I've been on an Indian food kick lately. It doesn't have to be heavy or weird or spicy, though.
Dal is a side dish made from lentils. I used red lentils and got a nice mush, a lot like refried beans except greenish yellow and a different flavor. Regular brown lentils won't fall apart so you'll end up with a thick soup instead of a mush. You could try yellow lentils or one of the other varieties if you can find them.
Lentils are healthy. They're low-fat, low-fart (as opposed to beans), high fiber, and high protein. With the right mix of spices, they're also quite tasty.
Weird trivia - the "pulse" that Daniel (from the Old Testament) was most likely lentils.
Use this as you would refried beans - in tortillas, as a side dish with cheese (use a hard white cheese like manchego for best flavor), or as a main dish vegan soup.
Dal
1/2 c. chopped onion
1 lb lentils, whatever variety you like
1 t. salt
1/2 t. ground black pepper
1/2 t. garlic powder
1/2 t. turmeric
1/2 t. cumin
1/2 t. paprika
hot water
Dump onions, lentils, and spices into a smallish crockpot (2-3 quart works great). Add just enough hot water to cover the lentils completely. Cook on high for 2 hours. Stir well. Add more water if needed.
Turn heat to low. Continue cooking until the lentils are soft. Add water as needed for the consistency you like. It usually takes about 1-2 hours on low to get them really soft and smooshy.
Showing posts with label Indian cuisine. Show all posts
Showing posts with label Indian cuisine. Show all posts
Thursday, September 7, 2017
Thursday, April 27, 2017
Thursday Recipe - Saag Aloo
Saag Aloo!
Sounds like something Tigger would shout across the 100 acre woods. It's pronounced sog ah-LOO. What it is is delicious.
Saag Aloo is an Indian dish that is basically fried spiced potatoes with creamed greens. Saag is the creamed greens part. There are various versions of this around. Any Indian restaurant you go to will have a different blend of greens and spices in it. Saag Paneer is the creamed greens with breaded and fried goat cheese chunks. It's really tasty, but I finally figured out why I get sick every time I eat it. I'm allergic to goat milk.
Aloo is the Indian word for potatoes. I think I'm going to start calling them that all the time. Aloo. Aloo. A-loo-oo. It's too much fun to say.
I'm still in the process of figuring out how I like this the best. You can mix and match the greens using everything from spinach to mustard greens to other greens. I'm not sure lettuce would work but you could try it if you wanted. I'm going with chopped chard this time because that's what I've got handy. I think the local stores carry collard greens so I could try it with that. Feel free to use what you've got growing or what your local store carries. Beet greens would probably work in this as well.
Here's recipe #1, based loosely on this one:
Saag Aloo (Indian Fried Potatoes and Creamed Greens)
2 T. oil
1 medium onion, peeled and sliced (about 1/2 c.)
1/2 t. garlic powder
1 t. ginger OR 1 T. fresh ginger, grated
1/2 t. ground mustard
1/2 t. cumin
1 t. turmeric
1 t. salt
2 medium potatoes, scrubbed and cut into large chunks (about 3 c.)
1/4 c. water
2 c. spinach leaves, washed
2 c. mustard greens OR chard OR collard greens
salt
Heat oil in a large saucepan. Add onion and cook over medium-low heat until onion is soft and starting to brown, about 5 minutes. Add the potato chunks, spices, and water, cook for another 10-15 minutes until the potatoes are almost done.
Stir in the greens. Add the water. Cover and cook on medium-low for 3-4 minutes, until the greens are soft. Remove the cover and cook until the liquid is gone.
Salt to taste and serve.
Sounds like something Tigger would shout across the 100 acre woods. It's pronounced sog ah-LOO. What it is is delicious.
Saag Aloo is an Indian dish that is basically fried spiced potatoes with creamed greens. Saag is the creamed greens part. There are various versions of this around. Any Indian restaurant you go to will have a different blend of greens and spices in it. Saag Paneer is the creamed greens with breaded and fried goat cheese chunks. It's really tasty, but I finally figured out why I get sick every time I eat it. I'm allergic to goat milk.
Aloo is the Indian word for potatoes. I think I'm going to start calling them that all the time. Aloo. Aloo. A-loo-oo. It's too much fun to say.
I'm still in the process of figuring out how I like this the best. You can mix and match the greens using everything from spinach to mustard greens to other greens. I'm not sure lettuce would work but you could try it if you wanted. I'm going with chopped chard this time because that's what I've got handy. I think the local stores carry collard greens so I could try it with that. Feel free to use what you've got growing or what your local store carries. Beet greens would probably work in this as well.
Here's recipe #1, based loosely on this one:
Saag Aloo (Indian Fried Potatoes and Creamed Greens)
2 T. oil
1 medium onion, peeled and sliced (about 1/2 c.)
1/2 t. garlic powder
1 t. ginger OR 1 T. fresh ginger, grated
1/2 t. ground mustard
1/2 t. cumin
1 t. turmeric
1 t. salt
2 medium potatoes, scrubbed and cut into large chunks (about 3 c.)
1/4 c. water
2 c. spinach leaves, washed
2 c. mustard greens OR chard OR collard greens
salt
Heat oil in a large saucepan. Add onion and cook over medium-low heat until onion is soft and starting to brown, about 5 minutes. Add the potato chunks, spices, and water, cook for another 10-15 minutes until the potatoes are almost done.
Stir in the greens. Add the water. Cover and cook on medium-low for 3-4 minutes, until the greens are soft. Remove the cover and cook until the liquid is gone.
Salt to taste and serve.
Thursday, September 22, 2016
Thursday Recipe - Vegetable Pakora (Wheat-Free Gluten-Free Dairy-Free)
My go-to order when we end up at an Indian restaurant is vegetable pakora and butter chicken, hold the cilantro on both! Love the flavors and the crunch. My daughter is excited about both because the pakora is like tempura except it doesn't have any wheat. It uses garbanzo bean flour instead.
I've been trying to re-create it and I think this version comes close. I found garbanzo bean flour at our local grocery store in the bulk food section, but our local grocery store is weird. It has a section that is almost like a mini health food store with all the gluten-free and dairy-free and "healthy" foods as well as a bulk food section. I love shopping there because I never know what I'm going to find.
You definitely want the garbanzo bean flour, not something coarser. I tried this with corn meal and it was a total no-go. If you have a grinder and want to make your own, you could if you can find dried garbanzos. My grinder is full of wheat so I didn't go there.
A word on the newari spice - I found this recipe and mixed it up. It's like a mild curry powder, sort of. My kids like it better than curry powder. Use what you've got and what you like in this recipe.
I just need to figure out how to make the plum chutney sauce they serve at the restaurant...
Anyway, on with the recipe.
Vegetable Pakora
1 egg
2/3 c. garbanzo bean flour
I've been trying to re-create it and I think this version comes close. I found garbanzo bean flour at our local grocery store in the bulk food section, but our local grocery store is weird. It has a section that is almost like a mini health food store with all the gluten-free and dairy-free and "healthy" foods as well as a bulk food section. I love shopping there because I never know what I'm going to find.
You definitely want the garbanzo bean flour, not something coarser. I tried this with corn meal and it was a total no-go. If you have a grinder and want to make your own, you could if you can find dried garbanzos. My grinder is full of wheat so I didn't go there.
A word on the newari spice - I found this recipe and mixed it up. It's like a mild curry powder, sort of. My kids like it better than curry powder. Use what you've got and what you like in this recipe.
I just need to figure out how to make the plum chutney sauce they serve at the restaurant...
Anyway, on with the recipe.
Vegetable Pakora
1 egg
2/3 c. garbanzo bean flour
1/3 c. cornstarch
1 c. milk or substitute milk (rice milk worked great)
2 t. newari spice mix or curry powder
1 t. salt
1/2 t. baking powder
3-4 c. fresh vegetables - okra, zucchini, cauliflower, broccoli, spinach, carrot, onion, potato, whatever you've got
oil for deep frying
Get your oil heating in a deep saucepan. You want it a medium hot temperature, similar to what you'd cook french fries or fritters.
Wash and trim the vegetables. Slice very thin for zucchini, carrot, potato, and similar vegetables. Cut cauliflower and broccoli into small pieces. Slice onion into thin strips. Wash and dry spinach. Set them aside.
In large mixing bowl, beat the egg until smooth. Stir in garbanzo bean flour, cornstarch, milk, spices, salt, and baking powder. Beat until smooth. It should be like a thin pancake batter. You can add a little more milk if it's too thick or more garbanzo bean flour if it's too thin. Dip one slice of something and test fry if you aren't sure. It should mostly coat the vegetable with a thin layer.
When you are happy with the thickness of the batter, add vegetables and stir gently to coat.
Drop into hot oil by smallish spoonfuls, you want enough surface area that the batter can get thoroughly cooked and the veggies will get tender. But don't worry about getting just one piece of veggie per spoonful. Several at once is just fine. Cook for 3-5 minutes, turning every minute or so, until nicely browned. Remove from oil and drain on paper towels for a few minutes.
Serve with your favorite dipping sauce. We used sweet chili sauce and pineapple habanero sauce. Like I said earlier, I'm still working on a recipe for the plum chutney sauce. The cilantro one ain't gonna happen at my house, not unless I'm dead and long gone. But if you like cilantro, feel free to add it to your dish at your house.
1 c. milk or substitute milk (rice milk worked great)
2 t. newari spice mix or curry powder
1 t. salt
1/2 t. baking powder
3-4 c. fresh vegetables - okra, zucchini, cauliflower, broccoli, spinach, carrot, onion, potato, whatever you've got
oil for deep frying
Get your oil heating in a deep saucepan. You want it a medium hot temperature, similar to what you'd cook french fries or fritters.
Wash and trim the vegetables. Slice very thin for zucchini, carrot, potato, and similar vegetables. Cut cauliflower and broccoli into small pieces. Slice onion into thin strips. Wash and dry spinach. Set them aside.
In large mixing bowl, beat the egg until smooth. Stir in garbanzo bean flour, cornstarch, milk, spices, salt, and baking powder. Beat until smooth. It should be like a thin pancake batter. You can add a little more milk if it's too thick or more garbanzo bean flour if it's too thin. Dip one slice of something and test fry if you aren't sure. It should mostly coat the vegetable with a thin layer.
When you are happy with the thickness of the batter, add vegetables and stir gently to coat.
Drop into hot oil by smallish spoonfuls, you want enough surface area that the batter can get thoroughly cooked and the veggies will get tender. But don't worry about getting just one piece of veggie per spoonful. Several at once is just fine. Cook for 3-5 minutes, turning every minute or so, until nicely browned. Remove from oil and drain on paper towels for a few minutes.
Serve with your favorite dipping sauce. We used sweet chili sauce and pineapple habanero sauce. Like I said earlier, I'm still working on a recipe for the plum chutney sauce. The cilantro one ain't gonna happen at my house, not unless I'm dead and long gone. But if you like cilantro, feel free to add it to your dish at your house.
Thursday, January 12, 2012
Thursday Recipe - Tandoori Chicken with Golden Rice, my version
Tandoori Chicken is a traditional Indian recipe. I don't have a tandoor oven and I don't have access to all of the spices they use, but this recipe is a pretty good imitation. It's Indian comfort food, perfect for the freezing January weather we're having here. It also cooks in a crockpot or slow cooker so it's a great lazy recipe.
You can buy a tandoor oven (or here) if you want, but be prepared to spend some serious money.
You can put cilantro on top of this if you want, but that weed is banned from my house. I think it's nasty, it gives me migraines, and it makes my tummy very unhappy. It's not allowed here, but if you like it, feel free to add it to the recipe.
Tandoori Chicken with Golden Rice
4 - 6 chicken breasts, about 2 lbs, cut into fourths
1 onion, sliced
1 bell pepper, sliced
1 8 oz can pineapple chunks
1 t. ginger
1/2 t. cayenne
1/4 t. ground cloves
1/2 t. black pepper
1 t. salt
1/4 t. ground cardamom
1 t. cumin
1 t. garlic powder
1 t. paprika
1 T. lemon juice
1 c. plain yogurt (optional-it just makes the sauce creamier)
For chicken: Place onions in the bottom of a 2 - 3 qt crock pot or slow cooker. Layer chicken on top. Add peppers and pineapple. Mix all spices with lemon juice. Pour over chicken. Cook on low 4 - 6 hours, until chicken is tender. Stir yogurt in just before serving.
2 c. rice
4 c. water
2 t. salt
1 t. turmeric
For rice: place rice, water, salt, and turmeric in a 2 - 3 qt sauce pan. Cover and bring to a boil. Turn heat to low and cook 18 - 20 minutes, until rice is tender. Fluff with a fork before serving.
You can buy a tandoor oven (or here) if you want, but be prepared to spend some serious money.
You can put cilantro on top of this if you want, but that weed is banned from my house. I think it's nasty, it gives me migraines, and it makes my tummy very unhappy. It's not allowed here, but if you like it, feel free to add it to the recipe.
Tandoori Chicken with Golden Rice
4 - 6 chicken breasts, about 2 lbs, cut into fourths
1 onion, sliced
1 bell pepper, sliced
1 8 oz can pineapple chunks
1 t. ginger
1/2 t. cayenne
1/4 t. ground cloves
1/2 t. black pepper
1 t. salt
1/4 t. ground cardamom
1 t. cumin
1 t. garlic powder
1 t. paprika
1 T. lemon juice
1 c. plain yogurt (optional-it just makes the sauce creamier)
For chicken: Place onions in the bottom of a 2 - 3 qt crock pot or slow cooker. Layer chicken on top. Add peppers and pineapple. Mix all spices with lemon juice. Pour over chicken. Cook on low 4 - 6 hours, until chicken is tender. Stir yogurt in just before serving.
2 c. rice
4 c. water
2 t. salt
1 t. turmeric
For rice: place rice, water, salt, and turmeric in a 2 - 3 qt sauce pan. Cover and bring to a boil. Turn heat to low and cook 18 - 20 minutes, until rice is tender. Fluff with a fork before serving.
Thursday, July 8, 2010
Thursday Recipe - Sweet Na'an
Na'an is a traditional flat bread from India. I've never been there (although I would love to visit someday!), but I do frequent our local Indian restaurant. One of my favorite dishes ever was the sweet na'an. Think cinnamon roll on steroids.
This recipe isn't authentic mostly because I don't have a clay tandoori oven. But it's the closest I could come with my home mixer and oven. It's still extremely tasty.
If you enjoy this, it's part of a 12-course Scherezade storytelling banquet I wrote for Abandoned Towers Magazine. It's in print issue #4 (http://abandonedtowers.com) if you want to try my version of middle-eastern/Indian cuisine.
Sweet Na'an
1 1/2 c. warm water
1 T. dry active yeast
3 T. sugar
1 T. salt
3 egg yolks
4 - 5 c. flour
1 c. brown sugar
1/4 c. butter, softened
1/2 c. coconut
1/2 c. raisins or chopped dates
1/2 c. pecans, chopped
1 t. cinnamon
1 t. ginger
1 t. nutmeg
1/2 t. ground cloves
1/2 t. anise seeds
Mix yeast and sugar into warm water. Let sit until it foams, about 5 minutes. Add salt, egg yolks, and 2 c. flour. Beat until smooth. Add enough flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Cover and refrigerate 3 - 4 hours.
Mix brown sugar, butter, coconut, raisins, pecans, and spices in small bowl.
Heat oven to 425°. Divide dough into 4 portions. Roll each portion into large circle at least 12 inches in diameter. Spread 1/4 of filling over dough. Fold in half and seal edges. Place on large cookie sheet. Bake 10 - 12 minutes, until bread is golden brown. Repeat with other 3 portions. Tear into pieces and serve hot.
This recipe isn't authentic mostly because I don't have a clay tandoori oven. But it's the closest I could come with my home mixer and oven. It's still extremely tasty.
If you enjoy this, it's part of a 12-course Scherezade storytelling banquet I wrote for Abandoned Towers Magazine. It's in print issue #4 (http://abandonedtowers.com) if you want to try my version of middle-eastern/Indian cuisine.
Sweet Na'an
1 1/2 c. warm water
1 T. dry active yeast
3 T. sugar
1 T. salt
3 egg yolks
4 - 5 c. flour
1 c. brown sugar
1/4 c. butter, softened
1/2 c. coconut
1/2 c. raisins or chopped dates
1/2 c. pecans, chopped
1 t. cinnamon
1 t. ginger
1 t. nutmeg
1/2 t. ground cloves
1/2 t. anise seeds
Mix yeast and sugar into warm water. Let sit until it foams, about 5 minutes. Add salt, egg yolks, and 2 c. flour. Beat until smooth. Add enough flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Cover and refrigerate 3 - 4 hours.
Mix brown sugar, butter, coconut, raisins, pecans, and spices in small bowl.
Heat oven to 425°. Divide dough into 4 portions. Roll each portion into large circle at least 12 inches in diameter. Spread 1/4 of filling over dough. Fold in half and seal edges. Place on large cookie sheet. Bake 10 - 12 minutes, until bread is golden brown. Repeat with other 3 portions. Tear into pieces and serve hot.
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