Alu-Methi Bhonda

I had not caught up with friends in a while, just has been so hectic the past few months. Also, with everyone's children growing up it is a challenge to find a time that works. Well, yesterday I came up with the idea of doing an open house style event. Now this idea is a keeper, I realized other than stretching out the time commitment a little bit on our schedule it was not too bad - I did not have the stress of serving up food at a fixed time. In general, I think things worked pretty well. Shall blog some of the other recipes later, I was quite please about these simple little potatoe cakes, comforting, crowd pleasings made with good, fresh and flavorful farmers market potatoes.

Alu-Methi Bhondas - Potato-Fenugreek Balls

Makes 20

Ingredients

6-8 large russet potatoes, cooked in their jackets
2 tsp salt
1 tsp freshly crushed black pepper
1 small onion diced
2 cloves of garlic, minced
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp ground cumin powder
1 tsp mango or amchur powder
1 cup urad or moong dal flour
Oil for frying

Method of preparation

1. Peel the potatoes and mash well with the salt into a fairly smooth consistency.
2. Mix in the onion, garlic, dried fenugreek, cumin, amchur, and the dal flour.
3. Let this sit for 15 minutes in the refrigerator.
4. Heat the oil.
5. Shape the potato mixture into walnut-sized balls and fry on medium low heat till golden brown.
6. Great with tea and your favorite chutney.

Chicken Tikka Masala - Chicken in a creamy tomato sauce

Chicken Tikka Masala (Serves 6)

INGREDIENTS:
For the Chicken Tikka

Ingredients
1 cup yogurt
Juice of one lime
1 tsp chilli powder
2 tbs tandoori masala
1 tsp freshly ground black pepper
1 tablespoon minced fresh ginger
Salt to taste
2 lbs cut into bite-size pieces

Preparation
Mix the yogurt and spices to form a smooth paste.
Marinade the chicken in the above ingredients for 8-10 hrs.
Preheat the oven to 400F.
Put the chicken on a baking tray sprinkle with oil.
Bake the chicken for 15 min and broil till lightly brown (5-7min)

Sauce.
Ingredients
Remaining marinade (very important)
½ cup yogurt
3-4 tbs butter
2-3 tbs oil
1 onion finely chopped
2 tbs dried fenugreek
2 tsp garlic, minced
2 green chilies finely chopped
½ green pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 tsp Garam Masala
3 tomatoes finely chopped
½ cup heavy cream
1/4 cup chopped fresh cilantro

Directions

1. Heat oil in a pan and add onion and garlic.
2. Add the cumin, paprika, fenugreek and salt.
3. Cook for 5 minutes and add the tomatoes. Cook till the tomatoes soften to a pulp.
4. Set aside to cool for 10 minutes.
5. Blend the sauce with the cream.
6. Return to heat and add the chicken. Cook on low heat for 10-15 minutes.
7. Add the butter and cook till melted
8. Transfer to a serving platter, and garnish with fresh cilantro and garam masala.