Your Cooking Coach
Show MenuHide Menu

Category Archives: Entrées

Creamy Paneer and Peas (Mattar Paneer)

April 15, 2018

This is yummy interpretation of a classic mattar paneer…

2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped

Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.

Chicken Curry with Carom Seeds: Nanoo’s Chicken

April 3, 2018

Delicious, delicious chicken curry- you won’t get this in any restaurant!
Nanoo's Chicken

  • 2 pounds skinless, bone-in, chicken thighs
  • 1 cup yogurt
  • 2 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 garam masala
  • 1 tablespoon ajwain
  • ½ cup extra light olive oil
  • 1 cinnamon stick
  • 1 black cardamom
  • 3 cloves
  • 1 tablespoon cumin seeds
  • 3 large onion, sliced
  • 1 head of garlic, sliced
  • 2 inch piece ginger, sliced
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup chicken stock
  • Salt to taste

Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.

In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.

Fettuccine with Scallops and Garlic

April 2, 2018

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

  • ½ pound fresh fettuccine
  • Salt
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ teaspoon red pepper flakes
  • 10 large scallops, cleaned
  • ½ cup clam juice
  • Juice and zest of one lemon
  • ½ cup chopped fresh parsley

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

Channa Masala and Spinach Fried Rice Bowls

April 1, 2018

I love making noodle and rice bowls and so I thought why couldn’t I make one with Indian ingredients.. that is how this bowl came about. If you want to leave it completely vegetarian and more vegan, eliminate the egg.

 

 

 

 

 

 

 

 

 

 

 

  • 1 cup dried chickpeas, soaked for at least 2 to 3 hours
  • 1 14 ounces can fire roasted tomatoes with chili
  • 1 small onion
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 3 tablespoons butter
  • 2 teaspoons cumin seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 1 black tea bag
  • 3 cups water
  • Salt
  • 2 teaspoons garam masala

Transfer the tomatoes, onion, garlic and ginger to a blender. Blend well till everything is well combined and formed into a sauce. Keep aside. Heat a pressure cooker to a large saucepan with the butter. Add the cumin seeds, cloves, cinnamon stick and bay leaf. Saute for 30 seconds on medium heat. Add the drained chickpeas, tea bag, salt and water. Bring to a boil and follow directions for the pressure cooker and cook under pressure for 2 hours. If using a regular saucepan, cook for 2 to 3 hours or more depending on how long the chickpeas were soaked. Keep adding more water as needed. Once the chickpeas are soft and tender, bring to a boil and cook till a thick soup consistency if formed. Check for seasonings and garnish with garam masala.

Spinach Brown Rice with Mustard Seeds Fried Rice

  • 1 cup brown rice, rinsed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 cups water

Heat a medium saucepan with the butter. Add the rice and salt and sauté for a minute. Add the water and bring to a boil. Partially cover the saucepan with lid and cook on medium low heat till most of the water is cooked away, about 15 minutes. Cover with lid and lower the heat to low and cook for another 20 to 25 minutes or till the rice is cooked through. Fluff rice with fork and let cool.

  • ¼ cup coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 pounds baby spinach, chopped
  • 2 tablespoons soy sauce
  • Salt

Heat a wok like pan with the coconut oil. Add the cumin seeds, mustard seeds and curry leaves and cook for 30 seconds on medium heat. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add the spinach and let it wilt, add the cool rice and soy sauce. Cook on high heat for 3 to 4 minutes. Add salt if needed.

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1 teaspoon salt
  • Juice of one lemon

Mix everything together and keep aside.

Assemble bowls with the spinach rice, channa masala and relish. Top with fried eggs if desired and garnish with some chili sauce.

 

Chicken with Almond and Cilantro Curry

March 20, 2018
  • 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
  • ½ cup full fat yogurt
  • ¼ cup half and half
  • ¼ cup fresh mint
  • ½ cup fresh cilantro
  • 2 inches fresh ginger, peeled and cut
  • 1 teaspoon garam masala
  • 2 teaspoons salt

Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.

  • ½ cup slivered almonds
  • ½ cup hot water

Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.

  • 2 tablespoons butter
  • ½ teaspoon mace
  • ½ teaspoon nutmeg
  • 1 teaspoon black cumin seeds
  • 1 cinnamon stick, ½ inch
  • 1 medium onion, chopped

Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.

Malaysian Style Pork Coconut Curry

March 19, 2018

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt
  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

 

Asian Meatballs

March 12, 2018

Going with the Asian theme this week…
Asian Meatballs

 

 

 

 

 

 

 

 

  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.