Thursday, January 5, 2012

Bengali Chicken Korma

This was my favorite food while growing up. The person who taught me how to make it was a family friend.  Kormas are found in many different countries and are made with many different variations. I hope you enjoy this dish as much as my family does!



  • 1 whole chicken, skinned and cut up into pieces
  • oil as needed (canola preferred)
  • 3 medium sized onions, thinly sliced
  • 2-3 green or red chillies
  • 5 cloves of garlic
  • 2-inch piece of ginger
  • 1 cup of yogurt (Greek preferred)
  • 1 cup of light cream (or heavy cream)
  • 1 cinnamon stick
  • 3-5 bay leaves
  • 7 whole cardamons (either whole or just the pods, ground)
  • 1 heaping tsp coriander powder
  • 1/2-1 tsp red chilli powder (depending on how spicy you want it)
  • 1 tsp garam masala (homemade preferred)
  • 1 tsp salt (or to taste)
  • 1/2 tsp cane sugar

  • Cover bottom of shallow pot with oil. Bring to medium heat and then add sliced onions. 
  • Fry onions, stirring often, until they are a golden brown-approximately 7-10 minutes.
  • Once golden, put in a colander and allow to drain completely. Reserve the oil for later.

  • In a mortar and pestle (or a food processor), add salt, ginger, and garlic. Mash into a paste.
  • Add some of the reserved oil (approximately 3 Tbsp) to the same pot . Turn temperature to medium heat and add bay leaves, cardamon, and cinnamon stick. Let sizzle for 1 minute.
  • Add chicken pieces, in a single layer, and brown for 5 minutes on each side.
  • Add ginger/garlic/salt paste. Stir, and allow to cook for 5 more minutes.
  • In a bowl combine yogurt, cream, chillies, and the remainder of the spices. Add to the chicken.
  • Partially cover pot and allow to cook, stirring occasionally, for 20 minutes.
  • Crush half of the fried onions and add to chicken (the rest is reserved for garnish). 
  • Reduce heat to low, cover the pot tightly, and let it simmer for an additional 10 minutes.
  • Sprinkle with remaining onions and serve with basmati rice or naan.

Bon App├ętit!

Wednesday, December 7, 2011

Greek Chicken

This delicious chicken is a true crowd pleaser!

  • 1 whole chicken, cut up into 8 pieces (or tray of chicken legs), skin on
  • juice of 2 lemons
  • 1/2 cup olive oil
  • 1.5 Tbsp chopped fresh oregano, or 1 tsp dried
  • 1.5 Tbsp chopped fresh thyme, or 1 tsp dried
  • 1.5 Tbsp chopped fresh rosemary, or 1 tsp dried
  • 5 cloves of garlic, crushed
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1 tsp sea salt (or to taste)

  • Put a few deep gashes diagonally into the chicken.
  • Mix all the above ingredients and put into a large ziploc bag or container. Add chicken and mix.
  • Allow to marinate overnight or for at least 8 hours.
  • When ready to bake, preheat oven to 450 degrees.
  • Lay chicken and marinade on a baking dish, making sure the chicken is not too crowded.
  • Bake for 45 minutes, then remove from oven.
  • Finish cooking chicken on a charcoal or gas grill for 10 minutes, (5 minutes per side), making sure not to burn.
  • Serve over rice or roasted potatoes.

Sunday, October 24, 2010

Gulab Jamun

Gulab Jamun is a favorite dessert at our house. The kids and hubby always fight over the last one. It's very easy to make and will definitely satisfy your sweet tooth!

Ingredients for the dough:

  • 1 3/4 cups of powder milk (I use NIDO brand)
  • 2 tsp baking powder
  • 2 tsp yogurt
  • 4 Tbsp flour
  • 1 egg
  • 4 Tbsp oil
For the syrup:

  • 3 cups sugar
  • 5 cups water
  • 5 cardamons, cracked

  • Bring, water, sugar and cardamons to boil and continue to boil while preparing dough.
  • In a small sauce pan, heat canola oil on medium heat. About 1-2 inches of oil should be good.
  • In a medium sized bowl, combine all dough ingredients. I find it's easiest to use your fingers. The dough will appear dry at first, but keep combining.
  • Roll dough into 1-inch diameter balls until smooth. This will make between 16 and 20 Gulab Jamun. Of course you can make them bigger or smaller to your liking.
  • Fry Gulab Jamun, 4 at a time in medium hot oil. Make sure to stir continuously while frying. When they reach a medium brown color, remove from oil. Continue to do this until they are all fried.
  • Add all the Gulab Jamun to the syrup, lower heat to medium, and allow to boil for 10 minutes.
  • After 10 minutes, turn heat off and allow to come to room temperature (or you can eat them hot if that's what you like).
  • Refrigerate and serve with a little bit of syrup.

Thursday, September 30, 2010

Okra (Bhindi) with Spices & Coconut Milk


1 pound okra
3 Tbsp ghee (clarified butter) or vegetable oil
2 onions, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
1/2 tsp chili powder
5 tomatoes, coarsely chopped
1 3/4 cups canned coconut milk
salt to taste

- Cut the okra into 1 inch (2.5 cm) slices and set aside. Heat the ghee or oil in a large skillet. Add the onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes.

- Add the ground coriander, cumin, paprika, turmeric and chili powder  and cook, stirring constantly, for 2 minutes, or until the spices give off their aroma. Add the okra and cook, stirring for 3 minutes.

- Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil. Reduce the heat, cover and let simmer for 25-so minutes, or until the okra is tender. Serve immediately. Serves well with basmati rice and raita (yogurt sauce) as pictured above.


American-Style Biscotti

American-style biscotti are lighter and more tender than their Italian counterparts. They are hard enough to dunk in coffee or tea and they don't fall apart easily. Once you make this easy recipe, you won't want to drink coffee or tea without having a biscotti nearby!


  • 6 tablespoons (3/4 stick, 3 ounces) unsalted butter
  • 2/3 cup (4 3/4 ounces) sugar
  • 1/4 teaspoon vanilla extract (or almond extract)
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups (8 1/2 ounces) flour (unbleached, all-purpose)
  • 1 cup unsalted almonds or other nuts (lightly roasted)

  1. Preheat the oven to 350 degrees F. Lightly grease (or line with parchment) a large (about 18x13 inch) baking sheet.
  2. In a medium-sized bowl, eat the butter, sugar, salt, vanilla (or almond extract), and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour, and mix until smooth. Finally add the nuts and mix very gently. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
  3. Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inches thick. 

      4.   Bake the dough for 25 minutes. Remove from the oven and let cool on the pan anywhere from 5       to 25 minutes. Five minutes before cutting, use a spray bottle filled with room-temperature water to    lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Out of the oven, ready to slice.
5.   Reduce the oven temperature to 325 degrees F. Wait another 5 minutes, then cut the biscotti into 1/2 
      to 3/4 inch slices. When you're slicing, be sure to cut straight up and down, if you cut at an angle,       
      biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

6.   Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven 
      and transfer to a rack to cool.

7.   Store the biscotti in an airtight container, to preserve their texture. If they aren't as crunchy as you'd like, store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for 1 week.

Friday, September 10, 2010

Apple Crisp

Not recommended for those on a strict diet...but it sure is yummy! 


- 2 cups all-purpose flour
  • - 2 cups rolled oats
  • - 1 teaspoon ground cinnamon
  • - 1/2 teaspoon ground nutmeg (optional)
  • - 1 1/2 cups packed brown sugar
  • - 1 1/2 cups (3 sticks) butter
  • - 6 peeled, cored and sliced apples

All ingredients mixed in bowl on left, apples sliced.

  • Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
  3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
  4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
  5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

Hamburger Buns

These hamburger buns are so easy to make and so delicious. Once you make them, you won't be able to buy buns at the store again!


  • 2 cups warm milk (110 degrees F/45 degrees C)
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup warm water
  • 1/4 cup white sugar
  • 4.5 tsp yeast
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • *If desired, you could use 4 cups white flour and 2 cups whole wheat flour instead.


  • In a large bowl, stir together the milk, butter, warm water, sugar and yeast. Let stand for about 5 minutes.
  • Mix in the salt, and gradually stir in the flour until you have a soft dough. This can be done in a standing mixer or by hand. If the dough seems too sticky, dust with a little flour, if the dough seems too dry, sprinkle a little water.                  

After some kneading, this is how the dough should look.
  • Divide into 25 or 15 pieces (depending on how big you want the buns), and form into balls (see video below on how to do this). Place on greased baking sheets so they are 1-2 inches apart. Let rise for 30 minutes.

Buns before rising.

Buns after rising for 30 min.

  • Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes. Brush with melted butter, if desired.

Right out of the oven and lightly brushed with butter.

And this is what we did with the buns!