Garam Masala Chicken Curry
- 2 tablespoons coconut oil
- 1 red onion, peeled and finely chopped
- 1 large green apple, peeled, cored, and chopped into small pieces
- 3 large garlic cloves, peeled and minced or put through a garlic press
- 1 tablespoon fresh finely grated ginger
- 1 1/2 tablespoons Gryffon Ridge Curry Powder
- 1 tablespoon Gryffon Ridge Garam Masala
- 2 Roma tomatoes, stemmed and chopped into 1/2 inch pieces
- 1 1/2 cups chicken broth
- Unrefined sea salt
- 2 tablespoons coconut sugar
- 1 14-ounce can of unsweetened, full-fat coconut milk
- 1 pound of raw chicken thighs or breasts chopped into bite sized pieces
- In a large saucepan or pot, heat the oil over medium heat until hot. I add one piece of onion to the heating oil, and when it starts to sizzle, I know it’s ready. Add the finely chopped red onion and apple. Sprinkle with a couple pinches of salt, and cook, stirring every little while to prevent browning or burning, for 7 minutes, or until the onions are soft.
- Add the chopped tomatoes and garlic, and stir, cooking for about 1 more minute, or until the tomatoes start losing their shape, and melting into the onions.
- Meanwhile, in a small bowl, combine the garlic, ginger, garam masala, and curry powder. Add just enough water to create a slurry, about 2 tablespoons or so. The water helps protect the sensitive spices from burning when you add them to the pan. Add the spice mixture to the pan once the tomatoes are done, stir constantly for 30 seconds, or until you start smelling the spices. Don’t overcook or the spices will become bitter. Add the broth and coconut milk, salt generously (unless you are using pre-salted broth) and bring to a low simmer. If you are using sweetener, also add at this point. Simmer with the lid off for about 20 minutes, stirring occasionally.
- Add the chicken. If using raw chicken pieces cook for about 5-7 minutes, or until cooked through. If using chicken shreds, reheat in sauce until heated through.
- Serve with chopped cilantro, and, if desired, an unsweetened yogurt. Serve over rice of choice (I recommend basmati), or with homemade flat bread.
Coriander & Mint Chutney
Makes about 1 1/2 Cups
2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste
Blend or puree all ingredients above to a smooth consistency in either a food processor or blender. Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.
Ghee (Clarified butter)
1 lb. Unsalted Butter
Heat the unsalted butter in a heavy pot over a low flame. It will slowly melt and start simmering. Gradually you will see the foam and/or scum rise to the top, and the milk solids settle to the bottom of the pot as the liquid becomes transparent. Be careful not to burn the solids at the bottom of the pot. They should remain at a deep yellow color with tinges of brown in them.
The foam at the top will slowly clear up and get settle to the bottom also. Once the liquid has achieved a transparent golden color it is done. Do not stir. Strain the clarified butter through a fine strainer and/or cheesecloth and discard the solids.
Ghee at room temperature looks semi-solid. It does not need to be refrigerated and will keep for many months. It has a much higher flashpoint than regular butter and will add an extra richness to the Indian foods you use it in.
Gujarati Dal Curry
This is a hot, yet sweet curry that comes from northwestern India. Very hard to resist on a cool day.
1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)
Rinse the dal in a medium sized pan until the water remains relatively clear and then drain. Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat. Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.
While the dal is cooking, heat the ghee in a small skillet. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric. Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves. Return the skillet to medium-high heat and simmer uncovered about 5 minutes.
When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon. Stir in the sauce, cover the pan, and reduce the heat to medium. Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.
Enjoy with Basmati rice, Nan, or other soft breads.
Mild Kimchi with Pear & Apple
1 Head of Napa cabbage
1/4 Cup Sea Salt
1/4 Cup Korean Chile Flakes
2 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
4 Green onions, sliced
2 Tbsp. Fish sauce
Separate cabbage leaves and chop into bite-size pieces. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
Give cabbage a good rinse to remove excess salt and then transfer cabbage to a large bowl.
Combine the Korean Chile flakes with sufficient water to make a thick paste then add to cabbage. Add the minced garlic, ginger, green onions, and fish sauce.
Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage. Put on a pair of rubber gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chile paste.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well. This liquid will become Kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow the bottle of Kimchi to sit at room temperature for 24 hours.
Your Kimchi is now ready to eat. Refrigerate and take out portions as needed. The refrigerated Kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month or more in your refrigerator.
Beef Tagine with Ras el Hanout
Serves 6 – 8
For the spice rub
1 Tbsp. Ras el Hanout
1 Tbsp. Ground cumin
1 Tbsp. Cassia cinnamon
1 Tbsp. Ground ginger
1 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Freshly ground Black pepper
1 1/2 lbs. Stewing Beef
1 Large Onion, peeled and finely chopped
A small bunch of fresh cilantro, leaves picked and stalks reserved
1 14 oz. Can Chickpeas, drained
1 14 oz. Can Diced Tomatoes
4 Cups Stock, Beef, Chicken, or Vegetable
1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks
4 oz. prunes, roughly torn
2 Tbsp. Sliced Almonds, toasted
To make the spice rub:
Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.
Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight.
When you’re ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes.
Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.
At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry.
Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. Scatter the cilantro leaves over the tagine along with the toasted almonds and serve with couscous and pita.
Basmati Rice with Black Cardamom
A smoky dish that hails from Kashmir, this is known as a pulao. Western culture would call it a pilaf.
1 Cup Basmati Rice
2 Tbsp. Ghee (Clarified Butter)
5 Black Cardamom Pods
2 Bay Leaves
1 Small Red Onion – Thinly sliced
1/4 Tsp. Saffron
1 Tsp. Sea Salt
Rinse the rice in cold water until the water is relatively clear. Drain the rice and then cover with fresh cold water and let sit at room temperature until the grains begin to soften, about 20 minutes. Drain and set aside.
Heat the ghee in a medium-size saucepan over medium heat. Sprinkle in the cardamom pods and bay leaves. Cook until they swell up and smell aromatic. Immediately add the onion and cook, stirring until it is light brown, about 3-5 minutes.
Stir in the saffron. Add the drained rice and toss gently with the onion and spice mixture. Pour in 1 1/2 cups of cold water and add the salt. Bring to a boil, reduce heat to low, and cover. Cook until all water is absorbed, about 10-15 minutes. Turn off the heat and let the rice rest for a full ten minutes.
Uncover the pan, fluff the rice with a fork, and serve. Be sure to not eat the cardamom pods or bay leaves as they can be rather bitter.
Roasted Carrot Hummus
1 lb. Carrots
1 3/4 Cups Chickpeas (14.5 Can)
6 Tbsp. Olive Oil
1 Lemon, juiced
1 inch piece of Ginger, minced
2 Tbsp. Sesame seeds
2 Cloves Garlic, minced
1/2 Tsp. Smoked Paprika
1 Tsp. Booda’s Berbere
1/2 Tsp. Sea salt
1/4 Cup of Water
Preheat oven to 400 degrees.
Chop carrots into large chunks. Toss in 1 Tbsp. of the olive oil and lightly salt. Roast the carrots for 30 minutes, or until fork-tender. Set aside and allow to cool.
While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Booda’s Berbere, and sea salt to either a food processor or blender. Process until well combined.
Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth.
Garnish with additional sesame seeds and serve with pita or other soft flat-breads.
Mana’eesh with Za’atar
Mana’eesh are like slightly more solid pita breads and have endless uses.
2 1/2 Cups lukewarm water
1 Tbsp. Yeast
1 tsp. Sugar
1 Tbsp. Sea salt
6 – 7 cups all-purpose or bread flour
1/2 cup olive oil
1/2 cup Lebanese Za’atar
Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let rest for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.
Put the kneaded dough in a bowl that has been coated with olive oil, cover the bowl with a dish towel, and place in a warm area to rise. Let the dough rise for 1 hour, or until it has doubled in bulk.
Preheat the oven to 500°F.
Divide the dough into 12 pieces and pat or roll each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.
Mix together the olive oil and Za’atar.
Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads for 8-10 minutes, or until the flatbreads are golden. Serve immediately.
Tomatillo Stew with Hominy and Smoked Pork
1 1/2 lbs. Tomatillos, husked and halved
1 Large Onion, quartered
2 Tbsp. Ancho Chile Powder
1 Tsp. Jalapeno Chile Powder
4 Large Garlic cloves, smashed
1/2 Cup Cilantro
2 Tbsp. Oregano leaves
3 Tbsp. Olive Oil
8 Cups Chicken Stock
Three 15-ounce cans of hominy, drained
1 lb. Smoked Pork Shoulder
Freshly Ground Black Pepper
Finely shredded iceberg lettuce, sliced radishes, chopped green onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving.
In a blender, combine the tomatillos, onion, chile powders, garlic, cilantro and oregano. Pulse until coarsely chopped, scraping down the side. Add 1 cup of the chicken stock and puree until smooth. In a large stock pot, heat the olive oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce loses some of its raw aroma, about 15 minutes. Add the remainder of the chicken stock and the hominy and bring to a simmer over moderate heat. Add the shredded pork to the stew, season with salt and pepper and cook just until heated through.
Serve the stew in in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
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