Butter Chicken

Ingredients:

• 800 gm of boneless chicken, cubed
• 2 tbsp yogurt
• 1 Lemon or 1 tbsp lemon juice
• 1 tbsp Tandoori Masala
• 2 onions, minced
• 1 can of tomato paste or sauce
• 1 tbsp of butter, or oil
• 1 tsp of Garlic Paste
• 1 tsp of Ginger Paste
• 1 tsp of chilli powder
•  1 tsp of garam masala or chicken masala
•  Whipping Cream (Small)
•  1-2 tsp salt (adjust to taste)
•  1/4 tsp of turmeric powder

Marinate:

1. Mix Yogurt, lemon juice and tandoori masala and marinate chicken for 30 minutes in that mixture.
2. Pan fry chicken for 10-15 till chicken is cooked.

Make the sauce:

1. Heat the butter/oil in a pan and add the minced onions. Fry until golden brown
2. Add the ginger, garlic, chili powder, turmeric, and salt. Fry for a minute until fragrant
3. Add tomato paste/sauce and cook for 3-4 mins.
4. Add chicken. Cook covered for 5 mins on low heat until the chicken is fully cooked.- just check once or twice in between and give the curry a stir.
5. When the chicken is cooked. Take the lid off and cook for a few more minute. If the gravy is too thick, add some water at this stage.
6. When done, add the garam masala or chicken masala and whipping cream. Heat and once starts boiling take it off the heat.
7. Adjust salt, garnish with the coriander leaves.

 

Gingersnaps

1 cup butter
1.5 cups white sugar
1.5 tsp baking soda
1 tbsp cinnamon
1 tbsp ginger
1 tbsp cloves
1 tbsp molasses
1 egg
0.5 tsp salt
2 cups flour

Cream butter and sugar. Add egg. Add dry ingredients and mix well. Cool in fridge. Roll into small balls and dip in sugar. Flatten balls with a glass. Bake at 325F for 10 minutes.

Oatmeal Cookies

1 cup butter
1 1/2 cup sugar
2 eggs
1 cup coconut
1/2 cup chopped pecans
1 cup rolled oats
1 1/2cups flour
1 tsp. soda
1 1/2 cup raisins (I often put in 1 cup raisins plus 1/2 cup craisins)
1 tsp. vanilla

Bake at 350 for 12 - 15 min.

Apple Walnut Loaf

2 Eggs
1 cup Sugar
½ cup vegetable oil
1 cup grated, unpeeled apple (about 3 apples)
1 tsp Vanilla
1 ½ cups all-purpose flour
1 tsp Cinnamon
½ tsp Salt
½ tsp Baking Soda
½ tsp Baking Powder
½ cup coarsely chopped Walnuts or whatever nuts you like

1. Heat the oven to 325F. Grease a loaf pan and lightly dust it with flour.
2. In a mixing bowl, combine the eggs and sugar. Stir until light and creamy. Add the oil and beat for 1 minute.
3. Add the apple and vanilla. Stir. Add the flour, cinnamon, salt, baking soda and baking powder. Beat until smooth. Stir in the walnuts.
4. Pour batter into the loaf pan. Bake for 1 hour or until a skewer inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.

 

GQ’s Buttermilk Pancake Recipe

- 2 cups all purpose flour
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup whole or low fat milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled plus additional butter for frying
- 1/2 teaspoon pure vanilla extract (optional)

1. In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.
2. Mix with a fork to combine.
3. In a small bowl, beat together the buttermilk, milk, eggs, melted butter and vanilla.
4. Pour the wet ingredients into the dry and stir with a fork just until combined.(a few small lumps are okay, don’t over mix). The batter can sit for up to an hour.
5. Heat a cast-iron skillet over medium heat. 
6. Add a tablespoon or two of butter. 
7. When it begins to froth, use a large spoon to pour the batter into the pan. Don’t overcrowd. No more than three pancakes will fit in a 12-inch skillet. 
8. If desired, press mix-ins (blueberries, etc) into the pancakes at this point.
9. When bubbles are visible through the batter on the uncooked surface and edges are golden brown, after about 4 or 5 minutes, flip. 
10. Cook 2 to 3 minutes more. 
11. Serve with warm maple syrup and more butter.

Makes 12 four-inch pancakes. 144 calories each.

Waffles

2 eggs separated
2 cups milk
1/4 cup butter, melted
2 cups flour
1 tsp salt
3 tsp baking powder
1 tbsp sugar

1. Beat the two egg whites until stiff but not dry.
2. Put aside.
3. Mix melted butter, milk and egg yolks together.
4. Sift dry ingredients together and mix with butter/milk/yolks mixture.
5. Once mixed thoroughly, fold in the egg yolks.
6. Cook waffles on a pre-heated waffle iron (Belgian waffle maker is ideal).

Tristan's Continual Request

Sticky Buns!