Tag: indian food
Roasted Cauliflower and Potatoes with Harissa
1 head of cauliflower, cut into florets
4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces
Oil to drizzle and cook with
Salt
Pepper
5 to 6 green onions, whites and greens separated and chopped
2 inch fresh ginger, grated
2 tablespoons harissa
1 teaspoon ground coriander
½ cup chopped cilantro
Preheat broiler to high.
Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.
Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.
Sauteed Okra with Onions
- 10 ounces frozen chopped okra, thawed or fresh if you can find it
- 2 tablespoon olive oil
- 2 serrano chilies, cut and split in half
- 1 large onion, sliced thin
- 2 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon lemon juice or 1 teaspoon aamchoor
Line a large plate with a sheet of paper towel. Place the okra in one layer and microwave for 3 minutes. The reason for this step is to remove the wet slimy texture frozen okra has.
In a cast iron or non-stick frying pan heat the olive oil. Add the onions, serrano chilies and sauté over high heat. Add the okra. Stir constantly careful not to burn but brown evenly. Once the okra and the onions are dark brown and well sautéed, add the salt, turmeric, garam masala and cayenne pepper. Take off heat and add the lemon juice. Adjust seasoning and serve.
Cauliflower and Potatoes Sauteed with Tomatoes
- 1 cauliflower head, cut into florets
- 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom) seeds
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, sliced
- 2 inch ginger, chopped
- 4 garlic cloves, chopped
- 1 cup fresh tomatoes, chopped
- 2 teaspoons salt
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.
Paneer with Green Beans
- 2 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 9-10 curry leaves, chopped
- 1 medium onion, chopped
- 1 inch fresh ginger, grated
- 1 cup green beans, chopped
- 1 cup yellow beans, chopped
- 1 cup paneer, grated
- 2 teaspoons ground coriander
- 1-2 teaspoons salt
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.
Creamy Paneer and Peas (Mattar Paneer)
This is yummy interpretation of a classic mattar paneer…
2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped
Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.
Ground Meat Cooked in a Yogurt and Spinach Sauce- Dahi Keema
- 1 medium onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 3 inch piece of garlic, roughly chopped
Process the onion, garlic and ginger and keep aside.
- 1 pound ground dark meat turkey- any ground meat will do
- 2 inch cinnamon stick
- 1 large black cardamom
- 2 green cardamoms
- 4 cloves
- 2 teaspoons black cumin seeds
- 2 tablespoons extra light olive oil
- 1 cup frozen chopped spinach
- 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon garam masala for garnish
- ½ cup chopped cilantro for garnish
In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle. Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture. Cook on a medium high heat for 7-8 minutes, stirring constantly. Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt). Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.
South Indian Style Tomato Rice
This is my version of a classic South Indian style tomato rice- mine is made with brown rice. No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!
- 1 cup brown jasmine rice, rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon oil
Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.
- 2 tablespoons coconut oil
- 1 teaspoons mustard seeds
- 1 teaspoons cumin seeds
- ½ inch cinnamon stick
- 2 cloves
- 8 to 10 curry leaves, chopped
- 1 medium onion, chopped
- 2 inch ginger, grated
- 1 cup tomato sauce
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt
Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.