Chana Masala

Chana Masala (spicy chickpeas) is one of popular vegetarian dishes in Indian restaurants.  The dish is easy to prepare, delicious and healthy.  Chana Masala goes well with Puris, Chapathis, Naan and Parathas.  

 Ingredients

Garbanzo beans - 1 cup
Onion - 1
Green chillies - 3
Tomato - 1
Garlic paste  - 1/2 tsp
Ginger paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Curry leaves
Coriander leaves
Salt

Method 

Soak dried chick peas in water overnight.  You can use the canned chickpeas too.

Heat oil in a skillet over a medium-high flame. Add the onions, green chillies and curry leaves and fry the onions till they are golden brown.  Add the ginger and garlic paste and fry the mixture for few minutes.  Add the tomatoes and fry the mixture until the tomatoes blend with the onions.

Add the drained chickpeas, chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and salt. Stir well and cook over medium heat.  (I used pressure cooker to cook the chickpeas).

Garnish with chopped green coriander leaves and serve hot.

Butter Chicken

Butter Chicken is one of my favorite dishes.  It is one of the best known Indian foods all over the world. The dish is flavored and can be prepared  hot or mild. Butter Chicken goes well with Parathas, Naans, Chapathis or white rice. This recipe has been tested numerous times and is loved by everybody. My 3-year old loves it so much that she eats the butter chicken alone. Enjoy!

Ingredients

Boneless chicken (skin removed) - 2 pounds.
2 medium onions
2 medium tomatoes
1 tsp ginger paste
1 tsp garlic paste
Chilli powder - 1/2 tsp
Coriander powder - 2 tsps
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Cloves - 4
1" stick of cinnamon
3 bay leaves
8-10 almonds
3-4 pods of cardamom
Salt to taste
Curry leaves
Coriander leaves
Yogurt - 1/3 cup
Butter
Half and Half

Method

Marinate the chicken with half the amount of spices (chilli powder, coriander powder, garam masala) and yogurt overnight.

Heat butter in a deep pan.  When it is hot, add the whole cinnamon, cloves, bay leaves and the cardamom.  Add the onions and fry the onions till they are golden brown in color.  Add the ginger and garlic pastes and fry for a minute.

Add the tomatoes and let the onion and tomato mixture blend well.  Add turmeric, salt and the remaining spices.  Let the mixture cool and blend the mixture.

Saute the chicken in a little butter and then add the onion/tomato to the chicken and let the chicken cook on medium heat till the chicken is tender.

Grind the Almonds with some water and add the almond paste and the sauce gets thickened.  Add some half and half (this will make the dish less spicy - mild) and this will further thicken the sauce.  

Garnish with coriander leaves and serve with Chapathi, Naan or white rice. Enjoy!

Crab curry

Spicy Indian Crab curry is a popular seafood recipe in India. This crab curry is perfect for cold weather and good for some health issues like cold as well. You can increase the spices if you like it hotter. My husband's favorite dinner.

Ingredients

 
Live blue crabs - 6 (cleaned and washed)
2 medium onions, chopped
1 tomato, chopped
3-4 green chillies
Curry leaves - 10
1 tsp garlic  paste
1 tsp ginger paste
Turmeric powder - a pinch
1 tsp pepper powder
1/2 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
salt to taste
Chopped coriander leaves

Method

Heat a little oil and saute the onions. Fry the onions in oil till they become translucent. Add green chillies and the curry leaves. When the onions turn light brown in color, add the ginger and garlic paste.  Add tomato and cook on medium flame for 3-4 minutes.

Add the spices turmeric powder, pepper, chilli powder, cumin and coriander powder to the onion/tomato mixture.

Add the crabs and stir well. Pour 1/2 cup of water and cook the crab curry on medium heat for 15 minutes. Turn off the heat when crab curry thickens. Garnish with coriander leaves.

Spicy Indian crab curry is ready. Serve with rice or Chapathis

Chicken Acapulco

 

I had Chicken Acapulco in one of our Church gathering and I really liked the dish. It lacked some Indian spices and hence I modified the recipe adding some spices and I liked this version even better.  Now, this has become one of my husband's favorite dinner.

Ingredients 

1 medium onion, chopped
3 cups chopped boneless chicken (small pieces)
1 (8-ounce) carton sour cream
Green chillies
Chicken tikka Masala - 1-2 teaspoon.
1 tablespoon butter
1 can cream of chicken soup
1 (4.5 ounce) jar sliced mushrooms, drained
1/4 teaspoon salt
1/2 cup sliced almonds
8 ten inch flour tortillas 

Topping Ingredients

1 can cream of chicken soup
1/2 cup milk
11/4 cups of shredded sharp cheddar cheese.
Optional : 1/4 cup sliced green olives 

Method 

Saute Onion in butter in a large saucepan until tender.  Add green chillies to the onion and then the chicken.  Then, add 1-2 teaspoon of Chicken Tikka Masala and cook the chicken in the masala.  Let the chicken be cooked well and dried.  Once the chicken is dried, add the rest of the ingredients and mix well.  

Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 baking dish.

Combine the topping ingredients; spoon over tortillas. Optional : sprinkle topping with green olives.

Bake uncovered at 350 degrees for 35 minutes or until cheese is completely melted and topping is bubbly.

You can omit the almonds from the filling and sprinkle them on the top of the casserole.