Tag: Indian Recipes

A Simple Indian Vegetarian Recipe: Pink Lentils with Broccoli Rabe served with Basmati Rice and Mustard Seeds (Dal Chawal)

lentils-with-broccoli-rabe Sometimes you need to make the very simple foods to satisfy your nostalgic self. I was in the mood for ‘dal chawal’- which means lentils and rice. Growing up, ‘dal chawal’ meant that it was going to be a laid back meal that doesn’t take very long to cook. Depending on what lentils are used, they can be cooked in no time. The pink lentils fall under that category- you can cook these up in about 20 minutes. Now although it is a simple meal- it can be dressed up in many ways. The lentils can be cooked in different ways and can be topped with various concoctions (called the tempering). In this case, I kept it really simple- didn’t add any tempering and cooked everything in the lentils including garlic and chopped broccoli rabe. Yes, you read it correctly- I used broccoli rabe! Talk about fusion cuisine! I like to add vegetables to my lentil dishes to make them healthier- normally I add baby spinach. I was at the Indian grocery store and saw broccoli rabe there- most Indians cook broccoli rabe (because of it’s bitter and earthy flavor) with mustard greens and make a dish called ‘sarson ka saag’- sarson is mustard greens and saag is when any greens like spinach or mustard greens are blended to a smooth cream spinach like consistency. Sarson ka saag is eaten with roti made out of corn meal – it’s delicious! It’s mainly eaten in North India, in Punjab- that is where my parents come from and so my Mom makes the tastiest version of this dish- hands down! I digress- I decided to use broccoli rabe in my lentils instead of spinach since broccoli rabe is one of my favorite greens. Well, the dal (lentils) was delicious- my daughter ate it up not even realizing what was in it.

Another way to dress up ‘dal and chawal’ is by making the rice in different ways. I remember eating dal (lentils) with plain white rice- it does taste really good with just plain rice- but of course I had to do something different! I decided to cook the rice with mustard seeds and curry leaves- two of my favorite spices used in South Indian cooking.

Yogurt is usually served with all Indian meals- and this one was no different. Again, the yogurt can be dressed up in a variety of ways. I decided to chop some cucumbers and tomatoes and add it to the yogurt with some salt, cumin powder and dried mint. It makes a delicious raita.

Overall, the meal took me back years when I was a little girl and would eat ‘dal chawal’- but would not really enjoy it too much- thinking to myself- this is all I got?? Now, I crave it! It’s funny how things change as you get older and old flavors and memories hold a very special place in your heart. My daughter liked my dressed up ‘dal chawal’! My husband ate it like he hadn’t eaten the dish in years!

A Recipe Fit For Royalty: Vegetable Korma

vegetable-korma I teach cooking classes a couple time a month. I try to come up with a complete and balanced menu that is delicious but easy to make. For last month’s class, I did the chicken malai tikka– I wanted to come up with a vegetable dish people can enjoy. Someone had suggested a navrattan korma- which is a very popular dish in Indian restaurants around here. A korma is a dish with either vegetables or meat cooked in a creamy white sauce. I have never really made a vegetable korma and never really order it at a restaurant either. The reason for not ordering the dish outside is that it is filled with cream and butter. I can’t imagine how many calories are in that small serving!

In my attempt to come up with a healthier version of this dish, I must have looked at hundreds of recipes. I finally came up with the perfect, delicious concoction. In my mind, a korma is creamy, delicate yet full of flavor. I used dry spices to give the dish loads of flavor. The cinnamon, bay leaf, cardamom, cloves and most of all the black cumin give this dish a very delicate aroma and taste. I tend to use black cumin when I am making a white creamy sauce- unlike regular cumin, this variety has a very floral taste- it’s delicate yet full bodied – the flavor is unmistakable! That being said- if you can’t find this spice, regular cumin will be just fine. Also, any combination of vegetables is great in this dish. I went with a combination with great aesthetic appeal, full of color. For the white creamy sauce, I decided to use non-fat evaporated milk with a touch of half and half. The evaporated milk gives the dish great body and taste without any of the fat- how clever was that!! The half and half adds just enough richness without going over the top. To finish off the dish, I added chopped raw cashews and golden raisins. The sweetness of the two ingredients goes very well with the mild creamy dish. To take the korma to another level, I added crumbled paneer- it gives the dish great texture. Overall the dish was a big success. My husband loved it! People at the class enjoyed it as well. We at it with fresh homemade rotis and pink lentils cooked with broccoli rabe- recipe to follow soon!!

Aloo Mattar Gajar- Potatoes Peas and Carrots

aloo-mattar-gajjar I think of sitting in the sun on a winter day in India when I eat this dish… carrots and peas were in season only in the winter back then. My Mom would make this vegetable dish and I can still invision the sweet carrots married with the soft mushy potatoes and creamy peas. Somehow the carrots in India are colored red unlike the orange ones we get here- and they are extra sweet and have a more ‘carrot’ flavor! I can’t remember what spices my Mom added to the dish- I do remember the taste of the vegetables really well. She would make a fresh roti, dot some ghee on it and serve the vegetables on the fresh bread- it was delicious! I forget to make this very simple concoction- there isn’t much to it especially now since almost all vegetables are available year round. I always have potatoes in the pantry and peas in the freezer. I usually have baby carrots in the fridge to pack for my daughter’s lunch everyday. I decided to add a little bit of cumin seeds and ginger- I didn’t want a lot of very dominant flavors competing with each other, especially because I decided to add a new ingredient to the dish- dill… I love using this herb- in India it is used as a vegetable- so I decided to use it in here with fresh cilantro. The dish was completely different than the one I grew up with but this one was delicious as well. It tasted more suitable for the summer months- I guess the fresh herbs gave it that effect.

This dish would be a great accompaniment with store bought naan and some lentils. It would also go really well as a side dish with fish, chicken, pork or even steak! We had it with some brown lentils and home made rotis- it was simple and delicious!!

Indian Breakfast Recipe: Scrambled Eggs with Green Onions and Cilantro

scrambled-eggs-with-green-onions-and-cilantro As you have probably guessed by now or maybe not… that most Indian dishes include onions, cilantro, chilies, etc… this includes breakfast as well. A very popular way to make scrambled eggs in India is to saute chopped onions, green chilies and tomatoes. The egg mixture includes salt, lots of cayenne pepper and tons of chopped cilantro. Once the egg mixture is combined with the onions, etc- a perfect breakfast dish is created. It is usually served with soft white bread on the streets but can be eaten with a roti or parantha as well. I remember eating this mostly for breakfast growing up- but once in a while, if I was lucky, my Mom would make it for dinner! She would make us individual portions in a small metal bowl – she would cook the eggs right in there on the stove and place it in our plates with a parantha! It was delicious! You should try it with a tortilla in case you can’t get your hands on an Indian flat bread.. the combination is great. Although it’s very delicious with sliced bread or even a fresh baguette. I made this particular dish with green onions- no real reason except that I like the color of green onions and they are milder in taste and flavor- any kind of onion will do. Tomatoes are optional- some people don’t like the soft tomato texture in this dish, but I love the tang and color they provide. Cilantro, to me is the key in this dish- although I love it in any and every thing I make. I go through tons of cilantro and absolutely love the very mild leafy onion taste it imparts- some people don’t care for it, in which case, parsley can be substituted. I also like to top the egg dish with garam masala- it gives every bite a very distinctively Indian flavor. Garam masala being a combination of a number of dry spices ground together to form a powder used to cook and garnish. It can be purchased at the grocery stores now but if you are able to make it yourself or know someone who makes it- do try the homemade one- there is no comparison in taste, aroma and flavor! I do make my own in bulk and freeze it to keep fresh. The aroma reminds me of childhood- I remember my Mom mixing the spices together in a large circular metal tray before she would grind them up- every time I mix the spices myself, the smell takes me back…

Tomato and Onion Relish with Cilantro Chutney

tomato-and-onion-relish-with-cilantro-chutney I remember meals growing up always included yogurt and kachumbar on the side. Since most Indian dishes are cooked well, the texture is usually soft and creamy- the chopped crunchy salad goes very well with the food-the texture contrast is wonderful! Yogurt serves a couple of roles with the food- it provides a much needed coolness with the spicy preparations. It also is a good protein to serve especially if the dishes are vegetarian. Lastly the bacteria in yogurt are great for digestion.
I made a crunchy salad with the biryani but instead of adding lime and cilantro I mixed it with my cilantro chutney. I always have this chutney in my fridge. It doesn’t take very long to make and I use it as a condiment with a lot of dishes. Typically the green chutney is quite spicy but it is not necessary since it provides a punch of flavor regardless of spice. I sometimes add Serrano chilies if I want a kick and add the olive oil to increase the shelf life. I serve the chutney on the side with Chicken Tikkas and Seekh Kebab. It can also be used as a spread for a sandwich. Rotisserie chicken mixed with some of this chutney and a little mayo makes a delicious chicken salad. Also, it can also be used as a sauce for pizza- the chutney on the base, with some low fat mozzarella cheese and topped with chopped Rotisserie Chicken, Chicken Tikka or even the Seekh Kebab.

2 plum tomatoes, chopped into ½ inch pieces
1 medium red onion, sliced thin
¼ cup cilantro chutney (more if you like spicy)
¼ cup golden raisins
Salt to taste

Fill a small bowl half way with some cold water and a few ice cubes. Add the sliced onion to the water and let it sit for about 30 minutes. The cold water makes the onion crispy and also takes the bitter taste away.
In a medium bowl mix the tomato, red onion, raisins and chutney. Mix well and check for seasonings.

Cilantro Chutney

3 cups cilantro, washed and chopped roughly

4 green onions

2 limes, juiced

1½ teaspoons salt

1 teaspoon cumin

2 tablespoons olive oil

¼ cup water

Add all the ingredients to a blender. Blend till everything turns into a smooth sauce.

Raita with Dried Mint
raita-with-dried-mint

2 cups low-fat yogurt- whisk smooth with 1 tablespoon milk
1 teaspoon salt
1 teaspoon roasted cumin powder
1/2 teaspoon cayenne pepper
1 tablespoon dry crushed mint or 1/4 cup chopped fresh mint

Mix all the ingredients together. Check for seasoning.

Chicken Biryani with Aromatic Spices

chicken-biryani-with-dry-spices

2 pounds skinless chicken, mix of thighs and drumsticks (cubed mutton, pork, lamb or beef can be used)
3 tablespoons extra light olive oil or ghee
4-5 cloves
2 big black cardamoms
3 small cardamoms
1 3 inch cinnamon stick
1 bay leaf
2 teaspoons shahi jeera- black cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2 teaspoons garam masala
Salt to taste
2 tablespoons yogurt mixed with 1 tablespoon half-and-half
2 cups chicken broth
2 cups parboiled basmati rice (cook in 4 cups of chicken broth for more flavor)
1 teaspoon saffron mixed with 2 tablespoons warm milk
¾ cup cilantro, chopped
½ cup mint, chopped
A large cheesecloth

Preheat the oven to 250 degrees.

In a large pan, heat the olive oil or the ghee on medium heat. Add the cloves, black cardamoms, small cardamoms, cinnamon stick, bay leaf, shahi jeera, coriander powder, turmeric, cayenne pepper, nutmeg and garam masala. Saute for a minute or two until the spices begin to sizzle. Add the yogurt mixed with the half and half. Add the chicken pieces and cook the meat till well browned on medium high heat for about 5-7 minutes. Add salt to taste. Add the chicken broth and mix well. Cover the pan and cook on medium low heat till chicken is done- about 20-25 minutes. Take the cover off and raise the heat to evaporate some of the liquid. The consistency should be similar to a thick soup. Take off heat and let cool. At this point you can leave the pieces on the bone or take the meat off and shred with your hands and add it back to the gravy. Check for seasonings and keep aside.
Divide the chicken mixture leaving one half in the original pan. Divide the rice and put one half in the original pan with the chicken. Add cilantro, mint and the saffron into the pan and mix well and spread evenly. Next, add the remaining half of the chicken mixture on top spreading it evenly over the previous rice and chicken mixture. Now take the remaining portion of the plain rice and spread it all over the chicken (idea is to layer the ingredients). Wet the cheesecloth and spread over the rice and cover with lid. Bake in the oven for 90 minutes and serve with a relish and yogurt.

Egg Paratha

egg-paratha Parathas are essentially a tortilla like flat bread made out of whole wheat flour. It is very common to have them for breakfast in India. They are typically stuffed with vegetables like potatoes, cauliflower or even a daikon. It can also be prepared plain layered with butter or ghee and eaten with yogurt. In this dish, a whole wheat tortilla or any choice of flat bread can be used. I grew up eating egg parathas for breakfast. I am not sure how common they are amongst other Indians, but we would have them once in a while for breakfast or even lunch. It is almost a whole meal- whole wheat bread with an egg. The egg is nicely spiced with salt and cayenne pepper. The cilantro gives the dish great flavor and color. Typically a regular onion is sauteed with a green chili- I like to use green onions because of their mild flavor and beautiful color. The soft layer of egg goes very well with the crispy paratha. The spice level can be increased by adding more cayenne pepper in the egg mixture- I love it spicy, so I add more cayenne and more serrano chilies to the frying pan- my mouth salivates as I write about this dish!!!- even though I just finished eating the most flavorful biryani I have ever had! Stay tuned for the recipe and explanation on Monday… as usual, I digress…

Egg paratha goes very well with ketchup or even a tomato chutney and a cup of hot masala chai– perfect combination! We usually look forward to having this breakfast dish on the weekends.

1 large egg, beaten well
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ cup cilantro, chopped
1 tablespoon olive oil
¼ cup green onion, chopped
1 serrano chili, chopped
1 round flat bread, a tortilla, a prepared roti or paratha

In a large non-stick frying pan, heat the olive oil. Add the green onion and Serrano chili. Saute for a minute or two on medium heat. In the meantime, beat the egg well and add the salt, cayenne pepper and cilantro. Have the tortilla or the paratha ready. Pour the egg mixture on to the onion mixture in the frying pan. Rotate the frying pan to spread the egg mixture evenly. Plate the paratha on top of the egg mixture and press down with a spatula. Cook on medium heat till the egg below the paratha is well cooked- about 3-4 minutes. Flip the egg paratha over and brown the other side.

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