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
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
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.

Raw frozen layered banana cake

Tools
Blender or food processor
Springform pan, tall sided
Squeeze bottles, large
Q-tips
Frosting knife, small
Toothpicks
Patience
Crust
Raw flour, such as buckwheat	1 cup
Dates or prunes	1 cup
Chocolate layer
Bananas	3
Cacao	¼ cup
Salt, fine	½ teaspoon
Vanilla	1 teaspoon
Cinnamon, ground	1 teaspoon
Honey, maple syrup, or agave	1 tablespoon
Water	If needed
Vanilla layer
Cashews, raw	1 ½ cups
Honey, maple syrup, or agave	3 tablespoons
Vanilla bean, seed scraped	1
Water	1/3 cup, scant
Lemon juice, fresh	1
Beet layer
Beet juice, fresh	½ cup
Bananas	2
Pine nuts	½ cup
Honey, maple syrup, or agave	1 ½ tablespoons
Coconut oil, melted	2 tablespoons
Mint layer
Mint leaves, fresh	2 cups
Avocado	½
Honey, maple syrup, or agave	¼ cup
Salt, fine	½ teaspoon
Lemon juice, fresh	1
Nut milk	¼ cup, scant
Bananas	2
Drizzle
Coconut oil, melted	1 tablespoon
Maple syrup	1 tablespoon

1. In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
2. Press into the bottom of a lined springform pan; set aside. 
3. Rinse out the blender bowl. 
4. Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer. 
5. You may order the layers as desired. I started with a thin layer of chocolate. 
6. Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures. 
7. Freeze the cake overnight. 
8. Prepare a hot water bath to dunk the pan into so that the cake releases from the sides. 
9. Transfer to a serving plate. 
10. Whisk together the drizzle ingredients, and then drizzle over the cake. 

Recipe from One Green Planet.

Chicken with candied cashews

Sugar, granulated	¼ cup
Water	¼ cup
Cashews, unsalted, roasted	¾ cup
Vegetable oil	2 tablespoons
Garlic, minced	2 cloves
Scallion, minced	1
Ginger, fresh, minced	1 tablespoon
Soy sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Cornstarch dissolved in water	¾ teaspoon + 2 teaspoons H20
Lemon juice, freshly squeezed	1 tablespoon + ½ teaspoon
Salt
Butter, unsalted	2 tablespoons
Olive oil, extra virgin	¼ cup + drizzling
Chicken thighs, boneless, skinless, fat trimmed, cut into 1-inch pieces	4
Pepper, freshly ground
Onion powder	¼ teaspoon
Garlic powder	¼ teaspoon
Celery seeds	½ teaspoon
Celery ribs, tender stalks, thinly sliced	¼ cup
Celery leaves	¼ cup
Rice, steamed

1. Line a small baking sheet with parchment paper. 
2. In a small saucepan, combine the granulated sugar and ¼ cup water. 
3. Bring to a boil over moderately high heat, swirling the pan, until a rich brown caramel forms, about 4 minutes. 
4. Stir in the cashews until coated. 
5. Quickly spread the nuts on the baking sheet, keeping the separate; let cool. 
6. Break off any large pieces of caramel, and reserve for a snack. 
7. In a small saucepan, combine the vegetable oil, garlic, scallion, and ginger. 
8. Cover and cook over low heat for 1 minute. 
9. Remove from heat, and let stand, covered, for 10 minutes. 
10. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. 
11. Add the soy sauce, brown sugar, and ¼ cup water, and bring to a simmer over moderate heat. 
12. Whisk in the cornstarch mixture, and simmer over low heat, whisking until thickened, about 30 seconds. 
13. Remove from heat, add 1 tablespoon lemon juice, and lightly season with salt. 
14. In a medium saucepan, melt the butter in ¼ cup olive oil. 
15. Season the chicken with salt and pepper, and add to the saucepan.
16. Cook over moderate heat, turning, until white throughout, about 5 minutes. 
17. In a small bowl, combine the onion and garlic powders, celery seeds, and ½ teaspoon salt. 
18. In another small bowl, toss the sliced celery and leaves with the remaining ½ teaspoon lemon juice and a drizzle of olive oil; season with salt and pepper. 
19. Transfer the chicken to shallow bowls, spooning the sauce over the chicken; top with candied cashews, and season with celery salt. 
20. Scatter the celery salad on top, and serve with rice.