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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 cubes 2 cups fenugreek leaves, plucked and chopped 1 tablespoon ginger garlic paste 2 tablespoons oil 1 cup red onion, thinly sliced 1 cinnamon stick 3-4 green cardamom pods, muddled...

This is a nice recipe that can be had as a soup or with rice as a complete meal. I made this recipe at my friend's place this morning in New York City and it turned out good, I was told, ha!Ingredients1 cup Bengal gram split lentils (chana dal)1 teaspoon turmeric powder1 jalapeno, thinly slicedMethod:Add all the above mentioned ingredients in 4 cups of water in a 5 qt pot and bring it to a boil. Once it comes to a boil, reduce heat to medium low and cook for 45 minutes or until lentils have been completely cooked. Mash lentils using a spatula or potato masher.Ingredients for Seasoning1 tablespoon ghee1 cup frozen spinach, thawed and chopped1 medium size white...

Yesterday, I was watching the Live Well Network, I do not have cable, so LWN is a channel that I enjoy since it has a lot of food programs. I saw one chef make this, and I figured it would be great if it was made with Indian style. This is a Seekh Kebab recipe that is just served in a convenient manner. I am suggesting baking in the oven because it is not advisable for everyone to grill in cold weather as we are in these days.IngredientsA few tooth picks1 pineapple slice, chopped in 1 inch cubes (so about 15 cubes)Kebab mixture:1 lb ground lamb1/2 cup chopped mint leaves1 tablespoon grated ginger1 tablespoon grated garlic1/2 cup red onion, minced1/2...

Unique soup, my creation inspired from Bengali cuisine. Something yummy for winter!Ingredients1/2 cup French lentils3 tilapia fillets, each cut into 5 pieces8 cups vegetable stock1 green pepper, roughly chopped1 large tomato, roughly chopped2 tablespoons Mustard oil OR Olive oil, but the taste will get affected1 jalapeno1 tablespoon paprika powder1 teaspoon turmeric powder6-7 black pepper corns OR 1 teaspoon black pepper powder2 tablespoons Panchphoran (Bengali spice mixture)3 tablespoons chopped cilantroSalt to tasteInstructionsHeat a 5 qt sauce pan over medium heat.Heat mustard oil and add green pepper, tomato, jalapeno and black peppercorns, sauté for 3-5 minutes.Add vegetable stock along with rest of the ingredients EXCEPT fish.Bring it to a boil, then cook covered for 30 minutes on low heat.Puree this mixture using...

I had quite a few cups of this delicious chai tea in Kashmir last month. It is made with many spices to keep you warm, especially in the bitter cold.Ingredients2 cups water6-7 strands saffron2-3 cloves1/4 cinnamon stick2 cardamom pods, crushed1/4 teaspoon black loose tea leaves2 teaspoons sugar1 almond, finely chopped for garnishInstructionsBoil water over medium heat, when the water comes to boil, add all ingredients except almonds and cook for 5 minutes. Strain into chai cups/ glasses and garnish with almonds, serve hot.