Along with making these recipes include a hefty side of rice and chapati bread. if you don't have the time or understanding to make the chapati, serve with warmed wheat tortillas. (the difference is small)
Indian-style chicken with Ginger and Curry
From Bon Appétit.
From Bon Appétit. (not an authentic curry recipe, it does after all have Italian dressing as an ingredient, but trust me no one will know! This recipe is simple and delicious!)
Offer white rice alongside... Servings: Serves 4.
1 cup chopped onion
1 cup chopped onion
1/4 cup bottled nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
4 skinless boneless chicken breast halves diced
1 tablespoon oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)
Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
NOTES: Thanks to everyone's advice on Epicurious.com, I doubled the Italian dressing and chicken broth but also added 1/2 cup of coconut milk. In the future I plan on adding a 1/2 to a cup of plain yogurt to the marinade right before cooking the chicken to add a thickness to the sauce...
Mint Chutney
1 bunch fresh cilantro well washed
Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
NOTES: Thanks to everyone's advice on Epicurious.com, I doubled the Italian dressing and chicken broth but also added 1/2 cup of coconut milk. In the future I plan on adding a 1/2 to a cup of plain yogurt to the marinade right before cooking the chicken to add a thickness to the sauce...
Mint Chutney
1 bunch fresh cilantro well washed1 1/2 cups fresh mint leaves
1 green chili pepper
1 green chili pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 medium onion, cut into chunks
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
1/4 cup water, or as needed
In a food processor, combine the cilantro, mint leaves, chili pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
1/4 cup water, or as needed
In a food processor, combine the cilantro, mint leaves, chili pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
NOTES: it was commented that it could use more salt- so add salt to taste.
Curried Cumin Potatoes
2 pounds new potatoes
Curried Cumin Potatoes
2 pounds new potatoes 2 tablespoons olive oil
2 tablespoons cumin seed
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large sauté pan over medium-high heat. Sauté the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and sauté until toasted. if the potatoes are a bit too soft, bake for 10-15 min. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Curried Cauliflower
Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm. Heat oil in a large sauté pan over medium-high heat. Sauté the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and sauté until toasted. if the potatoes are a bit too soft, bake for 10-15 min. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Curried Cauliflower
12 cups cauliflower florets (about 4 lbs) 1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt
1/4 cup chopped fresh cilantro
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.) Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Kheer (Rice Pudding)
2 cups coconut milk
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.) Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Kheer (Rice Pudding)
2 cups coconut milk 2 cups milk
3 tablespoons white sugar
3 tablespoons white sugar
1/2 cup Basmati rice
1/4 cup raisins
1/4 cup raisins
1/2 teaspoon ground cardamom
1/2 teaspoon rose water (optional)
1/2 teaspoon rose water (optional)
1/4 cup sliced almonds, toasted
1/4 cup chopped pistachio nuts
Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with toasted almonds and pistachios. Dust with nutmeg/ cardamom. Enjoy warm.
Nariyal Burfi (Indian Coconut Fudge)
1/4 cup chopped pistachio nuts
Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with toasted almonds and pistachios. Dust with nutmeg/ cardamom. Enjoy warm.
Nariyal Burfi (Indian Coconut Fudge)
This is a very simple and delicious recipe. The cardamon is a very distinctive flavor and if you're new to it you may want to cut the amount in half. 3 cups sweetened flaked coconut
1 1/2 (14 ounce) cans sweetened condensed milk
2/3 cup sliced almonds
2/3 cup sliced almonds
1 tablespoon ground cardamom
Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave, stirring every 30 to 45 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
Carrot Halwa
4 cups grated carrots
Carrot Halwa
4 cups grated carrots 2 cups milk
1 cup white sugar
1 tablespoon butter
1 tablespoon butter
1/2 cup cashew halves 1/2 cup raisins
1 pinch ground cardamom
In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and sauté until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Chapati Bread
2 cups wheat flour
1 pinch ground cardamom
In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and sauté until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Chapati Bread
2 cups wheat flour 1/2 teaspoon salt
3/4 cup water
3/4 cup water
1 tsp vegetable oil
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand and use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the chapati for 1 minute before turning over, turn again after another minute. The chapati should have some darker brown spots when finished. Best served warm.
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand and use a rolling pin to roll out each piece into a 6 to 8 inch diameter round. Cook the chapati for 1 minute before turning over, turn again after another minute. The chapati should have some darker brown spots when finished. Best served warm.
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