Hearty Chicken Curry

Last few days I had been thinking about this amazing chicken curry my dad makes. While growing up, he would laboriously spend time in the kitchen and make this for us every week or so. It is a very simple yet flavorful recipe and does not have any extra fat from milk, cream or yogurt. I have been trying to perfect recipes using my slow cooker for a lot of Indian dishes lately and did not really think that I could pull this one off. I am glad I was wrong as it came out just the way I remembered my dad’s chicken curry. So next time my dad visits me I will be the one making this for him. Also, I used much less oil in this recipe that makes it a healthier version of the heavy curries you would get in Indian restaurants. (Although I forgot to remove fat from the chicken, so curry was little rich that it would be for lean chicken meat)

You Need:

1 lb chicken (I used boneless)
1 large red onion, chopped
2 medium tomatoes, chopped
3 tbsp oil (I used Canola)
1 tbsp garlic paste
1 tsp ginger paste/ 1 inch piece of fresh ginger
1 tsp salt (or to taste)
2 tbsp MDH Meat Masala (or MDH Karahi Chicken Masala)
3/4 cup water
2-3 green chillies (optional)
½ tsp cumin powder

Fresh coriander leaves (optional)

Directions:

1. Cut chicken into 1-2 inch pieces
2. In a microwave safe bowl, add chopped onions, tomatoes and oil. Microwave on high for 4- 5 minutes stirring once after 2 minutes.
3. Put all ingredients except for the fresh coriander leaves in a slow cooker or Crockpot. I used a 6 qt, the recipe fits a smaller smaller cooker as well.
4. Cook on high setting for 3 hours, Stir.
5. Check if curry is well blended and chicken is done, if needed set the cooker for another 30-45 minutes
6. If needed add little bit if boiling water towards the end.
7. garnish with fresh coriander leaves

Cooking times may vary depending on the type and size of slow cooker or crockpot you use. If you prefer onions-tomatoes to be more cooked, cook all ingredients except for chicken for 2 hours on high setting. Add chicken and cook on high for another 3 hours.

Adjust spices and salt if needed. I usually do not make most of my dishes with red chilies or even green chilies. That way my son can eat same dishes as we do. If you need to increase hotness – feel free to add some powdered red chilies and green chilies while cooking or add some powdered black pepper while serving. This dish can be made traditional Indian style on stove top, but that is more laborious than my simple slow cooking.

Enjoy with rice or rotis!

Results: Hearty and flavorful chicken curry put together in 15 minutes prep time! My husband thinks this is by far the best dish I made in my slow cooker.

Hearty Chicken Curry (Slow Cooker Recipe) is a post from: Chef

Punjabi Chole

You Need:

3 cups dried chickpeas (chole or kabuli chana), washed
1 medium red or yellow onion, chopped
2 medium tomatoes, chopped
2 tbsp garlic paste
2 tsp ginger paste/ 1 inch piece of fresh ginger
1 tbsp coriander powder
1 tbsp salt (or to taste)
1 tbsp cumin seeds
1 tsp red chillies (or to taste)
2 tbsp oil (I used Canola)
2 tbsp MDH Chana Masala (or any other chana masala)
12 cups water
1/2 tbsp turmeric powder
2-3 green chillies (optional)
1 tbsp MDH Garam Masala (or any other garam masala)
1 bay leaf
1 black cardamom, split open
1 tsp powdered pomegranate seeds (anardana powder)

Fresh coriander leaves, sliced onions for garnishing (optional)

Directions:

1. Wash chickpeas thoroughly
2. In a microwave safe bowl, add chopped onions, tomatoes and oil. Microwave on high for 4- 5 minutes stirring once after 2 minutes.
3. Put all ingredients except for the fresh coriander leaves and sliced onions (for garnishing) in a slow cooker or Crockpot. I used a 6 qt, you can half the recipe if for a smaller cooker.
4. Cook on high setting for 12 hours, Stir and sort of mash the chickpeas with a ladle if desired.
5. Check the consistency – if needed add little bit if boiling water towards the end.

Adjust spices and salt if needed. I usually do not make most of my dishes with red chilies or even green chilies. That way my son can eat same dishes as we do. If you need to increase hotness – feel free to add some powdered red chilies and green chilies while cooking or add some powdered black pepper while serving. This dish can be made traditional Indian style on stove top, but that is more laborious than my simple slow cooking.

Enjoy with rice or rotis or even better with some puris or Bhaturas.

Results: absolutely amazing punjabi chole (chickpeas curry) and no one can tell I only spent 15 minutes putting it together!

Punjabi Chole (Chickpeas Curry) is a post from: Chef

Ma Chole ki Dal

‘Ma-chole ki dal’ is a North Indian (most commonly prepared in Punjab) lentil dish that is made with split black lentils(split urad dal) and split Bengal gram lentils (Chana dal). Although I have tried various combinations of mixed dals, this one is my favorite so far. It is certainly a lighter version of the most popular black lentil preparation – ‘Dal Makhani’ and yet so creamy that you cannot tell that it is not as rich in calories. It also reminds me of the typical Punjabi dal my mom used to make every few weeks when we were little. She would serve this with roti and her signature cottage cheese dish – shaahi paneer. In India, different types of lentils and dals are considered as staple foods and add nutrition to a vegetarian menu. I think we ate a different dal curry or a dal dish pretty much every day. Even today a simple dal curry with rice is one of my favorite foods.

Recently, I tried making this dal in my slow cooker and it came out very well. These days, Slow cooking is my favorite form of cooking for all the flexibility it gives me and the ease with which I can make most tedious dishes with so little effort. Not to forget, the dishes taste great and are comparatively lower in fat than the ones prepared on stove top. Slow cooking has actually made cooking Indian curries so easy that anyone with absolutely no cooking experience can make great Indian curries. Here is the recipe for the nutritious, creamy, fragrant, mixed lentils dal curry:

You Need:

3/4 cup split Black lentils (split urad dal)
3/4 cup split Bengal Gram lentils (Chana dal)
1 medium white or yellow onion, chopped
3 large tomatoes, chopped
1 tbsp garlic paste
1 tsp ginger paste
1 tsp cumin powder
1 tsp salt (or to taste)
1/2 tsp Mango powder
2 tbsp oil (I used Canola)
2 tsp MDH Kitchen King Masala (optional, alternately you can increase the quantity of cumin powder and coriander powder)
4.5 cups water
1/2 tsp Turmeric powder
Fresh coriander leaves for garnishing (optional)
For Tempering
1 tbsp oil or ghee
A pinch of Asafoetida powder
1 tsp cumin seeds

Directions:

1. Mix both lentils and wash thoroughly
2. Soak in water for about an hour or two
3. Put lentils, onions, tomatoes, ginger, garlic, all spices, salt and 3 cups of water in a slow cooker or ca Crockpot. I used a 6 qt, you can use smaller as well as it did not fill it up.
4. Cook on high setting for 3 hours, Stir and sort of mash the lentils with a ladle for a minute.
5. Add 1.5 cups of water and cook on low setting for 6 hours.
7. Check the consistency – if needed add little bit if boiling water towards the end.
8. Prepare tempering- in a small pan heat the ghee or oil. Add Asafoetida powder and cumin seeds and wait for them to splutter- takes about 20-30 seconds. Add the tempering to the dal and mix well.

Adjust spices and salt if needed. I usually do not make most of my dishes with red chilies or even green chilies. That way my son can eat same dishes as we do. If you need to increase hotness – feel free to add some powdered red chilies and green chilies while cooking or add some powdered black pepper while serving. This dal can be made in a pressure cooker (traditional Indian style or stove top, but that is more laborious than my simple slow cooking.
Enjoy with rice or rotis and a side of vegetable or cottage cheese dish.

Ma Chole ki Dal (Slow Cooked Split Black lentils and Split Bengal Gram Curry) is a post from: Chef

Super Healthy Energy Balls

Few weeks ago I stumbled upon a similar recipe of energy snacks with all healthy ingredients and I decided to make them right away. I just switched couple of ingredients per my liking and the results were amazing. My 4 year old was very curious and watched me mix the ingredients and then make small balls with the dough. He could not even wait for me to finish and just started nibbling. He thought mommy made candy for him and was very excited about it.

You need:

1.5 cups quick oats (I used Quaker one minute)
1/2 cup peanut butter (I used creamy)
1/2 cup ground flax-seed or wheat germ
1/3 cup honey
1/2 cup raisins
1/2 cup crushed or ground nuts of your choice (walnuts, peanuts, almonds – any one or a combination)
1/2 cup chocolate chips (optional)
1 tsp vanilla

Directions:

1. In a mixing bowl combine all ingredients together until thoroughly mixed.
2. Cover and chill in the refrigerator for about an hour.
3. Once chilled, roll into small balls

Store in an airtight container and keep refrigerated for up to a week. Although I like them cold, they don’t take much time to come to room temperature. Enjoy them as a health snack or dessert.
(Makes about 20 small balls)

I added chocolate chips for just to get my ‘chocolate fix’ and you can absolutely omit them. If you want to give them as a healthy treat to the little ones (be careful about any nut allergies), I suggest you can switch the chocolate chips with some M&Ms. These days, these are my go to snacks in the middle of the night and I don’t feel guilty about them. I get energy and not just sugar. Although they are still candy to my son and I absolutely don’t mind giving him this ‘candy’ – sometimes to supplement his breakfast and sometimes as a snack.

My father-in-law, who is very conscious about maintaining a very healthy diet also approved them. Since they do not need any cooking at all and are super easy to make, I think I will keep my fridge always stocked. You can try different variations and see how you can make a version of your own. I tried a little variation even today by reducing the honey a little bit and adding 1/4 cup of crushed pitted dates and am quite happy with the results

p.s. Happily tagging them as toddler friendly!

No Bake Super Healthy Energy Balls is a post from: Chef

Summer Salad with Couscous and Peanuts

After eating not so light meals last couple of days, today I was in no mood to repeat the same pattern. At first I started planning for the week and put some chickpeas in my slow cooker – to be boiled in 4 hours. I thought I could make some chickpea couscous salad for work later. It was almost lunchtime and after cooking couscous I ended up making a summer salad that was just right for a light lunch. A perfect combination of soft light couscous with crunchy veggies and peanuts just hit the spot. Later today I did make one more batch with chickpeas and cucumbers that I will take to work tomorrow. This salad is great for a make-ahead dish that you can take to potlucks and picnics or simply enjoy as a healthy meal on hot summer days.

You need:

1 Cup whole wheat Couscous
1.5 tbsp Extra Virgin Olive Oil
3-4 Green onions, chopped
1/2 Apple, chopped
1/2 Sweet red pepper. chopped
1 Medium tomato, chopped
1/4 Red onion, chopped
1/4 Jalapeno pepper, chopped
3-4 stalks celery, chopped
2-3 tbsp lemon juice, per your taste
Salt to taste
Black pepper to taste
2-3 tbsp raw shelled peanuts (optional)
1/4 tsp turmeric powder, if you like yellow color salad (optional)

Tabasco sauce to taste (optional)

Directions:

1. For the salad – chop the apple and all the vegetables
2. Heat oil in a medium saucepan, add peanuts
3. Let the peanuts brown a little (you can tell by the aroma as well)
4. Add one third of green onions and saute for a minute or two.
5. Add 1 cup water and bring to boil
6. Add couscous, little salt, turmeric powder, stir couscous and cover the saucepan.
7. Open the lid after 5 minutes, fluff couscous with a fork. Let it cool.
8. Combine all vegetables, apple and lemon juice
9. Add salt, pepper, Tabasco to taste

If time permits, let it chill for an hour or so.
You can make this salad with lot of variations. Since days are getting warmer, I will try different options myself.

P.S. I doubt if too many people like Tabasco on their salads, but me and my mother-in-law are big fans of its ability to give any dish a nice kick!

Summer Salad with Couscous and Peanuts

Low Calorie Summer Salad with Couscous and Peanuts is a post from: Chef

Achari Baingan

Ingredients:

6-7 small eggplants (Baingan)
2 medium tomatoes
1/2 cup tomato sauce/puree
5-6 cloves garlic
A small piece ginger, grated
Salt to taste
1/2 tsp turmeric
2 tsp cumin powder
2 tsp coriander powder
2 tbsp chopped coriander leaves
1 tsp mango powder
2-3 green chilies of your choice, coarsely sliced (I used jalapeno peppers)

Tempering

2 tbsp oil
pinch of Asafoetida powder
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp mustard seeds

Directions:

1. Wash and cut eggplants in wedges. Put them in a colander and sprinkle some salt and let it stand for few minutes.
2. Put all ingredients (except for tempering and coriander leaves) in a slow cooker (I used 6 qt).
2. Heat oil, add Asafoetida powder and all types of seeds mentioned in the tempering ingredients and let them splutter (a minute or so)
3. Add tempering to the eggplant mixture in the slow cooker
4. Cook on low for 5 hours.
5. Garnish with chopped fresh coriander leaves. Serve hot with Roti or rice.

You can easily double the recipe. You may need to adjust cooking time according to your slow cooker or crockpot as well as recipe size.

Achari Baingan

Achari Baingan (Slow Cooked) is a post from: Chef

Sukhi Urad Dal

Ingredients:

2 cups Urad Dal (preferably soaked for 2-3 hours)
2 cups water
2 tsp garlic paste
2 tsp ginger paste
salt to taste
1/2 tsp turmeric
2 tsp MDH Kitchen King masala OR (1 tsp cumin powder, 1 tsp coriander powder)
1 tsp oil

Tempering (optional)

2 tbsp oil
1 tsp cumin seeds
1 medium onion
1 medium red or green bell pepper
pinch of Asafoetida powder

Garnish (optional)

Lemon juice
Chopped onions
Fresh coriander leaves

Directions:

1. Put all ingredients (except for tempering and garnishing) in a slow cooker (I used 6 qt).
2. Cook on low for 4 hours. Check after 3 hours if the water is absorbed and dal is tender per your taste. If you prefer it to be more done, let it cook on slow for another hour or so.
3. When it is almost done, for tempering, heat oil in a deep pan or a wok. Add Asafoetida powder and after couple of seconds add cumin seeds and saute for few more seconds.
4. Add onions, cook on low flame until slightly browned. Add peppers and cook for few more minutes. Add this to dal in the slow cooker
5. Serve hot with Roti or rice. It tastes best when garnished with lemon juice, fresh coriander leaves and some chopped onions

Sukhi Urad Dal (Slow Cooked tempered dry lentils) is a post from: Chef

Banana Walnut Oatmeal Muffins

Here is a Banana Walnut Oatmeal Muffins recipe that includes all healthy ingredients including my favorite two. These came out great and since I have oatmeal fans at my house, next time I would like to reduce or replace the flour and use more of oatmeal.

You Need:

1 cup flour
3/4 cup brown sugar (packed)
1 tsp baking powder
1/2 tsp baking soda
1 cup quick oats (I used Quaker)
1 tsp vanilla essence
3/4 cup plain yogurt
1 cup bananas (ripe banana mashed about 2)
1/4 cup oil
1 egg
1/4 cup chopped Walnuts
1/4 cup chocolate chips (of your choice, optional)

Directions:

Banana Walnut Oatmeal Muffins is a post from: Chef

Peanut Butter Fudge

It was almost midnight and I wanted to make something for my team at work. Something quick, sweet and indulgent. When I am pressed for time haystacks and fudge are my two go to options. So I decided to make a very simple four ingredient fudge.

Peanut Butter, Chocolate, Pretzels – what’s not to love!

You need:

3 1/2 cups chocolate chips (I used Ghirardelli milk chocolate chips)
2 tbsp Peanut Butter (I used creamy, but I am very sure crunchy will be great as well)
I can condensed milk
About 25 pieces small pretzels

Directions:

1. Line a baking dish with aluminum foil, and grease the foil.
2. Combine the chocolate chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth.
3. Spread evenly in the bottom of the prepared pan.
4. Place the pretzels on top and gently press them to the fudge
5.Chill for 2-3 hours, then cut into pieces of desired shape.

Enjoy! and store the leftovers in the refrigerator.

Peanut Butter Fudge

Peanut Butter Fudge with Pretzels is a post from: Chef

This morning I had an urge to eat something sweet. I wanted to keep it quick, healthy and ofcourse “YUMMY”  to satisfy my cravings.First thought that popped in my mind was kheer. Since calorie amount can be a bit scary in rice kheer, I decided to use suji instead of rice and 1% milk instead of whole milk.If you are not familiar with Suji (semolina), it is a nutritious Indian wheat granulated but not pulverized. It has a lot of health benefits but the one I remember is that my mother used to give me suji halwa with warm milk to cure sore throat and cold. Also, in India it is very commonly prepared for toddlers and little children as it is very nutritious and easy to digest.  Here is a quick recipe.

You need:

½ tsp  ghee
1 tbsp spoon suji (semolina)
1 cup milk
1 tbsp  brown sugar (or to taste)

Directions:

1. Heat a frying  pan on low heat
2. Put ghee in it and wait till it spreads around
3. Add Suji and roast it for a few minutes or until it changes colour
4. Next add milk and boil it for 2 minutes
5. Add sugar and stir well
6. Garnish with almonds, cashews, raisins and walnuts
7. Serve hot or cold.

Suji Kheer is a post from: Chef