Posts filed under ‘Indian’

Punjabi-Style Eggplant – A small batch

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aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish

 

 

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March 18, 2018 at 4:56 pm Leave a comment

Chicken Vindaloo – A small batch

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I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste

February 28, 2018 at 5:59 pm Leave a comment

Roti Paratha – A small batch

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aka Roti Canai aka Malaysian Paratha

It’s always a disappointment when a favorite food is no longer carried by a favored store. I’ve tried and failed a few times to make Roti from scratch. Another day, a new recipe, one more attempt, with success this time I’m rather pleased to say.

1 cup of flour (plus a bit more for working the dough)
3 teaspoons ghee or butter, melted
1 teaspoon sugar
1/2 teaspoon baking powder
pinch of salt
water, about 1/2 cup
oil

Mix flour, sugar, salt, baking powder, and butter
add enough water to form a soft and stretchy dough
knead to combine well
cover with a damp cloth and let the dough rest for at least 1 hour

Make 4 balls of dough
flatten with your palms
coat the disks with oil
let them rest in the oil for 10 minutes

Rub more oil on the work surface and rolling pin
once well coated start rolling the balls
roll until paper thin
(When you can see the pattern of your counter through the dough it’s thin enough. I’m not kidding.)

Apply a thin layer oil on the rolled out dough
then sprinkle with a dusting of flour
fold it like an envelope
roll the folded envelop with a well-oil rolling pin

Heat a skillet on high
first a dry saute (without oil) until browned on both sides
then shallow fry in oil until golden and crispy

Now the fun part
while still hot, lay the paratha on the counter
clap each paratha between two hands to crush them a bit and expose the layers

These can be frozen for later use, after the first fry. Let cool completely and wrap tightly before freezing. They don’t even have to be thawed before frying the second time.

October 31, 2017 at 9:36 pm Leave a comment

Faux Tandoori Chicken – A small batch

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Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

Marinade
1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned

June 26, 2017 at 8:30 pm Leave a comment

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

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