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Feb 232016
 
Tequila Lime Chicken Wings

Coco (2017)

Release : 2017-10-27
Country : United States of America
Language : English,Español
Runtime : 108
Genre : Adventure,Animation,Comedy,Family


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Watch Coco Full Movie Online Free. Movie ‘Coco’ was released in 2017-10-27 in genre Adventure,Animation,Comedy,Family.
Despite his family’s baffling generations-old ban on music, Miguel dreams of becoming an accomplished musician like his idol, Ernesto de la Cruz. Desperate to prove his talent, Miguel finds himself in the stunning and colorful Land of the Dead following a mysterious chain of events. Along the way, he meets charming trickster Hector, and together, they set off on an extraordinary journey to unlock the real story behind Miguel’s family history.

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Mar 312015
 

Darkest Hour (2017)

Release : 2017-11-22
Country : United Kingdom
Language : English
Runtime : 125
Genre : Drama,History


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Watch Darkest Hour Full Movie Online Free. Movie ‘Darkest Hour’ was released in 2017-11-22 in genre Drama,History.
A thrilling and inspiring true story begins on the eve of World War II as, within days of becoming Prime Minister of Great Britain, Winston Churchill must face one of his most turbulent and defining trials: exploring a negotiated peace treaty with Nazi Germany, or standing firm to fight for the ideals, liberty and freedom of a nation. As the unstoppable Nazi forces roll across Western Europe and the threat of invasion is imminent, and with an unprepared public, a skeptical King, and his own party plotting against him, Churchill must withstand his darkest hour, rally a nation, and attempt to change the course of world history.

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Aug 032014
 

Friend Request (2016)

Release : 2016-01-07
Country : Germany,South Africa
Language : English
Runtime : 92
Genre : Horror,Thriller


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Enjoying college life as a popular student, Laura shares everything with her more than 800 friends on Facebook. But one day, after accepting a friend request from a social outcast named Marina, Laura’s life is cursed…

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Aug 182013
 

Dahi Chicken, Chicken in yogurt sauce

 

So you have been wanting to cook an Indian style chicken dish but the usually long list of spices, chopping of unlimited onions and frying things in copious amount of oil makes you think, “ May be next time!”  Fear not. You are normal. Phew! But you knew that didn’t you?

Okay! let’s try this again. Fear Not! Help is at hand. There – that makes more sense on a recipe blog.  So today, we will take a detour from the usual long list of ingredients and tedious methods of cooking. Today we will keep it simple and delicious – just the way Indian home cooking is. Wholesome, nutritious and not very fussy.

With just a few spices and not much fuss, the chicken in yogurt sauce is a fix it and forget it kind of a recipe.  Serve it with soft bread or rotis and a side of dal, stir fried greens and enjoy the bliss.

 

Chicken in yogurt sauce

 

Chicken in Yogurt Sauce – Dahi Murgi

Chicken in Yogurt Sauce – Dahi Murgi

Ingredients

  • 1 whole chicken cut into curry style pieces
  • 1 C plain low fat yogurt
  • salt to taste
  • 1/2 tsp turmeric
  • 1/2 tsp hot red chili powder
  • 1 medium tomato, chopped
  • 2 cloves garlic
  • 1 bay leaf
  • 1 stick cinnamon
  • 2 cloves ( slightly crushed)
  • 1 green cardamom
  • 1 tsp ghee
  • 1 tsp mustard seeds or cumin seeds

Instructions

  1. Marinate the chicken with turmeric, salt and yogurt for at least 30 minutes.
  2. Heat up a big dutch oven, add in the chicken along with the marinade, the bay leaf, cinnamon, cloves , cover and cook for about 30 minutes on low heat.
  3. Add in the tomato and chili powder and cook until the tomatoes look all mushy and done. Add in the green cardamom after crushing it slightly.
  4. Heat the ghee in a separate pan. Add in the mustard seeds / cumin seeds and wait for them to splutter. Add in the garlic and let it change to a nice shade of light brown. Add this tempering to the chicken. Mix it all into the chicken.
  5. Garnish with freshly cut slices of tomatoes and a little cilantro.

Notes

You can also cook this to a drier consistency and put it under the oven broiler for a couple of minutes to make it smoky.

3.1

http://dev.spiceroots.com/chicken-in-yogurt-sauce-dahi-murgi/

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Jul 202013
 

Har kas ki dad tan ba bala iman az ballast
Viran kuja zi mauj shavad khana-i-hubab ― Ghani Kashmiri

 (He who plunged into difficulties is free from difficulties,  How can the house of a bubble be smashed by a wave)

His full name was Ghani Kashmiri Mirza Muhammad Tahir, a Kashmiri Poet who was acknowledged in Iran as a great master of Persian Poetry.  Persian was the language of the court in Kashmir in the 14th century. The Persian language is till date learned, mastered and spoken in Kashmir.

I grew up listening to Farsi (Persian) poetry with my grandfather. He would recite a couplet in Persian and challenge us ( me and my siblings) to explain its meaning. At that time, we all thought it was a fun game and Grandpa was trying to make us learn a language. It’s only now that I understand the true meaning of the deep poetry he made us a part of and I wish I had paid more attention.

The Kashmir connection to Persia doesn’t stop at the language. There is something else that connects us – the food. Herbs and spices – especially Saffron. So when I found this incredible dish of stewed mushrooms and chicken in liquid saffron, I could see the saffron fields of Pampore and Avanitpora in my mind. I was transported back home in a thought.

I just had to make the Chicken with Saffron and Mushrooms  or  Khoresht-e gharch.  Just had to!  This recipe is heavily adapted from New Persian Cooking  by Jila Dana-Haeri  &  Shahrzad Ghorashian.  It is a book you must have on your cookbook shelf.

Chicken with Saffron and Mushrooms

 

Chicken with Saffron and Mushrooms – Khoresht-e gharch

Chicken with Saffron and Mushrooms – Khoresht-e gharch

Ingredients

  • Juice of 1 Large lemon ( about 4 Tbs)
  • 6 -8 chicken drumsticks, skin removed and washed and patted dry ( you can use breast/ thigh also)
  • salt to taste
  • Black pepper to taste
  • 1 pound white mushrooms
  • 1tbs butter
  • 3 tbs oil
  • 1 1/4 tsp turmeric
  • 1/4 tsp saffron
  • 2 cups chicken stock or water
  • 2 tsp tomato puree
  • 3 C Finely chopped onions

Instructions

    Make Liquid saffron
  1. Heat about 4 – 5 tbs water. Put saffron in a small jar, add in the water, cover and let it sit for 10 minutes.
  2. Make the dish
  3. Put the chicken in a bowl, and add 2 tbs lemon juice, salt and pepper. Mix it in and let it stand.
  4. Wash and pat dry the mushrooms, slice them and keep aside.
  5. Heat half of the butter and oil and fry the onions in. Once the onions begin to brown, add in the chicken reserving any lemon juice in the bowl in which it was marinated.
  6. Add in the turmeric and mix and let it cook until chicken is golden on all sides. Now add in 2- 3 tbs of the liquid saffron, the reserved lemon juice and the stock/ water.
  7. Bring to a boil, cover and cook for 30 minutes on low heat.
  8. Take the remaining butter and oil in a wide pan and saute mushrooms in it.
  9. Cook the mushroom in batches.. there should be absolutely no water coming out of the mushrooms. Take care to not over cook them however. The idea is to have super crunchy sauteed mushrooms.
  10. Once the chicken is done and the gravy looks thick, add in the sauteed mushrooms, the remaining liquid saffron, the remaining lemon juice. Stir to coat the chicken and now add the puree. Mix everything and let it all cook for another 10 minutes. Serve with a saffron rice.

Notes

This recipe works best with wild mushrooms, but white mushrooms tasted great as well.

3.1

http://dev.spiceroots.com/chicken-with-saffron-and-mushrooms-khoresht-e-gharch/

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Jun 182013
 

2013-06-08_16-52-04

“When you have come to the edge of all the light you have
And step into the darkness of the unknown
Believe that one of the two will happen to you
Either you’ll find something solid to stand on
Or you’ll be taught how to fly!”

– Richard Bach

This post for Ina Friday’s is long over due. I have been meaning to post this on the blog for quite a while but life happened in the meantime and this just got shelved. It’s been happening a lot to me lately. Despite my best intentions I just don’t know where the time goes. At the end of the day I take stock of things that I had put on my to do list and things that got done and it does show that a lot got done, but it also shows that a lot still needs to be done.

I wonder if age is catching up and I am just unable to do as many things as I used to do before. But that can not be an excuse. If nothing else, experience should teach me to multi task better. Eh? I will introspect on that one and see if I find out what’s going on.

In the meantime, what I did find out that making a chicken pot pie at home is deeply satisfying. Soul satisfying! And what made it more special was the fact that the teen loved it and asked for more. It was extremely satisfying to see her enjoy a comfy, homely dish with almost a reverence. She ate it in small bites, giving it all the time it deserved to be savored, morsel by morsel.

So may be I am after all doing something right. Raising a real food lover in this day and age is an achievement. Someone who can eat without having to have a TV or phone to look at, someone who cherishes family meal times and someone who thinks you are the best cook in the whole world. That feels like time well spent! Don’t you agree?

2013-06-08_16-49-23

To see what rest of the Ina fans are cooking in June , do visit these great blogs –

More Time at the Table  , Moveable Feasts , My Picadillo,  My Catholic Kitchen , There and Back Again

Bizzy BakesTherockymountainwoman,  Simple Nourished Living , Lady8Home , Just A Girl from aamchi MumbaiRia’s Collection

 

The following recipe is majorly inspired and adapted from : – Ina Garten

Chicken Pot Pie – Ina Fridays

Ingredients

  • 3 chicken breasts
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 1 stick unsalted butter
  • 2 cups chopped yellow onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups frozen peas
  • 1/4 C fresh parsley, chopped fine
  • For the pastry:
  • Pre made pastry dough

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside.
  3. Once cool, Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  4. Heat the chicken stock and dissolve the bouillon cubes in the stock.
  5. In a separate pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
  6. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  7. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  8. Thaw the pastry sheets 30 minutes before you need to use them.
  9. Preheat the oven to 375 degrees F.
  10. Divide the filling equally among 4 ovenproof bowls. Divide the pastry sheet and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make some slits on top.
  11. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
3.1

http://dev.spiceroots.com/chicken-pot-pie-ina-fridays/

 

 


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