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Tag: indian

Seekh Kebab

Here is something you can make with a salad.. these are always a hit and easy to make..

  • 1 lb ground turkey (dark meat is ideal, you can also use pork or lamb)
  • 1 medium onion
  • 5 cloves garlic
  • ½ inch ginger
  • 1-3 Serrano chilies deseeded
  • ½ cup fresh cilantro
  • 1-3 green cardamoms
  • 2 teaspoons salt
  • 1 teaspoons garam masala
  • 2 teaspoons coriander powder
  • A pinch of cayenne pepper
  • 1 large egg

Wooden skewers soaked in water for 2-3 hours.

Mince the onion, garlic, ginger, chilies, cilantro, cardamoms, salt, garam masala, coriander powder and cayenne pepper in a food processor. Add the ground turkey to a large mixing bowl and mix in the onion mixture. Add the egg and mix thoroughly but not too much, (over mixing can toughen the meat). Take each skewer and place a hand full of meat mixture evenly around it creating a long thin kebab. Place all the skewers either on a grill or a hot skillet. Cook till done.  Serve with cilantro chutney.

Coconut Chicken Curry

I taught this dish yesterday in one of my cooking classes and it came out delicous. When I was testing the dish, I started with something completely different. It was okay, tasted fine but it didn’t stand out. So I decided to add some mustard seeds, crushed tomatoes and onions. That made a big difference in the taste and texture of the gravy. I love going out for south-indian food, especially since I am from the north. I then like to come home and try to replicate the dishes to the best of my ability. Hope you enjoy my version of a south-indian chicken dish!

  • 1 pound boneless skinless chicken thighs cut into 2 inch pieces

Marinade

  • 4 garlic cloves minced
  • 3-4 inch ginger minced
  • 1 teaspoon salt
  • 1 lemon juiced
  • ½ teaspoon cayenne pepper

Sauce

  • 1 medium white onion sliced
  • 1 teaspoon mustard seeds
  • 3 tablespoons olive oil
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup crushed tomatoes
  • 1/2 cup low fat coconut milk
  • Salt to taste
  • ½ cup chopped cilantro for garnish

Mix all 5 ingredients and marinate the chicken for 2 to 3 hours. In a heavy saucepan heat the olive oil and add the mustard seeds, cook for about a minute until the seeds begin to sizzle. Add the chicken with the marinade, coriander powder, cayenne pepper, salt, garam masala and sauté for about 5 minutes or until golden brown.  Add the onions and cook for 5-6 minutes while the chicken cooks. Add the crushed tomatoes, cook for 2-3 minutes. Add the coconut milk and let it simmer till the sauce thickens. Adjust seasoning and add the cilantro.

Masoor Dal (Pink Lentils)

Hello Meatless Monday! This is a yummy, easy dish to make with rice… I am reposting some really old recipes… nice to see the old stuff again..

  • ½ cup pink lentils
  • 3 cups water
  • 2 cloves crushed garlic
  • ½ teaspoon turmeric
  • Salt to taste

Tempering

  • 2 tablespoons oil
  • 1 medium onion chopped
  • 1 teaspoon cumin
  • 1/3 cup tomatoes chopped
  • ¼ teaspoon cayenne pepper
  • ½ cup cilantro chopped

Add the lentils in 3 cups of water in a heavy pan.  Add the garlic, turmeric and salt.  Bring to a boil and let it simmer until the soft and mushy, about 15-20 minutes.

On the side in a small skillet, heat the oil. Add cumin, onion and tomatoes.  Saute till onions are soft and mixed in with the tomatoes.

Add the tempering into the cooking lentils. Adjust salt and add the chopped cilantro.

Chicken Tikka

Simple, healthy and juicy chicken tikkas!

  •  1 lb chicken-either boneless breast or thighs cut in small pieces
  • Marinade
  • 1 Cup low fat sour cream
  • 3 cloves garlic
  • 2 inch piece of ginger
  • ½ cup fresh cilantro
  • 2 tsp garam masala
  • 3 tsp salt
  • Juice of one big lemon
  • Oil to drizzle

Preheat oven to 400 degrees
Blend all the ingredients in a blender and marinate the chicken for at least
3-4 hours (over night is preferable). Take the chicken out of the marinade (save the marinade) and place on a cookie sheet, drizzle some oil on the pieces. Bake for about 15 minutes and turn the pieces and drizzle some more oil. Cook the pieces for another 15 minutes.  (If using chicken breast, be careful not over bake) Bring the saved marinade to a boil and serve as a sauce with the chicken.

Aromatic Basmati Rice

It’s important to know how to make rice well- this is a simple recipe with some South Indian spices. I cook my rice with chicken broth but of course water or vegetable broth can be used…

  • 1 Cup Basmati Rice
  • 2 Cups Chicken Broth
  • 2 tblsp Olive Oil
  • 1 teaspoon mustard seeds
  • 5 to 6 curry leaves
  • 1 tsp Salt

Heat olive oil in a large skillet. Add the mustard seeds and curry leaves. Let the spices heat up and get aromatic (careful not to burn). Add the rice and sauté in the oil and spices for a minute or so or until the rice becomes opaque. Add the chicken broth and the salt. Bring the rice to a boil and lower the flame to medium. Keep the rice half covered while it is still coming to a slow boil. Once most of the broth is evaporated, cover over very low heat.

Cauliflower & Potatoes (Aloo Gobi)

  • aloo-gobi11 Head of Cauliflower-cut into small florets
  • 4 Medium Potatoes-peeled and cut into 2 inch squares
  • 2 tblsp Oil plus 2 tblsp Oil
  • 1 Medium Onion-chopped fine
  • 3 Garlic Cloves-minced
  • A two inch piece of Ginger-minced
  • 1 tsp cumin seeds or powder
  • ½ Cup Fresh Cilantro-chopped
  • Salt to taste

Preheat Oven to 350 degrees. Toss the potatoes and cauliflower, 2 tablespoon oil and salt. Place in a cookie sheet and bake till cauliflower is golden brown-about 30 minutes. The potatoes will take longer so don’t worry about them.. they will cook with the onions later. In a heavy pan, take the onions, ginger, garlic and cumin and sauté in the remaining oil. Cook till the mixture is golden brown. Once the the cauliflower and potatoes are done, place them in the onion mixture and cook till the potatoes are tender. Adjust seasoning. Take the pan off the heat and add the chopped cilantro and serve.