Almond Chicken Curry

Ingredients
1. 1 1/2 lb boneless chicken
2. 1 red onion chopped fine
3. 2tbsp garlic paste
4. 1 tbsp ginger paste
5. 3 tbsp almonds paste
6. 1 tbsp red chili powder
7. 3 cloves
8. a small cinnamon piece
9. bay leaf
10. 1/2 tbsp oil

To Make Almond Paste
1. Soak the almonds in some hot water and remove the skin
2. Blend into a smooth paste

Method
1. In a pan heat oil and add the cumin seeds and wait till they sputtering.
2.Then add the clove, cinnamon and bay leaves, when they start to turn color, add the onions and sauté till brown. (for a smoother creamier gravy chop the onion really fine or blend to a paste and then sauté).
3. Add the chili powder followed by the almond paste and let it cook and now add the chicken and salt and cook till the chicken is cooked through and desired consistency is reached. For best results, simmer under low heat till excess oil starts floating on top.
Serve hot with some hot naan.

Christmas Cookies!

Ingredients:
1. 1/2 cup (113 grams) unsalted butter, room temperature
2. 1/4 cup (50 grams) granulated white sugar
3. 1 large egg,
4. 1/2 teaspoon pure vanilla extract
5. 1 cup (140 grams) all purpose flour
6. 1/8 teaspoon salt
7. 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped
8. 1/2 cup jam
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.
Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Makes about 20 cookies

Catfish Curry

Ingredients:

1 lb catfish cut into 1 inch steaks
3 green chilies
1/2 tsps Turmeric
1/2 tsps Red chili powder
1/2 tsps Salt
Oil
1 yellow/red onion, chopped
3 cloves of minced garlic
1 red bellpepper cut into thin slices (you can also green or yellow bellpeppers)
1 cup tomato, chopped
Cilantro

Method:
Rub the catfish pieces with turmeric and salt. Let stand 30 min. Heat oil in large, deep frying pan on medium. Add the diced onion, garlic and the green chilies, and sauté for a few minutes till the onion softens and turns pink. Add the catfish, tomatoes and the red pepper slices and stir. Add the salt and chili powder. Cover and simmer 15 minutes. Sprinkle with cilantro and let simmer for another few minutes. Serve hot with rice/ roti.

Chaler Payesh(Rice Pudding)

Ingredients:
Sweet smelling Rice (Gobindobhog chaal): 100gms
Milk: 4 cups
Sugar: 150gms
Ghee: 1 teaspoon
Cashew nuts: 10gms,
Raisins: 10gms
Green cardamoms: 3 to 4
Bay leaf: 2


Method:
· Boil the milk in very low flame, and let it condense till it become almost ¾ its original volume.
· Meanwhile, add ghee to rice and mix well.
· Drop in the rice when the milk is ready, and now cook on high flame, stirring often.
· As the rice gets cooked add sugar, green cardamom, bay leaf.
· Keep on flame till the sugar melts.
· Throw in the cashew nuts and raisins.
· Garnish with raisins and cashew nuts or any other dry fruits of your choice.

Options:
· If you dont get Gobindobog, then work out with good quality Basmati rice
· The more you condense the milk, the better it tastes.
· Also, instead of sugar you can add jaggery or gur.
· To add a touch of color and flavor saffron is a good choice too.

Ingredients:

q 1 tablespoon vegetable oil
q 1 tablespoon butter
q 1 large onion, grated
q 1 tablespoon grated ginger
q 2 cloves garlic, smashed
q 1 teaspoon turmeric powder
q 3 cardamom pods, pounded to split open (don’t let the seeds get away)
q 1 whole cinnamon stick or 1 teaspoon ground cinnamon
q 1 chicken breast, chopped into blocks
q 3 tomatoes
q 2 bunches of spinach
q 2 tablespoons chopped coriander/cilantro
q 2 red chilies, split
q Salt to taste

Method:
q Partially boil the spinach and blend into a smooth paste. Keep aside.
q Put oil and butter in a large pan on low – medium heat
q Once melted, add onions, ginger, garlic, turmeric, cardamom and cinnamon. Stir and let them simmer gently.
q Add the chicken.
q Let cook for a few minutes before adding the tomatoes, water, spinach and cilantro. Stir well and salt.
q Add the green chilies. Stir well and simmer covered for 1/2 an hour, till the spinach starts sticking to the sides of the pan.
q It’s a yummy dish and even those who hate spinach will love it!!

Cholar dal

Cholar Dal
1 cup Cholar Dal
1tsp of turmeric powder
1 tsp of salt
i tsp sugar
2 tbs of ghee
1 tsp of cumin seeds /mustard seeds also can be used
1 tbsp sliced coconut
I tsp oil

Soak the dal in water for at least 15 minutes.
dd oil in a kadai and fry the cumin seeds and bayleaf along with the dal. Transfer the seeds and the dal to a pressure cooker. Add 3 cups of water.
Add turmeric powder and salt, sugar.
Cover and cook at medium heat till 3 whistles.
Let the pressure subside and then open the cover.
Before serving add ghee and sprinkle on top with the coconut slices.
Serve hot with white rice.

Apple pecan cake

I found this recipe at a site but modified it a bit for convenience.

Ingredients:
3/4 cup (75 grams) chopped walnuts or pecans
1 pound (454 grams) apples (red delicious or fuji apples)
1-2 tablespoons freshly squeezed lemon juice
1 1/2 cup (195 grams) all purpose flour
3/4 cup (150 grams) granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup (50 grams) raisins


Method:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax paper.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.

Peel, core, and coarsely chop the apples. Toss with 1 - 2 tablespoons of lemon juice.

In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Serve with softly whipped cream or vanilla ice cream.