These are two wonderful little films from DELISH that I thought all of you would like
Thanks cousin Jeanne for turning me onto these guys !
CHEESE – STEAK STUFFED PEPPERS
Okay, So this recipe has been on my blog since Aug. 2015 …. except it hasn’t. Just the picture.
I occasionally go through old posts because in the beginning I did not record recipes and pictures in a manner that would keep them for all time.
So I have to go back and rewrite them. That’s okay , because this is a really good treat for a dessert , a coffee , or even a side dish .
The name of the dish comes from the Middle High German kugel meaning “sphere, globe, ball”; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes.
Nowadays, however, kugels are often baked in square pans.
The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel . Eventually eggs were incorporated. The addition of cottage cheese and milk created a custard-like consistency common in today’s dessert dishes. In Poland , Jewish homemakers added raisins m cinnamon and sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel,” which is a commonly served at Shabbat kiddushes and is a popular side dish served with CHOLENT ( a very good Jewish Stew which I also have a recipe for on this blog ) during Shabbat lunch.
This recipe is so old I don’t even remember where I got it from . The original paper is very old and crumbly…………….
Thanks Gramma, ….. so as you travel along on your kitchen journey , you will also ” add a tab more of this ” and ” just enough of that ” to make the recipe your own.
It’s okay that’s what cooking is all about . Anyone can follow the words on the back of a can .
6 TBSP sour cream
6 oz. cream cheese – cut into tiny pieces
1 Tsp real vanilla
1/8 lb. butter ( 1/2 stick )
8 large eggs
1 1/2 lb. cottage cheese
3/4 cup sugar
1/4 lb. butter
3/4 cup corn flakes
1 cup golden raisins
Cook noodles according to package instructions.
Strain in cold water 2 -3 times
melt 1/4 lb. butter and add to cold noodles .
Beat eggs sugar and vanilla together.
Add cheeses, sour cream and raisins to egg mixture.
Then add all of that to noodles in to 13 x 9 greased casserole dish. ( use a lot of butter )
melt 1/4 lb butter , and mix with corn flake crumbs and sprinkle on top.
Bake at 350′ for 1 hour until top is golden brown.
Serve hot , cold , or reheated.
I like to let it cool until almost room temperature . Just slightly warm.
Eat and Enjoy !!!!!
Okay, So this is a good week night meal , easy and painless.
It’s kinda like Buffalo wings but not really and the beautiful part is that it is a one pot meal that you don’t have to scrub and clean up !
I 13×9 foil cake pan
Pick off all the chicken and cut into 1/2″ pieces
8 med potatoes – scrubbed and cubed – 1/2 ”
1/3 cup olive oil
1 Tbsp. fresh ground pepper
2TSP garlic powder
1 cup each – shredded cheddar and Monterey cheese.
1 cup crumbled bacon – 6 strips chopped and fried
1 bunch Green onions – chopped into 1/2 ” pieces
Preheat oven to 500′ (ohhh YYYEAHHH !!!! )
In a large bowl mix together olive oil, salt , pepper paprika , garlic powder and hot sauce
Scoop potatoes into foil pan , leaving as much of the olive oil mixture behind as possible.
Bake potatoes for 45 minutes . Stirring every 15 minutes , until crispy and browned.
While potatoes are cooking add shredded chicken to bowl with leftover sauce. And mix to coat.
Remove potatoes from oven and lower tempeture to 400′.
Top potatoes with marinated chicken.
In a bowl mix together the 2 cheeses bacon and green onions.
Put casserole back in the oven and bake for 15 minute until top is bubbly.
Eat and Enjoy !
Can be served with a drizzle of Blue Cheese Dressing
This is a very good dip/salsa that seems to be served only in the Tidewater area of Virginia.
So if you are not from there or if you didn’t spend any time in the NAVY or MARINES around NORFOLK ,VA , or if you were not one of the kids that went to Virginia beach for spring break, you Probably have never had this.
And Where is TIDEWATER you may ask ?
An ecologist may start talking about the Chesapeake Bay estuary, or the downstream end of watersheds (including the mouths of the rivers) east of the Fall Line. A historian may consider Tidewater to be the location of early Colonial settlement around the Chesapeake Bay up to the 1730’s. (In that case, Alexandria would be not be a Tidewater community, because Alexandria was not chartered until 1749.)
If you head west from Virginia Beach, the edges of the political jurisdictions of Norfolk, Portsmouth, and Chesapeake are no more obvious than what you saw driving east. The region’s political boundaries resemble Los Angeles, with separate urbanized jurisdictions adjacent to each other and little undeveloped farmland separating the cities. The city lines blur in a sea of monotonous urban development – except for the Eastern Shore. That area is still undeveloped at the moment, though a reduced toll on the Chesapeake Bay-Bridge Tunnel may encourage more commuters to live in Northampton County.
NOW YOU KNOW !!!!!!
This is a Garlicy – Cheesy – Chile dip that Me and the MRS. had to have a least once a week .
Sometimes it was just Margaritas and chips and dip for supper .
No other meal entree at all .
1 lb white American Cheese – Sliced
Funny story here: I have never seen WHITE American cheese in my life . None of the regular stores by me have it. So where did I find it …. yep right there at La Chiquita , My favorite Mexican store, in the deli section.
2/3 cup 1/2 and 1/2
3 Tsp cumin
2 Tsp garlic powder
2 Tsp Chipotle powder
1 Jalapeno – minced
1 Tbsp Mexican Oregano – crushed
salt and pepper
You can use a slow cooker on low
Just dump everything in, heat and stir until melted and thickened.
Heat 1/ and 1/2 chiles , spices .
Then gradually add cheese slices , 1 or 2 at a time Stirring until melted together.
Serve with these guys, they’re the best
Eat and Enjoy !!!
I had this poured over Chimichangs
in the best Mexican restaurant in the mountains outside Bedford , Pennsylvania ,
but that , …. is another story………..
Okay , so I usually make this for Christmas , but you can make it anytime , and it’s easy and hot comfort food for during the week or a busy weekend.
First thing you have to do is find some GOOD FRESH POLISH SAUSAGE.
If you are around Aurora , you could go to WURST KITCKEN
If not try to find a Polish deli .
Getting GOOD Fresh Polish is the key.
3 lbs. is about right.
It adds just the right taste. But hey! use what you like.
Speaking of Caraway seed, a spice you might or might not be familiar with, here is some things you might not know :
If you eat rye bread then you know that the little seeds in the bread are CARAWAY , if you don’t eat rye bread , now you know.
.Caraway fruits (erroneously called seeds) are crescent – shaped achenes , ( which as we all know is a fruit containing the seed. The seed-like appearance being owed to the hardening of the wall of the seed-vessel, which encloses the solitary seed so closely as to seem like an outer coat. )
Caraway (carum carvi) is a flavorful and aromatic herb used in the culinary and medicinal traditions of Europe since the Stone Age.
The essential oils, namely carvone and limonene present in the seeds offer them a pungent, anise-like flavor and aroma.
Caraway seeds are used for baked goods such as rye breads, biscuits and can also be used as a substitute for poppy seeds. They are also used to garnish and flavor cheeses, such as Livarot and Munster. Other popular uses include to flavor salad dressings, and apple sauce. Caraway essential oil is a flavoring for the alcoholic beverages Aquvit and schnapes.
In Indian cuisine caraway seeds are used to flavor curries, lentil dishes such as dal, and they are also added to the rice dish biriyani. In the cuisines of Morocco, Tunisia and Algeria, caraway seeds are a traditional flavoring for Mechoui , a North African version of spit roasted lamb.
In the Hindi language it is called – Shahi Zeera
Caraway seeds were customarily chewed to freshen breath.
It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach.
Caraway is used to flavor liquors, mouthwashes, toothpastes and chewing gums. It is also an important addition to Indian garam masala
One of the best herb to prevent gas and bloating. . Caraway is also a good remedy for colds and congestion , it contains mild antihistamines, antimicrobial compounds that help to relax the muscles that cause coughing spasms.
Holland cultivates the main crop, producing and exporting far larger quantities than any other country.
The Russians and the Germans make from Caraway a liqueur, ‘Kummel,’
And Speaking of Germans
Made only in the Buffalo-Rochester area, the ” Kummelweck ” – often spelled Kimmelweck – a Combination of German words
kimmel ( caraway seed ) and weck ( roll )
Basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Inside, very thinly sliced roast beef is piled high, and the whole thing is served with a dish of “au jus” (I suppose it is too much to expect a German sandwich to make sense of French prepositions), for dipping. Alternatively, the cook sometimes dips the top of the roll into the jus just before serving it. In either case, the beef on weck sandwich must be accompanied by a pot of freshly grated, sinus-clearing horseradish.
Caraway was reputed to ward off witches and has the ability to avoid the theft of any article in which it is contained. Interestingly, this particular belief or property of caraway provided it with the power of being a love potion – it means that if you make your lover consume caraway, he or she will not be stolen from you. Keeping this virtue of the herb in view, rural folks fed caraway to their chickens, pigeons and geese .
If you have in your hand the plant called arsesmant, and also caraway, you are safe from frights and fantasies, with which people are often befooled. If they are …mixed with the juice of hoursewart and the hands are smeared with it and the refuse is put in the water where fish are , you can easily catch fish with hands or nets. if you take your hands out of the water the fish will leave.
If ……..you believe the old folk tales ……………….
The seeds of caraway were recommended for bringing bloom to the cheeks of pale-faced young maidens.
SO says William Shakespeare …………………..
Back to the recipe …………………..
Turn oven on to 400′
Cut the sausage into 1 1/2 pieces.
Place them evenly on a parchment lined baking sheet.
Put in oven for 15 – 20 min. just long enough to brown them a little.
Place in crock-pot sprinkle crushed caraway seed and a few grinds of pepper on top
Pour in bottle of beer
Sprinkle onion on top.
Mix everything together gently
Put on low for 5 hours or high for 3 hours
Eat and Enjoy !!!
UWWW LA LA So eat is zee French Beouf ….. OH….. OH…. OH IT IS MAG -NE -FEE -CENT !
Okay , So that is all the French I know and this is about the only French Dish that I make.
My Mom made a good pot roast but I can not cook it the same and I then came upon this and now it is my favorite.
Pot Roast also happens to be my friend AISHA’S favorite , so I said you might want to try it , Like the French do.
Despite its name, pot roast isn’t actually roasted, it’s braised. Braisng is a form of moist- heat- cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.
1 Tbsp salt
1 Tsp fresh ground pepper
5 lb. boneless beef chuck or bottom round roast at least 5″ in diameter, trimmed and tied
3 cups burgundy wine
1 cup thinly sliced onions
3/4 cup thinly sliced carrots
1 tsp finely minced garlic
2 Tbsp chopped parsley , 1 Tsp dried thyme – crumbled
1/2 lb pork fat
30 white onions – 1 inch diameter
6 carrots – peeled and cut into 1/2 inch cylinders
The Braising stock : 4 Tbsp butter
2 pigs feet – sawed into pieces ( have the Butcher saw them up for you )
Bouquet garni – (THAT’S A FRENCH WORD ) (pronounced “bo-KAY gar-NEE”) is bundle of herbs and aromatics (such as celery or leeks) tied together with cooking twine and simmered in stock, soups or sauces to add flavor and aroma.
– 6 parsley sprigs , I bay leaf and the white part of a leek tied together
1/2 cup fresh chopped parsley
Rub the beef with salt and pepper.
Mix rest of the marinade ingredients in a large bowl. Turn beef until it is well moistened on all sides or put everything in to a large Zip-lock bag and then place in a shallow pan. Let marinade in refrigerator for 12 – 24 hours turning every few hours.
Preheat oven to 350′
In a heavy frying pan saute diced pork fat over moderate heat, stirring constantly until crisp and brown. Remove pork fat and set aside until later.
In the fat left in the pan , brown whole onions and carrots lightly shaking pan to color them as evenly as possible.
Transfer to a baking dish large enough to hold them in a single layer. Sprinkle them with 3 Tblsp pork fat.
Bake onions and carrots uncovered on the middle rack in the oven , turning and basting them once or twice for 30 minutes or until barely tender.
Remove from oven pour out cooking fat and set vegetables aside.
While the vegetables bake , remove beef from marinade and dry thoroughly with paper towels.
Strain marinade into a small bowl and save vegetables
Heat pork fat left in pan to almost smoking and brown beef until it is richly colored an all sides
While beef is browning , melt 4 Tbsp butter in a 6- quart casserole or Dutch Oven.
Add marinated vegetable and over low heat until most fo their moisture has boiled away and they are lightly colored
When the beef is browned use a turkey baster to remove all the pork fat that is left.
Next step is to FLAME THE BEEF.
If you are a great cook and or French , or your really daring, flame the beef directly in the pan.
A safer way is to heat the cognac first in a small pan over low heat, ignite with a match, and pour it flaming over the beef.
Stand back if you like your eyebrows! Did I mention that it’s good to have the lid handy here? A fire extinguisher should be in every kitchen, too.
.Transfer beef to Dutch oven and surround it with pieces of pig feet. the chopped tomatoes , the diced pork fat and the bouquet garni
Pour the strained marinade , and 3 cup beef stock in fry pan and bring to boil stirring and scrapping up browned bits.
Boil for 2 minutes , then pour over beef.
The liquid should come half way up the side of the meat: add more stock if necessary.
Bring casserole to a boil on top of the stove, then cover tightly and place on the middle rack of the oven
Regulate heat so that beef simmer slowly and turn and baste the meat 3 times during cooking.
After 2 1/2 – 3 hours the meat should be just tender when pierced with the tip of a sharp knife.
To serve the beef transfer beef to a plate.
Remove bones and bouquet garni and strain the rest of the contents of the casserole through a large fine sieve into a 3-4 quart saucepan., pressing down hard on the vegetables before discarding them.
Boil sauce until reduced to half.
Taste and season with salt and pepper to taste.
Return meat to casserole and add baked onions and carrots.
Simmer slowly on stove to heat beef and vegetables thoroughly.
Transfer beef to carving board to remove strings . Slice
Arrange beef on serving platter surrounded by onions and carrots. Spoon sauce over top and serve rest in a gravy boat.
Eat and Enjoy !
Heyyyyy! They just started carrying EL PATO in my jewel store and my Mexican grocery store.
I really like this sauce and it has not been around for awhile.
So , having said that , here is a real easy ENCHILADA recipe you can whip up during the week when you are pressed for time.
2 chicken breasts
1 /2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/4 cup diced onion
1 tsp cumin
Hand full cut up cilantro
Cut the chicken breasts into 1 inch cubes
Mix Worcestershire, soy , fish sauces ( this is the umamai ) pour over chicken pieces and sprinkle with Adobo . Mix well let sit for 20 Min.
If this is a little to time consuming for you or a to difficult at this stage of your Culinary Learning Journey , you can just pick up one of these chickens at the grocery and shred the meat off of it by hand. ( won’t be as good though )
Heat a little oil in a frying pan and “STIR FRY” the chicken .
Let cool alittle then SHRED using two forks.
Heat oven to 325′
Mix in 1/4 cup of each of the cheeses , the onion and a little cumin , and the salsa , in with the shredded chicken .
Rip open the package of tortillas and place the whole pack in the microwave and heat for 1 MINUTE. this will soften them so you can roll them.
Spray a 9 x 13 pan with Pam
When all of the tortillas are packed in , Pour enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 30 minutes until bubbly
Remove from oven and let sit 10 minutes
Sprinkle with cilantro
Eat and Enjoy !
Okay, So here is a old – timey cookie I ‘ll bet you don’t see much any more.
Gramma would only make these at Christmas and of course I didn’t pay attention how to make them or the recipe because I was a little kid and all I could think about was when are they going to be done and when do I get to eat them.
The whole house would smell so good when they were baking and then with a cold class of milk, these cookies , fresh from the oven , it was a Christmas present with each and every bite.
Hey ! Remembering that , let me remember to tell you that if you have a loved one in your family that makes a special food that everyone loves and they make it all the time and you have no idea how to make it ……write down the recipe and keep it safe.
Even if it’s not the exactly the same and not quite as good , at least you will have a place to start when you want to make that food in the future.
Now the way I cook , with a little of this , and a pinch of that , and just a bit more of those , it’s not an exact science but it works because I have been making it for so long and I just know , a lot of folks cook like that.
Baking on the other hand has to be pretty exact for it to turn out right. So get in the kitchen and help Gramma or Grampa and pay attention , you just might learn something. AND WRITE IT DOWN !!!!
1 Cup ( 2 sticks ) butter
2 1/4 cups light brown sugar – packed
3 TBSP all – purpose flour
1 TSP salt
1 egg – lightly beaten
SPEAKING OF WHICH …………….. WHY WOULD YOU BUY IMITATION ANYTHING ????
Speaking of vanilla : here is every thing you wanted to know about vanilla but were afraid to ask !
Vanilla is a flavoring derived from orchids of the genus Vanilla , primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as “little pod”
The vanilla pod is frequently referred to as the bean. The pods are picked when they are still not ripe, and then plunged into hot water and laid out to dry for anywhere from two to six months.
Vanilla can only grow 10 to 20 degrees north and south of the equator
Vanilla is the second most expensive spice , after saffron.
And like saffron, vanilla is very labor intensive to produce. In order for vanilla orchids to produce pods (commonly referred to as beans), the plant must be pollinated by hummingbirds or a specific species of bees native to Central America. Furthermore, the flowers are only open for a short period of time. In order to harvest vanilla commercially, therefore, the plants must be hand-pollinated.
And it is a little known fact , that :
The Totonac people, who inhabit the East Coast of Mexico in the present-day state of Veracruz , were the first to cultivate vanilla.
According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.
In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or “black flower”, after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochitlan .
Back in Mexico , The Aztecs didn’t think so much of him for stealing their chocolate drink and all of their gold. Made them real mad . So mad , they went to war with him and the great Montezuma , their king and leader , got hit in the head with a rock. He died.
This is VANILLA to all my scientist friends and those of you that paid attention in Chemistry class
and if you want to make your own : go here
Preheat oven to 375′
Heat butter and brown sugar in a 3 – quart saucepan over medium heat,
Get a wooden spoon its very helpful for a lot of things …. especially if you have kids.
Keep stirring until butter is melted and mixture is smooth.
Stir in oats , flour , salt , egg , and vanilla.
Drop cookie batter by the Teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie , because they are going to spread .
Bake for 5 – 7 minutes. Keep a close eye on them to prevent them from over baking. they should just e golden brown.
Allow to cool on cookie sheet for 30 seconds and then remove to cookie rack to cool completely
Try not to eat them all and
Store the rest in a air tight container.
Eat and Enjoy !
Okay , So first off I HATE BRUSSELS SPROUTS .
Well not all Brussels sprouts , if they are right out of the garden , after a good hard frost , they become sweet little bundles of deliciousness that only need to be warmed and drizzled with a little butter MMMMMM … MMM!.
But having said that , all others are not to be eaten . Not the ones in the net bags at the grocery .
Nor the FAST FRESH FROZEN ones shipped right to your table via the freezer case at your local food chain store.
No my dear friend , it is best to just stay away from these veggies no matter how healthy the are.
My lovely bride said she wanted Brussel sprouts , so Brussel sprouts it had to be.
I had to find a recipe that would work for both of us………………
I found this one. And it is actually pretty good .
I have to admit I had seconds , and yes , even unto thirds.
Bacon , onions and balsamic vinegar combine to make this a wonderful side dish for any meal.
I think I could eat a bowl alone for lunch.
Okay , you say , Hey how can anything with Bacon be bad, and I have to agree I have not found a single one yet.
So lets get going !
I started with the bag – o – sprouts from the green grocer
Trim off the ends and cut in half
for more info and much more expensive vinegar go here
AAH Maybe ? Most of you know I bought this porcelain fry pan
and I don’t want to use metal tools on it because it will scratch.
Okay , So if you like Chicken and you like Hot Chicken Buffalo Wings , you are going to like this dish.
And yes , this is another trip into Indian cuisine.
This is India
And this is a state in Indian Where this recipe comes from.
Cuisine of Andhra Pradesh is famous for the rich seasoning and lots of variety.
The spicy goodness comes from a few items you are probably going to have to go the the Indian store for.
Mine is Masalas N More on rt 59 in Aurora.
First up is Curry Leaves
Curry Leaves have an aroma reminiscent of curry and citrus fruit, with a slight and very mild bitter after taste.
They look somewhat like very small leaves from a lemon tree (if you’ve ever seen those leaves.) They are long for their size, narrowing to a point.
Fresh ones are far superior to the dried, though it’s much easier to get the dried in the UK and North America.
Fresh ones should be shiny, dark green, with no yellow on them and not wilted. They are sold with the branch and stems attached. Remove from the branch and discard the stems. In ethnic stores, they will be sold in chillers in plastic bags.
The leaves are used in cooking in southern India (in areas as the state of Kerala) and Sri Lanka, as well as other places in southern Asia such as Burma (aka Myanmar), Fiji and Mayalsia.
Curry Leaves come from a plant called “Murraya koenigii.” The tree only grows 6 1/2 to 16 feet (2 to 5 metres) tall. There are about 20 leaves per branch. They grow closely together.
To clarify, you don’t make curry powder from these by drying up the leaves and grinding them. Curry Leaves aren’t used in any curry spice mixture.
If you look to buy a plant to grow indoors so that you can always have fresh Curry Leaves, don’t confuse this Curry Leaf plant with another sometimes referred to as “Curry Plant” as well.
Nor is Stephen Curry the basketball player
although he might or might not cook Indian food.
And if you find yourself in Curry Alaska, Which is now an uninhabited stop along the Alaska Railroad, about 22 miles north of Talkeetna
Next up : Chili Peppers
Each palate has a distinct level of tolerance for spice; use your judgment to increase or reduce the quantity of chili pepper in any recipe as suited to you and your family.
Many of my recipes call for “green chilies.” Green chilies used in Indian cooking are small, heat packed chilies. They are about the 2 inches to 3 inches in length. Unless we go to the Indian grocery store though, these chilies can be tough to come by. What do you substitute for these green chilies? Sometimes I use the longer and slightly fatter green chilies that can be found in other ethnic markets. Or I stock up on Indian chilies and then freeze them. Fat, fresh jalapenos just don’t give quite the same flavor as Indian chilies so don’t use them . Serrano are kinda close , but if you go to the Indian store you should just stock up
Dhani: – [Bird Chilis, African Devil; C. frutescens or C. annuum]
There are a great number of varieties of Bird Chili in the world, but they all have a lot in common. They are small, intensely hot , and grow point up on the plant. Most ripen to deep red, but the ones I grow ripen to bright orange. Unripe, they are commonly green, but some are white, yellow, purple or black. The hottest varieties tend to be a bit shorter and wider than those in the photo. They are hottest when green, losing a little heat when red, and more when they are dried.
And there is Chili Powder:
The Kashmiri Chili Red Chili Powder is a mild chili powder but with very vibrant colors and this is what I usually use in my kitchen.
Standard Indian chili powder is about like cayenne pepper in heat. The extra hot types are like they say , while Kashmiri chili powder is more like a hot paprika but with loads of flavor.
.Indian chili powder is just pure ground chilies. Mexican chili powder contains several other spices.
However do keep in mind that the Chilli/Chile Powder is not the spice mix to make the Mexican Chili.
Gram Masala :
The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.
A typical Indian version of garam masala contains nothing but:
1.5 lb boneless chicken thighs – cut into 1 1/2 cubes
3 tsp oil or ghee
4 green chilies – minced
7 curry leaves
4 med onions – minced
2 large cloves garlic – minced and smashed
2 tsp grated ginger stir for 1 minute
1 Tsp chili powder
1 Tsp turmeric powder
1 tsp coriander powder
1 Tsp fresh ground black pepper
1 Tsp Gram Masala
2 Tsp fresh coriander – and by the way ……………………….
In the United Kingdom
In the United States
Here, we would refer to the leaves and stalks of the plant as “coriander” while the the seeds are called “coriander seeds.” Basically, the word “cilantro” does not exist in the UK.
In the US, the leaves and stalks of the plant are referred to as “cilantro,” while the seeds are referred to as “coriander.”
In India, the herb is extremely popular in cooking, it is referred to as something different-sounding altogether — “dhania” (just to further confuse the issue!)
Heat oil in a wok or large fry pan
Add chilies and stir
Add curry leaves and cook for 1 minute
Add onions and sauté until soft but not brown
Add ginger and garlic, stir
Add chicken , a little salt and roast until color of chicken changes.
Add red chili powder, turmeric, coriander, black pepper Gram Masala and mix well.
Cover and roust chicken for 2-3 minutes. Stir to keep from sticking.
Serve with cilantro leaves sprinkled on top and a side of Basmati or Jasmine rice .
Eat and Enjoy !