Chicken Meat Balls - Inspired by Top Chef

I became a fan of Top Chef after watching last season. Unfortunately only last season was good. This season sucked. I haven't seen any good Chefs so far. Oh Well. What does that have to do with this recipe? Actually nothing much. Every time I watch this show I feel like I should do something new and different. So as soon as the re-runs ended on tuesday evening, I went shopping for some meat and this is what I came up with. It's super easy and you can serve it as an appetizer, side dish or make some yummy tomato sauce and make chicken meat balls with spaghetti.

I used sun dried tomatoes in olive oil. You can substitute this with regular sun-dried tomato bits. You can make this dish without them too but just don't add regular tomatoes. No good.

Ingredients:

Ground Chicken - 1 lb
Onion - 1/4 cup finely chopped
Sun Dried Tomatoes - 1/4 cup finely chopped
Mint Leaves - 8 minced
Garam Masala - 1/2 Tsp.
Garlic Paste - 1/2 tsp.
Turmeric - pinch
Chili Powder - 1/2 tsp.
Lemon Juice - 1 Tbsp.
Salt - To taste
Oil - For deep frying

Procedure:
- Mix all the ingredients and store in the fridge for a minimum of 1 hour covered.
- Form the mixture in mini-lime sized balls. This way the meat gets cooked inside well.
- Deep fry them few at a time.
- Remove from oil, pat them on a kitchen towel and serve on a bed of sauted onions and peppers .

Chicken Butter Roast

When I was in India last year, I had this Chicken Butter roast in Mangalore which was yummmm. I have been trying to re-create it since then and yesterday was my second attempt. Family loved it so much that there was nothing left over. They wouldn't even wait for me to take the picture. This is a first when I had no left-overs of a dish I made :).

I actually got Chicken Tenders pack and then cut each piece at the center(so you get thin pieces) and then cut them again into bite size pieces. This actually helped for the spices to get into the meat and also the outcome was soft and juicy.

The Kashmiri Chilli Powder can be bought in any Indian store. This is little less spicy and has a vibrant red color. You can substitute paprika but the taste might be a teeny bit different.

I usually use homemade curd. However, you can use any store bought yogurt. If you don't have any on hand, use tablespoon of lemon juice.

Ingredients:

Chicken - 1.5 lbs
Ginger and garlic Paste - 1 tsp.
Curd/Yogurt - 1/2 cup
Kashmiri Chilli Powder - 1.5 Tbsp.
Chili Powder - 1 tsp.
Garam Masala - 1.5 tsps.
Turmeric - Pinch
Salt - to taste
Oil - 5 Tbsp.
Butter - 2 Tbsp.

Procedure:

- Wash and pat dry the chicken.
- Mix all the ingredients except oil and butter.
- Cover and store the chicken in regular fridge for minimum of 2 hours. If you can let it marinate over night that would be awesome too :).
- Heat oil and butter in wide skillet.
- Add the chicken pieces. Cover and cook for 2 minute son medium flame.
- Increase the heat to high till it starts to brown. Flip the pieces and cook the other side.
- Do it in 2 batches if the skillet is small. Do not over crowd them.
- Remove the chicken from the skillet. make sure you scrape all the tiny bits stuck to the skillet. That's the best part.

Yummy Yummy Chicken Drumsticks

What else can I call it. I have been trying to come up with new recipes that Swetha asked for and this one turned out very very good. You can buy skinless drumsticks for this but if you cannot, let me tell you the trick that our good friend Partha told me. Just take two kitchen paper towels. Grab the drumstick with one towel and use the other one to pull the skin away. You might have to use tad bit force but comes off easy.
Regarding the yogurt I used int his recipe. I usually use home-made curd for marinating my meat some times but this time I used "European Style extra Creamy" yogurt I bought from Trader Joe's. You can also use low fat yogurt and will work just fine.

I did add 1 tablespoon of butter. That might seem like a lot but adds a very yummy flavor and gives the whole dish great aroma. If you are trying to work around the calories, feel free to avoid it or just add a tea spoon.

Note: CCC powder stands for clove, cinnamon and cardamom powder

Ingredients:

Chicken Drumsticks (skinless) - 8
Yogurt - 1/2 cup.
Paprika - 2 tsps.
Chili Powder - 2 tsps(less if you like it less spicy)
Garam Masala or CCC powder - 1.5 tsps
Garlic Paste - 1 tsp.
Turmeric - 1/4 tsp.
Salt - to taste
Butter - 1 Tbsp.
Oil - 2 Tbsp.


Procedure:

- Clean the drumsticks and make small slits cross wise. 3 to 4 small cuts per piece should be good.
- Add all the ingredients except oil and butter to the drumsticks and mix well till all the spices are coated to the drumstick pieces well enough.
- Cover and refrigerate(not freezer) for minimum of 2 hours. If you can let it sit overnight then much better.
- If you want to do this without getting your hands dirty. Just take a 1 gallon zip-lock bag and throw all the ingredients in there. Shake well and store in the fridge.
- Heat oil and butter in a wide skillet. Add the marinated chicken pieces along with the marinade.
- Cover and cook for 15 to 20 minutes on medium low flame.
- Once meat is cooked turn the flame to high and cook for 5 minutes stirring in between and making sure it's not sticking to the pan.

Another alternative method to this cooking is to wrap aluminum foil to a cookie sheet and spray with any cooking oil. Just bake the drumsticks in a 400 degree pre-heated oven till meat is cooked.

Chicken Cutlets

Few things before we get into the recipe. You can buy minced chicken in the poultry section of the super market or ask your butcher for it. If you don't get minced chicken, get skinless, boneless chicken breasts and grind them yourself using a food processor or a grinder. The reason I specify chicken breast is it has less fat than thigh meat which is considered dark meat(so I have been told :)). You can use store bought garam masala or just grind up cloves, cinnamon, cardamom and coriander.

Ingredients:

Minced Chicken - 1 lb
Salt - to taste
Oil - as needed for pan frying
Chilli powder - 1 tsp.
Garam Masala - 1 tsp.

Grind to paste:
Green Chillies - 2
Onion - 1/4 small
Mint leaves - 8 to 10
curry leaves - 4
Coriander leaves - few sprigs

Procedure:

- Heat oil in a pan.
- While oil is getting hot, mix chicken with all the dry ingredients and the ground paste.
- Make them into the shapes of cutlets and pan fry them 2 minutes per side on medium to low flame.
- Make sure both sides turned brown.

You can make a small one, do it first, taste it for slat and seasonings and do the rest of the batch.

You can eat them by sprinkling some lemon juice and chopped up onions on top or if you are like me, eat them like biscuits :).

Minced Lamb with Peas

I made this over the weekend and it was a hit. If you do not have the pressure cooker, use extra water, cover the vessel tight with a lid and cook on medium low for 30 to 45 minutes till meat is very tender.


Ingredients:

Ground Lamb - 1.5 Lbs
Peas - 1 cup
Onion - 1 large chopped fine
Tomato - 2 small chopped fine
Ginger-Garlic Paste - 1 Tbsp.
Salt - to taste
Oil - as needed
Chilli powder - 1 - 2 Tsp.
Turmeric - 1 Tsp.

Grind To Paste
Green chillies - 2
Mint leaves - Handful
Coriander Leaves - Handful

Grind to dry powder:
Cloves - 6
Cinnamon - 1 inch
Cardamom - 3

Procedure:

- Heat oil in a pressure pan. Saute onions till light brown.
- Add salt, turmeric, ginger garlic paste and saute for 1 minute.
- Add tomatoes and ground lamb to this and mix well.
- Add chilli powder and 1/2 of the CCC (cloves, cinnamon and cardamom) powder, and the ground mint, coriander and green chilli paste and add 1/2 cup of water.
- Mix well and cover with the pressure pan lid. Once steam starts to come put the whistle on.
- Let it cook till 4 whistles. Wait till the whistle comes off without any force.
- While the meat s getting cooked, saute the peas in a separate pan till cooked.
- Add the peas and rest of the CCC powder to the meat and cook for 5 minutes.

Serve it with hot rice or roti's.

Easy Peasy Chicken Curry

This is super simple. Couple of things before we get into the recipe. I have never cooked chicken in a pressure cooker. Always cooked directly in a vessel and some times it would come out soft and some times hard. I tried not salting the meat till end and all but nothing would work. Then I discovered the wonders of pressure cooker. Costco carries a decent one for $40 bucks. The one I have is a pressure pan I got from India. It's a tad bit wider and doesn't need any inserts.

I use breast meat and that I let it cook for 2 whistles but this time Prabu got thigh meat which is tad bit dark and a teeny bit tough so cooked it for 3 whistles.

Ingredients:



Chicken - 2 lbs cut into bite sized pieces
Chilli powder - 1/2 tsp.
Turmeric - 1/4 tsp.
Lemon juice - 1 tsp.

Marinate the above for an hour.

Onion - 1 chopped fine
Coriander leaves - 3 Tbsp minced
Mint leaves - 2 Tbsp.
Green Chillies - 2 slit length wise
Ginger and garlic paste - 1 tsp.
Coconut milk - 5.5 OZ can ( if you get the big 8 oz one, just use half)
Salt - to taste
Chilli powder - 1 tsp.
Turmeric - pinch
Oil - as needed

To be ground to fine powder:
Cloves - 8
Cinnamon - 2 inch stick
Cardamom - 4

Procedure:

- Heat oil in the pressure pan. Add coriander, mint leaves and green chillies. Stir for 20 seconds.
- Add onions. Season with salt and saute till soft.
- Add ginger and garlic paste, turmeric, chilli powder and half the cloves, cinnamon and cardamom powder.
- Cook for one minute.
- Add the chicken pieces and mix till all the masala is blended well with the chicken.
- Cover and cook on medium to medium low flame for 2 to 3 minutes checking to make sure nothing sticks at the bottom of the pan.
- Add coconut milk , mix and cover with the pressure pan lid tightly.
- Once you see steam coming out, put the weight( it's also called whistle) and sit and have coffee while it gives out 3 whistles. Turn the stove off after 3rd whistle.
- Let the pressure release by itself, don't force it out. Takes about 5 to 8 minutes.
- Now, turn the heat back on and cook for 2 minutes. Add the remaining cinnamon, clove powder. Mix well and check for consistency. It should be a little thick gravyish.

Turn off and serve with peas pulao:)

Chicken Curry - Part One

There are a gazillion ways to make chicken curry. None of them involve curry powder event hough it's called a curry. You can play with your spices with these curries. Here is my try for today. This is a little gravyish curry. You can have it with roti or hot rice.

The red chili powder I use is very very spicy. You can adjust the quantity depending on your taste palate :).

Ingredients:

Chicken - 2 lbs - Boneless and skinless cut into bite size pieces
Ginger and garlic paste - 1 tsp.
Yogurt - 3 Tbsp.
Lemon Juice - 1 tsp.
Turmeric - 1/2 + 1/2 Tsp.
Red chili Powder - 2 tsp.
Garam Masala - 1 tsp.

- Marinate chicken in above spices. Cover and refrigerate for at least one hour. Mean while, get your other ingredients ready.

Grind to paste:
Coconut- 1/2 cup grated (I used frozen grated coconut)
Green chillies - 2
Coriander leaves - 1/4 cup
Coriander Seeds - 1 tsp.
Cumin Seeds - 1 tsp.
Cinnamon Stick - size shown in the picture :)
Cloves - 7
Cardamom - 3
Water - 1/3 cup


For the curry:
Red Onions - 2 cups finely diced
Tomato - 1 medium finely diced
Red chili Powder - 2 tsp.
Turmeric - pinch
Oil - as needed
Salt - to taste

Procedure:

Heat oil in a thick bottomed dish. Saute onions till golden brown with little salt.
Add red chili powder and turmeric and saute for 30 seconds. Add tomatoes, chicken, the ground coconut paste and mix well. Add1/3 cup of water. Cover and cook on medium flame till chicken is tender. Remove the lid, season with enough salt and cook till you get a thick gravy. Turn of the stove and serve hot.

I used a pressure cooker because meat comes out much tender when cooked in it. You could cover and let it cook for 1 whistle.

Chicken Chalna or Salna

I don't know what the exact pronunciation or the correct spelling is but who cares. i made it and it was goood. I think I am getting rid of store bought garam masala from my spice rack and going with making my own spice blends :).

I was looking up some websites for Tamil Cuisine and came across this recipe. As usual, read the recipe and did my own thing :P. It came out gravyish and was good with bread and/ rice

Ingredients:

Chicken - 1.5 lbs cubed
Onion - 1 large
Tomato - 1 small
Coconut Milk - 1 cup
lemon juice - 1 tsp
Ginger and garlic paste - 1 tsp
Fennel Seeds - 1 Tbsp
Cloves - 5
Coriander Seeds - 1 tsp
Cinnamon Stick - 1 inch
Red Chili Powder - 1 tsp
Salt - to taste
Turmeric - pinch
Oil - as needed

Procedure:
Marinate the chicken with lemon juice, ginger and garlic paste and turmeric for an hour.

Mean while mince onion and tomato in a food processor.
Roast fennel seeds, coriander seeds, cloves and cinnamon in a skillet and grind to fine powder.

Heat oil in a deep skillet. Saute the onion and tomato mixture till oil starts to seperate. Add the ground masala, red chilli powder and salt. Saute for few more minutes and add coconut milk. Stir for few minutes and add chicken. Cover and cook till chicken is all the way cooked. Check for seasoning.

If you have a pressure cooker, make this whole curry in it and after you add the chicken, cover and pressure cook for one whistle. The chicken come sout much more soft when cooked in a pressure cooker.

Goddess Chicken ;)

Well, when you marinate the chicken in a goddess salad dressing and cook you get goddess chicken;).

This was our Sunday lunch. Goddess Chicken, Italian Herb Pilaf, Medley of Artichokes, potatoes and broccoli.


Goddess Chicken:

Ingredients:

Chicken - 1 lb cut into bite size pieces
For the marinade:
Goddess salad dressing ( this is kind of a Asian dressing with soy sauce, tahini and all). You can add Italian too if you want - 1/4 cup
Paprika - 1 Tbsp.

For the stir-fry:
Green and orange peppers - 1 cup julienned
Red onions - 1 cup julienned
Galric - 4 cloves minced
Red chilli flakes - 1 tsp.
Vegetable broth - 1/4 cup
Balsamic Vinegar - 2 Tbsp.
Olive oil - as needed
Salt and pepper - to taste

Procedure:
Marinade the chicken over night.

Heat oil in a wide pan. Add the garlic, onions, peppers and saute till soft. Add chicken, broth and cook till chicken is well done. Add salt and pepper.

Once the chicken is cooked, remove from the pan into a serving dish.

Bring the pan back to heat. Add one Tbsp of water and the balsamic vinegar. Reduce it for 5 minutes. Turn the stove off and add the vinegar to the chicken.

Chicken 65 balls

I got minced chicken from my favorite super market and played around in my head as to what to do with it. First thought of making spaghetti with chicken meat balls but instead opted out for an appetizer. This was so fast to whip up. If you do not have store bought chicken 65 masala you can just add red chili powder, paprika, garam masala and some salt. The masala I used was brought here by sweet mother in law from India.

Ingredients:
Ground Chicken - 1 lb
Chicken 65 masala - 2 Tbsp.
Lemon Juice - 1 tsp.
Dried pudina - pinch
Besan or chick pea flour - 2 Tbsp. ( You can substitute with all purpose flour too).
Oil - for deep frying

Procedure:
Mix all the ingredients and roll them into tiny balls and deep fry till golden brown. Serve with onions and enjoy .

You say Tandoori Chicken, I say Suji's special Chicken

I made this dry fry yesterday. why? Because I just felt like it:)

Marinade:
Yogurt - 2 cups
Garam Masala - 2 Tbsp
Red Chili Powder - 1 Tbsp
Turmeric - 1/2 Tbsp.
Ginger and garlic paste - 1 Tbsp

Mix all the above ingredients and keep aside

Ingredients:
Chicken - 2 lbs cut into thin strips
Oil - as needed
Salt - to taste

Procedure:

Coat the chicken well with the marinade (do not add salt ) and let it sit in the fridge overnight.

You can the grill them or even bake them in the oven. I stir fried it in the pan with olive oil and sprinkled salt towards the end that way the meat doesn't become too tough.

Chinese Chicken Fried Rice

I am not sure if I add the word "Chinese" in front of this because I really don't if this is how they make it. So if you think it's not my apologies:). This is the first time I made this and all the quantities are approximate:).

Couple of things:
I heard it tastes better if you use leftover rice. I didn't have any left over rice so I made a fresh batch and kept it in the fridge for an hour:).

I used all freshly chopped veggies but you can frozen mixed veggies. Experiment with it. You never know how you might like it:)

I used low sodium soy sauce.

I also used red chilli oil and red chilli flakes for the kick I like;)

Ingredients:

Rice - 2 cups dry cooked with 4 cups of water
Chicken - 1 lb cut into thin strips
Carrots - 1/2 cup thinly chopped
Celery - 1/2 cup thinly chopped
Green Beans - 1/2 cup thinly chopped
Cabbage - 1/2 cup thinly chopped
Corn Kernels - 1/2 cup
Onions - 1 cup diced
Scallions - 1/2 cup chopped
Garlic - 2 Tbsp minced
Ginger - 2 Tbsp minced
Soy sauce - 1/2 cup
Red Chilli oil - as needed
Red chilli flakes - as needed
Sesame oil - as needed
Salt - per taste

Procedure:

Add 3 Tbsp soy sauce to the white rice, mix and keep it aside.

In a microwave safe bowl, add celery, carrots, beans, corn and cover with little water and microwave it on high for 2 minutes. Add cabbage and microwave for 30 more seconds. If there is any excess water drain and keep the veggies aside.

In a wok or deep pan, heat sesame and chilli oil. It should come almost to a smoking point. Add chicken and cook till all the pink color is gone. Add little bit of soy sauce to this and cook till the meat is cooked lal the way through. Keep it aside.

In the same pan, heat little more chilli and sesame oil and add red chilli flakes, ginger, garlic and scallions. Cook for 30 seconds. Add onions and a little bit of salt. Fry for 2 minutes. Add the veggies and saute for 3 minutes. The flame for the stove should be on high all along and keep stirring it if you think it's sticking to the pan. However, I suggest you not skimp on oil;) and add a bit extra so this doesn't stick:) ( we will worry about healthy eating later).

Add the chicken to this mixture, some more soy sauce and cook for 2 minutes . Add this mixture to the rice and voila we are done:)

Shrimp Scampi Suji's Style

I love Ina Garten and her recipes. I saw her Shrimp Scampi and decided to come up with my own version. I made this a little spicy because, well because that's just how I like it but you can adjust the spicyness per your taste:).

Ingredients:
Extra Large Shrimp - 12 cleaned and deveined
Angel Hair Pasta - 1/2 lb
Shallots - 1/2 cup minced
Garlic - 3 Tbs minced
Juice of one lemon
Basil - 1tsp dried
Red chilli powder - 1 tsp
Red Chilli Flakes - 1 tsp
Parmesan Cheese - 1Tbs
Salt - to taste
Butter - 1tsp
Olive oil - as needed

Procedure:
Marinate shrimp with 1tsp minced garlic, little bit of lemon juice, salt and the red chilli powder and keep it aside. In a shallow pan heat olive oil and add the shrimp and cook :2-3 minutes per side. WHile you are cooking the shrimp, cook the pasta per package directions.

Take the shrimp out ( do not throw the marinade away yet). In the same pan, add butter. Add dried red chilli flakes and garlic and shallots. Add little bit salt and saute till soft. Turn the flame to high and add the shrimp and the marinade and 1/4 cup of the pasta cooking liquid and lemon juice.

Add the pasta to this and stir. Add parmesan cheese and basil. Remove from flame and serve with a side of garlic bread sticks.

I usually add freshly ground black pepper at the end just for the taste

Spicy Shrimp Curry

I made this tonight and it was goooood:).

Ingredients:

Extra Large Shrimp - 12 cleaned, peeled and deveined
jalapeno - 1 small cut into pieces with seeds
Red Onions - 2 small finely chopped
Tomato - 1 medium finely chopped
Garlic cloves - 4 +2 Minced
Ginger - 1/2 inch stick minced
Lemon Juice - 2Tbsp.
Turmeric - Pinch
Masala Chilli Powder - 3 tsps.( My MIL sent this to me from india. I will try to get recipe soon)
Salt - to taste
coriander - 1 Tbsp chopped
Oil - as needed

Procedure:

Marinate the shrimp with 1/2 the jalapeno, 2 cloves of minced garlic, salt, turmeric, 1 tsp chilli powder and lemon juice. I marinate dit for an hour but you can even do it more.

Heat oil in a shallow pan. Place the shrimp in hot oil and cook on eac h side for 30 seconds. take them aside. In the same oil add rest of the jalapeno, garlic and ginger. Saute for 30 seconds and add onions. Add salt, turmeric and saute till soft. Add the chilli powder, shrimp and cook for 3 minutes. Add teh tomatoes 1/2 cup of water and cook on low flame covered for 10 minutes. Check in between to see the pan is not dry.

Remove teh lid and cook on medium flame till all the water is evaporated and you get a thick gravy. Top it off with freshly chopped coriander.

Kheema Khichdi

I am a sucker for anything made with rice. This recipe is in my head for a month or so. I finally decided to make it. I worked at an Indian restaurant when I was a junior in college for a month ( The owner turned out to be a pig so had to quit. That's a whole anuthe' story). I wanted to gain some experience in cooking, so I went and asked him to give me a job and worked for less than minimum wage ( talk about getting your priorities wrong:)).

Any who, they had this kheema khichdi on their menu and it tasted good. I never knew how they made it but this is what I could come up with. You can probably do the same with chicken or even with vegetables too if you are a vegetarian.

Ingredients:
Kheema - 1 lb
Rice - 3 cups
Moong dal ( pesarapappu) - 1.5 cups soaked in warm water for an hour
Red onions - 1 large sliced
Tomatoes - 2 medium - sliced
Bay leaves - 4
Cloves - 8
Cinnamon - 1 inch stick
Cardamom - 6 pieces
Cumin Seeds - 1tsp.
Turmeric - 1 tsp.
Red Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Garam Masala - 2 tsp + 2 tsp
salt - to taste
oil - as needed

Grind the following ingredients to a paste:
Garlic - 4 cloves
Ginger - 2 inch piece
Fresh grated coconut - 1/2 cup
Green chillies - 4 to 6 depending on your spice level
Mint leaves - handful
Coriander leave - handful
water - 1/2 cup

Procedure:

Heat oil in a deep pan(This should be big enough to make the entire khichdi). Add cinnamon, cloves, cardamom, cumin seeds and bay leaves.
Add onions and saute them till they are translucent.
Add turmeric and salt just for the onions.
Add the ground masala paste to the onions and fry for few minutes till the raw smell is gone. Add kheema to this mixture.
Add red chilli powder, half of garam masala, coriander powder and mix well.
Add one cup of water and tomatoes and cook till meat is tender.
Add salt to this, the soaked moong dal and rice.
Add 4 cups of water and cover witha tight lid till water starts to boil.
Then stir once, check for seasonings ( adjust if needed), add rest of garam masala and turn the flame to low.

Cook till rice is done:)

Corn and Egg Masala and...

Ingredients:

Hard Boiled eggs - 4 Cut in halves
Onion - 1 medium cut length wise
Tomato - 1 medium cut length wise
Corn - Frozen - 1 cup
Green Chilly - 1 slit length wise
Garlic - 4 cloves julienned
Water 1 cup
Red Chilli Powder - 1 tsp or to taste
Coriander Powder -1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1tsp
Turmeric - Pinch
Salt - to taste
Oil - as needed

Procedure:

Heat oil in a pan. Add mustard and cumin seeds. Add garlic, green chilly and onions. Add salt and turmeric powder and saute till onions are soft. Add corn and stir for few minutes. Add red chilli powder, coriander powder. Saute for few minutes till the raw smell of chilli powder is gone

Add tomatoes and eggs and one cup of water. Cover with a lid and cook on low flame for 10 to 15 minutes. Check in between to see that there is enough water. If not add a little more.

Remove the lid and stir till the water is evaporated. Don't move the eggs too much.

Remove from heat and serve with hot rice.

English Cucumbers with soy and hot sauce

English cucumbers are just seedless cucumbers. You can use regular cucumbers too but just take the seeds out.

Ingredients:
1 large English cucumber - Skin peeled and cut into cubes
Soy Sauce - 1Tbsp.
Hot sauce or hot oil - 1Tbsp.
Sugar - pinch
Red pepper flakes - 1 tsp.
Olive oil - as needed
Salt - to taste

Procedure:

Heat olive oil in a pan. Add red chilli flakes and cucumbers. Stir for 2 minutes. Add soy sauce, hot sauce and sugar. Check for salt and add salt if needed. Stir for 2 minutes and remove from heat and serve.

You can add garlic too if you like.