Archive for Ethnic_Indian

Easy Vegetable Curry

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  • 3 T vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-cm piece ginger, minced
  • 3 medium carrots, diced (or 1 sweet potato)
  • 1 head cauliflower, chopped (or zucchini)
  • 2 bell peppers, diced
  • 4 t curry powder (or garam masala, or mix), 1 t turmeric, 1 t paprika, 1 t black pepper
  • 1.5 t salt
  • 2/3 c water
  • 2 c (14 oz can) diced tomato in juice
  • 2-3 c cooked chickpeas in broth
  • 1 c cream
  • Any combo of 1/2 c torn spinach, 1/2 c chopped cilantro, 1/4 c chopped green onion

Have all vegetables on counter, whole. Heat oil in a large pan over medium heat. Dice/chop and add vegetables in the order given, stirring each new addition at least twice over a minute or two before adding the next.  

Add the spices, salt, water, tomatos, and chickpeas. Simmer until cauliflower is soft. Add remaining ingredients and stir. Turn off the heat when it begins to simmer. Serve with brown or white rice, pomegranate seeds.

Posted in Ethnic_Indian, Main Dishes, Vegetables

Stan’s Daal

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2 T olive or coconut oil
1 large onion, finely diced
4 cloves garlic, minced
1 T fresh ginger, grated or minced

1 T garam masala
1/2 t paprika
1/2 t red pepper flakes (crushed chili) or 1/4 t ground cayenne
1 t ground turmeric

3 c vegetable broth, normal salt (or 3 t base in 3 c water)
1.5 c dried red lentils (yellow okay but will need longer to cook)
14 oz can tomatoes with juice, blended
1/2 t salt
2/3 c water (will add 1 c cream later) or 14 oz can coconut milk

1/2 lemon, juiced
3 c (2 handfuls) baby spinach or 1/4 c chopped cilantro
1 c cream (if not using coconut milk)

Heat oil in a large pan over medium heat. Add onion and cook about 5 min until  softened and lightly golden.

Add garlic and ginger and cook 1-2 min until fragrant.

Add the spices and and cook for 30-60 sec until fragrant.

Add vegetable broth, lentils, blended tomatoes, salt, and coconut milk (if substituting cream, add water now and cream at end). Simmer about 20 min until sauce is thick and lentils start to fall apart, stirring as needed to prevent sticking.

Remove from heat (or turn to lowest setting) and stir in the cream (if using), lemon juice, and spinach or cilantro.

Serve with rice, naan, or over waffles.

Posted in Ethnic_Indian, Vegetarian Main Dish

Kerala-Style Fish Curry

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1 lb fish 1/2-3/4 inch thick, cut into 3 inch segments (OR 1 lb cauliflower)
1/2 t salt

2 T oil
2/3 c finely slivered shallots

1 t finely grated peeled fresh ginger
1 large clove garlic, crushed

1.5 c water
1 small tomato, diced.
1/2 t ground turmeric
1/2 t cayenne pepper or to taste
1 T paprika (or 2.5 t paprika, 0.5 t smoked paprika)
1/2 t black pepper
1/2 t salt (again)
1 T lemon juice

1/2 c coconut milk from a well-skaken can
a dash of cream

DIRECTIONS:

A — Sprinkle the fish (cauliflower) with the salt, set aside.

B — Heat oil in pan over med heat, add shallots and stir until start to brown at the edges.

C — Add ginger and garlic and stir 1 min.

D — Add next group of ingredients, simmer 5 min, stirring occasionally.

E — Mix in the coconut milk and bring to a simmer. Add the fish (cauliflower) in a single later and simmer, spooning sauce over the pieces, until they are poached (5 – 10 min). Add the cream.

Eat with rice.

Serves 2-4.

Adapted (tomatoes, cream, more water added) from At Home with Madhur Jaffrey 2020, p. 61

Posted in Ethnic, Ethnic_Indian, Fish, Main Dishes, Vegetarian Main Dish

Rice Blends

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MEXICAN BLEND (Winco#1526 $1.99/lb on 2022-05)
(Colusari red rice, parboiled brown rice, green and yellow split peas, amaranth)

Boil 2 c water, add 1 c blend and 2 t oil (& 1/4 t salt) or butter, simmer covered 35 min.

ANCIENT GRAINS BLEND (Winco #1528 $2.48/lc 2022-05)
(Colusari red rice, parboiled brown rice, grano, sprouted brown rice, wild rice)

Boil 2.5 c water, add 1 c blend, (2 t oil, 1/4 t salt), simmer covered 35 min.

Posted in Ethnic_Indian, Ethnic_Latin American

Amy’s Palak Paneer

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15-16 oz chopped frozen or fresh chopped spinach
1 large or 2 small onions, diced
4 cloves garlic, minced or crushed
1 T ginger, finely minced
2 jalapenos, seeds and half of veins removed, cut into 1-inch pieces
1 med tomato, cut into 1-inch pieces
1 T oil (more if needed)
1 t garam masala
1/2 t salt
1/4 t turmeric powder
1/4 t cayenne powder
1/4 t amchor powder or 1 T lemon juice
fat pinch of hing (asafoetida powder) (optional)
1/3 c heavy cream or to taste
10 oz paneer or queso fresco, cubed
1/2 T finger-crushed kasuri methi (dried fenugreek leaves)

Bring 2 quarts water to a boil in a 3 1/2 quart pan. Add spinach leaves and blanch 3 minutes if fresh and 5 minutes if frozen, then drain and place in an ice water bath to cool, then drain (up to 3/4 c water remaining is OK). Place spinach, tomato, and jalapeno in a blender. Heat the oil in a large sauté pan or 12 inch cast iron skillet. Add onion and sauté for 2 minutes, add garlic and sauté for 2 more minutes, then add ginger and sauté for 2 more minutes or until onions or tender, adding more oil if needed. Add this mix to the blender and puree to your desired smoothness. (I like to puree until the chili and tomato are obliterated but the spinach still has some texture.) Pour blended mixture into the sauté pan (or skillet). Cover the pan and cook 3 minutes over medium heat, stirring frequently. Meanwhile, mix garam masala, turmeric, cayenne, amchor and asafoetida. Then add this mix to the spinach mixture and cook 1 minute more. Mix in the cream and paneer and simmer 1 more minute. Remove from heat and add kasuri methi.

Serve with naan or rice.

Serves 6.







Posted in Ethnic_Indian

Wild Rice Pilaf

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• 3/4 c converted rice
• 1/2 c chopped onion
• 1/2 c diced carrots
• 1/4 c raisins
• 2 T butter
• 1.5 c vegetable broth
• 1/2 c frozen peas
• 3/4 c cooked wild rice
• 1/3 c toasted almond slices

Cook the wild rice beforehand (see below). Saute the converted rice, onion, carrots and raisins in butter until onion is tender. Add the broth; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in frozen peas, wild rice and almonds; heat through.

COOKING THE WILD RICE:

See https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709

Posted in Ethnic_Indian, Ethnic_Mediterranean, Grains, Vegetarian Main Dish

Quick Mulligatawny Soup

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Dissolve about 2 T. tamarind paste in 2 cups hot water. Strain chunks, discard and save sweetened water. Saute one diced onion, 2 garlic cloves and 1 T. finely diced fresh ginger in a half and half mix of oil and butter (about 1 1/2 T. of each) until the onion is translucent and just beginning to brown. Add 1/2 t. amchoor powder, 1/4 t. cumin, 1/4 t. cayenne pepper, 1 t. turmeric, 1/2 t. coriander and stir together over heat for 15 seconds.

Blend spiced onions with 2 – 14.5 ounce cans of diced tomatoes with their juice. Heat onion /tomato mixture with saved tamarind water and salt to taste. Once your soup just starts to bubble, turn off the heat and add 1/2 cup cream.

Can add cooked, blended legumes or cooked, cubed chicken thigh meat to add protein.

Posted in Ethnic_Indian

Amy’s Chana Masala

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3 T oil
1 t cumin seeds
1 1/2 c finely chopped onions
1 1/2 t finely grated peeled fresh ginger
1 t ground coriander
1/2 t cayenne pepper
1/2 t turmeric
1/2 t amchoor powder (or juice of 1/2 small lemon)
1.5 c finely chopped tomatoes (or one 14 oz can diced tomatoes)
1/2 t salt
3 c cooked chickpeas and 1 cup of the cooking water
3/4 t garam masala
3/4 c yogurt
1/4-1/2 c finely chopped fresh cilantro.

Heat oil over medium heat. Add cumin seeds and sizzle for 10 seconds, then add onions and cook until they are slightly browned. Stir in ginger, then add coriander, cayenne pepper, and turmeric (plus amchoor powder if using) all at once. Add tomatoes and stir for 1 minute. Add 1 c water and salt and simmer 10 min. While you are waiting, take about a third of the chickpeas and mash them with a potato masher. Add the whole and mashed chickpeas along with one cup of their cooking water and simmer 15 min. Add garam masala (and lemon juice if using) and simmer 5 min. Stir in yogurt and cilantro and serve.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Vegetarian Main Dish

Vegetable Korma

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FOR THE SAUCE

  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 (1-inch) piece ginger root, roughly chopped
  • 1/4 cup raw cashews

FOR THE KORMA

  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1 can coconut milk
  • 1/3 c raisins
  • 1/2 cup plain yogurt
  • 2 small potatos, peeled and diced
  • 2 cup fresh vegetables (e.g. cauliflower, peas, carrots, and chickpeas)

INSTRUCTIONS

  1. Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, potato, vegetables. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Add raisins. Serve with cooked basmati rice and naan bread.

Adapted from https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/

Posted in Ethnic, Ethnic_Indian, Vegetables

Amy’s Dal

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1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,

Chickpeas

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For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water

For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water

For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf

Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.

INSTANT POT:

Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.

Posted in Ethnic, Ethnic_Indian, Vegetables tagged with ,

Papri/Papdi Chaat (Indian)

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Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”

RECIPE (basic ingredients in blue)

Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.

Top with the following.

CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar

Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.

TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***

Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.

YOGURT SAUCE

EASIEST: mix 1 t chaat masala into 2 c yogurt

MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)

CHICKPEAS (see recipe on this site)

Cubed STEAMED CAULIFLOWER or BOILED POTATOS

Enjoy!

OPTIONAL INGREDIENTS:
Diced tomatoes 
Diced onions
Diced green onions 
Diced radishes
Cilantro leaves
Diced fried chicken 
Chaat masala

*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.

Posted in Ethnic, Ethnic_Indian, Main Dishes tagged with
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