Recipies: Indian

Garam Masala Chicken Curry

Ingredients 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...

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Coriander & Mint Chutney

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...

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Ghee

Ghee

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...

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Gujarati Dal Curry

Gujarati Dal Curry Serves 4 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...

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Basmati Rice with Black Cardamom

Basmati Rice with Black Cardamom Serves 4 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...

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Fish in Yogurt Sauce

Fish in Yogurt Sauce Adapted from Raghavan Iyer (660 Curries) 1/2 Tsp. Turmeric 1 lb. Skinless Fish Fillets (Cod, Haddock, Halibut, Tilapia if you have to) 1 Cup Plain Yogurt 1 Tsp. Sugar 1 Tsp. Sea Salt 2 Tbsp. Peanut or Mustard Oil 1 Tbsp. Panch Phoron 2 Dried...

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Mulligatawny Soup

Mulligatawny Soup Serves 4 1 Tbsp. Ghee (clarified butter) 1 large onion, chopped 6 Garlic Clove, minced 2 Tsp. Fresh Ginger Root, grated 2 Green Chiles, chopped 1/4 Tsp. Cinnamon 1/4 Tsp. Ground Cloves 2 Tsp. Coriander Powder 1 1/2 Tsp. Cumin Powder 1 Tsp. Turmeric...

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Lamb with Tomato and Peas

Lamb with Tomatoes and Peas Serves 4 1 1/2 Lbs. Lamb (May substitute boneless Chicken Thighs) 1 Large Onion 1 15 oz. Can Coconut Milk 1/2 lb. Fresh or Frozen Peas 2 Medium Tomatoes Chopped or 1 15 oz. Can 3 Tbsp. Olive Oil Juice from half a Lime 2-3 Tbsp. Garam Masala...

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Khatte Chicken

Khatte Chicken Serves 6 2 Lbs. Boneless Chicken 3 Tbsp. Ground Almonds 1 Tsp. Freshly Ground Black Pepper 1 Tsp. Sea Salt 1 Tsp. Cumin Seeds 1 1/2 Tbsp. Minced or Crushed Garlic 1 1/2 Tbsp. Grated Ginger 3 Green Chiles (Serrano) ~ Sliced into 1/8” or less rings Juice...

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Cucumber & Tomato Chaat Salad

Cucumber & Tomato Chaat Salad Serves 4 An ideal accompaniment to curry dishes, it also pairs well with roast poultry, barbecued pork, and grilled beef. 1 Medium Cucumber 1 Large Tomato 1/2 Small Red Onion 1 Tbsp. Cilantro ~ Minced 1/2 Tsp. Fresh Ginger ~ Minced...

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Chana Masala

Chana Masala Serves 4 1 Lb. Chana Dal Cooked (Chickpeas can be substituted) 1 Tbsp. Cumin seeds 2 Tsp. Coriander seeds 2 Tbsp. Peanut/Vegetable oil 1/2 Medium Onion ~ Diced 1/4 Tsp. Asafoetida 1 1/2 Tbsp. Ginger ~ Minced 1 1/2 Tbsp. Garlic ~ Minced 1 Green Chile (or...

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Kheema

Kheema Serves 6 A traditional meat dish of Pakistan and India, it is normally served as an evening meal.  Kheema may also be used as a sandwich filling. 2 lbs. Beef, Lamb, or Goat ~ Minced or Ground 4 Medium potatoes ~ 1/4 inch cubes 3 Medium onions ~ Thinly sliced 4...

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