kheldar33 Profile - (187047975)

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Recipe Reviews 4 reviews
Chicken Makhani (Indian Butter Chicken)
I made this for dinner tonight, along with some Aloo Phujia, and really enjoyed this dish. Even my teenage nephew, who is a typical teenage picky eater, really liked this dish. I live in very rural Maine and the nearest Indian restaurant is 100 miles away, so I've taken to cooking Indian food at home. It was a bit too spicy for my sister and brother in law's tastes, so if you're looking for a mild dish, cut back on the chilli pepper( I use Nirav brand Reshampatti Chilli Powder. Like others I doctored it a bit using more yogurt and heavy cream which I pureed with almonds to make a thickener for the sauce rather than cornstarch. An Indian friend's mom told me that's how she thickens sauces, using almonds or cashews pureed in the blender with yogurt and heavy cream. I also added about 4 tablespoons of brown sugar to cut the acid of the tomato puree saves on the late night acid reflux. I'm betting the left overs will be even better as everything merges overnight. Thanks for a great recipe.

1 user found this review helpful
Reviewed On: Mar. 30, 2014
Aloo Phujia
I made this for tonight's dinner, along with Chicken Makhani, and it was great. I used about half as much Reshampatti Chilli Powder (Nirav brand)and it still turned out very spicy hot. I also added about 1/4 cup of non fat yogurt to finish the sauce and reduce the heat a bit. I made dinner for my sister and brother in law and they do not care for dishes that are too hot. This sauce is addicting, I kept going back for more and dipping my Naan. I always like to order Aloo dishes when I eat Indian food at a restaurant and this is as good as any I've eaten.

0 users found this review helpful
Reviewed On: Mar. 30, 2014
No Bake Cheesecake II
Just made and served this and it was a huge hit. Everyone loved it, including to teenage boys. I altered it slightly by using two 10" crusts, adding a third block of cream cheese, an extra cup of whipped topping, and about 4 tablespoons of sour cream, which gives it a NY style taste. It made two very full pies. I live in Maine and it's blueberry season, so I sprinkled on some fresh wild blueberries. Thanks to the creator of this recipe.

2 users found this review helpful
Reviewed On: Aug. 28, 2013

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