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Tag: coriander powder

Mango Coconut Green Chicken Curry
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large red pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

 

 

Ground Pork with Cauliflower in Cilantro Sauce (Keema Gobi)

Ground Pork with Cauliflower in Cilantro Sauce

One of our favorites…

Cilantro Sauce

  • 1 cup cilantro, chopped
  • 4 green onions, chopped
  • 1 inch fresh ginger, chopped
  • 3 cloves garlic, chopped
  • ½ yellow onion, chopped

Blend the cilantro, green onions, ginger, garlic and onion in a blender till veggies form a smooth paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 pound ground pork
  • 1 head of cauliflower, cut into florets
  • Salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 cup cilantro, chopped

Heat a heavy saucepan with the oil. Add the cumin seeds and sauté for 30 seconds. Add the ground meat and sauté on high heat. Separate the meat while stirring with a wooden spoon- for about 3 to 4 minutes. Add the cilantro paste and sauté for another 3 to 4 minutes on medium heat. Add the cauliflower, coriander powder, salt and cayenne pepper. Mix well and lower heat to simmer and cover. Cook for 20 minutes. Take the lid off and turn the heat up, stirring constantly, cook for another five minutes or till the excess moisture has cooked through. Check for seasonings and garnish with cilantro.

Chicken Curry with a Fenugreek Cream Sauce

This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…

  • 2 tablespoons coconut oil
  • ¼ teaspoon fenugreek seeds
  • 2 teaspoons cumin seeds
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 medium yellow onion, chopped
  • 1 tablespoon dried fenugreek
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon sugar
  • ½ teaspoon cayenne pepper
  • 2 tablespoons full fat yogurt
  • 2 tablespoons half and half
  • 1 cup water
  • 1 pound chicken thighs, skinless, cut into 2 inch pieces
  • Salt to taste
  • ½ cup cilantro, chopped

Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.

Rajma with Cilantro and Dill (Red Kidney Beans Stew)
  • 2 cups dry red kidney beans
  • 6 cups water
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 inches ginger, chopped
  • 1 14.5 oz can chopped tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 2 tablespoons butter or ghee
  • ½ cup fresh dill, chopped
  • 1 cup fresh cilantro, divided in 2 bunches and chopped
  • 2 teaspoons garam masala

For this recipe you either need a pressure cooker or a slow cooker.

In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro.  Place the lid on top and cook on high heat till the pressure cooker gives out steam.  Lower the heat and cook for 2-3 hours.  Turn the heat off and open the lid.  Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle.  Add the remaining cilantro and garam masala.  Check for seasonings and serve with rice.

Gobi Mattar: Cauliflower and Peas

Shredded Cauliflower and Peas

  • 1 small head of cauliflower, florets separated and shredded
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 7-8 curry leaves
  • 1 teaspoon grated ginger
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • Juice of half a lemon
  • ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.

Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 6 ounces fresh or frozen raspberries
  • 1 cup chopped fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half a large lemon
  • Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.

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Dry Rub

  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander powder
  • 2 teaspoons coarse salt
  • Mix the spices and keep aside.
  • 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.

 

Paneer with Peas

This is a yummy paneer recipe with lots of flavor including cumin seeds, ginger and cilantro. I paired it with peas which is a very popular combination- my favorite…

  • 3 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 medium onion, chopped
  • 2 inches ginger, grated
  • ¼ cup cilantro stems, chopped
  • 1 serrano chili, chopped
  • 1 cup tomato sauce
  • 1 pack paneer, grated
  • 2 teaspoons salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 3 cups petite frozen peas
  • ½ cup cilantro, chopped
  • ½ cup dill, chopped

Heat a large saucepan with the oil. Add the cumin seeds and cook for 30 seconds on medium heat. Add the onion, ginger, cilantro stems and serano. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the paneer, salt, coriander, cayenne and peas. Saute on medium heat for 5 to 6 minutes. Cover on low for another 5 minutes. Check for seasonings and add the cilantro and dill. Mix well and serve.

 

 

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