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Category Archives: Indian Cuisine

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.

Indian Style Fried Rice

August 12, 2018

3 cups basmati rice, cooked al dente

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 to 12 curry leaves, chopped

1 medium onion, sliced

5 cups mixed greens (baby spinach, baby kale), chopped

2 to 3 tablespoons soy sauce

Salt

Juice of half a lemon

 

Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.

Ground Meat Cooked in a Yogurt and Spinach Sauce- Dahi Keema

July 23, 2018

dahi-keema

  • 1 medium onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 3 inch piece of garlic, roughly chopped

Process the onion, garlic and ginger and keep aside.

  • 1 pound ground dark meat turkey- any ground meat will do
  • 2 inch cinnamon stick
  • 1 large black cardamom
  • 2 green cardamoms
  • 4 cloves
  • 2 teaspoons black cumin seeds
  • 2 tablespoons extra light olive oil
  • 1 cup frozen chopped spinach
  • 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon garam masala for garnish
  • ½ cup chopped cilantro for garnish

In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle.  Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture.  Cook on a medium high heat for 7-8 minutes, stirring constantly.  Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt).  Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.

Easy Indian Recipe: Cauliflower and Peas- Gobi Mattar

July 22, 2018

Gobi Mattar

1 cauliflower head- florets cut into ½ inch pieces

1 cup frozen peas

3 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 inch ginger, chopped

2 serrano chilies, deseeded and chopped

1 teaspoon cumin seeds

1 cup cilantro, chopped and divided in half

2 teaspoons salt

½ teaspoon turmeric

2 teaspoons coriander powder

1 teaspoon garam masala

In a large wide saucepan, heat the olive oil. Add the onions, ginger and green chilies. Saute on high heat for a minute and add the cumin seeds. Saute for 4-5 minutes on medium high heat. Add the cauliflower florets and half cup cilantro. Add the salt, turmeric and coriander powder. Saute for 4-5 minutes, stirring constantly. Lower the heat and cover for about 10 minutes or till the cauliflower is cooked. Take the lid off and add the peas. Mix well and cook for a few minutes till the peas are warmed through. Add the remaining cilantro and garam masala. Check for seasonings.

Quick Chicken Curry with Curry Leaves

July 9, 2018
  • 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.

 

Channa Dal with Curry Leaves

July 8, 2018

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

Sauteed Shrimp with Indian Pickling Spices

April 30, 2018

This is a great dish for a main meal or an appetizer…it’s yummy!!

  • 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.