Ankitha Gadag shares an original recipe for a savory delicious chili…with an exotic twist!
I don’t know about you guys but I love a week-night meal that keeps on giving. Giving heartiness, nourishment, warmth, fulfillment… what I call healthy soul-food. A delectable meal that gets prepared in a batch-style quantity, yet you don’t get bored of it two meals later. That is precisely what this savory spicy chili is.
I used ground beef (85% lean) for this recipe, but feel free to use whatever protein floats your boat. If you are health conscious and looking for a protein dense meal, use bison. If you want a more melt-in-your-mouth chili, use a less lean version of beef/pork/turkey. If you’re trying to keep it vegetarian, try using Tofu crumbles, Tempeh crumbles, Seitan, or even just red beans. Make the recipe YOURS!!! 🙂
OK, let’s get started…
You will need:
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 1/2 onion
- 1-3 green chillies (1 = mild; 3 = spicy)
- 1 cup veggies of your choice (I used mushrooms & bell peppers)
- 1 lb protein of your choice (ground beef, turkey, red beans, tempeh, tofu, other)
- 2 cloves garlic
- bay leaf
- 1 tbsp cumin powder
- 1 tbsp garam masala
- 2 tbsp chili powder
- 3-4 cloves
- salt & pepper
- *optional: 1 tbsp smoked paprika
- *optional: 1 can garbanzo beans
- Start by chopping all your veggies in bite size pieces
- Saute the onion and garlic in about 1 tbsp of oil of your choice. Pro-tip: Add salt here, it makes the onion lose it’s water content to cook it faster.
- Add in the rest of your veggies
- Add in your seasonings. Cover and let it cook for about 10 mins.
- Now add in your protein
- Add in some water or broth and let it simmah simmah.
- Enjoy in about a half hr to an hr!
Let me know how you enjoyed this recipe. Thank you for reading! P.S- this tastes great with some crumbled tortilla chips or avocado and toast!
A healthy easy week night dinner salad with oil-free dressing!
Welcome to Ankitha Gadag recipes. I am your “host” Ankitha Gadag. Ankitha is the recipe curator behind all of the original recipes found here on Ankitha Gadag’s Recipes.
This light and refreshing salad is fantastic when paired with a nice fresh piece of salmon. Most people feel the need to pair a vinegar with an oil. What’s great about this salad is that it’s able to achieve great flavor & texture through champagne vinegar with no added oil! Have you guys tried champagne vinegar yet? I am new to this phenomenon but a definite fan 🙂
To get started, you will need:
- 1/4th cup crushed walnuts
- 1 cup arugula salad
- 1/4 th cup shaved Parmesan cheese
- drizzle of champagne vinegar
- handful of raisins
- S & P to taste
- Combine all ingredients in a large bowl and serve! Easy Peezy!
Hope you guys enjoy this delicious salad. Let me know how it tastes!
Spicy Hyderabadi Chicken Curry with tangy pickling spices
Okay guys, so this curry is truly a GEM and an Ankitha Gadag original recipe. I promise you, reactions will be nothing short of jaws-dropping if you decide to put in the work to give this a try!
For one, this recipe has taken a few weeks to perfect. I was first inspired to re-create this curry after tasting the most amazing Achari Chicken Curry at a local Hyderabadi restaurant. It was unlike anything I ever tried before – it was tangy, it was spicy, truly tantalizing your taste buds in every way. Of course I had to dig further and put my skills to the test.
Turns out Achari (Pickle) Murgh (Chicken) Curry actually originated in the Northern region of India (Punjab). Pickling of mangoes, limes and other vegetables would require a variety of spices all batched together for pickling. So, what do you do with the leftover spices? Make curry, of course!
This curry has now been modified to fit South Indian taste buds (a.k.a – made spicier). Don’t fear, the heat is so well balanced with the unique flavors from the kalonji (onion seeds), fenugreek, and yogurt 🙂
On to the recipe!
You will need:
- 1 cup curry leaves
- 4 lbs chicken thighs
- 10 thai chillies
- 3-4 dried red chillies
- 2 bay leaves
- 3 onions chopped
- Ginger-garlic paste (4 tbsp)
- Kalonji (onion seeds)- 1 tbsp
- Methi (fenugreek) seeds- 1 tbsp
- Jeera (cumin seeds)- 1 tbsp
- Saunf (fennel) seeds- 1/2 tbsp
- Tomatoes- 2 (finely chopped)
- Yogurt- 1/2 cup
- Lemon juice- 2tbsp
- Turmeric powder- 1tsp
- Red chilli powder- 1 tbsp
- Mustard seed oil – 1/4th cup
- Pickling spices – (you can get a pre-packaged packet of this) – 4 tbsp
- Mango Pickles – (1 tbsp)
Phew, that’s a handful, yea?
- Start by marinating the chicken, you can marinate as long as 12 hrs or as short as 2. Add lemon juice, chillies, half of curry leaves, red chilli powder, turmeric powder, half of pickling spices, salt, yogurt, and mustard seed oil to the chicken. Mix and set aside.
- In some oil (about half cup), add the onions and fry until they are translucent. Add in curry leaves, dried red chilies, bay leaves, cumin seeds, fenugreek seeds, kalonji, and ginger garlic paste.
- Add in the tomatoes and any remaining spices. Mix into the spices until soft.
- Add in the marinated chicken and cover on low-medium heat for about 30 mins
- The water from the chicken and yogurt should have formed a gravy. At this point add in the mango pickle.
- Stir and cover for an additional 30 mins
- Warm up some hot naan or some basmati rice and Serve!!
Thanks for checking out my recipe. Let me know how you liked it!
Light, refreshing and creamy with cool flavors from mint and dill
You don’t normally think of soups in the summertime, especially not in Texas. However, this COLD cucumber and avocado soup hits the spot with its refreshing ingredients. It’s creamy, with a slight heat from the garlic & serrano. It gets layers of flavor from the fresh dill and mint. Contrary to traditional hot soups, this chilled soup is absolutely delightful on a hot summer afternoon on the patio (margaritas recommended).
I was inspired to create this soup when a friend put me up to a food challenge. Her criterion was “cucumbers” and “chilled.” This was out of my comfort zone. Normally, my recipes pack heat from various spices and they normally involve a protein of some form. This was such a fun challenge, because it was so easy to make with relatively few ingredients that I would never think of combining. More than likely, most of these ingredients are already in your fridge.
Anyways, give it a shot (before the summer ends!), and let me know how it turns out 🙂
You will need:
- 1 avocado
- 1 serrano
- 2 cloves garlic
- 2 english cucumber (peeled)
- fresh mint (1 bunch)
- fresh dill (1 bunch)
- 1 1/3 cups sour cream
- 1 1/3 cups greek yogurt
- 1 cup vegetable broth
- Combine all ingredients above in your blender.
- Puree to a fine, creamy texture
- Add salt, black pepper to taste. I topped off with some smoked paprika for a little kick 🙂
That’s it! Easy peeezzyyyy 🙂
Let me know how it turns out, would love to hear from you!
Pasta can be flavorful… and healthy
This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds… flavor and health.
I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.
- Garlic (A TON, around 10 cloves)
- Parsley (a handful)
- Shrimp (1 lb)
- 1/4 th cup pesto ( used this pre-made italian version which can be found here )
- dash of black pepper
- 1 jalapeno
- dash of dried basil
- dash of dried oregano
- dash of red pepper flakes
- Broccolli florets ( I used broccolli, but this would also go great with mushrooms, asparagus, or zucchini)
- 1 lime
- Parmesan grated (for topping)
- Pasta ( of your choice, I used orecchiette )
- Grind the garlic, parsley and jalapeno into a paste
2. Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan
Add in the shrimp to this mix
Cook on low heat for a few mins. Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 mins.
Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
Top with a heaping spoonful of Parmesan, and serve! Voila!