Mustard Chicken

Ready in 1 1/2 hours

You will need:

• Oven to bake
• an oven safe Baking dish preferably with a lid
• a large Ziploc bag or an air-tight container of similar kind (could do without)

Ingredients:

Recipe makes 4 servings

• Chicken thighs (preferably boneless - cut into bite size pieces) - 1 lbs
• Dijon mustard - 1/2 cup
• Non-fat yogurt - 1/4 cup
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Green chili pepper (Serrano) - sliced in halves

Directions:

1. Preheat the oven to 350F
2. In a Ziploc, combine
• Chicken thighs
• Dijon Mustard
• Yogurt
• Turmeric powder
• Red chili powder
• Salt
• Shake well so that the ingredients mix together. Let it sit in the fridge for about 30 minutes
3. Pour out the chicken with the marinade into an oven safe covered baking dish.
4. Place sliced green chilies on top and cover the dish.
5. Bake in the oven for about 45 mins or until chicken in done.
6. Serve with a side of rice. 

Footnotes:

The quantity of Dijon mustard can be changed according to taste, by changing the mustard to yogurt proportions. 

In the absence of a covered baking dish, a sheet of aluminium foil can be used to cover the dish.

Moong Dal

Ready in 1 1/2 hours

You will need:

• a Pressure cooker, but you could do without it. It'll just take longer
• a small frying pan/skillet/egg pan/sauce pan

Ingredients:

Recipe makes 6 servings

• Dried yellow split peas (Moong Dal) - 2 1/2 cups
• Water - 2 1/2 cups
• Salt - 1 1/2 teaspoon
• Ginger root (freshly grated) - 1/2 teaspoon
• Chili pepper (jalapeno) diced - 1 teaspoon
• Tomato (diced) - 1/2 cup
• Lemon Juice - 3 teaspoon
• Ground turmeric - 1/2 teaspoon
• Vegetable oil - 2 teaspoon
• Cumin seed - 1 teaspoon
• Dried red pepper (whole) - 1
• Asafoetida - 1 pinch
• Garlic (freshly chopped) - 2 cloves
• Cilantro (fresh, chopped) - 1/4 cups

Directions:

1. Rinse split peas; soak in water for 30 minutes.
2. Heat split peas and water, with salt until boiling. Reduce heat to medium and cook for 15 to 20 minutes, until tender and thickened. Add more water if necessary, to prevent drying out. To the cooked split peas add 
• Ginger
• Jalapeno pepper
• Tomato
• Lemon juice
• Turmeric
3. Heat oil in a small saucepan and add 
• Cumin seeds 
• Red chili pepper
• When pepper is heated, add 
• Asafoetida
• Garlic 
• Stir mixture into split peas and add 
• Cilantro
• Mix well.
4. Serve with rice or roti/chapatti

Footnotes:

The split peas (dal) can be cooked in a pressure cooker for quicker results, instead of boiling it in a pot.

Pork in Peanut Sauce

Ready in 40 minutes

You will need:

• a Wok
• a large Bowl to mix

Ingredients

Recipe makes 4 servings

• Ginger Root (chopped) - 2 teaspoons
• Garlic (thinly sliced) - 2 Cloves
• Crushed Red Pepper flakes - 1/4 teaspoon
• Soy sauce - 1/2 cup
• Chicken broth - 1/2 cup
• Peanut Butter - 4 tablespoon
• Pork (boneless cut into strips) - 1 1/2 lbs 
• Peanut oil (for frying) - 2 tablespoons
• Onion (chopped) - 1
• Cashew Nuts - 3/4 cups
• Mixed Stir-fry Vegetables (Frozen/freshly cut) - 2 cups 

Directions

1. In a large bowl, stir together
• Ginger
• Garlic
• Red pepper flakes
• Soy sauce
• Broth 
• Peanut butter
• Stir in pork
• Set aside
2. Heat oil in a wok or large skillet over medium-high heat. 
• Stir in onions and cook for about a minute.
• Stir in cashews 
• Cook until onions are soft ans translucent.
• Pour in pork and marinade.
• Cook until pork pieces are done, about ten minutes.
• Stir in mixed vegetables and cook for 5 more minutes.
3. Serve with rice or noodles

Footnotes:

I decided to try this recipe on a whim. Of all the ingredients, I didn't have chicken broth, cashew nuts and peanut oil. So instead of the chicken broth, I just used water with a pinch of salt and instead of peanut oil, I used vegetable oil, the oil I generally use for frying. As for the cashews, I didn't replace it with anything. I just didn't use any. Yet the recipe turned out great. So, this goes in my recipe collection blog!