Golmorich murgi (Chicken with black pepper)

গোলমরিচ মুরগি (Chicken with black pepper)

Method:

1. Clean and cut chicken into curry pieces. I prefer thighs with bones. In a non-stick pan, add 1 tbsp oil and 1 tsp ghee. Saute the chicken pieces with 2 tsp fresh ginger-garlic paste.
2. Add freshly ground black pepper, 2-3 dry red chilis, coriander seeds, cloves and cinnamon stick, and salt to taste.
3. Add halved green/thai chilis and largely chopped/quartered red onions (about the size of a nickel). Cook covered. The onions will almost melt in the gravy and the oil will separate . (Minced chilies will be hotter and minced onion will give a different texture to the dish.)
4. Now add chopped cilantro (or mint) and 1 tsp cream to bring it all together. Serve warm. 

Chicken in a roast pan

1. Clean and make shallow cuts on chicken leg quarters. You can go only as far as the ingredients let you, so try to get good quality meat from your local butcher.
2. Marinate them with salt, crushed pepper, Shan Tandoori masala (or crushed spices of your choice), beaten yogurt with green chili, ginger and garlic paste.
3. In a roast pan, line the bottom with aluminium foil, add cubed red potatoes (no need to peel skin),  baby carrots, and quartered red onions (dry any excess water with paper towels). Sprinkle salt, pepper, coriander seeds and olive oil. Mix well and spread evenly for uniform cooking. Add thyme or herbs of your choice.
   
   
   
   
4. Add the meat rack and place the chicken. Cover the whole set up with a foil tent or lid. Bake at 350 F for 45 mins to an hour. Brush some butter or oil on the chicken halfway through and turn it upside down. Broil for  the last 10 mins if you like.

The meat drippings will enhance the flavors of the vegetables. The onions should be caramelized but not burned. Serve with a salad or greens. No-hassle Sunday lunch.

Cilantro paneer

Before and after

The recipe is inspired by Sue ((Suchayita Bhattacharjee). The inspiration on skewers

1. Cut paneer (at room temperature) into cubes. Marinate with cilantro , green chili and ginger paste, vinegar and yogurt for an hour before cooking.
2. Cut red onions and red bell peppers (I  like the taste and color of red over green bell pepper, you may add orange , yellow or green too) into cubes. Saute them in non-stick with little oil or butter. Cook on low flame until the paneer begin to brown at the edges. Serve as an appetizer or with the main course.

I  also made Dal makhani, mixed vegetables, lemon rice and vermicelli kheer with it.

Mushroom Matar Malai (Mushroom and green pea in cream)

1. Heat olive oil in a non-stick pan. Add diced onions, crushed garlic and break a cinnamon bark into several pieces.
2. Cut button mushrooms into quarters. Sprinkle salt and pepper evenly. Toss into the pan. Cover and cook on slow flame. Add green peas and kasuri methi (dry methi leaves). Cook further and add 1 tbp of cream (I used Nestle for this recipe). Taste for salt. You may add red chili powder and a pinch of turmeric if you want.

I sauteed the remaining mushrooms for breakfast the following day with onions in olive oil , salt and pepper with a sunny side up.

Mango ricotta cheesecake

You will find many recipes of cheesecake with soft cheese and eggs. This is an eggless recipe and very easy to make.

You will need
Graham crackers- about 6-8
Butter 2 tsp
Whole milk Ricotta cheese (I used Lucerne, about 600 gms.)
Mango pulp to taste
Strawberries for garnishing

1. Crumble graham crackers and process it till it is fine powder. Use a spoon or your fingers to scavenge for any large pieces and crumble them. Add 2 tsp of melted butter and spread it on the baking dish to form the crust.
2. Mix ricotta cheese and mango pulp uniformly and set it atop the crust. Bake in conventional oven for 45 mins at 350 F or until it sets.
3. Cool and refrigerate it. Serve cold with slices mangoes or strawberries on top.

You may use vanilla essence and sugar or condensed milk for a plain cheesecake.

Pan seared chicken with vegetables

1. Boil chicken leg quarters and potatoes in a pressure cooker. (Alternately, you may brine the chicken overnight.) Drain, remove skin.
2. Heat olive oil in a pan, add onions, minced garlic and chilies. Rub chicken with freshly squeezed lemon juice and crushed spices like coriander, black pepper and cinnamon.  Fry in the pan till browned on both sides. Add the potatoes, some baby carrots and chopped parsley. Spinach and brussel sprouts may be added too.
3. You may use some of the chicken stock you had when you boiled the chicken. Add crunchy fried onions for extra flavor.

Basic cake

2 eggs
1 cup sugar or to taste
2 tsp baking powder
1 cup shifted flour
1 tsp butter, oil for greasing pan and a few drops for the batter

1. Grease a round pan or a pound pan with oil. You may also use lightly greased Aluminium foil or parchment paper to cover the bottom of the pan to prevent sticking and facilitate removal of the cake after baking.
2. Heat oven to 350 F. Mix the ingredients in that order. Taste the batter. Spread it evenly on the pan and bake for 45 mins or till a toothpick comes out clean when inserted into the cake.

You may also add a basic glaze by beating sugar and lemon juice together. Though I prefer it less sweet to go with my tea. Crushed pistachio or coconut flakes might also be a good topping