HOTCHULHA

Ingredients:

• Pasta Penney – 1.5 cups
• Fire roasted Tomato Sauce – 14 oz can.
• Kidney Beans – 1 Cup – Cooked or Soaked for 6 hours.
• Chicken Brest – Cut into bite sized pieces.
• Pepper -1/2 Teaspoon
• Salt to taste
• Olive Oil – 1 Tablespoon
• Cheese – Optional
• Dry Basil – ½ Teaspoon
• Dry Oregano – ¼ Teaspoon
• Dry Parsley – ¼ Teaspoon
• Water – 14 Oz.

Method: 

1. Puree the Tomatoes from the Can.
2. In a crockpot put all the above things except pasta and set it high for 5 hours.
3. After 4 Hours and 15 minutes, put pasta, mix it well, and let it cook for remaining 45 minutes.
4. Serve it hot. Sprinkle cheese before serving.

Who says Healthy Food(Organic Food) is not Tasty!

I had great experience making Mutton Biryani using the Instant Pot I bought recently. I am sure I will be making many more recipes using the Instant Pot and will be posting them.

Ingredients:

• Mutton – Bone or Boneless – 1 lb. – You can find grass-fed Lamb at Sproutes Farmers Market.
• One small onion – cut thin
• Green Chillies – 5 cut long and thin
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – handful
• Coriander leaves – 1/2 Cup
• Curd – 1/2 Cup
• Ginger Garlic paste – 2 Table Spoons
• Red Chillies powder – 1 Tea Spoon
• Turmeric – 1/8 tea spoon
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 2 Cups – Water 3 Cups. – Do you know Royal Basmati Rice is a non-GMO product?
  

Method:

1. Clean the Mutton and keep it aside.
2. Since it is mutton, I pressure cooked Mutton in a pressure cooker for 4 whistles beforehand. It is Chicken, we can cook it in Instant Pot(IP) directly.
3. In IP put the oil and then put the Cinnamon, Cloves, Cardamom, Cashew nuts and Fry them in Saute mode.
4. Add Onion & Green Chillies to it and fry it until it looks translucent. Add ginger garlic Paste and fry until the raw smell goes.
5. After that add the meat, yogurt and sauté it for 5 minutes. Add all the remaining powders, mint, coriander leaves and mix them well.
6. Added 2 cups of rice with 3 cups of water. Set the IP to rice mode (default is 12 mins on low). Let it cook.
7. Voila! Your Mutton Biryani is ready when IP beeps. Once the pressure is release naturally… serve it hot with homemade Raita.

Enjoy… IP people.

Now you know HAPPINESS is home-made!

As this is Month of Ramadan/Ramzan, you may enjoy eating this at IFTAR party.  Enjoy…

This is one of the variations of making Hyderabadi Haleem. I hope you like it …

Ingredients:

• Haleem Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger Garlic Paste    – 2 Teaspoons
• Green Chillies    – 10
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Teaspoon
• Cashewnuts    – 10
• Pista    – 2 Tablespoons – Grind it coarsely.
• Garam Masala    – 1/2 Teaspoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Lemon    – one
• Salt to taste
• For Garnish:
  • Raw Ginger – 1 inch cut into tiny pieces.
  • Cilantro – 1/4 cup – cut into tiny pieces.
  • Onion    – small one – Cut thin for deep fry. You can use store brought fried onion or in a small bowl using couple of tablespoons of oil to deep fry these onion pieces until they are brown in color.
  • Ghee – 1 Teaspoon

Method:

1. Wash Haleem Wheat and soak it in water for 15 minutes.
2. Drain the water and put it mixer and pulse it to coarsely.
3. Put one liter water in a sauce pan and put the  ground Wheat and cook it until it is soft.
4. In a pressure cooker add mutton, ginger garlic, green chillies, curd, poppy seed, cashew nuts, mint & cilantro and let it cook for 3 whistles.
5. Cool this down by placing it off the cook top  and mix the cooked wheat in the cooker and let it completely cool.
6. Put this in mixer and grind it soft. Add salt to taste.
7. Put this back in the cooker and cook it for 10 more minutes on medium heat.
8. To get good flavour, add garam masala & Pista to the mix and mix it well.

Ingredients:

• Semiya – 2 Cups – Dry Roast
• Chicken Breast – 1
• Ginger-Garlic Paste – 1 Teaspoon
• Capsicum – 1 medium – Dice it into small pieces
• Please Chop the following into thin slices.
  • Onion – 1 medium
  • Green Chillies – 8
  • Mint – 10 leaves
  • Coriander Leaves – 1 Tablespoon
• Frozen Peas – 1/4 Cup
• Clove Powder – 1/4 Teaspoon
• Salt to taste.
• Oil – 3 Tablespoons
• Pepper – 1/4 Teaspoon
• Red Chilli Powder – 1/8 Teaspoon

Method:

1. In a sauce pan, put 2 cups of water, 1/4 teaspoon salt, 1/4 teaspoon pepper and place chicken breast and boil till the chicken breast is fully cooked.
2. Let it cool and pull the cooked chicken in small pieces and keep it aside.
3. In a sauce pan put 3 cups of water and bring it to a boil, add the roasted semiya and cook for couple of minutes and drain, keep it aside.
4. Take a heavy bottom pan and put oil and add onion, green chillies and saute for couple of minutes.
5. Add the ginger-garlic paste and fry till the raw smell goes off.
6. Now add the pulled chicken, peas and capsicum pieces and fry them for 5 minutes.
7. Add the mint leaves, coriander leaves, salt, clove powder and red chillies powder and mix it well.
8. Add the boiled semiya and mix it gently and cook it on medium heat till everything mixes well.
9. Garnish it with some cilantro and serve it hot.

It is a very comforting food along with veggies and meat.

Ingredients:

• Chicken Breast  –2 pieces
• Dried Pitted Plums – 10 – Chopped
• Green Olives – 10 – Chopped
• Capers – 1 Tablespoon with liquid
• Frozen Artichokes – ½ Cup
• Oregano – ½ Tablespoon
• Brown Sugar – 1 Tablespoon
• Salt & Pepper – as needed
• Jalapenos – 1 Teaspoon
• Olive Oil –  2 Tablespoons
• Grape Juice – ¼ Cup
• Garlic – 2 Cloves – Minced
• Balsamic Vinegar – ½ Teaspoon

Method:

1. In a bowl put chopped Plums, Olives, Capers, Jalapenos, Artichokes, Olive Oil, Balsamic Vinegar, salt and pepper and mix it well.
2. Place Chicken breast pieces on a baking dish. Put the dried plum mix evenly over the chicken. Marinate the Chicken in refrigerator for an hour.
3. Preheat oven to 350 ⁰ degrees.
4. Sprinkle brown sugar over the marinated chicken evenly. Pour the Grape juice over this.
5. Bake the chicken for 45 minutes, basting with the juice over the chicken 2-3 times while baking.
6. Transfer this chicken to a serving plate and Serve it with Cooked Couscous.

Ingredients:

• Chicken Breast – 1 – Cut it into medium size pieces.
• Curd – 1/2 Cup
• Ginger garlic paste – 2 Tablespoons
• Turmeric powder- 1/4 Teaspoon
• Coriander powder – 1 Teaspoon
• Coriander leaves – 1/4 Cup – Chopped
• Coriander leaves – 2 strings for Garnish
• Red chillis powder – 1 Teaspoon
• Green chillis – 7 – cut them in long lengths
• Fennel seeds – 1/2 Teaspoon
• Fenugreek Seeds – 1/4 Teaspoon
• Cumin seeds – 1/4 Teaspoon
• Kalonji – 1/2 Teaspoon
• Mustard Seeds – 1/2 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons

Method:

1. Heat oil in a heavy bottom pan and add the fennel, cumin, mustard, fenugreek and kalonji  seeds.
2. When they crackle, add the chicken and green chillies and fry it for  2 minutes.
3. Add the Ginger garlic paste and fry this until raw smell goes off. Add the turmeric, coriander and red chilli powders to the chicken mix.
4. Add Curd, 1/4 cup of coriander leaves, salt and mix it well.
5. Add 1/4 cup of water. Cover the pan with a lid and cook on medium  heat for 20 minutes.
6. Finally garnish it with coriander leaves. Your yammy Achari Chicken is ready.

Tip: Serve it hot with Rice or Roties.

Ingredients:

• Ground Chicken – 1 lb
• Green Apple – ¼ Cup – Cut into small pieces
• Celery – ¼ Cup – Cut into small pieces
• Cranberries – 1 Tablespoon – – Cut into small pieces
• Garlic – 1 Clove – – Cut into small pieces
• Red Chili Flakes – 1 Teaspoon
• Poultry Seasoning – ¼ Teaspoon
• Lime Juice – ½ Teaspoon
• Soya Granules – 1 Tablespoon
• Oil –  as required
• Salt & Pepper to taste.

Method:

1. Take a small pan and pour 1 tablespoon of oil and bring it to heat.
2. Add cut green apple, Celery, Cranberries, garlic and Sauté them for couple of minutes.
3. Now add Red Chili flakes, salt & pepper, Poultry Seasoning, Soya Granules and lime juice and mix it well and then let it cool.
4. Pre-heat the oven to 370⁰ degrees.
5. Take a cutting board and put the parchment paper.
6. Add Salt & pepper in the ground chicken and mix it well and spread this on Parchment Paper into one inch depth.

 7.   Spread the apple mix on the chicken evenly and roll it gently to form like log.

8.  Take a pan and put 4 tablespoons of oil and bring it to heat and then slowly transfer the chicken log into the pan and brown it all the sides. It may take 10 to 12 minutes to brown all the sides.

9.  Now put the Chicken log in oven and bake it for 30 minutes.

10. Take this out of the oven after 30 minutes and cover it with aluminium wrap and let it sit on the counter for 30 minutes and cut it into pieces before serving. 

Serve this with Salad or Orzo.

It is one heck of a dinner that will please your partner or friends.

Ingredients:

• Chicken – 1 lb – Cut into medium size pieces
• Onion – 1 big – Cut into small pieces
• Green Chillies – 5 – Cut into small pieces
• Coconut – 2 inch piece
• Cashews – 1-
• Almonds – 12
• Cinnamon Stick – 1 inch
• Cloves – 6
• Bay leaf – 1
• Cilantro – Handful
• Ginger-garlic paste – 1 teaspoon
• Turmeric – ¼ Teaspoon
• Red chillies powder – 1 Teaspoon
• Dry mint leaves – ¼ Teaspoon
• Curd – ½ Cup
• Oil –  4 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the coconut, cashews, almonds, cinnamon Stick and cloves and grind them to a paste using some water and keep it aside.
2. Take a heavy bottom non-stick pan and pour 4 tablespoons of oil and bring it to heat.
3. Put the bay leaf, onion,  green chillies and mint and saute it for 5 minutes.
4. Add ginger-garlic paste and fry this till raw smell goes off.  
5. Put Turmeric, red chillies powder, salt, Chicken pieces and mix it well. Then add ¼ cup of water and cover it with lid and let it cook for 15 minutes on medium heat.
6.  When curry looks like thick gravy, garnish it with cilantro.

 It goes well with hot Roties or Any Fried Rice.

Ingredients:

• Palak – 2 Cups – cut into small pieces
• Onion – 1 big – Cut into small pieces
• Green Chillies – 2 – Cut into small pieces
• Cilantro – 1 tablespoon
• Eggs – 3
• Ginger-garlic paste – ½ teaspoon
• Turmeric – ¼ Teaspoon
• Red chillies powder – 1 Teaspoon
• Clove Powder – ¼ Teaspoon
• Cinnamon Powder – 1 pinch
• Oil –  4 Tablespoons
• Salt to taste.

Method:

1. Wash the Palak and shred and keep it aside.
2. Take a heavy bottom pan and pour 4 tablespoons of oil and bring it to heat.
3. Put the onion and green chillies and sauté it for couple of minutes.
4. Add ginger-garlic paste and fry this till raw smell goes off. At this point add the palak and fry this till the spinach wilts  to half of the quantity.
5. Lower the heat and put Turmeric, red chillies powder, salt, cinnamon powder, clove powder and mix it well.
6. Beat the eggs in a bowl and slowly pour this on the Palak fry and mix it gently and let it cook for 5 minutes.
7. When it done, put the cilantro on this Burji.

 It goes well with hot Roties or White Rice with Sambar/Rasam.

Ingredients:

• Chicken – 1 lb – boneless – cut into bite size
• Broccoli – 2 cups – florets
• Soy Sauce – 1 tablespoon
• Shallot – 1 cut into tiny pieces
• Ginger – 1/2 inch grated
• garlic – 1 clove – grated
• Red chillie flakes – 1/2 teaspoon
• Pepper & Salt – to taste
• Scallions – 1/2 Cup – cut into small pieces
• Peanut oil – as needed

Method:

1. Blanch the Broccoli Florets and keep them aside
2. Take a heavy bottom skillet and put 6 tablespoons of oil and put the chicken pieces and fry them till they are cooked. Add a little bit of salt & pepper while cooking.
3. Take the chicken pieces out of the skillet and put this in a plate aside.
4. In the same pan dump the shallots, ginger, garlic, scallions and red chillies flakes and saute for couple of minutes. Add Soy sauce and mix it well.
5. At this point put the cooked chicken pieces and broccoli florets and stir fry them well so that the sauce will get into the Broccoli.

Serve it hot with white rice or fried rice.

Don’t add lot of salt because Soy sauce already has salt in it.

Put Salt & Oil as per your taste.