Posts filed under ‘Indian’

Baked Punjabi-style Samosa

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I’ve mentioned before that I don’t like to deep-fat fry. Don’t get me wrong, I love fried foods, I just hate the clean up and disposing of the used oil when done. So, here’s my  baked version.

1 russet potato (peeled, cubed, and boiled until fork tender)
2 tablespoons ghee or butter
1/2 cup chopped onion
2 teaspoons finely grated ginger
1 clove garlic, grated
1/2 teaspoon cumin
1/2 teaspoon garam masala or prepared curry
1/2 teaspoon coriander
1/4 teaspoon turmeric
cayenne to taste
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon finely chopped fresh cilantro
1 box store-bought pie crust, thawed
1 egg, beaten

Preheat oven to 375ºF

Drain and smash cooked potatoes coarsely

Over medium-high heat melt the butter in a pan
add onion and cook until translucent and just starting to brown
add ginger and garlic and cook a minute more
stir in the spices and salt
add potato
stir until well combined
move to the fridge to cool

While the filling cools roll out the pie crust, just enough to thin it a little bit
cut circles about 6” in diameter using a small bowl or cutter as a template
you should be able to make approximate 8

Cut the circles in half and elongate dough a little bit
brush edges with egg wash
fold edges over and press down firmly to seal
if the dough becomes too soft while working, simply pop the whole baking sheet back in the freezer for a few minutes
spoon about 1 tablespoon of filling onto each half circle
pinch closed and set aside

samosa

When all the samosas are filled, brush them with egg wash
place on a baking sheet
bake for 15-20 minutes until golden brown
cool about 5 minutes
serve hot with your favorite chutney

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July 10, 2018 at 9:57 pm Leave a comment

Cheaters Chutney – A small batch

chutney

Yeah… I went grocery shopping and forgot to buy chutney. Now, I’ll never have to again.

1/4 cup yellow fruit jam (peach, apricot, or loquat)
2 teaspoons white vinegar
1 teaspoon prepared curry
pinch of salt

Mix well to combine

July 10, 2018 at 9:54 pm Leave a comment

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

 

 

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

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