Any fabulous Indian recipes out there?

[Sarah45]

My husband and I are having friends over for dinner and want to make an Indian meal. We have a fabulous naan recipe from the Breadbasketcase blog and my husband thinks he wants to make vindaloo. Does anyone have a delicious recipe for vindaloo? We'll be making a chicken or veggie entree as there's a no red meat eater.

How about appetizers and/or sides? I've done samosas before but they were a lot of work and the dough was a pain - I'm not sure if I want to deal with that.

I think we are going to steer clear of traditional Indian desserts but what kind of dessert WOULD go with an Indian meal?

Any, and all delicious Indian-inspired recipes are welcome!! Thank you!!

-Sarah

[Miss_Liss]

A personally love Indian desserts but since you're not looking to serve one, I would suggest something inspired by an Indian dessert. Cold rice puddings are very popular and you could spice it with cardamom instead of cinnamon. Otherwise, I would suggest a light fruity dessert. A fruit granita (watermelon perhaps) with exotic fruit salad (lychees, kiwi, pinapple, mango) would be refreshing after hot Indian food.

[Miss_Liss]

Also, have you tried making triangular samosas using bought filo or large wonton wrappers? This makes them a lot faster and easier to deal with and I personally prefer the crisp thin casing - HTH.

As for sides, I love basmati rice with peas and slivered almonds. I also have a recipe for a Butternut and Chicken Curry - it is tomato based and has very fresh flavors, which might be a good contrast to the vindaloo. I've got it at home so let me know if you're interested and I'll type it up.

[Sarah45]

The only reason that we aren't thinking of a traditional indian dessert is that the ones we have had at Indian weddings were just not to our liking. I couldn't tell you what we had though. I would be willing to see some recipes for Indian desserts to keep my options open though.

I hadn't though of a fruit sorbet or granita like that but it's a great idea!

[Miss_Liss]

The only reason that we aren't thinking of a traditional indian dessert is that the ones we have had at Indian weddings were just not to our liking. I couldn't tell you what we had though. I would be willing to see some recipes for Indian desserts to keep my options open though.

Some other ideas then...

I have made this before - would depend if you could get good pineapple or not...

Grilled Cadamom-Scented Pineapple

Serves 6 || From: Bon Appétit, July 2002

Be sure to brush the grill clean while it's hot before adding the fruit.

1/3 cup mild-flavored (light) molasses
3 tablespoons unsalted butter, cut into small pieces
8 whole cardamom pods , lightly cracked
2 teaspoons fresh lime juice
1 1/2 pineapples, peeled, cut crosswise into twelve 3/4-inch-thick rounds
2 tablespoons peanut oil

serve with good quality vanilla ice cream

Prepare barbecue (medium-high heat) or stove-top grill pan. Bring molasses, butter, and cardamom to boil in heavy medium saucepan over high heat, stirring occasionally to melt butter. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat. Stir in lime juice. (Can be made 4 hours ahead. Let stand at room temperature. Whisk before using.)

Brush pineapple rounds with peanut oil. Sprinkle with salt and pepper. Grill until golden brown and slightly charred, brushing with glaze on each side during last 30 seconds of cooking, about 4 minutes per side. Divide pineapple among 6 plates. Top with vanilla ice cream, and drizzle with remaining glaze.


and I haven't made this particular rice pudding before but it's similar to ones I have in the past - though I'm not a fan of saffron in desserts so I would skip that, and would use pistachios instead of cashews.

RICE PUDDING

Makes 4 servings.

From Gourmet, You Asked For It

Active time: 1 hr Start to finish: 2 1/2 hr

1/3 cup basmati rice
2 cups cold water
1 1/2 tablespoons clarified butter (see cooks' note, below)
2 tablespoons golden raisins
1 tablespoon roasted cashews, chopped
1 tablespoon sliced blanched almonds
5 1/2 cups milk
6 saffron threads
1/2 cup sugar
1/8 teaspoon ground cardamom

Rinse rice well in a large sieve under cold running water, then transfer to a bowl. Add 2 cups cold water and let stand for 1 hour. Drain rice.

Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.

Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat. Transfer 2 tablespoons milk to a cup, then add saffron and let stand. Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes. Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more. Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more. Serve warm.

Cooks' notes:
• Pudding thickens as it cools. If necessary, thin with additional milk or cream.
• To make 1 1/2 tablespoons clarified butter, cut 3 tablespoons unsalted butter into 1-inch pieces and melt in a very small saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids).

[MissFood]

What about fish? I made a tandoori-style halibut from The Cinnamon Club cookbook a few weeks ago. It was "new Indian," so Indian flavors, but updated. The book's at home, so I can't post the recipe now, but let me know if you're interested.

Here are some more recipes from that chef, including an appetizer and a dessert. The dessert isn't traditional Indian -- it's a mango brulee. Though, judging from the recipe, it's not what we think of as creme brulee either.

[cjc]

This is a delicious chickpea recipe and the Chicken Curry with Cashews on Epicurious is fabulous. I've served both of these with basmati rice, flatbread and a salad with greens and red grapefruit segments. HTH

Channa Masala

Recipe By : posted by pcc10012
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1/2 cup chopped onion
1 c chopped red bell pepper -- (original recipe called for 1/2 c chopped green bell pepper)
1/4 teaspoon red pepper (powder) -- (1/4 to 1/2)
1/4 teaspoon turmeric -- (1/4 to 1/2)
1/4 teaspoon garam masala (ground spice mixture) -- (1/4 to 1/2)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 cloves garlic -- crushed
1 tablespoon grated ginger
19 ozs chickpeas -- drained and rinsed
8 ozs tomato sauce
2 tablespoons chopped fresh cilantro

Heat oil in medium saucepan. Add onions and bell pepper and saute until soft. Add spices (red pepper thru grated ginger)adjusting for taste. Stir in chick peas and tomato sauce and cook over medium-low heat until warmed through. Top with cilantro and serve over basmati rice or with pitas.

I'm just typing this from memory although I usually estimate the amount of spices, etc. It should make about 4 servings.


- - - - - - - - - - - - - - - - - - -
-Carrie

[Sami]

I don't know whether it would go with a vindaloo but I have a delicious vegetarian biriyana. I;ve posted it before.

Sami

[LauraB]

Hi -

I really enjoy Penzey's Vindaloo and there is a recipe on the back of the bottle that is really great. My husband really loves it.
Laura

I copied this from their website -

Vindaloo Seasoning salt free Real Hot
This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India do not eat pork, preferring Vindaloo lamb, chicken or duck. This blend is hot, but has been toned down for American tastes. Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 5 TB. ghee or oil, brown 4 cubed red potatoes. Brown 1½ lb. pork or beef cubes, remove, and then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 Cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes. Add potato, then cook for 30 minutes. For the authentic fiery hot style Vindaloos that are served in the open-air beach front restaurants, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, Korintje cinnamon, crushed brown mustard, cayenne red pepper, jalapeño pepper, cardamom, turmeric, Tellicherry black pepper and cloves.

[IndyKF]

Also, have you tried making triangular samosas using bought filo or large wonton wrappers? This makes them a lot faster and easier to deal with and I personally prefer the crisp thin casing - HTH.

My aunt who is Indian is famous for her samosas. She uses flour tortillas instead of dealing with the dough. She generally frys them but she'll usually do a batch in the oven too. Just spray the tortillas with some cooking spray.

I love Indian food...grew up eating it a lot. Unfortunately, what little Indian food I DO know how to cook are just family recipes that aren't written down.

[Cherise]

I'm just starting to get into Indian food, but so far this is my favorite recipe, Chicken in a Cashew Nut Sauce.http://community.cookinglight.com/sh...shew+nut+sauce, I have also made CI's version of Chicken Biryani, which was good as well. These aren't spicy hot, but they have a very good flavor. For a side, I made Dal with Potatos and Tomatoes for a vegetarian entree the other night, but it would probably work well as a side also. It's potato, tomatoes, chickpeas and red lentils. Or some other type of dal recipe would be good too, I would think. I have the biryani recipe and the dal recipe at home, but I could post later if you're interested. The dal recipe is from Weight Watcher's Take Out Tonight. Sounds like a really delicious dinner you're planning.

[Phoenixcooking]

I love Indian food and have been learning to make it over the past few years this is a favorite of my family. The recipe was given to me by a friend's Grandma so the amounts are estimates that I have found work for my families taste, you may want to adjust spices to your taste

Punjabi Style Chicken

2 Chicken Breasts
2 large onions
2 large red peppers
1 24 oz can plum tomatoes
2 to 3 cloves garlic
1 to 2 inches fresh ginger
1 Tbsp garam marsala
1 tsp cumin
1 bunch cilantro
1 Tbsp curry powder
1 red chili
1 16 oz container of low fat plain yogurt (you can use fat free but I kind it breaks in the sauce)
2 Tbsp oil


Cut chicken into bit size pieces season with salt and pepper pour about half of the yogurt over it and cover and let marinade for a least 30 minutes up to overnight.

In a blender add 1 chopped onion, garlic, ginger, red pepper, red chili and can of plum tomatoes blend until smooth transfer to a bowl add salt and pepper to taste.

Slice second onion in half and cut into thin slices.

In a large dry skillet toast dry spices until fragrant then add 1 Tbsp of oil and sliced onions sauté over low heat until golden brown and tender. Remove chicken form the yogurt pat dry and add to the pan and sauté until chicken is no longer pink and begins to have some color. (You may need to add the additional tablespoon of oil if using a non stick pan you might be able to get away with just the one tablespoon.).

Pour tomato mixture over chicken and simmer slowly until chicken is cooked and onion has nearly dissolved into the sauce. Remove from heat and stir the remaining 8 oz of yogurt into pan (do not allow to boil once yogurt has been added).

[Sarah45]

So many responses while I was away at my meeting, it's great that I could be so productive while just sitting there

I will search for the Vegetable Biriyana - thanks for the tip. I would also love to see the Chicken Biriyana - unless it's a more recent CI issue (last 3 years) then I can for my own issue.

I thought about making a dal to go with whatever entree and a couple of CL's look good although I have never tried them.
Dal with Ghee, Cumin, and Mustard Seeds
Garlicky Red Lentil Dal

Miss_Liss - that pineapple recipe looks delicious and might have to go on the menu, I will have to look for the pineapple. Using puff pastry for the samosas sounds like a good idea, do you just spray them with oil and bake? I do love the filling and ALWAYS get them out, just hated making them last time. maybe I need a different dough recipe.

We have Julie Sahni's Classic Indian Cooking but I find a lot of her recipes a bit intimidating (I have made a red dal and the samosas from it though)

Thanks for the offers to type up recipes - even if I don't use then in my dinner I will certainly add them to my to try pile

[donleyk]

I hesitate to post this because I don't remember where I saw this at but I have a recipe for sliced oranges with a balsamic drizzle that sounded fabulous to me. A very light ending to a meal. If you're interest I will try to find it.

[mrswaz]

If you're still looking for side dishes, this is fantastic, and I've found it can be made ahead and reheated with no problems.


* Exported from MasterCook *

Punjabi Cabbage

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 onion -- roughly chopped
1 clove garlic -- roughly chopped
1 piece ginger -- roughly chopped
2 whole green chiles -- seeded and chopped
1/4 cup oil
1 teaspoon cumin seed
1 teaspoon ground turmeric
1 1/8 pounds cabbage -- finely shredded
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon chili powder
2/3 ounce unsalted butter

Put the onion, garlic, ginger, and chilli in a food processor and chop finely, but not to a paste- or chop together with a knife

Heat the oil in a heavy based frying pan until softened, but not browned. Add the cumin seeds and turmeric to the pan and stir for 1 minute. Mix in the cabbage, stirring thoroughly until all the leaves are coated in a yellow paste. Add the salt, pepper, ground cumin, coriander, and chili powder. Stir to coat the cabbage, then cook for 10 minutes with the pan partially covered, stirring occasionally until the cabbage is soft. If the cabbage becomes dry and starts sticking, add a 1-2 tablepoons water. Stir in the butter and season with salt to taste.


And here's Sami's recipe for Vegetable Biryani. It's a Martha Stewart recipe, and also incredible. This one I assemble ahead of time for a dinner party and then just bake it up while visiting.


* Exported from MasterCook *

Vegetable Biryani

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tsp saffron -- crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice -- soaked in cold water 10 minutes and drained
3 Tbsp canola oil
2 large onions -- thinly sliced
1 1/2 tsp whole cumin seeds
3/4 tsp ground cardamom
1 cinnamon stick -- broken into 4 pieces
1/2 tsp ground cloves
1 Tbsp minced fresh ginger
3 plum tomatoes (about 1/2lb) peeled -- seeded, and chopped
6 oz green beans -- cut into thirds (about 1 1/2 cups)
1/2 head cauliflower -- cut into florets (about 2 cups)
2 carrots -- cut into 1/2 inch pieces (about 3/4 cup)
1 cup cooked or canned chickpeas -- drained and rinsed
1 1/2 tsp coarse salt
1 cup fresh or frozen peas
2 oz cashews -- (about 1/2 cup)

1. Preheat oven to 350°. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.

2. Meanwhile, heat 2 tbsp oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.

3. Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.

4. Place one-third of the rice in a 3 1/2 quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.

5. Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.

[Miss_Liss]

Using puff pastry for the samosas sounds like a good idea, do you just spray them with oil and bake? I do love the filling and ALWAYS get them out, just hated making them last time. maybe I need a different dough recipe.

I actually prefer samosas this way. You tend to find this triangular style with flaky pastry used in Malaysian-Indian cooking. It actually filo pastry and I found the below recipe, which will explain the method - the filling could of course be anything and if you've already got a great recipe, you're more than halfway there

FENNEL-SCENTED SPINACH AND POTATO SAMOSAS

Makes 25 samosas, serving 6 as a side dish.
From: Gourmet, August 1996

(Savory Stuffed Pastries)

1/2 pound red potatoes
(about 5, each about 2 inches in diameter)
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
3 small serrano or jalapeño
chilies, chopped fine (wear rubber gloves)
a 2-inch piece fresh gingerroot, peeled and grated fine
3 garlic cloves, minced
1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)
ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
1 stick (1/2 cup) unsalted butter, melted

Garnish: fresh mint sprigs
Accompaniment: mint chutney

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

Preheat oven to 400° F. and lightly grease a baking sheet.

On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with chutney.

[Sarah45]

I hesitate to post this because I don't remember where I saw this at but I have a recipe for sliced oranges with a balsamic drizzle that sounded fabulous to me. A very light ending to a meal. If you're interest I will try to find it.

Donleyk - Don't go through the trouble of searching just for me, but if you happen to run across it, it sounds delicious.

[Sarah45]

Thanks Miss_Liss, that's just what I needed!

And thank you to Mrswaz for saving me from the CLBB search function

[dgeevanson]

My husband and I are having friends over for dinner and want to make an Indian meal. We have a fabulous naan recipe from the Breadbasketcase blog and my husband thinks he wants to make vindaloo. Does anyone have a delicious recipe for vindaloo? We'll be making a chicken or veggie entree as there's a no red meat eater.

How about appetizers and/or sides? I've done samosas before but they were a lot of work and the dough was a pain - I'm not sure if I want to deal with that.

I think we are going to steer clear of traditional Indian desserts but what kind of dessert WOULD go with an Indian meal?

Any, and all delicious Indian-inspired recipes are welcome!! Thank you!!

-Sarah

I don't have any Indian recipes to share, but on the Naan recipe on the blog , is that 1 ts or 1 T baking powder? It says 1 tl .... If you've made it before, did you use 1 ts? TIA I've never made naan, but loved it in restaurants and would like to try it. Darla

[Cherise]

Here are the recipes I mentioned, if you need them.

Chicken Biryani
Serves 4
Cooks Illustrated March/April 2004

This recipe requires a 3 1/2-4 quart saucepan about 8 inches in diameter. Do not use a large, wide Dutch oven, as it will adversely affect both the layering of the dish and the final cooking times. Begin simmering the spices in the water prior to preparing the remaining ingredients; the more time the spices have to infuse the water (up to half an hour), the more flavor they will give to the rice. Biryani is traditionally served with a cooling yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in the sauce to meld.

10 cardamom pods, preferably green, smashed with chef's knife
1 cinnamon stick
1 piece fresh ginger (about 2 inches), cut into 1/2 inch thick coins and smashed with chef's knife
1/2 teaspoon cumin seed
3 quarts water
salt
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat and patted dry with paper towels
ground black pepper
3 tablespoons unsalted butter
2 medium onions, sliced thin (about 4 cups)
2 medium jalapeno chiles, one seeded and chopped fine, the other chopped fine with seeds
4 medium garlic cloves, minced or pressed through garlic press (about 1 1/2 tablespoons)
1 1/4 cups basmati rice
1/2 teaspoon saffron threads, lightly crumbled
1/4 cup dried currants or raisins
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
yogurt sauce (recipe follows)

1. Wrap cardamom pods, cinnamon stick, ginger, and cumin seed in small piece of cheesecloth and secure with kitchen twine. In 3 1/2- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 1/2 teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).

2. Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown around edges, 10 to 12 minutes. Add jalapenos, and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken thighs skin-side down in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin. Tent with foil to keep warm.

3. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving 3/4 cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.

4. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Run heatproof rubber spatula around inside rim of saucepan to loosen any affixed rice; using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot and serving 1 chicken thigh per person.

My notes, we thought this was great, but I would add a little more onion, ginger and garlic the next time.

Yogurt Sauce

1 cup whole milk or low-fat plain yogurt
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons minced fresh cilantro leaves
2 tablespoons minced fresh mint leaves
salt and ground black pepper

Combine the first four ingredients in small bowl; season to taste with salt and pepper. Let stand at least 30 minutes to blend flavors.





Dal with Spiced Tomatoes and Potatoes
Weight Watchers Take-Out Tonight

A lovely assortment of lentils, chickpeas, and potatoes is seasoned with garam masala- a spicy and highly aromatic blend of ground cardamom, cinnamon, cloves, and black pepper. Like many other dals, this dish is rather starchy, so feel free to add a little tomato juice or water if you prefer a moister texture.

1 medium baking potato, peeled and cut into 1/2-inch cubes
1/4 cup red lentils, picked over, rinsed, and drained
2 tablespoons canola oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 1/4 teaspoons garam masala ( I upped this to about 2 tsp)
1 teaspoon cumin seeds (used ground, about 1 1/2 tsp)
1 pound plum tomatoes-chopped (I used canned diced)
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1 tablespoon peeled minced fresh ginger
2 cloves garlic, minced (used more)
1 tablespoon chopped fresh cilantro

1. Bring a large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with a slotted spoon and set aside, reserving the cooking liquid.

2. Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8-10 minutes; drain and set aside.

3. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jalapeno, garam masala, and cumin. cook until onion begins to soften, 3-4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender 4-5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.


I upped several of the spices in this, as we found it a little bland the first time, but with the additional spices, we thought it was quite good.

[dorothyntototoo]

This is my favorite cheese ball - I love chutney & usually buy Major Grey's Mango Chutney.

Chutney Cheese Ball

8 oz cream cheese, room temp.
2 Tbs sour cream
1 tsp curry powder
1 Tbs finely chopped green onions
3/4 cup chopped salted peanuts
3/4 cup chutney (enough to cover) - chop up any large pieces
1/2 - 3/4 c. toasted shredded coconut
Assorted crackers (I prefer Carr's Water Crackers)

1. Toast the coconut by baking it in a 250 degree oven until golden, stirring once or twice. Can also do this in non-stick skillet. Allow to cool before using. Caution: Watch the coconut constantly so that it does not burn.
2. Mix together cream cheese, sour cream, curry powder, onions and peanuts. (Can use a food processor - stir in onions & peanuts by hand). Chill the mixture - can make a day or two ahead. Shape into a flattened disk. Pour chutney over & sprinkle on the coconut. Optional - garnish with more peanuts. Serve with crackers.

[Sarah45]

I don't have any Indian recipes to share, but on the Naan recipe on the blog , is that 1 ts or 1 T baking powder? It says 1 tl .... If you've made it before, did you use 1 ts? TIA I've never made naan, but loved it in restaurants and would like to try it. Darla

Since it was a lower case "t" I used one teaspoon and it turned out great.

[MaryH]

Sarah,

Although I'm no help if you do make vindaloo and have a recipe, PLEASE post it. I have looked in vain for vindaloo recipes (google searches, BB searches, Epicurious searches etc just haven't pulled up what I'm looking for.) I have the Penzey's vindaloo spice and may try the recipe on the back, but would love to be able to replicate the kind of really spicy good vindaloo you can get from a good Indian place. (And since there aren't really any of those where I am, making it at home is probablky my best option.)

[Schmee]

I also have a recipe for a Butternut and Chicken Curry - it is tomato based and has very fresh flavors, which might be a good contrast to the vindaloo. I've got it at home so let me know if you're interested and I'll type it up.

Miss_Liss, I would love to see that recipe if you get a chance. TIA!

[dorothyntototoo]

I attended a cooking class at long-demised Cafe Lulu in KC many years ago. The quirky chef, Lou Jane Temple (who now writes cooking-related mysteries - worth reading), made this fiery Shrimp Vindaloo for us & it was great. I'm looking at her handwritten recipe & hope the quantities are accurate; she didn't say how much shrimp to use. I'll type it as written.

SHRIMP VINDALOO

Heat in a pan to get the oils going:
1 T. cumin
1 T. mustard seed
Some chopped ginger
1 T. turmeric

Then throw in the food processor with:
2-4 cloves garlic
1 T. cayenne
1 med. onion, chopped
1 c. white vinegar
Pulverize & pour over raw peeled shrimp for at least 1 hour - up to 24 hours.

Heat some oil in a skilled & brown one more chopped onion. Add shrimp & spice mixture & saute' 2-3 minutes.

Add to skillet:
1 t. salt
1/2 c. water
2 c. good quality diced tomatoes
2-3 cubed & cooked new potatoes

Simmer 10 minutes. Taste to see if more salt is needed.

[VAcooker]

Hi Sarah:

I have not made this yet, so it is not a T&T recipe, but I found it in an Indian cookbook that I have. Not sure if it is what you are looking for (I also saw that MaryH was looking for vindaloo recipes).. .I figured I'd post it so you could take a look at it...let me know how it tastes if you end up making it--it is on my 'to try' list. It can be made with chicken, lamb, or beef, or so the author says.

Good luck and let us know what you end up making and how it came out!


Pork Vindaloo

1 tsp cumin seeds
1 tsp coriander seed
10 whole dried red chilis
One 1/2 inch piece cinnamon stick
8 whole cloves
6 green cardamom pods
10 black peppercorns
1/2 tsp turmeric
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tbs white vinegar
juice of 1/2 of a lemon
1/4 tsp salt

2 lbs boneless pork shoulder, well-trimmed and cut into 1-inch cubes
2 very ripe medium tomatoes, quartered, or 1 (14.-oz) can whole peeled tomatoes, drained
2 meduim onions, quartered
3 tbs canola oil
1 tsp salt, or to taste
1/4 to 1/2 cup water

Directions:

1. For the spice paste, combine the cumin, coriander, red chilis, cinnamon, cloves, cardamom, and peppercorns in a spice grinder and grind to a course powder. Dump out into a large ceramic or glass bowl and stir in the turmeric, garlic, vinegar, lemon juice, and 1/4 tsp. salt.

2. Add the pork and stir with a spatula to coat the meat with the paste. Cover and let marinate in the refrigerator at least 2 hours or up to 4 hours.

3. Meanwhile, combine the tomatoes and onions in a food processor and puree; set aside.

4. Heat the oil in a large, heavy-bottomed casserole over medium-high heat. Add the pork with its marinade and cook, stirring often, for 10 minutes.

5. Add the tomato-onion puree and the salt, and stir well. Bring to a boil. Add water as needed to cover the meat. Return to a boil, turn down the heat, and simmer, covered, until the meat is tender, about 1 hour. Taste for salt and serve hot.


Cooking Comments/Tips from the Author
This recipe, given to me by a Parsi friend, is a version of the famous, fiery Goan stew unique to Christians of that area. Made with onions and ripe tomatoes, and soured with vinegar, the sauce has a mildly sweet-and-sour taste. Pork shoulder is meltingly tender. I also make this stew with cubed leg of lamb (you can use beef or chicken too); cook the lamb for about 45 minutes. Traditionally a vindaloo is quite, quite hot, and this recipe is as well. But don't miss the dish if you don't like spicy food; just cut the number of chilis in half. Use tomatoes that are so ripe they are too soft for salads, or canned tomatoes. The pork needs to marinate 2 to 4 hours before cooking. Serve with rice.

Recipe Source
Author: Suvir Saran & Stephanie Lyness

Source: Indian Home Cooking

[Newfy Mom]

I'm looking for a really good recipe for Baigan Bharta (Eggplant Bhartha).
I had this in a restaurant in Bellevue, WA and have been trying to duplicate it ever since. It was outstanding. Thx

[tyroleancutie]

I could offer a Recipe for Chicken Tikka Masala. A friend from school is Indian and she gave it to me

Chicken Tikka
1 ½ pounds boneless chicken chunks
1 ounce ginger paste
1 ounce garlic paste
1 tsp red chili powder
½ ounce lemon juice
2 ounces yogurt
Salt, TT
1 tsp garam masala
1 tbsp ounce oil

Onion Masala
1 pound onions
2 ounces cashews
4 whole cloves
6 green cardamom pods
2- cinnamon sticks
1 tsp ounce cumin seeds
1 tsp coriander powder
1 tsp ounce red chili powder
1 tsp ounce turmeric powder
Salt TT
1 ounce oil

Tomato Sauce
2 pounds fresh tomato purée (sauce)
4 whole cloves
6 green cardamom pods
2-inches cinnamon stick
8 green chilis
4 large cardamom
1/2 ounce ginger
2-3 cloves garlic
2 ounces butter
1 tsp red chili powder
1 tsp dried fenugreek leaves


1 ounce oil
1 garlic, chopped
1 tsp ounce cumin
1 tsp garam masala
1 tsp ounce dried fenugreek leaves
2 ounces heavy cream
1 ounce coriander, chopped

For Chicken Tikka:
Marinate chicken chunks in the rest of the ingredients for 2 hours min (I
usually do it the previous day). Preheat oven to 350°F. Half cook 10
minutes.

For Onion Masala:
Roughly chop onions and boil with the rest of the ingredients. Cook until
the oil rises to the top and blend to a smooth consistency.

For Tomato Sauce:
Boil all ingredients together until the top is glazed. Blend to a smooth
consistency.

To Finish:
Heat oil over medium heat in large sauce pan. Add garlic, sauté until
golden, then add tomato sauce, onion masala and chicken tikka. Cook until chicken is fully cooked through, then add spices. Finish with heavy cream and serve garnished with coriander.

[MISSINDI]

If you're looking for appetizers, I love Pani Puri and Bhel Puri, and both are simple to make.

My DH's favorite entree is Chicken Makhani (aka Butter Chicken). Still trying to find a recipe close to the restaurant's version. Just the onions part of their recipe takes 3 days!

[AdGirl]

I'm looking for a really good recipe for Baigan Bharta (Eggplant Bhartha).
I had this in a restaurant in Bellevue, WA and have been trying to duplicate it ever since. It was outstanding. Thx

this is my favorite recipe for baigan bhartha. almost as good as my mom's

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

This upscale Indian restaurant is perched above the shops of Harvard Square. The restaurant’s location draws an international crowd of students, professors, and tourists. Dark wood tables and chairs and classical Indian music give it a refined quality, but authenticity is the restaurant’s main pursuit — the kitchen grinds its own spices and makes everything from scratch, down to the yogurt and cheese.
This traditional Indian dish is called baingan bharta. Serve it with naan or rice.

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise

1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.

Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Makes 6 side-dish servings.

Bon Appétit
R.S.V.P.
September 2001
Bombay Club, Cambridge, MA