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Malaysian Style Pork Coconut Curry

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.

 

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

  • 1 pound chicken thighs, skinless and cut into 2 inch pieces
  • ¼ cup Greek yogurt
  • 3 garlic cloves
  • 2 inch ginger piece, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

  • 1 14 ounces can diced fire roasted tomatoes with chilies
  • 1 medium onion, chopped
  • 2 cardamom pods
  • 2 cloves
  • 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

  • 3 tablespoons extra light olive oil
  • 8 to 10 curry leaves, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Healthy Pumpkin Oatmeal Muffins

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup full fat yogurt
  • ½ cup full fat milk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

Chicken with Cilantro and Dill Sauce

This is one of my favorite chicken recipes- its my Grandfathers. It is simple and delicious…

  • 2 pounds bone-in chicken thighs
  • 3 teaspoons ground coriander
  • 2 teaspoons salt

Marinate the chicken pieces with the coriander and salt for 2 to 3 hours.

  • 1 small yellow onion, chopped
  • 6 garlic cloves, peeled
  • 1 cup dill, chopped
  • 1 cup cilantro, chopped

Process the onion, garlic, dill and cilantro. Keep aside.

  • 2 tablespoons ghee or butter
  • 1 tablespoon extra light olive oil
  • 1 half inch cinnamon stick
  • 3 cloves
  • 2 cups chicken broth
  • Salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Heat a heavy saucepan with the ghee and oil. Brown the chicken pieces on both sides on high heat, 2 to 3 minutes each. Keep aside. Add the cinnamon stick and cloves. Saute for 20 seconds and add the cilantro mixture. Saute on medium heat for 10 minutes, stirring constantly. Add the chicken and chicken broth and salt. Bring to a boil and simmer for half an hour covered. Take the lid off and turn the heat up and cook off the sauce until it thickens a bit. Check for seasonings.

Grind the spices in a coffee grinder and sprinkle on top of the curry. Mix well and let simmer for ten minutes. Serve warm.

 

 

 

Pumpkin Duffins with Cream Cheese

Here is another version of our favorite healthy dessert- duffins. I wanted to make something for Halloween and the first thing I think of – is pumpkin. When I think of pumpkin, cream cheese frosting comes to mind- it really is a match made in heaven.

So, in order to make duffins, I decided to invert the two and use the cream cheese as a filling in the middle.

The result was delicious- well, eventually. I made one batch and had a few friends taste test for me and give me some critical analysis. My daughter is the most honest taste tester I have- she has no qualms about telling me when things are not right. She told me the duffins didn’t have enough pumpkin flavor and the filling tasted too much like cream cheese and not like a frosting. She was right- I had forgotten to add vanilla extract in the cream cheese mixture.

The second batch included more spiced including cinnamon, ginger and cloves. It also included the missing vanilla extract. The result was delicious.

Make these for halloween…

  • 1 cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • ¾ cup 1% milk
  • 1 cup pumpkin puree
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Filling

  • 2 oz cream cheese
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Mix the cream cheese, sugar and vanilla. Keep aside.

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk and pumpkin puree. Mix to combine.
In a small bowl, sift the flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Pour into the egg mixture and stir well.
Add a quarter cup batter in each cup. Add a teaspoon of cream cheese on top. Top each cup with the rest of the batter to cover the filling.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

Cranberry Chocolate Pumpkin Cookies

Another delicious way to have pumpkin flavored desserts!

  • 2½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup extra light olive oil
  • 1½ cups turbinado sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries, chopped
  • 1 cup semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl. Keep aside. Cream together the oil and sugar for 2 to 3 minutes. Add the egg and beat for another minute. Add the pumpkin puree and vanilla extract and beat for another minute. Add the cranberries and chocolate and mix well. Add the dry ingredients to the wet and mix to combine. Scoop with a tablespoon measure and drop the cookies onto a lined cookie sheet, flatten with the back of a spoon. Bake for 15 and 20 minutes. Cool on a baking rack and serve.
Makes about 2 dozen cookies.

Shami Kebab

These are kebabs typically made out of beef- very prevalent in Pakistani cuisine. They are one of my favorites- but I had never made them before…

  • 1 pound grass fed ground beef
  • 1/3 cup channa dal
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • ¼ cup nutmeg powder
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons yogurt
  • 1 teaspoon salt

 

  •  1 egg, beaten
  • ½ cup cilantro, chopped
  • ½ cup fresh mint, chopped
  • 1 teaspoon salt or to taste
  • 3 to 4 tablespoon extra light olive oil

Soak the channa dal in half a cup of water for an hour. Transfer the beef, cumin seeds, coriander seeds, cloves, cinnamon, nutmeg, garlic, ginger, onion, yogurt, salt and the channa dal with the water into a medium saucepan. Bring to a boil and cook on a simmer, covered for 10 minutes. Take the lid off and cook for an additional 5 to 7 minutes on medium heat until all the liquid is cooked off. Take off the heat and set aside to cool.

Once the mixture is fully cooled, transfer into a food processor and add the egg, cilantro, mint and salt. Process till everything is smooth and incorporated. Form flat patties by using a tablespoon measure. Heat the oil in a non-stick pan and sauté the patties, about 3 to 4 at a time and brown on each side. Serve warm with cilantro chutney.