Peanut Pachadi

Ingredients 

1 teaspoon of cooking oil
1 teaspoon of cumin seeds
2 dried red chilies
1 green chili
1 cup of peanuts
1/2 teaspoon of tamarind paste
salt to taste
water to grind

Instructions

heat the oil in a kadai on high heat. add the cumin and let it sputter, then add the chilis and saute for 15 seconds. add the peanuts and stir to coat evenly with the oil. reduce heat to medium and roast for 3 minutes.

let it cool, then grind with tamarind and salt, adding water as needed to achieve the desired consistency,

Seasoning (Optional)

Ingredients

1 teaspoon of cooking oil
1/2 teaspoon of mustard seeds
1/2 teaspoon of urd dal
1 dried chili, broken
curry leaves
a pinch of asafoetida

Instructions 

heat the oil in a kadai on high heat. add the mustard and urd dal, once it starts sputtering,  add the chili and curry leaves. saute for 15 seconds. turn off the heat and add the asafoetida. pour this over the chutney and mix.

Angel Hair Pasta with Chicken Sausage & Mushroom in a Lemon Cream Sauce

Ingredients

1 tablespoon of olive oil
angel hair pasta, cooked and drained
1 tablespoon of butter
5-7 cloves of garlic, sliced
6-10 mushrooms, quartered
1-2 tablespoons of fresh ground green peppercorns
1 tablespoon of parsley, chopped
2 cups of stock (vegetable or chicken)
1 tablespoon of cornflour, dissolved in a cup of stock
1 cup of fresh cream
1-2 tablespoons of lime juice
salt to taste
3-5 chicken sausages, sliced and tossed in chopped parsley and fresh ground green peppercorns

the Chicken Piccata that inspired this recipe, Cheesecake Factory @ The Grove LA on 10 November 2012

Instructions

warm the olive oil and butter in a pan, and saute the garlic on high heat for 30-45 seconds. add the mushrooms, fresh ground peppercorns, and parsley. saute on high heat for about 2 minutes. add a cup of the stock and boil till it is reduced to half. add the cornflour and turn off heat when the sauce starts thickening. stir in the cream, then add the lime juice and salt to taste. add the chicken sausage and pasta to the sauce, or serve sauce on the sausage and pasta. 

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Spaghetti with Chicken Meatballs in a Tomato Basil Sauce

Ingredients

100 g of spaghetti
1 tablespoon of olive oil
5-7 sliced flakes of garlic
1/2 a cup of basil leaves
2 large tomatoes coarsely chopped
1/2 tablespoon of Italian seasoning
1/2 tablespoon of roasted chili flakes or black pepper
2-3 large chicken meatballs chopped into smaller chunks
salt to taste
1-2 tablespoons of grated cheese

Cook the spaghetti according to package directions and drain.

Instructions

Heat the skillet and once it is hot, toss in the olive oil and garlic. Stir a few times and add the basil leaves. Saute till it starts to become darker. Add the tomatoes, seasoning, and meatballs. Simmer till the tomatoes are cooked.

Add the spaghetti, salt to taste, and cover. Cook till the the desired consistency is reached.

Serve hot, garnished with the grated cheese, and toasted wheat bread. 

Pomegranate Sangria Blanca

100 ml of white wine
100 ml of club soda
200 ml of pomegranate juice
1/4 cup of crushed ice
a pinch of salt
1 tablespoon of pomegranate seeds

Shake the pomegranate juice with the crushed ice and salt. Pour the white wine and club soda into the glass. Pour the pomegranate crushed ice mixture into the glass stirring a few times. Garnish with the pomegranate seeds. Serve cold.

Tarragon Chicken

Preparation Time: 4-6 Hours
Cooking time: 20 Minutes

Ingredients for each chicken breast: 

• 1 tablespoon of lemon juice
• 1/2 teaspoon of paprika or pepper
• 1 teaspoon of tarragon
• salt to taste
• 1 tablespoon of olive oil
• 1/4 cup of red or white wine 

Marinate each chicken breast with the lemon juice, paprika, half the tarragon and salt. Cover and keep for 4-6 hours in the refrigerator.

Shallow fry the chicken in olive oil cooking the chicken for 3-5 minutes on each side. Add the white wine and let it bubble up. Add the rest of the tarragon. Cover the chicken, and let it simmer for 10 minutes on low heat. 

I made this with paprika and white wine.