Chicken Adobo is the national dish of the Philippines due to it’s intoxicating flavor and ease. There are many versions of Filipino Chicken Adobo due to the diversity of the islands; the Philippines are comprised of 175 ethnicities, speaking 182 languages. The most common version of Chicken Adobo, however, begins by marinating bone-in chicken thighs and drumsticks in soy sauce, vinegar, garlic, bay leaves and quintessential black peppercorns. In authentic Chicken Adobo, brown sugar is optional, but I find just a couple tablespoons necessary to balance the salt and acidity.❤️🥰

Ingredients for making the chicken Adobo😘👍

• 4 bone-in chicken thighs skin removed
• 4 chicken drumsticks skin removed
• 2 tablespoons olive oil

For chicken Marination😃

• 1/2 cup reduced sodium soy sauce
• 1/2 cup white vinegar
• 2 tablespoon Asian sweet chili sauce
• 3 tablespoons brown sugar
• 4-5 garlic cloves, minced or 2 teaspoons ground
• 1 tablespoon whole black peppercornsor 1 1/2 tsps coarse cracked pepper
• 1 tsp each onion powder, ginger powder, yellow curry powder

Once the dish has been seared you can add water to make it more saucy😋

• 1 3/4 cups water
• 4 bay leaves

For garnishing the chicken adobo😘

• Sliced green onions or fresh green coriander

Method of making the chicken Adobo❤️

1. Clean wash and pat dry the chicken and keep aside.
2. Whisk the marinade ingredients listed above together in a large bowl or in a freezer bag. Add chicken coat the chicken pieces throughly with the mixture.
3. Then keep the Marinated chicken in the refrigerator for overnight to get the marination into the chicken.
4. Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat.
5. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet.
6. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
7. Bring the chicken to a boil, then cover and simmer it on low heat covered for 25 minutes, flipping the chicken once at 15 minutes by replacing lid.
8. After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10 to 20 more minutes.
9. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively if the sauce isn’t thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
10. Served hot Adobo chicken with fresh green coriander or chopped spring onions along with steamed rice or noodles, as per your preferences.🥰

Please Note

. Soy sauce should be of good quality, all these ingredients are available in the Asian super market, soy sauce, sweet chilli sauce, vinegar etc.

Kantola Masala is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free.

Ingredients for making the Teasel Gourd😘

• 300 g kantola Teasel gourd or spine gourd, cut and washed
• 3 tbsp vegetable oil
• 4 to 5 Curry leaves
• 1 tsp mustard seeds rai
• 2 tsp pickle masala/Dry mango powder
• 1/2 tsp turmeric powder haldi
• 1/4 tsp asafoetida hing
• 1 onion finely chopped
• 1 tsp coriander cumin powder dhania jeera powder
• 1 tsp red chili powder or as per taste
• salt to taste
• 2 tbsp coriander washed and finely chopped

Method of making the Teasel Gourd😘

• Wash and chop the kantola in batons, washed the kantola in a strainer. Keep it aside for 20-30 minutes so that all the excess water is drained out.
• Heat oil in a thick bottom pan on medium heat. Add mustard seed, curry leaves and let it crackle. Reduce heat and add asafoetida, turmeric powder and 1 tsp pickle masala or aamchoor
• Add chopped onions and mix well. Sauté till onions are soft and translucent.Add the drained kantola-spine gourd.
• Mix well. Cover and cook kantola on medium heat stirring every four to five minutes in between. Cook till kantola are soften and cooked.
• Now add remaning spices – red chili powder, coriander cumin powder, salt and mango powder. Mix well and saute for 4 to 5 minutes.
• Add chopped coriander and mix well. Adjust the seasoning and take it out in a serving bowl.
• Serve hot garnish with chopped coriander. Accompanied with roti, dal or rice.
• Optional as per your preferences It can also be served with thepla, dhebra, bhakri or rotla.enjoy 🥰😘👍

Baigan ka Chokha is a traditional Bihari or Bengali recipe which is made by roasting brinjal on open flame and then mixing it with raw onions, garlic and green chillies. In Bihar, bhartas are referred to as Chokha. If you have tried the Laventine delicacy, Baba Ghanoush, you will be surprised that this rustic Bihari dish and the celebrated Mediterranean recipe have similar taste! Raw onions and garlic along with green chillies give it is a pungent taste.🥰 delicious delicacy which will win your heart😋

Ingredients for making the Baingan ka Choka 😘

• 2 large eggplants
• 1 large tomato
• 4 cloves garlic
• 5 heads green onion
• 2 green chilies/ jalapeño green pepper
• 2 tbsp extra virgin olive oil
• Salt to taste
• 1 tablespoon fresh chopped green coriander
• 1/2 slices onions
• 1 teaspoon lemon juice

Method of making Baingan ka Choka 👍

1. First of all you, Wash the eggplants and tomatoes, and keep other ingredients ready.
2. With knife, make 2 inch slits lengthwise along with each eggplant.
3. Peel garlic cloves and cut into halves. Stuff halves into a few of the slits along the eggplants.
4. Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate eggplant so that all sides are roasted evenly.
5. Roast tomato on an open flame until the skin is charred and easily removes from the flesh.
6. Finely chop the green onions and pepper.
7. Add oil to a small sauté pan on medium heat. Add chopped onions and a bit of pepper and green chilies sauté a little to get it translucent.
8. When eggplants are completely roasted, remove charred skin and scoop fleshy part and roasted garlic out with a fork.
9. Add eggplant to a serving dish. Then, remove skin from roasted tomato. Add tomato to the eggplant and roasted garlic and crush with a fork.
10. Add green onions, pepper, green chilies, onions, chopped coriander and salt. Mix together well so the mixture will be mixed throughly.
11. Serve hot by garnishing some more green coriander on top and lemon juice. This is one of my favourite and healthy recipe without any other Masala in it.❤️👍
12. Please Note

No need to cook the onions, green chilies and green onions. If you want to have it raw. add these ingredients raw it will gives a very nice crunch in this fabulous dish. Please add the chilies as per your preferences.😘

As you know bitter gourd/Karela has so many health benefits like cleansing of skin, lower bad cholesterol, best natural factors of weight loss, and most important it is the best source to improve your immune system and improve the eye sight as well, but some of us do not like it because of its bitterness. So this preparation is especially for you to adopt to cook in the below stated method. Stay healthy and live happily.😄🥰

Ingredients for making the Bharwan Karela 😋

• 4-5 Karela/Bitter Gourds

• 2-3 tbsp Oil

Stuffing for making the Bharwan Karela👌

• ½ cup Besan/Chickpeas Flour

• 2 tbsp Crushed Roasted Peanuts

• 1 tsp Minced Garlic

• 1 tsp Coriander Seeds Powder

• ½ tsp Red Chili Powder

• ¼ tsp Turmeric Powder

• 1 tsp Garam Masala

• 1 tsp Amchoor Powder

• A Pinch of Hing/Asafoetida

• 1-2 tsp Oil

• Salt to taste

• ½ tsp Sugar

Method of making the Bharwan Karela 😘

1. Wash and wipe Karelas, and then cut or trim the end part of Karela. Scrap the skin roughly, and then slit it using knife without breaking or cutting into the two parts (halve).

2. Remove the seeds from Karela using your thumb or you could use small spoon and just scoop out the seeds from each Karela and keep aside.

3. Now roast the besan on low flame about 2 mins, remove it into the mixing bowl and let it cool down.

4. Add crushed peanuts, garlic, coriander seeds powder, garam masala, turmeric powder, red chili powder, amchoor powder, pinch of hing, sugar, salt and oil in it.

5. Mix all ingredients properly and make the mixture for stuffing.

6. Now stuff the mixture into the each prepared Karela using your fingers and thumbs.

7. Tie the stuffed Karelas with a thread so that the stuffing does not come out while cooking.

8. Heat the oil in a kadhai or pan and place the stuffed Karelas into the pan, do not stir it.

9. Cover the lid and cook it on medium flame till cooked, turn it upside down after every 2-3 minutes and check it.

10. Bharwan Karela is ready, remove the threads and serve it with roti/phulka, paratha or dal-rice.

As per your preferences and requirement. It’s really a healthy dish for your intestine.😋

Bottle gourd/Lauki kofta curry is a simple and hearty Indian style vegan kofta curry. The vegetarian kofta prepared with bottle gourd is dunked in a spicy curry. This kofta dish will completely change your mind about lauki (bottle gourd) and make you fall in love with it. Serve this heavenly dish accompanied with steamed rice, chapati, raita and salad. One of the healthy and nutritious meal for Lunch or dinner.😘

Ingredients for making the Lauki Kofta 😘

• 1 medium-size bottle gourd peeled
• 1/4 Cup gram flour (besan)
• salt to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Oil for deep-frying the kofta

Ingredients for gravy👌

• 1 large-size onion, roughly chopped
• 1 large-size tomato, pureed
• 2 teaspoon ginger-garlic paste
• 1 green chili, chopped
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Garam Masala
• 2 tablespoon fresh cream or cashew paste
• salt to taste
• 1 teaspoon kasuri methi
• 2 tablespoon cooking oil
• 1 teaspoon fresh chopped coriander

Method of making the Lauki Kofta 😋👍

Making of Kofta’s

• To prepare the lauki kofta, peel and grate the bottle gourd. Squeeze the excess water from the grated bottle gourd.
• Mix the gram flour, salt, spices in the grated bottle gourd and combine well to form a thick batter for the koftas.
• Meanwhile heat oil in a deep-frying pan over medium heat. Take a small portion from the kofta mixture and shape into small size ball.
• Similarly, shape the remaining koftas, deep-fry until golden in color and crisp from outside.
• Drain in an absorbent paper and set aside while you prepare the curry.

Making of curry 😋

• To prepare the curry, heat oil in a kadhai or heavy bottom pan over medium heat. Add chopped onion and saute over medium heat till light brown in color.
• Next add ginger-garlic paste and saute for next few minutes. Add a tablespoon of water if masala is sticking to the saucepan.
• Once masala turns light brown in color, add tomato puree, green chili and spices.
• Saute over medium heat till oil separates from the masala, this might take 10 – 15 minutes.
• At this stage, you can add cream. Mix it nicely and cook for 1 – 2 minutes.
• Add water to adjust the consistency of the curry. Season with salt and stir to combine.
• Let the curry simmer over medium heat for next few minutes or until it thickens little bit.
• Add crushed kasuri methi and stir to combine.
• Once you are ready to serve the curry, add the koftas to the curry and simmer for 5 – 10 minutes over low heat.
• Serve Lauki Kofta Curry warm along with chapati or steamed rice. Enjoy this heavenly nectar with your loved ones.🥰👍

Please Note

• For making the curry more palatable and tasty, use cashew-paste and cream as most of the Indian dishes are served with white butter or desi ghee. Use as per your own preferences.

Kadai is the most common utensil. It is used almost everyday in Indian household kitchen. People usually make their everyday subzi (dry vegetable dish) in the kadai. Even I do use kadai on regular basis. As their are so many health benefits as well of iron Kadai. Even most of the Indian delicacies are been served in the restaurant’s in the Kadai. So Kadai preparation is very much popular in the Indian food. So enjoy this Mushroom dish accompanied with Naan, roti or paratha as per your preferences. My favourite is with Buttery roti. 😘😊

Ingredients for making the Kadai Mushroom Masala👌😋

How to grind and roast the masala

• 1 tablespoon Coriander seeds (sabut dhaniya)
• 4 Dried red chilies broken and seeds, stem removed

For making the kadai mushroom masala❤️

• 2 tablespoons Oil
• ½ cup Red onion finely chopped
• 1 tablespoon Garlic paste or freshly grated
• 1 ½ cups Tomato finely chopped
• 8 oz or 200-250 grams or 2 cup mushrooms rinse, wipe and sliced
• ½ cup Capsicum (Green bell pepper) diced, green bell pepper
• 1 teaspoon Garam Masala
• 1 teaspoon Kasoori methi (dried fenugreek leaves)
• 2 tablespoons Heavy whipping cream
• 1 tablespoon Butter
• 1 teaspoon coriander finely chopped
• 2 no’s green chilies

Method of making the Kadai Mushroom Masala 😘

• Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly.
• Remove it to a plate or bowl and let it cool completely.
• Once cool grind into a powder using spice grinder or coffee grinder.

Making of kadai mushroom Masala

• Heat the oil in a pan on medium heat.
• Once hot add chopped onions. Sprinkle some salt and cook till onions becomes soft and translucent.
• Mix in the garlic paste. saute for a minute.
• Add freshly ground masala. Mix and cook for one minute.
• Add chopped tomatoes and remaining salt. Mix and let it cook.
• Once it starts to soften, keep mashing the tomatoes with back of the spatula. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
• Add capsicum and mushrooms. Mix and let it cook
• As mushroom cooks, it leaves its water. Continue cooking, water will evaporate. mushrooms will get soft and tender.
• Add garam masala and kasoori methi and stir continuously to combined well.
• Mix in chopped cilantro leaves and Finally add cream mixed in the mushrooms.
• Served hot accompanied with tawa roti. Naan, butter naan.

Eggplant is a King of vegetables in Indian Dishes…Roasted Smoked Eggplant Curry, otherwise popularly known as Baingan Bharta. I had seen it at Indian restaurants before, but had never bothered trying it. So when I realized how easy and unbelievably tasty it was, it quickly became a favorite dish of mine then I did so many innovation and cook so many different delicacies our of Aubergine. And every time it was awesome.❤️😊

Ingredients for Baingan Ka Bartha😋👍

• 2 tablespoons oil
• 1 tablespoon cumin seeds
• 1 teaspoon ginger peeled and finely chopped
• 1 medium yellow onion chopped
• 6 cloves garlic minced
• 2 chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 large eggplant roasted
• 2 medium-sized tomatoes seeded and chopped
• 1/2 cup frozen or fresh green peas
• ½ teaspoon salt or to taste
• 1 teaspoon fresh green corianders
• 1 teaspoon butter

Method of making the Baingan ka Bartha😋👌

1. Preheat the oven to 400 degrees. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down.
2. Roast 40-50 minutes or until the skin is brown and pulling away from the flesh.
3. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
4. If you’re serving the dish over rice, prepare the rice while the eggplant is roasting.
5. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
6. While the eggplant is roasting, begin preparing the curry.
7. Heat the oil to medium high and add the cumin seeds.
8. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant, then reduce heat to medium and add the chopped onion.
9. Sauté about 3 minutes before adding the garlic, green chilies, ground cumin and turmeric.
10. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
11. Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin.
12. Chopped the flesh and, Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook for another 5 minutes.
13. Add the tomato and add green peas and cover and allow to cook for another 5 to 8 minutes, stirring occasionally.
14. Adjust the seasoning, check the consistency, served hot garnished with fresh green coriander and dollops of butter. Accompanied with brown or steam rice or with butter naan/ garlic naan or butter roti.😋😊as per your preferences.

Dal Ghost is one of the very popular Mutton Dish India and its subcontinent’s. It is basically a mutton simmered with spices, mixture of toor dal and masoor dal, or just any either of them. Whereas, dalchaa is mutton simmered with spices and chana dal (split bengal gram dal) with slight different method. Just to pair the dal with luscious red meat to give a punch to make the lentil delicious and fill with extra energy. Try this simple and exotic recipe during weekend when everybody is at home. Everybody will sure your this exclusive innovative preparation😋👍

Ingredients for making the Dal Ghost😘

• 750 grams Lamb (mutton on bone)
• 3/4 cup split pigeon pea (toor dal)
• 3/4 cup split red lentils (masoor dal)
• 3 onions medium size, finely sliced
• 2 tomatoes medium size, finely chopped
• 1 tablespoon garlic paste
• 3/4 tablespoon ginger paste
• 2 bay leaves
• 1/2 tablespoon coriander powder
• 2 teaspoons red chili powder
• 1 tsp turmeric powder
• 3-4 green chillies finely chopped or crushed
• 8-10 curry leaves
• Juice of 1 large lemon
• Water or stock as per your requirements
• Salt to taste
• 5 tablespoons oil/ Desi Ghee
• 1teaspoon Chopped fresh coriander

For making the Masala/powder

• 6 green cardamom
• 10 black peppercorns
• 2 inch cinnamon stick
• 8 cloves
• 2 black cardamom
• 1.5 tsp cumin seeds
• 1 star anise
• 1.5 tsp fennel seeds
• A small piece of stone flower dagad phool, if available (Panther ka Phool)

For tempering/Tadka

• 1 teaspoon cumin seeds
• 3-4 red chillies whole
• 4-5 garlic cloves chopped
• 1/2 teaspoon red chili powder
• 2 tablespoons ghee

Method of making the Dal Ghost👍

• To start with dry ingredients to roast the fennel seeds, cumin seeds, cinnamon, elaichi, black cardamom, cloves, black peppercorns, star anise, and stone flower.
• Then add the roasted whole spices into a grinder and grind it to fine powder.
• To boil dal, firstly, clean and wash the dal well. Add it to pressure cooker along with 1/2 tsp of turmeric powder and 4 cups of water.
• Cover and cook until the dal is done.
• To begin with, heat oil in a pressure cooker. Once the oil heats up, add onions and fry until translucent.
• Then, add bay leaves and green chilies and fry for few seconds
• Now add mutton and saute on high for another 2 minutes
• Then, add ginger paste and garlic paste, saute for 2 minutes until it becomes fragrant.
• Add chopped tomato, red chili powder, turmeric powder, coriander powder and cook for another 3-4 minutes. So that the whole mixture will combined together.
• Once the tomato will be softens, add ground masala powder and mix well until it gives the nice aroma.
• Then add 3 cups of water, bring it to a boil, cover and cook until mutton is done. You can pressure cook or cook in a deg/handi. Summer the heat and let it cook for 15 to 20 minutes until the meat will become tender.
• Once the meat is done, Then add boiled dal and mix in the cooked meat. Then add curry leaves and mix.
• Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low for 5-7 minutes
• For Tempering/Tadka
• In heavy bottom pan heat ghee. Add cumin seeds, allow it to crackle, Add garlic and fry anoter few seconds.
• When it starts turning light golden brown, add whole red chili and fry for another few seconds.
• Add chili powder and immediately switch off the heat. Pour the tadka over the dal and let it cover with the lid for a while.
• Take out dal ghost in serving dish or a bowl and serve hot dal gosht garnished with chopped coriander accompanied with bagharey chawal, pulao or steamed rice. As per your preferences.😋👍

Seared fish at home in a tablespoon of olive oil, most of the fat is healthy unsaturated fat, and you don’t get any trans fat. You can make the meal even more healthful by choosing salmon or another fish rich in heart-healthy omega-3 fats and if you add some nutritious veggies like broccoli, cherry tomatoes and olives that will make this dish awesome, so enjoy the dish with full of vitamins and proteins which will boost your immune system.😋🙏

Ingredients of making the salmon👍

• 4 salmon fillets
• 2 tablespoon extra virgin olive oil
• juice from 1 lemon
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• kosher salt and pepper to taste
• 1 large head of broccoli, cut into florets
• 1 cup cherry tomatoes
• 2 cloves garlic, minced or grated
• 2 tablespoons chopped fresh oregano
• zest from 1 lemon
• splash of white wine
• 1/2 cup pitted kalamata olives

Method of making the Salmon👍👌

1. Heat a drizzle of olive oil in a large skillet over medium high heat.
2. Rub the salmon all over with olive oil and lemon juice. Sprinkle with chili flakes, paprika, salt, and pepper.
3. Place flesh side down in the skillet and sear until crisp and just beginning to caramelize, about 2-3 minutes.
4. Flip and cook 1 minute more or until your desired doneness is reached. Remove the salmon from the skillet.
5. Add another drizzle of oil to the pan, add the broccoli and cook until tender, about 5 minutes.
6. Add the tomatoes, garlic, oregano, lemon zest, salt and pepper and cook until the tomatoes begin to burst, about 5 minutes. Remove from the heat and add a splash of wine to create a sauce.
7. Add the olives and slide the salmon back into the skillet to warm throughout.
8. Serve the salmon with a side of veggies and any sauce left in the skillet. Garnish with fresh oregano.
9. A healthy food for immunity boosting must have twice a week. 😘👍

This is a delicious splendid make of Hungarian goulash you can start with onions and beef as the base and plenty of paprika. Fry the onions in butter until they are translucent.then add the fragrant stock and let it simmer to totally indulge with the rest of the ingredients. This preparation is very much nutritious and full of energy and vitamins. 👍😘 secondly, Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes and broth and season to taste.

Ingredients for making the Hungarian Goulash 👍😋

• 2 medium onions
• 2 teaspoons butter or lard (preferred)
• 1 teaspoon caraway seeds
• 2 tablespoons paprika
• ¼ cup flour
• 1 ½ pound stewing beef trimmed and cut into 1″ cubes
• 2 cups beef broth or water
• 1 cup diced tomatoes canned
• 1 teaspoon salt or to taste
• ¼ teaspoon pepper
• 1 teaspoon fresh parsley

To give exotic color and add on – Optional

• 1 ½ cup carrots optional
• 3 cups potatoes optional

Method of making the Hungarian Goulash👌👍

• In a large pot, melt butter and add onion, Cook till translucent.
• Stir in caraway seeds and paprika and mix well.
• In a bowl, dredge the stew beef with flour.
• Add beef to the onion mixture and cook for about 2-3 minutes.
• Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan.
• Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
• Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.
• served hot garnished with chopped parsley with garlic bread or soft buns as per your preferences. 👌😋 stay safe and eat healthy 💐