a bit)
Add ½ cup of water and simmer for 30-45 minutes (let it simmer on medium to low stove, for instance #4 out of 9). While simmering, put 1 medium tomato on top of it. *NOTE* Do not cut the tomato or anything, just simply place it on top of the curry.
Check 2 times during this simmer process (So about every 20 minutes). 
Bhoono the food to entirety! If the gosht isn’t done, then cook another 15 minutes, and bhoono after this time. 
When gosht is about 80% done, Add 1 cup water and 1 Potato. Bring to a boil on higher heat, then cook another 15 minutes on Medium (til Potatoes are done)

Pulao

This meat in this dish can be substituted for chicken as well. Make sure the chicken is with bone though, not boneless. This dish serves approximately 2-3 people. (It's usually enough for dinner for 2 and next day lunch for 2).

INGREDIENTS:

1 lb. goat meat (medium pieces)
1 medium onion
2 piece cinnamon stick
2.5 ts cumin seeds (zeera)
8-10 cardamon pods (ilaichi)
8-10 long
10-15 whole black pepper
1.5 tbsp ginger/garlic paste
3 green chillies
1/2 ts. crushed red pepper flakes
2 tbsp oil
1 cup water
2 cup rice
2 potatoes
approx. 2 cup water (This can vary)
1 tbsp salt

INSTRUCTIONS:

Fry the medium onion til it is golden brown. (You want to do this in a deeper pot)
Add in the meat, and ingredients from meat stew part from 3-8.
Finely chop the green chilies and add these, plus number 9-12 to the pot as well.
Leave this to boil and cook the meat.
When meat is done, you will add in the 2 cups of rice, potatoes,and the 1 tbsp of salt. In full, there should be approximately 2.5 cups of liquid (This includes the stock from the meat and any additional water you may need to add to take it to the desired level)
5 minutes prior to serving, add golden brown onions (approximately 1 handful) to the top of the pulao and let simmer. 
To serve, put on serving tray. The pulao is best served with Yogurt Raita.