Paprika Chicken & Kale Rice

 Ingredients:

• 4-5 boneless skinless chicken breast
• 2 tablespoon olive oil

Spices:

• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 and 1/2 teaspoon sea salt
• 1 and 1/4 tablespoon brown sugar
• 1 tablespoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon red chili powder

Directions:

Mix all the spices together in a bowl.

Take each chicken breast and make diagonal deep cuts.

Then take 1 chicken breast and drizzle some olive oil on each side. Then massage in the spice mixture on each side. Do this with all chicken breast.

Put parchment paper in a baking dish and place each marinated chicken breast in it. Then tightly seal the baking dish with foil.

Bake this for 30-35 minutes at 425 degrees in the middle rack. If there is water left in the tray after 30 minutes, then loosen the foil and cook until the water has dried.

Your paprika chicken is now ready to serve! Serve with plain rice or kale rice (see below)!

Ginger Chicken

Ingredients:

• 3 lbs of Boneless thighs of chicken cut into small pieces
• 2-3 medium-size onion cut into slices
• 1 tablespoon of freshly ground garlic
• 1/4 cup of cooking oil
• 4 tomatoes peeled and cut OR 6 tablespoons of crushed tomatoes
• 1/4 cup (4 tablespoons) plain yogurt
• 2 tablespoons of ginger julien cut OR 1 tablespoon ground ginger
• 1/3 cup freshly chopped cilantro

Spices:

• 1 teaspoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon cumin powder 
• 1 pinch of clove powder
• 1/2 teaspoon black pepper (optional)

Directions:

Take a deep non-stick pan and pour in the oil and put the onion slices in it. Cook the onions on medium heat until the onions are golden brown.

Then add garlic, stir. After 30 seconds, add in the chicken and stir.

Cover the pot with its lid and let it cook until all the water comes out from the chicken. During this, stir a couple of times.

Uncover the pot after about 20 minutes of cooking or until all the water comes out, then dry all the water out.

Add all the spices, stir. After a minute add in the yogurt and stir.

After 2 minutes, add the crushed tomatoes and stir.

Let it cook until oil comes out and turn off the heat. 

Garnish with ginger and stir, then garnish with cilantro and serve with naan or roti!

Chicken Karahi

Ingredients:

• 3 lbs. whole chicken cut into small pieces
• 2 tablespoons ground garlic
• 1 tablespoon ground ginger
• 2 large onions cut into thin slices
• 1/5 cup of plain yogurt
• 7-8 small tomatoes peeled and cut into small pieces OR 1/2 cup crushed tomatoes

Spices:

• 1 and 1/4 teaspoon sea salt
• 1 and 1/4 teaspoon of chili powder
• 1 teaspoon of turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon of coriander powder
• 1 pinch of clove powder
• 1 teaspoon of karahi masalah (optional)

Directions:

Take a non-stick deep pan and pour in 3 tablespoons of cooking oil. Cook the sliced onions on medium heat until the onions become translucent. Then add ground garlic and stir. 

After a minute, add in the chicken and stir few times and cover the pot with its lid. Let it cook until all the water comes out (about 15-20 minutes). Stir a few times during this process.

Uncover the pot let and the water dry out. Then add in all the spices and ginger, stir again.

After 2 minutes add yogurt and crushed tomatoes, stir.

Let it cook until the water of yogurt and tomatoes disappear.

Garnish with cilantro and green chili and serve with roti or naan!

Plain White Basmati Rice

 Ingredients:

• 1/2 cup Basmati rice
• 1 teaspoon salt

Directions:

Soak the rice in a bowl for 15-20 minutes.

In a medium pot on medium high heat, pour in 2 tablespoons of cooking oil, add in the salt, and 1-1.5 cups of water, and stir.

Taste the salt, add more if needed.

When the water is coming to a boil, drain the water from the rice, and pour in the rice into the pot. Stir again, and let this cook.

Once there is a little bit of water left, turn the heat onto low and put the lid on, for 10 minutes. 

After 10 minutes your rice is ready to eat!

Vegetable Rice

 Ingredients:

• 1/2 cup Basmati rice
• 1/2 cup frozen vegetables

Spices:

• 1/2 teaspoon salt
• 1/3 teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1 pinch clove powder
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon red chili powder
• 1 black cardamom (optional)

Directions:

Soak the rice in a bowl for 15-20 minutes.

In a medium pot on medium high heat, pour in 2 tablespoons of cooking oil and add in the spices, stir. After a minute add in the frozen vegetables and stir. Let this cook for 3 minutes.

Pour in 1-1.5 cups of water, and stir.

Taste the salt, add more if needed.

When the water is coming to a boil, drain the water from the rice, and pour in the rice into the pot. Stir again, and let this cook.

Once there is a little bit of water left, turn the heat onto low and put the lid on, for 10 minutes. 

After 10 minutes your vegetable rice is ready to eat!

Chickpea Rice

 Ingredients:

• 1 cup Basmati rice
• 1 small onion sliced (optional)
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 1 can Chickpeas

Spices:

• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 1 pinch clove powder
• 1/3 teaspoon cinnamon powder
• 1/4 teaspoon red chili powder
• 1 black cardamom (optional)

Directions:

Soak the rice in a bowl for 15-20 minutes.

Pour the chickpea water from the can into a glass.

In a large pot, pour in 3 tablespoons of cooking oil and cook the sliced onion until they are red/brown on medium-high heat. Then add in the ground garlic and stir. After a minute add in the chickpeas and stir. Let this cook for 2 minutes before adding in the spices.

Add in the spices and stir, leave this for a few minutes.

Then add in 2 cups of water (included the chickpea water) into the pot.

Depending on your stove, you may need to add in 2.5 cups.

Add in the ground ginger as well. Stir.

Taste the salt, add more if needed.

When the water is coming to a boil, drain the water from the rice, and put the rice into the pot. Stir again, and let this cook.

Once there is a little bit of water left, turn the heat onto low and put the lid on, for 10 minutes. 

After 10 minutes your chickpea rice is ready to eat!

Beef Macaroni

Servings: 3-4 people 

Ingredients:

• 1 lb ground beef
• 1 medium onion sliced
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 1 can of pasta sauce
• 0.5 lbs macaroni

Spices:

• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/3 teaspoon coriander powder
• 1 pinch clove powder

Directions:

Place the ground beef in a colander in the sink and pour 2 cups water on it, leave this for 15 minutes.

In a medium pot, put the sliced onions, ground beef, ground ginger and garlic, and 1/2 cup of water. Put the lid on and let it cook on medium heat. For 10 minutes, keep stirring on and off. Once you see the water has come out, add in the spices. Let it cook until the water has dried, then add in the pasta sauce and stir. Let this come to a simmer on low heat for 5 minutes.

In a large pot, pour cold water, 2 tablespoons cooking oil, and 1 teaspoon salt. Place on the stove on high heat. Once the water looks like it is about to start boiling, pour in the macroni. Cook this until tender.

Pour out the water and then pour in the meat pasta sauce in the large pot with the marconi. Mix and cover on low heat for 5-10 minutes.

Your beef macaroni is now ready to eat!

Spaghetti Meatballs

Servings: 3-5 people

Ingredients:

• 1 lb ground beef
• 1 medium onion
• 1/4 green pepper
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 2 tablespoon bread crumbs
• 2 tablespoons chopped cilantro
• 1 can of pasta sauce (mix with 1/2 teaspoon of salt and red chili powder)
• 1.5 lbs. spaghetti
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil

Spices:

• 1 tablespoon Shan Chapli Kebab Masalah
• 1/4 teaspoon red chili powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon salt
• 1/5 teaspoon turmeric powder
• 1 pinch clove powder

Directions:

Grind/chop the onion and green pepper in a food processor. Then squeeze out the water from the chopped onion and green pepper, and put it in a big bowl. In the big bowl, also place the meat, ground garlic and ginger, chopped cilantro, breadcrumbs, and spices. Mix this all together.

Once all the ingredients are combined, start rolling the meat in your hands and making 1 inch balls.

Place the balls in a non-stick deep pan with 3 tablespoons of cooking oil. Turn the heat on medium heat and put the lid on. Once you hear sizzling, flip the meatballs over, then put the lid back on. After a few minutes check on them again and move them around, put the lid back on. Do this on and off.

Once you see that the water and oil have come out of the meat, let the water dry and then you can pour in the pasta sauce (mixed in with salt and red chili powder), lower the heat and cover the lid and let it simmer for 5 minutes before turning off the heat.

In a deep pot, fill it with cold water and mix in 1 teaspoon salt and 1.5 tablespoons of cooking oil. And place on stove at high heat. Take the spaghetti and break it into half. Once the water looks like it is about to start boiling, put in the spaghetti. Let them cook until they are tender.

Drain out the water, and then mix in the olive oil and the three herbs in the spaghetti.

Reheat meatballs and sauce if needed.

Your spaghetti meatballs are now ready to be served!

Alu Peas (Potatoes and Peas)

Servings: 3-5 people

Ingredients:

• 1 medium-sized onion sliced
• 3-5 potatoes (depended on size)
• 1/2 tablespoon ground garlic
• 1/2 tablespoon ground ginger
• 1/2-1 cup of frozen peas
• 3 tablespoons crushed tomatoes

Spices:

• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 pinch clove powder

Directions:

Peel the potatoes, and slice them 1/2 cm thick.

Take a non-stick pan and put 3 tablespoons of oil and the sliced onion. On medium-high heat cook the sliced onions until translucent, then add in the garlic. After two minutes add in the sliced potatoes. Pour 1/2 cup water and cover the pan. Let it cook for 7-10 minutes until potatoes are tender.

Then take off the lid and let it cook until the water is almost gone. Then add in the spices, and mix.

Then add in the crushed tomatoes and ground ginger. Stir again.

After a few minutes, lower the heat and add in the peas. Put the lid back on and let this cook for ~5 minutes.

Your dish is now ready to serve! Eat with naan or roti, OR make sandwiches in a sandwich maker!

Butter Chicken

Ingredients:

• 3 lbs. of boneless chicken thighs OR chicken breast (cut into small pieces)
• 3 tablespoon of Shan Butter Chicken Masalah
• 3 tablespoon of sour cream OR plain yogurt
• 2 medium onions sliced
• 1 tablespoon of ground garlic
• 1/2 tablespoon of ground ginger (optional)
• 1/4 cup (6 tablespoons) crushed tomatoes OR 4 tomatoes peeled and cut into small pieces
• 1 cup half and half cream
• 1/5 cup ghee OR cooking oil
• 1 teaspoon paprika powder

Note: If you don't want to use butter chicken ready-made masala, you can make your own by substituting it for 1 teaspoon salt, chili powder, cumin powder, and paprika, 1/3 teaspoon of black ground pepper, and a pinch of clove powder. The rest of the recipe is the same.

Directions:

In a bowl, add in the chicken pieces, butter chicken masala, and yogurt. Mix it all together and let it marinate for at least two hours.

After two hours, in a non-stick pan add in the oil on medium heat. Then add in the sliced onions and let them cook until translucent. Then add in the garlic, and let it cook for 2 minutes. Then add in the marinated chicken. Stir a few times and put the lid on. Stir on and off for about 10 minutes. Let it cook until all the water comes out from the chicken.

Once you see that the water has come out of the chicken, uncover the pan and let all the water dry. Then add the crushed tomatoes, paprika powder, and the optional ground ginger. Stir. When you see oil coming out, then add the cream and let it simmer on low heat for 5 minutes.

Your yummy butter chicken is ready to serve! Enjoy with white boiled rice, naan, or roti.