Recipes for Online Indian Cooking Class with Sandhya’s Kitchen

SANDHYA’s KITCHEN: Recipe Guide

Chicken Saag

INGREDIENTS

4 Pieces Bone-In Skinless Chicken Thighs

5 Cups (Heaping) Fresh Spinach (~8 oz.)

1 Stem Mustard Greens / ¼ Cup Kale

3 Cloves Garlic

¼ Cup Tomato Puree

¼ Cup Cream / Half-n-Half

½ Tsp Lime Juice

1 Tbsps. Ghee / Olive Oil / Butter

¼ Tsp Cumin Seeds

¼ Tsp Fenugreek Seeds (Optional)

¼ Tsp Red Chili Flakes

1 Tsp Cardamom Powder

Salt & Pepper (to taste)

COOKING

  • Season both sides of the Chicken Thighs with Salt & Pepper
  • Heat Ghee/Oil/Butter in a skillet; when hot, on high heat sear the Chicken Thighs 3 mins on each side till lightly browned… take the Chicken out of the skillet
  • In the same skillet on medium heat, add Fenugreek Seeds, Garlic & Cumin Seeds… as soon as it changes color add Chili Flakes & Tomatoes along with the Spinach & Mustard Greens
  • Stir for a few minutes till the Spinach get wilted… cover the skillet with a lid & let simmer for 12-15 mins
  • Turn off the heat to let the mixture cool… blend into a puree in a blender; return it to the skillet & add the Chicken
  • Cook on medium heat in a covered skillet for 15-20 mins or till the Chicken reads a temperature of 165F… finish with Salt (per taste), Cream, Lime Juice & Cardamom Powder

Serve warm with Naan or Rice…

Onion & Cumin Rice Pilaf

INGREDIENTS

1 Cup – Basmati Rice (NOT Long Grain)

1 Large – Red Onions Sliced

½ Cup – Frozen Peas (Thawed)

¼ Cup – Cilantro Leaves (Chopped)

4 Pcs – Green Cardamom

2 Pcs – Cloves

1 Pc – Cinnamon Stick (1″)

2 Pcs – Bay Leaf

½ Tsp – Cumin Seeds

1 Tsp – Garlic

2 Tbsps – Ghee

COOKING – RICE

  • Wash Rice 2-3 times… drain completely
  • Add Water (2x Rice) & 1 Tsp of Salt to the Rice… add ½ Tsp Ghee, Green Cardamom, Cloves, Cinnamon Stick & 1 Bay Leaf to cook the Rice
  • Let it rest for 5 mins… fluff with a fork
  • Take out & discard the spice pieces

COOKING – CARAMELIZED ONIONS

  • Heat remaining Ghee in pan; when hot, add Cumin Seeds & the remaining Bay Leaf
  • As soon as Cumin changes color, add the Garlic & sauté for a few seconds
  • Add the Onions & cook for 10 -12 mins till light brown; add the Peas & cook for another 3-4 minutes
  • To this, add the cooked Rice & chopped Cilantro
  • Toss everything together

Pre prep:

Slice oinions and garlic

Equipment needed

9 inch skillet

Spatula