Wednesday, July 9, 2014

Chicken Curry flavored with Kaffir Lime Leaves

Back in India, Kaffir lime tree was a prominent member of our terrace garden. In the sweltering summer heat, these lime leaves were a great condiment with Panta Bhat (পান্তা ভাত). I miss those days!
This July 4th weekend we went on a road trip to Niagara and after eating out for 3 consecutive days, I was craving for some simple, light home cooked food. On the way back, I picked up some chicken and lime leaves from the local grocery. Plan was to prepare chicken with simple spices, in a lightly flavored curry. The dish turned out to be awesome and I am sure you will love it too!

Chicken - 4 lb (Big pieces)
Onion - 1 (Grated)
Ginger - 2 Tbsp (Grated)
Garlic - 4 Cloves (Grated)
Green Chili - According to taste (Grated)
Kaffir Lime Leaves - 4 (sliced) + 2 (whole)
Lime Juice - 2 Tbsp
Coriander Powder - 1&1/2 Tsp
Cumin Powder -  1&1/2 Tsp
Turmeric Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Bay Leaf - 1
Cardamom - 2
Clove - 2
Cinnamon - 1" Stick
Sugar - 1/4 Tsp
Water (lukewarm/hot)

Marinate chicken pieces with salt and 1/2 Tsp turmeric powder and keep aside.
Heat oil in pressure cooker.
Add sugar and let it caramalize.
Next add bay leaf, cardamom, clove, cinnamon and fry until it gives off a nice aroma.
Now add ginger, garlic, green chili and fry for about 30 seconds.
Add the grated onion with a little salt and fry until the raw smell goes away.
Now add the chicken pieces, coriander powder, cumin powder and rest of the turmeric powder. Fry it on high heat until color changes. (During this step, the chicken will start oozing out some liquid).
Add salt, sliced lime leaves and continue frying for another 10 minutes.
Next add 2 cups of warm/hot water. Close the lid of the pressure cooker and cook until the chicken is well done.
Finally add the garam masala powder, whole lime leaves and keep it covered for a while before serving.

Tuesday, July 1, 2014

Raspberry Chocolate Chip Mini Muffins

Every time I go to Costco, their collection of berries (strawberry, raspberry, blackberry, blueberry) amuses me. They keep them stacked in these cases together, their bright vibrant colors is sure enough to get anyone's attention. I have been thinking of using berries to make something sweet. Finally last week I bought raspberries and made muffins. The recipe is relatively easy, and the muffins are super tasty!

All-Purpose Flour - 3 Cup
Baking Powder - 4 Tsp
Salt - 1/2 Tsp
Cinnamon - 1 Tsp (Ground)
Eggs - 2 (Large)
Granulated Sugar - 3/4 Cup
Brown Sugar - 1/4 Cup
Milk - 1 Cup
Vegetable Oil - 1/2 Cup
Vanilla Extract - 1 Tsp
Chocolate Chips - 2/3 Cup (I used Hershey's semi-sweet)
Fresh Raspberries - 1 and 1/2 Cup

Preheat oven to 425F.
Sieve the flour well and then add in baking powder, salt, and cinnamon. Mix them well.

In a separate bowl, whisk together the eggs, granulated sugar, brown sugar and vanilla extract.

Next add the milk, oil and mix well.
Now add the dry ingredients into it and mix everything together.
At this point, the batter should be thick.
Carefully fold in the chocolate chips and raspberries to avoid mashing/leaking of the raspberries.

Spray muffin pan with non-stick oil spray.
Spoon the batter into the muffin pan cups.

Bake at 425F for 5 minutes and then at 375F for next 30 minutes or so until the crust turns light golden brown in color.

Check if the muffins are cooked properly. (Insert a toothpick and it should come out clean).
Allow the muffins to cool and they are ready to enjoy.