Posts filed under ‘Indian’

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment

Aloo Shimla Mirch

aloo shimla mirch

aloo (potato) shimla mirch (bell pepper)

3 potatoes, red or white, cubed
2 bell peppers, red or green, cubed
1 onion, chopped
2 cloves of garlic, minced
1 inch piece of ginger, grated
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon prepared curry powder
1/2 teaspoon sugar
chili powder to taste
salt to taste
water
oil

Heat oil in a pan
add onion and saute until translucent
add garlic and ginger, stir and heat through
add spices, heat through
add the tomatoes, combine well
add the potatoes, combine well
add a splash of water
mix well to coat potatoes with spice mixture
cover and cook over medium heat for about 8-10 minutes, stirring occasionally

Add bell pepper
mix well and cook covered for another 8-10 minutes, or until the potatoes are fork tender

February 10, 2014 at 12:54 pm 1 comment

Chicken Korma – A small batch

korma

Chicken
2 chicken breasts, boneless, skinless, and cubed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 cup yogurt, plain full fat (low or nonfat will break when cooked)
1 clove garlic, grated or put through a garlic press
1 teaspoon fresh ginger, grated

Combine all the ingredients listed, making sure to coat the chicken breast well, and set aside in the refrigerator for at least 30 minutes, longer if need be.

Begin the sauce
1 small onion, chopped roughly
1 clove garlic, chopped roughly
1/2 inch fresh ginger, chopped roughly

Puree in a food processor and set aside

Almost there!
1 teaspoon prepared curry or garam masala
1 teaspoon sugar
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon salt
1  5-ounce can coconut milk
1 plum tomato, diced (about a 1/2 cup)
1 tablespoon oil
1 tablespoon butter

Heat butter and oil in a heavy bottom pan
add pureed onion, garlic, and ginger
cook until translucent
add spices, salt, and sugar, stir to combine well, and cook for about a minute
add chicken with yogurt marinade, stir to combine well
add tomato and coconut milk, stir to combine well

Bring to a simmer, cover, and cook for 30 minutes

December 14, 2013 at 4:44 pm Leave a comment

Stuffed Naan

stuffed naan

aka aloo naan

1 batch of naan

1 batch of filling from masala dosa recipe

Depending on the size of the potato, you will most likely end up with more filling for the dough made. Unfortunately, potatoes do not freeze well, so just refrigerate until you are inspired to make more, make a double batch, or use it in another recipe.

Divide the dough into 10 individual pieces
flatten with your hands
fill with about 1 tablespoon of filling
pull the sides of the dough up to enclose the filling completely
turn over so the pinched side is down
flatten with hand and roll lightly until the filling pokes through the dough slightly

Cook the naan in a dry screaming hot pan or griddle for about 2 minutes on each side, until well browned.

July 21, 2013 at 3:16 pm Leave a comment

Raita – A small batch

raita

1/4 cup yogurt
1/2 a cucumber, peeled, sliced or grated
pinch of cumin
pinch of coriander
pinch of chili powder
1 tablespoon chopped mint, parsley, or coriander
salt & pepper

Mix everything together and serve with your favorite Indian dishes.

May 23, 2013 at 7:09 pm Leave a comment

Masala Dosa – A small batch

dosa

The dosa is Southern India’s answer to a pancake or crepe, they are typically stuffed, and eaten for breakfast. The batter is made primarily of ground urad dal and rice, and though I give the directions below for a scratch version, mixes are readily available online or at your local Indian grocer, if you are lucky enough to have one.

Dosa
3/4 cup dry rice
1/4 cup dry urad dal, skinless
1/4 small onion
salt

The day before…
begin by soaking the urad dal and rice in two separate container covered with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.

The next morning…
drain and rinse the rice and dal
using a food processor grind the two together into a paste
add the onion and salt
and continue to grind
add water slowly until you get a smooth creamy and slightly thin batter
continue to grind the batter in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat

Filling
1 large potato, peeled, cubed, and cooked until fork tender (russets are recommended)
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seed
1 small onion, finely chopped
1 clove garlic, minced
1 green chili, minced (or chili powder to taste)
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon garam masala (or prepared curry powder)
1/4 teaspoon turmeric
1 tablespoon cilantro, chopped
salt and pepper
oil for sautéing

Heat the oil over medium heat
add the mustard and cumin seeds until they begin to pop
add the onion, garlic and chili
sauté for a couple minutes
add the ground cumin and coriander
gently stir in the cubed potatoes
add the turmeric, garam masala, chopped cilantro and mix well
add a about 1/4 cup of water and mix well
salt and pepper to taste

The Masala Dosa
Heat a well-oiled medium non-stick pan over high heat
reduce heat
pour 1/3 cup of batter into the center of the pan, like a crepe, work quickly swirling the batter outwards into a very thin flat pancake. (don’t be overly concerned about holes or getting it perfectly round, just focus on spreading it thin. Use a rubber scraper to move the batter if you feel more comfortable)

Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. (If your dosa seems a little thick, too chewy, or not quite crispy enough, blend the batter again and add a little more water.)

Remove the dosa from the pan and fill with several tablespoons of the prepared potato filling and a little squeeze of sriracha for more heat, if you like that. Roll up and serve immediately with your favorite chutney.

Makes 6

May 7, 2013 at 3:13 pm Leave a comment

Kheema – A small batch

kheema

I originally posted this recipe over 4 years ago without much thought, or a picture, but I’ve since reworked it. Kheema is a traditional South Asian dish meaning minced meat. Typically it’s made with mutton, but really any meat can be used, along with any combination of tomatoes, potatoes, green peas, and chick peas.

1/2 pound ground meat
1 medium potato, cubed
1 onion, diced
1/2 bell pepper, diced (just because I had leftover)
1-2 tomatoes, diced (or 1  14 ounce can diced tomatoes)
1 cup peas (or cut up string beans work in a pinch)
1 cup chick peas
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
chili powder to taste
1 teaspoon ground coriander
1 teaspoon prepared curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
salt and pepper

Sauté onions and bell pepper, until beginning to brown
add garlic and ginger, stir and cook until fragrant (about 30 seconds)
add dry spices, stir and cook until fragrant (about 30 seconds)
add tomatoes, stir and cook until they begin to break down
add meat, stir and cook until most of the pink disappears
add potatoes and chick peas, stir and combine
add 1/2 cup water

Stir and cook 30 minutes, covered
add peas
stir and cook an additional 10 minutes, uncovered to cook down the liquid

April 8, 2013 at 2:03 pm Leave a comment

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