tikkaka masala.

My auntie would put raisins in her curry, which irked me at the time. Now I add a handful in my Tikakka Masala, the Lazy Kaka version of one of my favorite dishes - I love how they plump up after simmering in the sauce. The sweet flavor also encourages the hubby to eat more, although he doesn’t know this little secret.

No Marinating Required - TIKKAKA MASALA.

Ingredients: (2 Servings)

1 onion, sliced
1 zucchini, sliced
½ lbs chicken cutlets
½ cup raisins
½ cup pistachio, shelled and finely chopped
1 cup fresh coriander, chopped

½ cup chicken stock
¼ cup red wine
2 tsp ground cumin
2 tsp garam masala
1 tsp ground cardamom
1 tsp turmeric
½ cup non-fat plain yogurt
1 can tomato paste
2 tsp chopped ginger
2 tsp chopped garlic
½ tsp cayenne pepper
1 tbs butter
½ cup light cream
1 tsp salt
Fresh pepper to taste

Cook chicken and onions until golden.  Stir in cumin, turmeric, and cardamom. Add chicken stock and red wine; bring to a simmer.  Put in tomato paste, yogurt, ginger, garlic, cayenne pepper, raisins, and pistachios.  When ready to serve, add the butter, cream, and garam masala.  Salt and pepper to taste. (Zucchini can be roasted in oven and added at the end, or cooked with chicken and onions at the beginning.)
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Spices are not intimidating! Cumin and cardamom are two of my favorites for their super-versatility in the kitchen. Garam masala is awesome, but can be easily substituted - it’s just a combination of spices, which usually includes cumin and cardamom, among others. Turmeric, I add for the bright yellow color and because it’s known to help out a dying liver…like my own. Hooray!

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“japanamuffins”…?!

…I don’t think so. But that was the name given to these scrumptious fellas - muffins with Edamame and Tofu, incredibly moist and fluffalicious. Serve warm with a little butter or cream cheese, and get your dose of soy isoflavones!

WHOLE WHEAT MUFFINS with TOFU, EDAMAME, and MOZZARELLA.

Ingredients: (6 muffins)

1 cup Edamame, boiled and shelled
1 package firm Tofu
1 egg
½ cup honey
1 tsp salt
¼ cup Canola oil
1 tsp BS
1 tsp BP
1 cup whole wheat flour
½ cup shredded Mozzarella

Bake Time 20-25min, 375F

Puree the Tofu. Put half of the Edamame in a food-proccessor; keep the other half of the beans whole. Sprinkle shredded Mozzarella before baking, or substitute with sharper cheese for a more savory result.

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