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Tag: indian cuisine

Channa Masala and Spinach Fried Rice Bowls

I love making noodle and rice bowls and so I thought why couldn’t I make one with Indian ingredients.. that is how this bowl came about. If you want to leave it completely vegetarian and more vegan, eliminate the egg.

 

 

 

 

 

 

 

 

 

 

 

  • 1 cup dried chickpeas, soaked for at least 2 to 3 hours
  • 1 14 ounces can fire roasted tomatoes with chili
  • 1 small onion
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 3 tablespoons butter
  • 2 teaspoons cumin seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 1 black tea bag
  • 3 cups water
  • Salt
  • 2 teaspoons garam masala

Transfer the tomatoes, onion, garlic and ginger to a blender. Blend well till everything is well combined and formed into a sauce. Keep aside. Heat a pressure cooker to a large saucepan with the butter. Add the cumin seeds, cloves, cinnamon stick and bay leaf. Saute for 30 seconds on medium heat. Add the drained chickpeas, tea bag, salt and water. Bring to a boil and follow directions for the pressure cooker and cook under pressure for 2 hours. If using a regular saucepan, cook for 2 to 3 hours or more depending on how long the chickpeas were soaked. Keep adding more water as needed. Once the chickpeas are soft and tender, bring to a boil and cook till a thick soup consistency if formed. Check for seasonings and garnish with garam masala.

Spinach Brown Rice with Mustard Seeds Fried Rice

  • 1 cup brown rice, rinsed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 cups water

Heat a medium saucepan with the butter. Add the rice and salt and sauté for a minute. Add the water and bring to a boil. Partially cover the saucepan with lid and cook on medium low heat till most of the water is cooked away, about 15 minutes. Cover with lid and lower the heat to low and cook for another 20 to 25 minutes or till the rice is cooked through. Fluff rice with fork and let cool.

  • ¼ cup coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 pounds baby spinach, chopped
  • 2 tablespoons soy sauce
  • Salt

Heat a wok like pan with the coconut oil. Add the cumin seeds, mustard seeds and curry leaves and cook for 30 seconds on medium heat. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add the spinach and let it wilt, add the cool rice and soy sauce. Cook on high heat for 3 to 4 minutes. Add salt if needed.

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1 teaspoon salt
  • Juice of one lemon

Mix everything together and keep aside.

Assemble bowls with the spinach rice, channa masala and relish. Top with fried eggs if desired and garnish with some chili sauce.

 

Indian Fish Curry

Fish Curry with Sole

This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…

  • 2 pounds fish fillets, (any white fish will do)
  • Juice of one lemon
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Marinate the fish fillets with the lemon juice, turmeric and salt.

  • 4 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons kalonji (onion seeds)
  • 2 tablespoons garlic, grated
  • 2 tablespoons ginger, grated
  • 2 medium yellow onions, chopped fine
  • 2 teaspoons coriander powder
  • 1 bay leaf
  • 2 cups water, fish or chicken broth
  • Salt

Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.

Chicken Korma

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Palak Murgh- A Spinach and Chicken Recipe

Palak Chicken

  • 1 pound boneless chicken thighs, cut into bite size pieces
  • ¼ cup sour cream
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon nutmeg
  • 3 green cardamom pods, skin off
  • ½ teaspoon cayenne pepper
  • Juice of one lemon
  • Salt

Marinate overnight or at least 2 hours.

  • 1 large white onion, chopped
  • 3 tablespoons olive oil
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 1 cup crushed tomatoes
  • Salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
  • 1 teaspoon garam masala

In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.

Brown Lentils with Tomatoes & Onions

Lentils with Tomatoes and Onions

  • 1 cup brown lentils
  • 3 cups chicken broth
  • 1 medium yellow onion, chopped
  • ½ cup crushed tomatoes
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 1 tablespoon extra light olive oil
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala

Add the lentils into a medium bowl. Add the chicken broth, onion, tomatoes, garlic, ginger, oil, salt, turmeric and cayenne pepper. Bring to a boil and simmer on medium low heat for 30 to 45 minutes – or till the lentils are soft and the consistency is between a soup and a stew. Add the garam masala. Check for seasonings and serve with rice.

Spiced Shredded Cabbage with Coconut

Spiced Shredded Cabbage

Spice Mix

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 medium shallots, chopped
  • 2 inch fresh ginger, grated
  • 4 to 5 curry leaves
  • ½ cup grated frozen coconut
  • 4 cups shredded cabbage
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.

Cauliflower and Potatoes with Ajwain

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

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