Tuesday, September 30

Recipe of the day

Butter Chicken - Recipezaar

I came across this recipe sometime back, and it is probably my favorite Indian dish. Despite it's name, butter is not the primary flavor here. Instead there is a nice combination of spices that adds a lot of flavor. Served with some basmati rice and you have an authentic dish, that tastes great, and is quite filling. I hope you enjoy. Picture courtesy Photo_Mind

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* 2 tablespoon butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 2 large boneless chicken breasts
* 1 teaspoon ginger
* 1 teaspoon chili powder
* 1 teaspoon turmeric
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 3/4 cup fresh cream
* 1 tablespoon tomato paste
* 1/2 teaspoon garam masala


1. Saute onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.
7. Sprinkle with garam masala.

New Snacks

Helen and Tex made a run down to Austin over the weekend and picked up a lot of snacks. They even managed to snag some chicharon!

We are going to Houston this weekend to drop off Balikbayan boxes so call Gigi if you have one that needs to be picked up. Check with us Monday for all the new stuff.

Tuesday, September 2

Recipe of the Day

Fragrant Eggplant- Asiarecipe.com

One of the more popular vegetables among Asian cultures is the eggplant. Today's recipe comes from Laos and is an excellent way to prepare this wide ranging veggie. For those who didn't know eggplants come in many varieties, not just the giant purple ones commonly seen in America. In fact the name is derived from the original form which really does resemble eggs. For more information on eggplants click HERE, other wise click READ MORE for the recipe.

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* 1 large eggplant
* 4 tbl soy sauce
* 1 tbl cornstarch
* 3 tbl sugar
* 1/4 cup distilled white vinegar
* 1/4 cup water
* 1 tsp crushed dried red pepper
* 6 slices ginger, about the size and thickness of a quarter
* 4 scallions, chopped, separate white and green parts
* 1 tbl dry sherry


1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.

5. Combine 2 tbl water with cornstarch.

6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

Picture courtesy: Hoegsberg