Cashew Nut Chicken Salad

Chop tomatoes, green chilies, red onions and cilantro and set aside.

Fry cashews in oil until light brown, drain and set aside.

Slice chicken thighs. Add cornstarch, salt, pepper, garlic powder, red chili power, dried red chilies and soy sauce to chicken and fry until cooked through. Drain oil and add to cashews.

Add the chopped veges and herbs. Squeeze in lemon juice.

Toss everything together.

Serve.

chili rubbed chicken with piri piri sauce

withholding the recipe because it did not turn out too well... but it looked good!

Strawberry Vanilla Cake

Gyros

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Bought the pita bread and gyros. Pan seared both.

Tzatziki Sauce:

Strain plain yogurt. Add grated cucumber, olive oil, dried mint, salt, lemon juice, and finely chopped green (optional). Stir.

Add gyros to pita. Top with sauce and feta cheese.

Taneem's Super Cheesylicious Grilled Cheese Sandwich

Yummm!

Jeera Chicken

It's cumin night!

Take one whole chicken and cut up.
Heat oil and add generous amount of cumin seeds.
Also add whole peppercorns and cardamoms.
Stir.
Add finely chopped onions.
Add whole cloves of garlic and grated ginger.
Fry until browned.
Add dried red chilies.
Add ground coriander and ground cumin.
Add chicken and salt.
Stir fry on high heat until well browned.
When chicken is almost cooked through, add scant chicken stock.
Lower heat, cover and cook. Stir occasionally.
When chicken is cooked through, uncover and wait for liquid to completely evaporate.
Oil and spices will remain.
Separately, chop some chilies, cilantro, coriander seeds and cumin seeds in a food processor.
Sprinkle this rub on chicken.
Serve.

Jeera Polao

Wash and soak rice.
Heat oil and ghee.
Add cumin seeds, whole black peppercorn and dried red chilies.
Fry for few minutes.
When seeds sputter, drain rice and add to oil. Stir fry for 3-5 minutes.
Add grated ginger.
Add salt and water (double the amount of rice).
Wait until water comes to a boil.
Cover and cook on low heat for about 20 minutes.
Serve!

Chinese American Chopsuey

Tiramisu Layer Cake

Thanks to David and Jackie for the recipe!

Prep Time: 5 Minutes​​Cook Time: 20 Minutes​​Ready In: 2 Hours​Servings: 12
INGREDIENTS:
CAKE: - prepare the night before
1 (18.25 ounce) package moist white cake mix
4 teaspoon instant coffee powder dissolved in ¼ cup of water
3/4 cup coffee or espresso
2 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide 1/3 of batter in one pan, Stir instant coffee into remaining batter; pour into 2 pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. In a measuring cup, combine brewed coffee and 2 tablespoon coffee liqueur; set aside.
5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. DO NOT BEAT MORE THAN 5 MINUTES!!!
6. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. DO NOT BEAT MORE THAN 5 MINUTES!!!
7. To assemble the cake: LAYER THE CAKES UPSIDE DOWN! Place one coffee cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, and then spread with half of the filling mixture. Top with plain cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
8. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Better results with regular chocolate rather than baker’s chocolate.

*i think you can use sweetened coffee in place if coffee liqueur

Stuffed Potatoes and Eggplant

Purple Delight: Beets, Purple Potatoes and Eggplant Curry

Chicken Roast

		Chicken
Ghee	2 1/2 cups	Onion (sliced)	4 counts
Onion	1.5 cup	Garlic paste	1 tab spoon
Ginger paste	4 tab spoons	Mace paste	¼ tea spoon
Nutmeg paste	½ count	Cinnamon paste	1 teaspoon
Cardamom paste	½ teaspoon	Cloves paste	3 counts
Salt		Sugar	1 tab spoon
Lemon juice	2 tab spoons	Plain yogurt	1 cup
Milk	2 cups	Keora or Rose Water	2 tab spoons
Saffron	Lemon yellow color

Heat the ghee and add the sliced onions. When browned, remove half the fried onions. After few minutes put the chicken in and fry until golden brown. Mix the yogurt with other spices and add to the pot. Stir and cover. The chicken will release water. When the water dries up and the chicken is cooked, stir in high heat until the sauce thickens and the ghee separates. Add the reserved fried onions, sugar, lemon juice and keora and keep stirring for a few more minutes.

This can be made into Morog Polao by mixing this with polao.

Mushroom Stir Fry in Butter

Heat butter in wok. Add cumin seeds.

Slice onions and fry until brown.

Slice potatoes thinly and add to the wok. Add salt and pepper. Stir fry until cooked.

Add the mushrooms and season more if needed. Stir fry in highest heat setting until browned and slightly charred and color resembles picture above.

Sliver green chilies and add.

Recipe from Shamima Bhabi (with the addition of cumin seeds and green chilies).

King Prawn in Coconut Milk

Salt and fry the shrimp in oil until red color appears.
In the same oil add two pieces of star anise, cumin, bay leaves, cinnamon stick, black pepper, pinch of mustard seeds and let it sizzle.
Dice onions and add to the oil. Fry until golden brown.
Add turmeric, red chili powder, and pinch of cumin powder and stir for couple of minutes.
Add salt and a can of coconut milk.
Let it simmer and cook until the oil separates and it looks like picture above.
Add the shrimp and  sugar (to taste) and cook on low heat for 15-20 minutes until sauce thickens and the flavor develops.
Optionally, add two green chilies and cover and cook on low heat for the flavor to infuse.
Sprinkle half to one teaspoon (to taste) of garam masala. Stir and keep on low heat for 10 more minutes.
For a little extra decadence- add a tablespoon of ghee. Yummmmm!
Enjoy!