Date night: Indian dinner!

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Having Indian food back home is nothing out of the ordinary. It’s something we’re used to all the time and basically not a big deal. Going out for Indian food in Georgia is a delicacy for me and the husband. Not only cause it seems to be the only Indian restaurant in this small town, but a bit on the pricy side as well. Definitely worth every penny though :)

When we go, our order is usually pretty standard: Butter chicken, garlic naans, chicken biryani, pistachio kulfi and rice pudding

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Hope you all have a great weekend 😀

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Mexican Rice

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So I’ve been experimenting with Mexican food recently as my husband loves it, so I thought since he’s away, let me practice, so by the time he’s back, I’ll be a pro! This is basically my version of Mexican rice. I kind of put whatever I felt tasted good and altered it a bit to my taste and what I liked.

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Ingredients

  • Olive oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 4 garlic cloves chopped finely
  • 1 can tomato sauce
  • 1 1/2 cup chicken stock
  • 1/2 tsp turmeric
  • 1/2 tsp cumin powder
  • 1/2 tsp oregano
  • 2tsp granulated garlic
  • Salt and pepper to taste
  • 1 cup long grain rice
  1.  Sautee the onions, garlic and bell peppers with olive oil in a pan
  2. Add the rice and mix it in
  3. Add the tomato sauce, chicken stock, turmeric, cumin, oregano, garlic and salt and pepper
  4. Close the lid and simmer on medium-low heat for about 20 minutes.

*I tend to like things a bit on the spicy side, so I like to chop up a habanero pepper and add it in while cooking the onions and garlic to bring out the flavor.

Butter chicken with rice!

Butter chicken or Murgh Makhani as it’s called in India, is one of the most well-known Indian delicacies worldwide and is famous for its sweet and spicy flavor. Serve it with any rice dish, or Indian bread such as naan, and you have a well prepared meal to serve for dinner.

Usually, making this type of curry takes forever especially since marinating the chicken is done the night before. Moreover, fresh tomatoes are used and blended to get a smooth paste. I however, took a short cut to it as the husband and I were pretty hungry, and we just wanted curry and rice for dinner. I didn’t marinate the chicken overnight, and I used tomato puree instead of fresh tomatoes to whip this up quickly, and it still tasted great!

Ingredients:

Marinade

  • 1 pack of chicken breasts
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 3 tbsp plain yogurt

Cut chicken into cube size pieces. Mix all the ingredients together in a bowl till the chicken is well coated. Bake in the oven at 350F for about 30-40 minutes.

Side Note* For better flavor, you can marinate the chicken the night before and leave in the fridge overnight. I was in a rush so I just baked them on the day.

Curry

  • 1 medium size onion
  • 3 tbsp butter
  • 4 cloves of chopped garlic
  • 2 tbsp grated ginger
  • 1 green jalapeño
  • 1 can tomato puree
  • 3 tsp garam masala
  • ½ tsp chili powder ( Can be altered depending on spice tolerance)
  • ½ cup heavy whipping cream
  • 1 tsp sugar

–          Heat pan on medium heat and add butter. Saute onions till slightly browned. Add garlic and ginger.

–          Add salt, garam masala, chili powder and jalapeno.

–          Add tomato puree. The curry should start to simmer. Keep stirring and scraping the bottom of the pan

–          Add sugar

–          Let simmer on medium heat for about 5-6 minutes

–          Add the chicken

–          Add the cream and mix into the curry

–          Garnish with freshly chopped cilantro

Rice

  • 1 cup basmati rice
  • 1 tsp salt
  • 1 tsp turmeric
  • Green peas -as much as you want in the rice! I put about 3 tbsp!

–          Boil water. Remember 1 cup rice, 2 cups water!

–          Add salt and turmeric to water. One water starts to boil, add rice and stir.

–          Once rice is cooked add the green peas and mix.