Karahi Chicken

Today I'm sharing a recipe for Karahi Chicken.  It is one of my husband's favourite dishes.  There are a lot of tomatoes and they have to be cooked down and reduced so this dish takes some time to make. I prefer to make it with boneless chicken.  In the picture, I have double the recipe so it took quite a long time. In this recipe, I initially cook the chicken separately.  I find adding raw chicken to the tomatoes releases a lot of water.  Then reducing it results in the chicken becoming very dry.  I've tried this with bone-in chicken, but prefer it with boneless.

Cholay Makhani (Buttery Chickpeas)

This cholay recipe has been on repeat in our home.  Originally I was adding sour cream because I would make it too spicy and wanted to tone it down.  The picture above has sour cream added to it.  Once I forgot to add the sour cream and it was just as tasty.  So I've made the addition of sour cream an option.  I have tried making it by frying my own onions, but we prefer how it turns out by using the ready made fried onions.

Japanese Zucchini and Onion - Updated

This is another old recipe on my blog where the picture didn't do the dish justice.  Here is the link to the old recipe.  Definitely does not look appetizing but it is one of our favourite ways to eat zucchini.  I use a vegetable peeler to make the zucchini into ribbons.  You could also use a spiralizer but I prefer this method.

Palak Kheema {Spinach & Ground Beef}

Growing up my mom would make Palak ki Bhaaji which is essentially Palak Gosht.  I loved eating it with rice.  It would take some time as you have to tenderize the meat.  Awhile back my husband said to me that it's been a long time since I made Palak Kheema.  Honestly, I don't remember ever making Palak Kheema but I thought I would give it a try.  I essentially followed my mom's recipe for Palak ki Bhaaji with a couple of changes since her recipe was very simple.  It turned out great and has become a regular at our dinner table.  I used frozen spinach because I always have some in my freezer.  We love to have this with rice.  Hasan loves to top his with Masoor ki Daal and I love adding yogurt.

Easy Veal Khorma

This is one of the original recipes from my blog...back when I had no clue about photography and lighting.  I had made it with chicken.  Today I've made the same khorma using veal.  You can easily switch up the protein for chicken as the original recipe.  For this recipe, I do not recommend using a pressure cooker.  I find making recipes that have a lot of yogurt tend to burn in my pressure cooker. 

Umami Cream of Mushroom Soup {Low Fat}

Today I'm sharing another soup recipe.  This has become a favourite in our home and I've probably made it 4 times in the last two weeks.  The last two times, I doubled the recipe!  I've called this Umami because I've used umami seasoning that I had picked up at Trader Joe's when I was in America during the winter break.  I didn't need to add any salt as the umami seasoning and vegetable broth had enough.  This soup will be great even without the umami seasoning.  I've made this a low fat recipe, by using sour cream instead of heavy or table cream.  When I first made the soup, there was a lot of clumping of the flour.  To solve this, I added one cup of broth at a time and whisked thoroughly.  This reduced the clumps of flour to a minimum.  The last two times I've made this soup, I was not able to find dried porcini mushrooms in the grocery store and it still turned out delicious.  I hope you enjoy this soup as much as we do!

Beef Barley Soup

A couple of years ago, we were at an Italian restaurant in Markham, Kara Mia.  The soup of the day was Beef Barley Soup.  My husband ordered a bowl to share and really enjoyed it.  After I tried re-creating the soup at home and today I'm sharing what I came up with.  I started with a recipe from Skinnytaste and made some adjustments.  The soup we had at Kara Mia had some tomato in it so I added tomato paste.  I also added in some thyme and paprika.  This is an easy recipe to make and is very filling.  I use my pressure cooker to speed up the cooking time.  I've also used dried porcini mushrooms that add a lot of flavour.  I am not able to always find this at the grocery store, so if you don't have if, feel free to proceed without it.

One Pan Tandoori Chicken Bake

This is a recipe my mom would make for us as kids.  The difference between my mom's and mine, is that I've used boneless chicken to speed up the cooking and I've added onion and a green pepper.  I've also added some cornstarch to help thicken the sauce. 

My boys loved to have this with rice and Masoor Ki Daal.  It's best to marinate overnight, but most times I don't because I'm not thinking that much in advance.  

Banana Cake with Lemon Icing

Growing up, whenever we had extra and overripe bananas my mom would make this cake for us.  It was a favourite!  I loved the combination of banana and the lemon icing.  For the best results, use three very ripe bananas.  I don't know the original source for the recipe.  My mom would have these little pieces of paper that looked like tracing paper with recipes typed up on them.

Naseeba if you are reading this...I made this cake for Eid when you were away for Hajj...that is how behind I am on my posts...Lol...

Achaar Ka Kheema (Ground Beef in a Spicy Tomato Sauce)

Growing up I was a very picky eater.  I feel bad how much I bothered my mom.  I rarely ever took second helpings...but when my mom made Achaar Ka Kheema I always helped myself to some more.  I loved this dish growing up.  It is very easy to make..it smells amazing but the downside is that your home will smell like this dish for a couple of days afterwards. This dish tastes best with some hot roti or naan.  You have to make your own Achaar Masala which is very simple to do. I usually make a bunch and keep it in a jar so I have it on hand whenever I want to make this dish.  I also always keep a tin of canned tomatoes just so I can make this dish.  My version is basically the same as my mom's but I use a lot less oil.

Low Fat Butter Chicken - Updated

 

It's been a long time since I've posted and I have not been posting regularly for the past couple of years.  I've been contemplating what is it that I want for this blog.  There was a time when I was very active and working with a lot of brands.  But as life goes on, other things have taken precedence over blogging.  After thinking about the future of this blog, I've decided that I want it to be a place to record my mom's Hyderabadi recipes that I grew up on and the dishes my kids are growing up with.  A place where we can reference back to and to record our culinary history.