Sweet, tangy, and a little spicy, this chutney is sure to please your senses. Plus, its super easy to make and can be stored for a longer period of time. Try it out with rice or roti.

Ingredients
For tempering (bagaar):
1 tsp mustard seeds,
1 tsp cumin,
2 sprigs of curry leaves,
2-3 whole dry red pepper(bagaar ki mirch)
For the chutney: 
4-6 chopped tomatoes
3-4 whole green chilis(adjust to your heat level)
1 tbsp cumin powder
1 tsp red pepper powder
1/4 tsp turmeric
1 tbsp salt

Method
1. In a pot, heat 2 tbsp of oil on medium heat. Slowly add the ingredients for tempering (mustard seeds, cumin, curry leaves, and dry red pepper). Stir and cook in the oil on low heat for about a minute 
2. Add all the remaining ingredients and stir well. You will cook on medium heat until all the tomatoes have cooked down into a pasty consistency. Keep covered on low for another 10 minutes until the oil separates to the top. Sprinkle with chopped cilantro and serve. 

We all have busy weeknights and I'm always looking for easy recipes that I can make in a hurry. My favorite weeknight meal is Cumin-Spiced Fish. Its an easy recipe and can pair well with so many different sides. My kids have come to love bulgur pilaf, or parboiled cracked wheat, which is a great substitute to rice.  I sneak in spinach to make it healthier and they don't even realize they are getting their veggies! I've shared a quick recipe below for my version of bulgur pilaf, so be sure to scroll all the way down! Whatever side you choose, Cumin-Spiced Fish, is sure to become a staple in your busy weeknights or meal-planning for lunches! 

Ingredients
2 lb White Fish Filets(i.e. Tilapia, Swai, Catfish)
1/2 Tsp Red Pepper Powder(Crushed Pepper can be Substituted)
1/4 Tsp Turmeric
2 Tsp Cumin Powder
1 Tsp Ginger-Garlic Paste
1 Tsp Salt
2 Tbsp Olive Oil

Method
1. Clean and dry filets.
2. Place the fish in a large mixing bowl and add all the ingredients to the bowl. Mix everything together well and keep aside to marinate for 30 minutes. 
3. Heat up a frying pan or grill pan on medium high heat. We have already added the oil to the marinade, so we shouldn't need anymore oil, but if you feel you need to lightly oil the pan you can do so. 
4. Slowly place the fish onto your pan and cook for about 3 minutes on each side until  browned. I like mine slightly crusted on the sides. 

Alternate cooking method: Heat oven to 400 degrees(fahrenheit). Place the filets on a sheet tray and bake the fish for about 12 minutes. 

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Bulgur Pilaf
Ingredients:
1 Cup Course Bulgur (Found in Whole Foods or Mediterranean Stores)
1 Medium Onion, Finely Diced
1 Tbsp Tomato Paste
2 Cups Baby Spinach
1 Tbsp Olive Oil
1 Tsp Salt

Method:
1. Heat the Olive Oil and saute the onions until opaque.
2. Add the Salt, Tomato Paste and Bulgur, saute together. 
3. Add 1 1/2 cups water and baby spinach. Bring to a boil. When the bulgur has soaked up about 3/4 of the water,  cover and cook on low for about 20 minutes.
Fluff with fork and serve.
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Tandoori chicken with gravy is a delicious spin-off of the popular Tandoori chicken, which is grilled in a Tandoor(also known as a clay oven). It is marinated much like grilled tandoori chicken with yogurt and tandoori masala. Tandoori masala is a unique mixture of different aromatic spices such as garam masala, cumin, cardamom, red chili powder, and ginger-garlic. Here I use the tandoori masala to make a stovetop version of a savory tandoori chicken and is delicious paired with tandoori naan. 

Ingredients
1 cut-up whole chicken(2 lbs boneless breast/thighs cubed can be substituted)
1/2 Cup Yogurt
1 Tbsp Ginger-Garlic Paste
1 Tbsp Shaan Tandoori Masala
1 Tsp Cumin Powder
1 Tsp Red Pepper Powder
1/2 Tsp Turmeric
2Tbsp Tomato Chili Sauce (Maggie works best)
1/4 Tsp Red Food Coloring (optional)
1/2 Tbsp Salt(adjust to taste)
1 Tbsp White Vinegar
For tempering:
3 tbsp oil, 2 tsp shah zeera(caraway seeds), 2 springs curry leaves, and 2-3 green chilis
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Method
1. In a bowl, mix all of the above ingredients (minus those for tempering) together and let marinate for at-least 30 minutes. 
2. In a pot, on low flame, heat 3 Tbsp oil and slowly add the ingredients for tempering(caraway seeds,curry leaves and green chilis). Stir for about a minute until the skin on the green chilis is slightly blistered.  
3. Slowly add the marinated chicken to the pot and mix everything together. 
4. Cover and let the chicken cook on medium heat for about 20-25 minutes. Uncover and cook for another 5-10 or until the gravy slightly thickens. 
5. Cover and simmer on low for another 5 minutes. Sprinkle with chopped cilantro and serve. 

Best served with Plain or Garlic Naan and Rice