Recipes: Chicken Vindaloo (dry with no gravy)

4 chicken breasts - skinless boneless, cut into 1/2 inch cubes

1/2 tsp salt

1/4 cup flour

3 tbs corn oil

3/4 tsp cumin seeds

1 inch cube fresh ginger minced

1 medium onion cut small

1 jalapeno minced

4 tbs Patak Brand Vindaloo Curry Paste

3/4 cup fresh cilantro chopped

Cube chicken breast pieces. Sprinkle with salt and coat in flour. Set aside.

Heat oil on med-hi, Add Cumin seed and stir. Add ginger onion and jalapeno and reduce heat to med. Cook until onion are translucent. Add chicken and seer on all sides. Cook for 5 minutes turning frequently. Add curry paste and continue to cook for 5 min on med-hi until chicken is cooked throughout. Stir in cilantro.

Serve over rice.

Servings: 4

Recipes: Crock Chicken Curry

2 Tbs Olive Oil

2 medium onions chopped

2 chili chopped fine

4 clove garlic sliced thin

1 inch ginger sliced thin

2 tbs cilantro chopped

4 Tbs Instant Sambar Powder

2 Tbs Garham Masala Powder

1 tsp salt

1 1/2 lb chicken breast cut in 2 inch pieces

1 14 oz can crushed tomato

1 14 oz can diced tomato

Layer all ingredients in a crock pot starting with olive oil and ending with canned tomatoes. Cook 3 hours hi and 2-4 hours on low or cook 6-8 hours on low.

Serve over hot rice and with a dolop of sour cream or nonfat plain yogurt.

Recipe #27: Yellow Rice

4 Tbs Corn Oil
1/2 tsp mustard seeds
1 medium white onion diced medium

1/4 tsp cumin seeds
1 medium Serrano chili minced (optional)
1 Tsp Turmeric Powder
1 tsp salt
1/4 cup Spanish peanuts
6 cups cooked Rice
1/2 cup fresh cilantro chopped fine
1/2 fresh squeezed lemon

Heat oil on med-high. Add mustard seeds and cover immediately to prevent splattering and popping of oil. Add onions, cumin seeds and chili. Cook until translucent.Reduce heat to medium. Add Turmeric and salt. Add Spanish peanuts. Mix well over medium heat for 5 minutes. Remove from heat and allow to cool. Add rice one cup at a time and mix completely until all rice has been added. Add cilantro and lemon and mix well.

Servings: 6 One cup servings
Serving Ideas: Serve with Nonfat Plain Yogurt or Raita (Indian style tangy yogurt with cucumbers and onions).

Recipe #26: Red and Green Spinach Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

6 oz fresh spinach cut in strips
1/4 Red onion chopped

2 Tomato cut in cubes
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with spinach, onion, tomato, cheese(reserve 1/2 cheese for topping) and cilantro.
Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #23: Coconut Chutney

1 cup shredded or chucks fresh coconut
2 Jalapenos or Serrano chili peppers (roasted)
1 tsp cumin seed (roasted)
1 juice of lemon
1/4 cup onion
1 cup cilantro
1 tsp salt
1/2 cup roasted split dried chick peas

1/2 to 3/4 cup water

Roast in a pan on medium the chili, cumin seed and chick peas until slightly browned.
Combine all ingredients except water in food processor and blend. Add water slowly until chutney is blended to a consistency the same as brown spicy mustard.

Serving suggestions : Idle (Cream of wheat dumplings)
Pita bread, Nan, or Parata
Servings: 8
Prep time: 20 min
Storage: In refrigerator for 1 week.
Freeze in containers for 3 months.

Recipe #22: Idle (Cream of Wheat Dumplings)

2 cup Cream of Wheat (the kind that cooks in 2 1/2 minutes)
2 Tbs corn oil

1/2 cup warm (not hot) water
1 tsp sugar
1 package quick rise yeast

1 cup sweet onion (chopped small)
2 cups buttermilk
1/4 tsp baking soda
1/2 tsp salt
1/2 cup fresh cilantro chopped


Combine Cream of Wheat and oil. Microwave on hi for 2 min and stir, 2 more min and stir, another 2 minutes and stir. Set aside to cool.

Add 1 tsp sugar to warm water and stir until dissolved.
Add package of yeast (make sure yeast is not expired) and stir until clumps dissolve. Note:if there are no clumps, the yeast may be dead. Set aside yeast mixture for 5 min and if bubbles do not form on the top of the mixture, you will need start again with new yeast. If bubbles start to appear the yeast mixture is rising and we are in business.

Once the Cream of Wheat has cooled, add the yeast mixture and stir.
Add buttermilk, salt, onion, baking soda, and cilantro and stir.
Set mixture aside for 30 min in a warm place.

Set up idle plates in a double boiler. Egg poaching pan will work as well as individual muffin size bowls that can be used in a double boiler. Spray some oil in the idle pan, muffin bowels, or egg poaching tray. Spoon 2 Tbs of mixture in to each idle bowl. Place the idle bowls or egg poacher in double boiler with water in the boiler. Bring water to boil and reduce to med low heat. Steam for 6-7 minutes. Remove pans from double boiler and set aside to cool for 5 min. Add a tsp of water to each cup edge to loosen the dumpling. Spoon out the dumpling and set in a covered dish.

Repeat the above until all mixture is gone. You should be able to make about 18-20 Idles.

Serving Suggestions: Serve with Curried Lentil Soup "The best you ever had!"
Serve plain with butter. (My kids like this.)
Serve with spicy coconut chutney.
Prep Time: 30 min + 30 rising time.
Cooking Time: 7 min each batch x 3 batches.
Servings: 4
Storage: In refrigerator for 5 days.

Recipe: Pot Stickers

1Tbs sesame oil
1/2 yellow onion cut in thin slices

8 oz Cole-slaw angel hair fresh cabbage
1/2 tsp salt
1/2 tsp white pepper
1 Tbs soy sauce light

1 lb ground pork
2 green onion ( slice thins the white part only)
1/4 cup cilantro (chopped fine)

12 oz won-ton wraps

Corn oil and water for cooking

Dipping Sauce:

1/4  cup White Balsamic Vinegar

2 Tbs Light Soy Sauce

1/4 tsp Sesame seeds
green onion garnish

Directions:

Heat oil on medium high. Add onions and saute until onions are translucent. Add cabbage , salt, pepper, and soy sauce. Cook stirring frequently until all cabbage is soft about 10 min. Remove from heat and set aside to cool.

Once cabbage mixture is cooled completely add raw ground pork, green onion and cilantro. Mix well.

Place one teaspoon mixture in a single won-ton wrap. Dip your finger in water and run your wet finger around the edges of the won-ton. Fold the square won-ton on it's diagonal so it is triangle shaped and press edges together firmly. Repeat this until all the pork mixture is used.

Keep a moist paper towel over the completed pot stickers so they do not dry out before cooking.

In a nonstick large fry pan add 1 Tsp oil and coat the bottom. Place 12 dumplings in the pan and cook on medium high for 2 min until bronzed on one side. Add 1/2 cup water, cover and cook for 6 minutes until all water is evaporated. Serve immediately.

Yield: 48 dumplings

Servings: 12

Serving suggestions: Serve with yellow rice, stir fry vegetables or Asian noodles.

Recipe #18: Curried Lentil Soup "The Best You'll Ever Have!!!"

This is one that my friends ask for over and over again. It is to die for and it is low fat!! If you need any of the ingredients shoot me an email at AskUshaiInMacon@gmail.com. Happy Cooking!

1 Cup Red Lentils (Rinsed with water)
½ tsp salt
3 Cup cut cauliflower (about 1/2 cauliflower)
1.5 Cup carrots (cubed)
1.5 (14 oz) Can Chicken or Vegetable broth

3 tablespoons Olive Oil
1/4 tsp cumin seed
1/4 teaspoons mustard seed
10 fresh curry leaves (optional)
1 Tbs fresh ginger minced or 1 Tbs ginger paste
3 clove garlic (sliced thin) or 1 Tbs garlic paste
1 large onion (chopped medium)

1/2 tsp salt
1 tsp turmeric
3 tsp garham masala ( See Ask Usha Recipe: garham masala -spice combo)
1.5 tsp sambar powder (See Ask Usha Recipe: sambar powder-spice combo)

1 (28 oz) can hunts petite diced tomatoes

2 Tbs tamarind paste or 1/2 lemon (fresh squeezed juice)
½ Cup fresh cilantro (chopped)
1  Cup fresh dill (chopped)

Combine Lentils, salt, cauliflower, carrots and stock in a crock pot. If the liquid of the stock is not enough to cover everything in the crock pot just add enough water to cover vegetables. Set on High for 2 hours, Medium for 4 hours or low for 6 hours.

In a medium sauce pan, heat olive oil on Medium High. Add cumin and mustard seed. Once the mustard start to pop, add the curry leaves. Use a lid so the oil does not splatter. After 1 minute, add ginger, garlic,and onions. Stir for 1 min. Once the onions turn translucent, add the Turmeric, Garam and MTR powders and stir for 1 min. Add Diced Tomatoes and stir for 1 min. Pour in the stock,lentil and vegetables. Fold in the mixture carefully as to not mash the cauliflower. Reduce heat to Med-Low for 10 min. stirring occasionally. Turn heat off and add lemon juice and cilantro. Stir and serve.

Yields: 10 one cup servings.
Serving Suggestions: Serve as a soup with a dollop of nonfat yogurt or sour cream.
Serve over 1/4 cup cooked rice.
Serve with over Idles(rice dumplings).
Variations: Spicy version - Add 1-2 minced chilies at the same time as onions.
I like to add jalapenos.
Hardy winter version - Add red potatoes (peeled and sliced thin) at the
same time as the cauliflower and carrots.

SPICE ADVICE: Turmeric is considered a "Super Spice". It is used for a variety of medicinal purposes including reduction of inflammation and pain relief. It is thought to prevent Alzheimer's disease, stop the progression of MS and can naturally enhance the body's ability to fight cancer,IBD,and Arthritis. Turmeric has been used throughout history as a condiment, healing remedy and textile dye. Don't spill it on your clothes because it will never come out.

Recipe #17: Avocado Salad Dip

1 ripe avocado (soft to the touch like a peach)
1 tsp red onion, chopped fine
1Tbs cilantro, chopped fine
¼ tsp minced jalapeno
½ juice of lime, seeds removed
¼ tsp sea salt
Dash of pepper

Cut around avocado lengthwise taking care not to cut through the seed. Split apart half of the avocado and scoop the seed out with a spoon. Then scoop the inside of the avocado out with a spoon and put in a serving bowl. Cut the avocado in small chunks. Add the remainder of ingredients. Toss with a fork and slightly mash some of the avocado. Top off with a sprinkle of sea salt and garnish with cilantro.
Serve with chips and salsa or as a side with Mexican food. Do not make too far in advance or it will turn brown. If you have to prepare ahead squeeze additional lime on top of finished salad and cover tightly with saran wrap.
Yields: 2 servings

Recipe #16: Mom’s Indian Yogurt Rice (Musiru Anah)

1 uncooked rice (long grain rice) I use Mahatma brand for this recipe
2 cup water

1 tbs corn oil
2 tsp Split Urid Dal, also called Matpe Beans (hulled and split)
10 curry leaves (if available)
½ tsp black mustard seeds
½ tsp cumin seed
1 medium Serrano or jalapeno chili finely chopped
½ large red onion chopped fine
½ cup fresh cilantro chopped fine

2 cup non-fat plain yogurt
1 cup butter milk
¼ cup sour cream

Cook ahead the Rice- in a double boiler:
If you don’t own one you can easily set one up by putting a metal mixing bowl that fits inside a covered pot. Fill covered pot with 1-2 inches of water. Heat water on medium heat so water gets hot and creates steam but not so it is boiling. Put uncooked rice and 2 cups water in the metal mixing bowl. Set metal mixing bowl into the pot of heating water. The water should not come above the half way point of the mixing bowl. Cover and cook for 40 minutes. It should appear wet but cooked when you uncover lid. Turn burner off and let rice cool completely in the pot with the lid on.
Prepare Yogurt:
Combine yogur, butter milk, and sour cream and set aside.
Prepare Masala:
Heat oil on med-hi, add Urid Dahl, stir 1 min. Add curry leaves and mustard seeds and cover immediately so oil does not splatter. Turn heat to med . Add cumin seeds and stir. Add Serrano chili and onions. Cook 2 minutes and turn off burner. Add cilantro and stir.
Final Preparation:
Combine Cooled Rice with Prepared Yogurt. Then fold in prepared masala. Sprinkel ½ tsp salt and fold in. Garnish with cilantro.
Variation: Add diced red bell peppers and more urid dahl if you like the hard crunch. After sitting over night the dahl is not crunchy. I like crunchy.
Serve immediately or refrigerate and serve later.
Yields: 4 servings

Recipe #14: Salsa Good Enough to Drink

CLICK HERE TO SEE VIDEO

1 Cup Fresh Cilantro, divided in half (washed and 1/2 grossly chopped, other 1/2 chopped fine)
½-1 large Jalapeno, seeds removed (taste the Jalapeno if it is spicy add 1/2 if mild add whole)
¼ medium White Onion, grossly chopped
1/8 medium White Onion, hand cut into small pieces and set aside
1 (11.5oz) can Original Rotel Tomatoes and Green Chilies drained
1 (14 oz) cans Whole Peeled Tomatoes drained (reserve 2 Tbs juice)
1/2 tsp sugar
1/2 tsp salt

2 Tbs reserve juice of tomato from the can of whole peeled tomatoes can
1 fresh Lime Juice, squeezed (about 4Tbs)

Set aside in 1/8 white onion with 1/2 cup cilantro chopped fine in a plate. Squeeze 1 Tbs lime over onion and cilantro.

In a food processor add cilantro, jalapeno and 1/4 onion. Pulse 4 times until all items are chopped into small chunks. Transfer into serving bowl. Pour drained Rotel Tomatoes and Green Chilies into food processor pulse 3 times until tomatoes are in small chunks (but not pureed). Transfer into serving bowl with the cilantro jalapeno onion mixture. Pour drained whole Peeled Tomatoes into food processor pulse 4-5 times until tomatoes are in small chunks (but not pureed). Transfer into serving bowl with the cilantro jalapeno onion mixture. In a small microwavable dish combine 2 Tbs reserve tomato juice with the sugar and salt. Heat in microwave until sugar and salt are dissolved (about 15 sec). Pour over tomato mixture. Fold in the set aside finely chopped onion and cilantro. Squeeze lime about 3 Tbs. over tomato mixture. Stir to mix. Serve with chips. I use Tostito Scoops. If salsa is too spicy add additional 1/4 tsp salt and 1Tbs lime. You can also serve with sour cream on the side.
Salsa will stay fresh in the refrigerator for up to a week.
Yields: 4 Cups Salsa

Recipe #12: Chicken Enchiladas "The Best You Will Ever Have!!!!"

8 flour tortillia shells

2 Chicken Breast Baked or Grilled and chopped
1/2 Zuccini Cubed
1/4 Red onion chopped
16 0z Pepper Jack Cheese divided in half
1/4 cup Cilantro chopped fine

3 Scalliions thinly sliced
1 16 oz can Ole Elpaso Red enchilada Sauce
1 16 oz can Ole Elpaso Greene Verdes sauce

Fill each tortillia with chicken zuccini onion cheese(reserve 1/2 cheese for topping) and cilantro.

Roll and Place in baking pan
Cover in Reserved cheese, sprinkle with scallions and top with green and red enchilada sauce.
Bake for 30 min at 400 until warm throughout and bubbleing in the middle.

Recipe #11: Sweet and Spicy Breakfast Rice

If have left over corn on the cob from last night summer cookout, this is a great way to use up that corn.

4 Tbs 50/50 Smart Balance (butter and olive oil) Heat in Stir fry pan on Med -Hi
1/4 Cup Red Onion Finely Chopped Add to oil
1 Jalapeno seeded and chopped fine Add to onions and Oil
Stir 2 min

3 Cobbs of corn cooked and cut off the cob Add to pan and stir 1 min
1/4 tsp paprika add and stir
1/4 tsp cayenne pepper(optional) add and stir til golden
1/4 cup Fresh Cilantro chopped fine add and stir 1 min

4 Cups cooked Rice Fold in rice until well mixed
4 Eggs and 1 Tbs milk whipped together Pour over Rice mixture
and fold in once or twice.
Let Eggs cook in Rice for 3min.
6 oz Jalapeno Jack Cheese Shredded Sprinkle over Rice Mixture
(If you like less spice use cheddar) Fold into Rice once or twice.

Makes: 6 One Cup Servings
Serve: With Fresh Fruit For Breakfast Lunch or Dinner.

Recipe #10: Mung Bean Salad

This is a fantastic salad, light, tangy, crunchy, but filling because of the high fiber and high protein content in the Mung Beans.

2 Cups Mung Bean (split and hulled) - Rinse, then soak in water 6-12 hours,
drained well.
4 Tbs Red Onion (chopped fine) - Add
2 Cups Cucumber (peeled, remove seeds,finley chopped) - Add
4 Tbs Fresh Cilantro (chopped fine) - Add
4 Tbs Lemon Juice (1 small fresh squeezed lemon) - Add
1 tsp Sea Salt - Add
1/2 Tsp Cracked Pepper (fresh cracked) - Add

Spice it up by adding 1/2 Jalapeno (chopped fine)

Combine all ingredients and store in refrigerator (up to 48 hours) until served.
Serving suggestions: Great as a salad on it's own. Great on top of fresh hot rice. Awesome as a side item with steak, chicken or seafood.

Recipes #9: Spicy Sambar

This is a house favorite in my entire family. There are many ways to make delicious sambar but this recipe is one that is hard to beat. You can eat this over hot fresh rice, with plain nonfat yogurt or by itself is great especially on a cold winter day.
Chopping 10min Assembly 10 min Cooking Time 10 min
Serves 6

2tbs Olive Oil
1/4 tsp cumin seed
1/4 tsp mustard seed
10 fresh curry leaves (optional but makes the dish if you can get it)
1 large sweet onion chopped medium
2 tsp minced garlic
1 Tbs minced ginger
1 tsp salt
1 1/2 cup thoor dahl cooked and pureed (this measurement taken after cooking)
1 tsp salt
3 Tbs MTR Rasam Powder
14 oz diced tomatoes
2 cup water
2-4 tbs fresh chopped dill
1/2 cup fresh chopped corriander
salt to taste
1/2 fresh lemon squeezed

Heat oil on med-hi
Add mustard and cumin til popping stops( use lid to prevent oil froms plattering).
Turn heat to med and add curry leaves. Stir 1 min.
Add onions, garlic, ginger and salt.
Cook til onions are translucent.
Add Thoor dahl and stir
Add Salt and stir.
Cook until bubbling.
Add tomatoes and cook til bubbling.
Add water dill and corriander.
Stir until bubbling throughout and then
add salt and lemon to taste.

Enjoy!

RECIPES #3: PARTY IN YOUR MOUTH NACHOS (Super Bowl Party Perfect)

PARTY -N- YOUR MOUTH NACHOS
This is one everyone loves and you never get tired of. I've been making this for 10 years. My kids even love it. After eating these, they never just want chips with just melted cheese anymore. I do take the jalapenos out for them and I use a little extra cheese. The cheese acts as a carrier for all those vegetables.

1 (14 oz) can of great northern beans (drained and rinsed and patted dry)

1 (14 oz) can of black beans (drained and rinsed and patted dry)
1 (14 oz) can of corn (drained and patted dry but NOT RINSED)- I like the white shoe-peg corn
1 medium yellow bell pepper chopped small
1 medium red bell pepper chopped small

1 medium green bell pepper chopped small (3rd pepper optional)
1 full cup chopped fine fresh cilantro
1/4 cup chopped red onion
1/2 jar jalapeno peppers chopped or 1 fresh jalapeno pepper minced FOR GARNISH
2 fresh squeezed lime (4 Tbs)
6cups of Colby and Jack cheese (I use an extra cup if my kids are eating it or if I am serving it at a party)

Combine all ingredients (refrigerate for up to 4 days)
Spoon in 1 tsp of mixture into Tostito Tortilla Scoop Chips.
Microwave until cheese melts (usually 1 full min for a plate full).
Serve with Salsa and Sour Cream. It's definitely a party in your mouth.
We eat this as a meal. I top each scoop with a 1/4 of a pickled jalapeno.
De-li-cious!

Servings:12

Suggestions: Use an extra cup of cheese if young kids are eating. They like it better and they get their vegetables in this way. If you are serving this at a party, put a little cheese on the chips before the party in your mouth nacho mixture. This will prevent the chips from getting soggy from the vegetables.

Other Variations:

Party N Your Mouth Hot Cheese Dip- scoop 2 cups of PNYM into a microwaveable dish and heat on Hi until mixture is melted and hot.

Party N Your Mouth Quesadillas-scoop 4 Tbs of mixture on a flour tortilla, fold in half and warm on a flat pan until cheese is melted.

Party N Your Mouth Southwestern Egg rolls- decrease cheese by half, scoop 2 Tbs of mixture into a won ton wrap and roll like an egg roll sealing edges with water. Fry for 2 minutes.

Party N Your Mouth Bean Salad- recipe with out cheese, add grape tomatoes chopped, 1/2 tsp salt, and 2 Tbs balsamic vinegar. Serve as a side for any Mexican dinner or top your green salad with this mixture for added color, protein and fiber.