Chicken dum Biryani

Main Ingredients  for Chicken Biryani:

2 cups long grained basmati rice 500 gm boneless chicken thighs or 750 gm chicken on bone 4 cups water Salt to taste Marination Ingredients : 1 cup hung curd (internet says Greek yogurt can be used as a substitute) 2 tbsp ginger-garlic paste 4 green chillies crushed

2 tsp lemon juice 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp ground coriander 1/2 tsp garam masala powder 2 tbsp fresh coriander leaves finely chopped 1 tbsp mint leaves thinly chopped Salt to taste

Whole Garam Masala Ingredients:

• 1 bay leaf
• 2 whole Kashmiri red chillies
• 2 green cardamoms)
• 2 cloves
• 1-1/2 inch cinnamon stick (cut into bits)
• 1 mace
• 2 star anise
• 3/4 tsp whole cumin seeds (jeera)

Other Ingredients :

• 1 big onion (cut into slices)
• 1 small onion coarsely chopped
• 2 tsp fennel or saunf powder
• 1 tsp yellow chilli powder
• 1/2 tsp cardamom powder
• 1/2 cup fresh cream
• Few saffron strands
• 4 tbsp milk
• 1-1/2 tbsp rose water
• Few ginger julienne
• 2 tbsp pure ghee
• Some brown onions to garnish

Cook the Rice :

•  Wash the rice thoroughly in normal tap water and soak for about 30 minutes.
• Soak the saffron in milk or luke warm water and set aside.
• Heat 2 cups of water in a big pan.
• Add salt and rose water.
• When the water starts boiling then add rice into it.
• Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.
• When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.

Cook the Chicken :

 In a medium size bowl, mix all the marinate ingredients.

• Cut the chicken into small  pieces and marinate it with the above mentioned ingredients mixture.
• Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
• Meanwhile, heat a big non-stick pan and melt the ghee in it.
• Add whole garam masala and saute for few seconds over moderate heat.
• When the spices turns into little brown then add chopped onions.
• Cook the onion on a low flame and make sure that they should not change their color.
• Stir constantly if the heat is getting too high.
• Put little bit of water to get a nice and glossy color of onions.
• When onions are well cooked, add marinated chicken along with its whole mixture.
• Now add fennel and turmeric powder.
• Mix it well and adjust with the salt.
• At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on semi flame.
• Once the chicken seems to be done, then you can mix cardamom powder along with fresh cream or yogurt.
• Remove from the heat and allow to cool down.
• When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.
• Garnish with some chopped coriander and set aside.
• Spread a single layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
• Garnish the biryani with  brown colored fried onion slices.
• Now make the layer of remaining rice and chicken one after the other, sprinkle the saffron mixture, chopped coriander and ginger julienne.
• Now we have to cook this biryani on very low flame, i.e., on dum means without exploring out the steam.
• Cover the pot either with an aluminum foil or with a wheat dough and place a lid on it.
• Immediately reduce the flame.
• Make sure the steam should not come out.
• Let it cook on low flame on dum (low heat) for about 6-7 minutes.
• Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.

Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.

The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum.

Source: http://homerecipes.in/chicken-dum-biryani-recipe/115

Thai Meatballs

Ingredients

• FOR THE MEATBALLS
• 1 lb. ground turkey or chicken
• 1 large (about 1/2 cup) shredded carrot
• 2 tablespoons fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
• 2 tbsp fresh grated ginger
• 2 tbsp coconut aminos or gluten free soy sauce
• 3/4 teaspoon sea salt**
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
• 
  
• FOR THE SAUCE
• 1/4 cup (60ml) coconut aminos or gluten free soy sauce*
• 1/4 cup (60 ml) chicken stock
• 2 tbsp sesame oil
• 1 tbsp fish sauce (only if you use coconut aminos instead of soy sauce)
• 2 tsp fresh grated ginger
• 1 tsp chili paste
• 1 garlic clove crushed (omit for low FODMAP)

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

Notes

Only use Tamari/gluten free soy sauce if you don't need this to be SCD.

*If you're using Tamari or another soy substitute like Braggs Aminos you may want to decrease or get rid of the extra salt all together.

CRANBERRY ALMOND ENERGY BITES

 

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with nutritional foods like chia seeds, ground flaxseed, peanut butter and almonds, they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day!

Author: Danielle | Krafted Koch

Recipe type: Snack

Serves: 16

INGREDIENTS

• 1 c. oatmeal
• ⅓ c. almonds, chopped
• ⅓ c. sweetened shredded coconut
• 1 Tbsp. ground flaxseed (optional)
• ½ c. nut butter (peanut or almond are both good)
• ¼ c. honey
• 1 Tbsp. chia seeds
• ⅓ c. dried cranberries, roughly chopped

INSTRUCTIONS

1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Source: http://www.thecreativebite.com/cranberry-almond-energy-bites/2

Cajun Shrimp Guacamole Bites

Author: Krista

Recipe type: Appetizer, Gluten Free, Seafood, Kid Friendly

Serves: 25-30

Ingredients

• 1 sweet potatoes, sliced in ¼" slices
• 2 tablespoons olive oil
• salt to season

Chipotle Shrimp:

• 1lb. large raw shrimp, peel and deveined
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon chipotle chili powder
• 1 tablespoon olive oil

Guacamole:

• 4 small avocados
• ½ cup cilantro
• juice of 1 lime (about 2-3 tablespoons)
• 1½ tablespoons red wine vinegar
• ½ teaspoon red pepper flakes
• salt to taste

Instructions

1. Preheat oven to 425.
2. Cover bottom of baking sheet with tin foil. Add 1 tablespoon of olive to tin foil and using a brush, spread the olive oil over the entire pan so it is coated. Place the sweet potato slices on the prepared baking sheet.
3. Pour remaining tablespoon of olive oil into a small dish, using a brush, brush the tops of the sweet potato slices with olive oil. Lightly season with salt.
4. Bake in oven for 10 minutes.
5. Remove the baking sheet from the oven and gently flip the sweet potatoes slices over using a pair of tongs. Place back in oven and bake an additional 5-7 minutes. Remove and let sit.
6. To prepare the Guacamole: Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
7. To prepare the Chipotle Shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
8. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
9. Assemble the bites. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro. Serve

Nutrition Information

Serving size: 2 bites Calories: 70 Fat: 4 Carbohydrates: 3 g Sugar: 1 g Sodium: 271 mg Fiber: 1 g Protein: 4 gCholesterol: 38 mg

Source: http://www.joyfulhealthyeats.com

Sriracha & Lime Salmon with Brussel Sprouts

Serves: 2 servings

Ingredients

• ~1 pound of brussel sprouts, stemmed (fresh or frozen)
• 4 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 medium-large pieces of salmon
• ¼ cup of honey
• Juice & zest of ½ a medium lime, plus extra juice for serving if desired
• ½ teaspoon of sea salt
• 2 teaspoons of sriracha sauce
• 1 handful of lightly chopped cilantro (optional)

Instructions

1. Pre-heat oven to 425 degrees F.
2. In a large skillet, heat the oil and butter over medium heat and add in the brussel sprouts and garlic. Saute for 7-8 minutes and then take the skillet off of the heat.
3. In a small bowl combine the honey, lime juice & zest, sriracha sauce, and salt.
4. Taking each piece of salmon individually, dip it into the sauce so that it is covered on each side. Place the salmon in the middle of the skillet.
5. Once the salmon is placed, pour the remainder of the sauce over top of the 2 pieces of salmon. The juices will spread throughout the pan which is okay.
6. Bake in the oven for 15 minutes.
7. Top with cilantro and extra lime juice and ENJOY!

Source: http://www.yummly.com/recipe/external/Sriracha-_-Lime-Salmon-w_-Garlic-Roasted-Brussel-Sprouts-1452785

Joe's Perfect Caramel Tart

1 - prepared graham cracker crust
1 - can sweetened condensed milk
Toppings Optional: chopped pecans, toffee pieces, etc.

In a saucepan add enough water to fill just up to the top of the can of condensed milk. Bring to a boil and boil for 20 mins. Remove from the heat. Cover the can of condensed milk with a dish towel and with the punch type opener, punch open the can using the dish towel to protect yourself from the pressurized contents in the can. Pour into the prepared crust and add toppings if desired.

Ginger Chicken Recipe

I

Ingredients:

• Corn flour 1Tablespoons
• All purpose flour 1Tablespoons
• Salt 10
• Chicken pieces 1Cup
• Oil 10
• Ginger paste 1Teaspoons
• Onion paste 1Teaspoons
• Garlic paste 1/2Teaspoons
• Tomato ketchup 1Teaspoons
• Soya sauce 1Teaspoons
• Chilly sauce 1Teaspoons
• Red chilly powder 1Teaspoons
• Red chilli paste 1Teaspoons
• Tasting salt 1Pinch
• Sugar 1/2Teaspoons
• Black pepper powder 1/2Teaspoons
• Coriander leaves 1/2Bunch (Curry Leaves??)

1. Take corn flour, all purpose flour, salt, water to make a thick batter.
2. Add chicken pieces and mix it thoroughly.
3. Deep fry these chicken pieces in hot oil.
4. Take them on paper towel when they become light yellow.
5. Take some oil in another pan and add ginger paste, onion paste, salt, garlic paste and saute them on slow flame.
6. When the raw flavor is gone add tomato ketchup, soya sauce, chilly sauce, red chilly powder, red chilli paste, tasting salt, sugar, black pepper powder and mix them.
7. In the meantime deep fry once again the chicken pieces in hot oil and add them in the sauce.
8. Mix them thoroughly and add coriander leaves (Curry leaves??)

Source: http://homerecipes.in/ginger-chicken-recipe/253