Masala Fries

 

Masala Fries are a new favorite in our family thanks to Kenz! The platter above Kenz made for the Super Bowl. It was a terrific addition to the huge spread we put out. They are also quite versatile in that you can use an air fryer or just a regular oven! Enjoy these yummy snacks with you next movie night!

Ingredients

Frozen shoestring fries - use half a bag. .

1 Tablespoon garlic

1 tsp turmeric

1 tsp curry powder

1 tsp salt

1 tsp garam masala

1 tsp chili powder

2 + Tablespoons ketchup (you can always add more if too dry or spicy)

1 Tablespoon lemon juice

Process

1. Cook fries according to the directions on the bag.

2. About 2 to 3 minutes before the fries are done, excluding the garlic, mix all the remaining ingredients together in a bowl.

3. in a small skillet over medium-low heat, warm a little oil and then fry the garlic for a few minutes.

4. When fried and slightly translucent, add the spice paste to the pan and stir to combine, and heat for a minute or som. 

5. Mix the cooked fries into the pan, mix to cover, and then serve. 

Cheers!

 

 

 

 

Curried Cauliflower Pickle

 This Indian pickle is a favorite dish of mine to make and can. It is a delightful appetizer at my Indian dinners. It is from one of my favorite cook books, Put 'em Up, by Sherri Brooks Vinton. 

This recipe is made every year and is also the primary reason I grow cauliflower in my garden now. It's not a vegetable I have had a love affair with, that is, until I found this recipe. 

Yum!

Indian Butter Chicken

This recipe is a family favorite and a mash up of recipes that we and my sister Mush use.

Ingredients

Marinade

1/2 cup yogurt

1.5 Tablespoons garlic, minced

1 Tablespoon ginger, minced

2 teaspoons Garam Masala

1 teaspoon Turmeric

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

Chicken

6 Tablespoons Butter

2 pounds boneless skinless chicken, cubed

1 yellow onion, diced

3 cloves garlic, minced

1 Tablespoon garam masala

1 Tablespoon ginger, grated

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne powder

1 14 ounce can tomato sauce

2 cups cream

salt and pepper to taste

cilantro for garnish

Naan and rice for serving.

Process

1. Mix all the marinade ingredients together, add the chicken and marinate for several hours or overnight. 

2. Heat a large skillet over medium heat, melt 2 Tablespoons butter, and brown the butter on each side, working in batches, and setting the chicken aside. 

3. In the same empty pan, melt 2 more Tablespoons butter, adding the onion and cooking until soft. 

4. Add the garlic and all the spices through cayenne. Combine and cook until mixed and fragrant then add the tomato sauce and bring to a simmer. 

5. After it has simmered about 5 minutes, add the cream, bring back to a simmer, and then add the browned chicken and cook. 

6. Turn heat to low and continue to cook for 15 to 20 minutes. 

7. Stir in the last 2 Tablespoons of butter, and season with salt and pepper to taste. 

8. Garnish with cilantro and serve over rice with a side of Naan.

Aloo Gobi

 

SP has been my champion for the past 2 months as I have been dealing with a distal shatter of my clavicle. Last night he channeled all the Indian powers available to create an Aloo Gobi dish that was out of this world. 

Ingredients

2 Tablespoons Olive Oil (but really more as needed)

1/2 teaspoon Coriander seed

1/2 teaspoon minced garlic

1/2 teaspoon freshly grated ginger

1 medium onion, chopped

1 cup potato cut into 1/2" cubes

2 cup cauliflower florets (small)

1/8 teaspoon Turmeric

1 teaspoon Chili Powder

1 teaspoon Garam Masala

3/4 teaspoon ground coriander

1 teaspoon salt

1 medium tomato, chopped

1 teaspoon Fenugreek

1 teaspoon chopped fresh cilantro

Rice and Raita for serving

Process

1. Over medium heat, warm the oil. 

2. Add the coriander seed and cook until odor blooms. 

3. Add garlic and ginger, stirring and cooking for a couple minutes. 

4. Add onion and cook, stirring, until onion becomes translucent. 

5. Over low heat, add potato and stir fry for 3 to 4 minutes. Add water as needed and cover and cook until the potato softens half way, about 10 minutes. Add small amounts of water as necessary to prevent sticking. 

6. Over medium heat, add the Cauliflower and stir fry for 3 to 4 minutes.

7. Add Turmeric, Chile powder, Garam Masala, and Coriander. Stir, cover, and cook on low heat for 10 minutes, periodically adding water and stirring to keep the mixture happy. 

8. Stir in the salt, add tomatoes, and stir until tomatoes are cooked. 

9. Stir in Fenugreek. 

10. It could be a little salty so add water to adjust as necessary. 

11. Garnish with Cilantro and serve over rice alongside some Raita or Greek Yogurt for a way too cool the spice. Enjoy!

Mulligatawny soup

 This recipe was my beloved Shani's favorite version of this Indian classic. Serves 4 to 6 people.

Ingredients

1 cup red split lentils, picked washed and drained

7 cups chicken stock

3/4 teaspoon ground turmeric

1 medium potato

7 cloves garlic, peeled

2" cube fresh ginger, peeled and chopped 

1.5 cups water

1 teaspoon salt

freshly ground black pepper

3 Tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground coriander seeds

1/4 teaspoon cayenne pepper

1 Tablespoon lemon juice

Process

1. Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a boil. 

2. Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for 30 minutes. 

3. While the soup simmers, peel the potato and cut it into 1/2 inch dice. 

4. When the soup has cooked for 1/2 hour, add the cut potato and cover slightly ajar again, and continue simmering for another 30 minutes. 

5. During the second simmer, put the garlic and ginger into a blender, adding 5 Tablespoons water and blend until smooth. 

6. Once the soup base has finished simmering, add the contents of the blender to the soup and the spices and then blend using an immersion blender. 

7. Add the lemon juice and adjust seasonings according to taste. 

 

 

Serve as a first course to any Indian meal or enjoy this hearty soup any other time!

Indian Dinner Mashup from Inspirallized and Monsoon Spice

On a recent maple syrup Saturday I planned a vegetarian Indian feast. There were three recipes I made so it was quite a bit of a mash up. I absolutely failed at one recipe so I turned it into a soup, or  maybe it was more of a mash, either way it really tasted wonderful!

Unfortunately, you can't see that absolutely amazing spiralized carrots with Tandoori chickpeas from Inspiralized. I switched the recipe up a bit by serving it all cold. It was the first dish I made that day so it rested in the fridge for quite some time. I really liked the Tahini sauce as well. Please click the Inspiralized link to follow the recipe. I highly recommend it.

Thanks to dear Abbeth who made my paneer, I gladly made this Mattar Paneer Kurma from Monsoon spice. It is in the pot to the right and is far tastier than it looked in my picture. The funniest thing is I am only now realizing that I forgot to add the peas. DUH!

And then there was the mess up, I mean the mash up. I don't know if I can blame operator error, dyslexia, or a confusing recipe. The way the ingredients were broken down at the beginning, didn't seem to match the directions and I wanted to rewrite it but I don't have the time right now. It was a Monsoon Spice recipe for Vegan Beetroot Kofta Curry. I will revisit this recipe, I promise, but it will be done with care and maybe another set of eyes without other dishes being spun around.

With that said I did find another beetroot Kofta Curry recipe that I will try first. It is from Cook with Manali and I would like to compare the two.

Paneer Kulcha by Sizzling Tastebuds

I'm always looking for recipes for Indian breads and last night I stumbled upon many of them!
Here is one from Sizzling Tastebuds which I also shared to Pinterest.
Paneer Kulcha

Lachha Paratha / Indian Layered Flatbread

SARA'S TASTY BUDS: Lachha Paratha / Indian Layered Flatbread #Breadba...:   For this month’s Bread Bakers we has to make Griddle Bread By Anshie.  

Monsoon Spice | Matar Paneer Kurma/Korma Recipe

Monsoon Spice | Unveil the Magic of Spices...: Matar Paneer Kurma/Korma Recipe | Simple & Easy Pe...: Learn how to make Matar Paneer Kurma ~ Peas and Indian cottage cheese cooked in a mildly spiced onion, tomato and yogurt curry sauce.

Monsoon Spice | Beetroot Kofta Curry Recipe | Mughali Style ...

Monsoon Spice | Unveil the Magic of Spices...: Vegan Beetroot Kofta Curry Recipe | Mughali Style ...: Learn how to make Vegan Beetroot Kofta Curry ~ Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond sauce.

Chana Masala and things we have recently done with it!

I don't have a recipe for Chana Masala on my blog because it is in my cookbook. My favorite is Madhur Jaffrey's original. Here is Smitten Kitchen's take on her recipe. Chana is a staple in our house and the kids love it. I would recommend a recipe from Aarti Paarti that you can find here: Chickpea Curry for Lil' Bug

Chana Masala Nachos!

Yes this is a Chana Masala pizza but even better is that it has Indian chicken strips on it as well! Yes... click that link... you really want to make Indian Chicken Strips tonight, and tomorrow, and all of next week.

Oooey gooey yumminess!

Indian Chicken Strips

I received this recipe from my sister Mush during one of my bridal showers. This dish is to DIE for. Everyone loves it - even the kids, that is when I leave out the cayenne. It is the yummiest most scrumptious and simplest Indian dish I know. I know a lot of Indian recipes but I don't plan on sharing many of them. I am already drooling for dinner, as these beauties have been marinating in the fridge since last night. The picture doesn't do it justice, but I am pretty sure you will want to dive into the bag with the chicken. I wanted to lick the inside of the blender when I was done making the marinade - no joke! Serve as an appetizer (kinda like Satays) or as a meal, served with rice and Raita.

Indian Chicken Strips
serves 6 to 8

Ingredients
3 lbs chicken - boned, skin, and cut into strips

marinade:
5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne
2 tsp salt
3 tbs tomato sauce

Process

1. Combine all marinade ingredients in blender and blend until smooth.


2. Combine chicken with marinade mix well and cover.

1. Refrigerate 4 to 5 hours.



2. Preheat broiler. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.



3. You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yummyness off of them. *** note we grill these when doubling or tripling the recipe for a large group.

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer.

Earl Grey Kulfi thanks to Aarti Paarti

First and foremost, I need to give a bright and loud shout out to my favorite new Indian chef and Blogger Aarti Paarti!  She was a highlight for my latest Indian Dinner party and I have added her cookbook to my wish list for Christmas. Welcome to the ranks of Madjur Jaffrey on my shelf Aarti because you are my new favorite! Thank you for finding me! :)

So I stumbled upon this recipe when searching for Indian desserts and candies that I could make. The original recipe can be found here: Aarti Parti Earl Grey Kulfi Pops. 

I doubled the recipe and had enough to fill my popsicle racks as well as an additional bowl. This was perfect because I scooped the ice cream from the bowl for the dinner party  and fed the kids the popsicles. They loved it so much they are clamoring for me to make it again!

Earl Grey Kulfi Pops

Ingredients
1 12oz can evaporated milk 4 earl grey tea bags 1/2 tsp ground cardamom 1 14oz sweetened condensed milk 1 cup heavy (whipping) cream Handful of finely chopped pistachios

Directions
11.  Heat evaporated milk over medium heat until small bubbles form around the circumference of the pot. While it is heating, snip the tops of the tea bags. 

2. Once the milk is hot, whisk to make sure nothing is sticking to the bottom. 

3.  Turn the heat off, and add the contents of the tea bags. 

4.  Cover. Let it sit and steep for 30 minutes.

5. Strain the evaporated milk into a big bowl. 

6.  Add cardamom, condensed milk, heavy cream and pistachios. Whisk together. 

7.  Either pour into popsicle molds, small bowls or one large bowl (cover bowls with a piece of plastic wrap to avoid freezer burn and formation of a “skin”). Pop into the freezer overnight. 

8.  When you’re ready to serve, run the popsicle mold under hot water to loosen it.Let larger bowls thaw a bit on counter as it freezes very hard. 

Tandoori Lamb Balls

Yum. These are for dinner tonight. Mush gave SP The Meatball Shop Cookbook for Christmas and this is the first recipe we are trying. I can't wait.

This repost of the recipe is from Huffington Post.

Ingredients

• 2 teaspoons olive oil
• 2 pounds ground lamb
• 1/2 cup bread crumbs
• 2 large eggs
• 1 cup chopped fresh cilantro (including stems)
• Juice from 1 lemon
• 1/4 cup cup tandoori spice mix (recipe follows)
• 2 teaspoons salt
• TANDOORI SPICE MIX
• 2 teaspoons ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground turmeric
• 2 teaspoons cayenne pepper
• Mix together.

Directions

• Preheat the oven to 450°F. Drizzle the olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Seasoned Lentil Stew from Gourmet

We are making Tandoori meatballs tonight and I thought this would make the perfect accompaniment. I saw it on my Gourmet app.
Seasoned Lentil Stew with Vegetables

Indian Chicken Strips

This recipe serves 6 to 8 and it is the yummiest, most delectable chicken marinade I can think of.
Ingredients

3 lbs chicken - boned, skin, and cut into strips
marinade:
5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods - yes this is the toughest part of the prep.
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne - this is where you can crank up the heat if you desire.
2 tsp salt
3 tbs tomato sauce

Process
1. Combine all marinade ingredients in blender.


























2. Blend until smooth.

























3. Combine chicken with marinade mix well and cover.

4. Refrigerate 4 to 5 hours.

5. Preheat broiler, grill or oven. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.

You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yumminess off of them. We grill these when doubling or tripling the recipe for a large group but I have also done it successfully by baking! If baking just broil carefully at the end - turning once or twice for better charring!

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer. Also goes well with Curried Chickpeas!

Curried Chickpeas

 

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

Ingredients
6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

Process

1. In a large skillet over medium-high flame, heat oil.
   
2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
   
3. Add the garlic, stir, and continue to cook for about 5 minutes.
   
4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
   
5. Add the chickpeas and stir.
6. Add tomato paste and ketchup, stir and allow to heat a bit.
   
7. Add the water and stir to even out sauce on beans.
8. Season with salt and pepper.
9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
   
10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
    
11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.
    

Sambal Dip

 

 

 

 

 

 

 

 

 

This yummy dip was one of HiHo's favorites. I made it last night for a potluck/bonfire we hosted. I have fond memories of the funny way she would enthusiastically say it's name when she made it, knowing it would always make me smile. It is full of vegetables so it is very healthy, and ever so slightly spicy with an Indian touch, but is not to be confused with the Malaysian Sambal. A keeper for sure, I typically double this recipe.

Ingredients
1 one-quarter inch slice medium size onion
1 clove garlic
2 stalks celery
1/2 large cucumber, seeded
1/2 green pepper, seeded
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon powdered ginger
1/8 teaspoon chili powder
1/8 teaspoon crushed cumin seed
1 Tablespoon tomato paste
1 cup sour cream (and fat is fine)
fresh minced coriander/cilantro

Process

1. Grind the onion, garlic, celery, cucumber, and green pepper in a blender/food processor, using the finest knife.
   
2. Turn into a sieve over bowl and press out the juice. The juice can be saved and drunk, or added to soup, stews, or sauces.
   
3. Put vegetable mix into a medium bowl and sprinkle spices over and mix.
   
4. Blend in the tomato paste.
   
5. Add the sour cream and stir until mixed.
   
6. Chill until ready to serve.
   
7. Use as a dip for crackers, bread cubes, or fresh vegetable crudite.
   
   

HiHo's Sweet Tomato Chutney

This recipe is hands-down most nearest and dearest to my heart as the number one culinary memory of my mother. This chutney is a truly epic olfactory event. Hi-Ho used to make this as Christmas gifts. The recipe elicits a whole manner of bittersweet memories. I remember returning from school to a house filled with a mouth watering aroma, only to find Mom standing protectively over her bubbling blue LeCreuset filled with simmering heaven. I would risk a finger scalding taste any chance I had. This chutney is Hi-Ho's legacy. I love you and miss you and think of you any time this chutney is close to mind or hand.

In recent years, I gave in to my gnawing desire to have chutney with dinner, and stumbled upon a perfect accompaniment: Fondue. Heaven on earth for sure! Many people have eaten this chutney: at every Indian dinner in my house, every New Years on hot oil fried meat and even with a steak dinner.

The origin of this chutney is from the Madhur Jaffrey.





















Isn't she just the sweetest looking woman!? She totally reminds me of Mom. The best part though is how dog eared and stained the recipe page actually is. It is clearly the most actively used page in the book. I will never get rid of HiHo's note, reminding herself that she quadruples the recipe for Christmas.

















Typically, I only doubled the recipe making sure I yield enough to can. I love my magnetic lid remover!




























OK, enough rambling, and I will post the recipe, but please if you have eaten any of this chutney, please leave a comment!
To Hi-Ho! I love you Mom!

Ingredients

• 1 head garlic, peeled,coarsely chopped
• 1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
• 1 1/2 cups red wine vinegar
• 1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
• 1 1/2 cups sugar
• 1 1/2 teaspoons salt
• 1/8-1/2 teaspoon cayenne pepper (personal preference)
• 2 tablespoons golden raisins
• 2 tablespoons blanched slivered almonds

Directions

1. Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.

2. In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).

3. Bring to a boil.

4. Add puree from blender.

5. Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.

6. Stir occasionally at first, and more frequently later as it thickens. (A film should cling to a spoon dipped in it.)

7. You may need to lower the heat as the liquid diminishes.

8. You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.

9. If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.

10. Add the almonds and the raisins.

11. Simmer, stirring, another 5 minutes.

12. Turn heat off and allow to cool.

13. Bottle and Keep refrigerated. It last for years!

Maine Indian Pudding

A perfect traditional New England recipe just in time for Thanksgiving!

Ingredients
1/4 cup yellow corn meal
1/4 cup Pearl Tapioca
4 cups milk
1.5 teaspoon salt
2 Tablespoons butter
1/3 cup sugar mixed with
1/3 cup molasses
1 teaspoon cinnamon
1 egg slightly beaten

Process

1. Butter an 8 inch baking dish.
2. Preheat oven to 325 degrees.
   
3. Soak Tapioca in water for 1 hour. Drain.
   
4. Scald 3 cups milk over boiling water in a double boiler.
5. Stir in corn meal gradually.
   
6. Add salt and Tapioca.
7. Cover and cook for ten minutes
8. Add the butter, sugar, molasses, and cinnamon and stir to mix until butter is melted and blended.
   
9. Stir in the egg.
10. Turn into baking dish and pour remaining milk over the top -do NOT stir in.
    
11. Bake in oven for 1.5 hours or until fairly firm in the center. Stir 2 or 3 times during the first hour of baking.
    
12. Serve with plain or whipped cream.