Thai Chicken Soup

 View my step-by-step videoThaiChickenSoup_PosterNoText

Right by my office at my local Loblaws they make and serve a mean Thai Chicken soup. I love Thai flavors and this soup does not dissapoint. The main ingredient is Thai red curry paste that is mellowed down but not dorwned out by a delicious and creamy coconut milk. After paying about 7 dollars each time I had a Thai soup craving, I decided to experiment with different variations of the recipe till I finally got it just right. I added rice and veggies to this to make it very hearty.

You can use store bought Red Thai Curry paste, but there’s magic if you make your own and I have a recipe right here for you if you want an authentic taste. This soup will leave you KRAVING for more.

Thai Chicken Soup

Ingredients

  • 3 tsps Thai Red Curry paste - http://kravingsfoodadventures.com/thai-red-curry-paste/
  • 1/2 red onion
  • 1 chicken breast – butterflied
  • 6 mushrooms
  • 1 red pepper cut in strips
  • 2 cups warmed chicken stock
  • 2 kaffir lime leaves
  • 200 – 400 ml canned coconut milk
  • Salt to taste
  • 1/4 cup pre cooked parboiled rice
  • Coriander

Instructions

  1. Smear the chicken breast with one tsp of the paste, sauté and cut in cubes
  2. Cook the rice and keep aside
  3. In a pot, heat some oil and sauté the onion
  4. Add the mushrooms and cook for a minute
  5. Add the red pepper and only cook for a few seconds and we do not want it to turn into mush
  6. Add the chicken and then two tsps of the curry paste and mix well
  7. Add the warm stock and throw in the lime leaves and bring to a boil
  8. Add the coconut milk and salt to taste
  9. Add the rice
  10. Add the coriander just before serving
https://kravingsfoodadventures.com/thai-chicken-soup/

Mexican Pulled Chicken

Watch my step-by-step videoMexPulledChkn_posterNT

There’s nothing like the taste of an earthy pulled chicken to stuff a taco, enchilada, empanada or top a tostada! My boys simply love to prepare their own meals and snacks when I’m not around and every time I make a batch of this it disappears before I can say Jack Robinson, or should I say Jesus Gonsalves?
Mexican Pulled Chicken

Ingredients

  • 1 lb boneless chicken thigh
  • Juice of a lime
  • 6 cloves of garlic crushed
  • 3 tsps Mexican chilli powder
  • salt & pepper to taste
  • 1 large sliced red onion
  • 2 guajillo chillies
  • 2 tomatoes chopped
  • 3 tsps habanero sauce
  • Cilantro to garnish

Instructions

  1. Marinate the chicken with the lime juice, garlic, chilli powder, salt and pepper and leave overnight.
  2. Saute the onion and then add the chicken and cook till seared
  3. Snip the Guajillo chillies with a scissors straight into the pot
  4. Add the tomatoes and cook for a few minutes till the tomatoes are nice and soft.
  5. Add the habanero sauce and any salt and pepper if required
  6. Transfer to a slow cooker and cook for 6 hours
  7. If required(not shown in picture), break the chicken apart with the back of a fork and garnish with cilantro
https://kravingsfoodadventures.com/mexican-pulled-chicken/

Shrimp Vindaloo

Watch my step-by-step videoShrimpVindaloo_PosterHNT

If you’re Goan( Goa is a state in India) there’s nothing more delicious than a Shrimp Vindaloo or Vindalho. This is an authentic recipe using the spice paste recipe from our family recipe books. While this dish may sound very hard to prepare, it’s really not. Follow my simple steps below and watch the video for more step by step instructions. Vindaloo is traditionally made with Pork, but these Chicken, Mutton Shrimp are very popular. Since Shrimp has a tendency to get rubbery if it’s overcooked, I will be sauteing this and then adding it back in at the end, you wouldn’t need to do this with Chicken, Pork or Mutton.
Shrimp Vindaloo

Ingredients

  • 1 recipe Vindaloo or Vindalho paste - http://kravingsfoodadventures.com/vindaloo-or-vindalho-paste/
  • 1 lb Shrimp
  • 2 onions pureed
  • Salt
  • 2 cups of water

Instructions

  1. Saute the Shrimp and keep aside
  2. Saute the onion
  3. Add the Vindaloo paste and cook
  4. Add water
  5. Add the shrimp and salt to taste
https://kravingsfoodadventures.com/shrimp-vindaloo/

Classic Creme Brulee

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The very first time I tried Creme Brulee at a friends engagement, I was blown away. The cracked sugar and creamy cold custard left a lasting impression on my mind. Over the years, when given a chance, I would always order this heavenly dessert. I finally got around to trying and perfecting it for myself!

Classic Creme Brulee

Ingredients

  • 4 egg yolks + 1 whole egg
  • 1/2 cup white sugar
  • 2 cups heavy or whipping cream
  • 1 tsp vanilla essence
  • 1 tsp brown sugar + 1 tsp white sugar
  • You will also need an oven proof dish, boiling water, strainer, glass ramekins or canning jars and a kitchen safe blow torch.

Instructions

  1. Beat the eggs with the sugar
  2. In a saucepan bring the cream and the vanilla to a gentle simmer
  3. Temper the eggs by pouring the hot cream in a little at a time till well incorporated
  4. Strain the mixture and pour into ramekins
  5. If you notice bubbles or froth at the top, blast away with a blow torch
  6. Place the ramekins into an oven proof dish and fill the container half way up the ramekins with boiling water
  7. Bake in a 350 degree oven for 20 - 30 mins till the custard is set and slightly jiggly
  8. Cool, cover and refrigerate for 24 hours
  9. After 24 hours, and just before serving, mix the sugars together and spoon a tsp into each ramekin, shaking off the excess.
  10. Using your blow torch caramelize the sugar evenly leaving a nice hard layer of sugar to crack into.
https://kravingsfoodadventures.com/classic-creme-brulee/

Chilled Hot Chocolate

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Turn an old favorite into a new creation. A creamy hot chocolate mixture is turned into a decadent dessert. This was an old recipe passed down by my Godmother and I realized that it was neither a mousse, pudding or souffle and hence the name was born.

Chilled Hot Chocolate

Ingredients

  • 500 ml milk
  • 6 tbsps unsweetened cocoa
  • 6 tbsps sugar
  • 2 eggs
  • 1 pkg gelatine + hot water
  • Garnishes optional

Instructions

  1. Heat the milk.
  2. Add the hot milk to 6 tbsps of cocoa, stirring to remove lumps
  3. Using a strainer, strain the cocoa back into the milk and add sugar
  4. Leave to cool
  5. Whisk the eggs and add the warm milk slowly into the eggs tempering it.
  6. Return the egg mixture back into the pan
  7. Heat for a few minutes, stirring constantly
  8. Add hot water to a pkg of gelatine and add to the milk mixture and whisk to incorporate
  9. Chill overnight in dishes of your choice
https://kravingsfoodadventures.com/chilled-hot-chocolate/

Chicken Pakoras

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If you ask anyone that grew up in India what they like to do when they are caught at home on a rainy day, I can almost guarantee that they would say they’d like to be curled up with a cup of chai(tea) and garma garam(literal translation – hot) pakoras. Now they are likely referring to potato or onion slices that are dipped in a simple chick pea batter flavoured with whole and ground spices and herbs and deep fried. The pakoras are fritters are crispy and should be eaten immediately.

I’m making a popular twist on this recipe which has a blend of Indian Chinese ingredients called the Chicken Pakora. Pakora is an Indian term for a deep fried fritter but pairing it with Asian ingredients makes this recipe uniquely Indo Chinese. If you haven’t heard about Indian Chinese cusinine before, I’m here to tell you that it is simply the best. India is home to generations of Chinese immigrants that brought their wonderful cuisine with them. Over time with the influences of their new adopted country these flavours got bolder and incorporated ingredients not typically seen in regular Chinese menus. The recipe for Chicken or Shrimp Pakoras likely evolved over time and is a wonderful blend of the two cultures. Although the population in India is predominantly vegetarian, there are plenty of people that love their meat, chicken and fish to enjoy these delights!

I use boneless Chicken boneless thigh in this recipe and coat it in a wonderful batter before deep frying it till crunchy. You can use Chicken breast if you prefer. Bear in mind that thigh meat, although more succulent, does take a bit longer to cook.

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Chicken Pakoras

Ingredients

  • 1 cup of gram or chickpea flour (Chana aka atta)
  • 1 cup of corn starch
  • Water
  • Salt
  • 1 tbsp of fish sauce
  • 1 tbsp of soya sauce
  • 1 tbsp. of Chilli paste or Sambal Oelek
  • 2 Shallots
  • 2 sliced green Chillies
  • 1/2 a cup of finely chopped Coriander
  • 1 lb boneless Chicken thigh cut into small pieces

Instructions

  1. Add the Gram flour and Cornstarch in a bowl and add water a little at a time, stirring to remove lumps till you get a pouring consistency
  2. Add salt to taste
  3. Add the fish and soya sauce and Chilli paste
  4. Add the Chillies and the chopped Coriander and mix the batter
  5. Add the Chicken and coat well and drop them into hot oil till golden brown
  6. To ensure that the Chicken is well cooked, I like to further cook it in a hot oven for an additional 15 mins. This is just optional, you can easily just cook it longer in the hot oil.
https://kravingsfoodadventures.com/chicken-pakoras/

Turkey Meatballs with herbs, spices, cheese & nuts

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TurkeyMeatball_HNTThis meatball encompasses all the flavors of a stereotypical Christmas or Thanksgiving meal all in one bite. Ground Turkey is mixed together with spices, herbs, rice, nuts, rice and cheese and rolled in fresh breadcrumbs before it’s baked to a crispy finish.  It’s the magic of the holidays all in one bite.

In this recipe I’m using lean Turkey because this is the only kind that was available, but dark meat would work well too. I’ve got one pound of minced Turkey and  I’m going to be adding some crazy favours of Christmas to the mixture before I shape them into meatballs. I’m also adding small cubes of Asiago that will form pockets of melty cheese. These meatballs are rolled in a breadcrumb, herbs and grated cheese mixture before baking in a hot oven. If you use a mini ice cream scoop, you can make an appetizer size or a regular ice cream scoop size would make a great side to a creamy pasta.

Turkey Meatballs with herbs, spices, cheese & nuts

Ingredients

  • 1 lb ground lean Turkey
  • 1 tsp each Onion and Garlic powder
  • 1 tsp smoked Paprika
  • 1/4 cup pine nuts
  • 1 tbsp chopped dried cranberries
  • 1/2 cup leftover while parboiled rice
  • 1/2 cup small cubes of Asiago cheese
  • 1/2 cup chopped mixed herbs – Parsley, Sage & Rosemary
  • Salt & Pepper
  • 2 tbsps chopped red pepper
  • 1/2 cup fresh breadcrumbs
  • 2 tbsps grated Asiago cheese
  • 2 tbsps chopped herbs

Instructions

  1. Mix all the ingredients together and divide using an ice cream scoop
  2. Mix the breadcrumbs with the grated cheese and herbs and roll the meatballs in the mixture
  3. Lay on a baking tray and bake for 20 mins in a 350 degree oven
https://kravingsfoodadventures.com/turkey-meatballs-with-herbs-spices-cheese-nuts/

Coconut Crème Brulees

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CoconutCremeBrulee_H3

CoconutCremeBrulee_H

Crème brûlée is one of those desserts that look super difficult to make, is a little technical but really easy to nail. Cream is simmered and then poured into beaten eggs and sugar to make a delicious custard base and then baked. Once cooked and chilled the magic begins, sugar is poured over the top and bruleed to perfection. This is not just a tropical twist, it’s also great for people that are lactose intolerant or just don’t want to eat dairy.

I’ve invested in some mini mason jars – they are the perfect size for this dessert and once they’re set I can close them and stack them up in my refrigerator. You will also need a blow torch – these kitchen versions are safe and very inexpensive.


Coconut Crème Brulees

Ingredients

  • 2 cups canned Coconut Cream
  • 4 Egg yolks
  • 1 whole Egg
  • 1/2 cup Sugar
  • Extra sugar – 1 tsp per mason jar

Instructions

  1. Beat the Eggs together with the Sugar
  2. Heat the cream to a gentle simmer
  3. Temper the Eggs by slowly pouring in the cream and whisking at the same time
  4. Pour into mason jars or ramekins
  5. Add to a oven proof container and pour in hot water to create a water bath
  6. Bake at 350 degrees for 30 mins
  7. Remove from the oven, cover and refrigerate for 4 hrs to overnight
  8. When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.
https://kravingsfoodadventures.com/coconut-creme-brulees/

Bombay Chicken

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BombayChicken_H

I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer.  Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.

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Bombay Chicken

Ingredients

  • 2 lbs boneless Chicken thighs in 1 inch pieces
  • 1 small red onion finely diced
  • 3 green chillies, sliced
  • 1 cup fresh Curry leaves
  • 4 cloves of garlic minced(roughly 2 tbsps)
  • 1 inch stick of ginger grated(roughly 2 tbsps)
  • 1 tsp each Cumin, Chilli and Turmeric powder
  • 2 tsps Salt
  • Juice of 1/2 a Lime
  • Sliced shallots and coriander to garnish

Instructions

  1. Heat some oil and sauté the onion
  2. Add the green chillies followed by the curry leaves
  3. Add the ginger and garlic and cook for a minute to get rid of the raw flavour
  4. Add the spices and salt and add the Chicken
  5. Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes
  6. The gravy base should cook till its dry and the Chicken pieces should be nice and caramelized
  7. Add the juice of half a lime and garnish
https://kravingsfoodadventures.com/bombay-chicken/

Jhinga Makhni – Shrimp cooked in a buttery curried gravy

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Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the very talented Sanjay Thumma of vahrehvah.com.  This base gravy is so delicious that you can use this to also make fish, crab or even chicken.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.

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Jhinga Makhni – Shrimp cooked in a buttery curried gravy

Ingredients

  • 1 stick butter (1/2 cup)
  • 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies (cleaned and deseeded)
  • 3 green Chillies
  • 1Ž2 a cup of raw Cashews
  • 1 tbsp. of ginger and garlic paste
  • 4 diced red tomatoes
  • Salt to taste
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves(Kasuri Methi)
  • 1/4 cup heavy cream

Instructions

  1. Heat the butter in an open pressure cooker
  2. Add the whole spices
  3. Add the onions and cook till somewhat golden brown
  4. Add the red Chillies
  5. Add the green Chillies
  6. Add the ginger and garlic paste and the tomatoes
  7. Add salt to taste
  8. Cover and pressure cook for about 10 mins
  9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
  10. Strain a few times into a sauté pan adding some water as needed
  11. Heat the gravy and add the shrimp, cover and cook till done
  12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream
https://kravingsfoodadventures.com/jhinga-makhni-shrimp-cooked-in-a-buttery-curried-gravy/