Tag: ginger

Asian Meatballs

Going with the Asian theme this week…
Asian Meatballs

1 pound ground turkey, dark meat preferable
½ cup panko breadcrumbs
1 teaspoon sesame oil
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 tablespoon tamari
1 egg, beaten
Salt
2 green onions, chopped
1 inch ginger, chopped
3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Shrimp with a Cilantro and Mint Sauce

This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

1 pound medium sized shrimp, cleaned
2 tablespoons extra light olive oil

Green Curry

1 cup cilantro, chopped
½ cup mint, chopped
2 green onions, chopped
1 medium white onion, chopped
3 garlic cloves
1 inch ginger
1 serrano chili, chopped
¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

3 teaspoons coriander seeds, toasted and ground
2 teaspoons mustard seeds
10 to 15 curry leaves, chopped
1 (14 ounces) light coconut milk
Salt
Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

Dal Makhani- Black Lentils with a Cream Sauce

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

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

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.

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 Curry with Dill and Cilantro

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

2 pounds chicken thighs, skinless, with or without bone
½ cup greek yogurt
2 tablespoons half and half
2 inch fresh ginger, grated
3 garlic cloves, grated
Juice of half a lemon
2 teaspoons salt
1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

1 cup fresh dill
1 cup fresh cilantro
10 to 12 green onions
½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

3 tablespoons extra light olive oil
½ cup tomato sauce, homemade or store bought
2 teaspoons ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.

Turkish Style Kebabs

1 pound ground pork
1 pound ground lamb
2 tablespoons harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
2 teaspoons ground sumac
1 teaspoon cayenne pepper
2 teaspoons salt
2 garlic cloves, grated
1 small yellow onion, grated
2 inch piece of ginger, grated
½ cup parsley, chopped
¼ cup mint, chopped

Transfer all the ingredients to a mixing bowl, mix well and let sit for 2 to 3 hours. Form about 12 sausage shaped kebabs and then insert a skewer through each and grill till done. Serve in warm pita with some greens like arugula topped with the harissa sauce.

Harissa Sauce

1 cup full fat yogurt
2 garlic cloves, grated
½ cup parsley, chopped
¼ cup mint, chopped
2 teaspoons sumac
2 tablespoons harissa
2 teaspoons salt

Mix everything in a small bowl, taste for seasonings and serve over the kebabs.

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.

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