Two-Bean Chicken Chili

Ingredients:

2 tablespoons vegetable oil
1 medium onion, chopped
1 large jalapeno pepper, seeds and ribs removed, minced
2 large garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into thin strips
1 1/2 tablespoons chili powder
1 tablespoon chipotle chili powder
2 cups canned chopped tomatoes with juice, chopped
2 cups chicken stock
1 medium orange
Salt and freshly ground pepper
One 15-ounce can black beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

Toppings

1/3 cup chopped fresh cilantro, for serving
1/2 cup chopped ripe avocado, for serving
1/2 cup sour cream, for serving

Preparation:

1. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the onion, jalapeno pepper and garlic and cook, stirring often, until softened, about 3 minutes. Add the chicken and cook, stirring often, until no longer pink, about 3 minutes. Stir in both chili powders, and the zest and juice from the orange. Add the tomatoes with their juice, broth and season with salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, partially covered, for 20 minutes.

2. Stir in both cans of beans and simmer, uncovered, over medium-low heat until the chili has thickened, about 20 minutes more. Serve with cilantro, avocado and sour cream, if desired.

Brown Sugar Cream Cheese Frosting Recipe

Ingredients:

1 1/2 cups butter, softened
8 oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 to 4 tablespoons milk
4 to 6 cups powdered sugar, depending on desired consistency

Preparation:

Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency

SPICY SEV RECIPE

Ingredients:

• 1-1/2 cups Gram Flour
• 1 tsp Red Chilli Powder
• 1/2 tsp Cumin powder
• 1/2 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 2 tbsp Butter
• 1 tsp Salt
• 4 Peppercorns
• 2 tbsp Oil

How to make Spicy Sev:

• Mix well all ingredients except oil.
• Add sufficient water and make soft dough.
• Pour oil in a kadhai and heat.
• Press the dough out as sev directly into the oil.
• Fry till they turn crispy and golden brown.
• Spicy Sev is ready.

CHICKEN SAAGWALA RECIPE

Ingredients:

• 1 Chicken-cut into pieces
• 3 Cups pureed spinach
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 Cup onions-grated
• 1/4 Cup tomato puree
• 2 tsp Salt
• 1/4 tsp Garam Masala
• 1/2 tsp Powdered red pepper
• 1 tsp Powdered coriander seeds
• Cream for garnish

How to make Chicken Saagwala:

• Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
• Add onions and sauté till soft.
• Add the chicken over high heat and turn around till opaque.
• Lower the heat and let it cook, stirring a few times, till tender.
• Add tomato puree and stir fry till fat separates.
• Add the salt, garam masala and the red pepper and stir till well mixed.
• Add spinach and sauté for 2-3 minutes.
• Turn around a few times and serve hot garnished with the cream.
• Chicken Saagwala is ready.

WHITE PASTA SAUCE RECIPE

Ingredients:

• Cooked shrimp, shelled and deveined
• 3 tbsp Unsalted butter
• 2-1/2 Cups milk
• 2 tbsp Flour
• Parmesan cheese to taste, freshly grated
• Salt to taste
• White pepper to taste

How to make White Pasta Sauce:

• Melt butter in a saucepan on medium flame.
• Whisk in the flour till soft.
• Gradually add the milk, whisking continuously till smooth.
• Bring it to a boil.
• Again cook it for about 1 minute.
• Combine the salt, pepper and cheese with it, keep stirring.
• Add the cooked shrimp to it.
• Now serve it over pasta.