Tag: indian cuisine
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.
Roasted Eggplant with Peas
- 1 medium sized eggplant
Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.
- 2 tablespoons extra light olive oil
- 2 tablespoons stems of fresh dill
- 2 tablespoons stems of fresh cilantro
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1 cup tomato sauce
- 1 cup peas
- ½ cup fresh cilantro, chopped
- ¼ cup fresh dill, chopped
Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.
Blood Orange Olive Oil Cake with Cardamom
My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!
- 1¼ cups all-purpose flour
- ¾ cup raw sugar
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Juice and zest of 1 large blood orange
- ½ teaspoon cardamom powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Confectioners sugar for dusting
Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.
Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.
Blood Orange Compote
- 4 blood oranges, peel and supreme (section into segments), juice included
- 1 teaspoon honey
Add the orange segments, juice and honey to a small bowl. Let sit for an hour.
- 1 cup whipped cream
Serve the cake with some blood orange compote and a dollop of whipped cream.
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.
Cabbage and Carrots
My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 to 15 curry leaves, chopped
- 1 inch fresh ginger, grated
- ½ cup peanuts, chopped
- 1 tablespoon channa dal
- 1 tablespoon white urad dal
- 3 cups green cabbage, shredded
- 1 cup carrots, shredded
- 2 teaspoons ground coriander
- ½ cup cayenne pepper
- 2 teaspoons salt
Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.
Tomato and Cucumber Salad: Kachumbar
- 1 English cucumber, chopped into 1/2 inch pieces
- 1 cup cherry tomatoes, cut in half
- 4 green onions, chopped
- Salt
- Juice of one lemon
- 1/2 cup cilantro, chopped
Mix the cucumber, tomatoes, green onions, salt, lemon juice and cilantro in a small bowl. Mix well and serve.
Roasted Eggplant with Peas: Baingan Bhurta
- 2 small eggplants
- 1 teaspoon olive oil
Spread the olive oil all over the eggplants and place under a high broiler. Roast until the eggplants are soft and skin is charred and dark brown. Take out and peel the skin off. Take the pulp out, break it apart with a fork and keep aside.
- 1 large onion, chopped
- 1/3 cup green onion, chopped
- 3 tablespoons olive oil
- 1 cup chopped tomatoes
- 1 cup frozen peas
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- Salt
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
In a medium saucepan heat the olive oil. Add the white and green onions. Saute on medium heat for 2-3 minutes. Add the tomatoes, eggplant pulp, peas and mix well. Cook on medium heat for 10- 15 minutes. Add the garam masala, salt, cayenne pepper. Taste for seasonings. Garnish with cilantro and dill.