Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

Jan 14, 2019

Honey and Tahini Cookies

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

These delicious egg-free cookies have the nutty flavor of tahini paired with the sweetness of honey. Rolling the dough in sesame seeds gives them a satisfying crunch.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,
Delicious homemade tahini! Learn how to make your own tahini here.

I love the taste of tahini so when I saw this egg-free recipe in Epicurious from Mameleh's Deli in Cambridge, Massachusetts, I had to try it! For those of you who might wonder “What even is tahini?” Tahini simply is sesame butter. (If you'd like to try making your own tahini my recipe is here.) These cookies couldn’t be simpler to make, and they are extremely, meltingly, delicious. The addition of tahini in this recipe gives the cookies an unexpected, yet pleasant quality, almost like peanut butter cookies, but lighter and crispier. The only thing I changed from the original recipe was adding an extra tablespoonful of honey. The additional honey added a tad more sweetness and a bit more delicate crunch to their shortbread-like texture. Enjoy!

3/4C butter
3/4C sugar
3/4C tahini
1/4C honey
1tsp baking powder
1/2 tsp salt
2C flour
1/2 C toasted sesame seeds (for rolling)

Here's what to do:
1) Using an electric mixer on medium speed, beat butter, sugar, tahini, honey, baking powder and salt in a large bowl until light and fluffy, about 3 minutes.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

2) Add flour in 2 batches, beating after each addition until fully combined. The dough will be slightly sticky.

3) When ready to bake, preheat oven to 350F/180C Place sesame seeds in a small bowl. Line baking sheets with silicone mats or parchment.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

4) Scoop scant tablespoons of dough and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame seed side up, on prepared baking sheets, spacing about 2 inches apart.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

5) Bake cookies, rotating baking sheets halfway through, until golden brown, mine took 15–20 minutes. Let cool on baking sheets (cookies are fragile while warm but will firm as they cool) for at least 5 minutes. Makes about 30 cookies.

cookies, delicious, easy, egg-free, eggless, honey, honey and tahini cookies, Recipe, sesame, simple, tahini, vegan,

Wondering why Bibi has only been baking cookies recently? It is because of this man:

We have been graced with the presence of the finest Waza of all Kashmir! Mr. Bashir Ahmed Waza has been our houseguest for the past week and has treated us to Wazwan dishes of his creation daily. So I haven't had to cook at all for the last month!

Jan 7, 2019

How to make Tahini

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Middle East. Here's my quick and easy technique to make tahini that tastes so much better than anything store bought!

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,
Tahini grinding mill in the Old City of Jerusalem, Israel
The word tahini is derived from the Arabic verb "طحن " or "ṭaḥana" meaning "to grind." Tahini is known throughout the Middle East by various names. In Iraq it is called rashi, in Kuwait harda, in Iran ardeh, in Cyprus tashi, in Israel t'hina, and in Turkey tahin. It is often served as a dip on its own or as a component of hummus, baba ghanoush, and halva. Tahini is a great source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.
diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

My favorite way to eat tahini is on toast or straight from a spoon, I love its peanut butter-y flavor. I prefer to make my tahini with sesame seeds that have been deeply toasted but you can dry roast (or not) your sesame seeds to any degree you wish. I use rice bran oil to make tahini although olive oil is more traditional. (Really any neutral tasting oil will do.) The sesame seeds we get here in Nepal are a mix of hulled and unhulled, you will most likely only see the hulled, white version in western countries. Unhulled sesame seeds result in a darker color and nuttier flavored tahini. A pinch of salt improves flavor and helps preserve the tahini but is optional. Any way you choose to make tahini, I'm sure you'll agree it's easy to make and much tastier than readymade:

1 C sesame seeds
3-4 TBS oil of choice (olive oil is traditional but I use rice bran oil)
1/2 tsp salt (optional)

Here's what to do:
1) Preheat oven to 350F/175C. Spread sesame seeds onto a baking sheet. Bake in the preheated oven until seeds are fragrant, stirring every few minutes, usually about 10 to 12 minutes. OR Heat a heavy-duty skillet over medium-high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly for about 4-5 minutes.  Be careful, sesame seeds burn very easily.

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

2) Allow toasted seeds to cool and transfer to a mixie or blender and add oil and salt (if using).

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

3) Blend until smooth, adding additional oil if needed. The goal is a thick, yet pourable texture. Refrigerate in a sealed container. This tahini should last for 1 month if refrigerated. The oil may separate, so stir it together if needed when using. You may need to bring it room temperature to stir it together if it’s become too solid. Makes about 3/4C depending on how much oil you use.

diy, easy, healthy, home made, inexpensive, oil, Recipe, seeds, sesame, simple, tahini, vegan,

Anybody else make their own tahini?

What are your favorite recipes with tahini?

Calmly currying on,

Dec 31, 2018

Homemade Hobnobs (egg free)

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

Oaty, buttery, and moreish-ly crisp - this homemade version of the popular British biscuit is downright addictive! Sturdy enough for dunking, egg free, and easy enough to make in a single afternoon.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,
"One nibble and you're nobbled"

Hobnobs are a commercial biscuit introduced by McVitie's in the UK in 1985. The McVitie's Hobnob is the third most popular biscuit in the UK to dunk into tea, with its chocolate-dipped variant ranked sixth. They are reminiscent of Anzac biscuits but without the coconut. We get them here in Nepal from a factory in Delhi. I'm rather fond of them but though they are sturdy enough for dunking they often arrive here powdered from the long, bouncy truck ride up to the Himalayas from the Indian plains. So I found this amazing recipe in Bon Appetit to make them at home!

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,
The UK's greatest culinary achievement!
This "made from scratch" version of one of the UK's favorite biscuits is even tastier than the original! The salty-meets-sweet buttery flavor and crunchiness have made them my absolute favorite cookie. I did make a few minor changes to the recipe. The original recipe called for two teaspoonfuls of honey. I used golden syrup and increased the amount to one tablespoonful. Golden syrup is the authentic, caramel-like flavor of McVities Hobnobs, honey will work but the flavor won't be quite as spot on. Measuring out two teaspoonfuls of golden syrup or honey is ridiculously fiddly and when it comes to either, more is MOAR! I also baked mine at 325F/165C instead of 300F/150C because that's the temperature my crappy toaster oven is stuck at. Rolled oats are preferred but I have made them with quick-cooking oats on occasion too. The quick-cooking oats make for a slightly denser cookie that is just as delicious. Any way you choose to make them I'm sure you'll love them! Off to the recipe:

1 C butter, softened to room temperature
1 C granulated sugar
1&1/2 tsp baking soda
1&1/2 tsp salt
1 TBS golden syrup or honey
2 TBS whole milk
1&1/2 C flour
1&1/2 C rolled oats

Here's what to do:
1) Using an electric mixer on medium-high speed, beat together butter, sugar, baking soda, and salt until light and fluffy, about 3 minutes. Beat in milk and golden syrup (or honey).

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

2) Turn off the mixer and add flour and oats. Combine until just mixed. You can cover the dough in cling wrap and chill or freeze it or go on to the next step if you wish. I have found that chilling does improve the shape of these cookies but is not necessary.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

3) Preheat oven to 325F/165C. Spoon scant tablespoonfuls of dough onto silicone mat or parchment-lined baking sheets, pressing down lightly to flatten and spacing one and one-half inches apart. They will spread quite a bit.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

4) Bake cookies until golden brown on the bottoms and around the edges, about 25–30 minutes. Allow to cool for at least 5 minutes before transferring from baking sheet to wire rack.  (They will be soft at first but will crisp up as they cool). Store in an airtight container at room temperature for up to one week. Makes about 30 cookies.

biscuits, britain, british, coookies, easy, egg free, eggless, golden syrup, hobnobs, homemade, honey, mcvitie's, oats, Recipe, uk, vegan,

To all my dear readers, friends, family, and acquaintances,

Out with the old and in with the new: may you be happy the whole year through. 
Happy New Year!


    Dec 10, 2018

    Zimtsterne (Cinnamon Stars)

    A German and Swiss holiday staple, this cookie has it all: It's spicy, it's chewy, and it's enticingly covered with sweet frosting. Zimtsterne or cinnamon stars are traditionally made in the shape of a six-pointed star, but if you only have a cutter with five points, that's okay too!

    This recipe is adapted from my good friend Cyn's blog, Home Cyn Home. My longtime friend Cyn is a Swiss national living in Mumbai with her Indian husband, adorable daughter Ishita, cute cat Mittens, and dedicated dog Jasmine. Cyn celebrates Christmas by making traditional Swiss treats and lots of fun Christmas crafts. She is also a professional artist and her designs are available on Society6, Redbubble, and Colorpur. Be sure to visit her blog for more easy recipes and craft projects or a hilarious rant on the perils and pitfalls of expat life in India.

    Bibi's Kandy-Kolored Raspberry-Flake Streamline Kitchen Aid Stand Mixer (My apologies to Tom Wolfe)
    So when I first saw this recipe for I thought, "Egg whites and royal icing, hmm, sounds fiddly." But then I picked up this KitchenAid stand mixer while last passing through Delhi and that's what made this recipe a snap! I had my mom's 70's harvest gold and my own late 80's hunter green KitchenAid mixer in California, but did not bring them to Nepal due to voltage issues. (No, this is not an ad for KitchenAid) That whisk beater makes short work of whipping egg whites.! If you don't have a stand mixer a handheld electric mixer will do, but possibly take a few minutes longer. I ground the almonds finely in seconds in my Indian-style mixie.

    See that glorious pile of local oranges on the Tarkariwala's cart?
    Right now oranges are in season so I used a little orange zest and orange juice to make these cookies halal. Kirsch is the traditional flavoring but I'll bet Gran Marnier would be delicious also. Orange and cinnamon are such a great pairing. Cyn advises putting the royal icing on just after baking rather than before or during as is traditional. I agree as the pure white icing tends to discolor if baked, especially if you have a convection style oven. Be sure not to overbake as the Zimtsternen are meant to be a bit chewy and will taste burnt even if they're just baked to medium brown. Overall, this recipe is a keeper! I love this cookie's festive star shape and snow-like topping.The delightfully chewy, nutty texture and spicy cinnamon flavor are delightfully different. They really are easy to make - especially if you make the dough in advance and then bake and frost them the next day. I love'em! Off to the recipe:

    3 egg whites
    1 pinch of salt
    1 C powdered sugar
    2 TBS cinnamon powder
    1 TBS of orange juice (or Kirsch)
    1 tsp orange zest (optional)
    4 &1/2 C or 500g ground almonds (with skin)
    extra ground almonds as needed
    extra powdered sugar for rolling out dough
    gold glitter sprinkles for decorating (optional)
    Royal Icing:
    1 egg white
    1 C powdered sugar
    1 pinch of salt
    1 tsp orange juice

    Here's what to do:
    1) In a large mixing bowl beat the egg whites and salt until they form stiff peaks. (I use the whisk beater for this step.)

    2) Add the powdered sugar to the beaten egg whites and fold until you have a smooth paste. (I switch to the regular beater from the whisk for this step.)

    3) Mix in the ground almonds, cinnamon, orange juice (or kirsch) and orange zest and combine as evenly as possible. At this point, you will have a sticky dough. Add some extra ground almonds gradually until the dough sticks to itself but remains soft yet pliable.

    4) Wrap the dough in cling film and refrigerate it for at least 8 hours to allow the cinnamon flavor to develop and the almonds to soak up the moisture. This dough can also be frozen for several weeks before use.

    5) When ready to bake make a small batch of royal icing* (directions below) and preheat oven to 180C/350F. Place a large piece of waxed paper on a flat surface and sprinkle with powdered sugar. Place the chilled dough on the waxed paper and powdered sugar, lightly sprinkle with more confectioners' sugar and press or roll out to 1/3-inch thick.

    6) Using a cookie cutter dipped in water, cut into 2-inch star shapes. Reroll and cut any scraps. Place on baking sheet lined with parchment or a silicone mat. Bake the cookies in the center of the oven for about 10-15  minutes (they should just start to turn brown on the edges). Do not overbake!

    7) Spread the royal icing* on the cookies as soon as you take them out of the oven. Ideally, the cookies should still be a bit hot. Sprinkle with gold colored sugar before icing sets if desired. Allow the cookies to cool on a rack. When completely cooled store in an airtight container at room temperature for up to 3 weeks. Zimtsternen taste best if allowed to stand for 24 hours.

    *Royal Icing:
    1) Place egg white, a pinch of salt, and a teaspoonful of orange juice in the bowl of an electric mixer fitted with the whisk attachment or beaters. Beat until frothy.

    2) Add the powdered sugar and beat on low speed until well blended. Increase the speed to medium-low and beat until the mixture is stiff and shiny, usually about 3 to 5 minutes. This icing hardens quickly, so be sure to cover it with plastic wrap until you're ready to use it. Gently press the plastic wrap into the surface of the icing to prevent a crust from forming.

    Helpful Hints:

    Grind almonds quickly and easily in your Indian-style mixie. I did mine in two 250g batches and it took only seconds!

    Dec 3, 2018

    Tips & Tools: How to dry mint

    Dried mint has a lovely fresh aroma and can be used as a seasoning, garnish, or in teas. This is my simple method to perfectly dry and store this versatile herb.

    Mint is a hardy perennial herb available in many cultivars. The plant is easy to grow and found all over the world. Each culture has its own uses for this beautiful, fragrant herb. Spearmint (Mentha spicata) is what I grow in my garden. Spearmint's name comes from “spiremint” referring to the tall purplish spires of its blooms in late summer. The refreshingly mellow and slightly lemony flavor of spearmint makes it the preferred mint in Middle Eastern and South Asian cuisines.

    This method of drying mint was taught to me by an elderly Syrian neighbor long ago. Prior to learning this method I would tie the mint up in bundles and hang them to dry in a well-ventilated area out of direct sunlight. This method is much easier and the mint dries faster. Bundling herbs to dry does not work well in most of South Asia. It is rather humid most of the year and herbs tend to get mold or mildew if bundled and hung to dry. I usually only dry mint in the Winter here in Nepal as that's when the arid and cold winds blow from the high Himalayas.

    Here's what to do:

    1) Harvest the mint:
    • Cut mint early in the morning as that is before the flavorful volatile oils have dissipated.
    • Cutting the mint just before it blooming if possible to ensure the highest concentration of flavors.
    • Cut 3-4 inch long sprigs oof the mint for easiest handling.
    • Gently shake the mint sprigs just after cutting to remove any lingering insects.
    • Use a colander or sieve to collect the mint sprigs while cutting, then rinse them under cold water gently. If you bruise them they will lose their volatile oils and flavor.
    I picked this mint at 8 AM. I use our iron patio table to dry the mint after rinsing. It is shaded by an umbrella and the metal grate allows for best air circulation
     2) Allow cleaned mint sprigs to air-dry: 
    • Spread the washed mint sprigs out on a clean and dry surface out of direct sunlight. I use our metal patio table but a metal baking sheet or serving tray will work also.
    • Try not to overlap the mint sprigs so no water gets trapped on the leaves.
    • Allow to fully dry. The mint should look wilted when properly dried.

    3) Place air-dried mint sprigs on a flat baking sheet or serving tray:
    • Place them as close as possible but try not to overlap.

    4) Place the mint-filled trays on top of the refrigerator:
    • This is just genius! My Syrian neighbor taught me this. The air is warmer and dryer atop the fridge and the trays are completely out of the way. The mint stays out of direct light on top of the fridge too.

    5) Allow mint to dry completely. Check mint daily to make sure no moisture or mold is present: 
    • Remove and discard any moldy or brown leaves.
    This took only 3 days to dry!

    6)  Transfer the dried mint into a clean, airtight container:
    • I like to store the mint as whole dried sprigs and crush it by rolling between my hands to use it. The flavor and aroma will keep longer if the leaves are kept whole.
    • Choose with tight lids and made of non-porous, non-absorbent material such as glass, plastic, or metal. Paper, cardboard, plastic, and wood containers absorb the volatile oils from the mint.
    • Label each container with the current date and contents. For best flavor, use the dried mint within a year.
    • Store in a cool, dry, and dark spot.  

    So that's my method for drying mint!
    I use dried mint in my Kashmiri Eggplant with Tomatoes (Tamatar Wangan), Cucumber and Mint Raita, Kashmiri Walnut Chutney (Doon Chetin) ,and Kashmiri Onion Chutney (Ganduh Chetin).
    Do you have any favorite recipes that use dried mint?
    Any tips for drying herbs you can share?

    Nov 19, 2018

    Bal Arneson's Garam Masala

    Bal Arneson, garam masala, Indian, Recipe, spices, cardamom, cinnamon, cloves, coffee grinder, cumin, easy, nutmeg, pepper, Recipe, spice mix,

    Bal Arneson is a TV Host, an award-winning author, a Compass Celebrity Chef, and a well-known culinary personality. This is her recipe for the classic and versatile Indian spice mix, garam masala.

    This recipe is adapted from the 2014 cookbook, Bal's Spice Kitchen by Bal Arneson.  Originally from a small village in the Punjab, India, Bal, at the age of seven, learned how to cook from her elders. She has three national bestselling cookbooks Everyday Indian, which won the Asian Cuisine category prize for Canada by the Gourmand World Cookbook Awards, Bal’s Quick and Healthy Indian, and Bal’s Spice Kitchen. Her TV Shows are airing in several countries around the world, including the US Cooking Channel and Food Network Canada. She is the host of Spice Goddess, which was nominated for a James Beard Award and NAMIC Vision Award, and Spice of Life. Bal has been a judge on ‘Iron Chef America’, Bobby Flay’s Dinner Battle, and Cooking with Fire.

    I had never heard of Bal Arneson before I picked up this cookbook at Delhi duty-free. I'm not sure if her cooking shows are still airing or not. (The cooking channel we get here in Nepal is still showing 90's reruns from The Naked Chef and Nigella Bites.) I found the above-pictured ad on Instagram so Ms. Arneson seems to be currently popular in Canada. Most of her recipes seem to a fusion of western and Indian. This was the first recipe for garam masala I have tried that I was disappointed in, it is a bit too heavy on the cinnamon/dalchini side for my taste. However, if you are looking for a garam masala that leans to the sweet and spicy heat of cinnamon - this is it! Now I don't dry roast my garam masala (for reasons I go into here) but I've provided two ways to do so in the directions below. Off to the recipe:

    6 cloves/laung
    4 green cardamom pods/elaichi
    3 black cardamom pods/kali elaichi
    3 cassia leaves/tej patta, cut into small pieces
    2-inch piece cassia bark/dalchini (or cinnamon stick)
    1 TBS coriander seeds/dhania
    1 TBS cumin seeds/jeera
    1/2 tsp black peppercorns/kali mirch
    1/2 tsp mustard seeds/rai
    Here's what to do:
    1) Place all the spices in a coffee or spice grinder and grind until to desired consistency.

    2) Keep in a sealed airtight and light-resistant container in a cool dark place for up to 3 months.

    Two methods to dry roast spices-

    1) Heat a heavy bottomed frying pan or tawa for 7-10 minutes.
    2) Dry roast spices one at a time in batches, or toss all spices in & stir frequently until spices give off a fragrant aroma.
    3) Allow to cool completely. Grind coarsely using pulse button in mixie, food processor, or coffee grinder. Store in an airtight container out of sunlight.
    (The problem with this traditional method is that the temperature isn't really even over a tawa on a gas flame & some spices may scorch while others remain unroasted.  Cumin usually roasts faster than the other spices & when burned has an unpleasant bitter flavor. Roasting spices separately reduces the risk of scorching but is tedious. Why do South Asians still do use the traditional tawa method? Because most South Asians do not have any sort of oven in their homes.)

    Fast & easy oven method-
    1) Preheat oven to 220F/100C.
    2) Spread all spices over 13-inch by 9-inch baking pan or cookie sheet. Bake spices for 10 minutes.
    3) Allow to cool completely and grind coarsely using pulse button in a mixie, food processor, or coffee grinder.  Store in an airtight container out of sunlight.

    Have you ever seen any of Bal Arneson's television shows?
    What is your favorite garam masala recipe?

    Oct 29, 2018

    Sindhi Style Chicken Curry

    Chicken, creamy, curry, easy, Indian, main course, meat, pakistan, Recipe, rich, Sindh, Sindhi, Sindhi style, seyal, murgh, murg,

    Sindh is one of the four provinces of Pakistan. This delectably creamy chicken curry recipe reflects the Mughal's influence on the culinary culture of Sindh. Slow cooking, tangy tomatoes, and layers of garam masala characterize Sindhi cuisine.

    A Sindhi man draped in a block-printed ajrak cotton shawl and wearing an embroidered Sindhi topi or cap.

    This recipe is from a beautifully written article on Sindhi cuisine in a the May 2013 issue of Saveur. Sindh is not a part of modern India but many Sindhis have settled near Mumbai. It is nice to see Sindh's unique cuisine given some recognition in a gourmet magazine. Sindh has long intrigued me as I am a huge fan of their block-print shawls called ajraks and their patchwork quilts called rallis. Oh, I love block-print fabrics! Can you tell by the backgrounds I use? ;) Another excuse to buy more block-print!

    A Sindhi ralli or patchwork quilt.
     This was one of my favorite recipes from the issue. The Sindhis usually eat both rice and rotis with their meals so they prefer lots of luscious gravy. It is a bit rich and time consuming to make for every day so I only make it for iftar, during Ramadan, or a special occasion like an Urs. I did make some slight changes to the recipe. You do not have to grind the garlic, ginger, and green chili together. I know that is the way it is traditionally done, but I like to grind mine separately and I assure you there is no taste difference. Taking inspiration from the Kashmiris,  I fry the chicken pieces in salted oil to give them a bit of a salt crust. I also doubled the number of green chilis and garam masala to suit my Kashmiri family's spicy taste. Definitely decrease the chilis and garam masala if you prefer a milder curry. Off to the recipe:

    1 kg/2lbs chicken pieces, skinless and bone in
    3 TBS cooking oil or ghee (clarified butter)
    1/2 C onion, thinly sliced into half moons
    2 TBS garlic/lahsun paste
    2 TBS ginger/adrakh paste
    2-3 green chilis/hari mirch, finely chopped (omit or use less for less heat)
    8 black peppercorns/kali mirch, ground coarsely
    2 tsp ground coriander/dhania
    2 tsp garam masala
    1/2 tsp turmeric/haldi
    1 TBS dried fenugreek leaves/kasoori methi
    1/2 C tomatoes, pureed or finely diced
    3/4 C milk mixed thoroughly with 1/2 C cream1/3 C cilantro/dhania leaves washed thoroughly and chopped finely

    Here's what to do:
    1) Heat oil or ghee with 1 teaspoonful salt in a 6-qt. saucepan or kadhai over medium-high heat for about 5 minutes. Add chicken pieces and cook, flipping once, until browned or about 3 minutes on each side. Transfer browned chicken pieces to a plate.

    2) Add sliced onions to hot oil or ghee and cook until golden, this usually takes 5-7 minutes. Add garlic paste, ginger paste, and chopped green chilis and fry for about 2 minutes or until raw smell is gone.

    3) Add black pepper, dried fenugreek leaves/kasoori methi, coriander, garam masala, and turmeric, Stir well and cook for 1 minute. Add tomatoes and cook until slightly caramelized and oil separates from the mixture or about  4-6 minutes. 

    4) Add fried chicken pieces and milk mixed with cream to mixture. Stir well and bring to a simmer. Reduce heat to medium and cover. Simmer gently until chicken is tender and cooked through, about 20 minutes.

    5) When chicken is cooked through stir in the chopped cilantro/dhania leaves and salt to taste. Serve with rice and/or rotis.

    Happy Halloween to all my America readers!

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