I love Thai food! The 2 big reasons are – (A) It is spicy! (B) Often uses liberal amounts of peanuts! I love spicy food. I think spice is difference between boring and vibrant food!! And I also love peanuts…perhaps it is because I hail from the state in India that is one of the largest producer of premium quality peanuts in the world (Maharashtra)…growing up there was peanut in almost everything I ate, vegetables, chutneys, preserves, pickles, you name it. Peanuts have a wonderful nutty, buttery, sweet flavor and they are diverse enough to accompany sweet and savory foods alike! As though this wasn’t enough, peanuts are a cheap and excellent source of protein with zero cholesterol. I do feel bad for folks who are allergic to peanuts…they sure are missing out on some delicious goodness. Sorry, I digressed…blame it on my nuttiness for peanuts So anyway, coming back to the dish below…this my dear friends is my version of one of my Thai favorites! It is a quick fix meal that is healthy and tasty (peanutty tasty!). Enjoy it with some jasmine rice. It is way better than any takeout you could ever get. Before I forget, wine suggestion for chez amis (if I may:-) ) German Rieslings if you like whites or try a Spanish Crianza if you are into reds!

What you need
4 Chicken breasts, cleaned (remove all fat) and cut into 1 inch cubes
2 tablespoons of peanut oil (sunflower or vegetable oil will do too)
1/4 cup of unsalted peanuts
2 garlic cloves, minced
1 inch piece of fresh ginger, grated
1 fresh Thai red chilli
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Salt and pepper to taste
3/4 cup chicken stock
1 tablespoon rice wine vinegar
1 tablespoon low sodium dark soy sauce
2 tablespoon chunky peanut butter, softened.
1 tablespoon hoisin sauce
2 teaspoons of red chilli flakes
1 tablespoon of Thai basil, roughly chopped

How to make:
• Season the chicken with salt and pepper and mix well
• Heat the oil in a wok on high heat
• Add the peanuts and stir fry till the peanuts become light brown. Remove using a slotted spoon and set aside.
• Add the garlic and ginger. Fry for about 30 seconds
• Add the chicken. Stir fry for about 2 -3 minutes.
• Add the Thai red chilli and the diced peppers
• Cook for 2 -3 minutes.
• Remove from the wok and set aside.
• Place the wok back on medium heat.
• Add the stock, vinegar and soy sauce and heat it gently.
• Add the peanut butter, hoisin sauce and chilli flakes and stir till mixed well.
• Add the chicken, peppers, peanuts and the basil. Stir well.
• Serve hot with jasmine rice.

Chicken Tikka Masala or CTM is a dish that was popularized in restaurants and bars in England. Today it is probably the most popular Indian dish across the world. This recipe is dedicated to a special friend who prompted me to develop it. In an overly enthusiastic moment, I offered to cook anything my friend wanted and sure enough the one thing that he requested was CTM! Well, now I had never really made CTM (up until now!) for the simple reason that this dish is found only in Indian restaurant menus! Traditionally it is made with chicken cubes that are cooked in a tandoor and simmered in a tomato cream sauce. Since I cannot afford to install a tandoor in my backyard and fire it up with 20 pounds of coal, I improvised using a grill plan. Home cooks don’t despair, you can now make CTM right in your kitchen. Also, the fat content is probably a lot lower than the restaurant version so you indulge without feeling too guilty. So people, here it is – as described by my friend, the best homestyle  chicken tikka masala….enjoy!

What you need:
1 pound boneless chicken (red and white meat 50-50)
6 tablespoons of sour cream
5 teaspoons of dark red chilli powder
2 teaspoons of coriander powder
21/2 teaspoons of garam masala powder
21/2 teaspoons of ginger garlic paste (freshly made)
1 large red onion, finely chopped
11/2 tablespoon of sunflower oil
1 15 oz can of fire roasted crushed tomatoes
21/2 tablespoons of tomato paste
Salt to taste
3 tablespoons of cilantro, finely chopped
1 tablespoon of softened butter (optional)

How to make:
• Wash and cut the chicken into one inch cubes. Put it in a large mixing bowl.
• Add 2 tablespoons of sour cream, 2 teaspoons of chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder,1 teaspoon of ginger garlic paste and salt into the chicken and mix well.
• Let the chicken marinate for 2 hours.
• Heat a grill pan and spray with non stick cooking spray
• Place the chicken cubes on the grill pan and cook both sides for 2 minutes each (till you see grill marks, you don’t have to cook it completely yet).

• Remove the chicken from the pan and keep aside.
• Heat oil on medium high heat in a heavy bottomed pan.
• Add the onion and sauté till it softens.
• Add the remaining ginger garlic paste and cook till the mixture turns golden brown.
• Add the remaining chilli powder and coriander powder and mix well.
• Add the crushed tomatoes and tomato paste and cook till the oil separates from the mixture.
• Turn off the flame.
• Puree the mixture into a smooth paste either using a hand blender or mixer. Add water if the mixture gets too thick.
• Get the mixture back in the pan on medium heat.
• Whisk the remaining sour cream. Add one teaspoon at a time into the mixture mixing thoroughly in between.
• Add the chicken. Cover the pan and allow the chicken to simmer till it is cooked completely (about 7 – 8 minutes).
• Add the remaining garam masla powder, salt and 2 tablespoons of cilantro and mix well. Simmer for 2 minutes.
• Add the butter and mix well.
• Transfer into a serving bowl and garnish with the remaining cilantro.

I decided to name this dish after the town that is world famous for its premium quality peppercorns, Tellicherry. Tellicherry is a small coastal town in the state of Kerala in India. The name Tellicherry is the anglicized version of the local name Thalassery. I happened to stop by in Tellicherry on a road trip to Kerala and picked up a pack of green peppercorns. Thankfully, you don’t need to travel to Tellicherry to get green peppercorns. You can find it most specialty food stores. Green peppercorns are the still unripe berries of the peppercorn vine. These immature peppercorns are picked while still green, quickly steamed, and air dried. They have that fresh crisp flavor of just picked herbs, but with the fiery kick of freshly ground pepper, although they are not as hot as black peppercorns. Do give this dish a try to experience a new way of enjoying peppercorns!

What you need:
3 Chicken breasts
2 Tablespoons Green Peppercorns, roasted and ground into a coarse powder
1/2 Cup all purpose flour
4 Tablespoons of sunflower oil
One small yellow onion, finely chopped
4 cloves of garlic, minced
1 Cup Chicken Stock
1 Tablespoon butter
2 Splashes of green Tobasco
1/4 cup light cream
1/2 Tablespoon freshly squeezed lemon juice
Salt to taste

How to make:
• Wash and pat the chicken breasts dry
• Butterfly each breast. To butterfly chicken breasts, slice breasts in half lengthwise about ¾ of the way through, leaving a seam on one end. (When the breast is opened up, it will look like the wings of a butterfly.)
• Season the chicken with salt and about 1/4 tablespoon of the ground peppercorns.
• Season the flour with salt and another 1/4 teaspoon of the ground peppercorns and mix well.
• Coat the chicken with seasoned flour and shake off the excess. Keep it aside.
• In a pan, heat about 2 tablespoons of oil on medium heat.
• Add the chicken and cook each side for 3 minutes each or till the juices run clear when pierced with a fork.
• Remove from pan and keep it warm.
• Heat the remaining oil in the same pan.
• Add the onions.
• After a minute or so, add the garlic.
• Cook the mixture still it softens and becomes fragrant.
• Add the stock and bring it to a boil. Reduce the heat and allow it simmer till it reduces to half the quantity.
• Add the butter, remaining peppercorns and the green tobasco. Mix well till the butter melts.
• Add the cream and allow the mixture to simmer for 4-5 minutes.
• Add the lemon juice and salt to taste and allow it to simmer for another 30 seconds.
• Strain the sauce through a sieve and press down with a spatula to extract maximum flavor.
• Pour the strained sauce over the chicken. Serve hot.

Masala Omelette is a classic Indian breakfast. It is basically a spiced up vibrant version of an omelette with lots of flavor. This recipe is an exact copy of my Dad’s magic recipe for the perfect masala omelette who by the way holds the record in my family for flipping omelette without ever breaking them (yes, you need to flip this omelette – In India we like to cook both sides completely). This omelette is best enjoyed with buttered white bread toast or a crisp whole wheat parantha.

What do you need:

2 Large Eggs
1 small sized Onion, chopped
1 small sized Tomato, chopped
1 Green Chilli, finely chopped1 Tablespoon cilantro, finely chopped
Salt to taste
1/4 tsp Red Chilli Powder
One Sprinkle of freshly cracked black pepper
1 tsp Ghee1 tsp Sunflower Oil

How to make:
Beat the eggs thoroughly, until light and fluffy.
Add the onions, tomatoes and the green chillies, cilantro, salt, red chilli powder and cracked pepper mix thoroughly.
Heat a non stick pan over medium heat.
Add the oil and ghee and swirl around till the pan is well coated..
Pour the egg mixture and cook on both sides till light brown in color.
Serve hot