Tag: Indian Recipes
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.
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.
Quick Chicken Curry with Curry Leaves
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
Marinade
- Juice of a large lime
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.
- 2 tablespoons coconut oil
- 2 teaspoons fennel seeds, crushed
- 10 to 12 curry leaves
- 2 medium yellow onions, sliced
- 1 serrano pepper, slice in half
- 3 to 4 garlic cloves, grated
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt
- ½ cup cilantro, chopped
Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.
Paneer and Peas Korma
- ½ pound paneer, cut into small squares and soaked in warm water
- 2 tablespoons fresh cashews, soaked in ¼ cup warm water for 20 minutes
- 2 tablespoons cream
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 inch fresh ginger, peeled and chopped
- 3 garlic cloves, peeled and chopped
Transfer the drained cashews, cream, onion, tomato, ginger and garlic to a blender. Add some water if necessary and blend till a smooth paste is formed. Keep aside.
- 2 tablespoons extra light olive oil
- 1 bay leaf
- 1 ½ inch cinnamon stick
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 1 to 2 teaspoons salt
- 1-2 cups water
- 1 ½ cups frozen peas
- 1 teaspoon kauri methi (dried fenugreek)
- ½ cup cilantro, chopped
Heat a heavy saucepan with the oil. Add the bay leave and cinnamon stick and sauté for 20 seconds. Add the cashew paste and sauté on medium heat for 10 minutes. Add the cayenne pepper, turmeric, salt and water. Bring to a boil and simmer for 10 minutes. Add the drained paneer and peas and bring back to a boil and simmer half covered with a lid for 10 minutes. Add the kasuri methi and cilantro. Check for seasonings and serve warm.
Sauteed Shrimp with Indian Pickling Spices
1 pound medium shrimp, cleaned and deveined
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 teaspoon onion seeds (nigella seeds)
¼ teaspoon fenugreek seeds
1 medium onion, sliced
1 serrano chili, chopped
2 tablespoons tomato puree
Salt
½ cup cilantro, chopped
Juice of half a lime
Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.
Indian Stye Chicken Roast
Marinade
- 1 pound chicken thighs, boneless, without skin
- Juice of one lemon
- ½ teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 large onion, chopped fine
- 1 inch ginger piece, grated
- 3 to 4 garlic cloves, chopped
- 2 teaspoons garam masala
- 2 teaspoons salt
- 1 tablespoon oil or ghee
Transfer all the ingredients to a mixing bowl and mix well and marinate the chicken for 2 to 3 hours or over night in the fridge. Take out half an hour before using.
- 2 tablespoons extra light olive oil
- 10 to 15 curry leaves
- ¼ cup finely ground cashews
- ½ cup cilantro, chopped
Transfer the chicken to a large saucepan and cook over a low flame with the lid on for about 15 minutes or till the chicken is tender and cooked through. Take out of pan and let sit for at least half an hour. Wipe the pan with a paper towel and add the oil and heat over medium heat. Add the curry leaves and sauté for 30 seconds. Add the chicken and sauté over high heat until all the liquid is cooked away, about 10 to 12 minutes. Make sure to stir constantly. Add the ground cashew and sauté on medium heat for another 3 to 4 minutes. Check for seasonings and garnish with cilantro.
Brown Rice Vegetable Pulao
- 1 tablespoon butter
- 1 tablespoon extra light olive oil
- 1 cup brown rice, rinsed
- 2 ½ cups vegetable broth
- 2 teaspoons salt
Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.
- 2 tablespoons extra light olive oil
- 1 teaspoon ground cumin
- 1 yellow pepper, chopped
- 1 cup green beans, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon salt
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.