Happy Chicken Suicide Cult: Trala la la la

Happy Chicken Suicide Cult: Trala la la la

chickan coconut curry

Ingredients:
8 chicken thighs, skinless
1/2 lb. potato or squash peeled and
cut into chunks
1 onion diced
2 tbsp. canola oil
1 tsp. mustard seed, whole
2 one-inch sticks of cinnamon 4 cloves
fresh garlic, minced
1 tbsp. fresh ginger peeled and finely
chopped
3 tbsp. curry powder
1 tsp. whole peppercorns
1 can unsweetened coconut milk
1 teaspoon salt
Method:Heat oil in medium saucepan. Add mustard seed and let them pop. Add cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.
Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.
Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.

Carrot Potato Dilite

Carrot Potato Dill
Carrots, new potato and dill show up at the Minneapolis farmers market at the same time. I make this wonderful fragrant dish for my family and serve with a simple meal consisting of french bread, salad, lentil soup and chutney.
Serves 4-6
Ingredients:
10 ounce potatoes, peeled and diced
10 ounce carrots peeled and diced
1 small bunch of fresh dill stems removed and chopped
2 teaspoon ghee
1 teaspoon cumin seeds A pinch of asafoetida
1/2 inch piece ginger
peeled and finely shredded 1 green chilli
finely chopped 1 1/2 teaspoon
coriander powder 1/2 teaspoon
turmeric powder 1/4 teaspoon
chilli powder (to taste) 1 1/2teaspoon
salt (to taste) 1/2 teaspoon
Garam Masala 1/2 teaspoon
lemon juice
Method:Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds. Add all spices, except garam masala. Stir it in for a moment.Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium. Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time. Add garam masala and lemon juice.
I have topped it with a dollop of plain yogurt.

kerala fish curry

400 gms fish pieces

1/2 cup chopped onion

1 tsp chopped ginger

2 tbsp tamarind pulp

1/2 cup coconut milk

1/2 cup fresh grated coconut

2 dry red chili

1 tsp red chili powder

1 tbsp soaked rice

1 tsp cumin seeds

2 tsp coriander seeds

1/2 tsp turmeric powder

2 tbsp oilSalt To Taste
Instructions* Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.* Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.* Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.* Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.* Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.* Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.* Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

paneer masalacooingtips

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
INGREDIENTS:
500 gms Paneer (look below for recipe to make your own Paneer)
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable/ canola/ sunflower cooking oil
1 large onion chopped fine
1 large tomato diced
2 tsps garlic paste
1 tsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp of butter to garnish
PREPARATION:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
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Add the ginger and garlic pastes and fry for a minute.
Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
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