You’ll need a cast iron skillet for this dish. Serve with rice or potatoes.
3-4 boneless, skinless chicken breasts
1 Tbsp rosemary sprigs, crushed
1/4 c lemon juice, divided
1/2 Tbsp olive oil or melter butter
1 tsp ginger-garlic paste
1/4 tsp each paprika, turmeric, and chili powder(or cayenne pepper)
Salt and pepper to taste
Heat oven to 450 deg F. Heat cast iron skillet over medium heat.
Combine rosemary, 1/8 c lemon juice, oil, gigner-garlic paste, and spices.
Coat chicken pieces with mixture and add chicken to skillet. Cook five minutes or until chicken begins to turn white.
Turn chicken, drizzle with remaining lemon juice and transfer the skillet to the oven. Bake for 25 minutes or until chicken. Is cooked through.
These are, I’m told, a staple sweet during many festivities and celebrations in India. I don’t know of any similar dessert to compare these with; they’re certainly unlike anything in most American menus. They are a bit dry and are something of an acquired taste. (That said, my toddler would happily gobble them up by the plateful if I let her.)
1-1/2 cups + 4 Tbsp besan (chickpea) flour (can be found at Indian groceries and at some large chain grocery stores)
1/2 cup Ghee
3/4 cup sugar
1 tsp ground cardamom (or equal parts ground coriander, ground nutmeg, and ground cinnamon)
4-5 tbsp almonds, finely chopped
1 tbsp raisins
Melt the ghee and add the raisins. Keep at low heat – just melted. Roast the flour until fragrant, but not browned or burnt. Add ghee/raisins and stir until well combined. Turn into a bowl and allow to cool down; it should still be warm, but not hot. Add sugar, spices and almonds and combine. Roll into small balls and allow to cool completely.
1 cup Chickpeas, soaked overnight
1 tsp turmeric
1 tea bag
1 bay leaf
1 Tbsp ghee
1 tsp caraway seeds
2 tsp Cumin-coriander powder (or 1 tsp each ground cumin and ground coriander)
1 tsp chilli powder
1 red onion
2 tomatoes, chopped finely
2 tbsp Tomato puree
2 tsp ginger-garlic paste
1-2 tbsp tamarind paste (or 2 tsp lime juice, 1-1/2 tsp molasses, 1 tsp sugar)
Salt and pepper to taste
In a large pot, add 6 cups water, chickpeas, turmeric, bay leaf, and tea bag. Bring to a boil and cook for an hour.
Meanwhile, heat a skillet over medium heat. Melt ghee and add caraway seeds and the spices and saute for 30-40 seconds. Add the onions and then ginger-garlic paste and saute until the onion is translucent.
Add the chopped tomatoes, tomato puree, and tamarind paste and cook till the tomato is soft.
Remove the tea bag and bay leaf from the chickpeas and drain, reserving the liquid. Add the chickpeas to the tomato sauce and add 1 c of the reserved liquid. Bring it to a boil. Reduce heat to low and simmer until the mixture thickens up.
This would work well with my Spiced Hot Cocoa Cupcakes.
1 c mini marshmallows
4 squares bakers chocolate, chopped
1/4 c milk
8 oz whipped cream
Cook marshmallows, chocolate, and milk on low heat until melted and well-blended, stirring constantly. Cool 30 minutes. Stir in whipped cream.