Spicy Chicken Masala Curry

There are certain healthy chicken recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite chicken recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. Its better than any restaurant recipe. This easy chicken recipes is not a fancy one, very simple, straightforward and quick to make. I don’t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.

Spicy Chicken Masala Recipe

There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.


½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish


1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9. Garnish with fresh coriander leaves.



Berry Fresh Ginger Crust

This a a no bake berry pie with ginger crust recipe so enjoy one of my favorite gourmet recipe. Since culinary experts discovered the use of berries in the making of traditional pies and cakes nothing has ever been the same again. The no bake berry pie with ginger crust is one such useful and exceptionally delicious invention that combines these highly nutritious berries such as the olallieberries, with an extra crispy and delectable ginger crust to make for a truly breathtaking treat. Lot’s of easy cooking videos can be found by just clicking the link.Apart from the delicious olallieberries you can actually use the equally sweet and nutritious marionberries, loganberries, boysenberries, raspberries, blackberries or a combination of these without terribly affecting the taste of this delicacy. Apart from its obvious fantastic and unique tastes this pie also happens to be very easy to prepare and make right at home. While using this simple and easy to follow favortie gourmet recipe anyone can make this delicacy right at home regardless of their level of experience or cooking expertise.


For the Crust:
¼ cup butter, melted
1 ¼ cups fine gingersnap crumbs
For the Filling:
½ cup butter
2 ½ cups powdered sugar
2 eggs
½ cup fine gingersnap crumbs
1 cup whipping cream
¼ cup granulated sugar
2 cups fresh olallieberries
¾ cup chopped pecans

1) Make the ginger crumbs by, processing gingersnap cookies in a food processor or place them in a sealed plastic bag and run a rolling pin over them.
2) To make the ginger crust; mix the crumbs and butter in a bowl using your hands. Press this mixture onto the bottom and sides of a pie pan and then chill.
3) In a separate bowl coddle the eggs. Place a cooking pan with water over high heat and bring the water to a boil. Gently add the egg and cook for exactly 1 minute. Turn off the heat and remove the eggs from the water promptly. Set them aside.
4) In an electric mixers’ bowl cream the sugar and butter together. Add the coddled eggs one at a time while beating the mixture constantly.
5) Pour this mixture into the chilled pie crust.
6) Top the mixture with ½ cup of ginger crumbs.
7) With an electric mixer whip the cream and sugar together, fold in the berries and nuts and spread this mixture over the crumbs layer of the pie.
8) Chill for at least two hours and serve while chilled.

Lamb Chops in Garlic

In this simple gourmet recipe that consists of only eight ingredients the thick cut of lamb chops are flavored with garlic and served with a red wine and artichoke hearts sauce seasoned with oregano and pepperoncini. This is an impressive dish Adapted from the Eight Items or Less Cookbook by Ann Lovejoy, Lamb Chops and Baked Garlic that is suitable for a special evening or romantic occasion. You need lamb chops, olive oil, garlic, artichoke hearts, red wine, dried oregano, and dried pepperoncini to make this healthy recipe. Lamb chops are the most popular cuts of lamb. The most tender parts of which are those cuts from the rib and loin. The less expensive options are cut from the shoulder and from the leg, which are ideal for stews and braising. It is best to choose a tender cut of meat when baking that will cook well in the oven. Thaw the lamb chops in the refrigerator covered in greaseproof paper if you are using frozen lamb chops to make this healthy recipe. Take the chops out of the fridge at least an hour before cooking, to allow it to come to room temperature.

Choose those that are at least about ¾ inch in thickness when purchasing lamb chops for use in this healthy recipe. Smaller or thinner lamb chops are easier to overcook and will yield dry and less flavorful meat. Since they are less likely to dry out the center and keep the meat juicy and tender larger cuts are more desirable. Look for lamb chops that are pink in color. The lamb chops should feel firm to the touch. The bones should have a red tinge and should look moist. Cooking techniques and easy cooking videos are available at the link.

Some like their lamb medium rare while others like it well done. Cook the meat according to your preference or your guest’s. A medium rare lamb chop will have an internal temperature of 140 degrees F. The medium rare will measure about 155 degrees F while the well done lamb chops will register at 165 degrees.


2 thick-cut lamb chops (4 to 6 oz. each)
2 teaspoons olive oil
1 head of garlic (kept whole and unpeeled) + 2 garlic cloves (minced)
½ cup artichoke hearts
½ cup red wine
½ teaspoons dried oregano
2 dried pepperoncini

1. Preheat the oven to 350 degrees F. With olive oil spray it on a 1 ½ qt. baking dish.

2. Brush the lamb chops with oil. Spread the minced garlic over the meat. Then place the lamb chops in the prepared baking dish.

3. Slice the head of unpeeled garlic in half crosswise. Rub the cut sides in a little oil. Place in the baking dish with the lamb.

4. Bake 40 to 50 minutes, or until lamb chops are done.

5. In the meantime, in a saucepan make the sauce by putting the artichoke hearts, wine, oregano, and pepperoncini. Stir and bring to a simmer.

6. Serve the lamb chops with one half of the garlic head. Remove the pepperoncini. Spoon the sauce over the chops.


Since buttermilk biscuits are one of theeasiest recipes to make, there’s no reason not to make them at home. To make flaky, soft and fluffy buttermilk biscuits all you need are all-purpose flour, baking powder, salt, baking soda, butter, and buttermilk. Buttermilk biscuits are a comfort food that soothes the soul and warms the heart. With some milk and jam or jelly or you can enjoy it for breakfast. You can eat it also as a side dish to Fried chicken or barbecue. For dull days and to cure an aching spirit it also makes a filling snack. For a savory treat serve buttermilk biscuits with gravy or for a lovely dessert with chocolate sauce. You can also serve them as appetizers for entertaining guests before lunch begins.These buttermilk biscuits while soft and flaky are also rich, buttery and dense. Since they are filling and can go with almost anything on the breakfast table including sausages, ham, bacon, eggs, and fresh fruits they make a great breakfast item. What’s also great about making buttermilk biscuits is that you can make the dough ahead for time. You can keep them in the freeze for longer storage and then you simply pop them in the oven and in a couple of minutes you will have freshly baked buttermilk biscuits in no time and little effort. When friends are visiting, these are the perfect weekend brunch. More food recipe videos are available at the site.

Choose a flour brand that is made in the South which are made to be softer than regular flour for an authentic experience. This will result in a flaky and more tender bread that tastes absolutely scrumptious. In the minds, hearts and palates of your family and friends the smell and taste of homemade Southern biscuits make a lasting impression. Make this for them and they will always have fond memories of a loving kitchen and a comforting home.

3 cup flour, all-purpose
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoon butter – melted
1/2 cup buttermilk

1. Mix the flour, baking powder, salt, and soda in a bowl.

2. Add the melted butter and buttermilk.

3. Sprinkle flour on the counter then knead this dough to form a dry ball.

4. Roll out the dough. Then cut it into small rounds using a blunt knife or biscuit cutter.

5. Flatten these balls a little and then place them on a greased baking tray. Bake for about 12-14 minutes in a preheated 350 degree F. oven. Cool on a wire rack. Serve warm or cold.

Breakfast with Desserts

There are mornings, after hectic nights whether at work or play, that you just want dessert for breakfast. Your body craves that sweet sugary taste as well as the kick of caffeine in the morning. You may not have a lot of choices for these and you may jusy settle for cereal andcoffee. But if you want nothing usual, espresso cookies may just do the trick for you.
These cookies with the kick of caffeine from the espresso will lift your spirits after those nights. You can cook a batch of them, keep them in tightly sealed cookie jar and munch on them anytime you feel like it, day or night, as your comfort food. Espresso cookies seem like the perfect dessert for breakfast idea but they can also be versatile. Serve them up to your friends and family after a delightful dinner or lunch, by itself or by dressing them up with ice cream. You can get creative with your espresso cookies and add ingredients to make it your own, but below is a recipe for espresso cookies you just might fancy. Lots of healthy video recipes to start off the day are available in the link..

½ cup unsalted butter, at room temperature
3 tablespoons granulated sugar
1 cup ground toasted hazelnuts
1 cup all purpose flour
1 oz. bittersweet chocolate, grated fine
1 tablespoon instant coffee powder
2 teaspoons hot water
36 skinned, toasted whole hazelnuts
½ cup powdered sugar (optional)
1 tablespoon unsweetened cocoa powder (optional)Preheat oven to 300 degrees F. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.


If you’re tired of the commonly available Nicoise salad, you can try other salad recipes from Nice such as this shrimp and mesclun salad by French Chef Arthur Dorshner. For this simple gourmet recipe, French Dorshner makes use of Royal red shrimp. Unlike regular shrimp which is pale when raw, royal shrimp is already pinkish in color even if uncooked. It has a flavor and texture similar to lobster and cook faster than normal shrimp. Mesclun is a term used for a mixture of young salad greens. It includes different kinds of lettuce such as Romaine, Chicory, Escarole, Arugula, Iceberg, and Lola Rosa. Other leafy vegetables can also be added in the mix as long as they can be eaten raw, such as mustard, watercress, and spinach. Others even add edible flowers. In this recipe, Chef Dorshner mixes arugula, chervil, and endive, which are abundantly grown in Nice. Besides salad greens, you can also add herbs to the mix to make the salad more dynamic. Different textures and shapes can be quite appealing to the eyes and will make the dish all the more appetizing. Tons of easy cooking videos are made available within the link, so feel free to drop by.
Basically, this cooking recipe can be broken down into three parts: making the mesclun by mixing the greens together, making the dressing, and cooking the shrimps. You can start with peeling and gutting the shrimps and making the dressing. Mix the greens while the shrimps are being cooked. The contrast of the warm shrimp and the cool salad produces an appealing experience in the mouth.Ingredients

28 oz. of royal shrimp
10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves)
1 oz. royal caviar (optional)
2 green onions

minced herbs (basil, chervil, dill)
aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white wine, a spoonful of mustard, salt, freshly ground pepper, truffle juice)1. Remove the shells of the shrimps by first pulling out the heads and the legs and then peeling off the remaining shell. With a small paring knife, gut the shrimps by cutting a quarter of an inch deep along the edge of the back of the shrimps and remove the dark vein just under the surface. You can leave the shrimp tails intact for a better presentation.

2. Sautee the shrimps in a pan with a little olive oil and chopped onions until they turn a nice rosy color. Season with salt and pepper and sprinkle with some fresh thyme. In a salad bowl, mix all the salad greens together.

3. To make the dressing, whip together the rest of the ingredients: olive oil, hazelnut oil, balsamic vinegar, white wine, mustard, truffle juice, minced herbs of basil, chervil, and dill, and season with salt and pepper.

4. Arrange the bed of mesclun on the center of the plate and place the shrimps around the greens. Put some caviar (optional) on the side, decorate with thyme, drizzle with some dressing, and serve.


This stew is so rich and flavorful, easy to prepare and so exciting to wait until it cooks. Know why I said exciting? Simply because this fabulous beef stew contains everyone’s meal partner, the ever famous coffee. Yes, there is coffee in this stew recipe. Coffee lovers like you will surely love this beef stew. And your husband will love this even more especially if you are the one who prepare it. Many more odd but delicious recipes are found within the link and some even call itcooking videos website cause it also have videos, so feel free to drop by.
Prepare java beef stew by weekend and let everyone enjoy your java beef stew that is made more flavorful both by the red wine and the brewed coffee. Check the ingredients of this stew and I’m sure the ingredients will inspire you more to prepare this stew immediately. Coffee makes this stew truly amazing so see to it that you use fresh brewed coffee as much as possible. And also when buying your pot roast or beef chucks, choose cuts with lesser muscles or bones so that you stew cooks faster. Consider every important tips especially pertaining about this stew because these tips will simply guide you how to make a perfect java beef stew. To prepare cup o java beef stew simply follow the following;Ingredients
3 lbs. beef chuck, cut into 1 ½ in. chunks
Freshly ground pepper
2 tablespoons+ olive oil
2 medium onions, chopped
4 garlic cloves, sliced or minced
2 cups red wine, like Shiraz or Zinfandel
1 cup strongly brewed coffee
1 teaspoon dried thyme
1 bay leaf
2 carrots, cut into ¾ in. rounds
2 parsnips, peeled and cut into ¾ in. rounds
1/3 cup butter, softened
1/3 cup all purpose flour

1. Set Dutch oven on medium high heat and add the oil. Cook beef until all sides turn golden brown. Transfer beef in serving dish and set aside.
2. Stir in onions and cook until golden and then add the garlic. Cook at least 1 minute more and then pour in brewed coffee and wine. Let boil.
3. Put beef onto Dutch oven together with the bay leaf and thyme, cover and reduce heat to low and continue cooking for about 1 ½ hours. Then add the parsnips and the carrots and cook for another 30 minutes or until vegetables are tender.
4. Combine butter and flour in s small bowl , add at least 1 cup of the beef stew and beat well to make a paste like mixture. Stir into the Dutch oven and continue to simmer for about 5 minutes or until stew thickens. Add salt and pepper to taste.
5. Transfer in stew bowls. Serve hot and enjoy!