Here are some great Indian Recipes to inspire you to try something new...
Tandoori Chicken
Mindy Butler
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves
Preheat grill for high heat. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
Servings:4 Calories: 265 Total Fat: 5.8g Cholesterol: 134mg Sodium: 353mg Total Carbs: 0.7g Dietary Fiber: 0.3gProtein: 49.2g
Indian Eggplant - Bhurtha
Mindy Butler
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste:
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Servings:4 Calories: 123 Total Fat: 7.5g Sodium: 302mg Total Carbs: 14g Dietary Fiber: 4.9g Protein: 2.4g
Spiced Brown Rice with Cashews
Cashews and cardamom add a special flavor to this Indian-inspired brown rice.
1/2 tablespoon olive oil
1 medium onion
1 cup basmati or long-grain brown rice
3 whole cardamom pods
1 (4 inch) cinnamon stick, broken in half
2 cups chicken broth
1/3 cup unsalted cashews
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, or until soft. Add the rice, cardamom, and cinnamon and cook, stirring, for 2 minutes, or until the rice just starts to brown lightly. Add the broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the liquid is absorbed and the rice is very tender. Stir in the cashews. Remove from the heat and let stand for 5 minutes. Remove and discard the cardamom pods and cinnamon stick.
Servings:6Calories: 202 Total Fat: 5.9g Cholesterol: 0mg Total Carbs: 34.3g
Dietary Fiber: 2.6g Protein: 4.8g
Tandoori ChickenMindy Butler
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot.
1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 skinless, boneless chicken breast halves
Preheat grill for high heat. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.
Servings:4 Calories: 265 Total Fat: 5.8g Cholesterol: 134mg Sodium: 353mg Total Carbs: 0.7g Dietary Fiber: 0.3gProtein: 49.2g
Indian Eggplant - Bhurtha
Mindy Butler
This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste:
1/4 cup chopped fresh cilantro
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
Servings:4 Calories: 123 Total Fat: 7.5g Sodium: 302mg Total Carbs: 14g Dietary Fiber: 4.9g Protein: 2.4g
Spiced Brown Rice with Cashews
Cashews and cardamom add a special flavor to this Indian-inspired brown rice.
1/2 tablespoon olive oil
1 medium onion
1 cup basmati or long-grain brown rice
3 whole cardamom pods
1 (4 inch) cinnamon stick, broken in half
2 cups chicken broth
1/3 cup unsalted cashews
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 4 minutes, or until soft. Add the rice, cardamom, and cinnamon and cook, stirring, for 2 minutes, or until the rice just starts to brown lightly. Add the broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the liquid is absorbed and the rice is very tender. Stir in the cashews. Remove from the heat and let stand for 5 minutes. Remove and discard the cardamom pods and cinnamon stick.
Servings:6Calories: 202 Total Fat: 5.9g Cholesterol: 0mg Total Carbs: 34.3g
Dietary Fiber: 2.6g Protein: 4.8g
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