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Fenugreek Chicken

This recipe is made with fenugreek leaves (only available at the Indian store), not the dry ones but the fresh fenugreek leaves. The leaves are part of Indian cuisine, they are a bit bitter and I love the bitter taste, somewhat like Arugula, if I may, only we eat the leaves cooked. The traditional recipe calls for 1 cup heavy whipping cream, but I have added no cream to this recipe. It is ideal for a healthy weeknight meal. Ingredients 4 chicken thighs, boneless and skinless, cut in 2 inch cubes2 cups fenugreek leaves, plucked and chopped1 tablespoon ginger garlic paste2 tablespoons oil1 cup red onion, thinly sliced1 cinnamon stick3-4 green cardamom pods, muddled3-4 cloves2 bay leaves, dried2 black cardamom...

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Punjab Chicken Curry

This is a classic Punjabi recipe, and I have seen many Punjabi ladies make this recipe to perfection. The key to this recipe is Coriander powder, which is used heavily and hence, its flavor. I know a lady at work, and her Mom makes this delicious Chicken Curry sometimes, which I have tasted and I have loved it. This one goes for Punjab, whose cuisine is immensely popular in India and all over the world!Tari = A sauce which is a mixture of layer of oil and water, refered to as curry. If the curry has been cooked in a lot of oil, and is let to sit for half an hour, oil floats on the top, that oil is also...

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