Chicken Cilli

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper
• For serving: Chopped onions, corn chips, grated cheddar, sour cream
  

Procedure:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Almond Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 1 egg york
• 1/4 to 1/3 cup whole milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest, about 1 lemon
• 1/2 cup chopped almonds, toasted
• 1 cup frozen blueberries, thawed and drained

Procedure:

1. In a medium bowl, combine flour, baking powder, and salt.
2. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
7. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Rice Kheer

Ingredients:

• 1/4th cup long grain rice (washed and drained)
• 4-5 cups milk
• 2-3 cardamom seeds (crushed)
• 2 tbsp almonds (blanched silvered)
• A pinch of saffron threads, soaked in a little hot milk
• 1 tbsp skinned pistachio nuts (chopped)
• 1 tbsp raisins (optional)
• 2-3 tbsp sugar or as desired

Procedure:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.
  

Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.

Medhu Vada

Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.