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Tag: garam masala

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.

Chicken Tikka with Ginger

It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.

The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.

For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!

  • 1 pound boneless chicken thighs, cut into bite sized pieces
  • ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
  • 2 tablespoon greek yogurt
  • 1 tablespoon heavy cream
  • 1 tablespoon ginger, grated
  • 2 teaspoons salt
  • Juice of one lemon
  • 2 teaspoons garam masala

Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.

Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.

Middle Eastern Style Ground Beef

I recently entertained and decided to make a Middle Eastern/Greek meal- so I started with this ground beef dish flavored with mint and garlic. I served the meal with warm pita bread with delicious feta cheese and hummus for appetizers…

  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons garam masala
  • 1 pound grass fed ground beef
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, seeds and core removed, chopped
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • 1/3 cup flat leaf parsley, chopped
  • 1/3 cup fresh mint, chopped

Heat a large saucepan with the oil. Add the dried mint and garam masala and sauté on medium heat for 10 seconds. Add the ground beef and increase the heat to high and sauté while separating the meat with a wooden spoon for 4 to 5 minutes. Add the onion, garlic, tomatoes and tomato sauce. Saute on high heat for another 4 to 5 minutes, stirring constantly. Add the salt and lower the heat to medium and cook with the lid on for 8 to 10 minutes. Take the lid off and check for seasonings. Garnish with parsley and mint. Serve with heated pita.

Chicken and Rice with Spinach

This is a super quick, healthy dish- oh, and it is a one pot meal. I feel like taking a bow to the applauding audience- yes, I realize no one is applauding- but I feel like they should.

It was one of those days when I had no time and no ideas swimming around in my head. I took out two chicken breast from the freezer and in order to make it really simple, I spiced them with salt and garam masala. Garam masala is made with any where between 5 to 15 spices- depending on who is making it. Since I make my own, it is super flavorful, filled with cardamom, cinnamon, nutmeg, etc.

I sauteed the chicken pieces and then used the same pan to cook onions and garlic and more garam masala. I added some tomatoes, chicken broth with the rice and tossed in a whole bag of baby spinach.  I sliced the chicken pieces and introduced it to the rice and spinach and came up with a wonderful dish.

The busy day ended with a well-balanced, one pot meal and I had only one pot to clean after making the dinner- perfect.

Make this rice dish when things are crazy and you have no time to spend in the kitchen….

  • 2 chicken breasts
  • 1 tablespoon olive oil
  • Salt
  • 2 teaspoons garam masala

Heat the olive oil in a medium saucepan. Add the chicken breast and sprinkle salt and 1 teaspoon garam masala. Cook on high heat for 2 minutes and flip to the other side. Sprinkle salt and the remaining garam masala and cook for another 2 minutes. Take out and keep aside. The chicken will not be cooked through. It will finish cooking with the rice. Cool the chicken for 10 minutes and cut into ½ inch slices and keep aside.

  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, sliced
  • 1 teaspoon garam masala
  • 2 teaspoons salt
  • 1 cup tomato sauce or pureed tomatoes
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 5 ounces baby spinach

Heat the same saucepan and add the one tablespoon olive oil. Add the onion, garlic and garam masala. Saute on medium high heat for 3 to 4 minutes. Add the salt and tomato sauce. Saute for 2 to 3 minutes. Add the rice and sauté for a minute. Add the chicken broth and bring to a boil. Cook on high till bubbles begin to form on the surface. Add the spinach, lower the heat, and place lid on saucepan. Cook for 15 minutes or till the rice is cooked. Turn the heat off and add the chicken pieces on top and place the lid back on. Leave the saucepan covered for 10 to 15 minutes before serving. Make sure the chicken pieces are cooked through. Mix the rice with the spinach and chicken well before serving.

Indian Style Sweet Peppers and Potatoes

Sweet Peppers and Potatoes I thought it would be good idea to highlight some vegetarian dishes to highlight healthy eating. I am not for giving up meat or anything else unless medically necessary but I do believe in moderation and incorporating a bit of everything in ones diet.

I try to make a vegetarian meal once or twice a week. Indian food is a great way to do so. I usually cook some beans or lentils as well as some delicious vegetables. I pair it with fresh whole wheat rotis and I am able to serve my family a delicious, well balanced meal.

So, the first one today is made with sweet peppers and potatoes. It is a very simple to make. I started with some oil and cumin seeds. I added onions, garlic and tomato sauce to the mix. Potatoes and peppers were next followed by a variety of spices.

This dish can be an entree or a side dish. It is perfect with any fish or meat…. but we are sticking to vegetarian options this week… another one to follow tomorrow.
read more …

Cilantro and Mint Chicken Curry

Cilantro and Mint Chicken Delicious, delicious- try this easy dish…

  • 1 pound chicken thighs, skinless, boneless cut into 2 inch pieces
  • 2 tablespoons non-fat Greek yogurt
  • 2 inch ginger, grated
  • 3 to 4 garlic cloves, grated
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • Juice of half a lemon

Mix the yogurt, ginger, garlic, salt, garam masala and lemon juice in a small bowl. Add the mixture and the chicken pieces into a large ziplock and marinate for 2 to 3 hours.

  • 1 cup cilantro
  • ½ cup mint
  • ½ cup dill
  • 4 to 5 green onions, chopped

Blend the cilantro, mint, dill and green onions till smooth. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 teaspoons ground coriander

Heat a saucepan with the oil. Add the green sauce and sauté on medium heat for 4 to 5 minutes. Add the coriander and marinated chicken pieces. Mix well and bring to boil. Lower the heat and cover with lid. Cook for 15 to 20 minutes. Take the lid off and turn heat up to cook off excess liquid. Taste for seasonings and serve with rice or rotis.

Indian Style Meatballs

Indian Style Meatballs I have mentioned this many times- my daughter loves meatballs. In fact, her birthday is coming up and I already know what she will be asking for her special meal. The great thing is that she comes up with really good ideas for new and different ingredients to add to meatballs.

I have to give her full credit for this recipe. She is the one who suggested I make Indian style meatballs. She loves the Indian style burgers I make quite often- in fact she doesn’t like to eat plain burgers restaurants as she only likes the ones I make at home.

So, I ran with her idea and came up with this delicious recipe. I added the usual suspects including ginger, garlic and a shallot. I also added cilantro, coriander powder and garam masala. All of these ingredients created delicious and flavorful meatballs.

I cooked them in my favorite homemade tomato sauce. You can use your favorite store bought tomato sauce as well but nothing like the homemade variety.

This is a great way to change up your usual meatball recipe and make things a bit more interesting…

  • 1 pound ground turkey (dark meat)
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • ½ cup cilantro

Add the shallot, garlic, ginger and cilantro into a food processor and process till smooth.
Take the mixture out into a medium bowl.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg, beaten
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg, garam masala, coriander, and salt into the shallot mixture. Mix well and add to the ground turkey. Mix with both hands. Keep aside for 2 to 3 hours.

  • 3 cups marinara sauce

Heat the sauce in a large saucepan.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

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