Crockpot Chicken Tikka Masala 

July 30th, 2016 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)


Cook Time: 4 Hours on High

6-8 Hours on Low

Prep Time: 10 min.

Servings: 4

INGREDIENTS:

1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks

1 sweet onion, minced

2 Tbsp Coconut Oil

3 Cloves Garlic, minced

1 Tbsp fresh grated Ginger

2 tsp Curry Powder

2 tsp Curry Paste (I use Thai Red Curry Paste)

2 Tbsp Garam Masala

1/2-1 tsp Ground Turmeric

1 tsp cayenne Pepper (optional)

1 (14 oz) can Coconut Milk (Light or Regular)

1/2 cup Cultured Coconut Milk Yogurt

1/4 Cup coconut creamer blend*

** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.

DIRECTIONS:

In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.

Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.

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Rating: 4.0/5 (3 votes cast)

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Homemade Roti

January 10th, 2014 | Posted by Milana in Breads | Indian Cuisine - (0 Comments)

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INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 tsp Salt
1 Tbsp avocado or peanut oil
3 tsp avocado oil or peanut
Water
Cooking spray

DIRECTIONS:

Mix dry ingredients well.
Add 1 tablespoon of oil to the flour mixture.
Add enough water to form an elastic dough.
Divide the dough into 6 equal parts.
Roll out 1 ball into a circle and spray with cooking spray lightly.
Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other five balls. Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Heat 1/2 tsp of oil in a pan and wait until it is hot to cook the chapati.
Fry rapidly and watch them bubble up flipping half way through.
Enjoy!

NUTRITION ANALYSIS:
Servings:6
Serving size: 1 Roti
Calories: 211.7
Total Fat: 5.5g
Sat Fat: 0.6g
PUFA: 1.1g
MUFA: 3.1g
Cholesterol: 0g
Sodium: 586.9mg
Potassium: 11.3mg
Total Carbohydrates: 36.6g
Dietary Fiber: 4.4g
Sugar: 0g
Protein: 5.7g

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Rating: 5.0/5 (3 votes cast)

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Tandoor Chicken

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
1 Tbsp sweet paprika
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
1 Tbsp finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup Trader Joe’s Cultured Cashew Beverage
1 tablespoon fresh lemon juice
1/4 cup peanut oil
Kosher salt
Freshly ground pepper

1 tsp plant based red food coloring

12 chicken skinless drumsticks (about 4 1/4 pounds)

DIRECTIONS:

Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.

In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!

NUTRITION ANALYSIS:
12 Servings
Serving Size: 1 Drumstick
Calories: 236.1
Total Fat: 9.7g
Sat Fat: 1.2g
PUFA: 2.5g
MUFA: 5g
Cholesterol: 47.7mg
Sodium: 357.1mg
Potassium: 184.6mg
Total Carbohydrates: 20.3g
Dietary Fiber: 2.6g
Sugar: 0.7g
Protein: 17.4g

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Rating: 5.0/5 (2 votes cast)

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Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)

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