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!
An easy recipe for a Sunday brunch recipe that’s all vegan!
As you may have picked up by now, I, Ankitha Gadag, am NOT a vegetarian or vegan or any variation of that. Ankitha Gadag is and will always be, a (proud) Carnivore. No offense to anyone who is Vegetarian/Vegan/Other, but I am still primitive in the sense that my hunter-gatherer ancestors and I had one thing in common – our love for MEAT!!!!
That said, this recipe will blow you away. It’s dairy free, vegan, vegetarian, etc and it still tastes delicious. I had to get creative when cooking brunch for a vegetarian friend (FYI, brunch options get REALLY limited when you can’t use eggs…).
Anyways, I hope you guys enjoy it. It’s relatively easy to make and needs few ingredients!
- 1 package of firm tofu, drained and pressed
- 3/4 can of coconut milk
- 1 tbsp of ginger
- ½ onion, chopped
- ½ onion, chopped
- 1 large garlic clove, minced
- ¼ red bell pepper
- 4 white mushrooms
- ¼ teaspoon white pepper
- 1/2 teaspoon curry powder
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- ½ teaspoon of salt
- Lemon zest
- 1 serrano pepper
- Saute onions, garlic, ginger and sliced serrano pepper in some olive oil to let out the flavors
- Add in the bell peppers and mushrooms and let it cook till soft
- Add in tofu and coconut milk
- Add in your spices
- That’s it! Scoop up some and serve hot.
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!
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!