Tag: cilantro
Mango and Green Onion Salsa
Salsa is a perfect accompaniment for any summer meal…
- 2 to 3 ripe mangos, peeled and chopped
- 3 green onions, chopped
- ½ cup cilantro, chopped
- Juice of one large lemon
- 1 to 2 teaspoons salt
- 2 teaspoons extra virgin olive oil
Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.
Chicken with Almond and Cilantro Curry
- 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
- ½ cup full fat yogurt
- ¼ cup half and half
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 2 inches fresh ginger, peeled and cut
- 1 teaspoon garam masala
- 2 teaspoons salt
Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.
- ½ cup slivered almonds
- ½ cup hot water
Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.
- 2 tablespoons butter
- ½ teaspoon mace
- ½ teaspoon nutmeg
- 1 teaspoon black cumin seeds
- 1 cinnamon stick, ½ inch
- 1 medium onion, chopped
Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.
Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy
Amazing recipe I haven’t posted in a while…
This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.
This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.
The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.
Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.
The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.
Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…
Yogurt Gravy
- 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
- 1 cup besan (chickpea flour), sifted
- 7 cups water
- Salt
- 1 teaspoon turmeric
- 1/8 teaspoon asafetida powder
Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.
Potato Fritters
- 2 cups besan (chickpea flour)
- 1 large potato, chopped into ¼ inch dice
- ½ cup cilantro, chopped
- 3 green onions, chopped
- ½ small red onion, chopped
- 2 inch grated ginger
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 2 teaspoons salt
- ¼ teaspoons baking powder
- ¾ cup water
Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.
- 2 cups extra light olive oil
Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.
Seasonings
- 2 tablespoons extra light olive oil (you can same oil you used for frying)
- 1 teaspoon fenugreek seeds
- ¼ teaspoon asafetida
- ½ teaspoon cayenne pepper
- 3 dried chili pepper
Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.
Garnish
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves (methi)
Garnish with garam masala and methi. Serve hot with plain rice.
Bean Avocado and Shishito Pepper Salad
Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…
- 1 can black beans, rinsed and drained
- 1 avocado, chopped
- 3 to 4 shishito peppers
- 1 medium pepper, yellow or red, chopped
- 2 green onions, chopped
- ½ cup cilantro
- Juice of a large lemon juice
- 1 to 2 teaspoons salt
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.
Memorial Day Recipes: Spicy Grilled Potatoes
- 5 to 6 medium red skinned potatoes, peeled and sliced thin
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.
Dressing
- 1 cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.
Memorial Day Recipes: Grilled Carrots with Orange Dressing
- 1 pound baby carrots, sliced (along the long side)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.
Dressing
- ¾ cup fresh orange juice, reduced to ¼ cup
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.
Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce
- 1½ pounds ground lean lamb
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 4 garlic cloves, minced
- 1 large shallot, grated
- 2 tablespoons parsley, chopped
- 4 tablespoons cilantro, chopped
- 2 tablespoons harissa sauce
Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.
Grill the patties on high for 4 to 5 minutes on each side.
Sun Dried Tomatoes Mayonnaise
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- Juice of half a lemon
Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.
To Assemble
- 2 large tomatoes, sliced
- 1 medium onion, sliced
- Baby arugula
- 2 baguettes, sliced and cut into 4 pieces each
Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.
