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Thursday, October 14

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless

1.2 pounds

Yogurt, plain

3 tablespoons +
¼ cup

Garlic, grate with microplane

2 cloves

Ginger, grate with microplane

1-inch piece

Turmeric, ground

¼ teaspoon


1 teaspoon

Garam masala

1 teaspoon +
½ teaspoon


½ teaspoon +
¼ teaspoon


1 ½ tablespoons +
1 tablespoon

Cardamom, green, whole

5 pods +
1 pod

Onions, red, sliced

2 medium

Almonds, whole


Cashews, whole



½ cup


1 leaf




2-inch stick

Serrano chili, slit 


Coriander powder

1 ½ teaspoon



Rice, cooked

  1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
  2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
  3. Mix together; set aside in the refrigerator up to overnight. 
  4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
  5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
  6. Turn off the stove, and add the almonds and cashews; cool completely. 
  7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
  8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
  9. Add the chicken and chili. 
  10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
  11. Add the onion paste and water, then ¼-teaspoon salt. 
  12. Add ½-teaspoon garam masala and coriander powder, mix well.
  13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
  14. Sprinkle with cilantro, serve with rice. 
Recipe from Swasthi’s Recipes, June 2020.

4-ingredient apple cake

Butter, unsalted, room temperature

For greasing pan

Eggs, room temperature

3 large

Sugar, light brown

1 cup (213 grams)


¼ teaspoon

Apples, Granny Smith

3 (198 grams each)

Flour, whole wheat

1 cup + 2 tablespoon (134 grams) 

  1. Preheat your oven to 350°F. 
  2. Butter the bottom, not the sides, of an 8-inch springform pan. 
  3. Combine the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. 
  4. Start on low, then raise to speed of medium-high, and beat for 8 minutes, until the mixture is a pale tan in color and super fluffy. 
  5. Meanwhile, peel the apples, and cut them into ½-inch pieces; yield should be about 4 cups. 
  6. When the egg-sugar mixture is mixed, remove the bowl from the stand mixer, and add the flour. 
  7. Use a flexible spatula to gently fold in the flour until it is almost incorporated. 
  8. Add the apples and fold in. 
  9. Scrape the batter into the prepared pan. 
  10. Bake for 1 hour, or until the top is browned and a cake tester comes out completely clean. 
  11. Cool in pan for about 30 minutes, then run a knife around the edge to loosen the cake, and unhinge the outside. 
  12. Serve the cake in big wedges, warm or room temperate, with a dusting of confectioners’ sugar, and a dollop of cream or Greek yogurt. 
Recipe from, September 2019.