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Tuesday, April 19, 2011

Tiki Masala

I love Indian cuisine.  There is something about the sweet, spicy and cinnamony aromas that warms my insides.
Tiki Masala is actually not a traditional Indian dish.  Rather, it was created in Great Britain and has become their national dish.  It uses fresh ingredients and fragrant spices to enhance the rich tomato-based sauce and by broiling the chicken (instead of cooking in the traditional clay pot), the chicken stays moist and juicy.  And of course it is all served over warm, fragrant basmati rice.  Once again, don't be intimidated by the number of ingredients.  Have things prepped beforehand to make the cooking process as smooth as possible.


Tiki Masala
courtesy of: America's Test Kitchen

Marinade:
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne pepper
1 tsp. salt

Yogurt Sauce:
1 cup plain yogurt
2 tsp. fresh grated ginger (buy a bunch of ginger, cut off what you need, and freeze the rest for later...trust me, dried ginger does not come close to the flavor of fresh)
2 tsp. minced garlic
1 Tbsp. vegetable oil

Ingredients:
2-4 boneless, skinless chicken breasts
3 Tbsp. vegetable oil
1 cup onion, chopped
2 tsp. grated ginger
2 tsp. garlic, minced
1 Tbsp. tomato paste
1 Tbsp. Garam Masala (a spice blend that can be found in the spice aisle at the grocery store)
1 serrano chile, seeds and ribs removed, and minced.  If you want a spicier sauce, leave in some seeds.
1-27 oz. can crushed tomatoes
2 tsp. sugar
1 tsp. salt
2/3 cup heavy or light cream (I used light)
1/2 cup chopped cilantro

1. Sprinkle marinade on both sides of chicken breasts.  Let marinade in refrigerator for 30 mins, covered.
2. While chicken is marinating, heat oil in large pot.  When hot, add onion.  Cook until soft, about 8 mins.  Once soft, add the ginger, garlic, tomato paste, garam masala, and serrano chile.  Let cook for 3 mins until oil is orange in color.
3.  Add tomatoes, sugar, and salt.  Cover, lower heat, and let simmer 15 mins.  After simmering, stir in cream and turn heat to Low.  Cover and keep warm.
4.  Remove chicken from fridge.  Heat broiler and set rack on highest level (about 6" from heating element).
5.  Dip chicken in yogurt mixture and place on foil-lined baking sheet.
6.  Broil 5 mins then turn breasts over.  Cook an additional 5 mins.  Using a meat thermometer, check internal temperature of the breast making sure it reaches 160 degrees.  Cooking time should range from 10-18 mins depending on broiler.
7.  Cut breasts into bite-sized chunks and place in warm sauce.  Stir in cilantro. Serve immediately with basmati rice.

Monday, April 18, 2011

Homemade Yogurt!

I never thought I could make yogurt at home!  It is so simple and the results were amazing!  I had fun setting the slow cooker and waking up the next morning to find my yummy yogurt waiting for me.  I know, you're probably thinking, "Set the slow cooker?  Hubba, what?".  Strange, but yes, it all starts with a slow cooker!  You heat it for a little while, let it sit for another little while, and then wrap it in a towel (seriously?) and let it sit some more...then "voila!", you've got yogurt!

The whole process takes about 14 hours, but is totally worth it and can be done overnight.




Homemade Yogurt
courtesy of: Une-bonne-vie

1 gallon milk (whole milk makes for a thicker yogurt...I used 1% for slightly thinner, but not runny consistency)
1/2 cup plain yogurt
frozen fruit (optional)
sugar (optional)

1. Pour milk into slow cooker, cover, and heat on Low for 3 hours.
2. Without removing lid, turn off slow cooker and let sit for 3 more hours.
3. After cooling for 3 hours, remove 2 cups of the warmed milk.  Stir the 1/2 cup plain yogurt into the removed milk.  Once combined, return the mixture to the slow cooker. Stir and replace the lid.
4.  Wrap the slow cooker in a large towel and place on countertop to sit for 8+ hours.  (The longer it sits, the more tart it will taste.)
5.  After sitting for at least 8 hours, remove the towel.  Line a strainer with paper towels and place over a large bowl.  Scoop yogurt into lined strainer and let strain for 1 hour in the refrigerator. 

While the yogurt is straining, place desired fruit (I chose raspberry) in a small saucepan, sprinkle with sugar, and small amount of water.  Bring to a boil.  Once boiling, reduce heat and let simmer uncovered until mixture is thickened. 
Once fruit has cooled and yogurt is finished straining, combine.  I like my yogurt to be sweeter, so I stirred in some Splenda until I reached the desired taste.

You can always leave the fruit and sugar out if you just want plain yogurt.  Also, for thicker yogurt (ie. Greek), let it strain for more than an hour.


Wednesday, April 13, 2011

Crown of Thorn / Sweet Raisin Challah Bread

This is a delicious bread that's typically seen in stores around the Easter/Passover season.  My family would get this bread from a baker in Berwick, Pennsylvania, and just recently my mom has been able to purchase it at her local grocery store (though it is not as good).  I thought it would be fun to find a recipe and try to make it on my own. 
The bread is light and flaky with a slight sweetness from the plump raisins and this recipe makes a HUGE loaf (and I'm not exaggerating)!  So you will be enjoying this bread during the whole Easter season and can even freeze half of the loaf to enjoy later!


Sweet Raisin Challah Bread
courtesy of: www.jewishrecipes.org

1 1/2 cups dark raisins, plumped (soaked in water)
1 3/4 cups warm water
2 Tbsp yeast
pinch sugar

1/3 cup sugar
1/3 cup honey
3 1/2 tsp salt
1/2 cup oil
3 eggs + 2 yolks
6-7 cups flour

Egg wash:
2 Tbsp water
2 tsp. sugar
1 egg

In a large bowl, stir together the yeast, water, and pinch of sugar.  Let stand 5 minutes to allow yeast to swell and dissolve.

Briskly stir in remaining sugar, honey, and salt.  Then add oil, eggs, yolks, and about 5 cups of the flour.  Stir and let stand 10-20 minutes to absorb flour.  Knead, but hand or with dough hook, add remaining flour as needed to make a soft and elastic dough (about 10-12 minutes).  Dough should leave sides of bowl (if using dough hook).

Let dough rest on a lightly floured board 10 minutes, then flatten and press in raisins as evenly as possible into the dough, folding dough over raisins to "tuck" them in.  Place dough in a greased bowl and cover with greased plastic wrap.  Let rise until doubled in a warm place for 45-90 minutes.

Divide dough in three sections.  Shape each to a round ball.  At this point, place the dough on a cornmeal dusted baking sheet.  Either arrange to bake the bread as rounds, or roll each ball out to about 12"-14" and braid together.  Brush with egg wash and let rise until puffy, 20-30 minutes.

Preheat oven to 400 degrees.  Bake bread 12 minutes then reduce heat to 350 degrees and bake another 25 minutes until bread is evenly browned.

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