Prateek Dhar Wali

Chicken Korma

October 25, 2025Leave a comment

Korma means to braise or cook in fat or yogurt.

This dish originated in the royal Mughal court in Northern India.

Mughal cuisine was influenced by Persian, Turkish and Central Asian cooking techniques.

Early versions were lamb based braised with yogurt, ghee, nuts, and aromatic spices like cardamom, cinnamon and cloves.

Of course the most important ingredient is slowly fried onions which are then ground into the sauce. Enjoy!

Ingredients:

For the chicken marinade:

2lbs of bone-in chicken thigh or drumsticks.

1 large cup of yogurt

2 tbsp ginger-garlic paste

1 tsp salt

1 tsp Kashmiri chili or paprika

Crispy Red onions:

4 red onions

4 tablespoons of vegetable oil

1/2 tsp kosher salt

Curry:

4 tbsp ghee or vegetable oil (can use left over from onions)

10 cashew nuts quickly roasted and ground

1 bay leaf

4 green cardamoms

1 black cardamom

1/2 tsp black peppercorns

4 cloves

1 small cinnamon stick

1 tsp cumin seeds

1 small red onion

1 tsp coriander powder

1 tsp of Kashmiri chili or paprika

½ tsp cumin powder

1 tsp garam masala

1 cup water or stock

Saffron strands soaked in water for color/fragrance

Cilantro chopped

Directions:

Marinate the chicken In a large bowl, mix yogurt, ginger-garlic paste, salt, chili powder. Add chicken pieces, coat well, and let marinate for at least 1 hour.

Slow fry onions in oil until crispy and then leave aside.

Add whole spices to same onion flavored oil, can add a little ghee or mustard oil. Then add the small sliced onion, after warming spices add the chicken and coat well and sauté until it changes color. Add a cup of yogurt then the ground spices. Then add the ground cashews and ground fried onions. Add the water or stock. Cook on low heat with top for 25-30 minutes until chicken is tender.

Finish with some garam masala, saffron and chopped cilantro. Serve over basmati rice or with tandoori naan.

Damaka Chicken Biriyani

July 27, 2025Leave a comment

Dhamaka is an Indian restaurant in Manhattan. The restaurant is run by Chintan Pandya and Roni Mazumdar of hospitality group Unapologetic Foods.

This is their recipe for chicken biriyani. As Chintan says, this dish can be made in so many ways all throughout India that there is no one correct recipe. Absolutely a staple of Indian cuisine.

Ingredients:

Basmati Rice:
3 cups washed and soaked basmati rice
Whole spices ( black and green cardamom, cloves, star anise, bay leaf, curry leaves, peppercorns, mace).
Salt

Saffron-Infused Jala
Saffron strands
3 tablespoons ghee, warmed 3 tablespoons whole milk, warmed

Chicken Marinade: 1 packet of boneless or bone-in chicken thighs 1 packet of bone-in drumsticks 2 cups Greek yogurt
Salt
Black pepper 1 teaspoon Kashmiri chili pepper 1 tablespoon ginger paste
5 grated garlic cloves

Curry:
4 tablespoons ghee
1 chopped red onion 5 green cardamom pods
3 black cardamom pods
4 whole cloves
2 bay leaves 1 star anise
5-6 peppercorns
1 tablespoon ginger paste
5 grated garlic cloves
1 teaspoon turmeric
1 teaspoon Kashmiri chile powder 1 teaspoon paprika 1 tablespoon Shaan Biriyani masala
1 1/2 cups tomato passata

Garnish:
1 cup chopped green cilantro
1/2 cup chopped mint 1 cup fried red onions

Directions:

For the Basmati Rice:
In a large bowl, soak rice in cold water for 20 minutes. Drain and set aside. In a stockpot, bring water to a boil. Add rice. Season with whole spices and salt. Bring to a boil. Reduce heat and let simmer until rice is nearly cooked so it is par-broiled or al dente. Strain and set aside.

For the Saffron-Infused Jala:
In a small bowl, combine warmed saffron, milk and butter.

Chicken curry: Preheat oven to 350 degrees F.
In a heavy-bottomed pan, heat ghee. Add onion and fry until golden brown. Add ginger paste, garlic paste, turmeric, red chile powder, biriyani masala, cardamom pods, whole cloves, bay leaves, star anise, peppercorns and mace. Stir 1 minute. Add tomato passata. Cook until tomatoes are thickened. Add marinated chicken and yogurt, cover and cook on medium until curry is thickened and chicken is cooked. Season with salt and pepper. Remove chicken and curry into another bowl.

Assembly: Add Saffron-Infused Jala to bottom of Dutch Oven. Layer Basmati Rice and chicken curry alternating in three layers with rice on top. Add the chopped cilantro and mint. Add the fried onions. Cover and place in oven at 350 degrees for 30 min. Remove and let it cool for 10 min, then mix and fluff rice. Transfer to a serving bowl and serve.

Shakshuka with White Beans

January 28, 2024January 28, 2024Leave a comment

A perfect breakfast dish for a cold winter morning. Shakshuka is a dish of eggs poached in tomato sauce, peppers, onion, garlic and spices. Originated in North Africa in the mid-16th century with variations throughout the Middle East. In Italy a similar dish is eggs in purgatory ( Uova Al Purgatorio).

Ingredients:

2 tablespoons EVOO
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, finely chopped
1 can cannellini beans, drained
2 teaspoon Spanish paprika
1 teaspoon cumin
Calabrian chili or Chili flakes as desired
1/2 can of 28-ounce San Marzano whole peeled tomatoes
4-5 large eggs
salt and pepper, to taste
fresh parsley, chopped
Loaf of fresh sourdough bread

Heat olive oil in an iron skillet on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add beans, garlic and spices and cook for a couple minutes.
Add the tomatoes into the pan and break down the tomatoes using a muddler or spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5-6 minutes or until done. Cover skillet to expedite cooking eggs.
Garnish with chopped parsley and serve on toasted sourdough.

Zuppa Toscana (Tuscan Bean and Sausage Soup)

January 25, 2024January 25, 2024Leave a comment

This is a classic Italian soup , created originally to use up the leftover stale bread. It is perfect for those cold winter evenings with a nice glass of Italian Chianti or Barbera.

Ingredients:

3 tablespoons of EVOO
1 lb Italian mild organic pork sausage, casings removed
1 yellow onion, diced
2-3 carrots, diced
2 celery stacks, diced
salt and pepper
4 garlic cloves, minced
2 tablespoons of tomato paste
2 cups San Marizano peeled tomatoes
2 16 oz cans cannellini beans, drained
1 can of corn (optional), drained
2 cups chicken broth ( I use kettle & fire)
Herbs
- tsp fresh thyme
- 1/4 cup chopped Italian parsley
Red pepper flakes optional to taste

1. In a Dutch oven over medium heat, add the onions celery and carrots. Stirring occasionally, saute until cooked through, around 5-8 minutes, add a little salt and pepper. Add the garlic cloves and saute another 2 minutes until fragrant.

2. Add the pork sausage, casing removed and cook until golden brown. Use the wooden spatula or muddler to break the sausage into small bite size pieces. Add the tomato paste and herbs. Stir for a couple of minutes and then deglaze with a couple of splashes of red or white wine (optional).

3. Stir in the peeled tomatoes, cannellini beans, chicken broth. Season with salt and pepper to taste. Bring the soup up to a low simmer and top with a lid. Simmer for 30-45 minutes to develop the flavor. About halfway through take and keep the lid off and use a spatula or muddler to break up some of the beans to thicken the soup.

4. Top with fresh parsley and serve with toasted sourdough or Italian bread. Enjoy!

Fondant Potatoes

December 17, 2023Leave a comment

Ingredients:

4 russet potatoes, peeled and cut into 1 inch rounds or roughly flat discs.
5 garlic cloves, smashed
salt and pepper
avocado oil or vegetable oil
4 tbsp butter or vegan butter
2 sprigs rosemary
4 sprigs thyme or Italian parsley
1/2 cup chicken stock

Directions:

Preheat the oven to 400 F

1. Peel potatoes, trim ends, and cut in half crosswise. Cut to make flat potato rounds. Can use ring molds to make them more fancy. Place in a large bowl and cover with cold water. Soak for 20 minutes to remove starch.

2. Drain the potatoes, rinse with water and pat completely dry. Season with salt and pepper.

3. Heat oil in an iron skillet or stainless steel pan over medium high heat. Add potatoes, and brown for 3-4 minutes. Flip and add garlic, butter, thyme and rosemary. Cook until butter is foaming and starts to brown about 2 minutes. Add chicken stock so potatoes are half submerged.

4. Transfer to the pan to the oven and bake until the potatoes are fork tender about 20 minutes.

5. Garnish with rosemary or parsley and drizzle with the pan juices to serve.

Chicken Thighs with Olives and Cannellini Beans

August 26, 2023August 28, 2023Leave a comment

Ingredients:

1/4 cup diced pancetta
6 boneless, skinless organic chicken thighs
Kosher salt, black pepper
All-purpose flour for dredging
Olive oil
1 coarsely chopped red onion
1 coarsely chopped celery stock
4 cloves garlic, crushed, whole
1/4 cup dry white wine
1/4 cup large green olives
dash red pepper flakes
1 dried bay leaf
3 strips lemon peel
1 can of Cannellini beans, rinsed
2 thyme sprigs
2 tablespoons flat-leaf parsley leaves
1 tablespoon of rosemary
1 cup chicken broth

Directions:

Preheat the oven to 375ºF. Season the chicken thighs on both sides with salt and pepper. Sauté the pancetta on stovetop over medium heat under browned and remove with a slotted spoon. Add the thighs skin side down and lightly brown, 5 to 6 minutes. Turn the thighs over and cook for about 3-4 minutes until lightly brown. Transfer to Dutch oven or ceramic oven dish.
Reduce the heat to medium-low, add the cooked pancetta, onion, celery, and garlic, cook until the onion is translucent, about 5 minutes. Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the beans, olives, red pepper flakes, bay leaves, lemon zest, rosemary, parsley, thyme, then pour in the chicken broth. Increase the heat, bring the liquid to a simmer.
Pour the mixture into the Dutch oven or ceramic oven dish over the single layer of chicken thighs. Transfer to the oven and cook for about 20 minutes, until the chicken is cooked through. The thermometer inserted should read 165ºF.
Turn on the broiler for two minutes to brown the top of the chicken. Remove from the oven and transfer to a serving platter. Garnish with the parsley leaves.

Weekend Potato Salad

September 10, 2022Leave a comment

Ingredients :

1 bag of baby potatoes

4 slices of apple wood bacon, chopped

2 tablespoons red wine vinegar

4 hard- boiled large eggs

Minced garlic

Parsley and Rosemary, chopped

1 tablespoon of red wine vinegar

Kosher salt and freshly ground pepper

Directions:

Put the potatoes in a medium pot and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 20 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 10 minutes. Remove bacon and leave the drippings in the pan.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Drain and cool with ice water then peel and chop in quarters.
Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In the pan with the bacon drippings add chopped parsley, rosemary, minced garlic, red wine vinegar, and salt and pepper to taste. Cut the potatoes in quarters and transfer to the pan. Mix slowly and add the bacon and hard-cooked eggs. Serve at room temperature.

Salmon Coulibiac

May 22, 2021Leave a comment

I had some left-over puff pastry from an apple pie I made earlier in the week, so I figured we would try something new and savory. I saw this recipe online as a favorite of the late Prince Philip. Coulibiac is a Russian pastry dish with a savory filling such as salmon or sturgeon with rice, hard boiled eggs, mushrooms, onions and dill. This dish was later popularized by French chef, Auguste Escoffier. Instead of mushrooms, I used a red bell pepper and onion.

Ingredients:

Dough:

2 cups of all-purpose flour

1 stick of cold unsalted butter- diced into small pieces

1 tsp salt

1 tbsp sugar

1/2 cup cold water

Make the dough in a food processor and then wrap in plastic wrap and leave in fridge overnight.

Filling:

1 red onion, diced

1 red bell pepper, diced

3 tbsps of dill, chopped

1 cup of cooked rice

2 hard boiled eggs cut in quarters

2 pieces of skinless salmon

Egg wash

Salt and black pepper

Dill Sauce:

1 tsp dill finely minced

1 oz white wine

1 tbsp Dijon mustard

1 oz 2% milk (I used lactose free)

1 tbsp butter

sea salt and black pepper to taste

Directions :

Preheat oven to 350°F. Heat olive oil and a tbsp of butter in a large skillet over medium heat. I also added a few drops of white truffle oil. Add red onion and red bell pepper until translucent. Add the dill and cooked rice and turn heat down to low, continue to sauté until caramelized nicely. Add salt and black pepper to taste. Set aside and let it cool for 10 min.

Season the two pieces of salmon with salt and black pepper. Roll out the dough with some flour in a rectangular shape. Add the above filling to the middle of the dough, then place the two pieces of salmon skin side up. Then cover with the rest of the filling. Use the eggwash to brush along all the sides. Fold the long side first over the filling and salmon, then the other side. Trim the ends of excess dough and then fold the sides. Flip the coulibiac onto parchment paper and a sheet pan. Use the remaining egg wash to brush the pastry. Use a small knife to score the pastry with a pattern but not cut through.

Bake in preheated oven until golden brown and crispy and a thermometer inserted is around 160°F, about 30-40 minutes. Let it cool on baking sheet 10 minutes. Using a serrated knife, cut crosswise into 6 even portions. Garnish with the dill sauce.

Homemade Pretzels

January 17, 2021Leave a comment

Mikki and I were flipping channels when we saw homemade pretzels on Diners and Dives. It sounded perfect for a sleepy winter weekend. So I made some pretzels, bought some bratwurst, relish and sauerkraut to enjoy some German tradition. Enjoy!

Ingredients:

Dough

1/2 tablespoon dark brown sugar
1 tablespoon melted then cooled unsalted butter
1 tablespoon instant or rapid-rise yeast
1 cup lukewarm water around 100F
3 cups bread flour
1 3/4 teaspoon of kosher salt

Dip

1/4 cup baking soda
1 quart of water

Directions:

Combine sugar, butter, yeast, water and half the flour. Wait 5 minutes and then add kosher salt and remaining flour and mix. I used the dough hook on stand mixer for 8 minutes at a low speed until smooth and supple. Let the dough rest for 5 min, covered by kitchen towel. Then cut the dough into the number of pieces desired, I divided mine into 16 for smaller pretzels knots.
To make the pretzel knots, roll each piece into a rope. Lift the ends, twist them around each other once and again then pressing the ends at 4 and 8 o’clock. Stretch the pretzels out as much as desired.
Place the pretzel knots onto a baking sheet lined with parchment paper, give them some room to grow. Let them rest at room temperature for 30 minutes, covered with a kitchen towel, then in the fridge for 1 hour.
After 1 hour, bring 1 quart of water to a boil and add the baking soda, stir slowly and turn off the heat. Poach pretzels for 30 seconds on each side in solution. Use slotted spoon to transfer pretzels back to baking sheet.
Sprinkle pretzels with kosher or finishing salt and bake for 12-14 minutes, rotating tray once to get an even, dark color. Transfer to rack. Brush with some melted butter. Serve warm with some seeded mustard.

Okonomiyaki

January 16, 2021Leave a comment

Okonomiyaki is a Japanese savory pancake. Okonomi means “what you like” and Yaki means grilled or cooked. Therefore there is variability in the recipes depending on what you enjoy. The main variations are the Osaka style, where the ingredients are just mixed into a batter and then grilled or the Hiroshima style, in which the a small crepe like pancake is grilled and then the ingredients are layered on top. I used traditional ingredients of cabbage, carrots, flour and eggs. Enjoy!

Ingredients:

1/4 head of cabbage, julienned with mandolin
3 carrots, julienned with mandolin
4-5 leaves of Escarole, cut into strips
3 scallions, diced into small pieces
3 eggs, lightly beat
1/2 to 1 tsp of kosher salt
1/4 cup of all purpose flour
vegetable oil for grilling

Directions:

Toss cabbage, carrot, escarole, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables, use more if you need it. Stir in the eggs. Heat a non-stick pan on medium heat. Coat the bottom with oil.
To make a pancake, pick up desired amount into a ball and then place on the pan surface pushing down to make flat. Use your flat spatula to make the pancake flat. Cook until the edges begin to brown, about 3 minutes, flip over and then cook for another minute. Remove once golden brown. Serve with Japanese mayonnaise. We had Kimchi mayo at home and it was perfect.