add the washed and roughly chopped methi after the onions have browned and before adding the chicken. ** variation for methi (fenugreek leaves) chicken. **add the chicken and stir gently for couple of minutes until the chicken is coated completely with the onions and olive oil, add all the spices upto and including turmeric power and again stir and mix it in to the chicken, add half a cup of water, cover the lid and let it simmer (you can add more water if it looks too dry) for 15 to 18 minutes add the tomatoes and again let it simmer for 3 minutes then sprinkle the garam masala and mix, add the lemon juice and after a minute take it off the flame add chopped coriander just before serving. Heat the olive oil in a saucepan add the slit chillies, cloves, cinnamon, peppercorn and then add the sliced onions. 1 tspn garam masala (readily available in indian shops).handful of fresh coriander roughly chopped, washed and drained.2 tspn coriander and cumin powder (buy it ready in shops namely dhana-jeera powder).little less than half a can of peeled tomatoes (liquidised).1or 2 green chillies cut in half length wise.1lb chicken fillet cut into 1inch cubes.Solanki’s recipe, copied exactly as it was provided to me: I have since learned that, to an Indian, the only truly “authentic” curry recipes are those cooked by one’s own mother. Other Indian friends have since bashed the recipe for its authenticity. My friend and co-worker, Milan Solanki, upon hearing that I had never cooked Indian curry before, provided this spectacular recipe from his own mother. Solanki’s Chicken Curry photo by Loren Tama If you are feeling more adventurous, they make a tasty muffaletta spread, a pesto spread, and a horseradish spread too. Always ask for spicy mustard instead of yellow. I usually go for the Dutch crunch, the artisan, or the pesto, but the ciabatta is also good. Safeway bakes their own bread, fresh, everyday and it is delicious. When it comes to sandwiches, no matter where you go - the veggies are more-or-less all the same, the cold cuts are all the same, the cheese is all the same, the toppings, the pickles, and the dressings are all the same. In fact, making an excellent sando is a perfectly simple equation. It amazes me how often establishments manage to screw them up. Now, I may be a 'Points Whore' but I am also a 'Sandwich Snob'. at the grocery store! You need to go there anyway, you might as well eat lunch too. With the Safeway Triple Dip, you're getting free sandos, and earning 1.5 miles for every dollar spent.
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