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Casserole Chicken Biryani

Ingredients 2 cups white basmati rice, rinsed 3 times, drained and set aside Onion mixture: 1 large red onion, thinly sliced 2 bay leaves 4-5 black pepper corns 1 cinnamon stick, broken into two 3-4 cardamom pods, muddled 2 tablespoons ghee Chicken Marinade: 4-5 chicken thighs, boneless skinless – each thigh cut in 4 pieces or more 1 tablespoon lemon or lime juice ½ cup plain full fat yogurt 2 tablespoons RUPEN’S TANDOORI SPICE MIX OR 1 tablespoon ginger garlic paste 1 tablespoon paprika powder 1 teaspoon salt 1 teaspoon garam masala powder 1 teaspoon green cardamom powder 1 jalapeno, chopped 1 teaspoon turmeric powder 1 teaspoon saffron soaked in ¼ cup milk ¼ cup cilantro, chopped ¼ cup mint...

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Rajasthan Lamb Curry

Today I was teaching a cooking class at a corporate event, and I had this lamb curry on my menu. Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat. Ingredients 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 tbsps finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced 4 tbsps ghee 2 tablespoons RUPEN’S CURRY MIX OR 2 tbsps curry powder 2 tbsps paprika powder1 tsp cayenne powder2 tbsps chopped...

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Mummy's Black-eyed Peas

Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked. Ingredients 1/2 cup red onion, finely chopped2 tbsps oil2 cups black eyed peas, cooked OR frozen2 dried bay leaves1 tbsp sugar OR jaggery1 cup chopped tomato 1 tablespoon RUPEN’S CURRY MIX OR 1 tbsp coriander powder1/4 tsp cayenne powder1/2 tsp...

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Chicken Curry w/ Lentils

This is a classic curry that I prepared in my newly acquired toy – SLOW COOKER  I put all the ingredients in the slow cooker and cooked it for 10 hours, although I think 8 hours would have been sufficient but I was fast asleep as the curry was being cooked overnight.This is a Bengali recipe, and is called Cholar Daler Murgi. This curry has lentils, mangoes and chicken. How can one go wrong with it?   Ingredients 1 cup Chana dal, chick pea lentils6 chicken thighs, boneless skinless and cut in half1 cup minced red onion3 tablespoons mustard oil1 tablespoon ginger garlic paste1 cup chopped raw mango1 cup chopped Roma tomato 3 tablespoons RUPEN’S CURRY MIX OR 2 tablespoons curry...

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Chicken Curry w/Poppy Seeds

This Bengali style chicken curry is made with a secret paste of jalapeno and white poppy seeds, just a little bit. Sometimes, you may not be able to find white poppy seeds, in that case, you can use blue poppy seeds. The curry will turn a bit darker, but that should be fine. Serves: 4 Time to cook: 30 minutes Ingredients 1 lb chicken thighs, boneless and skinless (cut in 2 inch cubes each) 2 tablespoons white poppy seeds soaked in ¼ cup water for half an hour 1 jalapeno, roughly chopped 1 medium red onion, thinly sliced 2 tablespoons mustard oil OR vegetable oil 1 inch cinnamon stick, broken into two 3-4 cloves 3-4 cardamom pods, muddled 2 tablespoons...

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