Chicken Malai Curry

My family loves our chicken curry dishes. 

This is a recipe from Thanksgiving dinner, which my uncle prepared. It's similar to chicken makhani but the preparation and some ingredients are different. It's not too spicy, although you can add chilies if you want.

Chicken Malai Curry
serves 6, Prep: 25 min., Cook: 35 min.


Ingredients:

• 2 pounds of chicken breast cuts in cubes
• 2 cans of tomato paste
• 2 cups of plain yogurt
• 3 table spoon of ginger root paste
• 5 gloves of garlic cloves
• 3 tablespoon of turmeric powder
• 3 tablespoon of cumin powder
• 3 tablespoon of coriander powder
• 2 tablespoon of anisette seeds
• 4 bay leaves
• 4/5 green cardamoms finely crushed in blender with shells and seeds.
• ¼ gallon of light cream
• Salt
• Sugar
• 2 Cups of Cashew nuts
• Cooking oil

Directions:

1. In a large container, place the chicken cubes, add yogurt, little salt and turmeric powder. Mix them well and marinate overnight or 6 to 8 hours.
   
2. Soak the cashew nuts in water for 3 to 4 hours.
3. Heat oil in a large heavy based saucepan on high heat first. Add marinated chicken to the heated oil and start stirring.  Turn down the heat, cover the pan and let it simmer for a while for about 25 to 35 minutes stirring occasionally.
   
4. In a blender, blend rest of the ingredients, except sugar, cream, bay leaves and cardamoms powder. Add the blended mixture to the chicken in the saucepan and stir thoroughly. After a while add the cream and bay leaves and mixes all the ingredients together by stirring.  Cook on slow heat for a while until the chicken pieces get tender. Add salt and sugar as required and add half of blended cardamoms powder. Place the cooked chicken in a serving dish and sprinkle rest of the blended cardamoms powder for garnishing.

Thai Spaghetti Squash with Yellow Coconut Curry Sauce

So this isn't really an Indian dish, but Thai cuisine is popular among Indians because it fuses Chinese cuisine with Indian curries.

This fall I've had an obsession with spaghetti squash - because it's a no calorie version of pasta - and when you mix it with a bolognese or with other sauces used with pastas, you can't tell the difference.

So although this recipe can be made with regular pasta - I'm trying it with spaghetti sauce.

Thai Noodles with Yellow Curry Sauce
serves 4 to 5, Prep: 30 min, Cook: 30 min.

Ingredients:

• 1 spaghetti squash
• 1 can of coconut milk
• 2 tsp. of curry paste
• 1 inch. of ginger root, grated
• 2 cloves of garlic, grated
• 1 small can of water chestnuts, drained
• 1 can of chinese vegetables, drained (look for baby corn, bamboo shoots, etc.)
• 1 medium onion, sliced thinly into half moons.
• 2 tsp of oil
  
• green onions for garnish
• lemongrass is optional.

Directions:

1. Preheat the oven to 400 degrees. Split the spaghetti squash in half with a sharp knife and remove seeds. Brush with oil on the inside halves and place the halves squash side down on a sheet tray. Bake for 30 minutes or until tender in the oven.
   While squash is cooking, place a large saucepan or pot over medium low heat. Once it is heated, add the oil, ginger, garlic and onions. Saute until translucent.
   
2. Add the coconut milk. (If you want the lemongrass flavor, add a few pieces into the coconut milk. and let it steep for five minutes. Then remove it.) Let it thicken a bit. 
3. Add the curry paste and mix thoroughly.
4. Then add vegetables. Set the pot aside, while squash finishes roasting.
5. When the squash is finished, let it cool. Once cooled, use a fork and remove the "strings" of squash. 
6. Add squash to curry.
7. Heat through and serve. Garnish with green scallions.
   

A real Indian Thanksgiving

So Thanksgiving like most holidays in my family are fusion feasts. Well, fusion may not be the correct term - but we serve both Indian and American cuisines. It makes sense for us, because almost all the children in my family are American born and some of our family has married into other cultures. So some people only eat Indian food, some eat both types, and some only American. (when I mean American, I mean not Indian or spicy, but Italian, etc. counts)

So anyway each year, we end up at my uncle and aunt's in New Jersey for Thanksgiving, where on top of the regular Thanksgiving feast, we have fried rice, and Indian dishes and desserts.

This year my uncle made Chicken Malai Curry and Paneer Kabliwala, which is a mixture of veggies, cheese and curries.

Paneer Kabilwala

serves 6, Prep: 30 min, Cook: 35 min.
*created by my uncle, Dibyendu.

Ingredients:

• 2 lbs. of paneer, cut in small cube
• 2 8 oz. cans of chick peas, drained
  
• 1.5 tbsp Fresh Ginger, crushed
• 1.5 tbsp Fresh garlic cloves, crushed,
• 2 medium white/yellow onions, chopped
  
• 3 medium tomatoes, chopped
  
• 10 to 12 button mushrooms, sliced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 tsp. cumin powder
• 1.5 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 to 2 tsp. Vindaloo paste (it's spicy so, make sure you add it in small amounts and taste)
  
• 1 tsp. salt (to taste)
  
• 2 tbsp. cooking oil (olive oil will be good)

PREPARATION:

1. In a container place the paneer cubes and sprinkle some 1/2 of turmeric powder and 1/4 of salt salt and mix.
2. Place a frying on stove top on medium heat and add 1 tbsp. oil. Start frying the paneer cubes few at a time till they lightly brown. Place all the fried paneer cubes in separate container.
3. Place a fairly large pot on stove top on medium heat and add 1 tbsp. oil. (coat bottom of pot, add more if necessary)
   
4. Add onions, crushed ginger and garlic and start stirring. 
5. Once the onion gets tender, add mushrooms, tomatoes, red peppers and green peppers. Lower the heat.
6. Add cumin powder, coriander powder and the rest of the turmeric powder as to your taste. Continue stirring. 
7. When the vegetable start getting tender, add drained chick peas and continue stirring for ten minutes. 
8. Add paneer cubes and stir.
9. Once all the ingredients are all thoroughly mixed, add Vindaloo paste and salt to your taste. After stirring occasionally for 10 minutes on low heat the dish will be ready for serving.

NOTE: This dish can be served with plain rice, Nan bread or chapattis.

Chicken recipe to follow in upcoming post.

Aloo Gobi (Spiced potatoes and cauliflower)

Aloo Gobi was one of those dishes my family made often as a side dish or something we'd have even when guests came over because it is a classic dish.

But since I grew up eating it often - I wanted to put a twist on it when I made it this time - so I decided to add shrimp and skimp back a little on the potatoes because - it's better on my waist anyway.

So the dish is pretty simple. There's no need to blanch or parboil the veggies because they cook down in the pot as the spices are added.

Depending on the type of shrimp you buy (pre-cooked or fresh) you should prepare it separately and add it in towards the end - so they don't overcook.

Aloo Gobi
serves 4, Prep: 20 min, Cook: 30 min.

Ingredients:

• 2 tbsp of oil
• 1 head of cauliflower, rough chop (leave some pieces in tact)
• 1 large potato, peeled and cubed
• 1/2 pound of shrimp
• 1 cup frozen peas
• 1 small onion, chopped
• 1 garlic clove, grated
• 1 tsp of ginger, grated
• 1 tsp of tumeric
• 1 tsp of cumin
• 1/2 tsp of garam masala
• 1/2 tsp of paprika
• salt to taste

Directions:

1. Heat the oil in a medium skillet over medium heat. Stir in onions,garlic and ginger. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. 
3. Add cooked shrimp (prepare earlier) and peas. Heat through until peas are defrosted.
   

Rajma (Red Kidney Bean Curry)

This week I was craving a bit of protein - but not meat. And I was craving chili.

So the best Indian-version of chili is rajma, a red kidney bean curry, with spices and ingredients similar to an American chili.

It's so simple to make, literally takes 15 minutes to cook, once you have the ingredients prepped and super delicious.

And it's one of those dishes you could whip up after work on a cold day and feel satisfied with the result.

When I made this - I oversalted by accident so although I'll give you my exact ingredients and directions, please double check and make sure some products your using aren't pre-salted. Also, if you use sea salt (which I did), use less. Kosher salt is the best kind to use in any cooking in my opinion. Sea salt is great on seafoods and fries - it's tastes saltier so use less.

Rajma
serves 4, Prep: 15 min., Cook: 30 min.

Ingredients:

• 1 tbsp of oil
• 1 small yellow/white onion, diced
• 1 clove of garlic, smashed or grated
• 1 tbsp of fresh ginger, grated
• 1 can of red kidney beans, drained but not rinsed.
• 1 can of diced tomatoes (I used smoked, makes it spicier and gives it a deeper flavor.)
• 1 green chili chopped, no seeds.
• 1 tsp of tumeric
• 1 tsp of garam masala
• 1/2 tsp of corriander
• 1/2 tsp of cumin
• salt to taste
• cilantro for garnish

Directions:

1. In a medium pot, sweat onions with oil over medium heat.
2. Add garlic and ginger, and saute for 1 min.
3. Add kidney beans and saute for 2 min. Some of the liquid from the can will go in now and thicken the sauce later.
4. Add tomatoes, green chili and spices and allow curry to reach low simmer. simmer on low for 10 mins.

Check seasoning. Add salt to taste and cilantro as a garnish. Yum!

Southern Indian Lamb Curry

I'm a big Food Network fiend and so I was intrigued the other day when I saw Tyler Florence make an "Ultimate Indian Dinner" on his show.

He made Lamb Curry, raita and samosas. Haven't made this recipe yet - but I'm gonna try it this weekend. As for the samosas... I'm on a mission to find one authentic recipe, and one that is easy - so that I can compare them in a later blog.

Southern Indian Lamb Curry
serves 8, Prep: 35 min., Cook 40 min.

Recipe courtesy Tyler Florence and Food Network

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons cloves
• 1 1/2 tablespoon cumin seed
• 11/2 tablespoon fennel seed
• 1 1/2 tablespoon coriander seed
• 1 1/2 tablespoons turmeric
• 1 cinnamon stick
• 2 fresh bay leaves
• 10 fresh curry leaves
• 3 pounds boned shoulder lamb, cut into 1-inch cubes
• 1 fresh red chili
• 2 medium onions, roughly chopped
• 5 cloves garlic, peeled
• 2 tablespoons minced fresh ginger
• Kosher salt and freshly ground black pepper
• 5 large fresh tomatoes
• 1/2 cup plain unsweetened natural yogurt
• 1/2 bunch fresh cilantro, roughly chopped
• 1 scallion, cut into strips
• 6 cups steamed basmati rice

Directions:

1. Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
2. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

Copied from FoodNetwork.com on Wed. Nov. 4, 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Saag Paneer (Spinach with cheese)

So one of the most popular dishes at Indian restaurants across the country is saag panner, a curry-creamed spinach dish with cheese.

It's one of my family's favorites as well, and although my family has made this meal over the years, I find it turns out different based on the types of ingredients used each time. Frozen spinach makes it more watery versus fresh, while if the fresh spinach is blended it's creamier versus when the spinach is cooked down and cream is added.

I recently made saag paneer and apparently I did a good job, because my mom tried it and said so.

Saag Paneer
serves 6, Prep: 35 min., Cook: 35 min.

Ingredients:

• 2 tbsp of oil
• 1 medium yellow onion, chopped
• 1 tsp. of crushed fresh ginger
• 1 tsp. of fresh chopped garlic
• 1 medium tomato, chopped
• 1 tsp. of salt
• 1/2 tsp of pepper
• 2 tsp. of curry powder **
• 1 pkg. of paneer, Indian cheese, cubed
• 2 pkgs. of fresh baby spinach, chopped
• 1/2 cup of half and half

** Indian curry powder is not made from curry leaves. It actually is a blend of spices. Here's a basic recipe. You can save the extra in a small tupperware container for 6 months.

Curry Powder:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon mustard seeds
• 1 tablespoon cardamom seeds
• 1 tablespoon whole black peppercorns
• 2 dried red chiles, broken in pieces, seeds discarded
• 1 tablespoon turmeric

blend the ingredients in a small coffee grinder.

Directions:

1. Heat a medium pot over medium heat. When warm add 1 tbsp of oil to pot.
2. When oil is heated, but before smoking, add onions and saute until translucent.
3. Add garlic and ginger and saute for 1 minute.
4. Add tomatoes, salt and pepper and saute until tomatoes slightly melt.
5. Add spinach to the pot and cook until wilted. Add curry mixture.
6. In a separate saucepan, heat the remaining oil over medium heat.
7. Add cubes of paneer and try to brown on each side over medium heat.
8. Once the spinach mixture is cooked, take half of the mixture and puree in blender with half and half.
9. Add puree mixture back into the original spinach mixture.
10. Once paneer is browned add that to the spinach mixture and fold into dish.
11. Check for seasoning and add salt if necessary. If you want it spicier you can break up a green chili and add it to the dish, or add crushed red peppers.

Serve with naan.