Leeks and Red Cabbage Kofta in Red Pepper, Beets, Chipotle Sauce

The title says it all. This is another kofta recipe, this time, in keeping with my signature fusion cuisine, the sauce is made with Chipotle in Adobo Sauce, Roasted Red Bell Peppers and Beets, along with a few staples for Indian curries. I love the rich, deep red color that these ingredients lend to the sauce, not to mention the unique taste and the antioxidants.

The koftas were made a bit differently this time, from my other kofta recipes. No special reason for making it this way, other than to experiment and bring together ingredients from other cuisines and how they work together. If deep-frying is not an option, then, the koftas can be baked in a 450°F oven (I use the smaller toaster oven for this) till done.

Of course, I don't always include every detail, but, when using leeks, it is preferable to wash it a few times and make sure all the grit in between the layers are gone. Also, I don't measure exactly - I keep adding a little of this and a little of that till it feels right, so, for the koftas below, the measurements are approximate at best.

Ingredients
For the Kofta:
1 cup finely chopped red cabbage
¼ cup finely chopped leeks
2 Tbsp chickpea flour
2 Tbsp rice flour
2 Tbsp dry fine-grain cous-cous
1 Tbsp nutritional yeast (optional)
1 tsp salt
water as needed

oil for deep frying

For the Beets, Roasted Red Bell Pepper, Chipotle sauce:
2 Tbsp Chipotle in Adobo sauce
about 12 oz of roasted red bell peppers
¼ cup of diced or grated beets
1 cup tomato sauce
1 Tbsp grated ginger
1 Tbsp minced garlic
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp Garam Masala powder
1 Tbsp brown sugar (more or less)
salt to taste
water as needed
1 cup plain non-fat yogurt, beaten to be smooth

Preparation

1. Combine the dry ingredients for kofta, adding a little water at a time to form a thick dough that can be shaped into balls; set aside for 5 to 10 minutes while getting the sauce ingredients ready; meanwhile, heat some oil in a pan for deep frying
2. Combine all the ingredients for the sauce, except yogurt and water, and blend into a smooth paste
3. Heat a tablespoon of oil in a pan, add the sauce paste, saute a bit, then add about a cup of water, turn heat to medium low and allow to simmer for a while
4. While sauce is simmering, fry the shaped kofta balls a few at a time over medium heat so as not to brown the outsides too fast with the insides still uncooked; I usually test the oil temperature by frying one kofta first as I don't really measure the oil temperature, and figure out how long it takes for it to be cooked through
5. When the sauce has thickened and reduced a bit, taste and adjust flavors, turn off heat, allow to cool for about 5 minutes before adding the beaten yogurt
6. Add the beaten yogurt, toss in the koftas and let them sit and absorb the flavors of the sauce for another 5 to 10 minutes; the longer the koftas soak the softer and tastier they get, but too long and they will fall apart easily
7. Garnish with cilantro, spring onions, and a sprinkling of dry dill weed
8. Serve warm with brown basmati rice or naan or rotis

Chicken with Mango and Pepper Sauce

Growing up with more than two dozen varieties of mangoes, enjoyed every season till we can't bear the smell of it anymore, it is no surprise that mangoes excite me, even if I get just two or three varieties in the local markets.

A ripe mango, some Turkish Pepper paste, some roasted red bell peppers, a few Walla Walla onions from the home garden, and a few leaves of fresh mint also from the home garden came together for this dish.

A jar of Tazah® Hot Pepper Paste is a staple in my kitchen. It is fairly mild, even though it is labeled Hot.

Cut the chicken breast in half and serve this dish with a drizzling of sauce and a side salad for a light yet satisfying meal. Or, serve the whole chicken breast floating in a bowl of sauce with some hot brown basmati rice on the side and some home-made naan to mop up any remaining sauce.

Ingredients
2 boneless skinless chicken breasts, thawed
1 medium mango, peeled and diced
2 Tbsp vegetable oil

For the rub:
1 tsp cumin powder
1 tsp paprika powder
1 Tbsp Tazah® pepper paste
1 tsp salt
¼ cup distilled white vinegar
1 Tbsp vegetable oil

For the sauce:
3 Tbsp Tazah® Turkish Pepper paste
6 to 8 Pickled Walla Walla Pearl Onions (I had it handy and wanted to use it; this is optional)
½ cup chopped roasted red bell peppers
1 cup chicken or vegetable stock
3 or 4 fresh mint leaves

Preparation

1. Carefully slit the chicken breast to create a pocket
2. Combine the ingredients for the rub to make a thick paste and rub the chicken breasts with it
3. Reserve some diced mango for garnish, some for the sauce, and stuff some of the diced mango into the pockets in the chicken breasts, securing with toothpick as needed; marinate for about 20 minutes (or more if preferred)
4. Heat the vegetable oil in a pan and place the chicken breasts carefully in the pan at high heat and let it sit for about 2 minutes; then flip the breasts over, turn heat to low, cover and cook for 10 minutes till chicken breasts are cooked through; remove from heat
5. While the chicken breast is cooking, make the sauce; combine the sauce ingredients in a sauce pan and simmer at medium high heat till the sauce reduces and thickens to desired consistency; taste and adjust salt
6. Slide in the chicken breasts into the simmering sauce, allow to simmer for about 5 minutes more in low heat
7. Garnish with the reserved mango pieces, some fresh mint leaves and spring onions if handy

Chicken Makhani

I make my version of Chicken Makhani recipe quite often, much like Chicken Tikka Masala, or for that matter, Mole Chicken or Stuffed Chicken Breasts. Often times, I substitute the chicken with vegetables like cauliflower and potatoes as I am not fond of poultry or other meats.

Anyway, rather than fat from butter and cream, as traditional recipes suggest, I just use creamy non-fat yogurt to get the rich texture. Which might raise the question, In that case, can this still be called Chicken Makhani? And the answer for me is Yes! it is still rich and thick and creamy as I expect this dish to be.

Marinate the chicken in any favorite marinade or rub. I usually cut them into cubes and rub them with garam masala powder and marinate them in a bit of vinegar for about 15-20 minutes while I get the other masala paste ready.

Ingredients
2 boneless skinless chicken breasts, cut into cubes
1 Tbsp vegetable oil
2 cups tomato sauce
salt to taste
water as needed

2 cups creamy non-fat yogurt, beaten a few minutes till fluffy

cilantro and spring onions for garnish

Marinade: distilled white vinegar, favorite herbs/spices, salt

For the Masala Paste:
1 tsp cumin powder
1 tsp coriander powder
1 star anise
2 bay leaves
1 1" stick of Indian cinnamon bark
5 or 6 dry red chilies
1 tsp paprika
¼ cup finely chopped fresh ginger
2 Tbsp finely chopped garlic
2 Tbsp tomato paste
1 Tbsp brown sugar

Preparation

1. Marinate the chicken
2. Combine the Masala paste ingredients in a blender or food process and grind to a fine paste
3. Heat oil in a cooking pan, add the masala paste and sauté it till it is aromatic and rich in color
4. Add the marinated chicken pieces, tomato sauce, salt to taste, water as needed, cover and let it simmer over medium heat till chicken is cooked; if the sauce is too runny at this point, remove the cooked chicken and simmer the sauce till it reduces to desired consistency
5. Turn off heat and allow to sit for 5 minutes; then add in the cooked chicken if taken out in the previous step
6. Fold in the beaten yogurt, garnish and serve with naan or rice.

Sweet & Crunchy Walla Walla Pearl Onions

Being a casual dabbler in the home-gardening front, I periodically ask myself why do I want to grow what I am planting in my garden right now? Why this plant vs. that (for the annuals)? And there is usually no logical answer.

Some are my favorite (eggplant, chilies, green beans) and usually work out cheaper if successfully grown at home, some just don't grow in the native soil and weather, and some others (like tomatoes) I can them for the winter months knowing it is organic, pesticide-free.

Although potatoes and onions are dirt cheap almost year round, I still love the onions in my garden. And this is why:

1. it is the Walla Walla variety, which is less pungent, mildly sweet, crisply fresh and a bit more expensive than the regular yellow onions;
2.  I get to pick them young as Pearl Onions (not the true pearl onion variety, of course) and savor them in many recipes (Pearl onions can get quite expensive in my local markets); 
3. plus there's always plenty of scallions for garnish.

We've been harvesting the onions from the garden since last Spring, replanting some, saving the seeds from some and so on. The 7-year-old at home usually likes this job - to dig up onions from the garden - as long as I set the limit, say, "Fill up this basket" or "Get about 20 onions" or something specific.

When the onions refuse to grow, I guess it will be time to give up this addiction to the Sweet & Crunchy Walla Walla Pearl Onions and move on.

One of the recent batches became a delicious jar of pickled onions - vinegar, salt, a hint of sugar, some black pepper and dried red chilies: boil for about 5 minutes, cool and store in the fridge.