A Better Challah Bread Recipe

The Challah bread recipe I posted earlier didn't turn out well- but this one was really good. I used the same recipe, but incorporated changes from reviewers.

Ingredients

1 1/4 cups warm water
2.25 teaspoon active dry yeast
1/2 cup honey
2 tablespoons vegetable oil
1 whole egg and 2 yolks
0.5 tablespoon salt
4 cups unbleached all-purpose flour (keep about another cup on the side to make dough unsticky)

For eggwash:
1 egg
1-2 tablespoon honey

Directions
1.In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for about 45-50 minutes or until dough has doubled in bulk.

2.Punch down the risen dough and turn out onto floured board. Knead for five minutes or so, adding flour as needed to keep from getting sticky. Divide dough into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease baking tray or use parchment paper, and place finished dough. Cover with towel and let rise about 30 minutes.

3.Preheat oven to 350 degrees F.

4.Beat an egg and honey. Brush a generous amount of the mixture over dough.

5.Bake at 350 degrees F for about 30 minutes. Cover with alumunium foil after the first 20 minutes.

6. Cool on a rack for at least one hour before slicing. Pat yourself on the back if you're able to wait that long.

7. Brush with butter if you're feeling indulgent :)

Recipe from: http://allrecipes.com//Recipe/challah-i/Detail.aspx but with a LOT of changes using suggestions from reviewers.



Glazed Whole Wheat Buns (with Cinnamon)

This recipe is a variation of the white bread recipe posted earlier.

Ingredients

1 cups warm water
1/3 cup white sugar
2.25 teaspoons active dry yeast
0.75 teaspoons salt
0.125 cup vegetable oil
1.5 cups all purpose flour
1.5 cups whole wheat flour
2 teaspoon ground cinnamon (optional)
0.75 cups confectioner sugar
1.5 tablespoons butter


Directions
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.Mix salt and oil into the yeast. Mix in flour one cup at a time. Add cinnamon or leave out if you don't like the flavor. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3.Punch dough down. Knead for a few minutes. Divide into 12 equal balls and place in 4 rows of 3 in a greased 9x13 pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Keep covered with oiled saran wrap.
4.Bake at 350 degrees F for 25 minutes.
5. As the bread bakes, beat the butter and confectioners sugar. Add little water to make it runny, but not watery. When bread is done, brush glaze on warm bread.

Challah Bread

Posting this because it's pretty, but it didn't turn out well. Got the recipe from: http://allrecipes.com/Recipe/Challah-I/Detail.aspx

I didn't have enough honey, maybe that's why it failed. I also used half the recipe. The picture above is half the loaf yielded by half the ingredients. The texture was good, but flavor was missing. The crust was also too tough. I'm in the search of a good challah recipe if anyone has one!

White Bread

After several failed attempts, this is my first successful bread. Now I'm hooked, and have gone through more flour in a week than I do in months.

Got the recipe from Allrecipes.com: http://allrecipes.com//Recipe/amish-white-bread/Detail.aspx
Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions
1.In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3.Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes.

I used half the recipe for the bread above and made only one loaf, and brushed with melted butter right before baking. I also scored the top of the loaf with a knife.

Delicately Spiced Fried Rice starring Star Anise

In Dhaka this summer, I went to Mainland China- a Chinese restaurant chain originating from India. Everything they served was very different from my idea of "Chinese food", but DELICIOUS! I had "Claypot Rice" that was one of the the best things I've ever had, and I have been craving it ever since. So I tried to conjure up what it tasted like, and created this recipe, and it's one of the best rice dishes I've had, if I may say so myself :)

Ingredients
2 cups basmati rice, cooked

6-8 tablespoons peanut oil (or other vegetable oil)
8 dried red chilies, julienned
6/7 star anise seeds, whole (i think this is the star ingredient of this dish)
2 star anise seeds, ground (optional, add if you like the sweet-spice flavor)
1 clove
6-8 black peppercorns
0.5 a large onion
2 cloves of garlic
0.5 teaspoon sugar
salt to taste

Make two cups basmati rice in a rice cooker or pot.

In a wok, heat peanut oil and turn down the heat. Put julienned dried red chilies, whole star anise seeds, clove, and peppercorns in the oil. Let it infuse in low heat for about 10-12minutes, turning up heat will burn spices. Slice the onion very thinly. Mince the cloves of garlic. Put the onion and the garlic in the infused oil, and stir fry on medium heat. Put the sugar in the oil without stirring. Let it sit for few minutes.

Add the cooked rice to the wok. Sprinkle with salt and ground star anise (optional, add if you like the sweet-spice flavor)

The shrimp is optional and can be added at the end and tossed. To make the shrimp, I coated shrimp with eggwhite, cornstarch, salt, and then fried.
Star Anise

Moist Chocolate Cake with Whipped Mocha Icing

Icing Recipe:
Butter 6tbsp
Unsweetened Cocoa Powder 3-5tbsp (to taste)
Pinch of Instant Coffee
1 cup icing sugar
Evaporated Milk (as needed)

Take soft, but not melted, butter. Whip with mixer. Add sugar and coco powder, little at a time, and keep mixing. Add the coffee. Pour in evaporated milk, a tablespoon at a time, until desired texture achieved (about 5-6 tablespoons). Spread on cake.

Cake: The cake is Hershey's Moist Chocolate Cake Recipe. Apply icing on cooled cake. Keep icing in refrigerator until ready to apply.

Simple Butter Cookies

Ingredients
1 cup unsalted butter
2 and 2/3 cup all purpose flour
1 cup sugar
2 teaspoon vanilla
0.25 teaspoon salt
1 egg

Cream together softened butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour and salt and stir (dont beat). Knead the dough. Make a cylinder with the dough of an shape (I made a rectangle), and wrap plastic wrap. Put in freezer for 15 minutes.

Preheat oven to 400 F. Take an ungreased cookie sheet.Take out the chilled dough and slice about 0.4 cm thick. Place one sheet slightly spaced apart. Bake for 8-9 minutes, until edges are golden. Take out and cool, preferably on a wire rack.

Cookies will be slightly soft, will become crispier as it cools.

If you want to add chocolate, melt some chocolate (milk/dark/white). You can melt in a bowl in the microwave. Stir every 10 seconds for about 40 seconds. Spoon some melted chocolate on the cookie and cool. If you're in a hurry, pop it in the freezer for a few minutes.

Luchi

Flour 1 cup
Salt 0.5 teaspoon
Oil 3/4 cup
Water 1/4 cup

Put two tablespoon oil in flour and mix with finger tips. Dissolve salt in water, then add to flour. Knead well. Let it rest for 10 minutes.

Divide dough into ten sections. Make balls. You can use a tortilla press- I use Revel Tortilla Maker. You can also roll out with a rolling pin. Make little rounds.

Heat oil in a pan. Fry the luchis. Don't put too many in at a time. Luchis need the space. Fly till slightly golden. Drain on paper towels to get rid of excess oil.

Luchi

Sweet and Sour Shrimp

Recipe is from 1000 Classic Recipes with some ommissions:

Ingredients

To prep shrimp:
6-9 ounces of large uncooked shrimp
pinch of salt
1 teaspoon egg white
1 teaspooon cornstarch paste (dissolve corn starch in water)
vegetable oil

For the sauce:
oil
bell pepper (optional- i used demembraned chili as i didnt have any)
carrots, julienned
water chestnut (optional- did not use)
salt
1 tablespoon soy sauce
2 tablespoon sugar (adjust to taste)
3 tablespoon rice wine vinegar
1 tablespoon ketchup
3-4 tablespoon water
2 teaspoon cornstarch paste (dissolve corn starch in water)
few drops sesame oil
crushed red pepper

Mix shrimp with the salt, egg white, cornstarch paste. Fry in oil about 1-2 minutes. Remove from oil and drain on paper towel.

Heat oil in wok. Add the veges and stir fry. Add the sauces and water and bring to a boil. Add the cornstarch paste to thicken sauce. Sprinkle with sesame oil. Add crushed red pepper. Serve!

Dimer Halua (Scrambled Egg Dessert?)

6 large eggs
0.5 cup evaporated milk
3 slices of bread, shredded (optional)
1 cup of sugar
1 teaspoon of rose water
3-4 green cardamoms
2 inch cinnamon. broken into pieces
0.5 cup ghee (clarified butter)
golden raisins to garnish (optional)

"Scrambled Egg Dessert" sounds horrible... but this this delicious :)

Mix all the ingredients (except raisin and rosewater). Use a beater to melt dissolve the sugar and so that the egg whites don't stay intact. Put in a non-stick pan in medium heat. Keep stirring constantly. Between 5-10mins, the mixture will start forming into a grit or couscous-like texture. Once the moisture has dried up, and the texture is obtained, add the rose water and the golden raisins.

My mother-in-law adds the bread, and it creates a different taste/texture. You can leave the bread out, but reduce the amount of sugar slightly if you leave it out.

Pudding aka Flan aka Caramel Custurd

3 Large Eggs
1 can evaporated milk
1 can sweetened condensed milk
5 tablespoons of granulated sugar
Splash of vanilla extract

This is an easier and creamier version of the pudding recipe. Accidentally got hubby on the pudding...sweet! :)

Take a round steel cake pan (about 7 inch diameter). Put 4/5 tablespoons of sugar on the pan and put it directly on the stove at medium heat. The sugar starts to bubble and turn brown. Wear mitts and keep swirling the pan until all the sugar caramelizes and the pan bottom is covered. Set aside to cool. The caramel will crack as it cools, that's normal.

Heat oven to 350F. In a large mixing bowl take 3 large eggs, one can of sweetened condensed milk, one can of evaporated milk and vanilla extract. Mix very well with a mixer. When caramel in the pan is completely cooled, pour the egg mixture into the pan.

Take a 13x9 cakepan and pour about an inch and half of water into it. Place the pan with the egg mixture inside the larger pan to create a water-bath. Keep it uncovered. Now place the pans in the oven.
Bake at 350F for 50 mins. When you take out the flan/pudding, it may jiggle slightly. Let it come to room temperature, then cover and keep in refrigerator for at least 3-4 hours... overnight is even better.

When ready to serve, open the cover. Take a knife and slightly loosen the edges of the flan/pudding. Take a large plate and cover the round pan. Invert so that the pudding is served on the plate. Lift the round pan.

Got this recipe from Moni Bhabi...thanks!!!

Chicken 65

Cube 4 chicken thighs. Add ginger powder, garlic powder, black pepper powder, cornstarch, salt and an egg. Fry in oil... take a little at a time or it will clump together. Once fried and cooked through, set aside.

In pan put some oil, cumin seeds, chopped garlic and ginger, green chilies and curry leaves. Fry for some time. Add chili powder, cumin powder, ginger and garlic paste, Asian chili paste, very little salt, pinch of fenugreek, and red food color. Stir fry for a little bit and add very little water. Add the fried chicken to the sauce. Cok for some time. Add some more curry leaves and chopped jalopenos. Stir and serve.

Adapted from Vah Chef's Video: http://www.youtube.com/watch?v=EZEaYngbp4w 

Fiery Spiced Potatoes

2 russet potatoes cubed
Crushed Red Chillies
Panch Puran
Cumin seeds
Paprika
Pinch of Turmeric
1 onion
Red and Green Chilies
Curry Leaves
Cilantro
Salt to taste
Oil

Boil the cubed potatoes in salt water until cooked but firm. In pan. heat oil and add crushed red chilies, panch puran, cumin seeds and salt. Stir fry for a minute and add sliced onions. Fry until onions are golden brown. Add potatoes, chilies, curry leaves and cilantro. Sprinkle with paprika and tiny pinch of turmeric for color. Cook for a few minutes.

Recipe adapted with variations from Best Ever Indian Cookbook

Chicken in Yogurt and Garam Masala Sauce

Ingredients:
1 tbsp tomato paste
0.75 cup plain yogurt
1.5 tsp garam masala
0.5 tsp cumin seeds
1 tsp salt
1 tsp garlic powder
1 tsp ginger powder
1.5 tsp chili powder
1.5lb chicken breast
2 medium onions sliced
2 tbsp ghee
1 inch cinnamon
4 green cardamoms
cilantro

Cut chicken in strips and marinate with tomato paste, yogurt, garam masala powder, cumin seeds, garlic, ginger and chili powder. Heat oil and fry sliced onions to make them brown and crispy. Remove onions, cool and crush. Reheat the oil and and add back the crushed fried onions. Add chicken to the onion fried oil and stir fry for a few minutes. Stir until cooked. If needed add little water.

Separately take some ghee and add cinnamon and cardamom to the ghee. Julienne green chilies and chop cilantro. Add the ghee, cilantro and the chilies to the chicken. Cover and let sit for sometime to let the aroma blend in.

Recipe from: Best Ever Indian Cookbook with several changes and substitutions

Bang Bang Chicken

Got the recipe from http://www.recipezaar.com/Cheesecake-Factory-Bang-Bang-Chicken-and-Shrimp-206347
It takes some time but it's worth it. I made a few changes

Curry Sauce
• 2teaspoons chili oil ... See More
• 1/4cup onion
• 2tablespoons minced garlic cloves
• 2teaspoons ginger
• 1cup chicken broth
• 1/2teaspoon ground cumin
• 1/2teaspoon ground coriander
• 1/2teaspoon paprika
• 1/4teaspoon salt
• 1/4teaspoon ground black pepper
• 1/4teaspoon ground mace
• 1/4teaspoon turmeric
• 3cups coconut milk
• 2medium carrots, julienned
• 1small zucchini, julienned
• 1/2cup frozen peas
* I added some Mae Ploy Penang Curry Paste and peanut butter to this sauce.

Peanut Sauce
• 1/4cup creamy peanut butter
• 2tablespoons water
• 4teaspoons sugar
• 1tablespoon soy sauce
• 1teaspoon rice vinegar
• 1teaspoon lime juice
• 1/2teaspoon chili oil
• 2 chicken breast fillets
• 16large raw shrimp, shelled
• 1/4cup cornstarch
• 1/2cup vegetable oil
• 4cups cooked white rice

Garnish
• 1 1/2cups flaked coconut
• 1/2teaspoon dried parsley, crumbled
• 2tablespoons peanuts
• 2 green onions, julienned
Directions
1. 1
Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender. (I added some peanut butter and penang curry paste to this.)
2. 2
Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
3. 3
Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.
4. 4
Cut the chicken breasts into bite-size pieces. Coat the chicken and shrimp with corn starch. Heat the vegetable oil in a wok or large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Add the shrimp to the pan. Cook the shrimp and chicken for a couple minutes, until it's done, then remove everything to a rack or towel to drain.
5. 5
Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.
6. 6
Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.

Nutella Cake

Recipe from Tahiya and http://carmencooks.wordpress.com/2009/04/14/nutella-self-frosting-cake:

Nutella Frosted Cupcakes
1 1/2 sticks (3/4 cup, 12 oz)butter, softened
3/4 cup granulated sugar... See More
3 large eggs
1/2 tsp vanilla extract
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners or grease the cups with some butter. Alternatively, butter an 8-inch round cake pan.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Fill each muffin cup about 3/4 full (or pour all the batter into the cake pan). The batter will be thick. Top each cake with a dollop (I used about 2 tsp per cupcake and about 1/3 cup dolloped in tablespoon measures for the cake round) of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake cupcakesfor about 20 minutes and the round cake for 25-30.
Remove to a wire rack to cool completely.
Makes 12 cupcakes or 1 8-inch round cake.

My sis-in-law made this before and put a lot more butter by mistake- and it was much better with the extra butter

Spinach & Potato Frittata

Recipe from Food Network's Sandra Lee:
Ingredients
3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper ... See More
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.

Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

Sweet & Spicy BBQ Chicken

I marinated chicken legs and thigs in hickory bbq sauce, cumin, maple syrup, chili powder, crushed red pepper, lawry's tenderizer, salt, pepper, vinegar and oil. Then baked the chicken at 350F for 40mins turning it over at 20mins.
Separately I mixed some bbq sauce, maple syrum, louisiana hot sauce with little water. Then poured over the baked chicken.

Murg Malai Kabab (Chicken Kabab) with Herb Butter Rice

Chicken:

This is Vah Chef's Recipe: http://www.youtube.com/watch?v=5l7CuYhfuAk

For the rice:

I made rice in the rice cooker and boiled some potatoes in salt water. Then took butter in a pan and added cilantro, jalopeno, crushed red pepper, mint. Then I added the potatoes and fried for some time. Then added the cooked rice. Added salt and stir fried the rice. Added some more butter over the hot rice.

Cheesy Creamy Vegetable Soup

Saute chopped onions, broccoli, cauliflower, diced fingerling or regular potatoes and chickpeas in butter or oil. Add chicken broth. Cover and simmer until vegies are soft. Puree in blender (careful- hot liquid in blender can burst out) and pour back into pot. Add heavy cream, cilantro, green onions, and red pepper and paprika. Season with salt and pepper to taste. Top with croutons (diced bread in 350F oven for 10-15mins)

Strawberry and Cream Cake

Bake Betty Crocker French Vanilla Cake in two 9inch pans following package directions. Put strawberry preserves on top of one layer and add the second on top.
Whip some heavy whipping cream with some sugar and Italian Sweet Cream creamer. Pour on top of the cake. Decorate with preserve. Keep in the fridge until you serve!

Perfectly Crispy Potatoes

Recipe from Food Network's Melissa D'Arabian:

Ingredients
1/4 cup vegetable oil
3 russet potatoes, peeled, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper ... See More
3 tablespoons water
1 tablespoon unsalted butter
Directions
Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Vegan Brownies

Follow any brownie recipe, just replace each egg with 1/4 cup applesauce.

Vegan Chocolate Cheesecake

1 pounds firm tofu
1 pound soft (silken) tofu
2 1/2 cups sugar
1 cup vegan chocolate chips
2 tsp vanilla extract
1 tsp almond extract (optional)
1 pre-made pie crust

Preparation:

Pre-heat the oven to 325 degrees.
Blend the tofu and sugar in a food processor or blender until smooth. Melt the chocolate chips in the top of a double boiler or in the microwave, then add them to the blended tofu and sugar. Add the vanilla and almond extract and stir well.

Pour the batter in to the crust. Bake for 40 to 50 minutes, or until the cheesecake has risen slightly on the sides and the top looks dry.

Cool before serving. The cheesecake is best if refrigerated for 2 hours before serving, but be sure to let it cool before refrigerating.

Tofu Tikka Masala

• 2 teaspoons ground cumin
• 2 teaspoons red chili
• 1 tablespoon minced fresh ginger ... See More
• 1 lb tofu cut in cubes
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup coconut milk
• 1/4 cup chopped fresh cilantro

DIRECTIONS
Take oil in a skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and coconut milk. Simmer on low heat until sauce thickens, about 20 minutes. Add tofu, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Palak Tofu/Palak Paneer (Spinach with Cheese or Tofu)

Search Youtube with "Palak Paneek Vah Chef" to watch video of this. I cooked this for some vegan friends so used tofu instead of cheese and thickened soy milk instead of cream.

Here's the recipe:
Clean and wash spinach and immerse in boiling water for 2 min mash it in a mixer or some prefer to chop and use. Heat oil in a deep pan. . add whole ... See Moregaram masala Now add onions and fry till golden brown. add turmeric and ginger garlic paste Add all spices and red chili powder. Now add the spinach (palak) and cook till it ozzes out oil . Cut paneer into pieces some use it fried , if you have fresh paneer just add Add Paneer pieces to the gravy and simmer in for few min adding garlic slices is optional , some prefer to grind green chillies with spinach top with little cream ( optional).

Jhuri Mangsho (Shredded Beef)

You can do this with leftover beef. i had some leftovers with no gravy. Take leftovers with no gravy. Add 3-4 tbsp of oil in the pan and add the meat. Break any large pieces of meat. Keep stirring on high heat and continue to break the meat with your spatula. Meat should get brown and softer. Add chopped onions and green chillies. Add some salt and pepper. Keep stirring until it tastes like you want it to. It should be somewhat dry- but f it starts getting too dry add few teaspoons of water (not too much). I like it a little charred- so cooked on high all the way. If you want it less burnt, reduce the heat.

Sticky Rice with Mango

Cook 2 cups of jasmine rice in rice cooker, with half cup sugar and adding one cup of coconut milk instead of one cup of water. Separately mix some more sugar and coconut milk. When rice is done, let it cool. Add the remaining coconut milk. You can also add some coconut icecream (I used Mexico Helados Coconut icecream). Chill and serve with chopped mangoes.

Morning Buns

Recipe from: http://www.videojug.com/film/how-to-make-morning-buns

Baked Butter Chicken

Recipe from:http://ezinearticles.com/?Murg-Makhani---Creamy-Butter-Chicken&id=1372601

Ingredients

1 kg chicken - without skin, boned and cut into bite-size cubes or strips

50ml vegetable oil

For the marinade

300g yogurt

1 tablespoon garam masala

2 teaspoons red chili powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon dried fenugreek leaves

Juice from 1 fresh lime

Salt and pepper

For the spice mix

6-8 cloves

10-15 black peppercorns

2 bay leaves

1 teaspoon cardamom seeds

1 small cinnamon stick

For the butter sauce

500 ml chicken stock

Handful of almonds, 20-25, skinned and pureed to a fine paste

3 onions - finely chopped

2 teaspoon ginger-garlic paste

50g butter

3-4 tablespoons cream

Handful coriander leaves, chopped

Method

In a large bowl mix all the ingredients for the marinade and mix to incorporate. Add the chicken pieces and coat well. Cover and refrigerate overnight. For the spice mix, dry roast all the spices in a small pan. Finely grind in grinder, food processor or using a pestle and morsel. Set aside.

Pre-heat oven to 200 degrees C. Heat the oil in a non-stick pan and sauté the onions with the ginger-garlic paste until the color takes on a golden color. Add the chicken pieces, reserving the marinade, and pan-fry until the meat turns opaque. Stir in the dry spice mix to the chicken and mix well, then transfer everything into your Römertopf, roasting tin or ovenproof dish. Pour in the chicken stock, cover tightly and bake in the oven for 30-40 minutes until the chicken is tender. Stir in the reserved marinade and bake for a further 15 minutes. Reduce the heat of the oven to 150 degrees C and finally add the almond paste, butter and cream. Put back into the oven and let simmer for 10 minutes. Garnish with coriander leaves and serve with fresh rotis, naan or steamed rice.

Naan Bread

Recipe from: http://www.videojug.com/film/how-to-make-naan-bread

Spicy Cilantro Chili Rubbed Chicken

Chop a handful of cilatro and 3-5 green chillies in food processor. Add ginger, garlic, cumin, black pepper powders and sheekh kabab and chicken tikka masala to the food processor. Mix again. Use as much ingredients as you like- you can't go wrong... for me it's the more the better... but can get spicy if you add too much.
Rub half of the masalas, ... See Moresalt, and a dash of vinegar on the chicken and let it marinate. Make slashes on the chicken with a knife so the spices go in. I marinated only for 15 minutes and it turned out pretty good.
Heat oil in pan. Put the chicken in and fry at high heat. The spices will start to burn slightly. Keep stirring. Then about one cup of water. Cook on medium heat 35-40mins. Make sure chicken is done.
Sauce will have thickened... add the rest of the spices... stir... DONE!

Chicken and Shrimp Fajitas

Beat two chicken breats with meat mallet to make thin. Marinated with Shan Tandoori Chicken spice only. Then grilled 10 mins on George Foreman Grill. Then sliced into fajitas.
Separately marinated shrimp with Shan Tikka Boti spice and grilled for 3 mins.
Separately grilled onion and bell pepper slices in the grill for 4 mins.
Wrapped in tortilla ... See Morewith sour cream and dressings (the hidden valley Ceaser dressing was surprisingly like raita)... you can add cheese, guacomole, tomatoes, lettuce or anything you like!

Giant Chicken Patties

I made the chicken filling same as in Chicken Patties recipe. You can also fill with cooked minced meat, or anything else you like. Mince chicken breasts in a food processor. I used two pieces. Heat oil and fry the minced meat. Add ginger powder and black pepper. Add sliced onions, cilantro and green chilies. Add dash of cinnamon powder (if you like the flavor). Add salt. Fry till chicken is cooked. Add about 1/4 cup of water and sprinkle with about 2/3 tablespoons of flour to make the mixture stick together. Turn off heat and let cool.

Then took Puff Pastry Sheet from Pepperidge Farm (found in walmart freezer). Thaw the sheets first. One box has two sheets. Put parchment paper on baking tray. Put one sheet of puff pastry. Then put the filling. Cover with the second puff pastry sheet. Press sides to seal.
Beat one egg. Brush on the beaten egg on top of sheet to make it shiny.
Bake at 400 F for 25 mins.

I made the little balls on top using some pastry sheet dough that I tore from the corners.

Grilled Tilapia

I rubbed the fillet with salt, pepper and paprika on either side and kept it sitting for an hour. Lightly brushed the George Foreman grill with oil and grilled the fillet for 2 mins. Then sprinkled with crushed red pepper and chopped cilantro.

I like it better grilled... but baked is also good. Some lemon zest and juice would be nice too- too bad I didnt have any!

Angus Steak Burger and Fries

marinated angus steak patties with salt, pepper, paprika and hickory smoked bbq sauce.

sliced bell peppers and onions and grilled them 2-3 mins in the george foreman.

then put one side of the buns on the grill to toast lightly.... See More
grilled the patties for 5-6mins. added some bbq sauce at about 4mins.

then melted pepperjack cheese on the patties, using the float setting on the grill for about 30sec.

put the grilled onions and peppers on the cheese. applied some mayo and bbq sauce on the buns.

for the fries, cut potatoes, fried them in oil. seasoned with paprika, cumin, salt and pepper.

Tandoori-Shikh Chicken Kababs

Marinated cubed chicken breasts with Shaan tandoori and shikh kabab spices, lemon juice, vinegar, ginger and garlic powders for an hour. Put in the heated George Foreman Grill for 10mins- DONE! Tasted just like it was grilled outside in charcoal!

Corn Soup

Take two cans of Chicken Broth. Stir in 2-3 tablespoons of cornstarch until it dissolves. Heat. Keep stirring. Add sweet corn, salt, sugar and black pepper. Keep stirring and bring to a boil- soup will become more clear.
In a bowl, beat two eggs. When soup comes to a boil, lower heat and drop teaspoons of beaten egg on the soup. Add the egg slowly stirring occassionally so you have thin strands of egg. Cook for 2-3 minutes more. Enjoy!

You can add soy sauce, hot sauce or chili-soaked-vinegar if you like.

Potato Yogurt Curry

Dice potatoes, add red chili, ginger, garam masala, cumin and coriander powders to the potatoes and mix.

Heat Nigella (Kalo Jeera) in oil. Add the spiced potatoes. Stir in high heat until the spices are cooked. Add salt. Add some whipped yogurt. Cover and cook until potatoes are done. Add water intermittently if its getting too dry, but don't add too much water at once.

Best with tortillas for breakfast.

Drunken Thai Noodles

Heat oil and then add Mae Ploy Penang Curry Paste. I used about 3/4 cup of paste, you can add less if that's too spicy. Stir in high heat. Add sliced chicken breasts. Keep stirring at high heat until chicken is cooked. Add red onions, red chilis. Add some thai basil (optional).
Boil water in a separate pot and cook noodles according to instructions... See More on box. Add one or two cups of the boiled noodles water to the paste. Drain the rest of the water from the noodles. Add the noodles to the paste and stir. You can keep it very wet or heat until it is dry enough.
You can also do this with shrimp.