Wednesday, December 10, 2014

Coconut Blossoms

1/3 cup butter, softened
3 oz cream cheese, softened
3/4 cup sugar

1 egg yolk
2 t almond extract
2 t orange juice
1 1/2 cup flour

2 t baking powder
1/4 t salt

3 cups plus 2 cups shredded coconut, sweetend
hershey kisses - 1 package, milk chocolate or almond

Combine butter, cream cheese and sugar in a bowl and mix thoroughly.  Beat it egg yolk, almond extract and orange juice.  In a separate bowl, sift together the flour, baking powder and salt and gradually stir in to the butter mixture.  Last, stir in 3 cus of coconut.  Refrigerate for 30-45 minutes.  Heat oven to 350.  Take about a tablespoon of dough and roll into ball, repeat until dough is used up.  Last, roll into remaining 2 cups of coonut.  Place on ungreased cookie sheet.  Bake 10-12 minutes until lightly browned.  Remove from oven, and press unwrapped chocolate kiss into the center of each cookie.  Cool. (Makes 3-4 dozen depending on the size of your balls.)

Thursday, November 6, 2014

Gina's Chicken Curry

My friend's recipe for delicious chicken curry!

1 lb of bone-in chicken thighs
1 large or 2 medium onions, finely chopped
1 tomato, chopped
1 tablespoon ginge-garlic paste
2 green chiles, slitted
1 sprig of cury leaves
10 stems of cilantro, finely chopped
4 sprigs of mint leaves, leaves only, finely chopped
1/4 teaspoon turmeric powder
1.5 teaspoons red chile powder
2 teaspoons coriander powder
1 teaspoon chicken masala powder
salt (to taste)
2 teaspoons lemon juice (or to taste)

To temper:
1 tablespoon oil
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1" piece of cinnamon
3 cloves

To grind:
1/2 cup shredded coconut or cashew nuts
2 teaspoons dahlia
1/2 teaspoon white poppy seeds
1/4 teaspoon fennel seeds


Cut chicken into pieces and wash.  Sprinkle turmeric powder over the chicken, cover and set aside

Heat oil in a pot, add the ingredients under "to temper".  Saute for 10 seconds then add the green chiles, curry leaves and onions and saute for 2 minutes.

When the onions turn translucent, add ginger-garlic paste and saute until the raw smell leaves.  (Keep stirring or the ginger garlic paste will stick to the pan!)

Add the tomatoes and cook until they turn soft and mushy.

Add all the dry powders (chile, coriandr, chicken masala and turmeric).  Saute for a few seconds and then add the chicken.  Give a quick mix and add the "to grind" mixture.  Mix gently, add 2 cups of water, salt, cilantro and mint, mix well and close the lid and cook on medium heat for about 20 minutes (2-3 whistles if using a pressure cooker).

(If using a pressure cooker, allow pressure to come down, then open the cooker.)  Open the lid and check consistency.  If it is watery, cook uncovered on medium flame until desired consistency is achieved.  If it is too thick, add hot water to dilute the curry.

Garnish with lemon juice and chopped cilantro leaves.  Optional, garnish with whole cashews