Tag: ground coriander

Turkey Chili with Beans

Yummy and healthy and perfect for a cold day….

2 tablespoons olive oil
1 pound dark meat ground turkey
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ancho chili
1 medium yellow onion, chopped
3 garlic, chopped
½ cup cilantro, chopped
1 tablespoon tomato paste
1 cup tomato sauce
1 cup chicken broth
1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

Mattar Paneer (Peas with Paneer) in Cilantro Sauce

A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!

1 cup fresh cilantro
2 teaspoons cumin seeds
3 garlic cloves, skin off
6 to 7 scallions, ends cut off and halved
½ cup full fat yogurt
½ cup water
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 tablespoons extra light olive oil
12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
1½ cups frozen peas
½ cup fresh cilantro, chopped

Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.

Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.

Spiced Fig Compote

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

1 cup dried figs, sliced
½ cup orange juice
Juice of one lemon
2 tablespoons honey
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used curry leaves and mustard seeds… it was delicious…

1 pound chicken thighs, skinless and cut into 2 inch pieces
¼ cup Greek yogurt
3 garlic cloves
2 inch ginger piece, chopped
½ cup cilantro, chopped
1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

1 14 ounces can diced fire roasted tomatoes with chilies
1 medium onion, chopped
2 cardamom pods
2 cloves
1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth. Keep aside.

3 tablespoons extra light olive oil
8 to 10 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Beef, Mushrooms and Spinach Enchiladas

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

2 tablespoons extra light olive oil
2 garlic cloves, grated
2 medium shallots, chopped
½ pound ground beef
10 ounces Cremini mushrooms, cleaned and chopped
2 10 ounces baby spinach
1 teaspoon salt
1 teaspoon smoked paprika
2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

3 cups tomato sauce, either store bought or homemade
2 teaspoons chipotle in adobo sauce
1 teaspoons smoked paprika
2 teaspoons salt
½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

6 to 8 corn/flour tortillas
Mexican blend grated cheese
One 9X13 oven-proof dish
Preheat oven to 350 degrees F
1/2 cup cilantro, chopped
2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

Cheeseburgers with Indian Flavors

1 pound grass fed ground beef
½ cup cilantro
3 garlic cloves
3 green onions
2 teaspoons salt
2 teaspoons garam masala
2 teaspoons ground coriander

Process the cilantro, garlic and green onions. Add to the ground beef. Add the salt, garam masala and ground coriander. Mix well and keep aside for 2 to 3 hours. Form into 4 patties.

Garam Masala Mayonnaise

½ cup mayonnaise
2 teaspoons garam masala
½ teaspoon salt
Juice of one lemon

Mix the mayonnaise, garam masala, salt and lemon juice in a small bowl and keep aside.

1 large sliced tomato
4 soft burger or focaccia rolls
4 pepper jack slices

Cook the burger patties on a grill or a grill pan according to desired doneness. Top with cheese. Spread mayonnaise on the rolls. Add a tomato slice and add the patty. Serve with corn and a salad.

Smoked Paprika Fish Fry

My daughter loves fried fish- well, who doesn’t??? She loves ordering it whenever we go to London or Ireland…This one is a bit more flavorful than the ones in the restaurant…

2 pounds of your favorite fish, cut into 3- inch filets
2 teaspoons smoked paprika
1 teaspoon ground coriander
2 teaspoons salt
1 egg white, beaten

Marinate the fish filets with the mixture of smoked paprika, ground coriander, salt and the beaten egg white in the fridge for 2 to 3 hours. Take out half an hour before frying.

1 cup all purpose flour
¼ cup cornmeal
1 teaspoon salt

Add oil to a frying pan, about an inch deep. Heat till 350 degrees F.

Mix the flours and salt together in a flat palate. Dredge the fish filets in the flour mixture and pan fry the fish till done. Serve with homemade oven fries.

Tartar Sauce

2 tablespoons mayonnaise
¼ cup Greek yogurt
1 teaspoon sweet relish
2 tablespoons dill, chopped
Juice of half a lemon
1 teaspoon salt

Mix all the ingredients together and serve with the fish.

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