CHICKEN CHOWDER

Chowder is a rich and thick soup typically containing Clams / Chicken / Fish / Sweet corn, cooked in medium flame with potatoes and cream.

Recipe for the best Chicken Chowder :
Preparation time : 20min
Serves : 4
Calories : 320cal

Ingredients :

Chicken breast : 1, without skin, cut into 1 inch cubes - 260cal
Bacon :1, Finely chopped (optional)
Onion : 1, finely chopped - 60cal
Fresh Celery : 1/2Cup, chopped - 6cal
Carrot : 1, chopped / cubed - 25cal
Frozen corn : 1/2Cup(optional), i didn't add as it was out of stock :)
Half and half : 2Cups - 630cal / 1/4cup fresh cream
Potato : 1 / small,5oz Cut into 1/2 inch cubes - 100cal
Maida / all purpose flour : 1 1/2tbsp - 70cal
Chicken stock : 1 1/2Cup - 12cal
Butter / vegetable oil : 1tbsp - 120cal
Bay leaf : 2
Black Pepper : 1/2tsp
Dried or fresh thyme / parsley : 1tsp
Salt

 
Method : 

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add bay leaf ,bacon and chicken. Cook over medium heat until no longer pink, about 6 minutes. Now add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in dried thyme/ parsley until fragrant, about 1 minute. 

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and half and half. Bring to a boil, reduce heat and simmer until potatoes are tender, about 12-15 minutes. 

3. When the Chowder is really thick, season with black pepper and salt. If the chowder is too thick, add stock / milk to reach the desired consistency.

3. Serve hot!!

Note :  If you are adding fresh cream instead of half and half, increase the quantity of chicken stock and add  cream in the end &allow to boil for 2-3 minutes.

STRAWBERRY MUFFINS

Celebrating my 6th wedding anniversary today with these cuties :)

How to make Strawberry Muffin?

Preparation time : 20 minutes

Cooking Time : 18 minutes

Yield : 28 mini muffins or 14 standard muffins

Ingredients :

Unsalted Butter : 115 g, At Room temperature*

Sugar : 115 g

All Purpose Flour (maida) : 115 g

Eggs : 2, At room Temperature*

Baking Powder : 1 1/2 tsp

Vanilla Extract : 1 tsp

Salt : 1/8 tsp (a pinch)

Milk : 2 tbsp, at room temperature*
Strawberries : 6-8, finely chopped

Note : Ingredients that are marked with ' * ', should be at room temperature. Otherwise Top side of muffins will turn sticky when it cools down.

Method :

1. Preheat oven to 350 degrees F (177 degrees C) and line muffin pan with paper liners.

2. Sift together the flour, salt and baking powder.

3. With an electric mixer, beat the butter and sugar together until blended. Add the egg one by one and continue beating until the mixture is creamy.

4. Fold the flour mixture into the egg mixture. Combine well with a wooden spatula. 

5. Now add Vanilla extract and milk. Scrape down the sides of the bowl as needed. Now add strawberries and gently stir once. (Do not Over mix the batter)

6. Scoop the batter into muffin cups almost 3/4th of it and bake for 14 minutes for mini muffins and 17 minutes for standard muffins. Always check a few minutes before the stated baking time. (Do not over bake as it makes the muffin dry.) Remove from oven and place on a wire rack to cool. Once the muffins have completely cooled, you can frost with icing.

PALAK CHICKEN

How to make the best Palak and Chicken gravy for Chappathi?

Cooking Time : 30min

Serves :4

Ingredients :

Palak / Spinach : 12oz packet / 2Cups firmly packed leaves and tender stalk/ 1 bunch

Chicken : 300g / 2 small chicken breasts / 10-12oz

Onion : 1 large or 2 small ( 1/2 cubed + 1/2 finely chopped)

Tomato : 1, large, puree using a mixer grinder (or finely chopped)

Coriander leaves : 1/4cup, chopped

Green chilly : 2

Ginger : 1/2 inch piece

Garlic : 4-5, finely chopped

Vinegar / yogurt : 2tbsp

Pepper powder : 1/2tsp

Chilly powder : 1/2tsp

Garam Masala : 1/2tsp

Cumin Powder : 1/2tsp + 12tsp

Turmeric powder : 1/4tsp + 1/4tsp

Coriander powder : 1tsp

Kasoori methi : 1/2tsp

Bay leaf : 1

Cinnamon stick : 1inch

Salt

Cream: 1/4Cup (I used 1/4cup half and half, you can use any thickening agent like coconut milk / yogurt - it should work the same)

Vegetable oil : 1/2tsp + 1tbsp

Method :

1. Marinate chicken with vinegar / curd, 1/4tsp turmeric powder, pepper powder, Cumin powder, chilly powder and salt. Keep refrigerated for 2hrs- 8hrs.

2. Add 1/2tsp oil to the kadai and saute the cubed onion(half of a large onion) for 2-3minutes. allow to cool. Transfer the cleaned palak / spinach leaves to a microwave bowl and microwave for 2 minutes*. Allow to cool. Now make a paste of these palak and onion and keep side.

4.  Heat 1tbsp oil in the kadai and add the bay leaf and cinnamon stick. Add the finely chopped onion(1/2 of a large onion) and saute till it turns to translucent. Now add the chopped ginger, garlic and green chillies. Saute for 2-3minutes and add tomato puree. Stir fry till the oil separates and then add the coriander powder, 1/2tsp cumin powder, kasoori methi powder and garam masala.

5. Add the marinated chicken pieces to the kadai and combine well. Cover and cook till the chicken is done. Now add the palak and onion puree, coriander leaves and stir well. When the gravy starts to become thick, add the cream and cook for 2 minutes in low flame.

6. Serve hot with naan / chappathi / paratha.

*Notes :

1. If you are not using microwave to blanch the spinach leaves, add spinach to the boiling water and cook for a minute and then drain. then continue with step2.

2. I recommend to use cream / half and half to get the exact texture for a north Indian gravy