7.10.2011

2011, Recipes 54-57: Indian Meal

Y'all.  I ALMOST cooked an additional side! So crazy!  This was a lot of work but it came together quite deliciously!
 
Chicken Curry
Recipe courtesy of allrecipes.com
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper
  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
 Results: Yummy!  Very flavorful!  As you'd expect from a recipe with this many ingredients!


Jasmine Rice
Recipe courtesy of Allrecipes.com
  • 2 tablespoons olive oil
  • 2 tablespoons chopped onion
  • 1/4 cup green peas
  • 1 bay leaf
  • 1 1/2 cups dry jasmine rice
  • 3 cups water
  • salt to taste
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

Results: Yummy! :)

Indian Potatoes, Peas and Cauliflower
Recipe courtesy of Epicurious.com
  • 2 tablespoons vegetable oil
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon minced fresh ginger
  • 4 cups cauliflower florets, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/2 cup water
  • 1/2 cup frozen peas, thawed
 Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Results: YUMMY!!  Y'all know this household is nuts about potatoes! These were yummy!  I might use them to make samosay tomorrow! :)

Indian Dahl with Spinach 
Recipe courtesy of Allrecipes.com
  • 1 1/2 cups red lentils
  • 3 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 pound spinach, rinsed and chopped
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • 1/2 cup coconut milk
Rinse lentils and soak for 20 minutes.

In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.

In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through. 
Results: Tasted a bit dull.  It needed more salt and something else... I'm not sure what, though.

Bonus Recipe: Garam Masala
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Results: Quick and easy! This is the pre-mix color array. Like!

4 comments:

Monica Whitney said...

Oh my goodness. I have been looking for some good Indian recipes!!

Ask the Duplex

Jameil said...

If you try them out, let me know!

Rebecca said...

I'm impressed! Currie is one of my favorite dishes.

Akima said...

Yum! I'm going to try this curry very soon. I like this (dal-esque) recipe; it's always better the second day.

http://www.epicurious.com/recipes/food/views/Curried-Red-Lentil-Stew-with-Vegetables-238088