German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Gingerbread Cake With Lemon Ice

Gingerbread Cake With Lemon Ice

This makes a very moist and light gingery cake. Don’t be concerned if the centre sinks slightly—it will still be perfect! Buy a lemon sorbet or ice to serve with this. Lemon and ginger are a lovely combination.
Serves 8
Ingredients:
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 tsp (10 mL) ground ginger
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground black pepper
1 cup (250 mL) golden raisins
½ cup (125 mL) unsalted butter
3 tbsp (45 mL) finely chopped crystallized ginger
½ cup (125 mL) dark brown sugar
½ cup (125 mL) maple syrup
½ tsp (2 mL) grated lemon rind
2 eggs
½ cup (125 mL) milk

Syrup
½ cup (125 mL) sugar
½ cup (125 mL) water
1 tbsp (15 mL) grated ginger

Directions:
Preheat oven to 350°F (180°C).

Line the base of an 8-inch (20-cm) square buttered cake pan with parchment paper.

Sift together flour, baking powder, baking soda, salt, ginger, cardamom and black pepper into a large bowl. Stir in raisins and set aside.

Place butter, crystallized ginger, brown sugar, maple syrup and lemon rind in a pot over medium heat and gently heat until butter is melted and sugar is dissolved.

Beat together eggs and milk. Set aside.

Add sugar mixture to dry ingredients and stir together. Beat in egg/milk mixture. Batter will be very thin. Spoon into prepared pan and bake for 30 minutes or until a cake tester comes out clean.

Combine sugar, water and grated ginger in a small pot over medium heat. Stir until sugar is dissolved. Turn heat to medium-high, bring to a boil and boil for 4 to 5 minutes or until slightly syrupy. Set aside.

8. Let cake cool in pan for 10 minutes. Remove from pan, peel off parchment paper and set on a rack over a baking sheet. Use a skewer to punch holes and brush with ginger syrup. Cut into squares and serve with a dollop of lemon ice.
Serves 8

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Chicken Korma

CHICKEN KORMA RECIPE

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds.  Serves : 2  Cooking time : 30 mins

Ingredients:

400 gms chicken breasts, chopped in big pieces
1 tblsp ground almonds
1 tblsp lemon juice
1/2 tsp black pepper powder
1 tsp garlic paste
2-3 oil or clarified butter(ghee)
1 medium size onion, chopped finely
1/4 tsp turmeric (haldi) powder
150 ml curd (dahi)
2 green chillies
4 pods cardammom
3 cloves
2 medium size cinnamon sticks
1 bay leaf
1/2 tsp garam masala
1 tblsp chopped green coriander
1/2 tblsp roasted chopped almonds
Salt to taste
Directions:

Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.

Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Puff Pastry Wrapped Brie With Berry Compote

Puff Pastry Wrapped Brie With Berry CompoteChange out your typical offering on the charcuterie board with this Brie Compote. The fruit with special added spices for flavoring sure to stimulate the taste buds.

Ingredients:

The Fruit Compote
2 cups frozen mixed berries unthawed
¼ cup packed light brown sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
1 vanilla bean seeds only
Pinch of kosher salt
1 tablespoon lemon juice
The Brie

8 oz. triple-cream brie, chilled
All-purpose flour for dusting
1 10-inch puff pastry sheet, thawed, but cold
1 large egg
Crackers, baguette slices, and fresh fruit for serving 

Directions

In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. 

Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Use cheese wire or a sharp knife to cut the brie round in half horizontally. 
Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. 
Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. 
Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. 
Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.

Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.  Serves 6

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

German Christmas Bread ~ Stollen

German Stollen

German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries.  Your search for the best recipe has ended:  Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen is INCREDIBLE!  

Ingredients:
For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) , at room temp, very soft

2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace (recommended but can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces Homemade Almond Paste , divided in half (you

   can omit the almond paste if you prefer) or store bought 

   almond paste.  Marzipan is dyed and shaped Almond Paste is used in baking.  Recipe posted  11/18/2021

For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel , finely diced
3 ounces candied orange peel , finely diced
Homemade Candied Citrus Peel Recipe
Very Strongly recommend using homemade, it makes all the 

   difference!

3 ounces blanched slivered or sliced almonds , finely chopped
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter , melted
powdered sugar for generous dusting

Directions:
Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.

Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).

Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium Stollen.
For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

You don’t need to worry about being too neat or tidy when frosting these impressive cookies; the glaze will smooth itself out on its own. Just be sure to sprinkle with pistachios and rose petals right away so they adhere to the top before the glaze sets.

Ingredients:
Dough
2¼ cups (560 mL) all-purpose flour, plus extra for 

   dusting
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) fine sea salt
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) natural shelled pistachios
1 cup (250 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla

Glaze:
2¾ cups (675 mL) icing sugar
1/4 cup (60 mL) whole milk
1/4 cup (60 mL) natural shelled pistachios, very finely 

   chopped
Dried rose petals, optional

Directions:
Combine flour with cardamom and salt in a small bowl and set aside.

In a food processor, whirl granulated sugar with 1/2 cup (125 mL) pistachos until finely ground. Transfer to a stand mixer fitted with the paddle and beat with butter on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.

Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut rounds. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough.

Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes.

Combine icing sugar with milk in a small bowl. Mixture will be thick. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with 1/4 cup (60 mL) pistachios and rose petals, if using. Let stand until dry to the touch, 20 more minutes.   Makes 48 cookies

Morning Buns

Best Morning Buns

1. Ingredients:

Dough:
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
1 cup whole milk, warmed, plus 1/4 cup chilled milk
1 teaspoon plus 1/4 cup honey
4 large eggs, separated, plus 1 large egg yolk
3 1/2 cups (or more) bread flour, divided
1 cup whole wheat flour
2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
2 teaspoons finely grated orange zest (optional)
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
Filling and assembly:
3/4 cup (packed) light brown sugar
1 tablespoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 cup honey, divided
12 tablespoons (1 1/2 sticks) unsalted butter, divided
Bread flour (for surface)
Nonstick vegetable oil spray
Fine sanding sugar or granulated sugar (for sprinkling)

Directions:

1. Dough:
   1. Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. 
   2. Add egg whites, 2 cups bread flour, and remaining 1/4 cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. 
   3. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1 1/2 cups bread flour over top (do not stir). 
   4. Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30–40 minutes.
   5. Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining 1/4 cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up the hook, 8–10 minutes (it will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). 
   6. Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. 
   7. Cover and chill at least 8 hours and up to 16 hours.
2. Filling and assembly:
   1. Cook brown sugar, cinnamon, cardamom, 1/4 cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
   2. Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. 
   3. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. 
   4. Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. 
   5. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
   6. Repeat process with second half of dough and remaining brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°F.
   7. Trim chilled dough logs about 1/2" from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25–35 minutes.
   8. Bake buns, rotating pans once left to right and front to back, until golden brown all over, 20–25 minutes.
   9. Meanwhile, heat remaining 4 Tbsp. butter and remaining 1/4 cup honey in a small saucepan over low, stirring a bit, until smooth. Remove from heat.
   10. Pull buns out of oven and brush tops with butter mixture; sprinkle with sanding sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.  Yield 24 Buns

Hazelnut Date Pumpkin Bread

Hazelnut Date Pumpkin Bread

Ingredients:
5 cups flour
2 1/2 cups sugar
4 teaspoons baking soda
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
2 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
1 cup 2% milk
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped hazelnuts
2 cups chopped dates

Directions:
Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil, and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates.

Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Chickpea Coconut Curry ~ Vegan

Chickpea Coconut Curry 

(Instant Pot or Saucepan)

Prep Time

10 mins

Cook Time

45 mins

Soak time

1 hr

Total Time

55 mins

Vegan Chickpea Coconut Curry - Instant Pot or Saucepan. This one  Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Main Course 

Cuisine: Gluten-free, Indian Fusion, Vegan 

Keyword: chickpea curry coconut milk, coconut chickpea curry, instant pot chickpea coconut curry, vegan coconut curry 

Servings: 4

Calories: 286 kcal

Author: Vegan Richa

Ingredients

1/4 cup water or broth or use 1 tsp oil
1/2 onion chopped
4 garlic cloves finely chopped
1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit
1 tsp each ground cumin 
1 tsp. ground coriander
1 tsp turmeric
1/4 tsp each cinnamon  
1/4 tsp ground cardamom
1/3 tsp cayenne or to taste
1/4 tsp grouond sage or dried oregano
1 red bell pepper ,chopped or sliced 
1 tbsp minced ginger
3/4 tsp salt
1 cup dry uncooked chickpeas ,soaked for atleast 30 mins in boiling hot water (4 hours to overnight soaking works best)
13.5 oz can coconut milk , reserve 2 tbsp for garnishing
1 to 1.5 cups water ,depends on curry consistency preference.
lemon/lime juice , cilantro, pepper flakes for garnish

US Customary - Metric

Instructions
Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed.

Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).

Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits

Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.

Taste and adjust salt and flavor, add more spices if needed. If the mixture is thin, Mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon, pepper flakes, remaining coconut milk and cilantro and serve over rice or grains.

Recipe Notes

Saucepan (dried chickpeas): Soak the chickpeas overnight. Follow steps 1,2,3 in a saucepan over medium heat. Add only half the salt, add 2 cups water. Cook partially covered for 50 minutes.Then check the chickpeas for doneness. Add more salt, more water if needed and continue to cook for another 10-15 mins. 

Saucepan(canned/pre-cooked) chickpeas: Follow steps 1,2,3 in a saucepan over medium heat. Add only 1/4 cup water and 2.5 cups cooked chickpeas. Partially cover and cook for 20 mins. Taste and adjust flavor, mash some chickpeas to thicken and serve. 

Instant Pot (Canned Chickpeas): Follow steps 1,2.3. Use just 1/4 cup water, 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins. 

Variations: Use other beans such as brown chickpeas (pressure cook 50 mins), black eyed peas(pressure cook 30 mins), kidney beans or white beans(pressure cook for 45 mins). 

Add a cup of chopped tomatoes with the chickpeas.

** times are for creamy curry with soft chickpeas. Chickpeas that are just done have a bite and clash with the creamy profile i am going for. Adjust the times based on preference if needed.

Chicken Korma

CHICKEN KORMA RECIPE

Chicken Korma recipe is a Muglai speciality. Chicken Korma Curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds. Serves 2  Cooking time 30 mins

Ingredients:

400 grams chicken breasts, chopped in large pieces

1 tablespoon ground almonds

1 tablespoon lemon juice

1/2 teaspoon black pepper

1 teaspoon garlic paste

2-3 oil or clarified butter (ghee)

1 medium onion chopped fine

1/4 teaspoon turmeric powder

150 ml curd (dahi)

2 green chilies 

4 pods cardamom 

3 cloves

2 medium sized cinnamon sticks

1 bay leaf

1/2 teaspoon garam masala

1 tablespoon chopped green coriander

1/2 tablespoon roasted chopped almonds

salt to taste

Directions:
Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.
Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream