An Ankitha Gadag original recipe for a super easy pesto
I absolutely love pesto. Not only is it simple and quick to make, it is one of the most versatile recipes ever! Why would anyone ever buy pre-packaged pesto when it is such a cinch to make?! By making your own pesto, you can avoid all the artificial preservatives that come with most store bought products. The recipe I’ll be sharing today is an Ankitha Gadag original recipe! The key here is of course the fresh basil & garlic, but as you will see, every other ingredient can be a concoction of your favorite herbs, nuts and spices.
You can use pesto with pretty much everything. I use mine with eggs, pasta, as a spread in a sandwich, or even as a sauce to a good steak (it’s the italian chimichurri ;))
For this recipe you will need:
- Parsley (1 bunch)
- Basil (1.5 bunch)
- Garlic (1 bulb)
- Nuts (1 cup of your choice, I prefer cashews or pine nuts… you can use almonds if you want to keep it healthy)
- Parmesan cheese (1 cup)
- Serrano (1)
- S&P to taste
- Olive Oil
- lime juice to taste
- Add all ingredients except olive oil into your blender
- While blending, slowly pour olive oil until it reaches a thick, creamy consistency
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!