Dry chicken with whole spices

This is a recipe I made few times based on what whole spices I found in my cabinet and it turned out great. I am not sure if there is a original recipe like this and what its called, but here it is with my own name and ingredients:

Ingredients:

3 chicken breast, cut into cubes
1 big onion, sliced
1 Table spoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon cardamom seeds
3 cloves
3-4 black peppers
2 teaspoon garam masala
salt to taste
oil to cook
chopped cilantro to garnish - optional

Method:

Heat 2-3 table spoons oil. Add cumin, cardamom , cloves, peppers and let them cook for 2-3 mins.
Add ginger-garlic paste. Fry for a few more mins and add the onions. Cook until onions softened and change color to yellow.

Here add garam masala and chicken. Cook on a low heat until chicken is ready. Adjust the salt according to your taste.

The dish should be without any gravy and dry.
Garnish with cilantro and serve with rice or rotis.

I do have some panir salad  on the picture, but that recipe will be in a different post coming soon :)
Enjoy!

Chicken Handi

This recipe was modified by me according to a few variations I heard or saw somewhere on the net years ago.... It' easy to put together and with adjustment to the chilies you use is kid and adults favorite!! My "no spicy food eating" son liked his plate last time I made this :), this is proof to me this dish is delicious!!!

Ingredients:

1 big whole chicken or 4 big chicken breasts.
2 Tablespoon ginger-garlic paste
4 tomatoes
2 onions
10 small green chilies or 4-5 if they are longer or thicker
2 tablespoons red chili powder
2 tablespoon cumin seeds
1 teaspoon Chinese salt ( optional)
6 Tablespoon yogurt
3 Tablespoons dry methi (fenugreek leaves)
1/2 cup cream
1  Tablespoon ground black paper
1 table spoon Garam masala
oil for cooking


Directions:

Wash and cut the whole chicken or chicken pieces ( from a chicken breast)
Heat 4-5 table spoons oil and add the ginger-garlic paste, fry for about 2-3 mins and add the chicken to it. Cook together on a low heat for additional 10 mins. (he bigger the pan the easier is to cook evenly all chicken pieces.)
Meanwhile wash and grind together onions, tomatoes and green chilies to a paste, use around 1/2 cup water to make it easier to blend all ingredients.
Transfer the chicken with its juice to a dish/container or anything you have handy and keep aside.
In the same pot add 4-5 spoons oil and cumin seeds. Wait for a few mins until the cumin seeds release a smell and add carefully the onions -tomatoes- chill paste. Mix well and let it cook until the oil is separating from the paste ( 15-20 mins or so). Now add the chicken with its stock, red chili powder and Chinese salt if you are using. Cook on a low heat for a while (aprox 15 mins) and keep the grave thin. Beat the yogurt before adding to the gravy to prevent curdling and mix in the fenugreek leaves (methi). Pour this to the chicken and mix well. Cook on a low heat until the chicken is ready. Add salt, black pepper  cream, garam masala. Give it a boil and its ready to serve.
Serve with rice or any Indian roti.
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TIPS: if you are using chicken breast pieces the chicken will cook faster than the bone chicken. In that case cook the chicken in the beginning for 6-7 mins just until it changes its color.
This dish will come spicy with the mentioned ingredients!!! If you want it mild reduce the green chilies to a half or just use 2 of them :).
Top the dish with chopped coriander leaves before serving.
Enjoy!

Strawberry Bundt Cake

The good thing about this cake is you can use any type of fruits you have handy or you like ( peaches, apricots, plums, raspberries, pears etc.)

I serve it dusted with confectioner sugar, but if you like and have the time can use cream cheese frosting to top it with.
The options are endless here and that's why i like recipes like this :).

Ingredients:

3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 1/2 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon almond extract
2/3 cup ground almonds
1 fresh strawberries

1/4 cup confectioners sugar to decorate the cake

Directions:

Preheat oven to 325F/160C. Grease  a bundt cake pan.

Sift together the flour and baking powder. Set aside. Washed and slice the strawberries.
Beat well the softened butter and sugar until well combined and cream like. Add the eggs, one at a time. Beat well and add the flour with baking powder and the almond extract. Stir in the ground almonds and the strawberries.
Spoon the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 40-45 mins, or until risen and golden brown,
Let cool in the pan for 10 mins, then turn out carefully onto a wire rack to complete the cooling.
Take a confectioner sugar and dust over the cake.

Enjoy!