Green Chicken Curry

Green Chicken Curry
Ingredients:

1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth (low sodium), plus 1 1/4 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper*
3 boneless, skinless chicken breasts (1 1/2 lb)
1/4 cup Chobani Greek plain fat free yogurt
Cooked basmati rice or warm naan bread, for serving 

 

Directions:

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread. 3 servings

*I started with 1/4 tsp of cayenne then added more once I added the yogurt

Butter Chicken

Butter Chicken

Ingredients:

1 16 oz. can diced tomatoes
¼ t. powdered ginger
¼ t. garlic paste
1 can chopped green chiles
1 ½ cubes butter (not margarine)
2 small cartons whipping cream (smallest ones)
¼ t. cardamom
1 ¼ t. salt
½ t. black pepper
½ t. Kasoori Methi (dried fenugreek leaves)
4-5 chicken breasts, cut into bite size pieces
Tandoori paste
Directions:

Cut chicken breasts into bite size pieces and marinate in Tandoori paste overnight or for a few hours. Mix a little water with Tandoori paste if too thick. Use about ¼ of the jar of paste. This paste is very hot. Don’t use too much.

Place tomatoes and green chile in blender and blend until smooth. Melt butter in deep pan over low heat. Add ginger and garlic, stirring well and continue heating. Add tomato mixture, cream, cardamom, salt, black pepper and Kasuri Methi. Bring to simmer over lower heat and simmer for 20 minutes.

Add the chicken pieces to simmering sauce and cook for additional 10-15 minutes, just until chicken is done. Serve over hot rice with naan bread. You can also pre-cook and shred the chicken—then add it.

Slow Cooker Coconut Red Beans & Rice

Slow Cooker Coconut Red Beans & Rice 

Ingredients:

1 cup dried small red beans (soaked overnight, then boiled for 10 minutes)

1 large onion, finely diced

2 cloves garlic, minced

1 tsp red pepper flakes

1 (14.5-ounce) can coconut milk

3 cups chicken broth

1 1/2 cups long grain basmati white rice

1/2 teaspoon kosher salt

2 limes, cut in wedges (optional)

Directions:

Use a 4-quart slow cooker. Sort beans, and soak overnight in a bunch of water. In the morning, drain the water and dump the beans into a large pot of fresh water. Boil rapidly on the stovetop for at least 10 minutes before draining and putting into your crockpot.

Add onion, garlic, and red pepper flakes. Pour in the whole can of coconut milk (the creamy stuff, too), and chicken broth. Stir in raw rice and kosher salt. Cover and cook on low for 8-10 hours, or until beans are bite tender. Before eating, squeeze on a bit of lime juice for a fun tropical twist. serves 8

Pistachio Almond Cardamom Kheer (Indian Rice Pudding)

Pistachio Almond Cardamom Kheer 

(Indian Rice Pudding)

Ingredients:

2/3 cup basmati rice
4 pods cardamom
1 1/2 gallon whole milk
4 cups sugar
1/8 tsp salt
2 tsp kewra water
1/4 cup unsalted pistachio kernels, coarsely crushed, + for garnish
1/4 cup slivered amonds, + for garnish

Directions:

In a mortar and pestle, crush the pods of cardamoms and extract the black seeds.
Slightly grind the basmati rice in a mill. (I use a coffee grinder that I exclusively use for grinding spices).
In a stock pot, pour the rice and milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes.
Remove from the stove and let it cool down to room temperature. Add the kewra water and the nuts.
Refrigerate for at least 6 hours or better overnight.
Serve chilled, topped with slivered almond and pistachios. Yields: 8

Tips

It's better to make it overnight so that the rice pudding has time to set. It has to be served chilled.
Always make the rice pudding a little sweeter because the cold cuts down on the flavor.
Kewra water is an extract distilled from pandanus flowers. It's often used in Indian food. To me, the fragrance is like a combination of licorice and rose water.
You can add any flavorings you want, kewra water, rose water or a pinch of saffron ground in a mortar and pestle and dissolved in water.
I decorated the top of the kheer with sliced almond for the picture, but I used slivered almond in the pudding itself. Slivered almonds are skinless and I think that blends better when mixed in the kheer.
And if you're hesitating between a rice pudding and crème brûlée, make a fusion rice pudding brûlée. Just sprinkle some sugar as you would do for a crème brûlée, then caramelize the sugar using a blow torch.

Sweet Indian Lassi

Sweet Indian Lassi

Ingredients:

½ cup superfine sugar (or granulated sugar), to taste
¼ cup water
2 cups plain yogurt
6 cardamom pods
1/3 cup milk, chilled
2/3 cup buttermilk, chilled
2 cups crushed ice
1/8 teaspoon salt
¼ teaspoon rose water (optional), to taste

Preparation

Making simple syrup: In a small saucepan, dissolve the sugar in water. Bring to a near boil, lower the heat and simmer for about 5 minutes. Let the syrup cool completely.

Extracting the cardamom seeds: Using a mortar and pestle. Pound the pods several times and the pod will release its seeds. Pick out the shells and discard them. Grind the cardamom seeds into a fine powder. Crush all the nits and gather about 1 teaspoon.

Assembly time: Combine the yogurt, buttermilk, milk, simple syrup, crushed cardamom, salt and crushed ice in a blender. Blend all the ingredients for about 2 minutes. While the mixture is blending, add the rose extract (if used). The consistency of the lassi should be smooth and frothy.

Pour into 4 glasses. Stir well; some cardamom powder might sink to the bottom of the glass.

Serve chilled. Yields: 6 servings

Tips

Some people like to blend the lassi with water instead of milk and flavor it with nutmeg and a hint of cayenne pepper, but I prefer not to.

You can decorate the top of the glasses with crushed nuts (slivered almonds, pistachios or cashews), just as it's done for other Indian drinks, such as sharbat.

I prefer to use superfine sugar. It's a fine-grained sugar and it dissolves much more quickly than regular sugar. You can add up to ½ cup of sugar to plain lassi, but it's not meant to be too sweet.

I used Greek-style yogurt because it's firmer and more dense than regular yogurt. I made my own yogurt last summer. It's easier than you imagine; making homemade yogurt doesn't even require a yogurt maker. You can click on the link for the recipe.

You can find rose extract at Indian stores. It's sold in small 0.7-ounce bottles.

Cashew Curry

Cashew Curry

Ingredients:

1 cup whole coconut milk
1 - 2 tablespoons curry powder

scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Directions:

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

Chicken Marinade:
2 lbs boneless skinless chicken breast, chopped i cubes about 1 inch
1 inch ginger root, finely grated or chopped
2 cloves garlic, finely grated or chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper powder
2 tbs tandoori masala mix [i use rajah brand]
1/2 cup plain yogurt
1/2 tsp kosher salt


Directions:


mix all the marinade ingredients with chicken, and marinade at least 2-24 hours in fridge.
preheat oven to 400 degrees f.
lay marinated chicken out on a sprayed or lined cookie sheet.
place in oven, and bake for 20-25 minutes.


Gravy:
1/3 cup oil [light canola or vegetable]
2 bay leaves
4 green cardamom pods
4 whole black pepper corns
4 whole cloves
3 inch cinnamon stick
1 red onion, finely diced
1/2 green pepper, seeded and diced
1 inch ginger root, peeled and grated or finely chopped
3 cloves garlic, grated or finely chopped
1 [10 3/4 oz] can, or 1 1/4 cup of tomato puree
1 [10 3/4 oz] can of diced tomatoes, cut up very small
1 tbs ground coriander
1/2 tbs ground cumin
1 1/2 tbs garam masala mix [rajah brand]
1/4 tsp ground cayenne pepper
1/4 tsp turmeric
1 1/2 tsp kosher salt
1 tbs brown sugar
half-pint [1 cup] heavy whipping cream
1 cup water
2 tbs butter
8-10 sprigs of fresh cilantro chopped
1 tbs fresh lemon juice

Directions:

while the chicken is baking, make the gravy.

heat 1/3 cup of oil in a non-stick heavy bottom stock pot over medium heat.
after the oil is heated, add the bay leaves, cardamoms, cloves, cinnamon stick, and peppercorns. cook for about 30 seconds.
add onions and green peppers and fry until onions get translucent. about 10 minutes.
then add ginger and garlic and fry for another couple of minutes.
add the tomato puree and diced tomatoes.
cook this mixture for another 10-15 minutes, stirring continuously until oil appears on the surface.
add the ground coriander, cumin, garam masala, salt, cayenne pepper, brown sugar, and tumeric. fry for another minute.
the chicken should be baked by now.
add the baked chicken along with any juices from the sheet to the mixture along with the heavy cream and water.
mix well and bring to a boil, then simmer for 10 minutes until the chicken is cooked through.

taste for seasonings.

remove from heat and add cilantro [reserve some for garnish], butter, and lemon juice.
mix well.

check the thickness of the sauce. add water to make sauce thinner if desired.

serve with hot basmati or jasmine rice.

Spicy Cucumber Salad with Peanuts

Spicy Cucumber Salad with Peanuts

Ingredients:

2 cucumbers, peeled, halved lengthwise and seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 TB sugar
1/4 tsp crushed red pepper
2 TB minced sweet yellow onion or red onion
1 TB chopped dry roasted peanuts

Directions:

Peel the cucumber then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and place in a colander, sprinkle with salt and toss well. Drain 1 hour. Place on several layers of paper towels (I used 2). Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, sugar, and pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar deduction in a medium bowl; toss well. Sprinkle with peanuts. Enjoy.

Kaju Katli

Kaju Katli

Ingredients:

1 cup cashews, raw and unsalted
4 cardamom pods, seeds removed and crushed
1 pinch salt
3/4 cup sugar
1/4 cup water

Directions:

Grind the cashews into as fine a powder as you can. Mix cardamom powder, salt, and cashews together. Heat water and sugar in a pot until boiling. Add cashews and stir well with a rubber spatula. Cook for abut 5 minutes until the mixture thickens. You can tell it’s ready when it a dribble of it on a cool plate forms a soft ball.

Pour out the mixture onto lightly oiled aluminum foil. Let the mixture cool and then knead until glassy. Then roll out to 1/4″ thick and slice into diamonds. Store in an airtight container in layers separated by parchment paper. Makes 20-30 Diamonds

Red Kidney Bean Curry [Rajmah]

Red Kidney Bean Curry [Rajmah]

Ingredients:

1/3 cup extra virgin olive oil
1/8-1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro

Directions:

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Serve over rice or with naan. A dollop of plain yougurt on top is heavenly. Serves 6

Badam Kheer

Badam Kheer Recipe

Ingredients:

25 almonds (badam pappu)
4 cups milk
1/4 cup water
1/2 cup sugar
4-5 crushed green cardamoms
10-15 strands saffron soaked in warm milk

Directions:

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity.Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer.
Garnish with silvered almonds and serve chilled.

Basil Chicken in Coconut-Curry Sauce

Basil Chicken in Coconut-Curry Sauce

Ingredients:

4 skinless, boneless chicken breast halves
2 tsp curry powder
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp chili powder
1 cup red onion, chopped
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 tbsp olive oil
1 (14oz) can unsweetened coconut milk
1 tbsp cornstarch
3 tbsp fresh basil, snipped
1 tsp fresh ginger, grated
3 cups hot cooked rice

Directions:

Cut chicken into 1" pieces & put in large Ziploc bag. Dump spices & olive oil in bag & moosh till all the chicken is coated. Chill for 1 hour. While that marinates throw the onion, jalapenos, & garlic in the food processor, set aside. Snip the basil, grate the ginger & set aside. Start cooking your rice. In a large nonstick wok or skillet, cook and stir onion, garlic and jalapeno peppers in hot olive oil over med high heat for 2 minutes. Add chicken to skillet; cook and stir for 3-4 minutes or until golden brown. (add more oil if necessary.) Pour coconut milk in and add cornstarch. Cook and stir until slightly thickened and bubbly. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated thru. Serve over hot jasmine rice with naan on the side.