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Category Archives: Indian Cuisine

Quick Chicken Curry with Curry Leaves

November 13, 2017
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces

Marinade

  • Juice of a large lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper

Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.

  • 2 tablespoons coconut oil
  • 2 teaspoons fennel seeds, crushed
  • 10 to 12 curry leaves
  • 2 medium yellow onions, sliced
  • 1 serrano pepper, slice in half
  • 3 to 4 garlic cloves, grated
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.

 

Garlic Cilantro Naans

October 18, 2017

This will be a great addition to the Diwali dinner…

  • 1 cup all purpose flour
  • 2/3 cup full fat yogurt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon oil
  • Extra all purpose flour
  • Cast Iron Pan

Garlic Topping

  • 1 tablespoon butter
  • 2 garlic cloves, grated
  • 1 tablespoon cilantro, finely grated
  • 1 teaspoon onion seeds (optional)
  • ½ teaspoon salt

Mix the all the ingredients in a small bowl and keep aside.

In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.

Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.

Dal Makhani- Black Lentils with a Cream Sauce

October 17, 2017

Diwali is coming up and this is a must in our house… people typically make this lentil dish for a special occasion but it is so simple… you can make it any day you want… yum!

  • 1 cup whole urad dal (black lentils)
  • ¼ cup rajma (red kidney beans)
  • ¼ cup channa dal (gram lentils)
  • 4 cups water
  • 1 cup crushed tomatoes
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 1 tablespoon ghee or butter
  • 2 teaspoon garam masala
  • 3 tablespoons half and half

In a pressure cooker or sauce-pan, add the urad dal, rajma, channa dal, water, crushed tomatoes, onion, garlic, ginger, salt, cayenne pepper, coriander powder, turmeric and ghee. If using a pressure cooker, then close the lid and cook on high till the pressure is built, then turn the heat on low and cook for an hour. Turn the heat off, and take the lid off- check the consistency. The dal should be like a thick soup or a think stew. If there is excess liquid, then turn the heat on high and begin to evaporate the liquid. Add the garam masala and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
If using a sauce-pan, then bring the mixture to a boil and lower the heat, cook for at least 2 hours or till the lentils are soft and mushy. Add the garam masals and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.

A Restaurant Classic – Chicken Tikka Masala

October 16, 2017

Another staple for Diwali dinner… yum!

  • 2 pounds boneless skinless thighs, cut into 1 inch pieces
  • 5-6 wooden skewers, soaked in water for at least an hour
  • 3 garlic cloves
  • 2 inches fresh ginger

Process the garlic and ginger into a paste and add to a medium sized bowl.

  • ½ cup non-fat greek yogurt
  • 2 tablespoons half and half
  • 1 teaspoon red food coloring (optional)
  • Juice of one lemon
  • 1 teaspoon coriander powder
  • 3 teaspoons salt
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped
  • ½ cup raw cashews, ground

Chicken Tikka Masala1

Preheat broiler on high.

Add the yogurt, half and half, food coloring, lemon juice, coriander powder, salt, garam masala, cilantro and cashews into the bowl with the ginger and garlic. Mix well and add the chicken pieces. Marinate over night or at least two to three hours.
Take out the pieces out of the marinade and place them evenly onto the skewers. Broil on a broiling pan on high for 5 to 6 minutes on both sides or till the chicken is golden brown. Take the chicken out of the skewers and keep aside.
Chicken Tikka Masala4

  • 3 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 2 cans (14 ounces) tomato sauce
  • 1/3 cup milk
  • ¼ cup half and half
  • Pinch of sugar
  • Salt
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 3 tablespoons dried fenugreek
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil and add the cumin seeds on medium high heat. Saute for a minute and add the ginger and garlic. Saute for another minute and add the tomato sauce. Add the milk, half and half, sugar, salt, coriander powder and garam masala. Mix well and add half of the chicken pieces (the rest can be used for another recipe). Bring the sauce to a boil and simmer on low heat for 10 minutes. Add the fenugreek and fresh coriander. Check for seasonings.
Chicken Tikka Masala3

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

October 15, 2017

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.

Indian Stye Chicken Roast

October 2, 2017

Marinade

  • 1 pound chicken thighs, boneless, without skin
  • Juice of one lemon
  • ½ teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 large onion, chopped fine
  • 1 inch ginger piece, grated
  • 3 to 4 garlic cloves, chopped
  • 2 teaspoons garam masala
  • 2 teaspoons salt
  • 1 tablespoon oil or ghee

Transfer all the ingredients to a mixing bowl and mix well and marinate the chicken for 2 to 3 hours or over night in the fridge. Take out half an hour before using.

  • 2 tablespoons extra light olive oil
  • 10 to 15 curry leaves
  • ¼ cup finely ground cashews
  • ½ cup cilantro, chopped

Transfer the chicken to a large saucepan and cook over a low flame with the lid on for about 15 minutes or till the chicken is tender and cooked through. Take out of pan and let sit for at least half an hour. Wipe the pan with a paper towel and add the oil and heat over medium heat. Add the curry leaves and sauté for 30 seconds. Add the chicken and sauté over high heat until all the liquid is cooked away, about 10 to 12 minutes. Make sure to stir constantly. Add the ground cashew and sauté on medium heat for another 3 to 4 minutes. Check for seasonings and garnish with cilantro.

Phirni- Indian Rice Pudding

August 13, 2017

Phirni is a rice pudding like dessert common in the Middle East. It is also popular in Kashmir and other parts of North India. I have known about it since I was tiny. My Mom would make it for us in individual bowls, especially when we had people over for dinner. It is a creamy concoction of milk and sugar. The milk is thickened with rice and flavored with crushed cardamom seeds. It can be topped with chopped almonds and pistachios.

  • ½ cup rice
  • ½ cup water

Soak rice in water for 2-3 hours. Blend the mixture in a blender by first adding the wet rice and ¼ cup water. Gradually add the rest of the water and blend till smooth. Keep aside.

  • 4 cups milk (whole milk or low fat)
  • ¾ cup sugar (adjust according to taste)
  • ¼ cup slivered almonds
  • 4-5 cardamom pods, ground

Garnish

  • ¼ cup slivered almonds
  • 3 cardamom pods, ground
  • ¼ cup pistachios, ground

In a medium saucepan, heat the milk and bring to a boil. Turn the heat down and simmer the milk. Add the sugar, almonds and cardamom. Gradually add the rice mixture while stirring constantly. Keep stirring till the mixture thickens up like a custard. Cook for another 3-4 minutes on low heat, stirring constantly.
Transfer to a serving bowl and garnish with almonds, ground cardamom and pistachios.