Jaipuri chicken curry

Ingredients

• 1 Kg- Chicken
• 12 - Dry whole Red chilly
• 1 Tsp - Cloves
• 1 1/4 C - Yogurt
• 2 Tsp - Cumin Seeds(Roasted)
• 1 1/2 Tbsp - Coriander powder
• 3/4 Tsp - Red Chilly Powder
• 3 Bay leaves
• 6 - Green Cardamom pods
• 5 - Black Cardamom pods
• 15 - Chopped Garlic cloves
• 1 3/4 C - Chopped Red Onions
• 3 C - Chicken Stock or water
• Cilantro / Coriander leaves for garnish
• Salt to taste
• Oil

For Tadka/ Seasoning

• 3 - Red chilly
• 3- Cloves

Instructions

1. Take 12 red chillies and soak it in 1/2 C water.
2. Dry roast the cumin seeds until it starts giving out an aroma
3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
5. Add meat and cook until the sides turn slightly brown
6. Drain the red chillies and add it to the pan.
7. Continue to cook until the water has evaporated and the meat turns brown.
8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
9. Add the stock or water and cook until the gravy is thick. Remove from heat.
10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
11. Garnish with cilantro. Serve with warm Rice or Chappati.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

CARNE ASADA CHIPOTLE PULL APART BREAD

INGREDIENTS

• 300g Or 10oz thin sizzle steak fillets
• 1 teaspoon ground Cumin
• 1 teaspoon Chipotle Chilli Powder
• Salt to season
• Olive oil or cooking oil spray
• ½ cup Chipotle Salsa
• 1 tablespoon adobo sauce
• 1 loaf Sourdough Bread
• ½ red onion, thinly sliced and divided
• 200g Or 7oz grated Mexican Cheese blend
• 2 ripe tomates, finely diced
• Fresh Cilantro Or Coriander
• 1 lime

INSTRUCTIONS

1. Rub seasonings onto steak fillets. Heat a grill pan over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides. Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
2. Place the loaf of bread on a lightly greased baking tray, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
3. Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
4. Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
5. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
6. Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.

Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.


Red Pepper and Baked Egg Galettes

Ingredients

• 2 large or 4 small red bell peppers, cut into 1/2 inch strips
• 2 small onions, halved and cut into 1/2 inch wedges
• fresh sprigs of thyme, leaves removed
• 1 tsp cumin
• 1 tsp coriander
• 6 Tbsp olive oil
• handful fresh parsley, chopped
• handful cilantro, chopped
• 1 sheet puff pastry, thawed
• 1 egg, beaten, for brushing the pastry
• 12 tsp sour cream
• 4 large fresh eggs
• salt and fresh cracked pepper

INSTRUCTIONS

1. Set oven to 400F
2. Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
4. Sprinkle the veggies with half the fresh herbs and set aside.
5. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
6. Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
8. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
9. Bake for about 10 minutes until rising and starting to brown.
10. Remove and carefully crack in egg into the center of each galette.
11. Put back into the oven for about 10 minutes until the egg is set.
12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.

dukkah spiced yogurt dip

Ingredients

dukkah

• ¼ cup hazelnuts
• ¼ cup pistachios
• 1 tablespoon whole dried coriander
• 1 tablespoon sesame seeds
• 1 teaspoon dried peppercorns
• ½ teaspoon dried orange peel
• ½ teaspoon dried cilantro
• ½ teaspoon salt

yogurt dip

• greek yogurt
• olive oil
• squeeze of lemon
• pinches of salt

Instructions

1. Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
2. Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
3. Mix greek yogurt with salt and a bit of lemon juice. Sprinkle dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.

Quinoa & Coffee Chili

INGREDIENTS

• ½ pound dried beans
• 2 tablespoons salt
• 5 dried ancho chiles
• 2 dried New Mexico chiles
• 2 dried guajilo chiles
• 2 dried chipotle chiles
• 3 dried chiles de arbol
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 shallot, minced
• 2 ribs celery, sliced
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 28 ounces diced tomatoes, fire roasted
• 1 tablespoon tomato paste
• 5 cups water
• ½ teaspoon unsweetened cocoa powder
• 1 tablespoon finely ground coffee, Philz's Aromatic Arabic Blend
• 7 allspice berries
• 4 whole cloves
• 1 star anise
• ½ cup quinoa

Instructions

1. First thing first, you will need to soak your beans, and you will need to do it overnight. There are many quick-soak methods out there for preparing beans and they all kinda suck. Want the best beans ever? Here is what you do: rinse the beans very well, then place them in a large mixing bowl with enough water to cover by double their volume. Add 1 tablespoon of the salt and let them soak for at least 12 hours.
2. Now ya gotta make that chile sauce. I suggest doing this ahead of time, like when you start on the beans. It’s not complicated or anything, but then when you are in the throes of making the actual chili, it is one less thing to do. You’ll thank me later or be cursing my name if you don’t.
3. Add the chiles to a small frying pan and toast them on each side over a medium-high heat until the chiles begin to puff up. Add 2 cups of the water that when pressed back down, the chiles are covered. Bring the water to a boil then remove from heat and let stand, covered, for 30 minutes, until chiles fully soften.
4. Transfer the chiles to a food processor along with ¼ cup of the liquid and puree, adding more as needed. Strain the remaining liquid and reserve it.
5. It’s the next day, you’ve hopefully gotten some rest and are ready to tackle the rest of this. Add 1 tablespoon of olive oil to a large pot and warm it over a medium heat. Add in the chopped yellow onion and shallot and cook until the onions have softened and just begun to brown. Add the 2 celery ribs, cooking for about a minute and then add in the 5 cloves of minced garlic, cooking for another minute.
6. Add the 28-ounce can of tomatoes, 1 teaspoon oregano, 1 tablespoon ground coriander, ground cumin, tomato paste and brown sugar to the pot. Cook for a minute, combining the spices and sugar.
7. Strain and fully rinse the beans. Add them to the tomato mixture along with 1 teaspoon of salt and the remaining 3 cups of water. Bring it to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are tender, about 2 hours. This could take longer depending on the age of your beans.
8. Here’s where you’re gonna get tricky. This is what’s going to make this chili hella better than any other chili you’ve had. See, chili is not about any individual flavor… it’s about balancing everything you throw in the pot to create a rich, deeply textured experienced. Chili should never be one note… it’s a symphony. So let’s begin by adding in the chile puree and the chile-infused liquid.
9. Now, let’s whip out that bass guitar by adding in ½ teaspoon of unsweetened cocoa and 1 tablespoon of finely ground coffee. You can use whatever brand you like; I used my favorite, Philz Coffee. I picked their Aromatic Arabic blend for its woodsy, earthy and smoky tones.
10. Now we are going to tie it all together. In a small frying pan, toast 7 allspice berries, 4 cloves, and 1 star anise over a medium heat for about a minute. Toasting whole spices heats up the volatile flavor compounds, creating new, more complex aromas. Most recipes will have you grind up your spices but I prefer working with whole spices for their complexity and the control you have over flavor. After you toast them, add them to a spice pouch and toss them into the chili.
11. When there’s about 30 minutes left of cooking the beans, toss in the ½ cup of quinoa, adding more water if needed. Cook until the quinoa is tender and the beans are fully cooked, with the lid still slightly ajar.
12. Now, everything is done, sorta. You have created one hella complex chili here, and the quickest way to ruin it is to salt it now. Chili is always best the next day, once the flavors fully get a chance to play together. So I would let it cool, pop it in the fridge and then taste it. You will probably use the 2 remaining teaspoons of salt to flavor it.

CLEAN EATING QUINOA FALAFEL WITH TAHINI SAUCE

INGREDIENTS

Falafel

• Two cups quinoa, dry
• Two x 14 oz cans chickpeas, drained & rinsed
• 1 medium onion, cut into big chunks
• 8 garlic cloves, large
• two cups parsley, packed
• 3 1/2 tsp salt
• 4 tsp cumin
• two tsp coriander, ground
• 4 tbsp sesame oil
• Two tbsp cornstarch
• 1/2 cup water
• Cooking spray

Tahini Sauce

• One cup water
• One cup tahini
• One garlic clove, large
• 1/4 tsp salt
• Some Falafel mixture

DIRECTIONS

1. Cook quinoa as per package instructions and set aside. Preheat oven to 450 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
2. In the meanwhile, in a food processor add remaining Falafel ingredients and blend until semi- smooth with some smaller chickpea chunks left. Transfer to a large bowl along with quinoa and mix with spatula until well combined. Reserve some mixture for the sauce. Using small scoop roll mixture into golf size balls and place on a baking sheet. Spray tops with cooking spray and bake for 30 minutes or until golden brown and crispy, turning once.
3. While falafel is baking make the sauce by processing Tahini Sauce ingredients in a food processor until smooth. I baked falafel in 2 batches, so while 1st one was baking I made the sauce and added Falafel mixture to it, just enough to make it thick. Honestly, I didn’t measure. Serve falafel hot with salad or pita and sauce. Great for making sandwiches.