Posts Tagged ‘Indian recipes’

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Egg-ceptional

February 14, 2012

Ok, call off the dogs – we’re still here. Sorry for the huge lapse in posting – to be honest, we hadn’t tried any new recipes or any new restaurants for a while anyway, so you really haven’t missed much. But we now have a few new recipes to share, along with a review of a local eatery. And there was much rejoicing. So today’s recipe stems from a redesign of a Hannaford supermarket magazine recipe. Their dish contained okra, which we have never really cooked in the MHK, so I was looking forward to giving it a shot. But apparently – and maybe it was just me, I don’t know – okra goes bad in four days. I had it in a plastic bag in the fridge and when I pulled it out, it had white gunk (technical foodie term) all over it. Disappointment set in, but we rebounded magnificently. The original dish seemed Indian in nature, but without any typical Indian spice. Years ago in California, we had eaten an egg curry dish at an Indian place, so we decided to substitute eggs for the okra, and added some garam masala (very typical Indian spice blend). The result was terrific. The flavors of the onion, garlic, and hot peppers soak into the tomatoes and broth, and the eggs provide a nice texture (plus they soak up the bright flavors too). Serve this over rice with some naan too. Enjoy!

Spicy Tomatoes with Egg

(serves 4)

1 tablespoon olive oil
1 small onion, minced
1 medium red Fresno or jalapeno chili, seeded and minced
2 cloves garlic, minced
1 each (28 oz.) can diced tomatoes, drained
1/2 cup low-sodium vegetable broth
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 tsp. garam masala
4 eggs, beaten
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat until hot. Add onion, peppers, and garlic. Cook 5 minutes, stirring frequently. Add tomatoes, broth, sugar, salt, and cayenne. Stir well. Bring to a boil over high heat. Reduce heat to medium low and simmer about 5 minutes. Meanwhile, cook the eggs in a separate pan until just cooked through. Place eggs into the saucepan, stir to combine and cook for one minute. Remove from heat, stir in cilantro. Serve over rice. Eat!

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Butter Your Chicken!

August 26, 2011

Comfort food exists in all cultures, and while the ingredients may differ greatly from one place to another, the concept is the same: familiar flavors, food that reminds you of home, and most of all, a satisfying meal. Today’s recipe – another great offering from the Bowl Food cookbook – is an example of Indian comfort food. Butter chicken is as homey as it gets for this type of cuisine, harmonizing wonderful spices with yogurt, cream and tomatoes, and of course, butter. We don’t cook a lot of Indian food here at the MHK – many dishes require ingredients that are either hard to find, or just aren’t worth buying due to the lack of frequency with which they’d be used; plus our Tandoori oven is always on the fritz, so when the flavors of India come calling, we tend to go out to greet them. But this dish is very easy to make and is full of flavor and, well – comfort. Garam masala is a spice that can be found in supermarkets, and it is a key ingredient – worth buying if you plan on making more than one Indian dish in the next 5 years or so. Serve it with rice for a tasty meal. Enjoy!

Indian Butter Chicken

(serves 4)

2 tbsp. peanut or vegetable oil

2 lbs. boneless, skinless chicken thighs, quartered

¼ cup butter

1 tbsp. ginger, minced

2 tsp. sweet paprika

2 tsp. garam masala

½ tsp. chili powder

1 cinnamon stick

2 tsp. cilantro, chopped

½ tsp. salt

12 oz. tomato puree

1 tbsp. sugar

¼ cup plain yogurt

½ cup whipping cream

1 tbsp. lemon juice

Heat a wok or large skillet on medium-high. When hot, add 1 tbsp. oil and cook half the chicken until browned. Transfer chicken pieces to a plate, add the other tbsp. oil and brown the rest of the chicken; transfer to plate. Melt the butter in wok or skillet; add ginger, paprika, garam masala, chili powder, cinnamon stick, and cilantro. Stir and cook until fragrant, about 30 seconds. Add chicken to wok and toss to coat. Add tomato puree and sugar; reduce heat and simmer for about 15 minutes, stirring occasionally. Add yogurt, cream and lemon juice; stir and simmer for about 5 minutes until sauce thickens slightly. Serve over rice. Eat!

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Go Fish!

May 5, 2011

The MHK received a few concerned emails from our readers following Tuesday’s recipe. Apparently that dish did not seem to be in keeping with our general philosophy of cooking healthy meals at home. In fairness, yes, that’s far from being among the healthier recipes that we have posted here. But it’s also not all that unhealthy; perhaps I should have phrased it that way. That being said, today’s recipe (which also comes from the same Food Network Magazine) should cause no raised eyebrows whatsoever. This is very healthy, very easy to make, and very delicious. While the flavors are Indian in nature, there’s no curry or heavy spice involved. The fish simply absorbs the marinade and sauce, allowing the beautiful garlic, ginger, and lime flavors to come through, bound together with the yogurt and a hint of cayenne and cilantro. The original recipe called for tilapia, but any flaky whitefish will work well here (we used haddock). Pairing the rice with the sauced fish creates a tasty experience with each bite. Enjoy!

Fish Masala with Rice

(serves 4)

1 cup basmati or jasmine rice

Kosher salt

½ cup peas

¾ cup plain yogurt

1 small clove garlic, chopped

1 1-inch piece ginger, peeled and chopped

1 tablespoon fresh lime juice

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

4 6-ounce whitefish fillets (haddock, cod, tilapia)

2 tablespoons unsalted butter, melted

1 tablespoon chopped fresh cilantro or mint

Cook the rice. Remove from the heat and add the peas; cover and set aside. Puree ½ cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and ¾ teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes. Preheat the broiler. Place the fish on a broiler pan (keep as much of the marinade on it as possible). Top with the butter. Broil until opaque, 6 to 8 minutes. Mix the remaining ¼ cup yogurt, the cilantro, and salt to taste with the 3 tbsp. of the yogurt mixture. Serve the fish and rice with the yogurt sauce. Eat!