Indian


One last recipe from my cookbook choice for Cookbook Countdown for February – Eat to Beat High Blood Pressure.

If you have read my past posts you know how much I love Asian and Indian cuisine.  I guess they are my favorites over all.  Sure, I like Italian and American and Mexican but the flavors of the “Orient” just draw me in.

You also know I am on the Whole 30 Program so finding recipes that are compliant are not easy.  But many are easy to adapt.  Like this Veggie dish.

p1100327

Lots of wonderful spices mixed and sauteed with some fresh okra and potatoes. Tumeric, coriander, cumin, cilantro.  All blended together to soak into the potatoes and come out with lots of flavor.  {I have to say the flavors weren’t as strong as I would have liked but it was still good.}  And it was fairly easy.  16 minutes of prep and 40 minutes of cooking.    

To make this compliant I left out the raisins and used coconut oil rather than canola or sunflower.  Everything else was good to go.

I found the recipe HERE!

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

The spices of India are some of the most fragrant in the world.

p1100230

Added to one of Madjur Jaffrey’s dishes and you have perfection.  As in…

p1100231

shrimp in a dark sauce aka Rasedar jhinga

I served it with some saffron rice and it was…eh…good…but not as good as so many of her wonderful dishes.  I think it may be my fault.  I don’t think I let the garlic/onion/ginger paste brown long enough.  Or I may not have let it cook long enough period.  But I’ve got leftovers and I bet they will be tasty after the flavors have had a chance to blend more.

The recipe is from Madjur’s Indian Cooking page 119.  I also found it HERE!!

This is potluck week in I Heart Cooking Clubs so there will be lots of varied and wonderful dishes to visit.

I was really REALLY wanting something spicy. And Indian.  Something from Madjur Jaffrey. (Fortuitous since it was Potluck week at IHCC!} Especially after having lunch with a friend the other day who just happens to be from India.  It was a wonderful meal: chapati, Aloo  Palak {Curried Potato and Spinach}, Aloo Mattar {Curried Potato and Peas}, Masaledar Cholay {Chickpas in spicy tomato gravy}Cashew Rice, and Gulab Jamun for dessert.  They sent me home with some Cashew Rice which was perfect with the  chicken with tomatoes and garam masala for this month’s Potluck.

P1090260

      5 tablespoons vegetable oil

 

      3/4 teaspoon cumin seeds

 

      1 cinnamon stick

 

      6 cardamom pods

 

      2 bay leaves

 

      1/4 teaspoon peppercorns

 

      2 medium onions, finely chopped

 

      6-7 cloves garlic, finely chopped

 

      1 inch cube of fresh ginger, finely chopped

 

      28 oz canned diced tomatoes, or about 6 medium tomatoes, chopped

 

      About 3 pounds (1.3 kg) chicken pieces, skinned

 

      1 1/2 teaspoons kosher salt, or to taste

 

      1/8 – 1/2 cayenne pepper, or to taste

 

    1/2 teaspoon garam masala

Warm a wide, heavy pot over medium-high heat for about a minute; add the oil and warm for another minute.  Add the cumin seeds, cinnamon, cardamom pods, bay leaves and pepper corns.  Stir once.

Add the onions, garlic and ginger to the pot.  Stir occasionally until a deep golden brown (about 5 minutes).

Add the tomatoes and chicken pieces, salt and cayenne pepper.  Give the pot a good stir and bring the liquid to the boil.

Cover with a tight fitting lid and reduce the heat to low.  Simmer for about 30 minutes, or until the chicken is done through and tender.  (Stir the pot a few times during the cooking period, if you can.)

5.  Remove the cover and turn the heat up to medium.  Stir in the garam masala and cook for about 5 minutes until the sauce is somewhat thickened.  Taste the sauce and add salt if needed.

Lucky me! I had some fresh tomatoes from the garden to use.  This was tasty.  I would have liked it to be a little thicker but it was good.  I think next time I will add a little extra Garam Masala.

This is from Jaffrey’s Indian Cooking (page 99).

Check out what else is on July’s Potluck Table at  I Heart Cooking Club.

I love the fragrance of tumeric, cumin, coriander, and ginger wafting through the kitchen.  It means there is something exotic on the menu.  And this week it is a wonderfully spicy dish from Madjur Jaffrey our March Chef for I Heart Cooking Clubs.

P1080881

shrimp with zucchinis

3/4 lb shrimp, thawed and peeled

2 medium zucchini, Julienned

5 tablespoons vegetable oil

6 cloves garlic, peeled and very finely chopped

3 small canned tomatoes, finely chopped plus 1/2 cup of the tomato liquid

1 cup finely chopped fresh coriander

1 fresh hot green chile, finely chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoons ground cumin seeds

1/4 teaspoon cayenne

1 teaspoon very finely grated fresh ginger

1 tablespoon lemon juice

 Put the zucchini strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry.

Put the shrimp on paper towels and dry.

Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown.  Add the rest of the ingredients, except the shrimp and cook until just mixed.  Add the shrimp, cover,  and cook until the shrimp are opaque. About 3 – 4 minutes.

Uncover and let the liquid cook, if there is any, until you have a nice thick sauce.

You can serve over rice.

This was delicious.  Full of flavor even though I left out the hot chili.  As usual, I cut the recipe in half except for the spices.  You can never have enough spice!

The recipe is from Madjur’s Indian Cooking page 118.

There’s more of Madjur on the IHCC page.

Cool weather means soup.  Unfortunately we haven’t had much cool weather this winter. We have had a non-winter winter.  UGH!!  But I do love soup and when I saw this lovely one from Madjur Jaffrey I knew I had to make it.  It was delicious, NOT photogenic, but delicious.

Chicken Mulligatawny Soup

P1080661

This is one of those dishes inspired by Anglo-Indian communities 300 years ago.  A soup with all the Indian spices and ingredients but served at the beginning of the meal rather than as a meal.  The name, mulligatawny, means pepper water. 

The base is pureed red lentils and contains potatoes and chicken along with several wonderful spices.

      I cup red split lentils 5 cups chicken stock
      1/2 tsp ground tumeric
      1 medium  potato
      5 cloves garlic, peeled
      1 1/2″ cibe ginger, peeled and coarsely grated
      1 1/4 cups water
      1 large boneless chicken breast or thigh (2)
      1 1/4 tsp salt, divided
      Freshly ground black pepper
      3 TBS vegetable oil
      1 tsp ground cumin
      1 tsp ground coriander
      1/8 – 1/4 tsp cayenne
      About 1 TBS lemon juice

Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree’d soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.  IF too thick thin with stock.

I served mine with some Basmati rice on the side and it added enough to make it a very filling meal all by itself.

Delicious.  It was plenty for me for 3 meals for lunch.  Definitely a repeat – often!

The recipe is from Jaffrey’s  Indian Cooking page 39.

What else is on the PotLuck table this week?  Check it out at I Heart Cooking Club.

I am an Air Force Brat! And proud of it! From the time I was 3 ’til I was 18 we never lived in one place longer than 6 – 10 months at a time. We did stay in one house for two years and it felt very odd. Wonderful, but odd!

During all that time we lived most of my childhood somewhere in Germany or England. And during that time we traveled everywhere we could: Spain, Italy, France, Switzerland, Scotland. And everywhere we went we tried new foods. Many of them completely new to us. The bread and Sausages of German. Bangers and Mash. Treacle Tart. I even remember trying tongue (once ONLY!!) and my Dad had Steak Tartar. We’ve had eels, seaweed, squid in it’s own juice (BLACK!), lamb, goat. Nothing escaped us! I was just a child for most of it but I do recall numerous delicious, and not so delicious, dishes. It wasn’t until I was grown, married, retired (and learning to actually cook) that I thought back to those days and wanted to replicate some of those meals. Usually Indian. Because I remember visiting Veraswami’s in London several times. I know they have changed since the 1950s but many of their menu items are still the same. Like

    ROGAN JOSH

P1000281

    2 1 inch cubes fresh ginger, peeled and coarsely chopped
    8 cloves garlic, peeled
    1 1/2 cups) water
    10 tablespoons vegetable oil
    2 lb lamb cut into 1 inch cubes
    10 cardamom pods
    2 bay leaves
    6 cloves
    10 peppercorns
    1 cinnamon stick
    2 medium onions, peeled and finely chopped
    1 teaspoon ground coriander
    2 teaspoons ground cumin
    4 teaspoons bright red paprika mixed with 1/4-1 teaspoon cayenne pepper
    1 1/4 teaspoons salt
    6 tablespoons plain yogurt
    1/4 teaspoon garam masala
    Freshly ground black pepper

Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste.
Heat the oil in a wide, heavy pot over medium-high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom pods, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color This just takes a few
seconds.
Add in the onions then stir and fry for about 5 minutes or until the onions turn a medium-brown color. Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika-cayenne mix, and salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds.
Add 1 tablespoon of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt a tablespoon at a time as before. Stir and fry for 3-4 minutes.
Add 275 ml (1’/4 cups) water if you are cooking lamb and 425 ml (2 cups) water if you are cooking beef. Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour for lamb and 2 hours for beef, or until the meat is
tender. (It could be baked, covered, in a preheated 180°C/350°F oven for the
same length of time or until tender.)
Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium, and boil away some of the liquid. You should end up with tender meat in a thick, reddish brown sauce.
Spoon off the fat.
Sprinkle garam masala and black pepper over the meat before you serve and mix them in.

I served this over Basmati rice.

I am sure it isn’t as good as Veraswamy’s but as far as memories go, it brought back quite a few. I had a chance to go back in 2000 but you know what they say about best laid plans. One day. Until then I will dream of the little bowls of delicate licorice tidbits, the fragile crystal glasses (one of which I broke), the colorful regalia worn by the doorman and the wait staff.

I am pretty sure this recipe is from Madjur Jaffrey, but I’m not sure.


Let’s Lunch is a Twitter Based group. Please check out other Let’s Lunchers’ dishes from their travels below. And if you’d like to join Let’s Lunch, go to Twitter and post a message with the hashtag #Letslunch

Betty-Ann‘s Watermelon-Cucumber Cooler Cocktail at Asian in America

Linda‘s Hawaiian Island Panzanella (Bread Salad) with Sea Asparagus at Spicebox Travels

Lisa‘s Moroccan B’Stillas at Monday Morning Cooking Club

Cheryl’s Sardinian Seadas at Cheryl Lu Lien Tan

Annabelle’s Creamy Jalapeno Dip at Glass of Fancy

If I had to choose my favorite cuisine it would have to be Indian. Mostly because of the spices. But also because most of the dishes are fairly quick. If I had my druthers, I would probably eat curry or some other equally spicy dish just about every nite. But I don’t because if I cook Indian it is just for me. And that’s okay. I was excited when Glennis chose this dish for this week’s Eating with Ellie.

P1060086

The flattened chicken breast is marinated for about 10 minutes in a mix of yogurt, lemon juice, garlic, fresh ginger, and spices. Then popped on a grill (or in my case a grill pan.) Ellie doesn’;t call these recipes Weeknight Wonders for nothing. About 30 minutes and you have a spicy, warm, comforting meal. Ellie suggested serving it with flatbread and a salad, but this called more for a nice spicy yellow rice.

The recipe is on page 137 of Ellie’s Weeknight Wonders. And if you want to see what the other Ellie Eaters thought about this chicken just check over at Eating with Ellie where we all get together and visit.

Next Page »

  • Categories

  • Meta