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Category Archives: Indian Cuisine

Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)

November 6, 2018

Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

  • 1 cup besan (chickpea flour)
  • 1/2 cup coconut oil
  • 1 cup shredded coconut
  • ½ cup fresh ricotta cheese
  • 4 to 5 green cardamoms (seeds taken out and crushed)
  • 1¼ cups sugar
  • Sliced almonds
  • Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.

Palak Murgh- A Spinach and Chicken Recipe

October 30, 2018

Palak Chicken

  • 1 pound boneless chicken thighs, cut into bite size pieces
  • ¼ cup sour cream
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon nutmeg
  • 3 green cardamom pods, skin off
  • ½ teaspoon cayenne pepper
  • Juice of one lemon
  • Salt

Marinate overnight or at least 2 hours.

  • 1 large white onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 1 cup crushed tomatoes
  • Salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
  • 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.

Brown Lentils with Tomatoes & Onions

October 7, 2018

Lentils with Tomatoes and Onions

  • 1 cup brown lentils
  • 3 cups chicken broth
  • 1 medium yellow onion, chopped
  • ½ cup crushed tomatoes
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 1 tablespoon extra light olive oil
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala

Add the lentils into a medium bowl. Add the chicken broth, onion, tomatoes, garlic, ginger, oil, salt, turmeric and cayenne pepper. Bring to a boil and simmer on medium low heat for 30 to 45 minutes – or till the lentils are soft and the consistency is between a soup and a stew. Add the garam masala. Check for seasonings and serve with rice.

Spiced Shredded Cabbage with Coconut

September 23, 2018

Spiced Shredded Cabbage

Spice Mix

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 medium shallots, chopped
  • 2 inch fresh ginger, grated
  • 4 to 5 curry leaves
  • ½ cup grated frozen coconut
  • 4 cups shredded cabbage
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.

Cauliflower and Potatoes with Ajwain

September 16, 2018

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

Sauteed Shrimp with Indian Pickling Spices

August 13, 2018

1 pound medium shrimp, cleaned and deveined

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon onion seeds (nigella seeds)

¼ teaspoon fenugreek seeds

1 medium onion, sliced

1 serrano chili, chopped

2 tablespoons tomato puree

Salt

½ cup cilantro, chopped

Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.