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Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Apple Galette

November 11, 2018

I baked this delicious dessert using the Food and Wine recipe by Jacques Pepin. It’s an incredible recipe and everyone loved it. I did tweak it a bit- I added the heavy cream and turbinado sugar. I also used an amazing apple pie spice from raw spice bar. This apple pie spice mix is delicious, it included green cardamom, grains of paradise and rosemary. The flavor was incredible- I would highly recommend this spice store online.

Pastry

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons sugar
  • ¼ teaspoon salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup ice water

In a food processor, combine the flour with the sugar, salt and butter and process for 5 seconds. Sprinkle the ice water over the flour mixture and process until pastry just begins to come together and forms a ball- about 15 to 20 seconds. Transfer the pastry to a work surface, form into a disk and cover with plastic wrap and refrigerate until chilled.

 

  • 3 large golden delicious apples
  • 2 tablespoons sugar
  • 1 tablespoons apple pie spices
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into small pieces
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar

Peel, halve and core the apples and slice them crosswise ¼ inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones- about half of the slices should be chopped. In a small bowl, combine the sugar and apple pie spices.

Preheat the oven to 400 degrees F.  On a lightly floured work surface roll out the pastry to a 12-inch round circle and transfer to a large lined rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apples slices on top in concentric circles or in slightly overlapping rows. Sprinkle the spiced sugar evenly over the apples and dot with pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Spread the heavy cream over the folded pastry with a pastry brush evenly. Sprinkle the turbinado sugar over the cream.

Bake the galette for about 50 minutes or till the pastry is nice browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Mascarpone Whipped Cream

  • 2 tablespoons mascarpone cheese
  • ½ cup whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract

Whip the mascarpone cheese, whipping cream, sugar and vanilla extract till stiff peaks are formed. Refrigerate till serving with the galette.

Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)

November 6, 2018

Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

  • 1 cup besan (chickpea flour)
  • 1/2 cup coconut oil
  • 1 cup shredded coconut
  • ½ cup fresh ricotta cheese
  • 4 to 5 green cardamoms (seeds taken out and crushed)
  • 1¼ cups sugar
  • Sliced almonds
  • Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.

Cardamom Saffron Panna Cotta

November 5, 2018

This is a good dessert for Diwali- the cardamom and saffron come through loud and clear!

  • 1 ½ cups whole milk
  • 3 teaspoons powdered gelatin
  • ½ cup sugar
  • 1 ½ cups heavy cream
  • 5 cardamom pods
  • 1/8 teaspoon crushed saffron threads
  • ¼ teaspoon salt
  • Eight 4 ounce ramekins

Pistachio Topping

  • ¼ cup pistachios
  • ½ teaspoon salt
  • 1 teaspoon brown sugar

In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.

Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.

Grind the pistachios, salt and brown sugar in a grinder.

Top the panna cottas with ground pistachio mixture and serve.

Apple Cranberry Salad

November 4, 2018

Apple Cranberry Salad

Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…

  • 4 cups mixed greens
  • 1 large honey crisp apple, sliced thin
  • ½ cup dried cranberries

Dressing

  • 1 large navel orange, juiced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Pepper

In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.

In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.

Palak Murgh- A Spinach and Chicken Recipe

October 30, 2018

Palak Chicken

  • 1 pound boneless chicken thighs, cut into bite size pieces
  • ¼ cup sour cream
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon nutmeg
  • 3 green cardamom pods, skin off
  • ½ teaspoon cayenne pepper
  • Juice of one lemon
  • Salt

Marinate overnight or at least 2 hours.

  • 1 large white onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 1 cup crushed tomatoes
  • Salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
  • 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.

Turkey Meatballs with Zucchini

October 29, 2018

Turkey Meatballs with Zucchini 1

  • 1 pound ground dark meat turkey
  • 1/3 cup prepared pesto
  • 1 cup grated zucchini
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • 2 tablespoons extra light olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ pound whole-wheat spaghetti, al dente

In a large mixing bowl, add the turkey meat, pesto, zucchini, eggs, breadcrumbs and salt. Mix well with fingertips and keep aside for an hour.

In the meantime, in a large saucepan, heat the olive oil. Add the onion and garlic. Saute on medium heat for a couple of minutes and add the tomato sauce. Cook on medium heat for 5-6 minutes and turn it down to a simmer.
Form medium sized meatballs and begin adding to the simmering sauce. Once all the meatballs are formed, cook on medium heat for 20 minutes.

Serve on top of al dente spaghetti.

Turkey Meatballs with Zucchini