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Recipe Book
On this page, you will find the instructions for our favorite recipes. This can serve as your recipe book next time you want a home-cooked meal!
Chicken Tikka Masala
- Marinate Chicken: Mix yogurt, lemon juice, 1 teaspoon garam masala, turmeric, cumin, and paprika in a bowl. Add diced chicken, coat well, and marinate for at least 1 hour, preferably overnight.
- Cook Chicken: Heat a little oil in a grill pan or skillet. Cook the chicken pieces until golden brown on all sides. Remove and set aside.
- Make Sauce: In the same pan, add chopped onions, minced garlic, and grated ginger. Sauté until onions are golden. Add tomato puree and remaining garam masala. Cook until oil separates from the sauce.
- Combine: Return chicken to the pan, add cream, and simmer for 10 minutes. Season with salt and pepper to taste.
- Garnish and Serve: Garnish with chopped cilantro. Serve with basmati rice or naan.
Caprese Sandwich
- Prepare Ingredients: Slice ciabatta bread horizontally. Slice fresh mozzarella and ripe tomatoes.
- Assemble Sandwich: Layer mozzarella, tomato slices, and fresh basil leaves on the bottom half of the bread. Drizzle with olive oil and balsamic glaze. Season with salt and pepper.
- Serve: Close the sandwich with the top half of the bread. Cut into portions and serve immediately.
Fajitas
- Prep Ingredients: Slice chicken or beef into strips. Slice bell peppers and onion.
- Season: Toss the meat and vegetables with fajita seasoning.
- Cook: In a large skillet, heat oil over high heat. Add meat and cook until browned. Add vegetables and sauté until tender-crisp.
- Serve: Serve with warm tortillas and garnishes like lime wedges, sour cream, and salsa.
Daal
- Rinse Lentils: Rinse lentils under cold running water until water runs clear.
- Cook Lentils: In a pot, combine lentils with water, turmeric, and salt. Bring to a boil, then simmer until lentils are tender, about 20 minutes.
- Temper Spices: In a separate pan, heat ghee or oil. Add cumin seeds, mustard seeds, and a pinch of asafoetida. Once seeds pop, add minced garlic and chopped green chilies. Sauté for a few minutes.
- Combine: Add the tempered spices to the cooked lentils. Stir in chopped tomatoes and simmer for 5 minutes.
- Garnish and Serve: Garnish with fresh coriander. Serve hot with rice or flatbread.
Quesadilla
- Prep Ingredients: If using chicken, cook and shred it. Slice bell pepper and onion.
- Assemble Quesadilla: On a flour tortilla, layer cheese, chicken (if using), bell pepper, and onion. Top with another tortilla.
- Cook: Heat a skillet over medium heat. Cook the quesadilla until golden on both sides and cheese is melted, about 3 minutes per side.
- Serve: Cut into wedges and serve with salsa, sour cream, and guacamole.
Nachos
- Prep Toppings: Pre-cook any protein if using. Dice tomatoes, slice jalapeños, and chop onions.
- Layer Nachos: In an oven-safe dish, layer tortilla chips with shredded cheese, cooked protein, refried beans, and vegetables.
- Bake: Bake in a preheated oven at 375°F (190°C) until cheese is melted and bubbly, about 10 minutes.
- Serve: Serve hot with dollops of guacamole, salsa, and sour cream.
Pasta (Red Sauce)
- Cook Pasta: Cook pasta in boiling salted water according to package instructions until al dente. Drain.
- Make Sauce: In a pan, heat olive oil. Add minced garlic and chopped onions, sauté until translucent. Add canned tomatoes, basil, salt, and chili flakes. Simmer for 20 minutes.
- Combine and Serve: Toss cooked pasta with the sauce. Serve garnished with fresh basil and grated Parmesan cheese.
Pasta (White Sauce)
- Cook Pasta: Cook pasta in boiling salted water according to package instructions until al dente. Drain.
- Make Sauce: In a saucepan, melt butter. Add flour and stir often until the rue has browned slightly. Slowly add heavy cream while stirring. onions, sauté until translucent. Add garlic and parmesan. Simmer for 10 minutes.
- Combine and Serve: Toss cooked pasta with the sauce. Serve garnished with fresh basil and grated Parmesan cheese.